Sure, Sonam - radha ballabhi is very special. Step 1: Take a cup of URAD DAL [kaali dal, horse bean] and soak it overnight. Step 2: Next morning, wash it thoroughly and grind it with an inch of ADRAK [ginger], a tea spoon of SAUNF [fennel] and not aniseed which basically is a mouth freshener and SALT to taste. (A little tip - ginger and fennel mix – aadaa mouri bata, as we call it is a must for all urad dal preparations. Soak it for a while before use to make a smooth paste.) Step 3: Take a non stick pan, put one and a half table spoon of OIL, heat it and add the DAL MIX. Add half tea spoon of RED CHILI POWDER and a pinch of HING [asafetida] to this. Stir till the water evaporates and it becomes a dry mix. Allow it to cool. (Hing again is must for urad dal preparations) Step 4: Take one cup of MAIDA [white fine flour], add SALT to taste and a table spoon of GHEE [clarified butter] in it. Knead it adding little WATER every time. The dough should not be too soft and not very tight either. But it should on the tighter side. Cover it with a damp cloth and put it aside for half an hour. Step 5: Take a small dough – with a diameter of say one and half inches. Please do not take bigger dough. For a beginner it would be difficult to deep fry it. Using your thumb, forefinger and middle finger, make a small bowl of it. Now fill it with the pulse mix – say about one tea spoon full. Seal it with a little touch of oil. Step 6: Smear this ball with a little MAIDA [while flour] and roll out gently in the shape of a PURI. See that it does not break. Step 7: Heat a bowl of oil in a wok and deep-fry the radhaballabhi. It should puff up with right use of the ladle which come very instinctively to a good cook. It should turn golden brown. Your radhaballabhi is ready for all celebrations. Some people like it with alu sabji and some like it with tomato chutney. In my family it has always been with tomato chutney. Bengali Tomatorer Chaatni Step 1: Take 3 or 4 TOMATOES. Wash and chop them into small pieces. Step 2: Take a small ONION and make very thin slices. Step 3: Grate 2 inches of GINGER. Step 4: Take 2 GREEN CHILIES and chop it fine with a pair of scissors. Step 5: Put 2 tea spoon of OIL in a pressure cooker. Heat and add the onion. Fry till translucent. Add the GINGER and GREEN CHILIES and stir. Add TOMATOES. Stir. Add half tea spoon of SALT, a one fourth tea spoon of TURMERIC and half tea spoon of RED CILLI POWDER. Stir well. Add WATER and pressure-cook it for 3 to 5 minutes. If you want to make it a little special, add some currants [kishmish] to it before pressure-cooking. Step 6: Open the lid and add seven teaspoon of SUGAR and one teaspoon of LIMEJUICE. Put the Cooker on the flame again and stir well. Let it simmer for 2 minutes. Step 7: Allow it to cool before you serve it with hot radhaballabhis. These are my mother’s recipes, Sonam, and I hope you enjoy cooking, serving and eating them. Best wishes... Surabhi