Jhinge khosa r bharta
Something with the waste and it is delicious. I have collected the jhinge or ridge gourd peels when I was making ‘ jhinge aloo posto’ and kept them in the fridge. Next day, I grind…
Jhinge aloo posto
I was browsing my recipe list on the blog the other day and this strikes in my mind, how come I havenot written anything on this humble jhinge aloo posto, which is a regular feature…
Aloo posto – Dry Version
This dish, you mention to any bengali anywhere in the world and you will see the sparkle in their eyes. Yes, it is that humble aloo posto or potato cooked in poppy seed paste in…
Posto bora – poppy seed fritters
Being a ‘bangal’ ( ancestors are from Bangladesh, that is) has its own perks, you grew up having tastiest food with focus on fish, fish and more fish. , Though I donot believe it by heart,…
Lau Shak Posto Bharta
The original recipe was ‘Lau patay posto bhate’ i.e. poppy seed paste is wrapped in bottlegourd leaf and then steamed in boiling rice. Don’t remember from where did I collected the recipe, most probably it…
Narkol Posto Chingri
This dish is a combination of two of the Bengali delicacies, prawn and posto or poppy seed paste. The gravy is made using onions and desiccated coconut, then it was given a nutty flavor with…
Rui Posto – Rohu fish in Poppy seed Curry
Rui or Rohu fish is a very common feature of Bengal and the other delicacy is posto. When they are combined together, a masterpiece is born. Ingredients Rohu Fish – 8-10 pieces Poppy Seed…
Peyaz Tomato Posto – Onion Tomato Poppyseed Bharta
A typical Bengali delicacy where poppy seed paste is cooked with chopped onion, tomato and green chilli. Simple to cook but so tasty, I can polish off a full plate of rice with just this. …
Sorshe Posto Ilish – Hilsa in Mustard Poppy Seed Gravy
Hilsa season has started again post Saraswati Puja and this is what I have prepared today for lunch. This is kind of a bhapa / steamed recipe and tastes heavenly with plain rice. Ingredients: Hilsa…
Aloo Dhonepata Posto
Another version of Aloo Posto is here where the posto or poppy seed is ground with a handful of fresh coriander leaves to give a new dimension to the ever popular aloo posto. We prefer…