FUNKY CURRY in Melbourne, Victoria, Australia | Restaurant

FUNKY CURRY

Locality: Melbourne, Victoria, Australia

Phone: +61 3 9662 2299

Address: 164 Bourke Street 3000 Melbourne, VIC, Australia

Website: http://www.curries.com.au

Likes: 170

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• Fast food restaurant
• Halal restaurant

23.01.2022 Preston ...open..7 days...11am till 9pm...

22.01.2022 Hello Everyone. Our 18th recipe by Ankush from Victoria. Inbox us your recipe to win a surprise gift Nargisy Kebabs Ingredients... 1 kg minced meat 2 medium onions cut into large pieces 1/2 cup curd 1 tbsp. ginger-garlic paste 1 tsp. red chilli powder 1 tsp. garam masala 1/4 tsp. turmeric powder 1 tbsp. soy sauce Salt as per taste 1 tbsp. vinegar For Filling: 4 boiled eggs, finely chopped 1 cup coriander leaves, finely chopped 1 cup mint leaves, finely chopped 2 or 3 green chillies finely chopped 1 tsp. chat masala For Frying: 1/4 cup besan 2 eggs 1/4 tsp. salt 1/4 tsp. turmeric powder Method Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chilli, garam masala, soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside to become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste. Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chillies, chat masala. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince. Stir the eggs and crumbs tougher with a fork. Dip the kebab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Serve hot with chutney

22.01.2022 Our 26th recipe by Anil from Victoria. Inbox us your recipe to win a surprise gift DHANIA KEEMA - Minced meat marinated and cooked in an exotic blend of coriander,spices and yogurt. Ingredients... Mince meat - Lamb - 500 gms. Yogurt cup Onion chopped 2 nos. Coriander chopped 1 cup Juice of a lemon Cumin Seeds 1 tsp. Green chilli chopped 2 tbsp. Whole Coriander 1 tsp. Black pepper 1 tsp. Ginger chopped 1 tbsp. Coriander powder 1 tbsp. Garam Masala Powder 1 tsp. Garlic chopped 1 tbsp. Ghee 2 tbsp. Method Marinate the mince meat with lemon juice, curd/yogurt, salt, garam masala powder and half of the green coriander (dhania). Keep aside for 1 hour. Take oil in a pan. Add cloves, cinnamon, cumin seeds and whole coriander. Put onions and fry. Next add in green chillies and chopped garlic. Mix well. Add the mince and fry it for some time. Once fried, add coriander powder and mix well. Add freshly ground pepper powder. Finally put in a generous quantity of coriander, a pinch of salt, garam masala and lemon juice. Cook on a low flame. Serve hot with plain paranthas

21.01.2022 Hello Everyone. Our 21st recipe by Ramesh from Victoria. A very interesting dish. Inbox us your recipe to win a surprise gift Minty Corn & Vegetable Paratha... Ingredients For stuffing: 1 big potato, boiled & roughly mashed 1/2 cup cabbage, finely chopped 1 cup fresh corn 2 tsp lemon juice 2 tsp oil 1/2 tsp. sugar 1/3 tsp. garam masala powder 3/4 tsp green chili paste 2 tsp. coriander leaves, chopped 1/2 tsp. cumin seeds 1/2 to 3/4 tsp. salt 1 cup all-purpose flour (maida) 1 cup whole meal flour 2 tsp melted ghee oil for cooking For mint sauce: 1/2 cup mint leaves 3 springs of curry leaves 3/4 tsp. lemon juice 2 green chilies salt to taste Method Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely. Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt. Mix well and remove from fire, keep aside. Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required. Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface. Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. Cook again applying oil, as required. Serve hot with sauce or curd.

21.01.2022 Hello everyone..... Our 25th recipe by Bhavna from Victoria. She mentions she has picked this from Sanjeev Kapoor’s collection Inbox us your recipe to win a surprise gift... Paneer Taash Kabab Ingredients Paneer (cottage cheese) 400 grams Onions, cut into rings 2 medium Tomatoes, cut into rings 2 medium Mint chutney 8 tablespoons Cheese 8 slices Fresh cream 1 tablespoon Cheese, grated 1 cup Peppercorns, crushed 1/2 teaspoon For marinade Hung yogurt 1/3 cup Red chilli powder 2 teaspoons Coriander powder 1 teaspoon Cumin powder 1 teaspoon Ginger-garlic paste 4 teaspoons Garam masala powder 1 teaspoon Mustard oil 2 tablespoons Chaat masala to taste Salt to taste Preparation Preheat oven to 180C. Slice the paneer into seven slices. Mix well all the marinade ingredients and spread evenly on the paneer slices. Set aside for ten minutes. Spread mint chutney evenly on the paneer slices. Arrange onion and tomato slices on each paneer slice and cover with the cheese slice. Stack each paneer slice with its layers one on top of the other, by repeating the process. Make a mixture of cream, grated cheese and crushed peppercorns and pour over the top layer. Place the last cheese slice on top, bake at 180C for ten minutes in the oven. Cut equally into pieces of desired shape and serve hot with any sauce.

21.01.2022 Hello Everyone Our 31st recipe by Avinash from Victoria. Again one of Sanjeev Kapoor’s collection.Inbox us your recipe to win a surprise gift. MARWARI TAHIRI... Ingredient Basmati rice,parboiled 2 1/2 cups Red lentils split(masoor dal),soaked and half cooked. 2 1/2 cups Ghee 3 tablespoons + 1 teaspoon Butter 2 tablespoons Cinnamon 2 inches Cloves 2-3 Bay leaves 2 Dried red chillies 2 Onion ,sliced 1 small Garlic,finely chopped 1 tablespoon Ginger-green chilli paste 2 tablespoons Green capsicum,finely chopped 1/4 Green peas,boiled 2 tablespoons Carrot,boiled 1 small Tomatoes,pureed 2 medium Red chilli powder 2 tablespoons Turmeric powder 1 1/2 tablespoons Salt to taste Fenugreek powder 1 tablespoon + 1/2 teaspoon Coriander powder 2 tablespoons Chaat masala 1 teaspoon Onion ,sliced 1 large Dried fenugreek leaves (kasoori methi) a pinch Cashewnuts,fried 7-8 METHOD Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions. Sauté till onions are well browned. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute. Add capsicum, green peas and carrot and sauté for 2 minutes.Add pureed tomatoes. Mix and cook for 2 minutes. Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1 cups rice and mix well. Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining ginger-green chilli paste and sauté for 1 minute. Add remaining dal, remaining red chilli powder, remaining turmeric powder,coriander powder, teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes. Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, a layer of cooked dal mixture and lastly a layer of of the cooked rice.Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts. Serve hot.

19.01.2022 Hello Everyone. Our 16th recipe by Rooma from Victoria. Inbox us your recipe to win a surprise gift. BHINDI SOUTH INDIAN STYLE... Ingredient Ladyfingers (bhindi), trimmed 250 grams Coriander seeds 2 teaspoons Cumin seeds 1 teaspoon Salt to taste Dried red chillies 7-8 Roasted peanuts, peeled 1/4 cup Garlic 5-6 cloves Oil 4 tablespoons Shallots 20-25 METHOD In a non-stick pan dry roast coriander seeds, cumin seeds. Heat oil in a non-stick pan Add shallots to the oil in the pan and sauté for 2 minutes. Add ladyfingers and salt and mix well. Cover and cook. Add red chillies to the roasting spices and continue to roast till fragrant. Transfer into a blender jar, add roasted peanuts and garlic and crush coarsely. Cook ladyfingers, stirring occasionally, till done. Add the crushed masala and mix well. Serve it with roti.

17.01.2022 Hello Everyone Our 29th recipe by Ram from Victoria. He mentions he has picked it from Sanjeev Kapoor’s collection. Murg Jugalbandi ... Ingredients: Chicken Breasts 8 Lemon Juice 3 tbsps White pepper powder tsp Salt to taste Ginger 2 one inch pieces Garlic- 6-8 cloves Green Apple- 1 medium sized Curry Leaves 6-8 Chicken liver- 4 Chicken mince- 1 cup Prawns 6 medium sized Egg-1 Saffron- 10 to 12 strands Kewra water- 1 tsp Fennel powder- tsp Green cardamom powder- a pinch Oil 2 tsp Cinnamon 2 one inch sticks Cloves 4-5 Green cardamoms 3-4 Cumin Seeds tsp Madras Curry Powder- 2 tsps Turmeric Powder tsp Tomato Puree 1 cup Fresh cream- cup Green Peppercorns 8-10 Method: 1. Clean, wash and split open chicken breasts. Sprinkle two tablespoons of lemon juice, white pepper powder and salt. Rub lightly in the chicken breast and set aside for about ten minutes, preferably in refrigerator 2. Peel and wash ginger and garlic. Grind half the ginger and garlic to a fine paste. Chop the remaining ginger finely. Peel the green apple and slice finely. Sprinkle half a tablespoon of lemon juice to avoid discoloration. Wash curry leaves and pat them dry. Clean, wash and boil chicken liver. Cut into one centimeter sized cubes. Clean wash and complete drain chicken mince. 3. Peel, de-vein and wash prawns thoroughly. Cut into one centimeter sized pieces. Beat egg and keep aside. Dissolve saffron in kewra water. 4. Take chicken mince in a bowl and add chopped ginger, fennel powder, green cardamom powder, chopped liver, chopped prawns, half the beaten egg, salt and mix thoroughly. Brush chicken breasts with little of the remaining beaten egg. 5. Place a tablespoon of the chicken mince on one corner and roll into cornets. Grill the chicken cornets lightly on a hot plate or a nonstick pan using a tablespoon of oil, turning regularly for even colouring and cooking 6.Heat the remaining oil, add cinnamon, cloves, green cardamoms and cumin seeds, stir fry for a few seconds. Add curry leaves and immediately add ginger and garlic paste. Stir fry for ten to fifteen seconds. Add green apple and stir fry until the apple softens. 7. Add the madras curry powder, turmeric powder and stir fry. Add tomato puree and simmer the gravy for about eight to ten minutes. Remove and strain. If the gravy is thick add half a cup of water. 8. Heat the strained gravy and add the grilled cornets. Simmer for about two to three minutes. Add remaining lemon juice and saffron dissolved in kewra water. Simmer for another minute and stir in cream. Add green peppercorns and mix. Remove from heat and serve hot.

17.01.2022 Bobby Jasoos enters HOYTS cinemas this Friday 4 July and to celebrate you're in with a chance to win a Bobby Jasoos prize pack! Including movie passes, CDs and ...a cool detective kit. To enter: 1. Share this post 2. Comment below with the name of your favourite female detective OR what you're favourite detective disguise would be 3. The most creative entries win! Entries will be drawn next Sunday 6 June and winners announced on Monday 7 June. Good luck! And make sure you go see Bobby at the movies tomorrow night: http://bit.ly/1pIvYk7

16.01.2022 Hello Everyone. Our 20th recipe by Maya from Victoria. Inbox us your recipe to win a surprise gift MIXED DAL KE PAKORA IN COCONUT CURRY Ingredient Quantity... Split Bengal gram (chana dal), soaked 1 cup Split green gram skinless (dhuli moong dal), soaked 1 cup Split pigeon pea (toor dal/arhar dal), soaked 1 cup Split red lentil (masoor dal), soaked 1 cup Fresh coconut milk 3-4 cups Ginger 1 inch piece Garlic 10 cloves Green chillies 5 Carrot, grated 1 small Ajwain ke patte, chopped 8-9 for garnishing Turmeric powder 1/4 teaspoon Salt to taste Cornflour/ corn starch 2-3 tablespoons Oil to deep fry Black cardamoms 4 Cinnamon 2 1/2 inches Cloves 7 Cumin seeds 1 teaspoon Poppy seeds (khuskhus) 3 tablespoons Raw mango, peeled 5-6 slices Sugar 1 teaspoon Ghee 2 tablespoons Mustard seeds 1 teaspoon Split black gram skinless (dhuli urad dal) 1 teaspoon Button red chillies (bor mirchi) 5 Asafoetida a generous pinch Carrot, for garnish 1 small METHOD Combine chana dal, moong dal, tuvar dal, masoor dal, roughly chopped ginger, 6-8 chopped garlic cloves and 3 chopped green chillies in a grinder jar. Grind into a fine paste using sufficient water and transfer into a bowl. Add carrot, ajwain ke patte, turmeric powder and salt. Mix well and add corn flour and mix again. Heat sufficient oil in a kadai. Apply water on your palms and divide dal mixture into equal portions shaped into small pakora(balls). Deep-fry pakora in hot oil for 2-3 minutes. Drain on absorbent paper. Reheat oil and deep-fry pakora again till golden and crisp. Drain on absorbent paper and set aside. Dry roast 2 black cardamoms, 2 inches cinnamon, 4 cloves, cumin seeds and poppy seeds on low heat till fragrant. Remove from heat and grind into a fine powder. Add remaining broken green chillies, remaining crushed garlic cloves and a little water and grind again into a fine paste. Add ground paste to coconut milk and stir to mix. Add a pinch turmeric powder and stir again. Add raw mango slices, salt and sugar. Stir again and transfer the mixture in a deep non-stick pan. Place the pan on heat, keep stirring and bring to a boil. Lower heat, add pakore, stir to mix and simmer till it comes again to a boil. Switch off heat and transfer into a serving bowl. To make tempering, heat ghee in a small non-stick pan. Add mustard seeds, remaining black cardamoms, remaining cloves, remaining cinnamon and urad dal. When the seeds splutter, add button chillies and asafoetida. Pour tempering over pakora curry and mix. Cut 1 small carrot into long thin strips and place over curry. Garnish with a few ajwain ke patte and serve immediately.

16.01.2022 Hello everyone..... Our 28th recipe by Prathima from Victoria. Inbox us your recipe to win a surprise gift SAI BHAJI... Ingredient Fresh spinach leaves (palak), roughly chopped - 3 medium bunches Fenugreek leaves (methi), roughly chopped - 50 grams Dill leaves (suva), roughly chopped - 50 grams Khatta Leaves, roughly chopped - 50 grams Split Bengal gram (chana dal), soaked and drained - 1/2 cup Oil - 4 tablespoons Cumin seeds - 2 teaspoon Ginger-garlic paste - 1 tablespoon Onion, roughly chopped - 1 large Green chillies, chopped- 3 Tomatoes, roughly chopped- 3 medium Turmeric powder -1 teaspoon Coriander powder - 2 tablespoons Red chilli powder - 1 1/2 teaspoons Brinjals - 3 small Potatoes - 2 medium Salt to taste METHOD Heat oil in a pressure cooker and add cumin seeds, ginger-garlic paste, onion, green chillies, tomatoes, turmeric powder, coriander powder and red chilli powder and mix well. Cut brinjals and potatoes into 8 pieces each. Add both to the cooker and mix. Add chana dal and mix. Add spinach, methi, suva, khatta bhaji, salt and cup water and mix well. Close the cooker with the lid and cook till 4 whistles are released. Open the lid when pressure is reduced completely and check to see if the potato is cooked through. Coarsely blend the sai bhaji with a hand blender. Serve hot.

16.01.2022 Hello Everyone Our 32nd recipe by Mala from Victoria. Inbox us your recipe to win a surprise gift. ... ALOO CHUTNEY PULAO Ingredient Baby potatoes, boiled and peeled 10-12 Green chutney 5 tablespoons Basmati rice, soaked for hour 1 1/2 cup Oil 2 tablespoons Bay leaf 1 Black cardamoms 2 Green cardamoms 3-4 Cloves 3-4 Cinnamon 1 inch stick Mace 1-2 blades Onions, sliced 2 medium Spinach puree 3 1/2 tablespoons Salt to taste METHOD Heat oil in a non-stick pan, add bay leaf, black cardamoms, green cardamoms, cloves, cinnamon and mace and sauté for a minute. Add onions and sauté till light brown. Add potatoes and mix. Add spinach puree, green chutney, rice, 3 cups water and salt and mix well. Cook for 5-7 minutes or till it comes to a boil. Lower heat, cover and cook for 10 minutes. Switch off heat and let it stand for another 10 minutes. Serve hot.

14.01.2022 Hello Everyone... Our 24th recipe by Bhavin from Victoria. Inbox us your recipe to win a surprise gift Chicken Masaledar... Ingredients Chicken boneless 800 grams Pure ghee/oil 2 tablespoons Onions sliced 2 medium Garlic crushed 2 cloves Fresh mint leaves chopped 2 tablespoons Tomatoes chopped 3 medium Chicken stock 1 cup Garam masala powder 2 teaspoons Coriander seeds crushed 1 teaspoon Bay leaves 2 Fresh coriander leaves chopped 2 tablespoons Salt to taste Preparation Method Heat the ghee/oil in a pan. Add the onions and garlic and sauté till they turn lightly brown. Stir in the garam masala powder, coriander seeds, bay leaves, mint leaves and tomatoes and cook for fifteen to twenty minutes. Add the chicken and cook on high heat, stirring occasionally, for about five minutes. Add the stock and salt and simmer for fifteen minutes or until the chicken is done and the sauce has thickened. Stir in the coriander leaves, mix well and serve immediately with warm naan, bread or chapatti.

13.01.2022 Hello Everyone. Our 22nd recipe by Meghana from Victoria. Inbox us your recipe to win a surprise gift... Chicken in Green Masala Ingredients 1 kg boneless/with bone chicken 4 green chillies 1 tbsp chilli powder 1tbsp roasted cumin powder 1 tbsp white pepper powder 3 tbsp oil 1 tbsp garam masala 2 tbsp lemon juice 4 garlic cloves 2 onions 400 gms fresh coriander salt to taste Method Marinate the chicken in the juice of 1 lemon, pepper powder, red chilli powder, cumin powder and salt. Keep aside for 15-20 minutes. In a mixer, combine the coriander, onions, garlic, green chillies, garam masala, salt and blend into a smooth paste using minimum water. Marinate the chicken with this coriander paste and refrigerate for 2 hours. In a pan, heat oil, add the marinated chicken and saute for 2-3 minutes and cover the lid of the pan. Keep the gas on low flame and let the chicken cook. Let the chicken cook for 10-15 minutes stirring continuously. Remove from flame and add a dash of lemon juice. Enjoy with hot chapatti or parantha.

10.01.2022 Hello Everyone. Our 19th recipe by Mini from Victoria. Inbox us your recipe to win a surprise gift Chicken Dilruba ... Ingredients 2 medium onions 1 cup milk 2 tbsp. chopped fresh ginger root 2 tbsp. garam masala 6 tbsp. butter or vegetable oil 1 tsp. ground turmeric 1.5 kg chicken, skin removed, cut 2-3 fresh green chillies 1 cup fresh plain yogurt Salt 1/4 cup almonds Few strands whole saffron soaked in 2 tbsp. warm milk 1/4 cup walnuts Fresh coriander and 1/4 cup melon pumpkin or squash seeds almonds/cashews for garnish (optional), ground Method Put the onions and ginger in a blender or food processor and process into a smooth paste. Heat the butter or oil in a heavy, deep pan and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to turn brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chilli powder and salt. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Sprinkle fresh coriander and serve it with roti .

07.01.2022 Hello Everyone. Our 17th recipe by Ankita from Victoria. She mentions this is picked from Sanjeev Kapoor’s collection. Inbox us your recipe to win a surprise gift BAKED PALAK PANEER RICE... Ingredient For palak layer Spinach puree 1 cup Cooked basmati rice 1 cup Oil 2 tablespoons Onion ,chopped 1 medium Salt to taste Garam masala powder a pinch For paneer layer Cottage cheese (paneer),crumbled 300 grams Cooked basmati rice 1 cup Oil 2 tablespoons Tomato basil pasta sauce 2 tablespoons Salt to taste Dried fenugreek leaves (kasoori methi),roasted a pinch Spinach leaves (palak),cut into thin strips Oil to deep fry Sesame oil (til oil) 1 tablespoon Red chilli flakes 1 teaspoon Salt to taste Sugar 1 tablespoon Sesame oil (til oil),toasted 1 tablespoon METHOD Heat 2 tbsps oil in a non stick wok and 2 tbsps oil in a non stick pan. Add cumin seeds to the wok and when they begin to change colour, add garlic and saute for minute. Add onion and saute. Add crumbled cottage cheese to the pan and saute. Add tomato basil pasta sauce and mix well. Add spinach puree to the wok and mix. Preheat an oven to 180C. Heat all the rice in the microwave. Add salt and garam masala powder to the spinach mixture and mix well. Add salt and dried fenugreek leaves to the cottage cheese mixture and mix well. Add half the rice to the spinach mixture and half to the cottage cheese mixture and mix well. Adjust salt in both the wok and the pan and cook for a minute. Grease a round steel mould over an oven proof plate. Put some of the spinach rice and press well. Over this put a layer of cottage cheese rice and press. Bake in the preheated oven for 10 minutes. You can serve it without baking too. Top with a little crackling spinach and serve hot. To make crackling spinach deep fry spinach strips till crisp. Drain on absorbent paper. Heat sesame oil in a non stick pan, add red chilli flakes and immediately add the fried spinach. Sprinkle salt, sugar and toasted sesame seeds and toss.

06.01.2022 Hello Everyone. Our 23rd recipe by Swati from Victoria. Inbox us your recipe to win a surprise gift Mint and Masoor Tikkis... Ingredients 1/4 cup whole masoor (whole red lentils) 1/4 cup mint, finely chopped 1 teaspoon ginger-green chilli paste 2 teaspoons whole wheat bread crumbs 2 tablespoons low fat paneer, grated salt to taste 1 teaspoon oil for cooking Method Clean, wash and soak the masoor overnight. Drain. Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed. Drain the masoor and discard any excess water. Coarsely pound the masoor in a mortar and pestle. Combine the masoor paste with the remaining ingredients and mix well. Divide the mixture into 6 equal portions. Shape each portion into an even sized round and flatten the rounds to make tikkis. Heat a non-stick pan and cook each tikki over a high flame using a little oil until both sides are golden brown in colour. Serve hot with coriander chutney or any sauce.

06.01.2022 Hello Everyone Our 30th recipe by Harry from Victoria. Inbox us your recipe to win a surprise gift. Malabar Prawn Biryani Ingredients:...Continue reading

06.01.2022 Hello Everyone. Our 15th recipe by Nilambari from Victoria. Inbox us your recipe to win a surprise gift. Missi Roti Ingredients... Gram flour (besan) 2 cups Whole wheat flour (atta) 3/4 cup Cumin seeds 1/2 tsp. Carom seeds (ajwain) 1/4 tsp. Peppercorns 5-6 Dried pomegranate seeds (anardana) 1 tbsp. Green chillies chopped 3 Onion chopped 1 medium Salt to taste Turmeric powder 1/2 tsp. Fresh coriander leaves 1 small bunch Oil 1 tbsp. + for greasing Chaat masala 1 tsp. Butter as required Method Take gram flour and whole wheat flour in a bowl. Roast cumin seeds, carom seeds, peppercorns and dry pomegranate seeds. Pound them to a powder. Add green chillies, chaat masala, onion, salt, turmeric powder, coriander leaves and mix well. Add sufficient water and knead. Add one tablespoon of oil and the pounded spice powder and knead into a dough. Cover and rest the dough for about fifteen minutes. Divide the dough and roll into balls. Further roll each portion into a roti. Heat a tawa and roast the rotis with a little oil till both sides are well done. Serve hot with a dollop of butter. See more

04.01.2022 Hello everyone... Our 27th recipe by Pratham from Victoria. Inbox us your recipe to win a surprise gift Mirchi Coconut Rice... Ingredients Basmati rice, soaked 1 1/2 cups Scraped coconut 4 tablespoons Coconut slices 10-12 Cloves 2-3 Black peppercorns 1/2 teaspoon Coriander seeds 1/2 teaspoon Green chillies 4-5 Cinnamon 1 inch stick Cumin seeds 1 teaspoon Garlic 4-5 cloves Ginger 1 inch Oil 3-4 tablespoons Pumpkin, chopped 1/4 cup Potato, diced 1 medium Salt to taste Lemon juice 1 METHOD Grind together scraped coconut, black peppercorns, coriander seeds, cloves, cinnamon, garlic, ginger and green chillies with a little water. Heat oil in a shallow non-stick pan. Add cumin seeds and coconut slices and sauté for 1 minute. Add pumpkin, potato and the ground paste and mix well. Sauté for 2 minutes. Add 3 cups of water and salt and mix well. Add rice, mix again and cook till it is half done. Add lemon juice and mix well. Cover and cook on low heat, stirring occasionally, till the rice is completely done. Switch off heat and let it stand for 10-15 minutes before serving.

02.01.2022 Hello Everyone Our 33rd recipe by Mina from Victoria. Inbox us your recipe to win a surprise gift. ... Shahi Paneer Ingredients: 250 gms. paneer (cottage cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 1/4 cup beaten curd 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander Method: Chop the paneer into 2" fingers. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee; add gravy and other ingredients except milk and paneer. Boil to get very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.