Ganga Pooja (or Ganges Worship)

Tuesday last week India's people celebrated Ganga Dasshara which is an worship of the divine river Ganges. This river is among the most sacred rivers in the world and it is believed that this worship washes away all sins.

In Vancouver you may miss mighty Ganges, but you can well enjoy a taste of India by visiting us: Robson All India Bar & Restaurant. Come and see what menu we have for you.

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Take Out Tiffin- Fathers Day special offer

TO ALL FATHERS ON THIS VERY SPECIAL DAY

 

Robson All India presents special menu on Fathers day, Take out these special dishes home and enjoy the day with your family

                          

TAKE OUT BIRIYANI @ 7$

Get biriyani for take out for just 7$,all inclusive...

RECIPE FOR CHICKEN BIRIYANI

Ingredients

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
•  
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Nutritional Information 

Amount Per Serving  Calories: 834 | Total Fat: 35.2g | Cholesterol: 134mg

JUST EAT OFFER ENDS TODAY

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LAMB ROGAN JOSH @ $ 3.95

Lamb Rogan Josh Recipe

Delicious rich lamb curry made with onions and tomatoes, perfect with naan or rice and a Cobra beer.

Ingredients

• 3 tbls butter
• 1 kg cubed lamb steak
• 1 tbls ground cumin
• 1 tbls ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp minced ginger
• 4 cloves garlic, peeled and crushed
• 2-3 large onions, finely sliced
• 1 tin chopped tomatos
• 4 tomatoes, peeled, in quarters
• 1 tbls tomato puree
• 1/4 pint water
• 1/4 pint low-fat natural bio yoghurt
• 2 tsp of garam masala
• 2 tbsl of chopped coriander

Instructions
Melt 2 tablespoons of the butter and fry the meat on a medium heat in 2 to 3 batches until it browns, then put each batch to one side after frying.

Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic and fry for 30 seconds. Put the heat back up and the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently.

Now add the tomatoes and tomato puree – stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes).

Stir in the yoghurt and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir then add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried – stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves.

BUTTER CHICKEN @ $3.45

GET BUTTER CHICKEN @ $3.45 @ www.robson-all-india.just-eat.ca

RECIPE OF BUTTER CHICKEN

Ingredients

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Robson All India Bar & Restaurant: Take out Chicken Biriyani for just $7

Robson All India Bar & Restaurant: Take out Chicken Biriyani for just $7: " New offer from Robson All India- Chicken biriyani take out for $7 RECIPE OF CHICKEN BIRIYANI Marinade: Thick Yogurt - 2 cups (Made ..."

Take out Chicken Biriyani for just $7

 
New offer from Robson All India- Chicken biriyani take out for $7


RECIPE OF CHICKEN BIRIYANI

Marinade:Thick Yogurt - 2 cups (Made of whole milk) - standard cupsize - 8 oz
Chilli powder - 1 heaping tsp
Salt - 1/2 tsp Pepper - 1 tsp
Lemon juice - 2 tbsp
Chicken - 3 pounds (Cut into big pieces and pierce with a fork or knife to allow the marinade to steep in)

Beat the 2 cups of yogurt using an egg beater (wire whisk), add the other ingredients (except chicken) and beat well till well mixed. Add the chicken now and stir carefully using a wooden spatula. Make sure all the chicken pieces are well coated in the marinade. Cover this with a saran wrap and refrigerate overnight.

Making of the Biryani:

Onions - 3 sliced lengthwise
Tomatoes - 4-5 (chopped finely)
Mint/Pudina leaves - a bunch - use only the leaves
Ginger-Garlic Paste - 4-5 Tbsp
Cardamom - 4 (Crush using a pestle and mortar into a coarse powder)
Cinnamon - 4
Clove - 4
Bay leaves - 4
Peppercorns - 1/4 tsp
Fennel seeds - 1/4 tsp
Garam masala powder - 1 tbsp & 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp (heaped teaspoonful)
Basmati Rice - 3 mugs (washed) I use a coffee mug - about 11 oz
Oil - 1/4 cup
Ghee/clarified butter - 1/4 cup
A few strands of saffron soaked in 1/4 cup of warm milk and kept aside
Whole Biryani masala - a fistful (This comprised of Star anise/annasi poo/badalphool - 2, Lichen/kalpaasi/dagadphool - about 2 tbsp, marattimokku/dried immature capers - 2, Dried Rose petals - 2 tbsp. It also had bay leaves, but I removed those that came in this masala since the bayleaves were broken. see note *)

1.. Mix the oil and ghee together and heat it in a thick bottomed pan. When the oil and ghee warms up, it gives a very nice aroma. Now, is the time to add the fennel seeds, 2 cinnamon, 2 cloves, half of the crushed cardamom, whole biryani masala, peppercorns and half of bayleaves. In low heat, saute well till they are roasted. Add the onions and saute them till they are slightly brown. Add the ginger garlic paste and saute till the raw smell disappears. (I prefer to roast the garlic and ginger in a little oil in a small cast iron pan before grinding it. Note: You can also add a paste of green chillies ground with a bit of salt, if you like it very spicy.) Add the tomatoes and saute them as well. Now add the mint leaves and saute them till they are well done. Add the 1 tbsp garam masala powder, turmeric powder and the chilli powder and allow them to get slightly roasted in the oil before the chicken pieces are added. Now, add the chicken pieces along with the yogurt marinade and stir slightly. Add a cup of water and cover this sauce pan and continue till the chicken is half cooked. Remember, all this is done at a very low heat to bring out the best flavor in the biryani. If you think the half-cooked chicken curry has a lot of gravy, don't be surprised. You'll see it's use in step 3.

2. As soon as you cover the chicken curry to let it half-cook, in step 1, you have to start preparing the rice. In the rice cooker, measure in 4 cups of water, add the rice, the remaining cloves and cinnamon, pour in the saffron milk mixture, 1 tsp salt, 2 bay leaves, 1/4 tsp garam masala powder and stir using a wooden spoon. Switch on the rice cooker. This will automatically come to warm mode, once the water is absorbed and the rice is half cooked. By this time, the chicken would be half-cooked on the stove top.

3. Preheat the oven to 400 F. Grease the baking dish or line it with foil and then grease it using ghee. Spread a layer of half-cooked rice and then spread a layer of half-cooked chicken from the curry. Repeat these layers till the rice and chicken are completely used in the layers. Now pour the gravy over these layers. It should look well drenched. Cover with another aluminium foil and make sure the ends are tightly sealed. This can be done by pressing your finger against the rim of the baking dish.

4. Bake at 400 F for 30 mins. Switch the oven off and leave it in the oven for another 20 mins. It's crucial not to open the oven door once the baking time of 30 mins is over.

5. Serve piping hot with Raita. For Raita: Mix together - one cup of beaten yogurt with an onion - thinly sliced, a few cilantro leaves, chopped green chillies, 1 tbsp lemon juice and salt.

EAT FOOD @ROBSON ALL INDIA.

FOOD IS AVAIALABLE @ ROBSON ALL INDIA BAR & RESTAURANT AT AN INCREDIBLY LOW PRICE.GO FOR IT.

EAT FOOD @ROBSON ALL INDIA.

Food is available at Robson All India Bar & Reataurant at an incredibly low price.Visit www.robson-all-india.just-eat.ca and go for it.

$7 TAKEOUT TIFFIN @ROBSON ALL INDIA.

Takeout tiffin for  $7,all inclusive.

BUTTER CHIOCKEN- $3.45

For more details  http://www.just-eat.ca/area/v6e-vancouver

Go Canucks Go

launch of "take out tiffin"

UNBELIEVABLE OFFER FROM ROBSON ALL INDIA

ORDER DELIVERY FROM ROBSON ALL INDIA VIA JUSTEAT(http://www.just-eat.ca/area/v6e-vancouver) AND GET BUTTER CHICKEN FOR $3.75 AND SEEKH KABAB FOR $2...........

$3.75 ONLY$2 ONLY