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21 Mar 17
Red Pumpkin Chutney, Kaddu Chutney, Bengali Bhopla Chutney by Tarla Dalal
This mild and simple Bengali
chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome!
Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, w ....
16 Mar 16
Spinach and Paneer Dip by Tarla Dalal
Light and tasty, the Spinach and Paneer Dip has a perfect medley of textures and flavours.
Creamy spinach, crumbly paneer and crunchy onions, delicately flavoured with herbs and lemon juice, this diabetic
-friendly dip is quite a treat to the pala ....
23 Sep 13
Subzi Ka Salan by Tarla Dalal
An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effec ....
08 Dec 16
Russian Salad by Tarla Dalal
The flavour and texture of the Russian Salad is quite different from the standard salads, as it uses parboiled veggies rather than raw ones.
When cooking the veggies, ensure that you do not overcook them – because the vibrant colours and crispness of the vegetables have to be retained.
18 Aug 17
Aloo Pakora, Aloo Bhaji, Potato Pakoda by Tarla Dalal
Monsoon is simply incomplete without Aloo Pakora! Potato slices, coated with a spicy batter and deep-fried, these pakoras give you everything your palate will ask for on a cool and rainy day – a dash of spice, lots of crunch and loads of fun. The best part is that it is quite easy to make, no rocket ....
18 Aug 17
Methi Malai Paneer Subzi, Restaurant Style Sabzi by Tarla Dalal
The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Methi Malai Pa ....
16 May 16
Khaman Dhokla ( Non- Fried Snacks ) by Tarla Dalal
Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsan (savoury accompaniment) in the lunch or dinner menu.
We made it ....
27 Oct 15
Brown Rice – Parsi Style by Tarla Dalal
A simple dish of long-grained rice cooked with whole spices and onions is a treat, when you prepare it the way the Parsis do!
What makes this dish different from usual pulaos is that the rice is sautéed with the spices and onions till it turns a light brown in colour, and only then it is cooke ....
03 Jun 16
Rava Sheera, Sooji Ka Halwa, How To Make Sooji Halwa by Tarla Dalal
A wonderful dessert that can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. Rava sheera is traditional, yet modern in its simplicity, making it a sheer delight.
Sheera makes a traditional and delightful combination with
06 Feb 17
Cheese Corn Balls by Tarla Dalal
Corn is an all-time favourite, so is cheese. Put these two together in the form of a crunchy yet soft-centered deep-fried dish, and you have a chartbuster.
Also try other recipes with corn and cheese combo like Corn Filled Bread Tartlets
01 Feb 17
19 Jan 16
Apple Fizz by Tarla Dalal
This refreshing drink will send a stream of energy bursting through your body and boost your spirits as well. Quite simple to make, the Apple Fizz involves perking up apple juice with soda and mint leaves. What makes this drink so special is that it packs in a lot more fun along with the fizz!
16 Jan 16
Garlic Rasam, South Indian Poondu Rasam by Tarla Dalal
A rasam that imbibes the goodness of garlic, this is good for digestion as well as for general well-being. Make this rasam at least once a fortnight and enjoy its flavour along with its health benefits.
makes an ideal match for Ra ....
24 May 16
Paneer Makhani by Tarla Dalal
A favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab.
It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thi ....
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