CHAAL-THOR with grated COCONUT !!! (Finely grated Banana Stem cooked with aromatic rice and grated coconut ) Thor - Banana Stem (The central solid stem of banana mostly 1 inch to 2 inch of dia) its know as Kadali Manja in orrisa (please correct if I am wrong) and Posala in Assamese (thanks polly) Thor or Banana Stem is a very easily available (many times free at villages in Westbengal, Orrisa, Assam and many north eastern states). The only difficult and tricky part of this tasty and iron enriched veggie is the chopping part. Due to this difficult chopping method ppl avoide to eat this tasty veggie in the city life. But If you can manage to to get the time and chop the thor nicely I bet you will gegt one very very tasty dish. CUTTING : The most tricky part of the thor is to avoid blackening (its nothing but oxidisation of the iron content in moisture) Steps: 1. Soak the thor in salted water for few hours (Overnight if possible) 2. Greeze your hand and the knife with oil before cutting the thor. oil will help to control the thin fibres released while cutting the thor and prevent the possible backening of your fingers and palm. 3. Star making very thin slices. roll the fibres to discard in your finger everytime you slice). Put the slices in salted water. 4. Once slices done finely chop the slices and soak them again in fresh salted water. Will try to post some video instruction of cutting. though you will find some method from youtube. Ingredients: Thor finely grated: 2 cups Gobindabhog Chaal: 3 tbsp Grated Coconut: 1/2 cup Ginger Paste: 1 tsp Turmeric powder: 1 tsp (optional : sometime I preffer this dish colour less but thor has a tendency of blackening for its high iron content so the turmeric powder serves a good remedy in getting a eye-soothing colour) Cumin seed: 1/2 tsp Cuminpowder: 1 tsp Bayleaves: 2-3 green chilli - 2-3 (I used more) Garam masala powder: pinch Ghee: 1 tsp Mustard oil: 1 tbsp Sugar: 1 tsp Salt - as per taste 1. Wash/rinse the finely grated thod in salt water. Discard the water. 2. Boil the thor with 2 cups of water in a pressure cooker (or you can cover cook it also). I used a 2 litre cooker. and allowed one whistle onfull heat and one on simmer. turned off the heat and let it cooked in its own pressure. (thor has a tendency to remain crunchy which is not very soothing for the taste bud. so the steaming is very important part to discard the crunchiness. and then rinsed the water and discarded. double rinsing plus boiling help to get rid of the crunchiness). 3. Soak the gobindabhog rice in 1.5 cup of water for half an hour. use the soaked water in cooking. 4. In a skillet heat 1 tbsp mustard oil. Add cumin seeds and bayleaves. while seeds are spluttering add grated thor and stir cook for a minute or two in medium high heat. 5. Add green chillies, cumin powder, turmeric powder salt to taste (remember we soaked the thor in salt water so carefully add this extra salt level), 3/4th of the ginger paste. stir cook for 2-3 mins with sprinkle of water time to time to avoid burning of the thor (I used the rice soaking water) 6. Add the soaked rice and stir cook for 2-3 more minutes. Keep sprinkling water from the stock. 7. Add rest of the ginger, grated coconut and the sugar . Stir cook for 1 more minute and add the rest of the water. Mix them well. Cover cook for 5 minutes. open the cover and cook in low heat until the rice get cooked and the water dried up (Dont make it too dry). 8. add pinch of garam masala and ghe.. Mix well and turn off the heat. 9. Serve ME only with hot steamed rice.. :)
Posted on: Sun, 03 Aug 2014 14:52:16 +0000
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