Ridhis Recipes

19/08/2025

Street Style Dahi Bhalla at Home – Perfect Taste😋
🌸✨ Make Perfect Dahi Bhalla at Home ✨🌸

❄️ Chilled yogurt, topped with tangy tamarind chutney, spicy green chutney, and a sprinkle of masalas… mouth-watering already 😋

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👉 Ingredients:

1 cup split urad dal (soaked 4–5 hours)

1–2 green chilies

1-inch piece of ginger

Salt to taste

1 cup whisked yogurt

2–3 tbsp tamarind chutney

2–3 tbsp green chutney

Roasted cumin powder

Red chili powder

Chaat masala

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👉 Method:
1️⃣ Grind soaked urad dal with ginger & green chili to make a thick paste.
2️⃣ Add salt, whisk well, make small balls and deep fry till golden.
3️⃣ Soak fried bhallas in warm water for 15 minutes, then gently press to remove water.
4️⃣ Place bhallas in a plate, pour chilled yogurt over them.
5️⃣ Add green & tamarind chutney, sprinkle roasted cumin, red chili powder & chaat masala.

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🌟 Soft, fluffy & delicious Dahi Bhalla is ready!
🍽️ Perfect for family gatherings or festive treats.

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✨😋 Who loves Dahi Bhalla? Drop a ❤️ in the comments!

18/08/2025

100% होटल टेस्ट गारंटी – नारियल चटनी घर पर ऐसे बनाएं😋
डोसा, इडली या वड़ा बिना नारियल चटनी के अधूरे लगते हैं। आज मैं आपके लिए लायी हूँ 100% होटल-स्टाइल नारियल चटनी – एकदम रिच फ्लेवर और परफेक्ट टेक्सचर वाली।
Ingredients

1 cup fresh grated coconut

2–3 tbsp roasted chana dal (dalia)

1 tbsp oil

1-inch piece of ginger

2 tbsp fresh mint leaves

A handful of coriander leaves

Small piece of tamarind (or 1 tsp lemon juice)

1 tsp sugar (optional)

Salt to taste

1 cup water (adjust as needed for consistency)

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🌿 For Tempering

1 tbsp ghee or oil

1 tsp mustard seeds

1 tsp urad dal

7–8 curry leaves

1–2 dry red chilies

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👩‍🍳 Method

1. Heat oil in a pan. Lightly roast roasted chana dal, ginger, mint, and tamarind.

2. Add grated coconut and sauté for just 1 minute (don’t over roast).

3. Let everything cool, then transfer to a blender.

4. Add coriander, salt, and water. Blend into a smooth chutney.

5. For tempering, heat ghee/oil in a small pan.

Add mustard seeds, let them splutter.

Add urad dal, curry leaves, and dry red chilies.

6. Pour this tempering over the chutney.

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❄️ Storage Tip

Fill chutney in an ice cube tray and freeze.

It stays fresh for up to 1 month.

Just take out a cube 30 minutes before eating.

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✨ Result

Your authentic hotel-style coconut chutney is ready.
Serve with dosa, idli, vada, or any South Indian dish.

18/08/2025

Restaurant Style Dal Makhani at Home😍👇
The star of every party, the pride of every dinner – Dal Makhani 🤩
Now make it at home in an easy way but with that same restaurant taste! 🏡👩‍🍳
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🛒 Ingredients

Whole black gram (sabut urad dal) – 1 cup (250g)

White kidney beans (chitra rajma) – 3-4 tbsp

Tomatoes – 4 (pureed)

Ginger-garlic paste – 1 tbsp

Garlic cloves – 6-7 (while boiling dal)

Ghee/clarified butter – 3 tbsp + 2 tbsp (for tempering)

Butter – 2 tbsp

Fresh cream – 3-4 tbsp (or milk cream)

Kashmiri red chili powder – 2 tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp

Sugar – 1 tsp (optional, balances tanginess)

Salt – as per taste

Oil – 1 tsp

Green chili & fresh coriander – for garnish

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👩‍🍳 Method

1️⃣ Soak the Lentils

Wash black gram and kidney beans 3-4 times by rubbing.

Soak for 3-4 hours.

Drain and rinse once with hot water.

2️⃣ Pressure Cook

Add soaked dal & rajma in a pressure cooker.

Add garlic cloves, salt, 1 tsp Kashmiri red chili powder, and 1 tsp oil.

Pour enough hot water to cover.

Cook for 4-5 whistles till soft.

3️⃣ Prepare the Gravy

Heat 3 tbsp ghee in a pan.

Add ginger-garlic paste and sauté.

Add tomato puree + 1 tsp Kashmiri/Deghi chili powder.

Cook until ghee separates.

4️⃣ Mix Dal

Add boiled dal & rajma into the gravy.

Mash well with a ladle or masher until creamy.

Add ½ cup hot water if needed.

Cook on low flame for 10 minutes.

5️⃣ Creamy Finish

Add butter, little more salt, sugar (optional), and kasuri methi.

Finally add fresh cream, mix and turn off the flame.

6️⃣ Secret Dhaba Tadka

Heat 2 tbsp ghee in a small pan.

Add Kashmiri red chili powder + pinch of kasuri methi.

Switch off flame and pour over dal.

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🌿 Garnish & Serve

Garnish with green chili, cream, and fresh coriander.

Serve hot with naan, tandoori roti, lachha paratha or steamed rice 😍

18/08/2025

Traditional Toor Dal Recipe | Easy & Tasty | Special Tips😍
Traditional Toor Dal Recipe (Banarasi / Surti Style)

Ingredients (for 4 servings)

Toor dal (pigeon pea lentils) – 1 cup (about 150 g)

Water – 3–4 cups

Fenugreek seeds – ¼ tsp

Oil or ghee – 2 tbsp

Cumin seeds – 1 tsp

Asafoetida (hing) – ¼ tsp

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Tomato – 1 (finely chopped)

Green chili – 1 (finely chopped)

Salt – as per taste

Garam masala – ½ tsp

Fresh coriander leaves – for garnish

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Method

1. Cook the dal

Wash the toor dal thoroughly and soak it for 20–25 minutes.

In a pressure cooker, add dal, 3 cups water, turmeric, and a little salt.

Cook for 3–4 whistles until soft.

2. Prepare the tempering (tadka)

Heat oil or ghee in a pan.

Add fenugreek seeds, cumin seeds, and asafoetida. Let them splutter.

Add chopped green chili and tomato. Sauté for 2–3 minutes.

Add red chili powder and coriander powder. Cook the masala well.

3. Mix dal with tempering

Add the boiled dal into the masala mixture.

Mix well and adjust consistency by adding water (keep it thick or thin as you like).

Simmer for 7–8 minutes on low flame.

Sprinkle garam masala before turning off the flame.

4. Serve

Garnish with chopped coriander leaves.

Serve hot with roti, steamed rice, or jeera rice.

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Special Tips

Always wash the dal thoroughly before cooking.

For a nice natural red color, add Kashmiri red chili powder.

Using ghee in tempering enhances the flavor.

Keep dal slightly thick if serving with roti, and a bit thin if serving with rice.

A dash of lemon juice before serving makes it tastier.

#घरकीदाल #स्वादिष्ट #खानास्वाद #स्वादकीदुनिया #घरकास्वाद #स्वादिष्टदाल

13/08/2025

Market Style Soft & Spongy Besan Dhokla – Just Like the Shops!😋
Ingredients:

For Dhokla Batter:

Gram Flour (Besan) – 2 cups

Salt – ½ tsp

Sugar – 4 tsp

Citric Acid – 1½ tsp

Asafoetida – 1 pinch

Turmeric Powder – ¼ tsp

Ginger – ½ tsp, finely chopped

Green Chilli – ½ tsp, finely chopped

Baking Soda – ½ tsp

Oil – 1 tsp

For Tempering (Tadka):

Oil – 1 tbsp

Mustard Seeds – 1½ tsp

Green Chillies – 4–5 (slit)

Curry Leaves – a few

Salt – ½ tsp

Sugar – 3–4 tsp

Water – ½ cup

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Method:

1. Prepare the Batter

In a mixing bowl, add gram flour, salt, sugar, citric acid, asafoetida, turmeric powder, chopped ginger, and chopped green chilli.

Gradually add water and whisk to form a smooth, lump-free batter.

Just before steaming, add baking soda and 1 tsp oil. Mix gently – the batter will start to rise and become airy.

2. Steam the Dhokla

Grease a dhokla plate or tray with a little oil.

Pour the batter into it and place in a preheated steamer.

Steam for 15–20 minutes on medium flame until a toothpick inserted comes out clean.

Let it cool slightly, then cut into square or diamond-shaped pieces.

3. Prepare the Tempering

Heat oil in a small pan, add mustard seeds and let them crackle.

Add slit green chillies and curry leaves, sauté for a few seconds.

Add salt, sugar, and water. Stir until sugar dissolves.

4. Assemble

Pour the prepared tempering evenly over the dhokla pieces.

Garnish with fresh coriander and grated coconut (optional).

5. Serve

Enjoy your soft, spongy, market-style besan dhokla with green chutney.
#ગુજરાતી

13/08/2025

સુરતની પ્રખ્યાત આલુપુરી બનતા જોઈ છે ?😋

12/08/2025

10/08/2025

How to Make Rich & Creamy Dum Handi Paneer Masala at Home | Restaurant-Style Paneer Recipe😋👇
Ingredients

Paneer (Cottage Cheese) – 400 gm (cut into cubes)

Ghee (Clarified Butter) – 4 tbsp

Onion – 2 (finely chopped)

Garlic – 10-12 cloves (crushed)

Cumin Seeds – ½ tsp

Black Cardamom – 1

Cinnamon Stick – 1 inch

Cloves – 2

Black Peppercorns – 4-5

Tomatoes – 3 (pureed)

Ginger – 1 inch (grated)

Green Chillies – 2 (slit)

Salt – as per taste

Kashmiri Red Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Coriander Powder – 1 tsp

Kasuri Methi (Dry Fenugreek Leaves) – 1 tsp (crushed)

Fresh Cream – 1 cup

Sugar – 1 tsp

Garam Masala – ½ tsp

Fresh Coriander Leaves – for garnish

🥘 Method

Step 1: Prepare the Base

1. Heat ghee in a handi (or a heavy-bottomed deep pot) on medium flame.

2. Add cumin seeds, black cardamom, cinnamon stick, cloves, and peppercorns. Let them splutter for a few seconds until aromatic.

3. Add finely chopped onions and sauté until they turn golden brown.

4. Add crushed garlic, grated ginger, and green chillies. Sauté for another minute.

Step 2: Add Tomatoes & Spices

5. Pour in the tomato puree and cook until the ghee starts separating from the masala.

6. Add salt, Kashmiri red chilli powder, turmeric, and coriander powder. Mix well and cook for 3-4 minutes on low flame.

Step 3: Add Paneer & Flavours

7. Gently add paneer cubes into the masala and coat them well.

8. Crush and add kasuri methi, followed by sugar for a balanced taste.

9. Stir in the fresh cream and mix gently.

Step 4: Dum Cooking

10. Sprinkle garam masala and give it a final stir.

11. Cover the handi with a lid, seal the edges with chapati dough for authentic “dum” style, and cook on the lowest flame for 8-10 minutes.

Step 5: Serve

12. Open the handi, garnish with fresh coriander leaves, and serve hot with naan, tandoori roti, or jeera rice.
Chef’s Tip: Cooking in a handi on dum gives the paneer a rich, smoky aroma and makes the gravy extra flavourful.


#ગુજરાતી

09/08/2025

ક્યાં ના પેંડા બહુ ફેમસ છે?😋❤️

09/08/2025

ક્યાંની પાવભાજી બહુ ફેમસ છે?

09/08/2025

તેલ વગરનો પ્રોટીન ભર્યો નાસ્તો – સ્વાસ્થ્ય અને સ્વાદનો પરફેક્ટ મેળ ❤️🍽️