Lamb Rogan Josh

Posted By : Indian Restaurant Rogan Josh is made with bone-in lamb (shank) in yogurt and curry spices. The red color is derived from Paprika

This dish originated in Kashmir region of India. Most of the restaurants serve Rogan Josh. However, the recipe has been modified where the only common ingredients are the lamb and the Cardamom seeds.

Rogan Josh is a red colored curry cooked without any tomatoes. I will try to give you a version that will be the closest to the traditional Kashmiri Rogan Josh. Kashmir Pandits substitute onion and garlic with Asafetida. You can use this recipe with mutton or beef as well.

In the olden days yogurt made from buffalo-milk was used. Buffalo-milk yogurt was stable and did not separate during cooking. You need to stir cornstarch in cow-milk yogurt so it will not curdle during cooking. You may substitute cornstarch with Atta or Maida.

Ingredients

1. Lamb bone-less cut into 1 to 1½" cubes: 1½ pound
2. Lamb meat on bones (shank) cut about 2" long: 1 pound
3. Ghee: ½ cup
4. Cumin seeds: ½ teaspoon
5. Chopped onions: 1½ cup
6. Garlic peeled cloves: 6
7. Ginger fresh peeled: 1"
8. Cinnamon 3" long ¼" wide: 1 broken in to 4 pieces
9. Black Cardamom crack open the pods: 3
10. Cloves: 7
11. Black peppercorn: 8
12. Dahi (Yogurt): 1½ Cup
13. Cornstarch: 1 teaspoon
14. Degi Mirch (Paprika): 2 teaspoon
15. Ratan Jot: 2 teaspoons
You may substitute it with 4 drops of red food color.
16. Ground Lal Mirch (cayenne pepper): 1 teaspoon
17. Salt: ¾ teaspoon
18. Water: 2 Cups

Method

1. Process Onions, Garlic and Ginger in a food processor to make a paste. Set aside.
2. In a heavy bottom pan, heat Ghee. Add Lamb fry till all sides are seared, and the meat is brown. Remove lamb and set aside.
3. Add cumin seeds, fry till brown about 2 minutes
4. Add Onion/Garlic/Ginger paste from step 1. Fry till most of the moisture is gone. It will start turning greenish brown. Green tinge is from chemical reactions between raw onions and raw garlic
5. Add Cinnamon, Cloves, Cardamom, and peppercorn. Fry about 2 minutes.
6. Add Lamb from step 2.
7. Turn off heat. Stir cornstarch in to Yogurt to make Yogurt stable. Add yogurt slowly to Rogan Josh. Stir well. Turn the heat back on slowly. This process will prevent yogurt from curdling. Cook till yogurt is well blended into the curry.
8. Add remaining ingredients except water. Fry about 2 minutes.
9. Add ¼ cup of water. Simmer covered on low heat. Most of the water is gone about 4 minutes. Repeat this step till all the water is used up. You should be left with tender lamb in a red colored thick gravy. If the lamb is not yet tender, add more water and repeat.
 Find more testy indian food at : Indian Food 
 Posted By : Best Indian Restaurant

DOCMAN

Source : Softqube Technologies

DOCMAN - Document management is a process taken with document within an organization, with respect to the creation, distribution and deletion of documents. Document Management includes every action taken with a document within an organization, with respect to the creation, distribution and deletion of documents. It is commonly said that “a document can either be represented in electronic form (i.e. Word document, Spreadsheet file, Movie file, Sound clip, etc.) or as a traditional hardcopy consisting of one to thousands of pages”.Features & Functionality

• Can each member of your group quickly find any relevant document created by any other group member?
• If not, how long does a typical document quest take?
• Can you call up a list of documents and, simply by looking at the list, know the nature of each?
• Can you quickly sense the content?
• Can you control who can see each document? And who can edit?
• Do you have a detailed record describing every action taken by every user on your system with respect to every document in your repository?
• Can you quickly locate any document in your department associated in any way with say, Higher Education?
• Can each member of your group quickly find any relevant document created by any other group member?
• If not, how long does a typical document quest take?
• Can you call up a list of documents and, simply by looking at the list, know the nature of each?
• Can you quickly sense the content?
• Can you control who can see each document? And who can edit?
• Do you have a detailed record describing every action taken by every user on your system with respect to every document in your repository?
• Can you quickly locate any document in your department associated in any way with say, Higher Education?

• Capture of documents for bringing them into the system
• Storing and archiving methods
• Indexing and retrieving tools for document search
• Distribution for exporting documents from the systems
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• Imaging or Scanning:
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SNAPSHOT

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Posted by : DOCMAN

INDIAN FOOD TAKE AWAY

Source : Nirankar Restaurant

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 ]

Posted By : Indian food take away

Spring garlic and tomato stew

Source : Best indian Reataurant

Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour.

Method

Finely slice the garlic cloves. Heat oil in a pan and gently, on a low heat, fry garlic until soft but not coloured. Add passata and raise heat, simmering for 5-6 minutes. Add water and bring to boil. Meanwhile, beat eggs with parmesan, then add to soup, stirring for two minutes. Remove from heat, season with salt and pepper and serve with toast.
Serves 4

Ingredients

• 4 spring garlic bulbs, cloves
• removed and peeled
• 3 tbsp extra virgin olive oil
• 4 tbsp tomato passata (puree)
• 500ml water
• 3 eggs
• 100g grated parmesan
• Salt and pepper
• 4 slices country-style bread, toasted

Posted By : Nirankar Restaurant

RASGULLA RECIPE

Source : Indian Restaurant

Rasgulla Recipe Preparation Time 60 Minutes Cooking Time 30 Minutes Difficulty Average Rating 7.4 / 10 ( 101 votes) Recipe Type Veg. 140 cal per serving

Ingredients: • 1/2 Litre milk • 3 tbsp Lemon juice • 2 tsp All Purpose Flour • 1/4 tsp Rose essence or cardamom powder • 1 Cup Water • 1 Cup Sugar How to make Rasgulla: • Take a pan and heat milk in it. Bring it to a boil. • Add lemon juice, stirring slowly and gently till cheese separates from the milk. • Now turn off the heat and strain it through a strainer. • Make sure all the water from the cheese is drained. • Now knead it to make soft dough. • Combine flour with it and knead again. • Make small rounded balls from the dough, keep aside. • The balls should not have any cracks in it. • Now combine sugar and water in a saucepan and boil it. • Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered. • Add rose essence or cardamom powder and turn the heat off. • Allow to cool and serve .

Posted By : Nirankar Restaurant

Carrot Pudding (Gajar Halwa)

Source : Nirankar Restaurant
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian 




200  grams (about 8  oz.) carrots grated
1  cup(s)milk
2  tablespoon(s) condensed milk
2  tablespoon(s) fresh cream
4  tablespoons fine sugar
2  tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).

1. Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10  minutes or till they are cooked.
2. Mix milk, sugar and condensed milk (replace condensed milk with 4  tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7  minutes, stirring periodically.
3. Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2  minute(s).

Serve hot or cold.
Posted By : Best Indian Restaurant

Duck Curry

This basic curry combines the rich taste of duck with a vinegar-based masala and coconut milk? and the result is absolutely superb !

ingredients

4 servings

75 g (3 oz) 6 Tbs Ghee or clarified butter
3 kg (6 lb) Duck, cut into serving pieces
1 tsp Mustard seeds
3 Medium onions, finely chopped
2 Garlic cloves, finely chopped
piece Fresh root ginger, peeled 4 cm (1 in) and finely chopped
1 Green chilli, finely chopped
1 tsp Ground cumin
1 tsp Hot chilli powder
1 Tbs Ground coriander
1 Tbs Garam masala
1 tsp Turmeric
1/2 tsp Salt
3 Tbs Vinegar
350 ml (12 fl oz) 1 1/2 cups Coconut milk

method

1. Melt the ghee or clarified butter in a large saucepan. Add the duck pieces and fry until they are evenly browned. Transfer them to a plate.

2. Add the mustard seeds to the pan, cover and fry them until they begin to pop. Add the onions and fry until they are golden brown. Add the garlic, ginger and chilli and fry for 3 minutes, stirring frequently.

3. Put the cumin, chilli powder, coriander, garam masala, turmeric and salt into a bowl and stir in the vinegar to make a smooth paste. Add the paste to the saucepan and fry for 8 minutes, stirring constantly. Return the duck pieces to the pan and baste well with the paste. Fry for 3 minutes. Pour over the coconut milk and stir well to mix. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the duck pieces are cooked through and tender, and the gravy is thick.

4. Transfer the mixture to a warmed serving dish and serve at once.

Posted By : Best Indian Restaurant

Punjabi Kadhi

PUNJABI KADHI Spicy pakoras in kadhi makes it delicious Preparation Time : 25 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS For pakoras Gram flour (besan) 3/4 cup Onion , finely chopped 1 medium Fenugreek leaves (methi), chopped 1/2 cup Ginger, grated 1 inch piece Carom seeds (ajwain) 1 teaspoon Red chilli powder 1 teaspoon Baking powder 1/4 teaspoon Salt to taste Oil to deep fry For Kadhi Yogurt 1 cup Gram flour (besan) 1/4 cup Turmeric powder 1 teaspoon Salt to taste Oil 2 tablespoons Fenugreek seeds (methi dana) 1/2 teaspoon Cumin seeds 1/2 teaspoon Dried red chillies, broken into 2 2 Black peppercorns 6 Onion , chopped (optional) 1 medium Ginger, chopped 1/2 inch piece Red chilli powder 1 teaspoon

METHOD Mix all the pakora ingredients, except oil, adding about half a cup of water.Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

Brinjal Bharth

Source : Best Indian Restaurant

Ingredients :
3-4 potatoes
½ cup coconut gratings
6 roasted red chillies
1 small piece asafoetida
1 tsp mustard seeds
2 tsp oil
tamarind lump
1 sprig curry leaves
salt to taste.
Method :
Cut the brinjal into big pieces and boil in water.
Peel the boiled brinjal. Roast asafoetida and mustard a little with oil.
Grind masala using coconut gratings, roasted red chillies and tamarind.
Before taking out add the roasted mustard and asafoetida to masala.
Also add salt and grind for another few minutes.
Then add a little water and mashed brinjal in it.
Posted by : Restaurant Melbourne