Paneer Parathas by Tarla Dalal

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Paneer also known as cottage cheese is used in a variety of dishes world over. It forms a part of salads, main course dishes and even desserts in the form of cream cheese. Known as the indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in punjab make their own paneer by adding curds to milk thus making it curdle. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a parathas. Make these delicious parathas for your family or guests and watch them disappear in a jiffy.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 5 parathas

Ingredients

For The Dough

3/4 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
2 tsp oil
salt to taste

To Be Mixed Into A Stuffing

1 1/2 cups grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp dried mango powder (amchur)
salt to taste
1/2 tsp chilli powder

Other Ingredients

whole wheat flour
ghee for greasing and cooking

For Serving

curds

Method 
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Keep aside for 30 minutes.

How to proceed

1. Divide the dough and stuffing into 5 equal portions.
2. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
3. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling.
5. Cook on a hot tava (griddle), using a little oil, till both sides are golden brown in colour.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
7. Serve hot with curds.

Recipe Source : Paneer Parathas by Tarla Dalal

Moong Dal Panki by Tarla Dalal

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Moong dal panki,this easily digestible snack is sure to please your stomach, without any after-effects! remember to remove the skin of the dal for a better texture and taste. Also, you could increase the amount of besan if the batter is too thin.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 6 pankis

Ingredients

1/2 cup yellow moong dal , soaked for 2 to 3 hours
2 green chillies , roughly chopped
1 tbsp fresh curds (dahi)
salt to taste
a pinch of asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
2 tsp besan (bengal gram flour)
1 tsp oil
a few drops of lemon juice
2 tsp fruit salt
12 round banana leaves (kele ka patta) , 125 mm. (5") diameter
oil for greasing and cooking

Method

1. Combine the yellow moong dal, curds, green chillies and little water and blend in a mixer to a smooth paste.
2. Add the salt, asafoetida, coriander, besan and oil and mix well.
3. Add the lemon juice and fruit salt, mix lightly and keep aside.
4. Apply a little oil on one side of each banana leaf and keep aside.
5. Put 1 tbsp of the batter on the greased side of a banana leaf.
6. Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer.
7. Cook on a non-stick a tava (griddle) and cook till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily.
8. Repeat with the remaining ingredients to make 5 more pankis.
9. Serve immediately.

Handy tip:

1. You can cut the banana leaves into roundels using a cookie cutter, however if you do not have it cut them in squares using scissors and proceed as per the recipe.

Recipe Source: Moong Dal Panki by Tarla Dalal

Teen Ratna Dal Video by Tarla Dalal

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This flavoursome combination of three lentils and various spices is a good source of calcium, protein and iron for the mom-to-be. Enjoy it with rice variations or just dip your roti in it for a truly heady experience. 

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

Ingredients

1/4 cup chana dal (split bengal gram)
1/4 cup moong dal (split green gram)
1/4 cup toovar (arhar) dal
1 slit green chilli
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped garlic (lehsun)
a pinch of turmeric powder (haldi)
salt to taste
2 tsp oil
1/2 tsp cumin seeds (jeera)
2 cardamoms
2 cloves (laung / lavang)
1/4 tsp freshly ground black pepper (kalimirch) powder
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
1/2 cup finely chopped onions
2 to 3 drops of lemon juice

For The Garnish

2 tbsp finely chopped coriander (dhania)

 

Method

1. Combine the dals, green chilli, ginger, garlic, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid.
3. Remove the green chilli and discard it. Keep the dal aside.
4. For the tempering heat the oil in a deep pan, add the cumin seeds, cardamom, cloves and ground pepper.
5. When the seeds crackle, add the asafoetida and red chilli and sauté on a slow flame for a while.
6. Add the onions and sauté on a slow flame till they turn translucent.
7. Add the prepared dal mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes.
8. Add the lemon juice, mix well and cook on a medium flame for another minute.
9. Serve hot garnished with coriander.

Recipe Source: Teen Ratna Dal by Tarla Dalal

Sesame Fingers Video by Tarla Dalal

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Sesame fingers are one of the most favorite snacks in chinese cuisine. This recipe calls for sliced bread, so if you have leftover bread, this is a delicious way to use them up. Shredded veggies are used as a topping on the bread and then batter-fried. These are then cut into strips and served, hence the name. These fingers make a great snack when your kids get back from school or even as finger food in a party. You can try adding paneer or tofu along with the veggies as a variation, but the sesame seeds are a must, as they add a nice crunchiness to this snack. Enjoy!

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 12 sesame fingers

Ingredients

For The Topping

1/2 cup finely chopped mixed vegetables
(french beans , carrots)
1 tbsp oil
1/2 cup finely chopped spring onions whites
1/2 cup finely chopped capsicum
2 tbsp finely chopped celery
3/4 cup boiled , peeled and grated potatoes
salt to taste
1 tsp soy sauce
1 tsp chilli powder

Other Ingredients

4 bread slices
1/2 cup plain flour (maida) dissolved in 3/4 cup water
4 tsp sesame seeds (til)
oil for deep-frying

For Serving

chilli sauce

 

Method
For the topping

1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
2. Add the capsicum and celery and sauté on a medium flame for 1 minute.
3. Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes.
4. Add the potatoes, salt, soya sauce and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Remove from the flame, divide it into 4 equal portions and keep aside to cool.

How to proceed

1. Place 1 bread slice on a flat, dry surface and spread a little prepared topping evenly on the slice and press it lightly.
2. Apply a little prepared plain flour-water mixture prepared mixture evenly over it.
3. Sprinkle 1 tsp of sesame seeds evenly on top.
4. Repeat steps 1 to 3 to make 3 more such bread slices.
5. Heat the oil in a kadhai and deep-fry the bread slices, one at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
6. Cut each slice into 3 equal long strips (fingers) and serve immediately dotted with chilli sauce.

Recipe Source: Sesame Fingers by Tarla Dalal 

Paneer Kheer Video by Tarla Dalal

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Paneer kheer, watch your kids lick off this delectable kheer from their bowls, up to the last drop! serve it hot right from the pressure cooker or refrigerate and serve chilled, as per your liking.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1/2 cup grated paneer (cottage cheese)
1 cup full-fat milk
3/4 cup condensed milk
1 tsp cornflour dissolved in 1 tbsp cold water
1/4 tsp cardamom (elaichi) powder

For The Garnish

1 tbsp chopped mixed nuts (cashewnuts,
almond (badam) and pistachios)
1/4 tsp cardamom (elaichi) powder

Method

1. Combine the full-fat milk, condensed milk, prepared cornflour-water mixture, paneer and cardamom powder in a pressure cooker, mix well and pressure cook for 1 whistle.
2. Allow the steam to escape before opening the lid.
3. Serve warm garnished with mixed nuts and cardamom powder.

Recipe Source: Paneer Kheer by Tarla Dalal

Vegetable Cutlets Video by Tarla Dalal

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Vegetable cutlets,a great combination of vegetables and spices. . . It can be kept inside a burger bun or eaten as it is with tomato ketchup. . .

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 7 cutlets

Ingredients
1 cup finely chopped potatoes

1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cupwater
bread crumbs for rolling
oil for deep-frying

For Serving

tomato ketchup

Method

1. Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
2. Add all the potatoes, french beans, carrots and cabbage and mix well.
3. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
4. Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
5. Mash the mixture using a potato masher.
6. Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
7. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
8. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
10. Serve immediately with tomato ketchup.

Recipe Source: Vegetable Cutlets by Tarla Dalal

Eggless Chocolate Sponge Cake Video by Tarla Dalal

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A simple sponge cake can form the base for a variety of luscious desserts. Plain or fancy, a basic sponge cake can be employed to produce desserts for occasions ranging from a simple family meal to a show stealing birthday cake. Whatever the recipe, a basic sponge cake has to be moist, soft and tender. A dry, crumbly, flat cake will make the dessert very unappetizing.

Preparation Time: 10 mins
Baking Time:  30 to 35 minutes.
Baking Temperature:  180ºC (360ºF)
Makes 1 cake

Ingredients

1 1/4 cups plain flour (maida)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp plain flour (maida) for dusting

Method

1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
2. Combine the condensed milk, melted butter, vanilla essence and mix well.
3. Add the prepared sieved plain flour-cocoa mixture and ? cup of water and mix gently with help of a spatula.
4. The batter should be of dropping consistency.
5. Grease the cake tin with butter on all the sides.
6. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
7. Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
8. Bake in a pre-heated oven at 180oc (360of) for 25 to 30 minutes or till done.
9. The cake is ready when it leaves the sides of the tin and is springy to touch.
10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
11. Keep aside to cool and use as required.

Recipe Source: Eggless Chocolate Sponge Cake by Tarla Dalal

Samosa Video by Tarla Dalal

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A famous mumbai roadside snack - samosa, which taste best when served hot…

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 samosas

Ingredients

For The Dough

1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing

3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients

oil for deep-frying

For Serving

green chutney

Method 
For the dough

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.

For the stuffing

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
4. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
6. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

1. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
3. Cut the oval horizontally into 2 equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
6. Repeat with the remaining dough and stuffing to make 3 more samosas.
7. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
8. Serve hot with green chutney.

Recipe Source: Samosa by Tarla Dalal

Layered Pizza Dip Video by Tarla Dalal

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The taste buds tingle the moment you imagine layers of pizza sauce and sautéed capsicum topped with cheese and baked in the oven. Indulge in this extravaganza, with a bowlful of tortilla chips.

Preparation Time: 15 mins
Cooking Time: 12 mins
Baking Time:  12 to 15 minutes
Baking temperature:  180 C (360 F)
Makes 2 servings

Ingredients

For The Pizza Sauce

1 1/4 cups blanched and finely chopped tomatoes ,
refer handy tip
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped spring onion greens
1 tsp sugar
1/4 cup tomato ketchup
2 tsp dried oregano
2 tsp chilli flakes
salt to taste

For The Capsicum Layer

6 thick capsicum rings , cut into halves
2 tsp olive oil
1 tsp dried oregano

Other Ingredients

1/4 cup grated processed cheese

For Serving

tortilla chips

Method 
For the pizza sauce

1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the spring onion greens, mix well and sauté on a medium flame for 30 seconds.
4. Add the blanched tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
5. Add the sugar, tomato ketchup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
7. Remove from the flame and keep aside.

For the capsicum layer

1. Heat the olive oil in a broad non-stick pan, add the capsicum halves and sauté on a medium flame for 1 minute.
2. Add the oregano, mix well and sauté on a medium flame for 1 minute.
3. Remove from the flame and keep aside.

How to proceed

1. Take an oven safe glass bowl, layer the base with the prepared pizza sauce and spread it evenly.
2. Place the prepared capsicum halves over it.
3. Finally top it with cheese and bake in a pre-heated oven at 180 c (360 f) for 8 to 10 minutes, or till the cheese melts.
4. Serve hot with tortilla chips.

Handy tip:

1. 6 large tomatoes after blanching will yield approx. 1¼ cups blanched, peeled, deseeded and finely chopped tomatoes.

Recipe Source: Layered Pizza Dip by Tarla Dalal