My favorite Indian Food Recipes from famous Indian Chefs

For the cheese sauce:

Butter - 2 tbsp

Maida - 1 tbsp

Milk - 2 cups

Grated cheese - 4 tbsp (I used Cheddar)

Salt, freshly ground pepper

Heat the butter in a pan; add flour & saute for a minute.

Add milk, stiring continuously so that lumps do not form.

Bring to boil & add cheese, salt & pepper.

Pasta:

Cooked pasta - 2 cups

Minced garlic - 2 tsp

Salt, freshly ground pepper

Olive oil - 1 tbsp

Heat oliveoil in a pan, add garlic & saute for a few secs.

Add pasta, sat, pepper & 1/4 of the cheese sauce.

Roasted vegetables:

Blanched, peeled & quartered tomatoes - 2 cups

Capsicum cubes - 1cup ( I used 3 colours)

Onion cubes - 1/2 cup

Oregano - 2 tsp

Oliveoil - 3 tsp

Salt & sugar

Combine all the ingredients in a baking tray and toss well.

Bake in a pre-heated oven at 200 deg C for 10-15 mts, stirring once in between.

To serve:

Put the pasta in the centre of a serving plate.

Surround with roasted veetables.

Spread the remaining sauce on top of the pasta.

Courtesy - Tarla Dalal

This is a sweet and mildly spicy chutney with the flaour of cinnamon and cloves.
Should be kept refrigerated.
Use slightly underripe and firm pineapple pieces.

Pineapple pieces - 200gms-1 ¾ cups

Sugar - 200 gms – 1 cup

Cinnamon - 2 “

Cloves - 4

Sultanas - ¼ cup

Red chilli powder - ½ tsp

Saunf ( fennel seeds) - ½ tsp (optional)

Salt - a pinch

Dissolve the suiugar in 1 cup of water & bring it to a boil.

Add pineapple pieces, cinnamon and cloves and simmer over a low flame till the pineapple pieces are cooked & the syrup reaches one-string consistency.

Add sultanas, chilli powder, saunf and salt.

Mix well & cool completely.

Bottle in a glass jar and keep refrigerated.

Courtesy - Tarla Dalal

Amlas (gooseberries) - 500 gms (about 20)

Sugar - 500 gms

Cardamom powder - a pinch

Saffron - a pinch

Wash & prick the amlas with a sharp needle or fork.

Boil in plenty of water for 10 mts on a high flame.

Drain & keep aside.

Dissolve the sugar in 3 cups of water & bring the syrup to a boil.

Add the amlas & cook on a low flame for 30-40 mts till they are soft.

Allow the mixture to cool completely.

Keep covered in a cool dry place for 2 days for the amlas to soak in syrup.

On the third day, drain the amlas from syrup & boil the syrup with spices till it becomes 3 string consistency.

Add amlas & simmer for 3-4 mts.

Allow to cool completely.

Store in glass jars.

Store for1 year at room temperature.

Courtesy - Tarla Dalal

I have incorporated many changes in this recipe to the extent that only the name remains the same.
Select fully grown, sweet pineapple, peel & core.

Milk - 500 ml

Milk powder - 2 tbsp

Custard powder - 2 level tbsp

Cubed pineapple pieces - 2 tbsp (lightly cook them with 1 tbsp sugar + 1 tbsp water)

Grated pinepple - 2 tbsp (cook them with 2 tbsp sugar + 1 tbsp water & blend)

Saffron - ¼ tsp (warm & powder)

Heat the milk (after reserving 2 tbsp cold) & simmer for 5 mts.

Mix milk powder & custard powder with the reserved milk, add & stir.

Let it simmer to boil on a low fire, taking care to see that no lump is formed.

When custard powder is cooked, remove & cool thoroughly.

Add saffron &mashed pineapple with sugar & mix well.

Top with cubed & cooked pineapple with the syrup.

Serve chilled.


Courtesy - Tarla Dalal

Select fresh, tender, bright coloured blemishless carrot. Peel lightly & grate.

Grated carrot - 1 cup

Water - 1 cup

Salt

Lime juice - ½ tsp

Honey or Brown sugar - optional, to taste

Crushed ice cubes

Coriander leaves - to garnish

Liquidise & serve fresh with garnishing & ice cubes.

From the roughage point of view, it is better not to strain it. But those who prefer, can strain it.

For best taste, drink it freshly made.

Courtesy - Tarla Dalal

Granita is is a semi-frozen dessert of sugar, water, and flavorings. It is ideal to be eaten on a hot day.

Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.

Black grapes (deseeded) - 1 cup

Banana - 1, finely chopped

Powdered sugar - 2 tbsp

Lime juice - ½ tsp

Roasted & powdered jeera - ½ tsp

Black salt (kala namak) - ¼ tsp

Blend the black grapes and bananas to a fine purée in a food processor.

Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.

Freeze in a shallow container till set.

Transfer to a blender and liquidise till it is slushy.

Serve scoops of the mixture in individual bowls or long stemmed glasses.

Courtesy - Tarla Dalal

Fresh orange juice - 1 cup

Grated ripe papaya - 1 cup

Orange rind - 1 tbsp

Sugar - ¼ cup

Citric acid - a pinch, mixed with 1 tbsp orange juice

Combine all ingredients except citric acid mixture in a large micro bowl & mix well.

MW Hi for 20-25 mts, stirring twice in between.

There should no running liquid.

Add citric acid mixture and mix well.

Cool & store refrigerated air-tight.


Recipe Courtesy - Tarla Dalal

Pears, unpeeled, cored & chopped - 2, medium

Apples, unpeeled, cored & chopped - 1, medium

Pineapple slices, skin removed - 2

Black grapes - ¼ cup

Crushed ice to serve

This is best served freshly made, without adding salt or sugar.

Blend all ingredients in a blender or liquidiser adding one cup water.

Strain using a fine sieve.

Serve with crushed ice.

Courtesy - Tarla Dalal

Pineapple slices with skin - 3

Orange, peeled & segments removed - 1, big

Apple, unpeeled, cored & chopped - 1 medium

Crushed ice to serve

This is best served fresh without adding salt or sugar

Blend all ingredients in a liquidiser adding one cup of water.

Strain, using a fine sieve.

Serve topped with crushed ice.

Courtesy - Tarla Dalal

This is a low calorie recipe, with the zing of ginger!

Green grapes - 2 cups

Ginger juice - 1 tsp

Lime juice - 2 tsp

Sugar - 1-2 tbsp (or to taste)

Combine all ingredients with 1 cup of water and blend in the mixer to get a smooth puree.

Transfer to a shallow container.

Cover & freeze for 6 hrs.

Scrape using a fork and serve chilled in individual glasses.

Courtesy - Tarla Dalal