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 1/4^th 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. 

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.

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.

Ingredients

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

Procedure

• 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.

Hello friends! Welcome back to my space Dish Of Delight.

We crave for special snacks during the weekend evenings. So today, I thought of making egg rolls as Sunday evening delight. These are the popular street side snacks of Bengal and most sought after ones. Let’s go through the recipe of the Bengali egg roll.

Ingredients

Refined flour or maida 5 tbsp

Wheat flour or atta 3 tbsp

Eggs 4

Onions 2 medium sized sliced

Cucumber 1 medium chopped

Green chillies 4 or 5 chopped

Salt 1/2 + as per taste

Tomato sauce as per need

Chilli sauce as per need

Mustard sauce as per need

Oil 1 tbsp + enough for frying the paranthas

Procedure

• In a mixing bowl, take maida, atta, 1/2 tsp salt and mix well. Then add 1 tbsp oil and rub well with the flour and mix.
• Then add normal water little by little with continuous mixing and knead it to a semi soft dough
• Pat some oil on top of the dough and cover and rest it for about 15 to 20 minutes
• Now take the dough and knead it again for few seconds. Divide the dough into 4 equal parts
• Take each part and roll it into paranthas. The paranthas should neither be too thin nor too thick. Take the help of some dry flour if required
• Now heat a non stick tawa at medium high flames. Once the tawa gets heated enough, half cook the paranthas one at a time from both sides without oil. This time the parantha’s colour should not change
• This way cook all the paranthas and keep aside
• In the same tawa, heat one tsp of oil. Beat an egg with a pinch of salt and put it in the tawa. Tilt the tawa from all sides a little so that the egg gets spread evenly.
• Now place one paranthas on top of the egg and press a little with the spatula. Brush some oil on the upper part of the parantha and flip it. Let it fry from the other side till light brown spots appear
• Remove the egg layered parantha from the tawa and in the same way prepare all the other four paranthas
• Now take one egg layered parantha at a time with the side having the egg layer facing up. Place some chopped cucumber, some chopped green chillies, some sliced onion, all the three sauces on half part of the parantha and start rolling from the part containing the filling
• Wrap the roll with a parchment paper and your egg roll is ready. This way make all the 4 rolls and serve hot.