Brownie and Strawberry Surprise Video by Tarla Dalal

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This recipe is a great combination of brownies, custard, chocolate sauce and strawberries. . . .

Preparation Time: 15 mins
Cooking Time: 7 mins
Makes 2 servings

Ingredients

For The Custard

3 tbsp custard powder
2 cups cold milk
4 tbsp sugar

For The Chocolate Sauce

1 cup roughly chopped chocolate
1/4 cup milk

Other Ingredients

1 readymade brownie , cut into 4 pieces
1/4 cup powdered sugar dissolved in 1/4 cupwater
1/4 cup milk
1/2 cup whipped cream
1 tsp vanilla essence
3/4 cup thinly sliced strawberries
2 tbsp coarsely crushed mixed nuts

Method 

For the custard

1. Combine the custard powder and ¼ cup of cold milk in a small bowl and mix well till the mixture is smooth and no lumps remain.
2. Combine the remaining 1¾ cups of milk and sugar in a saucepan, mix well and bring to boil.
3. Add the custard-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Remove from the flame, allow it to cool completely and keep aside.

For the chocolate sauce

1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 2 minutes.
2. Remove from the microwave, mix gently and keep aside to cool slightly.

How to proceed

1. Combine the sugar and ¼ cup of water in a small bowl and mix well till the sugar dissolves completely.
2. Place 4 brownie pieces on a plate and pour 1½ tbsp of the prepared sugar syrup on each brownie. Keep aside for 10 minutes so the brownie pieces soak the sugar syrup well.
3. Combine the prepared chocolate sauce with ¼ cup of milk, mix well and keep aside.
4. Combine the prepared custard with whipped cream and vanilla essence, fold gently and keep aside.
5. Place 2 brownie pieces in a glass, put 3 to 4 strawberry slices and top it with ¼ cup of custard. Again put 3 to 4 strawberry slices and top with 2 tbsp chocolate of sauce followed by 3 to 4 strawberry slices, 2 tbsp of custard and 1 tbsp of chocolate sauce.
6. Finally sprinkle 1 tbsp of mixed nuts over it and garnish with a strawberry slice.
7. Repeat the steps 5 and 6 to make 1 more serving.
8. Refrigerate for atleast 1 hour and serve chilled.

Recipe Source: Brownie and Strawberry Surprise by Tarla Dalal

Corn Bhel Video by Tarla Dalal

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A healthy version of bhel especially made for kids. This is a great opportunity to add extra vegetables and fruits to your little one’s diet.

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 tsp oil
1/2 cup finely chopped onions
1/2 cup chopped capsicum
1/2 cup finely chopped tomatoes
1/4 cup chopped coriander (dhania)
1/2 cup apple cubes (with the skin)
1/4 cup orange segments (optional)
a pinch of sugar
1 tbsp lemon juice
salt to taste

Method

1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame till the onions turn light brown in colour.
2. Add the capsicum and corn and sauté on a medium flame for 1 minute.
3. Transfer to a bowl, add all the remaining ingredients and mix well.
4. Serve immediately garnished with sev.

Recipe Source: Corn Bhel by Tarla Dalal

Masala Chana Video by Tarla Dalal

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Masala chana, this is one cart vendor i want to bless, for providing a really nutritious meal! you can have the spiciness customised to your liking! most popular at chowpatty, beaches and at railway stations too.

Soaking Time:  8 Hours
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2 servings

Ingredients

1 cup hara chana (green chick peas) , soaked and boiled
2 tbsp butter
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
3/4 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp pav bhaji masala
2 tsp chaat masala
salt to taste
4 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Method

1. Heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
3. Add the tomatoes and sauté on a medium flame for 1 to 2 minutes.
4. Add the chilli powder, pav bhaji masala and chaat masala, mix well and cook on a medium flame for 1 minute.
5. Add the salt and hara chana,mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
6. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
7. Serve hot.

Recipe Source: Masala Chana by Tarla Dalal

Strawberry Flambé Video by Tarla Dalal

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This dessert is so simple to make, when you have unexpected guest coming over, this desert is just perfect. . . .

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 2 servings

Ingredients

1 1/2 cups thinly sliced strawberries
2 tbsp sugar
5 tbsp readymade orange juice
2 tbsp brandy
2 scoops vanilla ice-cream

Method

1. Combine the sugar and 2 tbsp of water in a broad non-stick pan and cook on a medium flame for 2 minutes or till the mixture turns light brown in colour, do not stir with a spoon, just gently rotate the pan occasionally.
2. Add the orange juice, mix well and cook on a medium flame for 1 to 2 minutes or till the sugar melts.
3. Add the strawberries and lemon juice, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
4. Remove from the flame and keep aside.
5. Just before serving, pour the brandy into a large spoon and warm it on a direct flame. Set alight and pour it over the strawberries.
6. Place 2 scoops of vanilla ice-cream in a bowl, pour ½ the strawberry flambé over it.
7. Repeat step 2 to make 1 more serving.
8. Serve immediately.

Recipe Source: Strawberry Flambé by Tarla Dalal

Guava Smoothie Video by Tarla Dalal

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The guava smoothie is a no-fuss drink that can be whipped up in a jiffy if you have guava juice and coconut milk ready in your fridge.

Preparation Time: 5 mins
Makes 2 glasses

Ingredients

1 1/2 cups 1 1/2 cups readymade chilled guava juice
5 tbsp readymade chilled coconut milk
1 1/2 cups vanilla ice-cream

Method

1. Combine the guava juice, coconut milk and vanilla ice-cream and blend in a blender till the mixture is smooth and frothy.
2. Pour equal quantities of the smoothie into 2 individual glasses.
3. Serve chilled.

Handy tip :

1. If coconut milk is unavailable, replace it with 5 tbsp of fresh curds and proceed as per the recipe.

Recipe Source: Guava Smoothie by Tarla Dalal

Nutri Salad (Multivitamin Rich Recipe) Video by Tarla Dalal

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A medley of colourful veggies with a zesty apple-lemon juice-oregano dressing.

Preparation Time: 10 mins
Makes 2 servings

Ingredients

For The Dressing

1/2 cup peeled and grated apples
1 tbsp olive oil
1 tbsp powdered sugar
1 tbsp lemon juice
1/2 tsp dried oregano
salt to taste
1 tbsp finely chopped raisins (kismis)

Other Ingredients

3/4 cup thinly sliced colored capsicum (red , yellow , green )
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced carrots
1/2 cup shredded purple cabbage
1/4 cup deseeded and finely chopped tomatoes
1 cup lettuce , torn into pieces
1 tbsp finely chopped parsley

Method 

For the dressing

1. Combine the olive oil, sugar, lemon juice, oregano, salt and raisins and mix well.
2. Add the apples and mix well. Keep aside.

How to proceed

1. Combine the capsicum, carrots, cucumber, cabbage, tomatoes and the prepared dressing and mix well.
2. Add the lettuce and parsley and mix well.
3. Serve chilled.

Recipe Source: Nutri Salad (Multivitamin Rich Recipe) by Tarla Dalal

Spinach and Cheese Balls Video by Tarla Dalal

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Spinach and cheese balls, this power-packed snack is made up of cheese and paneer, 2 dense sources of protein. Paneer has a bland flavour and thus blends well with any ingredient. This recipes is sure to be enjoyed by people of all age groups especially the kids who love to munch on finger foods like cutlets, tikkis etc… so, this is a good way to sneak protein into their diet through foods that they love!

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 12 balls

Ingredients

1/2 cup chopped spinach (palak)
2 processed cheese cubes , each cut into 6 pieces
1 cup boiled , peeled and mashed potatoes
1/2 cup crumbled paneer (cottage cheese)
salt to taste
1 tsp green chilli paste
1/4 cup whole wheat bread crumbs
whole wheat bread crumbs for rolling
oil for deep-frying

For Serving

tomato ketchup / sweet chilli sauce

Method

1. Combine the potatoes, paneer, spinach, salt, green chilli paste and bread crumbs in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into a small round.
3. Press a little in the centre of each round to make a depression, place a piece of cheese cube in it and again shape them into a round ball.
4. Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they turn golden brown in colour from all the sides.
5. Drain on absorbent paper and serve hot with tomato ketchup or sweet chilli sauce.

Handy tip

1. Insert a toothpick or a breadstick to make the cheese balls look more appealing to your little ones.

Recipe Source: Spinach and Cheese Balls by Tarla Dalal

Curried Pasta and Bean Salad Video by Tarla Dalal

This recipe serves an italian staple with an indian flavour. Mayonnaise is blended with curry powder bringing in a refreshing twist to the taste of the pasta. Boiled beans and croutons create different textures, while garlic and dill leaves break the monotony of the curry flavoring. This pasta tastes wonderful when served chilled. Remember to toss in the crunchy croutons last. You will love the creamy, curried new taste!

Preparation Time: 20 minutes
Makes 2 servings

To Be Mixed Into A Curried Mayonnaise Dressing

 1/4 cup readymade mayonnaise
2 tbsp fresh cream
salt to taste
1 tsp curry powder

Other Ingredient

s3/4 cup cooked shell pasta
1/4 cup soaked and cooked rajma
1 tsp finely chopped garlic
2 tbsp finely chopped dill leaves
freshly ground black pepper
1/2 cup fried bread croutons

For The Garnish 

2 tbsp finely chopped parsley
sprig of dill leaf

1. Combine the shell pasta, rajma, garlic, dill leaves, black pepper powder and mix well.
2. Add the prepared dressing and toss gently.
3. Refrigerate for atleast 1 hour.
4. Just before serving, add the bread croutons and toss well.
5. Serve immediately garnished with parsley and a sprig of dill leaf.

 

Curried Pasta and Bean Salad 

5 Spice Fried Rice Video by Tarla Dalal

Bored of the regular vegetable fried rice? try the 5 spice fried rice instead. Steamed chinese rice is tossed in with chopped spring onions, bean sprouts, paneer and of course the secret ingredient of this recipe – 5 spice powder. Enjoy piping hot!

Preparation Time: 15 mins
Cooking Time: 7 mins
Baking time:  15 minutes.
Baking temperature:  200°C (400°F).
Makes 2 servings


Ingredients

2 cups cooked rice (chawal)
2 tbsp oil
1/2 cup thinly sliced spring onions whites
2 tbsp bean sprouts
1/2 cup paneer (cottagte cheese) cubes
salt to taste
2 tsp readymade chinese 5 spice powder

1. Heat the oil in a non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
2. Add the bean sprouts and paneer, mix well and cook on a high flame for 1 minute.
3. Add the salt and 5 spice powder, mix well and cook on a high flame for 1 minute, while stirring continuously.
4. Add the cooked rice, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally.
5. Transfer into an oven safe bowl, cover with an aluminum foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
6. Serve immediately.

5 Spice Fried Rice

Makai Galouti Kebab Video by Tarla Dalal

A vegetarian adaptation of the galouti kebab. The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding. Make sure you finely chop and brown the onions well before adding to the mixture since this gives the kebabs an unmatched flavour. Serve steaming hot galouti kebabs with hari chutney.

Preparation Time: 10 minutes
Cooking Time: 17 minutes
Makes 6 kebabs

Ingredients

3/4 cup lightly crushed sweet corn kernels (makai ke dane)
1 1/2 tbsp ghee
1 tbsp ginger–green chilli paste
3/4 cup finely chopped onions
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled and mashed potatoes
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)

Other Ingredients3/4 cup plain flour (maida) dissolved in 1/2 cup of water
bread crumbs for rolling
oil for deep-frying

For Serving

green chutney

1. Heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
2. Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
3. Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
4. Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
5. Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
6. Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
7. Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
8. Heat the oil in a deep pan or kadhai and deep-fry the kebabs till they are golden brown in colour from all the sides. Drain on absorbent paper.
9. Serve hot with green chutney.

Makai Galouti Kebab

Moong Sprouts Korma Video by Tarla Dalal

Moong sprouts korma, a sprout subzi in wholesome tomato based gravy. Taste great with rotis and kadhi.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 serving

Ingredients

2 cups moong (whole green gram) sprouts
3 tbsp oil
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/3 cup blanched and finely chopped tomatoes, refer handy tip
2 tbsp tomato puree
salt to taste
2 tbsp fresh cream
1/2 cup milk
1/2 tsp sugar

To Be Ground Into A Paste (using A Little Water)1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
3 clove of garlic (lehsun)
12 ginger (adrak)
2 cardamoms

For Servingparathas

Method

1. Heat the oil in a kadhai, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
3. Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 1 tbsp water, mix well and sauté on a slow flame for 30 seconds.
4. Add the tomatoes, tomato purée, moong sprout, salt and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes.
5. Add the cream, milk, sugar, mix well and cook on a medium flame for 1 minute.
6. Garnish with coriander and serve hot with parathas.

Handy tip:

1. Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain, peel, deseed and finely chop them.

Moong Sprouts Korma