Potato With Nigella, Poppy Seeds And Tomato


Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

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We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

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You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.

Enjoy……..

Black Rice, Oats And Beetroot Chilla Or Pancake 

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too :mrgreen:

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 


Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.

Rajasthani Gatta Curry Or Gatte In Shahi Gravy 


Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan. 
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.

Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.

Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.

Recipe 


For gatte


Besan/chickpea flour – 1 cup

Curd – 1 tablespoon 

Chopped cilantro – 1 tablespoon 

Turmeric powder – 1/4 teaspoon 

Green chilli – 1 – 2 finely chopped 

Oil – 1 tablespoon 

salt to taste 

Oil for frying the gatte 

For gravy 


Curd – 1 cup 

Besan/chickpea flour – 1 tablespoon 

Slit green chilli – 1 – 2

Cumin seeds – 1/2 teaspoon 

Sarson or mustard seed – 1/4 teaspoon 

Saunf or fennel seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon 

Bay leaf – 1

Green cardamom – 2 crushed 

Cinnamon –  1″ piece crushed 

Cloves – 2 crushed 

Curry leaves – 2 – 4

Turmeric powder – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Khoya/mawa – 1 heaped tablespoon 

Oil – 2 tablespoon 

Chopped cilantro – 2 tablespoon 

Fried cashew nuts for garnish 

Method 


In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t. 

Divide the dough into 4 equal parts. 

Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls. 

Keep the rolls aside for 10 – 12 minutes. 

Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water. 

Don’t discard the remaining water, we will use it to make gravy. 

Cut the rolls into 1/2 inch long pieces and fry them in  oil. Keep the fried gatte aside. 

Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again. 

Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves. 

Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides. 

Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes. 

You can add more water if require to make a semi thick gravy. 

Now add the fried gatte. And boil again for 5 – 6 minutes. 

Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts. 

Serve hot with steamed rice or roti or Indian flat bread.

Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

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Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.

Savoury Cake 


Savoury cake.

I have already posted a tricolour savoury semolina cake.

This time sharing some more options to make this savoury cake.  I have added oats and flax seed to make it more healthy.

Enjoy it as a tea time  snacks or satisfy your sudden hunger pangs. This delicious savoury cake is for #Foodiemonday #bloghop theme is tea time snacks.

A delicious savoury cake made of Semolina/suji, oats, flax seed powder etc.

Semolina/suji keeps us full for a longer period and prevent from overeating. Its digested slowly which increases your chances of shedding fat. So you will be able to lose weight in a shorter period and maintain body weight. Its also known for boosting energy, keeps your body charged throughout the day.

Flaxseeds have so many health benefits. Flax seeds or linseeds are rich source of  Omega-3 essential fatty acids, good fats that have been shown to have heart-healthy effects. It also have micronutrients, dietary fiber, manganese and vitamin B1.

It could help you improve digestion, reduce sugar cravings, fight cancer, lower cholesterol, promote weight loss, balance hormones and give you clear skin.

Oats are known as most nutritious foods. It helps in lower levels of bad cholesterol. This high-fiber food can boost your health, from protecting against diabetes to heart disease and helps in weight loss.

Eating oats daily can reduce your blood pressure several points. Fiber rich oats contains both calcium and potassium.

You can use any vegetables of your choice in it . If you don’t like curry leaves omit it and use any other flavours. Use mint, coriander, garlic whatever you like.
You can make savoury muffins too with this batter. Bake in muffins pan or cup cake moulds to get healthy and yummy savoury muffins.

 

Recipe 

 

Semolina or suji – 1 cup

Oats – 1/2 cup

Curd – 1 cup

Flax seed powder – 2 tablespoon

Salt – 1 & 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon – 1/2

Turmeric – 1/2 teaspoon

Cumin powder – 1 teaspoon

Shredded coconut – 1/2 cup

Green peas – 1/2 cup

Ginger – 1 inch piece grated

Green chilli – 1-2 finely chopped

Cilantro – 1/2 cup finely chopped

Oil – 2 tablespoon

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 7-8 chopped

Water as require

 

Method 

 

Grind the oats with flax seed powder. If you have fresh peas boil them. I have used frozen.

In a large bowl mix semolina or suji, oats and flax seed powder, curd, salt, juice of 1/2 lemon, turmeric powder, cumin powder, shredded coconut, green peas, grated ginger, finely chopped green chilli and cilantro. Mix well. Add water as require. Don’t make it runny. Batter should be thick.

Heat oil in a pan. Add rai or mustard seeds and cumin seeds. Let them crackle. Add chopped curry leaves and switch off the flame.Mix it in the batter.

Preheat the oven at 180°.

Just before baking add the baking powder and soda. Give a good stir and pour in a loaf pan or any baking pan. You can use muffin pan too. If you are using muffins pan or cup cake moulds fill them 3/4.

Bake at 180° for 30-40 minutes or until the toothpick comes out clean. Every oven takes different time. Check after 30 minutes. If you are using muffins pan or moulds check after 20 minutes.

Serve hot or in room temperature with any sauce or chutney.

You can use any spices or flavours of your choice.

If you have idli podi or gun powder just add 2-3 tablespoon and omit the green chilli. You will get a spicy hot savoury cake.

And if your kids  like pizza flavour. Omit the cumin seeds, mustard seeds and curry leaves. Fry 2 chopped onions and some minced garlic in the oil. Add it in the batter with 2-3 tablespoon pizza sauce, grated cheese and 2 tablespoon oregano or mixed herb. Add chill sauce or schezwan sauce if you  like it hot. And your pizza flavoured savoury cake is ready.

Add 1-2 beaten egg in the batter if you like. You can use any vegetables of your choice like mushrooms, olive, jalapeno, bell peppers etc.

You can make it at night for next day breakfast or for lunch box. Yes, its  a great tiffin option too.

Enjoy it as breakfast or tea time snacks.

Share with me your favourite flavour. I would love to hear from you.

Happy baking 😀

Tricolour Savory Cake 

Tricolour savory semolina loaf cake. A cake with three different flavours, taste and colours. 
We are celebrating 70th Independence Day of our country today. India is a country with different language, religion and culture. Its a proud moment for every Indian. 

National flag of India is a national symbol. It is designed using three different colors . In the top is saffron which indicates the strength and courage of the country, White colour is in the middle which indicates peace and truth with navy blue Ashoka  Chakra, means wheel of law. And the last green colour indicates the fertility, growth and auspiciousness of the land. 

To celebrate this day I have made this tricolour savory cake. A very delicious and easy to make savory loaf cake. You can serve it as a snack with tea or coffee. Or pack in lunch box. I have made it without onion garlic. But you can use onion garlic too if you like. 



Recipe 

Semolina/suji  – 1 cup 

Curd  – 1 cup 

Grated ginger  – 1 teaspoon 

Baking soda  – 1/2 teaspoon 

Baking powder  – 1/2 teaspoon 

Salt  – 1 teaspoon or to taste 

Cumin powder  – 1 teaspoon 

Oil  – tablespoon 

Sliced fried onions  – 1/2 cup optional 

Garlic paste  – 1 teaspoon optional 

For green colour 


Chopped coriander leaves  – 1/2 cup
 

Frozen peas  – 1/2 cup 

Oil  – 1/2 tablespoon 

Rai or mustard seed  – 1/4 teaspoon
 

Green chilli  – 1 – 2

Lemon juice  – 2 teaspoon 

For white colour 


Fresh grated coconut  – 1/2 cup 

Lemon juice  – 1 teaspoon 

For orange colour 


Tomato  – 2 chopped 

Red chilli  – 1

Oil  – 1/2 tablespoon 

Rai or mustard seed  –  1/4 teaspoon 
Sesame seeds to sprinkle 

Method 


In a large bowl mix semolina, curd, salt, ginger, cumin powder and oil. Mix well and keep aside for 15 minutes. 

Grind the coriander, green chilli and peas. Make a smooth paste. Heat 1/2 tablespoon oil in a nonstick pan. Add the rai and let it crackle. Add the coriander, peas, and green chilli paste. Saute till the mixture dried up. Add lemon juice and keep aside.

Grind chopped tomatoes and chilli. If you don’t want to use red chilli. You can use red chilli powder according to your spice tolerance. Heat 1/2 tablespoon oil in a nonstick pan again. Add rai and let it splutter. Add the tomato paste. Saute till the mixture dried up.

Now add soda and baking powder in the Semolina/suji batter. If you are using onions and garlic, add them too. You can add any spices of your choice like garam masala, chaat masala or curry powder etc. Divide the batter in three different bowls.

Add the coriander, peas paste in one bowl and mix well  

Add the grated coconut and lemon juice in second bowl and mix. 

Add the tomato and red chilli paste in third bowl and mix well. 

Grease a loaf pan with oil or butter. Pour the green batter first. Make a layer of it. Label with a spoon. 

Now spread the white coconut batter over it. Label with a spoon. 

Spread the orange tomato batter over it. 

sprinkle some sesame seeds over it.
 

Preheat the oven at 180° for 10 minutes. Bake the loaf for 30 – 35 minutes. Check with a toothpick. Insert a toothpick in the middle. If its comes out clean its ready.

Let it cool on a wire rack. You can serve it hot too. 

Serve with any chutney or sauce. But I don’t need any chutney or sauce with it. Its spicy and delicious. 

Enjoy with tea or coffee as a snack.

Aloo Kofta Curry

Aloo kofta or potato dumplings  in gravy.

A delicious dish of Bihar.

As every place Bihar has it’s own culture, tradition and food. This state has it’s own authentic lip-smacking cuisine.

 

Our this week’s #Foodiemonday #bloghop theme is traditional curry. My contribution is this mouthwatering aloo kofta of Bihar.

 

I was born and raised in Bihar. And I really love Bihari cuisine. Which is enriched by the influence of ancient culture.

 

It was the place that gave birth to Buddhism and Jainism. Bihar is famous for Mahabodhi temple of Bodhgaya, Madhubani painting of Mithila, silk production center of Bhagalpur and Patna Sahib.

 

Litti chokha, Sattu paratha, sattu kachori, fish curry, mutton and chicken curry, posta dana or poppy seed halwa, pua, peraki, khaja etc are the most famous dishes of Bihar. I remember my childhood days and some mouthwatering sweets like tilkut, lai ( a sweet made of ramdana), anarsa and many more.

 

Aloo kofta is a rich and delicious curry of Bihar. Made of potato dumplings with tomato or yogurt based gravy. Usually serve as a side dish. But I like these dumplings as a snack too. Just fry the dumplings and serve as evening snack. I have made it without onion garlic but you can make it with onion garlic too.


Recipe 

For kofta or dumplings 

Potatoes – 5 – 6 medium size
Salt to taste
Grated ginger – 1 teaspoon
Green chilli – 1 finely chopped
Cumin powder – 1 teaspoon
chaat masala powder – 1 teaspoon
Coriander leaves – 2 tablespoon finely chopped
Corn flour – 3 tablespoon
oil for deep fry
Raisins and small pieces of cashews for stuffing

For the gravy 

Tomato – 3 medium chopped
Green chilli – 2
Ginger – 1 inch piece
Cardamom – 3 – 4
Cinnamon – 1 small stick
Cloves – 3
Cumin powder – 1 teaspoon
coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 tablespoon
Garam masala powder – 1/4 teaspoon

Sugar – 1/2 teaspoon 

Cashew nuts – 2 tablespoon
Cream – 2 tablespoon
Oil – 2 tablespoons
Water – 1 & 1/2 cup

Method

Boil, peel and grate the potatoes.

Mix all the spices,salt and cornflour. You can add finely chopped onion and grated garlic too if you want. Mix well.
Make small balls out of it. Take a ball and flatten it with you palm. Put some raisins and small pieces of cashew nuts. Bring the sides together and make it a ball again. Fill all the balls with cashew nuts and raisins like this.
Heat sufficient oil in a pan. Fry the balls in it. Fry 2 or 3 at a time.

 

You can shallow fry it too. Make the shape as a pattie and shallow fry on a nonstick pan with little oil. Or use your appe pan to fry it.
Fry these until becomes brown. Remove from oil. Place on a paper towel.
Grind the tomatoes, green chilli, ginger, cardamom, cinnamon, cloves and cashew nuts. If you want to use garlic add 3 – 4 garlic cloves too. Make a smooth paste.
I didn’t use onion but if you want boil or microwave 2 onions and grind it.
Heat 2 tablespoon oil in a pan. Add the ground spices. Saute and add all the dry spices. Fry till the mixture dried up.
Add lightly beaten cream. Saute till oil leaves the sides. Add salt, sugar and water. Let it boil. Stir occasionally.  Cook on simmer for 5 – 6 minutes.Or until you get the desired consistency.

 

Switch off the flame.
Place the kofta or potato balls in a serving bowl and pour the hot gravy over it.

Garnish with coriander leaves and serve as a side dish.
This rich and delicious curry goes well with steamed rice, roti, paratha or naan.