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.
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
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.
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.
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.
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.
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
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.
Today I am sharing the recipe of another Bengali delicacy called shorshe chingri. This is a very simple recipe where prawns are cooked in a gravy of mustard seeds paste. An awesome dish prepared, investing least effort and time.
Prawns 250 gm, de shelled and cleaned
Onion 1 small, thinly sliced
White mustard seeds 1 tbsp
Black mustard seeds 1 tbsp
Green chilli 2 + 3
Turmeric powder 1/2 tsp
Salt as per taste
Mustard oil 1 + 1 tbsp
- take both the mustard seeds, 2 green chillies, 1 and 1/2 tbsp of warm water, in a grinder and grind them to a fine smooth paste
- in a mixing bowl, take the mustard paste, sliced onion, turmeric powder, salt, 1 tbsp mustard oil and the prawns and mix all the ingredients well.
- Place a kadhai at low flames and transfer all the contents of the mixing bowl into the kadhai along with 1/4th cup water. Give it a light mix and cover and cook the prawns at minimum flames for about 7 minutes
- after 7 minutes, open the cover, break and add the remaining green chillies, spread the remaining mustard oil all over the gravy and again cover and cook at minimum flames for another 2 to 3 minutes and then switch off the flames
- shorshe chingri is ready to be served.
In my last post, I have shared the recipe of Bengali basanti pulao. Today I will share the recipe of Murgi posto, which I have paired with basanti pulao. This is a chicken curry, in which the chicken is cooked in poppy seed paste gravy, and believe me it tasted awesome with basanti pulao. So I would suggest you to give it a try at least once. However, this chicken curry can also be paired with plain rice, roti, naan, or biryanis.
Chicken 750 gm, medium sized pieces
Poppy seeds 4 tbsp, soaked in 2 tbsp of lukewarm water for 15 to 20 minutes
Cashew nuts 5 or 6
Curd 3/4th of a cup
Onion 1 large, sliced
Green chillies 4 or 5 whole
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Salt as per taste
Sugar a little bit
Mustard oil 1 + 2 tbsp
• In a mixing bowl, take curd, grated ginger, garlic, turmeric powder, Kashmiri red chilli powder, salt, 1 tbsp oil and mix well.
• Add the chicken pieces to the bowl and rub and coat well with the curd mixture. Let the chicken marinade rest in the fridge for minimum 4 hours or overnight
• Grind the poppy seeds along with the soaked in water and cashews, to make a fine paste and keep ready
• After the marinating time is over, bring out the chicken marinade from the fridge and allow it to come to the room temperature
• Heat the remaining oil in a kadhai at medium high flames. Once hot, temper it with the whole spices and add in the sliced onion
• Fry the onions until they turns golden colour . Now, add the chicken along with the marinade and mix well. Stir and cook for a minute and then cover it
• Let the chicken cook covered until the chicken releases it’s moisture. Now open the cover and cook at medium low flames with occasional stirring, until the moisture dries up
• When the moisture have dried up completely, add the poppy seed paste and a tbsp of water and mix well with the chicken
• Add the green chillies and cover and cook at minimum flames for 2 to 3 minutes or until the chicken gets cooked well. If the gravy is too dry, add a little more water and cook
• Open the cover, check if the chicken has cooked well and switch off the flames
• Murgi posto or chicken poppy seeds curry is ready to be served.