Dahi Bhalla | Dahi Vada | North Indian Dahi Bhalla Recipe

Dahi Vada is a deep fried urad vada dipped in yogurt and topped with green chutney, tamarind chutney, and few spices.


In North India, it is also known as Dahi Bhalla. There are several versions of Dahi Vada you will get to know when you go to different states. In South India, coconut and green chili paste are added to the curd and it is known as Thayir Vada. In Orissa, Aloo-Dum is added to Dahi Vada and it tastes delicious. 🙂 In North India, street vendors add papdi, boiled potato, and boiled chickpeas to the Dahi Bhalla and serve it as a Dahi Bhalla Chat.


This is the first time I have tried making Dahi Vada on my own and the result is super soft and delicious Dahi Bhalla. This is purely a melt is mouth super soft textured Dahi Bhalla. Don’t get scared when you see the ingredients list and process. It only looks lengthy but, if your prepare green chutney and tamarind chutney in advance then it is very easy to prepare Dahi Bhalla. Make them in advance and refrigerate for later use.


This dish is specially made during the festive season, especially on Holi or Diwali. Thi could be the next snack item to surprise your friends or family. 😀 Prepare this to serve for the evening snack and enjoy the melt-in-mouth Dahi Bhalla.


Serves 6-8 (32-35 mini vada)


For Making Vada

  • 1 Cup urad dal, soaked for 6-8hrs
  • 1 Green Chili
  • 1 Tbsp ginger, roughly chopped
  • 1 Tsp cumin seeds
  • A pinch of asafoetida
  • Salt as required
  • oil for deep frying

For Green Chutney

  • 1 Cup coriander leaves
  • ¼ Cup mint leaves
  • 1 Green Chili
  • 1 Garlic clove
  • 1 Tsp ginger
  • 2-3 Tbsp water
  • Salt as required

For Tamarind Chutney

  • 2 Tbsp tamarind concentrate
  • 2 Tbsp jaggery powder/ sugar
  • ¼ Tsp black salt
  • 3-4 Tbsp water

For Curd

  • 2 Cup curd
  • 1 ½ Tbsp sugar
  • Salt as required

For Garnishing

  • 1 Tbsp roasted cumin powder
  • 1 Tbsp chat masala
  • 1 Tbsp Kashmiri red chili powder
  • 1 Tsp black salt

*Adjust the spices according to your taste and preference

Learn Step By Step Recipe With Pictures For Dahi Vada | North Indian Dahi Vada Recipe 


For Green Chutney

In a mixer jar, take all the ingredients mentioned in green chutney and grind them to a smooth paste. Add 1-2tbsp of water to make it thick yet flowing consistency chutney. Transfer to a bowl and keep aside

For Tamarind Chutney

In a bowl, take all the ingredients mentioned in tamarind chutney and mix them well so and strain to remove any residue from jaggery. Keep aside the tamarind chutney


For Dahi/curd

In a bowl take curd, sugar, and salt. Add ¼ to ½ cup of water and beat well.


For Vadas

Step 1- In a mixer jar, take soaked urad dal, green chili, ginger, cumin seeds, and grind to a smooth paste. Transfer the paste to a bowl and add salt, a pinch of asafoetida and beat well for 1min

Step 2- Heat oil in a deep pan. When the oil is medium hot, grease your palm and drop small amounts of batter or use a spoon to drop the batter into hot oil

Step 3- Drop 8-10 spoon full of batter at a time or depending upon the size of the pan. Do not overload the pan with the vadas. Keep stirring the vadas gently and when they turn golden drain them on a kitchen towel


Step 4- Take water in a large bowl and soak the vadas for 8-10mins (more or less depending on the size of the vadas) I soaked them for only 8mins and they turned out super soft

After 8-10mins press each vada between you palm gently and drain the excess water. They will be now bigger in size and will change their color slightly


Making Dahi Vada

Step 1- Flatten each vada a bit and arrange them serving bowl/dish and pour the curd all over the vadas

Step 2- Top it up with green and tamarind chutney as required. Sprinkle chat masala, cumin powder, red chili powder, and black salt as required. Refrigerate them to serve later or enjoy immediately



Puri Recipe For Pani-Puri | Pani-Puri Recipe

Tried making Puri, Teekha Pani, Meetha Pani, Ragda, and Aloo masala for our Pani-Puri evening for the very first time and it was worth all the effort and time. Made enough Puris so that we don’t get short of it in the middle of enjoying our Pani-Puri race. 😀 There are stores which sell readymade Puris but it’s very heartbreaking to fined broken Puris inside the box. 😥  Follow these simple steps and make everything at home and enjoy having everything fresh and hygienic.



Serves 4


  • 1 Cup Rava/ sooji
  • 2 Tbsp all-purpose flour/ maida
  • 1 Tbsp rice flour
  • 1 Tbsp oil
  • ¼ Tsp salt
  • A pinch of baking soda
  • Oil for deep frying

Learn Step By Step Recipe With Pictures For Puri Recipe For Pani-Puri | Pani-Puri Recipe


Step 1- In a large mixing bowl, take rava, all-purpose flour, and rice flour. Add salt, baking soda and oil to the flour, mix using your fingers until the oil is absorbed

Step 2- Add water and knead to a stiff dough. Make sure it should not be too soft and not too hard. Apply oil all over the dough and cover with a wet kitchen towel. Leave the dough for 30mins

Step 3- Divide the dough into three equal parts and roll into a large round without any cracks. Roll into a thin large roti. Using a cookie cutter or small bowl cut into small puris. Remove the edges and transfer the puris to a plate

Step 4- Heat oil in a kadhai/pan, when it medium hot add one puri to check if it steadily comes up. The oil should not be too hot. Add 6-7 puris at a time and when they puff up and quickly turn. Fry from both the sides until they turn crisp and remove to a paper napkin

Let them cool before serving. Serve the fresh homemade Pani-Puri and enjoy the burst of flavors in your mouth.




Pani Puri Recipe | Golgappa Teekha Aur Meetha Pani Recipe | Indian Street Food

Just the name of Pani-Puri is enough to make anyone drool. ❤ This is undoubtedly the most popular and loved by ALL street food of India which needs no introduction to any Indian. Amongst all the versions of Pani-Puri, I liked the Mumbai or Pune style Pani-Puri the most as they serve the Pani-Puri stuffed with ragda masalateekha, and meetha pani. 🙂


I used to have Pani-Puri often whenever I visit the market with my family while we were in Pune. Actually, the main purpose behind my market visits was Pani-Puri only and my Dad knew this well. 😉 After we moved to Madhya Pradesh, it was little tough for me to adjust my taste buds to a slighter different version of Pani-Puri. 😀 During my 12th Std coaching classes, this became a routine to stop by near the Pani-Puri thela and have at least one plate of Pani-Puri. 😀

You will find Pani-Puri thelas in every corner of the Indian streets. My only concern is how hygienic are those Pani-Puris or how much the vendors focus on the cleanliness of the containers used, the thelas, or the plate they serve in(this never used to bother me in childhood but now I am really concerned). Nowadays, if you have noticed they wear use and throw plastic gloves while making and serving Pani-Puris. That’s nice. 🙂

IMG_5904 2.JPG

My today’s recipe is influenced by Mumbai style Pani-Puri. Feel free to adjust the spice level according to your taste buds. That’s the beauty of homemade food you can adjust them according to your likings. 🙂 You can get the puffed puris from the store or make them at home as they are very easy to make.


Serves 4


  • 28-32 Puris
  • 1 Cup ragda

For Masala Stuffing

  • 3 Boiled and roughly mashed potatoes
  • 1 Tsp chaat masala
  • 1 Tsp red chili powder
  • 2 Tsp black salt

For Hara Teekha Pani

  • 2 Cup coriander leaves
  • ½ Cup mint leaves
  • 2 Green chilies, chopped
  • ½ inch ginger, roughly chopped
  • 1 Tbsp tamarind pulp
  • 1 Tbsp chat masala
  • 1 Tsp black salt
  • Salt as required
  • ¼ Cup masala boondi

For Meetha Pani

  • 6 Dates, seedless
  • ½ Cup grated jaggery
  • 3 Tbsp tamarind pulp
  • 1 Tbsp cumin-coriander powder, roasted
  • 1 Tsp red chili powder
  • ½ Dry ginger powder
  • Black salt as required

Learn Step By Step Recipe With Pictures For Pani Puri Recipe | Golgappa Recipe | Indian Street Food


For Masala Stuffing

In a bowl, take all the ingredients and mix using a fork. Keep the masala stuffing aside


For Hara Teekha Pani

Step 1- In a blender, take mint-coriander leaves, green chilies, ginger and add 1 cup of water. Blend to a smooth puree

Step 2- Transfer the puree to a large bowl and add more water as desired. Add the chat masala, black salt, tamarind pulp and give it a nice stir. Add the masala boondi just before 2mins of serving

For Meetha Pani

Step 1- In a pan, boil dates with 1cup of water for 6-8mins on medium flame. Transfer boiled dates with the water to a blender jar and blend to a smooth puree

Step 2- In the same pan take 2cups of water and add the blended puree to the pan. Boil for 4mins on low flame and then add all the spices, tamarind pulp, and black salt

Step 3- Add grated jaggery and let it simmers for 10-12mins on medium-low flame. When it gets little thick turn off the flame and transfer it a bowl. Let it cool down completely before serving

Assembling Pani-Puri

Take each puri and gently make a medium hole in them. Stuff them with aloo masala and ragda masala. Dip into each water one by one and enjoy these homemade Pani-Puris. 🙂




Eggless Coconut Cookies

These coconut cookies are an absolute delight for everyone. These crispy from outside and melt-in-mouth from inside cookies are so addictive that you will crave for more.


What can be better than crisp melt-in-mouth coconut cookies to treat your sweetness cravings? And also to enjoy with your cup of chai. These bakery style cookies are made with very basic ingredients and are ready in very less time. They make perfect cookies for holidays to bake ahead of time and enjoy the holiday or gift to your family and friends during the holidays. Bake it, store it, and enjoy for days. As Easy As It Sounds! If you love cookies you MUST TRY this recipe and I am sure you will like very much and won’t be able to resist yourself from having few more. 😀



Serves 25


  • 1 Cup all-purpose flour
  • 1 Cup desiccated coconut, grind them to coarse powder
  • ½ Cup salted butter/ 1 butter stick (at room temperature)
  • ½ Cup powdered sugar
  • 2 ½ Tbsp milk
  • ½ Tsp Vanilla essence
  • ¼ Tsp baking powder
  • A pinch of baking soda

Learn Step By Step Recipe With Pictures For Eggless Coconut Cookies


Step 1- In a large bowl, cream butter and powdered sugar together until well combined

Step 2- Add all-purpose flour, baking powder, baking soda, and vanilla essence to the bowl and mix with a spatula to bring it together

Step 3- Add the powdered coconut and mix to form a dough. Close the lid of the bowl and keep this dough in refrigerator for 30mins

Step 4- Preheat oven to 300ºF. Take out the dough from the refrigerator and flatten it using the rolling pin. Cut into the desired shape. Place them on a baking tray and bake for 16-18mins

Take them out from the oven and let them cool completely before storing them. Store them in an airtight container and enjoy the coconut cookies with tea/coffee. 🙂



Tandoori Sizzler Plate | Tandoori Chicken And Paneer Sizzler


Don’t you just love when a hot sizzler food is served to you at a restaurant? Appealing and exotic it looks! Right? ❤ Tandoori chicken and Tandoori Paneer aka Paneer Tikka are the two most hot and famous starters of any Indian. I am sure you all must have tried them at least once in your lifetime. If not, then I would suggest trying this TODAY. 😀 And when I love these two starters equally and when the preparation is ALMOST the same then why not prepare both. 😛 I served them on a sizzler plate just to take the feel of the weekend and obviously to make it more appealing. A hot sizzling plate of Tandoori Paneer and Tandoori Chicken is perfect for this Friday night. 😉



Serves 4


  • 2 Chicken leg quarters
  • 16 Paneer cubes
  • 1 Cup green capsicum, cut into cubes
  • 1 Cup red capsicum, cut into cubes
  • 1 Cup onion, cut into cubes

For Marinade Masala

  • 1 Cup thick curd/ greek yogurt
  • 1 ½ Tbsp ginger-garlic paste
  • 2 Tbsp lemon juice
  • 2 Tbsp red chili powder (or as desired)
  • 1 ½ Tbsp Kashmiri red chili powder
  • 1 Tbsp Kasuri methi
  • 1 Tbsp chat masala
  • 1 Tsp garam masala
  • 1 Tsp turmeric powder
  • 3 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Tandoori Sizzler Plate| Tandoori Chicken And Paneer Sizzler


Step 1- In a mixing bowl, take all the marinade masala ingredients and mix well. Make slits in the chicken leg quarters to absorb the marinade masala properly. Divide the mixture into 3 bowls and marinade paneer cubes, veggies, and chicken leg quarters separately

Keep the bowls in the refrigerator and leave for 3-4hrs to absorb the flavors. If you wish you can leave it overnight too

Step 2- Preheat oven to 450ºF. Arrange the paneer cubes, capsicum, and onion on skewers alternatively and place them on a cake pan. Keep aside. Place the marinated chicken leg quarters on a wire rack and place in the heated oven. Bake for 20mins and then turn the quarters and bake for another 25mins.

Turn the oven to Broil, place the paneer capsicum pan in the oven. Broil paneer skewers and chicken leg quarters for 10mins and then remove from the oven

Broiling gives the paneer and chicken an Indian style tandoori cooked effect. You can skip broiling and bake paneer skewers for 8-10mins at 400ºF. Baking time may vary depending upon the chicken thickness and size 

Step 3- Heat a sizzler plate and arrange the tandoori paneer and chicken leg quarters with some chopped onion rings and lemon wedges. Add few drops of melted butter all over the chicken and paneer


Garnish with some onion rings and lemon wedges and serve this sizzling Tandoori plate with mint-coriander chutney. Happy Weekend. 🙂


Mumbai Pav Bhaji | Instant Pot Pav Bhaji

An Indian street food which has been a crowd pleaser recipe for decades in Mumbai and all over India is every Mumbaiya’s and a foodie love. 😀


A blend of various vegetables cooked with few spices and served with a dollop of butter and soft and buttery pavs is enough to make anyone drool. This is one such healthy dish which is packed with nutrients of different veggies.


Traditionally, the mixture of vegetables is first steamed, mashed and then cooked with onion-tomato base and few spices and served with buttery pav. Thanks to the Instant Pot for making this recipe a One-Pot Recipe without compromising on the taste and aroma of the dish. 😀 Try this one-pot pav-bhaji for weekday night dinner. I would suggest you use butter to make the Mumbai style pav-bhaji. Pav-bhaji tastes better with a dollop of butter. 😉


Serves 4


  • 2 Cups Cauliflower florets
  • 2 Cup potatoes, chopped
  • 1 Cup green peas
  • 1 Cup carrots, chopped
  • ½ Cup green beans, chopped
  • 1 Onion (large or 1Cup), finely chopped
  • 3 Tomato (larger or 3cups), finely chopped
  • 1 Green capsicum, finely chopped
  • 1 Green chili, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tsp cumin seeds
  • 2 Tbsp pav bhaji masala
  • 1 Tsp red chili powder (or as desired)
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • ½ Lemon
  • Salt as required
  • 3 Tbsp butter + butter cubes for garnishing

For Pav

  • 6-8 Pavs
  • 2 Tbsp butter
  • 1 Tsp pav bhaji masala

For Garnishing

  • 1 Small onion, finely chopped
  • 2-3 Lemon wedges

Learn Step By Step Recipe With Pictures For Mumbai Pav Bhaji | Instant Pot Pav Bhaji


Step 1- Turn IP to sauté mode and heat butter. Add cumin and when it starts spluttering add onions and sauté for 4mins. Add ginger-garlic paste and sauté  for 35-40secs

Step 2- Add capsicum and tomatoes and sauté for another 5mins until the tomatoes are mushy. Add the veggies, ½ cup of water, Kashmiri red chili powder, turmeric powder, red chili powder, and salt as required. Cancel the sauté mode and turn the IP to pressure cook mode and pressure cook for 4mins with the vent on the seal side

Step 3- Let the pressure goes naturally for 5mins and then quick release the pressure. Turn the IP to sauté mode to evaporate the water. Using a potato masher or blender mash/blend the veggies until coarse or desired texture. Turn off the IP when water evaporates

Step 4- Squeeze lemon and mix well. Adjust salt if required. Add 1cube of butter and let it melt there in the pot

For Pav

Heat butter on a pan/tawa and sprinkle some pav bhaji masala over it. Slice the pav horizontally and  toast from both the sides

Garnish with chopped onion and lemon wedges and serve hot-hot pav bhaji with a dollop of butter to enjoy the Mumbai pav-bhaji.


Lettuce And Broiled Corn Salad | Salad Recipes

It takes no time to prepare this salad to stop your hunger pangs. Buttery corn with lemon juice and a ting of red paprika powder is the perfect match to wrap in lettuce and enjoy the salad. This recipe makes an amazing flavor combination and gives you a new to-go salad recipe for a quick brunch or weekend picnic or pool party.



Serves 2


  • 2 Corn on the cob
  • 2-4 Romaine lettuce leaves
  • 2 Tbsp butter (at room temperature)
  • 1 Tbsp lemon juice
  • ¼ Tsp red paprika powder
  • Salt as required


Set the oven to broil. Wash and pat dry the corn on the cobs. Rub butter all over the corn on the cob. Sprinkle salt and red paprika powder as required. Place the corn cobs on the aluminium foil and place them in the heated oven. Broil for 8mins minutes from each side (approx 16-18min total) or until slightly brown on the tips. Remove from the oven, rub some lime and sprinkle salt and spices. Remove the kernels from the cob and serve in the lettuce. Wrap and enjoy.

*You can remove the kernels from the cob before broiling to avoid the mess.