by Foodie #536450
16 May 08
Angoori Rabri, Angoori Rabdi by Tarla Dalal
Making rabri, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture.
I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture.
Use readily availabl ....
03 Nov 15
Anjeer Barfi by Tarla Dalal
The Anjeer Barfi has everything that a mithai ideally should have – rich mouth-feel, lingering flavour and enticing aroma! The best part, however, is that, it is very easy to make.
Provided you have a few hours on hand to let the mithai set, this one is a no-brainer. Proper proportions of anje ....
16 May 08
Anjeer Basundi by Tarla Dalal
Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel. ....
16 May 11
Anjeer Halwa ( Mithai Recipe) by Tarla Dalal
Richness personified, the Anjeer Halwa is a really striking dessert made of puréed figs, powdered almonds and milk powdered, cooked with ghee and a little bit of sugar to add to the natural sweetness of figs. The almonds and figs complement each other beautifully in flavour and texture, while the mi ....
23 Nov 14
Anjeer Halwa ( Mughlai Recipe) by Tarla Dalal
Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder ....
08 Aug 11
Awesome Paneer Butter Masala by awesome_ashoo
The north indian paneer specialty paneer butter masala is an easy tasty recipe to prepare the traditional favorite paneer masala. Mouthwatering, quick to prepare and a perfect vegetable or paneer dish to serve on special occasions!
27 Jul 08
Baby Corn Hara Masala by Tarla Dalal
Corn – one of the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala.
An extremely quick and simple cooking procedure of sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable i ....
14 Nov 11
Baby Corn Hara Masala ( Microwave Recipe) by Tarla Dalal
A peppy hara masala that combines coriander with pungent add-ons like ginger, garlic and green chillies, converts the mildly-flavoured baby corn into a true tongue-tickler.
This scrumptious Baby Corn Hara Masala is quite easy to prepare using the microwave oven, and pretty fast too. It takes jus ....
21 Jan 12
Baby Corn Masala by Tarla Dalal
Baby corn, sliced onions and capsicum literally play together in this attractive, mouth-watering and crunchy dry subzi. Using coloured capsicums greatly enhances the visual appeal of this dish.
13 Jun 11
Baby Corn Palak by Tarla Dalal
Spinach and baby corn blend with in this scrumptious and nutritious dish. Spinach provides lots of calcium while baby corn provides fibre. To retain the bright green colour of spinach, ensure that you blanch it just for a few minutes and do not over cook it.
21 Jan 12
Baghara Tamatar by Tarla Dalal
Surprise your guests with this innovative dish made with a combination of chopped tomatoes and tomato purée.
22 Feb 12
Bajra Aloo Roti ( Acidity Recipe) by Tarla Dalal
Bajra is an alkali producing cereal; hence opt for this flour wherever possible. Potatoes besides adding flavour to this otherwise bland rotis also make them soft.
19 Apr 15
Bajra Khichdi ( Rajasthani) by Tarla Dalal
When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, ....
19 Apr 15
Bajra Roti by Tarla Dalal
Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. But here’s a tava ....
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