Misal Video by Tarla Dalal

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Misal is the most popular roadside snack, it is spicy and a filling snack. . Great for breakfast or an evening snack. . . Worth a try !

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

Ingredients

For The Misal Masala1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 peppercorns (kalimirch)
25 mm stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
3 garlic (lehsun) cloves

For The Misal3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup matki (moath beans) sprouts
1/2 cup safed vatana (dried white peas)sprouts
1/2 cup moong (whole green gram) sprouts
2 tbsp chawli (cow pea / lobhia) sprouts
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste

For Serving1/2 cup mixed farsaan
1/2 cup potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges

Method 
For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using
5. Any water. Keep aside.

For the misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs and lemon wedges.

Recipe Source : Misal by Tarla dalal

Sizzling Mushrooms Video by Tarla Dalal

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Sizzling mushrooms is a very quick recipe made within minutes. . . It is mildly spiced and taste best with toasted bread triangles. . . Great to serve in a party. . .

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 8 pieces.

Ingredients

1 cup thickly sliced mushrooms (khumbh)
1/2 cup thinly sliced tomatoes
1/4 cup thinly sliced onions
1 tbsp oil
salt to taste
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
1/2 tsp cornflour

For Serving

8 toasted bread triangles

Method

1. Heat a sizzler plate over an open flame till it is red hot.
2. Heat the oil on the plate, add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the tomatoes, mix well and sauté on a medium flame for a minute.
4. Add the mushrooms, salt, oregano, chilli flakes and cornflour, mix well and sauté on a medium flame for 2 to 3 minutes.
5. Place the plate on a wooden tray and serve immediately with toasted bread triangles.

Recipe Source: Sizzling Mushrooms by Tarla Dalal

Panchratna Uttapa Video by Tarla Dalal

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Using a variety of vegetables substantially increases the vitamin c, calcium and fibre content of these colourful uttapas, ideal for an evening snack.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 15 mini uttapas

Ingredients

1 1/4 cups readymade idli batter
1/4 cup finely shredded cabbage
1/4 cup grated cauliflower
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/4 cup finely chopped coriander (dhania)
1/2 tsp chilli powder
salt to taste
1/2 tsp fruit salt
oil for greasing and cooking

Method

1. Combine all the ingredients except the fruit salt in a deep bowl and mix well.
2. Just before cooking, add the fruit salt and sprinkle a little water over it. When the bubbles form, mix gently.
3. Grease a non-stick mini uttapa pan with a little oil, pour approximately 1½ tbsp of the batter in each mould and spread it lightly.
4. Cook them using a little oil, till they turn crisp and golden brown from both the sides.
5. Repeat steps 3 and 4 to make one more batch of uttapas.
6. Serve immediately.

Recipe Source:  Panchratna Uttapa by Tarla Dalal

Amritsari Gobi Mutter Video by Tarla Dalal

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Surprise your family with this successful white gravy, even without using onion and garlic.

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

Ingredients

2 cups peeled bottle gourd (doodhi / lauki) cubes
2 tbsp oil
2 tbsp finely chopped cabbage
2 tsp green chilli paste
1 tsp garam masala
3/4 cup whisked curds (dahi)
1 cup boiled green peas
1 cup boiled cauliflower florets
1 tbsp cashewnut (kaju) paste
salt to taste
1/2 tsp sugar
1 tsp cornflour dissolved in 1/4 cup milk
1 tbsp fresh cream

For Serving

parathas

Method

1. Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cook on a medium flame for 8 to 10 minutes, or till the pumpkin is soft, while stirring occasionally.
2. Remove from flame and allow it to cool completely.
3. Once cooled, blend in a mixer to a smooth paste. Keep aside.
4. Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
5. Add the green chilli paste and sauté for another 30 seconds.
6. Add the garam masala and prepared white pumpkin paste, mix well and cook for 1 to 2 minutes, while stirring continuously.
7. Add the curds, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
8. Add the green peas, cauliflower, cashewnut paste, salt and sugar, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continuously.
10. Add the cream, mix well and cook for 1 more minute.
11. Serve immediately with parathas.

Recipe Source: Amritsari Gobhi Mutter by Tarla Dalal

Oats Khichdi ( Diabetes and Low-Cal Recipe) Video by Tarla Dalal

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This garlic-infused and fibre-rich khichdi is ideal for diabetics. Enjoy it accompanied with low-fat curds.

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients

1/2 cup quick cooking rolled oats
2 tbsp yellow moong dal (split yellow gram)
1 1/2 tsp oil
1/2 tsp green chilli paste
1 tsp garlic (lehsun) paste
a pinch of turmeric powder (haldi)
salt to taste

For Serving

low-fat curd

Method

1. Heat the oil in a pressure cooker, add the green chilli paste, garlic paste and turmeric powder and sauté on a medium flame for a few seconds.
2. Add the oats and yellow moong dal and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
3. Add 1 1/2 cups of hot water and salt, mix well and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
5. Serve immediately with low-fat curds.

Recipe Source: Oats Khichdi by Tarla Dalal

Macaroni Hot Pot Video by Tarla Dalal

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Macroni hot pot, a tiffin treat that tops children’s “must have list”, this dish makes a complete healthy meal with toasted bread. Remember to pack extra portions!

Preparation Time: 15 mins
Cooking Time: 10 mins
Baking Time:  15 to 20 minutes.
Baking Temperature:  200°C (400°F)
Makes 4 servings

Ingredients

2 tbsp butter
1/3 cup onion rings
3/4 cup capsicum rings , cut into halves
1/2 tbsp finely chopped garlic (lehsun)
3 1/4 cups blanched and chopped tomatoes
1/2 tsp chilli powder
1/2 tsp sugar
1 cup baked beans
1 1/2 cups cooked macaroni
1 tsp dried oregano
2 tbsp tomato ketchup
salt to taste
1/2 cup grated processed cheese for topping

Method

1. Heat the butter in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
2. Remove half of the onion and capsicum rings for the topping and keep aside.
3. Add the garlic, tomatoes and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add the sugar, baked beans, macaroni, oregano, tomato ketchup and salt, toss gently and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
5. Transfer the mixture to a baking dish and spread it evenly with the back of a spoon.
6. Arrange the prepared onion and capsicum rings on top and sprinkle the cheese evenly over it.
7. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts.
8. Serve immediately.

Recipe Source: Macaroni Hot Pot by Tarla Dalal

Sprouts Pulao Video by Tarla Dalal

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Mildly spiced brown rice, to which sprouts and veggies have been added, is garnished with mint, to enhance its flavours. Sprouting pulses leads to the production of enzyme called "amylase" which helps in enhancing the process of digestion. The pulses when combined with any other cereal like rice, as i have done in this recipe, are a better source of protein than when consumed on their own.

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

Ingredients

1/2 cup boiled matki (moth beans) (moath beans) sprouts
1/2 cup boiled moong (whole green gram)sprouts
2 cups cooked brown rice
1 tsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
a pinch turmeric powder (haldi)
1/2 tsp chilli powder
1/4 cup finely chopped tomatoes
3 tbsp finely chopped capsicum
1 tsp pav bhaji masala
salt to taste

Method

1. Heat the oil in a non-stick broad pan and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, or till the onions turn translucent.
3. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
4. Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
5. Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3 minutes, while stirring continuously.
6. Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
7. Serve immediately.

Recipe Source: Sprouts Pulao by Tarla Dalal

Green Peas and Mint Soup Video by Tarla Dalal

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This versatile, pale-green coloured soup can be served chilled in summer and hot in winter. The tinge of mint adds class to this otherwise simple soup. This easy-to-make soup is an apt choice to satisfy sudden hunger pangs between meals.  

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 2 servings


Ingredients

2 cups fresh green peas
1 tsp butter
1/4 cup chopped onions
salt to taste
1/2 cup milk
1/2 tsp freshly ground black pepper powder to taste
1 tbsp finely chopped mint leaves (phudina)

For The Garnish 

1 tbsp finely chopped mint leaves (phudina)

 

Method

1. Heat the butter in a non-stick pan, add the onions and sauté on a medium flame for a few minutes.
2. Add the green peas, 1 1/2 cups of water and salt and bring to a boil.
3. Simmer for 15 minutes or till the peas are cooked.
4. Cool and blend in a mixer to a smooth purée and keep aside.
5. Combine 1/2 cup of water and 1/2 cup of milk in a broad non-stick pan, add the prepared green pea purée, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Add the pepper, mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Serve hot garnished with mint leaves.

Recipe Source: Green Peas and Mint Soup by Tarla Dalal

Kabuli Chana Biryani Video by Tarla Dalal

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An innovative blend of rice and pulses. When served with a bowl of low fat curd or raita, this can be a really healthy and satisfying dish.  

 

 

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


Ingredients

For The Kabuli Chana Gravy 

1/2 cup soaked and boiled kabuli chana (white chick peas) (chick peas)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1/4 cup whisked curds (dahi)
1/4 tsp sugar
salt to taste

For The Rice 

3 cups cooked rice (chawal)
2 tbsp ghee
2 cardamoms
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
2 bayleaves (tejpatta)
1 tbsp finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients 

2 tsp ghee
2 tbsp milk

 

Method
For the kabuli chana gravy

1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
2. Add the turmeric powder, chilli powder, tomatoes, a little water (approx. 1tbsp) and green chillies and cook for 1 minute.
3. Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
4. Add the curds, sugar and cook on a slow flame for 1 minute. Keep aside.

For the rice

1. Heat the ghee in a broad non-stick pan and add cardamom, cloves, cinnamon, bayleaves and sauté on a medium flame for 30 seconds.
2. Add the cooked rice, mint leaves and coriander, mix well and cook on a medium flame for 1 more minute.
3. Divide the rice into 2 equal portions and keep aside.

How to proceed

1. Pour the ghee in a (7”) microwave-safe dish, put 1 portion of the cooked rice and spread it evenly.
2. Put the kabuli chana gravy over it and spread it evenly.
3. Finally put the remaining rice over it and spread it evenly.
4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
5. Serve immediately.

 

Recipe Source: Kabuli Chana Biryani by Tarla Dalal 

Noodles with Peanut Sauce Video by Tarla Dalal

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Thai stir-fry with rice noodles and peanut sauce. . . No description can ever equal the experience of tasting and raveling in its flavours!

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


Ingredients

For The Peanut Sauce1/4 cup grated jaggery (gur)
2 tbsp peanut butter
2 tsp tamarind (imli) pulp
salt to taste
1 tsp soy sauce

Other Ingredients 

1 1/2 cups boiled flat rice noodles
1 1/2 tbsp oil
1/2 cup thinly sliced spring onions whites
1/4 cup shredded purple cabbage
1/4 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup paneer (cottage cheese) cubes
salt and to taste

For The Garnish 

1 tbsp finely chopped spring onion greens

 

Method
For the peanut sauce

1. Boil 1/2 cup of water in a small pan.
2. Add the jaggery, peanut butter, tamarind pulp, salt and soya sauce, mix well and simmer for a few minutes or till the jaggery melts and the sauce thickens.
3. Remove from the flame and keep aside.

How to proceed

1. Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a high flame for 2 to 3 minutes or till the onions turn translucent.
2. Add the beans sprouts, carrots and paneer and sauté on a high flame for 2 to 3 minutes.
3. Add the noodles and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
4. Add the peanut sauce and pepper powder, mix well and cook for another 1 to 2 minutes.
5. Serve immediately garnished with spring onion greens.

Recipe Source: Noodles with Peanut Sauce by Tarla Dalal