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