Banana leaf special...Part II

This is an extension of an earlier post: Banana leaf special Part I

Cooking in banana leaves is considered beneficial for health, besides tasting good. I'm an experiment freak and have had excellent results so far. When Ma called a couple of days back to share her recipe, I was eager to try. I got a banana leaf from my garden and started. The dish turned out delicious. I prepared it in my favorite steamer, handed down from my grandmother. My husband lent a hand with cooking so that made it extra special too.
Steamed fish in mustard sauce

Here's what you need and how you do it :
Ingredients
4 pieces hilsa /shad fish
1 large banana leaf (washed thoroughly and left to dry, and the central rib removed before use)
2 tbsp yellow mustard seeds (soaked in lukewarm water for half hour)
1 tbsp poppy seeds (soaked in lukewarm water for half hour)
5-6 cashew nuts (soaked in lukewarm water for half hour)
4-5 almonds (soaked in lukewarm water for half hour)
2 green chillies
1.5 tsp turmeric powder
2 tbsp mustard oil

Method:
Marinate the fish pieces in salt, turmeric powder and 1 tsp mustard oil and set aside for half an hour. Grind yellow mustard, poppy seeds, cashew, almonds, green chillies with little water into a thick paste. Add 1/2 tsp turmeric powder, 1 tbsp mustard oil and salt (to taste) and mix well. Coat the marinated fish pieces with the paste.
Lightly brush the washed and dry banana leaves with oil and warm it over the flame. This softens the leaves. Cutting them into pieces and folding becomes easier.
Each coated piece is transferred to a separate banana leaf piece, topped with a green chilly, wrapped carefully and secured with a thread. These folded pieces go into the steamer for about 15-20 minutes. Once done, the pieces are lifted out gently and served with steaming rice.

Do let me know how it turned out for you.

Banana leaf special

This post on recipes is at the risk of being ousted from the gardening community. But then this could be accommodated well within the value chain of gardening - making the best out of garden harvest- a result of sustainable organic gardening for food :)
Here's to my container banana tree and for my blogger friend Helen.

Fish with mustard smoked in banana leaf

Marinate hilsa/ shad fish (8 pieces) in fresh coconut paste(2tbsp), mustard paste(2tbsp), garlic paste (1/4 tsp), chopped green chillies (3), turmeric powder (1/2 tsp), salt and mustard oil for about an hour.
Clean the banana leaves by dipping it in hot water and allowing it to dry. Fold each marinated fish piece in a banana leaf and tie it with a thread to hold it together. Steam cook for 15-20 mins and serve.

Fish in green paste

White fish fillets (750gms/1.7lb). Marinate with salt and 3-4 tbsp lemon juice for half an hour. Grind grated coconut (1 cup), chopped coriander leaves (1cup), coriander seeds (1tbsp), cumin seeds (2 tbsp), chopped garlic (2tbsp), lemon juice (1), 4 green chillies and salt in to a thick green paste. Marinate the fish again in this green paste for another half hour. Place each marinated fillet on a separate banana leaf piece and cover it with the marinade. Wrap tightly and steam for 20-25 mins. Once done, garnish with lemon slices.

Fresh out of my garden - lemon grass!

Lemon grass is a recent favorite for me. Ever since I tasted Thai food, I'd been looking to grow this one in my garden and experiment with any dish I prepare in the kitchen.

Lemon grass is a popular herb and quite easy to grow. From a small rhizome I got, it has now grown into a perennial sedge in full sun and with regular watering. The long leaves have a strong lemony scent and has a great flavoring property. You can use it fresh or dry it to make lemon tea.

Here are some tried and tested recipes for dishes I made for Sunday dinner and everyone loved it.

• Steamed Hilsa/Shad fish in mustard sauce

Marinate fish with salt, turmetic powder, green chillies, yellow mustard and poppy seed paste for about an hour. Wrap it in lemon grass and steam cook for about 15 mins. Unwrap and ready to eat.

• Baked pomphret or White fish wrapped in lemon grass

Marinate fish with salt, pepper and ginger garlic paste for about an hour. Wrap it in lemon grass, sprinkle worchestershire sauce, olive oil and bake for about 15 mins with fresh vegetables. Unwrap and serve piping hot.

Vegetarians could try these recipes replacing fish with cottage cheese. Lemony scented coconut rice or a fresh cup of lemon tea in the morning are others. It's absolutely refreshing.