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Occasion & Party recipes


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Recipe# 22273
01 Jan 1999

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Karela Tikkis by Tarla Dalal
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Though unpleasantly bitter, karela tops the list of diabetes-friendly foods. It contains 'gurmarin', a polypeptide that works like insulin in our body and helps to regulate blood sugar levels. Combine karela with carrots and low - fat paneer to make these surprisingly delicious tikkis.
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Recipe# 2820
01 Jan 1999

 
Katori Chaat by Tarla Dalal
Mini tarts filled with a spicy mixture of sprouts and chutneys. I have suggested baking the tart cases but you can stack them up and deep fry them in oil. The cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the filling and serve these pretty t ....
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Recipe# 3897
01 Jan 1900

 
Ker ka Achaar by Tarla Dalal
Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.
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Recipe# 3637
01 Jan 1900

 
Ker Sangri by Tarla Dalal
A delightful bean and berry combo unique to Rajasthan, Ker Sangri is a traditional, spicy subzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. Ker Sangri is nevertheless extremely tasty, leav ....
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Recipe# 4007
04 Jun 15

 
Kesar Elaichi Ice Cream 
by Tarla Dalal
Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantas ....
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Recipe# 2031
23 Jan 15

 
Kesar Malai Kulfi by Tarla Dalal
Traditional Kesar Malai Kulfi, with the unadulterated aroma of condensed milk and spices is truly a treat for your senses. The rich flavour and fragrance imparted by saffron and cardamom linger in your taste buds for a long time after you have finished this refreshing dessert, making this the perfec ....
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Recipe# 4103
01 Jan 1900

 
Kesar Malai Kulfi ( Dessert) 
by Tarla Dalal
Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron and cardamom or the intense richness of freshly condensed milk. Kesar Malai Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations!
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Recipe# 40033
01 Jan 1900

 
Kesar Peda by Tarla Dalal
Kesar Peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare thi ....
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Recipe# 8695
20 Sep 14

 
Kewra Phirni by Tarla Dalal
Kewra essence is a flavouring substance extracted from the flower of the Pandanus or screw pine tree. An irresistible flavour, it is commonly used in north India and Pakistan, as well as in places like Australia and the Pacific Islands, where the trees are found in large numbers. This Kewra Phirni i ....
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Recipe# 32699
01 Jan 1999

 
Khajur Imli Ki Chutney ( Kebabs and Tikkis Recipes) by Tarla Dalal
A khatti mithi chutney usually eaten with chaat.
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Recipe# 557
01 Jan 1900

 
Khandvi ( Gujarati Recipe) 
by Tarla Dalal
Khandvi is a popular snack amongst gujaratis, especially the kids! nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! be patient, and remember to cook the paste slowl ....
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Recipe# 2061
01 Jan 1999

 
Kharek ka Halwa by Tarla Dalal
A traditional Sindhi dessert usually made in the winter.
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Recipe# 2815
16 May 15

 
Khasta Kachori Chaat by Tarla Dalal
Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside ....
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Recipe# 546
01 Jan 1900

  This recipe has an associated video
Khatta Dhokla ( Gujarati Recipe) 
by Tarla Dalal
The ‘khatta’ in the name is the dominant flavour of this dhokla, and this sourness is brought about by adding a little sour curds. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!
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