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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Lal Shak / Laal Saag

Lal Shaak / Laal Saag

Lal shak / saag also called Red Spinach / Amaranth leaves / Chinese spinach. They are very rich in vitamin A, vitamin C, calcium & iron. It is low in calories by volume, but high in protein per calorie. 374 mg calcium per 100 grm. It can be eaten as stir fry or in the soup. They are really very delicious.


                             
Traditionally, a Bengali full meal usually a lunch has to have a shak or leafy vegetable on the side, Lal shak bhaja or stir fried Red Spinach (Amaranths) is a simple recipe that is a favorite at home and served with Steamed Rice and Daal . Made very simply, it is just the garlic that gives a flavor that goes so well with the distinct flavor of these leaves.



Ingredients:

Lal Shak / Red Spinach / Amaranth leaves - 1 bunch
Cooking oil - 1 tbsp ( I use Mustard oil )
Whole dry red chillies - 2
Garlic cloves - 5, crushed

Green Chili- 2 pieces
3 pieces of hyacinth bean or small pieces eggplant(optional)
Salt - to taste

Ifyou don't like garlic, you can try this with a tempering of kalaunji / nigella seeds and dry red chilies or fresh green chilies.



Lal Shaak / Laal Saag- Bengali Recipe

Method:

Cleaned and chopped finely the lal shak / saag  and make small cubes of  hyacinth bean  or eggplant.
Heat oil in a wok  / kadahi. Add the whole red chilies (break them first or they might burst ) and  half of the crushed garlic.  Now fry hyacinth bean little and then add the chopped leaves and rest of the crushed garlic.
Stir well. Add salt and green chili, cover and cook. Remember to stir once in a while so that it does not burn. When it is done and all water had dried up, remove cover and give a final stir.

Serve hot. Goes best on the side with hot rice and dal.

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Prawns Golden Fry

                                                                      

Prawns Golden Fry

Prawns Golden Fry- A very delicious dish made with prawns marinated in a tasty battered paste and deep fried until golden in colour. Served with red chilli sauce. This is another quick and easy snack for the lazy evening or you also serve as an excellent side dish.

Ingredients:

500 grm prawns
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chili Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of cup soda (or water)
20 grm butter melt
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

 

Method:

Wash, shell and devein prawns, leaving the tails on. Sprinkle with salt and mix well.

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Marinate the prawns with mix and refrigerate for two hours.

For the batter - mix the corn flour, black pepper powder, turmeric powder and salt in soda (or water) with constant stirring leaving no lumps - once done mix the eggs until smooth. Now add the 2 tsp butter melt and mix it again.

Heat pan / wok. Add 4 cups oil and reheat.  Now take out one prawn and holding the prawns by the tails, dip into the batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot. Deep fry it oil till golden brown. Repeat for the fillets and Serve it hot.

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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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Palak / Palang Saag

                                                                      

Palak / Palang Saag

Palang saag : Spinach Commonly called “Palak” or Palang saag” in India, this is the most commonly available leafy green. Easily available in all vegetable market. You can buy whole spinach or just the leaves. The whole bunch is cheaper but you have to sort the leaves, wash off the mud and finely chop the leaves before cooking.

Leafy greens called “Saag” in Indian languages are an important part of any diet in all regions. Green leafy vegetables provide important nutrients like iron, vitamins and minerals. They also provide protection against all kind of chronic diseases.

Spinach with egg plant and potato

Ingredients:

• 3 bunch spinach (washed and chopped)
• 1 piece medium egg plant (diced into small cubes)
• 1 piece small potato (diced into small cubes)
• 1 tsp Black jeera (kalonji)
• 2-3 green chilies
• ½ tsp salt
• ½ tsp turmeric powder
• 1 tbsp oil  

Method:

Heat oil in a deep wok. When the oil is fairly hot add the kalonji and 1 green chili. Fry the potato and sauté for 2-3 minutes and add the egg plants in the same. Add the spinach. When all the leaves have wilted and the water has evaporated add salt, turmeric. Keep cooking till all the water evaporates. Garnish with the rest of the chilies and serve with rice.

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Kachu-r Saag / Ghonto

Kachu-r Saag / Ghonto

Kachu-r Saag is an absolutely delightful dish, belongs to bengali cuisine. The method of cooking this dish differs slightly from home to home. Every home has their own touch on it. But the main ingredients are always the same. Colocasia or Taro which is also locally known as kachu in Bengal grows abundantly in the rural areas of India.It is cheap and easily available in the market in many parts of South east Asia and tastes great if cooked properly with the right ingredients. Be careful while chopping and washing the Taro(Kachu) stems as sometimes they might cause slight irritation or itching to your hands,as a precaution you can either use gloves or rub oil to your hands before handling the Colocasia/Taro(Kachu) stems.

                             
 Colocasia/Taro(Kachu) stems are a very good source of Vitamin K, Vitamin C, Vitamin B-2 and Vitamin B-6.They are also a good source of dietary fiber, calcium, Magnesium and Iron.  I hope that you will like this recipe.

 Ingredients:

 

2 to 3 bunch of edible Colocasia/Taro(Kachu) stems.

Tamarind paste

2 table spoon grated coconut.

1 bay leaf.

1 tea spoon fennel seeds

1 tea spoon ginger paste

100 grm pumpkin (Kumro)

1/2 cup roasted pea nuts. (you can use boiled whole chana / Black chickpeas)

1 tea spoon ghee.

1/2 tea spoon garam masala.

Salt as per taste

1/2 tea spoon sugar.

1/4 tea spoon haldi or turmeric powder.

1/4 tea spoon red chili powder.

1/4 tea spoon Jeera or cumin powder

 oil.

Method:

Wash the young and edible Colocasia/Taro(Kochu) stems properly and cut them in thumb size pieces. Boil slightly salted water in a pot and add the colocasia/Taro stems(Kochu) in the water. Add one tea spoon tamarind paste (optional) to avoid irritation.  Boil them for 4 to 5 minutes. Drain all the water and mash the boiled stems.

Cut pumpkin in small cube like pieces.

Heat oil in a pan or kadhai and fry the pumpkin cubes and keep aside. Now in the same oil add the bay leaf, red dry chili and fennel seeds and sauté for 30 seconds. Now add the grated coconut and saute for 2-3 minutes and now add the boiled colocasia(Kochu) stems into the pan and stir for for couple of minutes. Also add the turmeric powder, red chili powder, ginger paste and cumin powder, salt and sugar and mix well. Water will start oozing out from the mixture, cook it in medium heat till almost all the water evaporates. Now add fired pumpkin pieces and roasted pea nuts and mix well. Cook for another 1 or 2 minutes, add ghee and garam masala, mix and remove from heat.

Serve hot with rice.

Kochu sag is also cooked with the head of the hilsa. In this instance, the whole chana, coconut and milk are not included in the ingredients

Vegetable Chop

Vegetable Chop

 Vegetable Chop a very tasty deep fried traditional bengali item. That can be served as an appetizer, snack or as part of a meal to go with rice and daal. Specially on a rainy day or in winter evening there's nothing better than having vegetable chop as an evening snack with hot tea.

    Vegetable Chop is nothing but a vegetarian version of cutlet. The filling is a combination of mashed potato and some winter vegetables like, carrot, beetroot, peas and ground nuts. At first vegetable itself is cooked with spices and then it’s dipped in flour thin batter mix and then in breadcrumbs and fried in vegetable oil.

  Ingredients:

• ½ tsp of cumin seeds,
• ½ tsp of fennel seeds,...
• 6 cloves,
• 3 green cardamoms,
• Small ½ inch cinnamon stick,
• 10 peppercorns,
• 2-3 dry red chili,
• 1-2 dry bay leaf
• 2 medium sized beetroot, finely grated,
• 2 medium sized carrots, finely grated,
• 2 small potatoes, boiled and mashed,
• 1 tsp of grated ginger,
• 2 green chilies, finely chopped,
• 2 tsp of peanuts,
• Salt to taste,
• Sugar to taste,

• 2 tsp of flour mixed in a little water,
• 5-6 tbsp of bread crumbs




Vegetable Chop

Methods:
 First, grind the roasted whole spices and keep it aside. In a kadai, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.Into this add the grated beetroot and carrot and sauté well. Now add the mashed potatoes, salt, sugar and ground roasted spice powder. Mix well.Cool the mixture and make medium size cutlet balls.In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin batter. It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.Deep fry the cutlets in hot oil until golden brown. 

 Serve them hot with onion rings, ketchup or with mustard sauce ‘kashundi’

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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.

Dal Paturi

Dal Paturi

Paturi is a style of traditional Bengali cooking wrapped and steamed/roasted in banana leaf. The delicate flavor that the banana leaves impart into the steaming food is simply matchless. It is prepared with fishes, vegetables, lentils and all other possible combinations. One such is dal paturi. 
It is a paste of bengal gram / yellow split peas (Chana dal /matar dal) and coconut steamed to form a delicate ‘cake’.

My Thami(Granny) used to cook this for us & it was a family favorite food. She used to fold the batter in banana leaf, & then place on the tawa & after that it got slow cooked on the heat of charcoal oven (unun). The taste of Granny’s hand cooked food-the aroma of banana leaf & charcoal all are missing these days.Dal paturi is one of my favorite food.

INGREDIENTS:

1 cup -split bengal gram/ chana dal
1 ¼ cup – freshly grated coconut or ½ a fresh coconut
2 tbsp -mustard oil
2-3 nos – green chilies (as per your spice taste)

Fresh coriander leaves- 2 tbsp (finely chopped)
Turmeric powder- 1/2 tsp
Salt and sugar to taste

FOR ROASTING

Banana leaf

METHOD:

 

Grind the soaked split peas with little water possible (4-5tbsp). The texture of the paste should be a bit rough.

 Mix together chana dal paste, grated coconut, turmeric powder, coriander leaf and green chillies, together. Add salt and sugar to taste. Add 3 tbsp of mustard oil (raw) to the chana dal paste.

Prepare the banana leaf/leaves. Cut the leaf, pass it over the gas flame, this will soften the leaf and help the paste to b wrapped nicely. De-vein the leaf. Do not throw the veins away, you will need it to tie the leaf parcel later.
Arrange for 4 parcels by laying down double layer of the leaf piece. Put a portion of the paste in the centre and wrap it up. Tie the parcels with the veins.

Heat up the griddle (tawa). Place the parcels on it. Lower the heat to minimum, cover and let it cook for 20-25 mins. Flip them over to the other side of the parcel. And let it cook another 20 mins.

Take it off fire. Cut into wide squares & serve hot or room temperature as a starter/side with cooked red lentil( masur dal) and white rice.
One can also steam the parcels.

Author : Manna Majumder
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Mixed Fruit Chutney



Mixed Fruit Chutney

 

Ingredients:

• 1 piece medium size Pineapple , Cut in Cubes
• 2 pieces apple, Cut in Cubes
• 1/2 cup grapes....
• 2 tbsp Cashew
• 2 Cups Dates
• 1/2 cup Apricot, Cut into cubes
• 1/2 cup dried figs
• 1 tbsp raisins, Socked
• 1/2 Orange, Cut into Cubes
• 1/2 cup pomegranate
• 1/2 cup Aamsatto (Dry sweet mango pulps), Cut into cubes
• 1/2 tbsp salt
• 5-6 tbsp Sugar
• 4-5 tbsp roasted spices powder (1/2 tsp cumin seeds, 1/2 tsp Fennel seed, 1/2 tsp Fenugreek seeds, 3 Dry Red chili, 3 cinnamon stick, 6 pieces cardamom )
• 1/4 tbsp Mustard Seed
• Bay leaf
• Oil, as per need

Method:
1. Heat the oil in a pan for 1/2 minute. Add the Bay leaf and Mustard seeds.
2. Add the Pineapple and salt and mix well. Cover the pan on low flame for sometimes.
3. Check whether the Pineapple go soft, then add the apple, grapes and aamsatto. Cook for sometime.
4. Add sugar. Stir it well.
5. Add little water and cover the pan. Cook for more 6-7 mins.
6. Add raisins, cashew, Apricot, Fig, orange, dates and pomegranate. Cook for 3-4 mints and roasted spices powder and again stir it well.
7. Cool it for sometime and refrigerate it. Serve it after the main course.

Plastic Chutney (Green Papaya Chutney)

Plastic Chutney (Green Papaya Chutney)

 Ingredients:

Plastic Chutney (Green Papaya Chutney) - A unique Bengali Relish
1 medium-sized papaya
2 Cup sugar
2 tsp. lime juice OR Raw tamarind – 50 grams.
A pinch salt...
2 tsp. Raisins
2 tsp refined oil
10-15 mustard seeds
 
Method:

 Peel the green papaya very neatly. Cut into halves, remove seeds and hard skin from the center. wash and cut into very thin slices with a sharp knife or peeler

Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and, saute 1-2 mins.

Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.

When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice and your dish is ready to serve.

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.

Papaya Halwa

Papaya Halwa

Ingredients:
5 cups- Papaya , Papita or Pepe(Raw papaya) finely grated
1/4 tsp-Green Food Colour (Optional) ...
5-Badam (Almonds) chopped
1 tbsp-Kishmish (Raisins)
5-Kaju (Cashewnuts) chopped
1/3 tin (200 gm)- Sweetened Condensed Milk
1 cup (150 ml)-Milk
1/2-Ghee
1 cup Sugar
1/2 cup milk
1/3 tsp Rose water
1 tsp-Elaichi (Cardamom) Powder
2 Bay leaf
Method:
1. Peel off the skin , wash papaya , Grate it and dry it in a day light for an hour.
2. Heat the ghee in a kadai, add the cashew nuts, raisins and bay leaf and fry till golden brown. Add the grated Papay and sauté for a few minutes.
3. Add sugar and milk and cook till the papaya is soft, mix in the green colour with rose water and stir well.
4. Add the Sweetened Condensed Milk and stir continuously till the mixture is dry. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Pan Fry

Ingredients:

250 grm (4 pic) Basa or other white fish fillets ...
2 tablespoon lemon juice
1/3 teaspoon crushed black pepper
1 tablespoon olive oil
1/2 teaspoon garlic juice
1/2 teaspoon dried parsley
Salt to to taste
White pepper to taste

Method:

Marinate fish with lemon juice, salt, garlic juice, black pepper and dried parsley for an hour
In a non-stick pan, heat the olive oil.
On normal heat, carefully add in the basa pieces.
Lower the heat. Fry the fish on one side for 2-3 minutes
Gently flip the pieces over. Fry for another 2 mins and sprinkle white pepper for both side. The pieces should just start to brown.
The dish is ready. Serve hot with tomato salad. The fish will be soft & flaky!

If you dont like parsley, get creative with your herbs or some Italian seasoning.
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or refined oil would be OK to use as well. See More

Bhetki Butter Fry

           

Bhetki Butter Fry

Ingredients

1/2 kg Bhetki Fillets cut in square pieces
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
50 grm butter melt
1/2 spoon black pepper seed
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

Method

Cut the fillets into rectangular pieces (medium size). Wash the fillets and pat it dry

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Rub the fish with the marination

Squeeze the lime juice in the marinated fillets and keep it for 4-5 hrs.

Heat the oil for frying in nonstick kadai and add two or three whole black pepper to flavor the oil

For the batter - mix the corn flour, turmeric powder and salt in milk with constant stirring leaving no lumps - once done mix the eggs until smooth . Now add the butter melt and mix it again. Now take out one fillet, and dip it in the egg corn flour batter.

Deep fry it oil till golden brown. Repeat for the fillets and  Serve it hot.