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23 Nov 14
Shahi Gobhi ( Mughali Khana ) by Tarla Dalal
This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better!
23 Mar 13
Shahi Korma Biryani by Tarla Dalal
Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this “shahi” recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and fla ....
04 Nov 16
Shahi Paneer Mutter by Tarla Dalal
The word 'Shahi' is immediately associated with rich, fat-laden and royal subzis. Here is a healthier version of the same, made with well-chosen ingredients and slight modifications to the cooking style.
You will be surprised to note it retains the royal flavour! To maintain the richness and the ....
16 May 08
Shahi Poli by Tarla Dalal
Though cooked using very little ghee it tastes as scrumptious as the traditional puranpoli. I have added low fat mava to give it a shahi touch.
02 Nov 16
Shahi Pulao by Tarla Dalal
The presence of the word Shahi always hints at the richness of a recipe.
Indeed, the Shahi Pulao is a dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture.
While an assortment of spices including saffron and caraway seeds gi ....
22 Feb 16
Shahi Pulao ( Mughlai Khana) by Tarla Dalal
The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which in rice gain a new flavour when layered with spicy curds gravy.
Green peas added to the rice make this dish a treat for your eyes. This dish is a little time consuming but is a great option ....
21 Oct 12
26 Nov 07
Shahi Soya Subzi by Tarla Dalal
Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.
23 Nov 14
Shahi Tukda by Tarla Dalal
Shahi tukda is one of the most popular indian desserts. True to its name it is a ‘shahi’ delight! pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi. Though rabdi is usually made by thickening milk over the stove for hours we have provided a s ....
17 Jul 12
Shahi Tukra ( Punjabi Khana) by Tarla Dalal
Shahi tukda is a rich dessert and it lives up to its name. Pieces of bread that have been deep fried till golden brown and crisp are topped with the very popular rabdi and garnished with loads of dry fruits and some varq.
23 Nov 14
Shahjahani Dal by Tarla Dalal
This dal is named after the mughal emperor shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. Enjoy this dal with any pulao or parathas in true mughal style!
23 Nov 14
Shahjahani Khichdi by Tarla Dalal
The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the khichdi. Enjoy i ....
01 Feb 16
Shakarkand Ka Halwa, Faraal Sweet Potato Halwa Recipe by Tarla Dalal
An irresistibly sweet dish made from a sweet ingredient! Try this unique halwa made using sweet potatoes, flavoured with cardamom powder and saffron, and enriched with nuts to keep your energy levels high.
Make sure you sauté the sweet potatoes for the recommended time, so that the raw smell g ....
19 Apr 15
Shakarpara by Tarla Dalal
A traditional tea-time snack often made during festive occasions, Shakarpara is – much to the joy of amateurs – also very easy to make!
While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow.Remember to fry them over a slow flame so that the ....
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