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13 Sep 16
Stir Fried Tofu and Mushroom, Protein Rich Recipe by Tarla Dalal
A lovely Chinese
delicacy made with tofu, which is a very effective source of proteins. Not many of us have a palate for tofu, but I am sure you will try it after knowing its health benefits.
Abundant in proteins and other nutrients, tof ....
11 Jan 09
Stir-fried Paneer, Mushroom and Capsicum by Tarla Dalal
Vitamin c, proteins and fibre abound in this fragrant rendition of the popular chinese favourite! this scrumptious appetiser can also be modified into a main course, served along with rice or noodles.
27 Apr 16
Stuffed Veg Mushrooms with Paneer by Tarla Dalal
A scrumptious snack with an exotic feel, the Stuffed Veg Mushrooms with Paneer features large mushrooms stuffed with a mouth-watering mixture of cottage cheese and assorted veggies flavoured with myriad taste-givers like onions, garlic, green chillies and spice powders.
Cooked easily and simpl ....
17 Jul 12
Sukhi Sevaiyan ( Punjabi Khana) by Tarla Dalal
In india there are numerous desserts that call for the use of vermicelli, but this simple dessert is a popular one in punjab. Traditionally, vermicelli was made at home, but now a variety of vermicelli are readily available at most stores. The kind that is absolutely right to use for this recipe is ....
01 Jan 01
Summer Salad by Tarla Dalal
A quick, easy and healthy salad.
16 May 15
Sweet Corn Vegetable Soup by Tarla Dalal
Sweet corn is one of the most popular chinese soups. A must try for everyone who loves sweet corn. It is easy to make and does not require too many ingredients. Give this warming soup a try.
26 Oct 16
Teekha Gathiya by Tarla Dalal
Gathiya is a classic Gujarati deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoya ....
21 Jan 10
Thick White Sauce by Tarla Dalal
A basic sauce made by using plain flour, butter and milk. Easy to make but very versatile in its uses. Its used as a base for various soups, pastas, sauces and many other dishes which require a certain creaminess.
07 Jul 12
Tiramisu ( 7 Dinner Menus) by Tarla Dalal
An italian classic! sponge cake fingers soaked in coffee syryp and topped with a sinfully delicious cream cheese and wine mixture and served frozen with a sprinkling of coffee powder on top. Don’t be surprised if your guests ask for the dessert first this time!
20 Aug 12
Tiramisu ( Eggless Desserts Recipe) by Tarla Dalal
Italian cooking is never complete without a mention of this famed dessert. Tira-mi-su, which means ‘lift me up’, was so named because its ingredients — cream, cheese, espresso and wine, are all mood boosters! the traditional recipe uses a rich, soft cheese called mascarpone; and an amber-coloured si ....
20 Aug 13
Tomato Pachadi ( How To Tomato Pachadi ) by Tarla Dalal
The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it.
20 Aug 13
Tomato Rasam by Tarla Dalal
A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking. Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu).
16 May 14
Tortellini with Sun Dried Tomato Pesto Sauce by Tarla Dalal
Tortellini, the little rings of pasta filled with cheese, originated in the city of bologna. Sun-dried tomatoes are extensively used all over the sunny mediterranean regions of italy. Sun-dried tomato pesto, has the characteristic sharpness of tomatoes, along with the overpowering taste of garlic.
16 May 13
Turia Dhokli by Tarla Dalal
Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumpt ....
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