Robson All India Bar & Restaurant: Lip Licking Meat Dish - Keema or Qeema

Robson All India Bar & Restaurant: Lip Licking Meat Dish - Keema or Qeema: "Robson All India offers you to taste Keema or Qeema; which is a traditional meat dish. The original Turkish word 'kıyma' means minced m..."

Lip Licking Meat Dish - Keema or Qeema

Robson All India offers you to taste Keema or Qeema; which is a traditional meat dish. The original Turkish word 'kıyma' means minced meat. It is typically minced mutton or beef curry with peas or potatoes. Qeema can be made from almost any meat, can be cooked by stewing or frying. Qeema is also used as filling inside Samosas or Naan.

Ingredients

• 1.5 pound ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Garam Masala
• 1 teaspoon salt
• 4 teaspoons tomato paste
• 0.75 cup of beef broth

Preparation

Qeema is first boiled or fried until brown and set aside. Chopped onions, garlic, ginger and green chillies are fried in ghee till the onions turn golden brown. Whole or ground spices are added to this mixture. The Qeema is then added to this onion garlic mixture together with yoghurt and peas and cooked for 15–20 minutes in a covered pot or a pressure cooker.

WHO IS LYING - PRESIDENT or BOEHNER

BOEHNER SAYS - PRESIDENT WANT BLANK CHEQUE - DEBT LIMIT WILL BE RAISED - PRESIDENT BARACK OBAMA SAYS - WE ARE LEFT WITH A STALEMATE - WE RISK DEEP ECONOMIC CRISIS - COMPROMISE HAS BECOME DIRTY WORLD - ENTIRE WORLD IS WATCHING - MUCH MORE COMING SOON -

VIVEK-SRIVASTAVA
604-329-7798

HAPPENING NOW - LONG LIVE PRESIDENT

PRESIDENT OBAMA ADDRESS ON DEBT CRISIS
HOUSE SPEAKER BOEHNER TO FOLLOW
GOD BLESS UNITED STATES OF AMERICA

VIVEK SRIVASTAVA

DHAL MAKHANI.....

 

1/2 cup whole ural dal (black lentils), soaked overnight
4 tbsp rajma (red kidney beans), soaked overnight with the dal
1 onion, chopped fine
1 tomato, chopped fine
2-3 cloves of garlic, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp red chilly powder
2 dried red chillies
2 tbsp milk
1 tbsp butter
1 tbsp oil
salt

HOW TO PREPARE

1. Heat oil in a pressure cooker and saute onions till transparent. Add salt, chilly powder and the ginger-garlic pasted and fry for a minute.

2. Next, add the chopped tomatoes and cook for a few minutes so that the mixture combines well together. Add the lentils and beans, and enough water to just cover them. Pressure cook for 3-4 whistles. Remove from fire and set aside.

3. Once the pressure leaves the cooker, keep it on a low fire. Add the milk and bring to boil. Keep it on sim and let it boil while preparing to temper it.

4. Heat the butter and oil in a pan and throw in the cumin seeds. Once they start spluttering, add the chopped garlic and the red chillies each torn into 3 pieces. Fry until the garlic starts browning and smelling lovely.

5. Remove the dal from fire and add the tempered butter-oil directly to it. Follow immediately with garam masala and mix well. Adjust salt.

Serve with warm rotis, naan or pulao.

YUMMY YUMMY KHEER.......

• 

Recipe: Kheer

Category Dessert
Region Northern and Central India
Also Called Payasam (in Southern India)
Descriptive English Name Indian Rice Pudding
Served Piping hot. Can also be refrigerated and served cold (not frozen).
Serves 4
Cooking Time 25 minutes

Introduction
India boasts of a variety of sweet desserts to pamper the sweet toothed. One of the most common desserts is a very simple preparation of rice and milk. This pudding, called "Kheer", is made with either toasted vermicelli or rice and is my favorite Indian dessert. No wedding or festival is complete without Kheer on the menu. This creamy and sweet stovetop pudding is fairly quick and easy to prepare.

Kheer recipes have evolved to suit regional and personal preferences. Every part of India has its own version of Kheer. The essential ingredients are milk and sugar, but you can vary your Kheer by replacing rice with vermicelli, semolina, and even carrot. Kheer made of almonds is also a popular variation.

Ingredients
3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
1 cup rice (it is best to use an Indian variety like basmati rice)
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi (cardamom) seeds

Method
- Boil the rice in the milk on a medium flame until the rice is cooked.
- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.
- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.
- Add the cardamom and serve hot.

Robson All India Bar & Restaurant: LAMB VINDALOO RECIPE & NUTRIONAL CHART

Robson All India Bar & Restaurant: LAMB VINDALOO RECIPE & NUTRIONAL CHART: "Ingredients 2 pounds boneless lean lamb , cubed 1 1/2 cup rice vinegar 1/2 cup water 2 tsp black peppercorns, roughly pounded 2 tbsp m..."

LAMB VINDALOO RECIPE & NUTRIONAL CHART

Ingredients

2 pounds boneless lean lamb, cubed 1 1/2 cup rice vinegar 1/2 cup water 2 tsp black peppercorns, roughly pounded 2 tbsp minced garlic 4 tsp red chili powder (cayenne) 4 serrano green chilies, minced 4 tbsp canola oil 2 tbsp grated ginger root 2 large red onions, peeled and finely chopped 12 whole dried red chilies, roughly pounded 2 (1-inch) cinnamon stick 1 tsp turmeric powder

Directions

In a nonreactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili powder, and green chilies. Add the lamb and coat evenly with the marinade. Refrigerate, covered for 1 hour.

In a deep pan, heat the oil. Add the ginger root and saute for about 10 seconds. Add the onion and saute for abotu 7 - 8 minutes or until golden brown.

Add the red chilies, cinnamon stick, and turmeric powder; saute for 20 seconds.

Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and saute on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered for about 30 to 45 minutes or until the lamb is tender. Serve hot.

Makes 5 (1 cup) servings

Number of Servings: 5

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 377.3

• Total Fat: 21.1 g
• Cholesterol: 117.9 mg
• Sodium: 122.0 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.7 g
• Protein: 37.8 g

 

Robson All India Bar & Restaurant: We are Vancouver Indian Restaurant

Robson All India Bar & Restaurant: We are Vancouver Indian Restaurant: "We are open from today.. Coming up with 24 hr delivery. We are bidding to launch our new branch at Hotel Empire Landmark. Aproved by: ..."

We are Vancouver Indian Restaurant

We are open from today.. Coming up with 24 hr delivery. We are bidding to launch our new branch at Hotel Empire Landmark.

Aproved by:
                    Anupam Srivastava
                    President
                    Robson All India Bar & Restaurant
                    2009 Corp.

Robson All India Bar & Restaurant: Just open today with A La Carte menu

Robson All India Bar & Restaurant: Just open today with A La Carte menu: "We were closed yesterday July 5 as we did lots of improvements to serve you better. Now we are open today with A La Carte menu. Come and ..."

Just open today with A La Carte menu

We were closed yesterday July 5 as we did lots of improvements to serve you better. Now we are open today with A La Carte menu. Come and see us and enjoy the food !!

Robson All India Bar & Restaurant: WE ARE CLOSED TODAY

Robson All India Bar & Restaurant: WE ARE CLOSED TODAY: "DEAR CUSTOMERS, We are sorry to inform you that we are closed today(04-06-2011), no dine in's, no deliveries, no take outs. SORRY FOR T..."

Robson All India Bar & Restaurant: WE ARE CLOSED TODAY

Robson All India Bar & Restaurant: WE ARE CLOSED TODAY: "DEAR CUSTOMERS, We are sorry to inform you that we are closed today(04-06-2011), no dine in's, no deliveries, no take outs. SORRY FOR T..."

WE ARE CLOSED TODAY

DEAR CUSTOMERS,

 We are sorry to inform you that we are closed today(04-06-2011), no dine in's, no deliveries, no take outs.

SORRY FOR THE INCONVENIENCE


VIVEK SRIVASTAVA.

Just open: Delicious Buffet - Come & Enjoy !!

We just opened our daily delicious buffet, today we have: Veg Polao, Tandori Chicken, Butter Chicken, Lamb Currey, Fish Pakora, Veg Pakora, Veg Kadhi, Perogies, Gulab Jamun, and more. Needless to say we have numerous Chutneys (licking pickles) to choose from based on your need and taste.

 Come and Enjoy !!