Category Archives: Snacks

Fried chicken

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.

Ingredients

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

Procedure

• 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.

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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.

Ingredients

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

Procedure

  • 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.

Ingredients

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

Procedure

  • 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.


Omelette crust pizza

This is a pizza with an omelette crust. In present day who doesn’t like a pizza, especially the children. If you ask them about their favourite food, most of them would reply in one word, and that’s PIZZA.

However, this is healthier than the general pizzas and also easy to make. 

Ingredients

Eggs 5

Onion 1 small sliced 

Capsicum 1/4 cup sliced

Tomato 1 small sliced ( only flesh)

Green chillies 2 chopped

Black olives 2 tbsp

Pizza sauce 2 tbsp or enough to spread all over the crust

Grated mozzarella cheese enough to make it cheese burst

Black pepper powder 1/4 tsp

Salt as per taste

Butter about a tbsp

Procedure

  • break and add the eggs in a mixing bowl. Add salt, black pepper powder and beat well
  • heat a non stick pan at low flames. Once hot add butter and spread all over the pan
  • add the beaten eggs to the pan and tilt a little from all sides to spread it evenly on the pan. Cover the pan and let the egg cook at lowest flames. Cook the egg till a little runny egg is still left on the upper part of the omelette 
  • at this stage, spread the pizza sauce all over the omelette and add the toppings one by one, evenly spreading them all over the crust. Finally spread the grated cheese all over the pizza and cover and cook untill the cheese melts
  • once done, dish out the pizza, sprinkle the pizza seasoning all over the pizza and serve hot with some tomato ketchup 
  • unlike the general pizzas, you can enjoy the omelette crust pizza even as a breakfast menu.

Chicken popcorn

Ingredients 

Chicken 300 gm cut into small pieces

Curd 1 and 1/2 tbsp

Ginger garlic paste 1 tsp

Garam masala powder 1/4th tsp

Red chilli powder 1/4th tsp + 1 tbsp

Black pepper powder 1/4th tsp + 1/2 tsp

Chat masala1/4th tsp

Refined flour 5 to 6 tbsp

Corn flour 2 to 3 tbsp

Eggs 2

Salt as per taste

Oil enough for deep frying the popcorns

Procedure 

  • in a mixing bowl, take the chicken pieces and add into it, curd, ginger garlic paste, 1/2 tsp of salt, 1/4th tsp each of garam masala, chat masala, black pepper, red chilli powder and mix well such that the chicken pieces gets well coated with the masala. Let the chicken marinate for about an hour
  • In another bowl, take both the flours, 1 tbsp red chilli powder and mix well
  • in a third bowl, break the eggs, add 1/2 tsp salt, 1/2 tsp  black pepper powder and beat them
  • Now, put the oil to heat in a kadhai at medium high flames
  • once the marinating time is over, dip the chicken pieces in the beaten egg, either few at a time or all at once depending on the amount of chicken, and coat well with the egg mixture
  • then transfer the egg coated chicken pieces to the flour mixture bowl and coat well with the flour. Shed off the extra flour from the pieces and again transfer them to the remaining egg mixture for the second egg coating
  • Now add the crushed oats or corn flakes in the remaining flour mixture and mix well. Transfer the egg coated chicken pieces to the flour oats mixture for the final coating.
  • Coat the chicken pieces well with the flour oats mixture and shed off the extra flour from them.
  • now add the chicken pieces to the hot oil one by one and fry them till they changes to golden colour. Do not let them turn brown. Do not overcrowd the the chicken pieces while frying
  • fry all the popcorns and serve hot, sprinkling some special popcorn spices for extra flavor which I will share in another post. Pair it with some tomato ketchup and en

Kolkata special Chicken egg roll

Ingredients

 

Refined flour or maida 6 tbsp

Wheat flour or atta 4 tbsp

Chicken 250 gm boneless cut into very small pieces

Eggs 5

Onions 1 medium-sized chopped 2 medium sized sliced

Cucumber 1 medium chopped

Green chillies 5 chopped

Ginger garlic paste 1 tsp

Turmeric powder 1/4th of a tsp

Red chilli powder 1/4th of a tsp

Cumin powder 1/4th of a tsp

Coriander powder 1/2 tsp

Salt 1/2 + 1/2 tsp

Tomato sauce as per need

Chilli sauce as per need

Mustard sauce as per need

Oil 1 tbsp + 1 tbsp + enough for frying the paranthas

 

Procedure

 

  • 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
  • While the dough rests, heat 1 tbsp oil in a kadhai at medium flames and once the oil is heated, add the chopped onion and stir fry till it turns golden brown.
  • Then add the ginger garlic paste and saute till the raw smell dissapears
  • To this add the chicken pieces and roast along with the spices for a minute
  • Then add the powdered spices, 1 tbsp water and 1/2 tsp salt and mix well and saute for about 2 minutes or till oil separates
  • Add about 1/2 cup of water, stir well and cover and cook till the chicken gets cooked well
  • Remove the cover and cook till the excess water evaporates and switch off the flames.
  • Now take the dough and knead it again for few seconds. Divide the dough into 5 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 prepared chicken masala, 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 chicken roll is ready. This way make all the 5 rolls and serve hot.

 

Chicken pockets

Ingredients

For the pockets

Refined flour or maida 6 tbsp + 2 tsp

Butter 1 tbsp melted

Salt 1/2 tsp

Sugar 1/4th of a tsp

Warm water 1 cup or so

For the filling 

Minced chicken about 250 gm

Onion 1 medium chopped

Tomato 1 medium chopped

Green chilli 4 or 5 chopped

Fresh coriander leaves 1/2 cup chopped

Ginger garlic paste 1/2 tbsp

Cumin seeds 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Turmeric powder 1/4 th tsp

Red chilli powder 1/2 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 2 tbsp + enough oil for frying the pockets

Procedure

  • in a mixing bowl, take 6 tbsp maida, butter, salt, sugar and rub all the ingredients together to mix well. Now add the water little by little and keep mixing and knead  the mixture to form a semi soft dough. Do not add the water all at once and do not make the dough too soft or too hard
  • now brush some oil or butter on top of the dough, cover with a moist cloth and allow to rest while the filling is being prepared
  • heat 2 tbsp oil in a kadhai, once hot, add the cumin seeds and sauté for few seconds and then add the chopped onion and stir and fry till they turns translucent
  • in this add the chopped tomatoes and green chilies and stir and cook till the tomatoes become mushy
  • then add the ginger garlic paste and sauté till the raw smell of the ginger garlic disappears
  • then add all the powdered masala, a tbsp of water, salt and mix well and roast the masala for about a minute
  • now add the minced chicken and mix well  with the masala and stir and cook for another minute
  • then add 1/2 cup of water, mix well and cover and cook for 3 to 4 minutes
  • open the cover, add the chopped coriander leaves and mix well with the chicken masala. Cover  and switch off the flames and keep the filling mixture aside
  • now take the resting dough, knead it again for few seconds and divide into 6 parts
  • take each part and roll them into a thin roti. Use some dry atta or maida to makethe rotis. Make it as thin as possible. This way roll all the 6 parts into rotis
  • in a small bowl take the 2 tsp of maida and add 2 tsp or so, of water to make a thin paste
  • now take 1 roti, place generous amount of the filling in the centre and flatten them slightly. Now fold two opposite sides of the roti one on top of the other. Again fold the remaining two sides one on top of the other. Now apply the maida paste on the edge of the top most folded side and fold and stick it to the underlying layer
  • in the same way make all the six pockets and keep aside
  • now heat enough oil in a kadhai at medium flames for frying the pockets, once hot add the pockets in the oil 1 or 2 at a time and fry from both sides till they turn golden colour with light brown spots. This way fry all the pockets
  • Your chicken pockets are ready. Serve them hot with some ketchup and enjoy.