Bablee Kitchen

Chaat masala is a tangy and spicy blend of various spices that enhances the taste of any dish. It adds a slight zing or tanginess to the dish and enhances its flavours. Sprinkle it over pakodas (fritters), chaat, papad and many more dishes to give the street food touch. The benefit of making it at home is that it's super easy, free of any adulteration and you can customise it in any way you want. Follow my recipe for greater insight on it Ingredients :- Jeera / cumin seeds - 1/2 bowl Kali mirch / Black pepper - 2 spoons Namak / salt - 2 spoons Kala Namak / rock salt - 4 spoons Amchur / Mango powder - 4 spoons Ajwain / Carom seeds - 2 spoons Saunth / dry ginger powder - 1/2 spoon Lal mirchi / Red chilli powder - 1/2 spoon Hing / asafoetida - 1/4 th spoon Sukha pudina / dry mint leaves - 2 spoons

This is a tangy dip that leaves behind a trail of different flavours such as sweet, spicy and tangy.  It leaves a zing on your tongue and leaves you wanting more of it. It is a favourite dip of every Indian and is consumed with every snack. It is a lip smacking dip and is loved by people of all ages. This dip is super easy to make, is very digestive in nature and I bet that one serving of it won't be enough. Ingredients :- Imli / Tamarind - 100 gms Gurr / Jaggery - 100 gms Kala namak / Rock salt - 1/2 spoon Lal mirchi ki powder / Red chilli powder - 1/2 spoon Saunth / dried ginger powder - 1/2 spoon Garam masala - 1/2 spoon Bhuna hua jeera powder / Roasted cumin seed powder - 1/2 spoon Namak / Salt - to taste Kishmish / raisins - 2 spoons

Black chickpea or Kale Chane are a part of the staple diet in north India. They can be relished in every form, ranging from soup to gravy and can be paired up with both chapati and rice. They are packed with high nutritional value and are tasty as well as filling. The best part of making this recipe at home is that it is very convenient to make and is bound to pamper the taste buds. Ingredients: Kale chane /Black chickpea - 250 gms Pyaaz/ Red Onion - 1  Tamatar / tomatoes - 3 Lehsun / Garlic cloves - 25 gms Adrak / Garlic - 25 gms Tez patta / Inidan bay leaf - 2 Moti elaichi /  Black cardamom -1 Laung / Cloves - 2 Sukhi methi / dried fenugreek - 1 spoon Namak / Salt - 1 spoon or to taste Haldi / Turmeric - 1/2 spoon Mirch / Red chilli powder - 1/4th spoon Dhaniya / Coriander - to garnish

This is one of the most loved and favourite Indian roadside snack. It's loaded with spices and guarantees to leave a lasting taste in your mouth.Crunchy outside and soft inside will certainly leave you wanting more.Let's see it's recipe below Moong dal /Yellow lentils - 250 gms Namak / Salt - 1 spoon Baking soda - 1/4th spoon Hari Mirchi / green chilli - 2

This is a fresh and refreshing, lip smacking chutney that comes to the rescue when you want to add taste to anything.This chutney unlike other plethoras of dips or chutneys goes with everything from paranthas to samosas to sandwiches. It is super easy to make and is a must have chutney in your refrigerator. Ingredients :- Dhaniya / fresh cilantro(Coriander) - 1 bowl Pudina / Fresh mint - 1 bowl Hari Mirchi / Green chillies - 5 to 6 Namak / Salt - to taste Nimbu ka ras / Lemon juice - Of 1 lemon

This is the most basic necessity of Indian cousin. It is a part of daily diet of Indians and hence, is a staple food. Dough may sound easy to make but is one of the trickest bases to make a soft and swchapatipati. Let's unravel the mystery of making a perfect dough by watching the video below: Ingredients:- Atta / Wheat flour - 2 bowls Paani / Water - 1 and 1/2 cup

This is one of the most loved pickle and is cherished by those who love hot food. It is an addictive tastemaker wherein Red chilies are filled with array spices and blends in beautifully with pooris, parathas etc. It is super easy to make and is made within few minutes.So next time, before you buy preserved pickles, why don't you try your hand at fresh, spicy pickle. Ingredients:- Lal mirch / Red chilli  - 250 gms Namak / Salt - 3 spoons Haldi / Turmeric - 1 spoon Saunf / Fennel seeds - 3 spoons Methi dana / Fenugreek seeds - 3 spoons Amchur / Mango powder - 1 and 1/2 spoons Peeli sarso rai / Yellow mustard seeds -  grinded - 2 spoons Sarso ka tel / Mustard oil - 1 bowl or 250 litres