By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Sondesh
Posto Murgi
Posto or poppy seed dominates the flavour of Bengali cuisine with its unique nutty aroma and flavour. It enhances the taste when combined with vegetables and meat with its aroma and interesting flavour. Posto Murgi is one such Bengali delicacy made with succulent chicken pieces and creamy poppy seeds that are enjoyed best with plain steamed rice.
Ingredients
(Serves 4 to 5 persons)
Chicken: 1 kg
Beaten curd: 1 ½ cup
Lime juice: 2 tsp
Poppy seed: 5 tsp
Panch Phoran: ¼ tsp
Ginger garlic paste: 2 tsp
Onion: 2 chopped
Green chilli: 2 chopped
Slit green chilli: 3 to 4
Mustard oil: 3 tsp
Salt to taste
Step 1
Marinate the chicken with half of the beaten curd, poppy seed paste, lemon juice and salt. Let it rest for at least an hour.
Step 2
Heat oil in a thick bottom pan. To this add the panch phoran and let it splutter.
Step 3
Add the chopped onion and saute till golden brown. Add the ginger garlic paste and fry until done. Finally put the remaining beaten curd along with salt and sliced green chilli. Stir until the oil leaves the side of the pan.
Step 4
Gradually add the marinated chicken and stir to combine them all together. Cook on high flame for about five minutes.
Step 5
Lower the heat, add the slit green chili and cover and cook for about half an hour stirring occasionally until the chicken is tender. If required add water as per the consistency.
Step 6
Once done sprinkle a spoonful of mustard oil and serve hot.
