Chhoto aloo’r dum ( Dum aloo with baby potatoes)

A warm welcome once again to all my friends at my cooking corner, Dish Of Delight!

As I have mentioned earlier in my previous Dum aloo ( spicy potato curry) recipe, that I prepare dum aloo in several ways. Today I’m sharing another dum aloo recipe in which I have used baby potatoes.

Without much unnecessary lengthy writing, let’s move on to the main recipe.


Baby potatoes 400 gm, washed clean and cooked to 4 whistles at high flames and pealed

Green peas 3/4th of a cup

Chopped coriander leaves 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin powder 2 tsp

Coriander powder 1 tsp

Kashmiri red chilli powder 2 tsp

Turmeric powder 1/2 + 1/2 tsp

Bay leaf 1 + 1

Whole red chilli 1 + 1

Cumin seeds 1 + 1 tsp

Coriander seeds 1 tsp

Black peppercorns 10 to 12

Cinnamon 1” stick

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 + 3 tbsps


  • Dry roast 1 bay leaf, 1 dry red chilli, 1 tsp cumin seed, 1 tsp coriander seeds, black peppercorns and cinnamon. Let it cool down and then grind it to a powder and keep aside
  • heat 2 tbsp oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, stir well and add the potatoes
  • fry the potatoes from all sides untill it becomes golden yellow. Once done, remove them from the kadhai and keep aside
  • in a small mixing bowl, add the ginger paste, green chilli paste, cumin powder, coriander powder, remaining turmeric powder, red chilli powder, salt and mix well along with 1 tbsp of water to form a paste and keep aside
  • add the remaining oil in the kadhai. Once heated, temper it with the remaining bay leaf, whole dry red chilli and cumin seeds
  • once the cumin seeds starts spluttering, add the spice mixture paste and sauté untill oil starts separating from the spices. Add a little bit of water if the paste is too dry or else the spices may get burnt
  • add the potatoes and the green peas and roast them well along with the spices for about 5 to 7 minutes with occasional stirring. Add a little warm water and sugar in between the roasting process when the spices gets too dry
  • then add a cup of hot water, stir well and cover and cook for about 5 to 7 more minutes
  • remove cover and check the salt and consistency of the gravy. Adjust to your desired consistency by evaporating away or adding water
  • then add ghee and 1 tbsp of the roasted spices powder. Give it a good mix
  • finally add the coriander leaves mix well and switch off the flames. Cover and allow the gravy to rest for some time and serve hot with steamed rice or peas pulao or basanti pulao.

Chicken lemon coriander clear soup

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again.
Today I am sharing the easiest recipe for making Chicken lemon coriander clear soup. I have used zero oil to make this healthy and nutritious soup and did not even prepared chicken stock separately.
So lets not waste much time and quickly take a look at the recipe for preparing Chicken Lemon Coriander Clear Soup


Chicken 250 to 300 gm cut into medium pieces ( preferably chicken breast piece)
Carrot 1 medium size chopped
Onion 1 small size sliced
Green chilli 3 or 4 chopped ( optional )
Garlic 4 or 5 cloves chopped
Coriander leaves chopped 1/4th cup chopped
Juice of a lemon
Black pepper powder ½ tbsp
Salt as per taste

You can also add onion greens


• Take about 1 ltr water in a kadhai or a deep bottomed vessel and place it on high flames. Add the chicken pieces, chopped carrot, chopped garlic, sliced onion, salt and stir well
• Once the water starts boiling, reduce the flames to medium and cover and cook until the chicken gets cooked well
• Once the chicken is cooked, take out the chicken pieces from the cooking soup and shred it with the help of a fork
• Now add the shredded chicken back to the soup, add black pepper powder, chopped green chilli, chopped coriander leaves and cook for another 3 to 5 minutes over medium high flames
• Finally add lemon juice, stir well and switch off the flames
• Chicken lemon coriander clear soup is ready to be served. Serve it hot and enjoy with your family

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Chicken korma


Chicken 600 gm cut into medium sized pieces

Curd 1/3rd cup

Onion 1 medium (roughly chopped) and 1 large (finely sliced)

Ginger 1”piece

Garlic 4 to 6 cloves

Green chilli 4 or 5

Whole coriander seeds 1 tbsp

Bay leaf 1

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4

Cloves 4 to 6

Salt as per taste

Oil 1 + 3 tbsp

Fresh cream 2 tbsp


  • Roughly chop the medium sized onion to large pieces and grind it to a smooth paste along with the ginger, garlic and green chili
  • Now take this paste in a mixing bowl, add salt and 1 tbsp of oil and mix well
  • In this add the chicken pieces and coat them well with the masala. Allow the marinated chicken to rest for about an hour
  • Dry roast 1 tbsp of coriander seeds and grind them to a coarse powder
  • Slice the large onion to fine slices. Heat the 2 tbsp oil in a kadhai at medium flames. Once heated add the sliced onion and fry them until golden brown
  • Now remove the fried onion from the kadhai. Take the curd and the fried onion in the grinder and grind them together to make a smooth paste
  • In the same kadhai, add the remaining oil and let it heat. once heated, add cardamom, cinnamon, cloves, the bay leaf and whole dry red chili and sauté for about few seconds
  • Then add the marinated chicken and roast and cook for about a minute. Now cover the chicken and cook for about 5 to 7 minutes. At this stage, the chicken will release its juices
  • Open cover, and increase heat. stir and cook the chicken without cover, until most of the juices evaporates
  • Add 2 tsp of the coarsely ground coriander seeds and stir and cook uncovered for another 2 minutes
  • Then, add the onion curd mixture and mix well with the cooking chicken. Stir and cook for a minute
  • Then take 1/2 cup water in the grinding jar and wash the left out curd mixture and then add it to the chicken. Mix well and cover and cook for another 5 to 7 minutes or until the chicken gets cooked well
  • Then, open cover, adjust salt if required and then add the fresh cream. mix well and switch off the heat
  • Serve hot chicken korma with some flavored rice and enjoy with your family and friends.

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.


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


  • 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.


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


  • 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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