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01 Nov 03
Rice and Moong Dal Idli by Tarla Dalal
Rice and Moong Dal Idli is a variant of the most popular South Indian snack, Idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this recipe result in a pleasant texture, taste and colour, which will be loved by all your family me ....
18 Oct 10
Rice And Soya Paratha ( Protein Rich Recipe ) by Tarla Dalal
The wheat and soya chunks ensure that you get the necessary protein and amino acid intake for the day. These parathas are delicious can be made in a jiffy, an ideal way to use up leftover rice too.
05 Jul 14
Rice and Vegetable Chila by Tarla Dalal
Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of buttermilk and cabbage has that effect on the traditional chila. The rava and the urad dal flour are essential ingredients that balance the mush ....
16 Feb 13
Rice Appe by Tarla Dalal
Traditionally, appes are made with rice and a little urad dal—as shown in this recipe. Crushed peanuts enhance the flavour and texture of theappe, while the tempering gives it an essential boost. Serve rice appe fresh and hot, with tangy tomato chutney.
01 Jul 05
Rice Pancakes by Tarla Dalal
Wholesome pancakes, also make a great breakfast when served with chutney.
18 Feb 13
Rice Rava Dosa by Tarla Dalal
This version of rava dosa is made with equal proportions of rice flour and semolina, with a tempering of mixed spices and a dash of chopped coconut and cashews for crunch. It is a really quick recipe, but tastes special, so it is an ideal choice when you have guests.
11 Mar 13
Russian Salad Sandwich by Tarla Dalal
Russian salad sandwich is a cold sandwich that is perfect for hot summer afternoons. The chopped pineapple contrasts well with the remaining ingredients, and adds a crispy, tangy feel to the sandwich. Use freshly-crushed pepper for best flavour and aroma.
01 Jan 1999
Semiyan Upma ( How To Make Semiyan Upma) by Tarla Dalal
This interesting recipe is a variation of the popular and common south indian recipe upma, using wheat vermicelli instead of semolina. It tastes great with freshly ground coconut chutney.
01 Jan 1900
Semolina and Vermicelli Idlis by Tarla Dalal
Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to ....
16 Feb 13
Semolina Appe by Tarla Dalal
A delicious appe made with semolina and curds, this dish gets a livelier feel thanks to the addition of tomatoes, onions and chopped chillies. Remember to let the batter ferment for the four hours, to ensure that the semolina appe is spongy yet crispy
01 Jan 1900
Semolina Pancake by Tarla Dalal
A quick and simple snack option—you just need to soak the semolina for 30 minutes, and you’re all set to make pancakes without the hassles of grinding. I’ve added cabbage, carrot etc. To the semolina pancakes. You can feel free to add other grated veggies too, if you wish.
01 Jan 1999
Semolina Waffles by Tarla Dalal
These savory waffles will make an innovative party snack. Semolina, white flour and curd are mixed in with plenty of chopped coriander, cabbage and corn and baked in a smoky hot waffle iron or a tava. It is served hot with grated cheese! Yummy!
15 Jan 15
Sooji Idli / Suji Idli by Tarla Dalal
Feeling like having idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Try this Sooji Idli, which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the idlis a slight sourness akin to traditional fermented batt ....
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