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87 nigella seeds recipes


Last Updated : Jul 20,2018




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Recipe# 30931
Today
 by Tarla Dalal
During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combinat ....
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Recipe# 3636
19 Jul 18
 by Tarla Dalal
These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajast ....
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Recipe# 7560
07 Jul 18
 by Tarla Dalal
Serve these delicious urad dal puris with sweet pickle and hot tea on a sunny Sunday morning, for a complete Rajasthani ambience. You can also try other puris to enjoy with a cup of hot tea like Khus-khus ki Puri or K ....
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Recipe# 1098
25 May 18
 by Tarla Dalal
A lip-smacking chaat that is loved all over India, and now globally too, the Chole Tikki Chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a Party . Here, we show you ho ....
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Recipe# 2766
14 Apr 18
 by Tarla Dalal
A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming it into a zesty treat! This Rajasthani -style Kaddu ki Subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigell ....
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Recipe# 42523
31 May 18
 
by Tarla Dalal
Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji. This recipe here comes with a
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Recipe# 1965
05 Apr 18
 by Tarla Dalal
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry. A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistib ....
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Recipe# 41455
02 Feb 17
 
by Tarla Dalal
If you want to try your hand at Bengali cooking, Panch Phoron is one of the first spice mixes you need to keep ready. Without Panch Phoron, Bengali cooking is just incomplete! There is no roasting or grinding to make the Panch Phoron. It is just a combination ....
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Recipe# 3898
19 Apr 15
 by Tarla Dalal
Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of in ....
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Recipe# 42369
19 Jan 18
 
by Tarla Dalal
A classic Bengalii dish of moong dal dumplings cooked in a spinach gravy. The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it. Boriya Diya Palang Saag literally means a gravy (saag) of ....
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Recipe# 37379
10 Jan 17
 
by Tarla Dalal
Here is a quick and easy subzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty subzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of ....
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Recipe# 42250
16 Nov 17
 
by Tarla Dalal
Nimki is an all-time favourite Bengali jar snack, which has a very appetizing flavour and extremely interesting mouth-feel! Surprisingly, this snack requires only a few ingredients. Made of a plain flour dough flavoured elegantly with cumin and nigella seeds, the Nimki gets its unique texture fr ....
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Recipe# 4346
16 May 13
 
by Tarla Dalal
Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the Aloo aur Kaddu ki Subzi is a choice you will not regret, whether for a homely meal or a friendly gathering. It burgeons with ....
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Recipe# 3901
19 Apr 15
 by Tarla Dalal
Quick and easy pickle that tickles your palate! Aam ki Launji is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet ....
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