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 😊

Soya chaap is a very healthy way to enjoy Chaap. We usually related Chaap with Meat but I’ve made Soya Chaap before and every time I make I love it more. For our forthcoming festivities do try this as a snack, as a party time snack and you will love it. I have used Rajma or Kidney beans with Soya chunks and for binding agent I used Makki Flour #MadhubishsKitchen #SoyaChaap

Course – Snack

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 people

Difficulty level – Easy

Preparation time-10 mins, Soaking time -24 hrs, Cooking time -30 mins

Ingredients

1/2 cup soya chunks

1/4 cup Rajma or Kidney beans

1/4 cup Makki Flour

2 Tbsp oil

1/4 cup water

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 Tbsp ginger – garlic paste

1 lime juice

Salt

Oil to shallow fry

Method

Soak Rajma for 24 hrs. Drain and boil in pressure cooker for 4 whistles on medium flame. Drain and set aside the water for future use. Add the Rajma to a blender. Soak Soya chunks for 4-5 mins in hot water, drain and add to the blender. Add ginger-garlic paste, makki flour, oil, water, lime juice, red chilli powder, turmeric powder, coriander powder and salt. Make a smooth paste, add to a bowl and set aside. In a tray take balls from the paste and place it. Take wooden skewers and put under each ball and flatten to give a shape of your choice. In a pan heat 1 Tbsp oil and fry the Chaap 3-4 mins each side and carefully flip sides. Set aside. Garnish with onion rings, green chilli and a green chutney. Enjoy 😊

Parshe Fish or Small Mullet fishes are one of the fresh river water fish that are enjoyed by most Bengali’s. It can be prepared by many ways but I would like to share an uncommon way to cook where TW distinctive features makes it different – no use of water in the preparation and the mustard seeds are roasted for tempering rather than seeds being put in piping hot oil. Let’s see the recipe #MadhubishsKitchen #ParsheTokJhaalMisti

Course – Main

Cuisine – Indian

Author – MadhubishsKitchen

Serves -3-4 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time-30 mins

Ingredients

3-4 Parshe Mach

4 tomatoes

4-5 Tbsp Mustard oil

1 Tbsp mustard seeds

4 tsp Mustard paste

4-5 green chilies

1 tsp turmeric powder

1/2 tsp sugar

Salt

Method

Wash the fishes and smear with turmeric powder and salt, set aside. In a wok boil water and add tomatoes, cover to cook for 5-6 mins, drain, cool and peel the skin. Add to a blender. Add 2 green chillies, turmeric powder, salt and blend smooth, set aside. In a wok add mustard seeds and roast them, add mustard oil and once it splutters add the fishes, on medium flame fry them light. Add tomato paste and mix well, but gently. Add rest of the green chilies and cover to cook for 2-3 mins. Add mustard paste, sugar, salt and mix gently, cover and cook for 2 mins, set aside. Serve with steamed rice

The first time I had the Chinese Marble Tea Eggs was in Taiwan and I had never forgotten the taste. It’s so unique in taste. Today is #WorldEggDay and eggs being so versatile for good health and nutrition, I observed by making the Chinese Marble Tea Eggs #MadhubishsKitchen #MarbleTeaEgg

Cuisine – Chinese

Course – Snack

Author – MadhubishsKitchen

Serves -3-4 people

Preparation time-10 mins, Cooking time -1.15 mins

Difficulty level – Easy

Ingredients

4 eggs

3.5 cups water

2 bay leaf

1 cinnamon stick

2 star anise

1 Tbsp Dark Soya sauce

3 Tbsp Soya sauce

1/4 cup Oolong Tea

1 tsp Chinese Five Spice powder

Method

Boil eggs for 10 mins and immediately put in ice water. When coop enough to handle make cracks gently with back of spoon. In a heavy bottomed pan boil water, add bay leaf, add cinnamon stick, add star anise, add Oolong Tea, add soya sauce, dark soya sauce and Chinese 5 Spice Powder. Mix well and add the eggs, cover to cook on simmer for 1 hr, drain and peel. Plate and enjoy 😊

Who in India doesn’t love Chaat and salivate at the thought of it? We all do and it’s normal that we do. With the tangy & sweet Chutneys that we garnish with and other garnishes, Chaats make a wholesome meal in itself. For Karwa Chauth I made Dal Pakodi Chaat and I simply licked my fingers, it was so yumm! #MadhubishsKitchen #DalPakodiChaat

Cuisine – Indian

Course – Snacks

Author – MadhubishsKitchen

Serves -4-5 persons

Difficulty level – Easy

Preparation time-10 mins, Cooking time – 30 mins

Ingredients

For Dal Pakodi

1/2 cup Chana Dal

1/2 cup Moong Dal

1/2 cup Urad Dal

1 sprig of coriander leaves chopped

1 sprig of curry leaves

3-4 green chillies

1” ginger chopped

1 medium size onion coarsely chopped

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp black pepper powder

Salt

Little water

1/4 tsp baking soda

Oil to fry

For Aamchur Chutney

1 cup Aamchur powder

1 cup sugar

1 tsp roasted cumin powder

Salt

1 tsp red chilli powder

For Sweet Dahi

1 cup beaten yogurt or Dahi

3 Tbsp powdered sugar

Salt

1 tsp red chilli powder

For Green Chutney

1 sprig coriander leaves

1 sprig mint leaves

3-4 green chilies

1” ginger chopped

Lot of ice

For garnishing – Aamchur chutney, Sweet Dahi, Coriander Chutney, Pomegrante seeds

Method

Soak the Dals individually in 3 bowls for 3 hours and drain, add to the blender. Add all other ingredients except the baking soda and make a coarse paste, add to a bowl and add baking soda, whisk and set aside. In a pan heat adequate oil and taking little water on four fingers make small balls and add to hot oil, keeping medium flame fry until golden in colour and set aside.

For Aamchur Chutney – in a pan boil water (2.5 cups) add Aamchur powder and whisk to make it lump free, add other ingredients and bring it to one boil, set aside to thicken. When it grows cold it thickens

For Sweet Dahi – in a bowl add Dahi, add sugar, other ingredients and whisk well, sweet Dahi is ready

For Green Chutney – in a blender add coriander leaves, mint leaves and other ingredients and blend smooth. Chutney is ready

For Assembling – plate with Dahi first then Pakodis, then Dahi again, Aamchur chutney, Green chutney and pomegranate seeds. Enjoy a healthy Chaat 😊

Lassi is a very popular, soul quenching beverage. Each state has its own way of preparing. Punjabi Lassi is one of my favourite. It’s creamy, thick and to die for. I can enjoy a Punjabi Lassi any time of the day. #MadhubishsKitchen #PunjabiLassi

Cuisine – Indian

Course – Beverege

Author – MadhubishsKitchen

Serves -3

Preparation time-10 mins, Cooking inclu. Cooking time -2hrs

Difficulty level – Easy

Ingredients

1/2 cup Hung curd

1/2 cup Thick curd

1/2 cup milk

2-3 Tbsp cream

2-3 Tbsp powdered sugar

1 tsp cardamom powder

Lot of ice

To Garnish – broken peda, chopped pistachios, chopped almonds, saffron strands

Method

In a pan add milk and boil to make cream. In a blender add Hung curd, Thick curd, milk, powdered sugar, cardamom powder, lot of ice and blend smooth. Add to serving glasses or Matkas. Add broken Peda, chopped pistachios, chopped almonds and saffron strands. Enjoy 😊

Bijoya has gone and very soon Shyama Puja or Kali Puja will knock at our door. Misti of any kind can be made for any occasion all through the year but there are some special Misti which calls for making on special occasion. One such is Kheer Potol. It’s made in a much healthy way. I made during Durga Puja Bijoya this year and my friends relished it. Let’s dig ! #MadhubishsKitchen #KheerPotol

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 persons

Preparation time- 10 mins, Cooking time-1 hr

Difficulty level – Easy

Ingredients

8-10 Potol or Pointed Gourd

3.5 cups water

3/4 cup sugar

1 Tbsp baking soda

1 Tbsp kewra water

200 gms Kheer or Khoya or Mawa

1 tsp cardamom powder

Saffron strands

Warq

Method

Wash the Potol’s, cut the edges and peel and make a slit. Deseed carefully. In a bowl add water and baking soda and add the Potol’s and soak for 15 mins, discard the water. In a pan add water and sugar and dissolve the sugar in medium flame, add the Potol’s and boil, set aside and retain the syrup. In a pan add the Kheer and 1 cup of syrup and bring it to heat on medium flame until the Kheer is thick, add cardamom powder and mix well. Set aside. Add the thick Kheer into the boiled Potol. Plate with some more Kheer, dry rose petals and warq and saffron. Enjoy 😊

Sandesh from Bengal is a famous dessert all across the country. There are mainly two kinds of Sandesh – Karapak or hard ones and Norompak or soft ones. The Korapak has a long shelf life and the Norompak has less shelf life. I love Sandesh a lot and made due to Kojagori Lakshmi Pujo Gandharaj Bhapa Sandesh. I used the zest of Gandharaj lime which is famous for its aroma and less on juice. I used the steam method to make it healthy and the result was a mouthwatering Sandesh #MadhubishsKitchen #GandharajBhapaSandesh #Sandesh #BhapaSandesh

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Serves -4-5 people

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

Ingredients

200 gms Chena

1/2 cup powdered sugar

1/4 cup milk

1 tsp Gandharaj Lebu zest

Method

In a blender add Chena, Milk, powdered sugar and blend to a smooth paste. Add to a greased mould. With a ladle spread it evenly. Add Gandharaj Lebu zest and on double boiler method steam on medium flame for 30 mins. Cool to room temperature and refrigerate for 1 hr. Demould and cut into squares. Enjoy a classic Sandesh at home

Who doesn’t love Laddoo and with Navratri on, Durga Pujo on, Laddoo is one of the most popular desserts that is made by most people. Coconut Jaggery Laddoo can be made in a jiffy. It’s ideal to make it now, so don’t delay and start making as soon as you read this recipe. Jaggery is love and very soon jaggery will be visible in marketplaces in almost most shops. Variety of jaggery would be available. I made with Jhola Gur. Let’s dig #NarkelNaru #JaggeryCoconutLaddoo #Laddoo #Coconut #MadhubishsKitchen

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Preparation time-10 mins, Cooking time-1 hr

Serves -5-6 people

Ingredients

2 cups grated coconut

1 cup jaggery

1 tsp cardamom powder

Garnish with grated coconut

Method

Grate coconut and set aside. In a wok add grated coconut and jaggery and on low flame keep stirring until jaggery turns gooey. Keep stirring. When jaggery and coconut leaves surface add cardamom powder. Mix well and set aside to cool but still should be warm. Add to a greased plate and spread evenly. Now grease your palm and take a ladle of the mix and form balls. Keep it aside until batches are over. Garnish with grated coconut

Cuisine from state of Bihar is very varied and flavourful, of course texture being different. One of the most popular cuisine is Chokha or Mashed. Potatoes being available in plenty and a staple amongst all, people tend to make Aloo Chokha or Potato mash everyday. Just like Sattu or Chickpea flour is a staple diet so is Aloo Chokha. There are other Chokha’s too amongst which Baigan or Aubergine Chokha is my favourite. It’s tasty, healthy and needs very little ingredients to cook. Let’s dig!! #MadhubishsKitchen #BaiganChokha #Chokha #Baigan

Course – Lunch or Dinner side dish

Cuisine – Bihar and Jharkhand

Author – MadhubishsKitchen

Preparation time – 5 mins, Cooking time -15 mins

Serves -2-3 people

Ingredients

2-3 Medium seize Baigan or Aubergine

2-3 Green chilies

3-4 Garlic Cloves

Salt as per taste

Mustard oil to drizzle and smear

Method

Wash the Baigan or Aubergine and retaining the stem make slits on the body. Insert garlic cloves, smear with oil and place it on a grill or gas flame. Turning on all sides frequently grill evenly. Takes about 3-4 mins, set aside and cool a little. Peel the skin and add to a bowl to mash with a potato masher. Add to a bowl and add chopped green chillies, minced garlic, salt and mustard oil. Mix well. Enjoy with steamed rice