Shelf Life of Traditional Indian Sweets Source : Guidance Note on Traditional Milk Products by FSSAI
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NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur
(NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur) DAYS BREAKFAST LUNCH DINNER DAILY For the options in the breakfast, please look ROTI (PLAIN & BUTTER), SAMBAR, BOILED RICE, SALAD, ROTI(PLAIN & BUTTER), RASAM, SALAD, BOILED RICE, PLAIN DAL (COMPULSORY) at the Breakfast options (Separate page) PLAIN DAL MONDAY DAL,ONION, ALOO-PARATHAS, ALOO KARELA FRY, MUNG DAL, CURD-RICE / CURD / GREEN RAZMA Or (TURAI POSTO / BHINDI POSTO), AAM MASOOR DAL TOMATO SAUCE, GREEN CHUTNEY, GRAPES / AAM PANNA TOMATO CHUTNEY EXTRA: MUTTON ROGAN JOSH, MUNG HALWA (B) / BEL JUICE EXTRA: EGG CURRY TUESDAY (PAV-BHAJI) / (UTTAPAM, SAMBAR, SUKTO (Mix Veg Dal) / MASOOR DAL, ALOO JEERA FRY, CHOLE BHATURE / [POORI(AATA & MAIDA), CHANA DAL (with Coconut NARIYAL CHUTNEY) CURD / WATER MELON / CHHANCH Flakes)], ALOO TOMATO CURRY, TAMARIND RICE, KHEER / SEWAI (B) / LASSI EXTRA: CHILLI HONEY POTATO EXTRA: BUTTER CHICKEN / CHICKEN MASALA , PANEER TIKKA WEDNESDAY IDLI, VADA (2 Pc.), SAMBAR, BHINDI FRY, ARHAR DAL, BRINJAL BHARTA ROASTED, MASOOR DAL FRY NARIYAL CHUTNEY, GARLIC CURD / GREEN GRAPES / LASSI CHUTNEY EXTRA: CHICKEN KALI MIRCH / CHICKEN DO PIYAZA, (B) / BEL JUICE EXTRA: REHU KALIA CURRY, SHAHI TOAST RASMALAI THURSDAY (BOMBAY SANDWICH, VEG CHILLI ALOO / LAUKI CHANA DAAL, KADHI PAKODI, (PANEER BUTTER MASALA, PLAIN MAIDA NAAN) / (KADAI PANEER, SANDWICH) / (CHILLA) CURD / WATER MELON / BEL JUICE STUFFED NAAN), TANDOORI ROTI, AATA NAAN, FRENCH FRIES, (B) / LASSI EXTRA: ALOO CHICKEN CURRY MATAR PULAO, MIX GREEN SALAD, MIXED FRUIT RAITA / PINEAPPLE RAITA FRIDAY -
Produ Profile 2015 Frozen Traditional Indian Cuisine
Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. -
Qual Tyi Mantra January , 2021 a Publication of International
Quality Mantra January, 2021 A NewsletterA Newsletter of International of International Certification Certification Services Services A publication of International Certification Services 1 of 11 Quality Mantra January, 2021 A Newsletter of International Certification Services ISO 22000:2018 (By Dr. Sundar Kataria, Chairman & Managing Director, International Certification Services.) Transition Made Easy On June 2018, ISO has revised and published a new version of ISO 22000, the International Standard for Food Safety Management System. The revised standard has incorporated significant changes for the certified organizations in the system related to food safety requirements. The below article provide you with brief summary of the main changes as well as information of the new requirements. ISO 22000:2005 to ISO 22000:2018 – Transition Arrangements and Guidelines: Ÿ ISO 22000:2018 Published in 19th June 2018. Ÿ Transition period provided: Three Years Ÿ Current standard will expire on 18th June 2021, Both standard continue until then. The Recertification can be provided in the following two routes: Fresh Certificate in Stage I : Readiness Audit Stage II : System Audit THE CERTIFICATION WILL CONTINUE IF THERE IS NO BREAK Alternate The Re certification conducted during the regular surveillance audit in exceptional cases for the certified organizations. The re certification during surveillance audit will be conducted in single stage for the system in compliance with ISO 22000:2018, revised / new certificate will be issued with the same expiry date as given to the current ISO 22000:2005 certificate. The additional re certification fees will be applicable based on size, critical operation, risk and number of CCP etc. CHANGES IN THE STANDARD The new ISO 22000:2018 version adopts the so-call High Level Structure (HLS), the common platform structure for all new management system standards, this facilitates the integration of the various management system user of ISO 9001:2015, ISO 14001:2015 and ISO 45001:2018 with already be familiar with this structure in practice. -
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Sponsored By
SPONSORED BY NON-VEGETARIAN STARTERS Murg Saagwala with Rice and Lasuni Naan 700 (Chicken cooked with mustard leaf and served with rice and Jhinga Nisha 850 Indian garlic bread cooked in tandoor) (Pomegranate marinated king prawn cooked in clay oven) Nargisi Kofta with Kashmiri Pulao and Kabuli Naan 700 Tawa Fried Kasturi King Fish 700 (Mutton minced ball cooked in Indian spiced Gravy (Kasuri methi and cashew nut flavored shallow fried king fish slice) served with rice and dry fruits Indian breads) Murg Badami Tikka 700 (Almond and fresh coriander flavored chicken leg cooked in Tandoor) MAIN COURSE (V) Shikampuri 700 (Yoghurt and dry fruits stuffed shallow fried mutton patty) Malai Kofta with Jeera Pulao and Roti 600 (Cottage cheese ball cooked in yellow gravy served with cumin pilaf and Indian bread) VEGETARIAN STARTERS Navratan Korma with Matar ki Tahiri and Roti 600 Dungare Mushroom Gaulti Kebab 600 (Mixed vegetable cooked in rich cashew gravy served with green peas pilaf and Indian bread) (Charcoal flavored soft mushroom patty) Bhatti ka Paneer 600 Dum ka Phool with Khuska Pulao 600 (Indian spiced steamed cooked cauliflower and broccoli (Coriander and green chilly marinated cottage cheese served with flavored chickpeas rice) cooked in clay oven) Nadrul Ki Shami Kebab 600 Sarson da Saag with Makki di Roti 600 (Garlic flavored mustard leaf served traditional corn bread) (Indian spiced lotus stem cake cooked in ghee) Mewa Mawa ki Seekh 600 (Reduced milk and chopped dry fruits skewers DESSERT 350 cooked in charcoal clay oven) Indian Sweet Sampler of Sandesh, Moong Dal Halwa, Gulab Phirni and Rasmalai MAIN COURSE (N/V) Chingri Malai Curry with Rice and Luchi 850 (King prawn cooked in coconut milk served with Rice & fried Indian bread) Patiala Machhi Masale with rice & Lachha Parantha 800 (Spicy fish tikka cooked with onion & tomato gravy and served with rice & layered tandoori bread) “Please inform our F&B Associate if you have any Food Intolerances or Allergies” . -
Catering Menu
Elkhart Refreshment Breaks All breaks are served with freshly brewed regular and decaf coffee, selection of herbal teas and ice tea. All breaks are for 1 hour of service. Cookie Monster Mini Lunch Break Health Nut Assortment of fresh baked cookies Assorted mini sandwiches Granola Bars and brownies Potato chips Whole fresh seasonal fruit Assortment of soft drinks Assortment of soft drinks Assortment of yogurt Assortment of milks $8.95 per person Assortment of soft drinks $7.95 per person $7.95 per person Halftime “Every day is Sundae” Warm Pennsylvania-style pretzels with nachos cheese Vanilla ice cream Roasted peanuts Chocolate ice cream Freshly popped popcorn Strawberry ice cream Assortment of candy bars Assortment of ice cream bars Assortment of soft drinks Assortment of toppings $7.95 per person Available for groups of 25 or more $8.95 per person Guaranteed guest counts must be received by the hotel a minimum 72 business hours prior to your event or billing will be for the expected number. Prices do not include Indiana state sales tax or service charge of 22%. Prices subject to change. Elkhart À La Carte Beverage Items Food Items Brewed coffee (regular or decaffeinated) Assorted fresh muffins $22.00/ gal $24.95/ doz Assorted herbal teas Danishes $22.00/ gal $25.95/ doz Brewed ice tea Croissants $20.00/ gal $20.95/dozen Lemonade Fresh Baked Brownies or Cookies $22.00/ gal $22.95/doz Fruit juice (orange, cranberry, & apple) Nutri-grain breakfast bars $1.75 ea $18.00/carafe Whole Fruit $1.50 ea Assorted soft drinks (20 oz. -
973-227-6400 Call: 732-548-1888
PARTY TRAYS TO GO APPETIZERS PARTY TRAYS TO GO BREAD Small Tray $40.00; Large Tray $60.00 Sm. Lg. Price 71. Pooran Poli--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 Sm. Lg. 72. Aloo Paratha------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 1. Khaman Dhokla--------- 60 Pcs 125 Pcs 73. Bajri Rotla---------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 2. Dahiwada----------------- 25 Pcs 40 Pcs 74. Bhature------------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 3. Party Samosa------------ 50 Pcs 75 Pcs 75. Plain Naan--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 4. Kachori-------------------- 60 Pcs 80 Pcs 76. Paneer Paratha--------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 5. Vegetable Cutlet-------- 30 Pcs 45 Pcs 77. Jeera Paratha------------------ 20 Pcs 30 Pcs Sm: $40/Lg: $55 6. Methi Gota--------------- 60 Pcs 100 Pcs Over four generations of authentic Indian cuisine... 78. Methi Paratha----------------- 20 Pcs 30 Pcs Sm: $40/Lg: $55 7. Cut Chilli Pakoras------- 50 Pcs 85 Pcs 79. Chapati (Roti)----------------- 50 Pcs 100 Pcs Sm: $30/Lg: $60 8. Khandvi(Patodi)-------- 75 Pcs 130 Pcs 80. Wheat Flour Poori----------- 50 Pcs 100 Pcs Sm: $25/Lg: $50 9. Dalwada----------------- 60 Pcs 100 Pcs 81. Pav to go with Pav Bhaji--- 40 Pcs 80 Pcs Sm: $25/Lg: $40 10. Spring Roll-------------- 50 Pcs 100 Pcs Party Trays To Go 11. Sev Khamani----------- 5 lb 8 lb Celebrations, Parties and Potlucks 12. Aloo Bonda------------- 30 Pcs 50 Pcs PARTY TRAYS TO GO RICE 13. Sandwich Pakoras---- 30 Pcs 50 Pcs 14. Crisp Onion Fritters-- 5.5 lbs 8 lbs Small approx. -
Pancha Khadya Modak Recipe / Khirapat Modak
Pancha Khadya Modak Recipe / Khirapat modak Pancha Khadya Modak Recipe / khirapat modak is a famous sweet modak(dumpling) from Maharashtra (India). Panchakhadya is a special neivedyam that is offered to Lord Ganesha on Ganesh Chaturti. Khirapat contains 5 main ingredients starting with kha in Marathi letter – Khobra(coconut), Kharik(dates), khaskhas(poppy seeds), khismis(raisins), khadisakhar(rock sugar). Mixture of these 5 ingredients combined together gives you this scrumptious modak. Try this pancha khadya modak for Ganesh Chaturti and let me know how you liked it. How to make Pancha Khadya Modak Pancha Khadya Modak Recipe / Easy Modak Recipe Save Print Prep time 5 mins Cook time 10 mins Total time 15 mins Pancha Khadya Modak Recipe / khirapat modak is a famous sweet modak from Maharashtra. Panchakhadya is a special neivedyam that’s offered to Lord Ganesha on Ganesh Chaturti. Author: Gayathri Ramanan Recipe type: Dessert Cuisine: Indian Serves: 3 Ingredients For outer covering ⅓ Cup of Rice Flour Water as required Salt to taste 1 Tsp of Ghee For Filling ¼ Cup of Grated Coconut 1 Tbsp of Raisins 3 Tsp of Powdered Rock Candy (kalkandu) 5 Dates 1 Tsp of Khus Khus (Poppy seeds) Few Cashews, Chopped Instructions 1. Dry roast the coconut until colour changes and keep it aside. 2. Dry roast the poppy seeds in a medium flame for few mins and keep it aside. 3. Remove seeds from dates, soak it in hot water for few mins and grind them coarsely. 4. In a mixie, powder the sugar and keep it aside. 5. Finally in mixie, add all the ingredients and grind it together. -
Aromatic Sauces Naan Breads
MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9. -
MICROBIOLOGY of the INDIGENOUS MILK PRODUCTS Desiccated Milk Based Products
COURSE TITLE: MICROBIOLOGY OF MILK PRODUCT COURSE NO. - DTM-222: CREDIT HRS - 2 (1+1) MICROBIOLOGY OF THE INDIGENOUS MILK PRODUCTS Desiccated Milk Based Products RAKESH KUMAR ASSOCIATE PROFESSOR (DAIRY MICROBIOLOGY) FACULTY OF DAIRY TECHNOLOGY S.G.I.D.T., BVC CAMPUS, P.O.- BVC, DIST.-PATNA-800014 INDIGENOUS MILK PRODUCTS The term ‘indigenous milk products’ refers exclusively to dairy products of a particular region or country 47% of total milk products in India is converted to various indigenous products These products are the backbone of the Indian confectionary In India, about 50% of the total milk produced is converted into various traditional milk products. These products account for 95% of all the milk products consumed and it is worth noting that the organized dairy industry handles only about 17 - 18% of the total milk produced in the country. Rest of the milk is used by small scale sweet meat shops (Halwaies) in unorganized manner. Traditional Indian dairy products can be classified into six categories based on the principle of manufacture Heat desiccated products Heat and acid coagulated products Fermented products Products made with addition of cereals Clarified butter fat (ghee) Frozen products Indian dairy industry June 19, 2019 https://www.businesstoday.in Chhanna are curds or cheese curds, originating from the Indian subcontinent, made from buffalo or regular cow milk by adding food acids such as lemon juice instead of rennet and straining. It is very similar or analogous to cottage cheese. Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. -
Magical Monsoons @ the Club
JULY-AUGUST-SEPTEMBER 2019 Magical Monsoons @ The Club Chairman - Dinesh Khanna MANAGEMENT President & COO - Tushar Khanna General Manager - Arindam Chakraborty NOTE Vice President (New Business & Corporate Alliance) - Rakesh Gurung Executive Vice President - Sarina Menezes Dear Member, Vice President (Finance) - Hemanshu Joshi As the monsoon arrives, all one can think of is to sit back, relax and sip on hot tea Executive Housekeeper - Kajal Kotak accompanied by pakoras. To satiate your culinary cravings, we at The Club have Executive Publisher - brought you a food fiesta filled with the same as well as a selection of cookies, Maneck Davar Spenta Multimedia modaks, Asian delights, South Mumbai’s famed Mohammed Ali street food and Sr. Vice President - lots more! Besides, there are a host of activities and workshops lined up to keep Bobby Daniel your kids occupied and happy, while you can catch up with friends or attend Editorial meetings at our all-new Westburrys Bar, with improved food, drinks and decor. Caroline Chorattil Enjoy our relaxing therapies and treatments at Antara Spa and know more about Sr. Graphic Designer why Taj Bekal is the perfect getaway during the rainy months ahead. Learn about Bharati Khule what makes gin a class apart and about the cool Dragon Boat Festival. If you’re Digital Imaging Ninad Jadhav planning to hold an event, our banquets promise to fulfil all your requirements, from food and music to decor and everything else. Marketing Group Vice-President Our member Rashmi Bajpai describes her wonderful trip to the Maldives and Geetu Rai 9920023908 Dr Vijay Lulla talks about the future of healthcare in India. -
Unit 3 Khoa Based Sweets
UNIT 3 KHOA BASED SWEETS Structure 3.0 Objectives 3.1 Introduction 3.2 Burfi 3.3 Peda 3.4 Gulabjamun 3.5 Kalajamun and Pantua 3.6 Kalakand 3.7 Milk cake 3.8 Kunda 3.9 Let Us Sum Up 3.10 Key Words 3.11 Some Useful Books 3.12 Answers to Check Your Progress Exercises 3.0 OBJECTIVES After reading this unit we should be able to: • distinguish between various sweets made from khoa. • state the composition and standards of khoa based sweets. • manufacture burfi, peda, gulabjamun, milk cake, kalakand and kunda. • familiarize with the developments taken place for large scale production of some of these sweets. 3.1 INTRODUCTION Milk sweets are an integral part of the socio cultural life in the Indian sub-continent. These are consumed on special religious occasions, social events and at the end of our daily meals. Milk sweets offered to guests reflect an expression of the warmth of hospitality. In early Buddhist and Jain works, there is a mention that the sweets were prepared from thickened milk named as Sihakesara and Morandeka. Buddha allowed his followers to take some sweets for journeys on routes where it was difficult to get foodstuffs. In the Maurya period the sweets were prepared from concentrated milk with the addition of honey, jaggery or sugar. In the post-Gupta period (AD 750 to 1200), milk was used in various forms, such as concentrated, semi solid and in powder forms for either direct consumption or for sweet making. It is evident from above historical evidences that the art of preparing sweets from surplus milk was developed centuries ago.