Two essential of the bengali kitchen are posto or poppy seeds and shorshe mustard seeds. In most recipes, these two seeds are used in paste forms. The paste is created by soaking 2-3 tbsp of the seeds in a small amount of water with two to three green chillies. This is absolutely essential in case of mustard since the green chillies counteract the bitter taste of mustard. The two are some-times used together in food preparation, where the purpose of the posto is to counteract the sharpness of the shorshe. It is also used to add a creamy thickness to foods.
Mustard oil which is the cooking medium of choice after ghee has the least amount of saturated fats of all the edible oils, it is sharp in taste and therefore some people prefer a more neutral tasting oil like cannola oil.
Two essential of the bengali kitchen are posto or poppy seeds and shorshe mustard seeds. In most recipes, these two seeds are used in paste forms. The paste is created by soaking 2-3 tbsp of the seeds in a small amount of water with two to three green chillies. This is absolutely essential in case of mustard since the green chillies counteract the bitter taste of mustard. The two are some-times used together in food preparation, where the purpose of the posto is to counteract the sharpness of the shorshe. It is also used to add a creamy thickness to foods.
Mustard oil which is the cooking medium of choice after ghee has the least amount of saturated fats of all the edible oils, it is sharp in taste and therefore some people prefer a more neutral tasting oil like cannola oil.
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