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
Ingredients
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
Procedure
• 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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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
Procedure
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.
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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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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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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Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
When it rains outside the one thing that comes to our mind is a hot cup of tea with some hot pakoras or fritters or bhajis. So, today I’m sharing the recipe of fritters made of fish eggs. These are very tasty and can make a good combination with a cup of hot tea. Do try these and share your experience with me.
So, lets take a look at the simple recipe for making Fish Egg Fritters.
Ingredients
Rohu fish egg 200 gm Gram flour/besan 2 tbsp Onion ½ of medium sized chopped Garlic cloves 5 or 6 chopped Ginger 1/2” piece chopped Green chillies 4 or 5 chopped Red chilli powder 1 tsp Turmeric powder ½ tsp Salt as per taste Oil 2 to 3 tbsp
Procedure
• Take the egg in a mixing bowl and break the lumps with your hands to make it lump free
• To this add gram flour, and all the other ingredients one by one, except oil, and mix well
• Heat oil in a frying pan at medium flames. Once heated, take small portion, about 1 or 1 and ½ tbsp, from the egg mixture and add it to the hot oil
• Shallow fry the fritters from both sides until they turns dark golden in colour
• Fry 4 or 5 fritters at a time and maintain at least 1” gap between the fritters while frying
• Once fried serve these hot and enjoy with your family and friends.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! I am back with my new recipes. Today I’m sharing a healthy snacks recipe which is very easy to prepare and tastes too good and at the same time ensures healthy eating. To make these wraps I have made the tortillas using half quantity each of whole wheat flour and refined flour. You can make these using refined flour only or can also use readymade store bought tortillas. So, here is the detailed recipe for making scrambled egg wrap.
Ingredients
For making the tortilla dough:
Whole wheat flour ½ cup All purpose flour ½ cup Butter 20 gm Salt as per taste
For the filling:
Eggs 4 Milk 2 tbsp Chopped Cucumber ½ cup Chopped Onion ½ cup Chopped Capsicum ½ cup Chopped Carrot ½ cup Chopped green chilli 3 or 4 (optional) Mayonnaise 4 to 5 tbsp Tomato ketchup 4 to 5 tbsp Black pepper powder 2 tsp Salt as per taste Butter or oil ½ tbsp
Here 1 cup = 240ml
Procedure
• Take all the ingredients for making dough in a mixing bowl and rub and mix well. Now add water little by little and mix well with your hands to make a semi soft dough.
• Pat a little bit of oil on the surface of the dough and keep it covered for about ½ an hour or so.
• While the dough rests, make the egg scramble and keep ready.
• For this, break and add the eggs in a mixing bowl. Add milk, black pepper powder and salt and beat the eggs
• Place a frying pan at medium flames and let it heat. Add the oil or butter and spread it all over the hot pan
• Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds
• Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat once done
• Now take the dough and knead it for few more seconds. Divide the dough into 4 equal parts
• Take each part at a time and roll it into a thin circular disc shape
• Place a tawa at medium flames and cook the tortillas from both sides
• Now take one tortilla and spread mayonnaise on half of its surface
• Place sufficient chopped veggies and scrambled eggs onto the same half. Top it with some tomato ketchup
• Now start wrapping the tortilla from the side containing the filling ingredients. Wrap it with a sheet of butter paper or aluminium foil
• Follow the same process to make all the wraps and the enjoy hot scrambled egg wrap with family and friends.
