(STEAMED COTTAGE CHEESE WITH MANGO MUSTARD)
The ‘paturi’ is a traditional technique of steaming the ingredients wrapped in a leafy cover. The flavours are enhanced and the nutrients are retained. Here, cottage cheese absorbs the tangy flavours of the mango–mustard paste, and its inherent sweetness gets a boost with the coconut.
Preparation time: 30 minutes
Serves: 12 pieces
600 gm chana (cottage cheese)
50 gm aam kasundi (mango mustard)
2 tsp mustard paste
½ tsp chilli paste
20 gm coconut paste
½ tsp turmeric
6 banana leaves, cut into
6 equal squares
10 ml mustard oil
Cotton string
Sugar to taste
Salt to taste
1. |
Heat the banana leaves over fire for a few seconds to make them tender, making sure that it doesn’t get burnt. Cut into 12 sqaures, each approximately measuring 6 inches. |
2. |
In a mixing bowl, add aam kashundi, channa, mustard paste, chilli paste, coconut paste, turmeric powder, and mustard oil. Mix well and check the seasoning. Refrigerate for 20 minutes. |
3. |
Divide the mixture into 12 portions. Place each portion of the channa mixture in individual banana leaves of 6-inch squares. |
4. |
Fold the banana leaves to resemble a parcel. Tie with a cotton string. |
5. |
Steam the parcels in the steamer for 5 minutes. Remove. |
6. |
Heat oil in a non-stick pan, place each of the parcels and grill for another 5 to 6 minutes till the colour of the leaf darkens. |
7. |
Untie the string and serve. |