98 pistachios recipes
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22 Feb 00
Kesar Biscuits by Tarla Dalal
Once you try these delicately flavoured saffron biscuits, you will make them again and again.
21 Feb 12
Kesari by Tarla Dalal
Kesari is a wonderful low-calorie dessert made of milk solids blended with icing sugar and spices. A generous garnish of chopped almonds and pistachios adds to the rich-feel of this saffron-tinged sweet.
22 Feb 00
Kopra Pak No.1 by Tarla Dalal
A traditional coconut meat sweet.
16 May 11
Lebu Sandesh by Tarla Dalal
Lemon flavoured sandesh.
20 Aug 11
Malai Peda ( Diabetic Recipe) by Tarla Dalal
Here's the traditional indian sweet made using a combination of low-fat and full-fat milk, as compared to the other sweets which are made only using low-fat milk. A combo of both the milk is what gives these pedas its required grainy texture. However, we have used sugar substitute to cut down the ca ....
20 Aug 10
Microwave Makai Jajaria by Tarla Dalal
A rajasthani corn dessert made in a jiffy. This dessert tastes best when made with fresh corn. However, you may even use the frozen corn kernels when fresh corn is not in season.
23 Nov 14
Mohanthaal ( Gujarati Recipe) by Tarla Dalal
Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet s ....
27 Aug 14
Pista Barfi by Tarla Dalal
Pista barfi has a mild nutty flavour and attractive colour, both of which make it very tempting. This barfi is mildly flavoured with cardamom, and tastes good as such, but if you wish for a more elaborate presentation, you could choose to sandwich two varieties of barfi, garnish with roasted nuts an ....
23 Sep 13
Pistachio Baskets by Tarla Dalal
A novel form of pista barfi with tasty filling.
01 Jan 1900
Pistachios Soup by Tarla Dalal
A rich and tasty soup with a delicate flavour of pistachio.
23 Nov 14
Pistewali Curry Mein Malai Kofte by Tarla Dalal
Cashew nuts are commonly used in indian cooking for thickening gravies and adding volume. However the mughlas didn't stop there! they used their beloved dry fruits such as pistachios to create whole dishes. This lovely green gravy is prepared with loads of pistachios. Coriander add some colour to th ....
17 Jul 12
Punjabi Rabri Or How To Make Punjabi Rabdi by Tarla Dalal
Rabdi, which is basically a thickened milk and sugar mixture, is one of the most versatile bases used to prepare loads of punjabi desserts.
When prepared in large quantities, rabdi can take some time to cook though it is worth all the effort.
Rabdi can be eaten hot of chilled. Using full ....
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