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.
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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.


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


• 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.

Eggless Banana pancakes

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Pancakes are the most easy to make and healthy breakfast idea of all time. There are varieties of pancake recipes. Today I am sharing the recipe for Banana Pancakes without using eggs.
Let’s take a look at the recipe for making banana pancakes.


Ripen banana 5 small
All purpose flour or maida 1 cup
Semolina or sooji 1 and ½ tbsp
Milk 1 tbsp + 3/4th of a cup
Fennel seeds 1 tsp
Cinnamon powder 1/8th tsp
Honey 4 to 5 tbsp or as per taste
Salt a little bit
Oil enough for cooking the pancakes


• Break and add the bananas in a blender along with 1 tbsp milk and blend them together to make banana purée
• Pour the banana purée in a mixing bowl. Into it add the all purpose flour, semolina, fennel seeds and mix well
• Then add the cinnamon powder, salt and honey and again mix well
• Now add the milk little by little and keep on stirring and mixing until the batter reaches the desired consistency, perfect for making pancakes
• Now place a non stick pan at minimum flames and let it heat. Once heated, brush some oil on the pan and the add a ladle full of the pancake batter and then gently spread it with the back of the ladle to give is a disc shape
• After about 1 minute, brush some more oil on the upper side of the pancake and then flip it. Let it cook for another ½ minute, and then transfer it to a plate
• Make all the pancakes following the same process. Once all the pancakes are cooked, transfer these to a serving plate.
• Banana pancakes are ready to be served. Spread some honey top of these and enjoy yummy healthy banana pancakes at breakfast.

Chana dal stuffed parantha

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

In my early childhood days, I was great fond of aloo parantha and aloo, gobi were the only two varieties of stuffed parantha known to me. Now there are so many varieties of stuffed paranthas. It’s like you can stuff it with any ingredients of your like and choice. Earlier I have shared Chhena stuffed parantha with you and my today’s choice of stuffing for parantha is chana dal.

So, let’s check out the recipe for chana dal stuffed parantha.


All purpose flour or maida 5 heaped tbsp

Whole wheat flour or atta 3 heaped tbsp

Chana dal 1 large cup ( washed and soaked overnight)

Ginger 1” piece

Green chilli 3 or 4

Fennel seeds 1/2 tsp

Asafoetida or hing 1/8th tsph

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/2 tsp

Dry mango powder 1/2tsp

Salt as per taste

Oil or ghee 1 tbsp + 1/2 tbsp + enough to fry the paranthas


Making the parantha dough

  • In a mixing bowl, take both the flours, salt as per taste and 1 tbsp oil or ghee and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chana dal filling

  • Grind the chana dal, ginger and green chilli together to a semi smooth paste
  • Heat 1/2 tbsp oil in a non stick pan at medium heat. Once heated, add the fennel seeds and asafoetida and sauté for for few seconds
  • the add the chana dal mixture and sauté for about 1/2 a minute
  • add the cumin powder, coriander powder, red chilli powder, salt, dry mango powder and mix well with the other ingredients
  • keep on stirring the mixture untill it stops sticking to the pan.
  • transfer the filling mixture to a bowl or plate

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 3 or 4 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • this way fry all the paranthas one by one and serve it hot with curd and pickles.

Easy cheesy white sauce pasta

Hello friends! Back again with another recipe. In present days who would have not known White Sauce Pasta or pasta in white sauce. I remember the first time I had this Italian delicacy when I was a school goer. It was Dominos cheese burst pasta. Since then I always loved their white sauce pasta over their pizzas!

Today I am sharing the same pasta in white sauce recipe, making it a little easier process. Easy because I did not made the white sauce separately. Now let’s jump to the procedure.



Pasta 1 and 1/2 cup cooked, for today’s recipe I have used spiral pasta but penne pasta is generally used in this recipe.

Carrot cut into thin slices, 1/2 cup

Capsicum sliced, 1/2 cup

Onion 1 medium sized, sliced

Black olives 1/4 th cup

Garlic 4 to 5 cloves chopped 

Black pepper powder 2 tsp

All purpose flour/ maida 1 tbsp

Pasta seasoning 2 tsp

Salt as per taste

Milk 1 cup 

Mozzarella cheese grated, enough to make it cheese burst

Butter 1 tbsp

Fresh cream 1/4 th cup



  • heat the butter in a non stick pan. Once the butter melts, add the chopped garlic and sauté for few seconds
  • add the onion and carrots and toss and fry for about 1/2 a minute at medium high flames
  • then add the capsicum and again toss and fry for another 1/2 minute
  • add the black pepper powder and salt and stir and mix well
  • add the all purpose flour and mix well 
  • then add the milk little by little with constant stirring. Keep stirring until the sauce thickens to the required consistency
  • now add the fresh cream and stir and mix well
  • switch off the flames, add the pasta and mix well
  • Transfer the white sauce pasta in a microwave safe bowl 
  • spread the black olives and the grated cheese all over the pasta
  • microwave it for 2 minutes or until the cheese melts
  • your Cheezy White Sauce Pasta is ready to be served. Sprinkle the pasta seasoning on top and serve hot.