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20 Mar 15
Atta Ka Sheera by Tarla Dalal
Mouth-watering Atta Sheera, with a fabulous colour, texture and flavour, ready in just five minutes! If you are wondering how that magic is possible, well, just trust your microwave to do it for you. Flavoured with cardamom and garnished with slivers of almond, this is one irresistible dessert that ....
01 Jul 05
Fruit Compote by Tarla Dalal
A light and healthy finale.
26 Nov 10
Jam Doughnut Muffins by Palak Rajput
Jam doughnut muffins are a muffins given a feel of doughnut and it is stuffed with jam.
09 May 15
Unni Appam by Tarla Dalal
If you are familiar with south indian cooking, you are sure to have encountered the traditional appam, the irresistibly sweet, deep-fried, brown-coloured balls fragrant with molten jaggery! while it is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modif ....
30 Oct 14
3 Minute Coconut Laddu by Anu Nagaraja
Quick and easy coconut laddu prepared in 3 minutes using microwave.
01 Jan 1999
Adrak aur Ganne ka Gola by Tarla Dalal
The streets of Mumbai are dotted with vendors selling "ganne ka ras" (sugarcane juice) extracted by pressing the sweet " ganna" or sugarcane. We are so familiar with the sight of fresh sugarcane juice that it is not a novelty. But when the same is frozen with a dash of ginger juice and lemon, it t ....
01 Jan 1999
Akhrot Choco Tarts by Tarla Dalal
Delicious tarts made with walnut barfi topped with a creamy chocolate topping.
24 Sep 12
Akhrot Kaju Sheera by Tarla Dalal
Cashew nuts enhance the taste and consistency of this quick-to-make walnut sheera.
24 Nov 13
Akkara Adisil by Shanthi Krishnakumar
This "akkara adisil" is a sweet of iyengar cuisine prepared on the koodaravalli day (27th day of margazhi) and offered to the lord. Enjoy the iyengar famous akkara adisil (akkaravadisal).
01 Jul 05
Almond Biscotti with Cappuccino by Tarla Dalal
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into di ....
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