Masala Dosa Video by Tarla Dalal

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A tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji.

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

Ingredients

For The Masala (makes Approx. 1 1/3 Cups)

1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp split urad dal (split black lentils)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)

Other Ingredients

1 1/2 cups readymade dosa batter
salt to taste
9 tsp butter for greasing and cooking

For Serving

coconut chutney

Method 
For the masala

1. Heat the oil in a kadhai and add the mustard seeds.
2. When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
3. Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the coriander, mix well and cook on a medium flame for 1 minute.
6. Allow it to cool.
7. Once cooled, mash lightly with the back of the spoon and keep aside.

How to proceed

1. Combine the dosa batter, salt and a little water, mix well and keep aside.
2. Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
3. Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
4. Smear 2 tsp of butter on the edges of the dosa
5. Spread ¼th of the prepared masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
6. Fold over while pressing it lightly, using a spatula to make a flat roll.
7. Repeat with the remaining ingredients to make 3 more dosas.
8. Serve immediately with coconut chutney.

Recipe Source: Masala Dosa by Tarla Dalal

Corn ki Subzi Recipe by Tarla Dalal

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Corn is one of the extensively cultivated crops in rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients

3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curds , whisked
1 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)

To Be Ground Together Into A Paste

1 cup roughly chopped onions
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)

For Serving

chapatis

Method

1. Combine the curds and besan in a bowl and mix well. Keep aside.
2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another minute.
6. Serve hot garnished with chapatis.

Recipe Source: Corn ki Subzi by Tarla Dalal

Tandoori Aloo Wrap Video by Tarla Dalal

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Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe.

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

Ingredients

For The Roti

1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

6 whole dry kashmiri red chillies
4 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing

1 1/4 cups baby potatoes , boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)
2 tbsp fresh cream
salt to taste

To Be Mixed Into A Curd Dressing

1/2 cup thick curds (dahi) , whisked
salt to taste
2 tsp finely chopped garlic (lehsun)
1/2 tsp roasted cumin seeds (jeera) powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients

1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method 

For the roti

1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the aloo stuffing

1. Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.
3. Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
4. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed

1. Just before serving, warm a roti on a non-stick tava.
2. Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
3. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
4. Sprinkle 1/4 tsp of chaat masala over it.
5. Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
6. Repeat with the remaining ingredients to make 3 more wraps.
7. Serve immediately.

Tips

1. To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.

Recipe Source: Tandoori Aloo Wrap by Tarla Dalal

Aloo Kurkure Video by Tarla Dalal

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Poha coated potato and mint flavoured starter. This couldn't be easier.

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 6 kurkures

Ingredients

1 cup boiled , peeled and mashed potatoes
1/2 cup chopped mint leaves (phudina)
1/2 tbsp finely chopped green chillies
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp lemon juice
salt to taste
1/3 cup plain flour (maida)
1/3 cup beaten rice (poha) , coarsely ground
oil for deep-frying

For Serving

sweet and sour sauce

Method

1. Combine the potatoes, mint leaves, green chillies, cumin seeds powder, lemon juice and salt in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape them into round balls. Keep aside.
3. Combine the plain flour with a little water to make a thick and smooth paste and keep aside.
4. Dip each potato ball in the flour paste and then roll in powdered rice flakes till they are evenly coated from all the sides.
5. Heat the oil in a kadhai and deep-fry the potato balls a few at a time till they are golden brown in colour from all sides. Drain on absorbent paper.
6. Serve hot with sweet and sour sauce.

Recipe Source: Aloo Kurkure by Tarla Dalal

Semolina Pancakes Video by Tarla Dalal

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Semolina pancakes are very easy, quick and colorful. . . Great to serve for breakfast or snacks with a chutney of your choice. . .

Soaking Time:  30 minutes.
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 14 mini pancakes

Ingredients

1 1/2 cups semolina (rava)
3/4 cup curds (dahi)
1/2 cup finely chopped cabbage
1/2 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste
2 tsp fruit salt
5 tsp oil

For Serving

coconut chutney

Method

1. Combine the semolina, curds and 1 cup of water in a bowl, mix well and allow it to soak for 30 minutes.
2. Add the cabbage, carrot, coriander, green chillies and salt and mix well.
3. Just before making the pancakes, add the fruit salt and 2 tbsp of water on the batter.
4. When the bubbles form, mix gently.
5. Add 2 tsp of oil and mix well.
6. Grease a non-stick mini uttapa pan with ½ tsp of oil, pour approximately 1½ tbsp of batter in a mould and spread it lightly.
7. Make 6 to 7 more such uttapas at a time and cook using a little oil, till they turn crisp and golden brown from both the sides.
8. Repeat step 7 to make one more batch of uttapas.
9. Serve immediately with coconut chutney.

Recipe Source: Semolina Pancakes by Tarla Dalal

Chatpata Rajma Wrap Video by Tarla Dalal

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Go all out on this wonderful rajma recipe that retains all the taste without being calorie-dense! the spiciness of rajma is balanced by rolling up this wrap with a chunky curd dressing. A protein-packed wrap, this helps you stay strong and healthy!

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

Ingredients

For The Roti

1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

For The Chatpata Rajma Filling

1 1/2 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tbsp coriander (dhania) coriander-cumin seeds (dhania-jeera) powder
1/4 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tbsp tomato ketchup
1 cup soaked and boiled rajma (kidney beans) , lightly mashed
2 tbsp chopped coriander (dhania)
salt to taste

To Be Mixed Together Into A Curd Dressing

1/2 cup curds (dahi) , whisked
1/2 cup grated cucumber
1/2 cup grated carrot
salt to taste

Other Ingredients

2 tsp chilli-garlic chutney
4 tbsp finely chopped spring onion greens

Method 
For the roti

1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the chatpata rajma filling

1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
2. Add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the tomatoes and 2 tbsp water and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside.

How to proceed

1. Just before serving, warm a roti on a non-stick tava.
2. Place the roti on a clean dry surface and spread 1/2 tsp of chilli-garlic chutney evenly over it.
3. Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it.
4. Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly.
5. Repeat with the remaining ingredients to make 3 more wraps.
6. Serve immediately.

Recipe Source: Chatpata Rajma Wrap by Tarla Dalal

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