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Tarla Dalal Recipes

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Carrot Halwa ( Microwave) @tarladalal #tarladalal #halwarecipe #carrot #carrothalwa #desserts Preparation Time: 10 mins  Cooking Time: 15 mins  Total Time: 25 mins Makes 2 servings Ingredients 1 1/2 cups grated carrot 2 tbsp ghee 5 tbsp milk 6 tbsp sugar 4 tbsp mava (khoya) a pinch of cardamom (elaichi) powder Method Heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm.
Onion Tomato Uttapam, Tomato Onion Uttapa 👇@tarladalal #tarladalal #uttapa #breakfast #snacks #indianfood Preparation Time: 10 mins  Cooking Time: 10 mins  Total Time: 20 mins Makes 3 uttapams Ingredients 1 cup readymade dosa batter 6 tbsp finely chopped onions 6 tbsp finely chopped tomatoes 3 tsp finely chopped green chillies 1 1/2 tbsp finely chopped coriander (dhania) salt to taste oil for cooking For Serving sambhar coconut chutney Method Combine the dosa batter with little water and salt in a bowl and mix well.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 a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for a minute.Sprinkle 2 tbsp of onions, 2 tbsp of tomatoes, 1 tsp green chillies, Âœ tbsp coriander and little salt and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides.Repeat steps 2 to 5 to make 2 more uttapams.Serve immediately with sambhar and coconut chutney.
Mango Salsa 👇@tarladalal #tarladalal #salsa #mango Preparation Time: 15 mins  Cooking Time: 0 mins  Total Time: 15 mins Makes 1 cup Ingredients 1 cup chopped alphonso mangoes 1 1/2 tbsp finely chopped spring onions whites and greens 2 tbsp finely chopped capsicum 1/2 tsp finely chopped green chillies 1/4 tsp dried oregano 3/4 tsp lemon juice salt to taste For Serving nacho chips Method Put the mangoes in a deep bowl and mash it lightly using a potato masher.Add all the remaining ingredients and mix very well. Refrigerate for atleast 1 hour and serve chilled with nacho chips.
Tom Yum Soup, Zero Oil Tom Yum Soup 👇@tarladalal #tarladalal #soup #jainsoup #indianfood Preparation Time: 20 mins  Cooking Time: 6 mins  Total Time: 26 mins Makes 4 servings Ingredients 4 1/2 cups vegetable stock 1/2 cup sliced mushrooms (khumbh) 1/2 cup carrot juliennes 1/2 cup finely chopped spring onions(whites and greens) 1/4 cup low-fat paneer (cottage cheese) cubes 1/2 cup blanched cauliflower florets salt to taste 1 tsp lemon juice Method Combine all the ingredients, except the lemon juice, in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well.Serve hot.
Mooli Roti 👇@tarladalal #tarladalal #roti #radesh #lunch #dinner #indianfood Preparation Time: 10 mins  Cooking Time: 15 mins  Total Time: 25 mins Makes 6 rotis Ingredients 1/2 cup jowar (white millet) flour 1/2 cup boiled , peeled and mashed potatoes 1/2 cup thickly grated white radish 2 tbsp finely chopped coriander (dhania) 1 tsp finely chopped green chillies salt to taste 1/2 tsp turmeric powder (haldi) 1/4 tsp dried mango powder (amchur) jowar (white millet) flour for rolling oil for greasing and cooking For Serving fresh curd Method Combine all the ingredients in a deep bowl and knead into a soft, smooth dough, using little warm water if needed.  Divide the dough into 6 equal portions and roll out one portion of the dough into a 100 mm. (4") diameter circle using jowar flour for rolling. Heat a non-stick tava (griddle) and grease it using a little oil. Cook the roti , using a little oil till brown spots appear on both sides. Repeat with the remaining portions to make 5 more rotis.Serve immediately with fresh curds.
Masala Cheese Toast 👇@tarladalal #tarladalal #tost #cheesesandwich #breakfast #snacks #teatimesnacks Preparation Time: 15 mins  Cooking Time: 4 mins  Baking Time:  20 minutes  Baking Temperature:  200°C (400°F)  Total Time: 39 mins  Makes 4 toasts Ingredients For The Masala Topping 1 1/2 tbsp oil 1/4 cup finely chopped onions 1/2 tsp garlic (lehsun) paste 1/2 cup finely chopped mixed vegetables(cabbage , cauliflower , carrot and french beans) 1/4 cup boiled , peeled and mashed potatoes 1/2 tsp chilli powder 1/2 tsp lemon juice 2 tbsp finely chopped coriander (dhania) salt to taste Other Ingredients 4 whole wheat bread slices 4 tsp butter for spreading 4 tbsp grated processed cheese For Serving tomato ketchup Method For the masala topping Heat the oil in a broad non-stick pan, add the onions and garlic paste and sautĂ© on a medium flame for 1 minute. Add the mixed vegetables and sautĂ© on a medium flame for 2 minutes. Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside. How to proceed Divide the topping into 4 equal portions and keep aside.Spread a little butter on all the 4 bread slices and place them on a clean, dry surface with the buttered side facing upwards. Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately with tomato ketchup.
Burnt Garlic Fried Rice 🍛 Ingredients 2 tbsp finely chopped garlic (lehsun) 3 cups cooked chinese rice 3 tbsp oil 2 tsp finely chopped green chillies 1/2 cup sliced spring onions whites 1/4 cup finely chopped spring onion greens 3/4 cup chopped and parboiled mixed vegetables (french beans and carrots) 1/2 tsp soy sauce 1/2 tsp vinegar salt to taste For The Garnish 2 tbsp finely chopped spring onion greens 1 tbsp fried garlic (lehsun) Method Heat the oil in a broad non-stick pan, add the garlic and sautĂ© on a high flame for 2 minutes or till the garlic turns brown in colour. Add the green chillies and spring onion whites and sautĂ© on a high flame for 1 minute. Add the spring onion greens and sautĂ© on a high flame for 30 seconds. Add the mixed vegetables and sautĂ© on a high flame for 1 minute. Add the soya sauce, vinegar, rice and salt, mix well and cook on a high flame for 2 minutes, while stirring occasionally. Serve hot garnished with spring onion greens and fried garlic. ———————————— #friedrice #vegetarian #burntgarlic #vegetarianrecipes #recipes #asianfood
Aloo Cheese Frankie 😍 Ingredients For The Rotis 3/4 cup plain flour (maida) 1/2 tbsp oil salt to taste plain flour (maida) for rolling oil for cooking For The Potato Rolls 1 1/2 cups boiled , peeled and mashed potatoes 1/2 cup grated processed cheese 3 tbsp cornflour 2 tsp finely chopped green chillies 1/2 tsp garam masala 1 tsp lemon juice salt to taste oil for deep-frying To Be Mixed Into Masala Water 2 tbsp water 1/2 tsp chilli powder 1 tsp dried mango powder (amchur) 1/4 tsp garam masala salt to taste To Be Mixed Into An Onion Masala Mixture 1/2 cup chopped onions 1/2 tsp chilli powder 1/2 tsp dried mango powder (amchur) salt to taste Method For the rotis Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Keep aside. For the potato rolls Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal portions and roll each portion into a cylindrical roll. Heat the oil in a deep non-stick kadhai and deep-fry, 3 rolls at a time, till they turn golden brown in colour from all the sides. Keep aside. How to proceed Place a roti on a clean, dry surface and drizzle little masala water evenly over it. Place a potato roll in the centre, finally top with a little onion masala mixture, roll it up tightly and seal it with a toothpick. Repeat steps 1 and 2 to make 5 more frankies. Serve immediately. ————————————— #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood #frankie #streetfood #cheese
Vegetable and Paneer Skewer 😍 Ingredients 1/2 cup onion cubes 1/2 cup low-fat paneer (cottage cheese) cubes 1/2 cup deseeded tomato cubes 1/2 cup capsicum cubes 1/2 cup blanched baby corn , cut into 13 mm ( 1/2”) pieces To Be Mixed Into A Marinade 3/4 cup hung low fat curds (chakka dahi) 1 tsp chilli powder 1/2 turmeric powder (haldi) 1/2 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 1/2 tsp besan (bengal gram flour) 1/2 tsp dried fenugreek leaves (kasuri methi) 3/4 tsp garam masala 3/4 tsp chaat masala salt to taste Method Combine all the ingredients with the prepared marinade in a deep bowl and mix gently. Thread a piece of onion, paneer, tomato, capsicum and baby corn on a skewer. Repeat step 2 with the remaining marinated vegetables and paneer to make 24 more skewers. Heat a non-stick tava (griddle) and when hot, cook a few prepared skewers at a time on a slow flame, turning them occasionally, till they turn golden brown in colour from all the sides. Serve immediately. —————————————— #vegetarian #tarladalal #vegetarianrecipes #recipes #indianfood #skewers #paneer
Bharwan Baingan Ingredients For The Onion-coconut Paste 1 cup roughly chopped onions 1 cup freshly grated coconut 1/4 cup coriander (dhania) seeds 3 whole dry kashmiri red chillies , broken into pieces 1 tbsp roughly chopped garlic (lehsun) 2 small sticks cinnamon (dalchini) For The Stuffing 2 tbsp oil 1/4 cup roasted and coarsely powdered peanuts 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 1 tbsp coriander-cumin seeds (dhania-jeera) powder 1 tsp sugar salt to taste 1 tsp lemon juice 2 tbsp finely chopped coriander (dhania) Other Ingredients 14 small brinjal (baingan / eggplant) 5 tbsp oil 2 tsp cumin seeds (jeera) 1/2 tsp finely chopped garlic (lehsun) 1 bayleaf (tejpatta) For Serving rotis or parathas Method For the onion-coconut paste Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth paste using approx. ÂŒ cup of water. Keep aside. For the stuffing Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well. Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside. How to proceed Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem. Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic and bayleaf and sautĂ© on medium flame for a few seconds. Add the stuffed brinjals, mix gently, cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally. Lower the flame, add the remaining 1 cup of water and little salt and mix gently. Cover it with a lid and cook for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid it from breaking. Serve hot with rotis or parathas. #vegetarian #tarladalal
Quick Carrot and Capsicum Pickle @tarladalal #tarladalal #pickle #quickpickle #quickrecipe #carrot #capsicum #achar Preparation Time: 10 mins  Cooking Time: 3 mins  Total Time: 13 mins Makes 0.75 cups Ingredients 1/2 cup carrot juliennes 1/2 cup capsicum strips 1/4 cup mustard (rai / sarson) oil To Be Mixed Into A Masala Mixture 1/2 tbsp nigella seeds (kalonji) 2 tbsp split mustard seeds (rai na kuria) 1/2 tsp asafoetida (hing) 1 tbsp chilli powder 1 tbsp split fenugreek seeds (methi na kuria) 1 1/2 tsp salt Method Combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds.Cool completely, serve immediately or store in an air-tight container and refrigerate till use.
Palak Kadhi 😍 Ingredients 3/4 cup low fat curds (dahi) 2 tbsp besan (bengal gram flour) 1 tsp ginger-green chilli paste 1 tsp green paste 1/2 tsp mustard seeds ( rai / sarson) 1/2 tsp cumin seeds (jeera) 1/4 tsp fenugreek (methi) seeds 3 to 4 curry leaves (kadi patta) 1/4 tsp asafoetida (hing) 2 tsp sugar 1/4 tsp grated garlic (lehsun) 2 tbsp spinach (palak) purĂ©e salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania) Method Combine the curds, besan and 2 cups of water in a deep bowl and mix it well using a hand blender till no lumps remain. Add the ginger-green chilli paste and green paste and mix well. Keep aside. Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and dry roast for about 30 seconds. Add the besan-curds mixture, mix wel land cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the sugar, garlic, spinach purĂ©e and salt, mix well and cook on a medium flame for 2 minutes. Serve hot garnished with coriander. ————————————— #kadhi #palak #spinachcurry #indianfood #vegetarianrecipes #recipes #tarladalal #vegetarian
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