Mexican Salad Video by Tarla Dalal

This mexican salad is a complete combination of spiciness, tanginess, crunchiness. It is a very quick salad and great to serve for parties. Worth a try!

Preparation Time: 10 mins
Makes 4 servings

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 cup coloured capsicum (red , yellow and green) cubes
1 cup tomatoes , cubes
1 cup soaked and boiled rajma (kidney beans)
1/2 cup crushed nacho chips

To Be Mixed Into A Dressing

3 tbsp olive oil
1 tbsp chilli flakes
2 tsp dried oregano
1 tbsp lemon juice
salt to taste

For The Garnish

2 tbsp crushed nacho chips

Method

1. Combine all the ingredients in a bowl, except the tortilla chips and mix well.
2. Add the prepared dressing and toss well.
3. Add the tortilla chips and toss well.
4. Serve immediately garnished with tortilla chips.

Recipe Source: Mexican Salad by Tarla Dalal

Navratna Korma Video by Tarla Dalal

This navratna vegetable is a sweetish vegetable that taste great with parathas or naan.

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

Ingredients

2 tbsp ghee
1/2 cup grated onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1/2 cup blanched and chopped tomatoes
1/4 cup broken cashewnuts (kaju)
1 1/2 cups finely chopped mixed vegetables(carrots , frenchbeans and green peas)
1/2 cup fried paneer (cottagte cheese) cubes
salt to taste
2 tsp cornflour dissolved in 1/2 cup milk
2 tbsp fresh cream
1/4 cup canned pineapple pieces
a pinch of sugar
2 tbsp canned pineapple syrup
a pinch of garam masala

For The Garnish

1 tbsp fresh cream
a few canned pineapple pieces

Method

1. Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste and sauté on a medium lame for 1 minute.
3. Add the coriander powder, chilli powder, mix well and cook on a medium flame for 1 minute.
4. Add the tomatoes and cook on a medium flame for 1 minute.
5. Add the cashewnuts and 2 tbsp of water and cook on a medium flame for 1 minute.
6. Add the mixed vegetables, paneer, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the salt, milk-cornflour mixture and fresh cream and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
8. Add the pineapple, sugar, canned pineapple syrup and garam masala and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
9. Serve hot garnished with fresh cream and pineapple pieces.

Recipe Source: Navratna Korma by Tarla Dalal

Guava Smoothie Video by Tarla Dalal

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

HAPPY REPUBLIC DAY

Celebrate this day by trying this easy and quick Gajar Halwa...

An easy to make recipe of halwa which is made in a jiffy. . .

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

Ingredients

2 cups thickly grated carrot
1 tbsp ghee
2 tbsp milk
4 tbsp sugar
4 tbsp mava (khoya)
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder

Method

1. Heat the ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
2. Add the milk, mix well and pressure cook for 1 whistle.
3. Allow the steam to escape before opening the lid.
4. Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
5. Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
6. Add the raisins, almonds and cardamom powder and cook for another 1 minute.
7. Serve hot or warm.

Recipe Source : Gajar Halwa by Tarla Dalal

Achari Paneer Pulao Video by Tarla Dalal

Rice and paneer tossed with achaari spices. Truly a lip-smacking combo!

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

For The Achari Marinade

1 1/4 cups paneer (cottagte cheese) cubes

1 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1/2 tsp fenugreek (methi) seeds

1 tsp cumin seeds (jeera)

1 tsp nigella seeds (kalonji)

1 tsp fennel seeds (saunf)

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

1/2 cup whisked curds (dahi)

1 tbsp readymade green chilli pickle

salt to taste

Other Ingredients

3 cups cooked rice

1 tbsp oil

1 to 2 cinnamon (dalchini) sticks

2 cloves (laung / lavang)

1/2 tsp caraway seeds (shahjeera)

2 cardamoms

salt to taste

For The Garnish

1 tbsp finely chopped coriander (dhania)

For the Achari Paneer

Heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds.

When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame.

Add the curds and mix well.

Add the green chilli pickle and salt and mix well.

Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes.

How to proceed

Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom.

When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously.

Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Serve hot garnished with coriander.

Achari Paneer Pulao

Dum Aloo Video by Tarla Dalal

Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . .

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

16 to 18 baby potatoes , boiled , peeled and deep-fried

4 cups roughly chopped tomatoes

2 tbsp oil

4 cloves (laung / lavang)

2 cinnamon (dalchini) sticks

2 cardamoms

salt to taste

1/2 tsp sugar

2 tbsp fresh cream

2 tbsp finely chopped coriander (dhania)

To Be Ground Into A Smooth Onion Paste

2 cups roughly chopped onions

4 green chillies , roughly chopped

10 garlic (lehsun) cloves

1/4 cup broken cashewnuts (kaju)

2 tsp fennel seeds (saunf)

1/2 tsp turmeric powder (haldi)

6 dry whole kashmiri red chillies , broken into pieces

1 tsp cumin seeds (jeera)

For The Garnish

1 tbsp finely chopped coriander (dhania)

For Serving

naan

parathas

1. Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
2. Blend in a mixer to a smooth purée. Keep aside.
3. Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
4. Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
6. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
7. Add the coriander and cook on a medium flame for 1 more minute.
8. Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.
9. Garnish with coriander and serve hot with naan or paratha.

Dum Aloo

Chana Palak Video by Tarla Dalal

A spinach and chick peas vegetable with a different gravy.

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

1 1/2 cups soaked and boiled kabuli chana (white chick peas)

1 cup chopped spinach (palak)

4 tbsp oil

1 cup cubed brinjal (baingan / eggplant)

1 cup finely chopped tomatoes

1 tsp cumin seeds (jeera)

2 cinnamon (dalchini) sticks

2 cloves (laung / lavang)

1 tsp garam masala

2 tsp chilli powder

1 tsp dried mango powder (amchur)

1 tsp coriander (dhania) powder

salt to taste

To Be Ground Into An Onion Paste (using Little Water)

1/2 cup roughly chopped onions

8 clove of garlic (lehsun)

2 tsp chopped ginger (adrak)

For The Garnish

a few onion rings

2 tbsp finely chopped coriander (dhania)

a lemon wedge

1. Heat 1 tbsp of oil in a deep non-stick pan, add the and the brinjal pieces on a slow flame until soft. Sprinkle a little water if required.
2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside.
3. Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds.
4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.
5. Add the prepared brinjal-tomato paste, mix well and sauté on a medium flame for 1 minute.
6. Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
8. Serve hot garnished with onion rings, coriander and lemon wedge.

Chana Palak

Paneer and Vegetables in Khus Khus Gravy Video by Tarla Dalal

An assortment of vegetables in luxurious white gravy -- an unbeatable recipe from the punjabi khazana!

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes 4 servings

Ingredients
1/2 cup paneer (cottagte cheese) cubes
1 cup boiled mixed vegetables
(carrots , french beans , cauliflower and green peas)
2 tbsp poppy seeds (khus-khus)
1 tbsp broken cashewnuts (kaju)
2 tbsp oil
4 cloves (laung / lavang)
1 1/4 cups milk
2 tbsp fresh cream
salt to taste
a pinch of garam masala

To Be Ground To A Smooth Onion Paste (using A Little Water)
1/2 cup roughly chopped onions
2 green chillies , roughly chopped
12 mm (1/2") piece of ginger (adrak)
3 garlic (lehsun) cloves

For Serving
rotis

Method

1. Combine the poppy seeds, cashewnuts and ¼ cup of milk in a big bowl, mix well and allow it to soak for 30 minutes.
2. Once soaked, blend in a mixer to a smooth paste, add the milk, mix well and keep aside.
3. Heat the oil in a kadhai, add the cloves and sauté on a medium flame for a few seconds.
4. Add the onion paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the mixed vegetables and paneer pieces and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Meanwhile combine the poppy seed paste with the remaining 1 cup of milk, mix well and add it to the vegetables.
7. Add the salt, mix well add the fresh cream and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the garam masala, mix well and cook on a medium flame for 1 minute.
9. Serve hot.

Paneer and Vegetable in Khus Khus gravy

Spinach and Corn Open Burger Video by Tarla Dalal

You would surely have tried open sandwiches. What about an exceptional open burger? try this different recipe, and you are sure to fall in love with it. Instead of a cutlet, the spinach and corn open burger uses a rich filling of spinach and corn combined with cream and cheese.

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Makes 8 open burgers

Ingredients

For The Filling
1 cup blanched and chopped spinach
1 cup boiled sweet corn kernels (makai ke dane)
1 tbsp butter
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
salt and freshly ground black peppercorns (kalimirch) to taste
1 tbsp cornflour dissolved in 1/4 cup water
1 tbsp fresh cream
2 tbsp grated processed cheese

Other Ingredients
4 burger buns
8 tsp soft butter
16 cucumber slices
8 tomatoes slices
8 sliced onions
8 tbsp grated processed cheese
1 tbsp dry red chilli flakes (paprika)

Accompaniments
cheesy potato wafers / french fries / potato wedges

Method
For the filling

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds.
2. Add the green chillies and again sauté on a medium flame for 30 seconds.
3. Add the spinach and sauté on a medium flame for 1 minute.
4. Add the corn, mix well and sauté on a medium flame for another 1 minute.
5. Add the salt and pepper and cook for 1 minute.
6. Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously
7. Add the fresh cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed

1. Cut each burger bun horizontally into two, butter each burger bun half using ½ tsp of butter and toast them lightly on a tava (griddle).
2. Apply ½ tsp of butter on the other side and cook them till brown spots appear.
3. Place both the bun halves on a clean, dry surface with the inner side facing upwards.
4. Put ¼ cup of the filling on each bun half and place 2 cucumber slices, 1 tomato slices, and 1 onion slice over it.
5. Sprinkle 2 tbsp of cheese and a little chilli flakes over each bun half.
6. Place both the open burgers on a microwave safe plate and microwave on high for 30 seconds.
7. Repeat the step 3 to 6 to make 6 more open burgers
8. Serve immediately with cheesy potato chips/ french fries/ potato wedges.

Spinach and Corn Open Burger

Healthy No Bake Cookies Video by Tarla Dalal

Healthy no bake cookies, these are loved by kids and very easy and quick to make. . . Involve your kids while making this; they will really enjoy the process.

Preparation Time: 5 minutes
Makes 10 cookies

Ingredients
12 digestive biscuits
1/2 cup muesli
2 tbsp wheat bran
1 tbsp powdered flax seeds
1/2 cup creamy peanut butter
a few drops of vanilla essence
2 tbsp chocolate chips
dessicated coconut for rolling

Method

1. Place the biscuits in a bowl and crush to a coarse powder with the help of your hands.
2. Add the muesli, wheat bran, flax seeds, peanut butter, vanilla essence and chocolate and mix well.
3. Knead the mixture using your hands to form a dough.
4. Divide the mixture into 10 equal portions and roll out each portion into a round ball.
5. Flatten each ball with your palms to form a thick disc shaped cookie.
6. Roll the prepared cookies in dessicated coconut till they are evenly covered on both the sides.
7. Serve immediately or store in an air-tight container.

Healthy No Bake Cookies

Shimla Mirch ki Launji Video by Tarla Dalal

A launji is made of a delicate balance of sweet and tangy flavours which each family has its own recipe, this one came from a friend's home. She preferred to use capsicum instead of methi or tomatoes and the results were lip smacking. The secret of making a good launji is to let all the ingredients simmer over a slow flame so that the flavours mingle together to yield a harmonious whole. 

Preparation Time: 10 minutes
Cooking Time: 7 minutes
Makes 0.75 cup

Ingredients

1 cup capsicum , cut into cubes
2 tbsp oil
1/2 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1 tsp finely chopped green chillies
a pinch turmeric powder (haldi)
2 tsp coriander (dhania) powder
1/2 tsp chilli powder
3/4 tsp dried mango powder (amchur)
2 tbsp sugar
salt to taste


Method 
1. Heat the oil in a non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame for 1 minute.
2. Add the capsicum and sauté on a medium flame for a few seconds.
3. Add the turmeric powder, coriander powder, chilli powder, dried mango powder, mix well and cook on a medium flame for 1 minute.
4. Add ½ cup of water, sugar and salt and cook on a medium flame for 4 to 5 minutes or till the capsicum turn soft, while stirring occasionally.
5. Serve immediately or store in an air-tight container in the refrigerator for 2 to 3 days.

Shimla Mirch ki Laungi

Carrot Pinwheels Video by Tarla Dalal

Carrot Pinwheels

These cute pinwheels make a nice snack for your little one when he is hungry or just in the mood to nibble on something. You can replace the carrot and celery with other grated veggies, grated apple etc. It is filling and nutritious too.



Preparation Time: 5 minutes
Makes 12 pinwheels

Ingredients
1 cup grated carrot
1/4 cup cheese spread
2 tsp finely chopped celery
1 tbsp tomato ketchup
salt and freshly ground black pepper (kalimirch) powder to taste
6 fresh bread slices

Method

1. Combine all the ingredients in a bowl, except the bread slices, and mix well.
2. Divide this topping into 6 equal portions and keep aside.
3. Trim the edges of each of the bread slice and roll them out thinly using a rolling pin.
4. Place a rolled bread slice on a dry, flat surface and spread a portion of the topping evenly over it.
5. Carefully lift one end of the bread slice and roll it up tightly till the other end to make a roll.
6. Repeat the steps 4 and 5 to make 5 more pinwheels.
7. Cut each pinwheel into 2 equal portions diagonally. Serve immediately.

Handy tip:
1. Use only fresh bread slices or else they break while rolling. However if the bread slice is a little stale, steam it for a while before rolling them.

Carrot Pinwheels