Recipes

Strawberry Shake

2009-02-13T01:08:00.000-08:00

Ingredient:

4-6 fresh strawberry, trimmed and halved
1 banana
1-2tsp honey
Sugar to taste
2 cups milk
Ice cubes

Puree strawberries with the entire ingredient in a blender until smooth.
Add ice, then puree until smooth again.
Garnish with sliced strawberry & mint leaves.

WHOLE WHEAT CORN FLAKE ROLLS

2008-11-16T22:29:00.000-08:00

Recipe by Tarla Dalal

Extremely simple and nourishing - all the three ingredients i.e. corn flakes, whole wheat flour and wheat bran used in these rolls are rich in fibre and corn flakes also contribute to its iron content. Soft yet crunchy these delightful rolls are best if served warm as an accompaniment to your favourite salad or soup.

Preparation Time : 30 mins.
Cooking Time : 20 mins.
Baking Temperature : 200°C (400°F).

Makes 4 rolls.
Ingredients
¼ cup corn flakes
1 cup whole wheat flour (gehun ka atta)
2 tablespoons wheat bran
1 teaspoon sugar
1 teaspoon olive oil
¾ teaspoon salt
1 teaspoon (5 grams) fresh yeast
Method
1. Combine all the ingredients except the corn flakes and knead into a soft dough using water.
2. Knead the dough till it is smooth and elastic.
3. Cover with a damp muslin and keep aside (to prove) approx. 20 to 30 minutes till it doubles in volume. Press tightly to release the air.
4. Add the corn flakes to the "proved" dough and knead again till it is well mixed.
5. Divide the dough into four equal parts and roll out each portion in the shaped dinner rolls. Place on a lightly greased baking tray.
6. Cover with a muslin cloth and allow to "prove" once more till the rolls double in volume.
7. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
8. Serve hot.

Nimona

2008-11-11T20:55:00.000-08:00

Come winter & Nimona becomes one of the staple vegetable to be made with fresh green peas, spring onions and mungories or ‘wadis’ which are spiced and dehydrated lentil dumplings, it is a delectable dish. Basically an awadhi dish passed through generations by grannies. Here goes the recipe....

Ingredient:
½ kg. shelled green peas
5-6 small pieces of mungoris
200 gms spring onions / or normal one will also do
1 pinch asafoetida
1” piece ginger
6 cloves garlic
2 bay leaves
2 tsp. Coriander leaves
½ tsp. Red Chilli Powder
½ tsp. Turmeric
1 tsp. Cumin seeds
2 Cloves
2-3 Green Cardamoms
2 tomatoes puree
1 stick Cinnamon
Handful of Green coriander leaves
1/2 tsp Garam Masala Powder
salt to taste
Mustard oil or 100 ml. Refind oil
1 tbsp. Pure Ghee

Method:
Divide the shelled peas in two batches finely grind one half and coarsely grind other.Grind to paste the onion, ginger, garlic and cumin, cloves, cinnamon and cardamoms and keep aside. In the same oil, fry the mungoris on a very slow flame till crisp and golden brown. Remove and keep aside. In a separate kadhai heat a tablespoon of pure ghee and add crushed asafoetida. When it gives off an aroma add all the ground peas and sauté till the moisture evaporates and the paste starts sticking to the kadhai. Remove and keep. Now heat the oil in which the mungoris were fried and add the bay leaves, grounded paste, coriander, turmeric, chilli powder and salt and sauté till the masala is done. Then add tomato puree and stir till the ghee separates. Now add the crushed peas, mungoris, ½ litre water and the garam masala powder. Cover and cook on a slow flame till mungoris are tender and oil appears on the sides. Serve hot garnished with finely chopped coriander leaves, with plain boiled rice or chapattis

MALPUAS WITH SHAHI RABADI

2008-10-09T22:19:00.000-07:00

By Tarla Dalal

Preparation Time : 10 mins.
Cooking Time : 40 mins.

Serves 4.
For the malpuas
1 cup whole wheat flour
½ cup gud (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1. Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2. Add all the other ingredients and mix well.
3. Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
4. Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5. Repeat to make 8-10 more malpuas.

For the shahi rabadi

1. Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2. Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.

Methi Malai Matar

2008-09-23T03:13:00.000-07:00

Ingredients

Methi leaves- 1 bunch cleaned and chopped finely
peas- 2 cups
Heavy or light cream- 1/2 cup
milk- 1/4 cup
oil- 2tbsp
ghee/butter- 1 tbsp
cumin seeds- 1/4 tsp
kasoori methi- 1/2 tsp
kitchen king masala- 1/2 tsp (optional)
salt- acc to taste

to grind

onion- 1 chopped roughly
poppy seeds- 1 tsp
cashews- 5
ginger- 1" piece
curd- 1 tbsp
turmeric powder- a pinch
green chillies- 5
cinnamon- 1 small piece
cardomom - 1
cloves- 3

Method

Immerse methi in salted hot water for 5 minutes. Drain and wash well under running water. Press out well to remove as much water as possible. Keep aside. Beat malai till smooth. Keep aside.
Heat ghee and oil in a pan and add cumin seeds, when it turns golden add the ground paste.l Fry for 3 to 5 mins til the raw smell of the onion disappears . Add the chopped methi leaves and peas. Fry for some time and then add the cream + milk. Allow it to boil and add kasoori methi and kitchen king masala. Simmer the flame, cover it with a lid for 5 to 10 mins till the peas and methi are well cooked.Serve hot with rotis or parathas.

SPICY POTATO & ROTI ROLL

2008-06-12T02:11:00.000-07:00

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

2008-06-12T01:30:00.000-07:00

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

2008-06-09T23:34:00.000-07:00

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

2008-05-18T21:02:00.000-07:00

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.