Recipes with banana leaf pieces

3 recipes that use banana leaf pieces, with photos, step-by-step instructions and cook times. The quickest, Patot diya mas, takes 40 minutes. It is most often cooked with black, black peppercorns and cashews.

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Patot diya masMustard fish in banana leaf

On Uruka, the night before Magh Bihu, young people build a bhelaghar hut and a tall mejî bonfire in the harvested fields and cook a feast outdoors, and parcels of fish in banana leaf tucked into the embers are part of it. Patot diya mas is the simplest of them: small river fish or firm steaks rubbed with raw mustard paste, green chilli, turmeric and a good splash of mustard oil, wrapped and roasted until the leaf blackens and the fish steams in its own juices. It is sharp, hot and fragrant, and goes with plain rice. Common mistake: grinding the mustard with hot water or for too long, which turns it bitter; grind it cold with a pinch of salt and a green chilli. Food safety: marinate the fish in the fridge, and cook until the flesh is opaque all the way through and flakes easily with a fork. Chef's tip: on a stove, a dry cast-iron pan with a lid gives the same smoky leaf flavour as the bonfire.

40 min

Indian Fish

by KrazyBadal 0 views

Kanchipuram idliSpiced temple idli

Kanchipuram idli is the temple prasadam of the Varadharaja Perumal temple, where it was traditionally steamed in tall bamboo baskets lined with mandarai leaves. It is coarser and richer than everyday idli, with cracked pepper, cumin, dry ginger and cashews fried in ghee folded through, and it's eaten for breakfast or festival tiffin with coconut chutney and sambar. The mistake is grinding the rice as fine as for plain idli; it should feel like fine semolina so the idli has a crumbly, open bite. Chef's tip: steam in tumblers or small bowls lined with banana leaf for the tall shape and a gentle leaf aroma.

60 min

Indian Breakfast & Brunch

by KrazyBadal 0 views

Bamboo tube riceSticky rice cooked in bamboo

Drive the mountain roads around Alishan, or through the Amis villages of Hualien, and you'll smell this before you see it: lengths of green bamboo lined up over charcoal at roadside stalls, their skins blackening as the rice inside steams. Indigenous Taiwanese cooks have long carried rice into the hills this way. When the tube is split, the rice comes out as a firm, sticky cylinder wrapped in a papery inner membrane, perfumed with grassy bamboo and earthy shiitake. Soak the glutinous rice for at least 4 hours or overnight before you start. Packing the tubes to the top is a common error: rice expands, so fill them only three-quarters full and plug them loosely. Chef's tip: use only fresh, green bamboo with one node closed at the bottom, and never seal both ends tight, or steam pressure can split the tube.

90 min

Taiwanese Rice & Grains

by KrazyBadal 0 views

Patot diya masMustard fish in banana leaf

Kanchipuram idliSpiced temple idli

Bamboo tube riceSticky rice cooked in bamboo

Goes well with banana leaf pieces