Green Papaya Bharta (Kacha Peper Bhorta- Bong Style)

 

            Green Papaya Bharta / Kacha Peper Bhorta is a very simple and a fuss-free Bong recipe. It is typically boiled and mashed Green Papaya mixed with few seasonings which is then enjoyed with hot steamed rice. It is a great comfort food for me when time is a constraint. This quick and simple dish is so satisfying and heavenly. 

          Having the boiled and mashed green papaya with just a tsp. of ghee or mustard oil is another great option and also tastes yummy. However, in this recipe, I added a tempering of nigella seeds, dry red chilies and onion in mustard oil. A handful of chopped coriander leaves is then added to the end product to make it more flavorsome. So check out the step by step pictorial recipe to prepare this regional cuisine. 

• 1 medium size green papaya, peeled & roughly chopped
• 1-2 tbsp. mustard oil
• 2-3 whole dry chilies
• 1 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• 1 tsp. salt or to taste
• 1 pinch of turmeric powder (opt)
• 2-3 tbsp. coriander leaves, chopped

         Pressure cook the papaya for 3-4 whistles. Mash or grate it and keep aside. 

         Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds.

          Add the onion, turmeric powder and salt. Fry till light brown. 

          Add the boiled & mashed papaya and mix well. 

          Add coriander leaves and mix well. 

          Serve with hot steamed rice for a comforting meal.

                   Pressure cook the papaya for 3-4 whistles. 

                Mash or grate it and keep aside. 

Heat oil in a pan & temper with nigella seeds & red chilies. Sauté for a few seconds.

                         Add the onion, turmeric powder & salt. 

                    Fry till light brown. 

                Add the mashed papaya and mix well. 

                   Add coriander leaves and mix well. 

               Serve with hot steamed rice for a comforting meal.

           Serve with hot steamed rice for a comforting meal.

Pepe Chechki (Green Papaya Stir Fry - Bengali Style)

 

          This is yet another traditional and a simple homemade raw papaya stir fry which is a vegetarian version. It is cooked with some fried bori in the local lingo, meaning vadis or dried lentil dumplings. For the non-vegetarian version, prawns or fish head is added to enhance the flavor. 

          'Chechki' means dry, so the raw papaya is grated and stir fried with a tempering of kalongi (nigella seeds) and then cooked with salt, turmeric powder, red chili powder, green chilies and roasted coriander-cumin powder. 

          The end product is garnished with chopped coriander leaves and ghee. The latter can be substituted with raw mustard oil for an authentic touch. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. So check out the step by step pictorial recipe to prepare it.

• 1 med. size raw papaya, grated
• 8-10 vadi (dried lentil dumplings)
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. salt or to taste
• 1/2 tsp turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup coriander leaves, chopped
• 1 tsp. ghee / raw mustard oil (opt)

          Heat oil in a pan and fry the vadis till golden in color. Keep aside. 

         Temper the same oil with nigella seeds. Sauté for a few seconds.

          Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies and the fried vadis.

          Fry on a low flame by sprinkling some water and stirring at intervals. 

          After the moisture has dried and the veggie is cooked, add the coriander leaves and ghee. 

          Give it a mix and serve with rice or chapattis.

         Heat oil in a pan & fry the vadis till golden in color. Keep aside. 

             Temper the same oil with nigella seeds. Sauté for a few seconds.

Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies & the fried vadis. Fry on a low flame by sprinkling some water & stirring at intervals

After the moisture has dried & the veggie is cooked, add coriander leaves & ghee. 

                   Give it a mix and serve with rice or chapattis.

Kanika Bhaat / Sweet Rice - Odisha Festive Cuisine

 

          Kanika Bhaat is a traditional Odisha sweet rice, which is a part of the prasad served in Puri Jagannath Temple. This popular festive dish is also prepared during special occasions and festivals. It is prepared in ghee and garnished with fried nuts to enhance the flavor of this divine dish. It is purely a satvik dish with no onion or garlic. So check out the step by step pictorial recipe to prepare this fragrant rice dish. 

          Kanika Bhaat is generally prepared with basmati rice or Govindobhog rice (a small grain rice). This dish is a part of the Chappan bhog / 56 divine offerings that is offered to Lord Jagannath. 

          A pinch of turmeric powder is added for a slight golden color and the rice is tempered in few whole spices. Sugar or jaggery can be added to sweeten the rice. A pinch pf nutmeg and some extra ghee is added to the final dish for a lingering aroma. 

• 1/2 cup rice, soaked for 1/2 hour
• 2 tbsp. + 1 tsp. ghee
• 1 inch cinnamon stick
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 2 bay leaves
• 1/2 tsp. whole peppercorns
• 1 star anise
• 1/2 mace
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 1/4 cup coconut, sliced
• pinch of turmeric powder
• pinch of salt
• 1/4 cup sugar
• pinch of nutmeg powder

          Rinse the rice well and soak in enough water for 30 minutes. Then drain and keep aside. 

          Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins and sliced coconut till they turn light brown in color. Drain and keep aside.

          Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom and star anise. Sauté for a few seconds.

         Then add the soaked rice, pinch of salt and turmeric powder. Sauté for 2-3 minutes.

         Add 1 & 1/4 cup water and cook, covered, on a low flame for 4-5 minutes. 

         Add the sugar and the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

         Now add the nutmeg powder and the remaining 1 tsp. ghee. Give it a stir and keep it covered for 4-5 minutes.

         Fluff it up with a fork and serve with dalma and / or any veg. curry for a divine experience. 

      

Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins & sliced coconut till they turn light brown in color. Drain & keep aside.

Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom & star anise. Sauté for a few seconds.

Then add the soaked rice, pinch of salt & turmeric powder. Sauté for 2-3 minutes.

 Add 1 & 1/4 cup water  cook, covered, on a low flame for 4-5 minutes. 

Add the sugar & the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

Add the nutmeg powder & the remaining 1 tsp. ghee. Give it a stir & keep it covered for 4-5 minutes.

Fluff it up with a fork & serve with dalma and / or any veg. curry for a divine experience. 

Pahadi Mutton Curry

 

          Pahadi Mutton is a rustic style mutton curry that has its origin from the State of Uttarakhand. It is a very simple mountain style dish with few basic ingredients. Traditionally, it is slow cooked to perfection in a earthen pot on a wood fire till you have a nice gravy. The procedure is very simple and the end product is a delicious mutton gravy. 

          

          However, In this recipe, I used the pressure cooking method to make it easier and quicker. The cooking medium is mustard oil that is first tempered with whole garam masalas. Then the mutton is roasted on a low flame in a gravy of chopped onion, crushed ginger, garlic, tomatoes and few basic dry spices. 

          This ultimately amazing mutton curry is best enjoyed with steamed rice or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this amazing regional dish. 

• 500-600 gms. mutton with bones, curry cut
• 1/3 cup mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 mace
• 8-10 whole peppercorns
• 2 onion, chopped
• 1 inch ginger, crushed
• 4-5 garlic cloves, crushed
• 2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1 & 1/4 cup water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and whole peppercorns. Sauté for a few seconds. 

          Add the onion, crushed ginger and garlic. Mix well and stir fry till light golden in color. 

          Add the tomatoes and all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

         Now add the mutton and mix well so that the masala is well coated. Cover and cook till the mutton is nicely roasted and all the water has evaporated. Keep stirring at intervals. 

          Add the water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Add the garam masala and coriander leaves. Mix well and simmer for a minute. Serve with steamed rice or any flat Indian bread. 

Heat oil in a pan & temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace & whole peppercorns. Sauté for a few seconds. 

Add the onion, crushed ginger & garlic. Mix well & stir fry till light golden in color. 

Add the tomatoes  all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

Add the mutton && mix well so that the masala is well coated. Cover & cook till the mutton is nicely roasted & all the water has evaporated. Keep stirring at intervals.

                     

                      Add the water.

Pressure cook for 15-20 minutes on a low flame after the first whistle. 

Add the garam masala & coriander leaves. Mix well & simmer for a minute. 

                Serve with steamed rice or any flat Indian bread. 

Bhuna Gosht

 

          Bhuna Gosht is an amazing North Indian delicacy that needs no introduction. It is also very popular in Pakistan where it is served with khamiri roti. Bhuna means to fry or to roast and Gosht means mutton or lamb. This yummy preparation is perfect for a weekend lunch. It is also an ideal party recipe or an Eid recipe. So check out a step by step pictorial recipe to prepare this amazing mutton curry.

          In this recipe, mutton is sautéed on a low flame with a good amount of onion, yoghurt and a medley of basic spices till the oil separates. Then it is pressure cooked in a little amount of water till it is tender. Further it is simmered till you have a thick lip smacking gravy. 

           I used both mustard oil and ghee for an intense flavor. Onion, ginger-garlic paste, yoghurt and basic spice powders forms the base of this rich gravy which is almost dry. It goes best as a side dish with naan, tandoori roti, paratha or chapatti. It can also be enjoyed with steamed rice or jeera rice.

• 500 gms. mutton with bones
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 2 bay leaves
• 2 dry red chilies
• 8-10 whole peppercorns
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt, whisked
• 2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and 1/4 cup water into a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Stir fry for a minute.

         Add the onion and sauté till light brown. Then add the mutton and salt to taste. Stir fry till it turns brownish in color.

          Now add the spice paste and continue to sauté till the oil separates. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          When the pressure releases, continue to simmer on a medium flame for 4-5 minutes.

          Add the whisked yoghurt and simmer further till the gravy turns thick.

          When done, garnish with chopped coriander leaves. Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. It can also be enjoyed with steamed rice or jeera rice.

    

Heat oil & ghee in a pan & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns & mace. Stir fry for a minute.

                  Add the onion and sauté till light brown.

 Then add the mutton & salt to taste. Stir fry till it turns brownish in color.

                    Now add the spice paste.

                  Continue to sauté till the oil separates. 

                        Add 1 cup water.

Pressure cook for 15-20 minutes on a low flame after the first whistle.

Add the whisked yoghurt & simmer further till the gravy turns thick. 

                  When done, garnish with chopped coriander leaves.

Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. 

                  It can also be enjoyed with steamed rice or jeera rice.