Malpuas Recipe Video by Tarla Dalal

Hot malpuas are irresistible, whether had plain or with a topping of cold rabdi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep frying the malpuas and cooked them with minimal ghee in a pan. They turn out as soft as ever.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 8 malpuas

Ingredients

4 tbsp plain flour (maida)
1/2 cup fresh cream
ghee for greasing and cooking

For The Sugar Syrup

3/4 cup sugar
2 tsp rose water
2 pinches saffron (kesar) strands dissolved in 2 tsp milk

For The Garnish

1 tbsp almond (badam) slivers
1 tbsp pistachio slivers

Method 

For the sugar syrup

1. Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
2. Add the rose water and switch off the flame.
3. Add the saffron-milk mixture, mix well and keep aside.

How to proceed

1. Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
2. Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.
3. Cook on both the sides, using a little ghee, till it turns golden brown in colour.
4. Dip the malpua in the warm sugar syrup.
5. Repeat with the remaining batter to make 7 more malpuas.
6. Serve immediately garnished with almond and pistachio slivers.

Recipe Source: Malpuas by Tarla Dalal

Corn and Dal Soup Video by Tarla Dalal

Colourful and tasty. If fresh corn is not available, use one small can of corn instead.

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

Ingredients
1 cup grated sweet corn kernels (makai ke dane)

1 tbsp yellow moong dal (split yellow gram)
1 tbsp butter
2 tbsp finely chopped onions
salt to taste
2 tbsp finely chopped tomatoes
1/2 cup shredded spinach (palak)
1 tbsp cornflour dissolved with 2 tbsp cold
1/2 tsp lemon juice
freshly ground black peppercorns to taste

Method

1. Combine the sweet corn, yellow moong dal and 2½ cups of water, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the butter in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the prepared corn-moong dal mixture, ¼ cup of water, salt, tomatoes and spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the cornflour-water mixture and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
6. Add the lemon juice and pepper powder and mix well.
7. Serve hot.

Recipe Source: Corn and Dal Soup by Tarla Dalal

Cheesy Pasta with Vegetables Video by Tarla Dalal

Use of whole-wheat pasta and lots of vegetables is the specialty of this fibre rich dish. The milk and the cheese in the sauce enriches it with the much-needed calcium for growing kids.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 3 servings

Ingredients

For The Sauce

1 tsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup thinly sliced capsicum
1/4 cup blanched broccoli florets
1/4 cup grated carrot
1 tsp cornflour dissolved in 1/2 cup cold milk
salt to taste
2 tbsp grated processed cheese
freshly ground black pepper (kalimirch) powder to taste

For The Pasta

1 cup cooked whole wheat pasta
1/2 tsp oil
1 tsp finely chopped garlic (lehsun)
1/4 tsp dry red chilli flakes (paprika)

Method 
For the sauce

1. Heat the oil in a non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the corn, capsicum, broccoli and carrots and sauté on a medium flame for a few seconds.
3. Add the cornflour-milk mixture, salt and cheese and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add the pepper and mix well. Keep aside.

For the pasta

1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
2. Add the pasta, mix well and sauté on a medium flame for another 1 to 2 minutes. Keep aside.

How to proceed

1. Reheat the prepared sauce on a medium flame fo 1 to 2 minutes.
2. Add the pasta, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Serve immediately.

Tips

1. You may use whole wheat fusilli, penne or tagliatelle.

Recipe Source: Cheesy Pasta with Vegetables by Tarla Dalal

Mysore Chutney Video by Tarla Dalal

This chutney is used to make mysore sada dosa. A thin layer is spread on the inside of the dosa. It taste great and is a good variation to regular dosas.

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 1.5 cups

Ingredients

2 tbsp oil
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

1. Heat the oil in a non-stick pan, add the chana dal and urad dal and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while stirring continuously.
2. Add the red chillies and sauté on a medium flame for 2 minutes.
3. Add the jiggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Allow it to cool a little and then blend in a blender using a little water to a smooth paste.
6. Serve this immediately or store in an air-tight container in a deep-freezer.

Mysore Chutney

Corn Palak Video by Tarla Dalal

Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 4 servings

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup onion paste
1/2 cup tomato pulp
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
1 tbsp oil
salt to taste
1/2 cup low-fat milk , 99.7% fat-free

For The Spinach Purée (makes Approx. 3/4 Cup)

1 cup chopped spinach (palak)
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
1/2 cup chopped coriander (dhania)
3 garlic (lehsun) cloves
2 green chillies
25 of ginger (adrak)

For Serving

phulkas or parathas

Method 
For the spinach purée

1. Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
2. Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.

How to proceed

1. Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomato pulp and sauté on a medium flame for few seconds.
3. Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
4. Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
5. Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
6. Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.
7. Serve hot with phulkas or parathas.

Corn Palak

Hariyali Dal Recipe Video by Tarla Dalal

A tasty dal, made with masoor dal and greens. Spinach and fenugreek leaves are a good source of vitamin a, iron and calcium. All dals are rich sources of protein and energy. Masoor dal is easier to digest than arhar dal. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This dal is a slightly dry preparation and if you want to have it with rice, you may need to add a little more water to "thin" it down.

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

Ingredients

1 cup uncooked masoor dal (split red lentil)
2 cups greens (fenugreek leaves , spinach , coriander)
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
3/4 tsp chilli powder
salt to taste

To Be Ground Into A Paste

4 green chillies , roughly chopped
6 clove of garlic (lehsun)
1" ginger (adrak) piece

Method

1. Heat the ghee in a kadhai, add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
3. Add the tomatoes and prepared paste and sauté on a medium flame for few seconds.
4. Add the cooked masoor dal and cook on a medium flame for 1 minute.
5. Add the greens and cook on a medium flame for 1 minute.
6. Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
7. Serve hot.

Recipe Source: Hariyali Dal by Tarla Dalal

Bulgur Wheat Salad Video by Tarla Dalal

This is a simple yet different way of adding a nutritious cereal like bulgur wheat to your meals. Being loaded with high fibre and nutrient dense veggies and dressed with a low fat curd dressing, this salad is, by all means, one of the best-suited salads for people with heart disease or high blood cholesterol levels.

Preparation Time: 15 mins
Makes 4 servings

Ingredients

For The Salad1/2 cup broken wheat (dalia) wheat (gehun)
1/4 cup finely chopped carrots
1/4 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup chopped spring onion greens
1/4 cup finely chopped mint leaves (phudina)
1/2 tsp lemon juice
salt to taste

To Be Mixed Together Into A Dressing

1/2 cup low-fat curd
1/4 tsp garlic (lehsun) paste
salt to taste

Method

1. Clean and wash the broken wheat thoroughly, parboil the broken wheat with 2 cups of hot water for 3 to 4 minutes. Drain and keep aside.
2. Combine all the ingredients along with the dressing in a bowl and mix gently.
3. Serve immediately.

Recipe Source: Bulgur Wheat Salad by Tarla Dalal

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