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20 Aug 16
Asparagus Fondue with Cream Crackers ( Diabetic Recipe ) by Tarla Dalal
The benefits of greens mixed in the creamy mixture of cheese and milk provides the perfect dip for creamy crackers…. . A delightful treat for your family and friends. A yummy option for the calorie conscious as well.
Serve the way you want either with khakhras, cream crackers, vegetables etc. ....
06 Oct 14
Assorted Pickle by Tarla Dalal
A sweetish pickle, made with a unique combination of veggies like baby corn, shallots, carrot and beetroot, this Assorted Pickle is quite versatile, and may be served as a pickle or salad, to accompany any meal. Although it takes a little time to prepare, as the veggies have to be cooked in the mari ....
24 Jun 16
Avocado and Feta Mash by Tarla Dalal
of toast and this Avocado and Feta Mash will make sure your day takes off on a very zesty note!
While spring onions add a peppy crunch to the cheese and avocados, tomatoes and lemon juice add a brilliant tangines ....
08 Jun 15
Avocado Dip by Tarla Dalal
A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping. Ensure you take ripe avocados to avoid a raw taste that displeases the taste buds! Once you have made the righ ....
30 Jul 16
Avocado Dip, Avocado Jain Dip by Tarla Dalal
Quick and easy to make, Avocado has all the good fats to make a healthy diet. Best had when the Avocado dip is made fresh. Goes great with sliced carrots or cucumber and can be served as a starter to any party.
21 Jan 10
Baba Ganoush by Tarla Dalal
Lebanon has a few favorites amongst the vegetable group and brinjal is one of them. It is so relished that apart from being grilled and served as main course, the vegetable is also ground to a paste and converted to a delicious dip. This dip can easily be termed as an uncooked version of our baingan ....
23 Jul 09
Baby Mangoes in Brine by Tarla Dalal
As a child, I used to stand by my mother's side when she used to pickle baby mangoes. The sight of miniature mangoes being poured into pickle jars was always a treat to watch and the baby mangoes Were fun to eat. Raw baby mangoes are approximately 12 mm. to 25 mm. (½" to 1") in size and are availabl ....
04 Feb 15
Baked Beans and Spring Onion Dip by Tarla Dalal
Chips and dips are like a jar and its lid – they have to be perfectly matched. The Baked Beans and Spring Onion Dip is a tangy, flavourful dip with sweet and sour baked beans, crunchy capsicum and aromatic spring onions. It goes very well with crisp chips.
24 Jun 16
Baked Herbed Feta Cheese Served with Bread by Tarla Dalal
Baked Herbed Feta Cheese Served with Bread is a fantabulous starter, which might also be served as a snack. The very method of preparation of the herbed feta cheese is different, in this case.
Unlike the usual procedure of making a sauce of the cheese and mixing in the herbs, here a whole bloc ....
20 Aug 10
16 May 12
Barbeque Sauce by Tarla Dalal
Made with a combination of spices, sauces, onions and lemon juice, the barbeque sauce is a pungent, tangy sauce that is a must-have for barbeques and a nice-to-have ingredient for certain sandwiches too. It has the characteristic flavour of charcoal imbibed in melted butter, which makes it a culinar ....
16 May 11
Basil Dressing by Tarla Dalal
The distinctive taste and aroma of basil goes very well not just with veggie salads and wraps but fruit salads too. A simple combination of sour cream and basil leaves, the basil dressing can be prepared quite easily at home. If you are unable to lay your hands on basil, you can make it with capsicu ....
23 Jul 09
Beetroot Chutney, How To Make Beetroot Chutney by Tarla Dalal
This chutney is quick and easy to prepare and is also different from the usual chutneys
. It is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and t ....
20 Aug 10
Bengali Tomato Chutney by Tarla Dalal
This tangy tomato chutney is richly flavoured with panch phoran, a blend of equal parts of mustard seeds, kalonji, cumin seeds, saunf and fenugreek seeds, which is commonly used in Bengali cuisine. While ginger and green chillies add spice to the Bengali Tomato Chutney, raisins and a spoon of sugar ....
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