Healthy Recipes for optimal health


Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed) is a famous Bengali cuisine and you can make this delicious and easy dish within 20 minutes. Potol is the other name of Stripe gourd or you can call it Parwal.I have adapted this from my Grandmother.

Poppy seeds are sweet and nutty in taste and can easily enhance the taste of any vegetable dish. These small kidney shaped seeds have no narcotic properties, because the fluid contained in the bud that becomes opium is present only before the seeds are fully formed. Methi / fenugreek seeds are other ingredients here to help you make a very good flavored dish. Good thing is, kids will love it too much as like as my girls and you can make this with any other vegetables as well.

You all know that, Poppy seed are good source of fatty acid, magnesium and zinc. Apart from this it is effective for constipation, abdominal irritation, inflammation and fever. As an Ayurvedic medicine poppy seeds are ground to paste to make a skin rejuvenating moisturizer. Without much ado, here is the recipe:


• 500 gm Potol/Parwal/Stripe gourd
• 1 tbsp mustard oil( you can use vegetable oil)
• 4 tsp Posto (poppy seeds)
• 2 green chilli’s
• 1/2 tsp turmeric powder
• 1/4 tsp fenugreek seed
• ½ tsp salt or as per taste
• ¼ tsp sugar or as per taste


• Grind poppy seeds and green chili together to get a paste.
• Peel off the stripe gourd and give a slit lengthwise.
• Heat oil in a pan and saute them for 10 minutes on low flame until becomes tender. Take it out from the oil and keep aside.
• Add fenugreek seeds to this preheated oil.
• Now add poppy seeds paste and turmeric powder and little water. Fry the masala for 5 minutes on low flame.
• Add cooked stripe gourd, salt and little sugar. Add little water and stir for a couple of minute. Cover it and let it cook for 5 minutes. Remove it from fire and pour in a serving bowl.
• Serve hot with steamed rice.

Duration: 20 minutes

Serves: 5

Nutritional Information:

Amount Per Serving
Calories 93.8
Total Fat 4.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 236.4 mg
Potassium 364.3 mg
Total Carbohydrate 15.0 g
Dietary Fiber 0.3 g
Sugars 0.5 g
Protein 2.3 g


Leave a comment

Semai-er Payesh  /Vermicelli Milk Pudding /(Vermicelli Kheer)

Eveday I get lots of visitors to my blog from Bangladesh ….Today is Ed and Ed Mubarak to all My friends with the preperation of Ed special Recipe : Semai-er Payesh /#Vermicelli Milk Pudding /(Vermicelli Kheer)



We decided to organize  a dinner party with our favorite dish like Luchi Alur dum  ,Payesh ,chatni  etc when my sister and mother suddenly had came to my house last weekend,. We were so much happy for their surprise visit. After sometime the thunder storm started, it was dark outside for the power cut and heavy rain was pouring .I was feeling excited for that interesting ambience and fantasies about our candle light dinner…:) This monsoon time in Kolkata, kalboishakhi jhor  (A terrible thunder storm with heavy rain) comes now and then.We all are very much fond of the payesh and decided to make the semai payesh and have it after our dinner. My sister was happy to assist me in kitchen while chatting with me. Mom was throwing her tips like  not over boil the dish ,not to add too much cardamom over the dish etc etc., My daughters…

View original post 283 more words

Leave a comment

chingri macher malai curry or shrimp curry with potato and pumpkin

Chingri Macher Malai Curry or shrimp curry with  potato and pumpkin

Chingri Macher Malai Curry or shrimp curry with potato and pumpkin

Yeah!! From today I have started my non vegetarian blog section .I am still learning the non vegetarian recipes of Bengal. Here is a preparation of chingri macher malai curry or shrimp curry with potato and pumpkin. This recipe is a great way to feed your kids vegetables .Shrimp is a high-protein, low-calorie alternative to other meats and fish as well.

Coconut milk and pumpkin make this curry little bit sweet. Chingri macher malai curry is a famous Bengali recipe cooked with chingri mach (a common Bengali term used for lobsters, prawns or shrimps), coconut milk and spices. Here I personally add the pumpkin and potato and make it less spicy.

Chinri macher malai curry with pumpkin and potato


  • 1 lb. large shrimp
  • ½ cup potato ( cut into cubes)
  • 1/2 cup pumpkin( cut intio small pieces)
  • 1 tbsp vegetable oil
  • 1 cup water
  • 1 tsp white cumin
  • 1 tsp cumin powder
  • 1/2 teaspoon turmeric powder
  • 2 inch piece of cinnamon stick
  • 5 whole cloves
  • 2 cardamom pods
  • 1 inch piece of ginger, grated or about 1 tablespoon ginger paste
  • chili powder, to taste
  • 3/4 cup fresh coconut milk( here I use fresh homemade coconut milk )
  • salt–to taste

• Peel and de-vein the shrimp. Rinse the Shrimp under cold water and pat dry.
• Put the shrimp in a bowl, add some salt and turmeric then toss them together and leave them for around 5 minutes.
• Heat oil in a heavy-bottomed pan over medium-high heat
• Add white cumin, cardamom, cinnamon cloves and stir for 1 minute.
• Add the vegetables, remaining spices and stir again for 5 minutes.
• Add the shrimp to the pan and cook for 2 minutes until they begin to turn pink.
• Add water, Once the mixture is simmering, add the last coconut milk.
• Let curry simmer away for about 15 minutes–until the curry has thickened.
• Enjoy with steamed rice!
Duration: 27 minutes
Serves: 5

Nutritional Information:

Amount Per Serving
Calories 136.0
Total Fat 5.1 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 120.6 mg
Sodium 263.2 mg
Potassium 257.1 mg
Total Carbohydrate 5.2 g
Dietary Fiber 0.6 g
Sugars 1.6 g
Protein 16.8 g


Piyaji : Onion Fritters : Enjoy the hot onion fritters with herbs

Piyaji : Onion Fritters : Enjoy the hot onion fritters with herbs

Piyaji : Onion Fritters : Enjoy the hot onion fritters with herbs this monsoon

I was little bit confused whether to make piyaji (onion fritters) or beguni ( brinjal fritters)for this rainy weather . At last made the piyaji (onion fritters): the most favorite snack of west Bengal during this monsoon.

Piyaji mainly a deep fried snack but here I prefer to shallow fry the fritters . One of the best fritters I personally like is Piyaji as this can be made within 10 minutes and goes well with the evening tea as snack or with dal rice as a side dish .

• Onion – 1 large (chopped)
• Coriander leaves – 1 cup (chopped)
• Besan or Gram flour – 1 cup
• Rice flour – 1/2 cup
• ¼ tsp chili powder
• Turmeric powder – 1/2 teaspoon
• Salt to taste
• Oil for shallow frying


• Take all the ingredients in a bowl and mix well
• Now add very little water at a time. Make a thick mixture and keep aside for 5 minutes.
• Now heat oil in a deep wok and add the mixture by one tablespoon into the wok and deep fry till golden brown.
• Take out the “Piyaji” and place on a paper towel.

Serves: 5

Nutritional Information:

Amount Per Serving
Calories 188.4
Total Fat 2.3 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 127.4 mg
Potassium 195.8 mg
Total Carbohydrate 25.0 g
Dietary Fiber 2.3 g
Sugars 0.2 g
Protein 4.0 g
Vitamin A 4.1 %
Vitamin B-12 0.0 %
Vitamin B-6 6.5 %
Vitamin C 30.6 %