Green Peas and Mint Soup Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

This versatile, pale-green coloured soup can be served chilled in summer and hot in winter. The tinge of mint adds class to this otherwise simple soup. This easy-to-make soup is an apt choice to satisfy sudden hunger pangs between meals.  

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 2 servings


Ingredients

2 cups fresh green peas
1 tsp butter
1/4 cup chopped onions
salt to taste
1/2 cup milk
1/2 tsp freshly ground black pepper powder to taste
1 tbsp finely chopped mint leaves (phudina)

For The Garnish 

1 tbsp finely chopped mint leaves (phudina)

 

Method

1. Heat the butter in a non-stick pan, add the onions and sauté on a medium flame for a few minutes.
2. Add the green peas, 1 1/2 cups of water and salt and bring to a boil.
3. Simmer for 15 minutes or till the peas are cooked.
4. Cool and blend in a mixer to a smooth purée and keep aside.
5. Combine 1/2 cup of water and 1/2 cup of milk in a broad non-stick pan, add the prepared green pea purée, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Add the pepper, mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Serve hot garnished with mint leaves.

Recipe Source: Green Peas and Mint Soup by Tarla Dalal

Kabuli Chana Biryani Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

 

An innovative blend of rice and pulses. When served with a bowl of low fat curd or raita, this can be a really healthy and satisfying dish.  

 

 

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


Ingredients

For The Kabuli Chana Gravy 

1/2 cup soaked and boiled kabuli chana (white chick peas) (chick peas)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1/4 cup whisked curds (dahi)
1/4 tsp sugar
salt to taste

For The Rice 

3 cups cooked rice (chawal)
2 tbsp ghee
2 cardamoms
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
2 bayleaves (tejpatta)
1 tbsp finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients 

2 tsp ghee
2 tbsp milk

 

Method
For the kabuli chana gravy

1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
2. Add the turmeric powder, chilli powder, tomatoes, a little water (approx. 1tbsp) and green chillies and cook for 1 minute.
3. Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
4. Add the curds, sugar and cook on a slow flame for 1 minute. Keep aside.

For the rice

1. Heat the ghee in a broad non-stick pan and add cardamom, cloves, cinnamon, bayleaves and sauté on a medium flame for 30 seconds.
2. Add the cooked rice, mint leaves and coriander, mix well and cook on a medium flame for 1 more minute.
3. Divide the rice into 2 equal portions and keep aside.

How to proceed

1. Pour the ghee in a (7”) microwave-safe dish, put 1 portion of the cooked rice and spread it evenly.
2. Put the kabuli chana gravy over it and spread it evenly.
3. Finally put the remaining rice over it and spread it evenly.
4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
5. Serve immediately.

 

Recipe Source: Kabuli Chana Biryani by Tarla Dalal 

Noodles with Peanut Sauce Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Thai stir-fry with rice noodles and peanut sauce. . . No description can ever equal the experience of tasting and raveling in its flavours!

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients

For The Peanut Sauce1/4 cup grated jaggery (gur)
2 tbsp peanut butter
2 tsp tamarind (imli) pulp
salt to taste
1 tsp soy sauce

Other Ingredients 

1 1/2 cups boiled flat rice noodles
1 1/2 tbsp oil
1/2 cup thinly sliced spring onions whites
1/4 cup shredded purple cabbage
1/4 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup paneer (cottage cheese) cubes
salt and to taste

For The Garnish 

1 tbsp finely chopped spring onion greens

 

Method
For the peanut sauce

1. Boil 1/2 cup of water in a small pan.
2. Add the jaggery, peanut butter, tamarind pulp, salt and soya sauce, mix well and simmer for a few minutes or till the jaggery melts and the sauce thickens.
3. Remove from the flame and keep aside.

How to proceed

1. Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a high flame for 2 to 3 minutes or till the onions turn translucent.
2. Add the beans sprouts, carrots and paneer and sauté on a high flame for 2 to 3 minutes.
3. Add the noodles and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
4. Add the peanut sauce and pepper powder, mix well and cook for another 1 to 2 minutes.
5. Serve immediately garnished with spring onion greens.

Recipe Source: Noodles with Peanut Sauce by Tarla Dalal 

Minty Mango Delight Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube. 

 Minty mango delight, an innovative variant of the traditional kairi ka panha or kairi ka pani, this refreshing drink is the best way to beat the heat after a long day. You can make the syrup of cooked mangoes, sugar and mint in advance and store it. Combine the syrup and chilled water just before serving. 

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 glasses


Ingredients

1 cup peeled raw mango cubes
1/3 cup sugar
1/4 cup mint leaves (phudina)
1 cup crushed ice

For Serving 

a few mint leaves (phudina)
1 1/4 cups crushed ice

 

Method

1. Combine 1/2 cup of water and sugar in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves completely, while stirring continuously.
2. Add the raw mangoes and cook on a medium flame for another 3 to 4 minutes, till the mangoes are tender, while stirring occasionally. Keep aside to cool.
3. Combine the cooked mangoes and mints leaves and blend in a mixer till the mixture is smooth.
4. Transfer the mixture into a bowl, add the mint leaves, 1/2 cup of crushed ice, 1 cup of chilled water and blend well using a hand blender.
5. For serving, place 2 tbsp of crushed ice in 4 individual glasses and pour equal quantities of the drink over it.
6. Serve chilled topped with 1 tbsp of crushed ice in each glass.

 

Recipe Source:  Minty Mango Delight  by Tarla Dalal 

Paneer Pulao Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.


Paneer pulao a simple, quick and delicious rice recipe with tangy flavour combined with paneer and rice to make it worth a try!

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

Ingredients

1 tsp oil
2 tsp butter
1/2 cup thinly sliced onions
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
1 tbsp green chilli paste
3 tbsp tomato puree
1 cup rice (chawal) , soaked for 1 hour and drained
1 cup paneer (cottage cheese) cubes
salt to taste
a pinch of sugar
1/2 tsp garam masala
1 tbsp curds (dahi)

For The Garnish

2 tbsp chopped coriander (dhania)

Method

1. Heat the oil and butter in a pressure cooker.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
3. Add the ginger, garlic and green chilli paste and sauté on a medium flame for another 1 minute.
4. Add the tomato purée and sauté again for 1 minute.
5. Add the rice and sauté for another 1 minute.
6. Add the paneer and sauté for 1 more minute.
7. Add 2 cups of hot water, salt, sugar, garam masala and curds, mix well and pressure cook for 2 whistles.
8. Allow the steam to escape before opening the lid.
9. Serve hot garnished with coriander.

Recipe Source: Paneer Pulao by Tarla Dalal

Roasted Capsicum Soup Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.


Roasted capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin a from capsicum and tomatoes. The high fibre content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.

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

Ingredients

2 whole red capsicum
4 medium sized tomatoes , cut into quarters
2 bayleaves (tejpatta)
1 clove garlic (lehsun)
1 1/2 tbsp cornflour dissolved in 1/2 cup low-fat
2 pinches sugar
salt to taste

Method

1. Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
2. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
3. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
4. Cool the tomatoes completely and discard the bayleaves.
5. Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
6. Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
7. Add the sugar and mix well.
8. Serve hot.

Recipe Source : Roasted Capsicum Soup by Tarla Dalal

Melon and Papaya Tango Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube. 


This snazzy orange coloured-carbohydrate rich juice is a fulfilling breakfast idea. Lemon juice makes it more interesting by imparting a tangy flavour. Papaya helps to maintain blood glucose levels. As there is a steady supply of glucose, you feel energetic throughout the day. It also has a laxative effect thus helping to relieve constipation. As a an added benefit, melons contain a substance "adenosine" that makes blood less sticky, thus reducing the risk of blood clots and heart attack. Because of its high vitamin content this tango is a boost to the immune system as well.

Preparation Time: 5 mins
Makes 2 glasses

Ingredients

1 1/4 cups papaya , peeled , deseeded and cut into cubes
3/4 cup muskmelon (kharbooja) peeled and cut into cubes
1/4 cup crushed ice
1/2 tsp lemon juice

Method

1. Combine the papaya, muskmelon, lemon juice, crushed ice and 1/4 cup of water in a mixer and blend till the juice is smooth.
2. Pour equal quantities of the juice into 2 individual glasses and serve chilled.

Recipe Source: Melon and Papaya Tango by Tarla Dalal

Risotto Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube. 


Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. 

Preparation Time: 10 mins
Cooking Time: 8 mins
Baking Time:  10 to 15 minutes.
Baking Temperature:  200°C (400°F)
Makes 3 servings

Ingredients

1 1/2 cups boiled arboria rice
or long grained rice (basmati)
2 tbsp butter
1/4 cup finely chopped onions
1/2 cup finely chopped coloured capsicum
1 1/4 cups milk
3 tbsp fresh cream
3/4 cup grated processed cheese
salt and to tatse

Method

1. Heat the butter 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 sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
3. Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher.
4. Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top.
5. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
6. Serve immediately.

Recipe Source : Risotto by Tarla Dalal

Khandeshi Dal Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.


Organize an outdoor lunch-dish up hot bajra rotis and serve with khandeshi dal-they make an amazing pair. Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun!

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

Ingredients

For The Dal

1/3 cup urad dal (split black lentils)
1/2 cup mixed dals ( masoor dal (split red lentil) ,
chana dal (split bengal gram) ,
green moong (whole green gram)
salt to taste
1/4 tsp turmeric powder (haldi)

For The Masala

1 tsp oil
1/4 cup grated dry coconut (kopra)
1/2 cup thinly sliced onions
4 whole dry kashmiri red chillies
2 tbsp coriander (dhania) powder
4 to 5 cloves (laung / lavang)
4 cardamoms
25 mm (1") cinnamon (dalchini)
2 whole black peppercorns (kalimirch)
3 garlic (lehsun) cloves

Other Ingredients

2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1 bayleaf (tejpatta)
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method 
For the dal

1. Clean, wash and soak the dals in water for 2 hours. Drain.
2. Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid.
4. Transfer the dals to a deep bowl. Keep aside.

For the masala

1. Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
2. Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
3. Add the garlic and sauté on a medium flame for a few more seconds.
4. Remove from the flame and allow it to cool completely.
5. Once cooled, blend in a mixer to a smooth powder and keep aside.

How to proceed

1. Add 1/2 of the prepared masala to the dal, mix well and keep aside.

For the tempering

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
3. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
5. Serve immediately garnished with coriander.

Recipe Source: Khandeshi Dal by Tarla Dalal

Cottage Cheese Cutlets Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.


Bite into these crunchy golden brown cutlets, which have a soft and tender filling that soothe your taste buds!

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 8 servings

Ingredients

2 cups grated paneer (cottage cheese)
1/2 cup cooked rice (chawal)
salt to taste
1 1/2 tsp chopped green chillies
1/4 cup plain flour (maida)
1/4 cup finely chopped coriander (dhania)
1/2 cup finely chopped coloured
capsicum (red , yellow and green)
bread crumbs for rolling
oil for greasing and cooking

For Serving

tomato ketchup

Method

1. Combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well.
2. Add the coriander and capsicum and mix well.
3. Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet.
4. Roll the cutlets in bread crumbs till they are evenly coated from both the sides.
5. Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides.
6. Serve immediately with tomato ketchup.

Recipe Source: Cottage Cheese Cutlets by Tarla Dalal

Sweet Rice Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.


An easy version of the traditional meetha chawal. It is a good version than the regular sweet. . . It will surely be loved by all adults.

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

Ingredients

3 1/2 cups cooked rice (chawal)
3/4 cup sugar
2 tbsp ghee
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 pinches of saffron (kesar) strands dissolved in 2 tbsp warm
a few drops of saffron colour

For The Garnish

1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method

1. Combine the rice and sugar in a bowl, mix well and keep aside.
2. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a medium flame for 30 seconds.
3. Add the rice-sugar mixture and mix well.
4. Combine the saffron-milk mixture and saffron colour in a small bowl and mix well.
5. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally.
6. Serve hot garnished with almond and pistachio slivers.

Recipe Source : Sweet Rice by Tarla Dalal