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Chirer Pulao / Chura Pulao / Puff Rice Pilaf

Indians love Pilaf or Pulao so much that one can have any combination of Pilaf and Puff Rice is quite common in my part of India. In the winter lot of variety of vegetables are added and in the summer different kind of vegetables are added. I often like to have Chire Pulao on my Sunday breakfast time

Serves -2 people

Preparation time – 5 mins, Cooking time-10 mins

Ingredients

1 cup puff rice

1 small carrot chopped into small pieces

3-4 beans chopped into small pieces

2-3 sprigs or curry leaves

1-2 green chilli slit

1 medium onion chopped fine

1/2 tsp mustard seeds

3-4 Tbsp vegetable oil

Salt as per taste

Method

In a wok heat oil and add mustard seeds, when it splutters add curry leaves. When it splutters add chopped onion, slit greet chilli, stir a min. Add vegetables and sauté for 2-3 mins. Meanwhile soak the Chire or Chura or Puff Rice in water and set aside. Add this soaked Puff rice to the vegetables and stir very well for couple of minutes. Season with salt and stir once. Set aside and enjoy hot with tea or coffee

Puff Rice or Chire or Chure
Ingredients
Sauté the vegetables
Soak the Puff rice
Stir the puff rice on the vegetables
Stir and it’s done
Ready to eat
Ready to eat with tea or coffee

Spinach Shorba

Shorba or Indian version of Soup is very popular in Indian Kitchens. Winter in season lot of vegetables are tender, sweet to taste and Shorba gives a great texture, quality to it. I made Spinach. Spinach are growing in my gardens and with Quinoa it tasted heavenly #SpinachShorba #Shorba #MadhubishsKitchen

Course – Soup

Cuisine – Indian

Author – MadhubishsKitchen

Difficulty level – Easy

Serves -2-3 people

Preparation time-10 mins, Cooking time-15 mins

Ingredients

3 cups Spinach

1/2 cup Quinoa

1 Tbsp ghee

3-4 garlic cloves

1 medium size onion sliced

Salt

Pepper

Method

Wash the Spinach and chop fine. in a wok heat ghee and add garlic cloves & onion. Cook until onion softens. Add quinoa and cook for 2 mins. Add chopped Spinach and stir. Sprinkle water and cover to cook for 10 mins. Spinach will wilt. Add salt and pepper and mix. Set aside, cool and add to a blender. Blend smooth. Add to the wok and bring yo heat. Check on consistency, set aside to serve

Spinach Shorba

Prawns in Orange Ginger Juice

This is a lost recipe, a no oil recipe which is yummilicious to the core. Can be slurped with steamed rice in one go. I enjoy cooking and sharing lost recipes and this is one of them. Also a no oil recipe is always a strong wish to go for. The Orange juice and Ginger paste in little water gives a distinctive taste and flavour which surpasses any comparison #PrawnsOrangeGingerJuice #MadhubishsKitchen

Course – Main

Cuisine – Bengal (India)

Author – MadhubishsKitchen

Serves -2-3 persons

Preparation time-10 mins, Cooking time-20 mins

Difficulty level – Easy

Ingredients

10 Medium size Prawns

2 medium size onion sliced

5 green chillies

1 Tbsp ginger paste plus 1 tsp

1.5 Tbsp Kashmiri Red chilli powder

1 Tbsp whole garam masala crushed

300ml Orange juice

2 cups water

4-6 raisins

Salt

Sugar

To garnish Coriander leaves

Method

In a pan add water and boil, add sliced onions and boil until softened. In a mortar & pestle crush whole garam masala. When onions are boiled drain and let it cool on a plate. When cooled add to blender with 3 green chillies and make a fine paste. In a wok add crushed garam masala and stir for 1 min, add onion paste and cook until raw smell is gone. Add 1 Tbsp ginger paste and cook on medium flame to get the raw smell out. Add 2 green chillies, add Kashmiri red chilli powder and stir 1 min, add 1/4 cup water and stir and cook until well mixed. Add 1/4 cup water and stir well. Add Prawns and mix well until prawns are well coated about 2 mins. Don’t let prawns cook a lot as it becomes hard. Add raisins and mix well. Add salt and sugar and mix well. Add Orange juice and mix well. Let the prawns cook on medium flame for 2-3 mins. Add rest of the green chillies and stir. Add 1 tsp ginger paste with 1/4 cup water and add to the wok. Mix well and set aside. Garnish with coriander leaves. Serve with steamed rice

Prawns in Orange Ginger juice

Bread Oreo Cake

14th November is celebrated as Children’s Day in India and whether a kid or an adult, we all like having cakes. Cakes made in different styles and different flavour is everyone’s favourite. I chose to make Bread Oreo Cake and the cake was yummilicious! Let’s dig #MadhubishsKitchen #BreadOreoCake #Cake #Oreo

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time-45 mins

Ingredients

20 slices of Bread

1.5 cups double cream

10-12 Oreo Biscuits plus some more for decoration

1/2 cup milk

1/2 cup sugar syrup

Method

Remove the cream from the biscuits and add the biscuits to a blender and get powder. Set aside. In a bowl add double cream whisk until stiff peaks and then add powdered biscuits and using the fold & circle technique. Keep it aside. Take bread slices and cut the edges. In a serving board place liquid chocolate in four spots and place 4 slices of bread. Apply sugar syrup on the breads and take Oreo biscuits, remove the cream and dip in milk with a help of fork and place on the breads. Repeat this exercise until one layer is complete. Place 4 slices of bread on it. Add double cream biscuit layer on it and place 4 slices of bread on top. Apply sugar syrup and take Oreo biscuits discard the cream and dip in milk with the help of fork and repeat the exercise. Cover with 4 more slices of bread. Set in fridge for 30 mins. Apply liquid chocolate on all sides. Add gems and some broken Oreo biscuits on top as decor and share with your kids. Your kids would love it

Bread Oreo Cake

Classic American Omelette

An Omelette is an ideal, healthy breakfast dish for most and sometimes an evening meal also. I chose to make a Classic American Omelette for Breakfasy and loved it to the core. The trick to make an American Omelette is to make it a little brown or as much as you would like #MadhubishsKitchen #AmericanOmelette

Course – Breakfast

Cuisine – American

Author – MadhubishsKitchen

Difficulty Level – Easy

Preparation time-5 mins, Cooking time -5 mins

Serves -1

Ingredients

3 eggs

2 Tbsp Butter

Lot of Cheddar cheese

Chives & Parsley chopped

Salt & Pepper

Method

In a bowl break the eggs and poke with a fork, beat to make it fluffy and evenly yellow. In a pan add butter and dissolve it. Add the eggs and let it set for 2 seconds, then start bringing the outside edge inside so that rest of the liquid sets, add shredded cheddar cheese, chives chopped and parsley chopped, fold. Make it brown or as much as you want. Plate on Toasts and enjoy 😊

Classic American Omelette

Kai Leuk Kuey or Son-in-Law Egg

The name sounds alluring? Well, as per Thai legend Mother – in – Law invites Son-in-Law wanting to punish for illtreating her daughter and she offers spicy,tangy,sweet taste eggs. Son-in-Law understands that there is a hidden meaning to this egg and he becomes careful. Well, whatever be the legend, the Egg salad that is made in Thailand is a major hit amongst adult and kids and it’s very healthy.

I planned to make this as a part of a healthy breakfast after too much of unhealthy food due to the recently concluded festivities #MadhubishsKitchen #SonInLawEgg #KaiLeukKuey

Course – Breakfast

Cuisine – Thailand

Author – MadhubishsKitchen

Serves – 2-3 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time-30 mins

Ingredients

3 Eggs

For Sauce

1 Tbsp Fish Sauce

1/4 cup Palm Sugar

1/4 cup Tamarind Sauce

Lemongrass

2 Tbsp chilli flakes

For Garnish

Coriander leaves

Red chillies

Fried shallots

Method

In a pan boil water for 5 mins, add eggs and boil for 5 mins, set aside and immediately put in cold water, peel and dry on kitchen towel. Set aside.

For Sauce – In a pan add palm sugar chopped, tamarind juice, and 1/4 cup water, bring it to boil until thick, add lemongrass and chilli flakes and stir. Strain and set aside. Fish sauce is ready

In a pan heat oil and add the eggs and deep fry them on medium flame, set aside and halve them.

For Plating – In a bowl place the fried eggs, drizzle with the sauce, garnish with deep fried shallots, chopped red chillies and coriander leaves. Enjoy 😊

Kai Leuk Keuy or Son-in-Law Eggs

Kothamali Aval Upma / Coriander Poha

Festivity means lot of desserts, savouries and of course in excess as we like to eat many varieties during a short Festive time. We try to make most of it during the shortest possible time. So, after lot of pressure on the stomach time has now come to lighten up and what better way but to eat healthy like I made Kothamali Aval Upma or Coriander Poha. Poha or Chire is so versatile ingredient that it’s filling and yet it’s not time consuming to make. Let’s dig #MadhubishsKitchen #KothamaliAvalUpma

Course – Breakfast

Cuisine – Indian

Author – MadhubishsKitchen

Serves – 3/4 people

Difficulty level – Easy

Preparation time – 10 mins, Cooking time -15 mins

Ingredients

1/2 cup Poha

For Coriander Paste

Sprig of coriander leaves

3-4 green chillies

1 tsp jaggery

1 lime juice

For Sautéing

1 Tbsp oil

1/2 tsp mustard seeds

1 Tbsp Urad Dal

1 Tbsp Chana Dal

Pinch of Hing

1 Dry red chilli

Salt

Method

In a blender add coriander leaves, green chillies, jaggery and lime juice to make a paste. Don’t add water. Set aside. Soak Poha for 10 mins, drain and dry. In a pan heat oil, add mustard seeds and when it splutters add Urad Dal, Chana Dal, stir for 2 mins. Add Coriander paste and add hing, dry red chilli and mix well. Add Poha and add salt. Mix well, set aside. Serve hot

Kothamali Aval Upma / Coriander Poha

Aflatoon

Aflatoon is a classic dessert from Bombay that is very popular amongst many. I made it for Diwali and would certainly not buy from a store henceforth. Home made is the best #MadhubishsKitchen #Aflatoon

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time including refrigeration -2 hrs

Ingredients

1 cup sooji or vermicelli

1 cup ghee or unadulterated butter

1/2 cup milk

3 Tbsp sugar plus 1/3 cup sugar

1/3 cup milk powder

100 gms Khoya or dry milk

1/3 tsp nutmeg powder

1/3 tsp cinnamon powder

Salt

1 Tbsp chopped almonds & pistachios

Method

In a pan add sooji or vermicelli and roast on medium flame, add ghee and keep stirring while roasting. Add 3 Tbsp sugar and stir to dissolve the sugar. Add milk powder and mix, add milk and mix well. Continue stirring. Add Khoya or dry milk and continue stirring. Add rest of the sugar and mix to dissolve the sugar. Add nutmeg powder, cinnamon powder and mix well. Add salt to balance the sweet. Set aside. In another pan add 1 Tbsp ghee and add dry fruits to roast for 1 minute on medium flame, set aside. In a baking tray grease and add the Aflatoon, pressing with back of ladle to even, garnish with roasted chopped dry fruits and press gently. Refrigerate for 1 hr, cut into rectangles and plate to enjoy 😊

Aflatoon

Curry leaves, Green chillies, Chickpeas Falaphel

Falaphel is healthy and this Diwali I made Falaphel in a very Indianised way adding curry leaves, green chillies. This is a snack I had and it tasted heavenly on its own without any kind of condiment #Falaphel #MadhubishsKitchen

Course – Snack

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time including Soaking time -24h 20mins

Ingredients

1/2 cup Chickpeas

1 tsp crushed cumin seeds

1 sprig coriander leaves chopped

1 sprig curry leaves chopped

3-4 garlic cloves crushed

3-5 green chillies chopped

1 lime juice

3 Tbsp Chickpea flour

Salt

Oil to fry

Method

Soak Chickpeas in a bowl overnight, drain, wash and add to a blender. Make a coarse paste. Add chopped green chillies, chopped coriander leaves, chopped curry leaves, crushed cumin seeds, crushed garlic, lime juice, salt and mix well. Add Chickpea flour gently and wet your four fingers, make a ball and set aside. In a wok heat adequate oil and add the Balls to fry on medium flame until golden in colour. Set aside. Plate and enjoy ☺️

Curry leaves, Green Chillies, Chickpea Falaphel

Dahi ke Gullar

Diwali is round the corner and lot of savouries and sweet dishes are made but most of them are common and traditional ones. They are pass. Let’s make a healthy savoury dish this Diwali and enjoy. This is Dahi ke Gullar which is so tangy and so tasty to eat. #MadhubishsKitchen #DahikeGullar

Course – Snack

Cuisine – Indian

Author – MadhubishsKitchen

Difficulty level – Easy

Serves -4-5 people

Preparation time-10 mins, Cooking time-20 mins

Ingredients

500 gms hung curd

3-4 green chillies

15 gms Gram flour

1 sprig coriander leaves

Salt

Black salt

Breadcrumbs

Oil to fry

Method

In a bowl add hung curd, chopped green chillies, chopped coriander leaves, black salt, salt and gram flour. Mix well. In a wok heat oil and take 1 ladle of the batter mix with breadcrumbs and add to oil gently. On medium flame fry until golden in colour. Set aside. Plate with onion rings and green chillies or any condiments. Enjoy 😊

Dahi ke Gullar

Aloo Posto

Aloo Posto is a very popular comfort food for Bengali people. Posto or Poppy seed is a unique ingredient to make vegetarian and non vegetarian dishes and of varied nature. My favourite is always Posto Bata or just a Poppy seed paste, mixed with chopped onions and green chillies and drizzled with mustard oil. I can finish a compete meal with Posto Bata and Steamed rice. Today I chose to make Aloo Posto or Poppy seed with Potato cubes and enjoy my lunch #MadhubishsKitchen #AlooPosto

Course – Main

Cuisine – Indian (West Bengal)

Author – MadhubishsKitchen

Serves – 3-4 persons

Difficulty level – Easy

Preparation time-10 mins, Soaking -1 hr, Cooking time-20 mins

Ingredients

1/2 cup Posto or Poppy seeds

3 medium size potatoes

1 dry red chilli

1/4 tsp nigella seeds

3-5 green chillies

1 medium size onion

Salt

1/2 tsp sugar

4-5 Tbsp mustard oil

Method

Soak Posto or Poppy seed for 1 hour. Drain and Add to a blender and with little water make a paste, set aside. Wash potatoes and peel, cut into cubes. Wash onion and slice. In a wok heat 2 T so mustard oil and add onions. On medium flame soften them. Set aside. In the same wok add rest of the oil and add nigella seeds, dry red chilli, add potatoes and on medium flame fry. Add Posto or Poppy seed and stir well, cover to cook for 4 mins. Stir again and add salt and sugar, stir and cover to cook for 5 mins. Stir making sure Posto doesn’t stick to bottom. Add green chilies, stir and drizzle mustard oil. Set aside to serve. Plate with steamed rice and enjoy 😊

Aloo Posto