Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

 

          Panta Bhat is a centuries old fermented rice recipe, that is very popular in the North Eastern part of India, especially, West Bengal, Assam and Odisha and also in Bangladesh. It is basically leftover cooked rice soaked in water and left overnight to ferment. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, mashed potato, green chilies, onion, roasted red chilies, lime, fish fry, papad or pickle. And not to forget a drizzle of some raw mustard oil. This dish is rich in micro-nutrients and is a soulful food during hot summer days. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

          I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not much aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• coriander leaves to garnish
• sliced onion
• lime wedges
• 1 tsp. mustard oil
• potato fry / potato bharta (mashed potato), fish fry, etc. to serve

          In a bowl, take the leftover cooked rice, salt to taste and some water, that should cover the rice. Set aside overnight to ferment.

          Next day serve along with green chilies, burnt red chilies, potato bharta, lime wedges, sliced onion, coriander leaves and a drizzle of some raw mustard oil. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.

Matar Paneer Madra (Green Peas-Cottage Cheese Curry - Himachali Style)

 

            Madra is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a thick and creamy yoghurt based gravy called chana madra. It is truly a vegetarian delight with no onion, garlic or ginger. It is generally served during festivals, marriage or any special occasions. 

            So check out my version of a fusion style madra recipe prepared with paneer and green peas. Very simple to prepare, it tastes absolutely yummy. You can enjoy it with any form of rice or Indian bread for a nice weekend lunch / dinner.

• 1/2 cup green peas 
• 1 & 1/2 cups paneer cubes 
• 1 tbsp. mustard oil
• 1 tbsp. ghee 
• 2 bay leaves
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1 mace
• 1/4 tsp. asafetida (Hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt
• 1 tsp. gram flour
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed (opt)
• 1 tbsp. coriander leave, chopped

          Whisk the yoghurt and gram flour and keep aside. Mix all the dry spices along with some water to form a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds. 

          Add the spice paste and sauté till the oil separates. Now add the whisked yoghurt and salt. 

          Keep stirring continuously on a low flame till the gravy slightly thickens. Now add the frozen green peas, paneer cubes, green chilies and kasuri methi. 

          Simmer for 2 minutes and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Malabar Spinach Thoran (kerala style)

 

         Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a quick recipe and mildly spiced. You can prepare this dry stir fry dish with veggies like carrot, cabbage, beetroot, raw banana, okra or any greens by following the same method. 

          So let me share a Thoran recipe prepared with Malabar Spinach. I cooked in coconut oil for an authentic touch and flavour. Almost similar to Poriyal recipe from Tamil Nadu, it can be relished as one of the items in a Sadya meal or as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups Malabar Spinach, washed, drained & chopped
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder

To Grind - 

• 1/2 cup fresh coconut
• 1 tsp. cumin seeds
• 2-3 garlic cloves 
• 2 green chilies

          Grind the coconut, cumin seeds, green chilies and garlic coarsely and keep aside. 

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

         Now add the onion and curry leaves. Stir fry till light brown. Add the chopped greens, salt and turmeric powder. Mix well and and cook, covered till soft. 

          Now add the ground coconut paste and give it a toss. Stir fry for a minute. Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                                  Heat oil & temper with dry red chilies & mustard seeds. 

 Now add the onion and garlic. Stir fry till light brown.

                    Add the chopped greens, salt & turmeric powder. Cook, covered till done. 

                                  Add the ground coconut paste and give it a toss. 

                   Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

Kancha Aam diye Potoler Chorchori ( Parwal Curry with Raw Mango - Bengali Style)

 

           Here is a yummy, tangy and a mustardy flavored parwal (pointed gourd) curry that is bursting with flavors. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added some mustard paste for a bit of pungency. You can relish it with hot steamed rice or as a side dish with chapattis. So check out the step by step pictorial guide to prepare it.

• 8-10 Parwals (Pointed gourd), scraped & sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1 onion, chopped
• 3-4 tbsp. raw mango, grated
• 2 tbsp. mustard paste
• 2-3 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients. Cover and keep aside for 25-30 minutes.

          Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft. 

          Keep stirring at intervals and sprinkle water as and when needed to keep it moist. Serve this chorchori with hot steamed rice or chapattis.

                    In a bowl, mix together all the mentioned ingredients (except coriander 

                    leaves). Cover and keep aside for 25-30 minutes.

                                 Heat a pan & transfer the parwal mix to it. 

                        Cover & cook on a very low flame till done & till the parwal turns soft. 

                                 Serve this chorchori with hot steamed rice or chapattis.

Mourola Macher Bati Chorchori

 

          This is a traditional Bengali style fish curry. Bati means a bowl and Chorchori, typically refers to a mixed veg curry. In this recipe, I have used Mourola Maach, which is a small river water fish also called Mola Carplet. So the name of the dish means fish steam cooked in a bowl with a lid or in a steel tiffin box. Sometimes, it is also cooked, covered in a kadai / wok on a low flame. 

          This is a very old recipe, that is simple, easy to cook and equally yummy. It is a semi-dry recipe and is cooked in mustard oil. In case of unavailability, You can substitute it with anchovies or prawns. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 200 gms. Mourola Fish, cleaned & rinsed well
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 tomato, sliced
• 1 small potato, thinly sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. mustard paste
• 2 tbsp. coriander leaves, chopped

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

           In a large bowl, mix all the ingredients nicely. 

           Add the marinated fish and 2-3 tbsp. water. Combine everything well gently.

           Transfer the contents into a steel tiffin box and close with the lid securely.

           Take a kadai / pan and pour some water in it and bring it to a boil. 

           Keep a stand in it and over it place the sealed tiffin box on it. Cover with a lid and cook on a low flame for 25-30 minutes.

           Let it cool down, before removing the lid. Gently give it a stir and serve with hot steamed rice for a nice weekend lunch.

          

         

                   Marinate the fish with a pinch of salt & turmeric powder for 10 minutes. 

                                  In a large bowl, mix all the ingredients nicely. 

                          Add the marinated fish & 2-3 tbsp. water. Mix everything well gently.

                     Transfer the contents into a steel tiffin box & close with the lid securely.

                      Take a kadai / pan & pour some water in it. Bring it to a boil. Keep a 

                      stand in it & over it place the sealed tiffin box on it. Cover with a lid 

                      and cook on a low flame for 25-30 minutes.

                                  Let it cool down, before removing the lid. 

          

                      Gently give it a stir & serve with hot steamed rice for a nice weekend lunch.