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Tarla Dalal Recipes

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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.
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.
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.
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.
🍜 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
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
Kand Na Bhajia ( Gujarati Recipe) 👇@tarladalal #teatimessnacks #evningsnacks #deepfried #kand #bhajia #gujaratirecipes #indianfood Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience. Preparation Time: 10 mins  Cooking Time: 15 mins  Total Time: 25 mins Makes 20 bhajias Ingredients 🏵20 slices purple yam (kand) , peeled and thinly sliced 🏵1 tbsp crushed coriander (dhania) seeds 🏵2 tsp sesame seeds (til) 🏵1 tbsp coarsely crushed black pepper (kalimirch) 🏵oil for deep-frying To Be Mixed Together For A Thin Batter 🏵1 cup besan (bengal gram flour) 🏵1/4 cup rice flour (chawal ka atta) 🏵1/4 tsp asafoetida (hing) 🏵1/2 tsp chilli powder 🏵a pinch of turmeric powder (haldi) 🏵1 tbsp hot oil 🏵salt to taste Method 🏵Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides.Drain on absorbent paper and serve immediately with the chutney of your choice.
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