Spicy Tava Idlis Video by Tarla Dalal

A spicy recipe made by using leftover idlis, it is a great combination made with onions, tomatoes and masalas. Definitely worth a try !

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

Ingredients

8 leftover idlis, cut into cubes
1 tbsp butter
1/2 tsp garlic (lehsun) paste
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp pav bhaji masala
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Garnish2 tbsp finely chopped coriander (dhania)

1. Heat the butter in a non-stick; add the garlic paste and sauté on a medium flame for 30 seconds.
2. Add the onions, mix well and sauté on a medium flame for 2 to 3 minutes,or till the onions turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the turmeric powder, chilli powder, pav bhaji masala, mix well and sauté on a medium flame for 1 minute.
5. Add 2 tbsp of water and salt, mix well and sauté on a medium flame for 1 minute.
6. Add the lemon juice, coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously.
7. Add the idlis, toss lightly and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Serve hot garnished with coriander.

Spicy Tava Idlis

Mughlai Aloo Video by Tarla Dalal

A ever-popular aloo sabzi, it is a great combination of potatoes marinaded with curds and spices. Serve this hot with puris/ parathas or naan. . .

Preparation Time: 15 minutes
Cooking Time: 17 minutes
Makes 4 servings

Ingredients

1 1/4 cups boiled and peeled baby potatoes , cut into halves
1/2 cup fresh curds , whisked
salt to taste
3 tbsp ghee
3/4 cup grated onions
4 cloves (laung / lavang)
2 cardamoms
2 tbsp fresh cream
1/2 tsp sugar

To Be Ground Into A Poppy Seed Paste3 tbsp powdered poppy seeds (khus-khus)
12 mm (1”) piece ginger (adrak)
3 garlic (lehsun) cloves
2 green chillies , roughly chopped
2 tbsp water

To Be Mixed Into A Masala Paste2 tbsp water
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder

For Servingpuris/ parathas/ naan

Method

1. Combine the curds, prepared poppy seed paste and salt, mix well.
2. Add the potatoes, lightly mix it and keep aside to marinade for 10 to 15 minutes.
3. Heat the ghee in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the cloves and cardamom and sauté on a medium flame for 30 seconds.
5. Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the marinaded potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
7. Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
8. Serve hot with puris, parathas or naans.

Tips

1. If you like, you can fry the potatoes in ghee and omit the soaking stage in step 1.

Mughlai Aloo

Chana Dal with Cucumber Video

A simple yet hearty dal with the goodness of fresh crunchy cucumber. A quick-to-dole-out recipe, so if you are late from work and craving for some piping hot dal, try this one out. It won’t disappoint!

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes 4 servings

Ingredients

3/4 cup chana dal (split bengal gram)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup roughly chopped cucumber
a pinch turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp chilli powder
a pinch of sugar

For The Garnish1 tbsp finely chopped coriander

1. Wash and soak the chana dal in water for at least an hour and drain well.
2. Combine the chana dal with 2 cups of water in a pressure cooker and pressure cook for 2 whistles or till the dal is soft.
3. Allow the steam to escape before opening the lid.
4. Mash the dal lightly with the back of the spoon and keep aside.
5. Heat the oil in a broad non-stick pan, add the cumin seeds.
6. When the seeds crackle, add the cooked dal, cucumber, turmeric powder, ginger-green chilli paste, salt and chilli powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
7. Add the sugar, mix well and cook on a medium flame for 1 minute.
8. Serve hot garnished with coriander.

Chana Dal with Cucumber

Oats Moong Toast Video by Tarla Dalal

Oats is not just for porridge! why not make a delicious and nutritious toast by combining oats and moong with lots of perky coriander? make sure you make these just before serving, to prevent them from turning soggy.

Soaking time:  1 to 2 hours
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 4 toasts

Ingredients

For The Topping1/2 cup green moong dal (split green gram) , soaked and drained
1 1/2 cups roughly chopped coriander (dhania)
1/2 cup quick cooking rolled oats
1 tbsp finely chopped green chillies
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste

Other Ingredients4 whole wheat bread slices
1 1/2 tsp olive oil for brushing and cooking

For the topping

1. Combine all ingredients with little water and blend in a mixer to a smooth paste.
2. Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.

How to proceed

1. Brush 1/8 tsp of oil on one side of each bread slice.
2. Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
3. Place each open sandwich on a non-stick tava (griddle) with the prepared topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
4. Turn over and cook on the other side till it turns golden brown in colour.
5. Cut each toast into 4 equal triangles and serve immediately.

Oats Moong Toast

Moong Sprouts Kadhi Video by Tarla Dalal

Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat.

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

For The Dapkas1 cup moong sprouts
2 tsp finely chopped green chillies
25 mm (1’) piece ginger (adrak)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tbsp chopped coriander (dhania)
1 1/2 tbsp chopped fenugreek (methi)
2 tbsp besan (bengal gram flour)
oil for deep-frying

For The Kadhi3/4 cup fresh curds (dahi)
2 tbsp besan (bengal gram flour)
2 tsp ghee
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
25 mm (1”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
6 curry leaves (kadi patta)
a pinch asafoetida (hing)
salt to taste
1 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
2 tsp sugar

For The Garnish2 tbsp finely chopped coriander (dhania)

For the dapkas

1. Combine the moong sprouts, green chilies and ginger along with little water and blend in a mixer to a smooth paste.
2. Transfer to a bowl, add the salt, asafoetida, turmeric powder, coriander, fenugreek leaves and besan and mix well.
3. Heat the oil in a non-stick pan, add in a little dapka batter at a time using your fingertips to form dumplings and deep-fry till they turn light golden brown in colour from all the sides.
4. Remove, drain on an absorbent paper and keep aside.

For the kadhi

1. Combine the curds and besan in a bowl, whisk well till smooth.
2. Add 3 cups water and whisk well till no lumps remain. Keep aside.
3. Heat the ghee in a kadhai and add the mustard seeds, cumin seeds.
4. When the seeds crackle, add the fenugreek seeds, cinnamon, cloves, curry leaves and asafoetida, mix well and sauté on a medium flame for 30 seconds.
5. Add the prepared curds-besan mixture, salt, green chilli paste, mix well and allow it to boil for 2 to 3 minutes, while stirring occasionally.
6. Add the turmeric powder, mix well and boil again for 3 to 4 minutes, while stirring occasionally.
7. Add the sugar, mix well and cook on a medium flame for another 1 to 2 minutes. Keep aside.

How to proceed

1. Just before serving, bring the kadhi to boil, add the prepared dapkas. Mix gently and simmer for 2 to 3 minutes, while stirring occasionally.
2. Serve hot garnished with coriander.

Moong Sprouts Kadhi

Spinach Pakoda Chaat Video by Tarla Dalal

A different type of chaat made with spinach leaves and topped with fresh curds, sweet chutney and masalas. Most important thing to remember about this recipe is to serve immediately
 
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 2 servings

10 to 15 fresh spinach leaves
oil for deep-frying

For The Batter3/4 cup besan (bengal gram flour)
salt to taste
1/2 tsp chilli powder
a pinch of asafoetida (hing)

For The Topping1/2 cup fresh whisked curds
2 tbsp finely chopped onions
4 tsp sweet chutney
1 tsp roasted cumin seeds powder
1/2 tsp chilli powder

For the batter

1. Combine the besan, salt, chilli powder and asafoetida and enough water in a bowl and mix well to make a thin batter. Keep aside.

How to proceed

1. Heat the oil in a pan, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame, till they turn crisp from both the sides.
2. Drain on absorbent paper and place half the hot pakodas on a serving plate.
3. Top with ¼ cup fresh curds, 1 tbsp onions, 2 tsp sweet chutney, ½ tsp cumin seeds powder and ¼ tsp chilli powder over it.
4. Repeat steps 2 and 3 to make 1 more serving of pakoda chaat.
5. Serve immediately.

Spinach Pakoda Chaat

Sprouts Tikki Video by Tarla Dalal

Sprouts Tikki by Tarla Dalal

Let’s give a healthy twist to the evergreen aloo tikki! using sprouted moong increases the nutrient-value by at least 15 per cent, while coriander and mint give an aromatic spin to the tale. Serve these fibre-rich tikkis hot and crisp, as soon as you prepare them.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 6 tikkis

Ingredients

1 cup sprouted moong (whole green gram)
3 tbsp chopped coriander (dhania)
3 tbsp chopped mint leaves (phudina)
1 tbsp besan (bengal gram flour)
salt to taste
a pinch asafoetida (hing)
2 tsp green chilli paste
1 tbsp chopped coriander (dhania) for rolling
1 tbsp chopped mint leaves (phudina) for rolling
1 tsp oil for greasing and cooking

1. Blend the sprouted moong along with little water in a mixer to a smooth paste.
2. Transfer it to a bowl, add the coriander, mint leaves, besan, salt, asafoetida and green chilli paste and mix well.
3. Divide the mixture into 6 equal portions and roll out each portion into 50 mm. (2”) round flat thin tikkis.
4. Roll each tikki in mint leaves and coriander, till they are covered from all the sides.
5. Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides.
6. Serve immediately.

Sprouts Tikki by Tarla Dalal

Baked Methi Puris Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Minimal usage of oil makes this recipe enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide for iron and calcium in your diet. These also make a great snack in your first trimester and can easily find place in a low calorie diabetic menu as well.

Preparation Time: 10 mins
Baking time:  50 to 60 minutes.
Baking Temperature:  180°C (360°F).
Makes 20 puris

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped fenugreek (methi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp oil
salt to taste
1/2 tsp oil for greasing

Method

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes.
2. Divide the dough into 20 equal portions and roll out each portion into a circle of about 75 mm. (3") diameter.
3. Grease a baking tray using oil, place 6 to 8 puris at a time on it and prick all over using a fork.
4. Bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or till the puris are golden brown, turning them once in between.
5. Repeat with the remaining dough to make more puris in 2 more batches.
6. Cool and store in an air-tight container.

Recipe Source: Baked Methi Puris by Tarla Dalal

French Onion Soup Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Did you know that this classic soup in its original form dates back to the roman times?! the classic soup experienced a renaissance of sorts thanks to french cuisine. The trick here is to chop the onions really fine. Cheese thickens the broth while mustard imparts a heady, pungent flavour. French onion soup is always served by pouring ladles of soup over a cheese crouton placed in a bowl. This soup is delectable and worth trying. Enjoy!

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

Ingredients

For The Soup

1 cup thinly sliced onions
2 tbsp butter
1/3 cup grated processed cheese
salt to taste
1/4 tsp black peppercorns (kalimirch) powder
1/4 tsp mustard (rai / sarson) powder

For The Cheese Croutons

2 bread slices , each cut into 4 pieces
2 tsp butter
2 tsp grated processed cheese

Method 
For the soup

1. Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour
2. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

For the cheese croutons

1. Toast the bread slices in a pop-up toaster.
2. Cut each bread slice into 4 equal square pieces.
3. Apply little butter on each bread piece and sprinkle a little cheese on top.

How to proceed

1. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately.

Recipe Source: French Onion Soup by Tarla Dalal

Capsicum and Bean Sprouts Stir-fry Soup Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

A simple yet healthy and refreshing soup with capsicum and bean sprouts.

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

1 cup thinly sliced red capsicum
1/2 cup bean sprouts
1 tbsp oil
1/2 cup thinly sliced onions
salt and freshly ground black pepper (kalimirch) powder to taste

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method

1. Heat the oil in a wok/ kadhai; add the onions and sauté on a high flame for 2 to 3 minutes.
2. Add the red capsicum and bean sprouts and sauté on a high flame for 2 to 3 minutes.
3. Add 3 cups of hot water and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
4. Switch off the flame, add the pepper powder and mix well.
5. Serve immediately garnished with coriander.

Recipe Source: Capsicum and Bean Sprouts Stir-fry soup Video by Tarla Dalal

Palak Paneer Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Many of the best loved vegetarian punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in punjab due to the abundance of milk and milk products in the area. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required.

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

Ingredients

10 cups chopped spinach (palak) , refer handy tip
1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes
2 tbsp oil
3/4 cup finely chopped onions
4 cloves garlic , grated
25 mm (1") piece ginger , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup fresh tomato pulp
salt to taste
1 tsp punjabi garam masala
2 tbsp fresh cream

Method

1. Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for sometime.
3. Blend in a mixer to a smooth purée and keep aside.
4. Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
5. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
7. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
8. Add the salt, garam masala and fresh cream and mix well.
9. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
10. Serve hot.

Handy tip:

1. 4 bunches of spinach will approximately yield 10 cups of chopped spinach.

Recipe Source : Palak Paneer Video by Tarla Dalal