My favorite Indian Food Recipes from famous Indian Chefs

Channa dhal - ½ cup

Finely chopped cucumber - ½ cup

Minced green chillies & ginger - 2 tsp

Red chilli powder - ½-1 tsp

Salt, haldi, hing

Oil - 1 tsp

Jeera - 1 tsp

Coriander leaves - to garnish

Soak & boil dhal with haldi till soft & grainy.

Heat oil, temper jeera & hing .

Add, minced green chillies & ginger, red chilli powder & fry lightly.

Add dhal & simmer till well blended.

Add the cucumber pieces, remove from flame & keep covered.

After 10 mts, garnish & serve hot.

Ripe peaches, peeled & finely chopped - 2 cups

Milk powder - ¼ cup

Sugar - ¼ cup (more to taste)

Ghee - 1 tbsp

Nutmeg & cardamom powders - ½ tsp, each

Saffron - a pinch, warmed & powdered

Melt the ghee in a kadai, add the peaches and stir over a slow flame till they are soft (5-7 mts)

Sprinkle the milk powder and sugar and stir continuously on a low flame till the mixture leaves the sides of the kadai.

(This I did in the MW on med, for convenience.)

Remove from the fire & add all spices.

Serve hot.

Courtesy - Tarla Dalal

Black grapes, deseeded - 2 cups

Milk - 1 cup

Fresh curds - 1 cup

Sugar - 2 tbsp ( more to taste, if the grapes are sour)

Crushed ice - to serve.

Blend all ingredients to a smooth mixture & serve topped with crushed ice.

Courtesy - Tarla Dalal

Rice - 1 cup

Onion - 1, chopped

Onions - 2, sliced

Barlic - 3 pcs, crushed

Shredded cabbage - 1 cup

Capsicum slices - 1 cup

Large tomato - 1, chopped

Soya sauce - 2 tsp

Chilli powder - 1 tsp

Ghee - 1 tbsp

Oil - 3-4 tbsp

Salt

Heat gheein a pressurepan & fry chopped onions for a few mts.

Add crushd garlic & fry for2 mtes.

Add rice & fry for 2 mts.

Add salt & just 1 ½- 2 cups of water.

When water boils, cover, keep the weight, simmer & cook for 10 mts.

In another kadai, heat the oil & fry sliced onions to brown colour.

Remove & in the same oil, fry cabbage for 2 mts.

Remove cabbage & fry capsicum for 3,4 mts in the same oil.

Add tomato, red chilli powder, soya sauce & salt.

Add fried onion, cabbage, cooked rice & mix well.

Courtesy - Tarla Dalal

This can be made either wholly with wheat flour or by combining with maida.
I made by the latter method.

For the dough:

Atta & maida - each 1 cup

Oil - 1 tsp

Water to knead

Combine all the above to a soft dough and rest for 30 mts.

Divide nto 10 equal balls.

For the stuffing:

Oil - 2 tsp

Jeera - 1 tsp

Boiled & grated cauliflower - ½ heaped cup

Ginger-green chilli pste - 2 tsp

Dhaniya powder & chat masala - each, 1 tsp

Boiled & mashed potatoes - 1 heaped cup

Salt, haldi

Heat oil & temper jeera.

When done, add cauliflower & sauté till dry.

Add all other ingredients & sauté till there is no moisture left.

Cool & divide into 10 balls.

To proceed:

With your fingers dipped in oil, make a small cup with the dough.

Put filling inside & cover it by drawing the dough inside.

Seal tightly & roll to 6” diameter parathas.

Shallow fry using oil or ghee till, brown spots appear.

Serve with raitha & dhal or pickles.

Courtesy - Tarla Dalal

This goes best with bhathura, but equally well with bread. It can be eaten as a snack, as well or with alu tikki!

Kabuli Channa - 1 cup

Channa dhal - 1 tbsp

Big cardamom - 2

Cinnaon - 1 “

Teabags - 2

Oil - 4 tbsp

Chopped onions - 1 cup

Chopped tomatoes - 1 cup

Chopped ginger - 1 tbsp

Chopped green chillies - 2 tsp

Pomegranate powder - 1 ½ tsp (or substitute amchur powder)

Dhaniya powder - 1 tsp

Red chilli powder - ½ tsp (or more)

Punjabi garam masala - ½ tsp

Channa masala - 1 tsp

Salt

To garnish - raw onion slices, lemon wedges

Wash & soak Kabul channa & channa dhal overnight with a pinch of soda.

Wash well & pressurise with big cardamom, teabags and cinnamon till soft.

Cool & open; strain & reserve the liquid.

Heat oil in a pan & add onions.

Saute till glossy & add the pomegranate or amchur powder and cook stirring continuously till onion turns brown.

Add tomatoes, green chillies, ginger & sauté for 5 mts.

Add all spice powders & salt.

Saute till tomatoes are cooked & the mixture leaves oil.

Add the reserved liquid (not much) & mix gently.

Cook on a low flame till some of the liquid dries uo.

Serve hot, garnished.








Courtesy - Tarla Dalal

Butter, softened - ½ cup

Brown sugar - ½ cup

Cooking oats - 1 ½ cups

Salt - a tiny pinch

Mix butter, sugar & salt & beat well till fluffy.

Add oats & mix well.

Grease a shallow 7” square tin & press the mixture evenly into the prepared tin.

Bake at 200 deg C gor 15-20 mts.

Cool slightly in the tin.

Mark with a shap knife to get 12 pieces.

Oosen round the edges.

When firm, break into pieces.

Courtesy - Tarla Dalal

Any combination of vegetables like, carrot, cauliflower, French beans, peas, babycorm etc can be used.

Mixed vegs, boiled - 1 ½ cups

Chopped tomatoes - 1 ½ cups(boil with 1 cup of water & liquidise)

Saffron - a pinch (warm & powder)

Sugar - 1 tsp

Oil - 4 tbsp ( in MW, 2 tbsp)

Grind to a paste with little water:

Chopped onions - 2, big

Cashewnuts - 2 tbsp

Dhaniya, jeera - 2 tsp, each

Khus-khus - 3 tsp

Shahjeera - 1 tsp

Freshky grated coconut - 2 tbsp

Ginger - 1 “

Green chillies & red chillies - 2, each (or to taste)

Cardamom & cloves - 2 each

Cinnamon - 1”

Curry leaves - 1”

Heat oil & sauté the paste on a medium flame till oil oozes out.

Add tomato puree, sugar & salt.

Add saffron mixed with 1 tbsp of milk.

When it starts boiling, add boiled vegetables.

Simmer to blend well & remove.

Serve with pulaos or roti.

Courtesy - Tarla Dalal

Goes with a pulao or roti and a spicy dry curry.

Tur dhal - ½ cup

Minced ginger & green chillies - each 1 tsp

Chilli powder - 1 tsp

Chopped palak - 2cups

To temper:

Oil - 1 tsp

Bay leaves - 3

Cloves -

Red chillies - 3, broken

Jeera - 1 tsp

Hing - ½ tsp

Salt,haldi

Pressurise tur dhal with 1 ½ cups of water, haldi, green cillies & ginger, till soft.

Whisk well & keep ready.

Heat oil in akadai & temper as given.

Finally add the palak & saute for 5 mts, till it shrinks.

Add dhal & salt

Simmer for 5 mts & serve hot.

Courtesy - Tarla Dalal

Fresh corn - 1 cup

Mustard seeds & jeera - ½ tsp each

Green chillies - 2, slit into 2

Hing - a pinch

Milk - ½ cup

Oil - 2 tsp

Lime juice - few drops

Salt & sugar - to taste

In a micro bowl, mix oil, mustard seeds & jeera.

MW Hi for 2 mts.

Add green chillies & hing & MW hi for 30 secs.

Add corn, mix well & MW Hi for 2 mts.

Add milk, salt and sugar & MW Hi for 2 mts.

Remove, add lime juice, mix well & garnish with chopped coriander.

Serve hot.

Recipe courtesy - Tarla Dalal