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