Non veg

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.


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


Butter 1 tbsp melted

Cheese slice 4

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


  • 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. 
For more recipe videos, please subscribe to my youtube channel

Fish egg fritters

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.


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


• 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.

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 750 ml 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

Scrambled egg wraps

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.


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


• 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.

Fried chicken

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of such a snacks which needs no introduction for itself. It is one of the most loved snacks of the non vegetarians. Yes! I am talking about fried chicken. From children to the elderly, it is liked by the people of all ages.
In today’s recipe I have used curd instead of buttermilk. So, lets quickly take a look at the detailed recipe for making fried chicken.


Chicken legs 6 pieces
Eggs 3
Curd 2 tbsp
Ginger garlic paste 1 tsp
Juice of ½ a lemon
Kashmiri red chilli powder 1 + 1 tbsp
Black pepper powder 1 + 1 + ½ tsp
Corn flour 1 cup
Oats 1/4th cup slightly crushed
Salt as per taste
Enough oil for frying chicken legs


• In a mixing bowl, take curd, ginger garlic paste, 1 tbsp Kashmiri red chilli powder, 1 tsp black pepper powder, salt as per taste, lemon juice and mix well
• Add the chicken legs into this mixture and rub and coat well with the marinade. Refrigerate this for 2 hours
• Take another mixing bowl, add corn flour, oats, remaining Kashmiri red chilli powder, 1 tsp black pepper powder, salt and mix well
• Break and add the eggs into a third bowl, add salt, remaining black pepper powder and beat well
• Take one chicken leg piece at a time and shed off the extra marinade.
• Now dip the chicken leg into egg mixture. Then transfer it into the flour mixture. Wrap the chicken legs with the flour mixture
• Now repeat the process one more time and keep it ready for frying
• Follow the same process for all the leg pieces and keep ready for frying
• Heat enough oil in a kadhai at medium flames. Once oil is heated, add the chicken legs 2 or 3 at a time and fry these from all sides until golden brown in colour.
• This way fry all the pieces and transfer these into a tray.
• Fried chicken is ready to be served. Serve it hot along with some tomato ketchup and enjoy with your family and friends.

White Chicken Curry


Chicken 700gm cut into medium-sized pieces
Onion 1 large or 1 and 1/2 medium sliced
Ginger 1″ piece
Garlic 4 to 6 cloves
Green chilli 4 whole
Lemon juice 2 tsp
Curd 3/4th of a cup
Cashew 10 to 12
Garam masala powder 1/2 tsp
Black pepper powder 1 tsp
Kasuri methi powder 1 tsp
Cinnamon 1″ stick
Cardamom 4 to 5
Cloves 4 to 5
Black peppercorns 10 to 12
Salt 1 tsp or as per taste
Sugar 1/4th of a tsp
Oil 1 + 2 tbsp


  • In blender, blend together curd, Ginger, garlic, cashew and the green chilli
  • Now empty the mixture of the blender in a mixing bowl and add in the garam masala powder, lemon juice and salt and mix well
  • Now dunk in the chicken pieces in the mixture and rub the pieces well with the masala mixture
  • Finall add in the kasuri methi powder and 1 tbsp oil and once again give a good mix and let the marinade rest for about an hour
  • After an hour separate the chicken pieces from the marinade and keep aside
  • Now heat a non stick kadhai and once it is hot add the remaining oil and let heat at medium high flames
  • Once the oil gets heated, add in the cardamom, cinnamon, cloves and black peppercorns and saute for few seconds
  • Then add in the onion slices and fry them till the onions start changing colour. Do not let onions turn brown
  • At this point add the chicken pieces one by one in a single layer and let them
    fry from one side at medium flames for 2 to 3 minutes. Do not stir in between
  • After 2 to 3 minutes turn the chicken pieces to the other side and again let them fry for about 2 minute without stirring. Do not allow the chicken to turn brown
  • Now add in the remaining marinade and the sugar and give a light mix
  • Now cover and let cook for about 7 to 10 minutes or till the chicken gets cooked well
  • Now remove the cover and check with the consistency of the gravy. Since, it is a thick gravy curry, if there is more liquid then increase the flames to evaporate the excess water
  • Once you get the desired thickness of the gravy, switch of the oven and let the curry sit for about a minute. Your white chicken curry is ready to be served.

Fish head moong dal

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
I am back with another mouth watering delicacy from the Bengali cuisine. Fish head moong dal or Machher matha diye moonger dal, as we call in beangli, is a special dal cooked in a Bengali kitchen during occasions or get togethers. Fish head moong dal is a must side dish if we are planning to cook a traditional Bengali thali. In this dish, moong dal is cooked along with fried fish head. To cook this dal we can use fish head of either Rohu fish or Hilsa fish or Katla fish. However, I follow a little different recipe when I cook dal with Hilsa fish head.
So, lets start with the recipe to cook fish head moong dal.


Moong dal 1 cup of cup size 120ml
Rohu fish head 1 large cut into halves
Raisins 2 tbsp ( optional)
Onion 1 small or ½ of a medium sized, sliced
1 small chopped
Green chilli paste ½ tbsp
Ginger paste ½ tbsp
Garlic 2 or 3 cloves crushed
Turmeric powder ½ + 1 tsp
Kashmiri red chilli powder 2 tsp
Cumin powder 2 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Bay leaf 1
Dry red chilli 1 large or 2 small
Cinnamon 1” stick
Cardamom 3 or 4
Cloves 3 or 4
Cumin seeds 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Mustard oil 2 + 1 tbsp


• Dry roast the moong dal at medium flames until their colour starts changing but do not let them brown.
• Wash the lentils and then pressure cook it along with 3 cups of water and a little bit of salt to 1 whistle at medium flames.
• Rub and coat the fish head pieces with ½ tsp turmeric powder and a little salt
• Heat 2 tbsp oil in a kadhai at high flames. Once the oil is hot enough, gently add the fish head pieces and fry until it turns golden brown in colour
• Strain out the fried fish head pieces from excess oil and keep aside
• In a small bowl take the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and sugar and mix well along with 2 tbsp water to make a fine paste and keep ready
• Add the remaining oil in the same kadhai and let it heat at medium flames. Once heated, temper it with the whole spices
• Add onion and fry until it turns golden brown in colour
• Add ginger, garlic, green chilli paste and sauté until their raw smell disappears
• Add the prepared spices mixture paste and sauté and roast the spices until oil starts separating
• Add the fried fish head pieces, raisins and roast along with the spices for about a minute. Add little water if the spices gets too dry
• Fish head moong dal is ready to be served. Serve it hot with plain rice and enjoy.
• Add the cooked dal and mix well. Add ½ to ¾ cups water as per you choice of consistency of the dal and bring to a boil by increasing the flames
• Once the dal starts boiling, reduce the flames to medium low and cook covered for about a minute
• Open cover, add ghee and garam masala powder and mix well. Cover and then switch off the flames. Let the dal rest for a minute or two. Serve hot dal with plain rice and enjoy.

1 2 6
%d bloggers like this: