Many of us think it is convenient to go to restaurants to treat our friends and family. But how many of us actually think of the consequences? Food cooked in restaurants regardless of how popular they are is never healthy. Restaurant food tends to be excessively oily, spicy and unhygienic. It is not uncommon to suffer from bloating, gas and acidity after coming home post a restaurant dinner. Why not try treating your guests for a lip-smacking and healthy dinner at home? Try these delicious Indian recipes by expert chefs.

Dal Makhani

Ingredients
• Black Urad dal (whole) 1/2 cup
• Red Kidney beans(rajma) 2 tbsps
• Cumin seeds 1 tsp
• Chopped garlic 6 cloves
• Chopped ginger 2 inches
• Garam masala powder 1 tsp
• Fresh cream ½ cup
• Red chilli powder 1 tsp
• Butter 3 tbsps.
• Chopped tomato 2 nos
• Chopped onion 1 no
• Oil 1 tbsp
• Salt to taste

Method

• Pick, wash and soak whole black urad and rajma overnight in three cups of water.
• Peel and chop the onion, ginger and garlic finely. Wash and chop the tomatoes.
• Cook the soaked dal and rajma in three cups of water with salt, red chilli powder and half the chopped ginger, till dal and rajma are cooked and soft.
• Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
• Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and the fat starts to leave the masala. Add boiled dal and rajma to this. Adjust seasoning.
• Add garam masala powder and simmer on very low heat for fifteen minutes.
• Add fresh cream and let it simmer for another five minutes.
• Serve hot with Naan or Paratha.
By  Executive Chef, Gopal Jha, Grand Mercure Bangalore

Dahi Bhalle at Grand Mercure Bangalore

Dahi Bhalle (Photo Credit: Grand Mercure Bangalore)

Dahi Bhalle
For the bhallas:
200 gm lentils (urad dal)
600 ml water to soak
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
Oil to fry

For the curd mixture:
400 ml thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder

For the garnishing:
1 tsp (5 g) ginger finely chopped
1 tsp (5 g) green chilli finely chopped
5 g coriander leaves, finely chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
40 ml tamarind chutney

Method
Clean the urad dal and soak in the water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even-sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Fry till golden brown. Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.
By Executive Chef, Gopal Jha, Grand Mercure Bangalore

Chicken Makhani Naan Pizza- Holiday Inn Mumbai

Chicken Makhani Naan Pizza (Photo Credit: Holiday Inn Mumbai)

Chicken Makhani Naan Pizza

Ingredients
Multigrain flour 3 cups
Low-fat butter ½ cup
Milk 1 cup
Salt As per taste
Water 1 glass
Makhani sauce 2 cups
Mozzarella cheese 2 cups
Onions 1 cup
Olive As required
Grilled Chicken 2 cups
Coriander 1 cup

Method
• Roll the dough in a naan triangle shape.
• Put the naan in the tandoor and cook till it is half done.
• Spread the makhani gravy and cheese on top of the naam.
• Add chicken and onion rings topping.
• Lift the pizza base and place it in the pizza oven.
• Cook the pizza in the oven pre-heated at 240 C for about 8 minutes.
• Once cooked, remove from the oven and place on a cutting board. Using a pizza wheel cut it into 8 uniform wedges.
• Serve hot on a pizza plate sprinkled with coriander.
By Chef Suresh Thampy, Executive Chef, Holiday Inn Mumbai