DOCSLIB.ORG

TOG Amaranta a La Carte Menu Feb 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TOG Amaranta a La Carte Menu Feb 2020 Named after the flower that never fades, amaranta is dedicated to innovation and artistry in Indian cuisine. Our menu boasts of heritage and haute cuisine, where regional meets rejuvenation. With dedicated dishes that explore timeless recipes and authentic flavours, you will experience a journey in authentic Indian food-creatively paired, innovatively presented for a truly fine dining experience. SOUP Tomato and raw mango rasam chakalu Pumpkin and ginger cappuccino curry leaf arancini Pondicherry pouillabaisse seafood broth with curry leaf, green chilli, tomato French Bouillabaisse with an Indian influence APPETIZERS Barkat ki chaat Hyderabadi tomato kut, burratta, date chutney, spiced peanuts “Net-Bread” aubergine with palipalayam spices Bombay bustle green pea chutney, smoked aubergine, cucumber yoghurt, “kothimbir wadi” Galawat young jackfruit and raw banana galouti, spiced fruits Kolkata street box jhal muri, aloo kabuli, phuchka, radha ballavi, ghugni Malai mushroom king oyster mushrooms, morel, chilli sauce Indian Ocean lobster “sorshe” aloo bhaja, avocado tartare, kasundi mustard Mosaic chilli and curry leaf crusted scallops, moilee sauce “Pollichattu” pan seared seabass in banana leaf, smoked kokum, chilli, homemade banana crisps “Burrah” New Zealand lamb chops cooked in the tandoor, burhani raita “Net-Bread” chicken with palipalayam spices Ranchorizo 63° golden egg, Goan pork chorizo, korma, flaky bread MAIN COURSE e Punjab lotus root, fox nuts, green peas jalapeno, pickled onion, cheddar cheese kulcha ar chickpea flour cake, spiced green peas, tempered yoghurt, onion fritters Tin Chettinad curry, green poriyal, yellow lentil C.P. cottage cheese kofta, spinach, corn crisp, parmesan biscuit Fruit custard spiced tomato, sweet potato, aubergine, corn sauce Kochi scallop, lobster, seabass, green poriyal, rice noodles, Kerala curry Dilli butter chicken by amaranta, garlic naan Kashmir slow braised lamb spare ribs “tabakmaaz”, spinach and lotus root, beetroot chips Chettinad braised lamb shank, tandoori loin of lamb, cauliflower and quinoa rice, coin parotta Junglee maas baby pork ribs, pickled root vegetables, chipotle and raw sugar glaze AMARANTA CLASSICS Catch of the day Tiger prawns Lobster (per 100 g) Crab (per 100 g) Goan peri peri, butter pepper garlic or chilli ginger basil Moplah vegetable biryani Kerala sh curry amaranta chicken curry Andhra lamb pepper fry Moplah lamb biryani SIDES Kurkuri bhindi crisp fried okra Lehsuni palak spinach tempered with garlic, whole spices Aloo roast roast potatoes with tomato, cumin, coriander, curry leaf Tomato pappu Andhra lentil preparation made with garlic, curry leaf, tomatoes Dal amaranta black lentil, kidney beans, yellow lentil BREADS AND RICE Sun-dried tomato, basil, burratta kulcha Spinach, goat’s cheese, pine nut kulcha Jalapeo, pickled onion, cheddar cheese kulcha Ajwaini laccha, naan, Malabar parotta Bacon and egg appam, plain classic appam Steamed rice, unpolished rice Bacon and coriander fried rice.
Load more

Recommended publications
  • LOTUS GASING Menu Mobile
    MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG
    [Show full text]
  • Main Items: Appam: Pittu: Dosa: Naan Bread: Kothu Parotta
    Main Items: Idiyappam Idly Chappathi Idiyappa Kothu Appam: Plain Appam Paal Appam Egg Appam Pittu: Plain Pittu Kuzhal Pittu Keerai Pittu Veg Pittu Kothu Egg Pittu Kothu Dosa: Plain Dosa Butter Plain Dosa Onion Masala Egg Dosa Masala Dosa Egg Cheese Dosa Onion Dosa Nutella Dosa Ghee Roast Plain Roast Naan Bread: Plain Naan Garlic Naan Cheese Naan Garlic Cheese Naan Kothu Parotta: Veg Kothu Parotta Egg Kothu Parotta Chicken Kothu Parotta Mutton Kothu Parotta Beef Kothu Parotta Fish Kothu Parotta Prawn Kothu Parotta RICE: Plain Rice Coconut Rice Lemon Rice Sambar Rice Tamarind Rice Curd Rice Tomato Rice Briyani: Veg Briyani Chicken Briyani Mutton Briyani Fish Briyani Prawn Briyani Fried Rice: Veg Fried Rice Chicken Fried Rice Seafood Fried Rice Mixed Meat Fried Rice Egg Fried Rice Fried Noodles: Veg Fried Noodles Chicken Fried Noodles Seafood Fried Noodles Mixed Meat Fried Noodles Egg Fried Noodles Parotta: Plain Parotta Egg Parotta EggCheese Parotta Chilli Parotta Nutella Parotta Live Item: Varieties of Appam Varieties of Parotta Varieties of Pittu Varieties of Dosa Mutton(Bone Boneless ▭): Mutton Curry (Srilankan & Indian Style) ▭ Mutton Devil ▭ Mutton Rasam ▭ Mutton Kuruma ▭ Mutton Varuval ▭ Pepper Mutton ▭ Chicken(Bone Boneless ▭): Chicken Curry (Srilankan & Indian Style) ▭ Chicken 65 ▭ Pepper Chicken ▭ Chicken Devil ▭ Chicken Tikka ▭ Butter Chicken ▭ Chicken Rasam ▭ Chicken Kuruma ▭ Chicken Varuval ▭ Chilli Chicken ▭ Chicken Lollipop Chicken Drumstick
    [Show full text]
  • 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.
    [Show full text]
  • Sister Sisters” in Ministry • Volunteers Give & Receive 2 Greetings from the Community Minister
    Summer 2014 A Publication of the Sisters of St. Francis and Their Ministries Inside • Home Sweet Home • “Sister Sisters” in Ministry • Volunteers Give & Receive 2 Greetings From the Community Minister Dear Friends, Change is in the air! On Sunday, June 29, our Tiffin Franciscan community will install a new group of elected leaders. Transitioning out of leadership are The magazine is published three times a Sisters Andrea Inkrott, Edna Michel, Jackie Doepker, Joanne Lammers, and Mary year for friends of the Sisters of St. Francis Kuhlman. Our theme for our years of leadership has been: We are servant leaders, Community by the Mission Advancement expressing compassionate care and planting seeds of hope. We hope this has been Office of the Sisters of St. Francis. Reader evident. responses may be submitted to Sr. Sara Aldridge, Director of Mission Advancement, A new chapter in our history begins as we welcome those who have been at [email protected]. elected to serve the community from 2014 to 2018: Sisters Sara Aldridge Community Minister: Sr. Jacquelyn Doepker (Community Minister), Marguerite Lamberjack, Myra Arnone, Peg Bishop, and Sr. Mary Kuhlman Rozanne Swope. Our sisters and associates have promised to support and assist Sr. Andrea Inkrott them as partners on our Tiffin Franciscan journey. We travel the road together. Sr. Edna Michel It has been a privilege to serve as Community Minister for the past eight years. Sr. Joanne Lammers In this role I have been blessed to serve alongside many wonderful people – St. Francis Community Ministries sisters, associates, employees, volunteers, board members, and benefactors. I St.
    [Show full text]
  • ITR-Lunch-Menu-Leeds
    STREET FOOD Grazing or starters fiindian THALi - MINI BUFFET VEG WARM tn1 f ON A PLATE VadaPav Thali is the traditional way Indian families eat at home. It Indian veg burger nroom gives a balanced combination of nutrition, flavour, texture Vegetable Kati roll LUNCH MENU and colour. At ITR it consists ofseveral bowls offood on one Veg croquette with salad, spicy mint and tangy chutney rolled platter, put together by our chef in a flat bread www.indiantiffinroom.com E /indiantiffinroom CJ@indtiffinroom Vegetarian Thali PavBhaji Spicy vegetable mix served with buttered bread Non-Vegetarian Thall TIFFIN MEETS ITR VEG COOL BIRYANIS BhelPuri South Indian Tiffin dishes are the cornerstone of our menu. These dishes are VegetableBiryani Crushed crispy pastry, seasoned potatoes and puffed rice traditionally eaten for breakfast, lunch or dinner in India even to this day. coated in a date paste They are served in Indian streets, restaurants and homes. All are served with ChickenBiryani Paani Puri chutneys (coconut and tomato) and a mild spicylentil stew (sambar). Puffed hollow pastry rounds filled with seasoned potatoes and chilled mint flavoured water - pop them whole in the mouth for Idly Passarattu a flavour explosion Rice and lentil steamed dumpling Thin ground moong dal crepe, mildly DESSERTS Dahi Puri Mini Idly spiced and garnished Puffed hollow pastry rounds filled with potato and yoghurt - Coin sized rice and lentil dumplings Onion Rava Dosa Kesari Bath pop them whole in the mouth for a flavour explosion dipped in sambar Thin and crispy semolina
    [Show full text]
  • Tiffin Area Dining
    Tiffin Area Dining AJ’s Heavenly Pizza Home of the Jumbo Pizza, Empire 138 Fine dining restaurant featuring subs, and pizza rolls seasonal menus, cocktails, and signature coffee 2 Main Street, Tiffin, OH 44883 138 S. Washington Street Tiffin, OH 44883 419-448-1427 419-448-7733 Asian Grill Daily lunch and dinner buffet Fort Ball Pizza Palace Home of the area’s largest 870 W. Market Street, Tiffin, OH 44883 Italian buffet 419-455-9688 91 N. Washington Street, Tiffin, OH 44883 419-448-9685 Bailiwicks Coffee Company Coffee shop featuring locally brewed coffee, specialty drinks, & pastries Frisch’s Big Boy Featuring a soup, salad, and fruit 62 S. Washington Street, Tiffin, OH 44883 bar with a full breakfast bar on the weekend 419-447-9425 800 W. Market Street, Tiffin, OH 44883 419-447-3383 Benchwarmers Amazing food and huge portions! 105 Allen Street, Tiffin, OH 44883 FroZone Frozen yogurt! 567-268-9268 114 S. Washington Street, Tiffin, OH 44883 567-230-4435 Berg Bistro 1850 On-campus casual dining 93 Greenfield Street, Tiffin, OH 44883 Fu Lin Buffet Chinese buffet with dine-in & carryout 419-448-2291 686 W. Market Street, Tiffin, OH 44883 567-938-6168 Big Dipper (seasonal) Food and ice cream parlor 380 Wentz Street, Tiffin, OH 44883 Golden Crown Asian Cuisine and American Food. 419-447-2131 Dine-in, carryout, and delivery available 126 Dwight Street, Tiffin, OH 44883 Bob Evans Farm-fresh, home-style cooked meals 419-448-9591 2310 W. Market Street, Tiffin, OH 44883 419-448-7440 GW’s Fine Food & Spirits Traditional bar and grill food & atmosphere.
    [Show full text]
  • Menu Design Takeaway
    COMBOS KID’s LUNCH ONLY SPECIAL TASTY TREAT COMBO $9.99 1 idly, 1 vada & 1 mini-masala dosa MENU ChoiceVEGGIE of chapati/parotta, COMBO / VEG channa THALI masala, rice, Paneer Tikka $10.99 masala, sambar, rasam, raita papad, pickle & gulab jamun CHOCOLATE DOSA $7.99 Dosa spread with chocolate hazelnut CHICKEN COMBO / NON-VEG THALI $12.99 Choice of chapati/parotta, channa masala, rice, Chicken Curry or M&M DOSA $7.99 Butter Chicken, sambar, rasam, raita, papad, pickle & gulab jamun Dosa lled with M&Ms KID’S CHEESE DOSA $8.99 TRUE TASTE OF SOUTH INDIA Dosa spread with fresh mozzarella cheese breads / rice CHAPATI $1.50 STEAMED RICE $2.00 PAROTTA $1.75 JEERA RICE $2.99 CURRY POINT EXTRAS . ChickpeasCHANNA cooked MASALA with fresh spices $7.99 . EXTRA SAMBAR $2.00 . EXTRA CURD (YOGURT) $1.50 . ORDER ORDER CONNECT SAMBAR LARGE $7.99 . GULAB JAMUN (2 PCS) $2.99 IndianPANEER cottage TIKKA cheese (paneer)MASALA cooked in homemade tikka masala sauce $8.99 . PICKUP DELIVERY WITH US EXTRA CHUTNEY $0.50 REFRESHMENTS MADRAS RESTAURANT CANNED POP $1.75 BRAMPTON PLAIN LASSI (SWEET / SALTY) $2.99 MANGO SHAKE $3.99 WITH BONE MANGO LASSI $3.99 CHICKENA traditional chicken CURRY gravy cooked to perfection with our speciality $10.99 spices & herbs BUTTERSCOTCH SHAKE $3.99 BOTTLED WATER $1.00 BONELESS MADRASChicken cooked SPECIAL in our secret CHICKEN homemade masalaMASALA sauce. $11.99 SOUTH INDIAN FILTER COFFEE $2.50 A staple Madras dish MASALA CHAI - DESI STYLE TEA $2.50 ROSE MILK SHAKE $3.99 BUTTER CHICKEN $11.99 Chicken slow cooked in our homemade creamy butter chicken sauce LEMON SODA $3.99 WITH BONE NOTE: PARTY OF 8 OR MORE PEOPLE MADRAS SPECIAL GOAT CURRY $12.99 Tender mutton pieces cooked in our secret homemade masala sauce.
    [Show full text]
  • Eat Like a Local: Madurai
    eat out eateat away out chef special chefMadurai special EASY MENU FOR 4 eat like a local T Kothu parotta T Kaara kuzhambu T Vendakkai poriyal T Madurai vegetable biryani MADURAI T Jigarthanda Fondly called the food capital of Tamil Nadu, the temple city of Madurai welcomes visitors with its varied cuisine — from Chettinad specialities to Ceylon parathas Words and photographs CHARUKESI RAMADURAI Food photographs JOY MANAVATH adurai has been a beverage — the jigarthanda. Literally Kothu parotta city of commerce, meaning ‘heart cooler’, it is a tall glass Serves 2 n 20 minutes + resting with trade relations of sarsaparilla syrup (locally known n EASY extending to the as nannari), almond jelly (also called Kothu parotta being MRomans and Greeks. Arab merchants badam pisin), sugar, milk and ice cream, A popular roadside snack, this made on a griddle and Sufi saints also made their way with a garnish of almonds and pistas. recipe can be made using leftover to the city to trade with the Pandya Madurai is inordinately fond of parathas. You can experiment with kings since 900 AD. Closer to home, fried snacks, with shops proudly Bharathi Mohan both vegetarian and non-vegetarian the local Chettiar community traded carrying names like ‘Tamizhaga Ennai is the head chef options. extensively with Ceylon (now Sri Palagaram’ (Tamil Nadu Oil Snacks). at Heritage A lady weaving a garland with Lanka), Singapore and Malaysia. And desserts are considered incomplete Madurai. He maida 1 cup malligaipoo (jasmine) Moreover, silk weavers and merchants unless they come dripping with ghee, hails from milk 1/2 cup from Saurashtra in Gujarat have made such as the gooey Thirunelveli halwa at Trichy in Tamil salt to taste Vendakkai poriyal Madurai home for several centuries Prema Vilas Lala Sweet Shop.
    [Show full text]
  • Indo - Fusion Pub Menu Small Plates/ Tapas
    INDO - FUSION PUB MENU SMALL PLATES/ TAPAS VEG CORNER MEAT LOVERS Samosas - 2 pieces 15zl Masala Wings (Chicken) - 5 pieces 16zl A small triangular pastry filled with A lighter take on traditional fried seasonal veggies and potatoes. wings- these wings are baked in a rich and spicy tomato paste and served Cauliflower Manchurian - 150 g 15zl with a sprinkle of fresh cilantro. A popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce, Chicken 65 Poppers - 6 pieces 16zl vinegar, chilli sauce, ginger & garlic. A south -Indian dish with ambiguous origins and Indo-Chinese influence, Dahi Vada - 6 pieces 15zl Deep fried lentil fritters dunked in boneless chicken chunks are creamy yogurt, topped with different marinated in a flavorful and spicy kinds of sweet spicy chutneys and marinade and deep-fried. Maybe pair garnished with mild spices. it with a shot of Tequila? Bombay Bombers - Pani Puri - 6 pieces 15zl Nadan Mutton Roast - 200g 22zl A popular street food of India, where Pressure cooked mutton slowly roasted crisp fried dough balls (puri) are stuffed with spices, onion, ginger & garlic,and with potatoes, sprouts, spicy tangy water topped off with curry leaves. Best or sweet chutney. Paired with Malabar Parottas. Tornado Potatoes - Croquettes - 200g 15zl Kairali Punch (Beef Fry) - 200g 24zl A delicious appetizer made with Dip into your food desires with this potatoes, eggs and cheese, golden and dish to dazzle your taste buds: beef, crispy on the outside and soft and slow-roasted in a mixture of spices, delicate on the inside. onions, curry leaves, and coconut slivers, fried in coconut oil.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Indian Vegetarian Recipes We Are Vegetarian Specialist
    -61- Indian Vegetarian recipes We are Vegetarian Specialist SWEETS D) Bengali(Milk) Items A) Badam Items Anar Kali - Pick-up Badam Kathli Kashmiri Apple Badam Kesar Kathli Champa Kali Badam Dry Fruit Kathli Cherry Malai Badam Anjeer Kathli Pink Malai Chop Badam Pista Kathli Bengali Kalakund - very soft Badam Biscuit Bengali Mix Plater Pick Up Badam Pista Casetta Cham Cham Badam Anjeer Roll Malai Singada Badam Pista Roll Kesar Vati Badam Fruit Dai Kadame Kheer Badam Tiranga Roll Sandesh Aam Badam Rakhi BenGali Kalkund (Sugar Free) Badam Pizza Cham-Cham [White] Badam Kattori Kamal Bhog Badam Mango Malai Sandwich Badam Jilebi Sandesh Illaychi Badam Anarkali Gulab Bhog Badam Water Melon Angoori Badam Jab – Jab Phool Khile Nawaratna Angoori Badam Halwa Tawa Mithai (Hot – Cool) Badam Cake ( Chaki) Basundi Badam Seera Rasamalai Badam Burfy Rasamalai Rose Flower Rasagulla B) Cashews Items Butter Rasugulla Kaju Kathli Aagra Basundi Kaju Roll E) Halwa Items Kaju Pista Roll Kaju Pista Cake Carrot Halwa Kaju Anarkali Kasi Halwa Kaju Water Melon Ashoka Halwa Kaju Apple Moong Dhall Halwa Kaju Square Double Takker Badam Halwa Kaju Dai Aagrot Halwa Kaju Halwa Surakkai Halwa Kaju Biscuit Beetroot Halwa Kaju Casetta Bombay Halwa Kaju Seera Gajjar Halwa Kaju Kas Kas Roll Maskoth Halwa Dry Fruit Halwa C) Maida Items Pancharatna Halwa Jalebi Tawa Halwa Malpoova Sada Velleri halwa Kaju Halwa Rabadi Malpoova Diamond Cakes Pista Halwa Mawa Kachodi Surya Kala Chandra Kala Badhusa -62- F) Khowa Items K) Payasam Items Gulab Jamun Semiya Payasam Kala Jamun Milk
    [Show full text]
  • Tiffin Sambar Recipe
    Small Onion Chutney / Chinna Vengaya Chutney Recipe For Idly Dosa Chutney is a spicy condiment associated with south Indian breakfast menu. This kind of finger licking and colorful chutney recipes for idly and dosa always teases your palate, brighten you mood and sizzle your taste buds. small onion chutney / chinna vengaya chutney is a spicy and a traditional south Indian side dish recipe for idly, dosa and paniyaram. I already posted onion chutney and onion tomato chutney recipe for idly and dosa in my blog. I really love this small onion (shallots/ china vengayam) chutney for hot idly. You can also replace big red onion to make this chutney. Try this easy small onion chutney recipe (without coconut ) for breakfast. Onion Chutney Recipe – Ingredients To Fry and Grind 2 Handful of Small Onions 10 Big Garlic Cloves 3 Red Chillies Small Gooseberry Size of Tamarind 1 Big Tomato 6 Curry Leaves Pinch of Asafoetida (Hing) Salt to taste 2 Tsp of Gingelly Oil To Temper 2 -3 Tsp of Gingelly Oil 1 Tsp of Mustard 1 Tsp of Urad Dal 5 Curry Leaves Method for chinna vengaya chutney Heat a pan with oil, add all the ingredients listed under ” To fry and To grind ” saute it one by one, cool down and grind it with water to a smooth paste. Heat a pan with oil, temper with the ingredients listed under ” To Temper ” after it sizzles, pour this to chutney, mix well. Serve it for hot idly and dosa or paniyaram. Tips for small onion chutney You can make this chutney either with small onion or big onion.
    [Show full text]