Tuesday, December 24, 2013

Merry Christmas!

Crunchy, creamy, rich—there is no shortage of praise for this dessert! this is luscious party fare, with the special touch of hazelnuts. However, where hazelnuts are not available you can use walnuts instead, without compromising on the taste and feel. While making the praline, take care not to stir the sugar; allow it to melt on its own to avoid the sugar from sticking to the spatula. To make this mousse quick and easy, i have opted for a spread like nutella that is readily available.

Wednesday, December 04, 2013

Chocolate Cheese Tart

What goes perfectly with a crispy golden pastry base fresh out of the oven? try a delicious filling of cream cheese, condensed milk, chocolate and dry fruits, and you will fall head over heels in love with it. A sprinkling of nutmeg powder gives this chocolate cheese tart an aroma that fills the kitchen and beyond! it is surprising how this spice works even better than traditional options like cinnamon for this particular creation.

Preparation Time: 
Baking Time:  50 minutes
Baking Temperature:  180°C (360°F)
Makes 1 tart


For The Pastry Base

1/2 cup plain flour (maida)
1/4 cup butter
2 tbsp castor sugar

To Be Mixed Into A Filling

1 recipe cream cheese
1/2 cup condensed milk
1/2 cup grated dark chocolate
1/4 cup sultanas
1/4 tsp nutmeg (jaiphal) powder
a pinch of baking soda

For the pastry base

  1. Sieve the flour.
  2. Cream the butter and sugar in a bowl till light and fluffy.
  3. Mix in the flour and milk and knead to make a soft dough.
  4. Roll out the pastry dough to line the base of a 150 mm. (6") diameter pie dish. Prick the pastry with a fork at regular intervals.
  5. Bake in a pre-heated oven at 180°c (360°f) for 15 minutes.
  6. Remove from the oven.

How to proceed

  1. Spoon the filling on top of the baked pastry base.
  2. Bake in a pre-heated oven at 200°c (400°f) for 30 minutes or until it is golden brown in colour.
  3. Cut into wedges. Serve hot.

Recipe Source: Chocolate Cheese Tart by Tarla Dalal

Saturday, November 09, 2013

Tarla Dalal

We stand by the faith that she is forever – not just as memories but also tangibly. She has left behind a legacy – not just to be remembered but to be continued. As a tribute to her, her team of professionals – honed under her direct supervision – has resolved to continue her legacy and continue to bring out many more books and on-line content based on the treasures she has left behind.

Friday, November 01, 2013

Quick Shrikhand

A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – now, that’s something to yearn for! now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorise it as an occasional treat!

Preparation Time: 
Makes 1.25 cups


1 1/2 cups full-fat curds
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water

For The Garnish


  1. Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
  2. Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
  3. Add the cardamom powder and saffron mixture and again mix well using the whisk.
  4. Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
  5. Serve chilled.

Recipe Source: Quick Shrikhand by Tarla Dalal

Monday, October 21, 2013

Carrot and Coriander Roti

Colourful and nutritious, these carrot and coriander infused rotis made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi.

Preparation Time: 
Cooking Time: 
Makes 6 rotis


1/2 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1/4 cup rice flour (chawal ka atta)
1/4 cup soya flour
1/2 tsp green chilli paste
a pinch of turmeric powder (haldi)
salt to taste
1 tsp oil
rice flour (chawal ka atta) for rolling
oil for cooking

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm. (5”) diameter, using a little rice flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
  4. Serve immediately.

Recipe Source: Carrot and Coriander Roti by Tarla Dalal

Monday, October 07, 2013

Bulgur Wheat Porridge ( Baby and Toddler Recipe)

This wholesome and satisfactory porridge is good for your baby now that she is growing rapidly and her appetite is also increasing. It will keep her satisfied for a couple of hours. It is a very good source of important nutrients like energy, carbohydrates, calcium, vitamin a and iron. Dates are used to sweeten this porridge as they provide iron and fibre in substantial quantities.

Preparation Time: 
Cooking Time: 
Makes 1 cup


1 tbsp broken wheat (dalia)
2 dates (khajur) , deseeded
1/2 cup milk


  1. Pressure cook the bulgur wheat and dates with ½ cup of water for 3 whistles. Cool.
  2. Liquidise the cooked bulgur wheat and dates with ½ cup of milk in a blender till it is smooth in texture.
  3. Transfer this into a pan and bring to boil, stirring continuously so that no lumps remain. Serve lukewarm.
Recipe Source: Bulgur Wheat Porridge by Tarla Dalal

Wednesday, October 02, 2013


Naan is the most well-known indian bread and is fast gaining popularity the world over. The naan is leavened bread prepared in the traditional tandoor. However for those of us who do not have tandoors in our kitchens, here is a great way of preparing the naan using a non-stick tava. Serve them hot with any subzi or dal of your choice.


1 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp fresh curds (dahi)
1 tbsp melted ghee
salt to taste
5 tsp black sesame seeds (kala til)
plain flour (maida) for rolling
butter for brushing

  1. Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and cover and keep aside for 5 to 7 minutes.
  2. Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt and in a bowl and knead into a soft dough, using enough lukewarm water until it is smooth.
  3. Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
  4. Divide the dough into 10 equal portions.
  5. Press a portion of the dough flat on a rolling board and sprinkle ½ tsp of black sesame seeds over it. Roll out into an oblong of 125 mm. (5") using a little plain flour.
  6. Heat a non-stick tava (griddle) and place the naan over it with the sesame seeds side facing downwards.
  7. Cook it on one side till it puffs slightly and then turn over.
  8. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  9. Repeat the steps 5 to 8 to make 9 more naans.
  10. Brush each naan with a little butter and serve immediately.
Recipe Source: Naan by Tarla Dalal 

Saturday, September 21, 2013

Nariyal Ki Meethi Roti

Nariyal ki meethi roti is a variation of the evergreen delight puran poli, made with wheat flour and a slightly modified stuffing. Adding a little salt to the dough helps to enhance the sweetness of the stuffing. You can vary the amounts of nutmeg and sugar as per your taste.

Preparation Time: 
Cooking Time: 
Makes 6 rotis


For The Dough

3/4 cup whole wheat flour (gehun ka atta)
1 tbsp melted ghee
salt to taste

For The Stuffing

3/4 cup grated fresh coconut
2 tsp ghee
1/2 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder

Other Ingredients

ghee for cooking


For the dough

  1. Combine the flour, ghee and salt in a bowl and mix well.
  2. Knead into a soft dough using enough water and keep aside.

For the stuffing

  1. Heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
  2. Remove from the flame, add the sugar, cardamom powder and nutmeg powder and mix well.
  3. Divide the stuffing into 6 equal portions and keep aside.

How to proceed

  1. Knead the dough and divide it into 6 equal portions.
  2. Roll out each portion of the dough into a175 mm. (7”) diameter circle.
  3. Place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
  4. Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till it turns golden brown in colour from both the sides.
  5. Repeat with the remaining dough and stuffing to make 5 more rotis.
  6. Serve immediately.
Recipe Source: Nariyal Ki Meethi Roti by Tarla Dalal

Thursday, September 12, 2013

New and Improved Tarla Dalal Recipe App

I would like to thank all my fans for giving me such overwhelming response on my new development – Tarla Dalal Recipe App. We have made it more beautiful by adding lots of colours and food images. Please download the latest IOS version and we look forward to your valuable reviews.

Android Version of Tarla Dalal Recipe App would be launched in 3 weeks!!

Tuesday, September 03, 2013

Tiramisu by Tarla Dalal

Italian cooking is never complete without the mention of this famed dessert that is as popular beyond the shores of italy as it is within italy. Literally translated tiramisu means “lift me up”. Tira mi su was named for its restorative properties - cream, cheese and wine that were thought to be excellent for those in poor health. The addition of expresso should give a lift to those in the best of health!
mascarpone traditionally used for this dessert which is a rich, soft cheese. It is smooth and mild in texture and originated in northern italy. Cream cheese has been substituted in place of mascarpone with equally good results. Marsala, an amber coloured wine from sicily, is a part of the traditional recipe. The sweeter variety is used for this dessert. Port wine has been found to be a good substitute if marsala is not available. You can arrange the tiramisu in individual glasses instead of a serving dish. But this is a must try recipe to lift up spirits!

Setting Time:  4 to 6 hours.
Preparation Time: 
Cooking Time: 
Makes 4 to 6 servings


basic sponge cake (7")
1/2 recipe cream cheese
5 tbsp sugar
1/4 cup marsala wine or port wine
1 cup fresh cream
3 tbsp icing sugar

To Mixed Into A Coffee Soaking Syrup

1 tsp instant coffee powder
1 tbsp sugar
4 tbsp warm water

For The Garnish

1 tsp cocoa powder

  1. Cut a thin round of the sponge cake. Keep aside.
  2. Cut the remaining sponge cake into 12 mm. X 50 mm. (1/2" x 2") long fingers.
  3. Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes. Allow to cool.
  4. In a pan, heat the marsala wine with the sugar over gentle heat until the sugar has dissolved. Allow it to cool.
  5. Whip the cream with the icing sugar until soft peaks form. Keep refrigerated.
  6. Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside.
  7. Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup.
  8. Top with half of the cream cheese mixture. Freeze for 30 minutes until it has set.
  9. Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds.
  10. Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese mixture. Freeze for 4 to 6 hours until set.
  11. Sprinkle the cocoa powder on top. Cut into squares and serve immediately.
Recipe Source: Tiramisu

Wednesday, August 28, 2013

Palak Paneer

Palak or saag is one of the favourite leafy vegetables in north Indian households. They use the versatile palak in a variety of preparations such as raita, gravy and even kofta!

Preparation Time: 
Cooking Time: 
Serves 2 


    For the white gravy 

    1. Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
    2. Cool and blend to a smooth paste. Keep aside.

    How to proceed

    1. Boil 4 cups of water with salt and cook the spinach leaves in it till tender. Take care not to loose colour of the leaves.
    2. Remove from flame and drain. Blend to a smooth purée.
    3. Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
    4. Sauté for sometime till the mixture leaves oil and then add the white gravy, spinach purée, black salt and salt. Stir for about 1 minute.
    5. Add the paneer cubes, dried fenugreek leaves, Punjabi garam masala, sugar and cream and bring to a boil.
    6. Serve hot.

    Recipe Source: Palak Paneer by Tarla Dalal