Pani Puri

Ingredients: Puri:  Fine semolina (Sooji) 1/2 cup  Plain Flour (maida) 1/2 tbsp.  Clubsoda 3 tbsp.  Salt to taste  Pani:  Chopped Mint Leaves 1 1/2 cups  Chopped Coriander Leaves 1 tbsp.  Tamarind 1/3 cup  Ginger 1"  Green Chillies 4 to 5  Cumin Seed Powder (Roasted) 1 tsp.  Black Salt 1 1/2 tsp.  Salt to taste  Other Things:  Mashed slightly cooked potatoes with salt to taste 2 small  Tamarind Chutney  Method: Puri:  1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.  2. Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.  3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.  4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.  Pani:  1. Soak the tamarind in 1/2 cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.  2. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.  3. Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.  4. Refrigerate for about 2 hours to ensure proper blending.  To Serve: Pani-Puri is to be eaten as soon as it is served.  1. Poke a small hole in the center of each puri.  2. Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so that puri is filled with it. Serve. Posted by : Reception Venues

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Spinach Potato Curry

INGREDIENTS

1 cup cubed potatos 2 cups chopped spinach 1/2 spoon garam masala 3 green chillies finely chopped salt to taste mustard seeds, jeera, urad daal and hing for seasoning.

METHOD

Steam cubed potatos and spinach in microwave for about 5 minutes or till they are soft. In a pan, heat some oil and pop mustard seeds. Fry jeera, urad daal and hing for couple of minutes till urad daal is golden brown. Add green chillies and fry for 2 minutes. Add the potatos and spinach. Add salt to taste and 1/2 spoon masala. Cook till it is done. posted by : reception venues

Idli Sambhar

Ingrediants : 

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli sambhar:

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

posted by : reception venues 

Rava Uttapam

Ingredients:

 

 

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

• Mix dahi, namak and sooji with 1/2 cup water.
• Cover it and leave for 2 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Mix lal mirch in batter. If you do not want to add lal mirch leave it.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• 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.
• Cook it at low flame to make it tastier.

posted by : indian restaurant

Chole Bhature

Ingredients

For the chole
1 cup kabuli chana (white chick peas), soaked overnight
1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste

For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying

For serving
1 onion, sliced
4 lemon wedges

Method

For the chole
Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bhature
Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
Knead the dough very well till it is smooth
Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
Serve hot with the chole, sliced onion and lemon wedges.

Tips
While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
Chole masala is a blend of spices which is readily available at most grocery stores.

posted by : reception venues

Dahi Vada

Ingredients: :

For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves 
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

posted by : reception venues

Dahi Vada

Ingredients: :

For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves 
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

posted by : reception venues

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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

Paneer Angara

 

Ingredients :
Paneer - 200 gms
Ginger & Garlic paste - 2 tsp
clove, cinnamom , cardamom - 1 each ground together
Garam masala - 1/2 tsp
chilli powder - 1/2 tsp
Yogurt - 100 gms
cumin & coriander powder - 1 tsp together
turmeric powder - 1/2 tsp
salt to taste

Preparation :
marinated in yoghurt, garlic, ginger and all the other ingredients along
with paneer cut into cubes or desired shapes let them sit for about 10 - 12 hours in the refrigrator

Then turn on the grill ( electric or microwave grill ) or can also be done by shown in the gas flame . Stick the paneer to the skewers and show them or place them on the grill until they are golden brown on the sides.

Let them be roasted on all sides.

Serve them with fine cut fresh veggies.

posted by : indian restaurant

Malai Kofta

For the Kofta: 
1 1/2 lb. potatoes 
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 
4-5 cashewnuts chopped 
1 tbsp raisins 
2-3 finely chopped green chillies 
1/4 tsp sugar 
1 tsp coriander powder 
1 tsp cumin powder 
1 tsp red-chilli powder 
1/2 tsp cardammom powder 
Salt To Taste 
3 tbsp cooking oil/ghee(clarified butter) 
Oil for frying the koftas
For the gravy:
2 medium onions,chopped 
3 flakes garlic,crushed 
1 inch ginger,crushed 
3 large tomatoes,pureed 
1 tsp red-chilli powder 
1/2 tsp garam masala powder 
1/2 tsp dhania(corainder) powder 
1/2 tsp cumin powder 
2 tsp powdered poppy seeds 
1/2 tsp sugar 
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

posted by : reception venue melbourne

Jeera Rice

Imgredients

1 cup Basmati rice 
2 tsp Jeera (cumin seeds) 
2 tbsp Cashewnuts 
3 Whole peppercorns 
2 Bay leafs 
3 Cloves 
2 Cinnamon sticks 
1 Onions, sliced 
2 tbsp Ghee
Salt To Taste

How to make zeera rice:

• Wash the rice and soak in water for half an hour.
• Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
• Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
• Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
• Cook until the rice is done.
• Serve jeera rice hot with any spicy curry or raita.

posted by : indian restaurant

matar paneer

Ingredients:

 

450gms /1lb shelled Mutter (green peas) 
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped) 
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste 
1cup curd / plain yogurt 
1 tsp turmeric powder 
1 tbsp coriander seeds 
4 bay leaves 
2 cups water 
1/2 cup ghee / vegetable oil 
To Garnish :
Garam masala powder 
Chopped coriander leaves

Preparation:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

posted by : indian restaurant

Butter Chicken

BUTTER CHICKEN  Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. Preparation Time : 4 hours Cooking Time : 30-40 minutes Servings : 4

INGREDIENTS   Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt 1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5 Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup

METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.  posted by : Indian Restaurant

Rajma Masala

 

Serves 4-6

 

Ingredients:
2 cups Rajma soaked for 12 hours
Onion
Tomato
1 Bay Leaf (Tej patta)
1 stick Cinnamon (Dal chini)
3 pods cardamom (Badi elaichi)
1 tsp Ginger garlic paste
Salt
Dried mango powder (Amchur)
Garam masala powder

Method:

• Pressure-cook the rajma for 15 minutes
• Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.
• Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates
• Mix this into cooked rajma.
• Add salt and dried mango powder, garam masala powder and simmer for 10 min.
• Serve hot with either rice, roti or parathas.

posted by : indian restaurant

Vegetable Kofta Curry

Ingredients

For Koftas

• 5 to 6 Potatoes (boiled and mashed)
• 1 bowl carrot(boiled)
• 1 bowl peas (boiled)
• 2 tsp lemon juice
• 1 tblsp. gram flour
• 1 tsp sugar.
• 1 tsp coriander leaves
• oil for deep fry
• salt and chilli powder to taste

For Gravy

• 1 bowl cashewnut powder
• 2 onions (finely Chopped)
• 1 bowl Yogurt
• 2 tbl sp fresh cream
• salt, chilli powder, turmeric powder to taste
•  1 tsp sugar
• 1 tsp ginger and garlic paste
• 3 tomatoes (grinded)
• 2 tblsp butter
• 1tsp coriander leaves

Directions

To make Koftas, mix mashed potatoes, peas, carrot, lemon juice, salt, chilli powder, corriander leaves, sugar and gram flour. Roll out into small balls and deep fry.

For the gravy:

1. Heat butter in a pan, add onions. fry until light brown.
2. then add grinded tomatoes, ginger garlic paste, cashewnut powder, yogurt, freash cream, salt, chilli powder, turmeric powder, coriander leaves and sugar.
3. Cook until the gravy becomes little thick and then add the koftas.
4. Remove from flame after a min or 2.
5. Serve Hot with Parathas

posted by : reception venue melbourne

Vegetable Makhanwala

Recipe of Vegetable Makhanwala
Ingredient Name	Unit	Quantity
Almonds (coarsely crushed)	number	10
Baby potatoes (peeled)	number	4
Boiled tomato puree	cup	1
Butter	tbsp	3 1/2
Capsicum (chopped)	number	1
Carrot (chopped)	number	2
Cashew nuts (coarsely crushed)	number	10
Cauliflower (florets)	number	1/2
Cumin seeds	tsp	1/2
Curry leaves	number	4-5
French beans (chopped)	number	4
Fresh button mushrooms (chopped)	number	8
Fresh coriander leaves (chopped)	to taste
Fresh corn cob (thinly sliced)	number	1
Fresh cream	cup	1/2
Fresh red chilli paste	tsp	1/2
Garlic (chopped)	clove	5-6
Green peas (shelled)	cup	1/2
Kasoori methi	tbsp	1
Oil	tbsp	2
Onion seeds (kalonji)	tsp	1/8
Paneer (cubed)	grams	100
Red chillies whole (broken into two)	number	4
Salt	to taste
Tomato ketchup	tbsp	1
Turmeric powder	tsp	1/4
Directions | How to make Vegetable Makhanwala
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.   posted by : reception venue

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Every month we offer our Nirankar members amazing new offers. Ranging from a complimentary glass of our newest wines, to a discount off your meal, or the chance to try our new curries! Sign up now to experience great members benefits! 

To Get Discount, Please visit  www.dealndine.com.au

posted by : indian restaurant

Tandoori Chicken

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
� tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
� tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

 

posted by : indian restaurant

VEGEtable KEEMA RECIPE

Ingredients:

1/4 cup cooking oil (tel)
Salt to taste (namak)
2 tblsp red chili powder
2 tblsp cumin seeds
1 large potato (aloo), cut into medium chunks
3 cup green peas (matar)
1 big size onion (pyaj)
11/2 tsp garam masala powder
1 bay leaf (tej patta)
1 tblsp coriander powder 
1 tblsp curry powder
11/2 inch ginger
1 tbsp ghee
3 cloves garlic (lahsun)
3/4 cup tomato (tamatar) puree
2 cup water
1 tsp turmeric (haldi) powder
1 tblsp mustard seeds (raai)
1 green chilly

How to make vegetable keema:

• Grind onion, green chili, ginger, and garlic in a food processor.
• Keep it aside.
• Grind the peas to a coarse mix in a food processor.
• Keep it aside.
• In a non stick pot heat up half the oil, stir fry the peas mix until lightly brown and dry, about 15-20 minutes on medium heat.
• Take off from heat.
• In the same pot heat up rest of the oil, mix in the bay leaf and 1 tbsp cumin, pour out the onion mix and stir fry 10 minutes on medium high flame heat.
• Mix in all the dry masala (reserve 1tbsp red chili powder) and stir fry until oil separates from the mix.
• Put the potatoes and stir fry for another 5 minutes, mix in tomato puree and salt.
• Pour in 2 cups of water.
• When boiling, mix in the peas and stir until there are no lumps.
• Simmer (boil slowly at low temperature) for 1/2 hour on very low heat.
• Just before serving, in a small pot heat up the ghee, when hot, mix in cumin, red chili powder and mustard seeds, when chilies brown, mix in to the dish.
• Serve hot with rice and roti.

posted by : indian restaurant