Curry and Comfort: Pasta
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Taru Villas Delivery Menu
by LAKE LODGE homemade gnocchi puttanesca homemade ravioli crab ravioli in bisque with crispy bread & salad - 2,150 pumpkin ravioli with sage burnt butter & salad - 1,950 beef ragù ravioli with salad - 1,950 slipper lobster ravioli in orange butter bisque and salad - 2,150 pasta and gnocchi homemade gnocchi puttanesca (v) - 1,650 thyme & garlic mac 'n' cheese with salad (v) - 1,850 cuttlefish ragù with conchiglie and salsa verde - 1,750 homemade spaghetti with creamy chilli prawns and salad - 1,950 homemade silk handkerchief pasta in beef jus with spinach, sundried tomatoes and salad - 1,950 homemade fettuccine alfredo with roast pork, scratchings and salad - 1,950 il secondo garlic basil barramundi in a tomato chickpea butter sauce with crusty bread and salad - 2,250 WHATSAPP / CALL US TO ORDER +94 761 377 650 black pork curry sri lankan rice and curry beef, chicken, pork, prawn or egg curry with traditional accompaniments and rice - 1,500 mustard seer fish curry with cucumber onion salad, rice, papadam and chutney - 1,500 chicken lamprais - 700 each minimum order of two (pre-order for delivery on saturday) noodles hot butter cuttlefish with egg noodles - 1,500 garlic chilli prawns with egg noodles - 1,500 mains beer, chilli and soy-braised beef short ribs with cucumber salad and rice - 1,950 coconut poached barramundi with butternut squash and thai rice - 3,000 (serves 2) hainanese chicken rice with broth, ginger oil, soy dip and chilli sauce - 1,950 (pre-order for delivery on friday, saturday and sunday) WHATSAPP / CALL US TO ORDER -
Level 2 1 SIE0064 AOU Prog SIE 2 WB Answers V2 Layout 1 23/04/2014 03:43 Pm Page 2
SIE0064_AOU_Prog SIE 2_WB answers_v2_Layout 1 23/04/2014 03:43 pm Page 1 L E V Workbook answers E L 2 Theme 1: Culture and civilization – Listening Exercise A Answers depend on students. Exercise B 1. a. nowadays b. primitive c. ritual d. origin e. celebration f. procedure g. die out h. generation i. pass down j. set k. occasion 2. a. … primitive societies / societies in the past. b. … births and marriages. c. … someone dies. d. … procedures. e. … a festival. f. … are dying out. Exercise C Answers depend on students. Exercise D 1. give presents 2. make speeches 3. wear traditional clothes 4. go to a party 5. eat special food 6. spend time with the family 7. have special events 8. listen to special music Exercises E, F and G Answers depend on students. Workbook answers: Level 2 1 SIE0064_AOU_Prog SIE 2_WB answers_v2_Layout 1 23/04/2014 03:43 pm Page 2 Exercise H 1./2. Oo oO adult again after become birthday event children invite party involve people receive person special women Exercise I 1./2. birthday cake card celebration invitation party present congratulations give go to have make open receive send take place Exercise J 1./2. a. She gave me a present for my wedding. b. We had a big celebration for my 18 th birthday. c. I made him a chocolate cake for his birthday. d. John opened the card and a £20 note fell out. e. My mother received lots of flowers and cards in hospital. f. Please send my congratulations to your daughter. -
Albany Tri-City Café November 2018 Monday Tuesday Wednesday Thursday Friday
ALBANY TRI-CITY CAFÉ NOVEMBER 2018 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Latin Roast Pork 2 Baked Tilapia with Yellow Rice Herbed Tomato Sauce Cuban-style Black Beans Creamy Polenta Pineapple Coleslaw+ Zucchini Pepper Sauté Warm Pear Crisp Salad, Fresh Fruit 5 Herb-Garlic Baked Chicken 6 Three-Bean Chili & Grated 7 Albondigas 8 Fish Veracruz 9 Paprika Baked Chicken (quarter) Cheddar (with soy crumble) Savory Stuffing (Mexican beef meatball soup) Brown Rice Scalloped Potatoes Brown Rice Broccoli+ Whole Wheat Roll Garlic Green Beans Bavarian Red Cabbage+ Mixed Green Salad with Garbanzo Soup du Jour Beans & Dressing, Ambrosia Garden Salad with Soup du Jour, Seasonal Fresh Whole Wheat Roll & Butter Fruit Warm Spiced Peaches Seasonal Fresh Fruit Seasonal Fresh Fruit 12 VETERAN’S DAY HOLIDAY 13 SUNDAE TUESDAY Cheesy Veg- 14 Hearty Beef Minestrone 15 Chicken & Sausage Gum- 16 Baked Lemon Caper Fish etable, Egg & Bread Casserole Soup bo (no pork) (Strata) Mac & Cheese Green Salad & Dressing Steamed Brown Rice Seasoned Red Potatoes Creamed Spinach* Whole Wheat Roll Collard Greens Mixed Greens & Dressing Soup du Jour Seasonal Fresh Fruit 3-Bean Salad Warm Fruit Compote with Oatmeal Cinnamon Applesauce+ Seasonal Fresh Fruit topping 19 BBQ Chicken Thigh 20 Indian Vegetable Curry 21 THANKSGIVING MEAL/ 22 23 Seasoned Greens (vegetarian, with tofu—mild) BIRTHDAY DINNER HAPPY THANKSGIV- THANKSGIVING HOLIDAY Polenta Brown Basmati Rice Roast Turkey/Gravy ING! SENIOR CENTERS CLOSED Coleslaw+ Garlicy Spinach* Savory Dressing SENIOR CENTERS Seasonal Fresh -
February Menu- 2012
FEBRUARY MENU- 2012 Pri Pri Pri Pri Sun. Mon Tue Wed Thu Price ce ce ce ce Chicken Piccatta : served with 18 1/2pizza 1st rice and sauteed vegetables 29-Jan 30-Jan 30-Jan Pizza 11.00 whole Week Beef Fajita : served with rice 22.00 18 and sauteed vegetables Beef Stroganoff: in brown Beef Planket : with Baked Macaroni : with Fish Pizza : served with 18 18 21 mushroom sauce with white 18 1/4pizza parsley potatoes and rice minced meat rice and grilled vegetables 6.00 2nd rice& grilled vegetables Pizza 1/2pizza Week Chicken Grilled : with Turkey piccatta with Demi 11.00 whole Shish Fish : with crocket Beef Planket: with red rice 21 mashed potatoes and yellow 18 18 glass: potato herbes& grilled 18 22.00 potatoes and khalta rice and vegetables rice Vegetables Grilled Fish Fillet With Chicken Kofta : served Beef Cavarilly : served with Shish Tawook : With 18 Oriental Sauce : with red 21 with potatoes parsley 18 18 potatoes and Mexican rice grilled Vegetables & Rice 1/4pizza rice and tahina salad and rice 6.00 3rd Sesame Beef Stir-fry: Pizza 1/2pizza Week Spaghetti Bolognese : Kabsa : arabian chicken rice marinated beef steak Fish pizza : with red rice 11.00 whole 18 spaghetti with bolognese 18 18 21 and grilled vegetables .Asian cooked served with and tahina salad 22.01 sauce vegetables and rice . Cordon blue : with grilled Kabab Halla(Beef Polo Neapolitan : served Pasta with piesto: and 1/4pizza 18 18 vegetables & potato with 18 Goulash): with grilled 18 with spaghetti pomodoro cheese with grilled tomato 6.00 4th herbs vegetables& white rice -
Catering Menu In-Store Use Only
CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods.................................... 2 - 6 Salads/Vegetables ...................................................... 7 - 9 Entrees & Rice............................................................. 10 - 15 Specialty Entrees......................................................... 16 - 17 Desserts...................................................................... 18 - 19 Sides / Extras .............................................................. 20 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.............................................. 21 Lunch Boxes................................................................ 22 Vegetarian -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
Rice & Bread : Sri Lankan Style Ebook Free Download
RICE & BREAD : SRI LANKAN STYLE PDF, EPUB, EBOOK Sylvia N Perera | 42 pages | 17 Nov 2020 | S.G.Perera | 9780998525143 | English | none Rice & Bread : Sri Lankan Style PDF Book Such a small thing but it instantly brings memories of the island to my mind. Finely Chopped Chili Peppers. When I crave Sri Lankan food, it is not the curries I desire—it is the mallungs or mallums. Thanks for sharing the recipes with us! The fragrance should hit you by now -Gradually add the rice, stir to mix in all the ingredients and fry the rice, once this is done add the water. Sorry, there are no retailers available for store pickup in this location. She is the founder of Sihela Consultants. Curry powder can be roasted — which means that all the ingredients were roasted prior to grinding process — or unroasted. Pol sambol or pol sambola is the perfect example. Customer responsible for all applicable taxes. Hungry Lankan. How much rice do you measure per person? Ingredients Servings. But if you like cooking Sri Lankan food do you have any recipe suggestions? Then add the chicken. Add a tablespoon of oil and knead it a little more and rest for some time outside. Remove the cardamom pods, cloves, and pandan leaves. The traditional method for preparing pol sambol is to grind the ingredients on a rectangular block of granite with a granite rolling-pin, which is known as a miris gala chili stone in Sinhalese. Pol sambol coconut sambol is a traditional Sri Lankan condiment prepared with freshly grated coconut. -
Indonesian Food
HOW TO COOK INDONESIAN FOOD COMMEMORATIVE EDITION In memory of Ailsa Zainu’ddin, 1927–2019 A.G. THOMSON ZAINU’DDIN AUSTRALIAN INDONESIAN ASSOCIATION OF VICTORIA AIA_HowToCookIndoFood_4pp-270619.indd 1 27/6/19 6:57 pm PO Box 527 Carlton South Victoria 3053 ABN 46 660 486 306 www.aiav.org.au Copyright © 2019 Ailsa Zainu’ddin This edition first published 2019 by AIAV Original edition first published 1965 by AIAV Project Managers: Lois Carrington (original edition), Steve Dobney (this edition) Editors: Carolyn Glascodine, Paula Bradley, Steve Dobney Design and layout: Jennifer Johnston (this edition) Cover art: Hugh O’Neill (original edition), adapted by Jennifer Johnston (this edition) Text scanning: Lesley Hutchison and Samuel Clancy Illustrators: Astrid Dahl, Robert Grieve, Henry Salkauskas, Eva Kubbos and senior art students of the Royal Melbourne Institute of Technology (now RMIT University) Printed in Melbourne by Impact Digital Pty Ltd, Brunswick ISBN: 978-0-646-80453-8 Acknowledgements For the original edition: Nila Zainu’ddin thought up the title. The wood engravings were generously lent by the editor of Meanjin Quarterly, Mr C.B. Christesen. The author is grateful to all the members who assisted with publication, distribution and financing of the original book – not to forget those who tested the recipes! For the new edition: Ann McCarthy provided biographical information and the author’s revisions and additions to the original text. Nani Pollard and Tesna Copeland provided advice on the recipes and language. Lester Levinson and Prue Price lent their treasured copies of the original editions. AIA_HowToCookIndoFood_4pp-270619.indd 2 27/6/19 6:57 pm FOREWORD IT GIVES ME GREAT PLEASURE to present this commemorative edition of How to Cook Indonesian Food by Ailsa Zainu’ddin, some 54 years after it first appeared in print. -
Healthy Mediterranean Cuisine
CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL /ZABIHA FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods......................................... 2 - 6 Salads/Vegetables ........................................................... 7 - 9 Holy Land’s Famous Entrees.............................................. 10 - 15 Specialty & International Entrees...................................... 16 - 22 Lamb / Goat Specialties..................................................... 23 - 27 Desserts........................................................................... 28 - 29 Sides / Extras ................................................................... 30 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.................................................. -
Royal-Taj-Carry-Out-Menu.Pdf
RICE SPECIALTIES BREADS Vegetable Biryani 15.95 Tandoori Naan 3.50 Basmati rice flavored with spices and saffron, cooked with stir fried carrots, Unleavened white bread baked in tandoor. peas and cauliflower or broccoli and tomatoes. Tandoori Roti 3.50 Chicken Biryani 17.95 Leavened whole wheat bread baked in tandoor. Basmati rice flavored with spices and saffron, cooked with marinated chicken to an aromatic and savory combination. Kashmiri Naan 4.95 Naan stuffed with raisins and almonds. Lamb Biryani 19.95 Basmati rice flavored with spices and saffron, cooked with marinated lamb Keema Naan 4.95 cubes to an aromatic and savory combination. Naan stuffed with ground lamb and spices. Shrimp Biryani 20.95 Garlic Kulcha 4.95 Jumbo shrimp marinated in yogurt, tomatoes, herbs and spices, cooked Naan stuffed with garlic and herbs. with special flavored basmati rice and saffron. Onion Kulcha 4.95 Basmati Rice 5.95 Naan stuffed with onions and herbs. Paneer Kulcha 4.95 Naan stuffed with homemade cottage cheese. Fine Dining | Carry-Out | Full Bar VEGETABLE SPECIALTIES Laccha Paratha 4.95 Methi Mutter Malai 15.95 Multi-layered whole wheat bread. Fenugreek, green peas cooked in fresh cream and fresh Indian spices. Alu Paratha 4.95 Alu Methi 15.95 Leavened whole wheat bread stuffed with spiced potatoes. Potatoes and fenugreek cooked with onions and spices. Poori 4.95 Lunch Buffet Baigan Bhartha 15.95 Leavened whole wheat bread deep fried. Monday - Friday Eggplant baked, mashed and seasoned with spices. 1 1:30am - 2:30pm Paneer Bhurji 15.95 ACCOMPANIMENTS $ A rich side dish prepared with scrambled paneer and onion tomato based gravy. -
Catering Menu In-Store Use Only
CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS FAMILY GATHERINGS WEDDINGS ANNIVERSARIES & GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL FOOD SOURCES ANYWHERE. Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods.................................... 2 - 6 Salads/Vegetables ...................................................... 7 - 9 Entrees & Rice............................................................. 10 - 15 Specialty Entrees......................................................... 16 - 17 Desserts...................................................................... 18 - 19 Sides / Extras .............................................................. 20 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.............................................. 21 Lunch Boxes................................................................ 22 Vegetarian -
Culinary Delight with Or Without Other Vegetables, Such As Asparagus
CULINARY round chilies can be cooked, but are most often eaten as pickles Culinary Delight with or without other vegetables, such as asparagus. by Laura Kelley ant to know a secret? Bhutanese cuisine will be About Chili Peppers the next great discovery of the food world. It is inevitable, because the breadth of ingredients, In Bhutan, chili peppers are W eaten as vegetables and also the variety of dishes, and the enduring ritual use of food, is rivaled only in the much better known cuisines of Korea used in large quantities to flavor and Japan. The diversity of its ingredients and dishes is dishes. Bhutanese long peppers made possible by its varied geography and climate, which are spicy, but they are nowhere ranges from sub-tropical to alpine and from lowland near as spicy as some peppers, to highland. This allows for an extraordinary variety of for instance some Habeneros. foods to be cultivated or gathered and eaten. Bananas They look like robust, finger and oranges thrive in the South while the highlands yield hot peppers but their heat falls the delicious and characteristic yak dairy products used somewhere between a finger in many Bhutanese dishes. hot (which is around 30,000 on the Scoville scale) and a Thai Although many people keep vegetarian, a selection of chili pepper (which can pack meat abounds from the commonly enjoyed pork and over 100,000 Scovilles of heat). chicken, to beef, water buffalo, and yak. The many The long peppers come in three lakes and streams of Bhutan also provide a bounty of colors, green, red, and white fish that range from the familiar river trout to the less and also have a range of heat familiar fresh water shellfish.