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.

Dim Aloo Posto (Egg & Potato in Poppy Seeds Gravy - Bong style)

 

           For all the Egg lovers, want to cook an Egg Curry in a different way?  Then try "Dim Aloo Posto" - a traditional Bengali style Egg & Potato in poppy seeds gravy. Very easy and simple, it is cooked in mustard oil for an authentic touch and flavor and with minimum of ingredients. Relish this delicacy with hot steamed rice, luchi (poori), paratha or roti. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

           Bengalis are obsessed with poppy seeds. It is a must in each and every Bengali household. This versatile seed can be made use of to prepare various dishes - both veg. and non-veg. It will take your dish to an entirely new level.

           Relishing poppy seeds is a luxury to me. I try to make full use of it during my visit to India. Apart from this recipe of Dim Aloo Posto, you can omit the aloo and prepare just with egg and vice versa. 

 

           Note - In this recipe, I made use of sesame seeds instead of poppy seeds as the latter is unavailable at my place of residence. 

          

• 3 eggs, boil & make few slits on it
• 1 potato, cubed
• 3 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, sliced
• 2 green chilies, slit
• 1/3 cup sesame seeds / poppy seeds
• 1/2 cup yoghurt
• 3/4 cup water
• 1 tsp. salt or to taste
• 1 tsp. coriander leaves, chopped

            Grind the sesame seeds / poppy seeds to a fine paste along with yoghurt and water. Keep aside. 

            Heat oil in a pan and fry the potatoes and the boiled eggs separately. Keep aside. 

           Temper the same oil with nigella seeds. Sauté for a few seconds. 

           Add the sliced onion and green chilies. Stir fry till they turn slightly brown in color. 

           Now add the ground paste and mix well.

           Add the fried potatoes and cook, covered, on a low flame till the potatoes are tender.

           Now add the fried eggs and continue to simmer for 2-3 minutes or till the gravy comes to a desired consistency and the oil separates.

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

           Give it a mix and enjoy with steamed rice, poori or paratha. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.

Grind the sesame seeds / poppy seeds to a fine paste along with yoghurt and water. Keep aside. 

                   Heat oil in a pan & fry the potatoes ....

                      and the boiled eggs separately. Keep them aside. 

           Temper the same oil with nigella seeds. Sauté for a few seconds. 

                  Add the sliced onion and green chilies.

                  Stir fry till they turn slightly brown in color. 

                     Now add the ground paste and mix well.

Add the fried potatoes & cook, covered, on a low flame till the potatoes are tender.

              Now add the fried eggs & continue to simmer for 2-3 minutes ....

         or till the gravy comes to a desired consistency & the oil separates. 

                    When done, add the chopped coriander leaves ....

                  and the remaining 1 tsp. oil. 

               Give it a mix & enjoy with steamed rice, poori or paratha.

You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.

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.

Echore Bhapa (Raw Jackfruit Curry - Bong style)

 

            Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit slow cooked to perfection in a yummy sesame seeds-coconut gravy. This dish is a total amalgamation of the pungency from the freshly ground mustard seeds and a hint of sweetness from the coconut. You can substitute sesame seeds with poppy seeds if you desire. I had to opt for the former, as the latter is unavailable at my place of residence.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the raw jackfruit and slow cook it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is also a great party recipe when you have guests around.

• 1 small raw jackfruit, cubed
• 2-3 tbsp. sesame seeds
• 2 tbsp. coconut
• 3 green chilies
• salt to paste
• 1/4 tsp. turmeric powder
• 1/4 tsp. dry roasted cumin powder
• 1 tbsp. + 1 tsp. + 1tsp. mustard oil
• 2 tbsp. + 1 tsp. coriander leaves, chopped
• 1 cup water

          Grind the sesame seeds, 2 green chilies and coconut with some water into a smooth paste. 

          Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder and 2 tbsp. coriander leaves. 

          Grease a pan with 1 tsp. oil and transfer the cubed raw jackfruit. Add the ground paste, 3/4 cup water, 1 tsp. mustard oil and 2 green chilies.

          Mix well and cook, covered on a low flame till the gravy thickens and the raw jackfruit turns tender. 

          Garnish with the remaining coriander leaves and enjoy with hot steamed rice. You may also have with roti or paratha.

Grind the sesame seeds, 2 green chilies & coconut with some water into a smooth paste. Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder & 2 tbsp. coriander leaves. 

     Grease a pan with 1 tsp. oil & transfer the cubed raw jackfruit.

                 Add the ground paste, 

                  3/4 cup water, 1 tsp. mustard oil & 2 green chilies.

Mix well & cook, covered on a low flame till the gravy thickens & the raw jackfruit turns tender. Garnish with the remaining coriander leaves.

       Enjoy with hot steamed rice. You may also have with roti or paratha.