Posto

POPPY SEED in English

Jhinge

scientific name is LUFFA ACUTANGULA

• Content on low calories and fat, with high fiber content, making it a calorie-conscious food.
• Content of low glycemic index and dietary fiber helps in preventing sudden glucose spikes and supports diabetes management.
• High concentration of water and dietary fiber helps in digestion, prevents constipation and promotes healthy gut.
• Rich content of Vitamin A, Vitamin C & antioxidants neutralize harmful free radicals, lower inflammation, supports liver & kidney functions.

Posto

scientific name is PAPAVER SOMNIFERUM

• Rich in calcium, phosphorus, magnesium & manganese aiding to strong bones and preventing from age-related bone density loss.
• Little sedative property helps in reducing stress and improves sleep quality.
• Content of insoluble fiber helps in regulating bowel movement and preventsconstipation.
• Good source of iron helps to fight anemia and improves oxygen circulation.

Step 1: Soak the poppy seeds in luke warm water for 30 minutes.

Step 2: Wash whole ridge gourds & potatoes thoroughly. Soak the potatoes in water.

Step 3: Cut both the sides of the ridge gourds. Peel off the outer layer of the ridge gourds. Cut into small cubical shapes.

Step 4: Peel off the outer layer of the potatoes. Cut into small cubical shapes. Soak the pieces in water.

Step 5: Again wash the pieces of ridge gourd in running water. Keep in strainer to drain out the extra water.

Step 6: Turn on the gas and place the wok on high flame.

Step 7: Pour 2 Tbsp vegetable oil. Add the potato pieces in the heated oil. Stir the potato pieces.

Step 8: After 2 minutes, cover with lid & turn the flame low.

Step 9: After 5 minutes, open the lid and stir the potato pieces. Add ½ tsp salt and mix properly.

Step 10: Separate the potato pieces from the oil and keep in a separate bowl.

Step 11: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 12: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 13: Add the ridge gourd pieces and saute. Cover with lid on low flame.

Step 14: In the meantime, grind the soaked poppy seeds with 1 green chilli (cut into halves), ¼ tsp salt and cold water.

Step 15: Now, open the lid and check if the ridge gourd pieces are perfectly boiled.

Step 16: Add fried potatoes in the water of boiled ridge gourd pieces. Mix thoroughly.

Step 17: Add 1½ tsp salt and mix properly in medium flame.

Step 18: Add poppy seeds paste and mix thoroughly.

Step 19: Turn the flame low and boil for 5 minutes.

Step 20: Add 2 green chillies (sliced into halves) and mix with the other ingredients. Add 1 tsp brown sugar and mix thoroughly.

Step 21: Add 4 Tbsp vegetable oil (2 Tbsp at a time) and mix properly.

Step 22: Turn the flame low and taste the preparation.

Step 23: Jhinge Alu Posto ready. Serve with hot rice.

Brinjal

scientific name is SOLANUM MELONGENA
also known as BEGUN in Bengali

• Contains fiber, potassium, and antioxidants, contributing to healthy blood pressure & cholesterol level, reducing the risk of heart disease.
• High content of fiber & antioxidants improves insulin sensitivity and blood sugar level.
• Contains some special antioxidants (Nasunin), which supports healthy immune system. 
• Contains manganese and copper, which helps in bone density and strength.

Step 1: Shave off the thorns of the brinjal. Keep the green stem of the brinjal to ½ inch. Cut 2 slits in the form of a plus or cross, keeping one end fixed. Wash the brinjals in running water.

Step 2: Prepare the minced masala by grinding groundnut, peeled garlic cloves, green chillies, black peepers, green cardamom, cinnamon, coriander powder, cumin powder, salt & some vegetable oil in a mixer-grinder.

Step 3: Open each slitted brinjals and insert the minced masala into each slitted brinjals. Keep the leftover minced masala for cooking.

Step 4: Turn on the gas and place the wok on high flame. When the wok is hot enough, turn the flame low and pour vegetable oil. When the oil is hot enough, add the brinjals one-by-one. Flip & fry them in low flame. Cover with lid for 10 minutes. When the colour of the brinjals change & turn semi-soft (not melt), separate them from the wok.

Step 5: In the same oil, add panchphoron, dried red chillies, bay leaves, cloves, mustard seeds & curry leaves. Saute them and, when aroma starts to come out, add hing, chopped onions & whole peeled garlics. Fry the onions & garlics. After 1 minute, add organic juggery powder & salt.

Step 6: When the colour of the onions change to light brown, add chopped tomatoes. Saute & cover with a lid for 2 minutes.

Step 7: After 2 minutes, open the lid and add the leftover minced masala, red chilli powder, Kashmiri Mirch Powder & turmeric powder. Saute the whole thing. Add water of the masala. Sprinkle chopped fresh coriander leavesand mix thoroughly.

Step 8: Add the semi-soft brinjals. Saute & mix thoroughly with the other ingredients. Cover with lid for 5 minutes.

Step 9: After 5 minutes, open the lid and add some slitted green chillies for aroma. Turn off the gas and rest for 5 minutes.

Step 10: Serve the brinjal masala with rice, roti, paratha or puri.

Watermelon

scientific name is CITRULLUS LANATUS

• Huge quantity of water are best for staying hydrated, preventing fatigue & headache.
• Content of lycopene and citrulline helps to lower blood pressure and reduce the risk of heart diseases.
• Fiber and water content regulates bowel movement and prevent constipation.
• Content of Vitamin A & C promotes healthy skin & hair.

Mixed Paste

Step 1: Peel the hard skin of the green portion of watermelon. Also peel off the outermost green skin. Cut the rind pieces into small sizes. Marinate the pieces with salt and let it rest for 10 minutes.

Step 2: Rub the watermelon rind pieces with salt. Keep in strainer for 5 minutes to drain out the remaining water.

Chole Boiling

Step 1: Keep chole in water for 6 to 7 hours.

Step 2: Keep some used-lime in a pressure-cooker. Insert chole (dipped in water) in the pressure-cooker.

Step 3: Start boiling at high flame.

Step 4: After first whistle, boil it at low flame for 8 minutes.

Step 5: Turn off the flame.

Potato Fry

Step 1: Cut the potatoes and wash them.

Step 2: Place the wok on medium flame. When the wok is hot enough, add 3 Tbsp vegetable oil.

Step 3: Add the potato pieces and cover with lid for 2 minutes. After 2 minutes, sprinkle little bit of salt & turmeric powder.

Step 4: Turn the flame low & cover with lid.

Step 5: When the potato pieces turn into light brown colour, keep the fried potatoes on a separate plate.

Cooking

Step 1: Add panch phoron, fennel seeds, dried red chillies, bay leaves & black peeper in the same oil, in medium flame.

Step 2: When aroma starts to come, add ginger paste & mixed paste. Stir them thoroughly for 1 minute.

Step 3: Turn the gas in low flame and cover with lid for 2 minutes. Saute the masala till the oil comes out.

Step 4: Add the watermelon rind pieces and mix them with the fried masala in medium flame. Cover with lid.

Step 5: After every 5 minutes, open the lid and stir the mixture. When the watermelon rind pieces become soft and colour change, add boiled chole & saute.

Step 6: Add fried potatoes and saute smoothly.

Step 7: Add red chilli powder & Kashmiri Red Chilli Powder and stir thoroughly.

Step 8: When aroma starts to come, add 3 cup warm water &  ¼ tsp salt. Mix smoothly.

Step 9: When gravy starts to boil, turn the gas flame low for 5 minutes.

Step 10: Add brown sugar & rice flour. Mix thoroughly.

Step 11: Add garam masala powder & ghee. Mix properly in low flame.

Step 12: Add slightly slitted green chillies. Add salt (according to taste) if required.

Step 13: Cover with lid and rest for 5 minutes.

Step 14: Watermelond Rind Curry ready.

Methi Shak

FENUGREEK LEAVES in English and scientific name is TRIGONELLA FORNUM-GRAECUM

1. Soluble fiber in methi helps in regulating blood sugar level.
2. The potassium in methi helps in regulating blood pressure.
3. Vitamin C in methi enhances iron absorption from other foods.
4. Antioxidants in methi helps to lower cholesterol.

Brown Sugar

Salt

Turmeric Powder

Vegetable Oil

Step 1: Pluck the methi leaves and rinse in water thoroughly. Drain all water through a strainer for 15 minutes. Then, finely chop the methi leaves.

Step 2: Cut the brinjal in small cubical shapes.

Step 3: Cut the potatoes into too small cubical shapes.

Step 4: Chop the onions into small cubical shapes.

Step 5: Finely chop the garlic cloves into cubical shapes.

Step 6: Finely chop the green chillies.

Potato Fry

Step 1: Turn on the gas flame and place the wok. Pour 1 Tbsp vegetable oil. Add the potatoes in high flame and cover with lid. Turn the gas to medium flame for 2 minutes.

Step 2: Open the lid and add salt & turmeric powder. Then saute and cover with lid for 2 minutes.

Step 3: After 2 minutes, open the lid. If the colour of the potato fry change, it means that it is ready to be separated into a separate bowl.

Brinjal Fry

Step 1: Pour 2 Tbsp oil and add the chopped brinjal in high flame. Fry the brinjals just as potatoes. Cover with lid for 2 minutes.

Step 2: Add more 2 Tbsp oil and saute. Cover with lid for 2 minutes.

Step 3: Open the lid in high flame and add ½ tsp salt & 1 pinch turmeric powder and saute. Cover with lid for 2 minutes.

Step 4: Brinjal fry is ready.

Garlic Fry

Step 1: Pour 2 Tbsp oil and add the chopped garlics. Fry in medium flame.

Step 2: When aroma starts to come, add green chillies and chopped onions in medium flame.

Step 3: When the garlic is half fry, add 1 tsp sugar, ¼ tsp salt & 1 pinch turmeric powder. Saute them thoroughly. Stir often in low flame for 2 minutes.

Step 4: When it is translucent, garlic fry is ready. Separate it into a separate bowl.

Methi Shak Bhaja

Step 1: No need of oil. Add chopped methi shak in high flame. Sprinkle little amount of water and cover with lid in low flame. Wait for 5 minutes.

Step 2: Open the lid. When the water of methi come out, add 1 pinch salt & 1 pinch turmeric powder. Saute thoroughly. Continue to cook in medium flame for 5 minutes, till the methi shak is soften.

Step 3: Add 1 Tbsp brown sugar and saute thoroughly. Cook in low flame without lid till it is dry.

Step 4: Stir in medium flame and taste the methi shak. If it is still bitter in taste, add 1 tsp brown sugar. After stirring, check for the bitterness in methi shak.

Step 5: When the bitter taste of methi shak is gone, add brinjal, potatoes, onions, garlics and green chillies fry one-by-one in damp condition of methi shak. Mix very well and cover with lid for 2 minutes in low flame.

Step 6: When the oil comes out, add slightly slitted green chillies. Mix very well and taste. Add ¼ tsp salt & saute. Tasting perfect.

Step 7: Turn off the gas flame and rest for 5 minutes.

Step 8: Methi shak bhaja is ready. Serve with hot rice, roti or paratha.

Sweet Potato

IPOMOEA BATATAS is the scientific name

1. Stabilises blood sugar (highly recommanded for diabetes patients).
2. Rich in Vitamin C, carotenoids & phenylpropanoids, which helps in reducing inflamation.
3. Contains polyphenolic compounds, which are good for eye & retinal health.
4. Contains soluble & insoluble fibers, which helps in digestion and prevents constipation.

Step 1: Wash the sweet potatoes. Peel & cut in round shapes. Again wash the sweet potatoe pieces and keep in the strainer to drain out extra water.

Step 2: Grind brown sugar & cinnamon.

Step 3: Set OTG for pre-heating: Temperature – 150°C  |  Mode – Bake  |  Timer – 20

Step 4: Place aluminium foil on baking tray. Keep the sweet potato pieces on it and sprinkle the powder (made by grinding brown sugar & cinnamon).

Step 5: Cover the sweet potato pieces with aluminium foil. When the OTG is hot enough (timer = 10), keep the tray in the OTG. After 10 minutes, the OTG will shut down automatically. Rest for 5 minutes.

Step 6: After 5 minutes, take out the tray and open the covered aluminium foil.

Step 7: Enjoy the sweet potatoes.