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Indian recipes


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Recipe# 3003
01 Jan 1999

 
Aam aur Chane ka Achaar 
by Tarla Dalal
The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, n ....
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Recipe# 3901
01 Jan 1999

 
Aam ki Launji ( Rajasthani Recipe) 
by Tarla Dalal
Raw mangoes are supposed to be "cooling" for our body system. To beat the intense desert heat, a drink called "kairi ka pani" is made using raw mango pulp, flavoured with jeera powder, sugar and black salt. This recipe is another way to combat the heat. Raw mangoes are tempered with fennel and nigel ....
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Recipe# 4772
01 Jan 1999

 
Achari Paneer Tikkas by Tarla Dalal
Cubes of paneer, delicately marinated in a classic achari (pickle) marinade and then cooked in a tandoor or tava. They can also be combined with pulao to make achari paneer pulao.
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Recipe# 4390
01 Jan 1999

 
Ajwaini Roti by Tarla Dalal
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A simple whole wheat roti spiked up with the delicate flavours of ajwain. Serve them with a simple vegetable dish and some pickle to make a satisfying working lunch.
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Recipe# 32885
01 Jan 1999

 
Almond Payasam by Tarla Dalal
Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinc ....
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Recipe# 4346
12 Jun 14

 
Aloo Aur Kaddu ki Subzi 
by Tarla Dalal
Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the Aloo aur Kaddu ki Subzi is a choice you will not regret, whether for a homely meal or a friendly gathering. It burgeons with ....
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Recipe# 4867
01 Jan 00

 
Aloo Aur Shakarkand Ki Chaat ( Starter Recipe ) by Tarla Dalal
This dish is almost a meal in itself. Potatoes and sweet potatoes are grilled with butter, then topped with curds and spices and garnished with grated radish and spring onions.
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Recipe# 22792
16 Apr 14

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Aloo Gobhi by Tarla Dalal
An all time favourite combination, in an all time favourite form! potato and cauliflower feature in a traditional curry seasoned with typical Indian spices and spruced up with common ingredients like ginger, green chillies and garlic. The magic of the garam masala and the dry mango powder is evident ....
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Recipe# 30913
01 Jan 1999

 
Aloo Gobi ke Parathe by Tarla Dalal
Every one loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to c ....
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Recipe# 4357
01 Jan 1999

 
Aloo Gobi Methi Tuk by Tarla Dalal
Crispy potaotes and cauliflower make a wonderful combination with methi leaves. This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.
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Recipe# 2839
17 Jun 14

 
Aloo Ka Bomb by Tarla Dalal
Our very own version of the "Baked Stuffed Potato", fondly named by street vendors as a "Bomb". Whole potatoes scooped and stuffed with a chatpata paneer filling and topped with spicy green chutney and crispy sev.
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Recipe# 243
01 Jan 1999

 
Aloo Ki Puri by Tarla Dalal
Who does not like anything made with potatoes? surely, this fluffy and sumptuous puri will be liked by kids and elders alike. A unique combination of saffron and pepper play out like a soft, enchanting tune in aloo ki puri, but if you’d like more punch, dash it up with crushed cumin seeds, green chi ....
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Recipe# 2909
01 Jan 1999

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Aloo Kurkure by Tarla Dalal
Mint-flavoured potato mash dipped in a typical flour batter, coated with powdered beaten rice, and deep-fried till temptingly crisp. Hear the crunchy poha crackle as you drain these on absorbent paper, and be tempted to take a bite even before you finish frying the remaining balls! indeed, this is a ....
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Recipe# 30955
01 Jan 1999

 
Aloo Laajawaab by Tarla Dalal
This dish uses the highly appreciated ingredient shahjeera or caraway seeds that impart a wonderful flavour to the gravy. A thick paste is made with cashewnuts and added to the gravy for thickening. You can adjust the quantity of milk to balance out the sourness of the curds and to bring the gravy t ....
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