Jainshilpa's Main Course
30 Jul 14
Schezuan Fried Rice by Tarla Dalal
Originating from the Sichuan province of China, Schezuan cuisine is characterised by bold flavours, brought about by pungent ingredients like garlic and chillies. Although the original recipe uses special Sichuan peppers that have a lemony taste, in India Schezuan sauce is prepared using red chillie ....
10 Oct 14
Schezuan Style Stir Fried Vegetables by Tarla Dalal
Quick and easy, but typically Chinese, the Schezuan Style Stir-Fried Vegetables features an assortment of crunchy veggies ranging from baby corn and broccoli to cabbage and spring onions, stir-fried with Schezuan sauce and red chillies, and thickened with cornflour. One thing to note here is that th ....
01 Jan 1900
Shahi Baked Paneer by Tarla Dalal
The addition of fresh cream and cashewnuts adds a rich texture. A popular Moghlai dish.
01 Jan 1999
Sizzling Asparagus and Baby Corn by Tarla Dalal
Capture and delight in the aroma that wafts through the air, as the cheese sauce is poured over these sizzling exotic vegetables. A sizzler plate is best for this recipe, but you could even use a regular griddle instead.
01 Jan 00
Sizzling Mushrooms in Salsa by Tarla Dalal
Mushrooms tossed in a fiery salsa makes a super appetizer or can even be used a pasta sauce if it is thinned down with a little wine and cream.
10 Jul 14
Soya Kofta Curry by Tarla Dalal
Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules and mashed potatoes made into mint-flavoured koftas, which are dunked in a tomato- ....
01 Jan 1999
Soya Mutter Pulao ( Cooking with 1 Tsp Oil) by Tarla Dalal
Pulaos are always a welcome addition to any meal. A pulao can often make a complete meal by itself. The soya chunks added to this aromatic pulao are easily available in the market and are a rich source of protein and vitamin b12 - a vitamin which is otherwise lacking in vegetarian diets.
30 Aug 12
Soya Mutter Pulao ( Low Cholesterol Recipe) by Tarla Dalal
Nutritious soya nuggets add a full-bodied flavour to this pulao. Soyabean and green peas, both functional foods, play a major role in reducing bad cholesterol (ldl) and increasing good cholesterol (hdl) levels in our body.
18 Oct 00
Soya Roganjosh [veg.] by afrin
Succulent and protein dense soya chunks marinated with yoghurt, tandoori masala and ginger garlic paste, Soya Rogan josh are simply awesome. An unique vegetarian variation to the typical non vegetarian Rogan josh items, the soya chunks Rogan josh is served with rice or Paratha.
01 Jan 1900
Soya Spinach Delight by Tarla Dalal
Soyabeans add a surprising element to this scrumptious spinach subzi!
01 Nov 03
Spicy Bajra Paratha by Tarla Dalal
Bajra is very rich in fibre, iron, calcium and protein. Parathas made of bajra flour are very nutritious and tasty, but require a lot of practice to roll evenly. Yet, the Spicy Bajra Paratha is definitely worth the time spent. In this creation, the rotis are further enhanced with a filling of paneer ....
04 Jul 14
Spicy Chole by Tarla Dalal
This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied s ....
01 Jan 1999
Spicy Kofta Curry by Tarla Dalal
A tomato based purée jazzed up with a spicy masala paste becomes home to
mouth-watering koftas, in this spicy kofta curry. It goes very well with rice as well as parathas, and transforms even a simple main course into a grand fare.
01 Jan 1999
Spicy Kofta Kadhi ( Kadhi Recipe) by Tarla Dalal
Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage.
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