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Top 5 Recipes By Shavan’s Indian Restaurant


Checkout Top 5 mouth-watering Recipes from all around India by Shavan’s Indian Restaurant in Patterson Lakes. Looking for an indian restaurant to dine at? Shavan’s is the best Indian restaurant in eastern suburbs. Moreover, we create an authentic experience for all our patrons that is sure to keep you coming back. Book a table at or call (03) 9773 0639. – PowerPoint PPT presentation

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Title: Top 5 Recipes By Shavan’s Indian Restaurant

Top 5 Recipes By Shavans Indian Restaurant
1. Chicken Curry
Chicken Curry - Ingredients
  • Chicken 800 grams
  • Onions 4-5 medium
  • Ginger 1 tablespoon
  • Garlic 1 tablespoon
  • Tomatoes 4-5 medium
  • Fresh coriander leaves,chopped 1 tablespoon
  • Ghee 4 tablespoons
  • Cinnamon stick 1
  • Cloves 4-5
  • Green cardamom 4-5
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 2 tablespoons
  • Cumin powder 2 tablespoons
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Garam masala powder 1 teaspoon

Chicken Curry - Method
  • Heat ghee/oil in a thick-bottomed pan. Add
    cinnamon, cloves and green cardamoms and sauté
    for half a minute. Add onions and sauté till
    golden brown.
  • Add ginger paste and garlic paste and continue to
    sauté for two to three minutes, stirring
    continuously. Add turmeric powder, coriander
    powder, cumin powder and red chilli powder. Mix
  • Add pureed tomato and stir. Cook till oil
    separates from the masala. Add the chicken pieces
    and salt. Sauté on high heat for five minutes.
    Add two cups water, bring to a boil, cover and
    cook till the chicken is fully done.

2. Butter Chicken
Butter Chicken - Ingredients
  • 1 kg boneless chicken skin removed
  • Juice of 1 lime
  • Salt to taste
  • 1 tsp red chilli powder (adjust to suit your
  • 6 cloves
  • 8-10 peppercorns
  • 1? stick of cinnamon
  • 2 bay leaves
  • 8-10 almonds
  • Seeds from 3-4 pods of cardamom
  • 1 cup fresh yoghurt (must not be sour)
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2 onions chopped
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 400g/ 14 oz of chopped tomatoes, ground into a
    smooth paste in a food processor
  • 1/2 litre chicken stock
  • 2 tbsps kasuri methi (dried fenugreek leaves)
  • 3 tbsps unmelted, soft butter
  • Salt to taste
  • Coriander leaves to garnish

Butter Chicken - Method
  • Mix the chicken, lime juice, salt and red chilli
    powder in a large, non-metallic bowl. Cover and
    allow to marinate for 1 hour.
  • Heat a flat pan or griddle on medium heat and
    gently roast (stirring frequently) the cloves,
    peppercorns, cinnamon, bay leaves and almonds
    till they darken slightly. Cool and add the
    cardamom seeds. Now grind into a coarse powder in
    a clean, dry coffee grinder.
  • Mix the yogurt above whole spice powder (from
    previous step), coriander, cumin and turmeric
    powders together and add them to the chicken.
    Allow to marinate for another hour.
  • Heat the oil in a deep pan on medium heat. When
    hot, add the onions. Fry till a pale golden brown
    in color and then add the ginger and garlic
    pastes. Fry for a minute.

Butter Chicken - Method
  • Add only the chicken from the chicken-spice mix
    and fry till sealed (chicken will turn opaque and
    the flesh will go from pink to whitish in color).
  • Now add the tomato paste, chicken stock, kasuri
    methi and remaining part of the yogurt-spice mix
    to the chicken.
  • Cook till the chicken is tender and the gravy is
    reduced to half its original volume.
  • Melt the butter in another small pan and then
    pour it over the chicken.
  • Garnish with coriander leaves.

3. Fried Chili Prawns
Fried Chili Prawns - Ingredients
  • King Prawns 12
  • Lemon juice 2 tablespoons
  • Chilli sauce 1 tablespoon
  • Salt to taste
  • Cornflour 6 tablespoons
  • Oil 4 tablespoons to deep fry
  • Ginger,finely chopped 1 Table spoon
  • Garlic,finely chopped 6-8 cloves
  • Green chillies,diagonally sliced 4-6
  • Spring onions chopped 2
  • Soy sauce 2 tablespoons
  • White pepper powder 1/2 teaspoon
  • Sugar 1 teaspoon
  • Fish stock or chicken stock 1 cup
  • Green capsicum,cut into thick strips 1 medium

Fried Chili Prawns - Method
  • De-vein, wash and pat dry the prawns thoroughly
    with an absorbent paper. Add one tablespoon lemon
    juice and chilli sauce, salt and mix well. Roll
    the prawns in four tablespoons of cornflour. Heat
    sufficient oil in a wok and deep fry the prawns
    for a minute. Do not overcook. Drain on absorbent
    paper. Reserve spring onion greens for garnish.
    Mix the remaining cornflour in half a cup of
    water. Heat four tablespoons of oil in a wok or a
    pan, add ginger, garlic and green chillies and
    stir fry for a minute.
  • Add spring onions and continue to stir fry for a
    couple of minutes more. Add the soy sauce, white
    pepper powder, sugar, salt and the stock. Add the
    fried prawns and capsicum strips and cook for a
    couple of minutes, stirring continuously Stir in
    the cornflour mixture and cook for a minute more
    or until the sauce coats the prawns. Stir in
    remaining lemon juice and serve hot, garnished
    with the reserved spring onion greens. Yummy
    Chili Prawns!!!

4. Lamb Korma
Lamb Korma - Ingredients
  • Diced lamb 600 grams
  • Onions medium 3
  • Oil 3 tablespoons
  • Green cardamoms 3
  • Black cardamom 1
  • Cloves 4-5
  • Cinnamon 1 stick
  • Black peppercorns 7-8
  • Ginger paste 1 1/2 teaspoons
  • Garlic paste 1 1/2 teaspoons
  • Coriander powder 1 tablespoon
  • Red chilli powder 1 1/2 teaspoons
  • Salt to taste
  • Yogurt,whisked 1/2 cup
  • Cashew nut paste 1/4 cup
  • Garam masala powder 1 teaspoon
  • Fresh cream 1/2 cup

Lamb Korma - Method
  • Chop the onions. Heat oil in a thick-bottomed
    pan. Add green cardamoms, black cardamom, cloves,
    cinnamon and black peppercorns and sauté till
  • Add onions and sauté until lightly browned.
  • Add ginger paste, garlic paste and sauté for one
    minute stirring continuously to avoid the paste
    from sticking to the bottom of the pan.
  • Add lamb pieces and sauté on a high heat for
    three to four minutes stirring continuously. Add
    coriander powder, red chilli powder and salt.
    Sauté for another two to three minutes.
  • Add yogurt and one cup of water. Bring the
    mixture to a boil. Reduce heat, cover and cook
    till the lamb pieces are tender. Add cashew nut
    paste and garam masala powder.

5. Lamb Rogan Josh
Lamb Rogan Josh - Ingredients
  • 1 Kg Diced Lamb
  • 5 tbsp oil
  • 1 cup curd
  • 2 oniond finely chopped
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 1/2 tsp red chilly powder
  • 1 tsp garam masala powder
  • 1 tsp ginger powder
  • 2 tbsp Coriender powder
  • 1/2 tsp turmeric powder
  • 1tsp cumin powder
  • 1tsp black pepper corns
  • 12 cloves
  • 8 green cardamom
  • 5 sticks of cinnamon
  • 2 tbsp white cream
  • Salt
  • Chopped coriender to garnish

Lamb Rogan Josh - Method
  • Heat oil in a pan and put whole garam masala,
    when they start to crackle, put chopped onions
    and fry till golden brown.
  • Add ginger-garlic paste and fry again for two
  • Add all the masala powder and fry till oil comes
  • Now add lamb with marinade and stir fry on a high
    flame for 2 minutes.
  • Now add water and little salt and cook with
    closed lid till meat is tender and gravy is
    medium thick in consistancy.

Lamb Rogan Josh - Method
  • Keep in mind that, we have already put salt while
    marinating the Lamb, so adjust the seasoning
  • Now add cream and stir well and cook for another
    3 minutes.
  • Garnish with chopped coriender.
  • Serve with Rice, naan or roti.
  • Yummmy Curry!

Thank You