Saffron rice

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. If you are bored of eating the same plain rice every day, and wish to make it a bit more interesting, without making it spicy, then do try this recipe of Saffron rice. It is very easy to make and will give you a change of taste without much hassle.

Lets take a look at the simple recipe for making Saffron rice.


*1 cup = 250 ml

Basmati rice 2 cups

Cinnamon 1” stick

Cardamom 5 or 6

Cloves 5 or 6

Black pepper (whole) 12 to 15

Saffron strands 15 to 20

Milk (lukewarm) ¼ cup

Dry fruits 5 to 6 almonds sliced and 10 to 12 cashews halved (optional)

Oil 1 and ½ tbsp

Ghee 1 tbsp

Salt as per taste

Sugar as per taste


  • Clean wash the rice grains and soak in 3 cups of water for about 20 minutes
  • After 20 minutes strain out the water and spread the rice grains on a flat surface and let dry for 15 to 20 minutes. If you are short of time then you can skip the drying part
  • Soak the saffron strands in the lukewarm milk for 15 to 20 minutes
  • Heat oil in a heavy and deep bottomed cooking vessel at medium high flames. Once the oil gets heated, add the whole spices and saute for few seconds
  • Then, add the dry fruits and fry these for few seconds. Do not let them turn brown
  • Now, add the rice grains and stir and fry for 5 to 7 minutes at medium flames. Do not let the grains change colour. Fry until the grains turns glazy
  • Then, add 4 cups of water, salt, sugar and mix. Put the flames at maximum. Do not stir repeatedly or else the grains might break
  • Once the water starts boiling, reduce the flames to minimum, stir once and then cover
  • Cover and cook for 7 to 10 minutes or until water is mostly soaked in
  • At this stage, add the saffron infused milk and ghee. Give it a light mix and again cover and cook for another 3 to 5 minutes at minimum flames and then switch off the flames.
  • Saffron rice is ready to be served. Serve it with any veg or non veg dish of your choice and enjoy with your family and friends.

** I don’t prefer to use food colour. If you wish to make the rice a bit more colourful, then add 2 drops of saffron colour to the milk along with the saffron strands.

Chhoto aloo’r dum ( Dum aloo with baby potatoes)

A warm welcome once again to all my friends at my cooking corner, Dish Of Delight!

As I have mentioned earlier in my previous Dum aloo ( spicy potato curry) recipe, that I prepare dum aloo in several ways. Today I’m sharing another dum aloo recipe in which I have used baby potatoes.

Without much unnecessary lengthy writing, let’s move on to the main recipe.


Baby potatoes 400 gm, washed clean and cooked to 4 whistles at high flames and pealed

Green peas 3/4th of a cup

Chopped coriander leaves 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin powder 2 tsp

Coriander powder 1 tsp

Kashmiri red chilli powder 2 tsp

Turmeric powder 1/2 + 1/2 tsp

Bay leaf 1 + 1

Whole red chilli 1 + 1

Cumin seeds 1 + 1 tsp

Coriander seeds 1 tsp

Black peppercorns 10 to 12

Cinnamon 1” stick

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 + 3 tbsps


  • Dry roast 1 bay leaf, 1 dry red chilli, 1 tsp cumin seed, 1 tsp coriander seeds, black peppercorns and cinnamon. Let it cool down and then grind it to a powder and keep aside
  • heat 2 tbsp oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, stir well and add the potatoes
  • fry the potatoes from all sides untill it becomes golden yellow. Once done, remove them from the kadhai and keep aside
  • in a small mixing bowl, add the ginger paste, green chilli paste, cumin powder, coriander powder, remaining turmeric powder, red chilli powder, salt and mix well along with 1 tbsp of water to form a paste and keep aside
  • add the remaining oil in the kadhai. Once heated, temper it with the remaining bay leaf, whole dry red chilli and cumin seeds
  • once the cumin seeds starts spluttering, add the spice mixture paste and sauté untill oil starts separating from the spices. Add a little bit of water if the paste is too dry or else the spices may get burnt
  • add the potatoes and the green peas and roast them well along with the spices for about 5 to 7 minutes with occasional stirring. Add a little warm water and sugar in between the roasting process when the spices gets too dry
  • then add a cup of hot water, stir well and cover and cook for about 5 to 7 more minutes
  • remove cover and check the salt and consistency of the gravy. Adjust to your desired consistency by evaporating away or adding water
  • then add ghee and 1 tbsp of the roasted spices powder. Give it a good mix
  • finally add the coriander leaves mix well and switch off the flames. Cover and allow the gravy to rest for some time and serve hot with steamed rice or peas pulao or basanti pulao.

Soya Sandwich

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Soya Mayo Sandwich is a protein packed sandwich, perfect for a healthy breakfast. It is also a healthy and filling lunch box idea for kids. Its also a perfect veg alternative for chicken sandwich. Though made with soya keema, it’s taste quite resembles to that of a chicken sandwich.

So, let’s go through the recipe for making Soya Mayo Sandwich.

The quantity of ingredients mentioned here is sufficient for making 4 sandwiches.


Bread 8 slices (I have used whole wheat bread to keep it healthy. You can use sandwich bread.)

Soya chunks 1 cup

Onion 1 medium, chopped

Tomato 1 medium, chopped

Ginger ½” piece, finely chopped

Garlic 3 to 4 cloves, finely chopped or minced

Green chilies 2, chopped

Black pepper powder ½ tsp

Mayonnaise 2 tbsp

Cheese slice 4 (optional)

Salt as per your taste

Butter 1+1 tbsp


  • Boil 2 cups of water with ½ a tsp of salt. Add the soya chunks to the boiling water and stir and cook for 1 minute.
  • Remove the soya chunks from the boiling water and rinse these thoroughly with cold water. Then squeeze out the excess water from the soya chunks and keep them aside
  • Now, grind the soya chunks to make soya keema. But do not grind them to a paste. Grind them with small pulses and keep aside
  • Set a non stick pan at medium high heat and add oil, once the pan gets heated.
  • Add the chopped ginger garlic and saute for few seconds
  • Then, add the chopped green chili and saute for few seconds.
  • Add chopped onion and saute until it becomes translucent
  • Then, add the chopped tomatoes and stir and cook for about a minute
  • Add salt and black pepper powder and stir and mix well
  • Now, add the soya keema and stir and cook for about 3 to 5 minutes and switch off the heat
  • Transfer the soya keema mixture to a mixing bowl and add the mayonnaise into it and mix well.
  • Now, place a slice of bread on a plane surface and add enough soya keema mixture on top of the bread.
  • Top the soya mixture with a cheese slice and place a bread slice on top of it. You can avoid cheese if you want to keep it light.
  • Now, spread a little butter on top of the sandwich and then place it on a pre heated sandwich grill or toast it on a pan
  • Prepare all the sandwiches in the same way and serve hot.
Please subscribe to my channel for more recipe videos

Pasta Salad

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today’s recipe, Pasta salad is one of the easiest recipes I have shared till now. This is a healthy salad which anybody can enjoy, including the kids. It requires only few ingredients which are easily available at local stores.

So, let’s take a look at the recipe for making Pasta salad.


Pasta 1 and ½ cups cooked

Carrots ½ cup cubed

Beans ½ cup chopped

Black olives a handful of

Mayonnaise 2 and ½ tbsp

Fresh cream 2 tbsp

Black pepper powder 1 and ½ tsp

Italian mixed herbs 1 tsp

Salt as per taste

Olive oil ½ tbsp


  • Heat oil in a kadhai/pan at high heat
  • Fry the carrots and beans at high heat for 1 minute and then take these out in a bowl
  • Now take a large mixing bowl and add the fried veggies, olives and the mayonnaise and mix well
  • Then, add the cooked pasta, fresh cream, black pepper powder, mixed herbs, salt and gently mix all the ingredients
  • Pasta salad is ready to be served. Serve fresh pasta salad and enjoy with your family and friends.
Please subscribe to my Youtube channel for more cooking videos.

Dahi Aloo Chaat

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!

The recipe that I am going to share today is very simple and a healthy snack recipe. Chaats are always favourite evening snacks for most of us. There are variety of chaats sold by the street side vendors in various parts of our country. However, some people are reluctant to have chaats from these vendors owing to hygiene issue. So, I am sharing a very simple Dahi Aloo Chaat recipe which is easy to make and wonderful in taste. The tamarind chutney used in this dish is the main taste enhancer of the chaat. I will share the recipe of this tamarind chutney in my later posts.

So, lets go through the recipe for making Dahi Aloo Chaat.


Potatoes 2 large

Dried yellow peas ½ cup, washed and soaked overnight

Dried Bengal gram ½ cup, washed and soaked overnight

Curd 1 cup

Onion 1 medium, chopped

Green chillies 2 or 3, chopped (optional)

Dry red chilli 4 or 5

Cumin seeds 2 tbsp

Black pepper powder ½ tsp

Chaat masala 1 tsp

Black salt as per taste

Bhujia as required

Tamarind chutni as required


  • Pressure cook the potatoes, yellow peas and Bengal gram together with 1 and ½ cup water and a little bit of salt at high flame to 2 whistles and then release pressure
  • Now either cut the potatoes into small cubes or cut into small slices and keep aside
  • Roast the dry red chillies and the cumin seeds together and then grind them to a fine powder and keep aside
  • Take a large mixing bowl and add the curd into it. Now whisk the curd to a smooth texture
  • Into this add the black pepper powder, chaat masala, 1 and ½ tbsp of the prepared red chilli cumin powder, black salt and mix well
  • Now add the cooked lentils, potatoes, onion, green chilli and mix all the ingredients very well
  • serve the dahi aloo chaat in small bowls and spread enough tamarind chutney, and bhujia on top of it
  • Enjoy this healthy Dahi Aloo Chaat with your family and friends.
Dahi Aloo Chaat