tag:blogger.com,1999:blog-6117006110495922887.post6896485786352770128..comments2024-03-12T23:42:44.795-07:00Comments on It is tasty ma!: Malabar spinach leaves (Pui Pata) with poppy seed (Posto) pasteShilpi Bosehttp://www.blogger.com/profile/17815522172951304358noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6117006110495922887.post-47333259304017732012012-03-22T03:01:41.434-07:002012-03-22T03:01:41.434-07:00Propello Innovations Private Limited is the vision...Propello Innovations Private Limited is the vision of young minds that puts together the innovations of modern technology to develop environment friendly and comfortable by offering useful and domestic appliances such as kitchen chimney, RO water purifiers, Cook Top, Hobs etc.<br /><br /><a href="http://propello.in/" rel="nofollow">kitchen chimney dealers in kolkata</a>tipshttps://www.blogger.com/profile/06540779737682881976noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-60200404078201070772012-03-02T05:27:49.052-08:002012-03-02T05:27:49.052-08:00Hey Sharmi it is great to see you back in my blog,...Hey Sharmi it is great to see you back in my blog, this is one of mum's goodies that I loved, your version too sounds interesting.Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-38033365607670031112012-02-27T05:43:04.501-08:002012-02-27T05:43:04.501-08:00I don't put so much posto in between the leave...I don't put so much posto in between the leaves. I make the batter with ground rice, a bit of maida, salt and sugar and sprinkle posto for the crunchiness. Dip the leaves in the batter and fry. it's yummm :)Sharmi Adhikaryhttps://www.blogger.com/profile/15083912570793692960noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-39672577653435526332011-01-10T08:12:55.197-08:002011-01-10T08:12:55.197-08:00Shilpi di amader barite eta sorshe bata die banay....Shilpi di amader barite eta sorshe bata die banay. posto die ki asadharon dekhte hoeche. ami kalkei banabo. amar bagan bhorti pui danta ar bichurite.Sayantani Mahapatra Mudihttps://www.blogger.com/profile/02806613341538564779noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-54895196005657848242010-12-08T06:08:20.062-08:002010-12-08T06:08:20.062-08:00@Jeanne: This very interesting Jeanne, this means ...@Jeanne: This very interesting Jeanne, this means Bengalis and Mangloreans have certain things in common.Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-47868926108361585542010-12-07T09:06:30.557-08:002010-12-07T09:06:30.557-08:00Ooo dont tempt me, just when I dun get pui here.I ...Ooo dont tempt me, just when I dun get pui here.I ate pui first time after marriage at my in laws house and immediately liked it.More so maybe because I love greens.Your dish looks so yum! I still dont have a palate for posto but I m sure my hubby would love this to the core.I am really interested in vegetarian bengali dishes!<br />As for the tandoori chicken, this was my own idea to dunk tandoori chicken into a cilantro & mint gravy,i found the dish quite flavorful with drippings added too.Maybe you could try it sometime for urself.Tanvi@Sinfully Spicyhttp://sinfullyspicy.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-48276146104704648782010-12-07T08:04:02.812-08:002010-12-07T08:04:02.812-08:00How amazing...we also use the same spinach with th...How amazing...we also use the same spinach with the really broad stems in our cooking..the stems are nice and juicy to chew on to...and we use poppy seeds too in vege dishes,vege curries & sambhars.....our cooking is mostly the mangalore ( karnataka) style...nice going Shilpi..you r really doing a great job!!!!!Jeanne Alvinoreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-46403942475951458942010-12-07T06:54:56.860-08:002010-12-07T06:54:56.860-08:00@Sharmi: Do you make it the same way or is there a...@Sharmi: Do you make it the same way or is there a difference?Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-83094482987456275212010-12-07T05:58:48.803-08:002010-12-07T05:58:48.803-08:00This is a variant of Pui Patar bora. We have it at...This is a variant of Pui Patar bora. We have it at home very often and yes its yumm with boiled rice :)Sharmi Adhikaryhttps://www.blogger.com/profile/15083912570793692960noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-49347690111934810842010-12-07T05:41:43.241-08:002010-12-07T05:41:43.241-08:00You are absolutely right about Benglali food being...You are absolutely right about Benglali food being low on spices, in fact I would like to highlight this fact through this blog.Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-10312505412158632052010-12-06T21:13:45.190-08:002010-12-06T21:13:45.190-08:00I don't think I've ever come across Malaba...I don't think I've ever come across Malabar spinach in Delhi. It's probably available in Chittranjan Park, but not elsewhere. But this recipe sounds delicious... <br /><br />Loved that little anecdote, by the way. You know, I think Bengali food would also be liked by Westerners because it's generally low in spices and isn't fiery. Especially homecooked food.Anonymousnoreply@blogger.com