mustard – Batter Up With Sujata

Panch Phoran Bhaja Or Roasted Five Spice Powder

Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.

Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal. Wikipedia

To make panch phoran or five spice mix 1 tablespoon of each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi.

Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.

Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.

1. Panch phoran dal

2. Olive chutney

3. Gur aam or instant sweet mango pickle

4. Sukto

And some recipes which panch phoran tadka or tempering.

1. Panch phoran tarkari

2. Bati chochchori

3. Drumstick and potato curry

4. Pumpkin stir fry

5. Assamese massor dal borar tenga

6. Lentil patties in mustard sauce

7. Spicy potato curry

To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.

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Recipe

Cumin seeds or jeera – 1 tablespoon

Nigella seeds or Kalonji – 1 tablespoon

Mustard seeds or sarso – 1 tablespoon

Wild celery or radhuni – 1 tablespoon

Fennel seeds or sounf – 1 tablespoon

Fenugreek seeds or methi – 1/2 tablespoon

Method

1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.

2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.

3. Let the dry roasted seeds cool down completely.

4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.

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

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Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt, turmeric powder and mustard powder. Mix well. Mash again to make smooth.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5. A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. 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 month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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

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Paneer In Mustard gravy/Chhanar Sorshe Jhal

Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.

You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.

You may like some more savoury paneer or cottage cheese recipes on this blog.

1. Aloo paneer

2. Shahi paneer

3. Hariyali paneer makhani

4. Cottage cheese croquettes

5. Soya paneer lollipop

6. Mint paneer kofta

7. Paneer kala chana kofta curry

8. Paneer capsicum stir fry

9. Methi paneer kofta in palak gravy

10. Italian flavoured paneer bhurji

11. Schezwan paneer

12. Kathal paneer kofta curry

13. Dal corn paneer pakoda

14. Chhanar dalna

15. Gobhi palak paneer

And some recipes from Bengali cuisine.

1. Bengali pulao

2. Sukto

4. Drumsticks potato dry curry

5. Misti doi

6. Rasgulla

7. Sandesh

8. Gur aam

9. Kheer kadam

10. Kheer komola

11. Dim posto

12. Pointed gourd with poppy seeds

13. Potol dolma or stuffed pointed gourd

14. Potol posto with coconut

15. Chapor or lentil patties in mustard gravy

16. Stuffed steamed broad beans

17. Chhanar payesh

18. Date palm jaggery kheer

And some more.

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.

To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.

Recipe

Paneer – 1 & 3/4 cup, cubed

Green chilli – 3 – 4 or to taste

Mustard powder – 2 teaspoon

Poppy seeds or khas khas – 1 tablespoon

Tomato – 1, chopped

Mustard oil – 3 tablespoon

Nigella seed or kalonji – 1/2 teaspoon

Curd – 2 tablespoon

Salt to taste

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Method

1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.

2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.

3. Mix mustard powder with 2 tablespoon water and keep aside.

4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.

5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.

6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.

7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.

8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.

9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.

Notes

1. Add green chilli according to your taste.

2. Nigella seeds or kalonji is optional, you can omit it if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Tomato Oambal Or Tomato Chutney

Tomato chutney or oambal from Tripura cuisine. A sweet and slightly hot delicious chutney. You can enjoy it with any meal or snacks. Recipe is very simple to make. You don’t need much ingredients to make this chutney.
I have served it with lentil or dal cutlets.

Tripura is one of the North Eastern seven sisters states in India.

Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil.
Source

You may like some more chutney recipes on this blog.

1. Ginger chutney

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

This month in Shhhhh cooking Secretly
facebook group we are sharing different dishes from Tripura cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Sasmita who blog at First Timer Cook.
I love her delicious, healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. I have recently bookmarked her No oil lentil and peas soup to try.
Sasmita gave me mustard seeds and jaggery as secret ingredients. And I gave her pepper and tofu. She made delicious Kasoi Bwtwi with these ingredients. Check out the recipe on her blog.

This chutney is very easy to make. You need only jaggery, salt, raisins and lemon juice with mustard and chilli tempering. Simple yet tongue tickling chutney to pair with any dish. I love this tomato chutney, its similar to Bengali tomato chutney.

Recipe

Tomato – 4 medium, chopped

Dry red chilli – 3 – 4

Mustard seeds – 1/2 teaspoon

Salt to taste

Jaggery powder – 2 tablespoon

Raisin – 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon

Water – 1/4 cup

Method

1. Heat oil in a pan.

2. Add mustard seeds and dry red chilli.
When the seeds starts to splutter and chopped tomatoes and salt.

3. Saute till tomatoes becomes mushy.

4. Now add jaggery, raisins and water.
Cook till chutney or oambal becomes thick. Remove from heat.

5. Add lemon juice and mix well.
Serve with snacks or any meal.

Notes
1. Recipe adopted from here.
2.You can break the red chillies or use 2 – 3 more chilli to make the chutney hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.

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

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Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

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

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Data Posto Or Drumsticks With Poppy Seeds

Data posto or drumsticks with poppy seeds.
Data posto is a very common dish of Bengali household. You can make it with tender and thick both type of drumsticks. If you are using thick drumstick scrap the skin before using. Sometimes we make it with only poppy seeds and green chilli paste and sometime adding mustard powder with or without poppy seeds. All the three dishes taste totally different and delicious.
I have already shared a drumstick or sojne data recipe with mustard and panch phoran or Bengali five spices. Get the recipe here

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny poppy seed is mentioned in ancient medical texts from many civilizations. It takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds. Poppy seeds are widely used in Austrian, Indian, Croatian, Czech, German, Hungarian, Romanian, Lithuanian, Polish, Romanian, Russian, Slovak, Turkish and Ukrainian cuisines.
7 Health Benefits Of Poppy Seeds

1. Poppy seeds can improve your digestion.
2. Poppy seeds can assist in antioxidant defense.
3. Poppy seeds can assist in red blood cell formation.
4. Poppy seeds can help improve cognitive functioning.
5. Poppy seeds may boost your bone health.
6. Poppy seeds are perfect for helping manage your blood pressure.
7. Poppy seeds can help your slumber at night.
Source

Today I am sharing two different taste of drumstick with poppy seeds or khas khas. One with only poppy seeds or khas khas and green chilli and other is with mustard powder and poppy seeds. Recipe is similar but adding mustard, you will get totally different taste. You can skip potato if you want, make it with only drumstick. My mother in law used to make it with only thick variety drumsticks.

Recipe is very easy and simple. You need only poppy seeds and green chilli paste with salt and turmeric powder. If you want to make sorshe posto die data or drumsticks with poppy seeds and mustard then add only 1 tablespoon mustard powder with poppy seeds paste.

Recipe

Drumstick – 250 gram

Potatoes – 2 large

Poppy seeds or khas khas – 3 tablespoon

Green chilli – 3 – 4 or to taste

Salt to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 1 & 1/2 tablespoon + 1 teaspoon

Water – 1 & 1/2 cup + 1/4 cup

For poppy seeds and mustard drumstick –
Mustard powder – 1 tablespoon

Method

1. Soak poppy seeds or khas khas in 1/4 cup hot water for 30 minutes or microwave for 1 minute.

2. Grind soaked poppy seeds with green chilli with the help of little water.

3. Peel and cut the potatoes lengthwise.

4. Rinse and cut the drumsticks into 2 inch piece. If you are using thick drumstick then scrap the skin lightly.

5. Heat 1& 1/2 tablespoon mustard oil in a pan or wok.

6. Add chopped potatoes and drumsticks. You can add 1/2 teaspoon Nigella seeds or kalonji for tempering. I didn’t. Add Nigella seeds in hot oil before adding potatoes and drumstick if using.

7. Fry for 2 – 3 minutes.
Add salt, turmeric powder and green chilli, poppy seeds paste. Mix well.

8. If you want to make it with poppy seeds and mustard, then soak 1 tablespoon mustard powder in 3 tablespoon water for 10 – 15 minutes. Add with poppy seeds and green chilli paste. But first time try it with only poppy seeds and then try with mustard to enjoy both taste.

9. When dried up add water. Cover and cook till potatoes and drumsticks becomes soft and dried up completely.

10. Add 1 teaspoon mustard oil and mix well. This step is optional but adding mustard oil at the end gives extra zing.
Serve with steamed rice.

Note

Potatoes are optional. You can make it with only drumsticks.

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.

Fulkopir Paturi Or Cauliflower With Poppy Seeds And Mustard

Fulkopir paturi or cauliflower with poppy seeds and mustard.
If you want quick easy and fingerlicking taste of cauliflower then its perfect for you.
This dry curry goes well with steamed rice.

Sending this post to 193 #Foodiemonday bloghop Bengali food fest theme. This week I have suggested the theme. I would love to see what my blogger friends cook and share from Bengali cuisine.

In my knowledge paturi refers to the method of cooking fish and veggies by marinating with mustard and wrapped up in a banana leaf and steamed or sometimes fried. Pata is Bengali word for leaf. Hence the name paturi.
But in a food group when Mili Roy shared the recipe of Adhora Madhuri, its a completely new dish for me. Quite easy recipe because we don’t need banana leaf to make this paturi. I asked Adhora then how it named paturi? She said that, we also call it paturi. So here is a delicious fulkopir paturi without using any leaf.

Recipe

Cauliflower – 1 medium

Mustard powder – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Green chilli – 3-4 or to taste

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon +1/4 teaspoon

Mustard oil – 3 – 4 tablespoon

Slit green chilli – 2 – 3

Dry red chilli – 1, optional

Nigella seeds or kalonji – 1/2 teaspoon

Method

1. Soak the poppy seeds or khas khas in 4 tablespoon hot water for 30 minutes. Grind with green chilli. Make a smooth paste.

2. Mix mustard powder with 3 tablespoon water and keep aside.

3. Rinse and cut the cauliflower in small florets.

4. Heat oil in a pan or wok. Fry cauliflower florets with little salt and 1/4 teaspoon turmeric powder. Fry till the cauliflower becomes light brown. Remove from oil.

5. In the same oil add Nigella seeds or kalaunji and dry red chilli if using. You can add little more oil if require.

6. Let the seeds splutter. Now add fried cauliflower, poppy seeds green chilli paste, soaked mustard powder, salt, sugar and turmeric powder. Mix well.

7. Reduce the heat. Cover and cook on simmer till cauliflower becomes soft and dried up.

8. Your fulkopir paturi or cauliflower with poppy seeds and mustard is ready. Garnish with chopped coriander leaves if you like.
Serve hot with steamed rice.

Notes
1. You can add 1 teaspoon mustard oil at the end for extra zing if you like.
2. Use green chilli according to your taste. You can also use red chilli powder if you want but green chilli tastes better.

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.

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Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

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.