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.

Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy

Fruit-tea Cake (Fat less)

We need

1 cup plain flour (you may use atta or whole wheat flour)

½ cup brown sugar

1 cup raisins (regular raisins+/sultanas+/dried cranberries+/blueberries) – choose your mix

1 ½ tsp baking powder

½ tsp sweet spice powder (dry grind ¼ “ cinnamon + ¼ tsp coriander seeds + 2 cloves + 1 small black cardamom)

½ tsp minced ginger

1 egg (beaten at room temperature)

2 cups of black tea (strained after soaking for 10 hour and cooled)

Proc

Soak the raisin mix in tea overnight (for best results) or at least for 2 hours

Add the rest of the ingredients gradually to the soaked mix and fold till a consistent mixture is formed

Pour in a lined & greased tin (make sure it’s not more than ¾ full with cake mix)

Bake in preheated oven (180°C/ 350°F) for 1 hour and 15 minutes

Check if done (a knife when inserted should come out clean)

Cool and serve with tea / coffee

Note: Tastes best when aged in an airtight container in fridge for 2 days J

Dimer Dalna (Bengali style egg curry)

Need (read labels on pic)
Prepare the things reqd. as directed in picture.

More stuff

Dried red chilli (whole)

1 tbsp white oil (i use olive pomace oil)

1 tsp turmeric powder

Salt and sugar to taste

1& 1/2 cups hot water

A handful of cilantro (finely chopped)

After getting together the above ingredients...we can start.

Take a wok and lightly heat the oil. Add the whole red chilli (halved) and let it be until its aroma is released. Now add the onion paste, sprinkle a little sugar on top and saute till nicely done (oil will get released from the sides). 

Now add the ginger, garlic, green chilli paste and saute again (wait to see the oil separating again).

Now add the tomato past

Now add e and cook on medium heat for 3-4 minutes. Check occasionally  stirring in between, so that the gravy doesn't burn.

Now add the water, turmeric, some salt, cover and cook on medium-high heat for 6-7 minutes. The stuff should be nicely boiling by now. Add the potato and eggs, cover and simmer for 3-4 minutes. Finish with chopped cilantro and let it all rest for 5 minutes before serving with steamed rice or chapati.

Tips: 1. After boiling and peeling the eggs and potato, make small slits on all sides (not too many, or it will be difficult to fry later - check 1st pic). This helps the gravy to seep in while cooking. 

2. Many Bengalis will finish with garam masala (I prefer to do away with extra spices). But adding garam masala does add a different twist.

Jhinge Posto (homestyle) - Bengali ridge gourd in poppy seed gravy

Need
1/2 tsp Nigella seeds (kalo jeere (bangla)/ kalonji (hindi))
2 tsp White oil (i use olive pomace oil - due to its high smoking point)
1 tbsp green chilis (chopped)
2 ridge gourds (ridges peeled off and cut as shown in pic)
1/2 tsp turmeric powder (optional)
Minced ginger (1 tsp) (optional)
salt & sugar to taste.

Preparation
In m/w oven splutter the nigella seeds in oil and green chillis for a minute, w/o cover. Use full power.
Now mix well the turmeric powder and ridge gourds and ginger, cover and return to oven, full power for 6 minutes.
Carefully remove the lid (contents are extremely hot by now), add salt and a pinch of sugar (this enhances the flavours used). Cover again and cook in full power for 4 more minutes. Jhinge posto is good to go :) Serve hot with steamed rice.

P.S. Many Bengalis skip the turmeric, I sometimes also skip ginger. Gives a different taste.....which is also great!