Indian Restaurants 10 Vegetarian Recipe Tips

By Author: Gaurav Marwaha
Total Articles: 2
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Before going further we should know what exactly recipe means. A Recipe is a set of instructions that describe how to prepare or make something, especially a culinary dishes. We Welcome you as our Friends and hope you will truly enjoy your dining experience and our Indian style atmosphere. Each and every item is prepared as you ordered, using the finest ingredients available.
The restaurant presents constantly evolving menus and a carefully matched wine list –all designed to reflect an ethos of innovation and creativity. Tandoori flames have specially designed two different and the most excellent value and a variety of choice for their esteem Customers. They use the finest quality ingredients, the taste tells it all. The taste forces us to go there again and again.
Tandoori Flames - The Indian restaurant We specialize in all sorts of functions whether it a birthday, Corporate, X-mass or Wedding party, Catering & Function hall hire, Both hosted in restaurant as well as at customer venues,. They also serve Corporate customers through their customized catering services for events, seminars and official dinner ...
... parties.
Components
Modern culinary recipes normally consist of several components
 The name of the dish
 How much time it will take to prepare the dish
 The required ingredients along with their quantities or proportions
 Necessary equipment and environment needed to prepare the dish
 An ordered list of preparation steps
 The number of servings that the recipe will provide (the "yield")
 The texture and flavor
 A photograph of the finished dish
Some recipes will note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.
Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish. Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.
One of the favourite dish of the melbourne indian resturants is Tandoori Bharwaan Aloo now a days. And it is available in every Indian restaurant .And the restaurants were this dish is not available in the menu list are shortly try put it in the menu list because Tandoori BharwaanAloo has become a very common and preferred dish by the Indians .Here is the Recipe by which we can make Tandoori Bharwaan Aloo :
• 3big (longish) potatoes
• Some chat masala to sprinkle
Filling :
3 almonds (badaam) – crushed roughly with a rolling pin - 1 tbsp mint (poodina) leaves –chopped - 1 green chilli –remove seeds and chop - 4tbsp grated paneer - ¼ tsp salt or to taste ,1/4 tspgaram masala
¼ tsp red chilli powder - a pinch dried mango powder (amchoor)

Covering:
½ cup thick curd (dahi) – hang in a muslin cloth for 30 minutes , 1 tbsp ginger paste, ¼ tsp red chilli powder , ¾ tsp salt , ¼ tsp red or orange tandoori colour or turmeric (haldi)

BHARWAAN ALOO MASALA
One tsp black cumin (shah jeera), Seeds of 2 brown cardamoms (motielaichi), 6-8 pepper corns (sabot kali mirch), 2-3 blades of mace (javetri)

1. Boil potatoes in salted water till just tender. Do not over boil. When they are no longer hot , peel skin.
2. For the filling ,mix crushed almonds with mint leaves , green chillies , grated paneer, salt, garam masala, red chilli and amchoor.
3. Grind or crush shah jeera, seeds of motielaichi, pepper corns and 2-3 pinches of javetri to a coarse powder.
4. To the paneer filling, add ¼-1/2 tea spoon of the above freshly ground masala powder also. Keep the leftover powder aside.
5. For the covering , mix hung curd , ginger paste, remaining freshly ground masala powder , red chilli and salt . Add halide or orange color.
6. Run the tip of a fork on the back surface of the potatoes, making the surface rough.(The rough surface holds the curd well). Cut each potato into 2 halves, vertically. Scoop out, just a little, to get a small cavity in each potato with the back of a teaspoon. Stuff with pannier filling.
7. With a spoon apply the curd on the back and sides of the potato.
8. Grill potatoes in a gas tandoor or a preheated oven for 15 minutes on a greased wire rack till they get slightly dry.
9. Spoon some oil or melted butter on them (baste) and then grill further till the coating turns absolutely dry.
10. Sprinkle some chat Machala and serve hot.