Dal Pakwan

• Split Bengal gram (chana dal) 1 cup
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1/2 teaspoon
• Garam masala powder 1/4 teaspoon
• Dry mango powder (amchur) 1/4 teaspoon
• Oil to deep fry 8 tablespoons
• Cumin seeds 1 1/2 teaspoons
• Green chillies,slit 4-5
• Curry leaves 8-10
• Onion ,chopped 1 medium
• Fresh coriander leaves,chopped 1/2 cup
• Refined flour (maida) 1 cup
• Whole wheat flour (atta) 2 tablespoons
• Semolina (rawa/suji) 1 tablespoon
• Black peppercorns,crushed 10-12
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of
water, salt and turmeric powder till just done. Heat a pan, add the boiled dal and half a cup of
water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala
powder, dry mango powder and adjust salt. Stir gently and cook on low heat. Heat three
tablespoons of oil in another pan and add one teaspoon cumin seeds. When they begin to
change colour, add green chillies, curry leaves, remaining garam masala powder, remaining
red chilli powder. Stir and add it to the dal. Mix well and take it off the heat. To make
pakwan sift refined flour and wheat flour into a large bowl. Add semolina, half teaspoon
cumin seeds, crushed black peppercorns, four tablespoons of oil and salt. Add sufficient
water and knead into a semi-soft dough. Divide the dough into eight portions and roll each
portion into a chapati of four-inch diameter. Prick lightly with a fork. Heat sufficient oil in a
kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper.
Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with
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Baked Mexican Rice with Cheese Patties

by Tarla Dalal

Image by Tarla Dalal
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For the rice
2 1/4 cups Steamed Rice
1 onion, chopped
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables
3 tbsp oil
salt to taste

To be ground into a paste (for the rice)
4 cloves garlic (lehsun)
12 mm. piece ginger (adrak)

For the cheese patties
2 potatoes, boiled and mashed
100 gms crumbled paneer
2 tbsp chopped coriander (dhania)
1 tbsp plain flour (maida)
2 green chillies, chopped
oil for cooking
salt to taste

For the tomato gravy
3 large tomatoes
1 onion
3 cloves of garlic (lehsun)
a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano
1/2 tsp chilli powder
1/2 tsp sugar
1 tbsp oil
salt to taste

For the baking
3 tbsp grated processed cheese

For the rice

1. Heat the oil and fry the onion for 2 minutes.
2. Add the paste and fry again for 1 minute.
3. Add the chilli powder and vegetables and fry for 2 minutes.
4. Add the rice and salt and mix thoroughly.

For the cheese patties

1. Mix the potatoes, paneer, coriander, flour, green chillies and salt and shape like
2. Cook on a tawa with the help of a little oil.

For the tomato gravy

1. Heat the oil and fry the onion for 2 minutes.
2. Add the garlic and fry again for a few seconds.
3. Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft.
4. Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.

How to proceed

1. Spread the hot rice in a greased baking dish.
2. Put the cheese patties over the rice.
3. Cover with the tomato gravy and sprinkle grated cheese on top.
4. Bake at 200 degree C (400 degree F) for 10 to 15 minutes.
5. Serve hot.

Matar Mushroom

• Green peas 1 1/2 cups
• Mushrooms 200 grams
• Oil 2 tablespoons
• Green cardamoms 4
• Cinnamon 1 inch stick
• Onions,finely chopped 2 large
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Tomato puree 1/2 cup
• Red chilli powder 1 tablespoon
• Coriander powder 1 tablespoon
• Turmeric powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Salt to taste
• Cashewnut paste 1/2 cup
Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and sauté until light
golden brown. Add ginger paste and garlic paste and sauté for half a minute. Add tomato
puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt
and sauté till oil leaves the masala. Add cashewnut paste dissolved in one cup of water, stir
well. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms.
Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook on
low heat for five minutes. Serve hot.
- See more at: http://www.sanjeevkapoor.com/MATAR-

Malpua With Rabdi

• Milk 1 litre
• Refined flour (maida) 2 tablespoons
• Sugar 1 1/2 cups
• Saffron (kesar) 1/2 teaspoon
• Oil for frying
• Green cardamom powder 1/2 teaspoon
• Almonds,blanched and slivered 15
• Pistachios,slivered 15
Boil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-
third of its original volume. Add one and half cups of water to sugar. Bring this to a boil and
then simmer for some time to make sugar syrup of two string consistency. This takes about
fifteen to twenty minutes on medium heat. Add saffron and keep warm. Add sifted flour and
green cardamom powder to thickened milk. Mix well to prepare a batter of pouring
consistency. Heat oil in a flat shallow frying pan. Put a ladleful of batter in the pan. Cook on
medium heat for three to four minutes. Fry on both sides till light brown. Dip it in saffron
flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio
- See more at: http://www.sanjeevkapoor.com/malpua-with-rabdi.aspx#sthash.fh8JccSJ.dpuf

Book: Marwari Vegetarian Cooking


Shallow-fried sweet pancakes of refined flour and milk
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 2-4 hours
Category: Veg
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• Milk 1 litre
• Sugar 300 grams
• Saffron (kesar) 1 gram
• Refined flour (maida) 30 grams
• Ghee 500 grams to fry
Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty
grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a
teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk and add refined flour and the
reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required.
Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to
form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, drain and
immerse in the sugar syrup. Serve warm.
- See more at: http://www.sanjeevkapoor.com/malpua----marwari-vegetarian-


• Milk 1 litre
• Sugar 300 grams
• Saffron (kesar) 1 gram
• Refined flour (maida) 30 grams
• Ghee 500 grams to fry
Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency.
Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar.
Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk
and add refined flour and the reserved sugar. Mix well and make a batter of pouring
consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide
mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and
turn over. When both sides are properly done, drain and immerse in the sugar syrup. Serve
- See more at: http://www.sanjeevkapoor.com/malpua----marwari-vegetarian-


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 lehsun ki chutney
1 cup peeled and roughly chopped garlic (lehsun)
3 tbsp chilli powder
salt to taste
1. Combine all the ingredients, add ¼ cup of water and blend in a mixer to a smooth
2. Use as required and store in an air-tight container in the refrigerator.
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

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 well and
cook on a medium flame for 1 minute, while stirring continuously.
3. Add the mashed potatoes, salt and a little water, mix well and cook on a medium
flame for another 2 to 3 minutes, while stirring continuously.
4. Remove from the flame, transfer it to a plate and press well with the back of a spoon.
5. Sprinkle the coriander, coconut and pomegranate on top. Keep aside.

How to proceed
1 tsp of geeli lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner
sides of the pav.
tsp of sev.
ake 3 more dabelis.

Cheesy Macaroni by Sanjeev Kapoor

• Macaroni 300 grams
• Processed cheese,grated 1 cup
• Butter 2 tablespoons
• Refined flour (maida) 2 tablespoons
• Milk 2 cups
• Salt to taste
• White pepper powder to taste
• Fresh parsley,chopped 1 tablespoon

Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain
and set aside. Heat butter in a pan. Add maida and sauté lightly, taking care that it does not
change colour. Add milk, gradually, stirring continuously so that there are no lumps formed.
Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so
add more milk to adjust the consistency. Add salt, white pepper powder and mix. Heat some
butter in another pan. Add macaroni. Toss. Strain the sauce into this pan and mix gently. Add
some more cheese. At this stage if you want to bake you can do so till the cheese at the top
becomes a light golden. Or serve it just like that. Garnish with parsley and serve hot.
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Penne In White Sauce

1 packet of penne
1 each of red capsicum and yellow capsicum
2 tsp cornflour or plain flour (maida)
1 cheese cube
1 tsp dried oregano and dried thyme
dry red chilli flakes (paprika)
1 cob of sweet corn , boiled
salt and black pepper (kalimirch) powder to taste
3 florets of broccoli
1 tbsp butter
4 big cloves of garlic (lehsun), grated
2 cups milk

For white sauce

1. Heat butter in a pan.add the grated garlic nd saute for a minute
2. Once its done add the cornflour saute for a second let it not turn brown.
3. Add milk nd stir it continuously to avoid lumps.
4. Once the mixture starts thickening add oregano,thyme,salt,pepper powder and red
chilli flakes.
5. Add grated cheese.
6. Keep this sauce aside.

For the vegetables

1. Boil peppers,sweetcorns nd broccoli together with little salt.
2. Dont over boil the vegetables.it has to be crunchy.

For the pasta

1. Boil the pasta as per the instruction in the packet.

To serve

1. Put the sauce back on flame.
2. Add all the boiled vegetables and the boiled pasta.
3. At the time of serving you can add more cheese.
4. Serve hot.

hung curds

Viewed 5571 times

Also Known as
Chakka Dahi

Simply put, as the name suggests, hang curd in a muslin cloth and let the whey or the liquid
drain completely (a process that takes about 4 hours). After pressing the bundle gently, what
you have is chakka or hung curd. If you prefer the low fat variety, substitute full fat curd with

How to select
• Depending on your choice select either a full fat or low fat fresh curd to make your home
made version of hung curd. This method by far is most healthy than the over-the-counter

Culinary Uses
• Shrikhand, is a form of hung curd made using powdered sugar with additions like elaichi,
kesar or badam. Extremely popular in both Maharashtra and Gujarat.
• Hung curd makes for thicker, healthier dips.
• If you like using mayonnaise or white sauce as a salad dressing but hesitate due to the
calorie overkill... You can easily substitute those ingredients with hung curds with a little
mustard powder, pepper and salt and whip it up to the right consistency before you add it to
the salad.
• The whey, that is the water drained out can be used to knead chappati doughs or drunk as is
with addition of spices.

How to Store
• It stays fresh for a day or two when refrigerated.
Health Benefits
• Hung curd is a good source of calcium, vitamins and other minerals.

Chocolate Banana Cake
by Tarla Dalal
1 1/2 cups plain flour (maida)
2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup melted butter
1/2 cup condensed milk
1/2 cup brown sugar
1 cup mashed banana
1 tsp vanilla essence
3/4 cup fresh cream
melted butter for greasing
plain flour (maida) for dusting
1. Sieve the plain flour, cocoa powder, baking soda and baking powder. Keep aside.
2. Combine the melted butter, condensed milk, brown sugar, mashed banana and vanilla essence in a bowl and mix
well with a spatula.
3. Add the sieved flour mixture and fresh cream and fold gently. Keep aside.
4. Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution
of the flour. Shake and remove the excess flour.
5. Pour the prepared batter into it and spread it evenly.
6. Bake in a pre-heated oven at 180°c (360°f) for 40 to 45 minutes or until a knife inserted in the cake comes out
7. Remove from the oven and demould it and serve warm.

Chocolate Cookies

by Tarla Dalal

1 cup (125 grams) grated dark chocolate
1 1/4 cups self raising flour
1/3 cup milk powder
3/4 cup butter, softened
2 tbsp castor sugar
1/4 cup condensed milk
1. Melt the chocolate over gentle heat and keep aside.
2. Sieve the flour. Combine the flour with the milk powder and keep aside.
3. Cream the butter and castor sugar till light and fluffy.
4. Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well.
5. Fold in the flour mixture and mix to form a soft dough.
6. Refrigerate the dough for about 20 minutes.
7. Divide the dough into 20 equal portions and shape into round cookies.
8. Place the cookies on a greased baking tray.
9. Bake in preheated oven at 160°C (320°F) for about 15 to 20 minutes.
10. Remove from the baking tray and cool on a wire rack.
11. Store in an air-tight container.

Frozen Brownies

by Tarla Dalal
3/4 cup roughly chopped dark chocolate
1/2 cup butter
3/4 cup coarsely crushed digestive biscuits
1/2 cup mixed nuts (cashew ,
almond (badam) and walnuts)
1/4 cup condensed milk
butter for greasing

For The Garnish
a few almond (badam) slivers
beaten whipped cream
1. Combine the dark chocolate and butter in a microwave safe bowl and microwave on high for 30 to 40 seconds or
till the chocolate melts.
2. Mix it lightly using a spatula.
3. Add the coarsely crushed biscuits, mixed nuts and condensed milk and mix it lightly using a spatula.
4. Pour the mixture into a greased 150 mm. (6”) round loose bottomed cake tin and refrigerate for 1 hour.
5. Unmould, cut into pieces, garnish with slivered almonds and serve chilled.
1. Keep this dessert refrigerated.

Instant Rabdi

by Tarla Dalal

2 cups milk
2 bread slices
1/4 cup condensed milk
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh bread
crumbs. Keep aside.
2. Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and cook
on a high flame, while stirring continuously (approx. 10 minutes).
3. Remove from the fire, add the cardamom powder and saffron and mix well.
4. Refrigerate for 2 to 3 hours and serve chilled.

Malai Kulfi ( Kulfi )

by Tarla Dalal


2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom (elaichi) powder
1. Combine all the ingredients together and bring to a boil. Add the cardamom powder.
2. Simmer for 20 to 25 minutes or untill the mixture thickens. Cool completely.
3. Pour into 4 kulfi moulds and freeze overnight till firm.
4. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a
wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out

Quick Shahi Tukda

by Tarla Dalal

4 pcs of ready made bread toast

For the rabadi
1 1/2 cups milk
4 tbsp condensed milk
1/2 slice fresh bread crumbs
1/4 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder

For the garnish
1 tbsp slivered almonds (badam) and pistachios
1 to 2 edible silver leaf (vark)

For the rabadi

1. Combine all the ingredients in a broad bottomed non-stick pan and bring to a boil, stirring continuously.
2. Simmer for a few minutes till the rabadi is thick.
3. Remove from the fire and keep aside.

How to proceed

1. Place the toast pieces in a deep serving dish.
2. Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.
3. Refrigerate till it is chilled.
4. Serve garnished with the silver varak and almonds and pistachios.
Oreo Cupcake ( Cupcakes Recipe)

by Tarla Dalal


For The Chocolate Sponge
1/2 cup plain flour (maida)
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp soda bi-carb
1/2 cup condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence

For The Frosting
6 oreo biscuits
6 tbsp butter (at room temperature)
12 tbsp icing sugar
1 tsp vanilla essence

For The Garnish
1 1/2 oreo biscuits, cut into quarters
For the chocolate sponge

1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together in a bowl and keep aside.
2. Combine the condensed milk, butter, vanilla essence and 1½ tbsp of water in another bowl and whisk well.
3. Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.
4. Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.
5. Bake in a pre-heated oven at 200ºc (400ºf) for 5 minutes and then at 180ºc (360ºf) for 15 to 20 minutes or till
done. The sponge is done when it leaves the sides of the mould and is springy to touch.
6. Allow it to cool completely (approx. 30 minutes). Keep aside.

For the frosting

1. Open each oreo biscuit and scrape and discard the cream middle creamy layer. You will need only the biscuits for
this recipe.
2. Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside.
3. Put the butter in a deep bowl and beat it using a spatula.
4. Add the icing sugar and mix well.
5. Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside.

How to proceed

1. Fill the frosting in a piping bag and pipe out swirls of your choice on each cupcake.
2. Garnish each cupcake with a piece of oreo biscuit and serve immediately.

Malpuas with Shahi Rabadi

by Tarla Dalal
For the malpuas
1 cup whole wheat flour (gehun ka atta)
1/2 cup gud (jaggery)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
ghee for cooking
1 cup water

For the shahi rabadi
1 cup milk
1 cup grated paneer (cottage cheese)
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tsp ghee
a few drops of rose essence

For the garnish
1 tbsp chopped pistachios
rose petals

For the malpuas

1. Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2. Add all the other ingredients and mix well.
3. Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm.
(3") diameter.
4. Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5. Repeat to make 8-10 more malpuas.

For the shahi rabadi

1. Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2. Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.

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