Begun Posto (Eggplants in Poppy Seeds Gravy - Bong Style)

 

           Begun Posto (Eggplants in poppy seeds gravy) is a take on the Bong style Aloo Posto. The latter is a very popular dish and is a must on a Bengali platter. This recipe is a very simple and easy to prepare, as it requires minimum of spices easily available in every kitchen. 

       It is an absolutely yummy dish that goes extremely well with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare my version of this regional delicacy.

             Posto (Poppy seeds) is a hot favorite among the Bengali crowd. It is a versatile spice with which various veg. and non-veg. recipes can be prepared. 

             In this recipe, I made use of baby eggplants. However, you can go in for any variety of your choice. It is cooked in mustard oil for an authentic touch and flavor. 

            The recipe is healthy and light on the tummy with less spice. Besides, you can also relish it with luchi (poori) as a weekend breakfast with your loved ones. 

• 8-10 baby eggplants
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1-2 dry red chilies
• 1 onion,  chopped
• 1/3 cup poppy seeds / sesame seeds
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. roasted cumin powder
• 2-3 green chilies, slit
• 1 tbsp. chopped coriander leaves to garnish
• 1 tsp. mustard oil to garnish

           Blend the sesame seeds in a mixer grinder into a paste along with some water. Keep aside. 

           Rinse the eggplants and wipe them well. Make two slits on each of them. 

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

          Add remaining 1 tbsp. oil and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Then add the chopped onion and stir fry till light brown. 

         Add the sesame seeds paste, salt, turmeric powder and roasted cumin powder. Sauté till the oil separates. 

          Now add 1 cup water and green chilies. Bring it to a  boil. Add the fried eggplants. 

          Cover and simmer on a low to medium flame till the veggie turns soft and the gravy thickens to a desired consistency.  

         When done, switch off the flame and garnish with 1 tsp. mustard oil and  coriander leaves. 

          Serve with hot steamed rice or chapattis / parathas for a comforting meal.

Note - 

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

  Rinse the eggplants & wipe them well. Make two slits on each of them. 

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

Add remaining 1 tbsp. oil & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

                Then add the chopped onion & stir fry till light brown. 

Add the sesame seeds paste, salt, turmeric powder & roasted cumin powder. 

                      Sauté till the oil separates. 

                  Add 1 cup water & green chilies. Bring it to a boil. 

Add the fried eggplants. Cover & simmer on a low to medium flame till the veggie turns soft & the gravy thickens to a desired consistency.

  

When done, switch off the flame & garnish with 1 tsp. mustard oil & coriander leaves. 

Serve with hot steamed rice or chapattis / parathas for a comforting meal.

Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Dates Dry Fruit Roll (Sugar Free Dessert)

 

             Dates Dry Fruit Rolls are very easy to prepare. They are healthy with the goodness of dates and mixed dry fruits having almonds, cashew, pistachios, walnuts and raisins. I flavored these rolls with cardamom powder and rose water. This is a perfect guilt free dessert apt for any festive occasions. Besides, they can be enjoyed as a quick breakfast on the go. It is also a perfect snack for weight watchers and ideal for the youngsters.

             Dates and Dry Fruit Rolls are completely sugar free as it has only the natural sweetness of the dates. So they are diabetic friendly. It can be made much in advance and stored in an air-tight container in the refrigerator for a couple of days. So check out a quick step by step pictorial recipe to prepare this yummy treat. 

• 1 cup soft dates, deseeded & chopped
• 3 tsp. ghee
• 1 cup mixed fry fruits, chopped
• 1/4 cup sesame seeds
• 1/4 tsp. cardamom powder
• 1 tbsp. pistachios, chopped
• 1 tbsp. rose water
• pinch of chopped pistachios, almonds and dry rose petals

              Blend the chopped dates and the rose water in a mixer grinder and keep aside. 

              Dry roast the sesame seeds for a minute and keep aside.

              Heat 1 tsp. ghee and sauté the dry fruits for 2 minutes. Keep aside. 

              Heat 1 tsp. ghee and sauté raisins for a minute. Set aside. 

              Heat the remaining 1 tsp. ghee and sauté the ground dates and cardamom powder till it comes together as a lump. 

              Now add the roasted dry fruits and raisins. Combine everything well. 

              Transfer to a plate. When it is cool enough to handle,  roll the mix into a log. 

              Now on a surface or in a pan, spread the roasted sesame seeds, chopped pistachio, chopped almonds and dry rose petals.

              Roll the log on it so that it is well coated. Wrap it in an aluminum foil and refrigerate for 2-3 hours.

              Then cut into slices with a sharp knife. Date Dry Fruit Rolls are ready to be enjoyed.

                                  Dry roast the sesame seeds for a minute and keep aside.

                            Heat 1 tsp. ghee & sauté the dry fruits for 2 minutes. Keep aside. 

                                 Heat 1 tsp. ghee and sauté raisins for a minute. Set aside. 

                     Heat the remaining 1 tsp. ghee & sauté the ground dates & cardamom

                       powder till it comes together as a lump. 

                        Add the roasted dry fruits & raisins. Mix everything well. Transfer 

                        to a plate. When it is cool enough to handle, roll the mix into a log. 

                              Now on a surface or in a pan, spread the roasted sesame seeds, 

                              chopped pistachio, chopped almonds and dry rose petals.

                                  Roll the log on it so that it is well coated. 

                                 Wrap it in an aluminum foil and refrigerate for 2-3 hours.

                                  Cut into slices with a sharp knife.

                        Date Dry Fruit Rolls are ready to be enjoyed.

Dates & Nuts Laddu / Laddoo

 

                      Dates & Nuts Laddu is very easy to prepare. They are healthy energy balls with the goodness of dates, almonds, cashew, pistachios, coconut, roasted chana dal and sesame seeds. I then flavored them with cardamom powder and rose water. This is a perfect guilt free dessert apt for your Diwali celebration. Besides, they can be enjoyed as a quick breakfast on the go. It is also a perfect snack for weight watchers and ideal for youngsters.

              Dates and nuts laddu is completely sugar free as it has only the natural sweetness of the dates. So they are diabetic friendly. It can be made much in advance and stored in an air-tight container in the refrigerator for a couple of days. So check out a quick step by step pictorial recipe to prepare this Diwali treat. 

• 1 cup soft dates, deseeded & chopped
• 2 tsp. ghee
• 1/4 cup almonds, chopped
• 1/4 cup cashew nuts, chopped
• 1/4 cup pistachios, chopped
• 2 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1/4 cup roasted chana dal
• 2 tbsp. raisins
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tbsp. dry rose petals
• 1 tbsp. rose water

          Heat 1 tbsp. ghee in a pan and sauté the chopped almonds and cashew nuts till they turn slightly brownish in colour. 

         Then add the chopped pistachios and sesame seeds. Sauté for 1-2 minutes. Keep aside.

          In the same pan, dry roast the fresh grated coconut till light brown. Add the roasted chana dal and give it a stir. Keep aside. 

          Heat remaining 1 tbsp. ghee in the pan and sauté the raisins for a minute. Then add the chopped dates and mix well till it is soft and comes together.

          Then add all the roasted nuts, dry rose petals, pinch of salt, cardamom powder and rose water. Combine everything well.

          Switch off the flame and set aside for a couple of minutes to slightly cool down. 

          Take a small portion of the mix and form into round shaped balls. Make similar balls with the rest of the dates mixture. Yummy Dates & Nuts Laddus are ready. 

                         Heat 1 tbsp. ghee & sauté the almonds & cashew till light brown.

                     Add the pistachios & sesame seeds. Sauté for 1-2 minutes. Keep aside.

                                 Dry roast the fresh grated coconut till light brown. 

                                  Add the roasted chana dal & give it a stir. Keep aside. 

                            Heat remaining 1 tsp. ghee & sauté the raisins for a minute. 

                          Add the chopped dates & mix well till it is soft & comes together.

                        Add all the roasted nuts, dry rose petals, pinch of salt, cardamom 

                        powder & rose water. Combine well.  Switch off the flame & set

                        aside for a couple of minutes to slightly cool down. 

                           Take a small portion of the mix & form into round shaped balls. 

                       Yummy Dates & Nuts Laddus are ready. Enjoy !!!!!