Kochu Pata Bata (Colocasia Leaves Chutney - Bong style)

 

           This is a traditional Bengali homemade style chutney made out of Colocasia Leaves. They contain the most nutrients and it tastes simply delicious. So come lets relish this simple delicacy that is bursting with flavors along with hot steamed rice. You may also try it out as a spread on parathas and toast. So time to try out this rustic, village style regional delicacy. 

 

          'Kochu Shaag Bata' or Bengali style Colocasia Leaves chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. 

          This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks.

      Kochu Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, it is a far cry from all the restaurant style food. 

      To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney. It is a very simple recipe where the leaves are first boiled and sautéed in oil along with some green chilies and garlic. 

       This is then ground into a smooth paste and stir fried again with a tempering of kalonji (nigella seeds) in mustard oil for an authentic touch. 

• 3 cups of Colocasia leaves, roughly chopped
• 2 tsp. + 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/4 tsp. turmeric powder

           Pressure cook the Colocasia leaves in little water for 1-2 whistles. Drain and set aside to cool. 

          Heat 1 tbsp. oil in a kadai / pan and sauté the garlic and green chilies for a minute. 

          Then add the boiled leaves, salt and turmeric powder. Stir fry till the moisture is all absorbed. Let it cool down.

          Now transfer it to a mixer jar and grind into a smooth paste without adding any water. 

          Heat 1 tsp. oil and temper with nigella seeds. Sauté for a few seconds. Then add the paste and stir fry for 2 minutes. 

          Drizzle remaining mustard oil over it and serve with hot steamed rice. 

Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice. 

Nobanno (Rice based Festive Dessert - Bong style)

 

          Nobanno Utsav or the Harvest Festival is a time to rejoice in West Bengal. Nobanno in Bengali literally translates to new rice. This traditional rice based dessert is prepared during late autumn and is especially very popular in rural Bengal. 

          The recipe calls for soaked rice that is ground along with fresh coconut and a small piece of ginger. It is then mixed with some milk / water and date palm jaggery syrup to make a batter of poring consistency. However, it can be substituted with sugar, plain jaggery syrup or date syrup to taste. Alternatively, rice flour can be used instead of soaked rice. Garnish with raisins, dates, dry fruits & orange segments and enjoy this simple regional delicacy. At times, it is also served with puffed rice.

• 1/2 cup rice, soaked overnight
• 1/2 cup fresh grated coconut
• 1/2" ginger
• milk / water as required
• sugar to taste / jaggery syrup / date syrup
• raisins, dates, dry fruits & orange segments to garnish

          Blend the soaked rice along with fresh coconut, ginger and any sweetener with required quantity of milk into a smooth paste. 

          Transfer to a mixing bowl and adjust the consistency by adding more milk if needed. It should not be too thick or too runny. 

          Garnish with dates, raisins, orange and dry fruits and enjoy a bowlful of this sheer joy.