Dim Posto (Egg in Poppy seeds curry – Bengali Recipe)

Well, not the best pic for the dish, but it tastes yummy; esp. if you're a lover of Bong cuisine.

Need

6 Hard boiled eggs

2 tbsp Poppy seeds – made into a paste with 2 tbsp water and 2 green chillis

1 onion (medium-large) – chopped

4 Green chilis – slit lengthwise

1” ginger (paste)

1 tsp Turmeric powder

1 tsp red chili powder

Salt and sugar to taste

Mustard oil

To make

Make 3 slits on each of the boiled eggs and rub in the turmeric and chili powder, with some salt. Now lightly fry these (I minimize the use of oil by smearing the pan base with oil before putting it on the stove). Keep the fried eggs aside.

Now take another pan and heat ¾ tbsp. oil. Sauté the onions, adding 2 tsp sugar, and stirring occasionally, till the onions are tender and golden brown.

Add the green chilis and ginger paste and let cook for another minute.

Add the poppy seeds paste and 1/3 cup water; add salt; cover and bring to a boil. Now add the eggs, mix well in the gravy and cover again. Let it all cook on medium heat for 5 more minutes. At this stage you’ll have to stir occasionally to make sure that the gravy doesn’t stick to the bottom and burn. Turn off stove when the excess water has evaporated.

You could sprinkle some mustard oil on top after turning off the stove for that extra Bong zing. I skip it – well you know why J

Enjoy with steaming rice, paratha, or roti.

Paneer Makai Channa Masala

This is an amazing lactation recipe. Methi/fenugreek is an amazing herbal aide for lactating moms. The effects are well researched and established, and methi has been accepted as a safe bet for lactating moms. While the seeds are extremely effective and can sometimes lead to overproduction ( experienced it myself...and wow...was that painful!) the herbs have milder and more pleasant effects. Here's a punjabi inspired recipe which is just enough spicy, however not using the strong red chili powders and flakes ...that are not good for new moms :) The paneer adds the necessary protein to the dish and when served with brown rice, chapatis (Indian bread), whole wheat tortillas, or parathas, alongside a healthy green salad can complete a power-packed dinner.

Need

100 g malai paneer – coarsely shredded

3/4 cup chickpeas or channa – soaked well and boiled (medium soft – I microwave it in water, covered and at fullpower, for 10 minutes)

½ cup Sweet corn boiled (microwave similarly for 3 minutes)

1/2 cup milk

1 capsicum – finely diced

1 medium-large onion finely diced

1 medium tomato – finely diced

4-6 green chilies – chopped

¾ “ ginger – ground/shredded

1 tbsp Kasoori methi – dry roasted and coarsely ground in hands 

1 red chili – whole

1 bay leaf

6-8 pepper corns – whole

½ tbsp. turmeric powder

½ tbsp. red chilli powde (optional)

1 tsp each of cumin and coriander powder (optional)

Salt & sugar to taste

To make

Heat 1 tbsp oil in a skillet, add whole red chili, pepper corns, and bay leaf and leave for 1 minute (stirring if required). Now add the onions and let it get translucent (stir occasionally to prevent burning at the bottom). Now sprinkle 1 tsp sugar on top and let it caramelize (1 minute). Now add the tomatoes and green chilis and let it soften. Mix in the ginger and then capsicum. Stir and mix in the chickpeas and corn. Add the remaining spices (except kasoori methi); cover and cook on medium-high heat till the chickpeas are done.

Now lower the heat and add paneer. Check seasoning, and mix well. add milk and mix again. Now crumble the kasoori methi on top, mix well again, and turn off heat.

Serve hot with rotis or paratha.

Note: After adding paneer the mixing should be done gently. Else the paneer will lose its shape and get mashed in.

Apple Spice Muffins

Need – for muffin

1 apple – chopped finely

1& ½ tsp cinnamon powder

½ tsp black pepper powder

2 tsp baking powder

1 cup whole wheat flour (you could use all-purpose flour as well)

½ cup oats

1 egg

¼ cup dried cranberries (optional)

2/3 cup brown sugar (based on your pref for sweetness, if you want it sweeter change this to 1 cup)

1/3 cup oil (I use extra light olive oil)

½ cup milk (skimmed is ok)

Need – for crumbly topping

1 tsp cinnamon powder

20 gms butter (melted and at room temperature)

¾ tbsp white sugar

¾ tbsp flour

To make – Muffins

Sieve in flour, baking powder, and mix in oats, cinnamon, and pepper. Keep aside.

In a big bowl whisk egg, add brown sugar, oil, and milk and mix to a smooth finish.

Fold in the dry mixture gradually.

Now add cranberries and fold evenly.

Add apples and fold again to get an even batter.

Pour the batter into muffin moulds.

To make – crumbly topping

Mix all ingredients with a fork. Make sure it’s even. You’ll get a crumbly mixture. Use your hands to top the muffins with this mixture, try to sprinkle it using your fingers.

CAUTION: the muffin moulds should be filled upto 2/3 of its height; else you’ll have a burnt mess in your oven.

Bake the muffins for 25-30 minutes in a preheated oven (220°C / 410°F). Yields about 12-14 regular size muffins.