Chicken 700gm cut into medium-sized pieces Onion 1 large or 1 and 1/2 medium sliced Ginger 1″ piece Garlic 4 to 6 cloves Green chilli 4 whole Lemon juice 2 tsp Curd 3/4th of a cup Cashew 10 to 12 Garam masala powder 1/2 tsp Black pepper powder 1 tsp Kasuri methi powder 1 tsp Cinnamon 1″ stick Cardamom 4 to 5 Cloves 4 to 5 Black peppercorns 10 to 12 Salt 1 tsp or as per taste Sugar 1/4th of a tsp Oil 1 + 2 tbsp
In blender, blend together curd, Ginger, garlic, cashew and the green chilli
Now empty the mixture of the blender in a mixing bowl and add in the garam masala powder, lemon juice and salt and mix well
Now dunk in the chicken pieces in the mixture and rub the pieces well with the masala mixture
Finall add in the kasuri methi powder and 1 tbsp oil and once again give a good mix and let the marinade rest for about an hour
After an hour separate the chicken pieces from the marinade and keep aside
Now heat a non stick kadhai and once it is hot add the remaining oil and let heat at medium high flames
Once the oil gets heated, add in the cardamom, cinnamon, cloves and black peppercorns and saute for few seconds
Then add in the onion slices and fry them till the onions start changing colour. Do not let onions turn brown
At this point add the chicken pieces one by one in a single layer and let them fry from one side at medium flames for 2 to 3 minutes. Do not stir in between
After 2 to 3 minutes turn the chicken pieces to the other side and again let them fry for about 2 minute without stirring. Do not allow the chicken to turn brown
Now add in the remaining marinade and the sugar and give a light mix
Now cover and let cook for about 7 to 10 minutes or till the chicken gets cooked well
Now remove the cover and check with the consistency of the gravy. Since, it is a thick gravy curry, if there is more liquid then increase the flames to evaporate the excess water
Once you get the desired thickness of the gravy, switch of the oven and let the curry sit for about a minute. Your white chicken curry is ready to be served.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Chhena Poda is a popular dessert of Odisha. It is basically a cake made of chhena. To make this chhena cake, baking is done for a comparatively longer period of time than baking a simple cake, until the sides of the cake turns dark brown to give a burnt look. This delicious dessert has a very simple recipe and requires just few ingredients. This recipe for Chhena Poda was requested by my dear fellow blogger Krishna. Krishna have shared some beautiful articles on spirituality through her blog. I would suggest you to visit her space to enjoy some beautiful articles. So, let’s quickly take a look at the recipe for making Chhena Poda.
Milk 1.5 liters Semolina/rava/sooji 3 tbsp Cashew nuts chopped 3 – 4 tbsp ( you can also use almonds and raisins as per your choice) Juice of 1 and ½ lemon Sugar as per taste Ghee 1 tbsp + a little bit for brushing the cake tin
• Take milk in a deep vessel and bring it to a boil at medium high flames • Once milk starts boiling, reduce the flames to low and add the lemon juice little by little with stirring • Keep on doing this until the milk coagulated to form chhena • Now strain out the milk solids from its liquid. Keep ½ a cup of this liquid separately for later use in this recipe before discarding the rest. Do not let the chhena cool down. • Do not squeeze out the excess liquid from the chhena or keep it hanged to separate out excess moisture from it. In this recipe the chhena should retain some moisture into itself • Now take the hot chhena into a mixing bowl, add sugar, semolina and roughly mix with the help of a spoon • Add ghee and mix with the help of your hands to get an even texture of the chhena mixture without any lumps • Add the milk separated liquid little by little and keep on mixing with your hands. Keep on mixing this liquid until the final consistency of the batter resembles to that of a cup cake batter. • Add chopped nuts and mix well. • Spread some salt or sand into a heavy bottomed cooking vessel and place it on medium flames. Cover and pre heat it for about 5 to 7 minutes • Brush a little ghee on a cake tray, place a parchment paper on it and again brush a little more ghee on it • Pour the chhena mixture into the cake tray and press lightly on its surface to get it evenly spread • Now, once the vessel is pre heated, place a steel lid or small stand, whichever available, into the vessel • Place the cake tray on the stand and cover the vessel. Bake it for 45 to 50 minutes at low flames or until you see the edges of the cake becomes dark brown in colour • Move the cake tin from heat and let it cool down completely • Transfer chhena Poda to a plate and cut it into pieces of desired shape and serve.
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
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
• 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.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Vermicelli pudding or Sevai kheer or Shimui er payesh, with whichever name you may choose to call it, is a mouthwatering dessert quite popular in the Indian subcontinent. It is a dessert which is too easy to make. Preparation of this delicious dessert requires only few ingredients and minimum labor. So, lets quickly take a look at the recipe for making Vermicelli Pudding or Shimui er Payesh.
Milk 1 litre Vermicelli/sevai/shimui 200 gm Bay leaf 1 Cardamom 4 or 5 crushed or ½ tsp powdered Sugar as per taste Ghee 1 tbsp
• Heat ghee in a kadhai at medium low flames. Once heated, add the vermicelli and roast it until it turns dark golden in colour • Once roasted, transfer the vermicelli to a plate or tray • Add milk to the kadhai and bring it to a boil at medium high flames. • Once the milk starts boiling, reduce the flames to medium low and add bay leaf and cardamom. Stir well • Keep on boiling the milk until it gets reduced to ½ of its original volume with occasional stirring. • Once the milk has reduced, add the roasted vermicelli and stir and mix well with the milk. Cook it for about 5 minutes or until the vermicelli gets cooked • After 5 minutes add sugar and stir and mix well. Cook for another 2 minutes or until the sugar melts. • After 2 minutes switch off the flames. Vermicelli pudding or Shimui er payesh is ready to be served. Serve it warm and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! I am back with another mouth watering delicacy from the Bengali cuisine. Fish head moong dal or Machher matha diye moonger dal, as we call in beangli, is a special dal cooked in a Bengali kitchen during occasions or get togethers. Fish head moong dal is a must side dish if we are planning to cook a traditional Bengali thali. In this dish, moong dal is cooked along with fried fish head. To cook this dal we can use fish head of either Rohu fish or Hilsa fish or Katla fish. However, I follow a little different recipe when I cook dal with Hilsa fish head. So, lets start with the recipe to cook fish head moong dal.
Moong dal 1 cup of cup size 120ml Rohu fish head 1 large cut into halves Raisins 2 tbsp ( optional) Onion 1 small or ½ of a medium sized, sliced 1 small chopped Green chilli paste ½ tbsp Ginger paste ½ tbsp Garlic 2 or 3 cloves crushed Turmeric powder ½ + 1 tsp Kashmiri red chilli powder 2 tsp Cumin powder 2 tsp Coriander powder 1 tsp Garam masala powder 1 tsp Bay leaf 1 Dry red chilli 1 large or 2 small Cinnamon 1” stick Cardamom 3 or 4 Cloves 3 or 4 Cumin seeds 1 tsp Salt as per taste Sugar as per taste Ghee 1 tsp Mustard oil 2 + 1 tbsp
• Dry roast the moong dal at medium flames until their colour starts changing but do not let them brown. • Wash the lentils and then pressure cook it along with 3 cups of water and a little bit of salt to 1 whistle at medium flames. • Rub and coat the fish head pieces with ½ tsp turmeric powder and a little salt • Heat 2 tbsp oil in a kadhai at high flames. Once the oil is hot enough, gently add the fish head pieces and fry until it turns golden brown in colour • Strain out the fried fish head pieces from excess oil and keep aside • In a small bowl take the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and sugar and mix well along with 2 tbsp water to make a fine paste and keep ready • Add the remaining oil in the same kadhai and let it heat at medium flames. Once heated, temper it with the whole spices • Add onion and fry until it turns golden brown in colour • Add ginger, garlic, green chilli paste and sauté until their raw smell disappears • Add the prepared spices mixture paste and sauté and roast the spices until oil starts separating • Add the fried fish head pieces, raisins and roast along with the spices for about a minute. Add little water if the spices gets too dry • Fish head moong dal is ready to be served. Serve it hot with plain rice and enjoy. • Add the cooked dal and mix well. Add ½ to ¾ cups water as per you choice of consistency of the dal and bring to a boil by increasing the flames • Once the dal starts boiling, reduce the flames to medium low and cook covered for about a minute • Open cover, add ghee and garam masala powder and mix well. Cover and then switch off the flames. Let the dal rest for a minute or two. Serve hot dal with plain rice and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! In my early post I have shared the recipe for making Patishapta Pithe with Kheer. Today I am sharing the recipe for making Carrot Patishapta i.e Patishapta Pithe with carrot filling. These bengali desserts were originally made with the coconut filling but later on people started making it with kheer fillings. Nowadays, Patishaptas are made with variety of fillings as per their choices. So, today I chose carrots for making the filling for these wonderful bengali dessert Patishapta. Try it out at your kitchen and I can say that you will love these. Let’s take a look at the recipe for making Carrot Patishapta.
For making the crepe batter:
All purpose flour or Maida 2 and 3/4th of a cup
Semolina or sooji or rava 1/4th of a cup
Rice flour 1/4th of a cup
Dates palm jaggery or sugar as per taste ( I have used dates palm jaggery)
Salt about 1 pinch
Milk 350 to 400 ml
For making the filling mixture:
Carrot 400 gm grated
Khoya or milk solids 200 gm grated
Sugar as per taste
Cardamom 3 or 4 crushed or ½ tsp powdered
Milk ½ cup
Ghee 2 tbsp
( here 1 cup = 120 ml )
• In a large mixing bowl, take all purpose flour, semolina, rice flower, salt and mix well
• Then add milk little by little along with constant mixing until the batter consistency is such that it is neither to thin nor too thick, somewhat like a pancake batter
• Add jaggery and again mix well until the jaggery melts and evenly mixes with the batter. Now cover the batter and rest it for about an hour
• Heat a non stick pan at medium flames. Once heated, add ghee and let it heat
• Then, add the grated carrots and stir and cook for a minute and then cover and cook for 1 or 2 minutes
• Remove cover, add the sugar and mix well. On adding sugar the carrots will release lots of juices
• Now increase the flames to medium high and cook the carrots uncovered with occasional stirring, until most of the juices evaporates
• Once most of the juices of the carrots have evaporated, add milk and mix well. Reduce the flames to medium low and cover and cook for 3 to 5 minutes
• Then open cover, stir well and then add the grated khoya. Stir and mix well
• Keep on stirring and mixing the mixture until the khoya melts and evenly mixes with the carrots and it stops sticking to the pan. Do not make the mixture too dry
• At this stage switch of the flames and transfer the mixture into a bowl or plate
• Now check the consistency of the batter if its too thick add a little more milk to bring to the right consistency like that of a pancake batter
• Place a nonstick pan or tawa on medium flames and let heat. Once it is heated, brush a thin layer of oil on it and drop in a small ladle full of the batter at a centre of the pan
• With the back of the ladle spread the batter to make a small thin circular disc shape. Wait for few seconds or until the crepe is 70% cooked, and then place the carrot mixture on on side of the crepe
• Start folding the crepe from the side containing the carrot mixture to make a roll. Once rolled, transfer the roll to a tray or plate
• One Carrot Patishapta is done. Follow the same process to make all the patishaptas
• Let these cool down completely and the enjoy Carrot Patishapta with your family.
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.
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
• 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.