tag:blogger.com,1999:blog-36027123362367864472011-12-06T01:23:57.558-08:00ITS ALL A MATTER OF TASTE.GOOD FOOD,GOOD PEOPLE,GOOD PLACE.soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.comBlogger161100tag:blogger.com,1999:blog-3602712336236786447.post-38482997671554337352011-03-12T16:13:00.000-08:002011-03-12T14:39:53.679-08:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-xj_19MaXl-A/TXv2OgluJbI/AAAAAAAAECo/JFEX6R-TQJE/s1600/%253D%253Futf-8%253FB%253FTUVOVS5qcGc%253D%253F%253D-793682"><img src="http://2.bp.blogspot.com/-xj_19MaXl-A/TXv2OgluJbI/AAAAAAAAECo/JFEX6R-TQJE/s320/%253D%253Futf-8%253FB%253FTUVOVS5qcGc%253D%253F%253D-793682" border="0" alt="" id="BLOGGER_PHOTO_ID_5583326892182611378" /></a></p>Sent from BlackBerry&#174; on Airtel<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-3848299767155433735?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-30680701558035563192010-10-04T08:23:00.000-07:002010-10-04T08:23:57.982-07:00<object style="background-image: url(&quot;http://i3.ytimg.com/vi/nqEYJAkZHeo/hqdefault.jpg&quot;);" width="425" height="344"><param name="movie" value="http://www.youtube.com/v/nqEYJAkZHeo?fs=1&amp;hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/nqEYJAkZHeo?fs=1&amp;hl=en_US" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash" width="425" height="344"></embed></object><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-3068070155803556319?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-27348512857393548652010-10-01T09:25:00.000-07:002010-10-01T09:25:24.010-07:00YOU ARE WELCOME&nbsp; TO COME AND TASTE&nbsp; THE GREAT THAI CUISINE&nbsp; FROM NOVEMBER 1ST&nbsp; TO 20TH 2010.THE RESTAURANT IS OPEN FROM 11 AM TO 11 PM ON ALL DAYS INCLUDING SUNDAYS.<br /><a href="http://www.wheelsrestaurant.com/">www.wheelsrestaurant.com</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-2734851285739354865?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-57388071924893392202010-07-03T09:02:00.000-07:002011-12-06T01:23:13.567-08:00INGREDIENTS<br />1.<span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">PANEER</span>&nbsp; (DICED) &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2 CUPS<br />2.ONION&nbsp; (DICED) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; MEDIUM SIZE 2 NOS<br />3.CAPSICUM &nbsp; (DICED)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1 NO<br />4.CORN FLOUR&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 TBS<br />5.SOY SAUCE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br />6.RED CHILLY POWDER&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 TBS<br />7.PEPPER POWDER &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1 TBS <br />8.<span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">AJINOMOTTO</span>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TSP (OPTIONAL)<br />9.SALT&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; TO TASTE<br />10.OIL&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 CUPS<br />11.SUGAR&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 PINCH<br /><br />METHOD OF PREPARATION<br />1.MAKE A BATTER WITH CORN FLOWER,GINGER GARLIC PASTE,1 TBS RED CHILLY POWDER,SOY SAUCE AND SALT.<br />2.DIP BATTER FRIED&nbsp; <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">PANEER</span> IN THE BATTER AND DEEP FRY TILL IT BECOME GOLDEN BROWN IN COLOUR.<br />3.SAUTE&nbsp; CAPSICUM AND ONION.<br />4.ADD PEPPER POWDER,RED CHILLY POWDER,<span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">AJINOMOTTO</span> AND SALT.<br />5.ADD <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">PANEER</span> AND SAUTE FOR 2 MINUTES ,ADD SUGAR.<br />6.SERVE HOT.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-5738807192489339220?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-64597229675577613962010-06-28T20:34:00.001-07:002010-06-28T20:34:45.283-07:00CHILLY&nbsp;&nbsp; CHEESE BURGER<br /><br /><br /><br />BURGER BUN&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 NO<br /><br />GROUND&nbsp; CUMIN&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½&nbsp; TEA SPOON<br /><br />ONION&nbsp;&nbsp; PASTE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½ TEA SPOON<br /><br />GROUND BEEF(COOKED)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200 GRAMS<br /><br />CHILLY&nbsp; POWDER&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br /><br />GARLIC&nbsp; PASTE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ¼&nbsp; TEA SPOON<br /><br />CHEESE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 SLICE<br /><br />SALT<br /><br />METHOD OF PREPARATION<br /><br />1.MIX GROUND BEEF&nbsp; SEASONINGS&nbsp; AND MAKE A&nbsp; PATTIE.<br /><br />2.PLACE CHEESE,ONION RING , TOMATO SLICES&nbsp; AND LETTUCE ALONG <br /><br />&nbsp;&nbsp; WITH PATTIE BETWEEN THE BUN SLICES.<br /><br />&nbsp; SERVE HOT<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-6459722967557761396?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-25320513023007608572010-06-28T20:33:00.000-07:002010-06-28T20:33:11.621-07:00SCOTCH BROTH<br /><br /><br /><br /><br />MUTTON&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 CUP<br /><br />STOCK&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4 CUPS<br /><br />CARROT&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 CUP<br /><br />ONION&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½ CUP<br /><br />PEPPER&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TSP<br /><br />PEARL BARLEY&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 TBS<br /><br />TURNIP&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½ CUP<br /><br />PARSLEY&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2&nbsp; SPRIGS<br /><br />CELERY&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 TBS<br /><br />SALT&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; TO TASTE<br /><br />METHOD OF PREPARATION<br /><br />1.WASH BARLEY<br /><br />2.CLEAN AND CUT MEAT AND COOK FOR 15 MINUTES,KEEP ASIDE FOR HALF AN HOUR.<br />&nbsp;&nbsp; COOK FOR 1 MORE OUR IN A SLOW FIRE….. TO GET A GOOD STOCK.<br />&nbsp; SIEVE&nbsp; AND TAKE THE STOCK.<br />3.ADD DICED VEGETABLES ,BARLEY AND SEASONINGS AND SIMMER FOR 2 HRS.<br /><br />4.ADD MEAT DICES.<br /><br />5.GARNISH WITH CHOPPED PARSELY.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-2532051302300760857?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-12798386556140291672010-06-26T21:46:00.000-07:002010-06-26T21:46:07.917-07:00<ol style="text-align: justify;"><li>INGREDIENTS</li></ol>1.FISH SLICES &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 3 CUPS<br />2.CHOPPED GARLIC&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 TBS<br />3.CHOPPED ONION&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1/2 CUP<br />4.CHOPPED CAPSICUM&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1/2 CUP<br />5.CELERY&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br />6.RED CHILLY(WHOLE)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 NOS<br />7.TOMATO SAUCE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br />8.CHILLY PASTE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TSP<br />9.PEPPER POWDER&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TSP<br />10.SPRING ONION &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; TO GARNISH<br />11.SALT &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; TO TASTE <br />12.OIL&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 CUP<br />&nbsp;13.LEMON JUICE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br />14.MUSTARD POWDER&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1/4 TBS<br />15.SUGAR&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TSP<br />16.STOCK <br />17.CORN STARCH&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 TBS<br /><br />METHOD OF PREPARATION <br /><br />1.CLEAN AND CUT FISH&nbsp; INTO 1 1/2 --1/4&nbsp; SLICES.<br />2.MARINATE FISH IN THE PASTE MADE OF PEPPER POWDER,MUSTARD POWDER,SUGAR,LIME AND SALT.MAKE A BATTER WITH CORN STARCH SALT AND PEPPER.<br />3.FRY THE FISH AFTER 1 HOUR.<br />4.HEAT OIL AND SAUTE GARLIC,CELERY,ONION,RED CHILLY AND CAPSICUM.<br />5.ADD TOMATO SAUCE AND CHILLY PASTE.SAUTE FOR ONE MINUTE.<br />6.ADD STOCK AND CHINESE <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">MASALA</span>.THICKEN WITH CORN STARCH SOLUTION.<br />7.ADD BATTER FRIED FISH .SERVE HOT GARNISHED WITH CHOPPED SPRING ONION.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-1279838655614029167?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-31543588216858185942009-12-15T09:08:00.000-08:002010-04-15T05:51:45.625-07:00<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">INGREDIENTS</span><br /><br />1.<span class="blsp-spelling-error" id="SPELLING_ERROR_1">BT</span> RICE 4 CUPS<br />2.EGG 4 NOS<br />3.CABBAGE<br />4.CARROT<br />5.BEANS<br />6.CAPSICUM<br />7.ONION (1/2 CUP EACH)<br />8.CELERY 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">STK</span><br />9.SUGAR 2 PINCH<br />10.SOY SAUCE 1 TBS<br />11.WHITE PEPPER 1 TEA SPOON<br />12.<span class="blsp-spelling-error" id="SPELLING_ERROR_3">AJINOMOTTO</span> 4 GRAMS(OPTIONAL)<br />13.OIL 2 TBS<br />SPRING ONION LEAVES<br /><br />METHOD OF PREPARATION<br /><br />1.SAUTE RICE WITHOUT OIL IN A THICK BOTTOMED PAN FOR 5 MINUTES.<br />2.COOL AND WASH CLEAN.<br />3.BOIL TILL 3/4 COOKED-DRAIN AND KEEP ASIDE.<br />4.CHOP VEGETABLES AND KEEP ASIDE SPRING ONION.<br />5.HEAT OIL AND ADD BEATEN EGG.........SCRAMBLE.<br />6.ADD VEGETABLES---- WHEN IT BECOMES DRY ADD RICE AND MIX WELL.<br />7.SPRINKLE SALT,PEPPER,<span class="blsp-spelling-error" id="SPELLING_ERROR_4">AJINOMOTTO</span> AND SAUTE.---ADD SOY SAUCE,STIR FOR<br />5 MINUTES.<br />8.GARNISH WITH SPRING ONION AND SERVE HOT.<br />8.SERVE WITH CHILLY VINEGAR,SOY SAUCE,CHILLY SAUCE AND TOMATO SAUCE.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-3154358821685818594?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-82913135198735649952009-06-10T08:28:00.001-07:002009-06-10T08:28:25.890-07:00Chicken. 1kilo <br>Coriander. Powder. 4 tbs <br>Cumin powder. 1 tsp <br>Oil. 2 tbs <br>Orange juice. 4 tbs <br>Lemon juice. 2 tbs <br>Mango paste. 4 tbs <br>Stock. 6 cups <br>Salt and pepper. To taste <br> <br>Method of preparation <br>1.Marinate chicken with coriander powder,cumin powder,mango paste and salt. <br>2.Heat oil.Saute marinated chicken. <br>3.Add orange juice and lemon juice.Cook for 10 minutes. <br>4.Add stock,salt and pepper to <br>Taste. <br>5.Cook till done and serve hot. <br> <br> <br> <br>Sent from BlackBerry&#174; on Airtel<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-8291313519873564995?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-73403562040989220752009-06-07T06:26:00.000-07:002009-06-07T06:27:30.410-07:00<p class="mobile-photo"><a href="http://1.bp.blogspot.com/_d-3MiHrbLHo/SivAQh0RpkI/AAAAAAAAC0Y/y6rgTI5liUU/s1600-h/%3D%3Futf-8%3FB%3FSU1HMDAwMzEtMjAwOTA2MDctMTg0My5qcGc%3D%3F%3D-750411"><img src="http://1.bp.blogspot.com/_d-3MiHrbLHo/SivAQh0RpkI/AAAAAAAAC0Y/y6rgTI5liUU/s320/%3D%3Futf-8%3FB%3FSU1HMDAwMzEtMjAwOTA2MDctMTg0My5qcGc%3D%3F%3D-750411" border="0" alt="" id="BLOGGER_PHOTO_ID_5344576772993295938" /></a></p>WHEELS RESTAURANT <br>Sent from BlackBerry&#174; on Airtel<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-7340356204098922075?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-7243734819786333462009-06-04T05:18:00.001-07:002009-06-04T05:18:43.443-07:00CHICKEN. 1 kg <br>ONION. 100 grams <br>CINNAMON. 10 grams <br>CLOVES,CARDAMOM. 5 grams <br>GINGER GARLIC paste. 1 TBS <br>CORIANDER POWDER. 4TBS <br>PEPPER. POWDER. 4 TBS <br>TOMATO. 4 NOS <br>TURMERIC. POWDER. 1 TBS <br>COCONUT. 5. CUPS <br> <br>1.HEAT OIL.SAUTEE CINNAMON <br>CINNAMON,CLOVES AND CARDO <br>MAM.AFTER TWO MINUTES ADD <br>CHOPPED ONION , AFTER 5 MINUTES ADD tomato. <br>2.ADD GINGER GARLIC PASTE.SAUTE WELL. <br> <br>3.CUT CHICKEN. IN CUBE SHAPE. <br>ADD WITH THE COOKED MASALA. <br>SAUTEE WELL. <br>4.PUT CORIANDER POWDER,TURMERIC POWDER,SALT <br>AND PEPPER . <br>5.TAKE 2 EXTRACTS OF MILK FROM <br>COCONUT. <br>6.ADD SECOND EXTRACT OF MILK <br>AND. COOK. <br>7.CHECK FOR TASTE AND MAKE <br>THE FIRE LOW.ADD FIRST EXTRACT <br>OF COCONUT MILK - TAKE OUt <br>FROM FIRE BEFORE BOILING. <br>Sent from BlackBerry&#174; on Airtel<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-724373481978633346?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-20643441450749486602009-06-01T17:20:00.000-07:002009-06-01T21:36:30.318-07:00INGREDIENTS<br /><br />BASMATHI RICE 1/2 KILOS<br />CHINESE ROASTED CHICKEN CUBED 150 GRAMS<br />CAPSICUM 60 GRAMS<br />CRUSHED GARLIC 4 FLAKES<br />JULIENNE GINGER 1/2 TBS<br />CRUSHED CELERY 1 SPRIG<br />SOYA SAUCE 1/2 TBS<br />OIL 30 ML<br />SPRING ONION SMALL BUNCH<br />MUSHROOM 100 GRMS<br /><br />METHOD OF PREPARATION<br /><br />BOIL RICE.DRAIN IT WHEN IT IS NOT FULLY DONE.<br />HEAT OIL ,ADD GINGER AND GARLIC-SAUTEE.WHEN IT BECOME BROWN ADD VEGETABLES AND CHICKEN.SAUTEE WELL.<br />ADD RICE ,SALT AND PEPPER SOYA SAUCE AND TOSS.<br />ADD MUSHROOMS AND STIR WELL.<br /><br />GARNISH WITH CHOPPED SPRING ONION.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-2064344145074948660?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com1tag:blogger.com,1999:blog-3602712336236786447.post-3494610447908513332009-05-31T05:36:00.000-07:002009-05-31T05:36:25.954-07:00<a href='http://3.bp.blogspot.com/_d-3MiHrbLHo/SiJ5yaFx6HI/AAAAAAAACtk/ry7-GfIlpiQ/s1600-h/_SRP3373wheels02(2).JPG'><img src='http://3.bp.blogspot.com/_d-3MiHrbLHo/SiJ5yaFx6HI/AAAAAAAACtk/ry7-GfIlpiQ/s320/_SRP3373wheels02(2).JPG' border='0' alt='' /></a>&nbsp;<div style='clear:both; text-align:NONE'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-349461044790851333?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-70105780110191926672009-05-29T06:36:00.000-07:002010-04-15T05:48:23.904-07:00CHICKEN 1 KG<br />RICE 1 KG<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">DALDA</span>(OIL) 200 GRAMS<br />CINNAMON 10 GRAMS<br />CARDAMOM 5 GRAMS<br />CLOVES 5 GRAMS<br />ONION 200 GRAMS<br />MINT LEAVES 50 GRAMS<br />CORIANDER LEAVES 15 GRAMS<br />GINGER GARLIC PASTE 2 TBS<br />LEMON 2 NOS.<br />GREEN CHILLY 60 GRAMS<br />OIL 4 TBS<br />CASHEW PASTE 6 TBS<br /><br /><br />METHOD OF PREPARATION<br />1.HEAT <span class="blsp-spelling-error" id="SPELLING_ERROR_1">DALDA</span>,SAUTE CINNAMON,CLOVES,CARDAMOM ,STIR FOR TWO MINUTES. ADD ONION-SAUTE.<br />2.WHEN ONION BECOME LIGHT BROWN ADD MINT AND CORIANDER LEAVES.<br />3.ADD <span class="blsp-spelling-error" id="SPELLING_ERROR_2">BASMATHY</span> RICE ,SAUTE FOR 10 MINUTES IN LOW FLAME.<br />4.ADD BOILED WATER (WATER SHOULD BE DOUBLE THE QUANTITY OF RICE)AND SALT.BRING TO BOIL.KEEP COVERED.<br />5.MARINATE CHICKEN WITH HALF THE QUANTITY OF GINGER GARLIC PASTE,LEMON JUICE,SALT AND LITTLE OIL.KEEP FOR 2 HRS.<br />6.FRY CHICKEN TILL COOKED.<br />7.HEAT OIL-ADD REMAINING GINGER GARLIC PASTE,LEMON JUICE,GREEN CHILLY AND CASHEW PASTE.COOK WELL.<br />8.MIX WITH RICE.<br />9.SERVE HOT WITH PINEAPPLE <span class="blsp-spelling-error" id="SPELLING_ERROR_3">RAITHA</span> .(RAITHA--IS MADE OF DICED PINEAPPLE,CURDS,SALT AND RED CHILLY POWDER).<br /><br /><br /><br />2. <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-7010578011019192667?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-5553680081072096232009-05-29T03:33:00.000-07:002009-05-29T03:43:00.873-07:00SHREDDED CHICKEN (BOILED) 100 GRAMS <br />SLICED ONION 50 GRAMS<br />SHREDDED CABBAGE 50 GRAMS<br />MAYANNAISE SAUCE 50 GRAMS<br />SALT AND PEPPER TO TASTE<br /><br />MIX ALL INGREDIENTS TOGETHER.<br /><br />PLACE BETWEEN 2 SLICES OF BREAD.<br /><br />SERVE WITH TOMATO SAUCE AND FRENCH FRIES.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-555368008107209623?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0tag:blogger.com,1999:blog-3602712336236786447.post-12989124795695864322009-05-28T07:55:00.000-07:002009-05-28T08:11:51.361-07:00CHICKEN HAS CERTAIN GLAMOUR ABOUT IT.LIKE THE LITTLE BLACK DRESS , IT IS CHICK AND ADAPTABLE ANYWHERE.<br /> CHICKEN GUMBO SOUP<br /><br />STOCK 4 CUPS<br /><br />TOMATO 2 NOS<br /><br />LADIES FINGER 50 GRAMS<br /><br />PEPPER POWDER TO TASTE<br /><br />ROASTED CHICKEN 50 GRAMS<br /><br />BUTTER 1TBS<br /><br />CAPSICUM I NO.<br /><br /><ol><li>HEAT BUTTER,PUT CHOPPED TOMATO,CAPSICUM,ONION &amp; LADIES FINGER.SAUTE FOR 5 MINUTES.</li><li>ADD STOCK AND BOIL.LET IT SIMMER.</li><li>ADD SALT AND PEPPER.</li><li>ADD CHOPPED CHICKEN .SERVE HOT.<br /></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3602712336236786447-1298912479569586432?l=wheelsrestaurant.blogspot.com' alt='' /></div>soba sureshhttp://www.blogger.com/profile/17285647062079137824noreply@blogger.com0