thebookworm

Loosely translated that’s Potato in Poppy Seeds and Red Lentil Soup for Lunch. Ok, that’s it, I would rather have my Alu Posto than this tough sounding dish. Posto or Poppy-Seeds or KhasKhas is a popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum etc. I don’t know whether I loved it because it “induces euphoria and sleep” but I tell you it’s yummm and if you doze off to sleep after the above lunch that’s bliss too. What You need For Posto: Potato chopped in cubes ~ 3 medium sized potatoes, peeled and cubed Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata Green Chillies – 2-3 Dry Red Chillies ~ 2 (optional) Whole Jeera (Cumin seeds) ~ 3/4th tsp loosely packed Salt Turmeric Powder Sugar ~ 1/2 tsp or none according to taste Oil ~ for Cooking Mustard Oil ~ a dash i.e. about 1 tsp of mustard oil to sprinkle on the top For Dal: Red Masur Dal Finely Chopped Onions Fresh Coriander Leaves Chopped Tomato

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an

Recipe from Joy Thomas. There are various ways to make rasmalai--- the authentic method starting with milk and then several shortcuts that use Ricotta cheese. Here is one of the latter. 2 lb ricotta cheese 2 quarts half and half 2 cups sugar 5 cardamom pods 1 bay leaf 1 teaspoon vanilla extract Rose water (to taste, if desired) Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400 degs oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hardened and turned a pale brown. Thicken the half and half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. Add the remaining 0.5 cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavoring that you may want) to the half and half. Heat for a few minutes

Main Ingredients to make Aloo Dum Recipe 12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled) 1 + 1 teaspoon turmeric powder 2 to 3 cardamom pods 1 inch piece cinnamon stick 2 to 3 cloves a large bay leaf 3 tomatoes, made into a puree, about a cup 1/2 cup yogurt 1 teaspoon garam masala powder 1 teaspoon red chilli pepper 1 teaspoon coriander powder 1 teaspoon sugar salt to taste oil for cooking a small bunch coriander leaves, finely chopped Ingredients to be ground into paste 1 large onion, roughly chopped 1 inch piece of ginger, chopped 3 cloves of garlic  2 green chillies, chopped Method to make Aloo Dum To begin, add the onions, ginger, green chillies and garlic into the blender and grind into a smooth paste. Transfer the onion paste to a bowl and keep aside. In our next step we will be pan roasting the potatoes. For this heat 2 tablespoons of oil in a frying pan, add the boiled potatoes, a pinch of turmeric p

tel jeera haldi aaloo cube + patta gobhi together cover namak mirch dhaniya powder

1 serving spoon oil hing jira katori dhaniya powder lal mirch amchur garam masala bhun slightly mash aaloo jitna aaloo utna pani extra 1/2 cupr paani upar se garam masala.

3/4 tomato +   dhaniya   pata + 1 tsp adrak + 1/4 tsp lehsun liquify in grinder (minimal water) + 2 - 3 hari mirch   fry   fish   after applying turmeric salt panch phoran 2 whole green chillies  + sugar + prepared mixture + little bit of haldi + little bit of ground jeera + salt + lal mirch    warm water + after boiling and add salmon 2 3 drops of lemon

https://www.youtube.com/watch? v=yFP3eKyFxJs ngredients Chicken pieces on bone (12) 1 kilogram Kolhapuri dry chutney 1 teaspoon Sesame seeds (til) 1 tablespoon Poppy seeds (khuskhus/posto) 2 tablespoons Black peppercorns 6-8 Caraway seed (shahi jeera) powder 1 teaspoon Cinnamon 1 inch stick Green cardamom 3-4 Black cardamom 1 Clove 4-5 Mace 1 blade Dry coconut (khopra) grated 1/4 cup Bedgi whole dry chillies 8-10 Ginger 1 inch piece Garlic 6-8 cloves Olive oil 5 tablespoons Red chilli 3-4 Onion Chopped 3 medium Turmeric powder 1/4 teaspoon Nutmeg a pinch Salt to taste Fresh coriander leaves Chopped 2 tablespoons - See more at: http://sanjeevkapoor.com/recipe/Kolhapuri-Sukka-Chicken-Cooking-with-Olive-Oil.html#sthash.dGcL1pC4.dpuf  ngredients     Chicken pieces on bone (12)     1 kilogram     Kolhapuri dry chutney     1 teaspoon     Sesame seeds (til)     1 tables

http://www.youtube.com/watch?v=Q0_1b4FSCJU Paneer Makhani A favourite with most people while eating out at any punjabi restaurant! paneer makhni as the name suggests is a very rich subzi from the lap of the punjab. It uses one of punjabi cuisines most loved ingredients butter. In traditional punjabi houses, the women folk make pure white butter from thick creamy milk. The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink. Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers! Preparation Time: 15 minutes Cooking Time: 25 minutes Makes 2 servings Ingredients For The Red Gravy 1 cup chopped tomatoes 1/2 cup sliced onions 1/4 cup cashewnuts (kaju) 2 whole dry kashmiri red chillies Other Ingredients 2 tbsp butter 1 tsp garlic (lehsun) paste 25 of cinnamon (dalchini) 2 cloves (laung / lavang) 2 cardamoms 1 bayleaf (tejpatta) 2 tsp dried fenugreek leaves (kasuri methi) 1 tsp gar

For the Basic gravy Ingredients 1 tbsp coriander (dhania) seeds 10 whole dry red kashmiri chillies 2 1/2 tbsp oil 2 tbsp finely chopped garlic (lehsun) 1 tbsp finely chopped green chillies 2 1/2 cups finely chopped tomatoes 1/4cup tomato puree 1 tsp dried fenugreek leaves (kasuri methi) 1 tsp garam masala salt to taste 1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. 2. Remove and keep aside to cool. 3. Blend in a mixer to a fine powder. Keep aside. 4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. 5. Add the prepared powder and sauté on a medium flame for a few seconds. 6. Add the green chillies and sauté on a medium flame for another 30 seconds. 7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. 8. Mash it a little using a potato masher. 9. Add the tomato puree, dried fenugreek leaves, garam masala, s

Use your frypan Take approx. ¾ the no. of potatoe cubes as the gobhi. And the same size. Heat oil. 1 big serving spoon/ After rinsing the aaloo   keep them in a container with water. If u have ginger grate it and temper the oil with ginger, jeera and hing a wee bit. Add 2 teaspoons oh haldi and thent potatoes with that much of water as will go in the pot with your fingers. If the gobhi is fresh then the gobhi also goes in at the same time and if it is frozen then it goes in after the potatoes r a little done. Sprinkle 2 tsps of dhania , mirchi and salt to taste   and cover   with the lid. Keep stirring in between , When the veges r cooked   remove ithe .lid adjust the masala if needed , sprinjkle the garam masala   and keep it on the heat unvovered for some time. It will become sukha and crispin up a bit from the u derside. Then flip the pieces and do the ame from the other side.   Garnish with coriander /cilantro if u feel up to it. To warm up the rotis if u dampen t

This is aaloo   matar sabzi for approx. 8to 10 people. Take 3 to 4   big potatoes . Big means about your handspan. If u have got small ones   take about 8 to 10 Peel and cube them raw. About the size of 1.5 to 2 0f your keyboard letter size. The idea is that if the potatoes r too small they will disintegrate on cooking and if they r too big u will need to cook them in a pressure cooker. Two katoris of frozen peas Take a deep pan. I saw that cooker pot ,   in the photo u sent That too is fine. If u have a deep enough non stick pot that will b good . The frypan which u have taken might not be able to hold the contents for so many people. Heat about a serving spoon or two   of oil in the pot. In a katori or glass take 3 heaped teaspoons of dhania ,haldi, an mirch   each and make a paste with water. If u people have got asoefetida (hing) use that   ( a few grains) otherwise   only   jeera and temper the oil with that. Then as soon as the jeera turns bown or sputters ad

1.1/8 maid a Little bit of milk. Khoya out for half a day 2.5 big katori water for chashni 3/4 of 1/4 cup of vegetable oil 1/2 tsp baking soda Sugar 1.5. Cup for chashni Put chashni to boil Cut khoya into tiny pieces and put in some milk and boil Mix maida oil baking soda and milk slowly until there are no particles and put in mixer in beat mode. Put khoya tiki in batter fry and then in put in chashni.. put tikis in fridge .... if too soft.

http://www.virtualbangladesh.com/ranna/fish/rui-maccher-jhaal-kalia-spicy-fish-kalia/ Ingredients 2 lb fish, cut into 3/4 inch steaks 1 tsp cumin seeds 1 large bay leaf 1 large onion, finely chopped 3-4 garlic cloves, finely chopped 1/2 inch ginger, finely chopped 4 green chili, slit down the middle 3 tbsp red chili powder 1 tsp cumin powder 1 tsp coriander powder 2 tsp salt 1/2 cup cooking oil, preferable mustard oil 1/4 cup yogurt 1 tsp sugar (optional) Steps Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside Heat the oil in a heavy pan over high heat Fry the fish until golden brown (do note that the oil must be very hot or else the fish will stick to the pan). Set aside the fish Trun down the heat to medium, and in the same pan, add the cumin seeds and bay leaf until it seeds start to splutter Add the onion, garlic, and green chili and stir fry until the onions start to caramelize Add the remainder of the spices along with 1/4 cup of

1/2 kg fish In mixer: curd - enough to drown fish 1.5 tbsp sugar salt (to taste): minus the salt on the fish pieces 2 tbsp vegetable oil haldi (1/2 tsp) red mirch powder (1 tsp) water + fish coated with namak haldi + 3 tsp grated ginger + 1 tsp garam masala + 1 tsp jeera powder + raisins fry 1 onion till crispy marinate for 1/2 hour Put in the microwave for about 15 mins.

1 sevghee tej pata chillies jeera choti elaichi whole peppercorns peas with paneer rice soaked  drain water unsoaked rice utni matar saute saute paneer on tawa then add paneer and peas water finger measure salt should be just a little excessive boil and reduce heat

BIRYANI wash chicken legs (1/2 kg) and remove the skin. make deep gashes/slits so that the marinade is absorbed well . make marinade  of yogurt + ginger garlic paste + salt + red chilli powder + garam masala + (lemon juice / vinegar) The marinade should  be very sharp tasting . Our rice will be v lightly flavoured hence the meat has to provide all the taste in the biryani . That’s why the flavours should be sharp enough . Cover and refrigerate overnight . Or at least 6 hours at room temp . then wash (1/kg) basmati rice and soak for 10 minutes. 1 /2 inch cinnamon 2 bay leaves  + 2 green cardamamoms + 5 - 6 pepper corns + 2 -3 black cardamom + 4 cloves . Collect all these whole spices and either use a tea infuser or a coffee filter to make a kind of bouquet garni . Add it to the rice along with two slit green chillies and salt to taste but only enough for the rice . The chicken marinade has its own salt . One can skip peppercorns but don't skip green chillies Finely

What You Need 6-7 steak pieces of sweet water fish like Rohu or Buffalo Carp (Trout will do, Salmon, if in a pinch) Onion ~ 1 cup chopped Ginger ~ 1"piece Green Chili ~ 4 Cashew ~ 1/3 cup. I used broken cashews Bay Leaf ~ 2 small Dry Red Chili ~ 2 whole Yogurt ~ 1/2 cup Kashmiri Mirch or Paprika ~ 1/4 -- 1/2 tsp Turmeric Garam Masala ~ 1/4 tsp Salt ~ to taste Sugar ~ 1/4-1/2 tsp Prepping the Fish Wash the steak pieces of fish, clean and remove scales if needed. Marinate the fish pieces with little turmeric and salt and keep aside for 15-20 mins. Heat Oil in a Kadhai and shallow fry the fish till they are light golden with little browning on both sides Making the Gravy Fry 1 cup of chopped red onion till soft and translucent. Make a paste of fried onion, 4 green chili, 1" ginger peeled and chopped, 1/3 cup of broken cashew Heat While Oil Add 2 whole Dry Red chili and 2 small(or 1 large) bay leaf Add the paste. Add about 1/4 tsp of sugar and fry the paste till you