Spice and Curry – Indian Restaurants & Groceries

…to be served as a snack…. and what is to be served with it? Not too hot, please, but very Indian!

Nothing to beat the "Good Ole" Aloo Chaat

3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish – chopped onion, tomato julienne, fresh pomegranate seeds oil for frying

Dice potatoes into a fairly large dice – 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

If you want "finger food" then Aloo Tikki is your baby

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls. Flatten each between the palms into discs.
Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
Drain and pat dry on absorbant paper. Serve hot.

i’m making it with jasmine or bizmati rice. what should i make to go with it?
Wow!!! thank you…I have no idea who to chose, so i’m putting it to vote. hope you all don’t mind! by the way: what is dahl?

a baby spinach salad with pieces of Mandarin orange on top with a vinegar dressing

Looking for a great caterer that can do outside (not at their own venue) catering. I would prefer feedback from someone who has either 1) used them for their own event or 2) eaten their food at an event they were invited to.

On-topic answers are appreciated!

Try Endive Catering.

Don’t want to look like an idiot when I order.

Naan
Raita
Kheer

Thank you in advance

as for these, u pronounce em just the way u typed em

naaaaan
rai-ta
khee-r

there are others that are harder to pronounce if u r not an indian. like malai kofta, paneer tikka masala, bla bla

With the cost of gas, labor, etc., the profit margin has to be pretty slim. Am I wrong?

The mark up on resturaunt food is pretty substantial.
Consider when you cook at home vs. when you eat out.
It cost you pennies by camparison.
Now consider how mush more you would save if you bought your food at bulk.
The resturaunts are still making a pretty penny.

all you can eat = todos lo que usted puede comer
spanish styles =estilos españoles
chef name (put ur name ) = cocinero nombre
yum yum tasty =yum del yum sabroso

mhmmmm

The first 100m is wide but then it narrows with hundreds of us running. If you take out in the back, it will be hard to pass people on the narrow path. You don’t want a guy much slower in front and block to keep you behind them the whole race. If you sprint the first 100m, you will be exausted once you reach the first hill and everyone will pass you right away. I will want to take out with the top pack, but not the first person.

Go more quickly in the start. It’s proven that an outright sprint won’t do you any good, while going slow at first will do you even worse.

So, try to find a pace that is slightly uncomfortable in terms of speed, a little faster than you can keep up for the entire 5k. Run moderately fast, and you’ll find yourself at the back of the first group.

Then, once you’ve reached that, run at your regular race pace, instead of the starting pace. At the end, start sprinting and use all that pent up adrenaline as soon as you can see the finish.

You’ll find yourself passing a lot of people, as the finish line is never a narrow path.

Has anyone used MenuNetwork.com? I was thinking of listing my restaurant on this site. It provides a free website and lots of services, but I wanted to see if others have had experience with it.
I looked at the other on-line guides and they are not at all comprehensive. Some are only in one city. Menu Network is nationwide.

Okay, now, for restaurants – does any restaurant have their information on the site. It’s a free service, but I wanted to know if it is as good as it looks? Any hidden costs?

MenuNetwork.com is the site.

Try Themenupages.com I use them for my restaurant
searches all the time.

We are having an Italian / East Indian wedding. We would like to have food from both cultures , so everyone can try dishes from the different cultures. However, because we do NOT want to have so much food that people end up wasting stuff, we have to modify the menu, so it isn’t what you woudl typically get at those European banquet halls.

Right now our menu / courses are:

Hors D’ouevres
Anti-pasto plate
Penne Pasta
Butter Chicken + Rice + Lamb Jalfrezi (all served together family style i.e it is put on the table)
Seafood mix platter + Salad
Dessert (sweet table + porquetta)

Do you think there is enough variety in the menu so that it caters to both Italians and East Indians guests at the wedding? Is there anything else you would add / modify from the menu?

Any suggestions would be greatly appreciated, as we are struggling with coming up with menu. Thanks!

Do you have any Indian vegetarians coming? I assume the penne is meatless, but if someone’s looking for something Indian and veggie, that might be difficult. Maybe a chickpea curry option?

I used to live in New Zealand for a long time, and I was introduced to Indian style food. My favorite was called "Butter Chicken". Since i’ve been back to America I’ve looked at several indian resturants but they don’t have "Butter Chicken"..everything is called differntly here.

Chicken Makhani, Murgh Makhani, Chicken Makhani, or Murgh Makhanwala. makhani means butter in hindi and murgh is chicken.

by the way, here is the authentic recipe frm india too if u fancy it.

Serves 4

Preperation Time 1 Hour

Contents
Chicken

Ingredients
1 Tandoori Chicken – cut into 8 pieces
1 onion – grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies – finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves – finely chopped

Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.

2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.

3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.

4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.

5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.

6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.