Peyaj Posto (Onion in Poppy Seeds Gravy - Bengali Style)

           Peyaj Posto is a traditional Bengali recipe, where onions are cooked in a poppy seeds gravy. However, I had to substitute it with sesame seeds as poppy seeds is not available at my place of residence. Posto in general is loved by most Bengalis. Many types of dishes are prepared with poppy seeds paste. Absolutely delicious, this combination is just perfect to be had as a side dish. It can be relished both with chapattis or rice. 

          This recipe is almost similar to the very popular and a traditional Bengali recipe of Aloo Posto. It is a very easy and a simple recipe with very few ingredients. So go ahead and prepare this simple delicacy and I am sure you will love it. Do check out an easy step by step pictorial recipe to prepare this regional dish.

         

• 3 med. size onions, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2-3 green chilies, slit
• 1 tsp. salt or to taste
• 1/3 cup sesame seeds 
• 1 tbsp. coriander leaves, chopped

          Make a smooth paste of the sesame seeds and 1/4 cup water. Set aside.

          Heat 2 tbsp. oil in a pan and temper with nigella seeds and green chilies. Sauté for a few seconds. 

 

          Add the onion and salt to taste. Sauté till light brown.

          Add the sesame seeds paste and stir fry on a low to medium flame till it turns golden in color and the oil separates.  

          When done, add coriander leaves and the remaining mustard oil. Mix well and serve as a side dish with steamed rice or chapattis.

Heat 2 tbsp. oil in a pan & temper with nigella seeds & green chilies. Sauté for a few seconds. 

                   Add the onion and salt to taste. 

                     Sauté till light brown.

                   Add the sesame seeds paste.

                  Stir fry on a low to medium flame.....

               ......till it turns golden in color & the oil separates.

                  When done, add coriander leaves.....

                   .....and the remaining mustard oil. Mix well.

            Serve as a side dish with steamed rice or chapattis.

Phoolkophir Paturi (Cauliflower Dum - Bengali Fusion Style)

          Paturi is a traditional Bengali recipe where generally the fish is coated in mustard paste and then steamed. It is cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with my favorite veggie - Cauliflower.

          It is a very simple, easy and an equally yummy dish. As banana leaf was not available, I cooked the cauliflower, mixed with all the mentioned ingredients in a dum style. It is absolutely a fuss-free recipe. This side dish can be relished with plain steamed rice, pulao or chapattis. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. cumin powder
• 1-2 tbsp. + 1 tsp. mustard oil
• 1-2 tbsp. kasundi / mustard sauce
• handful of coriander leaves, chopped (leave some to garnish)

          In a pan, mix together all the above mentioned ingredients. Cover and cook on a medium flame till it is done. Sprinkle some water at intervals. 

          When the veggies are soft, switch off the flame. Add the remaining coriander leaves and mustard oil. Serve as a side dish with either rice or chapattis.

                      In a pan, mix all the ingredients. Cover & cook on a med flame till done. 
                      Sprinkle some water at intervals. 

                      When veggies are soft, switch off flame. Add remaining coriander leaves
                      & mustard oil. 

                                  Serve as a side dish with either rice or chapattis.

Missi Roti

          This is a very easy, simple and a traditional breakfast that is very popular in the regions of Punjab and Rajasthan. It is generally prepared with besan (gram flour), whole wheat flour, chopped onion, green chiles and other dry spices. Greens may be added for additional flavour. I added some dried mint leaves. Fresh leaves may be substituted according to individual preference. 

          Very yummy and equally nutritious, they are ideal to be had anytime of the day, accompanied with any side dish, raita, pickles, plain yoghurt or butter. They also serves as a tea-time snack and a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 1 cup besan
• 1/2 cup whole wheat flour
• salt to taste
• 1 tsp. oil
• 1/2 tsp. ajwain (carom seeds)
• 1/4 tsp. turmeric powder
• 1 tbsp. crushed dried mint leaves (opt)
• 1 onion, chopped
• 1-2 green chilies, chopped
• oil to shallow fry
• any side dish to serve

          In a bowl, mix all the above mentioned ingredients (except oil to fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15-20 minutes.

          Divide into 4-5 equal portions. Roll out each ball of dough into a disc, like the shape of a chapati by dusting some flour. Use up all the remaining dough too.

          Heat a tawa / griddle and shallow fry them one at a time by drizzling some oil. Transfer to a serving plate and relish them hot with any side dish, raita, plain yoghurt, pickles or butter.

                                 Mix all ingredients (except oil to fry). 

                Add water & knead into a dough. Cover & keep aside for 15-20 minutes.

                  Divide into 4-5 equal portions. Roll out each ball of dough into a disc by
                  dusting some flour. Use up all the remaining dough too.

                                 Heat a tawa & shallow fry them by drizzling some oil. 

                                Relish them hot with any side dish.

Shalgam Ka Paratha (Stuffed Turnip Flat Bread)

          You must have had Shalgam (Turnip) in a curry form. How about having it as stuffed paratha? This is just what I did today and the end result was simply delicious and wholesome. It was similar to Mooli (Radish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter. So go ahead and try them for a weekend breakfast. They are also perfect for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/4 cups whole wheat flour (makes 5 parathas)
• pinch of salt
• 1 tbsp. oil to knead
• oil to shallow fry
• boondi raita, yoghurt, pickle or butter to serve

Stuffing - 

• 2-3 shalgam (turnip), grated
• 1 tbsp. oil
• 1 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili flakes
• 1 tsp. ginger, grated
• 1 tbsp. dried mint, crushed / fresh mint chopped

          Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.

          Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.

         In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

         Divide into 10 small equal portions. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.

          Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapati. Roll out the remaining dough in the same manner.

          Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges.

          Fry till they are light golden in colour. Transfer to a serving plate and serve them hot with boondi raita, yogurt, pickles or butter.

                   Heat oil & temper with cumin seeds & asafoetida. Saute for a few sec. 

                                Add ginger & all dry spices. Saute few seconds.

                                Add grated turnip & chili flakes. 

                                Oops!! forgot ginger. So I added now. 

                               Add dried mint. Mix well & saute for 4-5 minutes or till dry. 

                                 Set aside to cool down.

                                Divide dough into 10 small equal portions. 

                         Roll out each of them into the shape of a poori by dusting some flour. 

                                Take one poori & spread some stuffing over it.

                                Cover with another poori & seal all edges. 

                                Sprinkle some more flour & roll out like a chapatti. 

                                Heat a tawa & shallow fry parathas by drizzling some oil.
                   

                               All the parathas done & to be served.

                              Serve them hot with boondi raita, yoghurt, pickles or butter.

Whole Wheat Beetroot Garlic Naan

          Naan made of whole wheat flour simply tastes just as delicious as any regular plain flour naan. Add some beetroot puree to it to make them more nutritious, appealing and appetizing at the same time. They can be very easily made at home without any yeast. 

          Brushed with some butter / olive oil, relish them with any side dish. So go ahead and make them and surprise your family and friends with this amazing creation. So check out the step by step pictorial recipe to prepare this absolute visual treat.

• 2 cups whole wheat flour
• 2 tbsp. butter
• 2 pinches of salt
• 1 tbsp. mustard oil
• 1 tsp. baking powder
• 1/4 tsp. baking soda 
• 1 small beetroot
• 1" ginger
• 2 green chilies 
• 1-2 tbsp. yoghurt
• butter / olive oil to brush
• 1 tbsp. garlic, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1-2 green chilies, chopped (opt)
• any side dish to serve

          Blend the beetroot, ginger and green chilies to a smooth paste. Keep aside. In a bowl mix together flour, salt, baking powder, baking soda, butter, yogurt, puree and mustard oil till it resembles bread crumbs.

          Add water as required to knead it into a soft dough. Cover it and keep it in a warm place for 4-5 hours. Add a tsp. of oil and knead again for a minute. Divide into 4-5 equal portions.

          Roll out each ball of dough into an oblong shape by dusting some flour. Sprinkle some garlic, chilies and coriander leaves over it. Roll once again so they stick to the dough. Make similar naans with the remaining dough.

          Heat a tawa / griddle till it is smoking hot. Apply some water to the other side of the rolled out dough and place it on the hot tawa.

          After 1-2 minutes, you will see little bubbles appearing on the surface. Flip the tawa over the direct flame and to cook the other side too. 

          Transfer to a serving plate and brush with butter / olive oil and enjoy them hot with any side dish of your choice. 

                               Blend beetroot, ginger & green chilies to a smooth paste. 

                  Mix flour, salt, baking powder, baking soda, yoghurt, puree & mustard oil.

                 Add water to knead into a soft dough. Cover & keep for 4-5 hours. Add a tsp.
                 of oil & knead for a min. Divide into 4-5 equal portions. Roll out each ball of 
                 dough into an oblong shape by dusting some flour. Sprinkle some garlic, 
                 chilies & coriander leaves over it. Roll once again so they stick to the dough. 

                       Heat a tawa till it is smoking hot. Apply some water to the other
                       side of the rolled out dough & place it on the hot tawa.

                                After 1-2 minutes, little bubbles will appear on the surface.

                                 Flip the tawa over the direct flame & cook the other side too. 

                                Brush with butter / olive oil.

                                Enjoy them hot with any side dish of your choice.