Banana Apple Porridge

A healthy duet of grains like broken wheat and oats with fruits like banana and apples, this porridge is flavoursome and truly tempting. Sautéing the broken wheat and oats before cooking chases away the raw smell, while the cinnamon powder and fruits enhance the flavour and aroma further. The Banana and Apple Porridge is an ideal way to start a morning, as it not only gives a lot of energy but is also brimming with calcium, protein, fibre, etc.

Preparation Time: 5 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

1 cup sliced bananas
1/2 cup apple cubes (unpeeled)
1/4 cup broken wheat (dalia) , washed and drained
1/4 cup quick cooking rolled oats
2 cups low-fat milk , 99.7% fat-free
2 tsp low-fat butter
1 tbsp powdered sugar
1/4 tsp cinnamon (dalchini) powder

 

Method

1. Heat the butter in a pressure cooker, add the broken wheat and sauté on a slow flame for 1 minute.
2. Add the oats and sauté on a slow flame for another 2 minutes.
3. Add the milk and 1 cup of water, mix well and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
5. Add the sugar and cinnamon powder, mix well and cool slightly.
6. Refrigerate for at least 1 hour.
7. Just before serving, add the banana and apples and mix well.
8. Serve immediately.

RECIPE SOURCE :Banana Apple Porridge by Tarla Dalal

Mango Rabdi Gateau

A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream.

Preparation Time : 15 minutes.
Cooking Time: 20 minutes
Baking Time: 30 minutes.
Serves 4 to 6.

 

Ingredients 

For the sponge cake 

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp levelled, baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

For the mango rabdi filling 

1/2 ltr milk
6 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
1/2 cup cream, chilled
1/2 cup mango puree

To be mixed into a soaking syrup1/2 cup water
2 tbsp sugar
2 tbsp mango puree

For the whipped cream1 cup fresh cream
3 tbsp sugar
1/4 tsp vanilla essence

Other ingredients1 mango, chopped into pieces

 

Method
For the sponge cake

1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. of water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degreeF) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and a bake for a further 15 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and a tap sharply to remove.
6. Cool the cake.

For the mango rabdi filling

1. Simmer the milk in a broad non-stick pan till it reduces to one third.
2. Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside.
3. Whisk the cream till soft peaks form.
4. Add the rabdi and the mango puree and mix well.
5. Chill and keep aside.

For the whipped cream

1. Chill the fresh cream.
2. Add the sugar and vanilla essence and whisk till soft peaks form.
3. Keep refrigerated till required.

How to proceed

1. Slice the sponge cake horizontally into two.
2. Soak the lower layer of the sponge cake with the soaking syrup.
3. Spread a generous layer of the mango rabdi filling and top with some mango pieces.
4. Place the other layer of the sponge cake on top and soak with the soaking syrup.
5. Top with the whipped cream and decorate with the remaining mango pieces.
6. Chill and serve.

Tips

1. You can buy ready-made rabdi if your are in a hurry.

 
RECIPE SOURCE : Mango Rabdi Gateau by Tarla Dalal

Paneer Masala

The desi tongue drools at the sight of Paneer Masala. It is perhaps the first dish that comes to mind when one thinks of paneer. A succulent tomato-based gravy flavoured with an elaborate masala paste containing almost all the spices in your masala dabba together with onions, coconut, and other ingredients, plays host to cubes of soft, fresh paneer. Paneer absorbs the tangy flavours well, making the overall effect very enjoyable indeed.

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

Ingredients

1 1/2 cups paneer (cottage cheese) cubes
1 tbsp oil
1 cup finely chopped tomatoes
1/2 cup fresh cream
salt to taste

To Be Ground Into A Smooth Paste (using Little Water)3/4 cup roughly chopped onions
2 tsp khus-khus
1 tbsp grated fresh coconut
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
6 peppercorns (kalimirch)
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
5 garlic (lehsun) cloves

For Serving parathas

 

Method

1. Heat the oil in a kadhai, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally.
2. Add the chopped tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the cream, ½ cup of water and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
4. Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Serve hot with parathas.

RECIPE SOURCE : Paneer Masala by Tarla Dalal

Mag Dal Ni Kachori ( Gujarati Recipe)

Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Preparation Time: 15 mins
Cooking Time: 35 mins
Makes 10 to 12 kachoris

Ingredients

For The Dough 

3/4 cup plain flour (maida)
2 tsp melted ghee
salt to taste

For The Stuffing 

1 1/2 cups boiled yellow moong dal (split yellow gram) , soaked overnight and drained
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel powder
2 tsp sugar
salt to taste

Other Ingredients oil for deep-frying

For Serving khajur imli ni chutney

 

Method
For the dough

1. Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
2. Divide the dough into 10 to 12 small equal portions and roll out each into a 63 mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.

For the stuffing

1. Drain the moong dal, add 2 to 3 tbsp of water in a bowl. Place the bowl in a pressure cooker and pressure cook for 1 whistle.
2. Allow the steam to escape before opening the lid. Drain again and keep aside.
3. Heat the oil in a broad non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
4. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
5. Remove from the flame and cool slightly.
6. Divide the stuffing 10 to 12 equal portions and keep aside.

How to proceed

1. Place a dough circle on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
2. Give a round shape to each kachori by rolling between the palms.
3. Repeat the steps 1 and 2 to make more kachoris.
4. Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides.
5. Drain on an absorbent paper and serve hot.

RECIPE SOURCE :Mag Dal Ni Kachori by Tarla Dalal

Chilli Garlic Noodles ( Easy Chinese Recipe)

For those who love their noodles spicy! this preparation is a must for the chilli and garlic lovers and the fact that it is really simple to make, makes it an all time favourite. Serve these with the stir fried chinese greens recipe for a soothing and colourful accompaniment.

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

Ingredients

2 cups boiled noodles
1/4 cup chopped spring onion greens
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste

 

Method

1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.

RECIPE SOURCE : Chilli Garlic Noodles by Tarla Dalal

Corn Methi Pulao

The sweetness of corn and the innate bitterness of methi complement each other well in this pulao. By using simple seasonings and the pressure-cooking technique, tasty corn methi pulao can be prepared quite fast.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup long grained rice (basmati)
2 to 4 black peppercorns (kalimirch)
12 mm (1/2") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1/2 tsp finely chopped green chillies
1/2 cup sliced onions
3/4 cup fenugreek (methi) leaves chopped
1/2 cup sweet corn kernels (makai ke dane)
1/4 tsp turmeric powder (haldi)
1 tbsp butter
1 tbsp oil
salt to taste

For Serving fresh curd

 

Method

1. Wash the rice and keep aside.
2. Heat the butter and oil in a pressure cooker, after heated add the peppercorns, cinnamon, cloves, cardamom and sauté for ½ a minute.
3. Add the onions and sauté for 1 to 2 minutes.
4. Add the fenugreek leaves, corn kernels and sauté for 1 minute.
5. Add the rice and 2 cups of hot water, salt, turmeric powder, green chillies and stir for a few seconds.
6. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
7. Serve hot with fresh curds.

RECIPE SOURCE : Corn Methi Pulao by Tarla Dalal

Beetroot and Sesame Roti

A colourful roti tinged by the pink shades of beetroot and the savoury touch of til, with coriander powder and chilli powder for added flavour, the Beetroot and Sesame Roti is an ideal breakfast to pack in your kids’ lunch boxes as it is non-messy, tasty and healthy too!

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

Ingredients

1/4 cup boiled , peeled and grated beetroot
1 tbsp sesame seeds (til)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking

 

Method

1. Combine all the ingredients in a deep bowl and knead into soft dough, using very little water.
2. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
4. Allow the rotis to cool completely. 

How to pack

1. Wrap in an aluminium foil and pack in a tiffin box.

RECIPE SOURCE : Beetroot and Sesame Roti by Tarla Dalal

Italian Style Tossed Salad

This salad is a healthy mixture of a selection of low cal veggies, which can be put together in no time at all. The honey and basil dressing lends this salad an exotic flavour.

Preparation Time: 10 mins
Makes 4 servings

Ingredients

2 cups iceberg lettuce , torn into small pieces
1/2 cup mushrooms (khumbh) , sliced and
1/2 cup broccoli florets , boiled
1/2 cup carrot , cubed and boiled
1/4 cup onion cubes

To Be Mixed Into A Dressing1 tsp honey
1 tsp lemon juice
1 tbsp chopped basil
salt and to taste

 

Method

1. Combine all the ingredients together and refrigerate till required.
2. Toss the salad with the dressing and serve immediately.

	RECIPE SOURCE : Italian Style Tossed Salad by Tarla Dalal

Eggless Chocolate Cake Using Microwave

A variation of the curd-based eggless chocolate cake recipe that can be made easily using the microwave oven.

 

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 1 cake

 
Ingredients

1/2 cup plain flour (maida)
2 tbsp cocoa powder
2 tbsp sour curds (khatta dahi)
1/4 tsp soda bi-carb
1/4 cup melted butter
powdered sugar
1/2 tsp vanilla essence

 
Method

1. Sieve the flour and cocoa powder. Keep aside.
2. Mix together the curds and soda bi-carb in a bowl and keep aside.
3. Heat ¼ cup of water by microwaving on high for 1 minute.
4. Combine the butter, sugar and ¼ cup of hot water in another bowl and whisk well.
5. Add the curds, flour, and vanilla essence and mix to make a smooth batter of dropping consistency.
6. Put the mixture in a 175 mm. (7") diameter greased shallow glass dish.
7. Microwave on high for 4 minutes.
8. Remove from the microwave, cool slightly and unmould.

RECIPE SOURCE : Eggless Chocolate Cake by Tarla Dalal

Bread Pizzas

Bread pizzas are a quick do-it-yourself alternative for regular pizzas. Since most of the ingredients for this open sandwich are common and readily available, you can prepare it quickly any time you want. Just make sure you bake it to perfection and devour it fresh!

 

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 8 servings

Ingredients

8 bread slices , lightly buttered
1 cup grated mozzrella cheese
1/4 cup chopped basil leaves , (optional)


For The Tomato Sauce 

4 large sized tomatoes
2 bayleaves (tejpatta)
4 to 6 black peppercorns (kalimirch)
1/2 cup chopped onions
1 tsp garlic (lehsun) cloves , chopped
1/2 cup chopped capsicum
2 tbsp tomato puree (optional)
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp olive oil or
salt to taste

 

Method
 

For the tomato sauce

1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the bay leaves and pepper and sauté for a few seconds.
5. Add the onions, garlic and capsicum and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the tomato purée, ketchup, sugar and salt and simmer for some more time.
8. Finally, add the dried oregano and mix well. Remove the bay leaves and peppercorns and discard. Keep aside.

How to proceed

1. Toast the bread slices in a pre-heated oven at 175°c (350°f) till they are golden brown and crisp.
2. Spread some tomato sauce over each slice.
3. Sprinkle grated cheese on top and then the basil leaves.
4. Grill in an oven at 175°c (350°f) till the cheese melts.
5. Serve immediately.

RECIPE SOURCE :Bread Pizza by Tarla Dalal

Broccoli and Paneer in Lemon Coriander Sauce

A real hit at all occasions. The lemon and coriander sauce when combined with broccoli and paneer is an irresistible combination. The grated lemon rind adds bursts of lemon flavour as you dig into this sumptuous dish.

 

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


Ingredients

1 1/2 cups broccoli florets (parboiled)
1 cup paneer (cottage cheese) , cut into 25 mm. (1") thick strips
2 kashmiri red chillies , broken into pieces
2 tbsp chopped coriander (dhania)
1 tsp grated lemon rind
1 cup chinese white sauce
1 tsp oil
salt to taste

 

Method

1. Heat the oil in a pan, add the red chillies, broccoli florets and salt and sauté for a few seconds over a high flame.
2. Add the chinese white sauce, paneer, coriander and salt and cook for some more time.
3. Add some water, if required, to adjust consistency.
4. Take the pan off the heat, add the lemon rind and serve immediately.

Tips

1. While grating the lemon rind, be careful not to grate the white pith, as it imparts a bitter flavour to the dish.

 
RECIPE SOURCE : Broccoli and Paneer in Lemon Coriander Sauce by Tarla Dalal

Green Dal Fry

Bored of the simple dal fry recipe? here’s a variation you’ll be tempted to try out. Moong and toovar dal are boiled together and then cooked with a wonderful fresh paste of coriander, coconut, ginger, chillies and more. Your family will relish the different taste.
 

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 2 servings.

Ingredients 

1/4 cup toovar (arhar) dal

1/4 cup yellow moong dal (split yellow gram)
1/2 tsp turmeric powder (haldi)
2 tbsp oil
salt to taste

For The Green Paste

1 cup roughly chopped coriander (dhania)
1/4 cup thinly sliced onions
1/4 cup freshly grated coconut
4 green chillies , roughly chopped
1/2 tsp roughly chopped ginger (adrak)
4 garlic (lehsun) cloves
1 tsp lemon juice

Method

 For the green paste

1. Combine all the ingredients and grind in a mixer to a coarse paste adding a little water if required. Keep aside.

How to proceed

1. Clean, wash and soak the dals in enough water for about 30 to 45 minutes. Drain well.
2. Combine the soaked dals, 1 cup of water, salt, turmeric powder, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Heat the oil in a broad non-stick pan, add the prepared green paste and sauté on a medium flame for 3 to 4 minutes.
5. Add the prepared cooked dal, 3/4 cup of hot water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Serve hot.

RECIPE SOURCE :Green Dal Fry by Tarla Dalal

Chilled Milkshake

Cold Cocoa Milkshake

Need an excuse to start your day with some chocolate? add it to this cocoa milkshake! this cold confection makes a good substitute for coffee, especially when the weather is hot and you don’t fancy a hot beverage or a cooked breakfast.

Preparation Time: 5 mins
Makes 4 small glasses

Ingredients

2 1/2 tbsp cocoa powder
2 cups chilled full-fat milk
1/4 cup sugar
10 ice-cubes

For The Garnish

2 tbsp grated chocolate

Method

1. Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.
2. Pour equal quantities of the milkshake into 4 individual glasses.
3. Serve immediately garnished with chocolate.

Recipe Source: Cold Cocoa Milkshake

Healthy Fruity Salads

Fruits in Mango Dressing

Dressed to kill, a salad that thrills! walnuts contain beneficial fatty acids (linoleic acid) that nourish and strengthen the arteries of the heart.

Preparation Time: 15 mins
Makes 4 servings

Ingredients

1/2 cup chopped mixed fruits
3/4 cup lettuce leaves

For The Dressing

2 tbsp mango pulp
1 tbsp fresh low fat curds (dahi)
1 tbsp low fat milk
salt to taste

For The Garnish

4 tbsp pomogranate seeds (anardana)
1 tbsp chopped walnuts (akhrot)

Method 

For the dressing

1. Whisk all the ingredients well.
2. Store in the refrigerator and use within 12 hours as required.

How to proceed

1. Spread the lettuce leaves at the bottom of a large bowl and arrange a layer of mixed fruits over them. Refrigerate.
2. Just before serving, pour the dressing on top and toss well.
3. Serve immediately garnished with pomegranate and walnuts.

Recipe Source: Fruits in Mango Dressing