Aloo Bora

Servings:-2

Ingredients:-

  • Potato- 2 medium size cut in thin strips
  • Lentil Dumplings- depends on your taste
  • Chilli powder- 1tsp
  • Salt-1 tsp
  • Mustard and Green chilli paste- ground in a food processor (1 tsp and 2 nos.)
  • Oil- 4 tablespoon for cooking and frying
  • Turmeric powder- 1 tsp

Preparation:-

Make a paste of Chana dal flour, chilli powder and salt and make small balls in your hands and pour them into the heated oil. Fry them till red and then keep them aside in a paper towel.

Then fry the potatoes for sometime. then add some chilli powder, salt to it once fried.

Then add the lentil (chana dal) dumplings. Make a paste of the mustard seeds and green chillies and pour with the potatoes and the dumplings. Fry this mixture for 5 minutes and add water (depending on the requirement).

Tips:-

It is a very delicious dish because of the tangy taste of the mustard. Its extremely spicy and remember not to overgrind the mustard as that might bring a bitter taste to the dish. If it doesn then add some drops of lemon juice to it, to cover up the taste a bit. But remember it does not cover the bitter taste completely if its too bitter.

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Chickpea in a saucy coconut curry

Ingredients:-

  • Oil- 4 tablespoon
  • Mustard- 1 tsp
  • Garlic- 2 cloves
  • Onion Paste- paste of half of the onion
  • Onion-1/4th no.
  • Chilli powder- 2 tsp (to taste)
  • Coriander powder- 1 tsp
  • Garam Masala- 2 tsp
  • Pav Bhaji Masala- 2 tsp
  • Tomato paste with red chillies/Pesto Rosso- 1 tablespoon
  • Chickpeas- 1 cup
  • Capsicum-1/2 no.
  • Onion Leaves- to taste
  • Fenugreek Leaves- 2 tablespoon
  • Coconut milk- 1/4th can

Preparation:-

Add oil to the deep pan with mustard seeds, garlic cloves, onion paste, tomato pesto rosso and onions. Saute for 5 minutes.

Add the Chickpeas, chilli powder, coriander powder, pav bhaji masala, fenugreek leaves and fry for 5 minute.

Add the coconut milk and boil for 15 minutes.

Tip:-

The addition of the fenugreek leaves gives a characteristic taste to the dish. Do try it and explore with other vegetables. 🙂

Brocolli Poshto/Brocolli in poppy seeds

Servings:-1

Ingredients:-

  • Poppy seeds- 4 tablespoon
  • Brocolli- 1/4 no.
  • Mustard- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Fry the Poppy seeds till golden brown approximately 4 minutes.Grind the poppy seeds with the mustard seeds.Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the Brocolli and fry for 5 minutes and put the water and salt. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes., sprinkle some sugar just to increase the taste.

Capsicum poshto/Capsicum in poppy seed curry

Servings:-1

Ingredients:-

  • Poppy seeds- 4 tablespoon
  • Capsicum- 1/2 Capsicum
  • Mustard- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Fry the Poppy seeds till golden brown approximately 4 minutes.

Grind the poppy seeds with the mustard seeds.

Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the Capsicum and fry for 5 minutes and put the water and salt. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes., sprinkle some sugar just to increase the taste.

Vegetable coconut curry

 

 

 

 

 

 

 

 

This recipe is inspired from the Thai food that I tasted in Switzerland. Its the Indian version of the Thai style. Its a highly nutritional recipe without compromising the taste. This food has a very mild and soothing taste which can be a very good source of maximum nutrients in summer.

Servings:-2

Ingredients:-

  • Vegetables- Capsicum (Red, Yellow, Green), Brocolli, Potato, Tomato, Onion leaves- to taste (I used half of each of the vegetables)
  • Onion- 1 medium sized
  • Chickpeas- 2 tablespoon
  • Coconut milk (heavy milk)- 1 cup
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Chilli powder-1 tsp
  • Koriander powder- 1 tsp
  • Pav bhaji masal-1 tsp
  • Water- 1 cup

Preparation:-

Add oil in a deep pan (big enough to accommodate all the vegetable), and sprinkle some mustard, cumin. Grind the onion into a paste and pour into the pan with the oil. Fry for few minutes and add the tomato paste/tomato/pesto rosso for 5 minutes. Then add the vegetables. I kept cutting the vegetables and added them simultaneously while cooking. Fry them for 5 more minutes. Add the rest of the powders and pour in the coconut milk into the mixture and boil the vegetables in it for 5 minutes. Then add water and boil it depending on the amount of gray needed by you.

Tips:-

Add the coconut milk depending on your taste and serve with rice. It taste delicious when the vegetables soak in the beautiful aroma of the coconut milk into them.


Begun Poshto/Eggplant in poppy seeds

This is another delicious and simple recipe with poppy seeds and eggplant. Eggplants are very nutritional as they can be used to solve high cholestrol problems with its high folic acid and potassium contents.

Servings:-1

Ingredients:-

  • Poppy seeds- 100 gms
  • Eggplant/Begun/Baingan- 1 medium sized
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Tamarind- 1 tablespoon paste
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Green chillies- to taste
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Add oil in a deep pan and fry the Eggplant/Begun/Baingan separately till golden brown and keep them aside. Meanwhile saute the poppy seeds and then grind it with green chillies.Remove the eggplant and in the same pan add the mustard and cumin seeds. Then add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the eggplant now and fry for 5 minutes and put the water and salt. Add the tamarind paste and boil the mixture for 4 minutes. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes, sprinkle some sugar just to increase the taste.

 

Cauliflower Curry (Indian RahmGemüse Blumenkohl)

From Cauliflower

Servings:- 2
Ingredients:-

  • Rahm Gemüse Blumenkohl (readymade frozen food)- 450 gms
  • Cumin seeds- 1 tsp
  • Tomato puree/pesto – 2 tablespoon
  • Salt- 1 tsp
  • Oil/Butter/Ghee- 1tablespoon
  • Turmeric powder- 1 tsp
  • Red Chilli powder- to taste
  • Garam Masala- 1 tsp
  • Garlic- 1 no.
  • Onion- 1/2 no. grounded
  • Ginger- 1/2 tsp
  • Water- as required (starting from 1cup)

Preparation:-Add oil to a pan and when it is hot, add mustard paste, cumin seeds, red/green chilli, garlic,ginger. Saute them and add the onion and saute for 5 minutes.Then pour the tomato puree/pesto and fry till 5 minutes. Then add the Rahm Gemüse Blumenkohl into the mixture and let it boil for 5 minutes till the butter melts and then add water, depending upon the consistency required. Add the garam masala, salt and water and cook for 10 minutes.


Tips:-Its extremely spicy !!! This can be made form scratch with cauliflower too. Let me know if anyone knows the Rahm Gemüse Blumenkohl recipe.

Bengali Kohlrabi/Olkopi

From Bengali Kohlrabi

Kohlrabi meaning German turnip has a very strong pungent taste to it. Firstly cutting this a difficult task. It is cut by removing the skin and then cutting the rest of the kohlrabi and rejecting the end part.

Servings:- 2

Ingredients:-

  • Kohlrabi- 2 nos. (medium size stripped cutting)
  • Mustard Seeds- 2 tablespoons ground in a food processor
  • Cumin seeds- 1 tsp
  • Tomato puree- 2 tablespoon
  • Salt- 1 tsp
  • Oil/Butter/Ghee- 1tablespoon
  • Turmeric powder- 1 tsp
  • Red Chilli powder- to taste
  • Garam Masala- 1 tsp
  • Garlic- 1 no.
  • Onion- 1/2 no. grounded
  • Ginger- 1/2 tsp
  • Water- 1cup

Preparation:-

Add oil to a pan and when it is hot, add mustard paste, cumin seeds, red/green chilli, garlic,ginger. Saute them and add the onion and saute for 5 minutes.Then pour the tomato puree and fry till 8 minutes. Then add the Kohlrabi into the mixture and let it fry for 10 minutes. Add the garam masala, salt and water and cook for 10 minutes.

Tips:-

The Kohlrabi takes time to cook so cut it into thin strips, or boil them in a pressure cooker before putting it into the mixture. 


From Bengali Kohlrabi

Aloo poshto

Aloo Poshto is nothing but a poppy seed preparation. Its a famous bengali dish which is generally eaten with a dal supplement. It really easy to cook and very tasty. So dont waste time and try it out.

Servings:-1

Ingredients:-

  • Poppy seeds- 100 gms
  • Potato- 1 medium sized
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Green chillies- to taste
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Fry the potatoes separately till golden brown and keep them aside. Meanwhile saute the poppy seeds and then grind it with green chillies. Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the mustard and cumin seeds. Then add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the potatoes and fry for 5 minutes and put the water and salt. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes., sprinkle some sugar just to increase the taste.

Tips:-

When the poppy grind mixture is added, it might splash from the utensil. Be careful. Also check if poppy seeds are allowed in the country you stay in before making the dish. 🙂

Happy cooking!!!

Mushroom Aloo

This is a different tasty mushroom aloo dish with an interesting sauce. This can be used as a sauce for lunch or as an appetizers or just eaten simply. Enjoy another tasty, quick recipe.

Supplementation:-

Rice, Spaghetti, pasta, Bread

Ingredients:-

  • Mushrooms – 2
  • Aloo/potato- 2
  • Butter- to taste (start from 1 tablespoon)
  • Salt- to taste
  • Pepper- to taste( start from 1 tablespoon)
  • Maida/all purpose flour – 2 tablespoon
  • Water- 1 cup
  • Lemon juice- 3-4 drops

Preparation:-

Cut the potatoes in small round strips and cut the mushrooms in chunks. Fry the potatoes and mushrooms in a pinch of oil. add salt and pepper and butter and then the flour. Be ready with the water to add immediately once the flour is added and fried for just 2 minutes. The water quantity depends on the consistency of the sauce needed by you. Sprinkle drops of lemon juice.

Tips:-

Note that the flour does not form clumps. You can also add beer, wine or some alcohol( in case you drink). This gives a tangy and a different taste to the sauce.