Aam ar Chutney - Mango Sweet dish

Ingredients:
2 medium Mangos
1/2 tbsp Panch-forong seeds
2 tbsp Zeera
1 tbsp mustard oil (/any normal cooking oil)
7-8 tbsp sugar
Pinch of Salt

How To Make It:
1. Dice the mangoes in long pieces ensuring that the hard shell is there in each piece inside.

2. Heat Zeera and grind it powder
3. Heat the oil in a pan and add the Panch-forong seeds. Fry for about 1/2 mins. Then add the mangoes and pinch of salt & cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
4. Now top off with about a cup of water and cook covered for 10-12 mins until the mangoes are cooked through.
5. Add sugar and stir in. The mixture should be thick by now.
6. Remove from fire and add Zeera powder from top, keep aside for normal cooling
7. Serve with dinner/lunch to delight taste bids with sweetness

Begun Sorshey - A Recipe of Brinjal & Mustard seeds

Ingredients:
2 medium Brinjal
5-6 tbsp sorshey / mustard seeds
1 tbsp mustard oil (I any normal cooking oil)
2 Green chillies
Salt to taste

How to Make It:
1. Cut Brinjals into 1" cubes 2. Soak the mustard seeds in 1 cup warm water for 5 minutes. Drain the water and grind mustard seeds to a smooth paste. Add water by the tsp while grinding if it gets too thick.

3. Heat the oil in a pan and add the Brinjals and cook for 3 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
4. Now add green chillies broken into halves, salt and stir for 3 more mins
5. Add the mustard seed paste and ½ cup water & cook covered for 5 -10 mins until the Brinjals are cooked through.
6. Check the mustard seeds paste should be sticking to the Brinjals pieces by now.
7. Remove from fire and serve warm with rice.

Aloo Posto - A Bengali Recipe of Potato & Poppy seeds

Ingredients:
4 medium potatoes
5-6 tbsp khus-khus / posto / poppy seeds
1 tbsp mustard oil (/ any normal cooking oil)
2 Green chillies
1 tomato cut in 4 slices
Salt to taste

How to Make It:
1. Cut Potatos into 1/2" cubes

2. Soak the poppy seeds in 1 cup warm water for 5 minutes. Drain the water and grind poppy seeds to a smooth paste. Add water by the tsp while grinding if it gets too thick.

3. Heat the oil in a pan and add the potatoes and cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
4. Now add 2 cup of water, green chillies broken into halves, tomato, salt and cook covered for 10-12 mins until the potatoes are cooked through.
5. Add the poppy seed paste and stir in. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now.
6. Remove from fire and serve warm with rice.

//Try out Posto Bata (poppy seed paste) with sliced green chillies, 1 tbsp mustard oil & Salt with rice - Awesomeeeee //