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78 dry coconut recipes
Last Updated : Oct 06,2019
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Mirchi Ka Salan ( Hyderabadi Style) by Tarla Dalal
The Hyderabadi Biryani experience is simply incomplete without the quintessential Mirchi ka Salan. Mirchi ka Salan is a curry of Bhavnagari chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies.
The spicy paste gives you a delectable kick, while tamarin ....
Dry Garlic Chutney by Tarla Dalal
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats, especially Vada Pav
. For a change, you could try sprinkling some o ....
Tomato Rice( South Indian Recipes ) by Tarla Dalal
This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that compl ....
04 Sep 19
Churma Ladoo by Tarla Dalal
Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into ladoos that are easy to store and serve. In order to get the best texture and flavour, use coar ....
Baghara Tamatar by Tarla Dalal
Baghara Tamatar, cooked in the microwave this recipe is extremely simple and quick to make, just perfect when you are too lazy to cook or are short of other vegetables.
This subzi is made with a combination of chopped tomatoes and tomato pulp and tempered with a wide assortment of seeds and spice ....
Curry Leaves Chutney Powder by Tarla Dalal
Chutney powders such as this Curry Leaves Chutney Powder
, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney
Bisi Bele Bhaat by Tarla Dalal
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for ....
Chutney Podi ( Thengai) by Tarla Dalal
This flavourful Chutney Podi is sure to make you gobble up an extra idli or two! Mixed with til oil, this Chutney Podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Chutney Podi and til oil to make su ....
Papad Poha, Diwali Jar Snack by Tarla Dalal
Flaked rice and papad sautéed with spices, peanuts and coconut. Use a thin variety of poha commonly known as "nylon poha", to make a crispier snack.
This recipe can be stored in an air-tight container for several days. Add the roasted and crushed papad to it just before you are ready to serve.
Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice by Tarla Dalal
A real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all.
This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned wit ....
Lahori Aloo by Tarla Dalal
Name your preference and you will find it in this luscious Lahori Aloo. If you like your foods tangy, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut ....
Panchamrut by Tarla Dalal
Panchamrut is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on.
Here is the spicy
Mukhwas ( Kankari Ajwain) by Tarla Dalal
Almonds and gaund are foods that help to increase the production of milk. This mixture is traditionally made for lactating mothers and is supposed to be had once or twice a day to help relieve you from digestive problems like gas or flatulence.
All the ingredients have therapeutic properties and ....
Khandeshi Dal by Tarla Dalal
Organize an outdoor lunch
-dish up hot Bajra Roti
and serve with khandeshi dal-they make an amazing pair.
Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A ....
Basic Malvani Gravy by Tarla Dalal
Basic malvani gravy, apart from coconut, malvani food features a lot of onion-based curries and malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste. Malvani gravy is reddish brown in colour and very spicy because of the usage of more red chillies. Ap ....
Tendli Bhaat ( Jain Recipe) by Tarla Dalal
Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!
Ellu Podi by Tarla Dalal
Peep into any south indian larder, and you are likely to find a good stock of ‘podis’ or dry spice-dal blends that can be served as side dishes or even mixed with rice and served, for a simple main course meal. Here is a healthy powder made with sesame seeds that can be mixed with rice and til oil a ....
Tendli Bhaat ( Weight Loss After Pregnancy ) by Tarla Dalal
Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and dal. I have reduced the quantity of coconut to retain the flavour of the original while keeping the dish low-cal. Serve it with low-fat curds to mellow the spices and make for a wholesome me ....
Tendli Bhaat, Microwave Recipe by Tarla Dalal
Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it.
Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to ....
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