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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Rajma Kofta In Milk And Poppy Seed Gravy

Rajma Kofta In Milk And Poppy Seed Gravy
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Koftas are traditional Indian recipes mostly well done by the vegetarians. A peculiar variation is the key for making interesting koftas and this Rajma Kofta In Milk And Poppy Seed Gravy Recipe uses cooked rajma paste instead of regular besan, lentils etc as the basic ingredient to make the yummy kofta balls for shallow frying in paniyaram pan. Once fried those can be served as an appetizer but I have cooked a special gravy with milk and poppy seeds paste to make this recipe a delightful vegetarian side dish which can be served with various flatbreads or rice recipes.
Ingredients
  • ½ cup Rajma (Large Kidney Beans)
  • ¼ cup Cashew nuts
  • 2 tablespoons Raisins
  • ¼ teaspoon Asafoetida (hing)
  • ¼ teaspoon Cumin seeds
  • 2 tablespoons Besan
  • ¼ teaspoon Red chilli powder
  • 2 teaspoons Coriander leaves (Dhania) , chopped
  • 2 teaspoons Ghee
  • 3 teaspoons Poppy seed, ground to paste
  • 1 teaspoons Fresh cream
  • ½ cup Milk
  • ½ teaspoon Garam masala powder
  • Water, as required
  • Salt, to taste
  • Saffron strands, a few to garnish
Instructions
  1. To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first. Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.
  2. Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor. Check for seasoning and adjust. Spread this mashed spiced rajma on a thali or a large plate. Make small round balls of rajma kofta with your palm.
  3. Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes. Set aside.
  4. What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity. Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well. This is a healthier way to prepare koftas instead of deep frying them in traditional way.
  5. Take a kadai and heat ghee, add cumin and allow to sizzle.
  6. Once sizzling, add in milk, cream, poppy seed paste and garam masala powder. Add salt and stir. Add water only if needed.
  7. Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute. Serve with your favourite garnish like saffron or coriander leaves.

 

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Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe is a Bengali delicacy that is made with the hilsa fish available in monsoons. Hilsa is one of the favourite fishes of the region, that is locally grown near the Ganga river and its tributaries. Poppy seeds and the mustard seeds needs to be ground till smooth and be used in this recipe along with other spices like nigella seeds, haldi, and chilli powder. Then the gravy is poured on the plain salt-marinated hilsa fish pieces on a grill pan and cooked further till the fish is tender. The taste of the mustard oil in the dish is delectable and the addition of yogurt to the gravy gives a unique flavour to the recipe. This dish is a real treat for those who know the art of separating bones from cooked fish
Ingredients
  • 500 grams Hilsa Fish
  • 3 tablespoon Mustard oil
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • ½ tablespoon Red chilli powder
  • ½ teaspoon Turmeric powder (Haldi)
  • 3 tablespoon Yogurt (Curd)
  • ½ cup Water
  • ½ tablespoon Poppy seeds , ground
  • ½ tablespoon Mustard paste
  • 5 Green Chillies , slit (adjust to taste)
  • Salt , to taste
Instructions
  1. To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.
  2. Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes. Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.
  3. In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.
  4. Meanwhile in a kadai, heat the mustard oil on a low flame. Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.
  5. Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan. Cover the pan and cook further for about ten minutes.
  6. Check the salt and adjust to suit your taste, check if the fish is tender and cooked well. Once it is cooked well, switch off and serve.

 

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