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16 May 15
Stir Fried Cabbage with Schezuan Peppers by Tarla Dalal
Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.
19 Feb 15
Stir Fried Mushrooms by Tarla Dalal
Mushrooms stir-fried with onions, tomatoes and oregano to prepare this hot starter almost instantly. Serve this mixture with pieces of pita bread or topped on French bread.
23 Sep 13
Stuffed Cauliflower Puri by Tarla Dalal
What a wonderful way to eat cauliflower! When combined with peanuts and coconut, cauliflower sheds its unpleasant smell and transforms into a delicacy.
These stuffed cauliflower puris are indeed exotic and unique and can be served at parties too. But, remember they are
05 Dec 14
Stuffed Methi Paneer Pakoda by Tarla Dalal
Mildly-flavoured dough of besan and fenugreek leaves, is stuffed with a rich filling of paneer and raisins, and deep-fried till golden brown. The soft interior and crunchy covering of the stuffed methi paneer pakoda is indeed an enticing balance that pulls you to pick more from the platter! relish t ....
16 May 11
Stuffed Moong Dal Chilas ( Know Your Dals and Pulses ) by Tarla Dalal
Set your imagination free and experiment with these interesting chilkewali moong dal chilas. You can change the stuffing to suit your taste – perhaps you’ll fall in love with a filling of stir-fried vegetables with soya sauce!
16 May 10
Stuffed Patties ( Non- Fried Snacks ) by Tarla Dalal
Stuffed patties, the versatile potato makes lovely snacks. One amongst them is a popular patty that can be served in different styles with chutneys, with curds or with ragda. Here is a stuffed version using a green peas stuffing. Additionally, you can use your creativity to make different stuffing m ....
23 Sep 13
Stuffed Shahi Puri by Tarla Dalal
As the name suggests, stuffed shahi puris is truly a royal fare! dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil. The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience.
11 Jan 09
Stuffed Spinach Pakoda by Tarla Dalal
Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried.
15 Jun 12
Subz Makhni by Tarla Dalal
Try my version of this popular gravy. Umpteen variations like Paneer Makhni, Kofta Makhni etc. can be made using this gravy as the base. The gravy can also be frozen for use at a further date.
23 Sep 13
Subzi Ka Korma by Tarla Dalal
Subzi ka korma is a mildly-flavoured dry preparation of mixed vegetables. While you can go with any vegetables for this, i have chosen common vegetables so that the korma can comfortably accompany even rich rotis or puris.
23 Sep 13
Subzi Ka Salan by Tarla Dalal
An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effec ....
12 Feb 16
Sukhi Bhindi, Punjabi Dry Bhindi Recipe by Tarla Dalal
Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetable in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making i ....
01 Jan 1999
Sundal Rice by Tarla Dalal
Sundal is a favourite with young and old alike in South India. Tossing this healthy snack with cooked rice turns out a quick, easy and filling meal!
20 Aug 13
Sundal, Chatpata Sundal by Tarla Dalal
From beaches and parks to temples, Sundal is ubiquitous in South India, especially Tamilnadu!
What is so special about Sundal is that it is just as welcome on a hot summer’s day as on a cold winter’s evening!
This dish can be made with almost all legumes, but tastes especially good with ....
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