Friday, September 07, 2012

Chatpata Rajma Wrap Video by Tarla Dalal

We hope you enjoy the recipe video. Please review and leave your comments on YouTube.

Go all out on this wonderful rajma recipe that retains all the taste without being calorie-dense! the spiciness of rajma is balanced by rolling up this wrap with a chunky curd dressing. A protein-packed wrap, this helps you stay strong and healthy!



Preparation Time: 
Cooking Time: 
Makes 4 wraps
Ingredients


For The Roti

1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

For The Chatpata Rajma Filling

1 1/2 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tbsp coriander (dhania) coriander-cumin seeds (dhania-jeera) powder
1/4 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tbsp tomato ketchup
1 cup soaked and boiled rajma (kidney beans) , lightly mashed
2 tbsp chopped coriander (dhania)
salt to taste

To Be Mixed Together Into A Curd Dressing

1/2 cup curds (dahi) , whisked
1/2 cup grated cucumber
1/2 cup grated carrot
salt to taste

Other Ingredients


Method 
For the roti

  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
  3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the chatpata rajma filling

  1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
  2. Add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the tomatoes and 2 tbsp water and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside.

How to proceed

  1. Just before serving, warm a roti on a non-stick tava.
  2. Place the roti on a clean dry surface and spread 1/2 tsp of chilli-garlic chutney evenly over it.
  3. Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it.
  4. Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly.
  5. Repeat with the remaining ingredients to make 3 more wraps.
  6. Serve immediately.

Recipe Source: Chatpata Rajma Wrap by Tarla Dalal

Thursday, September 06, 2012

Misal Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Misal is the most popular roadside snack, it is spicy and a filling snack. . Great for breakfast or an evening snack. . . Worth a try !



Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients


For The Misal Masala
1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 peppercorns (kalimirch)
25 mm stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
3 garlic (lehsun) cloves

For The Misal
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup matki (moath beans) sprouts
1/2 cup safed vatana (dried white peas)sprouts
1/2 cup moong (whole green gram) sprouts
2 tbsp chawli (cow pea / lobhia) sprouts
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste

For Serving
1/2 cup mixed farsaan
1/2 cup potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
laddi pavs
4 lemon wedges

Method 
For the misal masala

  1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
  2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
  3. Remove from the flame and allow it to cool completely.
  4. Once cooled, blend in a mixer to a smooth powder without using
  5. Any water. Keep aside.

For the misal

  1. Heat the oil in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
  4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
  6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
  7. Allow the steam to escape before opening the lid.
  8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How to proceed

  1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
  2. Repeat with the remaining ingredients to make 3 more servings.
  3. Serve immediately with laddi pavs and lemon wedges.

Recipe Source : Misal by Tarla dalal

Tuesday, September 04, 2012

Sizzling Mushrooms Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Sizzling mushrooms is a very quick recipe made within minutes. . . It is mildly spiced and taste best with toasted bread triangles. . . Great to serve in a party. . .


Preparation Time: 
Cooking Time: 
Makes 8 pieces.

Ingredients

1 cup thickly sliced mushrooms (khumbh)
1/2 cup thinly sliced tomatoes
1/4 cup thinly sliced onions
1 tbsp oil
salt to taste
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
1/2 tsp cornflour

For Serving


8 toasted bread triangles


Method
  1. Heat a sizzler plate over an open flame till it is red hot.
  2. Heat the oil on the plate, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the tomatoes, mix well and sauté on a medium flame for a minute.
  4. Add the mushrooms, salt, oregano, chilli flakes and cornflour, mix well and sauté on a medium flame for 2 to 3 minutes.
  5. Place the plate on a wooden tray and serve immediately with toasted bread triangles.

Recipe Source: Sizzling Mushrooms by Tarla Dalal