Sunday, May 10, 2009

Duporer Tiffin Khabar-Lunch -Box recipes 5

Here is the link to my last post about lunch-box recipes
Lunch-box recipes 4
and now to the recipes for this post .These are all vegetarian recipes ,a kind of a meal which we eat once a week.

Lunch Combo 5-Notey Posto, Begun Phulkopi Jhaal,Panch Mishori dal

Notey posto (Amaranth Leaves stir/fry with poppy seed paste)
Posto diye Notey shaaker Labra
1 bunch Amaranth leaves/Notey in Bengali
1 medium size potato
1 tsp of turmeric powder
1tsp of red pepper powder (add more for more hotness)
1 -2 tsp of panch phoron(or can add kalounji/nigella seeds for tempering)
1 tsp of sugar
2-3 tbs of mustard oil or any other oil which is available to you.

Prepare the Poppy seed Paste
In a grinder add the Poppy seeds, little bit of water and little bit of butter, to make a smooth paste. TIP-You may add liitle bit of roasted Peanuts with it also to make it even creamier. And who are allergic to peanuts ,they can even use cashews.
Clean the green leaves of Amaranth, discard torn or wilted leaves. Clean the chopped leaves thoroughly in water 2-3 times to get rid of mud /sand if any.
Heat up kadhai or any heavy bottom Pan/Wok ,add mustard oil , add the panch phoron mix , let it splutter.
Now add diced potatoes .Fry it for 1-2 mints at high.
Add turmeric powder, red pepper powder, salt, sugar and little bit of water.
Add the cleaned leaves of green Amaranth.
Cook at high for 2-3 mints, lower the flames and cover the kadhai/Pan.
Cook the leaves till soft and deep-green in color. Now add the pre –prepared poppy seed paste and little bit of water, stir/fry and cover, cook another 4-5 mints. If the potatoes are soft and cooked ,stop the flame.

TIP- always cook covered ,it saves the precious gas.
Take out and serve with warm cooked rice.
Note- you may also like to see these recipes
Note Shaaker Chorchori
Note Posto Labra

Panch mishori dal (Five lentil dal)
Panch Mishori Dal/Panch Mel dal /Panch Ratan Dal
¼ cup arhar dal /pigeon peas
¼ cup moong Dal/split greem moong
¼ cup chana dal/split Bengal dal
¼ cup Urad dal
¼ cup masoor dal

1tsp of cumin seeds
2 bay leaf
1tsp of turmeric powder
1 ½ tsp of red pepper powder
2-3 green chilly slit in between
2 tsp of ginger paste
1 tomato chopped
Clean the lentils and then wash thoroughly in water 2-3 times .
Transfer the entire lentil mixture in Pressure cooker and add 2 -3 cup of water let it cook for 2 mints at high , discard the white froth that gets formed .
Now add little bit of more water , enough to submerge the lentils .
Add turmeric powder and salt, cover the pressure cooker, one whistle at high and lower the flame, let the lentils cook for 7-10 mints at low.
Let the pressure subside and then open the cover, check if water is required, if so add a little warm water . TIP- If you think the dal is overcooked ,you may add little cold water and 1 tomato chopped ,this prevents the dal to be mushy,and if you are in favour of eating mushy dal then there is no need to add the above.

Meanwhile heat up a kadai , add ghee( for healthy cautious ,avoid it instead add in canola /refined oil/corn oil) , add cumin seeds , bay leaf , fry for some time .
Add ginger paste, chopped tomato and green chilies, fry them for 2-3 mints.
Transfer the masala /tadka to the cooked gravy and cook at low for 2 mints or till the spices mixes well with the dal.

Begun phulkopi diye jhol ( Brinjal Cauliflower curry)

This jhol/curry is good for the summer season ,it's easy to digest and simple.

Half cauliflower ,remove the florets into small pieces.
2 medium size poatao cut into 1 inch long pieces
Brinjal 1 cut into 1 inch long pieces
3-4 tbs of mustard oil
1 tsp of panch phoron
1-2 tsp of turmeric powder
2 tsp of red pepper powder
2 tsp of coriander powder
2 cups of water
1 tsp of salt
In a deep bottom pan or any other saucepan, add in 3-4 tbs of mustard oil
Add cauliflower pieces, fry them to golden –brown, and take them out( make sure the cauliflower pieces are dry and there is no trace of water ,pat them dry with a cotton kitchen towel)
Now temper the oil with with 1tsp of panch phoron and 1 bay leaf.
Add in chopped potatoes and fry them well for 4 mints at high.
Add in turmeric cpowder,red pepper powder ,coriander powder and salt and little bit of water to prevent it from burning the spices.
Now add in 2 cups of water and brinjal pieces.
Cover and cook till potatoes are soft.
Note-you may add in yellow squash /zucchini/eggplant in place of brinjals if you are living in US.
take out and have it with warm cooked rice,even it taste good with roti also.

Happy Cooking Friends


  1. Wow all the dishes look yum yum..very fulfilling :)

  2. Why didn't i neve rhad such delcious tiffin box.
    All the dishes looks superb and yummy.

  3. Eshe gechi Jaya ... garma garam luncher jonne. :-)
    Tomar ei series ta amar khub bhalo lagche ... and thanks to you amar onekta help o hocche .. rojkar menu decide korte. :-)
    Ektu laal shaag ache ... posto diye kore feli ... ki bolo? :-)

  4. Hi Jaya,

    Wow!!! thats a great spread for a lunch...Am going to make your Begun Phoolkopi Jaal for dinner tonight...since I don't have time to make an elaborate lunch :)
    BTW just wanted you to know that my husband who is a Bong at heart has also asked me to thank you for blogging all these wonderful bengali dishes..keep the good work going!!
    P.S.- It would be great if you could post a few more authentic Bengali Chicken recipes.


  5. I have all the ingredients for the jhal, will try this out. Never heard of the amaranth being cooked this way.

  6. Hi jayasree,
    just found out that someone has copied your whole text of Kasha mangsho..here is the link
    Sorry about that..check it out

  7. Parita,
    thanks dear for that!!

    wish i can send it to you :)..

    hain laal saag diye O bhalo lagte pare ,tobe ami banie ni eyirokom bhabhe...laal saag Ta onions/nigella(kalonji)/dry red pepper phoron diye ma banato ..khete khob bhalo hoye ..ekto low flame e cover kore ranna korle flavour ta bhalo ashe..

    thanks dear!! it's always a pleasure to see around ..tell your husband that he is lucky to have you as wife :))...
    I have posted two chicken recipes..hassle free chicken curry and a simple chciken curry ..there is one coming up soon ...hope you will like it..

    yeah probably you have tasted amaranth stirfry with some lentils but not poppy seed paste ..this is one of authentic bengali preparation learned it from MIL..

    thanks for coming here ..
    will check that out ..
    this is so insensitive and i really dont know how to end this plagiarism....it really hurts ..

    thanks for coming here ladies..
    hugs and smiles

  8. YummO! Love the idea of posto with greens.

  9. Thanks Vani...indeed green with poppy seed paste was tasty..
    hugs and smiles

  10. I have had Aloo Posto but Notey Posto looks very tempting and you have an awesome collection of Tiffin box recipes....

  11. First time here. Enjoyed my visit . U have a lovely space here.
    Tiffin box recipe would be much helpful for me. Cute spread.
    Moreover, I am hosting an event called 'The potluck - chicken' . It is my first time to host one. Expecting your suggestions , support and yummy dishes . Hearty welcome dear.

  12. Ramya Thanks dear for stoping by ..

    Vicky hi and warm welcome here ..will try to participate in your lovely event ..
    hugs and smiles

  13. I like the five lentil dal the best.Good click.

  14. ekhon aamar turn...kichhooo kii baki aachhe naa shob shesh?? :)

    shotti Jaya, khoob ii bhalo hoyechhe ei puro series taa, very very interesting and helpful to all I must say.

  15. Neema,
    thanks for coming dear ..yeah five lentil dal is real treat for us ..

    tumaar jonne,khabar na hole O ami abaar ranna korbo ...specially tumaar jonne..LOL>>
    thanks for coming by ..hope these recipes are helpful to many people out there ..
    hugs and smiles

  16. HI Jaya,
    I caught up with all the posts I missed out each one is so droolworthy, am trying to learn all these kinds of dishes to keep my bong hubby's tastebuds happy :)
    Thanks for sharing the recipes in a detailed manner.Love veggie recipes on a daily basis, thanks for sharing.


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