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Indian recipes


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Recipe# 8697
01 Jan 1900

 
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 1900

 
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 1999

 
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 1900

 
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# 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
21 Mar 13

 
Arbi ka Saag by Tarla Dalal
This little known and scarcely used vegetable is converted into a spicy dish ? rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but i prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease y ....
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Recipe# 22805
01 Jan 1999

 
Arbi Naveli by Tarla Dalal
Deep fried arbi in an exotic gravy. The spices vie with one another to add more exquisiteness to the dish!
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Recipe# 22741
01 Jan 1999

 
Asparagus Fondue by Tarla Dalal
No reviews
This rich, thick, creamy fondue made with asparagus and a generous portion of cheese, goes well with potato wedges and pita chips.
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Recipe# 2313
01 Jan 1900

 
Asparagus Rolls by Tarla Dalal
Guests love this dainty snack in which asparagus is delicately blended with mustard and green chillies.
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