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.

Green Soya Keema

 

            Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. Full of protein, you will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based with some coriander-mint-dill leaves, along with other basic ingredients as the base of the gravy. So check out the step by step pictorial recipe to prepare this amazing veggie dish.

 

         This dish is a vegetarian version of the classic Mumbai style Green Mutton Keema. The original recipe, bought to India by the Persians, is typically served for breakfast with buttered pav in all Irani restaurants across the city. 

         The dill leaves along with coriander and mint leaves imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with buttered pav, steamed rice, jeera rice or any variety of Indian bread. 

• 1 cup soya granules
• 1 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 2-3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/3 cup yoghurt, whisked
• 1 tsp. salt or to taste
• 1/2 cup green peas (I used frozen peas)
• 1/4 cup dill leaves, chopped
• 1/2 tsp. garam masala powder
• 2 green chilies, slit

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

         Blend together 2 green chilies, coriander leaves and mint leaves along with some water into a smooth paste. Keep aside. 

         Heat oil in a pan and sauté the onion till light brown. 

         Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder mixed with 2-3 tbsp. water. Mix well and sauté till the oil separates.

         Add the whisked yoghurt and keep stirring continuously for 2 minutes.

          Add the drained soya granules, salt, the green paste and green peas. Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

          Now add the chopped dill leaves, garam masala powder and 2 slit green chilies. Mix well and serve with any form of Indian bread, steamed rice or jeera rice.

              Heat oil in a pan & sauté the onion till light brown. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder mixed with 2-3 tbsp. water. Mix well & sauté till the oil separates.

      Add the whisked yoghurt & keep stirring continuously for 2 minutes.

                 Add the drained soya granules, salt, 

                  the green paste and green peas. 

Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

Now add the chopped dill leaves, garam masala powder & 2 slit green chilies. 

Mix well & serve with any form of Indian bread, steamed rice or jeera rice.

Soya Baingan Bharta

 

         

          Give a healthy twist to the ever popular baingan bharta and turn out into a connoisseur's delight by adding some protein rich soya granules. It simply tastes yummy with a nice smoky flavor. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 1/3 cup soya granules
• 1 large eggplant
• 2 tbsp. mustard oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves to garnish
• 2 slit green chilies 

            Soak the soya granules in hot water for 5-10 minutes. Then squeeze out all the water and set aside. 

            Brush the eggplant with few drops of oil and make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

            When cool, peel off the skin and mash well. Keep aside. 

            Heat oil in a pan and sauté the onion till light brown. 

            Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry till the oil separates. 

           Now add the soya granules and mix well. Cover and cook till the moisture is all absorbed. 

          Add the mashed eggplant and stir fry for 2-3 minutes. 

         When done, garnish with coriander leaves and slit green chilies.

         Serve as a main / side dish with rice or chapattis.

Brush the eggplant with few drops of oil & make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

              When cool, peel off the skin & mash well. Keep aside. 

                 Heat oil in a pan & sauté the onion till light brown. 

Add the ginger-garlic paste, tomato paste & all the dry spices. Stir fry till the oil separates. 

Now add the soya granules & mix well. Cover & cook till the moisture is all absorbed. 

              Add the mashed eggplant & stir fry for 2-3 minutes. 

        When done, garnish with coriander leaves & slit green chilies. 

                 Serve as a main / side dish with rice or chapattis.

Dalia Vegetable Khichdi (Broken Wheat Veggie Porridge)

 

            Looking for a quick meal that is both healthy and nutritious? Then try out this Khichdi (Porridge) prepared with Dalia (broken wheat) & roasted moong dal. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with pickles, papad or raita. Vegetables, may or may not be added. Apart from the veggies I have used in this recipe, you can add capsicum, cauliflower, tomatoes, etc. 

          This khichdi can be served as an evening snack or after school snack. Choice is yours. It is great for young and old alike as it gets easily digested. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/2 cup dalia, soaked overnight
• 1/4 cup moong dal (split green gram lentil), soaked overnight
• 3 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies. chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/4 cup French beans, chopped
• 1/4 cup carrots, chopped
• 1/4 cup green peas
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped

         Pressure cook the soaked dalia and moong dal in 3 cups water for 5-6 whistles.

         Heat oil and ghee in a pan. Temper with mustard seeds, cumin seeds and dry red chili. Sauté for a few seconds.

         Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Sauté till they turn light brown.

         Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder and coriander powder. Sprinkle some water and cook, covered, till the veggies are soft.

         Then add the cooked dalia and salt to taste. Mix well and adjust the consistency. Simmer for 2-3 minutes. 

         Garnish with coriander leaves and serve hot with pickle, raita or papad for a great comfort meal. 

         

                   Soak the dalia and the moong dal overnight.

 Pressure cook the soaked dalia & moong dal in 3 cups water for 5-6 whistles.

Heat oil & ghee in a pan. Temper with mustard seeds, cumin seeds & dry red chili. Sauté for a few seconds.

Add the onion, ginger, garlic, green chilies, asafoetida & curry leaves. Sauté till they turn light brown.

Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder & coriander powder. Sprinkle some water & cook, covered, till the veggies are soft.

Then add the cooked dalia & salt to taste. Mix well & adjust the consistency. Simmer for 2-3 minutes. 

                    When done, garnish with coriander leaves.

         

            Serve hot with pickle, raita or papad for a great comfort meal.