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Indian recipes


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Recipe# 8623
01 Jan 1999

 
Vaal, French Beans and Cauliflower Soup by Tarla Dalal
Aromatic and sumptuous, the Vaal, French Beans and Cauliflower Soup is fit to be a meal in its own right. Loaded with ample veggies ranging from French beans and cabbage to cauliflower and tomatoes, not to forget nutritious lima beans and green peas, this wholesome soup is extremely flavourful despi ....
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Recipe# 4397
01 Jan 1999

 
Vade by Tarla Dalal
No reviews
Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version.
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Recipe# 35788
29 Dec 14

 
Vagharela Bhaat ( Gujarati Recipe) 
by Tarla Dalal
No waste, no haste! here is an easy and tasty dish that can be made in a jiffy with leftover rice. As a variation of this vagherala bhaat recipe, you can also add and sauté some onions after the tempering. Serve with fresh curds, to complement the spicy nature of this delicacy.
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Recipe# 1577
01 Jan 1999

 
Valval by Tarla Dalal
No reviews
A popular dish from Mangalore.
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Recipe# 32857
01 Jan 1999

 
Vankaya Muddha Korra by Tarla Dalal
A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours.
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Recipe# 37755
18 Jul 13

 
Varkey Paratha by Tarla Dalal
Varkey parathas are unique in their own way—you might never have heard of or tried these before, but here is your chance to master the technique! wheat rotis are greased with a rice flour paste, layered, rolled up and cooked crisp with ghee. Perfect for a cold day, it is sure to remind you of the fa ....
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Recipe# 239
01 Jan 1900

 
Varkey Paratha ( Roti and Subzis) 
by Tarla Dalal
Varkey parathas are unique in their own way—you might never have heard of or tried these before, but here is your chance to master the technique! wheat rotis are greased with a rice flour paste, layered, rolled up and cooked crisp with ghee. Perfect for a cold day, it is sure to remind you of the fa ....
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Recipe# 30966
01 Jan 1999

 
Varqui Paratha by Tarla Dalal
A Varqui Paratha is a brilliant concept used by Mughal chefs to prepare delicious flaky Parathas. Varqui Parathas are prepared with a mixture of wheat flour and plain flour. Individual chapattis are piled up and rolled into a Swiss roll before they are cut and rolled to form many layered Parathas.
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Recipe# 31046
01 Jan 1999

 
Vatana Bateta No Rotlo by Tarla Dalal
No reviews
A Gujarati pancake-like delicacy made with potatoes, rice flour and peas.
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Recipe# 559
01 Jan 1999

 
Vatana Bateta No Rotlo ( Gujarati Recipe) by Tarla Dalal
Just combine all the ingredients, pat them into pancakes, and cook them on a tava. These spicy potato and peas pancakes are so simple to make, but nothing short of a heavenly treat, especially on a cold rainy day! you can enjoy vatana bateta no rotlo just by itself or with tomato ketchup or green ch ....
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Recipe# 7537
01 Jan 1999

 
Vatana Makai nu Shaak by Tarla Dalal
The unusual combination of sweet corn with coconut and peanuts makes this a must-try recipe.
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Recipe# 590
01 Jan 1999

 
Vatana Muthia Nu Shaak ( Gujarati Recipe) by Tarla Dalal
Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… doesn’t it sound delectable? trust me, it tastes even better than it sounds. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious ....
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Recipe# 30880
01 Jan 1999

 
Veg Seekh Kebab by Tarla Dalal
No reviews
Traditionally seekh kebabs are made with mince meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Today seekh ke ....
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Recipe# 30959
01 Jan 1999

 
Vegetable Akbari by Tarla Dalal
No reviews
A brilliant preparation that every one is sure to enjoy! This effortless preparation of mixed vegetables raisins and golden brown Cashewnuts is a real treat for both your eyes and your senses. Capsicum adds crunch to this dry subzi while the cream adds the required mildness and flavour.
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