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Mother's day menu
49.90 per person
entrée
mini chciken dosa
south indian rice pancake with spiced roasted chicken and cashew
onion & curry leaves pakora
spanish onion and curry leaves dipped with besan flour batter and lightly fried
mains
madras fish curry
locally cought humptydoo barramundi poached in tomato, chilli,turmeric,tamarind and coconut based madras curry
lamb sukka masala
succulent lamb slow cooked with crushed garlic,black pepper,tomato and onion sauce and finished with fresh curry leaves
cabbage poriyal
white cabbage greated and tossed with mustard seeds,channa dhal,onion,dry coconut thread and curry leaves-healthy and delicious.
black chcikpea & potato varuval
babay potato and black chickpea sauted with cumin,onion and tomato based masala sauce.
onion raitha
pappadum / steamed rice
desserts
Moong dhal halwa
rich and creamy indian sweet made from split yellow lentil and garnished with sultanas and almond.
Cooking Masterclass
&
Banana leaf Lunch
May 20th Sunday Lunch 2012
9.00 AM – COOKING STARTS
12.00 TO 12.30 – LUNCH SERVED
Last year Slow Food Darwin in conjunction with Chef Selvam ran a very successful Cooking Master class.
On Sunday the 20th of May Selvam and Slow Food Darwin will be holding another Master class as well as a Banana Leaf Lunch.
You can cook some of those unknown, strange looking vegetables that you have walked past at the Rapid Creek Markets and wonder what on earth you would do with them!!!!!
Cooking starts at 9 am and lunch will be served at 12.00. Seats are limited for the Master class.
If you miss a spot in the Master class you can join us for the Banana Leaf Lunch.
COOKING MASTER CLASS MENU
· BITTER MELON
· ROSELLA LEAVES
· SNAKE GOURD
· CASSAVA
· HUMPTYDOO LIME AND CURRY LEAVES RICE
· YELLOW DHAL
· COCONUT CHICKEN CURRY
· SPANISH MAKERAL
· CHAPPATIES
Banana Leaf Lunch
In Southern India a traditional way of serving South Indian cuisine is on a banana leaf. We are holding a Banana Leaf Lunch at Saffrron on the Sunday the 20th of May. Come and join us for lunch to sample the delicious curries that the Masterclass has prepared under the supervision of Chef Selvam. This is a great opportunity to experience a traditional Indian way of eating Indian Cuisine and to taste some of those strange looking vegetables that you have walked past at the Rapid Creek Markets .
Banana Leaf Lunch Menu
Snake gourd poriyal
snake gourd tossed with onion, mustard seeds, channa dhal and greated coconut
Cassava fry
Mashed cassava combined with dry chillies, lentils, onion and freshly picked curry leaves
Bitter melon masala
Bitter melon tossed with golden brown onion, turmeric and pinch of sugar healthy & delicious
Rosella leaves chutney
Steamed rosella leaves mixed with tamarind and dry chillies then grind coarsely
Spanish makeral Varuval
Territory Makeral cutlet marinated with ginger, garlic, fresh lime juice- grilled
Coconut chicken curry
chicken pieces slow cooked with onion, tomato and coconut based sauce infused with exquisite blend of spices.
Yellow dhal
Hearty & Nourshing yellow lentils cooked with tomato and onion tempered with mustard and dry chillies
Humptydoo lime and curry leaves rice
spiced lime juice and curry leaves masala tossed with boiled rice
Chappaties
Onion Raitha / Pappadoms
Tomato chutney/ rasam
Steamed Jasmine Rice
Desserts
Sago & coconut payasam
Sago and greated coconut slow cooked with cardamom flavoured milk
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