Potol Posto / Parwal with Poppy Seeds

potol posto

Preparation Time : 10 -15 minutes
Cooking Time : 15- 20 minutes
Serves : 2

Ingredients :

• Parwal/ Potol: 15-20 gm
• posto/poppy seeds paste: 5-6 tbsp
• green chilies:2-3 cut length wise
• mustard oil/ vegetable oil: 2-3 tbsp
• kalonji/ kalo jeera : 1 tsp
• tumeric powder:1/4 tsp
• salt to taste
• sugar:1/2 tsp

           

Procedure:

1. Soak posto (Poppy seed) in water for about 30 minutes. Remove and grind
    it into a fine paste.You can also dry grind poppy seeds in a spice and coffee
   grinder . Then you make smooth paste with water.

2. Wash potol and cut them length wise .

3. Heat oil in a pan , add kalonji / kalo jeera seeds and green chilies. let them
    splutter.

4. Now add potol pieces and add salt and turmeric powder. Cook them for
    8-10 minutes so that it becomes  tender.

5. Then add poppy paste and mix them well. Fry them in medium heat until
    the oil get seperated from the mixture.

6. Now add 1/2 teaspoon of sugar.Sprinkle little water if required. Cook for
    3-4 minutes. Turn off the heat, put it in a serving dish.

Serve hot with steam rice.

Doodh Potol

doodh potol

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 14-15, cut into 4 pieces lengthwise.
• Coconut : 1 tsp powder / milk
• Posto / poppy seeds paste : 2 tbsp
• Green chillies : 2-3 chopped
• Tomato : 1 medium finely chopped
• Milk : 1 small cup
• Coriander powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Garam masala powder : 1/4 tsp
• Bay leaf : 1 medium
• Cardamom : 2 
• Cloves :2-3 
• Cinnamon : 1"
• Salt to taste
• Sugar : 1tbsp
• Vegetable oil : 4-5 tbsp

Procedure:

1) In a pan heat oil and add potol.Fry it lightly and keep aside.
2) In the same oil add bay leaf ,cardamom,cinnamon and cloves.Wait for
    30 seconds.
3) Add chopped tomato.Fry it for a minute.Now add cumin powder and
    coriander powder.
4) Add salt and sugar.Mix them well.
5) After few minutes add coconut paste and posto paste and cook for
   another few  more minutes.
6) Add milk instead of water and fried potol.Cover the pan with a lid
    and cook till gravy  becomes thick.
7) Now sprinkle garam masala powder and mix them well. Turn off the
    heat.

Serve hot with steam rice.

Aloo Potol er Dalna

aloo potoler dalna

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 12-14
• Potato : 1 large cut into small cubes
• Cardamom : 2-3
• Bay leaf : 1 small
• Dry red chili : 2 
• Panch phoron : 1/4 tsp
• Cinnamon : 1 & 1/2 "
• Cumin powder :1 tsp
• Ginger paste : 1 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1 tbsp
• Tomato : 1 medium chopped
• Kasmiri red chili powder : 1 tsp
• Green chilies :2 -3
• Garam  masala powder : 1/2 tsp
• Ghee : 1tsp
• Mustard oil : 5- 6 tbsp or more

Procedure :

1) Peel the skin of parwal /potol and cut into halves.
2) Heat mustard oil in a pan and fry potol with pinch of turmeric
    till they are light golden colour.Remove from oil and keep aside.
3) Heat some more oil in the pan and temper the oil with bay leaf,
    cardamom ,cinnamon, dry red chili and panch phoron.When the
    spices starts sizzling add chopped potato and sprinkle turmeric
    powder and fry till they are light golden colour.
4) Add finely chopped tomato and ginger paste. Add salt and fry
    till raw smell of tomato goes away.
5) Add cumin powder, coriander powder ,kashmiri red chili powder
    and slited green chilies.
6) Fry them in medium heat till oil comes out from masala.
7) Add lightly fried potol and gently mix them very well.
8) Add 1 cup of water.Cover and cook till potatos are done.
9) Remove cover and reduce the gravy to your desired thickness.
10) Add sugar ,ghee and garam masala powder .Gently mix them.
Turn off the heat.
Serve hot with steam rice or roti.

 

Sabji Diye Kucho Mach

sabji diye kucho mach

Ingredients :

• Kucho mach : 200 gm
• Potato : 1 medium thinly sliced
• Parwal / potol : 2 large cut thinly sliced, 1" length wise
• Green onions/ peyajkoli : 1 cup 1" length wise
• Eggplant/ Begun : 1 medium cut 1" length wise
• Kumro /squash : 1 /2 cup cut length wise
• Green chilies : 3-4 cut length wise
• Panch phoron : 1/4 tsp
• Bay leaf : 1 medium
• Ginger paste : 1 tsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1tsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/4 tsp
• Vegetable oil : 6-7 tbsp

Procedure :


1) Clean and wash fishes. Marinate them with turmeric powder and salt
    for 10 -15 minutes.

2) Fry fishes and keep aside.

3) In a pan or kadai heat 4-5 tbsp of oil and add bayleaf , panch phoron
    and green chilies.

4) Add all vegetables and fry them for 2-3 minutes in high heat.
    Stir continuously .

5) Now add salt, turmeric powder, cumin powder and ginger paste. cover
    with lid and cook in medium heat till all vegetables are almost done.
    If required sprinkle very little water.

6) Now add fishes and little water so that fishes mix well with vegetables.

7) Sprinkle sugar.Again cover and cook for another 5 minutes in medium
     heat so that fishes are cooked.

8) Sprinkle garam masala powder and mix well. Now turn off the heat.

    Serve hot with steam rice.