Masala Art Celebrates the Holidays with a New Menu!

 Masala Art has introduced a brand new and expanded Dinner Menu with over 50 new and delicious selections to experience. Our family and culinary team have worked extensively and enthusiastically to bring our guests the finest in regional Indian selections, many of which are unique to our restaurant. We pride ourselves on these culinary innovations and hope that you will enjoy them as much as we did in developing them.  

 We have introduced plenty of healthy vegetarian, vegan and gluten free options – Try the healthy South Indian Green Beans Poriyal or Beet Root-Paneer Tikki. In addition, all of our non-vegetarian selections are now prepared Halal for our guests to enjoy. For our meat-lovers, the Masala Braised Lamb Shanks are sure to be a favorite!

 Please Click Here, for Full Menu Details and Item Descriptions.

Here are some new menu features and recommendations:

  • A new tapas menu with some exciting and unique additions. Try the mouth-watering Chicken Popcorn, Chicken Kali Mirch, or the tasty Rosemary Naan Bruschetta.
  • Introducing our new Chaat menu. On our previous menu we introduced the popular Bombay snacks: Radga Pattis, Pao Bhaji and Samosa Chaat. These favorites haven’t gone anywhere. In fact, we had to expand and separate this section of the menu due to their overwhelming popularity. Now, you can also try our Vada Pao, Bhel Poori, and Paani Poori.
  • Set the mood right by starting with a healthy new appetizer or tapas item. We recommend the Chicken Tikka Lettuce Wraps, Soya Chops, or the tasty Kale & Spinach Tikki (That’s right…Kale). Masala Art has figured out a way to make it taste good!
  • Since the addition of our Indian Chinese selections three years ago, they have become the most popular and admired section of our menu. Well…it just got better! Be sure to try the Sweet Corn Soup, Honey-Ginger Shrimp and the Chicken Wasabi Fingers. Don’t forget to order the Spicy Hakka Noodles.
  • Traditionally, we have offered a wide selection of Northern Indian cuisine. With this expanded menu we pride ourselves on delivering offerings from many regions of India. Some new features include Karahi Chicken Lahori, Afghani Chicken Pasanda, Chettinad Fish Curry, and Hydrabadi Sukha Mutton Curry – a fabulous goat concoction.  

With this menu, Masala Art truly delivers aromatic and complex flavors carefully selected from all over the Indian sub-continent. This menu took over a year for our executive and culinary team to develop. Our ideas are original and unique. We are excited to offer our guests these novel and innovative varieties.

My personal favorites so far are the Masala Braised Lamb Shanks, Chickan Dostana, Chicken Lababdar and Hydrabadi Sukha Mutton Curry. Hope to see you soon at Masala Art so that you can tell us your new favorites!

Sorabh Kapoor

Manager

Masala Art

Happy Diwali from Masala Art!

Wishing you a Happy Diwali & Prosperous New Year from Masala Art!

Diwali is the Indian festival of lights. Diwali commemorates the return of Lord Rama, along with Sita and Lakshmana, from his 14-year-long exile and vanquishing the demon-king Ravana. In joyous celebration of the return of their king, the people of Ayodhya illuminated the kingdom with earthen diyas and by bursting firecrackers. For Hindus, Diwali is one of the most important festivals of the year and is celebrated with family and friends by performing traditional prayers and holding small get togethers in their homes.

Join us for our Special Diwali Dinner Buffet!

 

Thursday, October 23, 2014

5:00 to 10:00p

 

Dinner Buffet $25 per person + 7% tax

$12 per child between the ages of 6-12

For Reservations, Please Call: 781.277.6571

 

Chaat station

Chaat is a nutritious roadside snack found in Northern India.

Choose your own toppings and fillings and create your own Chaat!

 

Chaat Papri

Paani Poori

Corn Bhel

 

 

Appetizers

Beet Root Tikki

Soya Skewers

Indian Chinese Chili Paneer

 

 

 

Dinner Buffet

 

Basmati Rice

Steamed Basmati Rice

 Punjabi Kadhi

Ras Missay Aloo

Palak Paneer

Madras Chicken

Lemon Lamb

Fresh Breads: Naan & Poori

Mint Raita

Achaar

 

 

Desserts

 

Jalebi

Badami Kheer

Masala Art Indian Cooking Recipe of the Week: Chicken Curry

Chicken Curry

Serves: 6 to 8

5 lbs dark meat chicken (boneless cut into 2 inch pieces)

5 Tablespoon vegetable oil

4 medium sized onions finely chopped

4 medium sized tomatoes finely chopped

5 tablespoons tomato puree

½ teaspoon cumin seeds

1 stick cinnamon

1 inch piece of ginger finely chopped

1 teaspoon minced garlic (ready made)

3-4 pcs. Cloves

1-2 bay leaves

½ teaspoon garam masala

2 tablespoons of chopped cilantro for garnish

½ teaspoon chili powder

2 ½ cups water

Salt to taste

In a heavy skillet, heat the oil and sauté the onions and cumin seeds, cinnamon sticks cloves, bay leaves. Add chopped ginger and minced garlic. When the onions are golden brown add chopped tomato and tomato puree and cook this mixture for 4 to 5 minutes. Add chicken pieces and cook through. When chicken gets tender add 2 ½ cups of water and let it boil. After it starts boiling, reduce heat and simmer for 5 to 7 minutes. Add garama masala for flavor and garnish with cilantro. Serve hot with Basmati rice.

Masala Art Indian Cooking Recipe of the Week: Baigan Bhartha

BAIGAN BHARTHA

Serves: 6 to 8

2 large eggplants  (1 1/2 pounds)

1/4 cup plus 2 Tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 bay leaf

3 medium onions, finely chopped

3 tomatoes finely chopped

1 teaspoon red chili powder

1 teaspoon dried coriander

1 /2 Teaspoon garam masala

3 Tablespoon tomato sauce (Hunts)

Chopped fresh coriander for garnish

Using a pair of tongs or a long handled fork, hold the eggplant by the stem over an open flame to char the skin. When skin blackens, place eggplant on a plate to cool. When the eggplant is cool enough to handle, peel the skin off and place the pulp in a medium bowl. Mash it with a fork until it is puréed.  Set aside.

Heat the oil in heavy pan over medium heat.  When the oil is hot, add the chopped onion, cumin seeds and bay leaf.  Sauté until the onions are golden brown. Add chopped tomatoes, chili powder, garam masala, dried coriander and salt to taste. Cook the mixture until the tomatoes are soft.  Add the tomato sauce and the puréed eggplant and cook for 5 to 7 minutes or until eggplant and spices are well-blended. Garnish with chopped coriander and serve hot with chapati bread.

Masala Art Indian Cooking Recipe of the Week: Aloo Katliyan

ALOO KATLIYAN

Serves 6 to 8 People

Ingredients:

For Tomato Sauce:

2 Onions Peeled and chopped

3 Tomatoes Chopped

1 / 2 Stick Cinnamon

1 Gram Cumin Seeds

1 Gram Coriander Seeds

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 gram Turmeric Powder

1 gram Dried Fenugreek

1 gram Chili Powder

2 tablespoons Vegetable oil

Salt to taste

For Cashew Paste:

20 pieces Cashews Blanched

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 / 3 Cup Yogurt

1 / 2 gram Green Cardamom Powder

1 / 2 gram Mace Powder

2 Bay Leaves

1 gram Green Chili chopped

1 gram Fresh Mint Chopped

1 gram Cilantro Chopped

Salt to taste

For Potatoes:

3 Medium Sized Russet Potatoes Peeled

1 / 2 Teaspoon Turmeric Powder

1 / 2 Teaspoon Salt

1 teaspoon of lemon juice

5 Cups Water

For Garnish:

1 Tablespoons of Fresh Cilantro Chopped

1 Green Bell Pepper (Deseed and cut into rings)

5 thin strips of ginger (1 inch in length)

Step 1 – To make Tomato Sauce:

In a frying pan, combine oil, cinnamon sticks, cumin seeds and coriander seeds. Add chopped onions and as they start to brown add ginger-garlic paste. Add turmeric powder, chili powder, salt, and chopped tomatoes. Keep the mixture aside.

Step 2 – To make Cashew Paste:

Boil cashews in 1 / 2 cup of water and grind into a slightly thickened paste. In a frying pan add oil, ginger-garlic paste, grinded cashews and yogurt. Then add cardamom powder, mace powder, bay leaves, salt and green chilies. Mix the tomato sauce, cashew paste, fresh ginger strips, chopped mint, cilantro and salt.

Step 3 – To make Potatoes:

Cut the peeled potatoes into thin round slices (1 / 8” thick). Boil 5 cups of water along with salt, turmeric powder and lemon juice. Add the slices of potatoes to boiling water and blanch for 3 minutes. Drain water and dry with paper towel. Shallow fry potato slices with vegetable oil on a griddle until crispy. Put ready sauce on top of each slice of crisp potato. Garnish each potato crisp with fresh chopped cilantro and bell pepper rings. Makes a great appetizer!

Masala Art Indian Food Recipe of the Week: Poori

POORI

Ingredients:

2 cups whole wheat flour

1/2 tsp. salt

2 tablespoons vegetable oil

Cold water for kneading as required

1/2 cup flour for dusting

Oil for frying

Place the flour in a large shallow bowl. Add 1 tablespoon of the vegetable oil and the salt.  Mix well. Start adding water slowly and mix with a fork to until a ball of dough forms (add water if needed). Rub your hands with the additional tablespoon of oil.  Gather the dough together and knead until smooth (approximately 3 to 4 minutes). Cover the dough with plastic wrap and set aside in a warm place for 15 minutes.

In a deep fat fryer, heat oil to 375º F. Divide the dough into small portions and roll them into small spheres about the size of a golf ball. Using a rolling pin, roll out the dough flat and round. When oil is well heated fry one poori until it puffs up, then turn it over and fry the other side until golden brown. Drain oil from the poori and put it on paper towel. Serve hot with any main course item.

Serves:  10-12