Manishalm's Main Course
01 Jan 1900
Tex-mex Pizza by Tarla Dalal
A polenta base topped with spicy beans, peppers and cheese.
01 Dec 14
Thai Fried Rice by Tarla Dalal
A vibrantly flavoured green curry paste is at the heart of the Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce, is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. Rice cooked with crunchy vegetables, ....
17 Dec 13
Thai Layered Rice ( Thai Cooking) by Tarla Dalal
The thai layered rice features a profusion of colours and flavours! a curry made of fiery masalas, soothing coconut milk, tangy fruits and crispy veggies coats a layer of rice cooked with coconut milk and garnished with peppy coriander. Truly, every mouthful is an adventure, as your taste-buds walk ....
24 Nov 14
Thai Pizza by Tarla Dalal
Next to coconut milk and tropical fruits, Thai cuisine also specializes in the smart use of peanuts and sesame seeds, which is the characteristic exploited by this irresistible pizza! The Thai Pizza uses an innovative peanut flavoured sauce, and a crunchy topping of typically oriental veggies combin ....
01 Jan 1999
Thai Red Curry by Tarla Dalal
A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.
01 Jan 00
Thai Sizzler by Tarla Dalal
Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your taste buds and your appetite too!
01 Jan 1900
Thepla ( Gujarati Recipe) by Tarla Dalal
Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi ....
28 Jul 15
Tilwale Alu by Tarla Dalal
What a brilliant way to cook baby potatoes! Sautéing the baby potatoes with regular flavour enhancers like green chilli, ginger and a traditional tempering helps the flavour to seep into the potatoes, while a seasoning of roasted sesame seeds and a dash of lemon juice adds to its intensity, making i ....
13 Aug 15
Tittori Dal by Tarla Dalal
A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, t ....
30 May 15
Tousali by Tarla Dalal
Tousali typically refers to pancakes made with a batter of rice, coconut and cucumber. While Tousali can be spicy or sweet, this mildly sweet version that includes jaggery is a real winner because of its rustic aroma and flavour. The appetizing aroma of jaggery intensifies when cooked with ghee, lur ....
05 Jul 14
Urad Dal with Paneer by Tarla Dalal
A unique combination of urad dal and paneer, this seemingly elaborate recipe can be prepared quite swiftly if you work smartly. Just remember to soak the urad dal for an hour, and you are all set to go. The best part of urad dal with paneer is that it is made with everyday ingredients, yet turns out ....
01 Jan 1999
Vaal ki Usal by Tarla Dalal
A popular, easy to make Maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to the usal. Vaal provides you the much needed protein, calcium and folic acid. Serve this usal with hot Palak aur Chawal ki Roti, page...
01 Jan 1900
Vaal Ni Dal ( Gujarati Recipe) by Tarla Dalal
Vaal ni dal is an interesting and unique preparation of field beans, that is prepared often in guajarati households. The raisins contrast and complement the choice of spices used in this recipe. When served with rice and a good choice of sweet, vaal ni dal qualifies as festive fare!
01 Jan 1999
Vegetable Biryani by Tarla Dalal
Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.
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