Aloo kabli ( potato chaat )

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

Aloo kabli is a popular potato chaat sold by street side vendors in Bengal. I love this chaat and really miss it sitting back in Bangalore. So, yesterday I thought of making it at home and enjoyed Bengal in Bangalore.
So let’s go through the simple recipe to make aloo kabli.


Potato 1 large, pressure cooked to 4 whistles at high flames
Bengal gram 1/4th cup, soaked overnight
Dried yellow peas 1/4th cup, soaked overnight
Panipuri shells 4 or 5
Onion 1 small sliced
Green chillies 2 or 3 chopped
Tamarind pulp 1/4th cup, soaked for an hour in 1/4th cup water
Dry red chilli 2 or 3
Cumin seeds 1 tsp heaped
Salt as per taste
Black salt 1 tsp


• Dice the potato to small thin pieces
• Pressure cook the bengal gram and dry yellow peas to 1 whistle at high flames
• Dry roast the red chillies and cumin seeds together at low flames for about a minute and let them cool down. Once cooled, grind them to a fine powder
• Squeeze and mix the tamarind pulp with the soaked in water and then strain the tamarind water through a strainer and keep aside
• Now in a mixing bowl, take the diced potatoes, boiled Bengal gram and yellow peas, sliced onion, chopped green chillies, 1 tsp of the chilli cumin powder, a little bit of salt, black salt and mix all the ingredients well
• Then add the tamarind water as per your taste and again give a good mix
• Aloo kabli is ready to be served. Serve it in small bowls, break and add the panipuri shells on top of the chaat and enjoy.

Cabbage pakora

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

On Sundays I feel too lazy to spend much time in kitchen. So, I generally pick out some easy recipes which I can prepare quickly and enjoy most of the time with my family. So, today I am sharing a cabbage pakora recipe which takes less time to prepare but tastes delicious. So let’s checkout the recipe.


Shredded cabbage 2 cups

Sliced onion 1/2 cup

Chopped coriander leaves 1/2 cup

Chopped green chilli 4 or 5

Chopped ginger 1/2 tbsp

Gram flour or besan 5 tbsp

Rice flour 1 tbsp

Semolina or sooji or rava 1 tbsp

Turmeric powder 1/4th tsp

Red chilli powder 1 tsp

Salt as per taste

Oil 6 tbsp


  • In a mixing bowl, take all the ingredients except oil and mix well with your hands giving a little pressure such that the cabbage softens a little. Do not use water
  • Rest it for 7 to 10 minutes. After 10 minutes, again mix the ingredients for some time with your hands
  • heat the oil in a frying pan at medium high flames. Once the oil is heated, lower the flame to medium low
  • now take a handful of the mixture and give it a round or oval shape and flatten a tittle and gently put it in the hot oil
  • Shallow fry the pakoras from both sides untill these turns nice golden brown in colour. Do not fry the pakoras at high flames or else the upper layer will get burnt and the core will remain uncooked.
  • once fried, transfer the pakoras to a serving plate and enjoy hot cabbage pakoras with hot tea or coffee.

Sweet corn pakora

Hello friends! Welcome back to my space Dish Of Delight one more time!

It’s Sunday! And Sunday means family funday. So, a special evening snacks is a must to celebrate this funday. However, I would not want to spend much time in the kitchen and loose the special chit chats with my family. As, in this busy world, nobody would want to loose the hardly available family time by engaging in some other work.

So, today I am sharing sweet corn pakora recipe, which is a simple but yummy snacks to add to the weekend evening fun. Lets go through the recipe.


Sweet corn kernels 1 and 1/2 cup

Gram flower 6 tbsp

Rice flower 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Chat masala powder 1 tsp

Salt as per taste

Oil enough to deep fry the pakoras


  • In a mixing bowl, take the corn kernels, add ginger paste, green chilli paste, salt and mix the ingredients well by pressing the corns to soften it a little. You can use lightly boiled corns if you wish to, but I did not because I like the crunch of the corn kernels in my pakora
  • keep the marinated corn for about an hr
  • after the marinating time is over, add all the other ingredients, except the oil and mix well. Do not add water
  • heat the oil at medium flames in a kadhai. Once the oil is heated well, take little portions of the corn mixture and add it to the hot oil. Do not over crowd the kadhai. Fry from all sides untill these become golden colour
  • fry the pakoras in batches. Once fried,transfer the pakoras to a serving bowl and enjoy them hot along with some green chutney and ketchup.

Hot n sour soup noodles

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

My daughter is very much fond of soups, noodles and soupy noodles. So, instead of purchasing the ready to cook packs of soups or soup noodles, I prefer to prepare it at home for her. Though it’s an easy process of just adding water and cooking for 2 or 3 minutes, yet investing a little more time in fully preparing it at home, gives me the satisfaction of my child’s healthy eating.

So, today I am sharing the recipe of my baby’s favourite, hot n sour soup noodles.


Noodles 1/2 cup ( I prefer egg noodles but for my vegetarians friends, I would suggest the plain atta noodles)

Egg 1 optional

Garlic 3 or 4 cloves minced

Onion 1/2 medium sized finely chopped

Carrots finely chopped 2 tbsp

French beans finely chopped 2 tbsp

Green peas 1/4th of a cup

Cabbage finely shredded 2 tbsp or 1/4th cup

Vegetable stock 1 and 1/2 cups

Soya sauce 1/2 tbsp

Cooking vinegar 2 tsp

Black pepper powder 2 tsp

Corn starch 1 tbsp

Salt as per taste

Oil 2 or 3 tsp


  • Heat oil in a kadhai or wok at medium high flames. Once heated, add the garlic and sauté for 3 to 4 seconds
  • add the chopped onion and stir and cook for 1/2 a minute
  • add the other chopped veggies and stir, mix and cook for 2 to 3 minutes at this heat
  • add salt and pepper and mix well
  • add the soya sauce, stir and mix well for 1/2 a minute
  • add vinegar, mix well and then add the vegetable stock. Bring it to a boil
  • now, add the noodles mix well and cover and cook for 4 to 6 minutes at medium low flames
  • while the noodles is getting cooked, in a small bowl, take the corn starch, add 1 and 1/2 tbsp water and mix well. In another bowl, break and add the egg and beat well. Keep both of this ready
  • open cover of the cooking soup noodles, stir well and slowly add the egg by light stirring
  • finally, add the corn starch with constant stirring. Once the soup thickens switch off the flames.
  • hot and sour soup noodles is ready to be served.

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.

Yellow peas salad or salsa

This would be my second salsa recipe after sweet corn salsa. This time I have used dried yellow peas for making salsa. You can easily and quickly prepare this snacks when you are really craving for some tasty food but feeling too lazy to cook. It can also be a good idea to include this snacks in the ladies kitty parties!



Dried whole yellow peas 1 cup, soaked overnight and pressure cooked to 2 whistle at high flames

Onion 1 small, chopped 

Green chilli 1, chopped 

Tomato 1 small, chopped 

Capsicum chopped, 1/4th cup

Fresh coriander leaves chopped, 1/4th of a cup

Juice of 1/2 of a small lemon

Red chilli powder 1/4th tsp

Chat masala 1/2 tsp

Black salt 1/2 tsp

Salt as per taste



In a large mixing bowl, take all the ingredients and mix thoroughly. Yellow peas salad is ready to be server.

Cheese stuffed crispy potato balls

Who would not want to enjoy these cold evenings, munching on a hot crisp snacks, along with a long sip of steaming hot tea or coffee! Yes I guess hardly any. So, today I am sharing a quick and easy to make, snacks recipe. Though easy, it’s taste is such, that it will make you forget about your whole days hardship!


Potato 3 large, grated and soaked in chilling cold water along with a tsp of salt for about an hour 

Mozzarella cheese cut into cubes

All purpose flour about 2 tbsp

Black pepper powder 1 tsp

Red chilli powder 1/2 tsp

Chat masala 1 tsp

Italian seasoning 1 tbsp

Salt as per taste

Oil  2 tsp + enough for deep frying the potato balls 




  • squeeze out the water from the grated potatoes as much as you can and transfer them into a mixing bowl.
  • into it, add the all purpose flour, black pepper powder, red chilli powder, chat masala, Italian seasoning, 2 tsp oil and salt and mix well to form an even mixture. Be careful while adding salt as, you have already used some salt while soaking the potatoes 
  • Now take a small portion of this mixture and roll it between your palms to form a ball. Make a small hole in the centre of the ball and place a cheese cube in it. Now close the hole and again roll it between your palms to form the potato ball.
  • this way make balls with all the mixture. Heat enough oil in a pan at medium high flames, once hot, drop in the potato balls and fry them from all sides untill they turn golden brown in colour.
  • remove the balls from the pan and transfer them into a plate. Serve the hot crispy potato balls with some tomato ketchup and enjoy these along with a hot cup of tea or coffee.
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