Tandoori Chicken Kebab

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am sharing the recipe of Tandoori chicken kebab. Kebabs are all time favourite of many people which are especially served as a starter. I have made this kebab using tandoori masala which I have prepared at home. I will share the recipe of tandoori masala in my later posts. You can also use store bought readymade tandoori masala to prepare these kebabs.

Lets start with the recipe to make Tandoori Chicken Kebab.


Chicken breast 500 gm cut into cubes

Curd 2 + ½ tbsp

Lemon juice 1 tbsp

Tandoori masala 1 tbsp

Kashmiri red chili powder ½ tbsp

Black pepper powder 2 tsp

Chat masala 1 tsp

Salt as per taste

Garlic crushed ½ tbsp

Ginger paste 1 tsp

Onion 2 cut into wedges and leaves separated

Capsicum seeded and diced about 1 cup

Skewers 6 to 8 or as per need

Sunflower oil enough for oil brushing


  • Clean wash the chicken pieces and pat dry with kitchen towel.
  • In a mixing bowl, take curd, tandoori masala, chili powder, black pepper powder, chat masala, ginger paste, crushed garlic and salt and mix all the ingredients well
  • Then, add lemon juice and again mix.
  • Add the chicken pieces to the spice mixture and rub and coat the pieces well with the spices. Cover and rest the marinated chicken in the freezer for about 4 to 6 hours
  • Once resting time is over, add the capsicum and half of the onion to the marinated chicken and mix well with the spices
  • Now, take a skewer, pierce one chicken piece followed by a capsicum piece followed by an onion leaf and again repeat the pattern. The skewer should have 1” free space from both end and the first and the last should be chicken pieces
  • This way, prepare all the skewers and keep ready
  • Now place a grill pan at medium high flames and oil brush the pan.
  • Place the remaining onion leaves one by one on the pan to make one layer and again oil brush the onion leaves
  • Now, oil brush the prepared skewers and place these on top of the onion layer
  • Grill it by turning the skewers at regular interval.
  • Once done plate the kebabs on a warm plate and serve it hot along with green chutney.
  • Enjoy tandoori chicken kebab with family and friends.

Egg Omelette Peanut Pilaff

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am going to share a pilaff preparation which is light on spices and takes less time to get prepared. I came across this beautiful recipe in a recipe book by Martha Day. I have tried to re create it with few variations. I would suggest you to try this recipe for once as I believe that you would definitely like it.

So, lets start with the recipe to make Egg Omelette Peanut Pilaff.


Basmati rice 2 cups

Chicken / vegetable stock 4 cups

Eggs 6

Roasted peanut ¼ cup

Onion ½ cup finely chopped

Garlic 3 or 4 cloves finely chopped

Capsicum diced to small pieces ¼ cup

Red bell pepper diced to small pieces ¼ cup

Yellow bell pepper diced to small pieces ¼ cup

Black pepper coarsely crushed 1 tbsp + 1 tsp or as per taste

Soya sauce ½ tbsp

Salt as per taste

Sunflower oil 2 tbsp + 4 or 5 tsp


  • Wash clean the rice and soak in water for 20 to 30 minutes. Then, strain out and let it dry for some time
  • Heat 2 tbsp oil in a deep bottom cooking vessel at medium high flames. Once the oil is hot, add the garlic and saute for few seconds
  • Then, add onion, red, yellow and green bell peppers and stir fry the veggies for about 2 minutes or until crunchy but not fully cooked
  • Next, add rice and stir and mix with the veggies. Stir and fry the rice for ½ a minute and then add the stock, salt and 1 tbsp crushed black pepper and give it a good mix. Increase the flames to maximum
  • Cook the rice uncovered at maximum flames until the stock starts boiling
  • Once the stock starts boiling, give it one gentle stir and cover. Reduce the flames to minimum and cook the rice covered for 8 to 10 minutes or until no extra liquid is seen in top
  • While the rice is getting cooked, heat a frying pan at medium flames and add 2 tsp oil and spread it all over the pan
  • Break 2 or 3 eggs in a bowl at a time, depending upon the size of your frying pan. Add salt as per your taste and ¼ tsp of black pepper and beat to make it smooth
  • Add the eggs to the frying pan and tilt the pan slightly from all sides such that the egg evenly spread throughout the pan to form a thin omelette and fry from both sides by flipping it
  • Take out the omelette on a flat surface and roll it out. Cut the omelette roll to 1 and ½” pieces
  • Same way, fry the other omelette and make omelette roll pieces and keep ready
  • now, check the rice. Once the extra liquid is soaked in, add the soya sauce, peanuts and give it a light mix
  • cover and cook at minimum flames for 2 to 3 minutes and then switch off the flames. . Add the omelette roll pieces to the rice and gently mix such that the roll is in tact
  • Take out the rice in a serving plate and then serve hot along with some kebab or tikka. Enjoy egg omelette peanut pilaff with family and friends.

Cheese Egg Rumble Tumble

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am sharing a healthy and filling breakfast idea. Friends, today I am sharing the recipe for making Cheese Egg Rumble Tumble. This is one of my favourite breakfast options. It is to easy to make and takes only few minutes to prepare. I am sure both the children and the grown ups would love this.

So lets start with the recipe to make Cheese Egg Rumble Tumble.


Eggs 5

Onion 1 small, finely chopped

Garlic 2 cloves, minced

Green chili 1 or 2 finely chopped (optional)

Carrot finely chopped 2 tbsp

Capsicum finely chopped 2 tbsp

Tomato deseeded and finely chopped 2 tbsp

Black pepper crushed 1 tsp or as per taste

Italian seasoning 1tsp

Cheese slice 3

Salt as per taste

Butter 1 tbsp


  • Break and take all the eggs into a bowl and whisk a little to make it smooth
  • Place a pan at medium flames and add the butter. Spread it all over the pan
  • Now, add the garlic and green chili and saute for few seconds. Do not let the garlic turn brown
  • Then, add the onion and stir fry until these turns translucent
  • Next, add the carrot, capsicum and tomatoes and stir fry the veggies for 3 to 5 minutes
  • Add salt and black pepper and mix well
  • Then, add the eggs, and increase the flames to medium high. Gently ladle through the egg at regular intervals. Repeat the process until the eggs get scrambled and the mixture gets dry. Again, reduce the flames to medium low
  • Then, add the cheese slices and cover and cook until the cheese melts
  • Open cover, add the Italian seasoning and mix well and then switch off the flames
  • Serve hot Cheese Egg Rumble Tumble with butter toasted bread and enjoy your yummy breakfast.

Baked Roshogolla

Hello my dear friends and fellows!
Welcome back to my space Dish Of Delight once again. In my previous post I have shared the recipe for making soft Roshogolla. Today I am going to share our Kolkata special, the unique Baked Roshogolla recipe. I would suggest all my foodie friends to try this recipe at least once at your kitchen and I am sure you would love the taste of this sweet dish.
So let’s go through the recipe for making Baked Roshogolla.


Roshogolla 12 to 15 pieces
Milk 500 ml + 1/3 cup
Milk powder 1/3 cup
Cardamom powder ¼ tsp
Condensed milk 150 to 200 ml or as per taste
Chopped dry fruits (cashew and pistachios) for garnishing (optional)

Here 1 cup = 250 ml


• Make Roshogollas following the steps as I have shared in my previous post ‘Roshogolla’ or else you can also use readymade store bought rasgullas for this recipe
• Take the milk in a heavy bottomed pan and set it at medium high flames. Repeatedly stir and boil the milk until it is reduced to 1/2 of its original volume
• Now add the milk powder to 1/3 cup of milk and stir and mix well so that no lumps of the powder milk remains
• Now, add this milk mixture to the boiling milk, add the cardamom powder and mix well. Stir and boil the milk for 2 more minutes
• Then, add the condensed milk and mix well. Boil the milk for 1 more minute and then switch off the flames
• Now, take a baking tray preferably hard glass tray. Gently squeeze and place the Roshogollas in a single layer in the tray
• Add the prepared milk kheer over the Roshogollas. The milk should remain 1” below the edge of the tray
• Now, bake it in the microwave at 180 degrees for 6 to 10 minutes or until the upper surface of the kheer turns dark golden brown colour. Then, take it out from the oven let it cool down and rest for about ½ an hour.
• Now, garnish it with the chopped dry fruits and serve. Enjoy Baked Roshogolla with your family and friends.


Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Roshogolla or Rasgulla, by whichever name you may call, is one of the favourite sweet dish for many people. In my early post, I have already shared the recipe for making Gurer Roshogolla i.e roshogolla in gur syrup. Today I am sharing the recipe for making roshogolla in sugar syrup.

So lets start with the recipe for making Roshogolla in sugar syrup.


Full cream milk 1.5 litres

Cooking vinegar/ curd, as per need

Corn flour 1 and ½ tsp

Sugar 1 and ½ cup

Crushed cardamom 3 or 4 (optional)

Here, 1 cup = 250 ml


  • Pour milk into a deep bottomed cooking vessel and place it at medium high flames. Stir at intervals and bring it to a boil
  • Once milk starts boiling, switch off the flames and let it cool down a little, but not cold
  • If you are using vinegar, dilute the vinegar by 1:1 ratio with water. Now, add the vinegar or curd to the milk little by little and keep on stirring until milk curdles to form chhena
  • Now strain out the chhena in a clean piece of cloth and keep it hanged for an hour or two. Do not squeeze out the extra water from the chhena or else it will yield hard roshogolla
  • After this, take out the chhena on a flat surface and knead it for 7 to 8 minutes
  • Then add the corn flour and again knead it for 1 or 2 minutes until a smooth texture dough is reached
  • Now take the sugar into a wide mouthed cooking vessel, add 3 and ½ cups of water and place it at high flames. Stir and mix well until the sugar completely dissolves, and bring the water to a boil
  • By the time the water starts boiling, divide the dough into smaller parts of equal size of your choice and roll these between your palms to make chhena balls. While choosing the size of the ball, just remember that it will double its size after getting cooked. There should not be any crack on the chhena balls or else these will break while cooking.
  • Now, once the water starts boiling, drop in the chhena balls into it on by one, but do not stir
  • Cover and cook at maximum flames for 10 minutes
  • After 10 minutes, slightly stir the roshogollas, add the crushed cardamom and again cover and cook at medium flames for 15 to 20 minutes
  • Now, take one roshogolla and drop it into a glass half filled with water. If the roshogolla sinks in the water then your roshogolla is done. Put the roshogolla back into the syrup
  • Switch off the flames and let it cool down
  • Enjoy homemade soft roshogollas with your family and friends.

*I did not use lemon juice to make chhena, as it will require to wash the chhena with water. This in turn will harden the chhena and it will not yield soft roshogollas.