Baked Methi Puris Video by Tarla Dalal

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Minimal usage of oil makes this recipe enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide for iron and calcium in your diet. These also make a great snack in your first trimester and can easily find place in a low calorie diabetic menu as well.

Preparation Time: 10 mins
Baking time:  50 to 60 minutes.
Baking Temperature:  180°C (360°F).
Makes 20 puris

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped fenugreek (methi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp oil
salt to taste
1/2 tsp oil for greasing

Method

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes.
2. Divide the dough into 20 equal portions and roll out each portion into a circle of about 75 mm. (3") diameter.
3. Grease a baking tray using oil, place 6 to 8 puris at a time on it and prick all over using a fork.
4. Bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or till the puris are golden brown, turning them once in between.
5. Repeat with the remaining dough to make more puris in 2 more batches.
6. Cool and store in an air-tight container.

Recipe Source: Baked Methi Puris by Tarla Dalal

French Onion Soup Video by Tarla Dalal

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Did you know that this classic soup in its original form dates back to the roman times?! the classic soup experienced a renaissance of sorts thanks to french cuisine. The trick here is to chop the onions really fine. Cheese thickens the broth while mustard imparts a heady, pungent flavour. French onion soup is always served by pouring ladles of soup over a cheese crouton placed in a bowl. This soup is delectable and worth trying. Enjoy!

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

Ingredients

For The Soup

1 cup thinly sliced onions
2 tbsp butter
1/3 cup grated processed cheese
salt to taste
1/4 tsp black peppercorns (kalimirch) powder
1/4 tsp mustard (rai / sarson) powder

For The Cheese Croutons

2 bread slices , each cut into 4 pieces
2 tsp butter
2 tsp grated processed cheese

Method 
For the soup

1. Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour
2. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

For the cheese croutons

1. Toast the bread slices in a pop-up toaster.
2. Cut each bread slice into 4 equal square pieces.
3. Apply little butter on each bread piece and sprinkle a little cheese on top.

How to proceed

1. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately.

Recipe Source: French Onion Soup by Tarla Dalal

Capsicum and Bean Sprouts Stir-fry Soup Video by Tarla Dalal

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A simple yet healthy and refreshing soup with capsicum and bean sprouts.

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

Ingredients

1 cup thinly sliced red capsicum
1/2 cup bean sprouts
1 tbsp oil
1/2 cup thinly sliced onions
salt and freshly ground black pepper (kalimirch) powder to taste

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method

1. Heat the oil in a wok/ kadhai; add the onions and sauté on a high flame for 2 to 3 minutes.
2. Add the red capsicum and bean sprouts and sauté on a high flame for 2 to 3 minutes.
3. Add 3 cups of hot water and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
4. Switch off the flame, add the pepper powder and mix well.
5. Serve immediately garnished with coriander.

Recipe Source: Capsicum and Bean Sprouts Stir-fry soup Video by Tarla Dalal

Palak Paneer Video by Tarla Dalal

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Many of the best loved vegetarian punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in punjab due to the abundance of milk and milk products in the area. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required.

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

Ingredients

10 cups chopped spinach (palak) , refer handy tip
1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes
2 tbsp oil
3/4 cup finely chopped onions
4 cloves garlic , grated
25 mm (1") piece ginger , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup fresh tomato pulp
salt to taste
1 tsp punjabi garam masala
2 tbsp fresh cream

Method

1. Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for sometime.
3. Blend in a mixer to a smooth purée and keep aside.
4. Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
5. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
7. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
8. Add the salt, garam masala and fresh cream and mix well.
9. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
10. Serve hot.

Handy tip:

1. 4 bunches of spinach will approximately yield 10 cups of chopped spinach.

Recipe Source : Palak Paneer Video by Tarla Dalal

Oriental Vegetable Curry Video by Tarla Dalal

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Oriental curry, a popular version of coconut curry from thailand. It is a great combination of mixed vegetables in a coriander-coconut based gravy.

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

1 1/4 cups chopped and boiled mixed vegetables
1 cup coconut milk
3 tbsp oil
salt to taste

To Be Ground Into A Smooth Paste

1/2 cup roughly chopped onions
1/3 cup roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 clove of garlic (lehsun)
12 mm (1/2") ginger (adrak)
1/2 tsp lemon juice

To Be Ground To A Dry Powder

3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
2 tsp nutmeg (jaiphal) powder

For Serving

steamed rice

Method

1. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
2. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
3. Add the coconut milk, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add ½ cup water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the prepared dry powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Serve hot with steamed rice.

Recipe Source: Oriental Vegetable Curry by Tarla Dalal

Aloo Methi Tikki Video by Tarla Dalal

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The ever popular combination of fenugreek leaves and potatoes now in a tikki form!

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

Ingredients

1 cup boiled , peeled and mashed potatoes
1/2 cup finely chopped fenugreek (methi)
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
1/2 tsp garam masala
2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/4 cup finely chopped coriander (dhania)
1/2 cup plain flour (maida) dissolved in 3/4 cupwater
1/2 cup bread crumbs for rolling
oil for deep-frying

For Serving

green chutney

Method

1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.
3. Add the onions and sauté on a medium flame for 1 minute.
4. Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Remove from the flame and allow it to cool completely.
6. Once cooled, divide the mixture into 4 equal portions.
7. Shape each portion into a round ball.
8. Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.
10. Drain on absorbent paper.
11. Serve immediately with green chutney.

Recipe Source: Aloo Methi Tikki by Tarla Dalal

Hakka noodles Video by Tarla Dalal

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An all time favourite! noodles tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc. This celebrated chinese dish gets its name from the chinese province of hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. . .

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

Ingredients

For The Chilli Oil

1/4 cup oil
5 whole dry kashmiri red chillies , broken into pieces

For The Noodles

2 cups boiled noodles
2 tbsp oil
1/4 cup finely chopped spring onions whites
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup thinly sliced carrots
1/4 cup shredded cabbage
1/2 cup thinly sliced capsicum
1 tsp soy sauce
salt to taste
a pinch of black peppercorns (kalimirch)powder
2 tbsp finely chopped spring onion greens

Method 
For the chilli oil

1. Heat the oil in a deep pan on a high flame till it smokes.
2. Add the red chillies, cover with a lid and switch off the flame.
3. Allow it to cool for some time and strain it using a strainer. Keep aside.

For the noodles

1. Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds.
2. Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes.
3. Add the noodles, soya sauce and salt, mix well and toss on a high flame for 1 to 2 minutes.
4. Add the black pepper powder and 2 tsp prepared chilli oil, mix well and toss on a high flame for another 2 minutes.
5. Sprinkle spring onion greens and toss well.
6. Serve immediately.

Recipe Source: Hakka Noodles by Tarla Dalal

Pasta In Red Sauce Video by Tarla Dalal

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Pasta in red sauce is the most popular and loved by all age groups. . Make sure you make it as close to the serving time to enjoy it the most.

Preparation Time: 25 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients

2 cups blanched and finely chopped tomatoes
1 1/2 cups cooked fusilli
2 tbsp olive oil or oil
2 bayleaves
6 to 8 peppercorns (kalimirch)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
salt to taste
3 tbsp readymade tomato puree
1/2 cup tomato ketchup
1 tsp dried oregano
1 1/2 tsp dry red chilli flakes (paprika)
1/2 tsp sugar (optional)
1/4 cup fresh cream

For The Garnish

1 tbsp fresh cream
1 tbsp grated processed cheese

Method

1. Heat the olive or oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
2. Add the onions and garlic and sauté on a medium flame for 2 minutes.
3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Remove the bayleaves and discard them.
6. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.
7. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
8. Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
9. Serve immediately garnished with fresh cream and cheese.

Handy tip:

1. At step 5, you can also discard the peppercorns along with the bayleaves.

Recipe Source: Pasta In Red Sauce by Tarla Dalal

Tilwale Aloo ki Chaat Video by Tarla Dalal

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Visually appealing and delicious, the til in this chaat is a perfect calcium boost and hence a healthy choice for snacking or entertaining.

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

Ingredients

1/4 cup sesame seeds (til)
1 1/4 cups boiled and peeled baby potatoes
2 tsp oil
2 slit green chillies
1/2 cup finely chopped onions
1/4 cup chopped mint leaves (phudina)
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
salt to taste

Method

1. Combine the sesame seeds with 2 to 3 tbsp water and blend in a mixer to a smooth paste. Keep aside.
2. Heat the oil in a non-stick pan, add the green chillies, onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the prepared sesame seeds paste, mix well and sauté on a slow flame for 1 minute.
4. Add the potatoes, mix lightly and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the mint leaves, coriander and salt, mix lightly and cook on a medium flame for another minute, while stirring continuously.
6. Sprinkle a little water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
7. Serve immediately.

Recipe Source: Tilwale Aloo ki Chaat by Tarla Dalal

Spinach and Baby Corn Soup by Tarla Dalal

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Crunchy baby corn and roughly chopped spinach make a great combination for soup. It tastes super when served hot.

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

Ingredients

3/4 cup roughly chopped spinach (palak)
1/4 cup babycorn roundels
1 tbsp butter
2 tbsp finely chopped onions
1 1/2 cups milk
1 tsp cornflour dissolved in 1 tbsp cold milk
salt to taste

For The Garnish

1/2 tsp freshly ground black pepper

Method

1. Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach and babycorn, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add 1½ cups of water, milk, mix well and boil for 2 to 3 minutes.
4. Add the prepared cornflour-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Remove from the flame and allow it to cool a little.
7. Blend it using a hand blender till the mixture is smooth.
8. Put on flame and boil again for 1 to 2 minutes.
9. Serve hot garnished with pepper powder.

Recipe Source: Spinach and Baby Corn Soup by Tarla Dalal