Chef's share classic Indian recipes that are steamed in leaves

Across India steaming food in leaves is a small but integral part of many regional cuisines Think panki and alu wadi in Gujarat and Maharashtra ela ada from Kerala paneer bhapa from Bengal and bangwi from Tripura This ageold ecofriendly method not only elevates a dish by sealing in the flavours and keeping it healthy but also imparts a natural organic earthy flavour and aroma Author and chef Swayampurna Mishra says ldquoMost food steamed in leaves requires little or no fat and yet it remains extremely moist Itrsquos a winwin Besides steaming preserves 50 per cent more nutrients than heatinduced cooking methods I love steaming chicken breasts in an oven rack immersed in a larger pot of water The resultant chicken is glistening moist and tenderrdquoEnduri pithaThree steps to make enduri pitha Pics CourtesyGlorious Konkan and InstagramThe enduri pitha or haldi patara pitha is a regional specialty of Odisha that finds its variants as patholi in Konkan Goa and coastal Karnataka Itrsquos healthy with the added bonus of being a multisensory experienceThis dish is flavoured with memories of chef Mishrarsquos childhood and is often made during Prathamastami and Manabasa Gurubara ldquoHaldi or turmeric leaves are loaded with antioxidants thanks to curcumin they help in boosting digestion and have antiinflammatory properties They are slightly bitter but the astringent notes of turmeric coupled with its singular aroma make cooking with the leaves a delight for the sensesrdquo she addsIngredientsFor the battergtgt 2 cups uncooked rice shortgrainedgtgt 1 cup black gramgtgt Watergtgt SaltFor the fillinggtgt 1 whole coconut freshly gratedgtgt 12 cup cottage cheesegtgt 12 cup jaggerygtgt 4 pounded green cardamomsgtgt 1 tbsp gheegtgt A few raisinsgtgt A bunch of turmeric leavesSwayampurna MishraMethodSoak rice and gram for four to five hours grind them until completely smooth Beat together and leave to ferment overnight For the filling sauteacute everything in a little ghee till the mixture is dry smells deeply of coconut and the colour turns amber Take off the flame add raisins and let it cool Wash and pat the turmeric leaves dry ladle a portion of the batter on one side lengthwise of the leaf Add a good serving of the filling on it Now gently fold the other side of the leaf over the filling Make sure the filling isnrsquot pushed to the edges Steam in a steamer for eight minutes Remove allow it to cool and serve with kheerAsian spice bamboo leafsteamed sea bassChef Rohan Drsquosouza culinary head Silver Beach Hospitality never misses an opportunity to steam food mdash especially fish mdash in bamboo banana or pandan leaves ldquoItrsquos an artrdquo he says He finds the leafwrapped method very compact as it keeps the flavours intact and gives the dish a herbal composition while protecting the food from direct heat and fluids ldquoBamboo leaves contain methanol which is very good for the skin Because it is rich in cellulose it helps in digestion But overall the earthy flavour that the leaves impart to the fish is what makes the dish a hitrdquo he addsRohan DrsquosouzaIngredientsFor the Asian spice pastegtgt 112inch fresh turmericgtgt 2 tender lemongrass stocksgtgt 5 pods garlicgtgt 14 tsp palm sugargtgt 5 shallotsgtgt 2 to 3 dry chilliesgtgt 3 to 4 Thai birdrsquos eye chilligtgt 1 kaffir lime leaf torngtgt 12 tsp saltgtgt 1 pod tamarind pulpgtgt 2 to 3 Thai holy basil leavesFor the fishgtgt 220 gm bhetki cut into chunksgtgt 8 to 9 bamboo leaves soaked overnightgtgt 1 to 2 ladles seafood stockMethodGrind the spices into a coarse paste preferably in a stone mortar and pestle Apply it to the fish and leave it to marinate for 45 minutes Spread out two bamboo leaves and place the fish in the centre Roll it over into a parcel shape and conceal it with toothpicks or kitchen thread Line a deep baking dish with parchment paper and place the fish parcels along with a couple of ladles of fish stock Cook in an oven at 165 degree Celsius for nine to 11 minutes To serve place the fish parcels along with the juice and top it with sliced spring onions coriander sprigs some steamed and buttered cauliflower and carrots and sliced chilli for extra heat It makes for a great accompaniment with jasmine riceHow to steam rightgtgtDo not cook for too long Steaming vegetables takes a maximum of seven minutes or they lose their vibrancy For fish or white meat 10 to 12 minutes is enoughgtgtPack the marinade or masala that goes in the leaves with tons of flavour for a heady aroma to fill your senses when you open the leavesgtgtSteaming needs very little water The water shouldnrsquot touch the foodgtgtFor steaming fish the preferred choice is white fishgtgtEnsure the fish is properly concealed else the juices will escape and dry out the fishAlso ReadFit for a nawab