Thor Muri Ghonto (Banana Stem cooked with Rice - Bengali Cuisine)

          'Thor' in the Bengali lingo or 'Banana Stem' is a wonderful veggie which has a lot of essential nutrients, health benefits and is good for weight loss and in lowering high blood pressure. It is also popular in the southern regions. This stem can be turned into various delicious recipes.

          So here comes 'Thor Muri Ghonto', which means Banana Stem cooked with Rice. This Muri Ghonto recipe is usually prepared with Fish Head and some Rice. However, I thought why not apply the same rule in making with Banana Stem. So I substituted fish head with banana stem and it turned out very yummy. 

          I gave a tempering of bay leaf, cumin seeds and whole garam masalas and cooked with cashew paste, milk and other spices for a creamy texture. The medium of cooking was of course mustard oil and I finished it off with some garam masala and ghee to enhance the flavor. It is best relished as a side dish with steamed rice, chapattis or  parathas. So check out the step by step pictorial recipe to prepare it.

• 1 Thor (Banana stem), around 8" long
• 1 potato, cubed
• 2 tbsp. Basmati rice, soaked in water for 30 minutes
• 2 tbsp. mustard oil
• 2 tsp. ghee
• 1 bay leaf
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 green chilies, slit
• 2 tbsp. cashew nut paste
• 1 cup milk
• 1 tsp. garam masala powder

          Cut the stem into round slices and remove the fibre that comes with it. Chop into thin strips & immerse in turmeric water as you cut. 

          Pressure cook with enough water for 1-2 whistles. Drain or squeeze out all the water. Keep aside.

          Heat the oil and ghee. Fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Then add the ginger-garlic paste. turmeric powder and coriander-cumin powder mixed with some water to form a paste. Sauté till the oil separates. 

          Add the soaked & drained rice and fry for a minute. Then add the drained / squeezed Thor (Banana stem), cashew paste, fried potatoes, green chilies, 1 cup water, 1 cup milk and salt to taste.

          Mix well. Cover and simmer on low flame till the moisture has dried, the potatoes and the rice are cooked. 

          Add the garam masala powder and remaining 1 tsp. ghee and mix properly. Leave it covered for 2-3 minutes and then serve with rice or chapattis.

                                    Remove outer part of the stem & cut into thin slices, 
                                    discarding the fibres.

                                             Chop into thin strips.

                   Immerse in water with a pinch of turmeric powder. Pressure cook for 
                   1-2 whistles. Drain & squeeze out the water.

                              Heat oil & ghee & sauté potatoes till light brown. Keep aside.

                     Temper same oil with bay leaf, cinnamon, cardamoms, cloves & cumin
                     seeds.
                          
          

                                  Add onions & sauté till light brown.

                    Add ginger-garlic paste, turmeric powder & coriander-cumin powder mixed 
                     with some water. Sauté till oil separates.

                              Add soaked & drained rice & mix well. Sauté for 1-2  minutes.

                        Add fried potatoes, drained Thor, salt, cashew paste & green chilies.

                    Add 1 cup water & 1 cup milk. Cover & simmer till potatoes & rice are
                    soft & cooked.

                       When done, add garam masala & ghee. Mix well & serve either with
                       rice or chapattis.

Chingri diye Phulkophir Dalna (Cauliflower Curry with Prawns - Bengali Style)

          This is a traditional Cauliflower curry prepared with prawns know as 'Dalna' in Bengali, It is onion based along with ginger-garlic paste, tomato paste and other dry spices. I also added some potatoes and green peas. I kept the spice level a bit mild by omitting red chili powder and instead, added green chilies. 

          It can also be prepared in a vegetarian version by substituting the prawns with dried lentil dumplings / mangodi. This simple and yummy curry is commonly prepared in every Bengali household. 

          It is best enjoyed with hot steamed rice, pulao, luchi (poori) or parathas. It is generally cooked in mustard oil to get an authentic flavour and do not forget to add some ghee to the end product for an aromatic experience. So check out the step by step pictorial recipe to prepare it.

         

• 1 medium size cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup prawns, deveined & cleaned
• 1/2 cup green peas (frozen)
• 2 green chilies, slit
• 2-3 tbsp. mustard oil
• 1 bay leaf
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, grated
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)

          Heat 1 tbsp. oil in a pan and fry the cauliflower till light brown. Keep aside. Heat 1 tsp. oil and sauté the prawns too till it changes colour. Keep aside.

          Heat remaining oil and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Now add the grated onion, ginger-garlic paste, tomato paste, turmeric powder and coriander-cumin powder mixed with some water.

          Fry till oil separates and then add the fried cauliflower, potatoes, prawns, green peas, green chilies, salt and 1 cup water.

          Cover and simmer on medium flame till the potatoes are cooked. Add the garam masala and ghee and give it a mix. Serve as a side dish with either plain rice or chapattis.

                        Heat 1 tbsp. oil & fry cauliflower florets till light brown. Keep aside.

                             Heat 1 tsp. oil & sauté prawns till it changes colour. Keep aside.

                             Heat remaining oil & fry potatoes till light brown. Keep aside.

                   Temper remaining oil with cumin seeds, bay leaf, cinnamon, cardamoms 
                   & cloves.

                  Add grated onion, ginger-garlic paste, tomato paste, turmeric powder & 
                  coriander-cumin powder mixed with some water. Sauté till oil separates.

                   Add fried cauliflower, potatoes, prawns, green peas, green chilies, salt & 
                   1 & 1/2 -2 cups water. Simmer, covered till potatoes are soft.

                                  Add garam masala powder & ghee. 

                                  Serve with steamed rice or chapattis.

Eggless Orange Loaf Cake

          This is a simple and a delicious Orange Cake made in a loaf tin. It turned out yummy with a slight orange colour and flavour. I have used fresh orange juice along with yoghurt, canola oil and brown sugar for an healthier option. 

          Serve this delicious treat with a drizzle of some orange sauce over it. The recipe for the same is given below. So get going by checking out the step by step pictorial recipe to prepare this delectable cake for a light evening snack or as an after-meal dessert. 

• 1 & 1 /2 cups maida (Plain flour)
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup brown sugar
• 3/4 cup yoghurt
• 1/2 cup orange juice
• 1/2 cup oil
• 1 tsp. orange zest

Orange Sauce - 

• 1/4 cup orange juice
• 1/4 cup evaporated (thickened) milk
• sugar to taste

          For the sauce - Mix together orange juice, milk and sugar till the latter dissolves. Keep aside.

          Grease a loaf tin with oil and dust with some flour. Keep aside. Sift the maida, baking powder and baking soda 2-3 times. Keep aside.

          In a bowl, mix together the oil and sugar till the latter dissolves. Then add the yoghurt, followed by the juice and zest. Combine everything well.

          Now start folding in the sifted flour little at a time. Transfer into the greased loaf tin and bake in a preheated oven at 180 degrees for 35-40 minutes.

          When done, do the toothpick test. If it does not come out clean, them bake for a further 2-3 minutes. Demould it and Cool on a wire rack. Cut into slices and serve topped with some orange sauce.     

                   The ingredients are - plain flour, brown sugar, canola oil, orange juice, 
                   yoghurt, orange zest, baking powder & baking soda.

                               Grease a loaf tin & dust it with flour. Keep aside.

                                Sift the flour, baking powder & baking soda 2-3 times.

                 Orange Sauce - Combine orange juice, evaporated milk & sugar to taste.

                               Mix together oil & sugar till the sugar is dissolved.

                               Add yoghurt & mix well.

                               Then add orange juice followed by the .......

                                ......zest. Combine everything well.

                                Add flour little at a time & fold in.

                               The prepared batter ready to be baked.

                               Transfer to a greased loaf tin & bake for 35 minutes.

                               Take it out of the oven & cool it for a while.

                                Run a knife around the edges & flip it over.

                          Garnish with few orange slices & serve with your evening tea or as
                          a dessert with a drizzle of some orange sauce.