A taste of Yellow Mirchi
This restaurant doesn’t need publicity No, seriously we . , mean it. Going by the packed house they had on a Tuesday night, it’s a wonder why they even bothered to invite us for a review. Anyway they politely , did, and we went. The experience turned out to be a mixed bag. The food was excellent, the ambience good, the crowd average and the live entertainment bad.
The cuisine offers an array of Indian and Chinese dishes, but we settled for Indian and didn’t regret having made that choice. For starters, we tried the Frontier Mix Grill Platter, which comes in portions customised for two or four people.
The Machhi Amritsari, a traditional deep fried sole fish fillet, was par excellence. Among the veg starters, the star was Harey Masale ka Bhuna Paneer, that has a strong yet refreshing flavour of coriander and mint. For main course, we stuck to the conventional and opted for Lazeez Murg Tikka, which was passable, while the Mutton Rogan Josh was right upto the mark.
Vegetarians must try the Makkai Palak (corn cooked in fresh spinach puree and aromatic herbs). Lalla Mussa Dal, a house speciality turned out , to be like any other good dal makhni, which somehow always finds its way onto a typical Punjabi dinner table.
For those with a sweet tooth, the lunch or dinner could come to a perfect conclusion with the creamy chocolate chip mousse which is sinful, to say the least.
Eating carrots doesn’t boost night-vision
Are you among those who vouch for grandma’s rule of eating carrots to boost night vision? Well, then you certainly need a reality check, for an eye specialist has called it the ‘greatest food myth’. Paul Beaumont has said that eating carrots does more harm to you than good, as beta carotene rich food can actually increase the risk of blindness. Beaumont, who has been studying human retinas since 1976, has said that the carrot myth, started in World War II, is a ‘complete fabrication’. “When the English… were flying at night they used radar but the Germans didn’t know that the radar existed,” the S yd n e y M o r n i n g Herald quoted Beaumont as saying from his Sydney clinic. He added: “The English certainly didn’t want them to know so they put out a myth saying they w e r e f e e d i n g their pilots carrots to improve their night vision and that’s why they could fly and see things at night.” Beaumont is the director of the Macular Degeneration (MD) Foundation, which has just released a cookbook, Eating for Eye Health – outlining the connection between what we eat and our eyesight. He said: “If you don’t eat fish and nuts and have a whole lot of bad fats then you are likely to get MD. If we could have everyone who is at risk of macular degeneration basically eat food from the cookbook then we would not have an epidemic of this disease.” The cookbook, compiled by chef Vanessa Jones and Australian icon Ita Buttrose, in both of whose family MD runs , is laden with recipes full of lutein-rich food like spinach, corn and egg yolks. Beaumont said that lutein helps protect the eye from sight-damaging light that causes MD and blindness. On the other hand, foods rich in beta-carotene, like carrots can damage the eye’s protective shield, doubling a person’s risk of contracting the disease.
Bite, Eating Vegetables, India Bite, Recipes, Indian Recipes
Eggs In a Spicy Cream Sauce
Ingredients:
3 tbsp vegetable oil
2 oz onion, finely chopped
1″ cube ginger, grated
1 fresh green chili, finely chopped
½ pt single cream
1 tbsplemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps. tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped
Method:
Heat the oil over medium heat in a large frying pan.
When hot put in the onions.
Stir and fry for about three minutes or until the pieces are brown at the edges.
Put in the ginger and chili. Stir and fry for a minute.
Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.
Mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up.
Spoon the sauce over them. Cook over medium heat for about five minutes, Spooning the sauce over the eggs.
Serve sprinkled with fresh coriander.
Make more Indian Recipes ? Log on to IndiaBite.com
Egg Masala
Ingredients:
4 eggs, hardboiled and shelled
2 onions, sliced finely
To be mixed together with little water:
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil
Method:
Make 2-3 slits on each egg with a thin bladed knife and set aside.
Heat the oil and fry the onions till it becomes brown.
Now add the gram flour and fry till the gram flour is completely fried.
Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes. Ready to serve.
Egg Kababs
Ingredients:
4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying
Method:
Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.
Egg Florentine
Ingredients:
200 gms spinach
10 gms cheese grated
100 ml white sauce
2 egg boiled and sliced
salt to taste
1 tbsp butter
Method:
Heat butter in a vessel and add chopped spinach and salt. Cover and cook the spinach.
Spread spinach in a small pyrex dish.
Sprinkle grated cheese. Add sliced eggs and white sauce.
Place the dish in pre heated oven for 3 minutes.
Egg Curry With Coconut
Ingredients:
5-6 hard boiled eggs
1 large-sized onion
1″ piece of ginger
1 tsp cumin seeds
2 green chillies
1 cup coconut (freshly grated)
½ tsp turmeric powder
5-6 tbsp mustard oil
1½ tsp garam masala powder
salt to taste
Method:
Grind the onion, ginger, cumin seeds and the green chillies into a fine paste.
Prick the eggs with a fork.
Heat the oil and add the eggs and cook over a high flame for 3-4 minutes till the eggs attain a golden colour.
Remove and keep aside. In the same oil fry the onion paste over a medium heat till the paste attains a light golden colour.
Add the grated coconut and continue to fry the paste for another 4-5 minutes, stirring all the time.
lower the flame and mix in one cup of water.
Bring the gravy to the boil and cook the gravy for another 2-3 minutes.
Transfer the gravy to a serving bowl.
Slice the eggs into halves or keep them whole and place in the gravy.
Sprinkle the garam masala powder over the prepared gravy and cover with a lid for 3-4 minutes before serving.
Make more Indian Recipes ? Log on to IndiaBite.com
