Multigrain Dhebra ( Gluten Free Recipe) 
Reviewed March 24, 2015by meeraseth

I love this already. But do tell me, is there a way to make this without deep frying? How about a tava fry? I know that takes oil too... or maybe simply toast on the tava with a dab of oil?

Sindhi Kari 
Reviewed June 25, 2013by meeraseth

Sounds extremely good, but at what stage do you add the jowar? I cam to this page looking for ways to use jowar...do reply soon as my jowar is soaking and waiting to be cooked :)

Aloo Methi ( Punjabi Recipe) 
Reviewed April 22, 2012by meeraseth

Two things that make this recipe extra special: a. roasted and breaking the red chillies. b. This one can easily miss everyone - salting the methi and squeezing out the water. Very very rarely does someone get the methi alu recipe right, and the reason they go weong is in not removing the methi moisture. If not done, when you add it to the aloo, it happily lets out close to 3/4 cup of water and the methis gets a boiled taste and the aloo is beyond recognition. Today I discovered the secret . Really happy! (and I have been cooking for 30 years :), so imagine how a simple truth can miss you!

Mini Dosa Chaat 
Reviewed February 18, 2012by meeraseth

Try this: Make tiny tiny dosas using one teaspoon batter on a tava. You can make 15 doas at a time on the tava, using spoon and spreading it lightly with the teaspoon. Or, make moong pakodis with the same batter and fry crisp. Par boil some chana sprouts or moong sprouts, say 1/2 cup. Prepare the filling s discussed in the recipe, add the sprouts. Add the chilla-s or the pakodis as the case be, toss them together. Add a splash of tamarind chutney or green mint chutney, garnish with sev. Eat immediately :) Big chunks of pineapple and moong pakodis with crunchy sprouts make good music.

Baghara Tamatar 
Reviewed January 05, 2012by meeraseth

This is an amazing dish and actually so easy to make in the microwave. I made it yesterday in desperation, by browsing the site for microwave recipes as we ran out of cooking gas and as usual the gas company won't deliver for 3 days. (Wah India!) I have been averse to m/w cooking in principle but this dish (and TarlaD's magic) changed my attitude. First takeaway, 'extremely tasty'. The baghaar (tadka) can be tatsed in every morsel! I did not have curry patta. But I added hara dhaniya. I used a little more than 2tbs onion, and I am now wondering about using saunf also, the next time. Best of all, my dish turned out looking exactly like this picture here! But.... the powder. It equals 3 tbsp, and I used slightly less than half. It seemed like a lot. I feel it may take away the tangy taste of tomates if I used 3 tbsp. That is the only chaange I wd reccomend. Great dish! Made my parathas in the oven-grill and then decided the gas wala can go take a walk!

Coconut Pachadi 
Reviewed April 27, 2011by meeraseth

Extremely subtle and sattvic. Just eating it makes you realise it. Simple yet out of this world!