Friday, November 19, 2010
Its time to get ready to treat yourself with the authentic Malabari dishes. Just one more week for the most awaited Malabar food festival at Maroli. Show casing the authentic Malabri dishes lke the typical kerala kappa and fishcurry,crabcurry cooked in roasted coconut, Kozhikodan Biriyani and the melt in the mouth appams,idippam and puttu. With variety of appetizers, meat and seafood dishes and dessert ,Maroli for the 4th time is bringing all the Malabar flavour to Toronto. So come in and join us on 27 and 28th from Noon to 10 P M.
Let your belly rule your mind !!!
Saturday, October 23, 2010
"Mirror Mirror on the wall, who is the scariest pumpkin of all". And the mirror replies " The pumpkins at Maroli sure is the scariest of all"
For this halloween , we display , the most finest and scariest pumpkin carvings. Did anyone ever imagine to carve a skull out of a pumpkin? Well, yes, the imagination and the artistic hands of the Chef George has created this marvellous carving which is sure going to astonish you. So make your evenings more special, Dine In at maroli as you can view the artistic talents of a creative mind.
Sunday, October 17, 2010
Maroli is awarded " The best Indian Restaurant in Toronto" for the year 2010 By Dine.To. This blog is dedicated to all our Staffs,friends and wellwishers without whom this achievement wouldn't have been possible.
I would like to thank Dine.To for giving an opportunity to achieve this award and all the people whose votes have made this possible. Most of all a a big thankyou to our Staffs, the team, as this is the result of their hardwork and commitement, especially our head chef - RAJ.
And last but not the least our friends and family, who have supported us , encouraged us, and stood by us . Thank you all. We are so grateful to all of you.
Sunday, September 19, 2010
Its almost the end of september and the fall is here to greet us. October, the month of spookiness,ghosts and goblins, and at Maroli we have lots of promotions in store for you. October madness will let you treat your tummys with delicious malabari cuisine without emptying your pockets.
Throughout October we give dicounts for all those who dine in at Maroli ( A 10,15 or 20 percentage discounts depending on your bills). So this beautiful fall we offer a value added meals to make your season more beautiful and special.
Maroli is sure to haunt your taste buds , with the scrumptious meals, at a discounted rate.Halloween lets you for a'trick or treat', and here at Maroli we offer unique and exclusive treats , very gratifying and 100 % satisfying. So make your fall a memorable one and step into maroli to experience the captivating flavour of the authentic malabari cuisine
Monday, July 5, 2010
"Bland is a bad word" says the slogan of malabar chicken , the signature dish of Maroli. Sixteen different spices are combined to give the chicken the harmonious flavour that surpasses the flavour of any other fried chicken. Its crunchy outside and jucicy inside texture makes it a perfect finger food for any occasions.
Nourish your taste buds with the delicious flavour of Malabar with each and every bite of Malabar Chicken.Order two and get third one for half price.
NOT a batter fried and NO not at all greasy, but yes a fried chicken but fried in pure vegetable oil, which makes it Zero trans fat.
Can any other fried Chicken taste as good as The Malabar chicken???
Wednesday, May 26, 2010
Butter chicken, the celebrity among the indian dishes, is an all time fav . Its fame has spread so much around the entire world that when we say "indian cuisine" people associate it with Butter chicken. The melt-in-the mouth Butter chicken is actually the tandoori chicken cooked in creamy cashew onion,tomato sauce and flavoured with cumin,kasoori methi and cilantro.
It is the best Seller at our restaurant as we follow the authentic indian recipe. This dish would gratify the taste buds of both spice loving and as well as those who would rather go for its milder version. It has a lovely orange hue, mostly garnished with some cream and cilantro .The Butter chicken served with fluffy basmathi rice is always a treat.
Sunday, May 9, 2010
A very healthy and easy recipe. Thoran refers to the keralite style of stir frying the vegetables with grated coconut . So here is the recipe for Vendakka (okra) Thoran.
Okra(cubed) - 1 cup
Onion - 1 no chopped
Mustard seeds - 1 tsp
Ginger garlic paste - 1 tsp
Curry leaves - 5 or 6 nos
green chilly - 2 0r 3 nos(sliced)
grated coconut - half a cup
salt - to taste
Wash and cut the okra into cubes. Heat a pan with little vegetable oil. when the oil is really hot splutter the mustard seeds and curry leaves . Now add the chopped onion and salt and saute till it become light brown. Now add the ginger garlic paste and cook till its raw smell is gone . Add the cubed Okra and the grated coconut and stir fry till the okra gets cooked.
Serve hot with rice . Enjoy !!!
Tuesday, May 4, 2010
On May 1st and 2nd we hosted the third Malabar Food festival in Toronto. Maroli showcased a variety of malabari dishes . From the appetizers to the main course and the dessert we presented for more than 35 dishes .
For the appetizer we had malabar chicken, Pakora , Thiru vada , and kozhi ada.
Like previous times we presented a variety of seafood and meat dishes ,the highlights being the Mathi fry, squid thoran , crabcurry etc
And the desserts were Ladu,jelebi,Payasam and Mango pudding kinnathappam etc.
We were extremely glad to spread the flavour of Malabar once again in Toronto and happy as everybody enjoyed this unique and delicious cuisine of ours.
Thursday, April 29, 2010
Thursday, April 15, 2010
Its snack time and want something Yummy and at the same time easy to make ? How about some pakora !!!
Pakora is a delicious crispy snack can be made with all veggies or chicken or meat and even paneer.So here is the recipe for mixed vegetable pakora.
1cup Chickpea Flour (Besan)
1 tsp Ground Cumin
1 tsp ajwain
2 Chopped Green Chillies
1/2 cup Water
1 carrot grated
1 onion sliced
half cup sliced cabbage
1 capsicum sliced
Method of preparation :
Mix the chickpea flour, cumin ajwain, salt and water.
Add the vegetables and mix in evenly.
Heat some oil in a deep pan and deep fry the mixture .
Serve them hot and crispy with tamarind or mint chutney .
Thursday, April 1, 2010
Appam with Egg curry is a favourite breakfast dish among the keralites. Appam , a bread made with rice ,grated coconut, sugar and yeast is a " pretty lady " so delictae and beautiful with its lacy frills. Its one of our best sellers and what other than a typical kerala egg curry goes to compliment this Beauty.
So here is our recipe for the delicious Egg Currry
Egg Boiled - 4 nos
Beaten Egg - one
sliced Onion - 2 no (medium sized)
sliced tomato - 1 (small)
corrainder powder - 2 tsp
chilly powder - half tsp
green chilly- 3 or 4 nos
ginger garlic paste - 1 tsp
curry leaves - 3 or 4 numbers
corrained leaves - a pinch
coconut milk - half cup
salt - to taste
black pepper (powder) - half tsp
Heat the pan with little vegetable oil .Add the sliced onion and curry leaves and saute well. When the onion turns turn brown add the ginger garlic paste and saute well. Now add the turmeric powder, corrainder powder, Red chilly powder and green chillies and saute well.Now add the slices tomato saute well till the tomato is half cooked.Add a little water and coconut milk to this mixture and let it boil. Let it cook and when the gravy gets thick add the boiled eggs, salt . when it boils add the beaten egg stir fast and add the black pepper corrainder leaves and turn off the fire.
Serve it with Appam ...it will sure be a delicious treat.
Wednesday, March 31, 2010
Salmon is a great tasting fish . Lets give it more flavour by spicing it up in our kerala style of cooking.So here is the recipe for the delicious "Salmon Curry"
Salmon - 1 lb
Garlic - 10 gm
Ginger - 10 gm
Curry Leaves - 5 nos
Shallots (sliced) - 10gm
Green chilly - 3 nos (sliced)
Onion - 1 no
turmeric powder - 1/4 tsp
chilly powder - 1/2 tsp
mustard seeds - 1/4 tsp
Cocum (kodum pulli)- 3 nos (soak in hot water)
coconut milk -1/4 cup
Heat a pan and add little vegetable oil . When the oil gets hot add the mustard seeds and when it spultters add the curry leaves,shallots,crushed ginger and garlic and saute well. Add the sliced onion to it and saute .When the onion turns golden brown add the turmeric powder and chilly powder and saute well.Add some water to this and when it boils add the cocum (soaked in hot water) and salmon pieces to it. Let it cook well for sometime and add the coconut milk to thicken the gravy.
Its a great tasting dish.Hope you all will enjoy this !!
Have a great easter hols .
Friday, February 19, 2010
Marolis gift card is now availbale , a perfect gift for someone you care. A beautiful card depicting malabri theme gives you a value of $120 when you pay only $100.Save 20 dollar every time you load your card with $100.
Say it be a Birthday an anniversary or just a get together ,Marolis gift card will always be a valuable gift.
And for those who visit us regularly ,you can save 20% when you pay us $100 in advance and gift yourself a dicount of $20 .You neednt carry cash or bank card every time you come.Just pay in advance ,save money,and swipe the card whenever you feel like having a malabari food. A beautiful,handy, money saving "Gift of Malabari Cuisine".