Veg

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.

Ingredients

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

Procedure

  • 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.

Ingredients

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

Procedure

  • 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

Butter masala Matar Paneer

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Butter Masala Matar Paneer, such a big name for a simple paneer curry and the word Masala included in its name might make you think that it’s too spicy. However, I would suggest you to try out this recipe for once and am sure you will love it. It is a less spicy delicious paneer curry which you can include any time and any day in your regular meal. You can pair it with rice, pulao, veg biryani, roti, naan, phulkas, chapati, puri or any other flat breads of your choice.
So, lets take a look at the recipe for making Butter Masala Matar Paneer

Ingredients

Paneer 200 gm cut into cubes
Green peas 1 cup
Curd 2 tbsp
Onion 1 medium sized, sliced
Tomato 1 medium sized, chopped
Green chillies 4 or 5 chopped
Ginger paste ½ tbsp
Garlic 4 or 5 cloves crushed
Bay leaf 1
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Cumin seeds 1 tsp
Turmeric powder 1 + ¼ tsp
Kashmiri red chilli powder 1 + 1 + ¼ tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder ½ tsp
Salt 1 tsp + as per taste
Sugar as per taste
Butter 20 gm

1 cup = 250 ml

Procedure

• Take about 400 ml water in a kadhai. Add 1tsp each of salt and Kashmiri red chilli powder to it and bring the water to a boil.
• Add the paneer cubes to this and stir for few seconds in the boiling water. Strain out the paneer cubes from water and keep aside.
• Heat a kadhai at medium flames. Once heated, add butter
• Once the butter gets melted, temper it with the whole spices and add ¼ tsp each of turmeric powder and Kashmiri red chilli powder and mix well
• Add onion slices and fry them until these turns golden brown in colour
• Add chopped tomato and stir and cook until the tomato turns mushy
• Add ginger paste, crushed garlic and sauté for few seconds or until there raw smell disappears
• Add the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder and 1 or 2 tbsp water and mix well. Roast the spices until oil starts separating from them
• While the spices are getting roasted, take the curd in a small bowl, add salt and sugar as per taste and mix well. To this, add a tbsp of water and mix well to make a smooth curd mixture
• Once oil starts separating from the spices, reduce the flames to minimum and give it a good stir to cool it down a little.
• Now add the curd mixture and stir and mix well with the spices for about ½ a minute.
• Once the curd mixture is mixed well with the spices, again increase the flames to medium and add the green peas, green chillies and stir and cook for a minute
• Add 1 cup of water and stir well. Increase the flames to maximum and bring it to a boil.
• Once the gravy starts boiling, reduce the flames to medium and cover and cook for 5 to 7 minutes or until the peas gets cooked well
• Open cover and check the consistency of the gravy and keep on cooking uncovered at increased flames until the gravy reaches the desired consistency
• Now reduce the flames to medium, add paneer cubes and garam masala powder and mix well with the gravy. Cover and switch off the flames and allow the curry to rest for sometime
• Butter masala matar paneer is all ready to be served. Serve it hot with any dish of your choice and enjoy.

Chocolate Core Buns

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Buns are a favorite tea time snacks of many of us. Today I have prepared some buns to compliment our evening tea. It is very easy to make, only thing we have to be careful about is, with the measurements of the ingredients and the texture of the dough. I have used Eno in place of dry yeast for making the buns for the first time and the result was excellent perfectly baked buns. So, I would suggest you to try out the recipe for once and am sure that you will love them. To make the Buns more interesting especially for my child, I have put some chocolate in the core of the buns.
So, lets quickly take a look at the recipe for Chocolate Core Buns.

Ingredients

All purpose flour or Maida 1 cup measuring 400 ml
Chocolate chopped or broken to small pieces or chocolate chips, as per need
Milk about 1 tbsp
Curd 3 tbsp
Eno 1 and ½ tsp
Sugar powder 1 and ½ tsp
Salt ½ tsp + 3 to 4 tbsp
Oil 3 tbsp

Procedure

• Sieve and take the Flour in a mixing bowl. Into it add ½ tsp salt, powder sugar, Eno, curd and mix well
• Now add water little by little and knead the flour for about 10 to 12 minutes to make a tight dough
• Next, add oil and again knead the dough for another 7 to 10 minutes. Your final resulting dough should have become very soft by this time
• Grease a small baking tray with some oil and keep ready
• Now divide the dough into 5 or 6 equal portions as per your choice.
• Take 1 portion of dough at a time and give it a spherical shape by rolling it between your palms.
• Make a small hole in the centre of the dough ball and put sufficient amount of chocolate into it. Seal the hole and again roll it back to a spherical shape and place it on the oil greased tray
• Follow the same process for all the portions of dough and place them on the tray
• Now take a heavy bottomed cooking vessel with cover and pre heat it at minimum flames for about 5 minutes
• After five minutes, add the remaining salt to the vessel and spread evenly. Place a small stand if available or any small steel lid of a container at the centre of the vessel, and place the tray on it
• Brush some milk on the buns and then cover
• Bake the buns at minimum flames for 40 to 45 minutes. After the baking is done allow these to cool down a little and then take them out in a tray or plate
• Chocolate Core Buns are ready to be served. Top it with some hot chocolate sauce and enjoy.

Churmur

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

Chaats are all time favourite evening snacks of many of us. In my early post I have shared the recipe for Aloo Kabli which is a popular chaat sold by the street side chaat selling vendors in Bengal. Today I am sharing the recipe for Churmur which is another aloo chaat quite similar to that of Aloo Kabli with a slight difference.

So, let’s take a look at the recipe for Churmur.

Ingredients

Potatoes 2 medium sized, cooked and cut into thin small dices

Onion 1 medium sized, sliced

Green chilli 2 or 3, chopped

Cucumber 1/2 of a small sized, chopped

Dried yellow peas 1/4 of a small cup, soaked for about 4 hours

Bengal gram 1/4 of a small cup, soaked for about 4 hours

Panipuri shells about 20 to 25

Dry red chilli whole 3

Cumin seeds 2 tsp

Black salt as per taste

Chaat masala 1 tsp

Tamarind water 1/4 of a small cup

Procedure

  • Pressure cook the yellow peas and Bengal gram with a little bit of salt and a cup of water to one whistle at maximum flames and then release pressure. Strain out the water and keep the cooked peas aside
  • Dry roast the whole dry red chilli and cumin seeds and then grind them to a powder.
  • In a mixing bowl add all the ingredients except the panipuri shells, and mix well
  • Finally break and add the panipuri shells and again mix well
  • Churmur is ready to be served. Add a little more tamarind water if you like and enjoy.

Mayonnaise Vegetable Sandwich

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Many of us love to have sandwiches in our breakfast. It is both healthy, tasty and also easy to make.
Sandwiches could be made with so many varieties of fillings, but I always like those made with veggies.
The vegetable sandwiches are also healthy and yummy lunch box idea for school goers.
So, today I am sharing the recipe of Mayonnaise Vegetable Sandwich. Let’s take a look at the recipe for making Mayonnaise Vegetable Sandwich.

Ingredients

Whole wheat bread 4 slices
Mayonnaise 2 or 3 tbsp
Onion 1 tbsp finely chopped
Capsicum 1 tbsp finely chopped
Cucumber 1 tbsp finely chopped
Carrot 1 tbsp finely chopped
Tomato flesh 1 tbsp finely chopped
Black pepper powder 2 tsp
Black salt as per taste
Chat masala ½ tsp
Tomato ketchup as per need
Butter ½ tbsp

Procedure

• In a mixing bowl bowl, take all the veggies, mayonnaise, black pepper powder, chat masala, black salt and mix all the ingredients well
• Place all the 4 slices of bread on a flat surface. Spread tomato ketchup on each of the slices
• Now place adequate amount of the mayo veggies mixture on any 2 of the 4 slices of bread and then cover these with the remaining 2 bread slices
• Heat a non stick pan at low flames. Once heated add butter and spread it all over the pan
• Place the sandwiches gently on the pan and lightly toast it from both sides
• Once done transfer the sandwiches to a serving plate
• Serve Mayonnaise Vegetable Sandwich hot with some tomato ketchup and enjoy your breakfast along with a cup of hot coffee or tea.

Masala baingan fry

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Masala Baingan Fry is a dry curry which is very easy and less time taking recipe. Everyday I am puzzled about what curry to cook for meal. Since, our daily meal includes one non veg side dish, dal and one curry, so, the curry should be different for consecutive days. I just cannot repeat the same curry that I made the previous day or the day before, as it makes the meal boring. But, some days I avoid lengthy cooking to adjust to my busy schedules. So, for those days I select recipes that are both easy to cook and yummy to taste.
Masala Baingan Fry is one of my easy recipes, that I choose to make either on days with busy schedule or when I get too late for cooking.
So, lets take a look at the recipe for making Masala Baingan Fry.

Ingredients

Long green eggplant 4, diced
Onion 1 medium sized, chopped
Garlic 2 or 3 cloves, finely chopped
Green chillies 3 or 4 chopped
Tomato 1 medium, chopped
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Roasted Coriander powder ½ tsp
Black pepper powder ½ tsp
Dry mango powder 1/4th tsp
Garam masala powder 1/4th tsp
Salt as per taste
Sugar a little bit about a pinch
Oil 1 and ½ tbsp

Procedure

• Heat oil in a kadhai at medium flames. Once heated, add the chopped garlic and green chilled and sauté for few seconds
• Then, add the onion and stir and fry until it becomes translucent
• Add the chopped tomatoes and stir and fry for a minute
• Then add the eggplants and again stir and fry for ½ a minute
• Add turmeric powder, red chilli powder, salt and stir and mix well. keep frying for few more seconds
• Then, add coriander powder, black pepper powder, sugar, 2 tbsp of warm water, and stir and mix well
• Reduce the flames to minimum and cover and cook for a minute or until the eggplants get cooked well
• Open cover, add garam masala powder, dry mango powder and mix well. Cover again and switch off the flames
• Masala baingan fry is ready to be served. Serve it hot with rice or roti.

1 2 7
%d bloggers like this: