Wednesday, August 13

The Best Place To Have Dosa In Coventry(UK).

After coming to Coventry UK it was a big challenge for me to find a good place to have dosa and I don't know where all I have tried it and never liked any of them.. I had actually given up the hope of having good masala dosa here until I found this amazing place in Foleshill road call Lotus Veg Restaurant. Its located on the main road and near to grocery stores so very easy to locate.
The dosa, sambar, coconut chutney was simply awesome and they even had Gobi Manchurian in their menu. unfortunately we could not taste it because they were not having enough stock, but we got to try the Veg Manchurian and even that was very tasty and worth it.

The dosa portion was large enough for 2 person and generously filled with potato masala and served with Sambar and 3 types of chutney. Sambar tasted really good and reminded me of taste back home.
The veg Manchurian was medium portion and was very well presented. It was well coated with spices and masala and was semi dry.

They have a lot of different varieties of chat, dahi vada, masala vada etc.... I could only try 2 items and this place is going to be my favourite and I'm sure will get to eat lot more spicy items.
Only downside I could see was to wait for some time to have our orders ready even in less busy hours, but after the food arrived I felt it was worth waiting. If you are looking for a good place to have South Indian and North Indian food then you have arrived to right place though the place is small but you'll have real home taste and they even do catering for Functions and Parties.. 

Wednesday, July 30

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.
1tsp whole coriander seeds
2 dry red chilli
1/2tsp cumin
1/2tsp black pepper
3 bay leaves
2 green cardamom
3 cloves
1inch cinnamon stick.
(Dry roast all the above in ingredients and grind it to a fine powder)

250g paneer (cut into medium pieces)
1 big onion (finely chopped)
1 cup tomato puree
1 medium green capsicum (cut into small cubes)
1tsp ginger garlic paste
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
1tbsp kadai masala, 1/2tsp garam masala
1tsp kasoori meethi (dry fenugreek leaves)
1/4cup curd, 1/4cup milk
1tsp lemon juice
Oil and Salt to taste.

Cooking Method.
In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.
Serve hot with Naan. Roti or Rice.

Monday, July 14

Green Masala Chicken Curry..

Green Masala Chicken Curry. Nowadays days I'm just experiment with chicken to create a new dish every time and to be honest every time my new dish is coming out very tasty. This time I was trying to cook Hyderbadi Green Chilli Chicken, but the amount of green chilli we use in that recipe I was afraid that my hubby will not be able to eat. So I change the plan and made this green masala chicken curry, actually it has the same ingredients what we use for green chilli chicken but less green chillis. It is a great dish for the people who loves spicy food and it is quite simple recipe to make. It goes well with Steam Rice, Coconut Rice or Roti..

1/2 kg chicken (cut into medium pieces)
1 medium onion (thinly sliced)
1cup chopped coriander leaves
1/2cup chopped mint leaves
5 to 6 green chilis
8 to 10 curry leafs
1 bay leaves
1tbsp ginger garlic paste
3tbsp Oil
Salt to taste.

Cooking Method.
Wash and drain the water of chicken and set it aside.
In a deep frying pan/kadai, add oil, bay leaves and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.
In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.
Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid and cook till all the masala is coated well to the chicken and it has a think gravy. That will take about 15 to 20 minutes.
Serve hot with Rice, Coconut Rice, Naan, Kerala Poratha or Roti's.

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