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20 Mar 10
Chilli Paste by Tarla Dalal
Key to the success of many oriental recipes, including noodles and stir-fries, is the quality of the red paste used in it. Here is the ideal recipe to make chilli paste quickly and easily at home. Remember to soak the red chillies for sufficient time so that it blends well with the other ingredients
06 Mar 13
Chilli Pineapple Stir-fry Rice by Tarla Dalal
Pineapple lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving.
21 Nov 12
Chilli Potatoes by Tarla Dalal
Guaranteed excitement! Chilli Potatoes causes a thrilling burst of flavours in your palate with a combination of sauces, garlic, ginger and green chillies. Potatoes, cut into fingers, absorb the flavours of the sauces very well and mingle nicely with the crunchy spring onions as well, resulting in a ....
16 May 15
Chillies in Vinegar by Tarla Dalal
Many continental restaurants and nowadays even Indian ones serve shallots in the vinegar as an accompaniment to starters. The Chinese counterpart is Chillies in Vinegar, a tangy, spicy accompaniment to oriental soups, starters and main course too. The chillies become quite palatable when soaked in v ....
16 May 15
Chinese 5 Spice Powder by Tarla Dalal
An authentic home-made version of the original blend of spices. Just like our very own garam masala, every Chinese household has it's own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.
23 Aug 12
Chinese Bhel ( Chinese Cooking ) by Tarla Dalal
Chinese bhel, this freshly-fried noodles tossed in with shredded vegetables, soya sauce, chili oil and ginger water make it a delicious snack. You can toss this dish together in a jiffy, although you cannot really make it in advance.
21 Nov 12
Chinese Bhel ( Chinese Recipe ) by Tarla Dalal
Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Bhel. Rather than being made with puffed rice, this unique Chinese Bhel is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions. A generous dose of sauces is al ....
20 Aug 13
Chinese Bhel ( Mumbai Roadside Recipes ) by Tarla Dalal
Chinese bhel, the chaat that will go down in history as the only one to be featured in a chinese stall! and it is no rocket science! all it requires is a quick mix of minimal ingredients. Munch on these crispies when waiting for the main course.
05 Aug 14
Chinese Egg- Fried Rice by Tarla Dalal
Unlike some hurried versions in which the eggs are placed in one chunk above the fried rice, here they are first cooked like an omelet, which is then cut into small pieces and mixed with the rice, veggies and soy sauce, to make a lip-smacking meal-in-a-bowl fried rice. This Chinese Egg Fried Rice is ....
20 Aug 11
Chinese Fried Rice ( Delicious Diabetic Recipe) by Tarla Dalal
Rice is the cereal that diabetics are advised to avoid. Here's a simple and guilt free way to include rice in your diet…. All you have to do is add plenty of vegetables to the rice dish and use fibre rich brown rice and minimal oil. Adding vegetables not only enhances its vitamin value but also cont ....
13 Apr 16
Chinese Fried Rice, Veg Chinese Fried Rice by Tarla Dalal
The quintessential Chinese
favorite. Veggies chopped into juliennes, a whole lot of spring onions and some soy sauce tossed together with steamed rice on a flame make this a simple, but delicious meal. Zip, zap, zoom- its as easy as that!
Chinese Fried Rice ....
08 Oct 15
Chinese Pakodas by Tarla Dalal
Come monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakodas! Although one never tires of having the usual pakodas as often as possible, there are times when we yearn for a change.
Chinese Pakodas are the perfect choice for those days. With an unmistakable oriental iden ....
23 Aug 12
Chinese Rice ( Chinese Cooking ) by Tarla Dalal
Chinese rice, south china’s salubrious climate is ideal for harvesting the perfect chinese rice. Short- or medium-grained and plump- this rice upon cooking is pearly white and has a creamy texture. Some oil into the cooking vessel ensures that the grains stay separate. It is usually spread on a flat ....
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