Subzi Pasanda (Zero Oil & Weight Loss Recipe) Video by Tarla Dalal

True to the name, "subzi pasanda" is a veggie dish you will love! calorie-laden cashewnut paste is replaced with a healthy paste made with cauliflower and onions. Serve hot with whole wheat parathas for a healthy meal.

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

Ingredients

For The Paste1 cup low-fat milk (99.7% fat-free)
2 cups sliced onions
1/2 cup grated cauliflower
1 stick cinnamon (dalchini)
1 clove
2 green chillies
25 mm (1") piece ginger (adrak)
2 to 3 garlic (lehsun) cloves

Other Ingredients1/2 cup low-fat milk(99.7% fat-free)
1/4 cup fresh low-fat curds (dahi)
1 tbsp besan (bengal gram flour)
1 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/2 tsp garam masala
1 1/2 cups chopped and boiled mixed vegetables
(carrots , french beans , potatoes ,
cauliflower , green peas)
2 tbsp finely chopped coriander (dhania)

For Servingparathas

Method 
For the paste

1. Combine all the ingredients in a deep non-stick kadhai, mix well and simmer for 8 to 10 minutes till the onions are soft and cooked and all the liquid has been nearly evaporated.
2. Blend it in a mixer to a smooth paste and keep aside.

How to proceed

1. Combine the milk, curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
2. Heat a non-stick kadhai on a medium flame and when it is hot, add the cumin seeds.
3. Dry roast the cumin seeds for a few seconds and then add the dried fenugreek leaves and again dry roast for a few more seconds.
4. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the milk-curd-besan mixture, mix well and cook on a medium flame for another minute.
6. Add ½ cup of water, salt and garam masala, mix well and cook on a medium flame for 3 to 4 more minutes, while stirring occasionally.
7. Add the mixed vegetables and coriander, mix well and cook on a medium flame for another 2 minutes.
8. Serve hot with parathas.

Recipe Source: Subzi Pasanda (Zero Oil & Weight Loss Recipe) by Tarla Dalal

Mini Jowar Uttapam (Iron Rich & Pregnancy Recipe) Video by Tarla Dalal

The popular south indian preparation is made healthier with the addition of iron-rich jowar. Serve these uttapams with coconut chutney to relish it the most.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 20 mini uttapams

Ingredients

1 cup jowar (white millet) , soaked overnight and drained

1/4 cup urad dal (split black lentils) , soaked overnight and drained
1 cup soya milk (unflavoured)
salt to taste
2 tsp ginger-green chilli paste
2 1/2 tsp oil for greasing and cooking

For Serving

coconut chutney

Method

1. Combine the jowar, urad dal and soya milk and blend in a mixer to a smooth paste.
2. Transfer the paste into a bowl, add ¼ cup of water and mix well to make a batter of pouring consistency.
3. Add the salt and ginger-green chilli paste and mix well.
4. Heat a mini uttapa pan and grease it using ½ tsp of oil.
5. Pour 2 small spoonfuls of the batter in each uttapa mould to make a 75 mm. (3") diameter round.
6. Cook the uttapams, using a little oil, till they turn golden brown in colour from both the sides.
7. Repeat with the remaining batter to make more uttapams.
8. Serve immediately with coconut chutney.

Recipe Source: Mini Jowar Uttapam (Iron Rich & Pregnancy Recipe) by Tarla Dalal

Corn and Vegetable Ring with Coconut Curry Video by Tarla Dalal

Corn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.

Preparation Time: 15 mins
Cooking Time: 25 mins
Baking time:  15 minutes.
Baking temperature:  180o C (360oF).
Makes 4 servings

Ingredients

For The Corn and Vegetable Mixture1/2 cup cooked rice (chawal)
3/4 cup boiled , peeled and mashed potatoes
3/4 cup chopped and boiled mixed vegetables(french beans , I253 and green peas)
3/4 cup coarsely crushed sweet corn kernels (makai ke dane)
salt to taste
3 tbsp oil
1 1/2 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
2 tbsp chopped cashewnuts (kaju)

To Be Ground Into A Smooth Green Paste (using A Little Water)5 tbsp roughly chopped coriander (dhania)
3 green chillies , roughly chopped
2 tbsp freshly grated coconut
25 ginger (adrak)
salt to taste
1/2 tsp sugar
1 tsp lemon juice

For The Coconut Sauce1 tbsp ghee
1 tsp cumin seeds (jeera)
3 green chillies , cut into halves lengthwise
5 to 6 curry leaves (kadi patta)
3/4 cup coconut milk
1/2 tbsp cornflour dissolved in 3 tbsp
salt to taste
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)

Other Ingredientsa few tomato slices
a few capsicum slices

Method 
For the corn and vegetable ring

1. Combine the rice, potatoes, mixed vegetables, sweet corn, salt and prepared paste in a bowl, mix well and keep aside.
2. Heat the oil in a small non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the sesame seeds and allow them to crackle.
4. Add the asafoetida, cashewnuts and sauté on a medium flame for 1 to 2 minutes.
5. Add half the tempering to the corn and vegetable mixture and mix well. Keep the remaining tempering aside.

For the coconut sauce

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the green chillies, curry leaves and sauté on a medium flame for a few seconds.
3. Add the coconut milk, prepared cornflour-water mixture and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the lemon juice and sugar, mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.

How to proceed

1. Pour the other half tempering into a 7? greased ring mould and spread it evenly. Place a few tomatoes and capsicum slices evenly over it.
2. Put the corn and vegetable mixture evenly over it and press it well.
3. Cover and cook in a pre-heated oven at 180o c (360of) for 10 minutes.
4. When ready, remove from the oven, invert the ring over a plate and tap sharply to unmould the corn and vegetable ring.
5. Pour the coconut sauce in the centre and serve immediately.

Recipe Source: Corn and Vegetable Ring with Coconut Curry by Tarla Dalal

Jhat-pat Halwa recipe Video by Tarla Dalal

Jhat-pat halwa can be prepared within half an hour because it is made with common ingredients, and requires very little prior preparation and planning. The creamy taste of milk acts as a suitable base, which highlights the shades of saffron and cardamom. The topping of pistachios and almonds gives it a rich feel.

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

Ingredients

1 1/2 cups full-fat milk
2 tbsp sugar
1/2 tbsp fresh curds (dahi)
2 pinches saffron (kesar) strands dissolved in 2 tsp water
1/2 tsp cardamom (elaichi) powder
2 tbsp fresh cream
1 tsp almond (badam) slivers
1 tsp pistachio slivers

For The Garnish1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method

1. Combine the milk, sugar and curds in a broad non-stick pan, mix well and cook on a high flame for 8 to 10 minutes, while stirring continuously and scrapping the sides.
2. Remove from the flame and allow it to cool and blend in a mixer to a smooth paste.
3. Transfer the paste into a bowl and add the saffron-water mixture, cardamom powder, fresh cream, almonds and pistachios and mix well.
4. Pour it in a small plate, sprinkle cardamom powder, almonds and pistachio slivers over it.
5. Refrigerate for at least 1 to 2 hours.
6. Serve chilled.

Recipe Source: Jhat-pat Halwa by Tarla Dalal

Baked Chaklis (Low Calorie) Video by Tarla Dalal

This simple and delicious recipe is a real treat for weight watchers. Chaklis, the popular indian snack, is usually deep-fried and contains loads of calories. Here's how to make them with 1 tsp of oil to near perfection by baking them in an oven. Munch them at anytime of the day when hunger strikes.

Preparation Time: 5 mins
Baking time:  35 to 40 minutes.
Baking Temperature:  180°C (360°F)
Makes 30 chaklis.

Ingredients

1 cup rice flour (chawal ka atta)
1/2 cup low-fat curds (dahi)
2 tsp sesame seeds (til)
1 tsp chilli powder
a pinch of asafoetida (hing) , optional
salt to taste
1 tsp oil

Method

1. Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water.
2. Put the mixture into a chakli press and press out round swirls of the dough onto a greased baking tray, working closely from the centre to the outside to the swirls (approximately 50 mm. (2") diameter). You will get about 30 chaklis.
3. Bake these chaklis in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes, turning all the chaklis once after 15 to 20 minutes.
4. Cool and store in an air-tight container.

Handy tip :

1. Adding 1 tbsp of oil instead of 1 tsp in this recipe reduces the cooking to 25 minutes and also makes the chakli a little softer.

Recipe Source: Baked Chaklis (Low Calorie) by Tarla Dalal

Quick Soya Uttapam Recipe Video by Tarla Dalal

Semolina always lends itself to quick dishes as it cooks easily. Here, it combines with protein-rich soya milk and a bouquet of other handy ingredients to make instant soya uttapam. You can add more value to this dish by tossing in a few more grated veggies if you find time.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 16 mini uttapams

Ingredients

1 1/2 cups readymade soya milk

1 cup semolina (rava)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
oil for greasing and cooking

For Serving

coconut chutney

Method

1. Combine the semolina and soya milk in a bowl and mix well. Keep aside for 10 minutes.
2. Add the onions, tomatoes, coriander, green chillies and salt and mix well.
3. Heat a tava (griddle) and grease it lightly with oil.
4. Pour a small spoonful of the batter on the tava and spread it to make a 75 mm. (3”) diameter circle. You can make 3 to 4 uttapas at a time.
5. When cooked on one side, turn them over and cook on the other side using a little oil.
6. Repeat with the remaining batter to make more mini uttapams.
7. Serve immediately with coconut chutney.

Recipe Source: Quick Soya Uttapam by Tarla Dalal

Spicy Kofta Kadhi Recipe Video by Tarla Dalal

Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as aubergines and cabbage.

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 3 servings

Ingredients

To Be Ground Into A Smooth Paste (using A Little Water)1/2 cup roughly chopped tomatoes
4 green chillies , roughly chopped
6 to 8 garlic (lehsun) cloves
1 tbsp freshly grated coconut
2 tbsp cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus)

For The Koftas5 tbsp finely chopped brinjal (baingan / eggplant)
1/2 cup finely chopped cabbage
1/2 cup finely chopped onions
1/4 cup besan (bengal gram flour)
salt to taste
2 tsp finely chopped green chillies
a pinch of baking powder

For The Kadhi1/4 cup besan (bengal gram flour)
2 tbsp ghee
2 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms
1/2 tsp chilli powder
2 tbsp tamarind water
salt to taste

For The Garnish2 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)

Method 
For the koftas

1. Combine all the ingredients along with 1 tbsp of water in a bowl and mix well.
2. Divide the batter into 10 equal portions and roll each portion into a ball.
3. Heat the oil in a deep kadhai and deep-fry a few koftas at a time till they turn golden brown in colour from both the sides.
4. Drain on absorbent paper and keep aside.

For the kadhi

1. Heat the ghee in a kadhai, add the cinnamon, cloves, cardamom and sauté on a medium flame for a few seconds.
2. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
3. Add the chilli powder, besan and 2 tbsp of water and sauté on a medium flame for another 1 to 2 minutes.
4. Add 2 cups of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the tamarind water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

How to proceed

1. Just before serving, add the koftas to the kadhai, mix well and cook on a medium flame for 1 to 2 minutes.
2. Serve immediately garnished with fresh cream and coriander.

Recipe Source: Spicy Kofta Kadhi by Tarla Dalal

Sweet Boondi recipe Video by Tarla Dalal

Sweet boondi, a very easy and quick way to make these delicious boondi. . Serve them hot to your guest and they will surely relish it !

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

For The Sugar Syrup1 cup sugar
2 pinches saffron (kesar) strands dissolved in 2 tsp water

Other Ingredients1 cup besan (bengal gram flour)
ghee for deep-frying

For The Garnish1/2 tsp cardamom (elaichi) powder
1 tsp pistachio slivers
1 tsp almond (badam) slivers

Method 
For the sugar syrup

1. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
2. Add the saffron-water mixture, mix well and keep aside.

How to proceed

1. Combine the besan and ½ cup of water in a bowl and mix well till no lumps remain. Keep aside.
2. Heat the ghee in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops into the hot oil.
3. Deep-fry the boondi over a medium flame and remove using a slotted spoon and put them in the warm sugar syrup and mix well. Repeat step 3 to make more batches of boondi.
4. Serve immediately garnished with cardamom powder, pistachio slivers and almond slivers.

Handy tip:

1. At step no 2, hold the perforated spoon 3 to 4 inches above the kadhai as the ghee is very hot.

Recipe Source: Sweet Boondi by Tarla Dalal

Orange Sandesh Recipe Video by Tarla Dalal

A paneer-based delight, sandesh is very popular not just in india but also in indian confectioners abroad. Here, the popular citrus fruit lends sandesh a refreshing tanginess, resulting in an irresistible orange sandesh. Decorate each serving with slices of orange to make sure the speciality is highlighted.

Preparation Time: 5 mins
Makes 2 servings

Ingredients

1 cup grated paneer (cottage cheese)

5 tbsp readymade orange crush
1 tbsp milk
1/4 cup orange segments

Method

1. Combine the paneer, orange crush and milk in a bowl and blend in a mixer to a smooth paste.
2. Transfer the mixture into a plate and spread it evenly.
3. Arrange the orange segments over it.
4. Refrigerate for at least 3 to 4 hours.
5. Serve chilled.

Recipe Video: Orange Sandesh by Tarla Dalal