Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again! Fruit Parfait is a healthy dessert where you can enjoy the goodness of fruits along with curd. To make this dessert you can include any fruit of your choice. I have used few seasonal fruits of my choice. You can also add on a scoop of ice cream to enhance its taste. So, let’s take a look at the recipe for making Fruit Parfait
Curd 1 cup Honey 1/4th cup or as per taste Fruits as per your choice ( I’ve used banana, mango, pomegranate and apple), chopped to small pieces Walnut chopped 2 tbsp Cashews chopped 2 tbsp Melon seeds 2 tbsp Oats 2 tbsp
You can also use almonds, pistachios or any nuts of your choice
• Take the curd in a mixing bowl, add honey as per your taste and mix well. Refrigerate this curd mixture for minimum 1 hour
• In another mixing bowl, take the chopped nuts, melon seeds, oats, about 2 tsp honey and mix well
• Microwave this mixture for 2 minutes. Mix one more time and microwave for 1 more minute.
• Take a beer mug or coffee mug, pour a little, chilled curd mixture to make the first layer, followed by a layer of nuts mixture and then a layer of fruit mixture.
• Repeat this sequence twice or thrice as per the size of the glass. The top most layer should be of fruits.
• Top it with a little more honey. You can also top it with a scoop of ice cream of your favourite flavour and enjoy.
• Fruit parfait is ready to be served. Enjoy it with your family.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing the recipe of such a snacks which needs no introduction for itself. It is one of the most loved snacks of the non vegetarians. Yes! I am talking about fried chicken. From children to the elderly, it is liked by the people of all ages. In today’s recipe I have used curd instead of buttermilk. So, lets quickly take a look at the detailed recipe for making fried chicken.
Chicken legs 6 pieces Eggs 3 Curd 2 tbsp Ginger garlic paste 1 tsp Juice of ½ a lemon Kashmiri red chilli powder 1 + 1 tbsp Black pepper powder 1 + 1 + ½ tsp Corn flour 1 cup Oats 1/4th cup slightly crushed Salt as per taste Enough oil for frying chicken legs
• In a mixing bowl, take curd, ginger garlic paste, 1 tbsp Kashmiri red chilli powder, 1 tsp black pepper powder, salt as per taste, lemon juice and mix well • Add the chicken legs into this mixture and rub and coat well with the marinade. Refrigerate this for 2 hours • Take another mixing bowl, add corn flour, oats, remaining Kashmiri red chilli powder, 1 tsp black pepper powder, salt and mix well • Break and add the eggs into a third bowl, add salt, remaining black pepper powder and beat well • Take one chicken leg piece at a time and shed off the extra marinade. • Now dip the chicken leg into egg mixture. Then transfer it into the flour mixture. Wrap the chicken legs with the flour mixture • Now repeat the process one more time and keep it ready for frying • Follow the same process for all the leg pieces and keep ready for frying • Heat enough oil in a kadhai at medium flames. Once oil is heated, add the chicken legs 2 or 3 at a time and fry these from all sides until golden brown in colour. • This way fry all the pieces and transfer these into a tray. • Fried chicken is ready to be served. Serve it hot along with some tomato ketchup and enjoy with your family and friends.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I’m going to share the recipe of such a dessert which needs no introduction for itself. Which name comes to your mind when asked about a Bengali sweet or dessert? I’m sure that most of you are thinking about one name. Yes! It is Rasgullas or Roshogolla as we pronounce in Bengali. So, today I’m sharing the recipe for making Roshogolla. In Bengal, Roshogollar are made either in sugar syrup or in dates palm jaggery syrup. Though the later is sold mainly during the winters. Here I have shared the recipe for making Roshogolla in dates palm jaggery syrup which is more tastier among the two as per my taste. Lets take a look at the recipe for making Gurer Roshogolla.
Milk 1.5 litres Dates palm jaggery 1 cup All purpose flour 1 tsp Juice of 1and ½ lemon
Here 1 cup = 250ml
• Take the milk in a deep bottomed vessel and bring it to a boil. • Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little and stir the milk gently. Continue this until milk coagulates to form chhena • Strain out the chhena with the help of a cotton cloth. • Wash the chhena with water and keep it hanged for about an hour or 2 to remove excess water from it. Do not squeeze the chhena much to remove water or else it will become too dry • Now, take the chhena in a flat bottomed plate, add flour and knead it well for about 10 to 12 minutes or until you reach a very fine texture dough • Now divide the dough into small equal portions. Take each portion and roll it between your palms to make balls. Make sure that there are no cracks in the balls or else it will break into pieces while cooking • Take 5 cups of water in a kadhai or saucepan at high flames, add 1 cup full of dates palm jaggery • stir until jaggery melts and mixes well with water. Bring the water to a boil • Once water starts boiling, drop in the chhena balls one by one and gently stir a little. Cook them at medium high flames for 7 to 10 minutes • Now cover and cook for another 15 to 20 minutes • Take out the roshogolla and gently press them a little and then transfer these into a bowl • Increase the flames and keep on boiling the remaining syrup until it is reduced to a one string consistency
• Let the syrup cool down a little and then pour the warm syrup into the bowl containing roshogolla • Rest the roshogollas for an hour and then serve Gurer Roshogolla and enjoy with your family and friends.
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.