This is my Thali of friendship to each and everyone of you! In this Navaratri Thali we have yoghurt, sabudana(tapioca) patties, singhara (water chestnut flour) pourri, lauki subzi, and singhara halwa for dessert.👩🏽🍳😋🙏🏽✌🏽
🐤CHICKPEA CURRY 🍛 This is one of my favourite homemade curries 😋 I love to eat curry with black rice mixed with spinach to get in some extra greens 😉🌱 the recipe to this dish is in m book Plant to Pot (link in bio) 💚 Hope you all have an amazing day! 🌞
📮Jaipur, Milton Keynes.
🍽 Lamb chops- these were small in size but tasted just delicious. Butter chicken and chicken karahi -In my opinion butter chicken tastes quite uniform where ever I have had it. Fortunately, at this particular time my chicken pieces were succulent and enjoyable to indulge in. The chicken karahi seemed quite pleasantly close to home, like a home cooked curry with an array of pepper, onions and authentic Indian spices. The only disappointment was the keema naan. It lacked meat. Not impressed! .
📒Complete halal menu.
🍸Alcohol is sold on premises.
💰Lamb chops £7.95, butter chicken £8.95, chicken karahi £8.50, steamed rice £2.50
🎭 You are welcomed well as soon as you walk in as the friendly staff give you the option of leaving your coat in the cloakroom. (Obviously at your own risk). We had an uncle waiting our table, he had been working there for over 30 years. His service was superb to the say the least. I could have sat with him for hours chatting away. .
🛋 This is a purpose built restaurant. From the outside it looks extravagant, slightly echoing the architecture of palaces/buildings of Jaipur, India. Pleasing to the eye. However the WC did not match how the restaurant was. .
📋 Food Standards Agency hygiene:
5 (May 2017)
🏆⭐️⭐️⭐️ (out of 5)
One of our favorite restaurants in #nashville is Bombay Palace near Vanderbilt - unassuming and nearly missable on the outside, inside you’ll find a warm, welcoming spot with great food. This fried #paneer was a highlight and a great start to the meal.
Idli's impatient cousin Rava idli is a delicacy if made right.
How many times have you imagined and dreamt about those fluffy beauties but gave up on your dream because you can't plan what to eat a day in advance? Happens to me all the time and I started cheating on my idlis with these rava idlis. I don't regret it 😎
This is how I make them -
🏷 Heat a pan, add Coconut oil
🏷 Once oil heats up add mustard seeds, urud dhal, channa dhal, curry leaves and give it a mix
🏷 Add onions and saute for about 3 mins. Pro Tip - always add salt to onions, helps cook faster
🏷 add about 4 green chillies,turmeric powder and add 1cup rava and saute till you get that beautiful toasted rava smell
🏷 Remove pan from stove and allow it to cool
🏷 Add 2tbsps of yogurt, enough water to give a thick pourable consistency 🏷 Add a pinch of baking soda, more salt if needed and let it sit for 15mins
🏷 Batter is all ready now, steam in idli cooker for 11 mins and you are done.
𝐊𝐚𝐫𝐞𝐞𝐦'𝐬 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐫𝐚𝐚𝐧 𝐛𝐢𝐫𝐲𝐚𝐧𝐢.
Biryani, other names are biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice, potato (in KOLKATA biryani only) and meat (chicken, mutton, beef, prawn, or fish) and vegetables. Eggs are also sometimes added.
Invention:- Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals. However, another theory claims that the dish was known in Indiabefore the first Mughal emperor Babur came to India.