Durga Puja 2018 Special: The Lalit Great Eastern's chef Madhumita Mohanta shares two festive recipes

The Lalit Great Eastern Kolkata shares two recipes with Indulge for the Pujas

Sharmistha Ghosal Published :  14th October 2018 12:00 AM   |   Published :   |  14th October 2018 12:00 AM
kochu

Kochur Loti Kosha

Too tired to stand in a serpentine queue at your favourite restaurant after a night-long pandal hopping during the Pujas? Relax and soak your tired feet in warm water. Madhumita Mohanta, executive chef of The Lalit Great Eastern Kolkata, shares two easy to cook and traditional to the tee dishes, Kochur Loti Kosha and Holud Pata diye Chingri Jhinge Posto to brighten up your day.

Chef Madhumita Mohanta

Kochur loti kosha

Ingredients:

Kochur loti (Taro Stolons or stems): 500 gm

Onion paste: 150 gm

Ginger paste: Half tsp

Garlic paste: 10 cloves

Slit green chilli: Two

Mustard oil: 200 ml

Red chilli powder: Half tsp

Cumin powder: Half tsp

Turmeric: Half tsp

Sugar:  ¼ tsp

Salt to taste

For tempering: One bay leaf, whole cumin ¼ tsp        

Method:

Peel kochur loti and cut into two inch length and put in warm water for five minutes, to peel the skin with ease. Marinate peeled kochur loti with all the spice and mustard oil (keep some for tempering) except slit green chilli. Take a thick bottom pan, put mustard oil and heat it up Put the bay leaf and whole cumin in it. Let it crackle and then add marinated kochur loti into it. Stir it for four to five minutes, so that it does not stick to the bottom and get mixed properly. Don’t add water into it, put slit green chilli and cover it with lid, stir it in between. Cook it till loti gets tender and soft. Serve it with hot rice.

Holud Pata diye Chingri Jhunge Posto

Holud Pata diye Chingri Jhinge Posto

Ingredients:

Three ridged gourds (torai)

Four tbsp poppy seeds

250 gm small sized prawns (headless, shell off and deveined)

One tsp turmeric powder

Salt to taste

Two tbsp mustard oil

Half cup red onion

Four green chillies

1/4 tsp sugar

One tsp red chilli powder

50 gm panch phoran spice mix

Fresh turmeric leaves

Method:

Peel the skin of ridged gourd and cut into small pieces. Dry grind the poppy seeds. Clean the prawns and apply turmeric and salt on them. Fry them slightly and keep aside. Heat mustard oil in a pan. Add panch phoran for tempering.  Add chopped onion and slit green chilli. Add sugar and cook till the onions turn pinkish brown and translucent. Fry with little turmeric till the potatoes are light golden in colour. Add chopped ridged gourd and fry for a couple of minutes. Add salt and red chilli powder. Cover and let the ridged gourd cook for a while. While the ridged gourd is still cooking in its own juices, add the poppy seed powder and add a little water if required. Once the vegetables are done, add the shrimp, wilted turmeric leaf and mix. Top with half tsp of mustard oil.

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