Friday, December 24, 2010
Friday, July 16, 2010
Mid-day presented Tarla Dalal's live demonstration on July 10th, 2010 at Bhaidas Maganlal Sabhagriha, Vile Parle.The crowd was 1100 people.There was a Party Cooking Menu ranging from drinks to desserts. The menu comprised of Tropical Sip, Hot Apple Tea, Corn Fondue, Parsley Cheese Dip, Mexican Quesadillas, Paneer Makhmali with Plain Paratha, Spicy Vegetable Rice, Sizzling Brownie.
Here is a recipe that she wants to share with you.
Spicy Vegetable Rice
Mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.
Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.
3 whole dry kashmiri red chillies
3 cloves crushed garlic (lehsun)
3 tbsp oil
½ cup sliced onions
¼ tsp turmeric powder (haldi)
½ cup sliced capsicum
½ cup chopped tomatoes
2 tbsp fresh curds (dahi)
2 cups cooked rice
Salt to taste
For the garnish
4 tbsp grated cheese.
Combine the red chillies and garlic along with 1 tsp of water and grind in a mortar-pestle (khalbhatta) to a paste. Keep aside.
Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for a minute.
Add the chilli-garlic paste and sauté for 30 seconds.
Add the turmeric powder, capsicum, tomatoes and curds and sauté for 1 more minute.
Add the cooked rice, salt and mix well and cook on a medium flame for 2 minutes.
Fill in an aluminum bowl and de-mould it. Sprinkle cheese on top and serve immediately.
Friday, June 25, 2010
Mrs Tarla Dalal on 17th and 18th of June visited Jaipur to give a charity cooking demonstration at Hotel Country Inn to a crowd of 180 people. She demonstrated 14 recipes which were quick, healthy and unique. Some of the recipes which she demonstrated were Spicy corn and jalapeno fondue, Green Garden soup, Saffron Chenna Pie and many more. Here is a recipe she would like to share with you all.
GREEN GARDEN SOUP
Tender ridge gourd and fresh, fragrant dill leaves pair excellently in this soup. Milk and fresh cream blended in with cooked ridge gourd and dill results in a creamy texture that is hard to beat in terms of taste. Mildly seasoned with salt and pepper, this soup has excellent medicinal properties, especially for new mothers. The soup tastes best when served with a dollop of fresh cream, and crunchy toast.
Preparation Time :10 minutes. Cooking Time :7 to 9 minutes. Serves 4.
2 cups ridge gourd (turai), peeled and chopped
¾ cup dill leaves (shepu /suva bhaji)
¼ cup milk
Salt to taste
For the garnish
1 tbsp fresh cream
8 bread toasts
Combine the ridge gourd, dill leaves and ½ cup water in a deep non-stick pan, mix well and cover and cook on a medium flame for 5 to 7 minutes. Keep aside to cool.
Blend in a mixer till smooth and transfer it back to the same pan.
Add the milk and salt and bring to boil.
Garnish with fresh cream and serve immediately with bread toasts.
Friday, June 18, 2010
Mrs. Tarla Dalal was invited at the summer camp for a 2 day live cookery demonstration on 10 th, 11th and 12th June, 2010, organized by the Sutlej Club Ludhiana.
She enlightened on the topic "Modern approach to a Healthy Lifestyle", on 10 th june,2010 along with an interactive session with the participants.
There were 250 to 300 people who participated in this event and a variety of recipes were demonstrated by Mrs. Dalal, like SWEET CORN CAKES, BUTTERMILK FRIED ONION RINGS, CHOCOLATE CHEESECAKE, QUICK CHEESE FONDUE and many more.
Here is the recipe for Buttermilk Fried Onion Rings:
BUTTERMILK FRIED ONION RINGS
Butter milk added to the batter brings out a unique flavour in these onion rings. Toss the freshly-fried rings in chaat masala and serve hot with ketchup or eggless mayonnaise. They vanish from the plate pretty quickly!
Preparation time: 5 minutes. Cooking time: 15 minutes. Serves 4.
1¼ cups plain flour (maida)
1 tsp cornflour
1½ cups buttermilk, refer handy tip
½ tsp freshly ground pepper powder
A pinch of soda-bi-carb
Salt to taste
4 onions, cut into rings
Oil for deep-frying
1 tsp chaat masala
Eggless mayonnaise, readily available in the market
1.Combine the plain flour, cornflour, buttermilk, pepper powder, soda-bi-carb and salt in a bowl and mix well to make a batter of pouring consistency.
2.Heat the oil in a kadhai, dip the onion rings in the batter, a few at a time, and deep-fry till they are golden brown in colour from both the sides.
3.Drain on absorbent paper, sprinkle a little chaat masala over it and toss well.
Cool slightly and serve immediately with tomato ketchup and eggless mayonnaise.
Handy tip : To make 1½ cups of buttermilk, combine ½ cup of fresh curds with 1 cup of water in a bowl, whisk well and use as per the recipe.
Tuesday, April 27, 2010
Three men from the Jain Youth Foundation (JYF), Mulund recently proved that not only can men cook, they do a good job of it as well! The enterprising men, who had never cooked before, helped Mrs. Tarla Dalal create some fabulous dishes at the cookery demonstration organised by the JYF in Mumbai on 24th April.
More than 1,500 women braved the scorching heat to be present at the demonstration, and their enthusiasm was well rewarded. The spacious air-conditioned hall provided a cool respite, and once inside, everyone was able to view the demonstration on the two large screens provided.
Mrs. Dalal demonstrated how to make Spicy Moong Dal Waffles, Chocolate Cheesecake, Quick Soya Dosas, Paneer and Corn Quesadillas, and Kaju Kopra Sheera. She also shared interesting cooking tips and health information with the audience, and answered questions.
Saturday, February 13, 2010
FARRAL FOODS… FOR FASTING DAYS
The word fasting brings to our mind Sabudana Wada, Doodhi ka Halwa and hot Faraali Pattice. Yes, this has been a part of the traditional meal for fasting days. But have you ever thought of relishing pakodas, idli-sambhar, misal and so on during fasts? My this book on “Faraal Recipes” is an attempt to demystify the world of Faraal foods with newer recipes to be enjoyed by one and all on fasting days.
This book offers a fabulous variety of recipes with something for every food lover depending on their tastes and preferences, from savoury combos to amazingly rich sweets. 34 recipes have been divided into 5 major sections viz. Drinks, Snacks, Main Course, Accompaniments and Desserts.
My diet–conscious readers will also be happy to note that I have not forgotten them. Many of the recipes like Pepper Kand Wafers, Upvaas Thalipeeth, Faraali Dosa are some healthy alternatives to Fat-laden ingredients, to help cut down on the recipe’s calorie count.
The book also provides you an insight on the most common ingredients allowed during fasts along with their names in regional languages for your easy reference. Although you are sure to notice same ingredients are used to cook many recipes, but believe me the end-result of each recipe is distinctly different and delicious.
Hope you enjoy this novel offering of mine and may you make your way to everybody’s heart, through their stomach with this innovative Faraal recipes.