Eggs In Poppy Seeds And Tomato Gravy Or Dim Posto

Egg in poppy seeds or khas khas and tomato gravy or dim posto.
A delicious and easy to make egg dish. Dim posto is a very common dish of Bengali household. You don’t need much spices to make it.
Make a paste of poppy seeds or khas khas, green chilli and tomato, you need only salt and turmeric to make this delicious curry. I have used little kashmiri red chilli powder to add some colour, you can omit it if you want. Or you can grind 1/4 to 1/2 cup fresh grated coconut with poppy seeds and tomato to make narkol posto dim or coconut poppy seeds eggs.

You may like some more egg recipes in this blog.

1. Egg dal tadka

2. Bengal gram and steamed egg khichdi

3. Soya egg shami kabab

4. Korean egg fried rice

5. Kerala egg roast with potato

6. Egg korma

7. Potato stuffed egg enchilada

8. Piperade with Indian spices

10. Eggs with mustard and poppy seeds

11. Egg corn cottage cheese casserole

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.

Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter E.

Sharing an easy and quick yet delicious egg dish for letter E.

I didn’t use onion but you can add 1 thinly sliced onion. Fry the onion slices before adding ground paste. Or you can make it with only poppy seeds, green chilli, salt and turmeric powder if you want. 1/4 teaspoon onion seeds or kalonji can be added in oil as tempering or tadka. Sometimes I make it in this way.  And sometimes also add fresh coconut with poppy seeds  Try these ways for a change.

 

Recipe

Egg – 3 – 4, hard boiled

Poppy seeds or khas khas – 4 tablespoon

Hot water – 1/4 cup

Tomato – 1 large

Green chilli – 2

Mustard oil – 2 tablespoon + 1 teaspoon

Dry red chilli – 1, optional

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Salt to taste

Water – 1 cup

Method

1. Soak the poppy seeds or khas khas in 1/4 cup hot water for 1 hour.

2. Grind the soaked poppy seeds and green chilli. Add the tomato in the grinder and make a smooth paste of poppy seeds, green chilli and tomato.

3. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

4. Heat 2 tablespoon oil in a pan. Fry the eggs from all the sides till light brown and remove from oil.

5. In the same oil add dry red chilli and poppy seeds, green chilli and tomato paste.

6. Add 1/4 teaspoon turmeric powder, kashmiri red chilli powder and saute till the mixture dried up completely.

7. Now add water and salt. Mix well.

8. When it starts to rolling boil slide the eggs. You can add 2 – 3 slit green chilli if you like your curry hot.

9. Cover and reduce the heat. Cook on low heat for 7 – 8 minutes.

10. Remove the cover and cook on high heat for 2 minutes or till you get the desired consistency of the gravy.

11. Add 1 teaspoon mustard oil for extra zing and mix well.

12. Remove from heat. Garnish with cilantro or coriander leaves. You can also garnish with slit green chilli.
Serve with steamed rice.

Notes

1. Thinly sliced onion can be added. Fry the onion slices before adding ground paste in the oil.
2. Tomato is optional. You can omit tomatoes and red chilli if you want. But with or without both taste great.

3. 1/4 teaspoon onion seeds or kalonji can be used for tempering or tadka.

4. You can also grind 1/4 to 1/2 fresh grated coconut with poppy seeds, green chilli and tomato to make narkol posto dim or coconut poppy seed eggs.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

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Korean Rice Or Korean Egg Fried Rice

Korean rice or Korean egg fried rice.
Quick and easy to make one pot meal. If you have cooked rice ready then you can make it in a jiffy. You can use your leftover rice. Just fry the rice with egg, soya sauce, salt and pepper. And your delicious egg fried rice is ready.

Tasted it in a restaurant and loved the taste. It was a simple rice dish, no vegetable added but taste is awesome.

When our this week’s 152 #Foodiemonday bloghop members decided the theme Asian cuisine this Korean rice came first in my mind.
Browsed for the recipe and found the recipe of breakfast egg fried rice from My Korean Kitchen.
Loved the recipe. Very few ingredients, simple and easy recipe. So no more search, adapted the recipe. Tried and really happy with the taste.

You can add any vegetables like scallions, bell pepper, garlic etc.
But I love it simple only with eggs and soya sauce.

Recipe credit – My Korean Kitchen

Recipe

Cooked short grain rice – 2 cup

Egg – 2 +1

Soya sauce – 2 tablespoon

Salt to taste

Black pepper powder to taste

Oil – 1 tablespoon +1 teaspoon

Salt and red chilli flakes to sprinkle

Method

1. Heat 1 teaspoon oil in a wok or pan. Break an egg in the middle.

2. Cover and cook on low flame till set. Take out the egg on a plate. Sprinkle little salt and red chilli flakes and keep aside.

3. In the same wok heat remaining oil and break 2 eggs in it. Stir and add the cooked rice and soya sauce.

4. Mix well. Stir it for 1 – 2 minutes.

5. Top with the egg we fried and sprinkled with salt and red chilli flakes.
Serve hot.

 

 

 

Note

You can use 1 – 2 more eggs if you like

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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