Chena Posto (Cottage Cheese with Poppy Seeds) | How to make Chena Posto (Cottage Cheese with Poppy Seeds)

By Kamalika Chakrabarty  |  17th Nov 2015  |  
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  • Chena Posto (Cottage Cheese with Poppy Seeds), How to make Chena Posto (Cottage Cheese with Poppy Seeds)
Chena Posto (Cottage Cheese with Poppy Seeds)by Kamalika Chakrabarty
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

14

0





About Chena Posto (Cottage Cheese with Poppy Seeds) Recipe

Many famous Bengali dishes evolved around the influences of various foreign cuisines that came to India. Till date the Bengali Kitchen occasionally flavours up with traditional cooking - the recipes descend from our great great grandmothers to us. Bengali’s are famously identified as fish lovers, but the bengali cuisine has an ample collection of vegetarian dishes too. Although very simple and cooked with less ingredients/spices they have so much flavour. Call it the Pannch Mishali or Shukto, or the Posto dishes, they are very unique in taste and have the subtle sense of classiness. Posto/Poppy Seeds are widely used. Today the dish I am sharing is a part of the Ghoti Cuisine. My In-Laws, though they have descended from East Bengal, but the cuisine style of my mother in law is very much influenced by the West Bengal cuisine style.

Chena Posto (Cottage Cheese with Poppy Seeds)

Ingredients to make Chena Posto (Cottage Cheese with Poppy Seeds)

  • Chhana/ cottage cheese: Out of 1/2 liter milk
  • poppy seeds: 3 tsp
  • onion: 1 small
  • tomato: 1 small
  • Salt & sugar as per taste
  • oil - 1 tbsp
  • ghee - a pinch

How to make Chena Posto (Cottage Cheese with Poppy Seeds)

  1. Thinly slice the onion. Chop the tomatoes. Make a paste of the poppy seeds.
  2. Take a kadai/pan. Heat oil. Saute the onion till it turns brown. Add the tomato. Saute till it blends nicely with the onions.
  3. To make the Chena I used lemon juice 3/4 of one lemon. Let the milk boil. Simmer the flame and add the juice. Let the milk curdle. Take it off the flame and strain the whey out of the Chena/ Cottage Cheese.
  4. Add the Chena/ Cottage Cheese, the poppy seed paste and salt & sugar. Fry nicely till it gets absolutely dry and you can inhale a nice cooked aroma from it.
  5. Add a pinch of Ghee and serve hot with rice.

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