Greetings!
Greetings from Little India Restaurants! We are wrapping up another summer and wanting to thank you all for your patronage. This summer has been great with all the events from our 12th anniversary and Grand Opening of our FOURTH location to the Westword Dish event!! hope you all made it out. This news letter is just to keep you informed on some of the stuff going on at our restaurants.And offer a little from inside the walls of Little India.
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Happenings
 So as many of you are aware we are now featuring LIVE sitar music in all of our Restaurants throughout the whole week. follow us on Facebook and/or Twitter
to find out the schedule, also to get the daily specials and freebies.
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Daljit Singh's methods to making the Malai Kofta
1. Mix chopped spinach and cabbage and blend them for 20-30 seconds. It should not be very smooth.
2. Squeeze all the water from the mixture and add rasam powder, garam masala, powder, salt, chili powder and tumeric. Mix well.
3.Then add gram flour to the above mixture and make balls. Fry them in an oil of your choice until brown, remove and keep aside.
4. In a seperate pan, heat oil and fry the onions until golden color. Then add tomatoes and fry for another few minutes.
5. Now add whipping cream, salt, chili powder and cook until the gravy thickens.
6. Transfer the gravy into a serving dish, place the fried koftas and top it off with your coconut and enjoy!
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