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Saturday, 28 January 2017

Pyaaz Posto (Onion in Poppy Seeds Gravy - Bengali Style)


           This is a dry preparation where onions are cooked in a poppy seeds gravy. Absolutely delicious, this combination is just perfect to be had as a side dish. It can be relished both with chapattis or rice. 

          It is almost similar to the very popular and a traditional Bengali recipe of Aloo Posto. So please go ahead and prepare this simple delicacy and I am sure you will love it. Do check for an easy step by step method with pictures to prepare it.





  • 3-4 onions, sliced
  • 2 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 cup poppy seeds paste
  • 2 green chilies, slit
  • handful of coriander leaves, chopped





          Heat 1 & 1/2  tbsp. oil in a pan and temper with nigella seeds. Saute for a few seconds. Add the onion, salt and turmeric powder. Saute till light brown.

          Add the poppy seed paste and green chilies. Fry on a medium flame till dry. Switch off the flame. 

          Add the coriander leaves and remaining mustard oil. Mix well and serve as a side dish with plain steamed rice or chapattis.










                 Heat 1 & 1/2  tbsp. oil in a pan and temper with nigella seeds. Saute for a few
                 seconds. Add the onion, salt and turmeric powder. Saute till light brown.



                               Add the poppy seed paste and green chilies. 




                               Fry on a medium flame till dry. Switch off the flame. 



                              Add the coriander leaves and remaining mustard oil. Mix well.




                               Serve as a side dish with plain steamed rice or chapattis.








Tuesday, 17 January 2017

Phulkophir Paturi / Dum (Cauliflower Dum - Bengali Fusion Style)


          Paturi is a traditional Bengali recipe where generally the fish is coated in mustard paste and then steamed. It is cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with my favourite veggie - Cauliflower.

          It is a very simple, easy and equally delicious dish. As banana leaf was not available, I cooked the cauliflower, mixed with all the mentioned ingredients in a dum style. It is absolutely a fuss-free recipe and equally nutritious with very little oil. This side dish can be had with plain steamed rice, pulao or chapattis. So check for an easy step by step method with pictures to prepare it.





  • 1 medium size cauliflower, cut into florets
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. nigella seeds (kalonji)
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 3-4 garlic cloves, chopped
  • 1-2 green chilies, chopped
  • 1/2 tsp. cumin powder
  • 1 tbsp. mustard oil 
  • handful of coriander leaves & stems, chopped (leave some to garnish)







          In a pan, mix together all the above mentioned ingredients. Cover and cook on a medium flame till it is done.

          Sprinkle some water at intervals. When the veggies are soft, switch off the flame and garnish with the remaining coriander leaves. Serve as a side dish with either rice or chapattis.

         



                               In a pan, mix together all the above mentioned ingredients. 




                     Cover and cook on a medium flame till it is done. Sprinkle some water at
                     intervals. 




                               When the veggies turns soft.....



                     ......switch off the flame & garnish with the remaining coriander leaves. 




                           Serve as a side dish with either rice or chapattis.














Saturday, 14 January 2017

Missi Roti


          This is a very easy, simple and a traditional roti that is very popular in the regions of Punjab and Rajasthan. It is generally prepared with besan (gram flour), whole wheat flour, chopped onion, green chiles and other dry spices. Greens may be added for additional flavour. I added some dried mint leaves. Fresh leaves may be substituted according to individual preference. 

          Very tasty and equally nutritious, they are ideal to be had anytime of the day, accompanied with any side dish, raita, pickles, plain yoghurt or butter. They also serves as a tea-time snack and a lunch box meal too. Please check for a step by step method with pictures to prepare it.





  • 1 cup besan
  • 1/2 cup whole wheat flour
  • salt to taste
  • 1 tsp. oil
  • 1/2 tsp. ajwain (carrom seeds)
  • 1/4 tsp. turmeric powder
  • 1 tbsp. crushed dried mint leaves (opt)
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • oil to shallow fry
  • any side dish to serve






          In a bowl, mix all the above mentioned ingredients (except oil to fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15-20 minutes.

          Divide into 4-5 equal portions. Roll out each ball of dough into a disc, like the shape of a chapatti by dusting some flour. Use up all the remaining dough too.

          Heat a tawa / griddle and shallow fry them one at a time by drizzling some oil. Transfer to a serving plate and relish them hot with any side dish, raita, plain yoghurt, pickles or butter.





                     In a bowl, mix all the above mentioned ingredients (except oil to fry). 



                Add required quantity of water and knead into a dough. Cover and keep aside
                for 15-20 minutes.



                  Divide into 4-5 equal portions. Roll out each ball of dough into a disc, like the
                  shape of a chapatti by dusting some flour. Use up all the remaining dough too.






                 Heat a tawa / griddle & shallow fry them one at a time by drizzling some oil. 



                          Transfer to a serving plate and relish them hot with any side dish.









Friday, 13 January 2017

Shalgam Ka Paratha (Stuffed Turnip Flat Bread)


          You must have had Shalgam (Turnip) in a curry form. How about having it as stuffed paratha? This is just what I did today and the end result was simply delicious and wholesome. It was similar to Mooli (Radish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter. So please go ahead and try them for a weekend breakfast. They are also perfect for a lunch box meal. For this you need to check for a step by step method with pictures to prepare it.








  • 1 & 1/4 cups whole wheat flour (makes 5 parathas)
  • pinch of salt
  • 1 tbsp. oil to knead
  • oil to shallow fry
  • boondi raita, yoghurt, pickle or butter to serve

Stuffing - 

  • 2-3 shalgam (turnip), grated
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili flakes
  • 1 tsp. ginger, grated
  • 1 tbsp. dried mint, crushed / fresh mint chopped








          Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.

          Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.

         In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

         Divide into 10 small equal portions. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.

          Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti. Roll out the remaining dough in the same manner.

          Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges.

          Fry till they are light golden in colour. Transfer to a serving plate and serve them hot with boondi raita, yoghurt, pickles or butter.













                   Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few
                   seconds. 




                              Add the ginger and all the dry spices. Saute for a few seconds.



                                Add the grated turnip and chili flakes. 




                               Oops!! forgot the ginger. So I added now. 




                      Add the dried mint too. Combine everything well and saute on a medium
                      flame for 4-5 minutes or till dry. 




                               Set aside to cool down.



                                Divide the dough into 10 small equal portions. 




                         Roll out each of them into a shape of a poori by dusting some flour. 




                              Take one poori and spread some of the stuffing over it.



                               Cover with another poori and seal all edges. 




                    Sprinkle some more flour and roll out into a larger circle like a chapatti. 









                    Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at
                    a time by drizzling some oil over it and around the edges.




                              All the parathas done and to be served.



                              Serve them hot with boondi raita, yoghurt, pickles or butter.









Thursday, 12 January 2017

Whole Wheat Beetroot Garlic Naan


          Naan made of whole wheat flour simply tastes just as delicious as any regular plain flour naan. Add some beetroot puree to it to make them more nutritious, appealing and appetizing at the same time. They can be very easily made at home without any yeast. 

          Brushed with some butter / olive oil, relish them with any side dish. So go ahead and make them and surprise your family and friends with this amazing creation. In that case check for a step by step method with pictures to prepare this absolute visual treat.








  • 2 cups whole wheat flour
  • 2 pinches of salt
  • 1 tbsp. mustard oil
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda 
  • 1 small beetroot
  • 1" ginger
  • 2 green chilies 
  • 1 tbsp. yoghurt
  • butter / olive oil to brush
  • 1 tbsp. garlic, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 green chilies, chopped (opt)
  • any side dish to serve





          Blend the beetroot, ginger and green chilies to a smooth paste. Keep aside. In a bowl mix together flour, salt, baking powder, baking soda, yoghurt, puree and mustard oil till it resembles bread crumbs.

          Add water as required to knead it into a soft dough. Cover it and keep it in a warm place for 4-5 hours. Add a tsp. of oil and knead again for a minute. Divide into 4-5 equal portions.

          Roll out each ball of dough into an oblong shape by dusting some flour. Sprinkle some garlic, chilies and coriander leaves over it. Roll once again so they stick to the dough. Make similar naans with the remaining dough.

          Heat a tawa / griddle till it is smoking hot. Apply some water to the other side of the rolled out dough and place it on the hot tawa.

          After 1-2 minutes, you will see little bubbles appearing on the surface. Flip the tawa over the direct flame and to cook the other side too. 

          Transfer to a serving plate and brush with butter / olive oil and enjoy them hot with any side dish of your choice. 




                            Blend the beetroot, ginger and green chilies to a smooth paste. 




                  In a bowl mix together flour, salt, baking powder, baking soda, yoghurt, puree
                  and mustard oil.



                 Add water as required to knead it into a soft dough. Cover it and keep it in 
                 a warm place for 4-5 hours. Add a tsp. of oil and knead again for a minute. 
                 Divide into 4-5 equal portions. Roll out each ball of dough into an oblong shape
                 by dusting some flour. Sprinkle some garlic, chilies and coriander leaves over it.
                 Roll once again so they stick to the dough. 



                   Heat a tawa / griddle till it is smoking hot. Apply some water to the other
                   side of the rolled out dough and place it on the hot tawa.



                      After 1-2 minutes, you will see little bubbles appearing on the surface.



                        Flip the tawa over the direct flame and to cook the other side too. 





                              Transfer to a serving plate and brush with butter / olive oil.



                                Enjoy them hot with any side dish of your choice. 











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