NI version Aloo Posto.......Potato-poppy seeds curry

Any Bengali worth her/his salt will vouch for aloo-posto as being THE dish. Well, here I present my version of the same (hence the NI.....North Indian!!)
Come to think of it, Poppy-Potato or Potato-Poppy sounds like such a cute name for a dish! However, the richness lies not only in the name, but also in the superb taste.....
Here we go:

 Aloo Posto aka Potato- poppy seeds curry

Ingredients:
Potatoes- 4 large ( cubed)
Poppy seeds- 7 tablespoons roasted poppy seeds

Cooking oil (preferably mustard) - 1 tablespoon
Green chillies- 2

Chopped green coriander- 1 tablespoon

Cumin seeds- ½ teaspoon

Panch Phoran- 2 teaspoon*

Salt- to taste

Water- 125 ml

*(Panch Phoran:

1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon nigella seeds/kalonji

Mix this evenly in a dry vessel, and use 2 teaspoon of it for this recipe. The rest can be stored in an airtight container.)

Method:

Soak the roasted poppy seeds, in a cup of warm water for about 45-60 minutes. Thereafter, sieve the water out and make a paste of the soaked seeds, in a blender or mixer.

As mentioned earlier, cube the potatoes into half-inch cubes.

Slit the green chillies in the middle and keep aside.

Heat the oil, in a wok or heavy - based kadhai. Now, add the cumin seeds and panch-phoran seeds; when they start spluttering, add the slit green chillies and fry all this for about a minute on medium flame.

Add the cubed potatoes to this and toss-fry for 2-3 minutes. After this, add the poppy seed paste and 125 ml water to the potatoes etc. Mix well, sprinkle the salt, and allow it to cook. When it starts simmering, reduce the flame to low and cover completely with a lid. Stir occasionally, and cook till potatoes become tender. In-between, if necessary, sprinkle some water on the potatoes, so that the poppy and potatoes do not get burnt or stick to the wok.

As soon as you notice, that the potatoes have become tender, switch off the flame/ heat and garnish with chopped green coriander.

Serve hot with steamed rice!!

Natal Plum/ karonda chutney- cooked version

Here is another version of natal plum chutney.This is not in the traditional raw form but is cooked.

Ingredients:

Karonda/ Natal plum- 250 grams (de-seeded) 

Cumin seeds- 1 teaspoon 

Asafoetida/hing powder- a pinch

Green chillies- 3 (chopped)

Red chilli powder- 1/2  teaspoon

Sugar- 1/2 teaspoon

Salt- 1 teaspoon

Cooking oil- 1 teaspoon

Method:

Heat the oil in a saucepan. Add the cumin seeds to it, when they start spluttering add the green chillies, asafoetida/ hing, red chilli powder, salt and then the karondey/ natal plums. Stir continuously, so as to avoid the mixture from getting burnt or stuck to the vessel. After a few minutes you will notice that the mixture is turning into a pulp, now sprinkle sugar on it and continue to stir it. After a couple of minutes, remove it from flame. This chutney can be preserved in the refrigerator, for a few days without its taste getting affected.

Have it with rice,or rotis or any main dish which needs a tangy,sweet and sour accompaniment!

Natal Plum/ Karondey ki Chutney

 Karonda fruit is a rich source of iron, as well as a

 good source of Vitamin C. It is antiscorbutic and also 

 useful in tackling anaemia and anorexia.

 It also has an analgesic and anti-inflammatory 


quality.

 The good ol' natal plum is always welcome on our dining-tables as an 


accompaniment to our daily meals! Last time I had  mentioned the method, to 


prepare the pickled version of natal-plum. This time I am suggesting an equally 


tantalizing version- the chutney of karonda.

Ingredients:

Karonda/ Natal plum- 250 grams 

Cumin seeds- 1 teaspoon (roasted)

Asafoetida powder- a pinch (roasted slightly)

Green chillies- 3

Red chilli powder- 1/2  teaspoon

Chopped green coriander- 2 to 3 tablespoons

Salt- 1 teaspoon

Method:

Thoroughly  wash the karondas, green chillies and coriander leaves.

Slice the karondas into two and remove the seeds. Now grind the

 karondas, green chillies and coriander along-with the other ingredients,

into a fine paste. (Add a bit of water, if needed during the grinding

 process)

Wow! The mouth-watering chutney is ready.....!!

Indian Chickpea soup/ Chaney ka shorba

Got this really fantastic recipe from a friend, Bhavesh Shah. Its unique in taste and interesting in composition. Give it a try!

Ingredients:

•   Chickpeas -  1/2 cup (soaked overnight or for 8hours)
•   Big onion - 1  (roughly chopped)
•   Medium sized tomatoes - 2 (roughly chopped)
•   Green chillies- 3
•   Chole/ Chana Masala- 1 teaspoon
•   Garam Masala- 1/2 teaspoon
•   1/4 cup cream or 1/2 cup milk
•   Salt as per taste
•   Ginger-Garlic Paste- 1 teaspoon
•   Light butter- 2 teaspoon
•   Water/vegetable stock- 2 cups
•   Freshly chopped coriander for garnishing- 1 tablespoon

 Method:

       • Pressure cook chickpeas, with a pinch of salt, until soft. Set aside.

       • In a heavy bottomed pan, heat butter. Splutter cumin seeds. Add 

          onions& tomatoes along with green chillies, ginger-garlic paste. 

          Sauté for a couple of minutes.

         Add Choley Masala & saute until the onions & tomatoes are soft &

         mushy. Set aside & allow it to cool.

      • Blend together chicikpeas & the onion tomato mixture until smooth.

      • Strain into a soup pot. Add 2 cups of water/vegetable stock & heat it

  

       gently. Add Garam Masala, Salt to taste & cream. Simmer for about 10

 

       minutes on low heat.

 
       • If using milk instead of cream, reduce the amount of water/

         vegetable stock.        

      • Garnish with fresh coriander & serve hot

Natal Plum/ Karonda and Green Chillies in White Vinegar

A great attraction in my kitchen garden at Jhansi, was the huge Karonda/ Natal Plum bush!! Its white star-shaped flowers with a lovely whiff were actually the star attraction for me, but others simply adored its large red and white oval shaped berries, colloquially called KARONDA. But its spiny branches were a threat not only to my 6 year old child, but also to my two over-exuberant pets. Hence after a bit of effort a fence was erected around that plant so that everyone was safe and I got my peace of mind!

Well, that was the time when I made pickles by the jar-full; of lime, lemons, tamarind, karonda, mango etc.. But since my childhood I have had a special affinity towards karondey-ka-achaar( Natal Plum Pickle). It was a very simple preparation but added such ambrosiac touch to your everyday meals, that to ignore that flavour is almost akin to blasphemy!
Give it a try and I am sure you will love it!

Ingredients:
Natal Plum/ Karonda - 250 grams ( washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Green Chillies             - 50 grams (washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Rock Salt/ Common Salt- 1level teaspoon
White Vinegar - enough to thoroughly soak the karonda and green chillies.
A clean and dry glass jar with an airtight cap.


Method:
Mix all the above mentioned ingredients in the glass- jar, and keep it preferably in the sunlight, for 3-4 days ( for an hour or two each day).
Remember to shake the jar for a couple of minutes, so that the ingredients mix evenly.
Yummmy, the pickle is ready! Savour the sharp taste of chillies with the tangy taste of Natal Plums!

Next time I should remember to share the recipe for karonda-chutney too :)