This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
White poppy seed sauce (known in Bengali as 'posto') is very versatile and can be used to dress practically any vegetable. The addition of black mustard seed paste and grated coconut gives it an added dimension of flavour. And shrimp will, of course, take it up the ultimate notch! Ingredients
1 lb. shrimp,
shelled & deveined Paste of 1 tsp. black mustard seeds
2 tsp. white poppy seeds
2 tsp. freshly
grated unsweetened coconut
2 green chillies
Salt to taste
juice of 1
2 + 4 Tbsp. vegetable
nigella seeds (a.k.a. kalo jeera/kalonji)
cauliflower, cut into florets
potato, cut in long wedges
1 tsp. ghee
½ tsp. sugar
4 green chillies,
Soak black mustard seeds with
salt for ½ an hour and drain.
Soak white poppy
seeds in boiling water for ½ an hour. Do not drain.
paste ingredients listed above along with water poppy seeds were soaked in.
juice to the paste, stir well and set aside.
In a skillet,
heat 4 Tbsp. oil & sputter nigella seeds.
Add and cook
cauliflower, potatoes with ginger paste & salt until cooked.
Add shrimp and pour poppy
seed paste over vegetables in skillet, cover and cook for 5 minutes.
Add sugar, adjust
salt and garnish with ghee, cilantro & green chillies.