Category Archives: Breakfast1

Mayonnaise Vegetable Sandwich

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Many of us love to have sandwiches in our breakfast. It is both healthy, tasty and also easy to make.
Sandwiches could be made with so many varieties of fillings, but I always like those made with veggies.
The vegetable sandwiches are also healthy and yummy lunch box idea for school goers.
So, today I am sharing the recipe of Mayonnaise Vegetable Sandwich. Let’s take a look at the recipe for making Mayonnaise Vegetable Sandwich.

Ingredients

Whole wheat bread 4 slices
Mayonnaise 2 or 3 tbsp
Onion 1 tbsp finely chopped
Capsicum 1 tbsp finely chopped
Cucumber 1 tbsp finely chopped
Carrot 1 tbsp finely chopped
Tomato flesh 1 tbsp finely chopped
Black pepper powder 2 tsp
Black salt as per taste
Chat masala ½ tsp
Tomato ketchup as per need
Butter ½ tbsp

Procedure

• In a mixing bowl bowl, take all the veggies, mayonnaise, black pepper powder, chat masala, black salt and mix all the ingredients well
• Place all the 4 slices of bread on a flat surface. Spread tomato ketchup on each of the slices
• Now place adequate amount of the mayo veggies mixture on any 2 of the 4 slices of bread and then cover these with the remaining 2 bread slices
• Heat a non stick pan at low flames. Once heated add butter and spread it all over the pan
• Place the sandwiches gently on the pan and lightly toast it from both sides
• Once done transfer the sandwiches to a serving plate
• Serve Mayonnaise Vegetable Sandwich hot with some tomato ketchup and enjoy your breakfast along with a cup of hot coffee or tea.

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Eggless Banana pancakes

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Pancakes are the most easy to make and healthy breakfast idea of all time. There are varieties of pancake recipes. Today I am sharing the recipe for Banana Pancakes without using eggs.
Let’s take a look at the recipe for making banana pancakes.

Ingredients

Ripen banana 5 small
All purpose flour or maida 1 cup
Semolina or sooji 1 and ½ tbsp
Milk 1 tbsp + 3/4th of a cup
Fennel seeds 1 tsp
Cinnamon powder 1/8th tsp
Honey 4 to 5 tbsp or as per taste
Salt a little bit
Oil enough for cooking the pancakes

Procedure

• Break and add the bananas in a blender along with 1 tbsp milk and blend them together to make banana purée
• Pour the banana purée in a mixing bowl. Into it add the all purpose flour, semolina, fennel seeds and mix well
• Then add the cinnamon powder, salt and honey and again mix well
• Now add the milk little by little and keep on stirring and mixing until the batter reaches the desired consistency, perfect for making pancakes
• Now place a non stick pan at minimum flames and let it heat. Once heated, brush some oil on the pan and the add a ladle full of the pancake batter and then gently spread it with the back of the ladle to give is a disc shape
• After about 1 minute, brush some more oil on the upper side of the pancake and then flip it. Let it cook for another ½ minute, and then transfer it to a plate
• Make all the pancakes following the same process. Once all the pancakes are cooked, transfer these to a serving plate.
• Banana pancakes are ready to be served. Spread some honey top of these and enjoy yummy healthy banana pancakes at breakfast.

Chana dal stuffed parantha

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

In my early childhood days, I was great fond of aloo parantha and aloo, gobi were the only two varieties of stuffed parantha known to me. Now there are so many varieties of stuffed paranthas. It’s like you can stuff it with any ingredients of your like and choice. Earlier I have shared Chhena stuffed parantha with you and my today’s choice of stuffing for parantha is chana dal.

So, let’s check out the recipe for chana dal stuffed parantha.

Ingredients

All purpose flour or maida 5 heaped tbsp

Whole wheat flour or atta 3 heaped tbsp

Chana dal 1 large cup ( washed and soaked overnight)

Ginger 1” piece

Green chilli 3 or 4

Fennel seeds 1/2 tsp

Asafoetida or hing 1/8th tsph

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/2 tsp

Dry mango powder 1/2tsp

Salt as per taste

Oil or ghee 1 tbsp + 1/2 tbsp + enough to fry the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take both the flours, salt as per taste and 1 tbsp oil or ghee and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chana dal filling

  • Grind the chana dal, ginger and green chilli together to a semi smooth paste
  • Heat 1/2 tbsp oil in a non stick pan at medium heat. Once heated, add the fennel seeds and asafoetida and sauté for for few seconds
  • the add the chana dal mixture and sauté for about 1/2 a minute
  • add the cumin powder, coriander powder, red chilli powder, salt, dry mango powder and mix well with the other ingredients
  • keep on stirring the mixture untill it stops sticking to the pan.
  • transfer the filling mixture to a bowl or plate

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 3 or 4 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • this way fry all the paranthas one by one and serve it hot with curd and pickles.

Easy cheesy white sauce pasta

Hello friends! Back again with another recipe. In present days who would have not known White Sauce Pasta or pasta in white sauce. I remember the first time I had this Italian delicacy when I was a school goer. It was Dominos cheese burst pasta. Since then I always loved their white sauce pasta over their pizzas!

Today I am sharing the same pasta in white sauce recipe, making it a little easier process. Easy because I did not made the white sauce separately. Now let’s jump to the procedure.

Ingredients 

 

Pasta 1 and 1/2 cup cooked, for today’s recipe I have used spiral pasta but penne pasta is generally used in this recipe.

Carrot cut into thin slices, 1/2 cup

Capsicum sliced, 1/2 cup

Onion 1 medium sized, sliced

Black olives 1/4 th cup

Garlic 4 to 5 cloves chopped 

Black pepper powder 2 tsp

All purpose flour/ maida 1 tbsp

Pasta seasoning 2 tsp

Salt as per taste

Milk 1 cup 

Mozzarella cheese grated, enough to make it cheese burst

Butter 1 tbsp

Fresh cream 1/4 th cup

Procedure

 

  • heat the butter in a non stick pan. Once the butter melts, add the chopped garlic and sauté for few seconds
  • add the onion and carrots and toss and fry for about 1/2 a minute at medium high flames
  • then add the capsicum and again toss and fry for another 1/2 minute
  • add the black pepper powder and salt and stir and mix well
  • add the all purpose flour and mix well 
  • then add the milk little by little with constant stirring. Keep stirring until the sauce thickens to the required consistency
  • now add the fresh cream and stir and mix well
  • switch off the flames, add the pasta and mix well
  • Transfer the white sauce pasta in a microwave safe bowl 
  • spread the black olives and the grated cheese all over the pasta
  • microwave it for 2 minutes or until the cheese melts
  • your Cheezy White Sauce Pasta is ready to be served. Sprinkle the pasta seasoning on top and serve hot.

Dum aloo ( spicy potato curry)

Dum aloo is a thick gravy spicy potato curry which can be cooked in a various way using various spice mixture. I myself cook this dish in a number to ways using different spice mixture, depending upon the dish I plan to pair it with. When I plan to pair dum aloo with Bengali style plain steamed rice, I keep the gravy thin and most of the time don’t even use onion and garlic. When pair it with bengali style khichdi, I make it a thick gravy one without using onion and garlic. I pair dum aloo with pulao or veg biryani or bhuni khichdi, making it a thick gravy one, and do use onion and garlic along with other ingredients. Baby potato dum aloo have some other recipe.

Today I have shared the recipe of dum aloo, which I generally pair with roti and it is the easiest one yet yummy to taste. 

Ingredients 

Potatoes 5 medium

Onion 1 large chopped

Tomato 1 medium chopped

Green chilli 4 or 5 slit

Ginger paste 1 tsp

Garlic 3 or 4 cloves crushed

Whole cumin 1/2 tsp

Black cumin 1/2 tsp

Asafoetida 1/8th tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Chat masala powder 1/2 tsp

Salt as per taste

Sugar a little, as per taste

Oil 2 + 1 tbsp

Procedure 

  • Pressure cook the potatoes to 2 whistle at high flames and release the pressure. now peel off the potatoes and cut into halves.
  • Heat 2 tbsp oil in a kadhai at medium high flames, once hot, add 1/2 tsp turmeric powder in oil, mix and then add the potatoe pieces and fry them untill they turns golden colour. Once fried, remove the potatoes from the kadhai and keep aside 
  • Add the remaining oil in the same kadhai and wait for few seconds untill it gets heated. Once hot, add the cumin seeds, black cumin and sauté for few seconds. Then add the asafoetida and after stirring for few seconds, add in the chopped onion. Fry the onions untill it turns golden brown in colour
  • then add the chopped tomatoes and stir and cook untill the tomatoes become mushy. 
  • Add the ginger and garlic and sauté untill it’s raw smell disappears 
  • then add the powder spices except garam masala and chat masala, along with a tbsp of water and sauté the mixture for about a minute or untill oil starts separating from the spices
  • add salt, slit green chillies and the fried potato pieces and mix and roast the potatoes along with the spices for 2 to 3 minutes, add a tbsp or 2 or water in between the roasting process or when the spice gets too dry
  • after 2 or 3 minutes add about 1/2 a cup of water, mix well and bring to a boil. Reduce the flames to minimum and cover and cook untill the potatoes gets well cooked
  • once the potatoes are cooked well, check the salt and adjust it, add the sugar, garam masala powder, chat masala powder and mix well. Switch off the flames and allow the curry to rest for some time.
  • dum aloo is ready to get served. Pair it with roti or puri or anything of your choice and enjoy.

Vegetable loaded healthy chirer ( rice flakes / poha ) pulao

This is an age old Bengali breakfast recipe. This is also a healthy and wholesome lunch box idea, loaded with all the required nutrients for your Little ones. So, your child will love you for such tasty lunch and at the same time you can ensure his/her healthy eating.

Ingredients

Chire/poha/rice flakes 1 and 1/2 cup washed clean

Cauliflower 1/2 cup cut into small florets

French beans 1/2 cup finely chopped 

Carrots 1/2 cup finely chopped 

Capsicum 1/4 cup finely chopped 

Green peas 1/4 cup

Green chillies 2 or 3 chopped 

Fresh coriander leaves 1/4 cup finely chopped 

Onion 1 small finely chopped

Roasted peanuts 1/4 cup

Ginger paste 1 tsp

Whole dry red chilli 1

Bay leaf 1

Whole cumin 1 tsp

1/4 tsp each of:

Turmeric powder 

Kashmiri red chilli powder 

Cumin powder 

Coriander powder 

Garam masala powder 

Salt as per taste

Sugar as per taste

Oil 1 tbsp

Ghee 1/2 tsp

Procedure

  • Heat oil in a kadhai at medium flames. Once hot temper it with the whole spices
  • add the chopped onion and sauté till they turns translucent. Then add the peanuts and stir fry for few seconds ( as they are already roasted )
  • then add the veggies one by one, except the coriander leaves, with constant mixing and frying. Fry the veggies untill mostly cooked. You can use vegetables of your choice
  • then add the ginger paste and stir and mix for about a minute or untill it’s raw smell disappears 
  • then add the spice powder, salt and about a tbsp of water and mix well. Cover and cook for a minute or so 
  • remove the cover, add the chopped coriander leaves and mix well by stirring for few seconds
  • then add the chire and mix well with the veggies. Cover and cook at minimum flames for about 1/2 minute.
  • Open cover, stir well and add the sugar and ghee. Mix well and switch off the flames. Let the pulao rest for some time
  • your healthy vegetable loaded chirer pulao is ready to get served.

Chhena (curd cheese) stuffed paranthas

Ingredients

For the dough:

Wheat flour or atta 5 tbsp heaped

Salt 1/2 tsp

Oil 1 tbsp

Water to knead the dough

For the filling:

Chhena 3/4th of a cup

Onion 1 small finely chopped

Green chillies 2 finely chopped

Ginger 1/2″ piece finely chopped

Fresh coriander leaves 2 tbsp finely chopped

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/4th tsp

Garam masala powder 1/4th tsp

Dry mango powder 1/4th tsp

Salt 1/2 tsp

Oil for frying the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chhena filling

  • Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
  • Then add the powdered spices, salt and again mix well

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 2 or 3 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.
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