Tuesday, January 30, 2007

MIXED DAL - by Tarla Dalal

MIXED DAL - by Tarla Dalal

tasty combination of lentils.
Cooking Time : 40 min. Preparation Time : 10 min. Serves 6.

1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala

1. Wash all the dals. Soak for 1 hour and then drain.

2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.

3. Add the onion and cook until light pink.

4. Now add all the dals and cook again for 4 to 5 minutes.

5. Add 1 litre of water and cook on a slow flame until soft.

6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.

7. Mash the dals lightly.

8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.

9. Add to the cooked dals and stir for 3 to 4 minutes.

Sprinkle coriander on top and serve hot.

Recipe Source : Exciting Vegetarian Cooking

Monday, January 29, 2007

All about Low Cholesterol Recipes

Over the past couple of decades there has been a growing concern about fats, high blood cholesterol levels and the diseases caused by it. I receive huge number of letters, e-mails from my fans and members asking one common question, ‘Has cholesterol got anything to do with heart disease - or any other disease? And even if it has, Tarlaji, will a change of diet be beneficial?
While some cholesterol is needed for good health, too much cholesterol in our blood can raise our risk of having a heart attack. Anyone can develop high blood cholesterol regardless of age or sex; there are some who can be genetically predisposed to high blood cholesterol. Thus it is important to keep a check on your cholesterol levels. As I always say “Earlier the Better”, taking early precautions like avoiding saturated fats and cholesterol rich foods, eating high fibre foods and exercising can help regulate your blood cholesterol levels.
This section of “Low Cholesterol Recipes” is for all those who want to start early and also for those who are already on a low cholesterol diet as they have high blood cholesterol levels or any other heart problem. …… delicious recipes are planned by strictly avoiding the use of fatty foods like butter, cheese, processed foods that increase blood cholesterol and sodium levels.
Happy and healthy cooking for your heart!


The goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Serve hot with a fibre rich accompaniment like Carrot Garlic Chutney.

Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 6 tikkis.

¼ cup soya granules, coarsely grinded
1 cup blanched and chopped spinach (palak)
¼ cup chopped coriander
1 teaspoon ginger-green chilli paste
½ teaspoon chopped garlic
2 tablespoons powdered roasted chana dal (daria)
2 tablespoons besan (Bengal gram) flour
Salt to taste
Other ingredients
1 teaspoon oil for cooking
To serve
Carrot Garlic Chutney
1. Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.

2. In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.

3. Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).

4. Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour.

Serve hot with Carrot Garlic Chutney.

½ cup of blanched and chopped spinach (palak) from the above recipe can be substituted with ½ cup of chopped fenugreek (methi) leaves.

Nutritive values per tikki :
Protein 4.4gm.
Cholesterol 0mg.
Carbohydrates 9.9gm.
Energy 85kcal.
Fat 3.1gm.
Fibre 0.7gm.

Recipe Source : Low Cholesterol Recipes

Tikkar, Rajasthani Paratha

This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
½ teaspoon ginger paste
1/2 onion, grated
1 teaspoon garlic, grated
2 tablespoons chopped coriander
1/2 teaspoon chopped green chillies
1 teaspoon chilli powder
2 tablespoons melted ghee
salt to taste
Other ingredients
ghee or oil for cooking

1. Combine the maize flour, wheat flour and salt.

2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.

3. Knead into a stiff dough using water.

4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.

5. Add all the remaining ingredients and knead well.

6. Divide the dough in 8 equal portions.

7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.

8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.
Serve hot.