Manmeete - Multi Cuisine Restaurant

24/10/2018

Wishing you joy and prosperity this Diwali.

Manmeeté Fine Dine Restaurant

30/12/2016

Celebrate new year at Manmeeté Restaurant with your family and friends.. Live Dj , bonfire and exclusively for new years our selected Vegetarian and non vegetarian menu , separate Dj dance floor , separate seating for couples, family and stags.. Wholesome family entertainment.. Fireworks at midnight, no entry fees .. Ample parking space , all debit cards and credit cards accepted.. Party goes on till 1 am.

Address Manmeeté Restaurant , Sugatnagar main road, Jaripatka ring road, Nagpur 440014

PH.8600998316
Sneh

23/11/2016

Of Our :)

16/11/2016

Recipe Servings: 4
Cook Time: 50 Minutes + Marination Time(5hrs)


• Oven temp: 425F-220 C
• 2 cups minced mutton/lamb
• 1 tsp ginger-garlic paste
• 2 tsp salt
• 1/4 tsp powdered black pepper
• 2 tbsp chopped green coriander
• Chopped green chillies to taste
• 2 Tbsp chopped raw papaya
• 4 cloves
• 1 black cardamom seeds
• 1/8 tsp powdered cinnamon
• 1 tsp cumin seeds
• 1 blade mace
• 1/4 tsp grated nutmeg
• 2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee
• 1/4 cup bhuna chana - powdered
• 1 egg
• Ghee for brushing some chaat masala
• Onion rings and lemon wedges for garnish


1. Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.
2. Knead this mixture well and mix in the roasted gram and the egg.
3. Cover and refrigerate for another hour.
4. About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).
5. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
6. They should take 15-20 minutes to cook.
7. Brush with ghee and cook another 2 minutes.
8. Serve garnished with chaat masala onions and the lemon and serve with green chatni

16/11/2016

:)
" A delicious food flavoured with curry powder and coconut milk"
AVAILABLE in Veg, Chicken, & Sea Food...!!

14/11/2016

11/11/2016

Food that melt in our mouth in an instant and will keep you coming back for more....!! :)

10/11/2016

Variety Of Indigenous Mexican Dishes Only At Manmeete Restaurant....!! :)

07/11/2016

Crispy Lotus Stem Honey Chilli recipe -

How to make Crispy Lotus Stem Honey Chilli

Preparation Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins
Makes 4 servings

Ingredients
• 3 cups peeled and thinly sliced lotus stem
• 5 tbsp cornflour
• oil for deep-frying
• 1 tbsp chilli oil
• 3 tbsp honey
• 2 1/2 tsp dry red chilli flakes (paprika)
• 3 tbsp tomato ketchup
• 1 tsp soy sauce
• salt to taste

Method
1. Combine the lotus stem and cornflour in a deep bowl and toss well.

2. Heat the oil in a deep non-stick pan and deep-fry the lotus stems in 2 batches till they turn golden brown and crispy from all the sides. Drain on an absorbent paper and keep aside.

3. Heat the chilli oil in a broad non-stick pan add the honey, chilli flakes, tomato ketchup, soy sauce and salt, mix well and cook on a medium flame for 1 minute.

4. Add the fried lotus stems, toss well and cook on a medium flame for 1 minute.

5. Serve immediately garnished with spring onion whites and greens.

For More Recipe Like Our Page..!! :)

02/11/2016

....!!

31/10/2016

Preparation Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins



2 cups coconut milk
1 tbsp cornflour
1 tbsp oil
1/2 tsp soy sauce
1/4 cup finely chopped basil leaves
1/2 cup baby corn , cut into 25 mm. (1”) cubes
2 brinjals (baingan/ eggplant) , cut into 5 mm. (1”) cubes
1/2 cup broccoli florets
1/2 cup french beans , stringed and cut into 25 mm. (1”) pieces
1/2 cup sliced mushrooms (khumbh)
salt to taste

For The Thai
8 to 10 whole dry kashmiri red chillies , soaked in warm water for 10 minutes and drained
1/4 cup finely chopped onions
6 clove garlic (lehsun)
1 tbsp roughly chopped galangal (thai ginger)
1 kaffir lemon leaf (optional)
2 stalks lemongrass (hare chai ki patti)
6 stalks coriander (dhania) with stem
3 tbsp ground coriander (dhania) seeds
2 tsp ground cumin seeds (jeera)
1/2 tbsp freshly ground white pepper powder
1/2 tsp salt


For the thai red curry paste
Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside.


1. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
2. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes.
3. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously.
4. Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens.
5. Serve hot with steamed rice.

FOR MORE RECIPE LIKE OUR PAGE.....!! :)