Data or Drumstick is a very popular Summer time vegetable enjoyed by Bengali households. Various dishes both vegetarian and non vegetarian is cooked with Data or Sajne Data. Special mention can be made of Shukto having Data. But today I want to share a lost recipe from Mymensingh, Bangladesh which is best enjoyed with steamed rice. Easy to make and Data should be thick ones and not the fresh ones. The Data which are few weeks old are best cooked this way #MadhubishsKitchen #DataKoura

Course – Main meal

Cuisine – Indian (Bengali)

Author – MadhubishsKitchen

Preparation time-10 mins, Cooking time-20 mins

Difficulty level – Easy

Ingredients

2-3 Sajne Data cut into 2” sizes

1 Red whole chilli

1/2 tsp nigella seeds

1 tsp turmeric powder

1 tsp Kashmiri Red chilli powder

3 tsp black mustard with 1 tsp coconut paste

2 Tbsp plus 2 Tbsp mustard oil

Salt

Sugar

2-3 Green chillies

Method

Wash the Data well and cut into 2” sizes, set aside. In a wok heat 2 Tbsp mustard oil and add red whole chilli and nigella seeds, when it splutters add Data and stir for 1 min, add turmeric powder, Kashmiri red chilli powder and stir for 2-3 mins. Add little water and cover to cook. Add salt and sugar and stir for 1 min. Add the black mustard-coconut paste and stir well for 2-3 mins. Add sugar and mix well. Drizzle rest of the mustard oil, add green chillies and set aside. Enjoy a mouthwatering dish with steamed rice

To beat the heat Kokum is a very good ingredient to use. It’s all good health and nutrition. Let’s dig #KokumMojito #MadhubishsKitchen

Course – Appetiser

Cuisine – Indian

Author – MadhubishsKitchen

Preparation time-2 hrs, Cooking time -30 mins

Difficulty level – Easy

Ingredients

1 cup dried Kokum

2 cups hot water

1 cup sugar

1 cup water

Salt

Black salt

Black pepper powder

1 tsp roasted cumin powder

1” ginger sliced

1 lime juice

Mint leaves

Lots of ice

Method

In a bowl add dried kokum and hot water and soak for 2 hours. Add to a blender and blend smooth. In a pan add water and sugar and bring it to boil to make a syrup. Set aside. In the syrup add kokum paste, sliced ginger, salt, roasted cumin powder, black salt and black pepper powder and bring it to heat, on low flame cook for 10 mins to thicken. Add lime juice and strain, set aside to cool completely. In a serving glass add lime juice, crushed mint leaves, 1/2 cup kokum syrup and lot of ice, add soda and mix well. Enjoy 😊

Sankranti is knocking at our door and every household would make various Sankranti treats such as Pithe, Patishapta to be enjoyed with Gur or Jaggery. Lot of coconut used too. From Gur’er Payesh to Gur’er Rosogolla, there are so many dishes. I chose to start the week with a Pithe which is traditional in Assamese homes but I have a twist by using Beetroot juice. #BeetrootBhapaPithe #MadhubishsKitchen

Cuisine – Assam

Course – Dessert

Author – MadhubishsKitchen

Difficulty level – Easy

Preparation time-10 mins, Cooking time-45 mins

Ingredients

For Dough

2 cups Rice flour

1 cup Beetrooot juice

1/2 cup powdered sugar

For Filling

1 cup grated coconut

1/4 cup Khoya grated

4-5 Tbsp condensed milk

1 tsp cardamom powder

Method

For Dough

In a bowl add Rice flour, salt and gradually add Beetroot juice to make a dough, set aside

For filling

In a wok add grated coconut, grated Khoya, condensed milk and on medium flame cook until coconut leaves surface. Add cardamom powder, mix and set aside

For preparing the Pithe

Take a part of the dough, add to a Pithe maker, add 1 tsp of the filling and close the filling with a part of the dough. Finish the batches. Add them to a steamer and steam for 10 mins,

Serve and enjoy 😊

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

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

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

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 😊

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 😊

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

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 😊