Sheem Posto (Flat Beans Curry - Bong style)

 

          Sheem Posto is a typical Bengali style Flat Beans curry, cooked in a cashew paste instead of poppy seed paste as the latter is not available at my place of residence. But there was absolutely no difference on the taste and flavor. It turned out just amazing. 

         This recipe is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and a drizzle of mustard oil to the end product. It just tastes divine. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

        

           Cashew nut paste can always be substituted with poppy seed paste, sesame seed paste or kasundi if desired. It gives a nice flavor to the dish. I did not add any onion, ginger or garlic as I wanted to keep it a pure vegetarian delight. 

           You can add one chopped tomato. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

        

• 250 gms. Flat Beans, string them, trim both ends and cut into half
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili, broken
• 1/3 cup cashew nut paste
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup water
• 3 green chilies, slit
• 1-2 tbsp. coriander leaves, chopped

          Soak the cashew in water for 10-15 minutes. Then grind into a fine paste. Keep aside. 

          Heat 2 tbsp. mustard oil in a pan and temper with nigella seeds and dry red chili. Sauté for a few seconds.

          Then add the flat beans and stir fry for 2-3 minutes. 

          Now add the cashew paste, turmeric powder, roasted cumin powder and salt to taste. Mix everything well.

          Add 1/2 cup water and green chilies. Cover and cook on a low flame till the flat beans are tender and the gravy thickens.

          When done, add coriander leaves and the remaining 1 tsp. raw mustard oil.

          Serve as a side dish with either steamed rice or chapattis / roti.

Heat 2 tbsp. mustard oil in a pan & temper with nigella seeds & dry red chili. Sauté for a few seconds.

            Then add the flat beans & stir fry for 2-3 minutes. 

Add the cashew paste, turmeric powder, roasted cumin powder & salt to taste. Mix everything well.

Add 1/2 cup water & green chilies. Cover & cook on a low flame till the flat beans are tender & the gravy thickens.

When done, add coriander leaves & the remaining 1 tsp. raw mustard oil.

             Serve as a side dish with either steamed rice or chapattis / roti.

Moringa Besan Cheela / Chilla (Drumstick Leaves & Gram Flour Pancakes)

 

           Here are some delicious and nutritious Cheelas / Pancakes / crepes made out of drumstick leaves and gram flour. I have also added few basic ingredients and seasonings to make them more healthy and nutritious. They can be served with chutney, pickle, raita or any side dish. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal.

          Drumsticks leaves have amazing health benefits as it contains vitamins, calcium, protein, iron and minerals. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          It is a plant based protein that is particularly good for the elderly and during pregnancy as it aids in digestion and lowers blood sugar levels. So this dish is a healthy snack on the go and very wholesome. So check out the step by step pictorial recipe to prepare these amazing cheelas.

 

• 1 cup besan (gram flour)
• 1/4 cup semolina
• 1 cup Drumstick Leaves, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small onion, chopped
• 1 inch ginger, grated
• 1 tomato, chopped
• 2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. carom seeds
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida 
• 2 tbsp. yoghurt
• water as needed
• oil to shallow fry

          In a large bowl, add all the ingredients (except oil) and mix well. Add water, little at at time and prepare a batter of pouring consistency, just like a dosa batter. Cover and keep aside for 15-20 minutes.

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

                In a large bowl, add the gram flour, semolina, 

                      all the dry spices, 

              chopped onion, tomatoes, grated ginger, chopped green chilies,

                 chopped moringa leaves, coriander leaves and yoghurt.

Add water, little at at time & prepare a batter of pouring consistency, just like a dosa batter. Cover & keep aside for 15-20 minutes.

Heat a tawa & brush with some oil. Pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges & over the cheela.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. 

Now it is done. Transfer to a serving plate. Prepare similar cheelas with the remaining batter. 

           Relish with any side dish, chutney, yoghurt or pickles. 

Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.