Posto Bora (Poppy Seed Cutlet/Small Cake)

Posto Bora / Pobby seed cutlet  is very popular recipe in every Bengali Cuisine/household ....These posto (poppy seed) boras (small cake/cutlet) are very very  tastyyyy...Me & My Hubby both r loving this one too much....:)

  poppy seeds are lil bit expensive and these boras are so mouth-wateringly tasty ....that you need to make lots of them...

  Poppy seeds are a great source of fatty acids, calcium and carbohydrates.So this one is good for health also... So I Share these recipe to all of you...hope You love this recipe..:)

      Ingredients :-

* Posto / poppy seeds – 1 cup

* Green chilies – 2 finely chopped

* Green chilies – 2 for grinding

* Onion – 1 finely chopped

*  Besan/Gram Flower  – 3 to 4 tbsp

* Salt & sugar to tast 

* Turmeric Power -one Pinch  

* Mustard oil for frying 

  Preparation:

 1.Soak the posto/poppy seed in lil hot water along with a pinch of salt for 30 minutes. Now in a grinder add the posto with the water and 2 green chilies. Make sure the mixture turns in to a smooth paste.

  2. Now in a bowl add chopped onions, green chilies, ground posto/poppy seed,Turmeric Power and mix well.  Add the seasoning as per your taste. Add the besan /gram flower . so that it binds well.

   3.In a non-stick pan, heat little bit of oil. Make small round cakes/cutlets and gently put them in the pan one by one. Fry them in the medium heat so that they don’t burn. Turn the boras once they are done to cook on the other side.

 4.Once done, drain the boras/cutlets in a paper towel. Your,s posto bora is ready to eat. Serve hot with plain rice,Dal & salad..:)

      Now Enjoy Your's Posto Bora/Poppy Seed Cutlet ...!!!!

Bangla Chicken er Jhol(Bengali's Style Chicken Currry)...:)

Chicken curry is prepared in different style in different states. Here is a very simple style of preparing chicken curry, the Bengali style....:)...My Baba(Dad) is a gr8 cook....Now still my Maa(Mom) some time  cooked Chicken/Mutton...We  enjoying too much my dad's cooking.....Childhood memory every Sunday my Dad prepare this type Chicken er Jhol(Curry)....Me & My Two Younger Brother we all r weating for this Jhol(curry)....Really I miss those Golden days...Love U Baba...:)...So I share My Dad's Chicken Jhol(Curry) recipe with all of u....Hope U Love this gr8 man's recipe...:)


   

  

      Ingredients:

* Chicken: 1 Kg, cut in medium size pieces

* Onions: 4 big

* Ginger paste: 1 tbsp

* Garlic paste: 1 tbsp

* Green chilies: 4-5

*Tomato: 2 medium

* Oil: ½ cup (I use mustard oil and sunflower oil in 1:1 ratio)

* Potatoes: 4 medium

* Red chili powder: 1 tsp

*Kashmiri chili powder : 1/2 tsp

* Whole clove: 3-4
* Cinnamon: 1/2" piece

* Black pepper: 4-5

* Garam masala powder: 1/3 tsp

* Turmeric

* Salt

* Sugar: ½ tsp

   Method:

* Wash the chicken pieces and marinate it with  chopped tomato, half of the ginger-garlic paste,  salt, 1/2 tsp red chili powder and 2 tbsp mustard oil.

* Slice/chopped the onions 

* Peel and cut the potatoes in half and smear with little salt and turmeric.

* Heat the rest of the oil and fry the potato pieces till golden. Drain and keep aside.

* In the same oil add Sugar and cook till sugar caramelizes.After then cloves Cinnamon and black pepper. Once they splutter add the chopped onion. Fry this on low till they change color to a light brown.

* Add rest of the ginger-garlic paste,Kashmiri chili powder and green chilis for another minute.

* Pour the marinated chicken, salt, turmeric and red chili powder. Now comes the lengthy part of Kasha or browning the meat on low heat. And this process is like stir and cover and again follow the same. This will take almost 30-40 minutes till you see the oils are separating at the sides and the meat pieces are becoming dry. Check by poking your spatula in a big chunky piece of meat. If it easily goes through that means you are good to go for the next stage.

* Once you see the meat pieces are 75% cooked 3 cups or more (depends on what texture you need, if you want it runny add more water) of warm water and the potato pieces. (My Dad  never added cold water for any type of non vegetarian dish. so I also used warm water ).

* Mix thoroughly and check the seasoning. Cover and let it simmer till (15-20 mins)the meat pieces are cooked.

* Sprinkle some garam masala on top and serve with Hot Plain rice.(Plain Rice ,Green Salad & Chutny is Good Combination For this dish)...:)

   

       Enjoy Your's Bengali Style Chicken Curry...!!!!!

  
                                               

Spicy Peanuts/Masala Mungphali/Masalader Chinabadam...:)

Everyone  used to make these peanuts at home, before ready made snacks took over. They are one of the street foods of Kolkata called 'Masala Badam'.In India everyone called so many different name... This type ofStreet food in Vadodara(Gujarat) people called 'Chana-jor-garam'.This one is very easy to make.  When we go first time one of my best Friend Surabhi's house ,she serve me this beautiful snacks with tea.Thank u soo much to Surabhi.we loved this one too much .So i share this recipe with all of u. Serve this one with any type of  drinks...:)

      

    Ingredients:

  

*	1 mug or a large cup full shelled peanuts
*	2 tbsp. besan or gram flour
*	1 tsp. salt, adjust to taste
*	1 tsp. chilli powder
*	1 tsp.  Chat Masala
*	1 tsp. cumin powder
*	Oil for deep frying   Instructions: * At first Put Panuts on a bowl. *    Ready every spices & Beson. * Place everything in a bowl . * Mix well so each peanut is well coated.  * Heat oil in a Pan or karahi. * When medium hot (well before smoking point), add handfuls of peanuts in it and fry until golden brown. If oil is too hot, they will burn without getting crisp. If oil is too cold, they will become rather oily. Also, keep a lid handy while frying, some peanuts burst towards the end and can cause burn. * Drain on a kitchen paper or newspaper. * Cool and store in an airtight jar.& serve with any type of drinks. Enjoy your's Spicy Peanuts....!!!!!