THALIPEETH December 11, 2008

<a href=”http://www.tarladalal.com/Recipe.asp?id=1716&MailerId=226&RecipientId=94928″ target=”_blank”>Original Source: Tarla Dalal

A nutritious pancake made with 3 kinds of flours.

Cooking Time : 7 minutes.
Preparation Time : 4 minutes.

Makes 4 thalipeeth.
Ingredients
3 tablespoons Bengal gram flour (besan)
3 tablespoons millet flour (jowar)
3 tablespoons wheat flour (gehun ka atta)
1 small onion, chopped
1 tomato, chopped
2 tablespoons chopped coriander
2 green chillies, finely chopped
salt to taste
Other ingredients
oil for cooking
home-made white butter to serve
Method
1. Mix together all the ingredients in a bowl and add enough water to make a thick batter.
2. Heat and grease a non-stick tava.
3. Spread a layer of the batter to form a pancake of 4 mm. thickness.
4. Cook on both sides till golden brown, using a little oil.
5. Repeat to make 3 more thalipeeth.
6. Serve hot with a dollop of home-made white butter.

STIR-FRIED BABY CORN December 11, 2008

original source:Tarla Dalal
A spicy medley of baby corn and vegetables.
Cooking Time : 5 minutes.
Preparation Time : 6 minutes.

Serves 2.
Ingredients
 1/2 cup baby corn, sliced
 1/2 cup onion, cubed
 1/4 cup yellow pepper, cubed
 1/4 cup red pepper, cubed
 1/4 cup capsicum, cubed
 1 tomato, diced
 1 teaspoon cumin seeds (jeera)
 2 tablespoons chopped coriander
 1 tablespoon butter
 black salt (sanchal) to taste
Method
1. Cut the tomato into half. Remove and discard the pulp. Cut the firm portion into cubes and keep aside.
2. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the baby corn, onions, yellow and red peppers, capsicum and tomato.
3. Stir fry for some time and then add the coriander and black salt.
4. Serve hot.
Tips
Do not overcook the vegetables as they will lose their crispness.

Gobhi Musallam September 17, 2008

The gobhi mussallam or ‘whole cauliflower’ is a dish most appropriate for a formal menu or special occasion.

Ingredients

1 medium sized
Onion  1 large
Ginger  1” piece
Poppy seed 1 tbsp
Cashewnuts  5
Chilli powder  ¼ tsp
Turmeric powder ¼ tsp
Salt  to taste
Mace  1 blade
Cinnamon 1 stick
Green cardamom 5
Cloves 5
Curd 150 gms / or Tomato 2 medium
Ghee 100 gms
Shelled green peas 250 gms
Cumin seeds ¼ tsp
Method:
Wash the whole cauliflower, cut off the main stalk and remove the leaves. Pressure cook the cauliflower completely with little water and salt(one whistle will be enough).
Preparing Masala:
Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd / tomatoes along with ginger, mace, cinnamon, cardamom and cloves. Lightly roast the poppy seeds and cashewnuts on a griddle and grind to a paste. Heat oil and fry onion paste. Mix all the ground ingredients, chilli and turmeric powder and salt & fry for sometime till the oil separates.

Gobhi Preparation:
Now in a kadhai, heat the ghee in which the onions were fried and put the cauliflower upside down first so as to lightly brown it. Turn and cook the stem side for 5 minutes. Remove and place in the curd.
Place the cauliflower on a serving dish and stuff the masala. Cook in microwave for 2 minutes. Cook till the masala is dry but moist and the cauliflower is done. Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds. When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender. When the cauliflower is done, serve on a bed of peas.
Note: The cauliflower can be cooked in a moderately hot oven as well

Potato in Curd Gravy September 3, 2008

Ingredients:

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.

Makes for: 5

Shelf life: Best fresh

Stuffed masala kulchas August 14, 2008

Recipe By: Prema Sundar (noreply@blogger.com)Jun 06, 2008 13:27:00 GMT

Ingredients
For the Dough
maida- 3 cups
curd-1/4 cup
warm milk- 3/4 cup
yeast – 1 1/2 tsp
sugar- 1tsp
baking powder- 1/2 tsp
butter- 2 tbsps
salt – 1 tsp or acc to taste
oil
For the Filling
potatoes- 2 medium, boiled and grated
paneer-100 gms, grated
onion-1 chopped finely
green chillies- 2 chopped finely
coriander leaves- a few chopped finely
lemon juice(optional)- little
salt to taste

Method

Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.
Mix maida, baking powder and salt. Add butter and curds to it and mix well.
Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.
After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes.
Mix all the ingredients for the filling.

Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2″ thick parathas.
Place it on a heated tava and cook on both sides by brushing with a little oil.
Serve hot with chole , raita or any curry.

SPICY POTATO & ROTI ROLL June 12, 2008

Recipe by TARLA DALAL

A healthier version of the frankie, it’s a children’s favourite.

Cooking Time : 20 min.
Preparation Time : 30 min.

Serves 6 to 8.
For the rotis
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
2 slices white bread
1/2 teaspoon ghee (optional)
1/2 teaspoon salt
ghee for frying

For the potato rolls
6 to 7 boiled and mashed potatoes
3/4 teacup boiled and mashed green peas
1/2 teacup grated cheese
3 chopped green chillies
1 teaspoon garam masala
1 teaspoon lemon juice
salt to taste
1/2 teacup plain flour (maida) mixed with 1 teacup water and a pinch salt
bread crumbs
oil for frying

To be mixed into masala water
2 teaspoons amchur powder
1 teaspoon chilli powder
1/2 teaspoon garam masala
1/4 teaspoon salt
3/4 teacup water

To be mixed into an onion masala mixture
2 chopped onions
1 teaspoon chilli powder
1 teaspoon amchur powder
1/2 teaspoon salt

To serve
green chillies in vinegar

For the rotis

1.Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.

2.Sieve the flours.

3.Add the crumbled bread, salt and ghee to make a dough by adding water.

4.Roll out into thin rotis and cook each roti on a tava on both sides for a few seconds.

For the potato rolls

1.Mix the potatoes, green peas, grated cheese, green chillies, garam masala, lemon juice, and salt and shape into long rolls of the size of the puris.

2.Make a batter by mixing the flour, water and salt.

3.Dip the rolls in this batter, roll into bread crumbs and fry on a tava with a little oil

How to proceed

1.Apply a little masala water, sprinkle a little onion masala mixture and chillies in vinegar on each roti.

2.Put a potato roll in the centre, fold and cook each roti on both sides for a few minutes using a little ghee.

3.Serve hot.

MUTTAR CHAAT June 12, 2008

Recipe by TARLA DALAL

Suggested Accompaniments
Baked Papadis
Green Chutney (Chaat)

A riot of flavours, typical of any chaat – but with the bhujia adding a great new dimension.

Cooking Time : 10 mins.

Serves 4.
Ingredients
2 cups tender green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon saunf (aniseed)
½ teaspoon amchur (mango peel powder)
½ teaspoon chaat masala
1 to 2 pinches hing (asafoetida)
2 green chillies, chopped
¼ teaspoon sugar
1 teaspoon lemon juice
100 grams papdi or bhel ki puri
100 grams bhujia
1 tablespoon chopped coriander
1 teaspoon butter
2 tablespoons oil
salt to taste
Method
1. Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
2. Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
3. Add the hing and green chillies and cook for a few seconds.
4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
5. Add the butter and sprinkle the lemon juice and coriander.
6. Garnish with crushed bhujia and papdi.

KOFTA BIRYANI June 10, 2008

Recipe by TARLA DALAL

Fragrant long-grained rice interleced with a spinach gravy and chick pea koftas.

Preparation Time : 20 mins.
Cooking Time : 60 mins.

Serves 4 to 6.

For the koftas

3/4 cup soaked chick peas (Kabuli chana)
1 onion
1 green chilli
2 tablespoons chopped coriander
3 cloves garlic
juice of 1/2 lemon
salt to taste
oil for cooking

For the gravy

1 onion, finely chopped
2 tomatoes, pureed
1 teaspoon grated ginger
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
3/4 teaspoon garam masala
2 cups chopped spinach (palak)
1/3 cup cream
2 tablespoons oil
salt to taste

For the rice

1 cup long grained rice
2 cloves
2 bay leaves
salt to taste

Other ingredients

1/2 cup mint leaves, chopped
1/3 cup milk
1 tablespoon butter
1/4 teaspoon cardamom powder
a few strands of saffron

For the koftas
1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2. Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy
1. Heat the oil in a pan and saute the onion till translucent.
2. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3. Add the garam masala and spinach and saute for a further 2 minutes.
4. Add the cream and salt and mix well. Keep aside.

For the rice
1. Clean and wash the rice.
2. In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3. Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed
1. In a greased bowl, spread the half the rice to form one even layer.
2. Arrange all the koftas over the rice.
3. Spoon the gravy on top and sprinkle the mint leaves.
4. Spread another layer of rice.
5. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6. Pour over the layered biryani.
7. Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8. Serve hot.

Tips
The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.

EGGLESS CHOCOLATE CAKE May 19, 2008

PREPARATION TIME: 40 mins Recipe by DISHA AILANI

INGREDIENTS
1 cup maida,2 table spoon cocoa powder,1 tea spoon baking powder,1 tea spoon soda bicarbonate, 1/2 cup warm water,1/2 cup melted butter,1/2 tin of condensed milk,1 tea spoon vanilla essence.

METHOD
1. Sieve the maida, cocoa powder,baking powder & soda bicarbonate.
2.put the above mixture in a bowl add melted butter,condensed milk,warm water,vanilla essence.
3. mix all this well n put in a greased tin.
4. bake at 220deg for 25 mins put a knife n check if its done if not then just keep for 5 mins extra.
5.let it cool and then remove from the tin & its ready to eat.