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In addition to the entries listed for the Cooking with Seeds – Poppy event, here’s some more.
Biscuits with dates from Jayasri of Samayal Arai
Aloo Posto (Potatoes in Poppy Seeds Paste) from Arundhati of My Saffron Kitchen
White Vegetable Korma from Denny of Oh Taste n See
And, last but not the least an entry from a non-blogger friend, Subit Datta. I am writing the recipe for Papaya with Poppy Seeds here.
1. Grate a small papaya.
2. Make two tablespoon poppy seeds into paste with 1/2 green chillies.
3. Heat one and a half tablespoon vegetable oil in a non-stick pan.
4. Put in 1/2 teaspoon onion seeds (kalojeerey).
5. Add grated papaya. Add salt. Cover and cook.
6. Add poppy seed paste. Keep stirring till dry.
7. Garnish with green chillies.If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
4 thoughts on “Cooking with Seeds – Poppy: Event Round-up Addendum”
Hey..this was good. We usually make Aloo post but now that I am not supposed to have potatoes, I’ll cook this!!! There was another thing that I wanted to ask. I read so many recipes, but found no mention of posto paste added to chicken or mutton dishes? why is it so? And why is Shukto had only for lunch?
WOW !! A great website for authentic bengali vegetarian food .. Earlier I used to think that Bong means mach-bhat (Fish and rice) but now I think different !! Great effort !! Keep it going !!
Thanks for your comment. Mach-bhaat definitely takes up a big portion of the Bong life, but its not all. There’s more in it. Dig in and you can taste it, literally.
Firstly Congratulations for creating such a great blogsite. I just love coming back here.
There are quite a few such blogs online these days. But unfortunately it seems that people are either net-savvy or kitchen-savvy, but never savvy both ways. I guess the most likely reason for these is all the bong bloggers are self taught cooks – who never had the chance to learn the original and classic formule.
But your site is a refreshingly different one. You are the FIRST EVER blogger who has posted AUTHENTIC Bengali recipes – at least most number of them (ahem). I sincerely congratulate you on your effort. Please keep it up and give Probasi-Bangalis like me to have more excuses to keep coming back to your page.