Maya Masala Indian Brasserie

49 Lake St Northbridge 6003 (08) 9328 5655
Maya Masala 2: 171 James St, Northbridge Tue-Sun 5.30pm-12am
Maya Masala coming soon to QV1 building, Hay Street
BYO

Not the best service, and not the best indian restaurant in perth but good food for a good price.

Just go there and try the lamb saagwalla (14.90). A beautiful spicy dish - lamb cooked with spinach, butter, ginger and garlic, very rich. Absolutely delicious with some naan.

We also had butter chicken (14.90).

Dosa are huge and tasty.

Great thali platters for people who just can’t decide and want to try everything.

Hollis’ Wild Rice

Serves 6

4 cups beef broth
1 medium sized onion chopped
½ cup wild rice
1 cup long grain rice
mushrooms, sauteed in butter
cashews, warmed
parsley, chopped

Make up beef broth, add chopped onion, bring to boil, add wild rice. Turn down and simmer for 40 minutes

Saute mushrooms in butter.

Turn up to high, add rice, stir. Turn heat down and simmer for 20 minutes
Remove from heat and add mushrooms and cashews, garnish with parsley.

Hollis’ Spaghetti Carbonara

450g bacon
450g spaghetti
3/4 cup freshly grated parmesan
3 Tb butter
2 eggs, lightly beaten
freshly ground black pepper

Fry the bacon until it is just crisp, drain on a paper towel, and chop into bite sized pieces.
Cook the spaghetti in a very large pot of boiling salted water until al dente, about 8-10 minutes.
Meanwhile warm a serving bowl.
Drain the spaghetti well and toss in the bowl with the bacon, cheese, butter and lots of freshly ground black pepper for a few seconds, allowing it to cool slightly.
Add the eggs and stir vigorously to coat all the strands.
Serve immediately with some more cracked black pepper.

Grublover comment
Hollis says: This recipe doesn’t have cream - so the result is a less wet carbonara. It is really easy

Lemon Semolina Syrup Cake

250g butter
1 Tb lemon rind
1 cup caster sugar
3 eggs, separated
1 cup SR flour
1 cup semolina
1 cup yoghurt


Lemon syrup
1 cup caster sugar
1/3 cup lemon juice

Preheat the oven to 180C and grease and line a 20cm baking tin.
Cream the butter, rind and sugar.
Add the egg yolks, one at a time.
Fold in the flour, semolina and yoghurt.
In a separate bowl beat the egg whites until stiff peaks form. Fold this into the cake mixture.
Spoon into the baking tin, and cook for approximately 50 minutes.
When the cake is cooled, make the lemon syrup.
To make it put the lemon juice and sugar in a saucepan over medium heat. Stir until the sugar is dissolved, and bring to the boil.
Once it has come to the boil, simmer for another 1-2 minutes and then take off the heat.
Pierce the cake all over with a skewer and pour the syrup over the top so it drizzles through the cake, making it really sticky and delicious and moist.

Grublover comment
This cake is really easy to make and delicious. You can try substituting the lemon for orange for something different.
Serve with thickened cream.