How to make Dahi Bhalle Chaat

Welcome to my kitchen, Today we will make Dahi Bhalla Chaat.

Dahi Bhalla is one of the most popular dishes of North India. Which can be made in almost all the festivals. This is such a street food that you will find it easily everywhere. This curd dish makes for a nice summer dish, which is easy to digest and is a delectable amalgamation of spicy green chutney and sweet tamarind chutney, served with some freshly chopped coriander and green chilies. It is so delicious dish, that people of all ages are favorite. You can easily make it at home. So whenever you feel like eating street food, you can make Dahi Bhalla chaat like the taste of Delhi-flavored and enjoy to eat. so let's see  Ingredients for Dahi Bhalla. 

Ingredients for preparing Vadas

• Gram lentil 1 cup (urad dal, without skin) washed, soaked for 3 hours 
• Yellow moong dal 2 tbsps, soak for 2 hours (it is optional) 
• Ginger 2 piece 
• Green chilies 2 to 3 
• Salt to taste 
• Black Salt 
• Oil for deep frying

Ingredients for preparing Dahi Bhalla chaat:

• Fresh and thick curd 2 cups, (it should not be sour)
• Water as per required
• Powdered sugar 1 1/2 tbsps 
• Red chili powder 1 tbsp, or according to your taste. 
• Roasted cumin powder 1 tbsp, 
• Chaat masala powder 1 tbsp 
• Pomegranate seeds 1/2 cup 
• Green chutney 3/4 cup, or according to your taste. 
• Sweet tamarind chutney 3/4 cup, or according to your taste. 
• Sev and fresh coriander leaves for garnish

 

Making method of Dahi Bhalla

Step 1:- Grind the urad dal, moong dal, green chilies, ginger, and salt together to a fine pase. Add  2-3 tbsps cold water while grinding if required.

Step 2:- Take the ground batter in a bowl. Use your hand or hand beater. and start to blend well. keep blending until you get a smooth, thick and fluffy batter or till become it is airy and light.

Step 3:- Now Heat the oil in Kadai on medium flame.

Step 4:- When the oil is hot enough, slowly drop large lemon sized quantity of batter into the hot oil.

Step 5:- Deep fry on medium heat for some time and then fry on high heat till golden brown.

Step 6:- Take warm water in another bowl. and deep-fried vadas into warm water. and place them in it for a few mins.

Step 7:- Remove and gently press between your palms so that excess water oozes out. Keep them aside.

Step 8:- Fry the all batter and Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier, remove excess water and keep aside.

Step 9:- Whisk the curd thoroughly. till become smooth. and add the water as required, 1/4 tsp red chili powder and 1/4 tsp cumin powder and black salt to taste.

Step 10:- Place the vadas in a serving bowl then pour the yogurt over the vadas. and pour the chilled curd mixture evenly all over the vadas, covering them completely.

Step 11:- If you like cool curd so you can keep the curd in refrigerating and serve later.

Step 12:- At the time of serving, take 2-3 vadas in a serving bowl.

Step 13:- Put in the top the green chutney and tamarind chutney as required. and sprinkle some chaat powder, roasted cumin powder and garnish with sev, fresh coriander leaves, and pomegranate seeds.

Now your delicious Dahi Balle is ready to serve.

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How to make Dahi Vada

Welcome to my kitchen, Today we will make Dahi Vada

Dahi vada is a popular North Indian snack which can be prepared using some easily available ingredients in your kitchen. Dahi Vada is a famous North Indian side dish that you can enjoy anytime. This tasty snack consist of fried urad dal dumplings dunked in whipped yogurt topped with spicy and sweet chutneys. Dahi vada is one of the classic north Indian chaat snacks that are sold as a street food across India. It tastes best when served with a dinner or lunch meal. You can add your own masala of flavors to this recipe, however, the basic recipe will remain the same. You can just tweak some spices as per your taste preference and enjoy the delicious flavors of this traditional recipe. so let's go and see how to make Dahi vada.

Ingredients for Vada

• Ingredients for Vada
• 1 cup urad dal
• 1 green chili - chopped
• ½ inch ginger - chopped
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• water for grinding the daal or as required
• ½ tablespoon raisins
• 8 to 9 cashews - chopped
• salt as required

Masala Ingredients for Dahi vada

• 500ml curd
• chaat masala as required
• ¼ to ½ teaspoon red chili powder
• 1 teaspoon roasted cumin powder
• black salt as required

Ingredients for tamarind sweet chutney

• ½ cup seedless tamarind
• water
• ½ teaspoon ginger powder (saunth)
• 1 pinch asafoetida (hing)
• ½ teaspoon cumin seeds
• ¼ teaspoon red chili powder
• 7 to 8 tablespoon jaggery or as required you can add.
• rock salt or black salt
• 1 teaspoon oil

Ingredients for green chutney

• 2 cups coriander leaves
• (cilantro leaves)
• 1 or 1.5 teaspoon anardana (dry pomegranate seeds) or ½ to 1 teaspoon amchur powder (dry mango powder)
• ½ tablespoon chopped onion (optional)
• 1 or 2 garlic cloves
• salt as required
• water as required

First we will see how to make sweet chutney

Step 1:- Soak  and keep tamarind in water overnight or for 4-5 hours in a small bowl or pan.

Step 2:- Squeeze the pulp from the tamarind in the same bowl or pan. and keep aside.

Step 3:- Now Heat oil in a small pan.  keep gas flame in low.

Step 4:- Now add cumin seeds and let them crackle. Add ginger powder, red chili powder, asafetida.

Step 5:- Now add the tamarind pulp. cook for 2-3 mins.

Step 6:- Add the jaggery and salt and cook for 4-5 mins more. when your mixture would thicken. let the sweet chutney mixture cool.

Step 7:- You can store the sweet saunth chutney in an air-tight dry jar or container.

Now we will make green chutney

Green chutney is too easy to make.

Grind the all ingredients in grinder. like 2 cups coriander leaves,1 or 1.5 teaspoon dry pomegranate seeds)  if you have not pomegranate seeds so you can add ½ to 1 teaspoon amchur powder (dry mango powder), ½ tablespoon chopped onion (it is optional),1 or 2 garlic cloves, salt according to taste, add water as required.

Remove and keep aside in a small bowl.

Now we will prepare the batter for Dahi vada

Step 1:- Wash the lentils for 3-4 times in water.

Step 2:- Soak the lentils in enough water overnight or for 4-5 hours.

Step 3:- Drain dal completely and put it to a blender jar along with  chopped green chilies, chopped ginger, cumin seeds and asafoetida.

Step 4:- Blend it coarsely first, then add a tbsp of water at one time and grind it again.

Step 5:- Adding 1tbsp  water if needed. Do not add too much water. otherwise, the batter turns runny.

Step 6:- If the blender jar will be too warm.then wait for cools down. and then again you can start to blend

Step 7:- Take the ground batter in a bowl. start to bland well. keep blending until you get a smooth, thick and fluffy batter

Step 8:- Add the raisins and chopped cashews along with salt. stir well and keep aside.

Now will frying vada.

Step 1:-Heat the oil in Kadai on medium flame.

Step 2:-when the oil is hot enough, drop a very small amount of batter. you can be using your oil greased finger to drop the batter.

Step 3:-Do not hurry, to turn it.

Step 4:-Fry the vada till they become golden and crisp.

Step 5:-Place all vada on kitchen paper towels so that excess oil is absorbed.

Step 6:-In another bowl takes warm water. and add the vada to the water. soak them for 18-20 minutes.

Now Serve Dahi vada with green chutney, sweet chutney, and masala.

Step 1:-Take each vada and press between your palms to remove excess water.

Step 2:-Place these vada in the serving bowl.

Step 3:-Whisk the curd thoroughly. till become smooth. and then pour the yogurt over the vadas.

Step 4:-Put in the top the green chutney and tamarind chutney as required.

Step 5:-Sprinkle the red chili powder, roasted cumin powder, chaat masala, and black salt.

Step 6:-Garnish it with chopped coriander leaves. Serve Dahi vada.

Step 7:- If you like cool curd so you can keep the curd in  refrigerate and serve later.

How to make Khasta Kachori

Welcome to my kitchen, Today we will make Khasta Kachori 

Since the Holi festival is close by. made khasta kachori in Holi One of the most loved Indian snacks. Kachoris are deep-fried bread made with ground dal sauteed along with spices and filled into a cover of maida. This is the most popular roadside snack that you'll find across north India, especially parts of Rajasthan. A plate full of crispy, spicy moong dal kachoris served with mint chutney and tea. Moong Dal Kachori is one of the most popular snacks, which can be prepared at home using some easily available ingredients. Khasta kachori is one of the dishes you can eat for any meal! Serve them for breakfast with potato curry with yogurt. You can served it with, Green Chutney, and tamarind chutney.  Kachoris can also be stored in an airtight container for a week. so let's come and make it to kachori for the Holi festival.

Ingredients for the dough of Khasta Kachori

• 2 cups white flour (maida)
• ½ teaspoon salt
• ¼ cup ghee or oil
• water add as required

Ingredients for stuffing  of Khasta Kachori

• ½ cup moong dal
• ½ tablespoon ghee
• ¼ teaspoon turmeric powder (Haldi)
• ½ teaspoon red chili powder (Lal Mirch powder)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon dry ginger powder (saunth powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon crushed fennel seeds
• ½ teaspoon crushed coriander seeds
• 1 teaspoon dry mango powder (amchur powder)
• salt as required
• oil for deep frying

 First, we will make dough for Kachori

Step 1:-Take 2 cups white flour (maida) and salt in a bowl. mix very well.

Step 2:- Add ¼ cup ghee. and mix well.

Step 3:- Add water and prepare a flexible and soft dough. and apply some light oil in the dough and Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.

  

Now we will prepare to stuff for Kachori

Step 1:- Wash well ½ cup moong dal. and Soak moong dal with enough water for 2 hours.

Step 2:- After 2 hours drain all the water very well and add the soaked moong lentils in a grinder jar. and Grind into a roughly coarse mixture.

Step 3:- Then heat a pan. Add ½ tablespoon ghee. when the ghee melts, do the flame to low.

Step 4:- And add all the spice powders one by one in low flame. and mix well. Do make sure that the spices do not burn.

Step 5:- Then add the ground moong dal. add salt and 1 pinch of asafoetida. and mix very well.

Step 6:- Now cook with non-stop stirring for 3 to 4 minutes on a low flame.

Step7:- Check the taste and if required  then you can add more spice powders in this stage. like red chili powder and mango powder or salt.

Step 8:- Let the mixture become cool down. Now make small balls from this moong dal mixture. before making the balls spread some oil in your palms.

Step 9:-After 30 minutes, again lightly knead to the dough.

Step 10:- Roll the dough and cut the dough in equal portions. and make a small or medium size ball.

Step 11:-Take one ball of dough and press it between your palms and do flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.

Step 12:- Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball.

Bring the edges of the dough together and join them at the center. and seal the mix well.

Step 13:-Flatten the top and then gently roll the kachori with a rolling pin to get a medium thickness kachori. Stuff and prepare all kachori this way.

Step 14:-Keep all prepared kachori them covered under a moist muslin or cotton cloth so that they do not dry up. and remain soft.

Now we will fry all kachori

Step 1:-Now heat oil for frying in the low flame. When the oil is just hot enough, then add the kachoris.

Step 2:-When the kachori start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.

When the base becomes lightly golden, then gently turn them over. The frying takes about 8 to 10 minutes.

Step 3:-Continue to fry on a low to low-medium flame till the dal kachori becomes golden.

You can gas flame low or medium as required.

Step 4:-Fry the kachori till they become golden and nicely crisp from outside.

Step 5:- Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.

Now your warm khasta kachori is ready to serve.

You can serve it with tamarind dates chutney and green chutney. You can also serve kachori with chili garlic chutney, curd or aalu sbaji.

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How to make Motichoor Laddoo

Welcome to my kitchen, Today we will make Motichoor Laddoo. Laddoo is a dessert, which is made in festivals and special occasions. Of all the laddoos, Motichoor Laddoo is the one that you can easily find in all the sweet shops. It is an ideal dessert to prepare for festivals. it is mostly prepared as a prasad recipe.  This easy and quick make laddoo recipe. it doesn't take much of your time. so let's go and see which Ingredients will be required

Ingredients for Sugar Syrup.

• 1 cup sugar
• ½ cup water
• A pinch of saffron powder or crushed saffron (Kesar)

Ingredients for Boondi.

• 1 cup besan (gram flour)
• A pinch of saffron powder or crushed saffron (Kesar)
• ¾ cup water
• 2 to 3 black cardamoms - seeds
• ½ tablespoon magaz (melon seeds)
• Oil for deep frying
• A bit of oil or ghee for applying on the palms while shaping the ladoos
• 1/2 liter milk 

Making method of Motichoor Laddoo

Step 1:- Firstly Dissolve sugar, saffron threads and water in a pan and keep it on the gas stove top to prepare the sugar syrup.

Step 2:- Once the sugar syrup attains two string consistency, then, add cardamom powder and orange food color. Stir well and keep aside.

Step 3:- Now we will prepare the Bundi for laddoo. in a large bowl mix besan flour and milk until smooth. Add baking soda to it and mix well. And Now make a smooth flowing batter without any lumps of the gram flour, crushed saffron, and water. The batter should neither be thick nor thin. batter's consistency should be flowing.

Step 4:- Heat oil for deep frying in a Kadai or pan. The oil should be moderately hot. for a check of oil you can add one or two drops of the gram flour batter in the oil, they should come up steadily on the surface. If they come quickly, then the oil is very hot. If they don’t come up or take time, the oil is not enough hot.

Step 5:- Take a large spoon of the besan batter and pour it on perforated ladle/spoon. Press with the other spoon so that the batter falls down from the perforations into the hot oil. If you want your laddoos to be more delicious prepare the boondis in ghee. It will accentuate the taste and aroma of the laddoo.

Step 6:-  Allow batter to fall into the hot oil and cook until golden and soft. Place them on a tissue paper to remove excess oil. Keep in mind. Don’t over fry or make them crispy.because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup. About 45 seconds to 1 minute is enough to get the correct texture in the boondi.

Step 7:- Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Also, note that the Sugar syrup should be hot. if the sugar syrup is not hot, then just heat it. and after that mix the boondi well

Step 8:- In a blender or mixer add the boondi and the sugar syrup. Add 1 tbsp of hot water and pulse the boondi mixture a few times to get a smaller shape. Don’t pulse too much otherwise you won’t be able to shape the motichoor laddoos easily.

Step 9:-In a blender or mixer add the boondi and the sugar syrup. Add 1 tbsp of hot water and pulse the boondi mixture a few times to get a smaller shape. Don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily.

Step 10:- The amount of water to be added depends on the texture of the boondi. If the boondi are a bit crisp, then add 1 or 2 tbsp more of the hot water. The boondis absorb the hot water and remain soft and moist.

Step 11:-Now Add the melon seeds and black cardamom seeds. Mix well. Apply some oil or ghee on your palms and shape the motichoor laddoos. The mixture should be warm when preparing the ladoos. On cooling they become firm.

Your Motichoor laddu is ready to eat.

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