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