Doi fulkopi posto diye (Cauliflower in poppy seed- yogurt sauce)

1. Cut cauliflower into bite sized florets. Microwave them for 4 mins in water with diced potatoes . Drain the water in a colander.
2. In a frying pan (with cover), add 2 tsp mustard oil, 1/2 tsp ghee, 1-2 bay leaves, 1/4 tsp nigella seeds (kalo jeere or kalonji), 4-5 slit green chilies. Add the vegetables. Cover and cook.
3. In a coffee grinder, add 3 tsps cashews, 8 peppercorns, 3 tsp poppy seeds, 3 green cardamom, 1/2 cinnamon stick- ground to a fine powder. Add it to the vegetables, evenly.
4. Stir and cook till the poppy is well roasted. Beat 3 tbsp yogurt with water, add evenly.
5. Cover and cook until the oil separates and the vegetables are well done. You may slip in a few golden raisins and a spoonful of sugar.

For other recipes with posto (poppy seeds), see:

Aloo bean posto kaju

Jhinge aloo kaju posto

Doi begun posto

Chingri Malaikari (Jumbo prawns cooked in coconut milk and yogurt)

1. Clean, remove shells and de-vein the jumbo prawns.
   
   
   
   
   
   
2. Rub salt, turmeric, red chili powder, a squeeze of lemon juice. Keep aside.
   
3. In a non-stick, heat mustard oil and saute the prawns on both sides until red. Remove from oil.
   
4. Add 1 tsp ghee and finely minced onions. Fry a little then add minced garlic, ginger and green chilies. 
5. Add 2 tsp of plain yogurt. Add 3-4 tbp of coconut milk. You may add 1 tsp of tomato paste for tanginess. When the gravy is about done, add 1 tsp sugar and then add the fried prawns. Cover and simmer. Flip once.
6. If the gravy is too thick -add 1 cup of warm water. Taste for salt. You may sprinkle crushed pepper if you like. You may also add a pinch of  home made garam masala and/or bhaja masala.

Best served with steamed rice

Doi begun posto (Eggplant in poppy yogurt paste)

This dish looks best with baby eggplant, slit on four sides and stem intact (pictures below). I had an overstock of Chinese eggplant and decided to work with those.

Method:

1. Clean the eggplant and cut into strips (slit the eggplant with stem intact if you are using baby/Indian eggplant). Fill salt, coriander powder, and Kashmiri chili powder inside the eggplant. Deep fry in a wok. Take out and drain on a paper towel if you feel the need. 
2.  In a non-stick, use 2 tsp oil from the frying and fry nigella seeds and slit green chilies. Keep the chilies aside.
3. Add dry ground poppy and cashews. Toast a bit. Add about a cup of warm water. Cook through.
4. Whisk 1 tbsp yogurt with a little water so that no lumps remain, cook it in the wok, add the fried eggplant. Add a bit of ghee, taste for salt.

You can bake the recipe in an oven too (after you have sauteed the eggplant first).

Version 2: I made them with baby eggplants, and they look pretty. Also, I used Methi (fenugreek) seeds for tempering and ground cumin with the yogurt sauce, as suggested by my aunt.

Don't forget to fry the baby bottoms if you are shallow frying them

A tastier version with more gravy and deep-fried eggplants (Updated on: Jan 3, 2017)

Chicken Korma and Sweet pulao

1. Clean curry size chicken pieces. Pat dry with paper towels and marinate in ginger-garlic paste and Shan White Korma Spice overnight.
2. In a wok, add 2 tsp ghee- fry the chicken pieces until lightly browned on each side.  Set aside.
3. In the same oil, add bay leaves, whole peppercorn, mace(Javitri), green cardamom, cloves, cinnamon and diced onions.
4. When the oil separates, add 2 tsp yogurt. Add fresh ground almonds/ cashews ( or peanut butter! One of my versions.)
5. Cover and cook in medium-low heat until meat is done (best way to bring out the flavor, be sure you are attentive- the nuts can brown pretty fast), or transfer in a pressure cooker to cook faster.
6. I like to add a few drops of rose water to the gravy in the end.

For sweet pulao:

1. Parboil basmati rice. Wash in cold water so the grains separate. If you wish to cook fully, it's ok too, just spread the rice on a flat surface so they don't stick or under cold running water in a colander.
2. In a deep vessel add ghee , whole garam masala of choice and pulao powder if you want to use any. Add cashews. Minced /julienne ginger. 
3. Add the rice in installments, mixing well each time. Add 1 tsp sugar at the end.
4. Wash and add raisins, and a few strands of saffron. Cover and kill the flame. The heat will cook the rest. We don't want to undercook or overcook the rice.

For Bengali Kosha Magsho, follow this recipe.

For Yogurt lovers

I like yogurt as a snack/dessert, specially in the summer months. Some of my favorite combinations are:

1. Plain Yogurt+berries (strawberries, blueberries)
2. Greek Yogurt+Mango +rose syrup
3. Greek yogurt+granola+ dried cranberries + almonds/ hazelnuts
4. Yogurt+honey+raisin (+peanut butter, if you really want to indulge)
5. Yogurt+ banana+ strawberry+ crushed ice
6. Yogurt+ honey almond cereals

Mangoes with strawberry flavored Greek yogurt

Bhapa Doi (Bengali Steamed Sweet Yogurt)

1. Blend plain Greek yogurt (or strained yogurt) + 3 tsp condensed milk(taste for sweetness). Pour into ramekins. I used empty containers of St. Marcellin cheese because they look like traditional maatir bhaar.
2. In a baking tray,  place the ramekins, fill with water till just below the rims and steam (covered with Aluminium foil) for 30 mins at 350 F in a conventional oven.
3. Cool and put in the fridge. Best served cold.
4. You can also use mango pulp or pineapple to flavor the doi.

Misti doi is made at room temp while bhapa doi is steamed. Traditionally, it tastes different too.

Mapmyindia asked permission to use this photo for their travel guide on West Bengal.

Tortilla de patatas in yogurt sauce

This is something my Mom made when I was a kid. Baking makes my job easier.

All you need is:

1. Eggs - 5-6, beaten
2. Potatoes- small, 2, boiled and mashed
3. Green peas (optional)
4. Cilantro
5. Cumin seeds
6. Salt, turmeric
7. Onion grated
8. Ginger grated
9. Garlic grated
10. Bay leaves
11. Yogurt
12. Milk(optional)

1. In a small (so it doesn't spread out too thin) baking tray that has some decent height, pour the beaten eggs with mashed potatoes and peas. You can add salt, pepper, a little of the grated onions, garlic powder(or grated), ginger powder(or grated) Bake till it is nice and fluffy. (You can choose to fry this, but why sweat?)Those who like chilies, can add chopped green chillies too. It is good enough to eat now. It is like the Spanish Tortilla de patatas. But let's wait..
2. For the sauce, fry cumin and bay leaves, saute a little onion, garlic, ginger. Add yogurt.
3. Cut the potato-egg omelet into cubes, add to the sauce. Add cilantro to garnish.

Here is a recipe for Omelet curry, using the same ingredients, but the eggs and potatoes are used separately.