Palak Prawns

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

Today’s post is about a side dish, that I have made with prawns. You will generally not find this dish in any restaurant but its taste is such that it can challenge any side dish served at the restaurants. Palak prawns is a delicacy in which, prawns are cooked in a green gravy. I made this green gravy using fresh spinach and coriander leaves and have used minimum spices in making this dish.

So, lets go through the detailed recipe for making Palak prawns.

Ingredients

Prawns 500 gm (de shelled and clean washed)

Fresh spinach leaves 250gm

Fresh coriander leaves a handful of

Onion 1 medium chopped

Tomato 1 medium chopped

Green chili 2 or 3 chopped

Ginger paste 1 tsp

Garlic 3 to 4 cloves chopped

Turmeric powder 1+ ½ tsp

Red chili powder 1 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole cumin 1 tsp

Whole dry red chili 1

Cooking vinegar 1 tsp

Fresh cream 2 tbsp

Salt 1 tsp + as per taste

Sugar 1 pinch

Mustard oil 2 + 2 tbsp

Procedure

  • Take the prawns in a mixing bowl, add 1 tsp turmeric powder, 1 tsp salt and vinegar and mix well. Rest the marinated prawns for 15 min
  • Now boil about 4 cups of water and add the fresh spinach leaves for blanching. Strain out the spinach leaves and keep aside for cooling
  • Once it has cooled down, take the spinach in a grinder, add the coriander leaves, 2 tsp water and grind it to a smooth paste
  • Now, place a kadhai at medium high heat and then add 2 tbsp of oil in it. Once the oil is heated, add the prawns and shallow fry these until light golden in colour and then keep aside
  • Now add the remaining 2 tbsp oil in the same kadhai and let it heat. Once heated, add the cumin seed and dry red chili and saute for few seconds
  • Once the cumin starts spluttering, add onion and stir fry them until these turns light golden in colour
  • Then add the ginger paste and garlic and saute until the raw smell disappears
  • Then, add the tomato and stir and cook until these turns mushy
  • Add remaining turmeric, red chili powder, salt and mix well. Add 1 tbsp water and keep on roasting the masala until oil starts separating
  • At this point add the spinach coriander paste and mix well. Stir and roast the masala mixture at medium heat, until oil starts separating
  • Now, add sugar and mix well. Take ½ cup water in the grinder, wash the left spinach paste and add this water to the cooking gravy and mix well
  • Once the gravy starts boiling, add the prawns, mix well and cover and cook for 5 to 7 minutes at medium low heat
  • Then, remove cover and check and adjust salt at this stage.
  • Add kasuri methi powder and mix well. Cook for another ½ a minute
  • Then add the fresh cream, mix well and then switch off the heat.
  • Serve hot Palak prawns with some flavoured rice and enjoy with your family and friends.
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Soya Sandwich

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

Soya Mayo Sandwich is a protein packed sandwich, perfect for a healthy breakfast. It is also a healthy and filling lunch box idea for kids. Its also a perfect veg alternative for chicken sandwich. Though made with soya keema, it’s taste quite resembles to that of a chicken sandwich.

So, let’s go through the recipe for making Soya Mayo Sandwich.

The quantity of ingredients mentioned here is sufficient for making 4 sandwiches.

Ingredients

Bread 8 slices (I have used whole wheat bread to keep it healthy. You can use sandwich bread.)

Soya chunks 1 cup

Onion 1 medium, chopped

Tomato 1 medium, chopped

Ginger ½” piece, finely chopped

Garlic 3 to 4 cloves, finely chopped or minced

Green chilies 2, chopped

Black pepper powder ½ tsp

Mayonnaise 2 tbsp

Cheese slice 4 (optional)

Salt as per your taste

Butter 1+1 tbsp

Procedure

  • Boil 2 cups of water with ½ a tsp of salt. Add the soya chunks to the boiling water and stir and cook for 1 minute.
  • Remove the soya chunks from the boiling water and rinse these thoroughly with cold water. Then squeeze out the excess water from the soya chunks and keep them aside
  • Now, grind the soya chunks to make soya keema. But do not grind them to a paste. Grind them with small pulses and keep aside
  • Set a non stick pan at medium high heat and add oil, once the pan gets heated.
  • Add the chopped ginger garlic and saute for few seconds
  • Then, add the chopped green chili and saute for few seconds.
  • Add chopped onion and saute until it becomes translucent
  • Then, add the chopped tomatoes and stir and cook for about a minute
  • Add salt and black pepper powder and stir and mix well
  • Now, add the soya keema and stir and cook for about 3 to 5 minutes and switch off the heat
  • Transfer the soya keema mixture to a mixing bowl and add the mayonnaise into it and mix well.
  • Now, place a slice of bread on a plane surface and add enough soya keema mixture on top of the bread.
  • Top the soya mixture with a cheese slice and place a bread slice on top of it. You can avoid cheese if you want to keep it light.
  • Now, spread a little butter on top of the sandwich and then place it on a pre heated sandwich grill or toast it on a pan
  • Prepare all the sandwiches in the same way and serve hot.
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Chicken Hariyali Kebab

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

Today’s post is about the recipe of a simple and tasty kebab, which is again an easy to make chicken starter. Its preparation requires few easily available ingredients. 

So friends, today I’m sharing the recipe of Chicken hariyali kebab, which you can make within a few couple of minutes and impress your family and friends, that’s too without much hassle.

Lets go through the recipe for making Chicken Hariyali Kebab.

Ingredients 

Boneless chicken 250 to 300gm cut into medium sized cubes 

Fresh coriander leaves 1 cup

Garlic 3 to 4 cloves

Ginger 1/2” piece

Green chilli 2 or as per taste

Curd 2 tbsp

Cooking vinegar 1 tsp

Gram flour/besan 2 tsp or 1 tbsp

Black pepper powder ½ tsp

Salt as per your taste

Butter 1 tsp

Skewers 5 or 6

Procedure 

  • Grind the coriander leaves, ginger, garlic, green chillies, with little water to make a fine paste
  • Take this paste into a mixing bowl. To this, add curd, gram flour, salt, black pepper powder, vinegar and mix well
  • Add the chicken pieces to this mixture and mix such that the pieces gets well coated with the marinade 
  • Rest the marinated chicken for ½ an hour
  • Now prepare the chicken skewers and keep ready for cooking 
  • Place a non stick pan or tawa or grilling pan, whichever available, at high heat allow it to get heated
  • Once the pan gets well heated, reduce the heat and brush a little butter on it
  • Now place the chicken skewers on the pan and cook. 
  • Keep on turning the skewers at regular interval so that the chicken gets well cooked
  • Cook until dark brown spots appear on all sides of the pieces.
  • Once cooked serve hot Chicken Hariyali kebab with fresh salads, green chutney and ketchup.
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Pasta Salad

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

Today’s recipe, Pasta salad is one of the easiest recipes I have shared till now. This is a healthy salad which anybody can enjoy, including the kids. It requires only few ingredients which are easily available at local stores.

So, let’s take a look at the recipe for making Pasta salad.

Ingredients

Pasta 1 and ½ cups cooked

Carrots ½ cup cubed

Beans ½ cup chopped

Black olives a handful of

Mayonnaise 2 and ½ tbsp

Fresh cream 2 tbsp

Black pepper powder 1 and ½ tsp

Italian mixed herbs 1 tsp

Salt as per taste

Olive oil ½ tbsp

Procedure

  • Heat oil in a kadhai/pan at high heat
  • Fry the carrots and beans at high heat for 1 minute and then take these out in a bowl
  • Now take a large mixing bowl and add the fried veggies, olives and the mayonnaise and mix well
  • Then, add the cooked pasta, fresh cream, black pepper powder, mixed herbs, salt and gently mix all the ingredients
  • Pasta salad is ready to be served. Serve fresh pasta salad and enjoy with your family and friends.
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Cheesy chicken buns

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

Hope you all are enjoying winters well. I wish you all a very happy and successful new year ahead.

So friends, today I am sharing my new year’s first recipe. Cheesy chicken buns are buns with chicken and cheese filling but the difference in these buns are that, these are made without using yeast. I have used cheese slice in the filling instead of grated cheese. You can use grated mozzarella and parmesan cheese in the filling. The measurement of the ingredients given here are for making 4 buns.

So lets go through the detailed recipe for making Cheesy chicken buns.

Ingredients

For making bun dough:

All purpose flour/Maida 1 cup

Curd ½ cup

Baking powder 1 tsp

Baking soda 1/4th tsp

Salt as per taste

Oil 1 tbsp

For making chicken filling:

Minced chicken 250g

Onion chopped 1 medium

Chopped ginger n garlic 1 tbsp

Green chillies chopped 2

Fresh coriander leaves chopped about 2 tbsp

Black pepper powder ½ tsp

Salt as per taste

Butter 1 tbsp

Others:

Butter 1 tbsp melted

Cheese slice 4

Here 1 cup = 250 ml, 1 tbsp = 14.8 ml, 1 tsp = 5 ml

Procedure

  • Take all the dry ingredients, under the heading ‘for making bun dough’, in a large mixing bowl and mix them
  • Add curd and mix well. Roughly bind the flour with your hands.
  • Now add the oil and again knead the dough to a semi smooth texture. Cover the dough and rest it for about ½ an hour
  • While the dough rests, prepare the chicken filling
  • Place a pan or kadhai at medium high flames and add 1 tbsp butter into it
  • Add the chopped ginger garlic and saute for few seconds
  • Add the chopped green chillies and saute for few seconds
  • Then, add the chopped onion and saute until the onion turns translucent but do not let it turn brown
  • At this stage add the chicken and stir and cook for about a minute at high heat
  • Then, reduce the flames to medium, add the salt and black pepper powder, and stir and mix well
  • Cover and cook for about 2 minutes or until the chicken gets well cooked
  • Remove cover and stir and cook at high heat, until all the juices released by the chicken have evaporated
  • Now, add the chopped coriander leaves, mix well and switch off the flames
  • Now, take the bun dough and knead it one more time until smooth, dust a little bit flour if required. Divide the dough into four equal parts
  • Take one part of the dough at a time and flatten it with the help of your finger to give it a disc shape and place a cheese slice on it. The disc should be large enough to fit the cheese slice completely
  • Place enough chicken filling, on top of the cheese slice, at the centre of the disc. Now bring the edges of the disc together and give it a bun shape.
  • This way prepare all the buns and place them on a parchment paper lined baking tray. Maintain about an inch gap between the buns
  • Brush the buns with melted butter and bake these in a preheated oven at 180°C for 30 minutes
  • Cheesy chicken buns are ready to be served. Enjoy these with some mustard sauce and tomato ketchup. 
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Dahi Aloo Chaat

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

The recipe that I am going to share today is very simple and a healthy snack recipe. Chaats are always favourite evening snacks for most of us. There are variety of chaats sold by the street side vendors in various parts of our country. However, some people are reluctant to have chaats from these vendors owing to hygiene issue. So, I am sharing a very simple Dahi Aloo Chaat recipe which is easy to make and wonderful in taste. The tamarind chutney used in this dish is the main taste enhancer of the chaat. I will share the recipe of this tamarind chutney in my later posts.

So, lets go through the recipe for making Dahi Aloo Chaat.

Ingredients

Potatoes 2 large

Dried yellow peas ½ cup, washed and soaked overnight

Dried Bengal gram ½ cup, washed and soaked overnight

Curd 1 cup

Onion 1 medium, chopped

Green chillies 2 or 3, chopped (optional)

Dry red chilli 4 or 5

Cumin seeds 2 tbsp

Black pepper powder ½ tsp

Chaat masala 1 tsp

Black salt as per taste

Bhujia as required

Tamarind chutni as required

Procedure

  • Pressure cook the potatoes, yellow peas and Bengal gram together with 1 and ½ cup water and a little bit of salt at high flame to 2 whistles and then release pressure
  • Now either cut the potatoes into small cubes or cut into small slices and keep aside
  • Roast the dry red chillies and the cumin seeds together and then grind them to a fine powder and keep aside
  • Take a large mixing bowl and add the curd into it. Now whisk the curd to a smooth texture
  • Into this add the black pepper powder, chaat masala, 1 and ½ tbsp of the prepared red chilli cumin powder, black salt and mix well
  • Now add the cooked lentils, potatoes, onion, green chilli and mix all the ingredients very well
  • serve the dahi aloo chaat in small bowls and spread enough tamarind chutney, and bhujia on top of it
  • Enjoy this healthy Dahi Aloo Chaat with your family and friends.
Dahi Aloo Chaat

Roshomalai (rasmalai)

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

Today I am sharing the recipe of a popular Indian dessert called Rasmalai or Roshomalai as we call it in Bengali. The main ingredient of this recipe is milk. This is basically rasgulla in thickened milk instead of syrup. However, the procedure followed by people to prepare this dessert may vary slightly.

So, today I will share my recipe of making Roshomalai. I would suggest you to follow my recipe for once and I am sure you will love its taste. Do comment about your experience in the comment section.

Now lets quickly go through the detailed recipe for making Roshomalai.

Ingredients

For making rasgulla:

Chhena from 1.5 lt milk

All purpose flour/Maida 1.5 tsp or as required

Sugar 1 cup

Water 4 cup

For making malai:

Milk 1 lt

Condensed Milk ½ cup

Saffron strands 12 to 15

Procedure

  • Take the chhena in a flat bottom plate and knead it. Add maida little by little while kneading the chhena. Keep kneading until you get a very fine texture of the chhena.
  •  Now divide the chhena dough into small portions.
  • Take one of these portions at a time and give it the shape of a Peda. This way shape all the portions and keep ready
  • Now take the sugar in a deep bottom vessel and add the water into it. Place the vessel at high flame and keep stirring until all the sugar gets dissolved and the syrup starts boiling
  • Once the syrup starts boiling, gently add the chhena portions one by one into the syrup
  • Cover and cook the rasgullas for about 12 to 15 minutes. By this time the rasgullas will become double of its original size.
  • Now take out the rasgullas from the syrup and keep aside
  • Take the milk in a heavy bottom vessel and place the vessel at high flame.
  • Once the milk starts boiling take out about 4 tbsp of milk in a bowl. Add the saffron strands to the bowl of milk after it has cooled down a little
  • Keep on boiling the rest of the milk with occasional stirring.
  • Once the milk has reduced to, a little less than ½ of its original volume, add the condensed milk and stir and mix well.
  • Keep on boiling the milk for another 5 minutes at medium flames and then add the saffron infused milk into it. Give it a good stir and then switch off the flames. Let the milk cool down until warm
  • Now take the rasgullas in a serving bowl or plate and add the warm milk to it.
  • You can top it with some chopped dry fruits of your choice. My family like to take it without nuts so I did not add them.
  • Rasmalai is ready to be served. Enjoy delicious rasmalai with your falimy and guests.
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