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.

Bandhakopi r Kofta / Cabbage Kofta Curry

kofta curry

Preparation time : 30-35 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients :

• Cabbage : 2 cup grated
• Onion : 1/2 cup finely chopped (optional)
• Besan : 2 tbsp
• Maida : 1 tbsp
• Rice flour : 1 tbsp
• Red chili powder : 1 tsp + 1 tsp
• Cumin powder : 1 tsp + 1tsp
• Salt to taste
• Garam masala powder : 1/2 tsp + 1 tsp
• Potato : 1 medium cut into small cubes
• Tomato : 1 small finely chopped
• Ginger paste : 1 tbsp
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2 
• Green Chilies :2-3
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Ghee : 1tsp
• Vegetable oil / mustard oil

Procedure :

1) In a bowl take cabbage , salt ,besan, maida,rice flour, 1 tsp cumin
    powder, 1 tsp red chili powder and 1/2 tsp garam masala powder.
    Mix them alltogether.Adjust besan and rice flour as needed other
    wise it will become soft and watery. Make small balls with this
    mixture.

2) In a pan heat oil and fry koftas  in batches of 4 to 5  and fry them
    till they are golden brown in colour. After frying, keep them aside
    in another container.

3) Heat oil in a heavy bottom pan/ kadai .Temper oil with bay leaf,
    dry red chili and panch phoron.

4) Add potatoes and fry them till its colour changes to light golden
    colour.

5) Add chopped tomato, green chilies , turmeric powder and very
    little salt. Remember koftas had salt in them, so you have to add
     salt carefully.Mix them well.Fry in medium heat and cover the pan. 

6) After tomatoes become soft add ginger paste, cumin powder,red
    chili powder and cook till raw smell of masala goes away.

7) Add a cup of water and mix them well . Cover and cook till
    potatoes become soft. 

8) Now add fried koftas ,sugar and sprinkle garam masala powder.
    Add ghee and mix them well. Cook for 2 minutes.Turn off the heat .

   
    Serve hot with steam rice.