Choddo Shaag / Shaak (Kali Puja (Diwali) special Recipe - Bong style)

 

          This is a traditional Bong style leafy greens stir fry typically prepared on 'Bhoot Chaturdoshi' or 'Choti Diwali' to honor our ancestors. It is almost similar to Halloween and falls one day before Kali Puja (Diwali). 'Choddo' means 14 and 'Shaag' means leafy vegetables. So this particular dish is prepared with an array of assorted greens on the 14th day of the waning moon in the month of Kartik. 

          Choddo Shaag is generally relished with hot steamed rice for lunch. This ritual is then followed by lighting 'Choddo Prodeep' or 14 diyas in the evening, signifying 14 generations and to ward off evil spirits. This simple dish is just amazing and worth a try. So check out the step by step pictorial recipe to prepare this classic Bong dish. 

          Green leafy veggies have great nutritional benefits and is consumed on this day. It is believed it is to boost our immunity. Similarly lighting 14 diyas is considered to ward off evil spirits. Hence this Choddo Shaag is consumed to ensure the family is healthy and protected throughout the year.

          Although Choddo Shaag was prepared at my in-laws place, but this is my first try at making it. I could not stick to the traditionally used greens as they are not available where I live. So had to make do with whatever was available. 

         

    So in this recipe the 14 types of assorted greens that I have used are Spinach, Bok Choy, Spring onion, Pui Shaag (Malabar Spinach), Mustard greens, parsley, coriander leaves, mint leaves, Kolmi Shaag (Water Spinach), Dill Leaves, Radish Leaves, Fenugreek Leaves, Pumpkin Leaves & Lal Shaag (Red Spinach).

         However, it was quite fun foraging for the greens as I kept hopping from one super market to the other in search of them.

• 3 cups of 14 types of assorted greens, washed well, rinsed & chopped
• 2 tbsp. mustard oil
• 8-10 bori / mangodi / dried lentil dumplings
• 1/2 tsp. nigella seeds
• 2-3 dry red chilies
• 5-6 garlic cloves, chopped
• 2 green chilies, slit
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder

          Heat oil in a pan / kadai and lightly fry the bori (dried lentil dumplings)till light brown. Keep aside to cool. Then crush them slightly.

          Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds. 

          Then add the garlic and green chilies. Sauté till light brown. 

          Now add the chopped greens, salt and turmeric powder. Mix everything well and cook, covered on a low to medium flame till the moisture has evaporated and it is nicely fried. Keep stirring at intervals. 

          When done, switch off the flame and garnish with the crushed bori and mustard oil. Keep it covered for 5 minutes.

           Then serve this amazing Choddo Shaag with hot steamed rice. 

                                 The chopped greens.

                    Heat oil & lightly fry the bori till light brown. Keep aside to cool. Then 

                    crush them slightly.

                      Temper the same oil with dry red chilies & nigella seeds. Sauté for a 

                      few seconds. 

                                 Then add the garlic & green chilies. Sauté till light brown. 

                        Add the chopped greens, salt & turmeric powder. Mix well & cook, 

                        covered on a low to medium flame till it is nicely fried. 

                                  When done, garnish with the crushed bori ....

                                 and mustard oil. Keep it covered for 5 minutes.

                                Then serve this amazing Choddo Shaag with hot steamed rice. 

                       

Sheem Shorshe (Flat Beans in Mustard Sauce - Bong style)

 

          This is a typical Bengali style Flat Beans curry, cooked in a mustard sauce. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and fresh grated coconut. For some extra kick, you may drizzle a tsp. of mustard oil to the end product. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

          I kept the Flat beans whole as I love it that way. However, you can chop them into 2-3 pieces if you wish. 

          Mustard paste can always be substituted with kasundi if desired. It gives a nice flavor to the dish. Besides, some grated raw mango added to it takes this simple curry into a next level.

          For a pure vegetarian version, just skip the onion and garlic. Instead, some chopped tomatoes can be added. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

          Another tip I would like to give here is, some poppy seeds can also be ground along with mustard seeds for a creamier texture and an amazing flavour. So All the best !!!!!

• 300-400 gms. Flat Beans, string them and trim both ends
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3 green chilies, slit
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds, soaked for 10 minutes
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• green chilies, fresh grated coconut and coriander leaves to garnish

          Grind the mustard seeds with a green chili, a tsp. of oil and a pinch of salt to a fine paste. Keep aside. 

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

          Then add the garlic and onion. Stir fry till translucent.

          Now add the flat beans, salt to taste and turmeric powder. Mix well and cook, covered on a low flame till tender. Sprinkle some water and stir at intervals.

          When done, add the mustard paste, fresh grated coconut and coriander leaves. Give it a mix and sauté for a minute. 

          Garnish with coconut, green chilies and coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

                                  Flat Beans, string them and trim both ends.

                             Heat oil in a pan & temper with nigella seeds and green chilies. 

                             Sauté for a few seconds.

                                 Then add the garlic and onion. Stir fry till translucent.

                      Add the flat beans, salt & turmeric powder. Mix well & cook, covered on 

                      a low flame till tender. Sprinkle some water and stir at intervals.

                     When done, add mustard paste, fresh grated coconut & coriander leaves. 

                     Give it a mix and sauté for a minute. 

                      Garnish with coconut, green chilies & coriander leaves. Serve as a side

                      dish with either steamed rice or chapattis / roti.

Bhutte Ka Kees (Street Food from Indore)

           

          Bhutte Ka Kees is a very popular street food from the city of Indore in Madhya Pradesh. The name literally translates to Grated Corn as the dish is prepared from tender sweet corn kernels that is grated and stir fried with few basic spices, herbs and milk. Hence it has sweet tangy and spicy flavors.

           It is a perfect winter snack, best enjoyed, garnished with lime juice, coriander leaves and fresh coriander leaves. You can also relish it for breakfast. It is a very simple and an easy dish to prepare. This recipe is a pure vegetarian dish without any onion or garlic in it. So check out the step by step pictorial recipe to prepare this yummy and a wholesome dish. 

• 1 cup sweet corn, grated
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 tbsp. ginger, grated
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 cup milk 
• 1 tsp. salt or to taste
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

          Heat ghee in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the ginger, green chilies, red chili powder and turmeric powder. Sauté for a minute. Now add the grated sweet corn and continue to sauté till all the moisture is evaporated.

          Time to add the milk and salt to taste. Cover and cook on a low flame till the ghee starts to leave the sides of the pan. 

          When done, switch off the flame and add the lemon juice. Serve, garnished with coriander leaves and fresh grated coconut. 

                                   The grated corn.

                         Heat ghee in a pan & temper with mustard seeds, cumin seeds and 

                         asafoetida. Sauté for a few seconds. 

                                 Add the ginger, green chilies, 

                                  red chili powder & turmeric powder. Sauté for a minute. 

                       Add the grated sweet corn & sauté till all the moisture is evaporated.

                        Add the milk & salt to taste. Cover & cook on a low flame till the ghee 

                        starts to leave the sides of the pan. 

                                   When done, switch off the flame & add the lemon juice. 

                             Serve, garnished with coriander leaves & fresh grated coconut. 

Baby Corn Pulao (South Indian style)

 

            This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal. 

            This one-pot comfort food goes well on its own or with some pickle or papad as accompaniment. You just don't need anything else. It is just perfect when you are craving for something simple. You can always replace baby corn with sweet corn as per your choice.

          This pulao requires basic ingredients available in your kitchen, nothing fancy. It is mildly flavored with sambar powder for a South Indian touch. This quick recipe is ideal for brunch, lunch, a lunch box meal or a picnic meal. So do give it a try by following a quick step by step pictorial recipe to prepare it.

• 8-10 baby corns, chopped into 1" pieces
• 1/2 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 1tbsp. ghee
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic, sliced
• 2 green chilies, sliced
• 1 sprig curry leaves
• salt to taste
• 1 tsp. sambar powder
• 1 cup lukewarm water
• coriander leaves to garnish

          Heat oil and ghee in a pressure cooker. Temper it with red chili and mustard seeds. Allow it to crackle.

          Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the baby corn and stir fry for a minute. 

          Then add the sambar powder and give it a toss.

          Time to add the soaked rice. Sauté for a minute.

          Add water and salt. Give it a mix and pressure cook for 2 whistles. 

          After 10 minutes, open the lid and fluff it up a little. 

          Garnish with coriander leaves and serve hot as it is or accompanied with pickle or papad.

                  Heat oil & ghee in a pressure cooker. Temper it with red chili & mustard 

                  seeds. Allow it to crackle.

                 Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add the baby corn and stir fry for a minute. 

                                  Then add the sambar powder and give it a toss.

                                  Time to add the soaked rice. Sauté for a minute.

                             Add water & salt. Give it a mix & pressure cook for 2 whistles. 

                                  After 10 minutes, open the lid and fluff it up a little. 

                     Garnish with coriander leaves & serve hot as it is or accompanied with 

                     pickle or papad.