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Showing posts with label Posto. Show all posts
Showing posts with label Posto. Show all posts

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy 

Today I am going to post one of my favourite paneer dishes which is not only tasty but quite easy to prepare.This is one of my mom's delicacy. So, I want to dedicate this recipe to my mother on Mother's Day(12th May). This is a traditional Bengali dish and usually a steamed recipe, but my mother does it in a kadhai and so does I. It tastes really awesome. If you wish you can use 1/2 mustard oil and 1/2 white oil. To get rid of the raw smell of mustard, heat the oil till it starts to smoke. In Bengali cuisine, whenever mustard paste is used,  cooking in mustard oil gives the real taste and aroma. So try out this mustard flavoured paneer dish. (And don't forget to comment or subscribe! Njoy! )

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy

06 April, 2013

Potol Posto/Pointed Gourd In Poppy Seeds Paste

06 April, 2013

Potol Posto/Pointed Gourd In Poppy Seeds Paste

Today, I was in a jiffy because I had some important work and my fridge didn't help me. There was nothing quick and easy to make. Suddenly, I remembered this simple and authentic Bengali recipe and pointed gourd/potol is one of my favorites too. I quickly made potol posto. It tasted very nice with rice. Do try this out, when you are in a hurry or on those days when you are having "niramish" or vegetarian. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Potol Posto/Pointed Gourd In Poppy Seeds Paste

Potol/ Pointed Gourd 

Ingredients:


  • Potol/Parwal/Pointed Gourd- 1/2 kg  ( Peeled and cut lengthwise in half)
  • Posto/Poppy seed paste- 2 tbsp.
  • Turmeric powder-1/2 tsp.
  • Green chillies- 1 (Slit, lengthwise)
  • Onion-1 (Finely chopped)
  • Potato(small) - 1 (thinly sliced)
  • Cumin seeds- 1/2 tsp
  • Salt to taste
  • Sugar- 2 tbsp.
  • Mustard oil - 3 tbsp
  • Ghee/clarified butter - 1 tbsp

Method:

1.Heat oil in a pan and fry the thinly sliced potato and also fry the halved potol/pointed gourd pieces till it  turns a little brown. It should not get crinkled. Keep them aside.
2. In the same oil, add cumin seeds and slit green chillies. To it add the fried potato slices,pointed gourd, sliced onion and stir. Next add turmeric powder, salt and sugar and mix to combine well.
3. Add the poppy seed paste. To it add a little water to make it a little runny.
4. Cover and cook on low flame till the potols are cooked and the water has dried off. Add a spoonful of ghee and serve with  rice.
Note: Potol can be substituted with potato or ladies finger as well and then it can be called aloo posto or bhindi posto.







26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe Rui

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe RuiRohu With Mustard / Poppy seed Paste/Sorshe Rui


I am Bengali by my roots. However, yesterday I realized I do not have many Bengali recipes in my blog. That is why I thought of  writing this simple and authentic Bengali recipe. Fried fish and mustard/poppy seeds is a fantastic combination. My friend who lives in U.K came to Kolkata for a short break and  visited me yesterday. She was very happy and enjoyed having shorshe rui , as they don't get the opportunity to have Bengali food in U.K too often. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Fried fish




            Sorry, I didn't give all the step-by step pictures.

Ingredients:


  • Rohu fish - 8-10 pieces
  • Onion paste - 3 tbsp
  • Mustard & poppy seed paste- 50 gms each
  • Kalonji seeds - 1/2 tsp
  • Green chilli - 6-7
  • Tomato - 1 (sliced)
  • Coriander leaves - a few sprigs
  • Turmeric powder - 1 tsp
  • Sugar - 1 tsp 
  • Salt - to taste
  • Mustard oil for cooking

Method:

1. Coat the fishes sprinkling salt and turmeric powder and deep fry them in hot oil.
2. In the same oil, add kalonji seeds. When it splutters add the onion paste and stir till it turns golden brown in colour. Pour in the tomatoes and shallow fry.
3. Add turmeric powder, green chillies, and sugar. Saute the mixture for 2-3mins.
4. Next add the mustard & poppy seed paste diluted with 1/2 cup of water and the slit green chillies. Add salt and cook covered, stirring frequently for 10 mins.( If the gravy seems too dry, you may add some more water. But the gravy of this dish should be rather thick in consistency.)
5.Slide in the fried fishes and simmer for 4-5 mins. Turn off the flame.
6. Drizzle a spoonful of raw mustard oil on top and garnish with coriander leaves and green chillies.
7. Serve with hot steamed rice. It tastes really yummy.


       

05 March, 2013

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe

05 March, 2013

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe 

Eggs are my favourite - be it for breakfast or as a side dish (lunch/dinner) , or in desserts, I really love them.
This is a very easy and quick egg preparation.  Quite different from regular egg curry-A recipe with poppy seed paste and egg ( Dim Posto in Bengali). There are various authentic vegetarian posto / poppyseed  recipes like Aloo/potato posto, Jhinge / ridge gourd posto , Kopi / cauliflower posto and so on. But when eggs are combined with posto/ poppy seeds  it makes a very delicious and unique dish.  Try it out and I hope you all will enjoy this mouthwatering recipe of egg cooked in poppy seed paste. N'Joy!!!

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe
Ingredients:


  • Hard boiled eggs - 4
  • Poppy seed / posto / khus khus  - 4 tbsp
  • Onion (medium large) -1(chopped)
  • Turmeric - 1 tsp 
  • Green chilli - 3/4
  • Red chilli powder - 1/2 tsp
  • Mustard oil - 5tbsp
  • Water - 1/2 cup
  • Salt and sugar as per taste.

Method:

1. Soak the posto/ poppy seeds in lukewarm water for 15/20 mins. Grind to a smooth paste with 2 green chillies and little water. The paste should not be too thick or too watery. Keep it aside.
2. Add oil in a kadhai and fry the eggs (after removing the shells) till they turn little brownish.
3. Heat oil in a kadhai / pan and add the chopped onions. Saute a little.
4. To the sauted onions add poppy seed paste, turmeric powder, red chilli powder, salt and little sugar.Mix them nicely and add the fried eggs. Stir the egg mixture for 2-3 mins.
5. Add water, cook on high heat for 3-4 mins stirring constantly.
6. When the water has turned totally dry, add 1 tbsp of mustard oil and mix nicely. Adjust seasoning and remove from heat.
7. Shift to a serving bowl and serve hot with steamed rice or even with roti.

Dim posto on a bed of rice

08 September, 2012

Sunday Special-Alu Posto

08 September, 2012

Sunday Special-Alu Posto

Sunday Special-Alu Posto

Home-made Alu Posto-Yummy!!

A perfect Bengali Sunday- lunch consisting of potatoes basted in heavenly gravy ready to blend into your tastebuds and enchant them. So, are you ready?? Get, Set, Ready, Eat!! :D

Ingredients:


  • 2 green chilies
  • 5-6 medium potatoes
  • 50 gms of Posto Poppy seeds (Khaskhas/Posto)-- 5-6 heaped tbsp of the Poppy seeds or Posto bata
  • PacnchPhoron comprising 1/4 tea spoon black cummin seeds (kalonji) , 1/4 teasppon methi seeds , 1. tbsp fennel seed (saunf) and 1/2 teaspoon cummin powder(jeera) alongwith 1/4 teaspoon mustard seeds
  • 1/2 tbsp sugar
  • 1 tbsp pur ghee
  • 1 tbsp mustard oil
  • 4 tblsp poppy seeds(Khuskhus)
  • Salt to taste
  • 1/2 tbsp onion seeds
  • 1/2 cup chopped onion
  • 1 tblsp Ginger-Garlic paste
  • 1/4 tbsp each of turmeric powder , coriander powder, red chilli powder , salt and water
  • Coriander leaves 

Procedure:
  1. Take little bit of water in a mixer grinder.
  2. Take aroud 50 gms of Posto Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata (finely grinded posto into paste) and mix it .
  3. You would need Pachhphoron comprising 1/4 tea spoon black cumin seeds (kalonji) ,1/4 teaspoon methi seeds  ,1/2 teaspoon fennel seed (saunf) and 1/2 teaspoon cumin powder (jeera powder) alongwith 1/4 teaspoon mustard seeds
  4. Take 500 gms (4-6 nos) of Alu (Potatoes) and cut in small square shape and pre-boil for 5 minutes in a microwave/12 minutes in bowl.
  5. Take litlle mustard oil (1/2 table spoon) in a frying pan preferably non-stick skillet and fry the cut potatoes until golden red ans seaparely in into a bowl.
  6. Take a liitle bit of oil and once heated , add all the ingredients of paanch phoran as stated above.
  7. Add 1/2 cup chopped onion and saute it to golden brown.Add ginger-garlic paste (1 table spoon) and saute it for 2-3 minutes.Add 1/4 tea spoon each of turmeric powder, corriander powder, red chilli powder, salt and water.
  8. Then , take the earlier grinded paste form of posto , salt to taste and saute it for 10 minutes in medium heat.
  9. Mix well.
  10. Put in 1/2 cup of water and keep it cooking in covered for 2-3 minutes.
  11. Once the water and condiments gets soaked in and it is geeting semi dried up , take it oy for serving.
  12. Remove from flame and Garnish with coriander leaves and Green Chillies and put little ghee on top of it and serve hot with white Basmati rice

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