Posted By : Indian Restaurant
nirankar
Tuesday, October 4, 2011
Rasmalai Recipe
Monday, October 3, 2011
Nirankar Restaurant
The taste at Nirankar extends well beyond the food. Sophistication, spaciousness and friendly, attentive service are the order of the day. We have an excellent wine list and a metropolitan feel. At Nirankar, we strive to always use the freshest produce, and give the best value for money. We pride ourselves on our vast array of dishes, combining various herbs & spices which create tastes and aromas that are diverse and unusual, from fiery hot to delicately sublime. Come and savour the difference and may Nirankar (Eternal Bliss)always be with you.
Posted By : Indian Restaurant
Thursday, September 29, 2011
Special Offers at Nirankar
Every month we offer our Nirankar members amazing new offers. Ranging from a complimentary glass of our newest wines, to a discount off your meal, or the chance to try our new curries! Sign up now to experience great members benefits!
Posted by : indian restaurant
Tuesday, September 20, 2011
Tomato Onion Uttapam
Ingredients: 2 cups Idli rice 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. To make Uthappam, you will need: Finely sliced small red onions Method: Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above. Posted By : Indian Restaurant
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice
Let it ferment overnight, or keep in a warm place for about 8-10 hours.
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.
Serve hot with onion chutney or coconut chutney.
Rava Dosa
Ingredients Posted By : Indian restaurant
3/4 cup semolina (rava)
3/4 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
2 green chillies, chopped
a pinch of asafoetida (hing)
a few curry leaves (kadi patta), chopped
a few cashewnut (kaju) pieces and a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
salt to taste
Friday, September 16, 2011
Misal Pav
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. Recipe of misal pav 2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram) 2 onions- chopped 2 green chillies- slit 1 tsp ginger-garlic paste 1/2 cup farsan Coriander leaves- chopped 1/2 tsp rai (small mustard seeds) 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder Salt to taste 1/2 tsp coriander powder 1/2 tsp cumin powder Few curry leaves 1 tbsp oil A pinch of hing (asafoetida) Lemon juice Lemon cut into slices 6-8 pav 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. 2. Add ginger-garlic paste and green chillies. Saute for 1 minute. 3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well. 4. Add 3 cups of water and salt. Bring it to boil. 5. Add garam masala and cook covered for 10-12 minutes. 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. 7. Serve it with pav and lemon slices. Posted By : Indian Restaurant
Wednesday, September 14, 2011
Jeera Rice
Posted By : Indian Restaurant
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom