Chocolate Mousse Video by Tarla Dalal

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Whether kids, teens or adults, almost everybody loves chocolate, and hence this mousse too! the luscious dark chocolate and the contrasting whipped cream together make it a temptation hard to resist. What is more, this mousse is also one of the easiest to prepare. Just make sure that you use the right dark chocolate to ensure the best taste and colour. As far as possible, try not to store the chocolate in the fridge; else, bring it to room temperature before using in this recipe. Serve chilled with an elegant garnish of whipped cream.  

Setting Time:  1 to 2 hours
Preparation Time: 10 mins
Cooking Time: 0.5 mins
Makes 4 servings


Ingredients

1 cup roughly chopped dark chocolate
1/4 cup milk
1 tbsp powdered sugar
1 3/4 cups whipped cream
1/4 tsp vanilla essence
2 tsp honey

For The Garnish grated chocolate

Method

1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
2. Strain the mixture using a sieve and keep aside.
3. Combine the sugar and ¾ cup whipped cream in a deep bowl and fold gently.
4. Add the chocolate–milk mixture and fold gently.
5. Add the vanilla essence and honey and fold gently.
6. Pour equal quantities of the mixture into 4 individual bowls/glasses and refrigerate for atleast 1 to 2 hours or till the mousse sets.
7. Top each bowl/glass with ¼ cup of whipped cream and garnish with chocolate and serve chilled.

Handy tip :

1. You can also melt the chocolate-milk mixture on a double boiler.

Variation:

1. Rich mint chocolate mousse
2. At step 5, instead of vanilla essence, add 2 tsp of peppermint essence, mix well and proceed as per the recipe.

 

 Recipe Source : Chocolate Mousse by Tarla Dalal

Pav Bhaji Video by Tarla Dalal

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Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Soaking Time:  1 Hour
Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 plates


Ingredients

For The Chilli-garlic Paste(makes approx. 1/2 cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove (lehsun) , roughly chopped

For The Bhaji2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)

For The Pav8 laddi ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala

For Serving1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter

For The Garnish4 tbsp chopped coriander (dhania)

Method
For the chilli-garlic paste

1. Soak the red chillies in enough warm water for atleast an hour.
2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

For the bhaji

1. Heat the butter and oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
4. Add the capsicum and sauté for 1 more minute.
5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
8. Add the coriander, mix well and cook for 1 minute.

For the pav

1. Slit 2 pavs vertically and keep aside.
2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

How to serve

1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
3. Repeat with the remaining ingredients to make 3 more plates.

Handy tip:

1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

  

Recipe Source : Pav bhaji by Tarla Dalal

Aloo Mutter Video by Tarla Dalal

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A quick and delicious way to make the all time favourite aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Garnish 

1 tbsp chopped coriander (dhania)

Method

1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent.
2. Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water.
3. Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
4. Add 1 cup of water and allow it to come to a boil.
5. Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
6. Garnish with the coriander and serve hot with rotis or parathas.

  
Recipe Source : Aloo Mutter by Tarla Dalal 

Kadai Paneer Video by Tarla Dalal

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 Try this dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings


Ingredients

1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander. 

Recipe Source : Kadai Paneer by Tarla Dalal

Corn Cheese Balls Video by Tarla Dalal

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The combination of corn and cheese togeather makes it an excellent and appetizing starter. . . Ideal for all age groups. . . It is worth a try !


Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 15 balls


Ingredients

2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels (makai ke dane)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/3 cup grated processed cheese
salt to taste
bread crumbs for coating
oil for deep-frying

To Be Mixed Into A Batter1 cup plain flour (maida)
3/4 cup water

For Servingtomato ketchup

Method

1. Heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute.
2. Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.
3. Remove from the flame and transfer to a plate.
4. Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.
5. Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
6. Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies.
7. Heat the oil in a kadhai and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper.
8. Serve immediately with tomato ketchup.

Recipe Source: tarladalal.com 

Vada Pav Video by Tarla Dalal

Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Preparation Time: 35 mins
Cooking Time: 20 mins
Makes 4 vada pav

Ingredients

For The Vada

1 tbsp oil
1 1/2 tbsp finely chopped
ginger, green chilliand garlic
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeledand mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
oil for deep-frying

To Be Mixed Together Into A Batter

 3/4 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
1/4 cup water

For Serving

4 laddi pav
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies

Method 
For the vada

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
5. Add the coriander and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide into 4 equal portions and shape each portion into a round.
8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
3. Repeat with the remaining ingredients to make 3 more vada pavs.
4. Serve immediately with fried green chillies.

Handy tip:

1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.

Recipe Source : Vada Pav by Tarla Dalal

Dal Makhani Video

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

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Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

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 chilles , cut lengthwise
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup cream
2 tbsp chopped coriander (dhania) and
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Recipe Source : Dal Makhani by Tarla Dalal