Search Results for: posto

Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posted on: April 5, 2019 Posted by: Deepsikha Comments: 0

Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this with gorom bhat (steamed rice). It is always a hit in my home and I cook it often. Two chicken dishes my family can’t live…

 

Sheem Posto (Flat Beans cooked in Poppy Paste)

Posted on: December 4, 2018 Posted by: Deepsikha Comments: 0

This dish has a special place in the list of Bengalis’ hot favourite winter delicacy. Back home, Posto (poppy seeds) and Shorshe (mustard seeds) were always hit, and they still are. Maa used to cook Sheem Posto and Jhinge Posto specially during winter, while Alu Posto was an all season hit. I used to observe the entire procedure very minutely and once I asked Maa “Dish er naam Sheem Posto, kintu tumi shorshe…

 

Dim Posto-Sorshe (Egg cooked in Poppy-Mustard Seed Paste)

Posted on: October 27, 2018 Posted by: Deepsikha Comments: 0

A day like today – you wake up late and realize that the breakfast time has already passed. You brush your teeth and manage to have a late breakfast somehow. Then again, you realize that you are almost out of supplies and there is hardly anything to cook for lunch. You almost decide to order lunch from outside and right that moment your mom calls. Learning that you will order…

 

Chingri Posto (Prawns cooked in Poppy Seed Paste)

Posted on: October 16, 2018 Posted by: Deepsikha Comments: 0

Today is Saptami and we the Bengalis consider this day to be the official start of Durga Puja; it’s also the 7th day of Navratri which is dedicated to Goddess Kalaratri. It is believed that Goddess Durga took her Kalaratri avatar on this day to kill Asur (demon) Sumbha and Nisumbha. Where in some parts of India Navratri (or Durga Puja) is celebrated with full vegetarian food, Bengalis indulge themselves in…

 

Chingri Macher Dalna / Bengali Style Prawn Curry with Potato

Posted on: June 7, 2021 Posted by: Deepsikha Comments: 2

Bengalis love Dalna, the versatile and delicious curry that tastes heavenly with piping hot rice. Dalna is typically a kind of dish that has a runny gravy base and made mostly with potato chunks. There is vegetarian dalna and as well as non-vegetarian dalna. My blog already has some very interesting Bengali dalna recipes which are Dhokar Dalna, Echorer Dalna, Chhanar Dalna and Aloo Phulkopir Dalna. As of now, all…

 

Macher Matha diye Kalai dal aka Biulir Dal (Bengali Urad Dal with Fish Head)

Posted on: January 22, 2021 Posted by: Deepsikha Comments: 0

This has always been a family favourite dish. Baba can never say no to it and even I love it earnestly. Maa cooks it the best and even I can do pretty good justice to it. Mr. Husband has developed a taste for it lately and since then there is no looking back. Yes, there is also a vegetarian version of this dal which is equally popular. But, in my…

 

Potoler Dolma / Niramish Potoler Dolma (Bengali Style Stuffed Pointed Gourd Curry)

Posted on: August 24, 2020 Posted by: Deepsikha Comments: 0

This is a very popular Bengali vegetarian dish. This is also an answer to those who think Bengalis only eat Mach–Mangsho (fish, meat), and vegetarian dishes are not really Bengali thing. Anyone who has tasted Potoler Dolma, Dhokar Dalna, Chhanar Dalna, Phulkopir Dalna or any such Bengali vegetarian dishes can definitely understand what Bengali cuisine is all about and how vast and versatile it is. See Other Vegetarian Recipes Here…

 

Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

Posted on: April 26, 2019 Posted by: Deepsikha Comments: 2

Often cooked with Golda Chingri (jumbo prawn), this malaikari or malai curry can be cooked equally well with small or medium sized prawn as well. This is a royal and rich dish with coconut milk that plays the trick. This dish is creamy and flavorful and goes fantastically well with gorom bhat (steamed rice). The mild yet rich taste of this curry happened to be the hot favourite of Britishers as…

 

Shorshe Tangra / Shorshe Tengrar Jhal (Cat Fish Cooked in Mustard Sauce)

Posted on: March 14, 2019 Posted by: Deepsikha Comments: 0

Shorshe Tangra, also known as Shorshe Tangrar Jhal, is tangra mach (cat fish) cooked in a sauce made of yellow mustard paste. This is one of the most easy yet delectable Bengali style fish curry and absolutely needs no special occasion to be cooked. Like many other Bengalis, my love for mustard is eternal and thus, mustard seeds are always present in my kitchen. I use them in both veg and…

 

Chicken Chaap – Kolkata Style

Posted on: March 11, 2019 Posted by: Deepsikha Comments: 0

Chicken Chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. A large portion of Bengal’s traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. A lot of Mughlai dishes got a Bengali twist as the Nawabs moved their headquarter in Murshidabad – fish mingled with rice to form Mahi Pulao, Biriyani got its alu (potato) and…