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How to make Baigan Bharta/ Mashed Eggplant curry

Hello My dearest friends,

Let me ask you first – How many of you like eggplants ? I just love this vegetable and have an immense endearment for the same in the corner of my heart. However, you cannot deny the fact that in this developing generation where we are elevating towards the gourmet version of the foods, most of us especially the kids dislike eating vegetables which also includes eggplants.

While, I was a little kid, my mother used to feed me with this bharta and thats how I started liking this vegetable and trust me this is the best way to develop fondness towards the same.

The name of Eggplant a.k.a Brinjal was given by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. That variety also had fruits that are a whitish or yellowish colour rather than the wine purple that is more familiar to us nowadays. They are a great source of vitamins and minerals. It has great antioxidant property, helps with digestion and also improves heart health.

So, without much ado, lets start the recipe !!

Preparation Time : 15 minutes; Cooking Time : 45 minutes; Calories : 112/serving.

Ingredients :

  1. Oil – 2 tablespoons
  2. Cumin seeds – 1 teaspoon
  3. Green Chillies – 4 sliced
  4. Garlic Pods – 5 to 6
  5. Onions – 2 large sliced
  6. Tomatoes – 2 large sliced
  7. Eggplant – 1 large baked
  8. Salt – As per taste
  9. Turmeric Powder – 1 tablespoon
  10. Red Chilli Powder – 1 tablespoon
  11. Coriander Powder – 2 tablespoons
  12. Dry Mango Powder – 1/2 tablespoon
  13. Coriander leaves – finely chopped to garnish
  14. Grated Cheese – To garnish

Directions :

  1. Take an eggplant and make a vertical cut. Insert 2 garlic pods into it. Apply oil on the eggplant and place it in the baking tray at 180 degree celsius for 45 minutes. If you are using an Indian stove ( which emits flame) you can directly roast it on the cooktop 🙂
  2. In a cooking pan, add oil and allow it to heat. Once the oil gets heated up add cumin seeds and allow it to splutter.
  3. Now, add the green chillies and garlic pods and fry for 2 minutes until they turn little brown.
  4. Add in the chopped onions and fry on a medium flame. Add Salt and turmeric powder and fry for 15 minutes. Cook the onions until they turn translucent and oil starts getting released from the sides.
  5. Throw in the tomatoes and cook additionally for 2 minutes. Cover the lid of the pan and cook until the tomatoes turn softer.
  6. Now, add in the Red Chilli Powder, Coriander Powder and Dry Mango Powder and cook for another 7-8 minutes. The onions and tomatoes should thoroughly get mixed with the spices and should be evenly cooked.
  7. The base masala is ready. By this time, the eggplant should also get baked completely. Peel off the skin of the eggplant and transfer it to the masala.
  8. Now, at this time mash the eggplants using a cooking spoon or with a masher. You have to ensure that the eggplants are properly mashed and mixed with the onion and tomato mixture.
  9. Cook it for another 3-4 minutes. You can adjust the salt level as per your taste.
  10. Turn off the flame and garnish it with coriander leaves.
  11. For an good look and feel and also for an enhanced flavor, you can top it up with grated cheese.

The Bharta is now ready to be eaten 🙂 Please do try this recipe at home and let me know how it turns out. Please also let me know your feedback in the comment section below ( which is now open for all ). Also, please like and follow me on wordpress and Instagram @aanchal6867

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Independence Day Special – Spinach Ravioli

Bonjour Amis,

How is the summer coming along ? Are you enjoying the coolers are the refreshers. Talking about it, I am planning to post the recipe of a cooler very soon. I am still looking for its unique recipe to post along. However, this recipe I am posting today is a special one for yes a much awaited one. I was actually planning to create this for a very long time now, and here I am with an easy and simple recipe of Ravioli.

Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian Cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.

You can add any filling of your choice like spinach, broccoli, cauliflower,peas or even any choice of your meat. I made a healthier version by adding spinach and cottage cheese filling. Tried making it more gourmet by adding sauces like Red sauce and White sauce. Spinach is rich in vitamin A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.

So, without much ado, lets get started !!

Preparation Time : 30 minutes, Cooking Time : 60 minutes, Calories : 90 calories/slice.

Ingredients :

For the Ravioli :

  1. All Purpose Flour – 450 gms
  2. Semolina – 50 gms
  3. Salt – As per taste
  4. Oil – 2 tablespoons
  5. Garlic – 2 pods
  6. Spinach – 2 bunches
  7. Cottage cheese – 200 gms
  8. Oregano – 1 tablespoon
  9. Chilli Flakes – 1 tablespoon
  10. Black Pepper Powder – 1 tablespoon
  11. Grated Cheese – 1 cup ( Parmesan/Mozzarella/Cheddar)

For the Red Sauce :

  1. Oil – 2 tablespoons
  2. Garlic – 3 pods chopped
  3. Tomato Puree – 4 tomatoes
  4. Bell peppers – 1 large chopped
  5. Salt – As per taste
  6. Oregano – 1 tablespoon
  7. Chilli Flakes – 1 tablespoon
  8. Black Pepper Powder – 1 tablespoon
  9. Coriander Powder – 1 tablespoon
  10. Italian Herbs – 1 tablespoon.
  11. Tomato Ketchup – 4 tablespoons.
  12. Coriander leaves – half a bunch

For the White Sauce :

  1. Butter – 3-4 tablespoons
  2. All Purpose Flour – 2 tablespoons
  3. Milk – 1 litre
  4. Garlic – 2 pods chopped
  5. Salt – As per taste
  6. Oregano – 1 tablespoon
  7. Chilli Flakes – 1 tablespoon
  8. Black Pepper Powder – 1 tablespoon
  9. Grated cheese – 1 large cup.

Directions :

For the Ravioli :

  1. In a mixing Bowl, add the All purpose flour and semolina along with salt and oil. Add warm little in small parts and make a soft dough out of it. Make sure the dough is not sticky.
  2. Now, using a rolling pin, roll the dough along and make a thin sheet out of the same.
  3. Using a cookie cutter, start cutting the sheet in circles . You can make at least 70 circles with the same sheet.
  4. Now, in another pan, heat oil.
  5. Once heated, add garlic, spinach and mix it well.
  6. The spinach will start releasing little water and starts to shrink as it gets cooked.
  7. Add salt, black pepper powder, Oregano and chilli flakes. Now, add grated cottage cheese and mix well. Also, add grated cheese at the end and mix it again.
  8. Make sure the spices are evenly mixed to it. Turn off the flame.
  9. For shaping the Ravioli, take one small circular sheet and add little ( 1 teaspoon) spinach mix on top of it. Now, cover it with another circular sheet. Make sure both the sheets are tightly packed at corners; You can even use oil to seal the ends.
  10. Using a fork, press the corners of the Ravioli. Keep them aside. Repeat the same for other circles as well.
  11. Heat water with little oil and salt. Once the water starts boiling, throw in the Raviolis and blanch them for 10 mins, until they are properly cooked.

For the Red Sauce :

  1. In a pan, add little oil . Once its gets heated up, add the garlic pods and the bell peppers and fry well.
  2. Now, throw in the tomato puree and add 1 cup of water. You can also add corn or mushroom to it, but thats completely upon your choice.
  3. Add Salt, black pepper powder, oregano, Chilli Flakes and coriander powder. Mix it well so that the tomatoes gets evenly coated with the spices. You can also add italian herbs to this but again thats completely optional.
  4. Cover the lid for 10 minutes. You will notice that the oil starts getting released from the sides. Add ketchup at this point and mix the sauce well.
  5. Turn off the flame and Garnish it with leaves of your choice like- Coriander/Basil/etc..
  6. Red Sauce is now ready.

For the White Sauce :

  1. In a pan, heat butter. Once heated add Garlic and fry for 2 minutes. Then, add little all purpose flour.
  2. Cook the flour for 5 minutes until the rawness fades. Now, start adding milk in little parts. Ensure no lumps are formed in the milk.
  3. Add salt, black pepper powder, oregano and chilli flakes.
  4. You need the cook the milk here for 10-12 minutes, until it thickens.
  5. Now, add grated cheese ( I prefer lots of them :D) and mix it well. Cook it additionally for 10 minutes, until the sauce thickens more.
  6. Turn off the Flame. White Sauce is now ready.

You can even mix the red and white sauce together and make a pink sauce out it but thats completely optional. Since, we prepared it on an Indian Independence Day, we plated the Raviolis to look like our National Flag 🙂

Please do try this at home and let me know how it turns out. Also, please do like, share and follow me on WordPress and Instagram @aanchal6867

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Mutton Curry Recipe

Hello Friends,

As promised, I am back again on my blog and this week I would share a recipe made by my friends and let me admit it, it turned out absolutely delectable and succulent. It was indeed the first attempt, but the level of preparation and taste was a real connoisseur.

I did not make this recipe by myself, but I am truly inspired by this one and would definitely going to try that in the near future. So, as the subject already suggests, the dish was mutton Curry…Yes an Indian style mutton curry loaded with ghee and amazing ground spices.

So, usually when you are going to pick the mutton/lamb from the store, please make sure that you select and go for smaller pieces rather than the bigger ones. This makes the cooking little easy. I would also update some of the lessons learnt which was shared with me 😀 .

Mutton – Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb/mutton may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

So, without much ado here comes the recipe.

Preparation Time : 30 minutes, Cooking Time : 90 minutes, Calories : 300 calories/serving.

Ingredients :

For Marination:

  1. Mutton Pieces – 2 pounds, thoroughly washed.
  2. Yogurt – 2 tablespoons.
  3. Salt – 1 tablespoon.
  4. Turmeric Powder – 1 tablespoon
  5. Jeera/Cumin Powder – 2 tablespoons.
  6. Coriander Powder -1 tablespoon.
  7. Red Chilli Powder – 1 tablespoon
  8. Garam Masala Powder – 1 tablespoon.
  9. Oil – 1/4 tablespoon

For the curry :

  1. Oil – 3 tablespoons.
  2. Green chillies – Chopped 3-4
  3. Cumin seeds – pinch of it
  4. Garlic Pods – 4 -5 finely chopped.
  5. Bay leaves – 1 -2
  6. Black Pepper Pods – 4 -5
  7. Cinnamon stick – 1 small
  8. Black Cardamom Pod – 1 large
  9. Onions – 4 -5 finely chopped
  10. Salt – as per taste
  11. Kashmiri Red Chilli Powder – 1 tablespoon
  12. Coriander Powder – 1 tablespoon
  13. Mutton Masala/Chicken Masala Powder – 2 tablespoons.
  14. Garam Masala Powder – 1/2 tablespoon.
  15. Coriander leaves – to Garnish.

Directions :

  1. Marination is a extremely important step to make a mutton curry, as it is mandatory for the spices to get mixed and get inside the pores.
  2. In a mixing bowl, add in the washed mutton pieces and add in the Yogurt, Salt,Turmeric Powder, Cumin Powder, Coriander Powder, Red Chilli Powder and Garam Masala Powder. Drizzle in little oil to this and mix it properly.
  3. Keep the marinated mutton in the fridge for about 3-4 hours.
  4. Now, in a pressure cooker add in the oil to prepare the curry. I prefer mustard oil as it enhances the flavour while slow cooking.
  5. Once, the oil gets heated up, add in the Cumin seeds, Green chillies, Garlic pods, Bay leaves, Black pepper corn, Black Cardamom and Cinnamon stick. Allow it to cook in the oil for 1 minute.
  6. Once the ground spices are added, throw in the onions the pressure cooker and fry it for 2 minutes. Once it starts getting translucent, add in the Kashmiri Red Chilli Powder. This gives a dark red colour to the gravy.
  7. Fry the onions in the pan until it becomes golden brown in colour. This takes about 5-7 minutes on a medium flame.
  8. Now, add the marinated mutton to the onion mixture and mix it evenly.Add in the salt and Coriander Powder. Cook for about 15-20 minutes. At this stage, the muttons gets properly fried.
  9. Now, add in Mutton Masala/Chicken Masala Powder and cook for additional 10 minutes. You will see that oil is getting released from the sides. You can also add little water if you notice that the spices are getting sticked to the bottom.
  10. Now, once the spices are mixed and cooked with the mutton, add 1 big cup of water ( until the muttons gets submerged). Close the lid of the pressure cooker and cook it on a medium flame for 2 whistles.
  11. After 2 whistles, turn off the heat and allow the pressure to get released completely. Open the lid of the cooker and you will notice that the muttons has become juicy and tender.
  12. Now, turn on the heat again, add in the Garam Masala Powder and cook for another 10-12 minutes on a low-medium flame. You will notice that a thick gravy has been formed and the mutton pieces have become tender.
  13. Turn off the heat and garnish it with coriander leaves.

You must have heard that patience is the virtue of all success 😀 So, just with little patience and lots of love you can make a hearty delicious curry !!

Please do try this at home and let me know how it turns out to be. Also, if you like the content of my blog, please like and follow me on wordpress.

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How to make quick and easy eggless chocolate cake

Hello Friends,

Thankyou for trying out the Indian cookie recipe, hope you all liked it. If you haven’t tried till now, please do and let me know how does it turns out. This week I am extremely happy as I would be sharing a recipe which I have been waiting to bake/cook for a very long time and providentially it turned out extremely delectable and as per my expectation.

Yes, as the name suggests I did make the chocolate eggless cake. I did use yogurt and lemon for the rise and there was no egg added to this recipe. So, all my vegetarian friends can look upto this and must try it at home. This cake mainly consists of Cocoa Powder,flour, Yogurt,oil, baking powder/soda,lemon juice and very little instant coffee mix. I did also make the ganache this week, as chocolate after baking tends to get little try and covering it up with ganache gives it a shiny texture and also enhances the taste.

You can make a healthier version of this by adding very little sugar and use whole wheat flour instead of all purpose flour. I am targeting to make a healthy dessert and would share its recipe very soon in my upcoming blogs. Health Benefits of cocoa include decreased inflammation, improved heart and brain health, blood sugar and weight control and healthy teeth and skin.

So, without much ado, here comes the quick recipe.

Preparation Time : 12 minutes, Cooking Time : 30-40 minutes, Calories : 275/slice.

Ingredients :

  1. 224 gms – All Purpose Flour
  2. 96 gms – Cocoa Powder.
  3. Baking Powder – 1 and 1/2 teaspoon
  4. Baking Soda – 1 and 1/2 teaspoon
  5. Salt – 1 teaspoon
  6. Powdered Sugar – 180 gms
  7. Coconut/Vegetable Oil – 112 gms
  8. Yogurt – 120 gms
  9. Lemon Juice – 1 teaspoon
  10. Milk – 120 Ml
  11. Water + instant coffee mix – 178 ml + 2 tsp strong coffee powder.
  12. Vanilla Extract – 2 teaspoon
  13. Semi sweet chocolate chip – 1 cup
  14. Butter – 2 tablespoons

Directions:

Part 1 – Cake :

  1. We need to make sure that the exact measured quantity needs to be used. This allows the cake to come into a desired texture and consistency.
  2. Pre Heat the oven at 180 degree Celsius.
  3. Sieve out all the dry ingredients in one bowl – All purpose flour/cocoa powder/baking powder/baking soda/salt and mix it well.
  4. In another mixing bowl, add in the oil,powdered sugar,yogurt,lemon juice,milk, water and instant coffee mix and vanilla essence. Give it a nice stir so that the batter gets even.
  5. In the wet ingredients, start adding the dry ingredients part by part until a smooth texture batter is formed. You can add little milk if you see that the batter is too thick. It should form steep edges.
  6. Now, in a baking tray, put in the parchment paper and grease it with little oil.
  7. Pour in the batter in the baking tray and allow it to bake for 30-35 mins at 180 degree Celsius.

Part 2 : – Chocolate Ganache

  1. While the cake is getting baked, start making the ganache parallely.
  2. In a pan, boil in the water.
  3. on top of the pan, place a glass container ( almost of the same size ) and put in the chocolate chip.
  4. Pour little milk to the choco chip. Also, add butter to this.
  5. You will notice that the chocolate will start melting and forms a ganache.
  6. Transfer it into the freezer for about 15-20 mins. It will be used to coat the cake.

Part 3: – Assembling the cake.

  1. Once the cake is baked, allow it to cool for 25 mins.
  2. Take out the ganache from the freezer. With a butter knife, start spreading the ganache evenly on top of the cake. Make sure its properly coated all over.
  3. Cut the cake into desired pieces and enjoy 🙂

You will be amazed with the result. It was a niche restaurant quality spongy cake.

Please do try this at home and let me know how it turns out. Please also do comment down below and let me know if you have any suggestions on my blog.

For more such recipes, stay tuned and do not forget to like and subscribe me on wordpress.

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15 Mins easy Rice Pulao- How to make Tehri

Hello Everyone,

Its Friday and we are done with this week with a positive anticipation that the current situation heals fast. I wish everyone the strength to go through this difficult time. Emphasizing everyone to keep yourself safe, secured and sanitized. Together, we can work out to resolve this successfully.

So, it was Friday today and so is a busy working day. As, we are all working from home, so nowadays worrying about lunch is also a task 😀 haha..Nevertheless, I usually make sure to keep my lunch light and healthy. At the same time, I am trying to ensure not to eat too less to keep my immunity intact. So, sometimes, while you are busy with meeting/calls/video conference, you cannot really spend more time in cooking, rather you can go for an easy option just like I did today ..It was a very quick and easy Rice Pulao a.k.a Tehri. It is a yellow rice dish in Awadhi Cuisine. Spices are added to plain cooked rice for flavor and colour. It is mainly consumed in States like Uttar Pradesh and Bihar.

In one version of Tehri, potatoes are used as one of the main ingredient and that is my personal favorite and thats what I am going to share today. This recipe can also be loaded with various vegetables of your choice which makes it a super flavorful, healthy and a wholesome meal.

So, lets dig in!!

Preparation Time : 10 minutes ; Cooking Time : 15 minutes, Calories : 240 calories/serv

Ingredients:

  1. Oil – 2 tablespoons
  2. Cumin seeds – Handful
  3. Bay Leaves – 1 large
  4. Cinnamon Sticks – 1/w
  5. Black Pepper – 2 -3 pods
  6. Garlic – 3 to 4 pods
  7. Potatoes – 2 large cut in cubes
  8. Onion – 2 medium sized
  9. Tomatoes – 2 large
  10. Rice – 1 Cup
  11. Salt – As per taste
  12. Turmeric Powder – 1/2 tablespoon
  13. Red Chilli Powder – 1 tablespoon
  14. Coriander Powder – 1 1/2 tablespoons
  15. Biryani Powder / Garam Masala Powder Powder – 1 tablespoon
  16. Coriander leaves – to garnish
  17. Lemon Juice – to squeeze on top

Directions :

  1. In a pressure cooker, add oil and allow it to heat for sometime.
  2. Once the oil is heated, add cumin seeds,bay leaves,cinnamon sticks, garlic and black pepper and saute for few seconds.
  3. Now, add onions and fry for a minute or two until it gets translucent.
  4. Add potatoes and tomatoes and mix it well with the onions.
  5. At this point, add the salt and turmeric and mix it properly. Cook it for 2 minutes.
  6. Now, we can add all the remaining spices – Red Chilli Powder ,Coriander Powder, Biryani Masala/Garam Masala Powder. Mix it evenly so that it gets evenly coated with the veggies.
  7. Wash the rice with water and throw it in the cooker. Mix it well along with the veggies and fry for 2 -3 minutes.
  8. Now, for 1 cup of rice, add 2 cups of water and squeeze in some lemon juice.
  9. Close the lid of the pressure cooker and on a high flame cook it until 3 whistles.
  10. Once the pressure gets released, open the lid of the cooker and Tehri is now ready 🙂
  11. Garnish it with coriander leaves at the end.

As I said before, you can add as many veggies as you like – like carrot/peas/cauliflower or even roasted peanuts. This recipe can server for about 3 people.

Please do try this at home and let me know how it turns out. Please also like my recipes and comment down below if you like my contents.

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Karahi Boys – Food Reviews

Hello Friends,

How are you all keeping yourselves ? You might be thinking that I keep asking about the weather but the climate indeed urges that feeling inside me ..haha..Nevertheless, I hope each one of you is feeling good and keeping yourself nice and warm.

Its been a very long time, since I wrote a food review and today I thought why not ? I went to this absolutely ethnic place in Mississauga, Toronto during the weekends with my friends and I thought of sharing my experience with everyone. The place is called Karahi Boys which is near to the Heartland City Centre in Mississauga.

This restaurant basically serves original Pakistani cuisine – Lahore/Karachi and the taste is simply so genuine and authentic. This place expects a lot of rush and when I say lot i literally mean lottttt..They usually do not take any bookings over phone or email due to the overwhelming crowd and the only option is to visit the place. If you are lucky enough, you will get a seat, if not you might have to wait for your turn . The expected wait time is : 20-25 mins.

The interiors of the place is well decorated and maintained. The staffs are usually friendly and cooperative. They do not have an extensive menu to choose from which I think is the best part and the most convenient part.They do have couple of Chicken/Mutton and seafood starters starting $13.99-$15.99. They have chicken and mutton dishes listed on their main course like : Karahi Boys special chicken, Potahari Chicken, Lahori Karahi Chicken , Namak Mandi Mutton Curry etc..

The most distinctive feature of the menu is that for each main course item they provide you an option of selecting either half kilograms or 1 kilograms. 1/2 Kgs is enough for 2-3 people, whereas 1 kgs can serve to about 5-6 people. The 1/2 kgs costs $19.99 and 1 kg costs about $24.99.

I did hear and read in my recent past that they have these cooking pots ( karahi) which has been brought from Pakistan. They cook the dishes with the original spices in the pot and the same gets served directly from the grill to the table. The helps in retaining an original taste to the dish. You can also ask them to adjust the spice levels accordinly.

My personal favorite among all is – Karahi Boys Chicken curry and Namak Mandi Goat curry. Both of these dishes gets burst with immense flavour. The spices gets nicely cooked and gets properly coated to the meat which makes it even more tender and juicier. Trust me my friends, You will love each and every bite of the curries like I do :).They also serve a family Naan costing $4.99 each which are brought out on a special stand. The Naan goes very well with the chicken and the mutton and it has decent crisp and flakiness to it.

They also have good varieties of Biryani and other curry items which I did not get a chance to eat because I only concentrate on my personal favorite whenever I go there ..haha.. So, if you are planning to visit Mississauga for shopping or with friends, you must definitely try this place out and you will never regret your decision.

I could not take any pictures of the ordered dishes but will upload it during my next visit.

Last but not the least, if you like the content of my blog, please follow me back and please give me a thumbs up..:)

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Maezo Restaurant Reviews

Happy Halloween my dear friends,

So how are you all doing ? And how is your Halloween preparation? Frankly speaking me being born and brought up in India, have always been very amazed by this day. I love how people dress themselves and do appreciate the aged custom of “TRICK OR TREAT”. This is a festival where Kids enjoy the gifts, nuts, coins, toys from the neighbors and the school.

I can also see fancy and spooky decorations all around especially the carved pumpkins. The tradition of carving faces into vegetables dates to the Celts. As part of their autumnal celebration, they wanted to light the way to their homes for the good spirits, so they carved faces into vegetables such as turnip/ squash and pumpkin. A similar kind of belief and mythology is also followed in some parts of Southern India.

Now, talking about trick or treat, how can we miss on an amazing lunch feast.?

So, today I will be carving my thoughts and reviews on Maezo Restaurant located at the Bay and Richmond intersection in Toronto Downtown. We had a wonderful merry lunch today the same place and I must say this is one of the best chosen Indian restaurant of Toronto. I have tried Indian cuisines at many restaurants but the flavors here are simply authentic in nature.

The atmosphere of the restaurant is excellent to sit down, relax and indulge into a great dining experience. They have a decent seating arrangement and is pretty well managed by the staff. The manager of the restaurant took personal care for each of the customer, providing her valuable suggestions on what to eat based on the taste palate.

So, the menu is not vast and intense. They had limited items listed on the menu which i believe is actually a positive point for the restaurant. They had about 6-8 starters in the menu ( both vegetarian as well as non vegetarian ) and had a variety of fusion items for the starters like Masala Macaroni, Butter chicken Punjabi Poutine, Monsoon Basket, Street style samosa chaat and others.

We did order Malai Chicken Kabab and I must say it was one of the best kabab I had in Canada. It had a tinge mix of everything in one bite – Like Yogurt, heavy cream,ginger, garlic and lime juice. I could not try the other above listed veggie starters but they looked pretty tempting too.

Coming to their Entrees, the best thing I liked about the place is almost everything on the curry or the rice dishes costs $15-$20. You can choose one curry and can club it with Naan or Plain Rice/Pulao/Jeera Rice or both. They also had chicken,lamb and vegetable biryani to the menu. I did order Vegetable biryani ( asked to add little Indian spice), and take my words, i literally enjoyed each and every bite of my Biryani. The Biryani was perfectly spiced with all Indian spices loaded with Peas, Carrots, Cauliflower, Broccoli and Caramelized onions. The onions added to the dish was giving it a flaky texture and I could feel its perfect crunch in each bite.

I did also try the Mutton Roganjosh with little Naan on the side. It reminded of the the slow cooked mutton from Rajasthan. The flavors where on the mark and simply astounding. My colleagues did also try the butter chicken and chicken Korma ( lightly spiced) and provided really positive feedback on the taste.

Another thing i liked about the place is the portion size of the dish. One dish fulfills one portion size of a person and is just sufficient to make you full 🙂 . The staff members were very friendly and cooperative and especially the manager of the place was an amazing person and light hearted lady and loved her hospitality and generosity.

We also got a good discount on the dessert just to ease the mood of Halloween 😀

So, anytime you get to visit Toronto Downtown and if you are walking towards Nathan Philip Square, do hop in to the restaurant.I am sure you will love it 🙂

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Mung and Black Eyes peas Curry

Hi Everyone,

Hope you are doing good. Today i am going to share my recipe experience on Mung and Lobia ( Black Eyes Peas) Curry. These two beans are packed with healthy nutrients, the high antioxidant available reduces the risk of “bad” cholesterol and chronic heart diseases. They are rich source of Potassium, Magnesium and Fiber which helps in maintaining a healthy blood pressure.

So, here are some simple steps to cook the Moong and Lobia Curry. Lets Dig in !!!

Preparation Time : 10 minutes Cooking Time : 20 Mins Calories : 215 Serving : 4-5

Ingredients:

2 tablespoon cooking oil

Pinch of cumin seeds

2 finely chopped onions

2 finely chopped tomatoes

3 pods of chopped garlic

2 finely chopped Green Chillies

Salt to taste

1/2 tablespoon turmeric powder

1/2 tablespoon red chilli powder/ Kashmiri mirch powder

1 tablespoon coriander powder

1 tablespoon Garam Masala powder

1/2 tablespoon Sabzi Masala

1/2 tablespoon Dry Mango powder

Overnight soaked Moong and Lobia beans

Directions:

  1. Make sure the Moong and Lobia beans are soaked overnight in water. Drain the water completely before cooking.
  2. Heat oil in a pressure cooker. Add cumin seeds to the oil , until it starts to splutter.
  3. Add the chopped garlic to it and fry for couple of minutes. Then add chopped onions to the same.
  4. Add little salt and turmeric powder to the mixture and fry the onions until it turns golden brown.
  5. Then add the chopped tomatoes and fry the mixture until the tomatoes turn soft and mushy.
  6. Now add all the dry ingredients – Coriander powder/ Red chilli powder/Garam Masala powder/Sabzi powder and Dry mango powder.
  7. After few minutes you will see the oil getting released from the side of the mixture which indicates that the masalas are cooked.
  8. Add the Moong and Lobia beans to it, fry for 1 min.
  9. Add 2 cups of water ( Ensure the water level is maintained in such a way that the beans gets covered).
  10. Now close the lid and wait for 8-10 whistles on a high flame.
  11. Switch off the heat and let the steam evaporate completely from the cooker.
  12. The curry is ready.

Serve it with Hot Phulkas, White Rice and Lemon

Hot Phulka / Moong and Lobia curry

If you like my recipe, please try it at home and let me know how it turns out.

Please do leave a comment or any suggestions.

Bon Appetite!!!!

Uncategorized

Introduce Yourself (Example Post)

This is an example post, originally published as part of Blogging University. Enroll in one of our ten programs, and start your blog right.

You’re going to publish a post today. Don’t worry about how your blog looks. Don’t worry if you haven’t given it a name yet, or you’re feeling overwhelmed. Just click the “New Post” button, and tell us why you’re here.

Why do this?

  • Because it gives new readers context. What are you about? Why should they read your blog?
  • Because it will help you focus you own ideas about your blog and what you’d like to do with it.

The post can be short or long, a personal intro to your life or a bloggy mission statement, a manifesto for the future or a simple outline of your the types of things you hope to publish.

To help you get started, here are a few questions:

  • Why are you blogging publicly, rather than keeping a personal journal?
  • What topics do you think you’ll write about?
  • Who would you love to connect with via your blog?
  • If you blog successfully throughout the next year, what would you hope to have accomplished?

You’re not locked into any of this; one of the wonderful things about blogs is how they constantly evolve as we learn, grow, and interact with one another — but it’s good to know where and why you started, and articulating your goals may just give you a few other post ideas.

Can’t think how to get started? Just write the first thing that pops into your head. Anne Lamott, author of a book on writing we love, says that you need to give yourself permission to write a “crappy first draft”. Anne makes a great point — just start writing, and worry about editing it later.

When you’re ready to publish, give your post three to five tags that describe your blog’s focus — writing, photography, fiction, parenting, food, cars, movies, sports, whatever. These tags will help others who care about your topics find you in the Reader. Make sure one of the tags is “zerotohero,” so other new bloggers can find you, too.