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

1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2. 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.
3. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
4. 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.
5. Add the chilli powder, turmeric powder, coriander powder and tomato
6. Pulp with ¼ cup of water and sauté for 5 to 7 minutes.
7. Add this to the dal mixture and simmer for 10 to 12 minutes till the
8. Dal is thick and creamy.
9. Serve hot, garnished with the coriander.

posted by : indian restaurant

Paneer Do Pyaza

Ingredients

250 gms paneer (cottage cheese)
1 cup onion paste
1/4 tsp mustard seeds ( rai / sarson)
2 bayleaf (tejpatta)
1 tbsp garlic (lehsun) paste
1 tbsp ginger (adrak) paste
1 tbsp green chilli paste
1/2 cup coriander (dhania) leaves
1 tbsp coriander (dhania) powder
1 tbsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp garam masala (preferably goldy or mdh brand)
2 tbsp curds (dahi)
3/4 cup tomatoes
4 tbsp cream

Method 

1.    Cut paneer into 1" square pieces.

2.    Heat oil in fry pan lightly deep fry the paneer, keep aside.

3.    Heat 2 tbs. oil in a fry pan, put black mustard, bay leaves and onions paste;

4.    Cook for 5 minutes in medium high heat

5.    Add garlic,ginger and green chili paste. stir for 5 minutes.

6.    Then add turmeric, coriander powder, red chili powder and stir for 3 minutes.

7.    Add garam masala and keep frying over medium heat for 8 to 10 minutes.

8.    Add curd and cook for 3 to 5 minutes.

9.    Add tomatoes and coriander and cook for another 5 minutes.

10.  Add the paneer and cook for more 15 minutes on low flame.

11.  Add the cream, mix well and simmer for 2 minutes, remove from flame and serve hot.

 posted by : indian restaurant

Alu Matar

Ingredients

1 1/2	pounds	potatoes	small
2	medium	onions
3	cloves	garlic
1/2	inch	ginger	piece
3	tablespoons	vegetable oil
1	pinch	asafetida	crushed, opt
1/2	teaspoon	cumin seeds
1	x	salt
1/4	teaspoon	cayenne pepper
1/2	teaspoon	turmeric	ground
2	large	tomatoes	chopped coarsely
1	cup	green peas
1/4	cup	water
1/2	teaspoon	garam masala

Directions

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger.

In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes).

Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving.

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Offers from Nirankar Restaurant

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! 
To Get Discount, Please visitwww.dealndine.com.au

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Welcome to Nirankar

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

Sambhar

On the glorious festival of Onam, lip-smacking Onasadya (Onam feast) is prepared by every Malayalee household, as it is the state festival of Kerala. It is said that people should eat the Onam feast during the festival even they have to sell their possessions. Talking about the dishes, the recipes prepared for the grand feast may vary from region to region. Although people make dishes that are native to their own region, the tradition of feasting on Thiruvonam (the tenth day of Onam) remains unchanged. Out of the recipes, Sambhar is one of the important dishes, which is prepared in myriad ways by the Keralites. In the following lines, we have provided the easiest way of how to make Sambar.

Sambar Recipe

Ingredients

• 2 Cup Tuvar Dal (Arhar Dal)
• 3 Red Chiles
• 3 Green Chiles
• 1/4 tsp Methi
• 1 tsp Sambhar powder
• Curry leaves, a few
• Hing (Asafetida), a small pinch
• Salt 1 tsp Salt (to taste)
• Cooking Oil
• 2 tsp Mustard
• 1/2 tsp Turmeric
• 1/4 tsp. Tamarind Paste
• 2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra),
• Washed and diced

Method

• Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.
• Cook the vegetables in thuvar dal water, and add turmeric and salt to this.
• After this is cooked, add tamarind paste.
• Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.
• Add this to the boiling vegetables.
• Add the thuvar dal and let it cook for a few more minutes.

posted by : indian restaurant

Indian Food 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

Punjabi style bhindi masala

INGREDIENTS:

• Olive Oil - 2 tbsp
• Cumin Seeds - 1 tsp
• Nigella (kalonji) Seeds - 1/2 tsp
• Turmeric Powder - 1/2 tsp
• Green Chilies - 2 (chopped)
• Garlic - 2 cloves (chopped)
• Ginger - 1 inch piece (chopped)
• Red Onions - 2 medium (sliced) 
• Plum Tomatoes - 3 (sliced)
• Okra - 6 handfuls (wash, dry, trim ends, slice)
• salt to taste
• Red Chili Powder - 1/2 tsp
• Coriander Powder - 2 tsp
• Mango (Amchoor) Powder - 1 tsp
• Garam Masala - 1/2 tsp (optional... I skipped this, didn't really need it)
• Fresh Cilantro Leaves - 1/2 handful (chopped)

 DIRECTIONS:
1. Here is the amount of okra I used... 6 handfuls (I have small hands). 

 2. Wash and let it dry. 

 3. Here is what you need. 

 4. Chop/Mince the green chilies, garlic, and ginger.  I just used my Magic Bullet... it's a great gadget in the kitchen! 

5. Slice the onions. 

6. Heat a wok on medium heat, when hot, add oil.  Add the cumin and nigella seeds.  

7. Once the seeds begin to sizzle, add the turmeric powder.  Sauté for 5 seconds or so. 

8. Now add the chopped green chilies, ginger, and garlic.  Sauté for 30 seconds or so. 

9. Add the sliced onions.  Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes. 

10. In the meantime, trim off the okra ends, and slice each piece as follows: 

11. After 10 minutes, this is how the onions should look. 

12. Add the okra to the sautéed onions.  Combine.  Increase the heat to dial #5 (medium heat).  Allow the okra to cook for 5 minutes. 

13. After 5 minutes, add the red chili powder, coriander powder, and salt.  Combine. 

14. Cover with a lid.  Lower the heat to dial #3.  Allow this to cook for 15-20 minutes.  Keep checking in between and stir to avoid burning.  The steam will cook the okra down. 

   15. Now slice the tomatoes. 

16. This is how the okra should look. 

17. Now add the tomatoes and season with salt.  Combine.

18. Cover with a lid.  Cook for another 15 minutes.  Keep checking in between and stir.  

19. Now chop some fresh cilantro. 

20. Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine. 

21. Add mango powder.  Optional: If you want to add garam masala, add it now.  

22. Add cilantro and turn off the stove.  Combine. 

23. Serve with roti with raita/yogurt on the side.  YUM! 

posted by : indian restaurant

Pav Bhaji

A hurried meal for the man in the street. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling. Round it off with a slice of kulfi or a scoop of ice-cream

Ingredients

For the pav
8 ladi pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter

To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)

For serving
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)

 

Method 

For the bhaji

1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
3. Add the tomatoes and simmer till the oil separates.
4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.

 

Tips

1. Pav bhaji masala is a spice blend which is readily available at most grocery stores.

posterd by : indian restaurant

Cutlet

Ingredients:

• 1/2 kg Boiled Potatoes  • 1/4 kg Mix vegetables(chopped french beans,beet,capsicum,green peas,carrot)  • 1/4 cup Corn Flour  • 1/2 cup Bread Crumbs  • 2 tsp Ginger-Geen Chilly paste  • 2 tsp Chaat Masala  • 2 Lemon Juice  • 1/4 cup Chopped Corriandar Leaves  • Salt to taste  • Oil for shallow fry

How to make Cutlet:

• Mash the boiled potatoes. • Boil the chopped mix vegetables till they became tender. • Drain the water from the boiled vegetables and spread them on a paper to dry excess water. • Mix them with mashed potatoes along with salt,ginger-green chilly paste, cornflour, corriandar, lemon juice and chaat masala. • Make them in small balls and flat it for shallow fry. • Rub in bread crumps. • Heat a tava,put little oil and fry cutlets both sides on medium flame. • Tasty and healthy cutlets are ready to serve. • Serve with green pudina chutney & tomato ketchup. posted by ; indian restaurant

MASALA DOSA RECIPE

Ingredients

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

Hyderabadi Shahi Biryani

Method

1. Boil rice with salt, cinnamon sticks, cloves, cardamoms, bay leaves and black cumin seeds.
2. Drain water when rice is two-third cooked.
3. Spread out the rice.
4. Add lime juice and keep aside.
5. Cut one onion finely and fry in some ghee until golden brown.
6. Keep aside for garnishing.
7. Mix khoya and orange colour and saffron strings in milk. Keep aside.

For Mutton Curry:

1. Grind to a paste almonds, cashewnuts, charoli and dessicated coconut.
2. Add ginger-garlic paste.
3. Heat some oil.
4. Add cinnamon, cloves, cardamom and, when the oil splutters, add sliced onions.
5. Fry till golden.
6. Add above paste and fry for 2 mins.
7. Add garam masala, red chilli, coriander, cumin and turmeric powders and salt.
8. Stir well. Add meat and fry until oil comes out.
9. Add yoghurt and pressure cook till meat is tender or cook until tender in a covered casserole for about 3 hours.

To Assemble:

1. Take a heavy-bottomed aluminium cooking pot and spread a little rice at the bottom.
2. Pour a little of the saffron milk mixture over the rice flicking with a fork until some of the rice grains are coloured.
3. Add a layer of cooked mutton curry, sprinkle coriander and mint leaves and some fried onions.
4. Repeat this process until all the rice and meat is used up.
5. It should be 2 to 3 layers.
6. On the top most layer pour melted ghee or oil liberally and cover the pot tightly with a lid.
7. Secure the edges with foil so that steam does not escape.
8. Put it in the oven for 10 mins.
9. Garnish with almonds and crisp fried onions.
10. Serve with boiled eggs and yoghurt chutney.

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offers that made you mad

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!

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Nirankar

Welcome

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.

posted by : indian restaurant

Best 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

Nirankar - Indian 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

Yummy 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!

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