Moong Dal Dhokla Video by Tarla Dalal

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Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. .

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

Ingredients

For The Batter

3/4 cup soaked yellow moong dal (split yellow gram)
3 green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt

For The Tempering

1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish

1 tbsp finely chopped coriander (dhania)

For Serving

green chutney
1 tbsp grated coconut

Method

1. Combine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
2. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
3. Just before steaming, sprinkle fruit salt and mix lightly.
4. Pour the batter into a greased 175 mm. (7”) diameter thali.
5. Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside.
6. Heat the oil in a small non-stick pan and add the mustard seeds.
7. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
8. Add the green chillies and sauté on a medium flame for 30 seconds.
9. Pour the tempering over the prepared dhoklas and spread it evenly.
10. Sprinkle the coriander and coconut evenly on top.
11. Cut into pieces and serve hot with green chutney.

Recipe Source: Moong Dal Dhokla by Tarla Dalal

Potato Rosti Video by Tarla Dalal

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Potato rosti, perfect recipe with a combination of crispiness, creamyness and a tint of spiciess. Serve it as soon as it is made to enjoy it the most with sour cream.

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 2 servings

Ingredients

3 cups parboiled , peeled and coarsely grated
potatoes, refer handy tip
salt to taste
3 tsp finely chopped green chillies
2 tbsp butter
1/2 cup finely chopped onions
1/2 cup grated processed cheese

For Serving

sour cream

Method

1. Combine the potatoes, salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside.
2. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
3. Sprinkle the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
4. Sprinkle the grated cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
5. Cover with a lid and cook on a medium flame for 5 minutes.
6. Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non-stick pan and turn the pan to invert the rosti on the palte.
7. Serve immediately with sour cream.

Handy tip:

1. Parboiled potatoes for this recipe should be 90% cooked.

Recipe Source : Potato Rosti by Tarla Dalal

Sprouts Kadhi Video by Tarla Dalal

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Kadhi gets an extra shot of nutrition with the addition of sprouts! use curds made of low-fat buffalo’s milk, which is low in sodium. For a truly memorable meal, serve hot with gehun ki bikaneri khichdi.

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

Ingredients

1 cup mixed sprouts
2 to 3 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry red kashmiri chillies
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
1/4 tsp chilli powder
salt to taste
1 1/2 cups low-fat curds , whisked
4 tsp besan (bengal gram flour)

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

1. Heat the oil in a pressure cooker, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
2. When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds.
3. Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles.
4. Allow the steam to escape before opening the lid. Keep aside.
5. Combine the curds with ½ cup of water and besan and mix well till no lumps remain.
6. Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes.
7. Serve hot garnished with coriander.

Recipe Source: Sprouts Kadhi by Tarla Dalal

Chilli Paneer Stir-fry Video by Tarla Dalal

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This versatile dish with paneer and green chillies can be served as a starter or as an accompaniment to the main meal.

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

Ingredients

2 cups fresh paneer (cottagte cheese) cubes
2 tbsp plain flour (maida)
4 tbsp cornflour
salt to taste
oil for deep-frying
2 tbsp oil for cooking
2 green chillies , cut into strips lengthwise
1 tbsp grated ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced spring onions whites
1 tsp soy sauce
1 tbsp chilli sauce
a few drops of vinegar

For The Garnish

1/4 cup finely chopped spring onion greens

Method

1. Combine the plain flour, cornflour, salt and ½ cup of water in a bowl and mix well.
2. Add the paneer cubes and mix lightly till the mixture coats the paneer well.
3. Heat the oil for deep-frying and deep-fry a few paneer pieces at a time till they are very light brown in colour from all the sides. Keep aside.
4. Heat the oil for cooking in a broad non-stick pan, add the green chillies and sauté on a medium flame for 30 seconds.
5. Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.
6. Add the spring onion whites, mix well and sauté on a medium flame for 1 minute.
7. Add the salt, mix well and cook on a medium flame for 30 seconds, while striirng continuously.
8. Add the fried paneer cubes, soya sauce, chilli sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Serve immediately garnished with spring onion greens.

Recipe Source: Chilli Paneer Stir-fry by Tarla Dalal

Masala Dosa Video by Tarla Dalal

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A tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji.

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 dosas

Ingredients

For The Masala (makes Approx. 1 1/3 Cups)

1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp split urad dal (split black lentils)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)

Other Ingredients

1 1/2 cups readymade dosa batter
salt to taste
9 tsp butter for greasing and cooking

For Serving

coconut chutney

Method 
For the masala

1. Heat the oil in a kadhai and add the mustard seeds.
2. When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
3. Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the coriander, mix well and cook on a medium flame for 1 minute.
6. Allow it to cool.
7. Once cooled, mash lightly with the back of the spoon and keep aside.

How to proceed

1. Combine the dosa batter, salt and a little water, mix well and keep aside.
2. Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
3. Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
4. Smear 2 tsp of butter on the edges of the dosa
5. Spread ¼th of the prepared masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
6. Fold over while pressing it lightly, using a spatula to make a flat roll.
7. Repeat with the remaining ingredients to make 3 more dosas.
8. Serve immediately with coconut chutney.

Recipe Source: Masala Dosa by Tarla Dalal

Corn ki Subzi Recipe by Tarla Dalal

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Corn is one of the extensively cultivated crops in rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients

3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curds , whisked
1 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)

To Be Ground Together Into A Paste

1 cup roughly chopped onions
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)

For Serving

chapatis

Method

1. Combine the curds and besan in a bowl and mix well. Keep aside.
2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another minute.
6. Serve hot garnished with chapatis.

Recipe Source: Corn ki Subzi by Tarla Dalal

Tandoori Aloo Wrap Video by Tarla Dalal

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Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe.

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

Ingredients

For The Roti

1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

6 whole dry kashmiri red chillies
4 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing

1 1/4 cups baby potatoes , boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)
2 tbsp fresh cream
salt to taste

To Be Mixed Into A Curd Dressing

1/2 cup thick curds (dahi) , whisked
salt to taste
2 tsp finely chopped garlic (lehsun)
1/2 tsp roasted cumin seeds (jeera) powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients

1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method 

For the roti

1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the aloo stuffing

1. Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.
3. Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
4. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed

1. Just before serving, warm a roti on a non-stick tava.
2. Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
3. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
4. Sprinkle 1/4 tsp of chaat masala over it.
5. Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
6. Repeat with the remaining ingredients to make 3 more wraps.
7. Serve immediately.

Tips

1. To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.

Recipe Source: Tandoori Aloo Wrap by Tarla Dalal

Aloo Kurkure Video by Tarla Dalal

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Poha coated potato and mint flavoured starter. This couldn't be easier.

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 6 kurkures

Ingredients

1 cup boiled , peeled and mashed potatoes
1/2 cup chopped mint leaves (phudina)
1/2 tbsp finely chopped green chillies
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp lemon juice
salt to taste
1/3 cup plain flour (maida)
1/3 cup beaten rice (poha) , coarsely ground
oil for deep-frying

For Serving

sweet and sour sauce

Method

1. Combine the potatoes, mint leaves, green chillies, cumin seeds powder, lemon juice and salt in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape them into round balls. Keep aside.
3. Combine the plain flour with a little water to make a thick and smooth paste and keep aside.
4. Dip each potato ball in the flour paste and then roll in powdered rice flakes till they are evenly coated from all the sides.
5. Heat the oil in a kadhai and deep-fry the potato balls a few at a time till they are golden brown in colour from all sides. Drain on absorbent paper.
6. Serve hot with sweet and sour sauce.

Recipe Source: Aloo Kurkure by Tarla Dalal