Tuesday, October 4, 2011

Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.


  • 4 Measuring cup milk for channa (2% milk)
  • 3 measuring cup milk for Ras
  • 4 - 4 1/2 tbsp. sugar for Ras
  • 1 cup sugar
  • 3 cups of water
  • saffron, cardamom, pista, almonds
  • lemon juice
  • First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
  • Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
  • Then drain it in a thin muslin cloth or handkerchief.
  • Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
  • In a pressure cooker take 3 cups of water and 1 cup of sugar.
  • Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
  • Toss that balls in the pressure cooker and bring two whistles.
  • In the mean time see the milk for ras may be ready.
  • Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
  • As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
  • When the milk is cool add channa balls to it.
  • Refrigerate it.
  • And it is ready to serve.

Posted By : Indian Restaurant

Monday, October 3, 2011

Nirankar Restaurant

The taste at Nirankar extends well beyond the food. Sophistication, spaciousness and friendly, attentive service are the order of the day. We have an excellent wine list and a metropolitan feel. 

At Nirankar, we strive to always use the freshest produce, and give the best value for money. We pride ourselves on our vast array of dishes, combining various herbs & spices which create tastes and aromas that are diverse and unusual, from fiery hot to delicately sublime. 

Come and savour the difference and may Nirankar (Eternal Bliss)always be with you.

Posted By : Indian Restaurant

Thursday, September 29, 2011

Special Offers at Nirankar

Every month we offer our Nirankar members amazing new offers. Ranging from a complimentary glass of our newest wines, to a discount off your meal, or the chance to try our new curries! Sign up now to experience great members benefits!

Posted by : indian restaurant

Tuesday, September 20, 2011

Tomato Onion Uttapam


2 cups Idli rice
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice

Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
Let it ferment overnight, or keep in a warm place for about 8-10 hours.

To make Uthappam, you will need:

Finely sliced small red onions
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.


Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.
Serve hot with onion chutney or coconut chutney.

Posted By : Indian Restaurant

Rava Dosa


3/4 cup semolina (rava)
3/4 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
2 green chillies, chopped
 a pinch of asafoetida (hing)
a few curry leaves (kadi patta), chopped
a few cashewnut (kaju) pieces and a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
salt to taste


  1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
  2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.
  3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
  4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.
  5. Serve hot with coconut chutney.

Posted By : Indian restaurant

Friday, September 16, 2011

Misal Pav

Misal pav is a famous street food of Maharashtra. Cooked sprouted dals also called ‘usal’ is served with chopped onion, sev, farsan on top of it along with pav bread is called misal pav or missal pav. It’s a very tasty food and if you don’t add sev or farsan over it, it’s a low calorie, healthy food.

Recipe of misal pav

2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)

2 onions- chopped

2 green chillies- slit

1 tsp ginger-garlic paste

1/2 cup farsan

Coriander leaves- chopped

1/2 tsp rai (small mustard seeds)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp cumin powder

Few curry leaves

1 tbsp oil

A pinch of hing (asafoetida)

Lemon juice

Lemon cut into slices

6-8 pav

1. Heat oil in a pan and add rai. When it splutters, add hing. Add curry leaves and half of the chopped onions. Sauté till onion turn light pink.

2. Add ginger-garlic paste and green chillies. Saute for 1 minute.

3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.

4. Add 3 cups of water and salt. Bring it to boil.

5. Add garam masala and cook covered for 10-12 minutes.

6. To serve the misal pav, place ladleful of cooked dal or usal in a bowl. Sprinkle remaining onion, farsan over the dal. Pour lemon juice and coriander leaves over it.

7. Serve it with pav and lemon slices.

Posted By : Indian Restaurant

Wednesday, September 14, 2011

Jeera Rice


1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):
  • Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
  • Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
  • When Cumin seeds are done add the rice and salt, mix well.
  • Add water.
  • When it starts boiling low down the flame of the gas and cover it partially.
  • Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
  • Serve the jeera pulao hot with any gravies or raita.

Posted By : Indian Restaurant