Mother India Christmas Menus

       Christmas A La Carte Menu (Click to Enlarge)

Christmas Set Menu £21.00 per person (Click to Enlarge)

Christmas Set Menu £24.00 per person (Click to Enlarge)

Mother India's Cafe - Christmas Specials

Christmas Specials (Click to Enlarge)

Seekh Kebabs - Recipe

Ingredients

• Kilo fine lamb mince
• Medium onion
• Medium Potato
• 2 slices of bread
• 4 fresh green chilli (finely chopped)
• Teaspoonful of roasted crushed cumin
• Teaspoonful of gar am masala
• Tablespoonful of dried fenugreek
• 3/4 tablespoonful of salt
• 1/2 red chilli powder
• Good handful of fresh coriander
• 1/4 teaspoon full fresh grated nutmeg

Cooking Instructions

1. Put the mince in a large bowl, grate the onion and potato or put it through a food processor and squeeze out any excess liquid, then put the bread through the processor and make breadcrumbs.
2. Add all three to the mince.
3. Add the rest of the spices to the mince and mix really well.
4. Then put on wooden skewers and put on barbecue for 10 minutes or put an oiled tray in preheated over for 15 minutes at 200.

Chilli Garlic Chicken - Recipe

The following recipe serves 4 people.

Ingredients

• Chicken breast - 4 chicken breast diced into small cubes 
• Chopped white onions - 150 grams
• Chopped tomatoes - 100 grams
• Sunflower oil - 100ml
• Green Chillies - 3 chopped
• Salt - to taste
• Turmeric powder - 5 grams
• Red chilli powder - 5 grams
• Garlic pickle - 20 grams
• Cumin seeds - 5 grams 
• Fenugreek Fresh - 5 grams
• Green and red peppers - half of each, diced into small squares
• Ginger and garlic paste - 10 grams
• Garnish - Fresh corriander

Cooking instructions

1. Heat the oil in a pot, add the onions, salt, fresh methi, cumin seeds, green chillies.

2. Cook until the onions turn brown then add the turmeric powder, red chilli powder, ginger and garlic paste. 

3. Stir for a while, 3-4 mins, add the chopped tomatoes and stir again.

4. Cook until the oil rises, then add the diced chicken and diced red and green peppers.

5. Cover the pot. 

6. Stir occasionally, don't let the ingredients stick to the pot. 

7. Make sure the chicken is cooked and taste to check the seasoning. 

8. Garnish with corriander

9. Serve with steamed white rice and nan bread if possible. 

Last chance to vote for us in The Glasgow Restaurant Awards 2012

Today is the last day you can vote for Mother India and Mother India's Cafe in The Glasgow Restaurant Awards 2012. 

If you are a fan of Mother India and would like to nominate us please vote at http://www.glasgowrestaurantawards.com/nominate.html

You can vote for us in the following categories:

SMART BUT CASUAL

CASUAL 

NON-EUROPEAN AWARD

5PM CITIZENS PRIZE

MAITRE D' OF THE YEAR - ASIF ALI

Thank you. 

Mother India Xmas Menu

CHRISTMAS MENU

LAGAN KA STEW – FESTIVAL STEW

VEGETABLES COOKED WITH ROASTED GARLIC AND A LIGHT CHICKEN STOCK

STARTERS

TOMATO SHORBA WITH ROASTED PANEER 6.50

A RICH TOMATO BASED SOUP WITH PAPRIKA AND TOPPED WITH MARINATED

ROASTED PANEER

GINGER AND GREEN CHILLI FISH PAKORA 6.30

HADDOCK MARINATED IN A GINGER CHILLI PUREE AND DEEP FRIED WITH

VEGETABLES

FISH PALAU WITH THIN RAITA 6.70

A MIXTURE OF FISH SIMMERED WITH BASMATI RICE AND GREEN PEAS

CHICKEN TIKKA & POTATO PAKORA 6.40

CHICKEN TIKKA COOKED WITH A MIXTURE OF SPICED VEGETABLES

TAMARIND DUCK DOSA 6.70

DUCK COOKED IN A SWEET TAMARIND SAUCE STUFFED IN A RICE AND LENTIL

PANCAKE

VEGETABLE PAKORA 5.50

A MIXTURE OF DICED VEGETABLES MIXED WITH SPICES AND FRIED WITH GRAM

FLOUR

MAIN COURSES

SEA BASS WITH CHICK PEAS AND MANGOES 14.80

PAN FRIED SEA BASS SERVED WITH TAMARIND FLAVOURED CHICK PEAS AND

MANGOES

SPICED HADDOCK WITH PUY LENTILS AND LEMON 14.50

SPICED HADDOCK SERVED WITH SPICED PUY LENTILS AND LEMON PICKLE

KING PRAWN MUSHROOMS WITH DILL AND GINGER 14.95

KING PRAWNS COOKED WITH A DILL AND GINGER PICKLE WITH WHOLE TOMATOES

AND CORIANDER

BUTTER CHICKEN WITH FRUIT AND NUTS 12.95

CHICKEN COOKED WITH GREEN CARDOMONS, CLOVES AND TOPPED WITH DRIED

FRUIT AND A MIXTURE OF NUTS

CHICKEN TIKKA COOKED WITH PICKLING SPICES 12.95

CHICKEN TIKKA COOKED WITH FENNEL SEEDS, MUSTARD SEEDS, AND KOLONJI

CHILLI AND SMOKED GARLIC CHICKEN 11.20

CHICKEN COOKED WITH FRESH GREEN CHILLIES, SMOKED GARLIC AND A VARIETY

OF WHOLE SPICES

HERB GREEN CHICKEN WITH SPINACH LEAF 12.50

CHICKEN BREAST COOKED WITH FRESH FENUGREEK, CORIANDER AND SPINACH

LEAF

LAMB MUSSALAM, BABY TURNIPS AND ROASTED LEEKS 13.20

LAMB SLOWLY COOKED WITH GINGER AND GARLIC, THEN SIMMERED WITH LEEKS

DHELI STYLE LAMB 12.50

LAMB COOKED WITH WHOLE TOMATOES, ROASTED PEPPERS AND POTATOES

TANDOORI SPICED BAKED VEGETABLES 10.50

VEGETABLES MARINATED IN TANDOORI SPICES AND YOGHURT AND OVEN BAKED

VEGETABLE KOFTA 11.50

A MIXTURE OF DICED VEGETABLES MADE INTO KOFTAS AND SIMMERED IN A LIGHT

TOMATO GRAVY

EUROPEAN DISHES AVAILABLE WITH 24 HOURS NOTICE

SUNDRIES

BASMATI RICE...£2.50

NAN....£2.85

GARLIC NAN....£2.95

PESHWARI NAN...£3.20

LEMON & CASHEWNUT RICE...£2.75

MANGO CHUTNEY...£1.70

RAITA...£1.70

CORIANDER CHUTNEY...£1.70

DESSERTS....£5.50 EACH

GULAB JAMIN & CARDAMON ICECREAM

FRUIT KEBABS WITH VANILLA ICECREAM

TODAY’S CAKE

COFFEE AND MINTS....£2.20

A Day In The Life Of Mother India

Welcome to the new Mother India Glasgow blog. Here you will find all the latest news and information from all of our Glasgow locations. If you have any questions please leave us a comment below. You can also find us on Twitter @motherindiagla and Facebook