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Showing posts with label poppy seeds used in indian cooking. Show all posts
Showing posts with label poppy seeds used in indian cooking. Show all posts

Thursday, April 16, 2015

Simba Alu Posto ( Flat beans and Potato cooked with poppy seeds )

The quintessential quality of Odia cuisine is that it needs to be wholesome and fuss free. Not too many ingredients nor too many steps. The focus is usually on one core ingredient and that is allowed to be the star of the dish. And flat beans is the star of this dish without any doubt. The potato and the nuttiness of the poppy seeds add a mellow touch to the otherwise robust flavored beans.

Read on for this recipe -

Preparation Time - 15 mins

Ingredients -

  • 1 1/2 cup Flat beans ( cut into inch long pieces )
  • 1/2 cup potatoes ( cut into small pieces )
  • 1/2 small onion
  • 2 tsp poppy seeds paste
  • 2 dry red chilis
  • 1/2 tsp pancha phutana ( panch phoran )
  • 2 pinch turmeric
  • 2 tsp oil
  • salt to taste

Cooking - Add 1 tsp oil to a wok. Add the Flat beans and potato. Stir fry till 3/4 th cooked. Remove from wok and keep aside.

Add more oil to the same wok. Throw in the broken red chilis and pancha phutana. When it starts spluttering, add onions. Fry till translucent.

Add the fried beans and potato to the wok along with the poppy paste and 1/2 cup water. Season with salt and add turmeric.

Cook on a low flame till the vegetables are cooked and coated with a layer of the poppy seeds paste.

Serve hot with white rice and dal.

Thursday, March 13, 2014

Posto Patua

Posto or poppy seeds is very commonly consumed in the western regions of Odisha. Infact, it is used as a substitute for mustard seeds in quite a few curries. Its cooling properties make it an ideal addition to the summer diet. This is a very simple recipe that goes great with hot rice as well as 'Pakhala', the famous watery rice dish from Odisha.

Read on for the recipe -

Preparation Time - 12-15 mins

Ingredients -

  • 5-6 tbsp poppy seeds (posto)
  • 1 small onion, chopped into medium pieces
  • 2 garlic cloves
  • 2 green chillis
  • 1 tsp coriander stems (use whites only)
  • 2 pinches of pancha phutana
  • 1 dry red chilli
  • 2 pinch turmeric
  • 3 tsp oil
  • salt to taste

Preparation - Dry grind the poppy seeds to a coarse powder in the chutney jar of a grinder. Add a little salt, garlic cloves, green chillis and coriander stems along with a little water to the same jar. Buzz for a few seconds. ( If it is too dry to be ground, add water little by little)

Heat the oil in a wok. Add broken red chillis along with pancha phutana.

Once spluttering starts, add onions. Fry till translucent.

Add the poppy seeds paste along with 1/4 cup water, turmeric and a bit of salt (if required).

Cook till constant stirring till most of the water dries up and the poppy seeds paste does not taste raw anymore. Remove from flame.

Serve hot with white rice and toor dal.

Thursday, July 1, 2010

Maccha Posta Jholo

Cooking Time Required: 30 mins
Cost of preparation: 50-60 rupees

Ingredients: Rohu (4-5 pieces, 250 gm), posto(khuskhus seeds) ( 3 tbs), sorisha(mustard seeds) ( 2 tsp), garlic (7-8 pods), green chillies ( 1-2 nos), cumin-mustard seeds (1/5 tsp), turmeric (1/3 tsp), mustard oil (4-5 tsp), coriander leaves salt to taste.

Preparation: Add salt and turmeric to the fish pieces. Heat 3 tsp oil in a non-stick pan and fry the fish lightly on both sides.
Keep aside two pods of garlic for the tempering. Grind the posto, sorisha and remaining garlic in a fine paste.

Heat 1 tsp oil in a deep vessel. When it becomes hot, add the green chilli, garlic pods and cumin-mustard seeds. when the seeds splutter, add the posto-sorisha-garlic paste along with 2-3 cups of water and salt. Bring the mixture to a boil and then add the fried fish and 1-2 tsp mustard oil. Let it boil for about 10-15 mins. Add the coriander leaves and remove from fire.

Serve hot with rice.

Tips: Grind the dry posto and mustard seeds at first. Then add garlic pods, little bit of salt and water. Grind the wet mixture into a fine paste.

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