#tarladalal

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Chila Chaat 👇@tarladalal #tarladalal #chaat #snacks #roadsidesnack Ever thought of preparing a chaat out of traditional chilas? We have always known the thin gram flour pancake to be a sumptuous snack, but when chopped and topped with spring onions, peppy chutneys and crunchy sev, it transforms into an exciting Chila Chaat, which will satiate elders and throw youngsters into a frenzy. This please-all snack is filling, easy, tasty and trendy too, which is what makes it a great hit with everybody. Preparation Time: 20 mins  Cooking Time: 15 mins  Total Time: 35 mins Makes 4 servings Ingredients 🏵For The Chilas 🏵1 cup besan (bengal gram flour) 🏵a pinch of asafoetida (hing) 🏵1 tsp chilli powder 🏵salt to taste 🏵oil for greasing and cooking Other Ingredients 🏵1/4 cup finely chopped spring onions whites and greens 🏵1/2 cup khajur imli ki chutney 🏵1/4 cup green chutney 🏵1/4 cup sev For The Garnish 🏵2 tbsp finely chopped coriander (dhania) Method 🏵For the chilas Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well using a whisk till no lumps remain.Heat a non-stick tava (griddle) and grease it lightly using oil.Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear a little oil over it and along the edges and cook on a high flame till the chila turns brown in colour and crisp.Flip over and cook on the other side as well.Repeat steps 2 to 6 to make 3 more chilas.Cut each chila into 1” square pieces and keep aside. How to proceed Combine the chila pieces, spring onions, khajur imli ki chutney, green chutney and sev in a deep bowl and toss well.Serve immediately garnished with coriander.
🍌 Kachhe Kele Ke Kofte 👇@tarladalal #tarladalal #kofte #kofta #rawbanana #banana #subzi #lunch #dinner #indianfood The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Preparation Time: 20 mins  Cooking Time: 20 mins  Total Time: 40 mins Makes 4 servings Ingredients 🍌For The Koftas 🍌1 cup boiled peeled and mashed raw banana 🍌1/4 cup finely chopped onions 🍌1 tsp ginger-green chilli paste 🍌1 tsp chilli powder 🍌1/4 tsp freshly ground black pepper (kalimirch) 🍌2 tbsp cornflour 🍌salt to taste 🍌oil for deep-frying For The Curry 🍌3 tbsp ghee 🍌3 cardamoms (elaichi) 🍌3 cloves (laung / lavang) 🍌25 mm piece cinnamon (dalchini) 🍌1 cup onion puree 🍌1 tsp chilli powder 🍌salt to taste 🍌1 cup fresh tomato pulp 🍌6 tbsp fresh cream 🍌4 tsp milk 🍌a pinch of sugar For The Garnish 🍌2 tsp fresh cream Method For the koftas 🍌Combine all the ingredients in a bowl and mix well. 🍌Divide the mixture into 12 equal portions and shape each portion into a round koftas. 🍌Heat the oil in a kadhai and deep-fry few koftas till golden brown. Drain on absorbent paper and keep aside. For the curry 🍌Heat the ghee in a kadhai, and add the cardamoms, cloves and cinnamon cinnamon and sauté for a few seconds. 🍌When the spices crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn golden brown. 🍌Add the chilli powder and salt and mix well and cook on a medium flame for few seconds. 🍌Add the tomato pulp, mix well and cook on a medium flame for 3 to 4 minutes. 🍌Add the cream and milk, mix well and cook on a medium flame for 2 to 3 minutes. 🍌Remove from the flame, add the sugar and mix well. Keep aside. How to proceed 🍌Arrange all the koftas on a serving dish, pour the prepared gravy on top and serve immediately garnished with fresh cream.
👌😋 #Repost @tarladalal • • • • • Toasted Hummus Sandwich with Vegetables 👇@tarladalal #tarladalal #sandwich #toastsandwich #snacks A famous dip from the Middle East, Hummus features an amazing combo of chickpeas, garlic and curds. Preparation Time: 20 mins  Cooking Time: 3 mins  Total Time: 23 mins Makes 6 sandwiches Ingredients 🍞To Be Blended Into A Hummus (using 3 Tbsp Water) 🍞1 cup soaked and boiled kabuli chana (white chick peas) 🍞2 tbsp olive oil 🍞2 garlic (lehsun) cloves 🍞1/4 cup curd (dahi) 🍞salt to taste Other Ingredients For Toasted Hummus Sandwich With Vegetables 🍞12 toasted bread slices 🍞1 tbsp olive oil 🍞1 tsp finely chopped garlic (lehsun) 🍞1/4 cup finely chopped onions 🍞1/2 cup finely chopped coloured capsicum 🍞1/2 cup finely chopped broccoli 🍞1 tbsp finely chopped basil 🍞1 tsp dried oregano 🍞2 tsp dry red chilli flakes (paprika) 🍞1 tbsp grated processed cheese 🍞salt to taste 🍞6 tsp butter for spreading Method 🍞To make toasted hummus sandwich with vegetables, heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. 🍞Add the capsicum and sauté on a medium flame for 1 minute. 🍞Add the broccoli, basil, oregano, chilli flakes, cheese and salt and sauté on a medium flame for 1 minute. 🍞Switch off the flame, cool the mixture slightly, add the prepared hummus and mix well. 🍞Divide the mixture into 6 equal portions and keep aside.Place 2 toasted bread slices on a clean, dry surface, spread 1/2 tsp of butter on each slice. Spread a portion of the mixture evenly on a buttered bread slice and cover it using another buttered bread side facing downwards and press it lightly. 🍞Repeat step 6 to make 5 more sandwiches. 🍞Cut each toasted hummus sandwich with vegetables diagonally into 2 equal pieces.Serve immediately.
Eggless vanilla sponge cake in a microwave 🍰 Ingredients 🌸1 cup plain flour (maida) 🌸1 tsp baking powder soft butter for greasing 🌸4 tbsp sour curds (khatta dahi) 🌸1/2 tsp baking soda 🌸1/2 cup melted butter 🌸3/4 cup powdered sugar 🌸1 tsp vanilla essence Method 🌸Grease a 150 mm. (6") diameter shallow microwave safe dish using soft butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little soft butter. 🌸Sieve the plain flour and baking powder and keep aside. 🌸Combine the curds and baking soda in a bowl, mix well and keep aside. 🌸Combine the butter, sugar and ¼ cup of hot water in another bowl and mix well using a whisk. 🌸Add the curds-baking soda mixture, plain flour-baking powder mixture and vanilla essence and mix well to make a smooth batter. 🌸Pour the batter into the greased microwave safe glass dish and microwave on high for 4 minutes. 🌸Remove from the microwave and keep aside to cool for 5 minutes. 🌸Loosen the edges with help of a butter knife and unmould. Remove the butter paper and discard it. 🌸Use as required. ——————————— #tarladalalrecipes #tarladalal #vegrecipes #eggless #baking #vanilla #cake #spongecake #vegetarianrecipes
👌😋 #Repost @tarladalal • • • • • Masala appe 😍 Ingredients 🌸1 1/2 cups idli batter 🌸1/4 cup finely chopped onions 🌸1 1/2 tsp finely chopped green chillies 🌸1/4 tsp asafoetida (hing) 🌸1 tbsp finely chopped curry leaves (kadi patta) 🌸1/4 cup grated coconut 🌸1/2 tsp chilli powder 🌸1/2 tsp ginger (adrak) paste 🌸1/2 tsp freshly crushed freshly ground black pepper (kalimirch) 🌸salt to taste 🌸3/4 tsp oil for greasing 🌸1 1/2 tsp oil for cooking Method 🌸Combine all the ingredients in a deep bowl and mix well. 🌸Heat an appe mould on a medium flame and grease it using ¼ tsp of oil. 🌸Pour 1 tbsp of the batter into each mould. 🌸Cook, using ½ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side. 🌸Repeat with the remaining batter to make more appes. Serve immediately with coconut chutney. ————————— #tarladalalkitchen #tarladalal #vegrecipes #tarladalalrecipes #vegetarianrecipes #appe #masala #indianfood #snacks #indiansnacks #southindianfood
#Repost @tarladalal • • • • • CONTEST ALERT! Just like Punjabis have rajma chawal, we would like to know what are the dinner staples and regular dinner items in South Indian households!! Answer this question in the comments below and 2 people have a chance to win a Tarla Dalal cookbook!!! The books will be delivered in India and the winner will be declared on 25th September at 3 pm!! GOODLUCK!! ———————— #tarladalal #tarladalalcontest #southindianfood #indianfood
Masala appe 😍 Ingredients 🌸1 1/2 cups idli batter 🌸1/4 cup finely chopped onions 🌸1 1/2 tsp finely chopped green chillies 🌸1/4 tsp asafoetida (hing) 🌸1 tbsp finely chopped curry leaves (kadi patta) 🌸1/4 cup grated coconut 🌸1/2 tsp chilli powder 🌸1/2 tsp ginger (adrak) paste 🌸1/2 tsp freshly crushed freshly ground black pepper (kalimirch) 🌸salt to taste 🌸3/4 tsp oil for greasing 🌸1 1/2 tsp oil for cooking Method 🌸Combine all the ingredients in a deep bowl and mix well. 🌸Heat an appe mould on a medium flame and grease it using ¼ tsp of oil. 🌸Pour 1 tbsp of the batter into each mould. 🌸Cook, using ½ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side. 🌸Repeat with the remaining batter to make more appes. Serve immediately with coconut chutney. ————————— #tarladalalkitchen #tarladalal #vegrecipes #tarladalalrecipes #vegetarianrecipes #appe #masala #indianfood #snacks #indiansnacks #southindianfood
Toasted Hummus Sandwich with Vegetables 👇@tarladalal #tarladalal #sandwich #toastsandwich #snacks A famous dip from the Middle East, Hummus features an amazing combo of chickpeas, garlic and curds. Preparation Time: 20 mins  Cooking Time: 3 mins  Total Time: 23 mins Makes 6 sandwiches Ingredients 🍞To Be Blended Into A Hummus (using 3 Tbsp Water) 🍞1 cup soaked and boiled kabuli chana (white chick peas) 🍞2 tbsp olive oil 🍞2 garlic (lehsun) cloves 🍞1/4 cup curd (dahi) 🍞salt to taste Other Ingredients For Toasted Hummus Sandwich With Vegetables 🍞12 toasted bread slices 🍞1 tbsp olive oil 🍞1 tsp finely chopped garlic (lehsun) 🍞1/4 cup finely chopped onions 🍞1/2 cup finely chopped coloured capsicum 🍞1/2 cup finely chopped broccoli 🍞1 tbsp finely chopped basil 🍞1 tsp dried oregano 🍞2 tsp dry red chilli flakes (paprika) 🍞1 tbsp grated processed cheese 🍞salt to taste 🍞6 tsp butter for spreading Method 🍞To make toasted hummus sandwich with vegetables, heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. 🍞Add the capsicum and sauté on a medium flame for 1 minute. 🍞Add the broccoli, basil, oregano, chilli flakes, cheese and salt and sauté on a medium flame for 1 minute. 🍞Switch off the flame, cool the mixture slightly, add the prepared hummus and mix well. 🍞Divide the mixture into 6 equal portions and keep aside.Place 2 toasted bread slices on a clean, dry surface, spread 1/2 tsp of butter on each slice. Spread a portion of the mixture evenly on a buttered bread slice and cover it using another buttered bread side facing downwards and press it lightly. 🍞Repeat step 6 to make 5 more sandwiches. 🍞Cut each toasted hummus sandwich with vegetables diagonally into 2 equal pieces.Serve immediately.
CONTEST ALERT! Just like Punjabis have rajma chawal, we would like to know what are the dinner staples and regular dinner items in South Indian households!! Answer this question in the comments below and 2 people have a chance to win a Tarla Dalal cookbook!!! The books will be delivered in India and the winner will be declared on 25th September at 3 pm!! GOODLUCK!! ———————— #tarladalal #tarladalalcontest #southindianfood #indianfood
White chocolate walnut praline rocks 😍 For The Walnut Praline 🌸5 tbsp sugar 🌸1/2 cup chopped walnuts (akhrot) Other Ingredients 🌸1 recipe tempered white chocolate Method 🌸For the walnut praline 🌸Heat the sugar in a broad non-stick pan and cook on a slow flame for 9 to 10 minutes or till it caramelizes to a light brown colour, while stirring continuously. 🌸Remove from the flame, add the walnuts and mix well. 🌸Spread the walnut mixture on a greased flat surface using a rolling pin and allow it to cool and harden. 🌸Scrape it out using a palate knife and coarsely powder it using a heavy rolling pin or a mortar-pestle (khalbatta). Keep aside. 🌸How to proceed Combine the tempered white chocolate and walnut praline in a deep bowl and mix well. 🌸Drop spoonful of the white chocolate mixture onto a tray lined with grease-proof paper or aluminium foil and refrigerator for 1 hour or till set. 🌸Serve or store refrigerated in an air-tight container ———————————— #tarladalalrecipes #tarladalal #vegrecipes #sweettooth #almond #chocolate #whitechocolate #vegetarianrecipes #vegetarian #tarladalal
Rajma Dhokla 😍 Ingredients For The Rajma Dhokla 🌸1/2 cup rajma (kidney beans) 🌸1 tsp ginger (adrak) paste 🌸1 tsp green chilli paste 🌸1 tsp sugar 🌸salt to taste 🌸1 tsp fruit salt 🌸1/2 tsp oil for greasing For The Tempering On Rajma Dhokla 🌸1 tsp oil 🌸1/4 tsp asafoetida (hing) 🌸1/2 tsp mustard seeds ( rai / sarson) 🌸5-6 curry leaves (kadi patta) To Serve With Rajma Dhokla green chutney Method How to make the rajma dhokla 🌸To make the rajma dhokla recipe, first clean, wash and soak the rajma overnight. 🌸Drain the rajma and blend in a mixer using enough water to make a smooth batter. (approx. ½ cup) 🌸Add the ginger-green chilli paste, sugar and salt and mix well. Keep aside. 🌸Just before steaming, add the fruit salt to the rajma batter and 2 tsp of water over it. 🌸When the bubbles form, mix gently. 🌸Pour the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it evenly. 🌸Steam in a steamer for 10 to 12 minutes on medium flame or till the dhoklas are cooked. Keep aside. 🌸Cool slightly and cut into square pieces. 🌸Heat the oil in a small non-stick pan and add the , asafetida and mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for few seconds. 🌸Pour the tempering over the prepared dhoklas and spread it evenly. 🌸Serve the rajma dhokla immediately with green chutney. ————————— #tarladalalrecipes #tarladalal #indianfood #indianrecipes #dhokla #rajma #beans #snacks #quickfood #vegrecipes #vegetarian
Stuffed Sukha Puri with Aloo 👇@tarladalal #tarladalal #chaat #roadsidesnack #snacks #indianfood A sure-shot hit with kids and adults, the Stuffed Sukha Puri with Aloo is a classic chaat recipe that is especially popular in North India. Preparation Time: 10 mins  Cooking Time: 0 mins  Total Time: 10 mins Makes 3 plates Ingredients 🌸1 cup boiled and mashed potatoes 🌸1/2 tsp chilli powder 🌸1/4 tsp cumin seeds (jeera) powder 🌸1/4 tsp black salt (sanchal) 🌸1/2 tsp lemon juice 🌸1/4 tsp chaat masala 🌸salt to taste 🌸18 puris 🌸18 tsp sev 🌸9 tsp finely chopped coriander (dhania) Method 🌸Combine the potatoes, chilli powder, cumin seeds powder, black salt, lemon juice, chaat masala and salt in a deep bowl and mix well. Keep aside.Make a hole in the centre of each puri using your thumb.Place 6 puris on a plate, and fill each puri with little prepared potato mixture.Put 1 tsp sev and sprinkle ½ tsp coriander over each puri.Repeat steps 2 and 3 to make 2 more plates.Serve immediately.
Puran Poli ( Gujarati Recipe) 👇@tarladalal #tarladalal #puranpoli #sweets #gujaratirecipes #indianfood Preparation Time: 10 mins  Cooking Time: 60 mins  Total Time: 1 hours 10 minutes  Makes 15 puran polis Ingredients For The Dough 2 cups whole wheat flour (gehun ka atta) 2 tbsp oil For The Filling 1 cup toovar (arhar) dal , wash and drained 1 1/4 cups chopped jaggery (gur) a few saffron (kesar) strands strands 2 tbsp ghee 1/4 tsp cardamom (elaichi) powder Other Ingredients whole wheat flour (gehun ka atta) for rolling ghee for smearing Method For the dough Combine the flour and oil in a bowl and knead into a soft dough using enough water. Divide the dough into 15 equal portions and keep aside. For the filling Dissolve the saffron in a 2 tsp water in a bowl, mix well and keep aside for 15 to 20 minutes. Combine the dal with 1½ cups of water in a presser cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.Heat the ghee in a broad non-stick pan, add the dal and jiggery, mix well and cook on a medium flame for 10 to 12 minutes or till the mixture thickens, while stirring continuously and mashing at regular intervals. Add the cardamom powder and saffron-water mixture and mix well. Cool slightly and divide it into 15 equal portions. Keep aside. How to proceed Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the center and fold the edges of the dough over the filling. Pinch the edges together to seal the filling. Flatten the dough and roll again into a 100 mm. (4") diameter circle, using a little whole wheat flour for rolling. Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and filling to make 14 more puran polis.Smear a little ghee on each puran poli and serve hot.
😊😋 #Repost @tarladalal • • • • • 🍜 Cream Of Broccoli Soup, Veg Broccoli Soup Recipe 👇@tarladalal #tarladalal #soup #brocoli #lunch #dinner #indianfood #vegsoup #indianfood A creamy, delicious soup that can be enjoyed hot during winters. Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals, especially if your family likes drinking up Soups . Preparation Time: 10 mins  Cooking Time: 17 mins  Total Time: 27 mins Makes 5 servings Ingredients 🍜1 cup broccoli florets 🍜3 tbsp butter 🍜1/4 cup chopped onions 🍜2 tbsp plain flour (maida) 🍜2 cups milk 🍜2 tbsp fresh cream 🍜salt and freshly ground black pepper (kalimirch) to taste 🍜a pinch of nutmeg (jaiphal) powder Method 🍜Heat 1 tbsp of butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. 🍜Add the broccoli and sauté on a medium flame for 2 minutes. 🍜Add 1½ cups of water, mix well and cook on a medium flame for 4 minutes or till the broccoli is cooked. Remove and keep aside to cool. 🍜Transfer to a mixer and blend into a smooth purée. Keep aside. 🍜Heat the remaining 2 tbsp of butter in another deep non-stick pan, add the flour and sauté using a whisk on a medium flame for 30 seconds taking care that the flour does not discolour. 🍜Add the milk and cook on a medium flame for 5 minutes, while stirring continuously with a whisk. 🍜Add the broccoli purée, salt, pepper and nutmeg powder, mix well and simmer on a medium flame for another 3 to 4 minutes. 🍜Switch off the flame, add the fresh cream and mix well. 🍜Serve hot.
Khatta Dhokla ( Quick Recipe Using Idli Batter) 👇@tarladalal #tarladalal #dhokla #snacks #breakfast #gujaratirecipes These khatta dhoklas are very quick and easy to make. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Preparation Time: 5 mins  Cooking Time: 15 mins  Total Time: 20 mins Makes 4 servings Ingredients 🌸2 cups readymade idli batter 🌸salt to taste 🌸1/4 tsp asafoetida (hing) 🌸2 tsp ginger (adrak) green 🌸2 tbsp curds (dahi) 🌸2 tbsp rice flour (chawal ka atta) 🌸1 tbsp oil 🌸1 tsp fruit salt 🌸1 tsp coarsely crushed black pepper (kalimirch) 🌸oil for greasing and smearing For Serving 🌸green chutney Method 🌸Grease a 175 mm. (7") diameter thali using a little oil.Combine the idli batter, salt, asafoetida, ginger-green chilli paste, curds and rice flour in a bowl and mix well. 🌸Add the oil and mix again. 🌸Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter. 🌸When the bubbles form, mix gently.Divide the batter into 2 equal portions.Pour one portion of the batter immediately into the greased thali and shake the thali clockwise to spread it evenly to make an even layer.Sprinkle ½ tsp of coarsely crushed pepper powder evenly over it and steam in a steamer for 7 minutes or till the dhoklas are cooked. 🌸Smear little oil on top, cool slightly and cut into diamond shaped equal pieces. 🌸Repeat steps 7 to 9 to make 1 more thali.Serve immediately with green chutney.
Eat well, sleep well, bake well 🧜🏽‍♀️🍮🥛🍯🍰 #saturdaymorningbaking #letmelickthebowl #chocolatechipmuffins #pinappleupsidedowncake #tarladalal
Schezwan Noodle Frankie 👇@tarladalal #tarladalal #frankie #noodles #schezwan #chinese #roadsidesnack #snacks Noodles and Frankies, two all-time favourite street foods come together in this innovative snack! Noodles, tossed with peppy Schezwan sauce and crunchy veggies, makes an exciting filling for rotis. Preparation Time: 20 mins  Cooking Time: 10 mins  Total Time: 30 mins Makes 4 frankies Ingredients For The Roti 1/2 cup plain flour (maida) 1/4 cup whole wheat flour (gehun ka atta) 1 tsp oil salt to taste plain flour (maida) for rolling butter for cooking For Schezwan Noodle Stuffing 1/2 cup schezwan sauce 1/2 cup boiled hakka noodles 1 1/2 tbsp butter 1 tbsp finely chopped garlic (lehsun) 3/4 cup thinly sliced capsicum 1/2 cup thinly sliced carrots 3/4 cup shredded cabbage salt to taste Other Ingredients 4 tbsp chilli sauce 8 tbsp shredded cabbage 6 tbsp sliced onions 8 tbsp grated processed cheese 4 tsp chaat masala for sprinkling Method For the roti Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 4 equal portions and roll each portion into a 150 mm (6”) diameter circle using a little plain flour for rolling.Heat a non-stick tava (griddle) and cook the roti using a little butter till golden brown spots appear on both the sides.Repeat step 3 to make 3 more rotis. Keep aside. For the noodles Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds.Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes.Add the schezwan sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the noodles and salt, toss well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. How to proceed Place a roti on a clean, and dry surface.Put ½ tbsp of chilli sauce and spread it evenly.Spread 2 tbsp of cabbage over it and 1½ tbsp of onions.Spread ½ cup of the prepared schezwan noodle stuffing and sprinkle 2 tbsp of cheese over it.Sprinkle 1 tsp of chaat masala over it and roll it up tightly.Repeat steps 1 to 5 to make 3 more frankies.Serve immediately.
Contest Alert 🎉 Recipe Book Giveaway 🎊 All you Home Chefs / Foodies / Enthusiasts, you have an amazing chance to win "Modern Vegetarian Recipes" - a Recipe Book from Renu Dalal, daughter of Tarla Dalal! The cookbook has various modern vegetarian recipes which are inventive, simple and easy to follow and perfect fusion of eastern and western style of cooking. The book is divided into five sections, namely, starters, salads, main course, desserts and basic recipes. All you need to do is follow the below simple steps and participate in this contest! 1. You need to follow @jatin1986 and @renudalal.h to be eligible for this contest 2. Like this post and Tag 3 or more people from your family or friends who are Home Chefs or Foodies or Cooking Enthusiast in the comments section of this post! 3. Answer a simple question in the comments section of this post - Why should you Win this Recipe Book? Best Answer will stand a chance to Win this amazing Recipe Book. Contest is open till Sunday 23rd September, 11.59pm! Winner will be announced soon after that! Stay tuned for more information! You may also buy this book from Amazon using the below URL - http://www.amazon.in/dp/B07CY172X8/ref . . . . . . . #renudalal #jatinshah #mumbaifood #foodofmumbai #thingstodoinmumbai #foodblogger #homechef #recipes #recipebook #vegetarian #homemade #indianfoodie #indianfood #somumbai #munchymumbai #mumbaifoodlovers #mumbaifoodicious #mumbaifoodies #tarladalal #momsrecipe #momslove #trending #trellingfood #contest #contests #munchymumbai #giveaway #healthyrecipes
Crispy Puri Topped with Masala Aloo 👇@tarladalal #tarladalal #snacks #puri 🏵Here is a tongue-tickling treat the brings back sweet memories of chaat and roadside food! Crispy Puri topped with Masala Aloo pleases your palate with sheer variety – in texture and taste. 🏵Preparation Time: 10 mins  Cooking Time: 5 mins  Total Time: 15 mins Makes 4 servings Ingredients 🏵20 crispy jeera puri or papdi 🏵1 tbsp oil 🏵1/2 tsp cumin seeds (jeera) 🏵1/2 tsp finely chopped green chillies 🏵1/2 cup thinly sliced onions 🏵1 cup boiled and mashed potatoes 🏵1/4 tsp turmeric powder (haldi) 🏵1/2 tsp sugar 🏵1 tsp lemon juice 🏵salt to taste 🏵2 tbsp finely chopped coriander (dhania) 🏵koro sambhar for sprinkling Method 🏵Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.Add the green chillies and onions and sauté on a medium flame for 1 minute. 🏵Add the potatoes, turmeric powder, sugar, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. 🏵Add the coriander and mix well. Cool slightly. 🏵Put little of the potato mixture over each puri and sprinkle a little koro sambhar evenly over it. 🏵Serve immediately.
🍜 Cream Of Broccoli Soup, Veg Broccoli Soup Recipe 👇@tarladalal #tarladalal #soup #brocoli #lunch #dinner #indianfood #vegsoup #indianfood A creamy, delicious soup that can be enjoyed hot during winters. Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals, especially if your family likes drinking up Soups . Preparation Time: 10 mins  Cooking Time: 17 mins  Total Time: 27 mins Makes 5 servings Ingredients 🍜1 cup broccoli florets 🍜3 tbsp butter 🍜1/4 cup chopped onions 🍜2 tbsp plain flour (maida) 🍜2 cups milk 🍜2 tbsp fresh cream 🍜salt and freshly ground black pepper (kalimirch) to taste 🍜a pinch of nutmeg (jaiphal) powder Method 🍜Heat 1 tbsp of butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. 🍜Add the broccoli and sauté on a medium flame for 2 minutes. 🍜Add 1½ cups of water, mix well and cook on a medium flame for 4 minutes or till the broccoli is cooked. Remove and keep aside to cool. 🍜Transfer to a mixer and blend into a smooth purée. Keep aside. 🍜Heat the remaining 2 tbsp of butter in another deep non-stick pan, add the flour and sauté using a whisk on a medium flame for 30 seconds taking care that the flour does not discolour. 🍜Add the milk and cook on a medium flame for 5 minutes, while stirring continuously with a whisk. 🍜Add the broccoli purée, salt, pepper and nutmeg powder, mix well and simmer on a medium flame for another 3 to 4 minutes. 🍜Switch off the flame, add the fresh cream and mix well. 🍜Serve hot.
Chocolate truffles Chocolate truffles are petit balls that are rich, soft and grainy. They are made of a mouth-watering combination of chocolate, butter, icing sugar and coffee powder. Once the truffles are made, they are rolled in cocoa powder, castor sugar and walnuts, enhancing the drool-quotient! this recipe uses a spot of rum as a flavour enhancer, but you can avoid it if you want to. Preparation Time: 15 mins Cooking Time: 8 mins Makes 15 truffles Ingredients 🍫2 1/2 cups grated chocolate 🍫1 tsp coffee powder 🍫1/2 cup butter 🍫3/4 cup icing sugar 🍫2 tbsp rum 🍫1/4 cup castor sugar 🍫1/4 cup cocoa powder 🍫1/4 cup finely chopped walnuts (akhrot) Method 🍫Combine the coffee powder with 2 tbsp of hot water in a bowl, mix well and keep aside. 🍫Combine the butter and chocolate in a deep non-stick pan and cook on a slow flame for 3 to 4 minutes or till the chocolate melts, while stirring continuously. 🍫Add the coffee mixture and icing sugar and mix well. Cook on a medium flame for 3 to 4 minutes, while stirring continuously. 🍫Add the rum, mix well and remove from the flame. 🍫Cool and refrigerate for approx. 1 hour or till the mixture is firm. 🍫Divide the mixture into 15 equal portions and shape each portion into small round balls. Keep aside. 🍫Combine the castor sugar, cocoa powder and walnuts in a plate and mix well. 🍫Roll the chocolate balls in the above mixture till they are evenly coated from all the sides. 🍫Serve immediately or refrigerate till serving. Handy tip: 🍫Cook the chocolate on a very slow flame as it tends to burn very quickly leaving an unpleasant taste. . . . . #tarladalal #vegrecipes #vegetarianrecipes #chocolate #chocolateball #truffle #easyrecipes #quickrecipe #indianfood #desserts #sweet #sweettooth #sweetrecipe #aftermeal
Chocolate and date mousse 🍫 Ingredients For Dates Mixture 10 deseeded black dates (kala khajur) 1/4 cup milk Other Ingredients 3/4 cup roughly chopped dark chocolate 2 tbsp milk 1 cup beaten whipped cream 1/4 cup chopped black dates (kala khajur) 2 tbsp chopped walnuts (akhrot) For The Garnish beaten whipped cream Method For the dates mixture Heat a small pan and add the dates and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Switch off the flame and keep aside to cool. Blend in a mixer to a coarse paste. Keep aside. How to proceed Combine the chocolate and milk in a microwave safe deep bowl and microwave on high for 30 seconds or till the chocolate melts and mix well. Add the dates mixture and mix gently. Add the whipped cream and fold gently. Add the walnuts and dates and mix well. Pour this mixture into 3 individual glasses. Refrigerate for 3 to 4 hours or till the mousse has set. Garnish with swirls of whipped cream and serve chilled. ————————————— #desserts #tarladalal #sweettooth #chocolate #vegetarianfood #recipes #vegetarianrecipes #dates #vegetarian #eggless #egglessdesserts #vegrecipes
🍞 Bread Poha, Veg Bread Poha 👇@tarladalal #tarladalal #bread #poha #snacks #evningsnacks #teatimessnacks Who does not love Poha! An everyday food of Maharashtrians, Poha is loved all over the country and often enjoyed as a breakfast of snack. Here, the regular Poha recipe has been adapted for bread cubes. Preparation Time: 15 mins  Cooking Time: 7 mins  Total Time: 22 mins Makes 2 servings Ingredients 🍞6 slices of white bread , cut into cubes 🍞1 1/2 tbsp oil 🍞1 tsp mustard seeds ( rai / sarson) 🍞4 curry leaves (kadi patta) 🍞1/2 cup chopped onions 🍞1 1/2 tsp finely chopped green chillies 🍞1/4 cup chopped capsicum 🍞1/2 tsp turmeric powder (haldi) 🍞3/4 cup chopped tomatoes 🍞a pinch of garam masala 🍞salt to taste 🍞1 tsp lemon juice For The Garnish 🍞1 tbsp chopped coriander (dhania) Method 🍞Heat the oil in a broad non-stick pan and add the mustard seeds. 🍞When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. 🍞Add the onions and green chillies and sauté on a medium flame for 2 minutes. 🍞Add the capsicum and sauté on a medium flame for 2 minutes. 🍞Add the turmeric powder and tomatoes and sauté on a medium flame for 2 minutes. 🍞Add the bread pieces, salt and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 🍞Switch off the flame, add the lemon juice and mix well. 🍞Serve hot garnished with coriander.
Regrann from @tarladalal - 🍜 Vegetable Chow Mein 👇@tarladalal #tarladalal Vegetable Chow Mein is one of the gems of Chinese cuisine, well known across the world! It is not a very complex dish but has a very interesting mix of textures and flavours, which is sure to intrigue your senses. Preparation Time: 20 mins  Cooking Time: 12 mins  Total Time: 32 mins Makes 4 servings Ingredients For The Vegetable Chow Mein 🍜1/4 cup carrot juliennes 🍜1/4 cup sliced baby corn 🍜1 cup sliced mushrooms (khumbh) 🍜1/2 cup capsicum strips 🍜1/2 cup shredded red cabbage 🍜1/2 cup bean sprouts 🍜salt to taste 🍜2 1/2 cups boiled hakka noodles 🍜3 tbsp hoisin sauce 🍜1 tsp soy sauce 🍜1 tbsp cornflour 🍜1 tbsp sesame (til) oil 🍜1/2 cup sliced onions 🍜1 tsp finely chopped ginger (adrak) 🍜2 tsp finely chopped garlic (lehsun) 🍜1 tbsp chopped celery (ajmoda) 🍜1/2 cup chopped spring onion greens Method 🍜To make the Vegetable Chow Mein , combine the hoisin sauce, soy sauce, cornflour and ½ cup of water in a deep bowl, mix well and keep aside.Heat the sesame oil in a broad non-stick pan, add the onions, ginger, garlic and celery and sauté on a medium flame for 1 minute. 🍜Add the carrot, babycorn, mushrooms, capsicum, purple cabbage, bean sprouts and salt and sauté on a high flame for 3 to 4 minutes. 🍜Add the prepared hoisin sauce-cornflour mixture, mix well and cook on a high flame for 2 minutes, while stirring continuously. 🍜Add the noodles, mix well and cook on medium flame for 4 to 5 minutes, while stirring continuously. 🍜Switch off the flame, add the spring onions and mix well. 🍜Serve the Vegetable Chow Mein immediately. 🍴 🍕 🌮 🍤 🍔 🌭🌯 🍟 🍴 #deepfry #friday #friedfood #cheese #foodie #eatfamous #foodporn #eatlocal #breakfast #Lunch #dinner #pepperonipizza #bestfood #hungry #foodpostca #food #foodparadise #fancyfoodpics #yummy #viralfood #letseat #foodparadisecaliforn #foodbloggers #instafood #tasty #eat #foodstagram #foodgod 🍴 🍕 🌮 🍤 🍔 🌭🌯 🍟 🍴
🍜 Vegetable Chow Mein 👇@tarladalal #tarladalal #noodles #chinesefood #lunch #dinner #indianfood Vegetable Chow Mein is one of the gems of Chinese cuisine, well known across the world! It is not a very complex dish but has a very interesting mix of textures and flavours, which is sure to intrigue your senses. Preparation Time: 20 mins  Cooking Time: 12 mins  Total Time: 32 mins Makes 4 servings Ingredients For The Vegetable Chow Mein 🍜1/4 cup carrot juliennes 🍜1/4 cup sliced baby corn 🍜1 cup sliced mushrooms (khumbh) 🍜1/2 cup capsicum strips 🍜1/2 cup shredded red cabbage 🍜1/2 cup bean sprouts 🍜salt to taste 🍜2 1/2 cups boiled hakka noodles 🍜3 tbsp hoisin sauce 🍜1 tsp soy sauce 🍜1 tbsp cornflour 🍜1 tbsp sesame (til) oil 🍜1/2 cup sliced onions 🍜1 tsp finely chopped ginger (adrak) 🍜2 tsp finely chopped garlic (lehsun) 🍜1 tbsp chopped celery (ajmoda) 🍜1/2 cup chopped spring onion greens Method 🍜To make the Vegetable Chow Mein , combine the hoisin sauce, soy sauce, cornflour and ½ cup of water in a deep bowl, mix well and keep aside.Heat the sesame oil in a broad non-stick pan, add the onions, ginger, garlic and celery and sauté on a medium flame for 1 minute. 🍜Add the carrot, babycorn, mushrooms, capsicum, purple cabbage, bean sprouts and salt and sauté on a high flame for 3 to 4 minutes. 🍜Add the prepared hoisin sauce-cornflour mixture, mix well and cook on a high flame for 2 minutes, while stirring continuously. 🍜Add the noodles, mix well and cook on medium flame for 4 to 5 minutes, while stirring continuously. 🍜Switch off the flame, add the spring onions and mix well. 🍜Serve the Vegetable Chow Mein immediately.
Venn Pongal 😍😍 Ingredients 1/4 cup yellow moong dal (split yellow gram) 🌸1/2 cup rice (chawal) 🌸1/4 tsp asafoetida (hing) 🌸1 1/2 tsp cumin seeds (jeera) 🌸1 tsp finely chopped ginger (adrak) 🌸salt to taste 🌸1 1/2 tbsp ghee 🌸1 tbsp broken cashewnuts (kaju) 🌸1 tsp coarsely crushed peppercorns (kalimirch) 🌸10 curry leaves (kadi patta) For Serving 🌸ghee Method 🌸Heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 3 minutes. 🌸Wash the dry roasted yellow moong dal and rice. 🌸Combine the moong dal- rice mixture, asafoetida, ½ tsp of cumin seeds, ginger, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. 🌸Allow the steam to escape before opening the lid. 🌸Add ½ cup of hot water and mix well. Keep aside. 🌸Heat the ghee in a small non-stick pan and add the remaining 1 tsp of cumin seeds and sauté on a medium flame for 30 seconds. 🌸Add the cashewnuts, coarsely crushed peppercorns and curry leaves and sauté on a medium flame for 30 seconds. 🌸Add the tempering to the dal-rice mixture and mix well. 🌸Serve immediately with ghee. ————————————— #tarladalal #vegrecipes #vegetarianrecipes #vennpongal #southindianfood #indianrecipes #indianfood #rice #breakfast #indianbreakfast #southindian #recipe #vegetarianfood
👌😋 #Repost @tarladalal • • • • • Kashmiri Kahwa 😍 Ingredients 4 tsp kashmiri green tea leaves 1/4 tsp saffron (kesar) strands 1 small piece cinnamon (dalchini) 2 cardamoms (elaichi) , slightly crushed 2 cloves (laung / lavang) 2 tbsp sugar 1/4 cup finely chopped almonds (badam) For The Garnish a few saffron (kesar) strands Method Combine the saffron strands and 1 tbsp of warm water in a small bowl, mix well and keep aside. Boil 2 cups of water in a saucepan, add the cinnamon stick , cardamom, cloves and sugar, mix well and cook on a medium flame for approx. 3 to 4 minutes. Lower the flame, add the kashmiri green tea leaves, mix well and cook for 2 to 3 minutes, while stirring occasionally. Strain the tea in a deep bowl using a strainer. Transfer the mixture into a saucepan, add the saffron-water mixture and almonds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Serve immediately. ————————— #tea #healthy #indianfood #kashmiritea #tarladalal #vegrecipes #vegetarianrecipes
Quick kalakand 😍 Ingredients 🌸2 1/4 cups grated fresh paneer (cottage cheese) 🌸1 1/2 cups milk powder 🌸1 1/2 cups fresh cream 🌸3/4 cup sugar 🌸1/2 tsp cardamom (elaichi) powder For The Garnish 🌸1 tbsp almond (badam) slivers 🌸1 tbsp pistachio slivers Method 🌸Combine all the ingredients, except the cardamom powder, in a deep non-stick pan and mix well. 🌸Cook on a medium flame for 15 minutes or till the mixture thickens and leaves the sides of the pan, while stirring continuously and scraping the sides of the pan. 🌸Remove from the flame, add the cardamom powder and mix well. 🌸Transfer the mixture immediately into a 175 mm. (7") greased thali and spread it evenly. 🌸Garnish it with almond and pistachio slivers and pat it lightly so that the almond and pistachio slivers stick to the mixture very well. Keep aside to cool and set for 3 hours. 🌸Cut into pieces and serve or keep refrigerated till serving. 🌸Handy tip: This kalakand stays fresh for a week when refrigerated. —————————————— #tarladalal #vegrecipes #vegetarianrecipes #indianfood #indiansweets #kalakand #easyrecipes #quickrecipes #vegetarian #goodfood #eathealthy #recipes #recipepost #ganeshchaturthi
Grilled Sesame Eggplant 😍 Ingredients 🌸8 thick brinjal (baingan / eggplant) slices 🌸2 tsp sesame (til) oil 🌸salt to taste To Be Mixed Into A Dressing 🌸1 tbsp toasted sesame seeds (til) 🌸1 tsp red chilli sauce 🌸1/2 tbsp sesame (til) oil 🌸1/2 tbsp lemon juice 🌸1 tsp tomato ketchup 🌸1/4 tsp dry red chilli flakes (paprika) 🌸1/4 tsp dried rosemary 🌸salt to taste Method 🌸Heat a grill pan and grease it with sesame oil, arrange 8 brinjal slices and sprinkle little salt on it and cook on a medium flame for 4 to 5 minutes or till they become light brown in colour from both the sides. 🌸Transfer these slices on a clean dry surface and cut them into strips using a sharp knife. 🌸Combine the strips and prepared dressing in a deep bowl and toss gently. 🌸Serve immediately. —————————— #tarladalal #vegrecipes #vegetarianrecipes #stirfry #eggplant #eggplantrecipes
*CONTEST ALERT* We have a really exciting contest where we will choose 2 winners who can win TWO Tarla Dalal books, EACH! How exciting is that?! All you have to do is cook an innovative dish with 1. Potatoes; or 2. Paneer Upload a picture of it on Instagram and tag us @tarladalal and use the hashtag #tarladalalcontest . It’s that simple! The winners will be declared on 15th October and they have to be a resident of India! HAPPY COOKING ❤️❤️👨🏻‍🍳👩🏻‍🍳 ————————————— #tarladalal #vegrecipes #vegetarianrecipes #tarladalalcontest #indianfood #contest #recipecontest
Doodhi Pachadi 😍 Ingredients 1 cup chopped bottle gourd (doodhi / lauki) 1/2 cup beaten fresh curds (dahi) 1/4 cup sliced onions 1 green chilli , slit green chilli 1 tsp finely chopped ginger (adrak) salt to taste 2 tsp coconut oil 1/2 tsp mustard seeds ( rai / sarson) 5 to 6 curry leaves (kadi patta) 1 dry red chilli (pandi) , broken into pieces 2 tbsp finely chopped onions Method Combine the bottle gourd, sliced onions, green chilli, ginger and ½ cup of water in a non-stick kadhai and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside to cool completely. Once cooled, add the curds and salt and mix well. Keep aside. Heat the coconut oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, red chillies and chopped onions and sauté on a medium flame for 2 minutes. Pour the tempering over the bottle gourd-curds mixture and mix well. Refrigerate for at least an hour. Serve chilled. ——————————— #bottlegourd #doodhi #raita #accompaniment #tarladalal #vegrecipes #vegetarianrecipes
👌😊😋 #Repost @tarladalal • • • • • Green pea and corn soup!! 😍 Ingredients 🌸2 cups green peas 🌸1 cup sweet corn kernels (makai ke dane) 🌸1/2 cup chopped onions 🌸1 clove garlic (lehsun) , crushed 🌸1 tsp oil 🌸1/4 cup milk 🌸salt and freshly ground black pepper (kalimirch) to taste Method 🌸Combine the green peas, corn, onion, garlic, salt and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes ,while stirring occasionally. 🌸Cool completely, once cooled blend in a mixer till smooth. 🌸Transfer the mixture back into the same pan, add the milk, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. 🌸Serve hot. ——————————— #tarladalal #vegrecipes #vegetarianrecipes #soup #mexicanfood #vegetarian
Combining the hot & tingly flavours of these luxurious sauces result into a phenomenal taste which undoubtedly bet you never saw coming. Try our Singapore chilli prawns it’s one of the best recipes of our chef out here.😋😋😋 . . To order in JUHU call now on: 9136078781/9136078782. You can also order on Zomato & Swiggy as well. . . #redpeppercompany #chinesecuisine #juhubeach #singaporefood #singaporechilliprawns #foodblog #foodblogger #foodgasm #foodfood #foodie #huffposttaste #mumbaifoodie #igfood #nomnom #delhifoodie #foodaffair #buzzfeedfood #whatsonmytable #onmytable #heresmyfood #yummy #feedfeed #mumbaifoodguru #mumbaifoodtrail #bombayfoodblogger #instafood #foodporn #huffposttaste #sanjeevkapoor #tarladalal
Methi Ghavan 😍 Ingredients 🌸1 cup rice flour (chawal ka atta) 🌸1/4 cup finely chopped fenugreek (methi) leaves 🌸1 tsp finely chopped green chillies 🌸1/2 tsp grated ginger (adrak) 🌸1 tsp cumin seeds (jeera) 🌸1/4 tsp turmeric powder (haldi) 🌸1 tsp oil 🌸salt to taste 🌸oil for greasing and cooking Method 🌸Combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. 🌸Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. 🌸Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. 🌸Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. 🌸Repeat with the remaining batter to make more 11 ghavans. 🌸Serve immediately. —————————— #tarladalal #vegrecipes #vegetarianrecipes #indianfood #pancakes #ghavan
🍄 Cheesy Mushrooms, Mushroom Stuffed with Cheese, Starter 👇@tarladalal #tarladalal #mushroom #starter #stuffed Crunchy onions and gooey cheese make a wonderful filling for large and succulent mushrooms. Bread crumbs add volume and impart a mind-blowing texture to the filling, while mustard powder adds an exciting punch to it. Preparation Time: 15 mins  Baking Time:  15 minutes  Baking Temperature:  180°C (360°F)  Cooking Time: 0 mins  Total Time: 30 mins  Makes 25 cheesy mushrooms Ingredients 🍄25 large sized mushrooms (khumbh) 🍄To Be Mixed Into A Stuffing 🍄1 cup grated processed cheese 🍄1/4 cup finely chopped onions 🍄2 tsp finely chopped garlic (lehsun) 🍄2 tsp finely chopped green chillies 🍄1/2 tsp mustard (rai / sarson) powder 🍄1/4 cup bread crumbs 🍄2 tsp butter 🍄salt to taste Method 🍄Divide the stuffing into 25 equal portions and keep aside.Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps. 🍄Stuff each mushroom cap with a portion of the stuffing. 🍄Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes. 🍄Serve immediately.
Fudge fingers 😍 Ingredients 🌸1/2 cup roughly chopped dark chocolate 🌸1/4 cup condensed milk 🌸1/2 cup fresh cream 🌸1 tbsp cocoa powder 🌸1 1/4 cups coarsely crushed biscuits 🌸1/4 cup roughly chopped walnuts (akhrot) Method 🌸Combine the dark chocolate, condensed milk, fresh cream and cocoa powder in a deep microwave safe bowl, mix well and microwave on high for 1 minute and whisk well. 🌸Add the biscuits and mix well using a spatula. 🌸Pour the mixture into a 150 mm. (6”) round loose bottomed cake tin and press it well. 🌸Put the walnuts evenly over it. 🌸Refrigerate for atleast 1 hour. 🌸Unmould, cut into 8 equal bars using a sharp knife and serve chilled. —————————— #chocolate #vegrecipes #vegetarianrecipes #tarladalal #fudge #chocolatefudge
Kashmiri Kahwa 😍 Ingredients 4 tsp kashmiri green tea leaves 1/4 tsp saffron (kesar) strands 1 small piece cinnamon (dalchini) 2 cardamoms (elaichi) , slightly crushed 2 cloves (laung / lavang) 2 tbsp sugar 1/4 cup finely chopped almonds (badam) For The Garnish a few saffron (kesar) strands Method Combine the saffron strands and 1 tbsp of warm water in a small bowl, mix well and keep aside. Boil 2 cups of water in a saucepan, add the cinnamon stick , cardamom, cloves and sugar, mix well and cook on a medium flame for approx. 3 to 4 minutes. Lower the flame, add the kashmiri green tea leaves, mix well and cook for 2 to 3 minutes, while stirring occasionally. Strain the tea in a deep bowl using a strainer. Transfer the mixture into a saucepan, add the saffron-water mixture and almonds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Serve immediately. ————————— #tea #healthy #indianfood #kashmiritea #tarladalal #vegrecipes #vegetarianrecipes
Green pea and corn soup!! 😍 Ingredients 🌸2 cups green peas 🌸1 cup sweet corn kernels (makai ke dane) 🌸1/2 cup chopped onions 🌸1 clove garlic (lehsun) , crushed 🌸1 tsp oil 🌸1/4 cup milk 🌸salt and freshly ground black pepper (kalimirch) to taste Method 🌸Combine the green peas, corn, onion, garlic, salt and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes ,while stirring occasionally. 🌸Cool completely, once cooled blend in a mixer till smooth. 🌸Transfer the mixture back into the same pan, add the milk, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. 🌸Serve hot. ——————————— #tarladalal #vegrecipes #vegetarianrecipes #soup #mexicanfood #vegetarian
Schezuan Fingers 👇@tarladalal #tarladalal #schezwan #starter #snacks Veggie balls deep-fried to a perfect golden brown and tossed in Schezuan sauce, this Indo-Chinese snack is a perfect starterfor parties. Preparation Time: 15 mins  Cooking Time: 20 mins  Total Time: 35 mins Makes 3 servings Ingredients 🏵2 tbsp schezuan sauce 🏵1/2 cup shredded cabbage 🏵1/2 cup grated carrot 🏵1/2 cup chopped french beans 🏵2 tbsp finely chopped coriander (dhania) 🏵2 1/2 tbsp cornflour 🏵1/4 cup plain flour (maida) 🏵salt to taste 🏵1 tsp oil for greasing 🏵oil for deep-frying 🏵2 tsp oil 🏵1/4 cup sliced spring onions whites 🏵1/4 cup sliced spring onion greens Method 🏵Combine the cabbage, carrot, french beans, coriander, schezuan sauce, cornflour, plain flour and salt in a deep bowl and mix very well with hands. 🏵Divide the mixture into 22 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers using a little oil 🏵Heat the oil in a deep non-stick pan, and deep-fry a few fingers at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. 🏵Heat the oil in a deep non-stick pan, add the spring onion whites and sauté on a medium flame for 30 seconds. 🏵Add the schezuan sauce and sauté on a medium flame for a few seconds. 🏵Add the deep-fried fingers, mix well and cook on a medium flame for 30 seconds. 🏵Switch off the flame, add the spring onion greens and toss well. 🏵Serve immediately.
Stuffed Bhindi with Paneer 😍 Ingredients 🌸5 cups ladies finger (bhindi) , cut into 2 pieces and slit 🌸3 tsp oil 🌸1/2 cup grated onions 🌸1 tsp ginger (adrak) paste 🌸2 tsp garlic (lehsun) paste 🌸1 tsp chilli powder 🌸1 cup blanched and chopped tomatoes 🌸1/2 tsp garam masala 🌸salt to taste To Be Mixed Together Into A Paneer Stuffing 🌸1 1/4 cups grated low-fat paneer (cottage cheese) 🌸1/4 cup finely chopped coriander (dhania) 🌸1 tsp finely chopped green chillies 🌸salt to taste Method 🌸Stuff each piece of ladies finger with a little paneer stuffing and keep aside. 🌸Heat 2 tsp of oil in a non-stick kadhai and add the stuffed ladies fingers. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the ladies finger is cooked, while stirring occasionally. 🌸Remove the ladies finger and keep aside. 🌸Heat the remaining 1 tsp of oil in the same non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes. 🌸Add the ginger paste, garlic paste, chilli powder and 2 tbsp of water and sauté on a medium flame for a few more seconds. 🌸Add the tomatoes, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring once in between. 🌸Add the stuffed and sautéed ladies finger, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally and gently. 🌸Serve hot. ———————— #indianfood #subzi #tarladalal #vegetarianrecipes #vegetarianfood
Capsicum Rings 😍😍 Ingredients 🌸2 cups capsicum rings To Be Mixed Into A Smooth Thick Batter 🌸1/2 cup plain flour (maida) 🌸5 tbsp cornflour 🌸1/2 tsp baking powder 🌸1/2 tsp freshly ground black pepper (kalimirch) 🌸salt to taste 🌸3/4 cup water Other Ingredients 🌸oil for deep-frying 🌸chaat masala for sprinkling Method 🌸Heat the oil in a deep non-stick pan, dip a few capsicum rings in the batter and drop them in hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. 🌸Drain on an absorbent paper. 🌸Sprinkle little chaat masala evenly over them and serve immediately. ————————— #tarladalal #vegrecipes #vegetarianrecipes #capsicumrings #snacks
Achari paneer 😍 Ingredients 🌸1 cup paneer (cottage cheese) cubes 🌸1 tbsp oil 🌸1 tsp fennel seeds (saunf) 🌸1/4 tsp mustard seeds ( rai / sarson) 🌸1/4 tsp fenugreek (methi) seeds 🌸1 tsp nigella seeds (kalonji) 🌸1/2 tsp cumin seeds (jeera) 🌸1/2 tsp asafoetida (hing) 🌸1/2 cup thinly sliced onions 🌸1/2 tsp turmeric powder (haldi) 🌸1/2 tsp chilli powder 🌸1/2 tsp black salt (sanchal) 🌸3/4 cup whisked curds (dahi) 🌸1 tsp plain flour (maida) 🌸2 tbsp chopped coriander (dhania) 🌸salt to taste Method 🌸Heat the oil in a deep non-stick pan, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida and sauté on a medium flame for 1 minute. 🌸Add the onion and sauté on a medium flame for 2 minutes. 🌸Add the paneer, turmeric, chilli powder, black salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. 🌸Add the curds, plain flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 🌸Switch off the flame, add the coriander and salt and mix well. 🌸Serve hot with rice or rotis. ——————————— #tarladalal #vegrecipes #vegetarianrecipes #paneer #subzi #indianfood
Tomato Gojju 😍 Ingredients 2 cups tomato cubes 1 tbsp oil 1/4 tsp fenugreek (methi) seeds 1/2 tsp mustard (rai/sarson) seeds 1/4 tsp asafoetida (hing) 15 curry leaves (kadi patta) 3 whole dry kashmiri red chillies , broken into pieces 1 tbsp rasam powder salt to taste 1 tbsp chopped jaggery (gur) For Serving steamed rice Method Heat the oil in a broad non-stick pan, add the fenugreek seeds, mustard seeds, asafoetida, curry leaves and red chillies and sauté on a medium flame for 30 seconds. Add the tomatoes, rasam powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the jaggery and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Serve hot with rice. ——————————— #indianfood #rice #vegetarianrecipes #vegetarian #tarladalal
Kesar Peda 😍 Ingredients 🌸1/4 tsp saffron (kesar) strands 🌸2 cups crumbled mava (khoya) 🌸1 tsp milk 🌸1/2 cup sugar 🌸1/4 tsp cardamom (elaichi) powder Method 🌸Combine the saffron and milk in a small bowl, mix very well and keep aside. 🌸Heat the mava in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. 🌸Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 🌸Transfer the mixture into a thali and spread it evenly. Cover it with a lid and keep aside for a day. 🌸Crumble the mava mixture, add the cardamom powder and saffron-milk mixture and mix very well. 🌸Divide the mixture into 16 equal portions and shape each portion into a round flat 376 mm. (1½”) diameter circle. 🌸Serve or store in an air-tight container and refrigerate. ————————————— #sweets #indiansweets #ganeshchaturthi #indianfestival #festivalfood #tarladalal #vegetarian #kesarpeda
Jada Poha Chivda, Jar Snack 👇@tarladalal #tarladalal #snack #chivda #poha #teatimessnacks #indianfood Jada Poha Chivda is the homemade version of an all-time favourite Maharashtrian jar snack. With a mix of sweet, salty and nutty flavours, and a wondrous blend of textures, the Jada Poha Chivda is sure to appeal to young and old alike. Preparation Time: 10 mins  Cooking Time: 30 mins  Total Time: 40 mins Makes 4 cups Ingredients 🌸2 cups thick beaten rice (jada poha) 🌸oil for deep-frying 🌸1/2 cup dry coconut (kopra) slices 🌸1/4 cup roasted chana dal (daria) 🌸1/4 cup cashewnut (kaju) halves 🌸25 curry leaves (kadi patta) 🌸1/4 cup raw peanuts 🌸2 tbsp raisins (kismis) 🌸1 tbsp oil 🌸1 tsp mustard seeds ( rai / sarson) 🌸1/4 tsp asafoetida (hing) 🌸1 1/4 tsp chilli powder 🌸1/4 tsp turmeric powder (haldi) 🌸salt to taste 🌸2 tsp powdered sugar Method 🌸Heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper. 🌸Repeats step 1 to deep-fry the remaining half of the poha. Keep aside. 🌸In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside.Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside. 🌸Heat the oil in another deep non-stick pan and add the mustard seeds and asafeotida. 🌸When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well. 🌸Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 🌸Transfer the mixture into a deep bowl and cool slightly.Once slightly cooled, add the sugar and toss well. 🌸Cool completely and serve or store in an air-tight container and use as required.
🍫 Chocolate Modak, Ganpati Recipe 👇@tarladalal #tarladalal #modak #chocolate #mithai #sweets #ganeshchaturthi #indiansweets Ganpati loves kids and kids love Ganpati, so let’s combine their favourites and make an all-new mithai! Preparation Time: 10 mins  Cooking Time: 4 mins  Total Time: 14 mins Makes 31 modaks Ingredients 🍫3/4 cup chopped dark chocolate 🍫1/2 cup fresh cream 🍫1/2 cup condensed milk 🍫2 cups coarsely crushed digestive biscuits 🍫1/4 cup finely chopped mixed nuts(almonds , cashewnuts , pistachios , walnuts) 🍫ghee for greasing Method 🍫Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan. 🍫Switch on the flame, mix well and cook on a medium flame for 2 minutes, while stirring continuously. 🍫Add the biscuit and mixed nuts, mix well and cook on a medium flame for 2 minutes, while stirring continuously. 🍫Transfer it on a plate and allow it to cool completely. 🍫Once cooled, grease the modak mould once. 🍫Take a portion of the mixture, put it in the modak mould tightly. 🍫Remove the excess mixture from the bottom of the modak mould and demould the modak. 🍫Repeat steps 6 and 7 to make 30 more modaks. 🍫Store in an air-tight container and use as required.
Palak Paneer Dosa 👇@tarladalal #tarladalal #dosa #breakfast #snacks #paneer #paneer #indianfood Preparation Time: 15 mins  Cooking Time: 30 mins  Total Time: 45 mins Makes 5 dosas Ingredients 2 1/2 cups dosa batter 5 tsp butter For The Palak Paneer Stuffing 4 cups chopped spinach (palak) 3/4 cup chopped paneer (cottage cheese) 1/2 tbsp oil 1/2 cup finely chopped onions 1 tsp finely chopped garlic (lehsun) 1/2 tsp finely chopped ginger (adrak) 1 tsp finely chopped green chillies 5 tbsp finely chopped tomatoes salt to taste 1/2 tsp garam masala 2 tsp fresh cream Method For the palak paneer stuffing Boil water in a deep non-stick pan, add the spinach, mix well and cook for 2 to 3 minutes on a medium flame, stirring occasionally. Drain, refresh with cold water and keep aside to cool completely. Transfer to a mixer and blend till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, , while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. How to proceed Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Serve immediately.
Potato Khichdi 😍 Ingredients 🌸4 medium sized potatoes 🌸2 tbsp oil 🌸1 tsp cumin seeds (jeera) 🌸5 curry leaves (kadi patta) 🌸salt to taste 🌸1 tsp green chilli paste 🌸1 1/2 tsp lemon juice 🌸2 tbsp finely chopped coriander (dhania) , optional 🌸1/4 cup roasted and coarsely crushed peanuts 🌸1 tbsp sugar Method 🌸Peel and grate the potatoes using a thick grater. Put them in enough water to avoid discoloration. Drain well. 🌸Squeeze out the water completely by squeezing it between your palms. Keep aside. 🌸Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. 🌸Add the potatoes and salt, mix well and cook on a slow flame for 8 minutes, or till the potatoes are cooked, while stirring occasionally. 🌸Add the green chilli paste, lemon juice, coriander, peanuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 🌸Add the sugar, mix well and cook on a medium flame for 1 minute. 🌸Serve hot. —————————— #tarladalal #vegrecipes #vegetarianrecipes #khichdi #indianfood
Modak, Steamed Modak, Ukadiche Modak For Ganesh Chaturthi 👇@tarladalal #tarladalal #modak #steamed #ganeshchaturthi #mithai #indianfood #dessert It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. Here is the Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut. Preparation Time: 15 mins  Cooking Time: 30 mins  Total Time: 45 mins  Makes 21 modaks Ingredients For The Dough 2 cups rice flour (chawal ka atta) For The Filling 1 1/4 cups grated jaggery (gur) 2 cups freshly grated coconut 1 tbsp poppy seeds (khus-khus) 1/2 tsp cardamom (elaichi) powder Other Ingredients 1 tsp ghee for kneading and greasing Method For the dough Boil 1¾ cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough. Cover with a lid and keep aside for 10 minutes. For the filling Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filling into 21 equal portions and keep aside. How to proceed Knead the dough once again using ½ tsp of ghee and keep aside. Grease a modak mould using very little ghee and close it. Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides. Fill the dough cavity with a portion of the filling. Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling. Demould the modak from the modak mould. Repeat steps 2 to 7 to make the remaining 20 modaks. Place a steamer plate in a steamer and place a banana leaf on it. Moisten all the modaks with little water using your finger tips. Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes. Repeat step 10 to make 11 more modaks in 1 more batch. Serve warm
Butter Garlic Naan 😍 Ingredients To Be Ground Into A Coarse Garlic Paste 🌸2 tbsp roughly chopped garlic (lehsun) 🌸2 tsp roughly chopped green chillies Other Ingredients 🌸1 cup plain flour (maida) 🌸1 tsp dry yeast 🌸1/2 tsp sugar 🌸2 tbsp curds (dahi) 🌸1 tbsp oil 🌸salt to taste 🌸plain flour (maida) for rolling melted butter for brushing Method 🌸Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes. 🌸Combine the plain flour, yeast-sugar mixture, coarse garlic paste, curd, oil and salt and in a deep bowl and knead into a soft dough using little water. 🌸Cover the dough with a lid or a damp muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes). 🌸Divide the dough into 6 equal portions. 🌸Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling. 🌸Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over. 🌸Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. 🌸Repeat steps 5 to 7 to make 5 more naans. 🌸Brush each naan with a little melted butter and serve immediately. ——————————— #naan #tarladalal #indianfood #roti #flatbread #vegetarianrecipes
Sandwiches by Tarla Dalal. 2007. A cookbook about sandwiches from India? Yes! Two reasons: 1) Tarla Dawal is the Martha Stewart of India and could have written a book on any subject and it would have become a bestseller. 2) For all its traditionalism, India adopted some British culture and sandwiches is one way to see this in everyday life. I have strong and fond childhood memories of crustless (always crustless) cheese sandwiches at airports and on trains, served with milky, sweet, cardamom-infused tea. In this book, Ms Dalal goes a little more international than those train station sandwiches but there is something distinctly Indian about most of them. Or where else would you find a Cabbage And Paneer Sandwich or a Green Peas Sandwich? Tea party inspirations coming your way! 🥪☕️ #sandwiches #Cookbook #cookbookclub #indianfood #tarladalal #teaparty
Crispy Rice Balls 👇@tarladalal #tarladalal #rice #ballsacks #snacks #indianfood How can leftover rice and veggies be used to win your kids’ hearts? It might sound like a riddle to you, but it is possible as you will see from this recipe. Cooked rice and colourful vegetables are used to make a mildly spiced dough that is shaped into balls and deep-fried. This is a wonderful way to include veggies into your kids’ diet, and an intelligent alternative to store-bought fries, chips and cheese balls. The Crispy Rice Balls are really so crunchy outside and soft inside that your kids will love it! Preparation Time: 10 mins  Cooking Time: 20 mins  Total Time: 30 mins Makes 20 balls Ingredients 🌸1 cup cooked rice 🌸1/2 cup grated carrot 🌸1/4 cup finely chopped onions 🌸1/4 cup chopped spinach (palak) 🌸1/2 cup rice flour (chawal ka atta) 🌸1 1/2 tsp ginger-green chilli paste 🌸1 tsp sugar 🌸salt to taste 🌸oil for deep-frying For Serving 🌸tomato ketchup Method 🌸Combine all the ingredients and ¼ cup of water in a deep bowl and mix till the mixture binds well. 🌸Divide the mixture into 20 equal portions and shape each portion into a ball. 🌸Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. 🌸Serve immediately with tomato ketchup.
Fried Modak 👇@tarladalal #tarladalal #modak #ganeshchaturthi #sweets #indianfood #fried Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. Preparation Time: 15 mins  Cooking Time: 26 mins  Total Time: 41 mins  Makes 11 modaks Ingredients For The Stuffing 🌸1 cup grated coconut 🌸1/2 cup sugar 🌸2 1/2 tbsp grated mawa (khoya) 🌸1 tbsp chopped cashewnuts (kaju) 🌸1 tbsp chopped pistachios 🌸1 tbsp almond (badam) slivers 🌸1/2 tsp cardamom (elaichi) powder For The Dough 🌸1 cup whole wheat flour (gehun ka atta) 🌸1 tbsp semolina (rava / sooji) 🌸2 tbsp ghee 🌸a pinch of salt 🌸oil for deep frying 🌸Method For the stuffing Combine the coconut, sugar and mava in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minute or till it turns light brown in colour, while stirring occasionally.Add the nuts and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.Divide the mixture into 11 equal portions. Keep aside to cool completely. For the dough Combine the whole wheat flour and semolina in a deep bowl and mix well.Heat the ghee in a small non-stick pan on a medium flame for 2 minutes or till it is smoky hot.Add it to the flour mixture, add the salt and mix well using a spoon and knead it into a semi-stiff dough using enough water. Divide the dough into 11 equal portions.Roll a portion of a dough into 75 mm. (3") diameter circle, put a portion of the prepared stuffing in the center, pinch it all over the circumference at regular intervals, and bring all the pinched sides together in the center and seal it.Repeat step 6 to make 10 more modaks.Heat the oil in a deep non–stick pan, deep fry few modaks at a time, till they are golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately.
Methi Malai Mutter 👇@tarladalal #tarladalal #methileaves #mutter #subzi #greenpeas #lunch #dinner #indianfood The slightly sweet, nutty taste of green peas combines famously with the mild bitterness of fenugreek in this traditional North Indian Subzi which goes fabulously well with Naan and Parathas . Preparation Time: 20 mins  Cooking Time: 12 mins  Total Time: 32 mins Makes 4 servings Ingredients 🌸2 cups chopped fenugreek (methi) leaves 🌸3/4 cup boiled green peas salt to taste 🌸3 tbsp oil 🌸1/2 tsp cumin seeds (jeera) 🌸1/2 cup finely chopped onions 🌸1/2 cup fresh tomato pulp 🌸1 1/4 cups milk 🌸a pinch of sugar 🌸2 tbsp fresh cream To Be Ground Into A Onion-cashewnut Paste (using Little Water) 🌸1/4 cup roughly chopped onions 🌸1 tbsp broken cashewnuts (kaju) 🌸4 green chillies , roughly chopped 🌸25 mm (1") piece ginger (adrak) 🌸3 garlic (lehsun) cloves 🌸2 tsp poppy seeds (khus-khus) For The Dry Masala Powder (to Be Lightly Roasted and Powdered) 🌸25 mm (1") piece cinnamon (dalchini) 🌸4 cloves (laung / lavang) 🌸2 cardamoms 🌸4 black peppercorns (kalimirch) 🌸1 tsp cumin seeds (jeera) Method 🌸Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.Heat 2 tbsp of oil in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.Heat the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.Add the prepared onion-cashewnut paste and sauté on a medium flame for 1 to 2 minutes.Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Serve hot.
Achar Dip Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras. This dip is also nice to serve at parties to complement starters like Kebabs and Tikkis . Preparation Time: 2 minutes Cooking Time: 1 minute Makes 1 cup (14 tbsp ) Ingredients 🌸3/4 cup hung curds (chakka dahi) 🌸salt to taste For The Achaari Mixture 🌸1/4 tsp fenugreek (methi) seeds 🌸1/4 tsp mustard seeds ( rai / sarson) 🌸1/2 tsp cumin seeds (jeera) 🌸1/2 tsp fennel seeds (saunf) 🌸1/4 tsp nigella seeds (kalonji) 🌸1/2 tsp oil 🌸A pinch of asafoetida (hing) 🌸1/4 cup chopped coriander (dhania) 🌸1/2 tsp finely chopped green chillies 🌸1/2 tbsp powdered sugar For serving 🌸khakhras Method For the achaari mixture 🌸Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds. 🌸When the seeds crackle, add the asafoetida and mix well. 🌸Transfer the mixture into a deep bowl and allow the mixture to cool completely. 🌸Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside. How to proceed 🌸Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk. 🌸Refrigerate for at least 1 hour. 🌸Serve chilled with khakhras. . . . . #tarladalal #vegrecipes #vegetarianrecipes #indianfood #achaari #pickle #achaar #chips #chipsanddip #khakhra #fingerfood #partyfood #partyfoodideas
Mawa Modak, Khoya Modak Recipe 👇@tarladalal #tarladalal #modak #ganeshchaturthi #mithai #sweets Rich and luscious, the Mawa Modak is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture. Preparation Time: 10 mins  Cooking Time: 6 mins  Total Time: 16 mins Makes 21 modaks Ingredients 🌸2 cups crumbled mawa (khoya) 🌸1/2 cup sugar 🌸1/4 cup blanched , peeled and finelychopped pistachios 🌸1/4 tsp cardamom (elaichi) powder 🌸a few strands of saffron (kesar) strands 🌸1 tbsp milk Method 🌸Combine the mava and sugar in a broad non-stick pan. Switch on the flame and cook the mava mixture on high flame for 1 minute, while stirring continuously. Reduce the flame to medium and cook for 5 minutes, while stirring continuously.Remove from the flame, transfer it into a bowl and keep aside to cool for 6 to 7 hours. Combine the saffron and milk in a small bowl, mix well and keep aside.Crumble the mava with your finger tips, add the pistachios, cardamom powder and saffron-milk mixture, mix well. Take a portion of the mava mixture, place it on one side of the modak mould and close the modak mould tightly. Remove the excess modak mixture from the edges of the modak mould and demould the modak. Repeat steps 7 to 8 and make 20 more modaks and serve. Handy tip: Modak moulds are easily available in local “steel utensils and appliances” shops.Two types of moulds are available i. e. Plastic and stainless steel.
MODAK is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut  and jaggery  while the outer soft shell is made from rice flour or  mixed with khava or maida flour. This ganesh chaturthi serve lord ganesha this tasty sweet #foodfoodfood #foodstagrams #instafood #foodie #cooking #foodstuff #style #targetstyle #trends #sanjeevkapoor #tarladalal #masterchef #chef #cheflife #foodforever #stuff #spicyfood #tandoori #restaurant #streetfood #youtube #youtuber #instagram #subscribe #foodporn #modak #ganpatibappa #bappa #mumbai #festivalI
SPINACH CHEESE CIGARS 😍 Ingredients 🌸9 samosa pattis 🌸2 tbsp plain flour (maida) dissolved in 3 tbsp water 🌸oil for deep-frying To Be Mixed Into A Stuffing 🌸1 1/2 cups blanched and finely chopped spinach (palak) 🌸1/2 cup grated mozzrella cheese 🌸salt and to taste 🌸2 tsp finely chopped green chillies To Be Mixed Into A Honey Chilli Sauce 🌸1/4 cup honey 🌸1 tbsp lemon juice 🌸1 1/2 tbsp dry red chilli flakes (paprika) 🌸2 tbsp water 🌸1 tsp sugar (optional) Method 🌸Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all. 🌸Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge. 🌸Roll each patti towards the opposite pointed edge and stick the edges with a little flour paste to form a cylindrical shape. Seal the edge of the samosa patti using a little of the flour paste. 🌸Repeat with the remaining pattis and filling to make more cigars. 🌸Heat a broad non-stick pan or kadhai with oil and deep-fry a few cigars at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper. 🌸Serve immediately with honey chilli sauce. —————————— #tarladalal #vegrecipes #vegetarianrecipes #indianfood #honeychilli
😊😋 #Repost @tarladalal • • • • • Mawa Modak, Khoya Modak Recipe 👇@tarladalal #tarladalal #modak #ganeshchaturthi #sweets #mithai Rich and luscious, the Mawa Modak is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture.  Preparation Time: 10 mins  Cooking Time: 6 mins  Total Time: 16 mins Makes 21 modaks Ingredients 🌸2 cups crumbled mawa (khoya) 🌸1/2 cup sugar 🌸1/4 cup blanched , peeled and finelychopped pistachios 🌸1/4 tsp cardamom (elaichi) powder 🌸a few strands of saffron (kesar) strands 🌸1 tbsp milk Method 🌸Combine the mava and sugar in a broad non-stick pan. 🌸Switch on the flame and cook the mava mixture on high flame for 1 minute, while stirring continuously. 🌸Reduce the flame to medium and cook for 5 minutes, while stirring continuously.Remove from the flame, transfer it into a bowl and keep aside to cool for 6 to 7 hours. 🌸Combine the saffron and milk in a small bowl, mix well and keep aside.Crumble the mava with your finger tips, add the pistachios, cardamom powder and saffron-milk mixture, mix well. 🌸Take a portion of the mava mixture, place it on one side of the modak mould and close the modak mould tightly. 🌸Remove the excess modak mixture from the edges of the modak mould and demould the modak. 🌸Repeat steps 7 to 8 and make 20 more modaks and serve. 🌸Handy tip: Modak moulds are easily available in local “steel utensils and appliances” shops.Two types of moulds are available i. e. Plastic and stainless steel.
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