Dal Makhani

Ingredients

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)

Method

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 : Indian Food

Dal Tadka

Ingredients

1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
 salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes

For the garnish
3 tbsp chopped coriander (dhania)
1 tbsp butter

 

Method

1. Clean, wash and soak both the dals in water for 20 minutes.
2. Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
3. Allow the steam to escape before opening the lid.
4. Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
5. 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.
6. Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
7. Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.

Posted By : Indian Restaurant

 

Green Pea Soup

Ingredients:

Serves: 4

• 10 g butter
• 1 large leek, trimmed and thinly sliced
• 3 cups chicken or vegetable stock
• 3 cups frozen peas, thawed and drained
• pinch of sugar
• salt and freshly ground black pepper

TO SERVE:

cream, for drizzling

Preparation method

Prep: 10 mins | Cook: 35 mins

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.

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.

3. Pour the soup into four bowls and add a swirl of cream and a few of the reserved peas to each one.

Posted By : Indian restaurant

Shahi Mushroom Masala

Source : Indian Restaurant Melbourne

Ingredients :

200 gm mushroom
4 onion (pyaj) 
7-8 tomato (tamatar) 
1 piece ginger (adrak) 
2 green chilly (hari mirch) 
1/2 tsp salt namak
1/2 tsp red chilly powder (lal mirch) 
1/2 tsp spice blend (garam masala) 
1 tsp sugar
1 cup cream (malai) 
1/2 cup cashew nut (kaju) 
3 tbsp clarified butter (ghee) 

 

How to make shahi mushroom:

·         Cut mushrooms into 2 pieces.

·         Finely chop all the other vegetables.

·         Heat ghee in a pan and fry onions until it turns pink.

·         Then fry ginger, green chilies and tomato.

·         When tomato soften remove it from the flame.

·         Grind it in a mixer.

·         Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.

·         Cook for 2-3 minutes and then add mushroom.

·         Cook at low flame until mushroom softens.

·         Then remove it from the flame and serve hot.

Posted By : Indian Restaurant

Kheer

Ingredients : 

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• 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.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

Posted By : Indian Food Menu

Shahi Paneer

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!  Preparation Time :   10-15 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS   Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste Green cardamom powder 1/4 teaspoon

METHOD 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. Posted By : Indian Cuisine

Gulab Jamun

Deep fried sweet dumplings stewed in sugar syrup
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Mawa (khoya)
1 1/2 cup

Chenna
1/4 cup

Soda bicarbonate
1/4 teaspoon

Refined flour (maida)
3 tablespoons

Green cardamom powder
1/4 teaspoon

Sugar
2 cups

Ghee
to deep fry

METHOD
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.

Posted By : Indian Restaurant

Rajma Masala Curry

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

Paneer Biryani

Ingredients:
1 and 1/2 cups basmati rice
1/4 cup fresh/frozen peas
1 cup paneer cubes
1/4 cup green beans
1 tea spn chilli powder
A pinch turmeric powder
3-4 strands coriander leaves
Ghee/Oil
1/2 cup yogurt
1 big + 1 small cardamom
1 bay leaf
3 green chillies
1 tea spn ginger
1 tea spn garlic
Few strands saffron
Salt

Spice powder(grind into powder):
1 tea spn coriander seeds
1 tea spn cumin seeds
5 cloves
1″ cinnamon
1 tea spn poppy seeds
5-6 peppercorns

Method:
Add chilli powder, turmeric, 1/2 tea spn spice powder, 2 tbl spn yogurt, salt topaneer pieces and keep aside for 2 hrs.

Heat ghee/oil and add cardamom (big and small), bay leaf, washed rice, salt. Fry for 3-4 minutes. Take the rice on a clean plate.

Grind green chillies, garlic, ginger into a paste.
Add little more oil/ghee, add paneer pieces till they turn brownish. Take them out.

In the same pan, add vegetables, ginger-garlic-chilli paste and fry till the raw smell goes off. Add yogurt, little salt and fry for few minutes.

Sprinkle chopped coriander leaves and few pinches of spice powder.

Spread half the amount of rice.

Spread few pinches of spice powder on top and then cover with remaining rice.


On top, spread few strands of saffron.

Now pour 2 cups water, cover and cook till all water is absorbed.

Preheat the oven at 300F for 10mins.
Apply some oil to a baking dish. Now add 1/2 the amount of cooked rice mixture.

Spread the fried paneer and spread remaining rice on top.


Add about 1/2 cup water. Bake in oven at 300F for about 30mins. Cover with aluminum foil.
Serve hot.

Serves : 3-4
Preparation time :60mins

Posted By : Indian Restaurant

Mutton Do Pyaza

Ingredients:

 

1/2 cup ghee
450gms/1lb onions ( pyaj) (sliced)
450gms/1lb mutton, cut into pieces
21/2 cups curd (dahi) or plain yogurt (beaten)
4 cloves (lavang)
1tsp red chili powder
1 piece cinnamon (tuj/dalchini) stick
4 green cardamoms
2bay leaves
salt (namak) to taste
2 tsp poppy seeds (khuskhus) (crushed)
1tblsp flaked almonds
a pinch of saffron.

How to make mutton do pyaza:

 

• Heat the ghee in a large saucepan and fry the onions. When they change color stir in the mutton, curd, chili powder, cinnamon, cardamoms, and bay leaves.
• Bring to boil and simmer for about 30 minutes until the meat is tender.
• Add salt, the poppy seeds and almonds and continue cooking until the mixture is completely dry.
• Scatter the saffron strands over the meat before serving.

Posted By : Indian Restaurant

Shahi Mutter Paneer

Ingredients

• 2 finely chopped Onion
• 1 tsp. minced ginger and 1 green chili minced along with ginger
• 1 can of  tomato puree
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 250 gm. Indian cottage cheese / Paneer
• 3 cups of green peas (mattar)
• ½ cup of curd
• 2 cardamoms/eliachi
• 1 tsp of sugar

Directions

1. Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
2. Now take a non stick pan and add onion and ginger mixture to it.
3. When onions turn golden brown add tomato puree.
4. Add Cardamoms and cook the mixture till 5 minutes.
5. Now add Green Peas/ Mattar
6. Add Salt, Red chili powder, Sugar and Turmeric.
7. Add curd and let it simmer for 5-8 minutes.
8. After cooking whole mixture / masala now add Paneer to this and let it simmer for 5 more minutes.
9. Garnish with green chilies.
10. Serve hot with Naan / Chapatti or Parantha.

Posted By : Indian Restaurant 

Shahi Kofta Curry

Ingredients:

250 gm Ground meat
10-15 Cashewnuts
2 pureed Tomatoes
1 minced Onion
2 slited Green chillies
3 Cloves
1 inch Cinnamon
2 Bay leaves
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1/2 tbsp Garam masala powder 
1/2 tsp crushed Kasuri methi
1/2 tsp Red chilly powder
1/2 tsp Cumin seeds
3-4 tbsp Oil
A pinch of turmeric powder
Salt to taste

For marinating:

1/2 tsp Red chilly powder
1/2 tsp Lemon juice
1/2 tsp Salt
1/4 tsp Turmeric powder
1/4 tsp Ground pepper

Method:

1.Marinate the ground lamb with chilly powder, turmeric powder, ground pepper, salt and lemon juice.
2.Cover with the plastic wrap and keep in refrigerator. 
3.Grab handful of meat and shape into balls.
4.Heat the oil in a pan and deep fry the meat balls and set aside.
5.Soak the cashewnuts in warm water for an hour and grind into smooth paste.
6.Heat oil in pan, add the cumin seeds and saute until crackles.
7.Add the bay leaves, cloves and cinnamon,  fry for a minute.
8.Add the onions and saute until gets translucent.
9.Add the green chillies and tomato puree, saute for a minute.
10.Add the ginger paste, garlic paste, chilly powder, turmeric, garam masala powder and salt , saute for 6-8 minutes until aromatic.
11.Add the cashewnut paste, mix well and add crushed the kasuri methi. 
12.Add the meat balls and remove from heat.
13.Garnish with the chopped mint and serve hot with rice. 

Posted By : Indian Restaurant 

Hyderabadi Mutton Biryani

Ingredients : 

1 kg Rice
1 kg Mutton
10 gms Cardamom 
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger 
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.

 

Posted By : Indian Restaurant

Khandvi

Ingredients : 

1/2 cup gms flour (besan) 
1 cup thin buttermilk 
Salt To Taste 
2-3 pinches turmeric powder 
1 tbsp Oil

For seasoning:

2 tsp Oil 
1 tsp Sesame seeds 
1/2 tsp Mustard seeds 
1 tbsp Coconut scraped 
1 tbsp Coriander finely chopped 
2 pinches asafoetida 
2 green chillies finely chopped 
1 stalk curry leaves

Preparation:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Posted By : Indian Restaurant

Dhokla

Ingredients : 

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

 

Posted By : Indian Restaurant

Indian Fish Curry

Ingredients : 

250 gms fish washed, sliced 
1 cup coriander leaves chopped 
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped 
1 tsp methi seeds 
1 tsp coriander powder 
A pinch turmeric powder 
Salt To Taste 
oil as required.

How to make indian fish curry:

• Marinate the fish in salt and turmeric powder for 15 minutes.
• Shallow fry the fish pieces, drain and keep aside.
• Grind the coriander leaves, garlic and green chillies.
• Heat oil, add masala paste and fry till the oil separates out.
• Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
• Add about 1 cup water. Bring the gravy to a boil.
• Add the fish slices and cook for 10 minutes.
• Serve fish curry hot.

Posted by : Indian Restaurant

Murgh Mussalam

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

How to make chicken murgh musallam :

• 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.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• 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.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• 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.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Posted By : Indian Restaurant

Indian Food Take Away

However, at lunch time we are now offering take-away lunch packs! These are containers with half curry and half rice, cooked fresh, for an easy on-go-lunch. These include:

Any vegetarian curry & rice [ $9 ]
Any meat curry & rice [$12 ]
Any seafood curry & rice [ $14 ]

Posted By : Indian Restaurant

Mushroom Mutter

1 1/2 cups - Green peas (Mutter)
200gms - Mushrooms 
4 - Cardamon(green) 
1" - Cinnamon 
2 - Onions 
1 1/2 tbsp - Ginger paste
1 tbsp - Garlic paste 
3-4 - Tomatoes 
1 tbsp - Chilli powder 
1 tbsp - Coriander powder 
1 tsp - Turmeric 
1 tsp - Garam masala powder 
1/2 cup - Cashewnut paste 
4 tbsp - Oil 
Salt To Taste

Preparation:

• Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
• Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
• Add ginger garlic paste and cook for 1/2 a minute.
• Add tomatoes and cook till oil leaves the sides.
• AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
• Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
• Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice or roti.

Posted By : Indian Restaurant

Handi Paneer

Directions... Chop onions and fry them in 1tbsp of oil, till they become golden/pink in color. Reduce flame, add grated ginger, turmeric powder, red chili powder, garam masala and mix. Add chopped tomato, chopped green chilli and tej patta. Cook on low flame for about 7-8 mins. Add beaten curd and cook till the gravy becomes dry. Add salt and water, boil for 2min. Mix paneer and chopped coriander leaves. Cook till the time gravy mixes well with paneer and become thick. Add a little freshly ground pepper. Remove the pan from gas stove and serve hot.

Ingredients: Onions fine Chopped - 3 Grated Ginger - 2 piece Turmeric Powder (Haldi) - 1/2 tsp Chili Powder - 1/2 tsp Garam Masala - 1/2 tsp Finely Chopped Tomato - One Chopped Green Chili - One Bay Leaf (Tej Patta) - One Beaten Curd - 100gms Salt - To Taste Water - 50ml Cottage cheese (Paneer) - 200gms Chopped Coriander Leaves - 1 tbsp Oil  posted by : Indian Restaurant

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posted by : Indian Restaurant