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
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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.
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Pav Bhaji originated in Mumbai. Pav Bhaji is a quick snack available on every street corner.
Pav bhaji is more than a mere snack! it's a quick meal that can be grabbed on the go -- since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!
Soaking Time: 1 Hour
Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 plates
For The Chilli-garlic Paste
(makes approx. 1/2 cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove (lehsun) , roughly chopped
For The Bhaji
2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
For The Pav
8 laddi ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala
For Serving
1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter
For The Ga
Cooking video | 1004 views
Quick Rava Idlis, quick and easy South Indian preparation!
Quick Rava Idlis
Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix!
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 12 servings
Ingredients
For The Batter
1 cup semolina (rava)
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania)
salt to taste
3/4 tsp fruit salt
Other Ingredients
1 tsp oil
1/2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts (kaju)
4 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
a pinch asafoetida (hing)
oil for greasing
For Serving
sambhar
coconut chutney
Method
For the batter
1.Combine all ingredients together, except the fruit salt, with 1 cup of water in a deep bowl, mix well and keep aside for 10 minutes.
How to proceed
1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal,cashewnuts, curry leaves, cumin seeds, green chilies and asafoetida, mix well and sauté on a medium flam
Cooking video | 714 views
Hara Bhara Kebab is a quick and easy vegetarian kebab made with spinach and green peas and perked with authentic Indian spices.
Soaking Time: 1 hour
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 12 kebabs
Ingredients
1/4 cup chana dal (split bengal gram)
2 tsp finely chopped ginger (adrak)
2 tsp finely garlic (lehsun)
1 tbsp finely chopped green chillies
1 cup blanched spinach (palak)
1/2 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
1 tsp chaat masala
1/4 tsp garam masala
salt to taste
1/2 cup plain flour (maida) dissolved with 1/3 cup water
3/4 cup bread crumbs
oil for deep-frying
For Serving
tomato ketchup
green chutney
Method
1. Clean, wash and soak the chana dal for 1 hour and drain.
2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid. Drain.
4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2') flat kebabs.
7. Dip each kebab into th
Cooking video | 17086 views
Hakka Noodles,most popular in Chinese Cuisine, easy and quick to make... (Hindi Video with English close caption)
Hakka Noodles
An all time favourite! noodles tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc. This celebrated chinese dish gets its name from the chinese province of hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. . .
Preparation Time: 15 minutes
Cooking Time: 7 minutes
Makes 2 servings
Ingredients
For The Chilli Oil
1/4 cup oil
5 whole dry kashmiri red chillies , broken into pieces
For The Noodles
2 cups boiled noodles
2 tbsp oil
1/4 cup finely chopped spring onions whites
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup thinly sliced carrots
1/4 cup shredded cabbage
1/2 cup thinly sliced capsicum
1 tsp soy sauce
salt to taste
a pinch of black peppercorns (kalimirch) powder
2 tbsp finely chopped spring onion greens
Method
For the chilli oil
1. Heat the oil in a deep pan on a high flame till it smokes.
2. Add the red chillies, cover with a lid and switch off the flame.
3. Allow it to cool for some time and strain it using a strainer. Keep aside.
For the noodle
Cooking video | 1059 views
Dal Makhani is a delicacy that is very much a dish of the Punjab.
Ingredients
3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chilles , cut lengthwise
25 mm (1') stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup cream
2 tbsp chopped coriander (dhania) and
1 tbsp fresh cream for the garnish
Method
1.Clean, wash and soak the whole urad and rajma overnight.
2.Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream
Cooking video | 1144 views
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