Parvathikrishnamoorthy's Main Course
23 Nov 14
Fajeto ( Gujarati Recipe) by Tarla Dalal
The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its uniqu ....
21 Feb 12
Fettuccine in Tomato Sauce by Tarla Dalal
The oregano-flavoured tomato sauce is the highlight of fettuccine with tomato sauce, not to forget the thoughtful combination of broccoli and baby corn. Take care not to over-cook the broccoli to ensure it is crisp and colourful.
16 May 11
Flour Tortillas by Tarla Dalal
Tortillas are at the heart of Mexican cuisine. With many an interesting filling, you can turn these Flour Tortillas into satiating and lip-smacking snacks that can even replace a meal. Here, we have used a wholesome combination of whole wheat flour and plain flour to make these Flour Tortillas. You ....
23 Sep 13
French Beans in Coconut Gravy by Tarla Dalal
French beans in coconut gravy is not just tasty but also visually appealing. The bright green of the beans stands out well against the white gravy. The addition of roasted peanuts makes the dish all the more special, because the nuts complement the beans very well, and add a delightful crunch to the ....
16 May 12
French Casserole by Tarla Dalal
The delicate flavour of buttered rice goes very well with spinach and tomato sauce.
23 Sep 13
Fruit and Vegetable Raita ( Desi Khana) by Tarla Dalal
Cucumber is mixed and matched with a wide selection of fruits, to make this sweet and sour delight. A slightly different spicing—of mustard powder and cumin seeds powder is used to pep up the fruit and vegetable raita. Remember to chop the bananas and apples just before mixing to avoid blackening.
15 Mar 16
Ganthia Subzi by Tarla Dalal
Another popular Gujarati
subzi, this ensures that you can place something interesting at the dinner table even when fresh vegetables are not available.
Most households have ganthia in their pantry—even otherwise, it is readily available in stores these day ....
25 Mar 16
19 Apr 15
Gehun ki Bikaneri Khichdi by Tarla Dalal
Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. This is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the Gehun ki Bikaneri Khichdi is a wholeso ....
06 Aug 14
Gratin Dauphinoise by Tarla Dalal
Hailing from the historic Dauphiné region in south-east France, Gratin Dauphinoise is a traditional French dish made with potatoes and cream. The best part is that this exotic dish can be prepared quite easily. You just need potato slices, fresh cream and everyday taste-makers to start with. Slices ....
25 May 16
Green Pea Pulao with Paneer Koftas by Tarla Dalal
Green pea pulao with paneer koftas is a luxurious Mughlai
-style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices ....
06 Feb 16
Green Pea Pulao, Peas Pulao, Matar Pulao Recipe by Tarla Dalal
Come winter and the market is loaded with fresh, juicy green peas! And the first thing one would think of making with it is this delicately-flavoured pulao!
With the exciting crunch of onions, juicy bites of green peas and the aesthetic flavour of whole spices, the Peas Pulao is indeed an all- ....
16 May 11
Green Salsa by Tarla Dalal
Green salsa is a mexican classic. The cooked green tomatoes with green chillies have a lovely sourness to it when vinegar is added. Toss in large quantities with your tortillas and add refried beans.
07 Dec 15
Gujarati Kadhi by Tarla Dalal
Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. Gujarati kadhi goes very well ....
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