Risotto Video by Tarla Dalal

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Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. 

Preparation Time: 10 mins
Cooking Time: 8 mins
Baking Time:  10 to 15 minutes.
Baking Temperature:  200°C (400°F)
Makes 3 servings

Ingredients

1 1/2 cups boiled arboria rice
or long grained rice (basmati)
2 tbsp butter
1/4 cup finely chopped onions
1/2 cup finely chopped coloured capsicum
1 1/4 cups milk
3 tbsp fresh cream
3/4 cup grated processed cheese
salt and to tatse

Method

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
2. Add the capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
3. Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher.
4. Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top.
5. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
6. Serve immediately.

Recipe Source : Risotto by Tarla Dalal

Khandeshi Dal Video by Tarla Dalal

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Organize an outdoor lunch-dish up hot bajra rotis and serve with khandeshi dal-they make an amazing pair. Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun!

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

Ingredients

For The Dal

1/3 cup urad dal (split black lentils)
1/2 cup mixed dals ( masoor dal (split red lentil) ,
chana dal (split bengal gram) ,
green moong (whole green gram)
salt to taste
1/4 tsp turmeric powder (haldi)

For The Masala

1 tsp oil
1/4 cup grated dry coconut (kopra)
1/2 cup thinly sliced onions
4 whole dry kashmiri red chillies
2 tbsp coriander (dhania) powder
4 to 5 cloves (laung / lavang)
4 cardamoms
25 mm (1") cinnamon (dalchini)
2 whole black peppercorns (kalimirch)
3 garlic (lehsun) cloves

Other Ingredients

2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1 bayleaf (tejpatta)
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method 
For the dal

1. Clean, wash and soak the dals in water for 2 hours. Drain.
2. Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid.
4. Transfer the dals to a deep bowl. Keep aside.

For the masala

1. Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes.
2. Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes.
3. Add the garlic and sauté on a medium flame for a few more seconds.
4. Remove from the flame and allow it to cool completely.
5. Once cooled, blend in a mixer to a smooth powder and keep aside.

How to proceed

1. Add 1/2 of the prepared masala to the dal, mix well and keep aside.

For the tempering

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds.
3. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
5. Serve immediately garnished with coriander.

Recipe Source: Khandeshi Dal by Tarla Dalal

Cottage Cheese Cutlets Video by Tarla Dalal

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Bite into these crunchy golden brown cutlets, which have a soft and tender filling that soothe your taste buds!

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 8 servings

Ingredients

2 cups grated paneer (cottage cheese)
1/2 cup cooked rice (chawal)
salt to taste
1 1/2 tsp chopped green chillies
1/4 cup plain flour (maida)
1/4 cup finely chopped coriander (dhania)
1/2 cup finely chopped coloured
capsicum (red , yellow and green)
bread crumbs for rolling
oil for greasing and cooking

For Serving

tomato ketchup

Method

1. Combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well.
2. Add the coriander and capsicum and mix well.
3. Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet.
4. Roll the cutlets in bread crumbs till they are evenly coated from both the sides.
5. Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides.
6. Serve immediately with tomato ketchup.

Recipe Source: Cottage Cheese Cutlets by Tarla Dalal

Sweet Rice Video by Tarla Dalal

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An easy version of the traditional meetha chawal. It is a good version than the regular sweet. . . It will surely be loved by all adults.

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

Ingredients

3 1/2 cups cooked rice (chawal)
3/4 cup sugar
2 tbsp ghee
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 pinches of saffron (kesar) strands dissolved in 2 tbsp warm
a few drops of saffron colour

For The Garnish

1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method

1. Combine the rice and sugar in a bowl, mix well and keep aside.
2. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a medium flame for 30 seconds.
3. Add the rice-sugar mixture and mix well.
4. Combine the saffron-milk mixture and saffron colour in a small bowl and mix well.
5. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally.
6. Serve hot garnished with almond and pistachio slivers.

Recipe Source : Sweet Rice by Tarla Dalal

Tarla Dalal, IMC Ladies Wing Demo Recipe

Tarla Dalal did a charity demo at IMC LADIES WING, Mumbai  on the 9^th July, there were 200 ladies present to see her demonstrating 5 easy recipes.

One of the recipes is here for you all…


Spinach Cheesy Cigars

Recipe source: Snacks under 10 minutes

Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture. Serve these hot to enjoy the taste of the melted mozzarella cheese. Ready-made samosa pattis are available at most provision stores.

Preparation Time: 5 minutes.     Cooking Time: 8 minutes.     Makes 18 cigars.

To be mixed into a filling

½ cup finely chopped and blanched spinach (palak)

¼ cup grated mozzarella cheese

1 tbsp finely chopped green chillies

Salt to taste

Other ingredients

6 samosa patti, readily available in the market

1 tbsp plain flour (maida) mixed with 1 tbsp water

Oil for deep-frying

For serving

Hot garlic sauce 

1. Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangular pieces. You will get 18 pieces in all.
2. Place a samosa patti on a clean dry surface.
3. Place a portion of the filling at one corner of the samosa patti and roll it up tightly to make a cigar.
4. Seal the edge of the samosa patti using a little of the flour paste.
5. Repeat with the remaining pattis and filling to make 17 more cigars.
6. Heat the oil in a kadhai and deep-fry the cigars a few at a time, till they are golden brown from all the sides. Drain on absorbent paper.

Serve hot with hot garlic sauce.

Handy Tips

1. 2½ cups chopped spinach when blanched gives ½ cup blanched spinach.
2. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy. 

Oats Tikki with Healthy Green Chutney Video by Tarla Dalal

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Oats can be called a doctor in a bowl, since it fights against conditions ranging from high blood pressure and cholesterol to diabetes and even cancer! carrots and paneer add more good health and taste to this wonder ingredient, while the green chutney peps up the mood.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 tikkis

Ingredients

For The Healthy Green Chutney (makes 1/4 Cup)1/2 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
2 tbsp roughly chopped onions
1/2 tbsp lemon juice
a pinch of sugar
2 green chillies , roughly chopped
salt to taste

For The Tikkis

1 cup quick cooking rolled oats
1/4 cup grated low-fat paneer (cottage cheese)
1/4 cup grated carrot
1/2 cup boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried mango powder (amchur) (amchur)
salt to taste

Other Ingredients

1/4 cup low-fat milk (99.7% fat-free) for coating

1/2 cup quick cooking rolled oats for coating
1 1/2 tsp oil for greasing and cooking

Method 
For the healthy green chutney

1. Combine all the ingredients and blend in a mixer to a smooth paste using very little water.
2. Keep refrigerated till use.

For the tikkis

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 6 equal portions and roll out each portion into a 50 mm. (2”) flat round tikki.

How to proceed

1. Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides.
2. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
3. Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides.
4. Serve hot with healthy green chutney.

Recipe Source : Oats Tilkki with Healthy Green Chutney by Tarla Dalal

Pumpkin and Dill Seed Soup Video by Tarla Dalal

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A thick creamy soup made using not-so-common vegetable pumpkin and dill seeds and mildly flavoured with onions and black pepper powder.

Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

3 cups red pumpkin (bhopla / kaddu) cubes
1/2 tsp dill seeds (suva dana)
2 tbsp butter
2 tbsp finely chopped onions
salt to taste
1/4 cup milk
freshly ground black pepper powder to taste

For The Garnish

2 tbsp fresh cream
2 tbsp chopped spring onion greens

Method

1. Heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame for 1 minute.
2. Add the dill seeds and sauté for 1 more minute.
3. Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for 10 minutes. Allow it to cool completely.
4. Once cooled, blend using a hand blender to a smooth mixture.
5. Add the milk, mix well and cook on a medium flame for 2 more minutes.
6. Serve hot garnished with fresh cream and spring onion greens.

Recipe source: Pumpkin and Dill Seed Soup by Tarla Dalal

Mexican Rice Video By Tarla Dalal

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This mexican rice is a quick version and very easy to make. . . It has ingredients which are readily available. All age groups will surely relish this recipe. . . This rice can even be enjoyed in tiffin boxes. . . 

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

Ingredients

2 1/2 cups cooked rice (chawal)
2 tbsp oil
1/2 cup finely chopped onions
1 tsp garlic (lehsun) paste
1 1/2 tsp chilli flakes
1/4 cup boiled rajma (kidney beans)
1/2 cup chopped and boiled mixed
vegetables (french beans and carrots)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)

Method

1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
2. Add the garlic paste and chilli flakes and sauté on a medium flame for another 1 minute.
3. Add the rajma and mixed vegetables and sauté on a medium flame for 1 more minute.
4. Add the rice and salt, toss well and cook on a medium flame for 2 minutes.
5. Add the chilli powder and turmeric powder, toss again and cook on a medium flame for another 1 to 2 minutes.
6. Serve immediately.

Recipe Source: Mexican Rice by Tarla Dalal

Quick Tava Rice Video By Tarla Dalal

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A mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.

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

Ingredients

3 whole dry kashmiri red chillies
3 garlic (lehsun) cloves (lehsun)
3 tbsp oil
1/2 cup thinly sliced onions
1/2 cup thinly sliced capsicum
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
2 tbsp fresh curds (dahi)
2 cups cooked rice (chawal)
salt to taste

For The Garnish

 2 tbsp grated processed cheese

Method

1. Combine the red chillies and garlic along with 1 tsp of water and grind in a mortar-pestle (khalbhatta) to a smooth paste. Keep aside.
2. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 minute.
3. Add the chilli-garlic paste and sauté on a medium flame for another 30 seconds.
4. Add the capsicum, tomatoes, turmeric powder and curds and sauté on a medium flame for 1 more minute.
5. Add the cooked rice and salt and toss well. Cook on a medium flame for 2 minutes,while tossing once in between.
6. Serve immediately garnished with cheese.

Recipe Source : Quick Tava Rice by Tarla Dalal

Mango and Orange Smoothie Video by Tarla Dalal

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The mango orange smoothie is sweet, tangy and totally lovable! oh no, but the mango season comes just once a year! not to worry, make the mango pulp in bulk and enjoy this smoothie throughout the year.

Preparation Time: 5 mins
Makes 2 big glasses
                                               
Ingredients

3/4 cup chilled mango pulp
1/2 cup readymade chilled orange juice
4 tbsp chilled fresh curds (dahi)
1/2 cup vanilla ice-cream
1 3/4 tbsp sugar

For Serving4 tbsp crushed ice

Method

1. Combine the mango pulp, orange juice, sugar,curds and vanilla ice-cream and blend in a juicer till the mixture is smooth and frothy.
2. Place 2 tbsp of crushed ice into 2 individual glasses and pour equal quantities of the smoothie into each glass.
3. Serve immediately.

Recipe Source : Mango and Orange Smoothie by Tarla Dalal