A good recipe post should be tested out for
replicability.
replicability.
This post is not one of those. The recipe here is
not a traditional one. I conjured it. Measured and left some spices at home.
Gave instructions over phone to our cook, the famous Bunkin Banu, when she came to work. She followed those.
I hope. I have not cooked and tested the recipe myself.
not a traditional one. I conjured it. Measured and left some spices at home.
Gave instructions over phone to our cook, the famous Bunkin Banu, when she came to work. She followed those.
I hope. I have not cooked and tested the recipe myself.
The result was quite a tasty dish according to K and me.
So I thought I will share here what I told her
as it might give you some ideas on cooking the dish. This post is NOT meant for
those who follow recipes to the T.
as it might give you some ideas on cooking the dish. This post is NOT meant for
those who follow recipes to the T.
Both K and I are down with bad throats so
the recipe has no chilli but you can add it if you so wish. The dish is best
with enjoyed with chapatis or rice. There is a traditional Bengali dish called
‘posto murgi’ too. I am not sure how that is made.
the recipe has no chilli but you can add it if you so wish. The dish is best
with enjoyed with chapatis or rice. There is a traditional Bengali dish called
‘posto murgi’ too. I am not sure how that is made.
So here’s what I told Banu. We spoke in
Hindi but I am writing this in English so that nothing is lost in translation.
Hindi but I am writing this in English so that nothing is lost in translation.
Posto Murgi (for 2)
·
Ingredients: 2 tablespoons of mustard oil, 1 teaspoon of whole garam
masala – cardamom, clove, cinnamon, 2 bayleaves, 1 teaspoon salt, my spice mix – 1
teaspoon each of cumin and coriander powders and half a tea spoon of turmeric, 4 chicken drumsticks (boneless chicken cubes
will give it a more alu posto like feel), 50 g of poppy seeds powdered and
blended in 4 tablespoons of water
Ingredients: 2 tablespoons of mustard oil, 1 teaspoon of whole garam
masala – cardamom, clove, cinnamon, 2 bayleaves, 1 teaspoon salt, my spice mix – 1
teaspoon each of cumin and coriander powders and half a tea spoon of turmeric, 4 chicken drumsticks (boneless chicken cubes
will give it a more alu posto like feel), 50 g of poppy seeds powdered and
blended in 4 tablespoons of water
·
Heat 2 tablespoons of mustard
oil
Heat 2 tablespoons of mustard
oil
- · Add a teaspoon of whole garam
masala – cardamom, clove, cinnamon (this is where you can add chilies too) & the bay leaves - ·
Once this sizzles, add the
paste of a whole onion. Cook till brown - ·
Add 4 chicken drumsticks. Salt
1 teaspoon. Spice mix (I had left 1 teaspoon each of cumin and coriander
powders and half a tea spoon of turmeric for Banu to use). - ·
Stir occasional for about 5
minutes - ·
Powder 50 g of poppy seeds
(posto/ khuskhus). Add 4 tablespoons of water to this and mix - · Add paste to chicken.
- ·
Add 1 finely chopped ridge
gourd (jhinge) to the pan. - ·
Let it cook for about ten
minutes (add a bit of water if it sticks to the pan). You can also pressure cook it - ·
Basically, make it like an alu
posto
The dish is done.
