Posto Bhat

Posto Bhat
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4-5
 
Posto Bhat or raw poppy seed paste mixed with cooked rice, is a very tasty dish of bengali cuisine. Love to eat occasionally at the beginning of a weekend lunch or just whenever we feel for it and will satisfy your appetite to feel sleepy very soon. The aroma of fresh green chilly and mustard oil with poppy seed paste is extremely delicious. Make it more spicy to bring out the authentic recipe taste.
Ingredients
  • 4 tablespoon Poppy seeds
  • ½ cup Water
  • Salt , to taste
  • 2 Green Chilli
  • 1 Dry red chilli
  • 11/2 teaspoon Mustard oil
  • 4 cups Basmati rice , cooked
Instructions
  1. To make the poppy seed rice, first take a bowl and wash and soak the seeds in water for few hours or overnight.
  2. Make the paste using mortar and pestle with half cup of water or less adding salt, red and green chillie.
  3. Once done put it in a serving bowl and add mustard oil.
  4. Take a big bowl and slowly mix the entire paste with the cooked rice. Check for salt.
  5. Serve hot posto bhat on lunch plates or serve few spoonfuls of paste on the side of served rice for each plate.

 

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Onion And Bell Pepper Stir Fried Pulao

Onion And Bell Pepper Stir Fried Pulao
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Pulao is a delicious rice preparation of Indian cuisine. The taste and ingredients are totally dependent on the regional preferences from North to South and from East to West, each recipe is unique. Here the Onion And Bell Pepper Stir Fried Pulao Recipe that includes mainly basic pulao spices with which you can turn either mixing vegetables or adding non-vegetarian ingredients to name accordingly. Bell Pepper is stir-fried and added to the pulao recipe at the end. It definitely brings out the appetizing happy rainbow colors and can be served with plain raita to my choice of egg curry on the side.
Ingredients
  • 1-1/2 cups Basmati rice
  • 1 Tablespoon Ghee
  • 1 Onion , chopped
  • 1 teaspoon Ginger , paste
  • 1-1/4 cup Onion , sliced
  • 2 cloves Garlic
  • 2 Dry red chillies
  • 1 Bay leaf (tej patta)
  • 2 Cardamom (Pods /Seeds)
  • ¼ teaspoon Cumin seeds
  • 2 Star anise
  • 1 Mace
  • 1 teaspoon Whole Black Pepper Corns
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 2-1/4 cups Water
  • 1 cup Yellow Bell Pepper (Capsicum) , cut into cubes
  • 1 teaspoon Tomato Ketchup
Instructions
  1. To begin making the Onion And Bell Pepper Stir Fried Pulao recipe, first soak the rice in enough water in a bowl for 10 minutes. Drain the water and keep it aside.
  2. Heat ghee in a heavy bottomed frying pan and add onions. Fry the onions till they turn brown in colour. Keep it aside.
  3. In the same pan, add all the dry spices, ginger, garlic and salt. Mix, add rice and cook for about 2 to 4 minutes.
  4. Add the required water and top with fried onions. Close the lid and cook for about 10 to 15 minutes until done. Rest for a while before opening.
  5. Again heat a frying pan for with ghee and fry the chopped onion, bell pepper and tomato ketchup for few minutes. Serve on side or on top of pulao.

 

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Tikka Salmon And Peas Pulao

Tikka Salmon And Peas Pulao
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you are thinking about what to cook tonight as one pot dish from Punjabi cuisine then think no further, combine few exotic spices from your lovely kitchen to make this classical favourites for all of the family to enjoy. Prepare this delicious combo meal, peas pulao and the fish marinated in simple tikka masala in a semi gravy consistency for usual tikka preparation that only tastes rich.
Ingredients
  • For Peas Pulao:
  • 1 cup Basmati rice
  • 1-1/2 cup Water
  • ¼ cup Green peas (Matar)
  • 2 teaspoons Ghee
  • 2 Cardamom (Pods /Seeds)
  • 1 Cinnamon Stick
  • 5 Cloves
  • 1 Bay leaf (tej patta)
  • ¼ cup Onion , sliced
  • Salt , to taste
  • For Salmon Tikka:
  • 200 grams Salmon fillet
  • ¼ teaspoon Ginger , paste
  • 1 cloves Garlic , chopped
  • 2 tablespoons Homemade tomato puree
  • 1 Tablespoon Fresh cream
  • Mint Leaves (Pudina) , Few
  • Saffron strands , Few
  • ¼ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Besan
  • ¼ cup Water
  • Salt , to taste
Instructions
  1. To begin making Tikka Salmon And Peas Pulao, we will firstly start with Peas Pulao.
  2. Wash rice and assemble all the dry spices in a glass bowl. Heat a heavy bottomed pan and add ghee, dry spices and onions. Cook till the onion becomes soft and a light brownish.
  3. Once the onions become soft, add rice and cook it for another 3 minutes. Add peas and water to the pan.
  4. Cover the pan and cook it for 10 to 12 minutes. After it is cooked let it rest for about 15 minutes.
  5. Meanwhile, marinate the fish piece with kashmiri chilli powder, salt, ginger, lemon juice for 10 minutes.
  6. After 10 minutes, add the tomato paste, saffron, besan and water in a glass bowl.
  7. Heat a frying pan with ghee, fry the fish for 5 minutes then pour the besan mix over the fish. Let it cook till done for another 5 minutes. Check the seasoning and garnish with mint leaves.

 

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