Vancouver Police Vs Robson All India

 From
Vivek Srivastava
PH 6 1270 Robson Street
Vancouver BC
V6E 3Z6

Ph: 604-329-7798
      778-321-3933
Fax: 604-688-2144
Secured E-mail : robsonallindia@hotmail.ca
                         

Tasty Palak of Robson All India

Recipe

1/2 kg spinach                                                                    1/4 tsp methi dana
100 gm oil                                                                          15 gm fresh soya        
a pinch of hing                                                                    1 tsp dhania powder                   
salt lal mirch powder and hari mirch to taste                         1 tsp succh bari  
250 gm potatoes                                                                 1 tsp haldi powder   
25gm fresh fenu greek                                                          1 inch piece ginger     
1/4 tsp zeera                                                                        1/2 crushed milk


wash the spinach, discard the thick stems and chop the leaves finely.

Heat the oil, splutterthe hing, zeera,methi ,dana and add the spinach. Cover. As the vegetable cooks, the water will evapourate.Now add the masalas and cook well, stirring with a ladle. Add milk and cook for some time till the vegetable acquires thick consistency
 

THE VERY SPECIAL BATTER FRIED MUTTON RIBSOF ROBSON ALL INDIA

Recipe

10 breast piecesof mutton, with 2 ribs each
4 small elaichis
1 tsp sonf
4 pieces of laung
1 inch piece dalchini
1/2 litre milk
125 gram flour
50 gram rice flour
salt
1/2 tsp lal mirch powder
a pinch of hing
125 gram ghee

Tie the elaichi, sonf, Laung and dalchini in a piece of cotton cloth and place them, with the meat, milk and half a litre of water in a degchi, on the fire.Boil for thirty minutes or more till the meat becomes tender and liquid evapourates. While the meat is cooking prepare a batter of gram and rice flour with little water..Mix well till it acquires a light consistency. Add salt, lal mirch and hing to the batter and mix well. Dip the pieces of boiled meat in the batter and fry till they are golden brown.

DELICIOUS FISH KABAB OF ROBSON ALL INDIA

Recipe of fish kabab

1 Kg fish
2 medium onions
2 eggs
2 tsp dhania powder
1 tsp garam masala
juice of one lemon
1 cup bread cramps
200 gram ghee or vegetable oils
salt
1 tsp lal mirch powder



Boil fish for five minutes, drain and allow to cool. Remove skin and bones, and mash. In a little ghee, fry the onions till light brown,add fish, and stir till the moisture evapourates.Remove from heat and add salt, spices and lemon juice and mix again. Form in balls then flatten.Coat with breadcrumps, and deep fry till golden brown.

MOUTH WATERING DESERTS @ ROBSON ALL INDIA

               SIWAIN KI KHEER
(VERMICELLI  PUDDING WITH DRY FRUITS)
125 gm ghee or vegitable oil
60 gm siwain(vermicelli)
1 litre milk
25gm sugar\
4 silver leaves
50 gm pista and badam(shelled)
a pinch of zafran
1tsp keora water
                                   In a vessel (preferably a iron karhi)put the ghee and fry the siwain ,in batches till it acquires a raddish tige.Set aside(the left or ghee may be utilized for another dish)
                           Put milk in the vessel and bring it to  a boil.when it is about to thicken put in a fried siwain.allow to simmer for a few minutes till the siwain is soft and the milk has thickened.Add sugar and tremove the vessel from the fire.
        NOTE: siwain kee kheer  is usually served cold in eartheren cups(sakore)which not only provide a delightful flavour of there own but absorb the extra moisture in the kheer.The top of the kheer is covered with silver leaf and shredded pistas and badam are sprinkled over it.Zafran ,ground in keora water is also sprinkled over
Serves:8-10

RECIPES OF OUR NEW MENUE @ ROBSON ALL INDIA.

SHAMI KABAB
(Minced meat kababs)
1 kg mince (ran or hind leg :finely  ground) 250 gm chana dal salt to taste
6 pieces of iaung
1 inch stick dalchini
6 choti elaichis
3 bari elachis
1 tsp zeera
1 tsp lal mirchi powder
6 cloves garlic(optional)
8 peppercorns
2 inch piece ginger(ground)
3medium onions,sliced and fried(optional)
2 tsp dhania powder
50 grm hara dhania leaves(finely chopped)
2 hara mirchi( finely chopped)
2 eggs (optional)
1 slice bread,soaked in a little water and crumbled(optional)
juice of one lemon
250 gm ghee or oil for frying
2tsp garam masala
approximately 4 cups of water
                 Place the finely minced meat in a vessel containing the water,and add all the ingredients upto peppercorn.Boil till the meat turns soft,pulpy and almost dry.Remove from heat.Grind finely the cooked meat in a grinder/foobd proccessor.Add garam masala,ginger ,fried onions,dhania.hara dhania,eggs and bread.Mix well and add lemon juice.Form the mixture into flat rounds,half inch thick and two and a half or three inces in diameter.Heat the ghee and when really hot,fry the kababs,two or three at a time.Brown well and removie from  fire,and place on a sheet of paper so that the excess oil is absorbed.
Makes:35-40 kababs
Serves :8