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Thursday, October 23, 2014

Dahi Bhalla

Whenever I go out for eating….the first thing I look out in the menu is the chat column. I am huge fan of chats and can have chat at any time of the day…..Anytime matlab….any time….I can have it in breakfast or can relish at mid night too….There used to be a small chat shop near my house in Bangalore and my first love for Dahi Bhalla started over there…..
Dahi Bhalla
And over the period of time this dahi bhalla has become one of my regular pick up or eat out whenever I am on that way. And when I moved to Chennai, I hardly found 1-2 chat shops near to my place and the chat served over there was not upto my taste….
Dahi Bhalla
Craving for the chat I had in Bangalore, one day I thought of making it all by myself….Recollecting the ingredients and a picture of the chat which I use to eat mostly standing under the dim street light watching the fast moving traffic, accompanied by cool breeze or mighty drizzle filling my memory….I made this chat. The Imli Chutney when mixed with dahi/curd will give a tickling sensation to the taste buds….which I love the most.
Dahi Bhalla
Though it was for the first time I made it….everyone at home devoured it with much joy. This was one of the chat which I made most often during Ramadan fasting. The simple mantra behind this chat is the balance of flavours, perfect combination of sweet and sour taste when served with fluffy and yum fried dumplings…
Dahi Bhalla
So what are you waiting for, make this chat and enjoy this with your loved ones this festive season. Wishing Happy and Safe Diwali for the ones who are celebrating. If you are not celebrating also then try this out to surprise your senses or loved ones.
Diwali - Cracker
  • 1 cup Urad dal/Split white lentils
  • 2 tbsp. Roasted Gram flour
  • ½ tbsp. Ginger-Green chili paste
  • Salt
  • Oil
Dahi Bhalla
  • 1 cup thick fresh Curd/Yogurt
  • ¾ cup Water
  • ½ tbsp. Sugar
  • ½ tbsp. Rock salt
  • ½ tbsp. Chat Masala
  • ¼ tbsp. Roasted Cumin powder
  • Pinch of Salt
  • ½ cup Imli Chutney/Sweet Tamarind Chutney
  • 2 tbsp. fresh minced Coriander/Mint leaves, for garnish
  • 1 tbsp. Sev/Boondi, optional
  • 2 tbsp. Pomegranate seeds, for garnish, optional
Dahi Bhalla
  • Wash and soak urad dal with enough water for 3-4 hours. Drain water from dal and grind to smooth paste by adding 2-3 tbsp. of water of required.
  • Take this batter into a wide bowl and whisk in salt, roasted gram flour, ginger-green chili paste. Whisk for 3-4 minutes, until the batter is smooth and airy.
  • In the meantime, heat enough oil for deep frying. When the oil is hot enough to deep fry, then slowly drop down spoonful of batter into the oil.
  • Fry till they turn nice golden. Drain onto kitchen tissue. Keep a bowl of water ready and drop down fried bhalle into the water. After 1-2 minutes gently squeeze the bhalle to remove the excess water and set aside.
  • Repeat the process to complete the batter. Now start making the dahi mixture to assemble the chat.
  • In a bowl beat in curd to remove lumps. Now add water, salt, sugar, chat masala, rock salt and roasted cumin powder. Beat for 2-3 minutes until everything is combined. Chill this in fridge till use.
  • To serve, add 2-3 bhalle (depending on the size of the serving bowl) to a serving bowl and top with chilled above made curd/dahi mixture.
  • Above it pour 2-3 tbsp. of imli chutney and garnish with boondi and fresh minced coriander leaves or mint leaves.
  • Serve chilled by adding lots of love.
Dahi Bhalla
This chat is mostly served chilled and tastes best when it is assembled just before serving.

Monday, October 13, 2014


Are you wondering looking at the name…..??? I know some might know what it is…..but for other who have heard it for the first time….let me tell you…it’s Urdu name for a dessert recipe…..the mere translation says ‘Clay of Paradise’. The recipe might have got its name because of its taste and flavour.
A simple recipe made with very simple ingredients. For the first time when I had it at a wedding function, I could not even guess that this dessert had bottle gourd in it. This dessert is quite medley of kaddu ki aur chawal ki kheer. Gil-e-Firdaus is must in most of the Hyderabad wedding functions and also during family celebrations.
My recipe Cheesy Sweetcorn Grilled Sandwiches has made its way into Indusladies, 100 Kids Lunch Box Recipes Book Event… So what will be the best way to celebrate such a good news…..??? A creamy, rich and royal dessert right…..for one and all who made me reach where I am today….A big thank you for you all and for Indusladies for the event.
As I told you this is a heavenly dessert…..which is mostly served chilled….The fragrant basmati rice when cooked with mildly tasting bottle gourd along with beautiful sago, creamy almond paste and thick condensed milk…..this dessert when hits your taste buds….I am sure you will experience gastronomic orgasm…Over to the recipe which will make you feel rich and royal with every spoon….
  • ½ lit. Milk
  • ¾ cup grated Bottle gourd
  • 3 tbsp. Sago/Sabudana
  • ½ cup Basmati Rice
  • 3 tbsp. Almond paste, Check ‘Notes’
  • ¼ tbsp. Cardamom powder
  • Few strands Saffron
  • ½ tbsp. Green food color
  • 1 tbsp. Vanilla essence
  • ½ can Condensed Milk, I used Nestle brand of 400gms
  • ½ tbsp. silvered Almonds
  • 2 tbsp. Ghee
  • 1½ cups Water
  • 1 Silver Varq/leaf
  • Wash and soak sago for 1 hour.
  • Wash basmati rice with clean water and pat to dry. Spread rice clean muslin cloth for 30-40 minutes under fan. Grind to coarse paste.
  • In a heavy bottom cooking vessel, add ghee and fry slivered almonds. Once they turn light golden using a slotted spoon remove the almonds on to kitchen tissue and set aside.
  • In the same ghee add grated bottle gourd and on medium flame fry for 2-3 minutes by turning up and down.
  • Now add half of milk and 1½ cups of water to bottle gourd. Cook until bottle gourd is soft.
  • In another thick bottom vessel add remaining milk and cook coarsely ground rice along with sago till done. Take care not to burn this mixture.
  • Now add condensed milk, cardamom powder, almond paste, vanilla essence and give the mixture good stir. Add above boiled milk and bottle gourd mixture. Stir gently.
  • Cook on low flame and stir until everything combines together. Now add green food color and stir.
  • Cook till you get kheer consistency. If the mixture is getting too thick, then you can add ½ cup milk.
  • Garnish with golden fried slivered almonds and edible silver leaf. Taste best when served chilled.
  • Add love to make this dessert taste 'Yummy'.
  • You can skip condensed milk and use sugar too.
  • You can even use cashew nut paste instead of almond paste.
  • Soak 10-12 almonds in lukewarm water for one hour and gently peel the skin off.
  • Add these to coffee grinder and grind to smooth paste by adding 1-2 tbsp. of water/milk.

Friday, September 26, 2014

Grilled Chicken-Mayo Sandwiches

I usually pack these in Lil’M’s lunch box as these are her favourite…..I have already mentioned bread is something which she loves a lot and I look out for recipes which include bread. These days more healthy bread options are easily available in market….and I make it a point to pick up whole wheat bread or rye bread from store whenever possible…as a loaf in fridge is always handy when kiddo troubles me in deciding her lunch box or when I am in doubt what to pack in for her.
Grilled Chicken-Mayo Sandwiches
Sometimes I pack two sandwiches along with a fruit or handful of dry fruits in her lunch box and whenever I do so…..the box has come empty always and I am happy….so today’s recipe is one such recipe which I make on regular basis for my darling daughter. 
Grilled Chicken-Mayo Sandwiches
So this will be my second and last recipe which I am contributing to Kids Lunch Box Recipes Book Event by Indusladies.
Grilled Chicken-Mayo Sandwiches
  • 1 Chicken breast, cut into cubes
  • ½ tbsp. Black pepper powder
  • 1 Bay leaf
  • ½ cup sliced Onions
  • 2 tbsp. minced Coriander leaves
  • ½ tbsp. chopped Ginger-Garlic
  • ¼ tbsp. Garam Masala
  • ¼ cup diced green Capsicum
  • Salt
  • ½ cup Mayonnaise
  • 2 tbsp. Tomato sauce
  • Oil
  • 3 tbsp. melted Butter
  • 4 whole Wheat bread slices
Grilled Chicken-Mayo Sandwiches
  • Marinade chicken pieces with ginger-garlic paste, garam masala, black pepper powder and salt for 15 minutes.
  • In a sauce pan on a medium flame add oil and when it heats up add bay leaf. Fry sliced onions along with black peppercorns.
  • When the onions start to turn translucent, add marinated chicken pieces. Fry for 2-3 minutes. Now add green diced capsicum.
  • Add ¼ cup of water or chicken stock and cook till chicken pieces are soft. Now add minced coriander leaves and turn off the flame. Leave to cool. Remove bay leaf and shred the chicken pieces.
  • Meanwhile mix in mayonnaise and tomato sauce. Set aside.
  • Add cooked chicken pieces to the above made mayonnaise and tomato sauce. Mix well and gently spread across this mixture over top of a bread slices.
  • Cover with another bread slice and brush butter on outside of the bread slices and grill till done.
  • Serve hot or if you are packing them in lunch box or snack box or picnics, wrap them in foil.
  • Add love to make these sandwiches taste ‘Yummy’.
Grilled Chicken-Mayo Sandwiches
You can use lettuce leaves too in the recipe, but they turn soggy if you are packing them for box. 
Grilled Chicken-Mayo Sandwiches
Off to Dushera Holiday's.....For the first time after school I am very much excited about holidays.....Stay tuned for some holiday special recipes....f
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