7/30/2019 Baked Chaklis
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Baked Chaklis
by Tarla Dalal
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Added to 1267 cookbooks
This recipe has been viewed 26643 times
This simple and delicious recipe is a real treat for weight watchers. Chaklis, the popular Indian snack,
is usually deep fried and contains loads of calories. Here's how to make them with 1 teaspoon of oil to
near perfection by baking them in an oven. Munch them at anytime of the day when hunger strikes.
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Preparation Time: 10 mins.
Baking Time : 15 mins.
Baking Temperature: 160C (320F)
Makes 12 chaklis.
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Ingredients
1/2 cuprice flour (chawal ka atta)
1 tspoil
1 tbsplow fat curds (dahi)
a pinch ofasafoetida (hing)
saltto taste
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Other ingredients
oilfor greasing
Method
1. Combine the rice flour, oil, asafoetida and salt in a bowl and mix well.
2. Add the curds and a little water and knead into a soft dough.3. Put the mixture into a chakli press and press out round whirls of the dough onto a greased baking
tray, working closely from the centre to the outside to the whirl (approximately 50 mm. (2")
diameter). You will get about 12 chaklis.
4. Bake these chaklis in a pre-heated oven at 160C (320F) for 10 to 15 minutes. When one side of
the chakli turns golden brown in colour, gently flip over the chakli using a flat spoon and bake till
they are light brown in colour.
5. Store in an air-tight container.
Baked Papdi ( Microwave Recipe)by Tarla Dalal
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Garam Golpapdi
Golpapdi ( Baby and Toddler Recipe)
Trio Golpapdi ( Know Your Flours )
Added to 64 cookbooks
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An ideal low calorie alternative to the deep fried papdi. You can munch on these low calorie papdis
anytime of the day. These baked papdis can be used to make sev puris and also as a base for
canaps.
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Preparation Time: 5 mins
Cooking Time: 2 mins
Makes 40 papadis
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Ingredients
1/4 cupplain flour (maida)
1/2 tspcumin seeds (jeera)
1/4 tspsalt
1 tspoil
Method
1. Combine all the ingredients and knead into a firm dough using very little water.
2. Divide the dough into 40 equal parts.
3. Roll each portion into puris approx. 37 mm. (1") in diameter.
4. Place 20 puris on a microwave safe dish taking care that the puris do not touch each other.
5. Prick the surface of each puri lightly with a fork and microwave on high for 1 minute. Repeat the
same for another 20 puris on another microwave safe dish.6. Remove and let cool. Store in an air-tight container.
Cabbage And Paneer Rolls
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by Tarla Dalal
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Added to 433 cookbooks
This recipe has been viewed 8727 times
An unusual snack with a novel filling.
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Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 10 pieces.
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Ingredients
10 freshbread slices
For the stuffing
1 cupgrated cabbage
1/2 cupcrumbled paneer (cottage cheese)
2 tbspchopped coriander (dhania)
2green chillies, finely chopped
oilfor frying
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saltto taste
Other ingredients
a few tbspbesan (Bengal gram flour)
Method
1. Remove the crusts from the bread and roll out the slices.
2. Mix together the cabbage, paneer, coriander and green chillies. Add salt.
3. Divide the stuffing into 10 portions.
4. Put the stuffing in the corner of the bread slice and roll the slice.
5. Seal the edge with a paste made of equal quantity of gram flour and water.
6. Deep fry in oil until golden.
7. Serve hot.
Bread Tartletsby Tarla Dalal
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A popular tea party snack.
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Preparation Time: 10 minutes.
Cooking Time : 10 minutes.
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Serves 10 to 15 pieces.
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Ingredients
For the tartlets cases
10 to 15 freshbread slices
softbutter
For the filling
1 cancream style corn
2 tbspchopped capsicum
2 pinchesajinomoto powder
1green chilli, chopped
1 tsplemon juiceorvinegar
1 tbspoil
saltto taste
For the topping
2 tbspgrated processed cheese
chilli sauce
Method
For the tartlet cases
1. Remove the crust from the slices.
2. Roll each slice with a rolling pin.
3. Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
4. Brush with melted butter and bake in a hot oven at 230 degree C (450 degree F) for 8 to 10
minutes or until crisp.
For the filling
1. Heat the oil on a high flame, add the capsicum and Ajinomoto powder and cook on a high flame for
2 to 3 minutes.
2. Add the green chilli and fry again for a few seconds.
3. Add the corn, lemon juice and salt and mix well.
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How to proceed
1. Put a little filling in each tartlet case. Sprinkle a little cheese over it.
2. Top with chilli sauce and serve.
Cheesy Corn Rava Waffles ( Snacks Under 10Minutes Recipe)
by Tarla Dalal
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Crispy rava waffles topped with corn, cheese and tomatoes. A tongue tickling snack. Add the fruit salt
just before you are ready to cook the waffles. Eat these waffles as soon as they are made!
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Preparation Time: 5 mins
Cooking Time: 8 mins
Makes 2 servings
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Ingredients
1/2 cupsemolina (rava)1/3 cupurad dal (split black lentil) flour
1 tbspcurds (dahi)
1 tspgreen chillies, finely chopped
1/2 tspcumin seeds (jeera), crushed
1/4 tspasafoetida (hing)
1 tbspchopped coriander (dhania)
1/2 tspfruit salt
1 tbspoil
saltto taste
To Be Mixed Into A Topping1 cupboiled corn
1/2 cup finelychopped capsicum
2tomatoes, deseeded and finely chopped
1/2 cupgrated mozzrella cheeseor
Other Ingredients
oilfor cooking
Method
1. Combine the semolina, urad dal flour, curds, green chillies, cumin seeds, asafoetida, coriander, oil,
salt and approximately 1 cup of water. Mix well to get a smooth batter.
2. Add the fruit salt and mix gently.
3. Pre-heat a waffle iron.
4. Lightly grease the waffle iron with some oil, pour of the waffle batter and spread evenly. Cook for
2 minutes or until the waffle is golden brown.
5. Sprinkle half of the topping mixture on the waffle and warm it up in an open waffle iron for 1 to 2
minutes or until the cheese has melted.
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6. Repeat with the remaining batter and ingredients, to make one more waffle.
7. Serve hot.
Corn Spinach And Rice Ballsby Tarla Dalal
Image byTarla Dalal
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Baked Spinach With Corn
Cheesy Corn Rava Waffles
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Added to 394 cookbooks
This recipe has been viewed 5369 times
Corn, spinach and rice make a tasty, wholesome snack.
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Preparation Time: 10 min.
Cooking Time: 20 min.
Serves 12.
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Ingredients
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1 1/2 cupsSteamed Rice
3/4 cup cookedcorn (makai)
3 tbsp finelychopped and boiled spinach
2 tbspchopped coriander (dhania)
3chopped green chillies2 tbspgrated processed cheese
saltto taste
oilfor deep-frying
For the sauce
1 cupmilk
5 tbspplain flour (maida),levelled
4 tbspbutter
For the batter
1/3 cupplain flour (maida)
3/4 cupwater
bread crumbs
To serve
tomato ketchup
Method
For the sauce
1. Melt the butter, add the flour and cook for 1 minute.2. Add the milk and go on cooking and stirring till the sauce is thick. Remove from the fire.
How to proceed
1. Add the rice, corn, spinach, coriander, green chilies, cheese and salt and mix well. Shape into round
balls.
2. Mix the plain flour and water. Dip the balls in the batter, roll into bread crumbs and deep fry in oil.
3. Serve hot with tomato ketchup.
Corn Tortillas
by Tarla Dalal
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Tortillas are the bread of Mexico, being flat, round and unleavened.
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Preparation Time: 15 min.
Cooking Time: 5 min.
Makes 12 tortillas.
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Ingredients
1 cupmaize flour (makai ka atta)
3/4 cupplain flour (maida)3 tspoil
3/4 tspsalt
Method
1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep or 1/2 hour. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 6" (150 mm.) or " (225
mm.) diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.
Tips
1. Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.
2. They should be present at every Mexican Meal, served warm.
3. And stacked within a warm white cloth and then placed inside a colourful straw basket.
1.4.
Added to 153 cookbooks
This recipe has been viewed 1832 times
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A decorative way of presenting sandwiches.
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Preparation Time: 10 min.
Cooking Time : Nil.
Makes 15 pieces.
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Ingredients
15brown bread slices
3 to 4 tspbutter
2 tbspcurds (dahi)
1/2 cupgrated paneer (cottage cheese)
1/2 tsp finely chopped greenchillies(optional)
1/2 cup finelychopped cucumber
saltto taste
spring ofparsleyor cress for decoration
Method
1. Cut out and discard the sides of the bread slices. Lightly butter them on one side.
2. Blend the curds and paneer into a smooth paste in a blender. Add the green chillies and salt andmix well.
3. Fill the paneer mixture into a star nozzle and pipe all round the edges of the bread slices.
4. Fill the centre with chopped cucumber. Sprinkle salt.
5. Garnish with parsley or cress.
Tips
1. If you like, use asparagus instead of cucumber.
2. Serve as open sandwich.
Cottage Cheese And Dill Sandwhich
by Tarla Dalal
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17/24
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Accompaniments
Sangria
Added to 61 cookbooks
This recipe has been viewed 985 times
Dill is a plant of the parsley family. It lends the cheese a pungent aroma and flavour and makes for a
delicious sandwich filling.
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Preparation Time: 10 min.
Serves 6.
Ingredients
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12 slices brown bread, lightly buttered (3 teaspoon)
12 tablespoons grated low fat cottage cheese
6 tspchopped dill (shepu / suva bhaji)
dash of chopped greenchilli
saltto tasteMethod
1. Mix the cottage cheese, dill, green chilli and salt very well.
2. Spread the mixture evenly on 6 bread slices.
3. Cover with the remaining bread slices and cut each sandwhich diagonally into two . Serve.
Tips
1. Goodness Guide :
2. A healthy office snack that's high in fibre courtesy the whole wheat bread and in protein courtesy
the cottage cheese.
3. Using herbs like dill minimizes the need for salt.
Cottage Cheese Cutlets ( Jain International Recipe)
by Tarla Dalal
Bite into these crunchy golden brown cutlets, which have a soft and tender filling that soothe your
taste buds!
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Preparation Time: 25 mins
Cooking Time: 30 mins
Makes 10 servings
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Ingredients
2 1/2 cupsgrated paneer (cottage cheese)
1/2 cup steamedrice (chawal)
1/2 cup finely chopped colouredcapsicum(red/yellow/green)
2 tsp greenchilli paste
2 tbspplain flour (maida)saltto taste
Other Ingredients
semolina (rava)for rolling
oilfor shallow frying
To Serve
tomato sauce
Method
1. Mix together the paneer, rice, capsicum, green chilli paste, plain flour and salt in a bowl.
2. Divide into 10 equal portions and roll each portion between the palms of your hands to make flat
round cutlets.
3. Roll the cutlets in semolina and keep aside.
4. Heat little oil in a non-stick pan and cook the cutlets on both sides till golden brown in colour.
5. Drain on absorbent paper and serve hot with tomato sauce.
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Chapatis or tortillas topped with tomatoes, onions and cheese cooked on a griddle (tava). So quick to
make, it is ideal for unexpected guests.
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Preparation Time: 6 mins.
Cooking Time: 8 mins.
Makes 4 pizzas.
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Ingredients
4 left-overchapatisortortillas
To be mixed into a topping
1/4 cupfinely chopped onion
1/2 cup deseeded and finelychopped tomatoes
1 tbspchopped coriander (dhania)
1green chilli, finely chopped
saltto taste
Other ingredients
1 tbspolive oiloroil
1/2 cupcooking cheeseormozzrella cheese,grated
Method
1. Heat a non-stick pan, add a little olive oil and place a chapati on it.
2. Spoon of the filling mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook over a very slow flame till the chapati is crisp and the cheese has
melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.
Crunchy Soyabean Snack ( Healthy Heart Recipe)
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This is one of the tastiest low-fat, low-cholesterol snack which requires almost no oil for preparation
and is great to munch at any time of the day. You can even add some chilli powder and amchur
powder to these to make them more chatpata.
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Preparation Time: 20 mins
Cooking Time: 15 mins
Baking Time: 1 hour.
Baking Temperature : 140C (280F).
Makes 4 servings
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Ingredients
1/2 cupsoyabeans
1/2 tspturmeric powder (haldi)
1 tspsalt
oilfor greasing
Method
1. Soak the soyabeans in water for 3 hours.
2. Drain out all the water and add the salt and turmeric powder.3. Mix well and keep refrigerated overnight.
4. Dry the soyabeans on a dry kitchen towel to remove any excess moisture.
5. Place on a greased baking tray and bake in a pre-heated oven at 140c (280f) for 40 to 50
minutes or till the soyabeans are lightly browned and crisp.
6. Cool completely and store in an air-tight container.
Tips
1. VARIATION: Microwave them in 3 batches for 5 minutes each. These will not brown like the ones
cooked in the oven, but are nice and crispy on cooling
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Eggless Mayonnaise ( Fun Food For Children)
by Tarla Dalal Added to 36 cookbooks
This recipe has been viewed 2652 times
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Preparation Time: 10 mins
Preparation Time :
Cooking Time :
Cooking Time: 15 mins
Makes 1.25 servings
Ingredients
1/2 tin (200 grams)condensed milk
4 tbspsalad oil
4 tbsp whitevinegaror
1/2 tspsalt
1 tspmustard (rai / sarson) powder
1/2 tsp pepper powder
Method
1. Gradually, mix all the ingredients together using a whisk. Store in a refrigerator.
2. Use as required.
Jaffle Treats
by Tarla Dalal
What do you get when you cross a toasted sandwich with a waffle? A Jaffle!
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Preparation Time: 10 min.
Grilling Time: 10 min.
Makes 4 sandwiches.
Ingredients
4bread slices,lightly buttered (1 1/2 teaspoon butter approx)
For the stuffing (no.1)
3 tbspcrumbled paneer (cottage cheese)
6 tbspgrated apples
2 tbsp finelychopped celery(optional)
1/2 tspchopped green chillies
saltto taste
For the stuffing (no.2)
3 tbspgrated carrot
3 tablespoons crumbled cottage cheese (paneer)
2 tbspchopped dates (khajur)
1/2 tsp finelychopped green chillies
saltto taste
Method
1. For the stuffing (no. 1), mix all the ingredients very well.
2. For the stuffing (no. 2), mix all the ingredients very well.
3. To proceed, place 2 slices of bread, buttered side down into a sandwhich maker waffle iron.
4. Spread the desired stuffing mixture and cover with the remaining two slices, buttered side up.
5. Toast for a few minutes or until golden in colour. Cut into two.
Tips
1. Goodness Guide :
2. An appetizing, low fat, easy to prepare treat.
3. Comes in handy when kids rush home hungry from school.
Jhat-Pat Chaat
by Tarla Dalal
Jhat-pat to make and chapati to taste.
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Preparation Time: 30 minutes.
Cooking Time: 5 minutes per batch.
Serves 6 to 8.
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Ingredients
3/4 cupboiled green peas
3/4 cup boiledkabuli chana (white chick peas)
3/4 cupboiled safed vatana (dried safed vatana)
1/4 cupsprouted moong (whole green gram), parboiled3potatoes, boiled,slicedand fried
saltto taste
oilfor cooking
For the topping
1/3 cupchopped tomatoes
Chilli Oil
Sweet Chutney
Green Chutney
raw mango, slices
sev
chopped corriander (dhania)
Puris
Method
1. Heat a tawa (griddle) and place a little of each ingredient at a time on it. Cook each batch in a little
oil for 4 to 5 minutes.
2. Serve hot with the toppings.
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