tag:blogger.com,1999:blog-35578975.post116045114394359214..comments2012-01-12T22:47:05.073-05:00Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-35578975.post-83297862679939922102012-01-12T22:47:05.073-05:002012-01-12T22:47:05.073-05:00Hello,<br /><br />I am just loving your site, but yes I do not see a receipe of tiler nadu here. I just brought some til yesterday and wanted to cook the same. Please help. Looking forward.....Swagatanoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-75488982155342924702011-07-03T00:04:07.697-04:002011-07-03T00:04:07.697-04:00I make aloo posto too, but fry some onions, dry red chillies with the kalonji, is that allowed in the Bengali cuisine rulebook, the onions ie? Your descriptions evoke the best memories of soul food, as Im an Odia, married to a Bong... so food habits die hard :)Swati Sucharitanoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-360851922457633272011-03-05T10:53:53.884-05:002011-03-05T10:53:53.884-05:00I had some leftover boiled potato and I though of trying your recipe. It came out so yummy and awesome even with boiled potatoes. <br /><br />And yes, adding mustard oil does make a difference. When I will visit India, I am going to cook this for my mom too :) <br /><br />Thank you.Sushnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-67846200587270752582010-10-16T00:56:31.051-04:002010-10-16T00:56:31.051-04:00Yay, you finally got credited for your lifted recipe! ;)Anitahttp://www.blogger.com/profile/06002754872631420601noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-52954140040484419132009-09-19T10:29:05.996-04:002009-09-19T10:29:05.996-04:00try adding one chopped onion after chaunk/ temper panch phoron. Adds a wonderful taste to Posto.<br /><br />And also try Kalai / Biuli Daal with Aloo Posto... its made with the Urad Dal. ULTIMATE COMBOMouhttp://www.blogger.com/profile/12661821873696121175noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-22142591739035693332009-05-09T01:03:00.000-04:002009-05-09T01:03:00.000-04:00this looks amazing ....just a small tip maybe if you put kalo zeera (Kalonji) instead of plain zeera in the aloo posto it would taste more yummy :-)Shilpihttp://shilpi-allaboutfood.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-85647515603151456722009-04-23T08:09:00.000-04:002009-04-23T08:09:00.000-04:00hi babi<br /><br />I have always used Jeera or Kalonji, both as whole spices as phoron(for tempering) for alu posto<br /><br />I am sure you like your posto without these spices but I like mine this way :)<br />I make a Jhinge Posto with none of these spices thoughSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-68583279611367548922009-04-23T06:04:00.000-04:002009-04-23T06:04:00.000-04:00i dun think using jeera or paanch foron is a good idea...it tastes heavenly widdout it!!d real flavour of posto!!1babihttp://www.blogger.com/profile/00246273963153588490noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-70336617183989910842009-04-12T01:23:00.000-04:002009-04-12T01:23:00.000-04:00hey.. in aloo posto you should try paanch fodon that is the mixture of five seeds instead of only jeera or kalauji..these are kalaunji,methi seed.white jeera,mustard seeds and lil bit of ajwain..try this.Sujatahttp://www.blogger.com/profile/15473103357890512938noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-8680946779244889182008-01-13T19:32:00.000-05:002008-01-13T19:32:00.000-05:00heyy...I made this y'day :) it was my first time with alu posto and just followed ur recipe...and I liked it with a bowl of rice...had some dal too...it was a nice combo :)<BR/><BR/>Btw, why this long break..? hope its just work thats keeping u busy..miss u !<BR/><BR/>ShnMishmash !http://www.blogger.com/profile/18038923718366741085noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-57893117741370880052007-10-04T02:01:00.000-04:002007-10-04T02:01:00.000-04:00hey!m a major Bong fan!!the people and the Fooooood!!i dont like the sweet taste in it..but minus that..there is something fab about it!!m gonna learna lot from u!!being a Bangalorean i feel the connection getting stronger!!<BR/>ThanksSujyothihttp://www.blogger.com/profile/09516021260485227789noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-17169709652608632572007-06-29T14:27:00.000-04:002007-06-29T14:27:00.000-04:00Thanks for a great recipe, tried it last night, mmmm... I used kalonji instead of jeera, just tastes more bong, iykwimSujatahttp://www.blogger.com/profile/04718681483619001241noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-38303976031760477662007-04-16T03:40:00.000-04:002007-04-16T03:40:00.000-04:00Hi Sandeepa,<BR/>I have never had aloo posto, but am tempted by the name of it!<BR/>I just bought some poppy seeds to make aaloo posto. Though you have shown potatoe cubes and posto that you used in the picture. I still hope you can guide me a bit with measurement. How much (in cups) is the posto shown in the picture.<BR/>Thanks a tonne.<BR/>VidVidwatahttp://www.blogger.com/profile/06808941154519538431noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-38639529297500005992007-02-28T03:44:00.000-05:002007-02-28T03:44:00.000-05:00Sandeepa here after long. Posto bong love I guess its best know bong dish.<BR/><BR/>Asha...try ghasgase for once with a spice...I'm saturated with the paysa here in blr.:)Anjalihttp://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90658339396574511652007-02-27T01:37:00.000-05:002007-02-27T01:37:00.000-05:00mmmm...a friend made this posto for me a long time ago and it was so good but she wouldnt give me a recipe - said it was a family secret. <BR/><BR/>i tried your recipe and i can tell you, it was way better than hers! :) haha!!! <BR/>thank you!Arundathihttp://www.blogger.com/profile/09581276218386317347noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-1161273129576600252006-10-19T11:52:00.000-04:002006-10-19T11:52:00.000-04:00Hey Kausum,<BR/>You are right, and ka(n)cha posto bata with ka(n)cha lanka and mustard oil, still better.<BR/>--sandeepaSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-1161229207476674922006-10-18T23:40:00.000-04:002006-10-18T23:40:00.000-04:00just a suggestion - Mustard oil for posto is heavenly!Kausumhttp://www.blogger.com/profile/09259194220137885252noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-1161039584541885482006-10-16T18:59:00.000-04:002006-10-16T18:59:00.000-04:00thanks asha<BR/>don't know if poppy seeds is a popular ingredient in Kannada cooking, try out this though<BR/>-sandeepaSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-1161033729213976572006-10-16T17:22:00.000-04:002006-10-16T17:22:00.000-04:00That's a yummy lunch!!Foodie's Hopehttp://www.blogger.com/profile/15265900558616356035noreply@blogger.com