Meetha Tadka to Desi Rice

Meethe Chawal

Desserts made with rice are popular in punjab and this particularly unusual version of rice is a specialty prepared for important occasions. Considered a good omen, that incorporates both rice and something sweet this dish is often served at weddings and is a also found at most ‘gurudwaras’. Delicious saffron and cardamom flavoured sweet rice is the ideal end to a typical punjabi meal. Garnish it with some almonds and pistachios before serving.

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

A few saffron (kesar) strands
1 1/4 cups long grained (basmati) rice
2 tbsp ghee
25 mm (1”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms
1 tbsp milk
1 cup sugar
1/4 cup blanched and sliced almondsandpistachios

Method

1. Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.
2. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
3. Put 2½ cups of water to boil.
4. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamoms and rice and sauté for 5 minutes.
5. Add the saffron mixture, sugar and hot water and pressure cook for 2 whistles.
6. Allow the steam to escape before opening the lid.
7. Separate each grain of rice lightly with a fork.
8. Serve hot garnished with the mixed nuts.

Recipe Source:Meethe Chawal by Tarla Dalal

Weekend Fare!

Mutter aur Phudine ki Tikki

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 8 tikkis

Ingredients

1 cup boiled green peas
1/2 cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
salt to taste
1 1/2 tsp garam masala
2 green chillies , finely chopped
oil for deep-frying

Method

1. Combine all the ingredients and blend in a mixer to a coarse mixture (add a little water if required).
2. Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3. Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

Recipe Source: Mutter Aur Phudine ki Tikki

Italian Treat

Baked Pasta Shells

Large pasta shells filled with spinach and cottage cheese and topped with tangy tomato sauce, it is no wonder that children love this dish! A typical party fare, this dish is as good as a delicious and wholesome meal in itself.

Preparation Time: 25 minutes
Cooking Time: 0 minutes
Baking Time: 15 minutes
Baking Temperature: 200°C (400 ° F)
Serves 4. 


Ingredients

12 cooked large sized shell pasta
1 1/2 cups Tomato Sauce
salt and black pepper (kalimirch) powder to taste

To be combined into a filling

1 cup grated paneer (cottage cheese)
1 cup blanched and chopped spinach (palak)
salt and black pepper (kalimirch) powder to taste

Other ingredients

1/4 cup grated mozzrella cheese
butter for greasing

Method

1. Place each shell pasta on a 200 mm. (8") diameter greased baking dish.
2. Fill each shell pasta with 2 tbsp of the filling.
3. Pour the tomato sauce on top of the shell pastas evenly.
4. Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
5. Serve hot.

Recipe Source: Baked Pasta Shells

Chinese Fare

Noodle Rosti with Asparagus in Mint Sauce

A subtly seasoned noodle pancake served with garden fresh asparagus in a mildly flavoured mint sauce.

Preparation Time: 20 mins.
Cooking Time: 15 mins.
Makes 2 rostis. 

Ingredients

For the rosti

2 cups noodles (parboiled)
1 tsp garlic, chopped
1 tsp chopped ginger (adrak)
1 tsp chopped celery
1/2 red chilli, sliced
2 tsp chopped spring onion greens
1/2 tsp sesame seeds (til), toasted
1 tbsp oil
salt to taste

For the asparagus in mint sauce

8 to 10 asparagus, (parboiled)
1 tbsp mint leaves (phudina), finely chopped
1 tbsp chopped coriander (dhania)
1 cup chinese white sauce
1 tsp oil
salt to taste

Method

For the rosti 

1. Heat the oil in a wok or a frying pan, add the ginger, garlic, celery and red chilli and sauté for a few seconds.
2. Add the noodles, spring onion greens and salt and mix all the ingredients together lightly in the pan. Remove and keep aside.
3. With the help of 2 spoons, arrange half the noodles in a non-stick pan to form a 100 mm. (4") diameter circle.
4. Drizzle a little oil and cook over a medium flame till the noodles are crisp.
5. Turn the noodle rosti and cook on the other side as well till it is crisp.
6. Slide onto a serving plate and keep aside.
7. Repeat to make another rosti.

For the asparagus in mint sauce

1. Heat the oil in a pan, add the asparagus and salt and sauté for a few seconds.
2. Add the white sauce, mint and coriander and allow it to come to a boil.
3. Place the asparagus on one side of each rosti top with the sauce and serve immediately.

Recipe Source: Noodle Rosti with Asparagus in Mint Sauce

Oats and Methi Combined to make a super healthy snack

Oats Methi Muthia

This recipe proves that you can make healthier versions of almost any dish by throwing in a few thoughtful ingredients – like oats in this case. Using oats and methi to make the popular gujarati snack makes it a wonder dish for diabetics. Since both oats and methi are rich in fibre, they help control blood sugar levels. Steaming ensures minimal use of oil making this a great option for weight-watchers too. The oats methi muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing!

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 3 servings

Ingredients

3/4 cup coarsely powdered quick cooking rolled oats
2 cups finely chopped fenugreek leaves
2 tbsp semolina (rava)
3 tbsp low-fat curds
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp green chilli paste
a pinch asafoetida (hing)
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)

For Servinggreen chutney

Method

1. Combine the oats, fenugreek leaves, semolina, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.
2. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter.
3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
4. Cut into 12 mm. (½”) slices and keep aside.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.
7. Pour the tempering over the muthia pieces and toss it lightly.
8. Serve hot with green chutney.

Recipe Source:Oats Methi Muthia

A Healthy Winter Chaat Recipe

Gajar Aur Moong Dal ki Chaat

Carrots and lentils are tossed with simple spices to make this nutritious chaat which can also be served as a salad. You can eat large portions of this chaat without the fear of having to exercise for hours to burn out the extra calories!

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 4. 

Ingredients

1/2 cup yellow moong dal (split yellow gram)
1 cup grated carrots
2 tsp chaat masala
1 tbsp dried mango powder (amchur)
2 spring onions, chopped
1/4 cup chopped raw mango
2 tbsp mint leaves (phudina)
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1 tbsp oil

Method

1. Clean, wash and parboil the moong dal.
2. Wash in cold water, drain and keep aside.
3. Combine all the ingredients except those for the tempering in a large bowl and mix well.
4. For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida and pour over the prepared chaat.
5. Mix well and serve chilled.

Recipe Source: Gajar aur Moong Dal ki Chaat

A fibre rich nutritious meal for your kids this winter!

Green Peas and Paneer Mini Parathas

Fibre is much-needed at any age, but it could be tough getting your kids to consume fibre-rich food, unless served in a form as interesting as these luscious Parathas!

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Makes 10 mini parathas

Ingredients

Ingredients

1/2 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/2 cup fresh green peas, boiled and roughly mashed
1/4 cup grated paneer (cottage cheese)
1 1/2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste
1/4 tsp oil for kneading
5 tsp ghee for cooking

Method

1. Combine all the ingredients together in a bowl and knead into a soft dough.
2. Knead again using oil and keep aside under a wet muslin cloth for 10 minutes.
3. Divide the dough into 10 equal portions and roll out each portion into a thick circle of 75 mm (3") in diameter.
4. Heat a non-stick pan and cook each paratha using ½ tsp ghee till both sides are golden brown in colour.
5. Serve hot.

Recipe Source: Growing Kids Cook Book by Tarla Dalal

Merry Christmas!

Crunchy, creamy, rich—there is no shortage of praise for this dessert! this is luscious party fare, with the special touch of hazelnuts. However, where hazelnuts are not available you can use walnuts instead, without compromising on the taste and feel. While making the praline, take care not to stir the sugar; allow it to melt on its own to avoid the sugar from sticking to the spatula. To make this mousse quick and easy, i have opted for a spread like nutella that is readily available.

Delicious Mousses Recipes.

Chocolate Cheese Tart

What goes perfectly with a crispy golden pastry base fresh out of the oven? try a delicious filling of cream cheese, condensed milk, chocolate and dry fruits, and you will fall head over heels in love with it. A sprinkling of nutmeg powder gives this chocolate cheese tart an aroma that fills the kitchen and beyond! it is surprising how this spice works even better than traditional options like cinnamon for this particular creation.

Preparation Time: 20 mins
Baking Time:  50 minutes
Baking Temperature:  180°C (360°F)
Makes 1 tart

Ingredients

For The Pastry Base

1/2 cup plain flour (maida)
1/4 cup butter
2 tbsp castor sugar

To Be Mixed Into A Filling

1 recipe cream cheese
1/2 cup condensed milk
1/2 cup grated dark chocolate
1/4 cup sultanas
1/4 tsp nutmeg (jaiphal) powder
a pinch of baking soda

Method 
For the pastry base

1. Sieve the flour.
2. Cream the butter and sugar in a bowl till light and fluffy.
3. Mix in the flour and milk and knead to make a soft dough.
4. Roll out the pastry dough to line the base of a 150 mm. (6") diameter pie dish. Prick the pastry with a fork at regular intervals.
5. Bake in a pre-heated oven at 180°c (360°f) for 15 minutes.
6. Remove from the oven.

How to proceed

1. Spoon the filling on top of the baked pastry base.
2. Bake in a pre-heated oven at 200°c (400°f) for 30 minutes or until it is golden brown in colour.
3. Cut into wedges. Serve hot.

Recipe Source: Chocolate Cheese Tart by Tarla Dalal

Tarla Dalal

We stand by the faith that she is forever – not just as memories but also tangibly. She has left behind a legacy – not just to be remembered but to be continued. As a tribute to her, her team of professionals – honed under her direct supervision – has resolved to continue her legacy and continue to bring out many more books and on-line content based on the treasures she has left behind.

Quick Shrikhand

A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – now, that’s something to yearn for! now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorise it as an occasional treat!

Preparation Time: 2 mins
Makes 1.25 cups

Ingredients

1 1/2 cups full-fat curds
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water

For The Garnish

1 tbsp almond (badam) slivers
1 tbsp pistachio slivers

Method

1. Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
2. Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
3. Add the cardamom powder and saffron mixture and again mix well using the whisk.
4. Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
5. Serve chilled.

Recipe Source: Quick Shrikhand by Tarla Dalal