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~All Cultures & All Area Seniors Welcomed~ મે쫍ટʂગ પોટ ઇꋍટરક쫍ચરલ પ્રવત્તૃિ કેꋍર - નવે뫍બર મેન ુ The Melting Pot Intercultural Activity Center - November Menu Serving Western Indian Kosher Vegetarian Cuisine 2119 Washburn Ave., Scranton ફોન Phone:(570)703-0582 Email Us Join Us Visit Our Website Like Us સોમવારે મગં ળવારે બધુ વારે ગરુ ુવાર શક્રુ વારે Monday Tuesday Wednesday Thursday Friday Reservations are only requested for 1- વાઘરેલી ખિચડી 2- ટેકો Indian Soft 3- ઇડલી Idli, any group of 5 or more. Vaghareli Khichdi, Taco, Corn - Bean - Sambar, Fresh Otherwise, just come in about noon Salad, Yogurt, Poblano Salad, Fruit, Boondhi for a great meal! Fresh Fruit Yogurt, Mix Fruit 6- Batata 7- 8- Khichdi 9- Sev બેટાતા સાક મોત્તતયા દળ ખિચડી સેવ ઉષદ 10- ચણા મસાલા Sak w/ Mixed Moothiya Dal w/ w/ Mixed Greens, Ushad w/ Fresh Chana Masala, Greens, Fruit, Green Beans & Fresh Fruit, Fruit, Mixed Green Mixed Greens, Yogurt, Gulab Pimento, Fresh Chutney Salad Fresh Fruit, Jamun, Poori Fruit, Yogurt Bhature 13- િમાન ધોકોલા 14- આલ ૂ પોહા 15- પાકરા 16- ભારતીય 17- જꋍમદિવસની Kaman Dhokola, Aloo Poha w/ Pakora w/ Mixed શાકભા狀 닍યરુ ોટો Pizza Party Cauliflower, Rice Mixed Greens, Green Salad, Fresh પાટી Vegetable Burrito Pilaf, Fresh Fruit, Indian Pudding, Fruit, Chutney, Corn Salad, Rice Yogurt, Chutney Fruit, Wheat Bread Yogurt 20- પાવ ભા狀 21- ભેલ પરુ ી 22- Dal ઢાકાલા CLOSED Pav Bhaji w/ Halwa, Bhel Puri w/Mixed Dal Dhokli w/ Fresh Fruit, Yogurt, Green Salad, Fresh Cabbage & Whole Grain Roll Fruit, Yogurt Carrots, Fresh Happy Thanksgiving! Fruit, Rice 30-Veggie 27- સેવ તમતા ના 28- દાબેલી 29- ઢાકાલા Quesadilla w/ Dabeli, Sweet Khatta Dhokla w/ શાક Sev Tamata nu Rice, Mixed Green Potato, Fresh Fruit Chutney, Mixed Shaak w/ chick Salad, Fresh Fruit Greens, Fresh Peas, Fresh Fruit, Thank You Vets!! Fruit, Wheat Bread Paratha All artisan style breads are home baked & meals homemade on site using only fresh ingredients. All of our meals are naturally kosher. .

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Cream Based Mocktails
Veg. Menu Options Welcome Drinks CREAM BASED MOCKTAILS MIST: Orange Juice, Pineapple Juice and Mango Juice blended with Vanilla Ice-cream Evening Sensation: Orange Juice, Pineapple Juice and Cranberry juice blended with Vanilla Ice-cream Pink Lady: Pineapple Juice and Orange Juice blended with Strawberry Ice- cream and Grenadine syrup Caribbean Love: Pineapple Juice blended with Vanilla Ice-cream and Coconut Milk A Beautiful Mess: Mango Juice blended with Vanilla Ice-cream and fresh mint leaves FIZZ BASED MOCKTAILS Delightful Diet: Litchi Juice and dash of Blue Curacao topped up 7up Grasshopper: Litchi Juice and Kiwi crush topped up with 7up Crancoller: Cranberry Juice topped up 7up Pina Glow: Pineapple Juice and Kiwi crush topped with 7up Innocence Cinderella: Litchi Juice topped with 7up The Bitter Wife: Guava Juice flavored with Tabasco Sauce, Lime Juice and crush pepper Magic Mojito: Muddled Lemon and Mint topped up with 7up Rumless Ricky: Muddled Lemon and Mint topped up with Coke Float it: Coke float with Chat Masala and Lime Juice Green Goblet: Green Mango crush and Mojito syrup topped with 7up Appletini: Apple Juice, Lime Juice and Demerara Sugar topped with 7up B Cube: Cranberry Juice, Litchi Juice and Lime Juice topped with 7up Vegetarian Starters Paneer Tikka Achari/ Paneer Kesri Tikka Paneer Tikka Hariali / Paner Ajwaini Tikka/ Paneer Shaslik/ Paneer Tawa Kebab/ Paneer Makai Roll Palak Aur Anar ki Tikki/ Palak ki Shikampuri/ Mutter Shammi Kebab Aloo Aur makai ki Tikki / Subz Shammi Kebab/ Dahi ke kebab Cocktail Samosa/ Mutter ki Shikampuri Golden fried Baby corn/ Crispy fried vegetables Salt & Papper/ Crispy Thai Cauliflower with peanut Sauce/ Chilli Paneer/ Sechwan Paneer/ Sesame Paneer Vegetarian Soup Tamatar dhaniya shorba Chesse Corn Tomato Soup Cream of Tomato Soup Tomato Basil Soup Palak Ka Shorba Dal aur nimbu ka Shorba Rasam Badam Ka Shorba Vegetable Hot & Sour Soup Veg.
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2018 Corporate Menus Gourmet Food for Every Event Let's Get Started!
2018 Corporate Menus Gourmet Food for Every Event From quick and healthy lunchtime drop offs, to full-service fundraisers and galas, The Gourmet Kitchen has you covered! Spice up your work week with fresh ingredients, exceptional service, and gourmet menu offerings. With dedicated event coordinators and professional chef team, we're with you every step of the way to make each event, no matter how small, a success! Let’s get started! Contact an event coordinator today to order your perfect menu. 303.465.2635 thegourmetkitchen.biz [email protected] Corporate Lunch Menus Cold Menus | $12 per person + taxes and delivery Assorted Gourmet Boxed Lunches (served buffet style or as boxed lunches, minimum of 6 sandwiches of one kind) Choose from: Breads: • Turkey • Sour Dough • Ham • Wheat • Roast Beef • Gluten Free Bread • Veggie Fresh Fruit | a bowl of fresh, seasonal fruit Chips | individual bags of assorted potato chips Chocolate Chip Cookies | fresh from the oven! Salad Bar Curried Quinoa Salad | cooked quinoa mixed with chopped veggies and spices Mixed Greens | Lettuce, spinach, arugula, kale Toppings: Dressings: • Feta cheese • Italian • Mushrooms • Balsamic Vinaigrette • Red onions • Chipotle Ranch • Black beans • Blue Cheese • Grilled chicken Hot Menus | $15 per person + taxes and delivery. Served Buffet Style or as boxed lunches. Dinner portions are $5 per person more American Kansas Style BBQ Beef Brisket | tender shredded beef brisket with a sweet Kansas style BBQ sauce Dinner Rolls Jicama-Apple Cole Slaw Garden Salad| mixed
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White Dhokla
White Dhokla/Steamed Lentil Cakes Ingredients: • ¾ cup parboiled rice • ¼ urad dal (split and skinless black gram dal) • ¼ cup fresh methi/fenugreek leaves - washed and chopped well • ½ inch ginger/adrak • 1-2 green chillies (as per choice) • 3 tbsp poha/beaten rice - soaked and crushed finely • salt to taste Method: 1. Soak the rice and dal for 6 to 8 hours in plain water. 2. Drain the water and grind the rice and dal mixture in a grinder. ll a smooth batter like 3. Add ginger, chillies, soaked poha and blend the above very well ti consistency is formed. ferment for 3 to 4 hours 4. Transfer the contents to a container, cover it with a lid and let it in a warm place. 5. Once done, take a ladle, add salt and beat it well with the ladle. 6. Now add the freshly chopped methi leaves. rease 2 plates with a few 7. Take the dhokla steamer that’s filled with sufficient water in it. G drops of coconut oil. amer. 9. Pour the batter into the plates and carefully place it into the ste 10. Cover and let it steam for 10-12 minutes. 11. Remove from the steamer and set it aside. 12. Repeat the same with the second plate too. For the tempering: Ingredients: • 2 tsp cold pressed coconut oil • 1 tsp mustard/rai seeds • ½ tsp sesame/til seeds • 7-10 curry leaves/kadipatta • A pinch of hing/asafoetida Method: oil heats up. 1. Add some oil into the pan and add 1 tsp mustard seeds in it as the eeds and a pinch of hing.
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Carbohydrate Counting for Traditional South Asian Foods
Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center.
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1. Fresh Fruit Juices / Mocktails / Shakes
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Gujarati Vegetarian Menu
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Khaman Dhokla
www.hungryhijabi.co.uk Hungry Hijabi -Favourite e-Recipes Khaman Dhokla Its a fasting Monday and I’m taking it all the way back to my childhood when my gujarati neighbour would socially send me her dhoklas. Nobody apart from me enjoyed this delicacy so there was always plenty for my ﬁll. I really fancied having some for my iftar today so here’s how i make mine. I was not brought up with curry leaves so i actually don’t like it at all, however if you do, you can add curry leaves for garnish if you wish to. Chickpea flour is the main in - gredients and cholla is a pungent, spicy cake. Method Makes: 15 - 20 Slices 1 Sift dry ingredients and gently combine yoghurt Prep time: 5 - 10 minutes and water until you achieve a smooth and thick, Cook time: 20 - 25 minutes cake like batter. 2 Grease a cake or brownie tin with a little oil. 1 cup Besan 1/2 cup Fine Semolina 3 Heat 1.5 cups water in a large pot/ pan and sit a 1.5 tsp Salt small bowl at the bottom. 3 tsp Caster Sugar 1 tsp Turmeric 4 Place the cake pan and steam for 20/25mins. 1 tsp Baking Powder 5 Cool the spongy dhokla ensuring a knife comes 1 tsp Bicarb out clean after steaming. 1/2 A Lemon’s Juice 1 tbsp Vegetable Oil 6 In a small pan, heat oil, and temper mustard 1/2 cup Plain Yoghurt seeds until they pop. 1/2 cup Water 7 Pour on the dhokla.
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Breakfast Welcome Drinks
18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. 602 497 4971 Cell No. : 602 993 0085 Authentic Indian Vegetarian & Non-Vegetarian Restaurant www.omindianbistro.com www.chennaichettinaadpalace.com Indian Vegetarian & Vegan Food Restaurant Authentic Indian Vegetarian & Non-Vegetarian Restaurant Phone : Arun Patel - 623 238 6371 ; Kam Patel - 602 465 5728 Email : [email protected] ; [email protected] BREAKFAST WELCOME DRINKS o Aloo Parantha (some items are seasonal) o Bataka Poha o Badam Milk o Bataka Vada o Cantaloupe o Corn lilo Chevdo o Fresh Lemonade o Dry Mix Chevdo o Jal jeera o Fafda Chutney o Kesar milk o Idly Sambar o Khaju Shake o Masala Idly with chutney o Lemon Lychee o Medu vada Sambar o Orange o Methi Parantha (Thepla) o Paan Falooda o Mini idly sambar o Pineapple o Puffs (veg / cheese / egg / mushrooms) o Pineapple Orange o Upma o Pink Lemonade o Assorted Khakhara o Rose Falooda o Assorted Khari o Sweet Lime o Cereal Chevdo o Watermelon o Dhokla o Watermelon Lime o Dudhi Muthia o Blue Lagoon o Handvo o Cold Coffee o Khaman o Fruit Punch o Papdi Gathiya o Hot Coffee o Ragda Petties o Mango lassi o Sandwich Dhokla o Masala Chaas o Sev Khamani o Masala Tea o Sev Usal o Orange Blossom o White Dhokla o Pineapple Blossom o Pista Punch o Rose Lassi o Salt Lassi o Strawberry Daiquiri o Strawberry Lassi o Sweet Lassi o Thandai 1 18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No.
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Cultures & All Area Seniors Warmly Welcomed
~All Cultures & All Area Seniors Warmly Welcomed~ ભે쫍ટʂગ ઩ોટ ઇꋍટરક쫍ચરલ પ્ર઴ૃત્તિ કેꋍર - એપ્રિ઱મેનુ The Melting Pot Intercultural Activity Center – April Menu Serving Western Indian Gujarati Kosher Vegetarian Cuisine 2119 Washburn Ave., Scranton પોન Phone:(570)703-0582 Email Us Join Us Visit Our Website Like Us ષોભ઴ારે ભંગળ઴ારે ફુધ઴ારે ગુ싁઴ાર વુક્ર઴ારે Monday Tuesday Wednesday Thursday Friday 2- કઢી 3- બેલ ઩ુરી 4- Dal ઢાકાલા 5-કઢી Gujarati 6- ઩ા઴ બા狀 Gujarati Kadhi w/ Bhel Puri w/Mixed Dal Dhokli w/ Kadhi w/ Cabbage Pav Bhaji w/ Cabbage Sambharo, Green Salad, Fresh Cabbage & Sambharo, Fresh Halwa, Fresh Fruit, Fresh Fruit Fruit, Yogurt Carrots, Fresh Fruit Yogurt, Whole Fruit, Rice Grain Roll 9-ગોબી આલૂ શાક 10-ઢાકાલા 11- Veggie 12- દાબેલી 13- ષે઴ તભતા ના વાક Gobi Aloo Shaak, Khatta Dhokla w/ Quesadilla w/ Dabeli, Sweet Sev Tamata nu Fresh Fruit, Mango Chutney, Mixed Rice, Mixed Green Potato, Fresh Fruit Shaak Fresh Fruit, Pudding Greens, Fresh Fruit Salad, Fresh Fruit Paratha 16- મેથી મટ્ટર 17- 绍રેપ્રળ绍ી દલ 18- ટેકો Indian 19- વાઘરેલી ખિચડી 20- ઇડ઱ી Idli, Methi Mutter w/ Trevti Dal w/ Soft Taco, Corn - Vaghareli Khichdi, Sambar, Fresh Green Beans & Cauliflower & Bean -Poblano Salad, Yogurt, Fruit, Boondhi Walnuts, Seasoned Potato, Rice, Fresh Salad, Yogurt, Mix Fresh Fruit Rice, Fruit, Naan Fruit, Yogurt Fruit 23- ચણા મસા઱ા 24- મોપ્રતયા દલ 25- ત્તિચડી 26- ષે઴ ઉશદ 27- જꋍમપ્રદળસની Chana Masala, Moothiya Dal w/ Khichdi w/ Mixed Sev Ushad w/ ઩ા绍ી Mixed Greens, Green Beans & Greens, Fresh Fresh Fruit, Mixed Subway Birthday Fresh Fruit, Bhature Pimento, Fresh Fruit, Chutney Green Salad Party Fruit, Yogurt RESERVATIONS REQUIRED 30- ખમાન ધોકો઱ા Kaman Dhokola, Cauliflower, Rice Pilaf, Fresh Fruit, Yogurt, Chutney All artisan style breads are home baked & meals homemade on site using only fresh ingredients, and are naturally kosher.
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Daily Food Pyramid for Gestational Diabetes
DAILY FOOD PYRAMID FOR GESTATIONAL DIABETES Every day, plan to: 1. Eat 3 meals and 3 snacks, 2 to 3 hours apart, at the same time each day. 2. No more than 10 hours should pass between your bedtime snack and the breakfast meal. 3. Drink plenty of fluids: At least six 8-ounce glasses of water or caffeine-free, sugar-free beverages. Limit coffee to 2 cups daily. Do not have any alcoholic beverages. 4. Use artificial sweeteners in moderation. 5. Be careful of too many carbohydrates at one meal: Carbohydrates raise blood sugar more than protein or fat. Foods in the Starch, Fruit and Milk Groups contain carbohydrates. Eat only 3 servings of foods from these groups at each meal and 1 to 2 at snack time to start. Spread carbohydrate foods throughout the day. For an individualized meal plan and more information, see your Registered Dietitian. These are general guidelines from the California Diabetes and Pregnancy Program: Sweet Success. Supported in part through contracts with the State of California Department of Health Services, Maternal, Child and Adolescent Health Branch, Title V Funds. Asian Indian Food Pyramid for Gestational Diabetes Fats Sweets - WATCH OUT! 6 Almonds or Talk to a dietitian about ways to modify Indian 2 whole Walnuts 3 or more servings sweets/desserts. Also discuss how the following foods may affect your blood sugar: 1 tbsp Lite Margarine table sugar, honey, molasses, candy, jams, jellies, cakes, pies, donuts, cookies, regular ® Ghee, coconut, oils (canola, ground nut or sodas, Kool-Aid and fruit-flavored drinks. peanut, mustard, sesame and olive) 1 tsp Oil Meats Milk (chicken, lamb, Protein/Meat 3 or 4 servings (4 for teens) mutton, fish), 7 or more ounces Milk, non fat eggs, cheese 1 Tbsp peanut butter is the same Tip: Drink only 8 fluid ounces of milk yogurt, plain substitutes- Nutella, as 1 oz.
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Catering Menu
GANESH divine Indian vegetarian food 619, Bound brook road (Route-28) Middlesex. New Jersey 08846 Email: [email protected] Website: www.ganeshdivine.com CALL- 732-624-9700 CELL - 732-939-7037 GUJARATI GUJARATI PUNJABI 1-SHRIKHAND 1-LADU 1-RAS MALAI 2-PURI 2-PURI 2-PURI/ PARATHA 3-LILVA KACHORI 3- BATATA RINGAN 3-KACHORI 4-VATANA RINGAN 4-VAAL 4-PANEER TIKKA 5- SUKI BHAJI 5-FULVADI 5-DAL FRIED 6-KADHI 6-DAL 6- VEG.PULAV 7-RICE 7-RICE 7-KADHI 8-PAPAD PAPDI 8- PAPAD PAPDI 8-ROSTED PAPAD 9-SALAD 9-KACHUMBAR 9-SALAD Item GUJARATI PUNJABI In ONE Plate 1-PARATHA/BHAKRI 1-RASMALAI/ 1- Puri/Roti/Paratha 2-BHERALA RINGAN ANGUR BASUNDI 2- Sweet 3-LASANIYA BATATA 2-PURI/NAAN 3- Vegetable 4-KACHUMBAR 3-SAMOSA 4- Vegetable 5-VAGHARELI 4-VEG,MAKKHAN 5- Farsan KHICHDI VALA 6- Dal/Kadhi/rayta 6-KADHI 5-PANEER TIKKA 7- Rice/Pulav SOUTH INDIAN MASALA 8- Salad 1- MASALA DHOSA 6-VEG BIRYANI 9- Papad 2- IDLI SAMBHAR 7-RAYTA/KADHI (Any One Sweet, Any Two 3- UTTAPAM 8-PAPAD Vegetable & Any One Farsan 9-SALAD your choice) FARSAN LIGHT FOOD KATHOL Lilva Kachori Ragda Patish Val,Mung,Chole,Chana Dalwada Pav Bhaji Mixed Dal Khandvi Cheese Pav Bhaji DAL/KADHI Fafda,Papdi chat Chole Puri Uadad dal,Chana dal Khaman Nylan Sev Uasal Mung dal,Gajarati dal Khaman dhokla vati dal Samosa Chat Gujarati kadhi,Dal Tadka Dhai Wada Puri Bhaji Dal fried Samosa Veg. Sandwich ROTI/PARATHA Batata Wada Veg. Burger Roti,Puri,Paratha,Thepla Mix Bhajiya Dal/Lilva DHokli Dhebra,Ravamasala puri Methi Bhajiya Dabeli Farsi Puri Dakor Gota Sev Khamni SWEETS Dhokla , White Dhokla Idli
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North Indian Pregnancy Veg Diet Plan | First Trimester: Plan 3
North Indian pregnancy veg diet plan | First trimester: Plan 3 In your first trimester, you need to eat folate-rich foods as well as take a folic acid supplement. We've highlighted in light orange foods that are rich in folic acid. You'll need plenty of iron-rich foods as well to help your body make red blood cells for your growing baby. We've highlighted in green foods that contain iron. If you're feeling nauseous, foods rich in vitamin B6 may help with morning sickness. We've highlighted in brown foods that are rich in vitamin B6. Throughout pregnancy, you need to limit your caffeine intake as it can pass on to your baby. We have highlighted in dark orange the foods containing caffeine. Tip: Eating smaller and more frequent meals or snacks can ease nausea. Breakfast Snack Lunch Snack Dinner • Wholewheat toast with Muskmelon • Besan (gatta) curry • Almond • Red lentil (masoor) dal tomato (tamatar) and (kharbooja) • Spinach and potato (badaam) milk • Round gourd (tinda) cheese (paalak aloo) sabzi • Roasted • Chapati/rice • Sweet lime (mausambi) • Chapati/rice chickpeas Monday juice (chana) • Fenugreek (methi) Sapodilla • Kidney beans (rajma) • Sattu drink • Peas (matar) and parantha (chikoo) • Bitter gourd (karela) sabzi cauliflower (phool gobhi) • Lassi • Curd masala • Cumin (jeera) rice • Colocasia (arbi) sabzi Tuesday • Onion (pyaaz) parantha • Oats porridge (jai Guava • Soya and potato (aloo) • Mango (aam) • Mushroom and spring daliya) with raisins (amrud) curry milkshake onion (khumb hari (kishmish) and walnuts • Mustard greens (sarson
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