tag:blogger.com,1999:blog-290020867193067672024-03-05T01:24:44.347-08:00nirankarnirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-29002086719306767.post-64351186766286795872011-10-04T22:38:00.001-07:002011-10-04T22:38:42.183-07:00Rasmalai Recipe<div class='posterous_autopost'><p><span style="font-family: Times New Roman; font-size: medium;"> <div class="text" style="font-size: 12px; margin-left: 10px; color: #2c2c2c; line-height: 18px; margin-right: 10px; font-family: arial, tahoma, verdana; text-align: justify;">The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.<p /><strong>Ingredients</strong></div> <ul style="font-size: 12px; color: #000000; line-height: 20px; margin-right: 2px; font-family: Arial; margin-top: 10px; margin-bottom: 10px;"> <li>4 Measuring cup milk for channa (2% milk)</li> <li>3 measuring cup milk for Ras</li> <li>4 - 4 1/2 tbsp. sugar for Ras</li> <li>1 cup sugar</li> <li>3 cups of water</li> <li>saffron, cardamom, pista, almonds</li> <li>lemon juice</li> </ul> <div class="text" style="font-size: 12px; margin-left: 10px; color: #2c2c2c; line-height: 18px; margin-right: 10px; font-family: arial, tahoma, verdana; text-align: justify;"><strong>Method</strong></div> <ul style="font-size: 12px; color: #000000; line-height: 20px; margin-right: 2px; font-family: Arial; margin-top: 10px; margin-bottom: 10px;"> <li>First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.</li> <li>Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.</li> <li>Then drain it in a thin muslin cloth or handkerchief.</li> <li>Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.</li> <li>In a pressure cooker take 3 cups of water and 1 cup of sugar.</li> <li>Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it</li> <li>Toss that balls in the pressure cooker and bring two whistles.</li> <li>In the mean time see the milk for ras may be ready.</li> <li>Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside</li> <li>As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.</li> <li>When the milk is cool add channa balls to it.</li> <li>Refrigerate it.</li> <li>And it is ready to serve.</li> </ul> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-65199205479212630512011-10-03T02:42:00.001-07:002011-10-03T02:42:56.801-07:00Nirankar Restaurant<div class='posterous_autopost'><p><span style="background-color: #fff2f2; font-size: medium;">The taste at <strong>Nirankar</strong> extends well beyond the food. Sophistication, spaciousness and friendly, attentive service are the order of the day. We have an <strong>excellent wine list</strong> and a metropolitan feel. <p />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. <p />Come and savour the difference and may <strong>Nirankar (Eternal Bliss)</strong>always be with you.</span></p> <p><span style="background-color: #fff2f2; font-size: medium;">Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-67721712924314464512011-09-29T05:26:00.001-07:002011-09-29T05:26:15.269-07:00Special Offers at Nirankar<div class='posterous_autopost'><p><span style="font-family: Verdana; font-size: 10px;">Every month we offer our <strong>Nirankar</strong> members amazing new <strong>offers</strong>. Ranging from a complimentary glass of our newest <em>wines</em>, to a <em>discount off your meal</em>, or the chance to try our new curries! Sign up now to experience great members benefits!</span></p> <p><span style="font-family: Verdana; font-size: 10px;">Posted by : <a href="http://www.nirankar.com.au">indian restaurant</a></span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-79317725697313367212011-09-20T04:46:00.001-07:002011-09-20T04:46:32.209-07:00Tomato Onion Uttapam<div class='posterous_autopost'><p><span style="color: #2a2a2a; font-family: Verdana, Tahoma, Arial, sans-serif; font-size: 11px; background-color: #fafcff;"> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;"><em><strong>Ingredients:</strong></em></p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;">2 cups Idli rice<br />1 cup Urad dal<br />Handful of poha/avalakki<br />Handful of cooked rice</p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;">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.<br />Let it ferment overnight, or keep in a warm place for about 8-10 hours.</p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;"><em><strong>To make Uthappam, you will need:</strong></em></p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;">Finely sliced small red onions<br />Thin sliced tomatoes<br />Fine sliced green chillies and coriander leaves.</p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;"><em><strong>Method:</strong></em></p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;">Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.<br />Serve hot with <span style="color: #940c0e;"><strong>onion chutney</strong></span> or <span style="color: #940c0e;"><strong>coconut chutney</strong></span>.</p> <p style="line-height: 1.5em; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding: 0px;">Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-65411606359443454522011-09-20T04:41:00.001-07:002011-09-20T04:41:22.387-07:00Rava Dosa<div class='posterous_autopost'><p><span style="color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px;"><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Ingredients</span><br /> <div> <h2 style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;"><br /><span><span>3/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">semolina (rava)</span></span><br /><span><span>3/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">rice flour (chawal ka atta)</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">cumin seeds (jeera)</span></span><br /><span><span>2</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">green chillies, chopped</span></span><br /><span><span> </span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">a pinch of asafoetida (hing)</span></span><br /><span>a few <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">curry leaves (kadi patta), chopped</span></span><br /><span>a few <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">cashewnut (kaju) pieces</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>and a few <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">dry coconut (kopra) pieces</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>(optional)</span><br /><span><span>1/4 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">baking soda</span></span><br /><span><span>3 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">oil</span></span><br /><span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">ghee</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>for frying</span><br /><span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">salt</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>to taste</span></h2> </div> <p> </p> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Method</span><span style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;" /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Serve hot with coconut chutney.</span></li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian restaurant</a></p> </div></span> </p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-89476981818398795432011-09-16T21:27:00.001-07:002011-09-16T21:27:50.342-07:00Misal Pav<div class='posterous_autopost'><p><span style="color: #414449; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16px;"> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">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.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Recipe of misal pav</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">2 onions- chopped</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">2 green chillies- slit</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1 tsp ginger-garlic paste</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 cup farsan</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Coriander leaves- chopped</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp rai (small mustard seeds)</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp turmeric powder</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp red chilli powder</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp garam masala powder</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Salt to taste</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp coriander powder</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1/2 tsp cumin powder</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Few curry leaves</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">1 tbsp oil</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">A pinch of hing (asafoetida)</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Lemon juice</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Lemon cut into slices</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">6-8 pav</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">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.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">2. Add ginger-garlic paste and green chillies. Saute for 1 minute.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">4. Add 3 cups of water and salt. Bring it to boil.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">5. Add garam masala and cook covered for 10-12 minutes.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">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.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">7. Serve it with pav and lemon slices.</span></p> <p style="margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; padding-top: 0px; padding-right: 0px; padding-bottom: 15px; padding-left: 0px;"><span style="font-family: Times New Roman; font-size: small; padding: 0px; margin: 0px;">Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></span></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-77113828655918092332011-09-14T03:17:00.001-07:002011-09-14T03:17:46.082-07:00Jeera Rice<div class='posterous_autopost'><p><span style="font-family: Times New Roman; font-size: medium;"> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;"><strong>Ingredients:</strong></div> <p /> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;">1 cup Long Grain (Basmati) Rice<br />2 cups Water<br />11/2tsp Cumin seeds(jeera)<br />1tbsp oil<br />salt to taste<br />2 Bay leaves<br />3-4 cloves<br />Few whole Black pepper<br />1 Black Cardamom</div> <br /> <div class="headpg" style="font-size: 11px; color: #c13e16; font-family: VERDANA, Arial; line-height: 16px; font-weight: bold; margin-left: 15px; margin-right: 5px;">How to make jeera pulao (rice):</div> <ul style="font-size: 11px; color: #515151; font-family: Arial; margin-left: 40px; line-height: 2; margin-right: 10px;"> <li>Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.</li> <li>Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.</li> <li>When Cumin seeds are done add the rice and salt, mix well.</li> <li>Add water.</li> <li>When it starts boiling low down the flame of the gas and cover it partially.</li> <li>Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.</li> <li>Serve the jeera pulao hot with any gravies or raita.</li> </ul> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-68541859978630641402011-09-11T22:08:00.001-07:002011-09-11T22:08:44.783-07:00Dal Fry<div class='posterous_autopost'><p><span style="font-family: Arial; font-size: medium;"> <div style="float: left; margin-left: 10px; margin-right: 10px; margin-top: 15px; text-align: left; font-family: Verdana; font-size: 12px; color: #0d0d0d; line-height: 1.6em;"> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Ingredients</span><br /> <div> <h2 style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;"><br /><span><span>1 cup</span> red <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">masoor dal (split red lentil)</span></span><br /><span><span>1/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">yellow moong dal (split yellow gram)</span></span><br /><span><span>2</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">green chillies, slit</span></span><br /><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">grated ginger (adrak)</span></span><br /><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">grated garlic (lehsun)</span></span><br /><span><span>1/4 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">turmeric powder (haldi)</span></span><br /><span><span> </span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">salt</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>to taste</span><br /><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the tempering <br /></span><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">mustard seeds ( rai / sarson)</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">nigella seeds (kalonji)</span></span><br /><span><span>1</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">red chilli</span></span><br /><span><span>1</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">onion, sliced</span></span><br /><span><span>1</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">tomato</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>, chopped</span><br /><span><span>2 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">ghee</span></span><br /><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the garnish <br /></span><span><span>3 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">chopped corriander (dhania)</span></span><br /><span><span>1 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">butter</span></span></h2> </div> <p> </p> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Method</span><span style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;" /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Wash the dals together.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Combine the dals, chillies, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dals are tender.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside.</span></li> </ol><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the tempering </span><br /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">When the mustard seeds crackle, add the onion and saute till it is translucent.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Add the tomato and saute for another 3 to 4 minutes.</span></li> </ol><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />How to proceed </span><br /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Add the dals to the tempering, mix well and bring to a boil.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Serve hot, garnished with the coriander and butter.</span></li> </ol> <p>Posted by : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </div></div></div></span> </p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-30743978721739197742011-09-09T22:24:00.000-07:002011-09-09T22:24:03.463-07:00Mysore Masala Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><strong>Ingredients</strong><br />
<strong><em>For the Masala:</em></strong><br />
3 cups boiled and slightly mashed potatoes<br />
2 cups chopped onions<br />
1/2 cup boiled peas<br />
3-4 finely chopped green chillies<br />
1/4 inch piece of ginger (finely minced)<br />
2 cloves of garlic (crushed finely)<br />
3 tbsp. olive <a data-mce-href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" id="KonaLink0"><span data-mce-style="color: #000000;" style="color: black;">oil</span></a><br />
1 tsp. mustard seeds<br />
1 pinch asafoetida<br />
4-5 curry leaves<br />
salt to taste<br />
1 tsp. turmeric powder<br />
1 tsp. cumin powder<br />
chopped coriander<br />
1/2 cup grated fresh <a data-mce-href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" id="KonaLink1"><span data-mce-style="color: #000000;" style="color: black;">coconut</span></a><br />
<br />
<strong>For Dosa Mix:</strong>1/2 cup urad dal<br />
1/2 cup tuvar (arhar) dal<br />
1/2 cup chana dal<br />
4 cups <a data-mce-href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" id="KonaLink2"><span data-mce-style="color: #000000;" style="color: black;">rice</span></a><br />
salt to taste<br />
<br />
<strong>For the Chutney:</strong><br />
2 cups fresh grated coconut<br />
3/4 cup chopped green chillies<br />
1 cup roasted bengal gram (daalia)<br />
8-10 curry leaves<br />
lemon juice<br />
salt<br />
<br />
<strong>Method</strong><br />
<strong><em>For the Dosa Mix:</em></strong><br />
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a<br />
blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix<br />
in the salt and <a data-mce-href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" href="http://www.awesomecuisine.com/recipes/200/1/Mysore-Masala-Dosa/Page1.html#" id="KonaLink3"><span data-mce-style="color: #000000;" style="color: black;">set aside</span></a> the mixture in a warm place. Allow to rise for 16-18 hrs.<br />
<br />
<em><strong>For the Chutney</strong></em>:<br />
Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to<br />
form a smooth consistency. Mix in the lemon juice and salt. Spread butter evenly over the<br />
layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala<br />
and fold into an envelope. Remove from pan and serve hot with coconut chutney and<br />
sambhar.<br />
<br />
Read more: <a data-mce-href="http://www.nirankar.com.au" href="http://www.nirankar.com.au/" title="Indian Restaurant">Indian Restaurant</a></span></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-46991886754278719302011-09-08T20:46:00.001-07:002011-09-08T20:46:52.286-07:00Khandvi<div class='posterous_autopost'><p><span style="color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px;"><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Ingredients</span><br /> <div> <h2 style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;"><br /><span><span>3/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">besan (Bengal gram flour)</span></span><br /><span><span>3/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">curds (dahi)</span></span><br /><span><span>2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">ginger-green chilli paste</span></span><br /><span><span>1/4 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">turmeric powder (haldi)</span></span><br /><span><span> </span>a pinch of <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">asafoetida (hing)</span></span><br /><span><span> </span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">salt</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> </span></span>to taste</span><br /><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the garnish<br /></span><span><span>2 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">grated coconut</span></span><br /><span><span>2 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">chopped coriander (dhania)</span></span><br /><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the tempering<br /></span><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">mustard seeds ( rai / sarson)</span></span><br /><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">sesame seeds (til)</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">asafoetida (hing)</span></span><br /><span><span>3 to 4</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">curry leaves (kadi patta)</span></span><br /><span><span>4</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">whole dry kashmiri red chillies</span></span><br /><span><span>2 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">oil</span></span></h2> </div> <p> </p> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Method</span><span style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;" /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">The number of thalis you will need depend upon on how thinly you can spread the batter.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Cut 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Pour over the khandvis and serve garnished with the coriander and coconut.</span></li> </ol></div></span> <p> </p> <span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Tips</span><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="color: #1679b3;"><span style="color: #222222;">This is difficult item to make requiring your full attention. Do not do anything else while making these.</span></li> <li style="color: #1679b3;"><span style="color: #222222;">If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.</span></li> </ol> <p>Posted by : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-83305145916407377212011-09-05T21:05:00.001-07:002011-09-05T21:05:42.927-07:00Rava Uttapam<div class='posterous_autopost'><p><span style="font-family: Times New Roman; font-size: medium;"> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;"><strong>Ingredients:</strong></div> <p /> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;">2 cup semolina (sooji)<br />1 cup sour curd (khatta dahi) <br />1 tsp salt (namak) <br />1/2 tsp red chilly powder (lal mirch) <br />3 onion (pyaj) <br />2 tomato (tamatar) <br />1 piece ginger (adrak) <br />2 green chilly (hari mirch) <br />oil for cooking<br />1 tsp coriander leaves (dhania patti) </div> <p /> <div class="headpg" style="font-size: 11px; color: #c13e16; font-family: VERDANA, Arial; line-height: 16px; font-weight: bold; margin-left: 15px; margin-right: 5px;">How to make suji uttapam:</div> <ul style="font-size: 11px; color: #515151; font-family: Arial; margin-left: 40px; line-height: 2; margin-right: 10px;"> <li>Mix dahi, namak and sooji with 1/2 cup water.</li> <li>Cover it and leave for 2 hours.</li> <li>Finely chop adrak, pyaj, hari mirch, tomato and dhania.</li> <li>Mix lal mirch in batter. If you do not want to add lal mirch leave it.</li> <li>Heat a non stick pan/tawa and spread 1 tbsp batter on it.</li> <li>Cook at low flame and grease it on the corners and turn it to cook the other side.</li> <li>Serve it hot.</li> <li>If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.</li> <li>Cook it at low flame to make it tastier.</li> </ul> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant </a></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-75569438079405274352011-09-05T02:21:00.001-07:002011-09-05T02:21:49.695-07:00Dahi Vada<div class='posterous_autopost'><p><span style="font-family: Verdana, Trebuchet MS, Lucida Grande, Arial, sans-serif; line-height: 18px;"> <p>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.</p> <p>Makes about 30.</p> <div class="mceTemp"><dl class="wp-caption alignright" style="float: right;"><dt class="wp-caption-dt"><a href="http://www.manjulaskitchen.com/blog/wp-content/uploads/dahi_vada.jpg" style="color: maroon; text-decoration: none;"><img class="size-thumbnail wp-image-566" title="Dahi Vada" src="http://www.manjulaskitchen.com/blog/wp-content/uploads/dahi_vada-100x75.jpg" height="75" alt="Dahi Vada" style="padding: 5px;" width="100" /></a></dt></dl></div> <p><strong>Ingredients:</strong></p> <p><strong> For Vadas:</strong></p> <ul style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 30px; padding: 0px;"> <li>3/4 cup washed Moong dal</li> <li>1/4 cup washed Urad dal</li> <li>Oil to fry</li> </ul> <p><strong>For Garnish:</strong></p> <ul style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 30px; padding: 0px;"> <li>1 1/2 cup yogurt</li> <li>1 teaspoon salt</li> <li>1/2 teaspoon red chilly powder</li> <li>1/2 teaspoon roasted cumin seed powder</li> <li>3 tablespoons tamarind chutney</li> </ul> <p><strong>Method:</strong><br /><strong>To make the Vadas:</strong></p> <p><strong> </strong></p> <ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 35px; margin: 0px;"> <li style="padding: 0px; margin: 0px;">Mix both dals and wash several times until the water appears clear.</li> <li style="padding: 0px; margin: 0px;">Soak dal in 4 cups of water for at least six hours.</li> <li style="padding: 0px; margin: 0px;">Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. <em><strong>Using too much water while blending dal will not be creamy in texture.</strong></em></li> <li style="padding: 0px; margin: 0px;">Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.</li> <li style="padding: 0px; margin: 0px;">To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.</li> <li style="padding: 0px; margin: 0px;">Place the heat on medium high. <em><strong>To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color</strong>.</em></li> <li style="padding: 0px; margin: 0px;">Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.</li> <li style="padding: 0px; margin: 0px;">Fry the vadas in small batches. Fry the vada until thew are golden brown all around.</li> <li style="padding: 0px; margin: 0px;">After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.</li> <li style="padding: 0px; margin: 0px;">Next squeeze the vadas gently to take out the water, be careful not to break the vadas.</li> </ol> <p><strong>To make Yogurt topping and Garnish:</strong></p> <p><strong> </strong></p> <ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 35px; margin: 0px;"> <li style="padding: 0px; margin: 0px;">Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.</li> <li style="padding: 0px; margin: 0px;">Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.</li> <li style="padding: 0px; margin: 0px;">Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.</li> <li style="padding: 0px; margin: 0px;">Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.</li> </ol> <p><strong>Variations:</strong></p> <ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 35px; margin: 0px;"> <li style="padding: 0px; margin: 0px;">Change the proportions of dal or make vadas with just urad dal or just with moong dal.</li> <li style="padding: 0px; margin: 0px;">As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.</li> <li style="padding: 0px; margin: 0px;">Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.</li> <li style="padding: 0px; margin: 0px;">You can also make the vadas very small and serve as a Raita dish.</li> <li style="padding: 0px; margin: 0px;">If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.</li> </ol> <p><strong>Suggestions:</strong></p> <p>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.</p> <div>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></div> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-2389422603974472322011-09-01T22:48:00.001-07:002011-09-01T22:48:09.813-07:00Murgh Musallam<div class='posterous_autopost'><p><strong>Ingredients </strong></p> <p><span style="font-family: Times New Roman; font-size: medium;"> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;"> <ul> <li>10 flakes garlic (crushed)</li> <li>2 tbsp grated ginger</li> <li>Salt To Taste</li> <li>1 cup curd or plain yogurt</li> <li>1 tbsp lemon juice</li> <li>1 chicken</li> <li>1 cup long grain rice</li> <li>3/4th cup shelled peas</li> <li>6 bay leaves</li> <li>1 cup ghee</li> <li>2 large onions (finely chopped)</li> <li>225gms/1/2 lb tomatoes (peeled & sliced)</li> <li>2 cups hot water</li> <li>3 tbsp chopped coriander leaves</li> </ul> </div> <br /> <div class="headpg2" style="font-size: 12px; color: #000000; font-family: VERDANA, Arial; line-height: 16px; font-weight: bold; margin-left: 35px; margin-right: 5px;">Spices</div> <br /> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;"> <ul> <li>2 tsp garam masala powder</li> <li>1 tbsp turmeric powder</li> <li>8 cloves</li> <li>6 black peppercorns</li> <li>1 brown cardamom</li> <li>1 tsp red chili powder</li> <li>1 tbsp roasted coriander powder</li> <li>1 tsp cumin seeds</li> <li>1/2 tsp saffron strands</li> </ul> </div> <p /> <div class="headpg" style="font-size: 11px; color: #c13e16; font-family: VERDANA, Arial; line-height: 16px; font-weight: bold; margin-left: 15px; margin-right: 5px;">How to make chicken murgh musallam :</div> <br /> <ul style="font-size: 11px; color: #515151; font-family: Arial; margin-left: 40px; line-height: 2; margin-right: 10px;"> <li>Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.</li> <li>Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.</li> <li>Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.</li> <li>Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.</li> <li>In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.</li> <li>Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.</li> <li>Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.</li> <li>Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.</li> <li>Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.</li> </ul> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> </span></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-23247488897582771842011-09-01T03:36:00.001-07:002011-09-01T03:36:16.269-07:00Royal Kabab<div class='posterous_autopost'> <div><strong>INGREDIENTS<br /></strong></div> <p> </p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"><br /> <li> <div>Ground chicken – 200gm</div> </li> <li> <div>Paneer/ tofu – 100gm (mashed)</div> </li> <li> <div>Ginger paste - ½ tbsp</div> </li> <li> <div>Garlic paste - ½ tbsp</div> </li> <li> <div>Chopped coriander/cilantro leaves – 2 tbsp</div> </li> <li> <div>Dried fenugreek leaves – 1 tbsp</div> </li> <li> <div>Chopped red onion – 2 tbsp</div> </li> <li> <div>White pepper powder – 1 tbsp</div> </li> <li> <div>Black pepper powder - ½ tsp</div> </li> <li> <div>Salt to taste</div> </li> <li> <div>White vinegar – 2 tbsp</div> </li> <li> <div>Cumin powder – 1 tsp</div> </li> <li> <div>Coriander powder - ½ tbsp</div> </li> <li> <div>Red chili powder – 1tsp</div> </li> <li> <div>Chopped cashew – 2 tbsp</div> </li> <li> <div>Chopped almonds – 2 tbsp</div> </li> <li> <div>Pistachio – 2 tbsp</div> </li> <li> <div>Butter/olive oil – 2 tbsp</div> </li> <li> <div>Egg – 1 or egg white - ¼ cup</div> </li> </ol><ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li> <div> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 18px; margin-left: 10px;"><strong>METHOD:</strong></p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>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.</div> <p /> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.<br />If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.</div> </li> </ol></div> </li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-8565576421296151072011-09-01T03:35:00.001-07:002011-09-01T03:35:34.298-07:00Untitled<div class='posterous_autopost'> <div><strong>INGREDIENTS<br /></strong></div> <p> </p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"><br /> <li> <div>Ground chicken – 200gm</div> </li> <li> <div>Paneer/ tofu – 100gm (mashed)</div> </li> <li> <div>Ginger paste - ½ tbsp</div> </li> <li> <div>Garlic paste - ½ tbsp</div> </li> <li> <div>Chopped coriander/cilantro leaves – 2 tbsp</div> </li> <li> <div>Dried fenugreek leaves – 1 tbsp</div> </li> <li> <div>Chopped red onion – 2 tbsp</div> </li> <li> <div>White pepper powder – 1 tbsp</div> </li> <li> <div>Black pepper powder - ½ tsp</div> </li> <li> <div>Salt to taste</div> </li> <li> <div>White vinegar – 2 tbsp</div> </li> <li> <div>Cumin powder – 1 tsp</div> </li> <li> <div>Coriander powder - ½ tbsp</div> </li> <li> <div>Red chili powder – 1tsp</div> </li> <li> <div>Chopped cashew – 2 tbsp</div> </li> <li> <div>Chopped almonds – 2 tbsp</div> </li> <li> <div>Pistachio – 2 tbsp</div> </li> <li> <div>Butter/olive oil – 2 tbsp</div> </li> <li> <div>Egg – 1 or egg white - ¼ cup</div> </li> </ol><ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li> <div> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 18px; margin-left: 10px;"><strong>METHOD:</strong></p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>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.</div> <p /> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.<br />If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.</div> </li> </ol></div> </li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-72639411518139569002011-09-01T03:34:00.003-07:002011-09-01T03:34:59.414-07:00Untitled<div class='posterous_autopost'> <div><strong>INGREDIENTS<br /></strong></div> <p> </p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"><br /> <li> <div>Ground chicken – 200gm</div> </li> <li> <div>Paneer/ tofu – 100gm (mashed)</div> </li> <li> <div>Ginger paste - ½ tbsp</div> </li> <li> <div>Garlic paste - ½ tbsp</div> </li> <li> <div>Chopped coriander/cilantro leaves – 2 tbsp</div> </li> <li> <div>Dried fenugreek leaves – 1 tbsp</div> </li> <li> <div>Chopped red onion – 2 tbsp</div> </li> <li> <div>White pepper powder – 1 tbsp</div> </li> <li> <div>Black pepper powder - ½ tsp</div> </li> <li> <div>Salt to taste</div> </li> <li> <div>White vinegar – 2 tbsp</div> </li> <li> <div>Cumin powder – 1 tsp</div> </li> <li> <div>Coriander powder - ½ tbsp</div> </li> <li> <div>Red chili powder – 1tsp</div> </li> <li> <div>Chopped cashew – 2 tbsp</div> </li> <li> <div>Chopped almonds – 2 tbsp</div> </li> <li> <div>Pistachio – 2 tbsp</div> </li> <li> <div>Butter/olive oil – 2 tbsp</div> </li> <li> <div>Egg – 1 or egg white - ¼ cup</div> </li> </ol><ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li> <div> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 18px; margin-left: 10px;"><strong>METHOD:</strong></p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>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.</div> <p /> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.<br />If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.</div> </li> </ol></div> </li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-20750747775664676332011-09-01T03:34:00.001-07:002011-09-01T03:34:40.103-07:00Untitled<div class='posterous_autopost'> <div><strong>INGREDIENTS<br /></strong></div> <p> </p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"><br /> <li> <div>Ground chicken – 200gm</div> </li> <li> <div>Paneer/ tofu – 100gm (mashed)</div> </li> <li> <div>Ginger paste - ½ tbsp</div> </li> <li> <div>Garlic paste - ½ tbsp</div> </li> <li> <div>Chopped coriander/cilantro leaves – 2 tbsp</div> </li> <li> <div>Dried fenugreek leaves – 1 tbsp</div> </li> <li> <div>Chopped red onion – 2 tbsp</div> </li> <li> <div>White pepper powder – 1 tbsp</div> </li> <li> <div>Black pepper powder - ½ tsp</div> </li> <li> <div>Salt to taste</div> </li> <li> <div>White vinegar – 2 tbsp</div> </li> <li> <div>Cumin powder – 1 tsp</div> </li> <li> <div>Coriander powder - ½ tbsp</div> </li> <li> <div>Red chili powder – 1tsp</div> </li> <li> <div>Chopped cashew – 2 tbsp</div> </li> <li> <div>Chopped almonds – 2 tbsp</div> </li> <li> <div>Pistachio – 2 tbsp</div> </li> <li> <div>Butter/olive oil – 2 tbsp</div> </li> <li> <div>Egg – 1 or egg white - ¼ cup</div> </li> </ol><ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li> <div> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 18px; margin-left: 10px;"><strong>METHOD:</strong></p> <ol style="font-size: 0.9em; margin-top: 2px; margin-right: 0px; margin-bottom: 16px; margin-left: 35px;"> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>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.</div> <p /> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li> <div><span style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif;"><span style="font-size: 0.9em; line-height: 16px;">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.</span></span><p /> <p /> </div> </li> <li style="color: #404040; font-family: Lucida Grande, Verdana, Tahoma, Arial, sans-serif; font-size: 0.9em; font-weight: normal; line-height: 16px;"> <div>Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.<br />If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.</div> </li> </ol></div> </li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-66254080898600397882011-08-31T05:16:00.001-07:002011-08-31T05:16:31.089-07:00Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"></span><br />
<pre style="font: normal normal normal 12px/18px Consolas, Monaco, monospace;"><strong>Ingredients</strong>
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)
<strong>Method</strong>
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 : <a data-mce-href="http://www.nirnakar.com.au" href="http://www.nirnakar.com.au/" title="indian food">Indian Food</a></pre></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-47431183251473286862011-08-30T04:24:00.001-07:002011-08-30T04:24:06.783-07:00Dal Tadka<div class='posterous_autopost'> <div style="float: left; margin-left: 10px; margin-right: 10px; margin-top: 15px; text-align: left; font-family: Verdana; font-size: 12px; color: #0d0d0d; line-height: 1.6em;"> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Ingredients</span><br /> <div> <h2 style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;"><br /><span><span>1 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">masoor dal (split red lentil)</span></span><br /><span><span>1/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">yellow moong dal (split yellow gram)</span></span><br /><span><span>2</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">green chillies, slit</span></span><br /><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">grated ginger (adrak)</span></span><br /><span><span>1 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">grated garlic (lehsun)</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">turmeric powder (haldi)</span></span><br /><span><span> </span><span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">salt</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> to taste</span></span></span><br /><span><span>2 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">ghee</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">mustard seeds ( rai / sarson)</span></span><br /><span><span>1/2 tsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">nigella seeds (kalonji)</span></span><br /><span><span>1</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">whole dry kashmiri red chilli,</span><span style="color: #1679b3;"><span style="font: inherit; font-size: 11px;"> broken into pieces</span></span></span><br /><span><span>1/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">sliced onions</span></span><br /><span><span>1/4 cup</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">chopped tomatoes</span></span><br /><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"><br />For the garnish<br /></span><span><span>3 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">chopped coriander (dhania)</span></span><br /><span><span>1 tbsp</span> <span style="text-decoration: none; font: inherit; font-size: 11px; font-weight: bold; color: #1679b3;">butter</span></span></h2> </div> <p> </p> <div><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;">Method</span><span style="display: inline; font-size: 12px; line-height: 14.4pt; padding: 0px; margin: 0px;" /><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Clean, wash and soak both the dals in water for 20 minutes.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Allow the steam to escape before opening the lid.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">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.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.</span></li> <li style="vertical-align: top; color: #1679b3;"><span style="color: #222222;">Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.</span></li> </ol> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p> <ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 2em; margin: 0px;"> </ol></div> </div> </div> <p> </p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-36878860861697521092011-08-29T01:56:00.000-07:002011-08-29T01:56:42.830-07:00Green Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><a href="http://nirankarrestaurent.files.wordpress.com/2011/08/fresh_green_peas_soup_1.jpg"><img alt="" class="aligncenter size-medium wp-image-234" height="205" src="http://nirankarrestaurent.files.wordpress.com/2011/08/fresh_green_peas_soup_1.jpg?w=300" title="Fresh_Green_Peas_Soup_1" width="300" /></a></div><div style="text-align: justify;">Serves: 4</div><br />
<ul style="text-align: justify;"><li>10 g butter</li>
<li>1 large leek, trimmed and thinly sliced</li>
<li>3 cups chicken or vegetable stock</li>
<li>3 cups frozen peas, thawed and drained</li>
<li>pinch of sugar</li>
<li>salt and freshly ground black pepper</li>
</ul><div style="text-align: justify;"><b>TO SERVE:</b></div><div style="text-align: justify;">cream, for drizzling</div><div style="text-align: justify;"><b>Preparation method</b></div><div style="text-align: justify;">Prep: 10 mins | Cook: 35 mins</div><div style="text-align: justify;">1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 2 tablespoons of water and cook gently for 10 more minutes. Pour the stock over the leek, stir, then cover and continue to cook gently for 10 minutes.</div><div style="text-align: justify;">2. Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling. Allow the mixture to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.</div><div style="text-align: justify;">3. Pour the soup into four bowls and add a swirl of cream and a few of the reserved peas to each one.</div><div style="text-align: justify;">Posted By : <a href="http://www.nirankar.com.au/">Indian restaurant</a></div></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-64911194866291507462011-08-27T04:20:00.001-07:002011-08-27T04:20:29.941-07:00Shahi Mushroom Masala<div class='posterous_autopost'><p> <p><strong><br /></strong></p> <p><strong>Source : <a href="http://www.nirankar.com.au">Indian Restaurant Melbourne</a></strong></p> <p><strong>Ingredients :</strong></p> <p style="line-height: 13.5pt;"><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;">200 gm mushroom<br /> 4 onion (pyaj)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 7-8 tomato (tamatar)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 1 piece ginger (adrak)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 2 green chilly (hari mirch)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 1/2 tsp salt namak<br /> 1/2 tsp red chilly powder (lal mirch)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 1/2 tsp spice blend (garam masala)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 1 tsp sugar<br /> 1 cup cream (malai)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 1/2 cup cashew nut (kaju)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"><br /> 3 tbsp clarified butter (ghee)</span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151;"> </span><span style="font-size: 8.5pt; font-family: Arial,sans-serif; color: #515151; background: white;"></span></p> <p style="margin-bottom: 13.5pt; line-height: normal;"><span style="font-size: 13.5pt; font-family: Times New Roman,serif; color: black;"> </span></p> <p style="line-height: 12.0pt;"><strong><span style="font-size: 8.5pt; font-family: Verdana,sans-serif; color: #c13e16; background: white;">How to make shahi mushroom:</span></strong><strong><span style="font-size: 8.5pt; font-family: Verdana,sans-serif; color: #c13e16;"></span></strong></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Cut mushrooms into 2 pieces.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Finely chop all the other vegetables.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Heat ghee in a pan and fry onions until it turns pink.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Then fry ginger, green chilies and tomato.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">When tomato soften remove it from the flame.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Grind it in a mixer.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Cook for 2-3 minutes and then add mushroom.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Cook at low flame until mushroom softens.</span></p> <p style=""><span style="font-size: 10.0pt; line-height: 200%; font-family: Symbol; color: #515151;"><span>·<span style="font: 7.0pt Times New Roman;"> </span></span></span><span style="font-size: 8.5pt; line-height: 200%; font-family: Arial,sans-serif; color: #515151; background: white;">Then remove it from the flame and serve hot.</span></p> <p><strong>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></strong></p> <p><strong><br /></strong></p> </p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-59651057805459970532011-08-25T22:36:00.001-07:002011-08-25T22:36:07.513-07:00Kheer<div class='posterous_autopost'><p>Ingredients : </p> <p><span style="font-family: Times New Roman; font-size: medium;"> <div class="text" style="font-size: 11px; color: #515151; font-family: Arial; line-height: 18px; margin-left: 15px; margin-right: 10px;">1/4th cup long grain rice (washed and drained)<br />4-5 cups milk<br />2-3 cardamom seeds (crushed)<br />2 tbsp almonds (blanched silvered)<br />A pinch of saffron threads, soaked in a little hot milk<br />1 tbsp skinned pistachio nuts (chopped)<br />1 tbsp raisins (optional)<br />2-3 tbsp sugar or as desired</div> <br /> <div class="headpg" style="font-size: 11px; color: #c13e16; font-family: VERDANA, Arial; line-height: 16px; font-weight: bold; margin-left: 15px; margin-right: 5px;">How to make kheer:</div> <ul style="font-size: 11px; color: #515151; font-family: Arial; margin-left: 40px; line-height: 2; margin-right: 10px;"> <li>Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.</li> <li>Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.</li> <li>Add the sugar and stir until completely dissolved.</li> <li>Remove the rice kheer from heat and serve either warm or chilled.</li> </ul> </span></p> <p>Posted By : <a href="http://nirankar.com.au/menu.htm">Indian Food Menu</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-22019946701550483192011-08-25T03:26:00.001-07:002011-08-25T03:26:29.035-07:00Shahi Paneer<div class='posterous_autopost'><table class="spc" border="0" align="center" style="margin-top: 0px; margin-right: 8px; margin-bottom: 0px; margin-left: 8px;"> <tr> <td valign="top" style="font-size: 12px; color: #595959; text-align: justify;"> <div> <table border="0"> <tr> <td style="font-size: 12px; color: #595959; text-align: justify;"><span class="summary"><span class="summary">Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!</span> </span><br /></td> </tr> <tr> <td style="font-size: 12px; color: #595959; text-align: justify;"><span><span style="color: #b3ba39;"><strong style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #606164; text-align: left; font-weight: bold;">Preparation Time : </strong></span><span class="preptime"><span class="min"><span class="value-title" title="PT10M"> </span><span class="max"><span class="value-title" title="PT15M"> </span></span>10-15 minutes</span></span></span><br /></td> </tr> <tr> <td style="font-size: 12px; color: #595959; text-align: justify;"><span><span style="color: #b3ba39;"><strong style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #606164; text-align: left; font-weight: bold;">Cooking Time : </strong></span><span class="cooktime"><span class="min"><span class="max"></span>20-30 minutes</span></span></span></td> </tr> <tr> <td style="font-size: 12px; color: #595959; text-align: justify;"><span><span style="color: #b3ba39;"><strong style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #606164; text-align: left; font-weight: bold;">Servings : </strong></span><span class="yield">4</span></span></td> </tr> </table> </div> </td> </tr> <tr> <td height="28" valign="top" style="font-size: 12px; color: #595959; text-align: justify;"> </td> </tr> <tr> <td valign="top" style="font-size: 12px; color: #595959; text-align: justify;"> <table border="0"> <tr> <td style="font-size: 12px; color: #b3ba39; text-align: justify; font-weight: bold;">INGREDIENTS</td> </tr> <tr> <td height="7" style="font-size: 12px; color: #595959; text-align: justify;"> </td> </tr> <tr> <td style="font-size: 12px; color: #595959; text-align: justify;"><span> </span><div style="float: left;"><span class="ingredient">Cottage cheese (paneer)</span></div> <div style="float: right; padding-right: 50px;"><span class="value">400 grams</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Onion , quartered</span></div> <div style="float: right; padding-right: 50px;"><span class="value">2 large</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Oil</span></div> <div style="float: right; padding-right: 50px;"><span class="value">2 tablespoons</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Cloves</span></div> <div style="float: right; padding-right: 50px;"><span class="value">3</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Black peppercorns</span></div> <div style="float: right; padding-right: 50px;"><span class="value">4-5</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Cinnamon</span></div> <div style="float: right; padding-right: 50px;"><span class="value">2 one inch sticks</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Bay leaf</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Green chillies, slit</span></div> <div style="float: right; padding-right: 50px;"><span class="value">2</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Ginger paste</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1 teaspoon</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Garlic paste</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1 teaspoon</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Cashewnut paste</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1/4 cup</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Yogurt</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1/2 cup</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Cream</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1/2 cup</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Saffron (kesar)</span></div> <div style="float: right; padding-right: 50px;"><span class="value">a pinch</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Garam masala powder</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1/2 teaspoon</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Salt</span></div> <div style="float: right; padding-right: 50px;"><span class="value">to taste</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> <div style="float: left;"><span class="ingredient">Green cardamom powder</span></div> <div style="float: right; padding-right: 50px;"><span class="value">1/4 teaspoon</span></div> <div><img src="http://sanjeevkapoor.com/images/recipelinenew.gif" height="1" alt="" width="482" /></div> </td> </tr> </table> </td> </tr> <tr> <td height="18" style="font-size: 12px; color: #595959; text-align: justify;"> </td> </tr> <tr> <td valign="top" style="font-size: 12px; color: #595959; text-align: justify;"> <div><strong style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #606164; text-align: left; font-weight: bold;"><span style="color: #b3ba39;">METHOD</span></strong><br /><span class="instructions"><span>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.</span></span></div> <p /> <p /> <div><span class="instructions"><span>Posted By : <a href="http://www.nirankar.com.au">Indian Cuisine</a></span></span></div> </td> </tr> </table></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-26438229476350065522011-08-23T03:09:00.001-07:002011-08-23T03:09:01.176-07:00Gulab Jamun<div class='posterous_autopost'><p>Deep fried sweet dumplings stewed in sugar syrup <br />Preparation Time : 20-25 minutes<br />Cooking Time : 10-15 minutes <br />Servings : 4<p /><br />INGREDIENTS<p />Mawa (khoya) <br /> 1 1/2 cup<p />Chenna <br /> 1/4 cup<p />Soda bicarbonate <br /> 1/4 teaspoon<p />Refined flour (maida) <br /> 3 tablespoons<p />Green cardamom powder <br /> 1/4 teaspoon<p />Sugar <br /> 2 cups<p />Ghee <br /> to deep fry<p /><p />METHOD<br />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.</p> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant</a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0tag:blogger.com,1999:blog-29002086719306767.post-84718375367447249332011-08-19T21:16:00.001-07:002011-08-19T21:16:18.887-07:00Rajma Masala Curry<div class='posterous_autopost'><p>Ingredients:<br /> 2 cups Rajma soaked for 12 hours<br />Onion<br /> Tomato<br />1 Bay Leaf (Tej patta)<br />1 stick Cinnamon (Dal chini)<br /> 3 pods cardamom (Badi elaichi)<br />1 tsp Ginger garlic paste<br /> Salt<br />Dried mango powder (Amchur)<br /> Garam masala powder<p />Method: <br />Pressure-cook the rajma for 15 minutes <br />Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.<br />Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates <br />Mix this into cooked rajma.<br />Add salt and dried mango powder, garam masala powder and simmer for 10 min.<br />Serve hot with either rice, roti or parathas</p> <p>Posted By : <a href="http://www.nirankar.com.au">Indian Restaurant </a></p></div>nirankarhttp://www.blogger.com/profile/16198891526750070908noreply@blogger.com0