Manishalm's Main Course
by manishalm
239 recipes


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Recipe# 3432
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Methia Keri by Tarla Dalal
No reviews
Methia derives it name from methi kuria (crushed fenugreek seeds). This is a spicy pickle which is incredibly easy to make. Raw mangoes dressed with salt and turmeric powder are then combined with equal quantities of chilli powder, split fenugreek seeds, mustard oil and sea salt. If you wish, you c ....
Recipe# 4351
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Mirchi ka Salan by Tarla Dalal
No reviews
A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromisin ....
Recipe# 1499
01 Jan 1900
This original Tarla Dalal recipe can be viewed for free
Mixed Vegetables-Patiala Style 
by Tarla Dalal
No reviews
A delicately spiced vegetable.
Recipe# 203
05 Jul 14
This original Tarla Dalal recipe can be viewed for free
Mutter Dhingri by Tarla Dalal
No reviews
Open this page on days when you feel indulgent! mutter dhingri is a delicious combination of green peas and mushrooms in luscious, thick gravy. The tomato-based gravy features a combination of spices, a generous dose of curds, and an opulent paste of cashews and poppy seeds. You will love the rich m ....
Recipe# 4089
13 Dec 14
This original Tarla Dalal recipe can be viewed for free
Nawabi Curry ( Fast Foods Made Healthy Recipe) by Tarla Dalal
No reviews
A valuable treasure handed down from the Mughal dynasty, this traditional Nawabi Curry is a rich delight, perfect to serve at parties. Sinfully luxurious, this curry features a creamy base of cashew nuts, almonds, coconut and khus khus, and is sure to make your guests feel very important! Serve hot ....
Recipe# 1820
01 Jan 1900
This original Tarla Dalal recipe can be viewed for free
Oriental Pizza by Tarla Dalal
No reviews
A polenta pizza base topped with onion, capsicum and braised spicy pineapple.
Recipe# 3013
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Pachranga Achaar by Tarla Dalal
No reviews
Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled ....
Recipe# 6414
01 Jan 1900
This original Tarla Dalal recipe can be viewed for free
Palak Methi Chaman by Tarla Dalal
No reviews
Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.
Recipe# 215
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Palak Methi Paneer Slice 
by Tarla Dalal
No reviews
Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.
Recipe# 7550
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Panchmel Dal by Tarla Dalal
No reviews
A combination of five dals, this traditional Rajasthani dish is a must-try.
Recipe# 4787
16 Jul 04
This original Tarla Dalal recipe can be viewed for free
Panchratni Dal by Tarla Dalal
No reviews
Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty!
Recipe# 2758
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Paneer In Quick White Gravy ( Paneer Cookbook) by Tarla Dalal
No reviews
Cottage cheese in a mildly spiced gravy.
Recipe# 61
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Paneer In White Gravy by Tarla Dalal
No reviews
Paneer is made with cashewnuts, coriander seeds and whole garam masalas to give a rich vegetable.
Recipe# 201
01 Jan 1999
This original Tarla Dalal recipe can be viewed for free
Paneer Khurchan by Tarla Dalal
No reviews
The trick is to let the paneer and masala stick for a few seconds each time before moving it on the tava. This gives it both its name and flavour.
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