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.

Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Green Papaya Curry - South Indian Style

 

         This is an easy version of the Green papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy. You may also add some lime juice for a bit of a tang. Enjoy with steamed rice or as a side dish with roti,  paratha or curd rice. So check out the step by step pictorial recipe to prepare my version of this amazing dish. 

          There are many uses of green papaya. It can be used to make a curry (both dry and with gravy), made into a salad or simply have it boiled in a Bengali style with rice, mustard oil, salt, green chilies and coriander leaves. Here I prepared in an Andhra style, which can be enjoyed either with chapatis or as a side dish with curd-rice.

• 1 medium Green Papaya, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. coriander leaves, chopped

             Steam the papaya for 8-10 minutes or till soft and keep aside. 

            Heat oil in a pan and temper with mustard seeds, red chilies, urad dal and chana dal. Sauté till the dals changes color.

            Add the onion, curry leaves, garlic, salt and turmeric powder. Sauté till light brown. 

           Now add the papaya and continue to sauté for 4-5 minutes on a low to medium flame.  

           When done, sprinkle the sambar powder and give it a stir. 

          Garnish with chopped coriander leaves and serve with steamed rice or as a side dish with roti or paratha. It also goes well as an accompaniment with curd rice. 

       Steam the papaya for 8-10 minutes or till soft & keep aside.

Heat oil in a pan & temper with mustard seeds, red chilies, urad dal & chana dal. Sauté till the dals changes color. 

                 Add the onion, curry leaves, garlic, 

                   salt & turmeric powder. 

                 Sauté for 2-3 minutes till they turn light brown.

Now add the papaya & continue to sauté for 4-5 minutes on a low to medium flame.  

          When done, sprinkle the sambar powder & give it a stir. 

Garnish with coriander leaves & serve with steamed rice or as a side dish with roti or paratha. 

            It also goes well as an accompaniment with curd rice. 

Squasher Korai Bhapa (Chow Chow Karahi Dum - Bong style)

 

          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in a dum style. It is called Korai bhapa as it is steam cooked in a karahi / pan with all the ingredients, mustard oil and spices added to the sliced chow chow. So the process is extremely simple. You can enjoy with steamed rice or chapatti / paratha. This humble veggie is generally considered good for the stomach as it has a cooling effect. So check out the step by step pictorial recipe to prepare  Squasher Korai Bhapa.

          Chow-Chow or squash is a form of gourd, which is not a very common vegetable. Nevertheless, when cooked, tastes very delicious. Here I prepared it in a Bengali style ina veg. form. For a non-veg. version, prawns or shrimps can be added.

• 2 medium squash, (Chow Chow), peeled & sliced
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• handful of coriander leaves, chopped

         In a bowl, add the sliced squash, sliced onion, green chilies, garlic, salt, turmeric powder, red chili powder and 2 tbsp. mustard oil. Mix well and marinate for 5 minutes.

         Heat 1 tsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds. 

         Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, add the chopped coriander leaves. Give it a gentle mix and serve with steamed rice or chapattis. 

Heat 1 tsp. oil in a pan & temper with nigella seeds. Sauté for a few seconds. 

Add the marinated squash. Cover & cook on a low flame till done. Sprinkle 1 tbsp. of water if needed & stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft & the moisture has evaporated, 

                 .....add the chopped coriander leaves. Give it a gentle mix.

                      Serve with steamed rice or chapattis. 

Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. However, you may try with rice too. So check out the step by step pictorial recipe to prepare this amazing dish.

• 7-8 Parwals (pointed gourd), washed well and drained
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste / puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

         

         Scrape the parwals as shown and make two cuts on both ends. 

         Heat 1 tbsp. oil in a pan and shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato paste and 2 tbsp. water. Sauté for a few seconds. 

          Then add the fried Parwals and salt. Mix well.

          Add 3/4 cup water and cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

       Scrape the parwals as shown & make two cuts on both ends. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt & turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

Now add the tomato paste & 2 tbsp. water. Sauté for a few seconds. 

                    Then add the fried Parwals and salt. Mix well.

Add 3/4 cup water & cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                 Garnish with coriander leaves.

               Serve either with steamed rice or chapatti.