Posto Bada /Bora



Posto Bada /Bora

Posto Bada (poppy seed balls) is one of the many types of bora in Bengali cuisine. It can be served both as a snack or with a full meal. It can be prepared very easily with readily ingredients such as poppy seeds, coconut & rice flour making it healthy & delicious

Ingredients

Posto (poppy seeds) : 200 gm

Coconut : ½ cup (grated)

Potato: 2 midium size (Boiled)

Rice / Bengal gram flour : 2 tbsp

Salt : to taste

Sugar : to taste

Green chilli chopped/ paste : 1 tbsp

Oil : for frying

Method

Mash the boiled potato.

Mix potato mash, post(popy seeds)o, grated coconut, rice flour, salt, sugar, chopped green chilli in a bowl.

Take 2 tbsp of the Posto mixture & press by palms & keep aside. Like this give all the mixture pakora shape.

Heat oil in a wok.

Deep fry the pakoras till golden brown.

Take out from the oil & serve with steamed rice.
Recipe By : Manna Majumder
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Begun Posto (Eggplant in Poppy Seed Sauce)



Begun Posto(Eggplant in Poppy Seed Sauce)

Begun Posto- This is another traditional Bengali recipe. Eggplants are lightly sautéed and then cooked in the creamy poppy seed paste. It is  amazingly simple and tasty.

Ingredients

Small Eggplants- 400 grm

Whole Kala Jeera or Kalunji Seeds- 1/4 tsp

Poppy Seeds Paste-4 tsp

Water- 1/2 cup

Mustard Oil- 4-6 tbsp.

Turmeric Powder- 1/4 tsp

Green Chillies- 2

Sugar and Salt as per test

                                         

Method

Cut the eggplants in circular round or half round shape and marinate the eggplants with pinch of turmeric powder and     salt.In a frying pan, heat the mustard oil till the fumes appear. Then add the Kala Jeera seeds and let it crackle.

Now add the eggplants and lower the heat to medium low. Fry the eggplants till they are dark on the outer side.

Now add the poppy seed paste and stir the eggplants. Add Salt, sugar  and green chillies .Let the ingredients cook for 10-12 mins.

 Serve the eggplants with Rice or Roti (Indian Flat Bread)

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Shukto



Shukto

 

Shukto-Bengali treat as a very special and traditional dish and have it on occasion like Marriage, Birthday etc specially those are from west Bengal, but as part of Lunch only. It’s a Bengali mixed vegetarian dish comprising of several veggies inclusive of Bitter Gourd, Green Banana & Drum sticks, with poppy seeds and mustard seeds paste and there are one more exclusive spice I used in my shukto recipe which is known as “Randhuni” that many Bengalis prefer to use while preparing shukto.

Ingredients

Uchche/Bitter Gourd(Karela): 1 (cut it in vertical pieces)

Begun / Eggplants: 1 (cut it vertically small pieces)

Kanchkola/ Green Banana/ Raw Cooking Banana: 1(cut it  2”vertically small pieces)

Potato/ aloo: 1 (cut it  2”vertically small pieces)

Sweet potato/ Ranga Aloo/ Sakkar Kandi: 1 (cut it  2”vertically small pieces)

Drumsticks/ Danta/ Danthal: 2 (cut it  2”vertically small pieces)

White radish/ Mulo/ Mooli: 1 (cut it  2”vertically small pieces)

Sheem/ Hyacinth Beans: 4-5 (cut it  2”vertically small pieces)

Ridge Gourd: 1(cut it  2”vertically small pieces)

Bori: 10-15

Poppy seeds/ Khuskhus/Posto paste: 2 Tbsp.

Mustard paste: 2 Tbsp.

Ginger paste: 1 Tbsp.

Panchphoran: 1 Tsp.

Radhuni: 2 Tsp.

Bay Leaves 2

Sugar: 1 Tbsp.

Salt to taste

Mustard Oil: for Frying and Tempering (around 4 Tbsp.)

Ghee/clarified butter: 1 Tbsp.

Milk: 1 cup

Water: 3-4 cup

Method

1  1. Hit Mustard Oil in a Wok and fry Bari in medium flame.
2. Now sprinkle some salt to the pieces of Eggplant and Ridge Gourd and fry.
3. After that fry Bitter gourd.
4. Now fry Green Banana, Potato, and Sweet potato, Drumsticks, White radish and Hyacinth Beans one by one.
5. Heat the remaining oil in a kadai and add panch phoron , radhuni and bay leaves. When the seeds start to crackle Add Ginger paste and cook for 1-2 minutes and add Poppy seed paste and cook for around 2 minutes.
6. Now add Mustard paste and again cook for around 2 minutes.
7. Add Salt and Sugar again cook for 1-2 minutes and then add milk and water to the Spice mix and bring it to boil.
8. Add all the veggies and cover the wok with a lid.
9. Cook for around 8-10 minutes in low flame or till the veggies cooked properly.
10. Check the water level and if required add some more water since Shukto should have sufficient gravy.

11. Add Ghee to the Curry and boil for around 2 minutes and switch the flame off.

12. Shukto is ready and served with plain Rice.

Tips: Panch Phoron is a mixture of equal quantities of fenugreek seeds, fennel seeds,mustard seeds, onion seeds and cumin seeds.

 

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Jhinge Posto

Jhinge Posto

Posto or Poppy-Seeds or KhasKhas is always popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum even in Bangladesh also and Jhinge or ridge gourd is another vegetable which is loved by Bengalis.

 

Jinge Posto is very traditional recipe which is made in every Bengali's Kitchen. It's fairly simple and very tasty.

Ingredients

3 ridge gourd peeled and roughly chopped into medium chunks
4 tbsp poppy seeds
2 tbsp sesame seeds (optional)
3 green chillies 
 ½ tsp Turmeric powder
½ tsp Nigella seeds
Salt to taste
Sugar to taste
3 tbsp mustard oil

Method

Soak the poppy seeds in lukewarm water for 30 minutes. Blend it in a mixer with sesame seeds (here did not use) and green chillies.
In a wok heat the oil. Add the Nigella seeds and sauté for 30 seconds. Add the ridge gourd and fry for a minute or two. Add the salt and turmeric powder and mix well. Cook till the ridge gourd becomes soft. Make sure not to add water as the ridge gourd will release water. Once the ridge gourd is soft and cooked, add the poppy seed paste and silted green chili and mix well.
Now add sugar and cook till it reaches desired consistency. Keep in mind it’s a dry preparation. Serve hot with plain rice and Dal.

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

INGREDIENTS:
Parwal (Potol/ Pointed Gourd)
Green chillies...
Poppy seed (Posto/ khasKhas)
Black jeera (Kalwanji)
White Oil
Sugar (To test)
Salt (To test)
1/2 cup Milk
Turmeric powder

METHOD:
Peel the Potol/ parwal (250gms) and cut vertically.
Make a thick Poppy seed paste (20 gms) with 3-4 green chilli. In the thick paste add about 2 tbs. of milk.
Now heat oil in a deep frying pan, into it add 1tsp. of kalwanji. When the kalwanji starts spluttering add the parwal into it. Fry the parwal till it turns golden brown in colour. Then, into it add the thick poppy seed paste. Mix well. Into it add about ½ a tsp. of turmeric powder, sugar and salt-to-taste, and stir it well so that the paste completely covers the parwal (potol).
Cover it for some time and keep it over medium flame. Wait till the parwal gets cooked well and enjoyed with steamed rice or Polao.

Chital Jugolbondi



Chital Jugolbondi

Chital - kaju Jugolbondi (clown knife fish with cashew nut)

Ingredients:
Chital Mach (clown knife fish)- ½ kg (peti / belly portion)
Cashew Paste- 5 tblsp
Poppy seeds paste- 3 tblsp...
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
kismis (Raisin) Paste- ½ tsp
Mustard/ refined oil – 8 tblsp
Salt to taste

Method:
1.Mix together the Poppy seeds paste, Cashew Paste.
2. Clean and rub the fish with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the fish till they are golden in both sides. Keep aside.
4. In the same kadai add poppy seeds pest, cashew pest, salt, kismis (Raisin) Paste and turmeric powder(optional).
Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried Chita peti and Sauté this for a minute and cover with the lid.
6. seem the hit and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao. See More