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1486 ghee recipes

Last Updated : Sep 15,2018

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Moong Dal Halwa
Recipe# 3914
17 Sep 18

 by Tarla Dalal
A classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious, and is often prepared during Holi, Diwali and weddings too. It takes a long time and lots of patienc ....
Walnut Barfi, Microwave Walnut Barfi
Recipe# 4939
17 Sep 18

 by Tarla Dalal
Bored of the same old pista, badam and kaju barfis? Why not try this mouth-watering Walnut Barfi for a change? The best part is that this tasty mithai can be prepared in a jiffy using our handy helper, the microwave oven. The milk powder helps to balance the salty flavour of the walnuts very wel ....
Kadhi ( Gujarati Recipe)
Recipe# 607
31 May 18

by Tarla Dalal
Kadhi is inseparable from gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. This simple dish requires tact and perfection, which comes from practice. Remember never ....
Kopra Pak
Recipe# 2035
17 Sep 18

 by Tarla Dalal
With its rich flavour and irresistible texture, this traditional sweet tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience. Full-fat milk and coconut cooked together give this sweet an intense flavour and amazing, coarse texture, while cardamom cas ....
Coconut and Rava Ladoo  ( Laddu)
Recipe# 36287
17 Sep 18

by Tarla Dalal
With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this Coconut and Rava Ladoo is a mouthful of delight that nobody can resist! Although the procedure is a little long, requiring a spot of cooking and a per ....
Poha Yellow Moong Dal Dosa
Recipe# 42455
17 Sep 18

by Tarla Dalal
Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. The ....
Mini Cashew Idlis in Milagai Podi
Recipe# 41201
14 Sep 18

by Tarla Dalal
This peppy cocktail snack features cashew-studded idlis coated with spicy milagai podi. Adding spiced cashews to the idli batter gives the idlis a nice peppy crunch, while tossing it with milagai podi raises the spice quotient. Mi ....
Halim Ladoo,  Halim Laddu
Recipe# 39650
14 Sep 18

by Tarla Dalal
Do you know that 100 grams of garden cress seeds offers 100 mg of iron? Who would have thought that this tiny seed is a goldmine of iron! Halim Ladoo is a traditional Maharashtrian sweet made with iron-rich garden cress seeds. Other ingredients like j ....
Panchamrut, Panchamrit
Recipe# 41342
10 Sep 18

 by Tarla Dalal
Panchamrut is a traditional recipe used in Hindu religious functions. It is believed to be purifying and nourishing and is used during the pujas and later given as prasad too. The name signifies that this nectar-like substance is made with five ingredients, including dairy products and honey ....
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
Recipe# 3856
10 Sep 18

 by Tarla Dalal
Delicious to the core, that’s what this Matar ki Kachori is! You would never have, really, tasted a kachori with such a flavourful filling. Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella seeds really stands out, with its prominent flavour. You will ....
Modak, Steamed Modak,  Ukadiche Modak For Ganesh Chaturthi
Recipe# 4950
10 Sep 18

 by Tarla Dalal
It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. Here is the Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut. While this mouth-watering delicacy ....
Mohanthal  ( Mithai Cookbook)
Recipe# 2047
07 Sep 18

by Tarla Dalal
Mohanthal is a traditional mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan. Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma, while an assortment of slivered nuts makes the sweet richer. Popular in Rajasthan and ....
Spicy Rice Samosa
Recipe# 39575
04 Sep 18

 by Tarla Dalal
Does rice always have to be in the main course? No, it is such a versatile ingredient it can be used to make anything from crunchy and savoury starters to sweet and luscious
Oats Banana Sheera ( Eat Well Stay Well Recipes )
Recipe# 33459
03 Sep 18

 by Tarla Dalal
Oats and banana sheera, calcium and choline from milk helps the transmission of impulses to the brain and enhances its function, whereas banana provides instant energy. Cereals like wheat, oats, ragi etc. , are storehouses of iron and copper, which aids in the production of chemicals required to tra ....
Lemon Rice Recipe ( Microwave)
Recipe# 35109
03 Sep 18

by Tarla Dalal
Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular basis for lunch or dinner, offered as prasad to devotees at temples, served as part of a wedding spread, and carried frequently in the dabba to work or school. With a holistic flavour that combin ....
Sindhi Koki
Recipe# 4383
31 Aug 18

 by Tarla Dalal
The wondrous dishes that each Indian community contributes to our nation’s cuisine is just remarkable! The Sindhi Koki is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. ....
Kadai Paneer Subzi
Recipe# 58
28 Aug 18

 by Tarla Dalal
Treat yourself to this fine subzi, made in traditional kadai paneer style, spiced up with an assortment of spices and pastes. The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour a ....
Atta Ka Sheera
Recipe# 2784
28 Aug 18

 by Tarla Dalal
Mouth-watering Atta Sheera, with a fabulous colour, texture and flavour, ready in just five minutes! If you are wondering how that magic is possible, well, just trust your microwave to do it for you. Flavoured with cardamom and garnished with slivers of almond, this is one irresistible dessert that ....
Galouti Kebab On Crispy Naan
Recipe# 41988
27 Aug 18

by Tarla Dalal
The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody’s attention. It does involve a bit of effort but it is not difficult per se, and is surely worth the time you put in. More so, if you are serving it at a party b ....
Gaund Ke Ladoo
Recipe# 3909
04 May 18

 by Tarla Dalal
Gaund is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is heartily devoured in R ....
Healthy Oats Dosa
Recipe# 42521
24 Aug 18

 by Tarla Dalal
Idli and Dosas need no introduction. One of the most famous South Indian breakfast or snack dishes, the dosa is quite versatile ....
Atta Biscuits, Whole Wheat Sweet Biscuits, Jar Snack
Recipe# 42266
01 Sep 18

 by Tarla Dalal
Time to indulge in some sweet and spicy Atta Biscuits. Resplendent with the aroma of ghee and the magic of Indian spices like nutmeg and cardamom, these Atta Biscuits are a real pleasure to bite into! They have a rich and pleasantly sweet taste and melt-in-the-mouth texture, which is achieved by ....
Sweet Boondi
Recipe# 37970
23 Aug 18

 by Tarla Dalal
Sweet boondi, a very easy and quick way to make these delicious boondi. Serve them hot to your guest and they will surely relish it!
Spicy Mixed Dal
Recipe# 60
09 Jul 18

 by Tarla Dalal
With five protein-rich dals, this spicy mixed dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. This dal can be prepared easily and quickly, but remember to soak them together for an hour to ensure uniform cooking.
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