81 latest recipe photos
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04 May 17
Pumpkin Paratha by Tarla Dalal
The Pumpkin Paratha is a rare treat, which is amazingly stomach-friendly. Not only is it made with alkaline flours, but it also includes a good dose of grated pumpkin, which is alkaline too.
This paratha combines the pleasant sweetness of pumpkin with a light hint of spices, making it addictivel ....
03 May 17
Vegetable Salad with Lemony Apple Dressing by Tarla Dalal
A splash of colours and a blast of flavours, all in a stomach-friendly form! This Vegetable Salad with Lemony Apple Dressing is indeed a wonder worth experiencing.
Bright and colourful veggies ranging from purple cabbage to carrot and capsicum give you a variety of flavours and textures, while a ....
03 May 17
Apple Chickoo Salad with Muskmelon Dressing by Tarla Dalal
An unusual combination of fruits dressed in a pleasant muskmelon dressing makes this a fabulous salad. Apple and chickoo have contrasting flavours and textures, which complement each other beautifully.
The dressing combines the soothing flavour and pleasing colour of muskmelon with the josh of r ....
08 May 17
Quick Mixed Vegetable Broth by Tarla Dalal
A broth is just what one needs to warm the soul on a tiring day. It instantly makes you feel better when you are tired, unwell or simply feeling cold on a monsoon day. This Quick Mixed Vegetable Broth is really very easy and fast, but quite satiating and tasty. Just pop all the ingredients into a pr ....
10 May 17
Shahi Paneer, Shahi Paneer Sabzi by Tarla Dalal
The very word shahi connotes richness – and you will not be disappointed because that is just what this recipe is! Loaded with cashew nuts, poppy seeds, ghee and cream, the shahi gravy has a very luscious mouth-feel that is complemented beautifully by its intense flavour, contributed by ingredients ....
04 May 17
Ajwain Water by Tarla Dalal
Ajwain has a nice, appetizing aroma and tingling taste, which you will be able to ingest and digest even when you are feeling too full and not comfortable in the tummy.
This easy Ajwain Water is a magic potion under such circumstances. Sipping on it helps to instantly relieve acidity along with ....
02 Jan 17
Paneer Aloo Croquette Salad Wrap by Tarla Dalal
This awesome Paneer Aloo Croquette Salad Wrap features a creamy and crunchy salad, and crisp and succulent paneer croquettes, both wrapped inside chapatis and laced with hot and sweet sauce to make a sumptuous wrap.
Eggless mayonnaise binds together the fresh veggies in the salad, making it both ....
30 Apr 17
Chandan Ice Tea, Sandalwood Ice Tea by Tweak it like Tasha
New original recipe of a mocktail, never before shared this version of flavoured ice tea made with Sandalwood.
Sandalwood is a famous fragrance product from India. It is indigenous to South India, powerful antibacterial, anti-aging properties.
Sandalwood combined with lemon ice tea is an absolute ....
16 May 15
Stir Fried Broccoli, Baby Corn with Almonds by Tarla Dalal
Chinese cooking depends on a blend of various ingredients and condiments rather than the taste of individual ingredients. This recipe is a good example of harmonious and subtle flavours marrying together to create a simple but stunning dish.
22 Apr 17
Kulchas, Punjabi Whole Wheat Kulcha with Yeast by Tarla Dalal
Kulcha is one of the most popular breads in Northern India, just like naans, rotis and parathas. Made with a dough of whole wheat flour, yeast and curds, these Kulchas have a unique texture and mouth-feel.
Follow the instructions in the recipe consistently to ensure that the yeast gets activated ....
02 May 17
Self Rising Flour, How To Make Self Raising Flour by Tarla Dalal
Self-raising flour is a handy flour that you can use to make tasty cakes and cookies.
It is basically a well-proportioned mix of plain flour and baking powder, which can be used readily for baking several nice goodies.
Make a batch of this flour when you find time, store it in an airtight co ....
03 May 17
Sourdough Bread, Homemade Eggless Sourdough Bread by Tarla Dalal
Sourdough bread is a special type of French bread made with a hard dough that is allowed to ferment naturally for more than a day. This gives the bread a slightly sour taste.
Another speciality of this bread is the use of sea salt, which gives a nice salty crunch to the bread. It takes two days ....
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