Couple Clauole and Mary and John and Luora from Melbourne visiting Hastings st having a great time at Kaali and trying the Chilli Kingfisher for the first time!
ALOO JEERA: North Indian Cuisine (5 Serves)
Recipe: Suitable for VEGAN/VEGETARIAN Choices
Potatoes : 4 large, boiled and cut into cubes
Cumin Seeds: 1 tsp
Oil: 4 tbsp
Red Chilli Pwd: 1 tsp
Turmeric Pwd: 1 tsp
Coriander seeds : 1 tbsp crushed
Cumin Pwd: 1 tsp roasted.
Lemon Juice: ½ lemon
Fresh Coriander leaves: 2 tbsp
Fresh Ginger : 1 tbsp grated
Fresh Garlic : 1 tbsp finely chopped
Heat oil in a heavy bottomed pan . Add cumin seeds and saute till they splutter and change colour. Add Grated ginger and chopped garlic saute till golden brown.
Mix together the dry spices powder in a bowl and add to the pan on low heat, add the boiled potatoes to the pan and stir carefully to ensere the spice mix has coated the potatoes nicely.
Add fresh coriander leaves and serve with steamed Rice , Dhal or Roti.
TADKA DHAL: North Indian Style
Recipe: Suitable for VEGAN/VEGETARIAN Choices.
Serves: 5 Servings
STEP 1: Cooking the Dhal.
2 cups red lentil dhal washed plus 4 cups water to which add 1 tsp oil and 1/2 tsp turmeric powder.
STEP 2: Preparing the Dhal Spice base.
1 bay leaf
1 inch cinnamon stick
2 tbsp oil
1 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp fresh ginger and garlic paste
½ tsp turmeric
1 tsp red chilli powder
Salt to taste
STEP 3: Tadka or Tempering Dhal.
4 pods garlic finely sliced
1 tsp asafoetida
2 dried red chillies whole
1 tsp cumin seeds
2 tbsp oil
Firstly, cook dhal in a heavy bottomed pan with 4 cups of water until tender and mushy with oil and turmeric powder.
Secondly, in another pan heat oil and add all the spices mentioned in step two. Once they crackle and release a great aroma add in chopped onions and ginger-garlic paste and saute well. Then add in chopped tomatoes and saute until cooked and mushy and oil seperates along the sides of the pan. Add spice powder and salt, add in the cooked dhal and mix well. Simmer for a few minutes.
Thirdly prepare the tempering to finish off the dish by heating oli in a small pan to smoking hot and add the cumin seeds, sliced garlic, whole red chillies and asafoetida and pour immediately over the cooked dhal mix to add the final layer of flavour and aroma.
Serve with hot steamed rice or roti.
The stage is set for spring / Summer chef’s special menu at Kaali Gourmet Indian Restaurant- Restaurant is Hastings st Noosa
Chilli Garlic Mooloolaba Tiger prawns.
Schewan lobster tail,Lahori spiced Barramundi fish.
#noosaheads #hastingsstreet #restarantsnoosaheads #restaurantinhastingsstnoosa #bestinnnoosa #seafoodinnoosa #noosabeach #saefoodinhastingsstreet
Celebrating Kaali Gourmet Indian Restaurant’s 9th year of service with our amazing staff. 🙂 Totally stoked at being able to serve the people of Noosa Heads all these years and many more to come. 🙂
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