Vegetable Korma Shahi

Ingredients

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• • 1 Cup beans
• • Half cup carrot
• • 1 potato
• • Half cup peas
• • Half cup Ground coconut
• • Small piece ginger
• • 3 flakes garlic
• • 1 onion
• • Half tbs cumin seeds
• • 1 tbs Corriander powder
• • Few Corriander leaves
• • Half tbs Chillie powder
• • Half tbs turmeric powder
• fresh cream 4 tsp.

How to make it

---

• • Take oil in a pan. Add the sliced onions.
• • After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves .
• • Fry it nicely.
• • Then add the vegetables & pressure cook till done.
• • When the vegetables are cooked add the ground coconut and little water to it & let it simmer for five mintues.
• • At the time of serving add fresh cream

Posted By : Indian Restaurant

 

Mughlai Seekh Kabab

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala 
1 tsp Garlic (Lasun) paste 
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju) 
2 tsp thick Cream (Malai) 
2 Onion (Pyaj) 
2 tsp Carom Seeds / Thyme (Ajwain) 
2 tsp Dried Mango Powder (Amchoor) 
2 tblsp Rock Salt (Kala Namak) 
3 tblsp Cumin Seed (Jeera) 
1 tblsp Dry Ginger (Saunth) 
1 tsp Black Pepper (Kali Mirch) 
1/2 tsp Nutmeg Powder(Jaiphal) 

How to make seekh kabab:

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

 

Posted By : Indian Restaurant

Tips on finding good restaurant at new place

One of the most frustrating parts of traveling is finding a great place to eat, especially when you're already hungry. But part of the charm of traveling is finding great local restaurants and enjoying the local flavors. If end up traveling without the resources to look up reviews online, here are a few tips for finding a great restaurant. The number one way to find a great local restaurant in the area you are visiting is to ask a local. Most locals will have at least one or two places they can recommend as great places to eat. You might even find a hidden local treasure that you wouldn't hear about if you were looking up online reviews. Ask several locals for recommendations and if more than one person mentions the same restaurant, you know you've got to try it. Although this isn't always the most accurate way to judge a restaurant during lunch hours, during dinnertime it's a good idea to check out the wait for seating. Although you may feel too hungry to wait, a local restaurant that has a long line is likely a good bet. People want to go there for a reason. If you find a place and you're still not sure about it, ask to see the menu. Checking out the menu will give you an excellent picture of the place and help you figure out if this restaurant has the type of food you want. Most importantly, don't be afraid to try new places! You may end up finding something you love. Nirankar Restaurant is a restaurant in Melbourne is well known for its quality of food, consistent excellent services and warm and friendly atmosphere. ( http://www.nirankar.com.au/ )

Dinner and Lunch Discounts 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! 
To Get Discount, Please visitwww.dealndine.com.au

Posted by : Indian Restaurant

Is Indian Food Unhealthy?

A very commonly made statement is that Indian Food is unhealty.

In our opinion, making a blanket statement like that gives Indian food a bad rap. Indian food just like any other food can be prepared in a healthy way and an unhealthy way. You can have a Subway Sandwich for about 250 calories or a couple of KFC Double Downs for over 1000 calories. Its really in how the food is prepared, what ingredients are used and what portions you consume. 

The primary reason this impression about Indian food exists is because many restaurants and folks use ingredients like Clarified butter, cream and such, in order to get the best taste. With slightly different ingredients and a small sacrifice in taste, you can still enjoy healthy Indian food.

 

The second reason is that most Indian restaurants offer a buffet and people just eat more than needed (from appetizers to desert) and then blame it on Indian food. If you chose reasonable portions, you would be fine. Here are some tips on what you can order at an Indian restaurant is you are watching what you eat.

Most Important Tip

Eat in Moderation. A successful diet is the triumph of mind over platter.

Nirankar "Indian Restaurant is a restaurant in Melbourne is well known for its quality of food, consistent excellent services and warm and friendly atmosphere.

Chilly Paneer Dry

Ingredients:
Paneer: 200g (You can use full-fat or low-fat as per your choice and convenience)
Green chillies: 3-4
Ginger: 1-inch piece
Garlic: 4-5 cloves
Spring onions (shallots): 2-3
Capsicum/Green Pepper: 1
Cornflour: 1 tablespoon
Soya sauce: 1 tablespoon
Vinegar: 1 teaspoon
Tomato ketchup/sauce: 1 tablespoon
Black pepper powder: a pinch
Salt to taste 

The green chillies may be varied as per the heat level you can take 

Method: 

1. Cut the paneer into 1 inch square cubes.
2. Chop the green chillies, ginger, and garlic and rougly crush them – you may also pulse it in a small food processor.
3. Chop the spring onions fine. Keep the white and greens separate.
4. Slice the capsicum into 1 inch juliennes.
5. In a wide, non-stick vessel, stir-fry the paneer in one tablespoon of cooking oil till they are a nice brown color.
6. Immerse in warm water for a few minutes to retain the softness and then remove the paneer.
7. In the remaining oil, fry the green chillies, ginger, and garlic mixture till they begin to brown.
8. Add the spring onions white and sauté for a minute.
9. Now, the capsicum can be added.
10. Cover and cook till the capsicum is done, but has a bite to it.
11. In the meanwhile, mix the soya sauce and vinegar in a small bowl. Dissolve the corn flour in this sauce mixture – ensure no lumps.
12. Add the tomato ketchup/sauce, salt, and black pepper powder to this corn flour solution and mix well. The key to making paneer chilly dry is not adding water at all.
13. When the capsicum is done, add the cornflour and sauce solution to it. Mix well.
14. Add the paneer pieces to this solution and gently fold in. This will help coat the paneer pieces and give it flavor. But stir gently to avoid breaking the paneer pieces.
15. Allow to cook till the corn flour is cooked and all paneer chilly is dry. Don’t cover the pan at this stage so that the mixture dries up well.
16. When almost done, add the spring onion greens and mix in. Turn off the heat.
17. Chilly paneer dry is ready … enjoy!

posted by : indian restaurant

Sarson Ka Sag

This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.

Ingredients:

• 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
• 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
• 2 green chillies
• 1 tbsp grated ginger (or paste)
• 1 tbsp grated garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion grated
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lime/ lemon
• 1 tbsp bengal gram flour/ maize flour

Preparation:

• Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
• Mash the greens mix well to make a course paste.
• In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
• Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
• Add the greens mix to this and stir till blended.
• Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize flatbread).

Posted By : Reception Venues

 

How to Find A Good Restaurant

One of the most frustrating parts of traveling is finding a great place to eat, especially when you're already hungry. But part of the charm of traveling is finding great local restaurants and enjoying the local flavors. If end up traveling without the resources to look up reviews online, here are a few tips for finding a great restaurant.

 

The number one way to find a great local restaurant in the area you are visiting is to ask a local. Most locals will have at least one or two places they can recommend as great places to eat. You might even find a hidden local treasure that you wouldn't hear about if you were looking up online reviews. Ask several locals for recommendations and if more than one person mentions the same restaurant, you know you've got to try it. Although this isn't always the most accurate way to judge a restaurant during lunch hours, during dinnertime it's a good idea to check out the wait for seating. Although you may feel too hungry to wait, a local restaurant that has a long line is likely a good bet. People want to go there for a reason. If you find a place and you're still not sure about it, ask to see the menu. Checking out the menu will give you an excellent picture of the place and help you figure out if this restaurant has the type of food you want. Most importantly, don't be afraid to try new places! You may end up finding something you love.

 

Nirankar Restaurant is a restaurant in Melbourne is well known for its quality of food, consistent excellent services and warm and friendly atmosphere. ( http://www.nirankar.com.au/ )

Nirankar Restaurant is a restaurant in Melbourne is well known for its quality of food, consistent excellent services and warm and friendly atmosphere.

Coconut in and as a food

A 16th century explorer to India appreciated the virtues of coconuts when he wrote "as we have bread, wine, oil and vinegar, so in that country they extract all these things from this one tree." Coconut is indeed a key ingredient in South Asian cuisine, particularly in the south of India. From sweets and syrups to curries and chutneys, the fruits and other parts are eaten.

Coconuts

Coconut milk and cream is made by pouring boiling water over freshly grated meat and squeezing out the liquid.

 

It can be diluted with water to create different thicknesses for sweet and savoury dishes and baked products. It is particularly popular in South India and gives a unique and creamy texture to rice, chutneys and curries. Coconut milk and cream is sold in powdered and canned forms. In British shops it's most likely to be found in cans.

Desiccated coconut is the washed, steamed, shredded and dried meat used in sweets, baking, savoury dishes and as snack food. The oil is used for cooking in India, and to make margarine, ice creams and sweets. Oil can be processed using fresh coconut or more often, by pressing dried coconut meat, known as copra. Ball copra is an Indian speciality produced by slow drying, de-husking and shelling of the whole nut. It is used to prepare sweets offered during religious and cultural events. Coconut water from the seed cavity is sweet, and is now commercially extracted and preserved as a drink. 

posted by : reception venues

Shahi Kabab

Ingredients
1 lb finely minced steak or lamb
1 tablespoon finely chopped fresh coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon chili powder
1 clove garlic
1 teaspoon salt or to taste
Oil
Long skewers

Method
Mix the finely minced meat along with all the spices, salt and the crushed garlic in a bowl. With your hands mix and pound all the ingredients until the mixture resembles a smooth paste.

Take a tablespoon of the mixture at a time, flatten it in the palm of your hand and then mould itround the skewers.

Grill the meat under a hot grill for 7-8 minutes, turning occasionally. Remove from skewers and serve with the dahi chutney, wedges of lemon and finely sliced mixed salad.

Dahi Chutney
2 - 3 tablespoon dahi beaten
A large pinch of dried mint
1/2 teaspoon chili powder
1/2 teaspoon salt or to taste
A pinch of sugar

Beat the dahi to a smooth consistency. Add the spices and sugar and mix well.

Posted By : Restaurant