RASOI RESTAURANT

07/06/2021

Tandoori Chef Contact
Rajesh kumbla +919619511589
Kapil Kc +919821151470

30/06/2020

urgent requirement
Veg Restaurant,
indian chef,
salary upto 25,000
Contact 09619511589/
09821151470

27/10/2019

CHICKEN PATIYALA

Boneless pieces of chicken cooked in tomato
flavored wrapped in egg omlette and boiled in rich
tomato gravy

06/05/2017

29/09/2016

Mutton kadai is a popular North Indian Dish that often star in most of the wedding menu. It’s absolutely; one of the tasty mutton preparation. As the mutton is slow cooked in a kadai; it took some time to cook but tastes awesome. You can depend a pressure cooker for cooking; but it differs the authentic taste and also the name (kadai mutton-prepared in a kadai) becomes worthless.
Ingredients for Kadai masala:
Dry red chilly- 5 nos
Pepper corns- ½ tsp
Cumin seeds- ½ tsp
Fennel seeds- ½ tsp
Kasoori methi- 1 tsp (optional)
In a heavy bottom pan; dry roast red chilly in low flame for a minute. (if you Don’t want much spiciness; you can remove the inner seeds of the dry red chilly before sauting)
Add cumin seeds, pepper corns and fennel seeds.
Saute a bit and add dried kasoori methi.
Switch off the flame.
Put it in a blender and make a fine powder out of it.
(You can also add 1 tsp of coriander seeds for dry roasting; then avoid the coriander powder used below)
Ingredients For The Curry:
Mutton- ¼ kg
Oil- 2 tbsp
Ginger garlic crushed-1 tbsp
Green chilly-1
Onion-1 big
Tomato-1
Turmeric powder- ½ tsp
Coriander powder- 1 tsp
Garam masala powder- ½ tsp
Salt-to taste
Curd/ yogurt – ¼ cup
Ginger pieces-to garnish
Preparation:
Heat oil in a kadai; add the cleaned mutton pieces in to it and sauté for about 7 minutes until its color changes.
Add crushed , ginger garlic and green chilly in to it and sauté for a minute.
Add onions and sauté until transparent.
Add tomato pieces and sauté for a minute.
Add all the powders and blended chilly powder mix.
Mix well; add curd and salt in to it.
Add 2 cups of hot water and cover cooks it for about 1 hour (or less; or more depends on how the mutton pieces cooked tenderly). Open the lid often and stir well.
Switch off the flame when mutton pieces cooked well; the curry thickens and oil floats on the top.
Add in to serving bowl and garnish on top with ginger pieces.

19/03/2015

06/09/2014

Sarso ka saag makki da roti

06/09/2014

Murg musallam

05/09/2014

Baby corn crispy chilly