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 ☺️
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 😊
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
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
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
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