Tarla Dalal revival

though i started my cooking adventures at the ripe young age of 11 with the help of my mom's great cooking skills / education and Tarla Dalal's cookbooks plus one in-person class that she and her daughter taught at their home one summer holiday, i had long moved on from Tarla Dalal. a few years ago, after a food critic friend's friend, who was working on an Indian cook book at the time, had visited India and told me about her horror stories when visiting Tarla Dalal's 'factory' test kitchen' where folks test her recipes in an industrial location in Bombay in not, shall we say, the best of conditions, i had vowed to never use Tarla Dalal's cookbooks again.


in the past few months and i'm almost embarrased to say this, but there has been a resurrection of Tarla Dalal in my kitchen. it was midday here in Seattle when i get the craving, so an unearthly hour to ping my mom, so i search online for a recipe to make gujju handva from scratch (the version where you soak dals vs. use flours) & lo and behold, Tarla Dalal's site pops up with just what i was looking for! i made the recipe & so, have been addicted ever since...so here goes, below are some of the recipes i've tried & tested & liked:

Handvo (i substitute rice with more dals and also add more whole wheat while keeping the proportions the same)
Dhabey ki Dal
Pumpkin & Potatoes Rajasthani Style
Rajasthani Dal - simple & delicious udad & chana dal
Ragi Dosa (i substituted rice flour with ragi powder which accomplishes the same result - gives a crispness to the dosa but is a lot healthier)
Chola Methi Pudla
Mooli Moong Dal (the full recipe is blocked but if you search on Bing you will find the process from someplace else as its a very popular Rajasthani dal)
Jowar Khichu (which i have tried with several whole grain flours, we also add ajwain seeds)
Thalipeeth
Protein Rich Upma