Dahi bhalla

If you are from Delhi then  for sure you are also in love with it’s street food  “The  chaat “. Every visit to the market is incomplete without having this street food. Am sure like me every one of us has  a famous chaat wala to choose from. I just loooooooooooooove gorging on Gol gappas , tikki , chaat papdi and dahi bhalla papdi. Dahi bhalla is my dad’s fav chaat whenever i go out i make sure to get some dahi bhalla packed for him. I even started making them at home.My relation ship with them started on a little hard note. Initially they were very hard and at times unbreakable but after years of love  trials & errors they relented. They now have finally softened towards me .This recipe below is the on i use which makes soft lip smacking dahi bhalla.


Urad dal dhuli ( without skin) 1 cup

Hing ( Asafodia ) 3 pinch

Salt according to taste


Ginger an inch

Green chilli 2 nos

Sodium bi carbonate 1/2 tsp

Oil  for frying

Curd 500  grms

Cream 1 cup

Milk 1/2 cup

Black salt 1 tsp

Chaat masala 1 1/2 tsp

Red chilli / salt  according to taste

Sonth  chutney according to taste

Soak the dal overnight. If in rush you can soak the urad dal for 3-4 hrs. Put the dal in the blender with chopped ginger ,hing , g.chilli , salt , soda -bi-carb & jeera.Blend it to a paste , the paste might be a little coarse .If need be just add a little water ( 1tbsp or 2). . Put the oil in the pan and heat it on a low flame. Make balls of the bhallas and deep fry them. take them out. In a mixing bowl add curd, cream , water with the spices. Give it a good whisk with the help of a blender. Arrange the bhallas in a serving bowl add the curd mixture over it . Put sonth chutnery in it. Sprinkle chaat masala , r chilli powder  and roasted then pounded garam masala. Serve it chilled.


1) Beat the paste with a  so that the bhallas are fluffy.

2) Heat the oil on low flame so that the bhallas fluff and are cooked well from inside.

3) Wet your hands before making the bhalla balls or you can also smear some oil on your hands.

4) Boil the fried bhallas in hot water and allow them to soak as much water as possible.



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Pita breads are the best pocket sized sandwiches. Yes and they are less messier in comparison to a burger .At times i even use pita breads as pizza base.

Lukewarm water 3 ½ tsp

Yeast 1 tbsp

Salt pinch

Maida ( All purpose flour )/ Atta ( Wheat flour) 600 gms

Water 320 ml -340 ml

Olive oil 1 tsp

Sugar ½ tsp


Dissolve yeast in  warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl. You need to make a small depression in the middle of flour and pour yeast water in depression.Slowly add 1 cup of warm water as required and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes.It’s like you are punching a bag with your knuckles. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. The oil will prevent the surface of the dough from to getting hard.Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off  small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.


Toast the pita , cut them in small triangles and serve with hummus or Baba ganush as a starter.


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Cooking is no rocket science, if you don’t believe me then try this to die for dip. Though it is of the middle eastern origin and is largely used in Lebanese food. I often use this as a dip. This recipe only takes 5 minutes to prepare.


Seasame seeds  1cup ( roasted & powdered)

Olive oil ¼ cup

Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Preheat oven to 350 or you can even use a pan/ gridle

Pour sesame seeds into food processor powder it  and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.


1) Soak one red chilli in oil & blend it well . You can add salt accordingly.

2) Store it in the airtight container for 2 months.

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Tomato sauce



I am one of those peoples who eat fries and burgers more out of the love for ketchup. So if there is no tomato ketchup in the house then sorry, the fried food has to wait. When I run out of tomato sauce this is what I prepare to gorge on my fries. To top of it all this is preservative free J

Tomato 1 ½ cup

Ginger 1 small piece

Garlic 2-3 cloves

Zeera ½ tsp

Sugar 1 tbs

Cloves 5

Cinnamon stick /Dalchini small piece

Black cardamom 2

Red chilli powder ½ tsp

Wash & roughly  chop the tomatoes ,ginger ,garlic . Put them chopped  in the pressure cooker along with the spices in( expect  sugar salt vinegar). Pressure cook without water for 2 whistles. Cool it and then  blend it in a blender. Sieve and add the rest of the ingredients  mix it well and serve.


1)Keep it in the fridge all the time.

2)  The ketchup will remain fresh for atleast a month.

3) R.chilli/ salt  is optional

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Paneer Shahi masala ( Restaurant style)

This recipe was given to me by my sister in law Kavita .Thanks to her  I had the best paneer makhni at the dinner hosted by her. Forgetting my good manners I not only took the second helping but even graduated on to the third one. This recipe is a little time consuming but good things in life are worth the wait. I have changed the original recipe a bit but the result is mind-blowing. Hope you enjoy it too.

Paneer 250 grm

2 cup ( full cream milk)

Tomatoes- 5nos ( puree them)

Onion 2 medium sized ( Finely chopped)

Ginger 1 inch (Finely minced)

Garlic 4-5 cloves (Finely minced)

G chilli -1 nos

Coriander – 3 tbsp

Bay leaf -2 nos

Garam masala pwd -1/2 tsp

Coriander pwd- 1 tsp

Meat masala – 2tbsp

Salt ( to taste)

R Chilli pwd ( to taste)

Deggi mirch pwd  ½ tsp  ( for color)

Oil 4 tbsp


Heat oil in the pan, add bay leaf to it. Put chopped onions in the pan cook till the oil separates on slow flame for 15 min. Add finely chopped g chilli & ginger garlic paste, cook for another 10 min. Add the pureed tomatoes along with all the spices. Put 2 tbsp chopped coriander. Let it simmer for another 15 min keep stirring as the oil will separate and the batter becomes like a thick paste. The smell would be heavenly. Cut the paneer into thick pieces( an inch approx) so they would not break when soft. Put them in the pan coat them in the tadka ( the cooked batter) .After 2 min add milk in the paneer & fold it in with soft hand .When the tadka is mixed with milk cook it on slow flame for 20 min or till the gravy thickens and is reduced a little. Serve it with tandoori roti or jeera rice.


You can add cream instead of milk but then you only have to cook for 5-6 min. (Milk cut down on unwanted calories but gives the same effect)

If you want to increase the gravy or want a thin consistency then add water with milk. According to your  choice.

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