সেরা স্বাদের নিরামিষ বড়ি পোস্তের ঝাল রেসিপি| How to make Bori posto|Niramish recipe @TastyDishesByRuma
Recipes in this Video
Originating from the Bengali cuisine of Bangladesh and India, Bori Posto is a beloved dish that highlights the unique flavor of poppy seeds. Traditionally enjoyed with rice, it represents comfort food for many Bengali families. The dish showcases the simplicity and richness of regional ingredients, and variations can be found across different households, often incorporating local spices and herbs.
Ingredients
- ●bori
- ●poppy seeds
- ●mustard oil
- ●green chilies
- ●onion
- ●turmeric powder
- ●salt
- ●water
- ●coriander leaves
Instructions
- 1Soak bori in water for 10-15 minutes until softened.
- 2Drain the bori and set aside.
- 3Grind poppy seeds into a smooth paste with a little water.
- 4Heat mustard oil in a pan until smoking, then reduce heat to medium.
- 5Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 6Add turmeric powder and salt to the onions, stirring well.
- 7Incorporate the soaked bori, frying for 3-4 minutes until slightly crispy.
- 8Add the poppy seed paste and mix thoroughly with the bori.
- 9Stir in chopped green chilies for heat and flavor.
- 10Cook for another 5 minutes, adding water as needed to prevent sticking.
- 11Garnish with chopped coriander leaves before serving.
- 12Serve hot with steamed rice.
Ingredient Alternatives
poppy seeds
Healthier: ground flaxseeds
Cheaper: sunflower seeds
Ground flaxseeds provide a similar nutty flavor with added omega-3 fatty acids.
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil can be more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium potatoes, peeled and cubed
- ●1/2 cup poppy seeds
- ●2-3 green chilies, chopped
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●2 tbsp mustard oil
- ●1/2 cup water
- ●1/2 tsp cumin seeds
- ●1/4 tsp red chili powder (optional)
Instructions
- 1Soak the poppy seeds in warm water for about 30 minutes, then drain.
- 2In a blender, combine the soaked poppy seeds and green chilies, and blend into a smooth paste using a little water if necessary.
- 3Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 4Add the cubed potatoes to the pan and sauté for about 5 minutes until they start to soften.
- 5Stir in the turmeric powder, salt, and red chili powder (if using). Mix well.
- 6Add the poppy seed paste to the potatoes and mix until the potatoes are well coated.
- 7Pour in the water, cover the pan, and let it cook on low heat for about 15-20 minutes, or until the potatoes are tender.
- 8Stir occasionally and add more water if needed to prevent sticking.
- 9Once the potatoes are cooked, remove the lid and cook for an additional 5 minutes to thicken the gravy if desired.
- 10Serve hot with steamed rice.
Equipment
Motor Daler Bori, originating from Bengal, is a beloved snack made from mung beans. Traditionally enjoyed during tea time or as a street food, these fritters are celebrated for their crispy texture and flavorful spices. In modern times, they have gained popularity beyond the region, often featured in Indian and Bangladeshi restaurants around the world.
Ingredients
- ●motor dal
- ●onion
- ●green chili
- ●ginger
- ●garlic
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●water
- ●oil
Instructions
- 1Soak motor dal in water for 4-6 hours until softened.
- 2Drain the soaked dal and transfer to a blender.
- 3Add onion, green chili, ginger, garlic, cumin seeds, turmeric powder, red chili powder, and salt to the blender.
- 4Blend the mixture into a smooth batter, adding water as needed to achieve a thick consistency.
- 5Transfer the batter to a bowl and stir in chopped coriander leaves.
- 6Heat oil in a deep frying pan over medium heat until hot.
- 7Scoop spoonfuls of the batter and carefully drop into the hot oil.
- 8Fry the fritters until golden brown and crispy, about 3-4 minutes per side.
- 9Remove the fritters with a slotted spoon and drain on paper towels.
- 10Serve hot with chutney or sauce of choice.
Ingredient Alternatives
motor dal
Healthier: chickpea flour
Cheaper: split peas
Chickpea flour is high in protein and fiber, while split peas are often less expensive.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño offers a similar heat level, while bell pepper is milder and more affordable.
coriander leaves
Healthier: parsley
Cheaper: spinach
Parsley can provide a similar fresh flavor, while spinach is often less expensive.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika is milder and adds color, while cayenne is a cost-effective alternative for heat.
Techniques
Equipment
Also Known As
Jhinge Posto is a traditional Bengali dish that highlights the use of poppy seeds, a common ingredient in Bengali cuisine, and is often enjoyed with rice.
Ingredients
- ●500 grams jhinge (ridge gourd)
- ●4 tablespoons posto (poppy seeds)
- ●2 green chilies
- ●1 teaspoon mustard seeds
- ●1/2 teaspoon turmeric powder
- ●2 tablespoons mustard oil
- ●Salt to taste
- ●Water as needed
Instructions
- 1Wash and peel the jhinge (ridge gourd) and cut it into small pieces.
- 2Soak the posto (poppy seeds) in water for about 30 minutes, then drain.
- 3In a blender, combine the soaked posto, green chilies, and a little water to make a smooth paste.
- 4Heat mustard oil in a pan over medium heat until hot.
- 5Add mustard seeds to the hot oil and let them splutter.
- 6Add the jhinge pieces to the pan and stir well.
- 7Sprinkle turmeric powder and salt over the jhinge and mix thoroughly.
- 8Cover the pan and cook for about 5-7 minutes, stirring occasionally until the jhinge is tender.
- 9Once the jhinge is cooked, add the posto paste and mix well.
- 10Cook for another 2-3 minutes, allowing the flavors to meld together.
- 11Serve hot with steamed rice.
Equipment
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