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.
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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

Healthy vegetable stew

Hey there! Hope all of you are doing well. Today I am sharing a healthy vegetable stew recipe especially for my vegetarian friends. These healthy stews are storehouse of nutrition. It has great health benefits to the people of all age, from toddlers to the aged ones . It can also be taken as a wholesome meal option for them who are following a diet regimen. 


Vegetable stock 3 cups 

Carrot 1 medium sized, cut into cubes

Cauliflower florets 1 cup

Mushroom sliced, 1 cup

Potato 1 medium sized, cut into cubes

Green peas 1/2 cup

Onion 1 medium, chopped to a bit larger pieces

Garlic 4 or 5 cloves finely chopped 

Turmeric powder 1/2 tsp

Black pepper powder 2 tsp

Salt as per taste

Milk 3/4th of a cup

Oil 2 tsp

You can also use other vegetables like broccoli, baby corn, zucchini or spinach leaves for your vegetable stew. It’s totally your choice.


  • heat oil in a kadhai at medium high flames. Add the chopped garlic and sauté for few seconds
  • add onion and all the other vegetables except green peas, stir and fry them for 2 to 3 minutes
  • add the turmeric powder, 1 tsp black pepper powder, salt and mix well with the vegetable 
  • add the vegetable stock, green peas and stir well. Reduce the flames to medium low and cover and cook untill the vegetables are cooked. Do not over cook the veggies 
  • open cover and add the milk. Once the stew starts boiling, switch off the flames and add the remaining black pepper powder, mix well and serve hot.

Vegetable chop

It’s mid November, the onset of winter season. This is the time when we get to see lots of fresh vegetables in the market and more number of veg dishes on our dining table. I’m a Bengali and I have noticed that people from my community  are attracted towards fried snacks like chops, cutlets, pakoras, samosas, etc., more in the winter season than any other time of the year. We enjoyed the cold evenings with a steaming hot cup of tea along with some hot fried bites. One of these snacks, is the vegetable chop or vegetable cutlet, which is more enjoyed in the winters than any other time of the year.  So, today I am writing the recipe of vegetable chop or cutlet.


Beetroot 3 medium sized, grated

Carrot 2 medium sized, grated

Potato 2 medium sized, boiled and mashed

Onion 1 small, chopped 

Green chilli 3 or 4 chopped 

Ginger 1 tbsp grated

Peanuts 1 tbsp, fried and split into halves 

All purpose flour or maida about 1 cup

Bread crumb about 2 cups 

Fennel seeds 1 tsp

Roasted curry spices powder 1 and 1/2 tsp

Garam masala powder 1 tsp

Red chilli powder 1/2 tsp

Black pepper powder 1/2 tsp

Salt as per taste

Sugar as per taste. Since this chop is a little sweeter in taste, the amount of sugar should be a little more than that of salt

Oil 1 tbsp + enough oil for deep frying the chops


  • Heat 1 tbsp oil in a kadhai at medium low flames and temper it with the fennel seeds. Then, add the chopped onion and stir and fry until it becomes translucent 
  • Now, add the grated ginger and chopped green chillies and sauté for few seconds
  • next, add the grated beetroot and carrots, add a little bit of salt and stir and cook for about 2 minutes. After 2 minutes, again add a little more salt, mix well and cover and cook untill the beetroot softens. Do not add all the salt at once
  • now, once the beetroot and carrots gets cooked well, add the mashed potatoes and mix well with other ingredients. Keep on stirring and mixing untill you get an even mixture 
  • now, add the fried peanuts and mix well. At this stage, check the salt and adjust as per taste
  • next, add the sugar, roasted curry spices powder, garam masala powder, and stir and mix well with all the other ingredients. Cover and switch off the flames. Allow the vegetable mixture to cool down completely 
  • now, in a mixing bowl, take the all purpose flour, red chilli powder, black pepper powder, about 1 tsp of salt and mix well. Now, add water little by little with constant mixing to form a thick batter
  • once the vegetable mixture has cooled down, divide it into small and equal portions of size of your choice. Then, shape these portions according to your choice. It could be shaped  like a circular patty, flattened rhombus, or like that of a capsule. I gave it the shape of a capsule, as in our place these chops are mostly found in this shape
  • now, take these chops one at a time, dip them into the batter and then, roll them over the bread crumbs. Do this process one more time, first dip into the batter and then roll over the bread crumb.
  • this way, ready all the chops and keep them in the fridge for about an hour. After an hour, heat enough oil in a deep kadhai at medium high flames. Once the oil becomes hot, reduce the flames to medium low
  • now, drop in the chop into the hot oil one by one and fry them evenly from all sides until they turn brown in colour. Take them out into a plate lined with some kitchen paper to soak in the extra oil
  • vegetable chop is ready. Serve it hot with some kasundi or mustard sauce and tomato ketchup. These cutlets can also be served as a starter.