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Pan recipes


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Recipe# 33069
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
5 Spice Powder ( Chinese Cooking ) 
by Tarla Dalal
No reviews
5 spice powder,legend has it that the chinese were attempting to create a ‘wonder powder’ encompassing the five elements! and a perfect blend of five spices adds an irresistible flavor to this cuisine. This powder is bitter-sweet-pungent-sour and salty all at once. Fennel, cinnamon, star anise, pepp ....
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Recipe# 2015
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
Akhrot Choco Tarts by Tarla Dalal
Delicious tarts made with walnut barfi topped with a creamy chocolate topping.
Recipe# 33128
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
Almond Jelly with Fruit Cocktail ( Chinese Cooking ) by Tarla Dalal
No reviews
Almond jelly with fruit cocktail, fruits and fruit based desserts are popular in china and almond based puddings and jellies are usually savored with fresh fruit. This recipe is classic vietnamese. Little cups of almond flavored jellies are served topped with fresh fruit-which ever is in season. We’ ....
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Recipe# 32728
November 12, 2012 This original Tarla Dalal recipe can be viewed for free
Aloo Methi Tikki (kebabs and Tikkis Recipes) by Tarla Dalal
The ever popular combination of fenugreek leaves and potatoes now in a tikki form!
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Recipe# 34652
April 11, 2011
Aloo Panneer Cheese Kabab 
by cook ambarish
No reviews
Aloo Panneer Cheese Kabab, combination of potatoes, cheese and paneer is yummy and it can be served as starters.
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Recipe# 32804
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
Ambat Dal ( Know Your Green Leafy Vegetables ) by Tarla Dalal
No reviews
This recipe gets its “ambat” flavour, thanks to the tamarind. You can add jaggery too to get a sweet-tangy flavour. Serve with steamed rice or as an accompaniment to roti.
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Recipe# 33327
May 14, 2010 This original Tarla Dalal recipe can be viewed for free
Amiri Khaman ( Non - Fried Snacks ) by Tarla Dalal
This recipe was invented with the intention of making good use of leftover khaman dhoklas! they are crumbled, tempered with garlic and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.
Recipe# 13777
February 03, 2003
Avacado Pears with Prawns 
by fatemarajabali
No reviews
Avocado pears with prawns is an exotic salad or stir fry recipe with halved and deseeded avocado pears served with boiled prawns and seasoning.
Recipe# 8792
October 23, 2012
Avial By Anuteju by anuteju
No reviews
A mouthwatering avial depicts the rich ,authentic and traditional south indian flavors. A mix of vegetables which get blended together with curd and coconut, avial is simply a south indian delicacy which is finding favours among the entire nation.
Recipe# 15141
August 16, 2011
Avial By Kamalacute by kamalacute
Avial stands out as an amazing south indian vegetable preparation with the medley of healthy seasonal vegetables cooked together in coconut, curd and spice powders.
Recipe# 9146
August 16, 2011
Avial By Pkjlg by pkjlg
No reviews
This can be served either with rice or chapattis. If you do not like using coconut oil for cooking, other oils can be used.
Recipe# 7556
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
Avial Rice by Tarla Dalal
No reviews
Rice cooked in coconut milk and layered with mouth-watering avial, the South Indian vegetable delicacy. This unusual dish is sure to fetch you compliments from your guests.
Recipe# 12107
November 02, 2001
Aviyal By krishnakumar 
by krishnakumar
No reviews
For getting more taste add crushed curry leaves
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Recipe# 4354
January 01, 1900 This original Tarla Dalal recipe can be viewed for free
Baby Corn aur Paneer ka Salan 
by Tarla Dalal
The addition of crunchy baby corn and creamy soft paneer enhance the flavours and provide an interesting new twist to the recipe of Salan. The sweet and spicy flavours marry to make a very filling and tasty main dish that requires only rotis or parathas alongside.
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