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01 Jan 01
22 Nov 17
Tava Mushroom by Tarla Dalal
Cooking on the tava is an age-old custom in the history of Indian
food. The tava is used not only for making rotis and parathas but also for preparing delicious dry subzis.
Tava mushroom is one of my favorite recipes that uses basic
28 Jun 16
01 Sep 17
Banana Uttapa, Banana Uttapam by Tarla Dalal
Spongy and succulent uttapas, with the pleasant flavour and mild sweetness of bananas! This is a delicious snack that will be loved by all, especially kids.
Like most uttapas
, this one also uses a batter of rice and ....
26 Nov 07
Soya and Cauliflower Parathas by Tarla Dalal
Texture is as important to a dish as flavour itself and that is precisely what makes this dish so exceptional! Soya and cauliflower combine really well in the stuffing as the soaked soya granules and grated cauliflower have similar a texture. Mint and coriander further add their unique flavours, mak ....
26 Nov 07
Radish Tofu Parathas by Tarla Dalal
Ah, the very mention of Mooli ka Paratha makes one's mouth water! To pep up this already interesting recipe I've added tofu to it. Radish has a high water-content. So, if you keep it aside for long, the stuffing will become watery and the Parathas will become soggy. To avoid this, add salt to the st ....
26 Nov 07
Aloo Methi Tofu Parathas by Tarla Dalal
Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination, you can also replace it with other greens like palak for a change. I have not cooked the stuffing in this recipe; howev ....
26 Nov 07
Soya Based Basic Dough by Tarla Dalal
If you ever thought, "Oh, what can be different about a dough!" you are in for a surprise here. With the addition of soya products, the dough gets enhanced with nutrients like protein, calcium, iron, vitamin A, etc. If you do not get soya milk easily, use water or normal milk instead.
11 Sep 14
Hari Chila Roti by Tarla Dalal
These whole wheat rotis are enriched with spinach, fenugreek and coriander mixture and garnished with bean sprouts, tomatoes and cheese for enhanced taste and vitamins.
08 Mar 11
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 ....
23 Jul 09
Papad Stuffed Parathas by Tarla Dalal
In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can als ....
20 Jul 12
Paneer Tikka Wrap by Tarla Dalal
What an amazing wrap this is! folks will keep popping into your kitchen even as you make this treat, lured by the aroma of paneer, onions and capsicum tossed in a spicy marinade. This all-time favourite and time-tested recipe will never fail you.
07 Jul 12
Sweet Corn Cutlets by Tarla Dalal
These cutlets are slightly different to make. Sweet corn, cornflour and salt is mixed coarsely and steamed. These are cut into cutlets, dipped into tempura batter and deep-fried. They taste splendid with a nice spicy sauce.
19 Apr 15
Bajra Aloo Roti by Tarla Dalal
Bajra grows abundantly in large parts of arid Rajasthan, especially in the areas around Jodhpur and Dungarpur i.e. Western Rajasthan. Bajra rotis and khichdi are therefore more popular in these areas. Bajra rotis are preferred in the winter months as bajra is considered to be heat producing. I ha ....
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