Echore Bhapa

 

            Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit slow cooked to perfection in a yummy sesame seeds-coconut gravy. This dish is a total amalgamation of the pungency from the freshly ground mustard seeds and a hint of sweetness from the coconut. You can substitute sesame seeds with poppy seeds if you desire. I had to opt for the former, as the latter is unavailable at my place of residence.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the raw jackfruit and slow cook it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is also a great party recipe when you have guests around.

• 1 small raw jackfruit, cubed
• 2-3 tbsp. sesame seeds
• 2 tbsp. coconut
• 3 green chilies
• salt to paste
• 1/4 tsp. turmeric powder
• 1/4 tsp. dry roasted cumin powder
• 1 tbsp. + 1 tsp. + 1tsp. mustard oil
• 2 tbsp. + 1 tsp. coriander leaves, chopped
• 1 cup water

          Grind the sesame seeds, 2 green chilies and coconut with some water into a smooth paste. 

          Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder and 2 tbsp. coriander leaves. 

          Grease a pan with 1 tsp. oil and transfer the cubed raw jackfruit. Add the paste, 3/4 cup water, 1 tsp. mustard oil and 2 green chilies.

          Mix well and cook, covered on a low flame till the gravy thickens and the raw jackfruit turns tender. 

          Garnish with the remaining coriander leaves and enjoy with hot steamed rice. 

Grind the sesame seeds, 2 green chilies & coconut with some water into a smooth paste. Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder & 2 tbsp. coriander leaves. 

     Grease a pan with 1 tsp. oil & transfer the cubed raw jackfruit.

                 Add the paste, 

                  3/4 cup water, 1 tsp. mustard oil & 2 green chilies.

Mix well & cook, covered on a low flame till the gravy thickens & the raw jackfruit turns tender. Garnish with the remaining coriander leaves.

                    Enjoy with hot steamed rice. 

Horse Gram Idli

 

               Idli, a South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of  urad dal and rice. But it can also be made of Horse Gram lentil and they come out just like any regular idli, nice, soft and fluffy. 

             You can replace white rice with brown rice as per your preference. So enjoy this great variation for breakfast, lunch or dinner. They can also be packed for a lunch box meal too. Do check out the step by step pictorial recipe to prepare this comfort food. 

             Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well and soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours or overnight.

             Mix the batter again and adjust the consistency by adding more water if needed.

            Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demold them and serve with coconut chutney and sambar for a wholesome meal. 

Wash well & soak the rice, Horse gram, urad dal & fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste & ferment it for 6-8 hours or overnight.

After the fermentation, mix the batter again & adjust the consistency by adding more water if needed.

 Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

                      When it slightly cools down, demold them.

            Serve with coconut chutney & sambar for a wholesome meal. 

Rice Fara - Chhattisgarhi Cuisine with Bong flavour (Fusion style)

 

            This traditional snack from Chhattisgarh is very popular and is especially made during special occasions and festivals. They come in long cylindrical shapes that are first steamed and them tempered in few spices. These healthy small bites are at times boiled and then stir fried. You can enjoy it as an appetizer with any chutney of your choice. They are also ideal as a tea time snack. 

          However, check out my version of Fara where I gave a Bong flavor to it. I added some freshly ground spice mix to the dough. The tempering is in mustard oil with panch phoron. I then garnished it with kasundi that gives this dish a slight kick. They are an ideal snack menu for kitty parties, can be packed for picnics. So check out the step by step pictorial recipe to prepare it. 

Dry roast & grind - 

• 2 dry red chilies
• 2 bay leaves
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 2 green cardamom
• 1/2 tsp. carom seeds

Dough - 

• 1 cup rice flour
• 1/2 cup cooked rice mashed
• pinch of baking soda
• 1 tsp. nigella seeds
• 1 tsp. oil to knead
• salt to taste
• 1 tsp. ginger-chili paste
• 2 tbsp. coriander leaves, finely chopped
• 1 tsp. ground spice powder

Tempering - 

• 1 tbsp. mustard oil
• 1 tsp. panch phoron
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. ground spice powder
• 1-2 tsp. kasundi
• 1 tsp. lime juice
• coriander leaves, to garnish

          Dry roast all the mentioned ingredients slightly or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder. Keep aside. 

          For the dough - take all the ingredients and mix well. knead into a dough by adding required quantity of water. 

          Rub some oil in your palm and divide into equal portions. Give a cylindrical shape to each of them.

          Transfer to a greased steamer plate and steam for 15 minutes. Set aside to cool slightly.

          Tempering - Heat mustard oil in a pan and temper with panch phoron. After it stops spluttering, add the garlic and green chilies. Sauté for a minute. 

          Now add the steamed fara and 1 tsp. of the spice powder. Stir fry for 1-2 minutes. When done, add kasundi, lime juice and coriander leaves. 

          Serve as an appetizer with kasundi or as a tea-time snack. 

 Dry roast all the mentioned ingredients slightly or till you get a nice aroma. 

        Set aside to cool down. Then grind into a fine powder. Keep aside. 

                       For the dough - take all the ingredients.

                            Mix well.

                    knead into a dough by adding required quantity of water. 

                   Rub some oil in your palm & divide into equal portions. 

                       Give a cylindrical shape to each of them.

                      Transfer to a greased steamer plate.

                    Steam for 15 minutes and set aside to cool slightly.

 For the tempering - Heat mustard oil in a pan & temper with panch phoron.

    After it stops spluttering, add garlic & green chilies. Sauté for a minute. 

Add the steamed fara & 1 tsp. of the spice powder. Stir fry for 2 minutes. 

                   When done, add kasundi, lime juice & coriander leaves. 

                 Serve as an appetizer with kasundi or as a tea-time snack. 

Indrahar ki Kadhi (Madhya Pradesh Cuisine in a Fusion style)

 

           Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. This recipe can also be turned into a gravy.

               Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi. 

               So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal. Kadhi being my personal favorite, I can clean up my plate in a jiffy. Do check out the step by step pictorial recipe to prepare it.

Indrahar Ingredients - 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. salt or to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 cups water
• 1/2 tsp. salt or to taste
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. sambar powder
• 2 sprigs curry leaves, dry roasted & crushed
• coriander leaves & a drizzle of pickle oil to garnish

          Indrahar - Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Keep aside.

          Kadhi - Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, mustard seeds, curry leaves and asafoetida. Allow it to splutter.

           Now add the spice paste and sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes by stirring at intervals. Then add the sambar powder and simmer further for 2-3 minutes or till you get the right consistency.

           When done switch off the flame and sprinkle the crushed curry leaves. Give it a stir.

          To serve, ladle the kadhi in a serving bowl and arrange the fried Indrahar over it. 

          Garnish with coriander leaves and pickle oil. Enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Whisk together yoghurt, gram flour, salt to taste & water. Keep aside. 

In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder along with some water to form a paste. Keep aside. 

Heat oil in a pan & temper with cumin seeds, mustard seeds, curry leaves & asafoetida. Allow it to splutter.

                   Add the spice paste & sauté till the oil separates. 

Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals. 

Then add the sambar powder  simmer further for 2-3 minutes or till you get the right consistency.

When done switch off the flame & sprinkle the crushed curry leaves. Give it a stir.

    Ladle the kadhi in a serving bowl & arrange few of the fried Indrahar over it. 

          

Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.