Alu Deem Posto - Potatoes & Eggs in White Poppy Seed Sauce

Alu Deem Posto

Posto (white poppy seeds) dishes are a common item at Bengali tables. White poppy seed sauce is used in both vegetarian and non-vegetarian dishes. The general procedure is to temper the oil with nigella seeds (kalonji) and green chilies, add the vegetables, or eggs and potatoes in this case, simmer them with ginger until cooked and add the poppy-seed sauce at the end. The poppy seeds are soaked in boiling water until cooled and blended with green chilies & salt until smooth and creamy.

Since a picture is worth a thousand words, I'm providing a pictorial of the steps I followed in making this dish.

Thai Shrimp Pad Ped - Eggplant & Shrimp Curry in Red Coconut Sauce

Shrimp Pad Ped

Our favourite item on the Thai menu, often described as

EGGPLANT CURRY - PAD PED: sauteed eggplant, bell peppers and onion in Thai red curry and coconut milk sauce.

Chicken Kababs

Chicken Kababs

These kababs take some time and effort to make so it's a good idea to make a big batch. They freeze well in ziploc bags and can be reheated by placing the frozen patties on a frying pan over low heat just prior to serving. It makes a good first course with salad or raita.

Cilantro, Coconut & White Poppy Seeds Chutney

Cilantro-Coconut-White Poppy Seeds Chutney
Dhonepata-Narkol- Posto Bata

There's excess cilantro every week because we use only a sprinkling for garnishing certain dishes, and the rest spoils so easily in the fridge. This is the ideal condiment to keep on hand to be had with hot, steamed Basmati rice.

Shirataki Yam Noodles Stir-Fried with Anchovies & Eggplant

Shirataki Noodles in the Bowl

The brand-new 168 Asian Mart that just opened in the Madison Place Shopping Center, south of Oakland Mall, is everything a member of the Asian community could hope for.  They have fresh fish and a food court, all kinds of fresh, Asian vegetables, sauces and fresh & packaged noodles.