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. 

Telapia Macher Tak Posto ( Telapia cooked in Poppy and Tamarind gravy)

Telapia Macher Tak Posto  ( Telapia cooked in  Poppy and Tamarind gravy)
Ingredients
6 to 8 pieces of medium size Telapia fish
2 Green Chillies slit
1/2 tsp Nigella seeds 
1 Whole Dry Red Chilli
3 tbsp Poppy seeds
1/2 tsp Mustard seeds
Salt to taste
1 tsp Sugar 
1 tsp Turmeric powder
1 tbsp Tamarind paste
Mustard oil to fry and cook the fish

Method
Take Poppy seeds, mustard seeds, 1 Green chilli and tamarind paste. Add 1/4 cup water and make a paste. Keep it aside.
Take oil in a pan, heat the oil and fry the fish until golden brown from both sides. Keep them aside. Take 2 tbsp oil in a pan,  heat  it. Add nigella seeds,  when it  crackles add green chilli and add poppy seed paste,  turmeric powder, salt and sugar. Stir for 2 minutes , add 1 1/2 cup of water. Stir it. Simmer on low heat for 5 minutes. Add the fish pieces. Cover and cook till the fish is tender and the gravy has  thicken up a bit. Drizzle with mustard oil and serve hot with rice.