Cauliflower Posto

 

           CAULIFLOWER POSTO is a take on the traditional Bengali recipe of Aloo Posto, where cubed potatoes are cooked in a poppy seeds gravy. So I replaced potatoes with cauliflower and followed the same method of cooking. This recipe is purely a vegetarian version with no onion or garlic. I also omitted ginger. However, you may add so if you prefer. 

          Mustard oil is the medium of cooking for an authentic Bong touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this delectable regional Bong delicacy.

  

• 3 cups cauliflower florets 
• 4 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1/2 cup sesame seeds / poppy seeds
• 1 tsp. salt or to taste
• 1 tbsp. coriander leaves, chopped

        

          Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. 

          Heat 2 tbsp. oil in a pan and fry the cauliflower till light brown. Set aside. 

          Add another 1 tbsp. oil and temper with nigella seeds and green chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste and salt to taste. Mix well.

         Add the fried cauliflower and 1/4 cup water. Cover and cook on a low to medium flame till the cauliflower is tender and the gravy turns thick. 

         When done, switch off the flame. Add the chopped coriander leaves and the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

         Serve hot with steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the latter is not available at my place of residence. But there was no change in the flavor. It turned absolutely yummy.

Heat 2 tbsp. oil in a pan & fry the cauliflower till light brown. Set aside. 

Add another 1 tbsp. oil & temper with nigella seeds & green chilies. Sauté for a few seconds. 

     Then add the sesame seeds paste & salt to taste. Mix well. 

Add the fried cauliflower & 1/4 cup water. Cover & cook on a low to medium flame till the cauliflower is tender & the gravy turns thick. 

When done, switch off the flame. Add the chopped coriander leaves & the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

                    Serve hot with steamed rice or chapattis.

Motor Dal - Bong style (Split Yellow Pea Lentil Curry)

 

           Motor Dal or Split Yellow Pea Lentil Curry is a traditional dal prepared in most Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. It is cooked in mustard oil for an authentic flavor. I always like to have this yummy dal with a dash of lime. So check out the step by step pictorial recipe to prepare this regional recipe. 

• 1/2 cup motor dal, soaked for 2-3 hours
• 2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 2-3 green chilies
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked motor dal in 1 & 1/2 cups water for 4-5 whistles. Mash it well with the back of the ladle and set aside. 

          Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds or till it stops crackling. 

          Add the ginger and asafoetida. Sauté for a few seconds. 

          Then add the pressure cooked dal, salt, turmeric powder and green chilies. Mix everything well and simmer for 2-3 minutes. Adjust the water at this stage. 

          When done, switch off the flame and garnish with coriander leaves. Serve with steamed rice. 

Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves & panch phoron. Sauté for a few seconds or till it stops crackling. 

                  Add the ginger & asafoetida. Sauté for a few seconds. 

Then add the pressure cooked dal, salt, turmeric powder  green chilies. Mix everything well & simmer for 2-3 minutes. Adjust the water at this stage. 

  When done, switch off the flame & garnish with coriander leaves. 

                     Serve with steamed rice. 

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.

Lemony Masoor & Moong Dal (Red Lentil & Split Green Gram Lentil Fry - Bong Style)

 

            This is my take on the traditional Bong style Masoor Dal recipe, but with a twist. I combined it with moong dal and added few kaffir lime leaves for a lemony flavor. I gave a tempering of dry red chili, bay leaf, panch phoron and ginger in mustard oil for an authentic touch. 

           Serve it with hot steamed rice and some aloo bhaja (potato fry) as an accompaniment. A dash of lime will do wonders to this dal. It can also be served with chapattis. In that case, keep the consistency slightly thick. This recipe is nutritious as it contains lot of proteins and there is minimum use of spices. So check out the step by step pictorial recipe to prepare this comfort dish.

  

• 1/4 cup masoor dal (red lentil)
• 1/4 cup moong dal (split green gram), dry roasted
• 1-2 tbsp. mustard oil
• 1 bay leaf
• 1 dry red chili, broken
• 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 5-6 kafir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped (opt)

          Pressure cook the masoor, dal, moong dal and the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves and give it a whisk. Keep aside. 

          Heat mustard oil in a pan. Temper with dry red chili. bay leaf and panch phoron. 

          After it stops spluttering, add the ginger and stir fry till light brown. 

          Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

         Bring it to a boil and then simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and garnish with chopped coriander leaves (opt).

          Serve with either hot steamed rice or as a side dish with Chapatti.  

Pressure cook the masoor, dal, moong dal & the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves & give it a whisk. Keep aside. 

Heat mustard oil in a pan. Temper with dry red chili. bay leaf & panch phoron. 

            After it stops spluttering, add the ginger & stir fry till light brown. 

Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

Bring it to a boil & then simmer for 4-5 minutes on a low flame. When done, switch off the flame & garnish with chopped coriander leaves (opt).

 Serve with either hot steamed rice or as a side dish with Chapatti.  

Gathi Kochur Dum (Colocassia Curry - Bong style)

 

           Gathi Kochur Dum (Colocassia Curry) is a typical Bong recipe in most Bengali homes. In this traditional dish, they are sautéed and cooked in a lip smacking tomato-yoghurt gravy. It is a no onion and no garlic recipe. However, you may add onion if preferred. Enjoy with hot steamed rice or chapatti / paratha. 

       

   

               There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Gathi Kochur Dum'. 

               Just like most Bengali recipes, it is cooked in mustard oil for an authentic touch and flavor. In whatever way it is prepared, it simply tastes divine. 

               So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 400-500 gms. Gathi Kochu (Colocassia / Arbi), peeled and diced
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chili
• 1 tsp. cumin seeds
• 1 tbsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tomato, pureed
• 1/2 cup yoghurt, beaten
• 2 green chilies, slit
• 1 tsp. salt or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger paste, turmeric powder, red chili powder, coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat oil in a pan / kadai and sauté the Gathi Kochu (Arbi) till light brown. Keep aside. 

          Temper the same oil with bay leaves, dry red chili and cumin seeds. Sauté for a few seconds.

          Add the spice paste and stir fry for a minute. 

          Then add the tomato puree and sauté for a minute.

          Now add the beaten yoghurt and sauté till the oil separates.

          Add the fried Gathi Kochu, salt to taste and green chilies. Stir fry for 1-2 minutes. 

          Add 1 cup water. Cover and simmer till the arbi is tender and the gravy comes to a desired consistency.

         When done, add garam masala, ghee and coriander leaves. Give it a stir and keep it covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti. 

Heat oil & sauté the Gathi Kochu (Arbi) till light brown. Keep aside.

 

Temper the same oil with bay leaves, dry red chili & cumin seeds. Sauté for a few seconds.

Add the spice paste & stir fry for a minute. 

 Then add the tomato puree & sauté for a minute.

                                Now add the yoghurt.

Sauté till the oil separates.

 Add the fried Gathi Kochu, salt & green chilies. Sauté for 1-2 minutes.

Add 1 cup water. Cover & simmer till the arbi is tender & the gravy comes to a desired consistency.

 When done, add garam masala, ghee & coriander leaves. Give it a stir & keep it   covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti.