Celebrated chef and cookbook author Tarla Dalal (77) passed away on Wednesday at her south Mumbai residence, reportedly following a cardiac arrest.
Celebrated chef and cookbook author Tarla Dalal (77) passed away on Wednesday at her south Mumbai residence, reportedly following a cardiac arrest. She is survived by three children, and a legacy of over 100 cookbooks and thousands of recipes.
The Padma Shri awardee was a household name for her vast selection of cookbooks devoted to vegetarian cuisine — both Indian and global. Long before the advent of the 'celebrity chef' culture, she had viewers jotting down instructions for everything from kadai paneer to pitch-perfect chocolate sponge cake through her popular television show 'Cook It Up With Tarla Dalal'.
'She was, and will always be, India's first food celebrity,' says chef Sanjeev Kapoor. 'Her books made it possible for many millions of people to know about international food in a very affordable and accessible way.'
Dalal would collect cookbooks on her trips to different countries, modify recipes to suit vegetarian palates back home, and then learn them herself, Kapoor says. These would then be served to her family, and subsequently, reach generations of aspiring cooks.
Food blogger Rushina Munshaw-Ghildiyal said there might have been cookbooks before Dalal penned her own, but they had never cap.
Celebrated chef and cookbook author Tarla Dalal (77) passed away on Wednesday at her south Mumbai residence, reportedly following a cardiac arrest.
Celebrated chef and cookbook author Tarla Dalal (77) passed away on Wednesday at her south Mumbai residence, reportedly following a cardiac arrest. She is survived by three children, and a legacy of over 100 cookbooks and thousands of recipes.
The Padma Shri awardee was a household name for her vast selection of cookbooks devoted to vegetarian cuisine — both Indian and global. Long before the advent of the 'celebrity chef' culture, she had viewers jotting down instructions for everything from kadai paneer to pitch-perfect chocolate sponge cake through her popular television show 'Cook It Up With Tarla Dalal'.
'She was, and will always be, India's first food celebrity,' says chef Sanjeev Kapoor. 'Her books made it possible for many millions of people to know about international food in a very affordable and accessible way.'
Dalal would collect cookbooks on her trips to different countries, modify recipes to suit vegetarian palates back home, and then learn them herself, Kapoor says. These would then be served to her family, and subsequently, reach generations of aspiring cooks.
Food blogger Rushina Munshaw-Ghildiyal said there might have been cookbooks before Dalal penned her own, but they had never cap
News video | 2274 views
Author Sharmila Rieberio Cookbook Launch By Farah Khan
Watch Author Sharmila Rieberio Cookbook Launch By Farah Khan With HD Quality
Entertainment video | 97 views
Khushwant Singh, one of the finest authors who elevated English writing in India with his classic works on Partition and history of Sikhs, literature and displayed an impeccable sense of wit and humour, died in New Delhi on Thursday at the age of 99.
News video | 632 views
Noted writer and journalist Khushwant Singh has died at 99. Mr Singh is one of India's best-known writers and columnists. Born on February 2 in Hadali, now in Pakistan's Punjab, he was the founder-editor of Yojana and editor of the Illustrated Weekly of India, the National Herald and the Hindustan Times.
News video | 1161 views
Watch Noted Hindi author Namvar Singh passes away at 92 With HD Quality
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Lahori Aloo, famous Punjabi recipe!
Lahori Aloo
A potato dish with rich gravy. Serve hot with parathas or puris.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 servings
Ingredients
For The Potatoes
1 1/2 cups boiled and peeled baby potatoes , cut into halves
2 tbsp oil
To Be Ground Into A Paste
8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
4 cloves (laung / lavang)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 mace (javantri)
2 cinnamon (dalchini) sticks
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)
Other Ingredients
1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
3 bayleaves
2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
3/4 cup milk
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the potatoes
1. Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.
How to proceed
1. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
2. Add the ginger-ga
Cooking video | 799 views
Moong Dal and Spinach Soup,zero-oil recipe, brimful of protein, vitamin a and iron!
Moong Dal and Spinach Soup
Good health in a bowlful, that is what this soup is! moong dal and spinach soup is a zero-oil recipe, brimful of protein, vitamin a and iron -- all of which will make your eyes sharp and keen. Moreover, the use of low-fat milk reduces the calorie content of this recipe, while retaining a good quota of calcium too.
Preparation Time: 10 minutes. Cooking Time: 20 minutes. Serves:2.
4 tbsp yellow moong dal ( split yellow gram), soaked for 10 minutes and drained
½ cup finely chopped spinach (palak)
1 tsp cornflour dissolved in ¼ cup low-fat milk ( 99.7 % fat- free)
Salt and freshly ground black pepper to taste
1. Combine the yellow moong dal and 2 cups of hot water in a pressure cooker and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid
3. Whisk the dal very well with help of a whisk.
4. Add the spinach, cornflour-milk mixture, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot.
Cooking video | 830 views
Vegetable Pulao, very popular pulao recipe!!
Vegetable Pulao
Vegetable pulao is made quickly and taste best when served with kadhi. . . Make sure you make the pulao as close to the serving time to enjoy its flavours the most. . .
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings
Ingredients
1 cup long grained rice (basmati)
3/4 cup roughly chopped mixed vegetables
(french beans , carrots
and green peas)
1 tbsp oil
1/2 cup thinly sliced onions
1 bayleaf (tejpatta)
25 mm (1') cinnamon (dalchini) stick
2 cloves (laung / lavang)
1/2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1 tsp garam masala
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
1. Soak the rice in enough water for 30 minutes, drain well and keep aside.
2. Heat the oil in a pressure cooker, add the onions, bayleaf, cinnamon and cloves and sauté on a medium flame for 1 minute.
3. Add the soaked rice and mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring continuously.
4. Add the green chillies, ginger, garam masala, 2½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
5. Allow the steam to escape before opening the lid.
6. Serve hot garnished with coriander.
Cooking video | 17441 views
Paneer Tikkas,cottage cheese and capsicum cubes marinated in tandoori spices. (Hindi Video with English close caption).
Paneer Tikkas
Cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 7 tikkas
Ingredients
2 cups paneer (cottage cheese) , cut into 50 mm. (2') cubes
1/2 cup capsicum , cut into 50 mm. (2') cubes
1/2 cup thick curds (dahi)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp garlic (lehsun) paste
1 tsp chilli powder
2 tsp dry fenugreek leaves
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
salt to taste
5 tsp oil for greasing and cooking
1 tsp chaat masala
For Serving
mint chutney
Method
1. Combine the curds, ginger, garlic, chilli powder, dry fenugreek leaves, garam masala, coriander, salt and oil in a bowl and mix well till the mixture is smooth.
2. Add the paneer cubes and capsicum cubes, toss well and keep aside for 30 minutes to marinate.
3. Thread a piece of paneer followed by capsicum and finally by one more piece of paneer on a tooth pick.
4. Repeat with the remai
Cooking video | 732 views
Dabeli, a spicy potato mixture combined with onions, chutneys and masala peanuts.
Dabeli
Dabeli, a spicy potato mixture combined with onions, garlic chutney, meetha chutney, spiced masala peanuts and fruits like pomegranates and grapes... how can the equation go wrong! serve plain or smeared with butter and grilled on a tava! since dabeli masala is easily available in provision stores, you can easily recreate the roadside experience
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 dabeli
Ingredients
For The Stuffing
1 1/2 tbsp dabeli masala , readily available
2 tbsp meethi chutney
1 tbsp oil
1 1/4 cups boiled , peeled and mashed potatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp grated coconut
2 tbsp fresh pomegranate (anar)
Other Ingredients
4 dabeli pavs
4 tsp garlic (lehsun) ki chutney
2 tbsp meethi chutney
4 tsp finely chopped onions
4 tsp masala peanuts , readily available
4 tsp nylon sev
2 tbsp butter for cooking
For The Garnish
2 tbsp nylon sev
Method
For the stuffing
1. Combine the dabeli masala, meethi chutney and a little water (approx. 1 tbsp) in a bowl and mix well.
2. Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix
Cooking video | 854 views
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What is Wheat Beer? | व्हीट बीयर क्या है?
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भारत में पहला BAR कौन सा है? Which is the First BAR in India? Do you know?
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एक Wine की बोतल की सेल्फ लाइफ क्या होती है? What is the shelf-life of a bottle of wine?
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