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.

Ingredients

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

Procedure

  • 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.

Ingredients

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

Procedure

  • 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.

Ingredients

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

Procedure

  • 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.

Shorshe Ilish

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. For us Bengalis, Ilish or Hilsa herring is an iconic fish. Ilish is the first preferred fish for most of the Bengali people. Today I am sharing a very common preparation of this fish in a Bengali kitchen.

So lets start with the recipe for preparing Shorshe Ilish.

Ingredients

Ilish/Hilsa herring fish 800 gram, cut into pieces such that each piece is about 100 gram weight

Green chilies 5 or 6

Mustard seeds 2 tbsp

Posto/khuskhus/poppy seeds 1 and ½ tbsp

Cumin powder ½ tsp

Kashmiri red chili powder ½ tsp

Turmeric powder 1 + ½ tsp

Black cumin seed/ kalonji/ kalo jeere ½ tsp

Salt as per taste

Mustard oil 2 + 1 + ½ tbsp

Procedure

  • Wash clean the pieces of fish and marinate these with 1 tsp each of turmeric powder and salt
  • Soak the mustard seeds and poppy seeds together in 3 to 4 tbsp of warm water for about 15 to 20 minutes and the grind it to a smooth paste along with 2 green chilies and salt as per taste. Do not strain out the soaking water. The paste should be of creamy texture and not runny.
  • In a small bowl take the remaining turmeric powder, cumin powder and red chili powder. Add about 1 tbsp of water and mix well and keep ready
  • Heat 2 tbsp oil in a pan or kadhai at high heat. Let the oil get smoking hot
  • Once heated, gently add the pieces of fish and fry these from both sides just for few seconds, until it turns light golden colour from both sides. Do not overcrowd pieces while frying, rather fry the pieces in batches.
  • Once fried, take out the fish pieces and keep aside, and reduce the flames to minimum
  • In the same kadhai, add 1 tbsp oil and let it get heated for a minute
  • Add the black cumin seeds and saute for few seconds and then, add the turmeric, cumin, red chili powder mixture and stir and roast the spice mix for about 15 to 20 seconds
  • Then add the mustard, poppy seed paste and mix well with the other spices. Keep roasting all the spices for a minute or until oil starts separating from the spices and then add 3/4th cup of water and mix well. Increase the flames to maximum and bring it to a boil
  • Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 3 to 5 minutes
  • Then open cover and add the pieces of fish and again cover and cook for 2 minutes
  • Open cover and flip the pieces of fish. Slit the remaining green chillies and add these to the gravy. Cover and cook for 1 more minute
  • Finally open cover, spread the remaining oil on top of the gravy and switch off the flames
  • Allow it to rest for 5 minutes covered and then serve.
  • Serve Shorshe Ilish with plain rice or pulao and enjoy with your family and friends.

*This preparation is only done using mustard oil.

*After frying the fish if the oil gets burnt, replace it with fresh mustard oil rather than adding fresh oil to the burnt oil.


Fish head Spinach curry

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am going to share a Bengali style spinach curry. In this curry you can also use basale leaves. In that case, add 250 gm of basale leaves along with spinach. This curry could be cooked both way i.e with and without fish head. In case, you cook it without fish head, then skip the use of onion, garlic and garam masala. Rest all the procedure is same as given below.

So, lets go through the recipe for making Spinach fish head curry.

Ingredients

Head of about 1kg size Rohu fish 1 piece (cut into half)

Spinach 500 gm, roughly chopped

Fresh coriander leaves chopped ¼ cup

Potato 1 medium, cut into 1” size pieces

Pumpkin about 200 gm, cut into 1” size pieces

Brinjal 100 gm, cut into 1” size pieces

Onion half of 1 medium size, finely sliced

Garlic 2 cloves, crushed and minced

Green chilli 4 or 5 slit

Panchforan* 1 tsp

Turmeric powder 1 +1/2 tsp

Salt as per your taste

Sugar about ½ tsp or as per your taste

Garam masala powder ¼ tsp

Mustard oil 2 + 1 tbsp

*Panchforan is a mixture of whole spices used in various Bengali curry preparations. It is readily available is stores. You can also mix it yourself at home. Following are the whole spices that are mixed in equal proportions to make Panchforan:

  • Cumin seeds
  • Black cumin or kalonji
  • Mustard seeds
  • Fenugreek seeds
  • Radhuni or Ajmoda or Wild celery seeds

Procedure

  • Marinate the fish head with 1 tsp of turmeric powder and ½ tsp of salt
  • Heat 2 tbsp of oil in a kadhai at maximum flames. Once the oil is heated, reduce the flames to medium high, add the fish head pieces and fry until it turns golden brown in colour. Once fried take these out, further break these into smaller pieces and keep ready for later use
  • In the same kadhai, add the remaining oil and let heat for some time. Then, add the panchforan and the slit green chillies and saute for few seconds
  • Next, add the onion and stir fry until it turns golden brown in colour
  • Then, add the garlic and saute until its raw smell disappears.
  • Then, add all the veggies except the spinach, the remaining turmeric powder and stir and cook for 2 to 3 minutes
  • Add salt and mix well. Cover and keep on cooking the veggies for another 5 minutes
  • Next, add the spinach and mix well with the cooking veggies. Cover and cook at medium flames for about 12 to 15 minutes or until all the veggies are mostly cooked
  • Then, open cover and add the fish head pieces and mix well with the veggies.
  • Add about ¼ cup of warm water if the curry gets too dry and mix well. At this stage, add sugar and adjust salt if needed and mix well
  • Cover and cook for another 2 minutes. Then, add coriander leaves and garam masala powder and mix well
  • Switch off the flames and let the curry rest for a minute and then serve.
  • Enjoy Spinach fish head curry with plain rice with your family and friends.