Posto - Narkel - Dhonepata Ar Tiler Bora / Poppy seeds - Coconut - Coriander leaves and Sesame seed Fritters....

Narkle Postor Bora is a delicacy from Bengal. It is a side dish served with hot dal and rice. My Ma use to prepare this dish adding coriander leaves and sesame seeds into it mostly on a vegetarian day and I use to enjoy it with Korair (Urid) Dal and Aloo Posto. Usually the poppy seeds are ground into a paste and then mixed with the other ingredients. Today I have ground the poppy seeds into a powder and mixed it with the other ingredients. 

Ingredients 

1/2 cup Poppy seeds powdered 

1/3 cup desiccated Coconut or fresh grated Coconut 

2 tbsp White Sesame seeds

3 tbsp Rice flour 

Salt to taste 

2 Green Chillies chopped 

1/3 cup Coriander Leaves chopped 

Oil for shallow frying 

Method

Take a mixing bowl and add all the above ingredients except oil. Add just enough water to make a dough. Divide the dough into lime size equal portion. Take a portion and make a ball and flatten it. Repeated the process for other portions too. Heat oil in a fry pan. Place the fritters in the pan and fry it on medium low heat till brown on both the sides. Serve it hot with rice and dal. 

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing

Ingredients

1 small bunch of Coriander leaves chopped

1 small Raw Mango chopped

2 Green chillies

1 small piece Ginger sliced

Salt to taste

Method

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad

Ingredients

2 cups of boiled Chickpeas

1 cup of Cottage Cheese cut into small pieces

2 Cucumber cut into small cubes

2 Tomatoes cut into small cubes

1 Onion chopped

Few Coriander leaves chopped

1 tbsp Lime Juice

Green Chutney

Salt to taste

2 tbsp Mustard Oil

Method

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Kothamalli Mangai Thokku (Green Mango and Coriander Chutney)

Kothamalli Mangai Thokku

Green Mango and Coriander Chutney

Thokku is in between vegetable dish and a pickle. It is made in South Indian homes.  In thokku water content is reduced and it can be kept for longer period.  Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too.  It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice. 

Ingredients

8 small Raw Mangoes cut into pieces 

1 medium size bunch Coriander leaves with stems chopped 

8 Green Chillies cut into pieces 

1 tsp urad dal

1 tsp Chana dal 

1 tsp mustard seeds

1/4 tsp Fenugreek seeds 

Few Curry leaves 

1/4 tsp Asafoetida powder 

Salt to taste 

3/4 cup Sesame Oil

Method

Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes,  green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.