Thursday, February 28, 2013

Ceylonese Curry with Rice Noodles Recipe Video by Tarla Dalal


The combination of ceylonese curry, rice noodles and the sambhol chutney taste just perfect. . A sure hit at any party !



Preparation Time: 
Cooking Time: 
Makes 6 servings

Ingredients
4 1/2 cups cooked rice noodles


For The Ceylonese Curry

1 1/2 cups coconut milk
1 tsp cornflour
1/2 tsp fenugreek (methi) seeds , soaked for 10 minutes
4 to 5 curry leaves (kadi patta)
2 slit green chillies
1 tbsp coriander (dhania) powder
2 tsp chilli powder
3/4 cup finely chopped onions
1 cup finely chopped tomatoes
a pinch of turmeric powder (haldi)
salt to taste
3 peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
3/4 cup chopped and boiled mixed vegetables(carrots ,
french beans , green peas)

To Be Ground Into Sambol Chutney

1/2 cup freshly grated coconut
1/2 cup finely chopped onions
1 tsp chilli powder
salt to taste
1 tsp lemon juice


Method 
For the ceylonese curry

  1. Combine the coconut milk and cornflour in a bowl and mix well till no lumps remain.
  2. Pour the coconut milk- cornflour mixture in a kadhai, add 1 cup of water in a kadhai, mix well and cook on a medium flame for 1 minute.
  3. Add the soaked fenugreek seeds, curry leaves, green chillies, coriander powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
  4. Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
  5. Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Divide the curry into 6 equal portions and keep aside.

How to proceed

  1. Place ¾ cup of rice noodles in a bowl, pour 1 portion of the ceylonese curry over it and top it with little sambhol chutney.
  2. Repeat step 1 to make 5 more portions.
  3. Serve immediately.

Recipe Source: Ceylonese Curry with Rice Noodles by Tarla Dalal

Wednesday, February 27, 2013

Khichdi-Bengali Style Recipe Video by Tarla Dalal


Bengali-style khichdi is aromatic and also laden with veggies and dal. In short, it is a flavoursome and power-packed meal. The use of crushed spices instead of whole or powdered ones brings about a significant change in the recipe – you will notice it when you prepare the khichdi. Serve hot.


Preparation Time: 
Cooking Time: 
Makes 6 servings

Ingredients

1 cup rice (chawal) , soaked and drained
1/2 cup masoor dal (split red lentil)
3 tbsp ghee
bayleaves
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 cup green peas
1/2 cup french beans , cut into 1” pieces
6 to 7 small onions , peeled
4 to 5 baby potatoes , peeled
2 1/2 tsp finely chopped green chillies
salt to taste

To Be Ground Into A Coarse Powder


Method
  1. Heat the ghee in a non-stick handi, add the bayleaves and the ground powder and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the ginger-garlic paste, turmeric powder, rice and masoor dal, mix well and sauté on a medium flame for 1 to 2 minutes.
  4. Add 3½ cups of hot water, green peas, french beans, onions, potatoes, green chillies and salt, mix well and cook on a slow flame for atleast 20 minutes, while stirring occasionally.
  5. Serve hot with buttermilk, salad, pickle and papad.

Tuesday, February 26, 2013

Fresh Strawberry Ice Cream Recipe Video by Tarla Dalal


This ice cream comes out great , but making ice-creams does require a little practice. The taste of fresh strawberries is divine. Worth a try !

Preparation Time: 
Makes 6 scoops



Ingredients

1 cup mashed strawberries
3/4 cup powdered sugar
3/4 cup fresh cream
1 cup full-fat milk , chilled
1/2 tsp lemon juice


Method
  1. Combine ¾ cup of strawberries and the sugar in a bowl and mix well.
  2. Add the cream and milk and mix well.
  3. Add the lemon juice and mix well.
  4. Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for atleast 8 to 10 hours.
  5. Remove it from the freezer and immediately blend in a mixer till the ice crystals are broken down. The mixture after blending should be thick and slushy and not watery.
  6. Transfer the mixture to a bowl and add the remaining ¼ cup of strawberries and mix lightly.
  7. Pour the mixture again into an aluminum tray or any other container and cover and freeze again for atleast 5 to 6 hours or till the ice cream sets.
  8. Scoop and serve immediately.

Recipe Source: Fresh Strawberry Ice Cream by Tarla Dalal

Monday, February 25, 2013

Rajma Curry Recipe Video by Tarla Dalal


This is the most popular indian dish and loved by many. . It taste great with parathas and rice. . . Worth a try !



Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients

2 cups soaked and boiled rajma (kidney beans)
2 cups roughly chopped tomatoes
3 tbsp oil
1/2 cup grated onions
1 tbsp garlic- ginger green chilli- paste
1 tsp chilli powder
salt to taste


Method
  1. Combine the tomatoes and 1 cup of water in a deep kadhai and cook them on a medium flame for 8 to 10 minutes or till he tomatoes are soft.
  2. Allow them to cool and blend them in a mixer to a smooth pulp. Keep aside.
  3. Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
  4. Add the garlic- ginger-green chilli- paste, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for a few seconds.
  5. Add the rajma, tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Serve hot.

Recipe Source: Rajma Curry by Tarla Dalal

Sunday, February 24, 2013

Korma Rice Recipe Video by Tarla Dalal


With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe.



Preparation Time: 
Cooking Time: 
Baking time:  20 to 25 minutes
Baking temperature:  180 C (360 F).
Makes 4 servings

Ingredients


For The Rice

1 1/2 cups rice (chawal) , soaked and drained

2 tbsp ghee
2 cardamoms
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
bayleaves
salt to taste
2 pinches turmeric powder (haldi)

To Be Grounded Into A Cashew-poppy Seeds Paste (using Little Water)

1 tbsp poppy seeds (khus-khus)

For The Korma

oil for greasing
2 tbsp milk


Method 
For the rice

  1. Heat the ghee in a kadhai, add the cardamom, cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds.
  2. Add the rice and sauté on a medium flame for 1 minute.
  3. Add 3 cups of hot water, salt and turmeric powder, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked.
  4. Divide the rice into 3 equal portions and keep aside.

For the korma

  1. Heat the ghee in a deep kadhai, add the ginger-garlic paste and cardamom and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the coriander powder, chilli powder, tomatoes and cook on a medium flame for 1 to 2 minutes.
  4. Add the moong sprouts, ½ cup of water and salt and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
  5. Combine the cashew - poppy seeds- paste, milk and fresh cream in a bowl and add it to the moong sprouts mixture. Mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
  6. Divide the korma into 2 equal portions and keep aside.

How to proceed

  1. Grease a microwave safe baking bowl with oil, put 1 portion of rice in it and spread it evenly using the back of a spoon.
  2. Put 1 portion of the prepared korma over it and spread it evenly.
  3. Again spread a portion of the rice and korma evenly over it.
  4. Finally add the remaining portion of rice over it and spread it evenly.
  5. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
  6. Just before serving, turn upside down on a big serving plate.
  7. Serve immediately.

Handy tip:

  1. If you wish to microwave the rice at step 5, ensure to use a microwave safe lid.

Recipe Source: Korma Rice by Tarla Dalal

Saturday, February 23, 2013

Vegetables in Tomato Gravy Recipe Video by Tarla Dalal


The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness.



Preparation Time: 
Cooking Time: 
Makes 6 servings

Ingredients

4 cups roughly chopped tomatoes
1/2 cup french beans , cut into 1” pieces
1/2 cup cluster beans (gavarfali) cut into 1” pieces
1/2 cup drumsticks , cut into 2” pieces
1/2 cup potato cubes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 pinches of asafoetida (hing)
1/4 cup besan (bengal gram flour)
5 curry leaves (kadi patta)
salt to taste
2 slit green chillies
1 tsp ginger-green chilli paste
3/4 cup ladies finger (bhindi)
1/2 tsp sugar
1/2 tsp garam masala

For Serving


Method
  1. Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft.
  2. Remove from the flame and allow them to cool slightly.
  3. Once slightly cooled, blend the tomatoes in a mixer to a smooth gravy. Keep aside.
  4. Heat 2 cups of water in a deep kadhai, add the french beans, cluster beans, drumsticks, mix well and cook on a medium flame for 5 minutes.
  5. Add the potatoes, mix well and cook on a medium flame for 5 to 7 minutes. Keep aside.
  6. Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
  7. When the seeds crackle, add the asafetida and besan and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  8. Add the curry leaves, tomato gravy and mixed vegetables, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  9. Add the salt, green chillies, ginger-green chili paste and ladies finger, mix well cook on a medium flame for 4 to 5 minutes.
  10. Add the sugar and garam masala, mix well and cook on a medium flame for 1 minute.
  11. Serve hot with rice or parathas.

Recipe Source: Vegetable in Tomato Gravy by Tarla Dalal

Friday, February 22, 2013

Bread Kofta Curry Recipe Video by Tarla Dalal


The bread koftas melt in your mouth while the flavour of the pumpkin curry lingers on your taste-buds, making you yearn for more…and more! this novel preparation is indeed a foolproof way to garner accolades from your friends and family. Serve immediately after adding the koftas.



Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients


For The Bread Koftas

6 fresh bread slices
5 tbsp fresh curds (dahi)
2 tbsp plain flour (maida)
2 tbsp besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of soda bi-carb
salt to taste
oil for deep- frying

For The Pumpkin Paste

1 cup bottle gourd (doodhi / lauki) , cubes
3 tbsp oil
1/2 cup boiled and peeled baby potatoes , cut into halves
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
2 tbsp fresh curds (dahi)
3/4 cup fresh tomato pulp
salt to taste
1/2 cup boiled green peas

For The Garnish

1 tbsp finely chopped coriander (dhania)


Method 
For the bread koftas

  1. Remove the crust from all the bread slices.
  2. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, soda bi-carb and salt and mix well.
  3. Roll them into small balls and deep-fry a few at a time in hot oil till they are golden brown in colour from all the sides. Keep aside.

For the pumpkin paste

  1. Combine the pumpkin with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the pumpkin is soft.
  2. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Keep aside.

How to proceed

  1. Heat 2 tbsp oil in a non-stick kadhai, add the potato halves and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
  2. In the same kadhai, add 1 tbsp oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  3. Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 2 tbsp of water and sauté on a medium flame for 1 more minute.
  4. Add the fresh curds and tomato pulp, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. 5. Add the pumpkin paste, ½ cup of water, salt, green peas, sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Just before serving, the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes.
  7. Serve immediately.

Recipe Source: Bread Kofta Curry by Tarla Dalal

Thursday, February 21, 2013

Corn Panki Recipe Video by Tarla Dalal


Corn panki is a popular gujarati snack made of a corn and rawa mixture that is cooked between two banana leaves – pankis lure the diner with the innate aroma of fresh leaves which get incorporated into the pankis when they are cooked. In fact, pankis get their name because they are made in a paan (leaf). The rawa and corn combination is used in a different way to make this novel snack, which is very healthy as it is steamed. And of course, it is extremely tasty too, with coriander and green chillies enhancing the flavour further.



Preparation Time: 
Cooking Time: 
Makes 8 pankis
Ingredients

1 cup grated sweet corn kernels (makai ke dane)
2 tsp oil
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp semolina (rava)
1/4 cup besan (bengal gram flour)
16 banana leaves (kele ka patta) for cooking
oil for greasing

For Serving


Method
  1. Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
  2. Apply a little oil on one side of each banana leaf and keep aside.
  3. Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
  4. Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
  5. Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
  6. Repeat with the remaining batter to make 7 more pankis.
  7. Serve immediately with green chutney.

Handy tip:

  1. You can cook 3 to 4 pankis at one time on a tava.

Recipe Source: Corn Panki by Tarla Dalal