Posted By : Indian Restaurant
Tuesday, October 4, 2011
Rasmalai Recipe
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
Ingredients: 2 cups Idli 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. To make Uthappam, you will need: Finely sliced small red onions Method: Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above. Posted By : Indian Restaurant
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice
Let it ferment overnight, or keep in a warm place for about 8-10 hours.
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.
Serve hot with onion chutney or coconut chutney.
Rava Dosa
Ingredients Posted By : Indian restaurant
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
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
Posted By : Indian Restaurant
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
Sunday, September 11, 2011
Dal Fry
Posted by : Indian Restaurant
1 cup red masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/4 tsp turmeric powder (haldi)
salt to taste
For the tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 red chilli
1 onion, sliced
1 tomato , chopped
2 tbsp ghee
For the garnish
3 tbsp chopped corriander (dhania)
1 tbsp butter
For the tempering
How to proceed
Friday, September 9, 2011
Mysore Masala Dosa
For the Masala:
3 cups boiled and slightly mashed potatoes
2 cups chopped onions
1/2 cup boiled peas
3-4 finely chopped green chillies
1/4 inch piece of ginger (finely minced)
2 cloves of garlic (crushed finely)
3 tbsp. olive oil
1 tsp. mustard seeds
1 pinch asafoetida
4-5 curry leaves
salt to taste
1 tsp. turmeric powder
1 tsp. cumin powder
chopped coriander
1/2 cup grated fresh coconut
For Dosa Mix:1/2 cup urad dal
1/2 cup tuvar (arhar) dal
1/2 cup chana dal
4 cups rice
salt to taste
For the Chutney:
2 cups fresh grated coconut
3/4 cup chopped green chillies
1 cup roasted bengal gram (daalia)
8-10 curry leaves
lemon juice
salt
Method
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a
blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix
in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.
For the Chutney:
Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to
form a smooth consistency. Mix in the lemon juice and salt. Spread butter evenly over the
layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala
and fold into an envelope. Remove from pan and serve hot with coconut chutney and
sambhar.
Read more: Indian Restaurant
Thursday, September 8, 2011
Khandvi
Ingredients
3/4 cup besan (Bengal gram flour)
3/4 cup curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
For the garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)
For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
4 whole dry kashmiri red chillies
2 tbsp oil
Tips
- This is difficult item to make requiring your full attention. Do not do anything else while making these.
- If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.
Posted by : Indian Restaurant
Monday, September 5, 2011
Rava Uttapam
Posted By : Indian Restaurant
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)
Dahi Vada
Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat. Makes about 30. Ingredients: For Vadas: For Garnish: Method: To make Yogurt topping and Garnish: Variations: Suggestions: You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way.
To make the Vadas:
Thursday, September 1, 2011
Murgh Musallam
Ingredients
Posted By : Indian Restaurant
Royal Kabab
- Ground chicken – 200gm
- Paneer/ tofu – 100gm (mashed)
- Ginger paste - ½ tbsp
- Garlic paste - ½ tbsp
- Chopped coriander/cilantro leaves – 2 tbsp
- Dried fenugreek leaves – 1 tbsp
- Chopped red onion – 2 tbsp
- White pepper powder – 1 tbsp
- Black pepper powder - ½ tsp
- Salt to taste
- White vinegar – 2 tbsp
- Cumin powder – 1 tsp
- Coriander powder - ½ tbsp
- Red chili powder – 1tsp
- Chopped cashew – 2 tbsp
- Chopped almonds – 2 tbsp
- Pistachio – 2 tbsp
- Butter/olive oil – 2 tbsp
- Egg – 1 or egg white - ¼ cup
-
METHOD:
- Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
- After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
- Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
- Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
-
Posted By : Indian Restaurant
Untitled
- Ground chicken – 200gm
- Paneer/ tofu – 100gm (mashed)
- Ginger paste - ½ tbsp
- Garlic paste - ½ tbsp
- Chopped coriander/cilantro leaves – 2 tbsp
- Dried fenugreek leaves – 1 tbsp
- Chopped red onion – 2 tbsp
- White pepper powder – 1 tbsp
- Black pepper powder - ½ tsp
- Salt to taste
- White vinegar – 2 tbsp
- Cumin powder – 1 tsp
- Coriander powder - ½ tbsp
- Red chili powder – 1tsp
- Chopped cashew – 2 tbsp
- Chopped almonds – 2 tbsp
- Pistachio – 2 tbsp
- Butter/olive oil – 2 tbsp
- Egg – 1 or egg white - ¼ cup
-
METHOD:
- Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
- After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
- Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
- Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
-
Posted By : Indian Restaurant
Untitled
- Ground chicken – 200gm
- Paneer/ tofu – 100gm (mashed)
- Ginger paste - ½ tbsp
- Garlic paste - ½ tbsp
- Chopped coriander/cilantro leaves – 2 tbsp
- Dried fenugreek leaves – 1 tbsp
- Chopped red onion – 2 tbsp
- White pepper powder – 1 tbsp
- Black pepper powder - ½ tsp
- Salt to taste
- White vinegar – 2 tbsp
- Cumin powder – 1 tsp
- Coriander powder - ½ tbsp
- Red chili powder – 1tsp
- Chopped cashew – 2 tbsp
- Chopped almonds – 2 tbsp
- Pistachio – 2 tbsp
- Butter/olive oil – 2 tbsp
- Egg – 1 or egg white - ¼ cup
-
METHOD:
- Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
- After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
- Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
- Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
-
Posted By : Indian Restaurant
Untitled
- Ground chicken – 200gm
- Paneer/ tofu – 100gm (mashed)
- Ginger paste - ½ tbsp
- Garlic paste - ½ tbsp
- Chopped coriander/cilantro leaves – 2 tbsp
- Dried fenugreek leaves – 1 tbsp
- Chopped red onion – 2 tbsp
- White pepper powder – 1 tbsp
- Black pepper powder - ½ tsp
- Salt to taste
- White vinegar – 2 tbsp
- Cumin powder – 1 tsp
- Coriander powder - ½ tbsp
- Red chili powder – 1tsp
- Chopped cashew – 2 tbsp
- Chopped almonds – 2 tbsp
- Pistachio – 2 tbsp
- Butter/olive oil – 2 tbsp
- Egg – 1 or egg white - ¼ cup
-
METHOD:
- Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
- After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
- Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
- Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
-
Posted By : Indian Restaurant
Wednesday, August 31, 2011
Dal Makhani
Ingredients 1/2 cup urad (whole black lentil) 1 tbsp rajma (kidney beans) 1 cup low fat milk 1/2 tsp cumin seeds (jeera) 1/2 cup finely chopped onions 1 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 2 tsp coriander (dhania) powder 3/4 cup fresh tomato pulp 1 tsp oil salt to taste For The Garnish 2 tbsp chopped coriander (dhania) (dhania) Method Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally. Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown. Add the chilli powder, turmeric powder, coriander powder and tomato Pulp with ¼ cup of water and sauté for 5 to 7 minutes. Add this to the dal mixture and simmer for 10 to 12 minutes till the Dal is thick and creamy. Serve hot, garnished with the coriander. Posted By : Indian Food
Tuesday, August 30, 2011
Dal Tadka
1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes
For the garnish
3 tbsp chopped coriander (dhania)
1 tbsp butter
- Clean, wash and soak both the dals in water for 20 minutes.
- Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
- Allow the steam to escape before opening the lid.
- Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
- For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
- Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
- Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.
Posted By : Indian Restaurant
Monday, August 29, 2011
Green Pea Soup
- 10 g butter
- 1 large leek, trimmed and thinly sliced
- 3 cups chicken or vegetable stock
- 3 cups frozen peas, thawed and drained
- pinch of sugar
- salt and freshly ground black pepper
Saturday, August 27, 2011
Shahi Mushroom Masala
Source : Indian Restaurant Melbourne
Ingredients :
200 gm mushroom
4 onion (pyaj)
7-8 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1/2 tsp salt namak
1/2 tsp red chilly powder (lal mirch)
1/2 tsp spice blend (garam masala)
1 tsp sugar
1 cup cream (malai)
1/2 cup cashew nut (kaju)
3 tbsp clarified butter (ghee)
How to make shahi mushroom:
· Cut mushrooms into 2 pieces.
· Finely chop all the other vegetables.
· Heat ghee in a pan and fry onions until it turns pink.
· Then fry ginger, green chilies and tomato.
· When tomato soften remove it from the flame.
· Grind it in a mixer.
· Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.
· Cook for 2-3 minutes and then add mushroom.
· Cook at low flame until mushroom softens.
· Then remove it from the flame and serve hot.
Posted By : Indian Restaurant
Thursday, August 25, 2011
Kheer
Ingredients :
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired
Posted By : Indian Food Menu
Shahi Paneer
| ||||
| ||||
METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. Posted By : Indian Cuisine |
Tuesday, August 23, 2011
Gulab Jamun
Deep fried sweet dumplings stewed in sugar syrup
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTSMawa (khoya)
1 1/2 cupChenna
1/4 cupSoda bicarbonate
1/4 teaspoonRefined flour (maida)
3 tablespoonsGreen cardamom powder
1/4 teaspoonSugar
2 cupsGhee
to deep fryMETHOD
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
Posted By : Indian Restaurant
Friday, August 19, 2011
Rajma Masala Curry
Ingredients:
2 cups Rajma soaked for 12 hours
Onion
Tomato
1 Bay Leaf (Tej patta)
1 stick Cinnamon (Dal chini)
3 pods cardamom (Badi elaichi)
1 tsp Ginger garlic paste
Salt
Dried mango powder (Amchur)
Garam masala powder
Pressure-cook the rajma for 15 minutes
Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.
Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates
Mix this into cooked rajma.
Add salt and dried mango powder, garam masala powder and simmer for 10 min.
Serve hot with either rice, roti or parathas
Posted By : Indian Restaurant
Thursday, August 18, 2011
Paneer Biryani
Ingredients: Spice powder(grind into powder): Method: Serves : 3-4 Posted By : Indian Restaurant
1 and 1/2 cups basmati rice
1/4 cup fresh/frozen peas
1 cup paneer cubes
1/4 cup green beans
1 tea spn chilli powder
A pinch turmeric powder
3-4 strands coriander leaves
Ghee/Oil
1/2 cup yogurt
1 big + 1 small cardamom
1 bay leaf
3 green chillies
1 tea spn ginger
1 tea spn garlic
Few strands saffron
Salt
1 tea spn coriander seeds
1 tea spn cumin seeds
5 cloves
1″ cinnamon
1 tea spn poppy seeds
5-6 peppercorns
Add chilli powder, turmeric, 1/2 tea spn spice powder, 2 tbl spn yogurt, salt topaneer pieces and keep aside for 2 hrs.
Heat ghee/oil and add cardamom (big and small), bay leaf, washed rice, salt. Fry for 3-4 minutes. Take the rice on a clean plate.
Grind green chillies, garlic, ginger into a paste.
Add little more oil/ghee, add paneer pieces till they turn brownish. Take them out.
In the same pan, add vegetables, ginger-garlic-chilli paste and fry till the raw smell goes off. Add yogurt, little salt and fry for few minutes.
Sprinkle chopped coriander leaves and few pinches of spice powder.
Spread half the amount of rice.
Spread few pinches of spice powder on top and then cover with remaining rice.
On top, spread few strands of saffron.
Now pour 2 cups water, cover and cook till all water is absorbed.
Preheat the oven at 300F for 10mins.
Apply some oil to a baking dish. Now add 1/2 the amount of cooked rice mixture.
Spread the fried paneer and spread remaining rice on top.
Add about 1/2 cup water. Bake in oven at 300F for about 30mins. Cover with aluminum foil.
Serve hot.
Preparation time :60mins
Wednesday, August 17, 2011
Mutton Do Pyaza
450gms/1lb onions ( pyaj) (sliced)
450gms/1lb mutton, cut into pieces
21/2 cups curd (dahi) or plain yogurt (beaten)
4 cloves (lavang)
1tsp red chili powder
1 piece cinnamon (tuj/dalchini) stick
4 green cardamoms
2bay leaves
salt (namak) to taste
2 tsp poppy seeds (khuskhus) (crushed)
1tblsp flaked almonds
a pinch of saffron.
- Heat the ghee in a large saucepan and fry the onions. When they change color stir in the mutton, curd, chili powder, cinnamon, cardamoms, and bay leaves.
- Bring to boil and simmer for about 30 minutes until the meat is tender.
- Add salt, the poppy seeds and almonds and continue cooking until the mixture is completely dry.
- Scatter the saffron strands over the meat before serving.
Posted By : Indian Restaurant
Tuesday, August 16, 2011
Shahi Mutter Paneer
Posted By : Indian Restaurant Ingredients
Directions