Grub Desi Catering: Desi Punjabi Menu

Hello readers, how you doing. I am doing just awesome as I had an awesome vacation for a week. It was my HD’s birthday and we celebrated it on cruise “Super Fun”, but before going for the trip, we catered another successful party and this time we did Desi style Punjabi Food:- Achari Kukkad (Murg/Chicken), Butter Chicken and Shahi Paneer with Phulkas or Rotis.

Sharing below some pics from that day:-

Hot Spicy Chatakedaar Achari Murg

Grub Desi Catering: South Indian Food

Hello friends, I know I  am not very regular at posting these days, as life is getting busier and busier, but hey I am not complaining at all, it feels super awesome to see Grub Desi growing and receiving such wonderful feedback from our customers.

Last Sunday, we served a wide spread of South Indian food at a birthday party. In this post I am sharing some of the pictures of dishes that we prepared, quickly photographed by me : )

Vegetable Vada!!! Urad Daal & Rice Vada with a surprise vegetable in it : )

Fun filled Workshop at Campbell Community Center

Hello guyss, had a successful & fun filled session at Campbell Community Centre on Sep 26th, where we made various Indian Party Dishes. Here goes our Menu for the day:- Appetizer - Chicken Tikka, two yummy Entrée's - Butter Chicken & Daal Tadka, the world famous Naan Bread, Cilantro chutney/dip and to end things on a sweet note we made creamy tasty Rice Kheer (Indian Rice Pudding).

Sharing with you all, some pics from the class below (faces blurred due to privacy reasons)

Grub Desi Menu (Saturday 11th July)

 

Hello Guys, I feel really happy to announce that we got a great response for our last week's menu. Customers just loved the food and ordered again, today itself.

Presenting to you guys the menu for coming Saturday. Order now and get a discount of 25% on your first meal!!!

Our Menu for 11th July (Saturday)

Order by Fri, Jul 10th 2:00 PM and get 25% discount on your first Order

Delivery Minimum $30, Fee $7, Free above $60

To Order: Download the qulinary application available on App Store and Google Play (Click here to Download the app)

Grub Desi Menu (Happy Independence Day)

Hello everyone, after getting a very good response for my meals at Bite Club (India), I want to continue the saga here as well, so presenting to you guys at the comfort of your own home The Indian Authentic Meal, cooked by me with lots of love and those homemade secret spices. I have started this venture in collaboration with www.qulinary.com (Click on the name for the link)

About Grub Desi

At Grub Desi we want you to enjoy the flavorsome, authentic Indian meal, which is adapted to local taste buds (keeping it low on spices and oil). We want our customers to relish other Indian Delicacies as well, than just Butter Chicken and Samosas, which is why we have items like Broccoli Koftas/balls, Gobhi Bhare Tamatar (Stuffed Tomatoes) in our menu.

Carrot & Oats Kofta Curry (Non-Fried)

by Neetu

Hello Everyone, I was super excited to receive this gift hamper from Quaker Oats India Team, for doing a few post on their products (Multi-Grain Sago Pancakes & Quaker Oats Plus “Product Review”). It feels awesome when your hard work gets appreciated, Thank a lot Guyzzz!!!

I totally enjoyed making this recipe and eating as well. It’s very easy to make, but that doesn’t compromise on taste at all. So, keeping things as healthy as possible, sharing with you guyzz, Carrots and Oats Kofta Curry!!!

Ghugni/White Peas Curry (Video Recipe)

by Neetu

Hello friends how are you gyuzz doing!!! I made this yummy, spicy & hot Ghugni yesterday and I don’t know what just happened to me I was sooooo very eager to eat this one that as soon as I filmed the last shot I poured it into a bowl and started to eat, and that is when I realize I didn’t click any pic, and I just didn’t have the patience to rearrange everything for the pictures. So, I took a snapshot from the video, sorry guys this is what best I could  : )

Paneer Butter Masala (Video Recipe)

by Neetu

This is one fix dish on the menu for any special lunch or dinner at home. I have made this dish so many times that now I can do it with closed eyes (not really : P) but that doesn’t mean that I have been bored of it, I do it every time with the same passion and love as I had when I made this for the first time : ) So passing on to you now, the same love and passion for this dish, do take care!!!

Methi Matar Mushroom Malai (Video Recipe)

by Neetu

It came out to be a super-hit dish and I served it with crispy Paranthas and it will really go well with Butter Naan (you can find the recipe here) as well. When we eat all this delightful stuff in restaurants, we wonder it would be really difficult to make, but that’s not true exactly, all you need to know is correct recipe and procedure. So, today in this post I demonstrated the correct procedure and recipe to make this dish at home perfectly. Hope you will like it.

 

Poriyal (Sorakkai Curry)

by Ishetta

Poriyal, this name would be alien to most of us,or to be precise non South Indians. At first it seemed like a tough recipe or a dish to prepare from the name, but while reading it through, it just not only relieved me but also developed my interest and liking towards it. Simply because of the different combination of spices from my regular cooking.

This in-fact turned out to be the simplest recipe with the least ingredients that I must have cooked till date : )

Kerala Curry

by Ishetta

I never get enough of Indian Cultural cuisines, and just as the exploring continues I came across an interesting Kerala Recipe. Kerala Curry !!!

Paneer Kofta Curry

by Shobhna

Hello readers, I am Shobhana, popularly known as Meenu and I have developed a love for cooking quiet recently. I had a few friends coming over for lunch so tried this new recipe of Paneer Koftas to kindaa show off my cooking skills, and yes, everyone just loved it, so thought of sharing it with you guyzzz hope you will like it.

Cheese Stuffed Broccoli Kofta/Balls

by Neetu

I have made koftas with many other veggies but not with broccoli so it was quiet exciting for me to try this one….. and it came out really gud… yes it’s a rich dish so make it for your special occasions…

This quantity will serve 2-3 ppl…

INGREDIENTS:-

For Koftas:- Broccoli: 1 Small Potato: 1 Medium Boiled Black Pepper Powder: to taste Salt: to taste Garam Masala: 1/4 tsp Aamchur Powder: 1/4 tsp Cheese Slice/cube: 1 Cornflour: 1 Tbsp Baking Powder: 1 Big Pinch oil : to fry For Gravy- Onion: 2 Medium

Ginger: 1/2 Inch Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Asafetida: a pinch Cashews: 10-12 Curd: 3 Tbsp Kasoori Methi: 1 Tbsp Garam Masala: 1/2 Tsp Amchur Powder: 1/4 Tsp Salt: to taste Red Chilly Powder: to taste Milk: 1/2 Cup Water: 1 Cup

 

METHOD:-

For Koftas:

• Grate broccoli  finely along with the tender stems.
• Heat oil in a pan, add broccoli and cook for 2-3 mins.
• Mash boiled potatoes and broccoli together.
• Add rest of the ingredients under koftas and mix well, check seasoning and adjust if required.
• Make balls/koftas with this mixture, stuffing cheese in between.
• Heat oil in a wok and deep fry the koftas

For Gravy:-.

• Grind onion & ginger to make  a fine paste and keep aside.
• Grind cashews  and curd to make a fine paste and keep aside.
• Heat oil in a pan add cumin seeds when it crackles add asafetida and onion paste.
• Cook this till oil separates then remove from fire and add cashews paste.
• Cook this till nicely thick.
• Add spices, kasoori methi and cook for 2 mins more.
• Remove from fire again and add milk & water.
• Bring back to fire and cook till the gravy has nice & smooth consistency.

For Serving:-

• At the time of serving arrange koftas in serving bowl pour hot gravy over it and serve hot with Indian bread of your choice…

Sambar/ Tangy Lentil Preparation

by Neetu

Its thin, tangy lentil preparation without which no meal it complete in south India.. The tang in the dish is bought by adding tamarind and the awesome flavor is bought adding a time tested blend of spices… It tastes best when its served steaming hot… I made idly and sambar for the dinner but was so excited to eat that I forgot to take pics of sambar alone. : )

This quantity will serve 3-4 ppl..

INGREDIENTS:-

Red Gram (arhar dal): 1 Cup Onions: 2 Chopped Roughly (Ghiya): 1/2 Small Chopped Roughly Tamarind pulp: 4-5 Tbsp Sambhar Powder: 2 tbsp Water: as required Salt: to taste

For Tempring (Tadka) Oil/Ghee(Clarified butter): 3-4 Tbsp Asafetida (hing): a pinch Dry Red Chilly: 2 pieces Mustard Seeds: 1/2 tsp Curry Leaves: Few Red Chilly Pwder: to taste

METHOD:-

• Wash and soak lentil for 1/2 to 1 hr. after that drain the water and pressure cook with 4 cups water and salt, give 1 whistle then reduce the flame and cook for 5 mins.
• Mash the dal when pressure comes down and keep aside, meanwhile prepare the tempering.
• Heat oil in a pan add mustard seeds, when it crackles add curry leaves & red chilly stir for 30 sec.
• Add onions and cook till it turns brown.

• Add vegetables, little salt ( take care while adding salt as we have already added salt in the dal) ,tamarind pulp, sambar powder, & water if required.

• Mix properly and cook till veggies are tender then add red chilly powder.

• Add boiled dal, 1 cup water, mix properly and simmer on slow flame for 5 mins.

 

• Serve super hot with idly, dosa, vada…. etc etc….

Shahi Paneer/ Cottage Cheese in Creamy Cashewnut Gravy

This dish takes me back to the memories of my school dayzzz… when during summer vacations almost everyday we use order lunch from nearby restaurant and SHAHI PANEER was a must…  yes it can be easily made at home also, every one has a different versions of it but I like this one as it taste exactly like we use get from that restaurant…

This quantity will serve 5-6 ppl….

INGREDIENTS:-

Cottage Cheese: 300 Gms Onions: 2 Medium Tomatoes: 3 Medium Garlic: 3-4 Cloves Ginger: 1/2 Inch Milk: 3/4 Cup Cashewnuts: 15-20 Piece Water: as required

Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Salt: to taste Red Chilly Powder: to taste Turmeric Powder: 1/4 Tsp Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Karoori Methi: 1 Tbsp

METHOD:-

• Soak cashewnuts in warm milk for 15-20 mins then grind it to a fine paste and meanwhile work on other ingredients of  gravy.

 

• Roughly chop onion, tomatoes, ginger & garlic.
• Heat oil in a pan add cumin seeds when it crackles add ginger & garlic fry for few seconds.
• Add onion and cook till it turns brown, add tomatoes and cook for 30 secs.

  

• Add the dry spices and cook till oil separates add little water if required.

• Let it cool down then grind it to a paste.
• Again heat oil in the pan,add the onion tomato paste, 1/2 cup water, sugar & cook covered till oil separates.
• Add the cashewnut paste, simmer on slow flame for 4-5 mins.

• Add diced cottage cheese then check seasoning and adjust if required
• Simmer for 2-3 mins more and serve hot with naan, chapati or parantha…
   
  
   
   
   
   

Masaman Curry Paste

Helloo everyone… this is my first attempt to cook THAI (and to taste as well) m sooooooooooo happy that I got all the ingredients required.. lemon grass, galangal coconut milk .. so all in all a good start.. now lets hope the dish come out good as well… I cooked the curry paste a day before & cooked the curry next day so posting the recipe for the paste ad of now…..

This quantity will serve 2-3 people…

INGREDIENTS:-

Dried Red Chilies: 5 Lemon Rind*: 1 Lemon Onion Chopped: 1 Medium Garlic Cloves: 6-7 Galangal**: 2 Tsp Chopped Cumin Seeds: 1 Tbsp Fennel Seeds: 1 Tsp

Cinnamon Stick: 1 Inch Big Cardamom Seeds: 2 Cloves: 2-3 Black Pepper: 4-5 Coriander Seeds: 1 Tbsp Grated Nutmeg: a generous pinch Water: 2-3 Tbsp

METHOD:-

• Have a look at the  ingredients required in the picture below .

• Dry roast all the ingredients in a pan for 4-5 mins till fragrant.

• Let it cool, then grind to coarse paste using water.

• Paste is ready to be used, it can be used as & when required and can be stored in fridge for a week.

* Grate the upper yellow layer of lemon very lightly taking care that you don’t grate the white portion(its very bitter) just under the yellow skin.

** If Galangal is not available it can be substituted with the normal ginger that we use.