Aloo Mutter Video by Tarla Dalal

We hope you enjoy this recipe and please review and post your comments on YOU TUBE.

A quick and delicious way to make the all time favourite aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

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

Ingredients

1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Garnish 

1 tbsp chopped coriander (dhania)

Method

1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent.
2. Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water.
3. Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
4. Add 1 cup of water and allow it to come to a boil.
5. Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
6. Garnish with the coriander and serve hot with rotis or parathas.

  
Recipe Source : Aloo Mutter by Tarla Dalal 

Kadai Paneer Video by Tarla Dalal

We hope you enjoy this recipe and please review on YOU TUBE.

 Try this dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!

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


Ingredients

1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander. 

Recipe Source : Kadai Paneer by Tarla Dalal

Corn Cheese Balls Video by Tarla Dalal

We hope you enjoy this recipe and please review on YOU TUBE.

The combination of corn and cheese togeather makes it an excellent and appetizing starter. . . Ideal for all age groups. . . It is worth a try !


Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 15 balls


Ingredients

2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels (makai ke dane)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/3 cup grated processed cheese
salt to taste
bread crumbs for coating
oil for deep-frying

To Be Mixed Into A Batter1 cup plain flour (maida)
3/4 cup water

For Servingtomato ketchup

Method

1. Heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute.
2. Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.
3. Remove from the flame and transfer to a plate.
4. Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.
5. Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
6. Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies.
7. Heat the oil in a kadhai and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper.
8. Serve immediately with tomato ketchup.

Recipe Source: tarladalal.com 

Vada Pav Video by Tarla Dalal

Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Preparation Time: 35 mins
Cooking Time: 20 mins
Makes 4 vada pav

Ingredients

For The Vada

1 tbsp oil
1 1/2 tbsp finely chopped
ginger, green chilliand garlic
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeledand mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
oil for deep-frying

To Be Mixed Together Into A Batter

 3/4 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
1/4 cup water

For Serving

4 laddi pav
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies

Method 
For the vada

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
5. Add the coriander and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide into 4 equal portions and shape each portion into a round.
8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
3. Repeat with the remaining ingredients to make 3 more vada pavs.
4. Serve immediately with fried green chillies.

Handy tip:

1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.

Recipe Source : Vada Pav by Tarla Dalal

Dal Makhani Video

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

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Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chilles , cut lengthwise
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup cream
2 tbsp chopped coriander (dhania) and
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Recipe Source : Dal Makhani by Tarla Dalal

Masoor Dal Soup

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Masoor dal curry soup, there is nothing more soothing than a bowl of this protein-rich curry soup on a cold day. Paneer and dal provide the necessary nutrients like protein and calcium required to be physically active. Cooked rice add good mouth feel. Add lemon juice just before serving, to relish its fresh taste and flavour.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

1 tbsp oil
1/2 cup sliced onions
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp chilli powder (optional)
3/4 cup chopped tomatoes
4 tbsp masoor dal (split red lentil)
salt to taste

For The Garnish
1/4 cup cooked rice (chawal)
lemon wedges

Method

1. Heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 minutes.
2. Add the garlic and chilli powder and sauté on a medium flame for a few more minutes
3. Add the masoor dal and tomatoes and saute for 1 to 2 minutes.
4. Add the salt, mix well and saute for 1 more minute.
5. Add 2½ cups of water, mix well and pressure cook for 2 whistles.
6. Allow the steam to escape before opening the lid.
7. Pass the mixture through a sieve, transfer to a pan and boil for 5 to 7 minutes.
8. Serve hot garnished with rice and lemon wedges.

Nutritional Values Per Serving:
Energy Protein Carbohydrates Fat Calcium Folic acid
123 calories 5.1 gm 12.6 gm 5.8 gm 125.5 mg 13.4 mcg

Recipe Source: Masoor Dal Soup by Tarla Dalal

Tarla Dalal Live Cookery Demonstration in Mysore...

Tarla Dalal had a Live Cookery Demonstration in Mysore on the 11th July at Jaganmohan Palace. It was organized by JCI Mysore Royal City and was very well attended. Tarla Dalal demonstrated 7 recipes ranging from mocktail, soup, starers, main cource and a dessert.. She would like to share one such recipe with you.


Kiwi Margarita
Recipe Source : Party Drinks

This drink with lots of ice flavoured with a kiwi crush is an excellent drink which will be enjoyed by all.
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Preparation Time: 5 minutes. Cooking Time: Nil. Makes 2 small glasses.

4 tbsp kiwi crush, readily available in the market
2 tbsp lemon juice
2 tbsp sugar
2 cups crushed ice

For the garnish
Salt rim, refer handy tip

1.Combine all the ingredients and blend in a mixer till smooth.
2.In each salt-rimmed glasses, pour equal quantity of the juice over it.
Serve immediately.

Handy tip: To make a salt rim, rub a lemon wedge along the rim of the glass. Place the glass gently over a plate containing salt. Dust off the excess salt and use as required. Make this salt rim just before serving.



This above show was done in aid of Charity for poor children...

Live Demonstration in Ahmedabad

Mrs Tarla Dalal- Live Demonstration in Ahmedabad on 15th February,2011 to raise funds for Jain International Womens Organization..

Onions Expensive? Don't Worry..Tarla Dalal gives some delicious alternatives for Onions shared by Mid-Day

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Tarla Dalal Live Demonstration in MUMBAI.

Mid-day presented Tarla Dalal's live demonstration on July 10th, 2010 at Bhaidas Maganlal Sabhagriha, Vile Parle.The crowd was 1100 people.There was a Party Cooking Menu ranging from drinks to desserts. The menu comprised of Tropical Sip, Hot Apple Tea, Corn Fondue, Parsley Cheese Dip, Mexican Quesadillas, Paneer Makhmali with Plain Paratha, Spicy Vegetable Rice, Sizzling Brownie.

Here is a recipe that she wants to share with you.

Spicy Vegetable Rice
Mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.
______________________________________________________________________

Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.

3 whole dry kashmiri red chillies
3 cloves crushed garlic (lehsun)
3 tbsp oil
½ cup sliced onions
¼ tsp turmeric powder (haldi)
½ cup sliced capsicum
½ cup chopped tomatoes
2 tbsp fresh curds (dahi)
2 cups cooked rice
Salt to taste


For the garnish
4 tbsp grated cheese.


Combine the red chillies and garlic along with 1 tsp of water and grind in a mortar-pestle (khalbhatta) to a paste. Keep aside.
Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for a minute.
Add the chilli-garlic paste and sauté for 30 seconds.
Add the turmeric powder, capsicum, tomatoes and curds and sauté for 1 more minute.
Add the cooked rice, salt and mix well and cook on a medium flame for 2 minutes.
Fill in an aluminum bowl and de-mould it. Sprinkle cheese on top and serve immediately.

Live Cookery Show in Jaipur

Mrs Tarla Dalal on 17th and 18th of June visited Jaipur to give a charity cooking demonstration at Hotel Country Inn to a crowd of 180 people. She demonstrated 14 recipes which were quick, healthy and unique. Some of the recipes which she demonstrated were Spicy corn and jalapeno fondue, Green Garden soup, Saffron Chenna Pie and many more. Here is a recipe she would like to share with you all.

GREEN GARDEN SOUP

Tender ridge gourd and fresh, fragrant dill leaves pair excellently in this soup. Milk and fresh cream blended in with cooked ridge gourd and dill results in a creamy texture that is hard to beat in terms of taste. Mildly seasoned with salt and pepper, this soup has excellent medicinal properties, especially for new mothers. The soup tastes best when served with a dollop of fresh cream, and crunchy toast.

Preparation Time :10 minutes. Cooking Time :7 to 9 minutes. Serves 4.

2 cups ridge gourd (turai), peeled and chopped
¾ cup dill leaves (shepu /suva bhaji)
¼ cup milk
Salt to taste

For the garnish
1 tbsp fresh cream

For serving
8 bread toasts

Combine the ridge gourd, dill leaves and ½ cup water in a deep non-stick pan, mix well and cover and cook on a medium flame for 5 to 7 minutes. Keep aside to cool.
Blend in a mixer till smooth and transfer it back to the same pan.
Add the milk and salt and bring to boil.
Garnish with fresh cream and serve immediately with bread toasts.

Live cookery demonstration by Tarla Dalal at Ludhiana

Mrs. Tarla Dalal was invited at the summer camp for a 2 day live cookery demonstration on 10 th, 11th and 12th June, 2010, organized by the Sutlej Club Ludhiana.

She enlightened on the topic "Modern approach to a Healthy Lifestyle", on 10 th june,2010 along with an interactive session with the participants.

There were 250 to 300 people who participated in this event and a variety of recipes were demonstrated by Mrs. Dalal, like SWEET CORN CAKES, BUTTERMILK FRIED ONION RINGS, CHOCOLATE CHEESECAKE, QUICK CHEESE FONDUE and many more.

Here is the recipe for Buttermilk Fried Onion Rings:


BUTTERMILK FRIED ONION RINGS

Butter milk added to the batter brings out a unique flavour in these onion rings. Toss the freshly-fried rings in chaat masala and serve hot with ketchup or eggless mayonnaise. They vanish from the plate pretty quickly!

Preparation time: 5 minutes. Cooking time: 15 minutes. Serves 4.

1¼ cups plain flour (maida)
1 tsp cornflour
1½ cups buttermilk, refer handy tip
½ tsp freshly ground pepper powder
A pinch of soda-bi-carb
Salt to taste
4 onions, cut into rings
Oil for deep-frying
1 tsp chaat masala

For serving

Tomato ketchup
Eggless mayonnaise, readily available in the market

1.Combine the plain flour, cornflour, buttermilk, pepper powder, soda-bi-carb and salt in a bowl and mix well to make a batter of pouring consistency.
2.Heat the oil in a kadhai, dip the onion rings in the batter, a few at a time, and deep-fry till they are golden brown in colour from both the sides.
3.Drain on absorbent paper, sprinkle a little chaat masala over it and toss well.
Cool slightly and serve immediately with tomato ketchup and eggless mayonnaise.

Handy tip : To make 1½ cups of buttermilk, combine ½ cup of fresh curds with 1 cup of water in a bowl, whisk well and use as per the recipe.

Cookery Demonstrations by Mrs. Dalal at Mulund, Mumbai.

Three men from the Jain Youth Foundation (JYF), Mulund recently proved that not only can men cook, they do a good job of it as well! The enterprising men, who had never cooked before, helped Mrs. Tarla Dalal create some fabulous dishes at the cookery demonstration organised by the JYF in Mumbai on 24th April.




More than 1,500 women braved the scorching heat to be present at the demonstration, and their enthusiasm was well rewarded. The spacious air-conditioned hall provided a cool respite, and once inside, everyone was able to view the demonstration on the two large screens provided.




Mrs. Dalal demonstrated how to make Spicy Moong Dal Waffles, Chocolate Cheesecake, Quick Soya Dosas, Paneer and Corn Quesadillas, and Kaju Kopra Sheera. She also shared interesting cooking tips and health information with the audience, and answered questions.

Tarla Dalal Launches her new book "Faraal Foods...for fasting days"

FARRAL FOODS… FOR FASTING DAYS

The word fasting brings to our mind Sabudana Wada, Doodhi ka Halwa and hot Faraali Pattice. Yes, this has been a part of the traditional meal for fasting days. But have you ever thought of relishing pakodas, idli-sambhar, misal and so on during fasts? My this book on “Faraal Recipes” is an attempt to demystify the world of Faraal foods with newer recipes to be enjoyed by one and all on fasting days.

This book offers a fabulous variety of recipes with something for every food lover depending on their tastes and preferences, from savoury combos to amazingly rich sweets. 34 recipes have been divided into 5 major sections viz. Drinks, Snacks, Main Course, Accompaniments and Desserts.

My diet–conscious readers will also be happy to note that I have not forgotten them. Many of the recipes like Pepper Kand Wafers, Upvaas Thalipeeth, Faraali Dosa are some healthy alternatives to Fat-laden ingredients, to help cut down on the recipe’s calorie count.

The book also provides you an insight on the most common ingredients allowed during fasts along with their names in regional languages for your easy reference. Although you are sure to notice same ingredients are used to cook many recipes, but believe me the end-result of each recipe is distinctly different and delicious.

Hope you enjoy this novel offering of mine and may you make your way to everybody’s heart, through their stomach with this innovative Faraal recipes.

Regards
Tarla Dalal

Mrs. Dalal attends the 10th anniversary special PETA celebration.

Being a vegetarian has always been of utmost importance to me and I feel that it is everyone’s responsibility to protect the rights of all animals and follow the principle that animals are not ours to eat, wear, experiment on or use for entertainment.

On 18th of December 2009, I was delighted to attend the PETA India celebration for completion of their 10 years in India. The star studded gala was hosted by long time PETA supporters John Abraham, Hema malini, Anoushka Shankar, Raveena Tandon and Atul Kasbekar.

PETA stands for “people for the ethical treatment of animals”, with more than 1.8 million members and supporters, is the largest animal right organization in the world. PETA is dedicated to establishing and protecting the rights for all animals.

PETA India felicitated all long time PETA supporters who have helped them in the last ten years in speaking up for the voiceless beings. The list included Bollywood stars, musicians, Photographers and Government officials for passing Animal friendly Laws.
Celebrated Santoor player Rahul Sharma mesmerized the audience with his melodies, while Ash Chandler brought in some International Flavour with his singing and Ishq Bector made the audience kick of their heels to his foot tapping performance.
Mentor Emeritus for PETA India, Ms Anuradha Sawhney was awarded by PETA India’s founder Ms Ingrid Newkirk for her 9 years of service for Animals.
All PETA supporters showed their love for animals by showing solidarity to PETA’ Cause and congratulated the PETA India team for completing 10 long years of victories for animals.
I was enthralled to see that the guests were treated with Delectable Vegan food in a special Menu created by Simran Kodesia for PETA along with the team of Chefs at the Trident Hotel.
The guests also received a Gift bag full of vegan goodies, which included Vegan Chocolates, Vegan Cosmetics and a Book authored by PETA India’s founder Ms Ingrid Newkirk.
It was a delight to be part of this Anniversary celebration and I wish PETA all the best for their future endeavors.

100 CALORIE SNACKS

TARLA DALAL INTRODUCES HER LATEST BOOK-100 CALORIE SNACKS

The popular round of advice that nutritionists dish out is to have snacks that are around 100 calories with the right balance of nutrients. But 100 calories itself is a dicey number. One can get 100 calories by having either two fat-laden sweet cookies or one portion of low calorie mix sprouts bhel. The key to right snacking lies in the right selection of food and the right amount. This is how the concept of creating a “100 Calorie Snacks” cookbook took shape.



The book is filled with 30 scrumptious recipes that have been classified under 6 different categories of Chatpata Chaat, Waffles & Pancakes, Instant Dishes, Dry Snacks, Wraps & Kebabs and Multi-Cuisine Snacks. The recipes have been designed by my team of nutritionists and chefs in a manner that they are filling as well nutritious. I suggest you to stick to the portion size as mentioned in each recipe to avoid over exceeding the calorie intake.


Sticking to these recipes will surely satisfy your taste buds, avoid unnecessary bingeing on high-calorie snacks and help you overcome the thinking that 100 calorie snacks can only be raw fruits and vegetables.

The book also busts several common myths about snacking and provides helpful hints and tips.

So, go ahead and enjoy these snacks whenever your tummy cries for snacks.

Healthy Eating For Life…The Glycemic Index Way

You've probably run across it before, and if you're diabetic, it's almost guaranteed that you've at least heard of it. Glycemic Index is the much talked about health aspect today! And it is essential for us to understand it rightly and apply it in our day to day lives because of it being simply a wonderful way of eating, according to me. This is what makes me take you through a short stint on “Glycemic Index of Foods” leaving you to think and revisit your eating habits.

Why should people use the Glycemic index as a basis of their Food habits? This is a big question for many - whether as a magic formula for diabetics or for people who are overweight, and looking for a cure? Heart diseases? Simply put, why?

Well, for one, the glycemic index isn't just some random diabetic diet you can find online or in a book somewhere. It's actually a scientific system to deal with your blood sugar levels. Always keep in mind that spikes in the body sugar levels can be devastating for health!

Basically the glycemic index ranks carbohydrates on a scale of 0 to 100, and it's based on how they can raise your blood sugar levels after you eat. Foods with a higher GI level are digested faster, and therefore create a spike in your blood sugar levels. However, foods with a lower ranking are digested much slower. This allows the sugars to gradually be introduced in the body, and that means no spiking of the levels.

A food with a glycemic index of less than 55 is considered a Low Glycemic food while 56 to 69 is Moderate and over 70 is considered High. Most of the vegetables, dals and legumes, nuts, oilseeds, milk and products and some fruits are relatively low on GI.

Have you ever eaten a large Chinese meal, with lot of noodles and rice, only to find yourself hungry again an hour or two later. What most of us experience regularly is the feeling of lethargy that follows an hour or so after a fast food lunch, which generally consists of High GI foods (Carbohydrate dense processed foods). The surge of glucose followed by the rapid drain leaves us starved for energy which makes us once again crave and gulp caloric and fat dense snacks and meals.

When one eats a high GI food and experience a rapid spike in blood sugar, pancreas releases the hormone insulin. Insulin does two things extremely well. First it stores glucose as fat. On top of that it also inhibits the utilization of body fat. Since insulin does all nasty things to the body, it is crucial to maintain its low levels to prevent obesity and lifestyle related conditions like Diabetes, CVD etc.

The general rule of thumb is to replace as many processed and refined-grain carbohydrates like Maida based foods, Biscuits, Pastries etc with fibre rich foods. Unhealthy eating habits and over consumption of such foods could take you on the obesity trail that would leave you regretting later. So beware! The combination of low GI food with few calories, i.e. low in sugar and fat is the magic bullet for staying slim and fit.

High-G.I. foods cause blood sugar surges, which play havoc with insulin levels and appetite. Understanding the glycemic index is a vital first step in helping you control sugar surges and achieving steady and permanent weight loss. While a single, high-GI meal might not cause significant health problems for our body, frequent consumption of high GI foods and food preparations can result in perpetually high insulin levels.

Best of all, I present some Low GI Low calorie healthy recipes .These when incorporated in the family menu would offer freedom from hunger and craving and would assist you to manage weight and health effortlessly.

HIGH PROTEIN MOONGDAL CHILAS:

NUTRITIOUS THALIPEETH

HARA BHARA SOYA TIKKIS

SHRIKAND

BEAN SPROUTS SALAD

BAJRA KHAKRAS

MOONG SOUP WITH PANEER

METHI AND MOONG STUFFED ROTIS

MIXED SPROUTS SALAD

Mail Your comments and queries at asktarla@tarladalal.com

Regards,

Trip to Bhopal,Shree Gujarati Samaj

I am honored by the invitation to participate in a National level seminar organized by Shree Gujarati Samaj, Bhopal. They have completed 50 glorious years providing a platform for non-residential Gujaratis- and in true Gujarati style. And celebrating this momentous occasion by way of organizing a two-day National level seminar. This seminar will be held on August 15-16, 2009 at Hotel Jehan-Numa Palace, Bhopal. I am very excited to be a part of this prestigious event.

Mumbai's Roadside Snacks

I hope ypu enjoy my latest release. We worked for months on end going to every street corner of Mumbai.


India finds expression in its streets – be it culture or be it cuisine! This is truer than ever when said in the context of Mumbai, where street food is relished even by the millionaire who travels in a Mercedes Benz. For just a few rupees one can purchase hot, fresh and delectable snacks sold by vendors from makeshift or portable stalls. Add to this a range of thoughtful accompaniments, and you can have a wholesome and delectable meal at less than half the price of any restaurant.


Indian street food varies from region to region. However, wherever you are, you will surely find a large selection of scrumptious snacks, each prepared more temptingly than the other. The snacks are prepared right in front of your eyes, enticing you with the wonderful spicy aromas. The vendor remains unfazed however high the order-load, and continues to serve each customer with a smile – remembering to cater to their individual preferences, whether they want the dish without onions or extra spicy, or by-two!

Walk alongside me as we explore the streets of Mumbai like PAV SNAKCS, FAMOUS CHAATS, IDLIS & DOSAS, ALL TIME FAVOURITE PAY BHAJI, SANDWICHES, CHINESE FOOD and a lot more! The snacks are prepared right in front of your eyes, enticing you with the wonderful spicy aromas. In fact, some of the vendors gain such a reputation for their snacks that people will journey far to experience the food from a specific vendor. Orders come pouring in as the vendor prepares freshly-fried or mixed snacks right in front of your eyes. He never seems overwhelmed however high the order-load is! What is more, he also caters to everybody’s preferences.... ”Bhaiyyaaa…zara theeka kam banana”, “Aur ek papdi do na”, “Ek Jain sandwich banana”… everybody is heard and served with equal attention!

However, for those who wish to make these in the safety of their own kitchen, this book serves as a guiding light, presenting the basic technique of making each dish, apart from capturing the intricacies of each street food and taking you for a walk along the Mumbai roads, showing you the foodie’s favourite spots and even the price range of each food! Recreate the magic on your kitchen table… but don’t forget to put aside your expensive Chinaware and bring out the paper plates, to bring alive the true spirit of street food! Dig in!


Mumbai Roadside Snacks Price Rs 250/. All color. 96pages.

Cookery show at Hyderabad

I'm really excited for my upcoming trip to Hyderabad on the 8th of July. I will be holding a cookery demonstration at Hotel One Continent Atria and the proceeds of the show will be donated to the Narayan Seva Sangh and Diksha project. They will be using the donation amount for several humanitarian causes like polio eradication, literacy for girls and purchase of tri-cycles. I love being part of such shows whereby I can reach out to people and do my bit for the society. Watch out for this space, for updates on my trip.

Given above are a few pictures of the event held. Thank you Hyderabad for the good turn out at the show.

Faraali Fare with Kokilaben Ambani

On Ekadashi a few days ago, my good friend Kokilaben Ambani gave me a surprise visit. Since she was fasting, I thought of preparing food accordingly. The moment I started preparing for Sabudana Khichdi, she interrupted and insisted that she will cook. She was so persistant I couldn't refuse. Within two hours she managed to create a meal that left me speechless. Instead of the standard fasting food like Sabudana Wada and Khichdi, she served an amazing variety of food, ranging from Dahi Wada to Idli-sambhar!

A great cook, Kokilaben loves cooking for her children and grand children, and is always gracious enough to share her recipes with me. I was so impressed by the faraali fare that was laid out by her, I immediately asked her to teach me some of them. They are so good that you'll want to try them even during your non-fasting days. Try them out during the Shravan month– take my word for it that they will turn out great!



FARAALI DAHI WADA

An interesting twist to the regular dahi wada makes this a treat during fast

Serves 5-6

For the wadas
½ cup sanwa millet (samo) flour
¾ cup thickly grated bottle gourd (lauki/ doodhi)
1 tsp ginger-green chilli paste
Rock salt (sendha namak) to taste
1 tbsp arrowroot flour
Oil for cooking

For the curds
2 cups fresh curds (dahi)
2 tbsp milk
A pinch of rock salt (sendha namak)

For serving
½ cup khajur imli ki chutney
¼ cup green chutney (optional)
1 tsp roasted cumin (jeera) powder

For the garnish
2 tbsp finely chopped coriander (dhania) (optional)

For the curds (dahi)
1. Whisk the curds and milk together till smooth.
2. Add the salt and mix well. Refrigerate to chill.

For the wadas
1. Combine all the ingredients, except oil, in a bowl and mix well.
2. Divide the mixture into 10 to 12 equal portions and shape each portion into a round flat wada.
3. Heat a non-stick pan on a medium flame and cook each wada, using a little oil, till both sides are golden in colour; keep aside.
How to proceed
1. Just before serving soak the wadas in a vessel full of water; drain and squeeze gently.
2. Arrange the wadas on a serving plate and pour the prepared curds, khajur imli ki chutney and green chutney on it.
3. Sprinkle cumin seeds powder.
Serve immediately garnished with coriander.





FARAALI IDLI

Surprise yourself with these spongy idlis that taste great with Faraali Sambhar.

Makes approx. 15 idlis

For the idli batter
1 cup sanwa millet (samo)
½ cup sago (sabudana)
1 cup fresh curds (dahi)
2 tsp ginger-green chillies paste
Rock salt (sendha namak) to taste

For the stuffing
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp ginger-green chillies paste
1 cup boiled and peeled potato cubes
2 tsp sugar
1 tsp lemon juice
Rock salt (sendha namak) to taste

Other ingredients
½ cup roasted peanut powder

For the idli batter
1. Clean and wash the sanwa millet and sago. Drain and keep aside.
2. Combine with the remaining ingredients for the idli and soak for at least 6 hours.

For the stuffing
1. Heat the oil in a broad non-stick kadhai and add the cumin seeds.
2. When they crackle, add the ginger-green chillies paste and sauté for a few seconds.
3. Add potato cubes, sugar, lemon juice, and rock salt and cook for 5 to 7 minutes. Keep aside to cool.
4. Put 1 tbsp of the idli batter into greased idli moulds; layer it with a tbsp of the potato stuffing, sprinkle ½ tsp of roasted peanut powder over this, and top it with a tbsp of the idli batter. Steam for 10 to 12 minutes or till done.
Serve hot with Faraali Sambhar.




FARAALI SAMBHAR

Prepared with the base of vegetables instead of dal, this spicy sambhar is perfect with Faraali Idli.


Serves 4-6

To be boiled and blended into a smooth purée
1 cup bottle gourd (lauki/ doodhi) cubes
1 cup peeled and chopped potato
1 cup peeled and chopped yam (suran)

To be ground into a faraali sambhar powder
5 tsp coriander (dhania) seeds
2 boriya chillies
2 tbsp roasted peanuts
1 tbsp grated dry coconut (kopra)
25mm (1”) stick cinnamon (dalchini)

Other ingredients
½ cup boiled bottle gourd (lauki/ doodhi) cubes
½ cup boiled yam (suran) cubes
Rock salt (sendha namak) to taste
2 tsp oil
1 tsp cumin seeds (jeera)
2-3 boriya chilies
1 tsp lemon juice

1. Heat the prepared purée with 1½ cups of water in a deep non-stick pan; mix well and simmer on a medium flame for 7 to 8 minutes.
2. Add the bottle gourd, yam, ground sambhar powder and rock salt, mix well and bring to boil.
3. For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
4. When the cumin seeds crackle, add the boriya chillies and sauté for a few seconds.
5. Pour the tempering over the boiling sambhar, mix well and simmer for another 5 to 7 minutes.
6. Add the lemon juice and mix well.
Serve hot.

Paneer Snacks on Itunes

I am happy to say that we have launched one of our latest books, Paneer Snacks on itunes.

I loved the way the book looks on my iphone. Each recipe has great photography to it. You can search through the book for a recipe, increase font size on the iphone for all the recipes. What's incredible is that we allow you to record a voice message for each recipe. You can also add your own note to a recipe.

For those who have iphones, its a must buy.

Happy cooking!!!

Birthaday Celebration!

On the 3rd of June, I started of my day as i normally did. I woke up at 6a.m., went for a walk, got ready and went off to work. Little did I expect, that my team of researchers had planned a surprise birthday party for me. They sneaked in the cake and the snacks inside the office before my arrival. The moment I stepped into the office everyone of them wished "Surprise! Happy Birthday!". I was completely taken aback and was left speechless. I was completely overwhelmed by the love that was showered on me.

As the age advances things like birthdays do not matter much. All that matters is that one continues to get the love and affection of near and dear ones. And I think I have a lot to thank God for. When my team asked me to wish for something before cutting the cake, I really couldn't think of anything except for asking God to help me in my journey of life to help others.