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Indian recipes


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Recipe# 3424
01 Jan 1999

 
Angoor ka Murabba by Tarla Dalal
No reviews
Sultanas are full of concentrated sweetness. For many years, when sugar was relatively more expensive than it is today, sun-dried grapes i. e. Sultanas or raisins took its place in a wide variety of recipes. Now that both sultanas and sugar are readily available, they have been used together to enha ....
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Recipe# 30934
01 Jan 1900

 
Angoor ka Sherbat by Tarla Dalal
No reviews
Think of a raja from the olden days and the first picture that comes to your mind is of the lavish king enjoying a bunch of grapes while lazing in his throne! Grapes have a special place in the royal menu and this sherbet made with fresh green grapes is divine! The lemon juice and mint leaves provid ....
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Recipe# 8697
01 Jan 1999

 
Angoori Rabdi by Tarla Dalal
Making rabdi, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, ....
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Recipe# 8706
01 Jan 1999

 
Anjeer Basundi by Tarla Dalal
Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel. ....
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Recipe# 2024
01 Jan 1999

 
Anjeer Halwa ( Mithai Recipe) 
by Tarla Dalal
A sumptuous halwa to which the addition of ground almonds lends a smooth texture.
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Recipe# 30978
01 Jan 1900

 
Anjeer Halwa ( Mughlai Recipe) 
by Tarla Dalal
Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder ....
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Recipe# 193
02 May 13

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Appam by Tarla Dalal
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut ....
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Recipe# 32844
01 Jan 1999

 
Appam ( How To Make Appam ) 
by Tarla Dalal
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut ....
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Recipe# 823
01 Jan 1999

 
Appam Pancake by Tarla Dalal
No reviews
This honeycombed pancake traces its origins to India's Western costal district, the Konkan.
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Recipe# 33090
01 Jan 1999

 
Apple Halwa ( Tiffin Treats for Kids ) by Tarla Dalal
No reviews
Apple halwa, this unusual yet delicious halwa made of fibre-rich apples. Walnuts provide essential fatty acids whereas mava is loaded with milk proteins, truly making this dish an irresistible fruity delight!
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Recipe# 3476
02 Jan 13

  This recipe has an associated video
Apple Rabadi ( Diabetic Recipe) 
by Tarla Dalal
Low fat milk thickened with apple. The addition of nutmeg and cardamom blends well with the subtle flavours. Try not to peel the apple, as much of the fibre is present in the peel and just below it. Select sweet apples for this recipe, as sharp apples can split the rabadi bitter and so render it use ....
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Recipe# 736
11 Mar 14

 
Apple Sandesh by Tarla Dalal
A perfect balance of tradition, modernity and convenience, the apple sandesh is a delectable dessert you can whip up in minutes. Here, quickly-made balls of sandesh are topped with an apple mixture tanged up with lemon juice. Strands of saffron impart a rich hue and aroma to the dessert.
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Recipe# 22594
01 Jan 1999

 
Arabic Salad by Tarla Dalal
The salad is traditionally flavoured with sumac powder, which is a Middle Eastern spice made from the berries of the sumac bush. The powder has a tart flavour thus we have substituted it with pomegranate powder and lemon juice. It is worth hunting down if you possibly can. But the salad is equally d ....
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Recipe# 3872
22 Mar 15

 
Arbi ka Saag by Tarla Dalal
Colocassia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy delicacy here! Prepared in true Rajasthani style, Arbi ka Saag can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy t ....
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