#tarladalal

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Moong Dal Kachori Ingredients For The Dough 2 cups plain flour (maida) 1/4 cup melted ghee salt to taste For The Moong Dal Filling 1/2 cup yellow moong dal (split yellow gram) , soaked for 2 hours and drained 1 tbsp oil 1 tsp cumin seeds (jeera) 1/4 tsp asafoetida (hing) 1 tsp ginger-green chilli paste 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) salt to taste 2 tbsp besan (bengal gram flour) 1 tsp garam masala 1 tsp dried mango powder (amchur) Other Ingredients oil for deep-frying Method For the dough Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 15 minutes. For the moong dal filling Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the moong dal and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the besan, garam masala and dried mango powder and mix well. Divide the filling into 12 equal portions and keep aside to cool. How to proceed Divide the dough into 12 equal portions and keep aside. Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle. Place one portion of the moong dal filling in the center. Bring together all the sides, seal it tightly and remove any excess dough. Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out. Repeat steps 2 to 5 to make 11 more kachoris. Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes. Drain on an absorbent paper. Repeat step 7 to deep-fry 6 more kachoris. Serve immediately. ———————————— #kachori #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood #moongdal
Nourishing Khichdi 😍 Ingredients 1 cup quick cooking rolled oats 1/4 cup yellow moong dal (split yellow gram) 1/4 cup chopped carrot 1/4 cup chopped french beans 1 tsp oil 1/2 tsp cumin seeds (jeera) 1/4 tsp asafoetida (hing) 1/4 cup finely chopped onions 2 slit green chillies 1/2 tsp garlic (lehsun) paste 1/2 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1/4 tsp salt Method Clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside. Heat the oil in a pressure cooker add the cumin seeds and asafoetida and sauté for few seconds. Add the onions and green chillies and sauté on medium flame for 1 minute. Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for few seconds. Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately. —————————— #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood #khichdi
Spicy Chapati Cooked in Buttermilk 😍 Ingredients 4 leftover whole wheat chapatis , torn into pieces 2 cups low-fat buttermilk , refer handy tip 1 tsp oil 1/2 tsp mustard seeds ( rai / sarson) 1 tsp urad dal (split black lentils) 7 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 1 tsp grated jaggery (gur) salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania) Method Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the curry leaves and the chapati pieces and sauté on a slow flame for ½ minute. Add the buttermilk, turmeric powder, chilli powder, jaggery and salt, mix well and bring to boil on a slow flame, while stirring occasionally. Serve hot garnished with the coriander. ——————————— #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood #chapati
Mini Dal Pakwan Chaat 👇@tarladalal #tarladalal #chaat #roadsidesnack Soaking time:  4 hours  Preparation Time: 25 mins  Cooking Time: 40 mins  Total Time: 5 hours 5 minutes  Makes 5 servings Ingredients For The Dal 1 cup chana dal (split bengal gram) , soaked for 4 hours and drained 1/4 tsp turmeric powder (haldi) salt to taste 1 tbsp ghee 1/2 tsp cumin seeds (jeera) 1 green chilli 2 tsp finely chopped garlic (lehsun) 1/2 cup finely chopped onions 1/4 tsp garam masala 1/2 tsp chilli powder 1 1/2 tsp lemon juice For The Mini Pakwans 1 cup plain flour (maida) 1/2 tsp cumin seeds (jeera) 1 tbsp ghee 2 tbsp milk salt to taste oil for deep-frying Other Ingredients 1 cup khajur imli ki chutney 1/2 cup green chutney 1 cup finely chopped onions 1 cup pomegranate (anar) salt for sprinkling 1 cup bikaneri bhujia For The Garnish 5 tbsp chopped coriander (dhania) Method For the dal Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.Allow the steam to escape completely before opening the lid. Keep aside.Heat the ghee in a deep non-stick pan, and add the cumin seeds.When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and mix well. Keep aside. For the mini pakwans Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.Divide the dough into 3 equal portions.Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati.Scrape off the remaining dough after cutting the rounds.Repeat steps 3 to 5 till the dough gets over.Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all th
Jackfruit Kofta Curry, Kathal Kofta Curry 👇@tarladalal #tarladalal #koftacurry #kathal #jackfruit #lunch #dinner Preparation Time: 25 mins  Cooking Time: 50 mins  Total Time: 1 hours 15 minutes  Makes 6 servings Ingredients For The Jackfruit Koftas 3 cups chopped and deseeded jackfruit 1/2 cup besan (bengal gram flour) 1 tsp green chilli paste 2 tsp finely chopped ginger (adrak) salt to taste oil for deep-frying Other Ingredients 2 tbsp oil 1 cup chopped onions 1 tbsp coriander (dhania) powder(dhania) 2 tsp chilli powder 1 tsp garam masala 1/4 tsp turmeric powder (haldi) 1 cup chopped tomatoes salt to taste 1/2 cup whisked curds (dahi) 2 tbsp chopped coriander (dhania) For The Garnish 1 tbsp chopped coriander (dhania) Method For the jackfruit koftas Heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides.Drain on an absorbent paper and keep aside. How to proceed Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch of the flame , cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook
Mysore Masala Dosa with Green Chutney 👇@tarladalal #tarladalal #dosa #mysoremasaladosa #southindian #snacks #breakfastrecipes Preparation Time: 20 mins  Cooking Time: 20 mins  Total Time: 40 mins Makes 6 dosas Ingredients 1 1/4 cups readymade dosa batter To Be Blended Into A Smooth Green Chutney (using 2 Tbsp Of Water) 1/2 cup grated coconut (nariyal) 2 tbsp coriander (dhania) leaves 1/4 cup chopped spinach (palak) 2 tsp roughly chopped green chillies 1 tsp roughly chopped garlic (lehsun) 2 tsp roasted chana dal (daria) For The Potato Bhaji 2 cups peeled and boiled potato cubes 2 tbsp oil 1 tsp urad dal (split black lentils) 1 tsp mustard seeds ( rai / sarson) 5 curry leaves (kadi patta) 1 tsp finely chopped green chillies 1/4 tsp asafoetida (hing) 1/4 cup finely chopped onions 1/4 tsp turmeric powder (haldi) 1/4 tsp chilli powder salt to taste 2 tbsp finely chopped coriander (dhania) Other Ingredients oil for cooking For Serving sambhar Method For the potato bhaji Heat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds. Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds. Add the onions and turmeric powder and sauté on a medium flame for 2 minutes. Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon. Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside. Divide the potato bhaji into 6 equal portions. How to proceed Heat a non-stick tava (griddle), sprinkle a little water 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 thin circle. Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour.Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute. Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently. Serve immediately with sambhar.
Garlic Tomato Chutney 😍 Ingredients 6 to 8 large sized garlic (lehsun) cloves , finely chopped 1/4 cup chopped spring onions whites 1 tbsp finely chopped spring onion greens 2 dry red chillies , soaked 1 cup finely chopped tomatoes 1 tbsp finely chopped coriander (dhania) 1 tsp olive oil or oil salt to taste Method Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown. Add the chillies and salt and sauté again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly. Cool completely and add the coriander and spring onion greens and mix well. Serve chilled or at room temperature. ———————— #tomato #garlic #chutney #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood
Sprouted Kala Chana Ambti Ingredients 1 1/2 cups sprouted kala chana (brown chick peas) , refer handy tip salt to taste 1 tsp oil 1/2 tsp mustard seeds ( rai / sarson) asafoetida (hing) 7 to 8 curry leaves (kadi patta) 1/4 cup finely chopped onions 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder For The Onion Paste 1/2 cup roughly chopped onions 4 cloves (laung / lavang) 1 cardamom (elaichi) 2 small sticks cinnamon (dalchini) 1 star anise (chakri phool) 6 black peppercorns (kalimirch) 2 tsp coriander (dhania) seeds 1/2 tsp cumin seeds (jeera) 1/2 tsp caraway seeds (shahjeera) 7 to 8 garlic (lehsun) cloves 3 dry red kashmiri chillies , broken into pieces For The Garnish 2 tbsp chopped coriander (dhania) Method For the onion paste Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly. Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside. How to proceed Combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape befoe opening the lid. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for another 30 seconds. Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds. Add the onion paste and sauté on a medium flame again for 1 minute. Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasaionally. Serve immediately garnished with coriander. Handy tip: For 1½ cups of sprouted kala chana, soak ¾ cup of raw kala chana in enough water in a bowl overnight, drain them and keep aside to sprout for 12 to 15 hours. ——————————— #ambti #chana #sprouts #vegetarianrecipes #tarladalal #vegetarian #recipes #indianfood
Poha Dhokla 😍 Ingredients 1/2 cup coarsely crushed thick beaten rice (poha) 1/2 cup semolina (rava) 1 cup curds (dahi) 1 tsp green chilli paste salt to taste 1 tsp fruit salt 1 tbsp oil 1/2 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing) For The Garnish 1 tbsp finely chopped coriander (dhania) For Serving green chutney Method Combine the curds and 1 cup of water in a deep bowl and mix well. Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes. Just before steaming, add the fruit salt and 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas. Cool slightly, cut into diamond shaped equal sized pieces and garnish with coriander. ——————————— #dhokla #breakfast #tarladalal #vegetarianrecipes #vegetarian #poha #indianfood
Crunchy Paneer Rolls Ingredients 1 cup grated paneer (cottage cheese) 1/4 cup boiled , peeled and mashed potatoes 1/4 cup grated processed cheese 2 tsp ginger-green chilli paste a pinch of turmeric powder (haldi) 1 tsp coriander-cumin seeds (dhania-jeera) powder 1 tsp chilli powder 1 tsp dried mango powder (amchur) 1/2 tsp garam masala salt to taste 1/2 cup plain flour (maida) coarsely crushed vermicelli for rolling oil for deep-frying For Serving chilli sauce tomato ketchup Method Combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside. Combine the plain flour and approx. ½ cup of water in a bowl, mix well and keep aside. Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll. Dip each ball into the plain flour-water mixture and roll them in vermicelli till it is evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli sauce and tomato ketchup. ————————— #paneer #snacks #crunchy #tarladalal #vegetarianrecipes #appetizers
French Apple Tart 😍 Ingredients For The Filling 1 1/2 cups peeled and chopped apples 2 pinches cinnamon (dalchini) powder 1 1/2 tbsp sugar For The Tart Base 3/4 cup plain flour (maida) 1/4 cup butter 2 pinches salt Other Ingredients 1 1/2 cups thinly sliced apples 1 tsp milk 2 tsp powdered sugar Method For the filling Heat 5 tbsp of water in a saucepan, add the chopped apples, cinnamon and sugar, mix well and cook on a medium flame for 12 to 15 minutes, while stirring occasionally. Let it cool completely. For the tart base Sieve the flour. Add the butter and salt and rub it in with your fingertips. Add approximately 1½ tbsp of ice-cold water to make a dough. Refrigerate the dough for 20 minutes. Roll out the dough into a 150 mm. (6”) diameter circle. Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish. Press the dough into pie dish and prick with a fork evenly all over. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside to cool completely. How to proceed Spread the mixture evenly on the pie crust and press it gently with a spoon. Arrange the sliced apples on top of the filling in concentric circles so that it resembles a flower. Brush the apples with milk and sprinkle the sugar evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 mins. Cool slightly and serve. —————————— #tart #french #baking #vegetarian #egglessbaking #eggless #desserts #cinnamon #tarladalal
Whole Wheat Corn Flake Cookies! 🍪 Ingredients 1 cup whole wheat flour (gehun ka atta) 1/2 cup soft butter 5 tbsp sugar 1/2 tsp vanilla essence 3/4 cup coarsely crushed corn flakes 1/8 tsp baking powder 1/8 tsp baking soda Method Combine the butter, sugar and vanilla essence in a deep bowl and mix well using a whisk till smooth and fluffy. Add the whole wheat flour, ¼ cup of cornflakes, baking powder and baking soda, mix well and knead it into a soft dough. Divide the dough into 15 equal portions and roll each portion into a flat round cookie. Roll each cookie in the remaining cornflakes and press it well, till they are coated with cornflakes on both the sides. Place the cookies in a baking tray lined with an aluminium foil at regular intervals and bake it in a pre-heated oven at 180°c (360°f ) for 15 minutes. Remove from the oven and allow it to cool completely. Serve or store it in an air-tight container. —————————— #vegetarian #tarladalal #baking #cookies #cornflakes #vegetarianrecipes #snacks
*sizzler* Cuisine - Indo Chinese One of my favourite cuisines ❤️❤️ Chinese sizzler Hakka noodles,mix vegetable manchurian, spring rolls, Chinese garlic sauce #chinese #chinesefood #food #foodie #foodiegram #foodporn #noodles #manchurian #springrolls #foodphotography #newbie #drool__worthy #beginner #learner #foodtalkindia #vegetarianrecipes #sanjeevkapoor #tarladalal #foodgasm #foodphotography #foodgram #foodstagram #throwbacktasty #sofaridabad
Dal Makhani Ingredients 3/4 cup whole urad (whole black lentil) 2 tbsp rajma (kidney beans) salt to taste 3 tbsp butter 1 tsp cumin seeds (jeera) 2 green chillies , cut lengthwise 25 mm stick cinnamon (dalchini) 2 cloves (laung / lavang) 3 cardamoms (elaichi) 1/2 cup finely chopped onions 1/2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 1/2 cups fresh tomato pulp 1/2 cup cream 2 tbsp chopped coriander (dhania) 1 tbsp fresh cream for the garnish Method Clean, wash and soak the whole urad and rajma overnight. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Whisk till the dal is almost mashed. Keep aside. For the tempering, heat the butter in a deep pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes. Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with coriander and fresh cream. ——————————— #vegetarian #recipes #tarladalal #vegetarianrecipes #dalmakhani #indianfood #soup
Baingan Bharta Ingredients 1 large sized (750 grams) brinjal (baingan / eggplant) 1/2 tsp oil for greasing 1 tbsp ghee 1 tsp cumin seeds (jeera) 1/2 cup sliced onions 1 1/2 tsp grated ginger (adrak) 1 tsp grated garlic (lehsun) 1 tsp finely chopped green chillies 1/2 cup finely chopped tomatoes 1/2 tsp turmeric powder (haldi) 1 tbsp coriander-cumin seeds (dhania-jeera) powder 1/2 tsp garam masala salt to taste 2 tbsp chopped coriander (dhania) for the garnish Method Grease the brinjal with oil and roast it over an open flame till it is cooked. Cool and peel the skin. Mash the pulp thoroughly and keep aside. Heat the ghee in a pan and add the cumin seeds. When they crackle add the onions and sauté till they turn golden brown. Add the ginger, garlic and green chillies and sauté for a few more seconds. Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil. Add the mashed brinjal, punjabi garam masala and salt, mix well and cook for 3-4 minutes. Serve hot garnished with coriander. —————————— #indianfood #vegetarian #baingain #eggplant #vegetarianrecipes #tarladalal #recipes
We tried this recipe for Spinach Puris by @tarladalal recently and loved it. Puris are a sinful pleasure we give in to from time to time. These got boosted to another level by the addition of spinach and green chillies, ginger and garlic. The flavor is mild but very good and these can be had on their own as well. Pair them with a cup of tea or with any subzi of your choice and you are good to go. We paired them with a simple potato stir fry. Give this a try next time for brunch with guests. It is surely a hit. https://www.google.co.in/amp/s/m.tarladalal.com/Spinach-Puri-40862r%3famp=1 #puri #spinach #palak #palakpuri #vegetarian #vegetarianrecipes #indianfood #indianbreakfast #breakfastideas #indianfoodblogger #foodstagram #instafood #foodie #plantbased #vegetariansofig #foodlover #foodonmytable #indiancooking #foodfoodfood #nomnom #vegan #veganrecipes #vegansofinstagram #vegetarianrecipes #vegetariansofig #homemade #homecooking #foodstagram #foodonmyplate #foodtalkindia #tarladalal #foodiesofinstagram #foodphotography
Waffles with Butter and Honey 🍯 Ingredients 1 cup plain flour (maida) 1/4 cup cornflour 1/4 tsp baking powder 1 tbsp powdered sugar a pinch of salt 1 tsp dry yeast 2 tsp sugar 1/4 cup melted butter 3/4 cup warm milk butter for greasing For Serving butter honey Method Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine the plain flour, cornflour, baking powder and salt in a deep bowl and mix well. Add the yeast mixture, powdered sugar, melted butter and milk, mix well to make a smooth thick batter. Cover it with a lid and keep aside for 10 more minutes. Pre-heat the waffle iron, grease it with little butter, pour a ladleful of the mixture into each waffle cavity, spread it evenly and cook till it is brown from both the sides. Repeat step 4 to make 2 more waffles. Serve immediately topped with butter or honey. ————————————— #waffles #vegetarian #tarladalal #recipes #vegetarianrecipes #breakfast #maplesyrup
Tava Paneer, Mushroom, Green pea Subzi 😍 Ingredients 1/2 cup paneer (cottage cheese) cubes 1/2 cup sliced mushrooms (khumbh) 1/2 cup boiled green peas 1/2 cup boiled potato cubes 2 tsp chaat masala 2 tsp dried fenugreek leaves (kasuri methi) salt to taste 2 tbsp oil 1/2 cup chopped onions 1/2 tsp chilli powder 1/2 tsp chopped green chillies 1/4 tsp turmeric powder (haldi) 1 tbsp finely chopped coriander (dhania) For The Garnish 2 tbsp finely chopped coriander (dhania) Method Combine the potatoes, paneer, peas, mushrooms, chaat masala, dried fenugreek leaves and salt in a deep bowl, mix well and keep aside. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 minute. Add the chilli powder, green chillies, turmeric powder and sauté on a medium flame for a few seconds. Add the prepared vegetable mixture and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with coriander. ——————————— #vegetarian #recipes #tarladalal #vegetarianrecipes #subzi #indianfood #paneer #mushroom #cottagecheese
Paneer Bhurji Panini 😍 Ingredients For The Paneer Bhurji 1 cup grated paneer (cottage cheese) 1 tbsp oil 1/2 tsp roughly chopped garlic (lehsun) 1/2 tsp roughly chopped green chillies 1/4 cup finely chopped onions 1/4 cup finely chopped capsicum 1/4 cup finely chopped tomatoes 1/2 tsp chilli powder 1/4 tsp garam masala 1/4 tsp turmeric powder (haldi) 1/4 tsp pav bhaji masala salt to taste 1 tbsp finely chopped coriander (dhania) Other Ingredients 4 hot dog rolls 10 tsp butter for spreading and brushing 4 tbsp finely chopped spring onion greens Method For the paneer bhurji Heat the oil in a broad non-stick pan, add the garlic, green chillies 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 tomatoes, chilli powder, garam masala, turmeric powder, pav bhaji masala, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 4. Switch off the flame; add the paneer and coriander and mix well. Keep aside. How to proceed Divide the paneer bhurji into 4 equal portions. Keep aside. Slit each hot dog roll horizontally using a sharp knife. Apply 1 tsp of butter on each side. Take one bread roll and on the lower halve of the bread roll put a portion of the paneer bhurji and spread it evenly. Sprinkle 1 tbsp of spring onion greens evenly over it. Close the bread roll and apply ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides. Repeat steps 3 and 4 to make 3 more paninis. Cut each sandwich diagonally into 2 equal pieces. Serve immediately. ——————————— #paneerbhurji #bhurji #paneer #cottagecheese #panini #vegetarianrecipes #tarladalal #recipes #recipes #fusionfood
Rava Vada 😍 Ingredients 1 1/2 cups semolina (rava / sooji) 1 cup curds (dahi) 1/2 cup finely chopped onions 2 tbsp grated coconut 2 tbsp finely chopped coriander (dhania) 1 tsp cumin seeds (jeera) 1 1/2 tsp finely chopped green chillies 1 tsp finely chopped ginger (adrak) 1 tbsp finely chopped curry leaves (kadi patta) salt to taste 1/4 tsp baking soda oil for deep-frying For Serving coconut chutney Method Combine the semolina and curds in a deep bowl and mix well with your hands. Add all the remaining ingredients and mix very well with your hands. Cover with a lid and keep aside for 15 minutes. Add the baking soda and mix very well. Wet your hand. Place a portion of the mixture on your palm and flatten it slightly. Make a hole in the centre of the vada with your index finger. Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil. Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time. Serve immediately with coconut chutney. ——————————— #vada #rava #sooji #vegetarianrecipes #tarladalal #recipes #vegetarian #indianfood #meduvada
Misal 😍 Ingredients 2 cups soaked safed vatana (dried white peas) a pinch baking soda salt to taste 3 tbsp oil 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 10 curry leaves (kadi patta) 1/2 cup finely chopped onions 1 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 3/4 cup finely chopped tomatoes 1/2 tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 1 tbsp chilli powder 1/2 tbsp kashmiri red chilli powder 1/2 tsp garam masala 2 tsp goda masala 1/4 cup finely chopped coriander (dhania) salt to taste For The Topping 8 tbsp mixed farsan 8 tbsp finely chopped onions 4 tbsp finely chopped coriander (dhania) For Serving 8 laddi pavs 4 lemon wedges Method Combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain. Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings. Serve immediately with laddi pavs and lemon wedges. ————————— #misal #indianfood #vegetarian #tarladalal #vegetarianrecipes #recipes #streetfood
Medu Vada 😍 The perfect breakfast for this rainy day! Ingredients 1 cup urad dal (split black lentils) 1 tbsp roughly chopped green chillies 3 to 4 peppercorns (kalimirch) 8 to 10 curry leaves (kadi patta) 1 tsp chopped ginger (adrak) salt to taste oil for deep-frying For Serving sambhar coconut chutney Method Clean, wash and soak the urad dal in enough water for atleast 2 hours. Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside. Wet your hand. Take a portion of the mixture in your hand. Make a hole in the centre with your thumb. Heat oil in a kadhai, upturn your hand and drop the wada in oil. Deep fry the wada till both sides turn golden brown in colour. Repeat with the remaining batter to make 7 more medu wadas. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar. ——————————— #vegetarian #recipes #tarladalal #vegetarianrecipes #indianfood #meduvada #idli #sambar
Cheesy Corn and Pesto Mini Pizza 🍕 Ingredients 10 mini pizza bases oil for greasing 10 tbsp grated processed cheese For The Corn Pesto Sauce 1/2 cup boiled sweet corn kernels (makai ke dane) 1 recipe pesto , see below 2 tsp cornflour dissolved in 1/4 cup water 1/2 tsp finely chopped garlic (lehsun) salt to taste To Be Ground Into A Smooth Pesto (using Little Water) 2 tbsp chopped basil leaves 1 1/2 tbsp roughly chopped walnuts (akhrot) 1/2 tbsp finely chopped garlic (lehsun) 1 tsp olive oil salt to taste For The Garnish dry red chilli flakes Method For the corn pesto sauce Heat a broad non-stick pan, add the prepared pesto and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the garlic, sweet corn kernels and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Divide the sauce into 10 equal portions and keep aside. How to proceed Place the mini pizza bases on a greased baking tray. Spread one portion of the corn pesto sauce on each pizza base. Sprinkle 1 tbsp of cheese evenly over the corn pesto sauce on each pizza base. Bake in a pre-heated oven at 200°c (400°f) for 6 minutes or till the cheese melts. Serve hot garnished with dry red chilli flakes. ———————————— #vegetarian #tarladalal #vegetarianrecipes #pizza #pesto #minipizza
Moong Sprouts Panki ❤️ Ingredients 1 cup sprouted moong (whole green gram) 2 tbsp semolina (rava) 2 tbsp besan (bengal gram flour) 2 tbsp quick cooking rolled oats 2 tbsp finely chopped coriander (dhania) 1 tsp finely chopped green chillies salt to taste 5 banana leaves (kele ka patta) (kele ke patte) , cut into 150 mm. x 150 mm. (6”x 6”) pieces For Serving green chutney Method Blend the sprouted moong in a mixer till coarse, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and approx. ¾ cup of water and mix well and keep aside to rest for 10 minutes. Place 2 tbsp of the batter on one half of the banana leaf and spread it evenly. Place another banana leaf over it and press it lightly. Cook on a non-stick pan or a tava (griddle) till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily. Repeat with the remaining batter to make 8 more pankis. Serve immediately with green chutney. ———————————— #panki #tarladalal #recipes #vegetarian #vegetarianrecipes #indianfood
Yellow Moong and Urad Dal Pakoda 👇@tarladalal #tarladalal #pakora #pakoda #mansoonsnacks #snacks #teatimesnacks Preparation Time: 10 mins  Cooking Time: 20 mins  Total Time: 30 mins Makes 4 servings Ingredients 1/2 cup urad dal (split black lentils) 1/2 cup yellow moong dal (split yellow gram) 1 tsp finely chopped ginger (adrak) 2 tsp finely chopped green chillies 1/4 tsp coarsely crushed cumin seeds (jeera) 1/2 tsp coarsely crushed black pepper (kalimirch) 2 tbsp chopped curry leaves (kadi patta) 2 tbsp finely chopped coriander (dhania) 1/4 tsp asafoetida (hing) salt to taste For Serving coconut chutney Method Combine the yellow moong dal and rice in a deep bowl with enough water for 3 hours. Drain well.Blend in a mixer till coarse using ½ cup of water.Transfer the mixture into a deep bowl , add all the remaining ingredients and mix well.Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with coconut chutney.
Noodle Soup 👇@tarladalal #tarladalal #soup #indianfood #noodles #chinese Preparation Time: 12 mins  Cooking Time: 7 mins  Total Time: 19 mins Makes 4 servings Ingredients 1 cup boiled noodles 2 tsp butter 1 cup chopped spring onions (whites and greens) 2 cups milk 2 slit green chillies 1/4 cup grated processed cheese salt and freshly ground black pepper (kalimirch) to taste Method Heat the butter in a deep non-stick pan, add the spring onions and sauté on a medium flame for 2 minutes.Add the milk, noodles, green chillies, cheese, salt, pepper and 2 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Serve hot.
Maharashtrian Kothimbir Vadi Recipe, Deep- Fried 👇@tarladalal #tarladalal #kothimbirwadi #maharashtrianfood #snacks #deepfried #indianfood Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Preparation Time: 15 mins  Cooking Time: 20 mins  Total Time: 35 mins Makes 4 servings Ingredients 1 cup finely chopped coriander (dhania) 1 1/2 cups besan (bengal gram flour) 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 1/2 tsp ginger (adrak) paste 1/2 tsp green chilli paste 1/4 tsp asafoetida (hing) 1 tsp oil salt to taste 1/4 cup roasted and crushed peanut powder oil for deep-frying For Serving sweet chutney green chutney Method Combine the besan, turmeric powder, chili powder, ginger paste, green chilli paste, asafoetida, oil, salt and approx. ¾ cup of water in a deep bowl and whisk well. Add the coriander and peanut powder and mix very well. Pour into a 150 mm. (6”) diameter greased thali. Steam in a steamer for 12 minutes. Cool, demould and cut into equal pieces using a sharp knife. Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with sweet chutney and green chutney.
Dahi Ragda Chaat 👇@tarladalal #tarladalal #chaat #dahi #curd #ragdapattice #roadsidesnack #snacks Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. Preparation Time: 15 mins  Cooking Time: 24 mins  Total Time: 39 mins Makes 3 servings Ingredients 3/4 cup whisked curds (dahi) 1 1/2 tbsp green chutney 6 tsp sweet chutney 1/4 tsp chilli powder for sprinkling 1/4 tsp cumin seeds (jeera) powder for sprinkling 3 tbsp sev 1 1/2 tbsp finely chopped coriander (dhania) For The Ragda 2 cups soaked safed vatana (dried white peas) salt to taste 1 1/2 tbsp oil 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 1/4 cup finely chopped onions 1/4 cup finely chopped tomatoes 1 tsp chilli powder 1/2 tsp coriander (dhania) powder 1/4 tsp turmeric powder (haldi) 2 tbsp finely chopped coriander (dhania) 1 tsp lemon juice Method For the ragda Combine the safed vatana, little salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Drain and keep aside.Heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.  Add the onions and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked safed vatana, coriander and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside. How to proceed Divide the ragda into 3 equal portions.Put a portion of the ragda in a serving bowl. Pour ¼ cup of whisked curds, ½ tbsp of green chutney and 2 tsp of sweet chutney, little chilli powder and cumin seeds powder for sprinkling evenly over it. Finally sprinkle 1 tbsp of sev and ½ tbsp of coriander evenly over it. Repeat steps 2 to 4 to
CHOCOLATE PIE 🥧 In honour of international chocolate day, we wanted to give you one of our favourite chocolate recipes! Hope you like it to. Ingredients For The Biscuit Base 1 cup crushed digestive biscuits 5 tbsp melted butter For The Filling 2 cups roughly chopped milk chocolate or dark chocolate 1/4 cup milk 2 cups beaten whipped cream 2 tbsp powdered sugar 1 tsp vanilla essence For The Garnish 3 tbsp grated milk chocolate or dark chocolate Method For the biscuit base Combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. How to proceed Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled. ———————————— #worldchocolateday #chocolate #tarladalal #pie #chocolatepie #vegetarian
Aloo mutter 😍 Ingredients 1 1/2 cups potato cubes 1 cup green peas 2 tbsp oil 1 tsp cumin seeds (jeera) 1/2 cup finely chopped onions 1 tsp finely chopped ginger (adrak) 1 tbsp finely chopped garlic (lehsun) 1 1/2 tsp finely chopped green chillies 3/4 cup tomato puree 1/2 tsp turmeric powder (haldi) 1 1/2 tsp chilli powder 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder 1 tsp garam masala salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania) Method Heat the oil in a pressure cooker, add the cumin seeds and sauté for 30 seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomato purée, turmeric powder, chilli powder, coriander- cumin seeds powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes, green peas, ¾ cup of hot water and salt, mix well and pressure cook on a medium flame for 3 whistles. Allow the steam to escape using natural release method, ( refer handy tip ) before opening the lid. Serve hot garnished with coriander. ——————————— #recipes #tarladalal #vegetarian #vegetarianrecipes #subzi #indianfood #aloomutter
Quinoa Red Chawli Leaves Khakhra Well, you’re sure to have tasted plain whole wheat flour khakhras as well as those perked up with ingredients like cumin, garlic, fenugreek leaves etc. Here is a healthy and tasty khakhra that’s mind-bogglingly unique. Made of a mix of flours including quinoa flour and oats flour, this khakhra is fortified with red chawli leaves, sesame seeds and other flavour-enhancing ingredients. It is so tasty that you will love munching on it. And best of all, it is awesomely healthy too! Quinoa increases your energy levels as it is rich in protein, while red chawli leaves are loaded with iron, potassium and vitamins C and E. Apart from boosting the iron content, sesame seeds elevate the aroma, and add to the crunchiness of the Quinoa Red Chawli Leaves Khakhra. Burgeoning with nutrients, this yummy khakhra is a wonderful way to silence your hunger pangs, especially when you are in office. Make them in batches and store in an airtight container to use as and when required. Try other khakhra recipes like Rajgira Buckwheat Brown Rice Flour Khakhra or Oats Methi Multiflour Khakhra. Preparation Time: 5 mins Cooking Time: 40 mins Makes 10 khakras. Ingredients 1/2 cup quinoa flour 5 tbsp chopped red chawli leaves (laal math) 1/2 cup oats flour 1/4 cup whole wheat flour (gehun ka atta) 1 tsp sesame seeds (til) 1/2 tsp garlic (lehsun) paste 1/2 tsp green chilli paste salt to taste whole wheat flour (gehun ka atta) for rolling 2 1/2 tsp olive oil for brushing Method 1.Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water 2.Divide the dough into 10 equal portions. 3.Roll out a portion of dough into a thin 175 mm (7”) diameter circle using a little whole wheat flour for rolling. 4.Heat a non-stick tava (griddle) and cook the khakhra on a slow flame till pink spots appear on both the sides. 5.Continue cooking the khakhra on a slow flame using ¼ tsp olive oil while pressing with a khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides. 6.Cool and serve or store in an air-tight container. Use as required. . . #khakhra #healthyfood #healthysnacks
Puri for Pani Puri We know that appalling feeling, of carefully selecting a pack of puris from the super market, only to come home and find that quite a few of them are cracked or even crushed! Stop relying on store-bought puris for your fantastic chaat creations. Here is how you can make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Use these puris to make Dahi Puri , Pani Puri Delight , Thai Pani Puri , Mumbai Roadside Pani-Puri and Chocolate Pani Puri. Preparation Time: 5 minutes Cooking Time: 30minutes Makes 40 puris. Ingredients 1/2 cup semolina (rava) 1/2 tbsp plain flour (maida) salt to taste 1/4 cup chilled soda oil for deep-frying Method 1. Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes. 2. Knead and divide the dough into 4 equal portions. 3. Roll a portion of the dough into 175 mm. (7”) diameter circle. 4. Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size. 5. Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total. 6. Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides. 7. Remove and drain on an absorbent paper and store in an air-tight container. Use as required. . . . . . #tarladalal #vegetarianrecipes #indianfood #vegetarian #chaat #panipuri #puchka #golgappe #golgappa #paanipuri #puri #indianstreetfood #streetfoodofindia #panipurilovers #homemade #recipe #recipes
Bored with the same dal rice everyday??? Try out something new with my new recipe and Let me know how it is! ➡Bhindi Ki Dal💯✨ ➡रेसटोरंट स्टाइल भिंडी कि दाल रेसिपी 🔴 Do Like,Share,Comment & Subscribe❤✨ RECIPE LINK (रेसिपी देखने के लिए याहा क्लिक करे ) ⬇ https://youtu.be/-UPmT1-MahM #bhindikidal #dal #bhindirecipe #okra #recipe #foodstagrams #foodfoodfood #instafood #instafoodie #sanjeevkapoor #tarladalal #kunalkapoor #foodporn #cooking #youtube #youtuber #momsmagicfood #momsmagictastyfood
Lapsi, Fada ni Lapsi One of the most well-known of Gujarati desserts, Lapsi is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Lapsi a rich brown colour, intense aroma and nice flavour. Although it is a traditional recipe, it has a timeless appeal and is much-loved by both adults and children. This is one of the sweets that is commonly made during festivals in Gujarati households. You can also try other such traditional sweets like the Coconut Sheera and Kaju Kopra Sheera. Preparation Time: 5 minutes. Cooking Time: 35 minutes. Makes 4 servings. Ingredients 1/2 cup broken wheat (dalia) 1/2 cup sugar 1/2 tsp cardamom (elaichi) powder 3 tbsp ghee For The Garnish a few almond and pistachio slivers Method 1. Heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously. 2. Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling. 3. Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously. 4. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously. 5. Serve hot garnished with almond and pistachio slivers. . . . . . #tarladalal #vegetarianrecipes #breakfast #indianfood #vegetarian #dessert #indiandessert #gujarat #gujaratifood #laapsi #brokenwheat #vegetarianrecipes
Masala Green Pea Puri 😍 Ingredients 1 cup whole wheat flour (gehun ka atta) 1/2 cup crushed green peas 2 tbsp finely chopped coriander (dhania) 1/2 tsp green chilli paste 1/4 tsp turmeric (haldi) powder 3/4 tsp chilli powder 1/2 tsp coriander (dhania) powder 1 tbsp oil salt to taste oil for deep frying Method Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Divide the dough into 20 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling, on a greased rolling board and pin. Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame, till they turn golden in colour from all the sides. Drain on an absorbent paper. Serve immediately. ———————————— #puris #tarladalal #vegetarianrecipes #greenpea #masala #indianfood
Moghlai roti 😍 Ingredients 2 1/4 cups plain flour (maida) 1/2 cup lukewarm milk 1 tsp sugar 1/2 tsp dry yeast 1 tsp aniseeds (vilayati saunf) powder salt to taste plain flour (maida) for rolling ghee for cooking Method Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes. Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again. Divide the dough into 10 equal portions. Roll a 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 ghee, till golden brown spots appear on both the sides. Repeat steps 5 and 6 to make 9 more rotis. Serve immediately. ———————————- #roti #mughlai #tarladalal #vegetarianrecipes #indianfood #vegetarian #rotisabzi
Green Moong Dal and Spring Onion Paratha 😍 Ingredients For The Dough 1 cup whole wheat flour (gehun ka atta) 1 tsp ghee salt to taste To Be Mixed Into A Stuffing 3 tbsp green moong dal (split green gram) , soaked for 3 hours , boiled and drained 1/4 cup finely chopped spring onions (whites and greens) 1 tsp chilli powder 1 tsp cumin seeds (jeera) powder 1/4 tsp asafoetida (hing) salt to taste Other Ingredients whole wheat flour (gehun ka atta) for rolling oil for cooking For Serving fresh curd Method For the dough Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions. Keep aside. How to proceed Divide the stuffing into 6 equal portions. Keep aside. Roll out each portion of the dough into a 75 mm. (3") diameter circle. Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly. Roll out again into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make 5 more parathas. Serve immediately with fresh curds. ——————————— #breakfast #tarladalal #vegetarianrecipes #indianfood #paratha
Doodhi Halwa 😍 Ingredients 2 cups grated bottle gourd (doodhi / lauki) 3 tbsp ghee 1/2 cup crumbled mawa (khoya) 3/4 cup sugar 1/2 tsp cardamom (elaichi) powder 2 tbsp warm milk For The Garnish 1 tbsp almond (badam) slivers 1 tbsp pistachio slivers Method Heat the ghee in a pressure cooker, add the bottle gourd and mawa and sauté on a medium flame for 2 minutes. Add the sugar, cardamom powder, 2 tbsp of warm milk and 2 tbsp of hot water, mix well and pressure cook on a high flame for 2 whistles. Allow the steam to escape before opening the lid. Cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with almonds and pistachios. ————————— #vegetarian #tarladalal #vegetarianrecipes #indianfood #halwa #dessert
Give me anything to cook and I will happily do it.When asked to bake, I will get all sorts of anxieties. I can't work with precision and measurement and also, it's like a surprise. Mix together everything and eagerly wait for results and see how the product turned out and then you redo the entire damn thing if it hasn't come out properly. So, when I see these fancy cakes and cupcakes which fellow chefs, bakers, passionate homechefs make, I am really surprised and have a lot of respect for them and their attempt. This one time we got a chance to bake an apple tart, the world famous apple tart and trust me! I have been the happiest since then. ------------------------------------------------- #foodtalkindia #foodbossindia #cinnamon #homemade #munchymumbai #mumbaifoodie #vegetarian #vegetarianrecipes #bake #frenchappletart #baked #bakelite #bakersclub #apple #appletart #tarladalal #worktales #baker #tart #tarts #frenchpastry #bakerylife #bakefeed #dalchawalchronicles #mumbaifoodlovers #foodphotography #foodstyling #yummy
Aloo Chaat Tacos 🌮 Ingredients 5 taco shells For The Aloo Stuffing 2 tsp oil 1 cup boiled potato cubes 2 tbsp finely chopped onions 1 tbsp finely chopped coriander (dhania) 1/2 tsp chaat masala 1/8 tsp dried mango powder (amchur) 1/2 tsp chilli powder salt to taste For The Topping 5 tbsp chopped iceberg lettuce 10 tsp whisked curds (dahi) 5 tsp sweet chutney 2 1/2 tsp finely chopped coriander (dhania) 1 1/4 tsp cumin seeds (jeera) powder Method For the aloo stuffing Heat the oil in a broad non-stick pan, add the potatoes, mix gently and cook on a medium flame for 5 minutes or till the potatoes are brown from all the sides, while stirring occasionally. Combine the potatoes, onions, coriander, chaat masala, dried mango powder, chilli powder and salt in a deep bowl and toss well. Keep aside. How to proceed Fill a taco shell with 1 tbsp of the iceberg lettuce and 1 tbsp of the aloo stuffing evenly over it. Put 2 tsp of curds, 1 tsp of sweet chutney, ½ tsp of coriander and ¼ tsp cumin seeds powder evenly over it. Repeat steps 1 and 2 to make 4 more tacos. Serve immediately. —————————————— #vegetarian #tarladalal #vegetarianrecipes #tacos #fusionfood #chaat
#Repost @alltimecravings 💞 ・・・ This is the best shake😍 on the planet🌏 one part tiramisu🍫 & two parts Awesome👑. . It's always good🤘 have a shake to complement your food. And Tiramisu shake makes one crave🤤 for more of it. . Where☮️: Cafeteria & co. @cafeteria_co . This #tiramisu shake making me fall in love with this cafe🌇 again. . #tiramisu #shake #chocolate #thefoodhackers #kuchkuchkhaatehai #tarladalal #noidafoodie #foodgasm #foodiesincebirth #thisisdilli #sweet #sweettooth #cafeteria & co. #foodlover #zingyzest #hungrydilli #bolggerstyle #foodpic #instafoodblogger #delhifood #drink #thirsty #chilled #milkshake #khana_bazaar
Tandoori Aloo Baby potatoes, cooked with a special red chilli-based masala paste, fenugreek leaves and fresh cream, results in a flavourful treat that taunts the taste buds with its spicy, bitter, tangy and creamy hues. Cooking it for the right duration and using the right methods in the microwave oven gives the Tandoori Aloo a rich aroma, as if cooked in an authentic tandoor. Surprisingly, all it takes is less than half an hour to prepare this delicacy from start to end! Preparation Time: 10 mins Cooking Time: 8.30 mins Makes 2 servings Ingredients 1 cup peeled baby potatoes 1 tbsp oil 1 tbsp fresh cream 1/4 tsp dried fenugreek leaves (kasuri methi) salt to taste To Be Ground Into A Smooth Paste 4 whole dry kashmiri red chillies , broken into pieces 1 tsp chopped garlic (lehsun) 1/2 tsp chopped ginger (adrak) 2 tsp coriander-cumin seeds (dhania-jeera) powder 1/4 cup of water Method 1.Wash the potatoes and prick them with the fork evenly all over. 2.Place them all around the circumference of the microwave or the microwave safe dish with a glass of water in the center. Microwave on high for 5 minutes or till they are partially cooked. Keep aside. 3.In another microwave safe bowl, heat the oil on high for 30 seconds. 4.Add the prepared paste, mix well and microwave on high for 1 minute. 5.Add the potatoes, cream, fenugreek leaves and salt, mix well and microwave on high for another 2 minutes. Serve immediately. #tandoor #tandoori #tandoorialoo #appetizers #tarladalal #vegrecipes #vegetarian #spicy #indianfood #indianvegetarian #vegetarianrecipes #starter #punjabi #punjabifood
*CONTEST ALERT* We, here at Tarla Dalal, absolutely LOVE our Palak khichdi. For us, it’s the ultimate comfort food. So here’s our first Instagram contest and a chance for you to win TWO Tarla Dalal cookbooks! 1. Make sure you’re following @tarladalal. 2. Tag 2 friends in the comments below. 3. Comment and tell us your comfort food! Winner will be chosen at random! The books will only be shipped to an Indian address. Winners will be announced on 5th July, at 12.pm. Comment away! —————————— #contest #tarladalal #instagram #instagramcontest
Mixed Vegetable Handvo 😍 Ingredients For The Handvo Batter 2 cups readymade idli batter 1/4 cup grated bottle gourd (doodhi / lauki) 1/4 cup finely chopped spinach (palak) 2 tbsp grated onions 2 tbsp grated carrot 2 tbsp finely chopped coriander (dhania) 1 tsp sugar 1 tsp green chilli paste 1/2 tsp garlic (lehsun) paste 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder salt to taste Other Ingredients 6 tsp oil 1 1/2 tsp mustard seeds ( rai / sarson) 1 1/2 tsp sesame seeds (til) 3 pinches of asafoetida (hing) For Serving green chutney Method For the handvo batter Combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Keep aside. How to proceed Divide the handvo batter into 3 equal portions and keep aside. Heat 2 tsp of oil in a small non-stick pan, add ½ tsp of mustard seeds, ½ tsp of sesame seeds and a pinch of asafoetida and sauté on a medium flame for 30 seconds. Pour a portion of the prepared handvo batter and spread it evenly, cover with a lid and cook on a medium flame for 3 to 4 minutes or till it turns golden brown in colour. Turnover and again cover with a lid and cook on a medium flame for 3 to 4 minutes or till it turns golden brown in colour from the other side as well. Remove on a chopping board, cut the handvo into 4 equal pieces. Repast steps 2 to 5 to make 2 more handvos. Serve immediately with green chutney. ——————————— #vegetarian #tarladalal #vegetarianrecipes #appetizers #handvo #indianfood #foodofgujarat
Now Pasta Sun-dried Tomato Pesto Sauce 😍 Ingredients 3 cups cooked farfalle (bow pasta) For The Sun-dried Tomato Pesto Sauce 1/4 cup sun-dried tomatoes 1/4 cup pinenuts (chilgoza) or walnuts (akhrot) 1 tsp chopped garlic (lehsun) 1 tsp chilli powder 4 tbsp olive oil 3/4 cup fresh cream 1/2 cup milk salt to taste For The Garnish 1 tbsp finely chopped celery (ajmoda) For Serving garlic bread Method For the sun-dried tomato pesto sauce Soak the sun-dried tomatoes in ½ cup of warm water in a bowl for 15 minutes. Drain and keep aside. Lightly roast the pinenuts in a broad non-stick pan for 1 to 2 minutes, while stirring continuously. Combine the sun-dried tomatoes, pinenuts or walnuts, garlic, chilli powder and olive oil and blend in a mixer to a smooth paste. Transfer the paste into the same broad non-stick pan, add the fresh cream, milk and salt, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Keep aside. How to proceed Just before serving, re-heat the sun-dried tomato pesto sauce, add the farfalle, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Garnish with celery and serve immediately with garlic bread. Handy tip: If walnuts are used for making the sun-dried tomato pesto sauce, dry roasting can be omitted at step 2. ————————— #pasta #vegetarian #tarladalal #vegetarianrecipes #italianfood #sundriedtomatoes
Stuffed Moong Sprouts Dosa Ingredients For The Dosas 1 cup leftover sprouted moong (whole green gram) 4 tbsp rice flour (chawal ka atta) salt to taste For The Stuffing 1/2 cup boiled , peeled and mashed potatoes 2 tbsp grated carrot 2 tbsp grated beetroot 2 tbsp grated cabbage 2 tbsp finely chopped onions 1/4 cup finely chopped tomatoes 1 tsp oil 1/4 tsp mustard seeds ( rai / sarson) 2 to 3 curry leaves (kadi patta) a pinch of turmeric powder (haldi) a pinch of asafoetida (hing) 1 tbsp finely chopped coriander (dhania) 1/2 tsp chaat masala salt to taste Other Ingredients 1 1/4 tsp oil for greasing and cooking For Serving coriander green garlic chutney Method For the dosas Combine the sprouts with ¾ cup of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl, add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add ¼ cup of water to make a batter of dropping consistency. Keep aside. For the stuffing Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds. Add all the vegetables, coriander, chaat masala and salt, mix well and cook on a medium flame for 1 minute. Divide the stuffing into 4 equal portions and keep aside. How to proceed Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Pour a ladleful of the batter and spread it evenly in a circular motion to make a 150 mm. (6”) diameter circle. Drizzle ¼ tsp of oil along the sides and cook till the dosa is brown in colour. Place a portion of the stuffing on one half of the dosa and fold over to make a semi-circle. Repeat steps 2 to 4 to make 3 more dosas. Serve immediately with coriander green garlic chutney. ——————————— #vegetarian #breakfast #vegetarianrecipes #tarladalal #appetizers #dosa #indianfood
This is the best shake😍 on the planet🌏 one part tiramisu🍫 & two parts Awesome👑. . It's always good🤘 have a shake to complement your food. And Tiramisu shake makes one crave🤤 for more of it. . Where☮️: Cafeteria & co. @cafeteria_co This #tiramisu shake making me fall in love with this cafe🌇 again. . Have you tried this❓ Comment below... . 🔯Follow: @alltimecravings 🔘Follow: @alltimecravings 🔯Follow: @alltimecravings . #tiramisu #shake #chocolate #thefoodhackers #kuchkuchkhaatehai #tarladalal #noidafoodie #foodgasm #foodiesincebirth #thisisdilli #sweet #sweettooth #cafeteria & co. #foodlover #zingyzest #hungrydilli #bolggerstyle #foodpic #instafoodblogger #delhifood #drink #thirsty #chilled #milkshake #khana_bazaar
Cheese and Spring Onion Samosa 👇@tarladalal #tarladalal #samosa #snacks #cheese #springonion #eveningsnack Preparation Time: 15 mins  Cooking Time: 25 mins  Total Time: 40 mins Makes 16 samosas Ingredients For The Dough 1 cup plain flour (maida) salt to taste 1/2 tbsp oil To Be Mixed Into A Stuffing 1 3/4 cups grated processed cheese 1/2 cup finely chopped spring onion whites and greens 4 tsp dry red chilli flakes salt to taste Other Ingredients oil for deep-frying For Serving chilli garlic sauce Method For the dough Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside. How to proceed Divide the dough into 8 equal portions.Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. Cut the oval horizontally into 2 equal portions using a knife. Take a portion and join the edges to make a cone. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing. Repeat with the remaining dough and stuffing to make 14 more samosas.Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Serve immediately with chilli garlic sauce.
Shahi Pulao 👇@tarladalal #tarladalal #shahipulao #pulao #rice Preparation Time: 15 mins  Cooking Time: 7 mins  Total Time: 22 mins Makes 4 servings Ingredients 3 cups cooked long grain basmati rice (chawal) 1/4 tsp saffron (kesar) strands 2 tbsp ghee 2 cloves (laung / lavang) 2 sticks cinnamon (dalchini) 3 cardamoms (elaichi) 1/2 tsp caraway seeds (shahjeera) 1 tsp cumin seeds (jeera) 1 tsp finely chopped green chillies 1 bayleaf (tejpatta) 1/2 cup sliced onions 1 tsp chilli powder 1/2 tsp turmeric powder (haldi) 2 tbsp paneer (cottage cheese) cubes 1/4 cup blanched cauliflower florets 3/4 cup boiled green peas 2 tbsp chopped canned pineapple salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania) 1 tbsp fried cashewnuts (kaju) 1 tbsp fried raisins (kismis) Method Combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.Heat the ghee in a deep non-stick pan, add the cloves, cinnamon, cardamom, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute. Add the pineapple, rice, saffron-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Garnish with coriander, cashewnuts and raisins and serve immediately.
Spiced Chai Smoothie 👇@tarladalal #tarladalal #smoothie This is a smoothie that every tea-lover would have dreamed of, but never tried! Well, we tried it for you and it turned out great – so now it’s your turn. In this unique creation, tea and curds are blended together with an aromatic spice infusion and a hint of vanilla and nutmeg, to make a refreshing smoothie that has a strong tinge of tea. Preparation Time: 5 mins  Cooking Time: 10 mins  Total Time: 15 mins Makes 1.25 cups Ingredients 5 tbsp honey 3 cinnamon (dalchini) sticks , 25 mm. (1”) each 5 cloves (laung / lavang) 1 tsp finely chopped ginger (adrak) 5 tea bags 1 cup chilled curds (dahi) (dahi) 1/4 tsp vanilla essence 1/2 tsp ground (jaiphal) nutmeg (jaiphal) 1/4 tsp cardamom (elaichi) powder(elaichi) Method Combine 1 cup of water, honey, cinnamon, cloves and ginger in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.Switch off the flame, add the tea bags and keep aside for 5 minutes. Discard the tea bags, strain and cool completely. Combine curds, the prepared tea mixture, vanilla essence, nutmeg powder and cardamom powder in a blender and blend till smooth.Serve immediately.
Chana Chor Garam Nachos @tarladalal #tarladalal #streetfood #nachos Chana Chor Garam – cooked chickpeas that are flattened, fried and seasoned – is an all-time favourite street food in India. Preparation Time: 15 mins  Cooking Time: 2 mins  Total Time: 17 mins Makes 4 servings Ingredients 24 big round chana chor garam pieces To Be Mixed Into A Guacamole 1/2 cup mashed riped avocado 2 tsp lemon juice 1 tbsp finely chopped onions 2 tbsp finely chopped tomatoes 1 tsp finely chopped green chillies 1/2 tbsp finely chopped coriander (dhania) salt to taste To Be Mixed Into An Uncooked Salsa 1/4 cup finely chopped tomatoes 1/4 cup finely chopped onions 1 tsp finely chopped green chillies 1/2 tsp cumin seeds (jeera) powder 1 tbsp finely chopped coriander (dhania) salt to taste For The Nacho Sauce 4 britannia cheese slices , broken into pieces 5 tbsp milk a pinch of salt For The Garnish 2 tbsp finely chopped spring onions whites and greens Method For the nacho sauce Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. How to proceed Place 12 chana chor garam pieces on a serving plate, put half the guacamole, half the uncooked salsa and half the nacho sauce and spread it evenly.Repeat step 1 to make 1 more plate.Serve immediately garnished with spring onion whites and greens.
Varieties of Mouth freshners🤤, some are sweet😄 n some are tangy😝. . . What would you love💛 to have after meal... . . The Box of happiness is here😍. . . Where☮️:- Simran Mouth Freshner (Shop E-561, palam extension, Dwarka, sec.7, New Delhi-75) . . Which one you'll select? Comment below💭 . Follow: @alltimecravings Follow: @alltimecravings Follow: @alltimecravings . #foodblogger #foodgasm #mouthfreshner #aampapad #anardaana #zingyzest #foodhack #thefoodhackers #kuchkuchkhaateinhain #foodlove #foodlife #bittenbites #foodjourney #anytimefoodie #tarladalal #foodporn #foodstyle #foodiesincebirth #foodiesince96 #afterdinner #tasty #variety
Moong Dal Nimki 😍 Ingredients 1/4 cup yellow moong dal (split yellow gram) 3/4 cup whole wheat flour (gehun ka atta) 2 tsp oil 2 tbsp finely chopped coriander (dhania) 1/2 tbsp sesame seeds (til) 1 tsp ginger-green chilli paste 3/4 tbsp lemon juice 1/4 tsp turmeric powder (haldi) salt to taste whole wheat flour (gehun ka atta) for rolling 1 tsp oil brush (for greasing) Method Soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the yellow moong dal and blend in a mixer to a coarse paste. Transfer the paste into a deep bowl, add all the remaining ingredients and knead into a semi-stiff dough without using water. Cover the dough with a damp muslin cloth and keep aside for 5 minutes. Divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling. Cut the circle into 8 equal size long strips and keep aside. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Cook all the strips on it, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides. Repeat steps 6 to 9 to make 24 more nimkis in 3 more batches. Cool completely and serve or store in an air-tight container and use as required. ———————————- #vegetarian #tarladalal #vegetarianrecipes #snacks #jarsnacks #easyrecipes
Coriander roti 😍 For The Dough 1 1/2 cups whole wheat flour (gehun ka atta) 1 tbsp oil salt to taste To Be Mixed Into A Stuffing 1 cup chopped coriander (dhania) 2 tsp coriander-cumin seeds (dhania-jeera) powder 1/4 tsp turmeric powder (haldi) 1 1/2 tsp finely chopped green chillies 1 tbsp besan (bengal gram flour) salt to taste Other Ingredients whole wheat flour (gehun ka atta) for rolling oil for brushing and cooking Method For the dough Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. How to proceed Divide the stuffing into 8 equal portions. Divide the dough into 8 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it. Sprinkle a portion of the stuffing evenly over it. Roll it up tightly from one end to another end. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre. Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 8 to make 7 more rotis. Serve immediately. ——————————— #vegetarian #vegetarianrecipes #tarladalal #jainfood #coriander
Humble palak puri! Mom’s channeling her inner #tarladalal 🤣 These spinach #puris are usually served hot, fresh off the fryer, for breakfast or midday snacking. Alongside chai! I had them at 3am, stone cold!
Gajar ka halwa 😍 Ingredients 2 cups thickly grated carrot 1 tbsp ghee 2 tbsp milk 4 tbsp sugar 4 tbsp grated mawa (khoya) 1 tbsp raisins (kismis) 1 tbsp chopped almonds (badam) 1/2 tsp cardamom (elaichi) powder Method Heat the ghee in a pressure cooker, add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Add the milk, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously. Add the mawa, mix well and cook for more 1 to 2 minutes, while stirring continuously. Add the raisins, almonds and cardamom powder and cook for another 1 minute. Serve hot or warm. ———————————— #halwa #indianfood #indiansweets #vegetarian #vegetarianrecipes #tarladalal #sweettooth
Coconut sheera ❤️ Ingredients 1/4 cup freshly grated coconut 1 cup coconut milk (nariyal ka doodh) 1/4 cup ghee 1/2 cup semolina (rava / sooji) 2 tbsp chopped almonds (badam) 1 tbsp raisins (kismis) 1/2 cup sugar 1/2 tsp cardamom (elaichi) powder 1/4 cup crumbled mawa (khoya) Method Heat the ghee in a broad non-stick pan, add the semolina and sauté on a medium flame for 7 minutes or till it turns light brown in colour. Add the coconut, almonds and raisins and sauté on a medium flame for 3 minutes. Add the sugar, coconut milk and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes or till all the water is evaporated, while stirring continuously. Add the cardamom powder and mawa, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve hot. ——————————- #vegetarian #vegetarianrecipes #tarladalal #appetizers #sheera
Tomato chutney Ingredients 1 cup chopped tomatoes 1 tsp oil 1/2 tsp chana dal (split bengal gram) 1/2 tsp urad dal (split black lentils) 8 to 10 curry leaves (kadi patta) 1 tsp finely chopped green chillies 1/4 cup chopped onions 1/4 tsp turmeric powder (haldi) salt to taste Method Heat the oil in a broad non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside to cool completely. Once cooled, blend it in a mixer to a coarse mixture. Serve or store refrigerated and use within 2 days. ——————————— #tomatochutney #chutney #appetizers #vegetarianrecipes #tarladalal #vegetarian
Kanda Bhajji Pav Ingredients 2 cups thinly sliced onions 1 1/4 cups besan (bengal gram flour) 1 1/2 tbsp whole coriander (dhania) seeds , coarsely ground 2 tsp finely chopped green chillies 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder salt to taste 1/4 cup finely chopped coriander (dhania) oil for deep-frying For Serving 4 laddi pavs green chutney dry garlic chutney Method Combine all the ingredients in a bowl and mix well. Add the water gradually till the besan coats the onions well. Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides. Repeat with the remaining batter to make more bhajjis. Drain on absorbent paper and keep aside. Just before serving, slit a pav horizontally, apply a little green chutney and a little dry garlic chutney on the both the lower side of the pav, stuff with 3 to 4 kaanda bhajjis and sprinkle a little dry garlic chutney on it. Repeat with the remaining ingredients to make 3 more kaanda bhajji pav. Serve immediately. ——————————— #vegetarian #vegetarianrecipes #tarladalal #onionfritters #bhajia #kandabhajji #indianfood
Mini Nachni Pancakes 🥞 Ingredients 1/2 cup ragi (nachni / red millet) flour 1 tbsp semolina (rava) 1 tbsp besan (bengal gram flour) 1/4 cup finely chopped onions 2 tbsp finely chopped coriander (dhania) 1 1/2 tsp finely chopped green chillies salt to taste 1/4 tsp fruit salt 2 1/2 tsp oil for greasing and cooking For Serving healthy coconut chutney Method Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well. Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Grease a non-stick mini uttapa pan with ½ tsp of oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook, using 1 tsp of oil, till they turn brown in colour from both sides. Repeat steps 4 and 5 to make more mini pancakes. Serve immediately with healthy coconut chutney. ——————————— #nachni #pancakes #breakfast #ragi #vegetarianrecipes #appetizers #tarladalal #vegetarian
🍝 Spaghetti! Good old Tarla Dalal 's Tomato and Basil (Italian) spaghetti. Let's go easy on the name criticism cuz the recipe is p darn good. If you can't find cherry tomatoes, just sub it with tomato puree, and I usually use tomato paste (Splitz brand, says it's 7 times concentrated but who knows) instead of the tomato "puree" the recipe calls for, it just tastes better. Also, do everyone a favor and don't replace the basil with dried basil seasoning, thank you. (Also, I throw in olives when i have them, it goes v well) PS this sauce works better with spiral pasta but personal preference :3 tarladalal.com/Basil-and-Tomato-Pasta-(-Italian-Recipe)-3300r #spaghetti #spaghetti 🍝 #tarladalal #tomatonbasil #recipe
Crispy Potato topped with Peanut Curd Chutney 😍 Ingredients 15 boiled thick potato slices oil for deep-frying cumin seeds (jeera) powder for sprinkling For The Peanut Curd Chutney 1/4 cup raw peanuts 1/4 tsp roughly chopped ginger (adrak) 1 1/2 tsp roughly chopped green chillies a pinch of sugar rock salt (sendha namak) to taste 3 tbsp curds (dahi) Method For the peanut curd chutney Combine the peanuts, ginger, green chillies, sugar and rock salt in a mixer and blend till corse. Trasnfer the mixture into a deep bowl add the curds and mix well. Keep aside. How to proceed Heat the oil in a deep non-stick pan and deep-fry a few potato slices, at a time till they turn golden brown in colour from al lthe sides. Drain on an absorbent paper. Top each deep-fried potato slice with little of the prepared peanut curd chutney. Sprinkle a little cumin seeds powder evenly over it. Serve immeidately. ————————————— #vegetarian #vegetarianrecipes #appetizers #tarladalal #potato
Sundried tomato Risotto 😍 Ingredients 5 tbsp soaked and finely chopped sundried tomatoes 1 cup arborio rice 3 tbsp butter 2 tsp finely chopped garlic (lehsun) 3/4 cup finely chopped onions 1 cup blanched broccoli florets 1/4 cup fresh cream 1/2 cup grated processed cheese 1/2 cup milk salt and freshly ground black pepper (kalimirch) to taste Method Clean, wash and soak the rice for about 10 minutes. Drain and keep aside. Heat 2 tbsp of butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the rice and sauté on a medium flame for 1 minute. Add salt and 2 ½ cups of hot water, mix well cover with a lid and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the broccoli , sundried tomatoes, cheese, fresh cream, cheese, milk , salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the prepared rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. ———————————— #vegetarian #tarladalal #vegetarianrecipes #dinner
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