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Main Course recipes
07 Feb 12
Lima Beans with Penne Arrabiana by Tarla Dalal
A spicy tangy sauce with filling and velvety beans. You can replace the lima beans with veggies of your choice as well.
07 Feb 12
Herbed Farfalle In Olive Salsa by Tarla Dalal
Bow shaped pasta tossed in a simple olive salsa and herbs. Add a portion of garlic bread and a glass of wine if you like, to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to a little cautious while adding salt to this recipe.
07 Feb 12
Ajwain Leaf Kadhi by Tarla Dalal
Take a break from hot kadhis…. This one is served at room temperature with rice. Spicy hot bhajias make savoury accompaniment to this kadhi and rice.
06 Mar 12
Jackfruit Curry ( Eachor Kosha) by Tarla Dalal
It is a semi-dry vegetable made with jackfruit and potatoes, sautéed in spices and rich cashew paste. Jackfruit is abundantly available all summer.
09 Mar 12
17 Jun 14
Penne with Cheesy Vegetables by Tarla Dalal
Italian cuisine is a rather diverse one, with options ranging from aesthetic, herby dishes and luxurious cheesy ones, to tangy and saucy options. Penne with Cheesy Vegetables is one such exciting option dominated by cheese and loads of veggies flavoured with garlic, chilli flakes and of course, pepp ....
16 Jul 12
Spinach and Masoor Dal by Tarla Dalal
Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch!
30 Mar 13
Green Peas Paratha ( Gluten Free Recipe) by Tarla Dalal
Green peas add colour and taste to these wholesome gluten free rice and jowar flour parathas. Serve them for breakfast or make a meal out of them at lunch or dinner time!
30 Mar 13
Three Grain Paratha ( Gluten Free Recipe) by Tarla Dalal
Soya flour, ragi flour and jowar flour combine to make these mildly spiced parathas. These flours are not only gluten free but also a good source of iron, calcium, fibre and protein.
05 Jun 09
Moghlai Aloo by Tarla Dalal
Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads ....
26 Nov 07
Soya Methi Theplas by Tarla Dalal
Very famous gujarati delicacy that is usually made with wheat flour and besan, i modified with adding soya flour and it yet tastes the same. Methi is the key ingredient that imparts the unique taste of theplas and mask the flavour of soya flour. Fresh curds renders softness to the theplas, make them ....
25 Nov 14
Deep Dish Tomato Cheese Delight by Tarla Dalal
The deep dish tomato cheese delight is a thick crust pizza cooked in a deep pie-dish with interlaced layers of tomato and mozzarella cheese. It is magical how just a few basic ingredients can result in such a fantastic pizza!
12 Jul 16
Hariyali Roti ( Rotis and Subzis) by Tarla Dalal
The hariyali roti is so flavourful and aromatic that you cannot say, “no,” even if your tummy is full. The unique combination of flours and milk in this dough gives it a wonderful texture, while the greens make the roti not just vibrant but toothsome too.
23 Sep 13
Stuffed Buckwheat Paratha by Tarla Dalal
A typically mexican style stuffing adds volume and taste to these buckwheat parathas, which need just a bowl of soup to add up to a filling meal. Since buckwheat flour isn’t easily available in stores, you may have to buy the buckwheat and have it ground into a flour.
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