24 May 16
Paneer Makhani by Tarla Dalal
A favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab.
It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thi ....
20 May 16
Veg Crispy, Crispy Fried Vegetables by Tarla Dalal
A very popular starter in Chinese
cuisine, this crisp, delicious dish is also quite convenient and quick to prepare. While there are many ways of preparing this popular starter, here we have coated the veggie strips with a thick and flavourful batter before deep- ....
21 Apr 16
Mili Jhuli Subzi ( High Blood Pressure Recipe) by Tarla Dalal
Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds.
This paste also incl ....
13 Apr 16
Bateta Nu Shaak, Batata Nu Shaak by Tarla Dalal
Bateta nu shaak is one of the most popular Gujarati
foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes.
Lemon juice and co ....
09 Apr 16
Pan- Fried Noodles, Chinese Veg Pan- Fried Hakka Noodles by Tarla Dalal
Pan-fried noodles, a Shanghai favorite this one! Pan-fried noodles are a signature snack in China and loved for its unique texture and taste.
Cooked noodles are pan-fried till both sides of the noodles are crisp and golden. This is served with a thick vegetable sauce and eaten immediately to e ....
04 Apr 16
Refried Beans, Mexican Veg Refried Beans by Tarla Dalal
If the word re-fried gives you a scare, worry not, this famous Mexican
dish is not refried at all! ‘Re’ in Mexican simply means ‘very’ or ‘thoroughly’, so this dish is simply a sumptuous preparation of cooked beans S ....
01 Apr 16
Chettinad Curry ( South Indian Recipes ) by Tarla Dalal
Here's a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
28 Mar 16
Oondhiya, Undhiyu, Gujarati Undhiyu Recipe by Tarla Dalal
Oondhiya is a classic Gujarati
preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe that is very popular in surat, the original version requires hours on end! Here, we have presented a faster version using ....
23 Mar 16
22 Mar 16
Besan Paratha, Zero Oil Besan Paratha by Tarla Dalal
Roasted besan has a rich and appetising aroma, a property that is usually used well in the realm of sweets. However, we have innovatively used roasted besan along with taste givers like ginger-green chilli paste, as the stuffing for whole wheat parathas.
This simple yet tasty Besan Paratha is ....
18 Mar 16
Basil and Tomato Pasta ( Italian Recipe) by Tarla Dalal
Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. Any kind of pasta is accompanied with this famous basil and red tomato sauce. Y ....
16 Mar 16
Jowar Onion Puris by Tarla Dalal
Onions and sesame seeds add flavour to the otherwise bland Jowar flour used in these baked puris. At just 8 calories per puri, you can enjoy them without guilt! Make the puris in advance and keep them ready for those sudden hunger pangs.
Spicy Pudina Khak ....
05 Mar 16
Potatoes in Goanese Gravy by Tarla Dalal
The liberal use of coconut and spices leaves you in no doubt that this is a Goanese creation! This delicacy from Goa features potatoes in a tongue-tickling gravy, which is both tangy and spicy. While the gravy gets its tanginess from tomato pulp, the pungency is derived from a special paste of onion ....
25 Feb 16
Burnt Sweet Corn Salad, Burnt American Sweet Corn Salad by Tarla Dalal
Burnt sweet corn has a special, irresistible flavour somewhat akin to corn on the cob, roasted on an open flame. Here is an easy-to-make and convenient-to-serve delight with the same magical taste of burnt corn.
Sweet corn is sautéed on a high flame till slightly burnt and then tossed with oth ....
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