Monday, April 30, 2012

Corn Cheese Balls Video by Tarla Dalal

We hope you enjoy this recipe and please review on YOU TUBE.

The combination of corn and cheese togeather makes it an excellent and appetizing starter. . . Ideal for all age groups. . . It is worth a try !

Preparation Time: 
Cooking Time: 
Makes 15 balls


2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels (makai ke dane)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/3 cup grated processed cheese
salt to taste
bread crumbs for coating
oil for deep-frying

To Be Mixed Into A Batter
1 cup plain flour (maida)
3/4 cup water

For Serving
tomato ketchup

  1. Heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute.
  2. Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.
  3. Remove from the flame and transfer to a plate.
  4. Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.
  5. Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
  6. Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies.
  7. Heat the oil in a kadhai and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper.
  8. Serve immediately with tomato ketchup.

Recipe Source: 

Wednesday, April 25, 2012

Vada Pav Video by Tarla Dalal

Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Preparation Time: 
Cooking Time: 
Makes 4 vada pav


For The Vada

1 tbsp oil
1 1/2 tbsp finely chopped
gingergreen chilliand garlic
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeledand mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
oil for deep-frying

To Be Mixed Together Into A Batter

 3/4 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
1/4 cup water

For Serving

For the vada

  1. Heat the oil in a small kadhai and add the mustard seeds.
  2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
  3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
  4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
  5. Add the coriander and mix well.
  6. Remove from the flame and keep aside to cool.
  7. Divide into 4 equal portions and shape each portion into a round.
  8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

  1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
  2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
  3. Repeat with the remaining ingredients to make 3 more vada pavs.
  4. Serve immediately with fried green chillies.

Handy tip:

  1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.
Recipe Source : Vada Pav by Tarla Dalal

Thursday, April 19, 2012

Dal Makhani Video

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Add your private note

Preparation Time:
Cooking Time:
Makes 4 servings


3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chilles , cut lengthwise
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup cream
2 tbsp chopped coriander (dhania) and
1 tbsp fresh cream for the garnish

  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
  3. Allow the steam to escape before opening the lid.
  4. Whisk till the dal is almost mashed. Keep aside.
  5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
  7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
  8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  10. Serve hot garnished with coriander and fresh cream.

Recipe Source : Dal Makhani by Tarla Dalal

Monday, April 16, 2012

Masoor Dal Soup

Hope you enjoy the video. Please leave your comments on YOUTUBE.

Masoor dal curry soup, there is nothing more soothing than a bowl of this protein-rich curry soup on a cold day. Paneer and dal provide the necessary nutrients like protein and calcium required to be physically active. Cooked rice add good mouth feel. Add lemon juice just before serving, to relish its fresh taste and flavour.

Add your private note

Preparation Time:
Cooking Time:
Makes 4 servings
Show me for servings


1 tbsp oil
1/2 cup sliced onions
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp chilli powder (optional)
3/4 cup chopped tomatoes
4 tbsp masoor dal (split red lentil)
salt to taste

For The Garnish
1/4 cup cooked rice (chawal)
lemon wedges

  1. Heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 minutes.
  2. Add the garlic and chilli powder and sauté on a medium flame for a few more minutes
  3. Add the masoor dal and tomatoes and saute for 1 to 2 minutes.
  4. Add the salt, mix well and saute for 1 more minute.
  5. Add 2½ cups of water, mix well and pressure cook for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Pass the mixture through a sieve, transfer to a pan and boil for 5 to 7 minutes.
  8. Serve hot garnished with rice and lemon wedges.
Nutritional Values Per Serving:
Energy Protein Carbohydrates Fat Calcium Folic acid
123 calories 5.1 gm 12.6 gm 5.8 gm 125.5 mg 13.4 mcg

Recipe Source: Masoor Dal Soup by Tarla Dalal