NARKEL POSTO BORA (COCO POPPY FRITTERS)

Posto bora is a rare delicacy cooked in the every Bengali household, made up with poppy seeds (posto), which is an integral and popular flavorful ingredient in any Bengali kitchen. Apart from its flavor, poppy seeds are a great source of fatty acids, calcium and carbohydrates. It enhances the enzymes too. Poppy seeds are really expensive, but these boras (small fritters) are trully yummilicious and mouthwateringly tasty. This time I added grated coconut in it, tastes really amazing! Can be eaten with steamed rice and plain dal.

INGREDIENTS:
1/2 Cup Poppy Seeds (khus khus / posto)
2 tbsps Grated Coconut
2 tbsps Rice Flour
2 tbsps finely Chopped Coriander Leaves
2-3 Green Chillies (as per taste)
4 tbsps Oil
Salt to taste

METHOD:
Grind poppy seeds and green chillies together by adding a little water to make a coarse paste. (this raw paste known as 'Kancha Posto') Transfer the paste to a bowl now.

Combine grated coconut, rice flour and salt with the poppy seeds paste now.

Add finelly chopped coriander leaves in it. Mix nicely and set aside.

Heat oil in a pan or wok. Take a small portion from the mixture, give a shape of flatten ball and put it on the hot oil. Add 3-4 fritters at a time.

Shallow fry till golden brown. Drain oil and remove those fritters on a papper towel to absorb the excess oil. Follow the same process for rest of the fritters.

Serve hot with steamed rice & biuli (urad) dal, or may serve as a tea time snack or appetizer.

ENCHORER DALNA (CURRIED GREEN JACKFRUIT)

 

Enchorer Dalna is a very popular dish of Bengal (Eastern India). Jackfruit or Kathal is called Enchor in Bengali, it is yummy and delicious after cooking. Bengalis are mostly non-vegetarians. Locally we called enchor as 'gaach pantha' that means vegetarian goat meat, so luscious it is.

INGREDIENTS:
800 gm Raw Jackfruit
3 Medium Sized Potatoes (peeled and parboiled)
2 Green Chillies, cut in slits
1 Large Tomato (chopped)
1 Medium Onion (finely chopped)
4 Pods of Garlic (minced)
1&1/2 tsps Ginger paste
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Kashmiri Red Chilli powder
1/2 tsp Dry Mango powder
1 tsp Garam masala powdered (1" cinnemon, 2 cloves and 2 green cardamoms)
1/2 tsp Sugar (for flavour)
1 Bay leaf
1/2 tsp Cumin seeds
4 tbsps Oil
1 tsp Clarified Butter (ghee)
2 tbsps finely chopped Coriander Leaves/Cilantro
Salt to taste

METHOD:

Wash and peel the jackfruit. Chop it into 1" cubes. Cook jackfruit cubes in the pressure cooker till 2 whistles. Let it cool down naturally. Drain water completely. Keep it aside.

Cut each potato in 4 cubes. Set it aside.

Heat oil in a wok. Add cumin seeds and bay leaf in it. Saute for 40 seconds followed by adding chopped onion and minced garlic in it. Fry for 3-4 minutes on medium heat now add ginger paste in it, mix well.

Add chopped tomato, green chillies and salt in it. Fry for another 4 minutes till tomato gets mushy.

Now add potatoes, jackfruit pieces and all dry spices in it. Mix nicely, add sugar in it. Cover and cook for another 5 minutes, till spices are well cooked.

Pour 1/2 Cup of water in it. When it starts to boil, lower the heat now. For the right flavor, add chopped coriander leaves and clarified butter before turning off the heat. Stir nicely. 

Keep it covered till you serve it. Enchorer Dalna is ready to savor. Serve hot with plain rice and rotis.

TIPS: Before cutting the jackfruit, apply mustard oil on your hands to avoid black
          colour.

METHI PARATHA

Fenugreek or methi leaves are easilly found in India, so oftenly I end up making lots of dishes from it. Fenugreek leaves are rich in vitamins, iron, potassium, a good source of diatery fiber, antioxidant and very beneficial to diabetic patients also. Methi paratha is a very healthy and flavorful substitute of plain paratha and simply melts in your mouth. Try this easy Indian flat bread, it is truely delightful.

INGREDIENTS:
4 Cups Fenugreen Leaves (methi saag)
2 Cups Whole Wheat Flour (atta)
3 tbsps Oil
1/2 tsp Red Chilli Powder
1/2 tsp Roasted Cumin seeds (powdered)
Salt to taste
4 tbsps Oil for frying.

METHOD:
Wash fenugreek leaves. Drain all water from it.

In a large bowl, combine whole wheat flour, fenugreek leaves, red chilli powder, roasted cumin powder, 3 tbsps oil and salt in it.

Knead it nicely (without any water) to make a smooth dough. Cover it with wet cloth and set aside for 30 minutes.

 

Now make 10 equal balls from the dough. Place a ball on the rolling board. With a rolling pin, flatten the ball and give a shape of circle like chapathi. (if you face any difficulty, use  little whole wheat flour at the time of rolling)

Heat non-stick tawa/griddle. Place a paratha in it.

Flip when one side is done.

After 2 minutes, add 1/2 tbsp oil and spread it on the both sides of paratha.

Continue the same process for the remaining parathas.

Serve hot methi parathas with chilled yogurt or butter or pickle or any spicy curry.....choice is yours.

SORU CHAKULI - AN EASTERN INDIAN DOSA

Valentine's Day is approaching, Pari of Foodelicious and CupoNation have organised a wonderful event as well as a giveway. Friends do participate by clicking Foodelicious's link above.

Food Loving Bengalis prepare fingerlicking delicacies throughout the Winter, that is called Pithe-Puli. From Makar Sankranti onwards every household prepares different kind of sweet or savory delicacies. One of the yummy delicacies is SORU CHAKULI. It is not only famous in Bengal, but same popular in Orissa and Assam.

 

This is very similar with South Indian Dosa. My hubby's favourite, but this time I made it specially for my Mum and MIL. Because mostly they like traditional food. We enjoyed it too much. Can't resist myself to wait for another Winter. Hope you enjoyed this traditional pithe, serve hot with nolen gurer rass (date palm jaggery syrup) or spicy dum aloo. Now back to the recipe here:

INGREDIENTS:
1&1/2 Cups Rice
1 tsp minced Ginger
1 Cup Skinless Black Gram Lentil (urad dal)
A pinch of Salt
1/2 tsp Freshly grounded Black Pepper
1/2 tsp Roasted and crushed Fennel seeds
50 ml Oil
Water as required

METHOD:
Soak skinless black gram lentil and rice seperately for 2 hours.

Grind black gram lentil and rice by adding water little by little to make a smooth paste. Add little more water to prepare a thin batter (dosa batter consistency).

Add minced ginger, roasted fennel powder, black pepper power and salt in it. Mix nicely.

Keep it covered for 1-2 hours. Heat few drops of oil in a non-stick tawa or griddle. Spread it well and wipe it off with a wet cloth. Pour a ladleful of batter on the tawa and spread it to make a thin round.

Turn the pitha upside down after 2 minutes. Let it cook for another 2 minutes. It should leave the bottom of the tawa easilly when done.

Remove it from tawa.

Serve hot with date palm jaggery syrup (nolen gurer rass) if you like sweets or may serve with spicy dum aloo as a delicious snack.

Sending to: Jagruti's Pancake Day celebration.

 Switchover to you, my dear friends for your lovely comments:



BROCCOLI IN YOGURT SAUCE (DAHI BROCCOLI)

Here is an easy way to include broccoli into Indian cuisine. Broccoli has a high nutritional value, with full of potassium, calcium, vitamin A, vitamin K, vitamin C, beta-carotene, a rich source of fiber and also a good antioxidant. Broccoli is normally used in salads, soups, sandwiches and baked. This time I cooked broccoli in traditional yogurt sauce, with simple onion garlic and ginger paste. But truely, it comes out as a very delectable and tasty side.

Valentine's day is approaching, Pari of Foodelicious and CupoNation have organised a wonderful event as well as a giveaway. Friends do participate by clicking Foodelicious's link above.

INGREDIENTS:
1 Large Broccoli
3 Medium Onions
3-4 Pods Garlic
1" Long Ginger
1 Cup Plain Yogurt (thick sour curd)
1/2 tsp Freshly Grounded Garam Masala
1 tsp Butter
1 tsp Sugar
3 tbsps Oil
Salt to taste
1/2 Cup Warm Water

METHOD:

Wash broccoli, drain water completely. Cut into bite sized florets. Keep aside.

Cut 1&1/2 onions in slices. Grind remaining onions, garlic and ginger together to make a smooth paste. Set aside.

Combine yogurt, grinded paste salt and sugar in a bowl. Beat nicely. Add broccoli florets in it. Keep marinated broccoli aside for 3-4 hours (atleast 2 hours) preferably in refrigerator.

Heat oil and butter in a wok or pan. Add onion slices in it. Fry till onion turns into golden.

Add marinated broccoli in it. Fold nicely and saute for 1-2 minutes.

Pour 1/2 cup warm water in it. Mix well.

Cover and cook for 8-10 minues on medium heat, untill broccoli is tender. Sprinkle garam masala powder on the top, fold nicely. Remove from heat now.

Serve hot with any Indian flat bread or any rice dish. Enjoy!!!

Linking this to: “Cooking For My Valentine” @ Foodelicious

 

GREEN PEAS KACHORI WITH SPICY DAM ALOO (KORAISHUTIR KOCHURI R ALOOR DAM) - A SNC CHALLENGE # 5

SNC CHALLENGE - 5

 

'South vs North Challenge' is the brain-child of Divya Pramil of You too can cook Indian Food. This event started and organised by our lovely friend Divya Pramil. A great going event where recipe exchanges and two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare the recipe and post on their spaces. Hats off to Divya for this great idea!

Thanks a ton Divya for giving me this opportunity, feeling proud to be a challenger.
Welcoming South Team dearies and here is my lovely challenge to them!!!

 

Green Peas Kachori with North Indian style spicy Dam Aloo (Baby Potato) is a traditional and seasonal, one of my favourite Bengali delicacy. Crispy savoury bursting with fresh flavour of seasonal peas. Deep fried bread stuffed with green peas and dam aloo melt your mouth, really scrumptious and truely complementing each other. Bengalis as well as non-Bengalis relish this delightful dish throughout the Winter season.

INGREDIENTS FOR GREEN PEAS KACHORI:

For Filling:
4 Cups Green Peas
4 Green Chillies
1/4 tsp Asafoetida
1 tsp Ginger paste
1 tsp Sugar
1 tsp roasted Cumin seeds (powdered)
1 tbsp Clarified Butter (ghee)
Salt to taste

For Kachoris:
3 Cup All Purpose Flour (maida)
1/2 tsp Salt
4 tbsps Oil + Oil for Deep Frying

METHOD:

How to make filling with Green Peas:

Grind green peas along with 4 green chillies. Add few drops of water while grinding.

Grind peas to make a coarse paste, not very smooth. Set aside.

Heat 1 tbsp clarified butter in a pan or wok. Add asafoetida in it.

Now add pounded green peas in it. Fold for a minute.

Put ginger paste in it. Mix nicely.

Now add roasted cumin powder, sugar and salt in it.

Keep stirring continuously and let all the excess water evaporates from the pounded green peas mixture.

When the mixture is almost getting dry, remove it from heat. Filling is ready now, keep it aside.

How to make Kachoris:

Combine all purpose flour (maida), salt and 4 tbsps oil in a large bowl.

Knead it nicely by adding little water in it to make a smooth dough.

Now make 25 equal small balls from the dough and divide the green filling in 25 equal parts.

Grease a rolling board with 2-3 drops of oil. Place a flour ball on it.

Flat it with a rolling pin to make a circle of approximately 3" diameter.

Place a portion of green peas filling on the middle of the flour circle.

Cover it with flour dough.

Carefully seal it from all edges. Close it well.

Make a round ball again.

Stuff other flour balls with fillings same way like this.

With a rolling pin flatten a stuffed ball 4" wide pressing very gently and give a shape into a kachori. Be careful, filling should not come out.

Flatten all stuffed balls and give a shape into kachoris.

Heat enough oil in a wok for deep frying, till smoky. Add kachori in it. Flip when one side is golden, fry both sides till it done. Drain oil and keep aside.

Continue the process for remaining kachoris.

INGREDIENTS FOR DAM ALOO WITH BABY POTATOES:
750 gm Baby Potatoes
1/4 tsp Asafoetida
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Bay leaf
Handful of Green Peas
3-4 Green Chillies (chopped)
1 large Tomato (chopped)
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
2 tsps Ginger paste
1 tsp Coriander powder
1 tsp Kashmiri Red Chilli powder
1/2 tsp Sugar (for flavour)
1/2 tsp freshly grounded Garam Masala
2 tbsps finely chopped Coriander Leaves (cilantro)
3/4 cup Sour Curd / Plain Yogurt (thick)
4 tbsps Oil
Salt to taste

HOW TO MAKE DAM ALOO:
Wash baby potatoes nicely. Drain water from it.

Pressure cook potatoes, till it tendered (I cooked upto 3 whistles).

Peel potatoes and set aside.

Heat oil in a wok. Add potato, fry till it turn into golden. Drain oil, keep fried potatoes aside.

Temper with bay leaf, asafoetida, cumin seeds and fennel seeds in the same oil. Saute for 30-40 seconds.

Now add green peas in it. Fry for 2 minutes.

Add chopped tomato and green chillies in it. Mix well.

Put all dry spices, ginger paste and salt in it. Fold nicely for another 4-5 minutes till oil seperates from spices.

Add sugar and fried potatoes in it. Mix well for another 2-3 minutes on medium heat.

Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.

Cook for another 4 minutes.

Add coriander leaves and switch off the heat now.

Serve hot Green Peas Kachori with spicy luscious Dam Aloo.

Enjoy this toothsome Bengali delicacy!!!

TIPS: If fresh green peas are not available, may use frozen peas instead of that.

I am so happy to set this authentic Bengali delicacy to all my South team dearies. Looking forward for your yummy and delightful green peas kachori with dam aloo...I will be always in your support South team's friends. If you have any more queries, please feel free to mail me:

sanolighosh@gmail.com

If you like this recipe, please don't forget to send me your feedbacks...

Hellow my dearies from South team, link your post with gorgeous clicks here....