Canteen Pub & Grub Kolkata has launched a special Poila Baisakh menu that features an array of Bengali dishes with a twist. To add to your mood, drop in with your gang and munch on delectable delicacies like Aloo Posto Croquette, Paan Patar Chaat, Bhapa Chingri Sushi, Posto Machher Tikki, Murgi Kalmisager Stir
Fry and Dried Shrimps Fried Rice. To end your meal, the alluring dessert section comprises Brownie With Paan Ice Cream, whose flavours are derived from jaggery and paan flavoured ice cream.
Swastik Nag, the Director of Canteen Pub & Grub, said, “Keep the spirits high with our Poila Baisakh themed menu. Swing by with your gang and have fun to the fullest”.
Chef Kanu Basu has shared some exclusive recipes with us for our readers.
ALOO POSTO CROQUETTE
• 2 cups Boiled potato cubes cut
• 3 tbsp poppy seeds
• 2 tbs mustered oil
• ½ tsp Nigella seeds
• 1 tbsp Chopped fresh green chilli
• ½ tsp turmeric powder
• ½ water
• ½ tsp Sugar
• 1 cup Bread crumbs
• ½ cup all purpose flour
• Salt to taste
• 1 litter refined oil for frying
Method:
• Soaked poppy seeds in ¼ cup warm water for 1 hour. Put strained poppy seeds in a grander use 3 to 4 tbsp water.Keep a side.
• Heat oil in a frying pan add Nigella seeds and green chilli stir for 2 to 3 minute then add turmeric powder and potato. And again stir for 2 to 3 minute then add poppy seeds paste and sugar add ½ cup water add salt to taste Cook for another 2 to 3 minute make it little dry leave it for cooling .
• Make small balls with that aloo posto then make a batter with four and water dip those balls in to the batter and coated with bread crumbs
• Fry those balls in medium heat . Served hot and with Kirundi
POSTO MACHER TIKKI
• 200 gm fillet kolkata bhetki cut inti cubes
• 2 tbsp Chopped onion
• 1 tbsp garlic chopped
• 1 tbsp ginger chopped
• 1 tsp green chilli chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 3 tbsp mustard oil
• Salt to taste
• 1 tbsp freshly chopped coriander leaves
• ¼ cup grated boiled potato
• Cumin powder
• Coriander powder
Method:
• Heat 2 tbsp oil non sticky frying pan add add garlic, ginger, onion, green chilli, Cook for 2 to 3 minute add turmeric powder fish and red chilli powder.
• Cook again for 5 to 6 minutes add 2 tbsp of water add coriander powder, cumin powder, salt to taste again cook for 2 do 3 minute then add grated boiled potato and coriander leaves mix well and again cook 2 to 3 keep in a side for cool.
• Make small size round tikki with that fish mashed then coated with poppy seeds.
• Heat a non sticky frying pan put 2 tbsp oil keep in a medium heat arrenge those poppy seeds coated tikki on the pan and fry those 2 minutes each side .
• Served hot with mango pickle.
Price: Rs. 1700/- for two people (approx)