“It’s A Culinary Nirvana Here!”

409 Mendocino Avenue  @ 5th Street * Santa Rosa, CA 95401, Downtown Santa Rosa

(707)579-5999  (707)579-9099(fax) Taste us on line at: WWW.SIZZLINGTANDOOR.COM

MAY 2006
Find out news about
events at STIR


What’s happening at STIR since 1st April 2005?

Last month April 1st we completed one year of ownership of Sizzling Tandoor.  As most of you are aware by now Vinay & Mohini Patel are the new owners of Sizzling Tandoor.

Sizzling Tandoor was established in 1988 by Mr. Manu Kanani and was taken over by Mr. Jessie & Baljinder Singh.

After extensive makeover we had our Grand Opening on Memorial day weekend of 2005. The open house celebration was for two days Sunday and Monday. Food was served both days along with wine makers pouring wines and live Indian classical music.

This year we plan to have our open house on Sunday 28th May 2006.


The Owner’s Corner

If you wish to see a
recipe of your
choice or any other
information about
Indian food, spices
or culture, please let
us know.

  

Big Updates/Dates

May 2006:

  • Sun 28th: Open House

         4PM to 7PM

  • 18th May RSVP deadline

June 2006:

  • Launch New Menu

  • Launch New Website

The Monthly Bulletin
provided by Chefs/Owners,
Vinay & Mohini Patel .
 

RECIPE OF THE MONTH
 

  

DHANSAAK (DANCIN’) Daal

Ingredients

½ cup toovar (split Pigeon pea) daal
2 teaspoons moong daal (split yellow gram)
2 teaspoons Masoor daal (split red lentils)
2 teaspoons urad daal (split black lentils)
¼ cup Eggplant, chopped
¼ cup bottle gourd (snake squash), chopped
¼ cup red pumpkin chopped
1 spring onion, chopped
1 tablespoon fenugreek (methi) leaves, chopped
1 tomato, chopped
3 teaspoons tamarind, soaked in ¼ cup of water
1 teaspoon oil
salt to taste

Ground Dhansaak paste
1 green chilly
3 red dry chilies
4 cloves garlic
1 stick cinnamon
4 cloves
1" piece ginger
1 cardamom
1 teaspoon coriander seeds
4 peppercorns
½ teaspoon cumin seeds
2 teaspoons chopped coriander
2 tablespoons water

 

To Make Lamb Dancin’ or
Chicken Dancin’ :

 

Add cooked pieces of chicken or
lamb meat and add at step number 4.

 

Procedure

  1. Combine the daals and wash them.

  2. Add the vegetables to the daals along with 3 cups of water and pressure cook for 3 whistles.

  3. Liquidize the cooked daals and all the vegetables in a blender and keep aside.

  4. Heat the oil in a non-stick pan and add the ground paste. Sauté it for 4 to 5 minutes and add the puréed vegetable and daal mixture, along with the dry powdered masala, tamarind water and salt and simmer for 10 to 15 minutes.

  5. Serve hot, with whole wheat bread roti or Steamed Basmati Rice

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sizzlingtandoor@gmail.com | 409 Mendocino Avenue, Santa Rosa, California 95401 | (707) 579-5999