Eggless Chocolate Sponge Cake Video by Tarla Dalal

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A simple sponge cake can form the base for a variety of luscious desserts. Plain or fancy, a basic sponge cake can be employed to produce desserts for occasions ranging from a simple family meal to a show stealing birthday cake. Whatever the recipe, a basic sponge cake has to be moist, soft and tender. A dry, crumbly, flat cake will make the dessert very unappetizing.

Preparation Time: 10 mins
Baking Time:  30 to 35 minutes.
Baking Temperature:  180ºC (360ºF)
Makes 1 cake

Ingredients

1 1/4 cups plain flour (maida)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp plain flour (maida) for dusting

Method

1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
2. Combine the condensed milk, melted butter, vanilla essence and mix well.
3. Add the prepared sieved plain flour-cocoa mixture and ? cup of water and mix gently with help of a spatula.
4. The batter should be of dropping consistency.
5. Grease the cake tin with butter on all the sides.
6. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
7. Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
8. Bake in a pre-heated oven at 180oc (360of) for 25 to 30 minutes or till done.
9. The cake is ready when it leaves the sides of the tin and is springy to touch.
10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
11. Keep aside to cool and use as required.

Recipe Source: Eggless Chocolate Sponge Cake by Tarla Dalal

Samosa Video by Tarla Dalal

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A famous mumbai roadside snack - samosa, which taste best when served hot…

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

Ingredients

For The Dough

1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing

3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients

oil for deep-frying

For Serving

green chutney

Method 
For the dough

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.

For the stuffing

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
4. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
6. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

1. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
3. Cut the oval horizontally into 2 equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
6. Repeat with the remaining dough and stuffing to make 3 more samosas.
7. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
8. Serve hot with green chutney.

Recipe Source: Samosa by Tarla Dalal

Layered Pizza Dip Video by Tarla Dalal

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The taste buds tingle the moment you imagine layers of pizza sauce and sautéed capsicum topped with cheese and baked in the oven. Indulge in this extravaganza, with a bowlful of tortilla chips.

Preparation Time: 15 mins
Cooking Time: 12 mins
Baking Time:  12 to 15 minutes
Baking temperature:  180 C (360 F)
Makes 2 servings

Ingredients

For The Pizza Sauce

1 1/4 cups blanched and finely chopped tomatoes ,
refer handy tip
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped spring onion greens
1 tsp sugar
1/4 cup tomato ketchup
2 tsp dried oregano
2 tsp chilli flakes
salt to taste

For The Capsicum Layer

6 thick capsicum rings , cut into halves
2 tsp olive oil
1 tsp dried oregano

Other Ingredients

1/4 cup grated processed cheese

For Serving

tortilla chips

Method 
For the pizza sauce

1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the spring onion greens, mix well and sauté on a medium flame for 30 seconds.
4. Add the blanched tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
5. Add the sugar, tomato ketchup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
7. Remove from the flame and keep aside.

For the capsicum layer

1. Heat the olive oil in a broad non-stick pan, add the capsicum halves and sauté on a medium flame for 1 minute.
2. Add the oregano, mix well and sauté on a medium flame for 1 minute.
3. Remove from the flame and keep aside.

How to proceed

1. Take an oven safe glass bowl, layer the base with the prepared pizza sauce and spread it evenly.
2. Place the prepared capsicum halves over it.
3. Finally top it with cheese and bake in a pre-heated oven at 180 c (360 f) for 8 to 10 minutes, or till the cheese melts.
4. Serve hot with tortilla chips.

Handy tip:

1. 6 large tomatoes after blanching will yield approx. 1¼ cups blanched, peeled, deseeded and finely chopped tomatoes.

Recipe Source: Layered Pizza Dip by Tarla Dalal

Moong Dal Dhokla Video by Tarla Dalal

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Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. .

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

Ingredients

For The Batter

3/4 cup soaked yellow moong dal (split yellow gram)
3 green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp curds (dahi)
1 1/2 tsp fruit salt

For The Tempering

1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish

1 tbsp finely chopped coriander (dhania)

For Serving

green chutney
1 tbsp grated coconut

Method

1. Combine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
2. Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
3. Just before steaming, sprinkle fruit salt and mix lightly.
4. Pour the batter into a greased 175 mm. (7”) diameter thali.
5. Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked. Keep aside.
6. Heat the oil in a small non-stick pan and add the mustard seeds.
7. When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
8. Add the green chillies and sauté on a medium flame for 30 seconds.
9. Pour the tempering over the prepared dhoklas and spread it evenly.
10. Sprinkle the coriander and coconut evenly on top.
11. Cut into pieces and serve hot with green chutney.

Recipe Source: Moong Dal Dhokla by Tarla Dalal

Potato Rosti Video by Tarla Dalal

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Potato rosti, perfect recipe with a combination of crispiness, creamyness and a tint of spiciess. Serve it as soon as it is made to enjoy it the most with sour cream.

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

Ingredients

3 cups parboiled , peeled and coarsely grated
potatoes, refer handy tip
salt to taste
3 tsp finely chopped green chillies
2 tbsp butter
1/2 cup finely chopped onions
1/2 cup grated processed cheese

For Serving

sour cream

Method

1. Combine the potatoes, salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside.
2. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
3. Sprinkle the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
4. Sprinkle the grated cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
5. Cover with a lid and cook on a medium flame for 5 minutes.
6. Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non-stick pan and turn the pan to invert the rosti on the palte.
7. Serve immediately with sour cream.

Handy tip:

1. Parboiled potatoes for this recipe should be 90% cooked.

Recipe Source : Potato Rosti by Tarla Dalal

Sprouts Kadhi Video by Tarla Dalal

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Kadhi gets an extra shot of nutrition with the addition of sprouts! use curds made of low-fat buffalo’s milk, which is low in sodium. For a truly memorable meal, serve hot with gehun ki bikaneri khichdi.

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

Ingredients

1 cup mixed sprouts
2 to 3 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry red kashmiri chillies
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
1/4 tsp chilli powder
salt to taste
1 1/2 cups low-fat curds , whisked
4 tsp besan (bengal gram flour)

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

1. Heat the oil in a pressure cooker, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
2. When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds.
3. Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles.
4. Allow the steam to escape before opening the lid. Keep aside.
5. Combine the curds with ½ cup of water and besan and mix well till no lumps remain.
6. Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes.
7. Serve hot garnished with coriander.

Recipe Source: Sprouts Kadhi by Tarla Dalal

Chilli Paneer Stir-fry Video by Tarla Dalal

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This versatile dish with paneer and green chillies can be served as a starter or as an accompaniment to the main meal.

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

Ingredients

2 cups fresh paneer (cottagte cheese) cubes
2 tbsp plain flour (maida)
4 tbsp cornflour
salt to taste
oil for deep-frying
2 tbsp oil for cooking
2 green chillies , cut into strips lengthwise
1 tbsp grated ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced spring onions whites
1 tsp soy sauce
1 tbsp chilli sauce
a few drops of vinegar

For The Garnish

1/4 cup finely chopped spring onion greens

Method

1. Combine the plain flour, cornflour, salt and ½ cup of water in a bowl and mix well.
2. Add the paneer cubes and mix lightly till the mixture coats the paneer well.
3. Heat the oil for deep-frying and deep-fry a few paneer pieces at a time till they are very light brown in colour from all the sides. Keep aside.
4. Heat the oil for cooking in a broad non-stick pan, add the green chillies and sauté on a medium flame for 30 seconds.
5. Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.
6. Add the spring onion whites, mix well and sauté on a medium flame for 1 minute.
7. Add the salt, mix well and cook on a medium flame for 30 seconds, while striirng continuously.
8. Add the fried paneer cubes, soya sauce, chilli sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Serve immediately garnished with spring onion greens.

Recipe Source: Chilli Paneer Stir-fry by Tarla Dalal

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