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Chef Dharmendra Choudhary, फूड, Jaipur (2026)

09/09/2026

Masala Chutney Bread Chaat Sandwich

A delicious no-cook, party-style bread chaat made with green chutney, sweet-spicy chutneys, creamy filling and crunchy sev.

Ingredients

For the sandwich:

8–10 white bread slices

½ cup green chutney

½ cup mayonnaise or hung curd

2 tbsp tomato ketchup

½ cup grated cheese

½ cup finely chopped capsicum

½ cup grated carrot

½ cup finely chopped coriander

Salt to taste

½ tsp chaat masala

¼ tsp black pepper

For topping:

Green chutney

Sweet tamarind chutney

Red garlic chutney

Fine sev

Chopped coriander

Chopped capsicum

Chaat masala

👩‍🍳 Method

1. Make the filling: Mix mayonnaise/hung curd, cheese, capsicum, carrot, coriander, salt, pepper and chaat masala.

2. Remove the brown edges from the bread slices.

3. Place one bread slice and spread green chutney generously.

4. Add the prepared creamy vegetable filling and spread evenly.

5. Place another bread slice over it and gently press.

6. Spread a thin layer of tomato ketchup or sweet tamarind chutney on the second layer.

7. Add another bread slice to make a neat 3-layer sandwich.

8. Cut into square pieces.

9. For the chaat-style finish, drizzle green chutney + tamarind chutney + red garlic chutney over each piece.

10. Sprinkle generously with sev, coriander and chaat masala.

Pro Tip

For the exact party-platter look, chill the assembled sandwich for 15–20 minutes before cutting. Use thick hung curd instead of regular curd so the layers stay firm.

09/09/2026

Dhokla Recipe

Ingredients
Khaman Dhokla Batter
150g (1½ cups gram flour/besan
salt to taste
1 pinch turmeric powder
1 pinch asafoetida/ hing
2 tablespoons sugar
2 green chillies + 1 inch ginger crushed
2 tablespoons lemon juice
1 cup water
2 tablespoons oil
1 sachet eno
Tadka For Khaman Dhokla
2 tablespoons oil
1 teaspoon mustard seeds
10-12 curry leaves
2 green chillies
½ cup water
2 tablespoons sugar
1 tablespoon lemon juice
1 pinch salt

Steps In Making

1) In a mixer grinder add the gram flour, salt, turmeric powder, asafoetida, sugar, crushed green chillies and ginger, lemon juice, water and grind until smooth.

2) Remove the dhokla batter in a bowl and add oil. Now mix well and keep it aside for 10 minutes.

3) Once the batter has rested add eno and 2-3 tablespoons of water and mix again.

4) Do not overmix else the air bubbles that we have created will deflate.

5) Add the batter into a greased tin or a plate in which you want to steam the khaman dhokla.

6) To prepare the steamer, take a kadai or a deep pan and place a stand in it. Fill it 1/3 with water and bring it to a boil.

7) Now carefully place the dhokla bowl in the kadai. Cover it with a lid and let it steam for around 15 minutes on medium to high heat. To check if the dhokla is cooked, insert a knife or a toothpick and it should come out clean.

8) Once done, remove the tin from the kadai and let it cool down for 10-15 minutes.

9) With the help of a knife, remove the dhokla from the sides and transfer it on a plate.

10) Cut it into desired shape. I prefer cutting it into medium size square shapes.

For tadka

1) Heat oil in a pan and then add mustard seeds, curry leaves, green chillies and toss them for few seconds.

2) Now add water and sugar and cook till the sugar dissolves completely.

3) Once done switch off the heat and add lemon juice and salt. The tadka is ready, immediately pour it on the khaman dhokla and let it rest for 15 minutes so the dhokla soaks all the tadka.

4) Can be store in the refrigerator for upto 3 days.

08/09/2026

Masala Pav Chaat – Recipe

🧾 Ingredients

For the masala filling:

3–4 pav/bread rolls

2 medium potatoes, boiled & mashed

½ cup finely chopped onion

½ cup chopped tomato

¼ cup capsicum, finely chopped

½ cup boiled peas

1 tbsp butter

1 tsp ginger-garlic paste

1–2 green chillies

1½ tsp pav bhaji masala

½ tsp red chilli powder

½ tsp turmeric

Salt to taste

1 tbsp coriander

1–2 tbsp water

For topping:

Green chutney

Sweet tamarind chutney

Finely chopped onion

Nylon sev

Fresh coriander

Chaat masala

Red chilli powder

A little grated cheese or paneer, optional

Lemon juice

👩‍🍳 Method

1. Heat butter in a pan. Add ginger-garlic paste and green chilli; sauté for 30 seconds.

2. Add onion and capsicum. Cook until slightly soft.

3. Add tomatoes and cook until mushy.

4. Add boiled peas and mashed potatoes. Mix well.

5. Add pav bhaji masala, chilli powder, turmeric and salt. Add a splash of water and cook for 3–4 minutes until thick and flavorful.

6. Slice pav rolls lengthwise, keeping them attached at the base. Toast the inside lightly with butter.

7. Generously stuff/spread the hot masala mixture inside each pav.

8. Top with green chutney, tamarind chutney, onion, sev, coriander and chaat masala.

9. Finish with lemon juice and serve immediately.

11/08/2026

Paneer Tikka Spring Roll Bites Recipe

Ingredients

8 spring roll sheets

200 g paneer, cut into small cubes

½ cup capsicum, diced

½ cup onion, diced

2 tbsp thick curd

1 tbsp ginger-garlic paste

1 tsp Kashmiri red chilli powder

½ tsp turmeric

½ tsp garam masala

½ tsp chaat masala

½ tsp kasuri methi

1 tsp lemon juice

Salt to taste

2 tbsp cornflour

3 tbsp water

Oil for frying

For Serving

Green chutney

Spicy tomato dip

Onion rings

Fresh coriander

👨‍🍳 Method

1. Mix curd, ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, chaat masala, kasuri methi, lemon juice and salt.

2. Add paneer, onion and capsicum. Coat well and marinate for 20 minutes.

3. Pan-grill the paneer mixture on high heat until lightly charred.

4. Mix cornflour and water into a smooth paste to make a sealing slurry.

5. Place a spring roll sheet on a flat surface. Add a spoonful of paneer tikka filling near one edge.

6. Fold the sides inward and roll tightly. Seal the edge with cornflour slurry.

7. Cut each roll into 2–3 bite-sized pieces.

8. Deep-fry on medium heat until golden, crisp and flaky.

9. Drain on a wire rack and serve hot with green chutney and spicy tomato dip.

🇮🇳 हिंदी में

दही में अदरक-लहसुन पेस्ट, कश्मीरी लाल मिर्च, हल्दी, गरम मसाला, चाट मसाला, कसूरी मेथी, नींबू और नमक मिलाएं। इसमें पनीर, प्याज़ और शिमला मिर्च डालकर 20 मिनट मैरिनेट करें।

पनीर टिक्का को तेज़ आँच पर हल्का char करें। Spring roll sheet में filling रखें, sides fold करके tight roll करें और कॉर्नफ्लोर slurry से seal करें।

Roll को 2–3 bite-size pieces में काटें और medium-hot oil में golden crispy होने तक fry करें।

Spring roll sheets को खुला न छोड़ें—वे जल्दी सूखती हैं। इस्तेमाल करते समय बाकी sheets को गीले कपड़े से ढककर रखें, ताकि rolls आसानी से seal हों।

22/07/2026

Vegetable Dosa Waffles

Ingredients | सामग्री

2 cups dosa batter – 2 कप डोसा बैटर

¼ cup grated carrot – ¼ कप कद्दूकस की हुई गाजर

¼ cup finely chopped capsicum – ¼ कप बारीक कटी शिमला मिर्च

2 tbsp sweet corn – 2 बड़े चम्मच स्वीट कॉर्न

2 tbsp finely chopped onion (optional) – 2 बड़े चम्मच बारीक कटा प्याज़ (वैकल्पिक)

2 tbsp chopped coriander – 2 बड़े चम्मच हरा धनिया

1 green chilli, finely chopped – 1 बारीक कटी हरी मिर्च

½ tsp black pepper – ½ छोटा चम्मच काली मिर्च

½ tsp red chilli flakes – ½ छोटा चम्मच चिली फ्लेक्स

Salt to taste – स्वादानुसार नमक

2 tbsp grated cheese (optional) – 2 बड़े चम्मच कद्दूकस किया हुआ चीज़ (वैकल्पिक)

Butter or oil for greasing – ग्रीस करने के लिए मक्खन या तेल

👩‍🍳 Method | विधि

1. Mix all the vegetables, spices, and cheese into the dosa batter. डोसा बैटर में सभी सब्जियाँ, मसाले और चीज़ मिलाएँ।

2. Preheat the waffle maker and grease it lightly with butter or oil. वॉफल मेकर को गरम करके हल्का मक्खन या तेल लगाएँ।

3. Pour the batter into the waffle maker and spread evenly. बैटर डालकर समान रूप से फैलाएँ।

4. Cook for 6–8 minutes until golden brown and crispy. 6–8 मिनट तक सुनहरा और कुरकुरा होने तक पकाएँ।

5. Remove carefully and serve hot. सावधानी से निकालें और गरमागरम परोसें।

🌿 Serving Suggestion | परोसने का तरीका

Serve with coconut chutney, green chutney, tomato chutney, or sambar.

नारियल की चटनी, हरी चटनी, टमाटर की चटनी या सांभर के साथ गरमागरम परोसें।

17/07/2026

Paan Cheesecake Shots

This no-bake dessert is entirely vegetarian, skipping the eggs and gelatin completely to rely on the natural richness of whipped cream and cream cheese. It perfectly captures the refreshing, sweet, and floral essence of a classic meetha paan in a modern, bite-sized dessert format.
Ingredients
For the Crust:
* 1 cup digestive biscuits or graham crackers (crushed into fine crumbs)
* 3 tablespoons unsalted butter (melted)
For the Paan Flavor Paste:
* 4-5 fresh betel leaves (paan), washed and tough stems removed
* 2 tablespoons gulkand (sweet rose petal preserve)
* 1 teaspoon sweet fennel seeds (saunf)
* 1 tablespoon desiccated coconut
* 2 tablespoons milk (just enough to help blend)
For the Cheesecake Filling:
* 1 cup cream cheese (softened to room temperature)
* 3/4 cup heavy whipping cream (cold)
* 1/4 cup powdered sugar
* 1/4 teaspoon cardamom powder
* A drop of natural green food coloring (optional)
For the Garnish:
* 2 tablespoons chopped pistachios
* 1 tablespoon dried rose petals
* 1 tablespoon tutti frutti (candied papaya)
* Edible silver leaf (vark)
Instructions
* Prepare the Base: In a small mixing bowl, combine the finely crushed biscuits with the melted butter until the mixture resembles wet sand.
* Form the Crust: Spoon about a tablespoon of the crumb mixture into the bottom of 6 small shot glasses or mini dessert cups. Use the back of a small spoon or a muddler to pack it down tightly into an even layer. Place the glasses in the refrigerator to chill and set while you make the filling.
* Blend the Paan Paste: In a small blender or food processor, combine the torn betel leaves, gulkand, fennel seeds, desiccated coconut, and milk. Blend until it forms a smooth, fragrant green paste.
* Whip the Cream: In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside.
* Mix the Cream Cheese Base: In a separate large bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy.
* Combine the Flavors: Add the blended paan paste and cardamom powder into the cream cheese mixture. Beat on low speed until the green color and flavors are evenly distributed. Add a drop of green food coloring here if you want a more vibrant hue.
* Fold and Lighten: Gently fold the whipped cream into the paan cream cheese mixture using a rubber spatula. Use light, sweeping motions so you don't deflate the air from the whipped cream.
* Pipe the Shots: Transfer the cheesecake filling into a piping bag (or a zip-top bag with the corner snipped off). Pipe the filling evenly into the chilled shot glasses over the biscuit base, filling them almost to the top.
* Chill and Set: Refrigerate the cheesecake shots for at least 4 to 6 hours, or overnight, allowing the flavors to meld and the cheese to set firmly.
* Garnish and Serve: Just before serving, top each shot with chopped pistachios, tutti frutti, dried rose petals, and a tiny flake of edible silver leaf for a truly royal presentation.

17/07/2026

Papdi Chaat Nachos
This recipe replaces traditional flat papdis with crunchy tortilla chips, creating a massive, shareable platter that perfectly balances the tangy, spicy, and sweet flavors of classic Indian street food with the communal fun of Mexican nachos.
Ingredients
The Base & Hearty Layers:
* 1 large bag thick, restaurant-style tortilla chips (salted)
* 1 cup boiled chickpeas (kala chana or standard garbanzo beans), drained and rinsed
* 2 medium potatoes (boiled, peeled, and diced into small cubes)
The Sauces (The Chaat Trinity):
* 1 cup plain yogurt (whisked until smooth with 1 teaspoon of sugar and a pinch of salt)
* 1/3 cup spicy green chutney (mint and cilantro base)
* 1/3 cup sweet tamarind date chutney
The Spices:
* 1 teaspoon chaat masala
* 1/2 teaspoon roasted cumin powder
* 1/2 teaspoon red chili powder (Kashmiri for color, or standard for heat)
* 1/4 teaspoon black salt (kala namak)
The Garnishes:
* 1/2 cup red onion (very finely chopped)
* 1/2 cup tomato (seeds removed, finely chopped)
* 1/4 cup fresh cilantro leaves (chopped)
* 1/4 cup fresh pomegranate arils (seeds)
* 1/2 cup fine nylon sev (crunchy chickpea flour noodles)
* 1 lime (cut into wedges)
Instructions
* Prepare the Yogurt: In a small bowl, whisk the plain yogurt until it is completely smooth and pourable. If it is too thick, add a splash of milk or water. It should fall easily from a spoon.
* Build the Foundation: On a large, wide serving platter, spread the tortilla chips out in an even, slightly overlapping layer. Make sure the platter is wide enough so that every chip gets some toppings.
* Add the Hearty Toppings: Evenly scatter the diced boiled potatoes and the boiled chickpeas over the tortilla chips.
* Drizzle the Sauces: This is where the magic happens. Generously drizzle the whisked yogurt all over the chips and potatoes. Follow this with a generous drizzle of the sweet tamarind chutney, and finally, drizzle the spicy green chutney over the top.
* Season the Nachos: Evenly sprinkle the chaat masala, roasted cumin powder, red chili powder, and black salt over the entire platter.
* Layer the Garnishes: Scatter the finely chopped red onions and tomatoes across the nachos.
* Add the Crunch and Color: Top the entire dish with a heavy handful of fine nylon sev for that essential chaat crunch. Finish by sprinkling the fresh cilantro and bright red pomegranate arils over the top.
* Serve Immediately: Chaat nachos wait for no one! Serve immediately with fresh lime wedges on the side so the chips remain crisp while you eat.

17/07/2026

Dal Makhani Fondue

A creative fusion dish that takes the rich, velvety texture of classic Dal Makhani and turns it into a communal dipping experience.
To get that perfect fondue consistency, the dal is simmered down to be slightly thicker and creamier than usual.
The Dal Makhani Fondue
Ingredients:
* ½ cup whole black lentils (urad dal)
* 2 tbsp red kidney beans (rajma)
* 3 tbsp butter (divided)
* 1 tbsp oil or ghee
* 1 tbsp ginger-garlic paste
* 1 cup tomato puree (fresh or canned)
* 1 tsp Kashmiri red chilli powder (for vibrant color)
* ½ tsp garam masala
* 1 tsp crushed dried fenugreek leaves (kasuri methi)
* ¼ cup heavy cream (plus extra for garnish)
* ½ cup processed cheese, grated (optional, but gives it a stretchy, fondue-like pull)
* Salt to taste
* A piece of charcoal and 1 tsp ghee (for the smoky dhungar method)
Instructions:
* Prep and Boil: Wash and soak the lentils and kidney beans overnight. Drain, add fresh water and a pinch of salt, and pressure cook until completely soft and mushy (about 5-6 whistles). Lightly mash the cooked dal with the back of a spoon.
* The Flavor Base: In a heavy-bottomed pan, heat 1 tbsp of butter and the oil. Sauté the ginger-garlic paste for a minute until fragrant. Add the tomato puree and Kashmiri chilli powder, cooking until the oil starts to separate from the edges.
* Simmer and Thicken: Pour the mashed dal into the pan. Stir well and let it simmer on low heat for at least 30–40 minutes. Add splashes of hot water if it gets too thick, but keep it thicker than a standard gravy so it coats the dippers.
* Make it Rich: Stir in the garam masala, kasuri methi, and the remaining 2 tbsp of butter. Mix in the heavy cream and grated cheese (if using). Stir continuously until the cheese is melted and the dal is incredibly velvety.
* Smoke it (Dhungar): Place a small steel bowl in the center of the dal. Heat a piece of charcoal on an open flame until red hot, place it in the bowl, pour 1 tsp of ghee over it, and immediately cover the pan with a tight lid. Let it smoke for 3–5 minutes. Remove the charcoal bowl.
The Dippers (Accompaniments)
You can get completely creative with what you dip into the pot. Here is a selection of vegetarian dippers that pair perfectly with the smoky dal:
* Mini Garlic Naan Bites: Cut standard garlic naan into small triangles and toast them slightly so they are firm enough to dip.
* Tandoori Paneer Skewers: Marinate paneer cubes in yogurt and tikka spices, then pan-fry or bake until the edges are charred. Skewer them on toothpicks.
* Crispy Masala Wedges: Thick-cut potato wedges tossed in chaat masala and baked until crispy.
* Papad Cones or Crispy Roomali Roti: For a satisfying crunch.
* Vegetable Fritters (Pakoras): Onion or spinach pakoras add great texture.
Plating and Presentation
To make this visually striking for the camera, transfer the hot dal into a ceramic or cast-iron fondue pot set over a tea light to keep it bubbling. Right before serving, drizzle a tight, concentric swirl of fresh cream over the top and place a small pat of butter in the very center, finishing with a pinch of fresh coriander. Arrange the dippers in segmented trays or wooden boards around the pot for a beautiful, rustic spread.

17/07/2026

Paneer Chettinad Stuffed Idli Recipe

(हिंदी और English)

📝 Ingredients (सामग्री)

For Idli:

2 cups Idli batter – 2 कप इडली बैटर

Oil for greasing – ग्रीस करने के लिए तेल

For Paneer Chettinad Filling:

200 g paneer, cut into small cubes – 200 ग्राम पनीर

1 onion, finely chopped – 1 बारीक कटा प्याज

1 tomato, finely chopped – 1 बारीक कटा टमाटर

1 tsp ginger-garlic paste – 1 छोटा चम्मच अदरक-लहसुन पेस्ट

1 tbsp oil – 1 बड़ा चम्मच तेल

8-10 curry leaves – 8-10 करी पत्ते

½ tsp mustard seeds – ½ छोटा चम्मच राई

Salt to taste – स्वादानुसार नमक

Coriander leaves for garnish – हरा धनिया

Chettinad Spice Mix:

1 tsp coriander powder – 1 छोटा चम्मच धनिया पाउडर

½ tsp red chilli powder – ½ छोटा चम्मच लाल मिर्च पाउडर

½ tsp black pepper powder – ½ छोटा चम्मच काली मिर्च पाउडर

¼ tsp turmeric powder – ¼ छोटा चम्मच हल्दी

½ tsp garam masala – ½ छोटा चम्मच गरम मसाला

½ tsp fennel powder – ½ छोटा चम्मच सौंफ पाउडर

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👩‍🍳 Method (विधि)

Step 1: Prepare Paneer Chettinad Filling

1. Heat oil in a pan.

2. Add mustard seeds and curry leaves.

3. Add onion and sauté until soft.

4. Add ginger-garlic paste and tomatoes. Cook until soft.

5. Add all the spices and mix well.

6. Add paneer cubes and cook for 2 minutes.

7. Garnish with coriander leaves.

स्टेप 1:

1. पैन में तेल गरम करें।

2. राई और करी पत्ता डालें।

3. प्याज डालकर हल्का सुनहरा होने तक भूनें।

4. अदरक-लहसुन पेस्ट और टमाटर डालकर पकाएँ।

5. सभी मसाले मिलाएँ।

6. पनीर डालकर 2 मिनट पकाएँ।

7. हरा धनिया डालकर मिश्रण तैयार कर लें।

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Step 2: Prepare Stuffed Idli

1. Grease the idli moulds.

2. Fill each mould halfway with idli batter.

3. Add 1 teaspoon of Paneer Chettinad filling.

4. Cover with more batter.

स्टेप 2:

1. इडली मोल्ड में तेल लगाएँ।

2. आधा बैटर भरें।

3. बीच में पनीर चेट्टीनाड मसाला रखें।

4. ऊपर से फिर बैटर डाल दें।

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Step 3: Steam

1. Steam the idlis for 10-12 minutes.

2. Let them cool for 2 minutes before demoulding.

स्टेप 3:

1. इडली को 10-12 मिनट तक स्टीम करें।

2. 2 मिनट ठंडा होने दें और फिर निकालें।

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✨ Serving Suggestion (परोसने का तरीका)

Serve hot with:

Coconut Chutney – नारियल चटनी

Tomato Chutney – टमाटर चटनी

Sambar – सांभर

🌶️🧀 Perfect for: Breakfast, kids' tiffin, party snacks, and viral South Indian fusion reels in 2026!

17/07/2026

Garlic Butter Ghee Roast Dosa Cones Recipe

(हिंदी और English)

📝 Ingredients (सामग्री)

For Dosa Cones:

2 cups Dosa batter – 2 कप डोसा बैटर

2 tbsp Ghee – 2 बड़े चम्मच घी

1 tbsp Butter – 1 बड़ा चम्मच मक्खन

For Garlic Butter:

6-7 garlic cloves, finely chopped – 6-7 लहसुन की कलियाँ

1 tbsp butter – 1 बड़ा चम्मच मक्खन

1 tsp mixed herbs – 1 छोटा चम्मच मिक्स हर्ब्स

1 tsp chilli flakes – 1 छोटा चम्मच चिली फ्लेक्स

1 tbsp coriander leaves – 1 बड़ा चम्मच हरा धनिया

Salt to taste – स्वादानुसार नमक

For Potato Filling:

3 boiled potatoes, mashed – 3 उबले आलू

1 chopped onion – 1 कटा प्याज

1 green chilli – 1 हरी मिर्च

½ tsp mustard seeds – ½ छोटा चम्मच राई

8-10 curry leaves – 8-10 करी पत्ते

¼ tsp turmeric powder – ¼ छोटा चम्मच हल्दी

Salt to taste – स्वादानुसार नमक

1 tsp oil – 1 छोटा चम्मच तेल

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👩‍🍳 Method (विधि)

Step 1: Prepare Potato Filling

1. Heat oil in a pan.

2. Add mustard seeds and curry leaves.

3. Add onion and green chilli; sauté for 2 minutes.

4. Add turmeric, mashed potatoes and salt.

5. Mix well and keep aside.

स्टेप 1:

1. पैन में तेल गरम करें।

2. राई और करी पत्ता डालें।

3. प्याज और हरी मिर्च डालकर भूनें।

4. हल्दी, आलू और नमक डालकर अच्छी तरह मिलाएँ।

5. तैयार मिश्रण को अलग रख दें।

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Step 2: Make Garlic Butter

1. Melt butter in a small pan.

2. Add chopped garlic and sauté until aromatic.

3. Add herbs, chilli flakes and coriander.

स्टेप 2:

1. मक्खन पिघलाएँ।

2. उसमें लहसुन डालकर हल्का सुनहरा होने तक भूनें।

3. हर्ब्स, चिली फ्लेक्स और हरा धनिया मिलाएँ।

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Step 3: Prepare Dosa Cones

1. Spread dosa batter on a hot tawa into a thin circle.

2. Drizzle ghee around the dosa.

3. Apply garlic butter on top.

4. Cook until crispy and golden.

5. Add potato filling in the center and roll into a cone shape.

स्टेप 3:

1. गरम तवे पर पतला डोसा फैलाएँ।

2. ऊपर से घी डालें।

3. लहसुन वाला बटर लगाएँ।

4. डोसे को कुरकुरा होने तक पकाएँ।

5. आलू की स्टफिंग भरकर कोन का आकार दें।

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✨ Serving Suggestion (परोसने का तरीका)

Serve hot with coconut chutney, tomato chutney and sambar.

Perfect for: Party starters, evening snacks, and viral food reels. 🧄🧈🥥🌶️

Chef Dharmendra Choudhary

09/09/2026

09/09/2026

08/09/2026

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22/07/2026

17/07/2026

17/07/2026

17/07/2026

17/07/2026

17/07/2026

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