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Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Posts Tagged ‘alu’

Alu posto/ Potato in poppy seed paste

Posted by Sudeshna on April 26, 2009

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Poppy seed is an integral part of the platter in all Bengali households. Preparations with poppy seeds mainly include vegan dishes, but there are also some dishes where poppy seeds are used with fish or meat. The love for poppy seeds among Bengalis started hundreds of years ago. Alu posto is the most common form of poppy seeds use in Bengali cuisine, at times the potatoes are also replaced with ridge gourds, onions, aubergine, or even chicken.

The herbal concoction of the seeds is also beneficial in treating all kinds of nervous disorders. Apart from consuming poppy seeds in its raw form or toasted on bagels and sweet breads, a paste made from the seeds can be used as a poultice in obtaining relief from swellings and joint pains.  Finely ground powder made from poppy seeds can also be consumed to treat insomnia and diarrhea. Apart from adding flavor to food, poppy fields also present an added advantage of providing health benefits to the human body. It also supplies essential enzymes and fatty acids as a form of nutrition. In ancient days, athletes would consume or blend of poppy seeds with honey entwined to ensure strength and good health. The oil derived from poppy seeds is used in various cosmetic preparations for the head and skin as balms and conditioners.

sheel-nora

Ingredients:

Potato (Alu): 4 medium sizes

Poppy seeds (Posto): 3 tablespoons

Nigella seeds (Kalo jeera): 1 teaspoon

Green chili (kancha lanka): 3

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Salt to taste

Preparation:

  • Make a soft fine paste of the poppy seeds and keep aside
  • Cut the potatoes into small square pieces
  • Heat oil in a wok over low flame, add the nigella seeds
  • Throw in the potatoes along with the turmeric powder, green chilies and salt
  • Pour in about a cup of water and let the potatoes get half cooked
  • Add the poppy seed paste and cook till the potatoes are well cooked
  • Pour in water if necessary

alu-posto

Take out of flame and serve with rice or chapattis.

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Posted in Niramis(Vegetarian), potato, Side dish | Tagged: , , , , , , | 5 Comments »

Alu Kabli

Posted by Sudeshna on December 27, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

When I was young and still a school going child, my mom was very particular about my hygiene. She never used to let me have anything prepared on the streets, but that led me to break the rule and indulge having roadside food. Everyday when I used to comeback from school I used stop at the nearest chaat stall and had my share of alu kabli. Alu Kabli or alu chaat as they call it in most parts of India is very popular among all students, but to disclose the secret it tempts all. My mom used to scold me for having street junks, but I could never kill my temptation to have the small bowl full of alu chaat. School days have passed years ago, but I still can’t resist the smell and taste of alu chaat.

The tamarind paste and the green chilies mix to create an ecstatic smell of freshness, which I have never got from any dish I had. The spices make a brilliant hot and sour combination, and of course the potatoes and chickpeas add to the joy of having it. This evening when I was preparing the alu chaat, I am flown back to the stall just outside my school, and how I craved for the last bell to ring. I have had alu chaats in many different places, but still when I pass by that chaatwala I stop to commit the sin of having the same old alu chaat. Today my post is a tribute to the good times I spent with my friends in front of the chaat stall and the fear of getting caught by mom.

Serves: 4

Ingredients:

Potato (Alu): 2 large sizes

Onion (Peyaj): 1 medium size

Roasted cumin powder (Jeera guro): 1 teaspoon

Red Chili Powder (Sukhno Lankar guro): 1 teaspoon

Green chili (Kacha Lanka): 2-3

Chickpea (Chana Dal): 1 tablespoon

Coriander leaves (Dhane pata) for garnishing

Salt to taste

Preparation:

  • Soak the chickpeas overnight, or for more than 6 to 7 hours.
  • Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes.
  • After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces
  • Chop the onions very finely, the chilies in small rings
  • Add all spices along with the onions, green chili and salt; mix well
  • Throw in the chickpeas and tamarind paste, toss it so that it gets evenly mixed
  • Garnish with coriander leaves and serve
Alu Kabli

Alu Kabli

Alu chaat is a favorite among all age groups. Serve it over an evening chit chatting. Look for more updates here, till then Happy Cooking and Happy Eating.

Sending this to Original Recipes – Monthly Round-Up Event.

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Posted in snacks | Tagged: , , , , , , , , , | 3 Comments »