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September

Shami Kebabs

A mincemeat delicacy for all occasions

Equipment

  • Mixing Bowl
  • Wok
  • Frying Spoon

Ingredients

  • ½ Kg Mince meat
  • 1 Cup Channa Dal
  • ½ tsp Garam Masala
  • 1 inch Ginger
  • 4-5 Garlic
  • 1 Onion
  • 4-5 Green Chilies
  • 1 Potato Boiled and Mashed)
  • ½ Lime
  • Salt to taste
  • ½ tsp Chilli Powder
  • ¼ tsp Pepper Powder
  • 3 Eggs
  • Oil for Frying

Instructions

  • Wash the mincemeat and drain out the water.
  • Wash and soak dal for an hour.
  • Finely chop the green chilies, ginger, garlic, onion and coriander leaves.
  • Mix the dal and mincemeat and add green chilies, ginger, onion, salt, pepper, garlic, garam masala, ½ cup water and cook it till the dal and mincemeat are cooked and are dried up completely.
  • Grind this mixture and add coriander leaves, potato, lime juice and adjust the seasoning.
  • Separate the yolks from the whites and add the yolks to the mincemeat and mix it well.
  • Divide the mixture into 12-15 balls. Roll the balls in oval shaped kebabs.
  • Heat oil in a pan and fry the kebabs till golden brown.
  • Serve hot with sweet and sour chili sauce or mint-coriander chutney.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Palakurra Pappu

Ultimate comfort food!
Prep Time30 mins
Cook Time30 mins
Course: Lentils, Main Course
Cuisine: Andhra, South Indian
Keyword: Comfort food

Equipment

  • Pressure Cooker or Stock Pot
  • Frying Pan

Ingredients

For cooking the dal:

  • 1 cup Toor dal
  • 2 cups Spinach chopped
  • 1 no Onion sliced chopped- 1
  • 1 no Tomato diced chopped 1
  • 1-2 tsp Tamarind paste
  • ¼ tsp Turmeric powder
  • 2-3 nos Green chillies, slit lengthwise
  • ½ tsp Ginger finely chopped
  • Salt to taste
  • 1-1½ cups Water

For Tempering:

  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Urad dal 1/2 tsp
  • 2-4 cloves Garlic cloves crushed
  • 2 nos Dry red chillies
  • 1 sprig Fresh curry leaves
  • 1 tbsp Cooking Oil

Instructions

Method for Cooking the Dal

  • In a pressure cooker, place dal, palak leaves, onions, tomatoes, tamarind paste, green chillies, ginger, and turmeric powder. Add 1 1/2 to 2 cups of water and pressure cook up to 2 whistles. If cooking over the stove top in a pot, cook till the dal is almost cooked.

Method for Tempering the Dal

  • Heat oil in a frying, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
  • Add this to the cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
  • Serve hot with steamed rice, a dollop of ghee and pappadam.