Monday, May 28, 2012

Chocolate Mousse Video by Tarla Dalal

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

Whether kids, teens or adults, almost everybody loves chocolate, and hence this mousse too! the luscious dark chocolate and the contrasting whipped cream together make it a temptation hard to resist. What is more, this mousse is also one of the easiest to prepare. Just make sure that you use the right dark chocolate to ensure the best taste and colour. As far as possible, try not to store the chocolate in the fridge; else, bring it to room temperature before using in this recipe. Serve chilled with an elegant garnish of whipped cream.  

Setting Time:  1 to 2 hours
Preparation Time: 
Cooking Time: 
Makes 4 servings


1 cup roughly chopped dark chocolate
1/4 cup milk
1 tbsp powdered sugar
1 3/4 cups whipped cream
1/4 tsp vanilla essence
2 tsp honey

For The Garnish
grated chocolate

  1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
  2. Strain the mixture using a sieve and keep aside.
  3. Combine the sugar and ¾ cup whipped cream in a deep bowl and fold gently.
  4. Add the chocolate–milk mixture and fold gently.
  5. Add the vanilla essence and honey and fold gently.
  6. Pour equal quantities of the mixture into 4 individual bowls/glasses and refrigerate for atleast 1 to 2 hours or till the mousse sets.
  7. Top each bowl/glass with ¼ cup of whipped cream and garnish with chocolate and serve chilled.

Handy tip :

  1. You can also melt the chocolate-milk mixture on a double boiler.


  1. Rich mint chocolate mousse
  2. At step 5, instead of vanilla essence, add 2 tsp of peppermint essence, mix well and proceed as per the recipe.
 Recipe Source : Chocolate Mousse by Tarla Dalal

Friday, May 18, 2012

Pav Bhaji Video by Tarla Dalal

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

Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Soaking Time:  1 Hour
Preparation Time: 
Cooking Time: 
Makes 4 plates


For The Chilli-garlic Paste
(makes approx. 1/2 cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove (lehsun) , roughly chopped

For The Bhaji
2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)

For The Pav
8 laddi ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala

For Serving
1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter

For The Garnish
4 tbsp chopped coriander (dhania)

For the chilli-garlic paste

  1. Soak the red chillies in enough warm water for atleast an hour.
  2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

For the bhaji

  1. Heat the butter and oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
  4. Add the capsicum and sauté for 1 more minute.
  5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
  6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
  7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
  8. Add the coriander, mix well and cook for 1 minute.

For the pav

  1. Slit 2 pavs vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

How to serve

  1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
  2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
  3. Repeat with the remaining ingredients to make 3 more plates.

Handy tip:

  1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
Recipe Source : Pav bhaji by Tarla Dalal

Saturday, May 12, 2012

Aloo Mutter Video by Tarla Dalal

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

A quick and delicious way to make the all time favourite aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

Preparation Time: 
Cooking Time: 
Makes 4 servings


1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Garnish

  1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent.
  2. Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water.
  3. Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
  4. Add 1 cup of water and allow it to come to a boil.
  5. Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
  6. Garnish with the coriander and serve hot with rotis or parathas.
Recipe Source : Aloo Mutter by Tarla Dalal 

Saturday, May 05, 2012

Kadai Paneer Video by Tarla Dalal

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

 Try this dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!

Preparation Time: 
Cooking Time: 
Makes 4 servings


1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

For The Garnish
1 tbsp chopped coriander (dhania)

  1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
  2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
  3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
  4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
  5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
  6. Add the cream, mix well and serve hot garnished with coriander. 

Recipe Source : Kadai Paneer by Tarla Dalal