| What's New
At Indus Restaurant Paddington
 |
Take Away lunch
- Take away lunch is available for $5 per person from Tuesday
to Sunday between 12am and 3pm. |
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Christmas Parties
- We are now taking reservations for Christmas Parties. Book
early to avoid disappointment. Menus can be tailored to suit
your needs and budget. |
Try Our Favouite Recipies!
| Chicken
Saagwalla (serves 4/5)
- 1 kg skinless and boneless chicken breasts diced to 1
inch pieces
- 3 large bunches fresh English spinach
- 3 tbsps vegetable or Canola cooking oil
- 5 peppercorns
- 4 cloves
- 4 pods cardamom
- 3 Bay leaves
- 300 ml puree of sauteed onions
- 2 tbsps fresh garlic paste
- 1 tbsp fresh ginger paste
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp nutmeg powder
- 1 cup tomato puree
- 1/2 cup chicken stock
- Salt to taste
- A dollop of butter
- sprigs of fresh corriander for garnish
Preparation
- Trim and Wash the spinach well, then wilt it in the microwave
for a couple of minutes.
- Blend the spinach (coarsly) in a food processor. Keep
aside.
- Heat the oil in a pan on a medium flame and fry the chicken
pieces till well browned.
Remove and keep aside.
- Again heat the same oil, then add the whole spices.
- As the spices turn slightly darker, add the onion puree
& fry till pale golden.
- hen add ginger and garlic pastes and fry for 2 mins.
- Add these powdered spices next: - coriander, cumin and
garam masala & turmeric - fry for 2 mins.
- Add the tomatoe puree and fry till the oil begins to
separate from the masala.
- Add the chicken to this masala, mix well and add half
a cup of hot chicken stock.
- Cook till the chicken is almost done.
- Add the spinach now and mix well. Cook another few minutes.
- Now sprinkle with nutmeg powder and mix it in to finish
off.
- Remove from the fire and garnish with a dollop of fresh
butter and a sprig of corriander.
- Serve hot with steamed basmati rice or flat Indian bread
like naan or chapatti.
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| Prawn
Madras: (serves 5/6)
- 1kg fresh green prawn cutlets (26/30 size)
- 1 Cup/300ml Prawn or fish Stock
- 1 Small white onion finely chopped
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- 3 tbsp vegetable oil
- 1 Tsp Turmeric Powder
- 1 tsp cumin Powder
- 1 tsp coriander Powder
- 2 Tsp Chilli Powder (medium hot)
- 2 Tsp Garam Masala Powder
- 1 Tsp whole Sizzling Seeds(mustard, cumin, fennel)
- 1 sprig fresh curry leaves
- few (4/6) dry whole red chillies
- 1 Tin crushed Tomatoes (450 grammes)
- 1 cup thick coconut milk (made from coconut milk Powder)
- 300ml Puree of sauteed Onion
- 1/4th cup tamrind pulp
- salt to taste
- 4 tbsp oil
- Roughly chopped fresh coriander leaves to garnish
Preparation
- Heat oil in a thick base pan and add the crackling seeds,
and let then crackle and pop.
- Add dry whole red chillies and curry leaves and let them
sizzle as well.
- Now add the ginger and garlic pastes and fry for a couple
of minutes.
- Add the sauteed onion puree and cook for 3 mins and then
add all the powdered spices, salt and fry 1 minute.
- Now add the crushed tomatoes from the can and fry until
the oil separates from the masala.
- Now add the prawn cutlets and cook with this masala for
1 min.
- Add hot prawn or fish stock and allow to simmer for 3
to 4 mins stirring occasionally.
- When prawns are almost cooked, add the tamrind pulp and
coconut cream.
- Stir and cook for a minute and take pan off the heat.
- Serve garnished with a sprig of corriander and a lemon
wedge with steamed Basmati Rice and papadum.
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|
Onion Bhajjis
- 3 onions (large)
- 2 cup chick pea flour( besan)
- 1 tsp cumin pwdr
- 1 tsp hot chilli pwdr
- 1 tsp turmeric pwdr
- 1 tbsp corriander seeds roughly pounded
- 1 tbsp fresh chopped garlic
- 1 tbsp fresh chopped ginger
- 2 green chillies deseeded and sliced finely
- 3 tablespoon freshly chopped coriander
- salt to taste
- Oil for deep frying
Preparation
- Peel and Slice onions finely.
- Add all spices, ginger, garlic, chillies, coriander and
salt to the sliced onions (except besan) and mix well.
- Keep aside for half an hour.
- Heat Oil in deep fryer to 350 F or 180 C.
- Now add Besan to the onion mix and mix evenly.
- Add one tbsp hot oil to the mix and stir in well.
- Pick up with your finger tips a small amount of the mix
and drop gently into the hot oil.
- Drop about 6 to 8 pakoras per batch for easy frying.
- Fry for about 3 to 4 minutes per batch. Drain on paper
towels.
- Serve hot,lightly dusted with Chaat Masala.
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|
Gulgulas: (for about 8 serves)
- 100 gms white sugar
- 100 gm (4 ounces) plain flour
- 50 gms self raising flour
- 4-6 ripe bananas, mashed
- Handful raisins
- 1 cup fresh scraped coconut (dessicated coconut can be
substituted)
- 1 tsp cardamom seeds powdered/crushed
- 1 tbsp ghee (melted)
- Powdered sugar to dust (optional)
- whipped cream (optional)
- oil for deep frying
Preparation
- Peel and mash banana, add raisins, crushed cardamom seeds,
freshly scraped coconut and sugar.Mix well.
- Sift plain and self raising flour into this mix and mix
evenly.
- Add one tablespoon of melted ghee or clarified butter
and mix it in well.
- Heat the oil to 180 C and put a spoonful of the mixture
in the oil to fry. Put about 6 to 8 at a time.
- Fry till golden brown. Drain well and place on paper
towels.
- Dust with powdered sugar and serve warm with a dollop
of whipped cream (optional).
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Sago
and Potato or Kumara Bondas
- 2 medium potatoes boiled and mashed
- 1 cup sago pearls
- ¼ cup roasted and coarsely crushed peanuts
- 2 green chilies finely chopped
- 1/2 bunch Finely chopped coriander
- 1/2 a lemon
- 1 tsp sugar
- 1 tsp cumin powder
- salt to taste
- Oil for frying
Preparation
- Wash sago pearls in cold water and drain off all water
and set the sago aside
for a couple of hours.
- Boil, peel and mash roughly two medium sized potatoes.
- Wash and chop the green chillies and the fresh corriander
leaves finely.
- Roast and coarsly crush the peanuts.
- Now take a mixing bowl and mix all the ingredients listed
above (except the oil).
- Moisten your hands with water and form 12 even balls
of this mixture
and flatten them slightly.
- Now heat oil for deep frying to a temp of 180 C and gently
introduce these bondas
into the hot oil and fry until golden.
- Drain them well on absorbent paper and serve hot with
a fresh corriander and garlic
yoghurt dip.
|
Eggplant
and Pumpkin Curry with Cashewnuts
- 100 ml rice bran oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of asafoetida
- 1 400g cans of chopped tomatoes
- 1 cup natural set yoghurt
- 1 cup dessicated coconut powdered in food processor
- 1 teaspoon of turmeric powder
- 2 teaspoons of chilli powder
- 2 teaspoons of coriander powder
- 2 teaspoons of cumin powder
- 2 tbsp. of garlic, crushed
- 2 tbsp of crushed ginger
- 2 teaspoons of sugar
- 2 cups of vegetable stock
- salt to taste
- 1/2 large butternut pumpkin, peeled and cut into chunks
- 1 large eggplant cut into chunks
- 1 large onion finely chopped
- 1 cup toasted cashew nuts
- 1/2 bunch fresh corriander leaves washed and finely chopped.
Preparation
- Heat the oil in a large saucepan over a medium heat.
- Add the mustard seeds, cumin seeds and asafoetida.
When the mustard seeds start to pop, add the chopped onions
and fry for about 3 to 4 mins
and add the garlic, ginger and fry for a couple of miuntes.
- Then add the powdered spiceslike turmeric, chilli ,corriander
and cumin, salt and sugar
and fry for another minute.
- Add the powdered dessicated coconut and fry well for
a minute.
- Next add the whipped yoghurt and fry well. Then add the
tomatoes and fry until the oil
leaves the sides of the pan.
- Now add the eggplant and pumpkin and stir well for 2-3
mins until all the
masala has coated the vegetables.
- Add the vegetable stock, stir and bring
to a gentle simmer for 20 minutes or until the vegetables
are tender.
- When the vegetables are cooked, turn off the heat and
stir in the cashew nuts.
- Garnish with fresh chopped corriander leaves.
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Tadka
Dahl - Serves 4
- 1 cup red lentils
- 1 small onion finely chopped
- 1 large tomato cut into cubes
- 1 tsp ginger chopped fine
- 1 tsp garlic chopped fine
- Salt to taste
- 4 tbsp ghee or oil
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 cloves
- 10 curry leaves
- 2 slit green chillies
- 1/2 tsp asafetida powder
Preparation
- Thoroughly wash the red lentils in cold water.
- Place lentils in a heavy bottomed pan and add 2 cups
of water to it.
- Add the chopped tomato, cnion ,1 tbsp of ghee or oil
and turmeric powder to it. Stir well.
- Now set set the pan o a high flame and bring to a boil
uncovered. Skim off the scum.
- Turn down the flame and let the lentils cook on a gentle
simmer until tender.
- stir the boiled lentils well to blend into a smooth soup-like
consistency.
- If it is too thick, add some warm water and stir till
the consistency is right.
- Heat the Daal through again. It should be piping hot
before you carry out the next step.
- Heat the ghee on a medium flame, in a small pan till
hot.
- Now add the crackling mix(mustard, cumin, cloves, and
asafetida )and fry till spluttering stops.
- Add the curry leaves and green chillies and cook till
spluttering stops.
- Turn off the fire and add this tempering (Tadka) to dhal.
- It will sizzle and might splutter a bit, so be careful
when you do this. Stir well.
- Serve hot with steamed rice and papadums.
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Should you require any further information on any of the above,
please do not hesitate to contact
us.
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