Saturday, April 30, 2011

CHICKEN CHETTINADU

1kg Chicken 
2 tsp Poppy seeds 
1/2 Grated coconut 
1 tsp Fennel seeds 
1 tsp Coriander seeds 
1/2 tsp Cumin seeds 
6-8 no. Whole red chilies 
1" stick Cinnamon 
3 no. Green cardamom 
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped 
1/2 Star anise
1 tsp Red chili powder 
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil 
Salt To Taste

How to make chicken chettinad:
  • Clean the chicken, remove the skin and cut into small pieces.
  • Chop the onions and tomatoes separately.
  • Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
  • Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
  • Add the tomatoes, red chili powder and turmeric powder and sauté.
  • Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
  • Cover and cook till the chicken is done.
  • Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

POSTED BY : INDIAN RESTAURANT

Thursday, April 28, 2011

Palak Paneer

To make mouth watering Palak Paneer, you need :

  • 3 bunches of spinach (fresh and cleaned)
  • 100 gms paneer
  • 1 onion
  • 3 tablespoons of butter
  • 3 to 4 bay leaves
  • 1 teaspoon cumin seeds
  • Salt to taste
  • ¼ teaspoon of black pepper powder
  • ¾ teaspoon ginger-garlic paste
  • ½ teaspoon green chili paste
  • 1 teaspoon garam masala powder
  • 2 tablespoons of vegetable oil  

 

Preparation of palak paneer:

  • Mix the ginger-garlic paste, green chili paste and some water with spinach.
  • Put the mixture in a pressure cooker, steaming it for about 7-8 minutes
  • Blend the mixture in a blender to make an even thick spinach paste.
  • Cut the paneer into small cubes.
  • Heat oil in a pan and then deep fry the paneer cubes till it is light brown.
  • In a cooking pan heat the butter and fry the bay leaves and cumin seeds. Add the chopped onion.
  • Add salt, black pepper powder, garam masala.
  • Add the fried paneer cubes and cooked spinach.
  • Serve hot with rice

posted by : indian restaurant

Healthy Indian Food

Traditional Indian food can be a healthy choice with a balanced diet of starch (steamed rice, Roti), tons of vegetables, dal (lentils), yogurt, saagetc. Unfortunately, you will also find many fat-laden Indian dishes in restaurants. Those dishes are great for festive, once in a while, occasions. However, for a regular healthy eating, here are suggestions for some lighter alternatives.

Healthy Indian Starch
When you are ordering curry or vegetable, order steamed basmati rice, which is healthier than fried variety such as Pulauo or Biryani. Make sure that your steamed rice does not come with generous serving of Ghee. Indian flatbreads, Roti or Chapatti are healthy than other fried flat bread Poori or stuffed Paratha.

Naan, the leavened oven baked flat bread is healthy as well in moderate portions. The key is to avoid extra butter or Ghee coating on your bread or rice.

Healthy Indian Appetizers
Anything fried such as Samosas or Pakoras are delicious but full of fat, starch, and salt. Instead, get thin lentil wafers, papadum orpapad. Make sure to get roasted papads instead of deep fried ones. Many modern Indian restaurants now serve healthy baked alternateappetizer to fried ones too.

Healthy Indian Main Dishes
Curries are one of delicious ways to eat healthy vegetables - as long as it is not cooked in creamy sauce. Dal, which is lentil soup/curry, can be eaten by itself or usually eaten with rice or bread. Avoid eating too much dal because like any soup it is high on sodium.

 

Any meat dish or vegetarian dish with name such as Korma, Makhani, Malai, butter are creamy artery-clogging sauce. Most restaurants serve big portions of these curry, you can enjoy them in small portion by using it to flavor rice and flatbread, as it meant to do. Healthy meat alternates include tikka (not creamy tikka masala) and tandoori meats, which are oven-roasted.

Healthy Indian Desserts
Like any desserts, Indian desserts are sinful, high in sugar and fat. However, all Indian desserts come in comparatively small portions. Stick to the small portions.

When in doubt, ask your server about content of the dish and decide yourself rather than simply asking for subjective judgment if it is healthy. Like any food, in right portions, even unhealthy seeming Indian food can be consumed healthily. In restaurant best way to do is share dishes. Usually two dishes are enough for three people with big appetite. Another extreme way of portion control in Indian restaurants may be get hottest side of spicy food.

 

posted by : indian restaurant

 

 

Tuesday, April 26, 2011

Untitled

Ingredients:

Servings:

16

 


CAKE


STRAWBERRY GLAZE


  • 1 Preheat oven to 350 degrees F.
  • 2 FOR CAKE: Sift together: flour, salt, and baking powder.
  • 3 In a separate bowl, combine butter, sugar, eggs, and vanilla.
  • 4 Beat for a total of 3 minutes, scrapping the sides of the bowl.
  • 5 Then add flour mixture to creamed mixture, alternating with strawberries.
  • 6 Beat for two minutes.
  • 7 Pour batter into two 8-inch round greased and floured cake pans.
  • 8 Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
  • 9 Turn out on to wire cooling racks to cool.
  • 10 When cool, top with Strawberry Glaze.
  • 11 FOR STRAWBERRY GLAZE: Mix together all ingredients.
  • 12 Use enough strawberries to thin mixture.
  • posted by : indian restaurant melbourne

    Dal Makhani

    Ingredients:

    1 cup whole urad daal (urad sabut)
    1tbsp Red kidney beans (Rajma) 
    1 onion finely chopped 
    1 tomato finely chopped 
    1" Ginger piece 
    2-3 green chilies finely chopped 
    chopped coriander leaves
    4-5 flakes Garlic paste
    1/2 cup stirred curd 
    1/2 cup fresh stirred cream (malai) 
    2tbsp butter 
    1tsp cumin seeds (jeera) 
    1/2tsp turmeric powder 
    1/2tsp Garam masala 
    Red chili powder to taste
    1/2tsp dhania powder
    Salt to taste

     

    How to make dal makhni :

    • Soak rajma in water overnight.
    • Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
    • Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
    • Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
    • Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
    • Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
    • Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
    • Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
    • Dal-makhani-recipe

    Monday, April 25, 2011

    chicken butter masala

    Chicken butter masala ingredients:

    For gravy ingredients:

    1.  Onion – 1 finely chopped
    2.  Tomato puree – 1 cup
    3.  Butter – 2 tbsp
    4.  Ginger garlic paste – 1 tsp
    5.  Chilli powder – 1 tsp
    6.  Garam masala – 1 tsp
    7.  Cumin seeds – 1 tsp
    8.  Bay leaf – 1
    9.  Curd – ½ cup
    10. Salt – to taste

    chicken butter masala

    For chicken ingredients:

    1. Boneless chicken – 1 kg
    2. Oil – 1 tbsp
    3. Garam masala – 1 tsp
    4. Pepper – a pinch
    5. Cornflour – 1 tbsp
    6. Water – ¼ cup

    chicken butter masala

    Chicken butter masala preparation:

    Masala preparation:

    Heat 1 tbsp of oil in a pan. 

    Add the bay leaf and cumin seeds. 

    Then add the chopped onions. 

    Sauté till the onion colour changes to golden brown colour.

    Then add butter, ginger garlic paste, garam masala and chilli powder.

    Sauté for a min. 

    Add tomato puree, salt and stir well.

    Now add the curd and little amount of water.

    Cover with a lid and cook for 10 mins. 

    Now remove from the heat and keep it aside.

    Chicken preparation:

    Heat a pan with 1 tbsp of oil. 

    Add the chicken pieces and cook till the chicken colour changes to light brown colour.

    Now add the garam masala and pepper.

    Then add 6 to 7 spoons of sauce and cook until the liquid has reduced.

    Then switch off the stove.

    Chicken butter masala preparation:

    Add the chicken pieces into the gravy and combined well.

    Now cover with a lid and cook for 5 to 10 mins.

    Finally garnish with coriander leaves and remove from the heat.

    Chicken butter masala is ready.

    Serve hot with whit rice, roti or paratha

    posted by: indian restaurant melbourne

    Thursday, April 21, 2011

    Channa Masala

    Ingredients

     

    Method 



    1. Soak the channa for 8 hours.
    2. Boil it in a pressure cooker for 15 minutes.(after the whistle simmer it for 15 minutes)then mash a handful of channa in a mixie and keep it aside.
    3. Add some oil in a kadhai.fry the chopped onions.when the onions are cooked,add ginger-garlic paste,fry for few minutes,then add the pureed tomatoes.fry for some more time.
    4. Then add chilli powder,dhania powder,channa masala powder and salt.
    5. Then add the mashed channa .add some water and boil for some time until good aroma ia arrived at.(cook in a slow flame after adding the powders for 15 to 20 minutes).
    6. Serve hot with chappathi or badura or puris.

    Posted By: Indian Restaurant

    Tuesday, April 19, 2011

    paneer angara

    Ingredients

    100 gm Cottage cheese (Paneer)
    100 gm Curd (Yoghurt)
    1 tsp Ginger-garlic paste
    2 Cloves
    1 inch long Cinnamon
    2 [url=http://www.illegalaliens.org]green card[/url]amom
    1/2 tsp Chilli powder
    1/4 tsp Garam masala
    1/4 tsp Turmeric powder
    1/4 tsp Cumin powder
    1/4 tsp Coriander powder
    1/2 tsp Ajinomoto (optional for flavour enhancement)
    salt to taste

    8531shahi_paneer

    Method:

    1.Grind the clove, cinnamon and cardamom into fine powder.

    2.In a bowl, add the curd with remaining ingredients, ground powder and mix well.

    3.Cut the paneer into 2 inch cubes and add to the curd mixture.

    4.Mix well and refrigerate for 8-10 hours. Skewer the paneer cubes

    5.Grill the paneer in the microwave/ hot grill for 5-6 minutes until turns to golden brown on both sides. Optionally you can baste it with butter or ghee

    6.roast the paneer on all sides with the coated mixture.

    7.Serve with the lemon wedges and green chutney and onion rings.

    Tips: Marination improves the flavour penetration in the dish. Refrigeration will prevent the paneer cubes from breaking off when being skewered.

    posted by : indian restaurant

    Monday, April 18, 2011

    INDIAN BUTTER CHICKEN

    Source : Indian Restaurant Melbourne

    Ingredients : 

    1/4 pint/150ml natural yogurt 

    2 ounces/50g ground almonds 
    1 1/2 tsp chili powder 
    1/4 tsp crushed bay leaves 
    1/4 tsp ground cloves 
    1/4 tsp ground cinnamon 
    1 tsp garam masala 
    4 green cardamom pods 
    1 tsp ginger pulp 
    1 tsp garlic pulp 
    14 ounce/400g can tomatoes
    1 1/4 tsp salt 
    2 pounds/1kg chicken, skinned, boned and cubed
    3 ounces/75g butter 
    1 tbsp corn oil 
    2 medium onions, sliced 
    2 tbsp fresh coriander, chopped
    4 tbsp cream

    How to make butter chicken :
    • Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
    • Put the chicken into a large mixing bowl and pour over the yogurt mixture.
    • Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
    • Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

     

    Posted By : Indian Restaurant Brunswick

    Saturday, April 16, 2011

    Aloo Paratha

    Ingredients

    Stuffing: 
    2 boiled Potatoes 
    1 small finely chopped Onion (optional) 
    Coriander leaves finely chopped 
    Small piece of Ginger (very finely chopped or grated) 
    1 or 2 green Chilies (finely chopped) 
    Salt Red Chili powder and Garam masala as per taste
    Butter

     

    Preparation of aaloo paratha :

    • For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
    • Mash the potatoes.
    • Add all the stuffing items to mashed potatoes and mix it properly.
    • Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
    • Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
    • When top side is done change the side and keep a check (till properly baked)
    • Spread butter over it. Serve aloo paratha hot with yogurt (curd).

    posted By : Indian Restaurant

    Friday, April 15, 2011

    Shahi Paneer

    Ingredients 

     

    200 gms Paneer How to make paneer
    2 Medium Onions
    1" Ginger
    3-4 Garlic Pieces 
    2 Green chillies
    1/2 tsp White Pepper Powder
    1 tsp Red Chilli Powder
    3/4 tsp Turmeric Powder 
    1 tsp Garam Masala Powder
    3-4 tbsp Cream 
    1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane) 
    1/2 cup Milk 
    8-10 tbsp Vegetable oil 
    Salt to taste

     

    Preparation:

    • Heat oil in a kadhai.
    • Cut paneer into small cubes. Fry over medium heat until light brown.
    • Keep the paneer pieces aside.
    • Saute the dry fruits in one tablespoon of oil.
    • Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
    • Fry the mixture in the remaining oil until golden brown and oil starts separating.
    • Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
    • Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
    • Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
    • Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
    • Garnish shahi paneer with cream and dry fruits and coriander leaves.

    Posted By : Indian restaurant

     

    Wednesday, April 13, 2011

    Matar Paneer

    MATAR PANEER
    Green peas and paneer cooked together into a delicious gravy.
    Preparation Time : 20 minutes
    Cooking Time : 20-25 minutes
    Servings : 4
     
    INGREDIENTS
     
    Milk
    4 cups
    Green peas
    400 grams
    Lemon
    1
    Ghee
    2 tablespoon+ to deep fry
    Onions
    2 large
    Ginger
    1 inch piece
    Turmeric powder
    1/4 teaspoon
    Red chilli powder
    1 teaspoon
    Coriander powder
    1 teaspoon
    Garam masala powder
    1 teaspoon
    Salt
    to taste
     
    METHOD
    Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chappatis.

    Monday, April 11, 2011

    shahi Korma

    Source: Indian Restaurant

    Instructions .

    Chicken-korma

    Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.

    Your Shahi Korma is ready. Bon appetit!

    Posted BY : Indian restaurant in Brunswick


    Saturday, April 9, 2011

    Special Offers from 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!

    Thursday, April 7, 2011

    TAKE AWAY

    We offer 15% off all take-away from our Ala Carte menu!

    However, at lunch time we are now offering take-away lunch packs! These are containers with half curry and half rice, cooked fresh, for an easy on-go-lunch. These include:

    Any vegetarian curry & rice [ $9 ]
    Any meat curry & rice [$12 ]
    Any seafood curry & rice [ $14 ]

    Monday, April 4, 2011

    Broken corn idli

    Masala_corn_rawa_idli
    Ingredients

    1 cup blackgram dal (urad dal)
    2 cups broken corn kernels (cornmeal)
    Salt to taste

    Soak the dal for 1/2 hour. Soak the broken corn kernels in warm water for an hour. Grind the dal till smooth paste and then add corn kernels. Grind again for a few minutes. Add salt as required. Ferment the batter for 4-5 hours.

    Grease the idli plates with a bit of oil and pour a ladle full of batter into the plates. Steam the idlis in the cooker. After a few minutes, pierce the back of a small spoon to check if it comes out clean...else steam cook for a few more minutes.

    Serve hot with spicy sidedish.

    Indian Food in Australia

    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.