Mutton Kosha

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Hope you all are in good health and doing great. I am back to share with you yet another special recipe. Today for the first time I am going to share a mutton dish. This is a slow cooking process where the mutton is cooked by roasting it with the masala for a longer period of time. In this recipe water is not used and the meat gets cooked in its own juices.

So friends lets start with the recipe for making Mutton Kosha.


Mutton 750 gm (medium pieces)

Onion 3 medium

Ginger 1” piece

Garlic 5 to 6 cloves

Ginger paste 1 tbsp

Garlic paste ½ tbsp

Curd 4 tsp

Dry red chili 1

Cinnamon stick 1”

Cardamom 4 or 5

Cloves 4 or 5

Kashmiri red chili powder 1 tsp

Red chili powder 1 tsp

Turmeric powder 1 tsp

Roasted cumin powder ½ tbsp

Nutmeg powder ¼ tsp

Garam masala powder ½ tsp

Salt as per taste

Sugar as per taste

Black tea liquor ¾ cup

Mustard oil 1+ 4 tbsp


  • Roughly chop 1 onion. Grind the chopped onion along with the piece of ginger and garlic cloves to a paste
  • Clean wash the meat pieces and take these into a mixing bowl. Add the onion ginger garlic paste, 1 tsp Kashmiri red chili powder, curd, 1 tbsp oil, salt and mix and rub the masala with the meat pieces such that each piece gets well coated with the masala mixture.
  • Rest the marinated mutton overnight or at least for 6 hours
  • Finely slice the remaining 2 onions and fry them to make beresta
  • Now grind the beresta along with 1 tbsp of water to make a fine paste and keep ready
  • Heat 4 tbsp oil in a kadhai at medium high flames. Once the oil is hot, add the whole spices and saute for few seconds, add 1 pinch each of turmeric and red chili powder and mis well with the hot oil
  • Add the ginger garlic paste and saute until raw smell disappears
  • Then, add the remaining turmeric powder and red chili powder and 1 tbsp water and mix well
  • Then, add the beresta paste and mix well with the other ingredients. Roast the masala mixture for a minute
  • Then, add the marinated mutton, mix well with the masala and cook at high flames for about 5 minutes
  • Now cover and cook the mutton at medium low to low flames for about 40 minutes. Open cover and stir at regular intervals
  • After 40 minutes open cover, add nutmeg powder, roasted cumin powder, sugar and adjust salt if required and give it a good mix
  • Again cover and cook for another 40 minutes or until the meat is mostly cooked. Stir at regular intervals
  • Now, open cover, add the liquor black tea and mix well. Cook for another 5 minutes
  • Finally add the garam masala powder, mix well and switch of the flames
  • Rest it for 2 minutes and then serve with roti, paratha, puri, pulao, biryani or any flavoured rice.
  • Enjoy mutton kosha with family and friends.

** The time of cooking depends on the size of the meat pieces

** If you are using goat or lamb to prepare this dish, then marinate the meat with 1 tbsp of lime juice for half an hour prior to the masala marination

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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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.


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


  • 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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