CAULIFLOWER POTATO POSTAKA

Postaka is authentic Odia curry. The taste is very close to korma. Postaka may cook with combination of vegetables like *Janhi(Ridge Gourd) and potatoes.
*Potala(Pointed gourd) and potato
And only with potatoes.
Potato enhanced the taste of Postaka.

Ingredients:

Potatoes 4 (big in size)
Cauliflower 10 florets
Poppy seeds 4 tbsp
Cardamom 4
Star anise 1
Cinnamon 1
Bay leaf 1
Cloves 4
Ginger/garlic paste 1 TSP
Turmeric powder 1/2 TSP
Green Chillies 2
Onion 1sliced
Tomato 2 chopped.(Optional)

Preparations:

Heat a pan on medium heat, add poppy seeds and reduce heat to low.
Carefully roast them until they change the colour and remove from pan to a plate to cool in room temperature.
Now soak the poppy seeds in warm water for 30 minutes or keep it in a refrigerator for fast cooking.
Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water to the paste. It should be always thick paste. Keep aside.
Wash ,Clean and Scrub the potatoes, cut them in half lengthwise, then cut each half in two's lengthwise. Add salt and toss well keep aside.
Cut the cauliflower into lengthwise to match the potatoes size. Wash properly ; Dry it using kitchen towel.
Collect all in a bowl add little salt and turmeric toss well and keep aside.
Heat enough oil in deep frying pan , fry potatoes to the pan and cook them, stirring occasionally, until they are cooked. The outsides should be golden brown while the insides retain some crunchiness.
For cauliflower stain excess water and fry till they turn light brown.
Heat 2 Tbsp of oil in a pan add the cumin seeds and whole masala fry till the smells come out add onion, saute for 2 minute till they slightly browned.
Add the tomatoes and fry for 1 minute.
Add poppy seeds paste fry till the oil separates stir once now add fried potatoes and cauliflowers along with little water carefully stir this , cover and cook till it turns dryish. Since this is a dry curry, there must not be any water left in it.
Goes great with Rice , Nan , Chapattis , paratha or with puri.

Potal Chenna rassa

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Munika Saaga Kanji

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Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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