Category Archives: Non veg

Dhaniya murgh ( coriander chicken )

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

Dhaniya murgh is quite a popular Indian dish in which the chicken is cooked in a gravy of coriander leaves paste. However, cooks have cooked it in various ways following their own recipe. So, today I am going to share my way of preparing this dish. Hope you will like it.

Let’s go through the main recipe.


Chicken 600 gm cut into medium pieces

Fresh coriander leaves a hand full

Onion 2 medium sized sliced

Green chillies 3 or 4

Ginger paste 1/2 tbsp

Garlic 4 or 5 cloves crushed

Turmeric powder 1/4th tsp

Red chilli powder 1 tsp

Coriander powder 1 and 1/2 tsp

Kasuri methi powder 1 tsp

Dry red chilli 1

Cinnamon 1″ stick

Cardamom 3 or 4

Cloves 3 or 4

Coriander seeds 1 and 1/2 tsp

Curd 2 tbsp

Fresh cream 1/2 tbsp

Salt as per taste

Oil 3 tbsp


  • Marinate the chicken with curd, ginger paste, crushed garlic, turmeric powder, red chilli powder and salt and refrigerate for minimum 6 hrs or overnight.
  • Grind the coriander leaves along with green chillies and a little bit of water to make a fine paste
  • Heat oil in a kadhai at medium high flames. Once heated temper it with the whole spices
  • Add the onion slices and fry these until they turn golden in colour but not brown.
  • Add the marinated chicken and stir and cook for about a minute
  • Now cover and cook at medium high flames until the chicken leaves it’s moisture
  • Once the chicken leaves it’s juices, open cover and cook until most of the juices have evaporated, with occasional stirring
  • add coriander powder and mix well. Stir and cook until oil starts leaving the spices
  • At this stage, add the prepared coriander leaves paste and mix well. Stir and cook for a minute and then add about 1/2 a cup of warm water
  • Once the gravy starts boiling, reduce the flames to minimum and cover and cook for about 3 to 5 minutes or until the chicken gets cooked well
  • Remove cover and add the kasuri methi powder and stir and mix well
  • Finally add the fresh cream, give a good mix and switch of the flames
  • Cover and let the curry rest for a minute and then serve hot dhaniya murgh with any dish of your choice.


Bengali style egg omelette curry

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again. I hope you all are enjoying Sunday with family and friends.

Today I am sharing a simple Bengali style egg curry recipe in which we first make egg omelettes and then use them as an ingredient in the curry. So let’s start with the recipe.


Eggs 6

Potatoes 2 medium sized cut into 1” cubes

Onion 2 and 1/2 medium sized ( 1 finely chopped + 1 and 1/2 sliced )

Tomato 1 small chopped

Green chilli 3 or 4 chopped

Garlic 3 or 4 crushed

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Bay leaf 1

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1 tsp

Salt as per your taste

Oil 2 tbsp + 6 tsp + 1 tbsp


  • Divide the chopped onion and the chopped green chillies into 3 equal parts
  • in a bowl, break and add 2 eggs, one part each of the chopped onion and green chillies, add a little salt and beat well
  • now heat 2 tsp oil in a frying pan at medium flames. Once heated, add the beaten egg and fry the omelette. Make two folds to look like a flattened roll. Cut the omelette roll into halves and remove from the pan and keep aside in a plate. The omelette should not be over fried.
  • this way make the egg omelettes taking 2 eggs at a time. So there should be a total of 6 half pieces of omelette. Once done keep the omelettes aside in a plate
  • heat 1 tbsp of oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, mix with the oil and then add the potato cubes. Fry these untill they turns golden colour. Remove the fried potatoes from the kadhai and keep aside
  • add the remaining oil in the same kadhai and once heated, temper it with the whole spices.
  • add the sliced onion and fry untill it turns golden brown in colour.
  • add the chopped tomatoes and stir and cook untill the tomatoes turn mushy
  • now add ginger paste, crushed garlic, green chilli paste and sauté the spices untill their raw smell disappears
  • then, add all the powder spices except the garam masala, salt as per your taste, about 1 or 2 tbsp of warm water and sauté and roast the all spices untill oil starts separating from them
  • at this stage add the fried potatoes and stir and mix well with the roasting spices. Keep roasting for one more minute
  • then add 1 and 1/2 cups of hot water and stir and mix well. Bring it to a boil
  • now reduce the flames to medium low and cover and cook for about 5 to 7 minutes
  • remove cover and give a good stir. Check and adjust the salt in the curry.
  • then add omelettes in the curry in a single layer. Do not stir. Reduce the flames to minimum and cover and let cook for 1/2 a minute
  • remove cover, gently flip the omelettes to the other side, spread the garam masala powder all over the curry and cover again.
  • Switch off the flames and let the curry rest for some time and then serve hot with steamed rice or roti or any dish of your choice.

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.

Bengali egg roll

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

We crave for special snacks during the weekend evenings. So today, I thought of making egg rolls as Sunday evening delight. These are the popular street side snacks of Bengal and most sought after ones. Let’s go through the recipe of the Bengali egg roll.


Refined flour or maida 5 tbsp

Wheat flour or atta 3 tbsp

Eggs 4

Onions 2 medium sized sliced

Cucumber 1 medium chopped

Green chillies 4 or 5 chopped

Salt 1/2 + as per taste

Tomato sauce as per need

Chilli sauce as per need

Mustard sauce as per need

Oil 1 tbsp + enough for frying the paranthas


  • In a mixing bowl, take maida, atta, 1/2 tsp salt and mix well. Then add 1 tbsp oil and rub well with the flour and mix.
  • Then add normal water little by little with continuous mixing and knead it to a semi soft dough
  • Pat some oil on top of the dough and cover and rest it for about 15 to 20 minutes
  • Now take the dough and knead it again for few seconds. Divide the dough into 4 equal parts
  • Take each part and roll it into paranthas. The paranthas should neither be too thin nor too thick. Take the help of some dry flour if required
  • Now heat a non stick tawa at medium high flames. Once the tawa gets heated enough, half cook the paranthas one at a time from both sides without oil. This time the parantha’s colour should not change
  • This way cook all the paranthas and keep aside
  • In the same tawa, heat one tsp of oil. Beat an egg with a pinch of salt and put it in the tawa. Tilt the tawa from all sides a little so that the egg gets spread evenly.
  • Now place one paranthas on top of the egg and press a little with the spatula. Brush some oil on the upper part of the parantha and flip it. Let it fry from the other side till light brown spots appear
  • Remove the egg layered parantha from the tawa and in the same way prepare all the other four paranthas
  • Now take one egg layered parantha at a time with the side having the egg layer facing up. Place some chopped cucumber, some chopped green chillies, some sliced onion, all the three sauces on half part of the parantha and start rolling from the part containing the filling
  • Wrap the roll with a parchment paper and your egg roll is ready. This way make all the 4 rolls and serve hot.

Masala Cheese Omelette

Hello friends! Wish you all a very happy and healthy new year!

Here I welcome you back to my space, Dish Of Delight once again. I did not share any recipe since few days, as I was enjoying a vacation with my family in my native place. What can be more satisfying than, being with your whole family after a year long wait! Adding to this satisfaction, is the happiness of welcoming the new new year with full enjoyment altogether.

Today I am sharing a breakfast recipe, masala cheese omelette. Many of the non vegetarian and eggetarian people prefers egg in their breakfast menu, whether boiled or omelette or poached. In masala cheese omelette, you can enjoy both omelette and veggies along with cheese. Now let’s jump on to the recipe.


Eggs 4

Grated mozzarella cheese about half a cup

Onion finely chopped, 2 tbsp

Green chilli finely chopped, 2

Grated carrot 2 tbsp

Tomato finely chopped ( only flesh ), 1 tbsp

Fresh coriander leaves finely chopped, 2 tbsp

Capsicum finely chopped, 1 tbsp

Milk 1 tbsp

Salt as per taste

Black pepper powder 2 tsp

Italian seasoning about 2 tsp

Butter or oil enough to cook the omelette


  • Break and add the eggs in a mixing bowl, add salt, black pepper powder and beat them well with an egg whisk or fork
  • Add milk and again beat to mix well
  • now add all the veggies and mix well to form an even mixture
  • heat a frying pan over medium high flames. Once hot, add the butter or oil and spread it all over the pan
  • add the egg mixture into the pan, and with the help of a spatula scatter the veggie all over the pan evenly
  • now reduce the flames to medium low, cover and let the omelette cook untill it is mostly done. Do not fully cook the omelette before adding the cheese
  • remove cover and check the omelette. At this stage, when there is still a little bit of runny egg on the top layer, spread and add the grated cheese and Italian seasoning onto one half of the omelette, and gently fold the other half on top of it
  • cover and cook the omelette for another minute or untill the cheese melts and then gently transfer it to a serving plate and serve hot along with bread toast and tomato ketchup.

Rui Jhinge Posto ( Rohu fish and Ridge gourd cooked in poppy seeds gravy)

Hello friends! A heartfelt welcome to all you wonderful people at my space, Dish Of Delight once again. Today I am sharing a simple Bengali recipe with you all. As you all must be knowing that, Bengalis are more often symbolized by fish, meat, rice and sweets! and that’s true. For most of us, if we miss out ‘maacher Jhol’ i.e. fish curry even from a single day’s meal, then our meal remains incomplete and dissatisfactory! Among all fishes, Rohu, Katla ( Indian carp), tilapia and few other fresh water fishes are quite common in a Bengali kitchen that are included in daily meal. Hilsha, Pabda, Golda Chingri ( lobster), Chitol, etc are among those fishes which are cooked once in a while occasionally.

However, let’s come to today’s recipe in which I have cooked rohu fish along with ridge gourd in a poppy seeds paste gravy. Now let us quickly go through today’s recipe.



Rohu fish 500gm, cut into Bengali cut excluding the head and tail part

Ridge gourd 2 medium sized, halved longitudinally and cut into 3” long pieces

Poppy seeds 2 tbsp soaked in lukewarm water for about 15 minutes

Onion 1 small sized, sliced

Green chilli 7 or 8

Black cumin 1 tsp

Turmeric powder 1 + 1/2 tsp

Salt 1 tsp + as per taste

Mustard oil 2 + 2 tbsp




  • clean wash the fish pieces and marinate it with 1 tsp each of turmeric powder and salt and rest for 15 minutes 
  • grind the poppy seeds and 3 or 4 green chillies with 1 tbsp water to make a fine smooth paste and keep aside
  • heat 2 tbsp of oil in a kadhai at high flames. Once the oil becomes steaming hot, add the fish pieces one by one and fry from both sides until it becomes golden colour. Do not over fry the fish or it won’t soak in the the juice of the gravy.
  • Take the fish pieces out of the kadhai and keep aside. Now lower the flames to medium low and allow the kadhai to cool down a little. The rest of the cooking is to be done at medium low flames
  • add the remaining oil to the same kadhai. Once the oil gets heated well, add the black cumin and sauté for few seconds.
  • add the onion and stir and fry until it turns golden colour. 
  • Add the ridge gourd pieces, rest of the turmeric powder and stir and fry for a minute 
  • then, add the poppy seed paste and stir and mix well with the other ingredients for 1/2 a minute. Then, add about 1/2 a cup of water and stir well. Do not fry the poppyseed paste for too long or else it will get burnt and give a bitter taste 
  • Once the gravy starts boiling, cover and cook for 1/2 a minute
  • open the cover, add salt as per taste and mix well
  • now add the fish pieces in a single layer and slit and add the remaining chillies. Cover once again and let it cook for a minute
  • open cover, gently turn the fish pieces to the other side and again cover and cook for 1/2 a minute
  • after 1/2 minute, check the consistency of the gravy and adjust to keep it thick. 
  • Switch off the flames and serve Rui Jhinge Posto with hot steamed rice.

Vegetable mini pancakes

Hello friends! ‘ Punoray Shagatam Janai’ as we say in Bengali, meaning, welcome back again.

Today I am sharing a simple, healthy and wholesome breakfast idea with you all. It is also a good lunchbox idea for kids. To make it a little bit more healthier, I have replaced all purpose flour with whole wheat flour. 



Whole wheat flour 5 tbsp, heaped

Eggs 2

Milk about 3/4th of a cup or as much to make a batter of right consistency 

Onion 1 medium sized, finely chopped 

Tomato flesh of 1 small sized, finely chopped 

Carrot finely chopped, 2 tbsp

Capsicum finely chopped, 2 tbsp

Green chilli 1 chopped 

Fresh coriander leaves finely chopped, 2 tbsp

Black pepper powder 1 tsp

Red chilli powder 1/4 tsp

Salt as per taste

Sugar as per taste 

Oil for frying the pancakes 




  • take all the vegetables in a mixing bowl, add salt, sugar, black pepper powder, red chilli powder and mix well.
  • add the flour and mix well with the vegetables 
  • break and add the eggs and mix well with the other ingredients of the bowl with the help of a fork
  • now add the milk little by little and keep on mixing with the other ingredients with the help of a whisker untill you get the right consistency of the batter as of pancake’s batter, i.e neither too thick nor too thin.
  • heat a non stick tawa at medium flames. Once the tawa is heated enough, brush some oil and pour a small ladle full of the batter.
  • spread it a little bit to make a round shape with the back of the ladle and cover. Cook untill light brown marks appears. Now flip it to the other side and cook.
  • transfer the pancake to the serving plate or tray and proceed to make the other pancakes
  • once all the pancakes are done serve it with some tomato sauce or you can also pair them with some pan tossed veggies.
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