Serves: 2

Ingredients:

Posto/Khuskhus/Poppy seeds: 30-40 gms

Green chilli: 1-2

Red Chilli powder: 1/2 teaspoon

Salt: to taste

Mustard oil: 1 1/2 teaspoon

Procedure:

1. Soak the posto in water for 15-20 mins. (just wash it if you’re running out of time.) Strain the same by a tea strainer.

2. Grind the posto along with the green chilli with a pestle ( sil batta) or just use the wet grinder small jar in a food processor.( the food proc works only on a slightly larger quantity of posto).

3. Mix posto paste, salt, red chilli powder, mustard oil and 2 table spoon of water in a small katori/ dish and heat it on a electric heater/very low flame till the mixture bubbles slightly. 2-3 mins at the most and you’re done.

Yipee enjoy this pungent and crunchy side dish with boiled rice or by itself.

Happy Independence Day!!!

Ok so I’ve been away for the weekend, a hard earned break at that and three days of hols meant running of to my home town- Lucknow (capital of U.P.).

On 14th august we had awesome dinner at home (noida). A littlte back ground here.

anyways back after our gym ( we were going to miss it for next three days), we decided to cook rice, chapati, arhar (toor) dal , Aalu Lauer Papor diye torkari ( aalu lauki aur papad ki sabji/ potato, gourd and papad dish)and Kancha Posto to top it all.

Mitali has become quite the expert in making bengali vegetarian dishes and uses mustard oil with every other dish. The Gourd with papad was made by her and turned out great…the veggie was very fresh and tender and the papad was crunchy and soggy in parts , a dash of ghee made it just super….yay

The dal was great as usual. It was the Kancha posto ( kachcha khuskhus/ raw poppy seeds) that was made by yours truly more as an afterthought that turned out so great. it took only 5 mins and was awesome…mitali had it for the first time and loved the crunchy , pungent taste with the rice.

All recipes coming up….