Microwave Oven
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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 -
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 -
Portland Daily Press: January 04,1887
PORTLAND DAILY PRESS. THREE CENTS. ESTABLISHED JUNE 23, 1862-VOL. 24. PORTLAND, TUESDAY MORNING, JANUARY 4, 1887. PRICE THE MPKCIAI, NOTICES. for the REFORM SCHOOL. Reference I» made to the register and COSSIP FROM STABLES. THE PORTLAND DAILY PRESS» THE STATE COLLECE. hours. It now appears that he was an em- from washincton. (■users, his solicitude was chiefly was followed records of and they are found Published ever; day (Sundays excepted) the bezzler of the city funds to the amount of Semiuary. Prof. Tucker by .deportment, by Prof. D. 1). He said it is evident to correspond with the statements made. Road and SPECIAL NOTICE. POBTLAND PUBLISHING $2200. Last December, Mayor Russell dis- Harris, Not·· of tn« Track, COMPANY, because our we have done first sports of President and covered that the money received from Season that we are accused not opinions "Well, Thomas, think you BoewouTH AT »7 KXCHAtfOB STREET. POBTLAND, MB the dog A Social Predicted In The Annual Report of the Trustees hero. Now what re- Stable. !HKirx}rAiiTKR« Post, No. licenses had not been and he Quiet differ from the creed, but because they differ rate while you have been UKPARTMENK of 2,1 accounted for, Μκ., G. A. 11., TURKS—Eight Dollars a Year. To mall sub Trustees. Washington. from those of our accusers, a difference to the Council. quest have you to make?" appointed a eonflnittee to investigate. As a me l'ORTLAM). Jan. 1887.» ■crlbers. Seven Dollars a Year. 11 paid In advance. '•I waut t· see if you will please let go 3, — result of Jacobs was which we do not for a moment deny. -
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. -
INSTRUCTION MANUAL Microwave Oven
Microwave Oven INSTRUCTION MANUAL Model:HIL2501CBSH Read these instructions carefully before using your microwave oven, and keep it carefully. If you follow the instructions, your oven will provide you with many years of good service. SAVE THESE INSTRUCTIONS CAREFULLY PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since this can result in harmful exposure to microwave energy. It is important not to break or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) WARNING: If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person. ADDENDUM If the apparatus is not maintained in a good state of cleanliness, its surface could be degraded and affect the lifespan of the apparatus and lead to a dangerous situation. Specifications Model: HIL2501CBSH Rated Voltage: 230V~50Hz Rated Input Power(Microwave): 1450W Rated Output Power(Microwave): 900W Rated Input (Grill): 1100W Rated Input (Convection): 2500W Oven Capacity: 25L Turntable Diameter: 315mm External Dimensions(LxWxH): 512X500X305mm Net Weight: Approx. 18 kg 2 IMPORTANT SAFETY INSTRUCTIONS WARNING 1. Warning: It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy. 2. Warning: Liquids and other foods must not be heated in sealed containers since they are liable to explode. -
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. -
FOOD FESTIVAL 2018 Please Ensure
FOOD FESTIVAL 2018 The scent of the warm, summer air carries with it winds of memories- home-made pickles, mango jams and a hundred other recipes of love. A walk back to those good, old summer days, with food in our tummies and satiated smiles; the food fest brings us back the simple pleasures of childhood. Nostalgia hits us hard when those summer flavours tingle our nose buds and lure us into memories more precious than the mundane fast food that’s slowly infiltrating our lives. We at the Vidyalaya see the food festival as a great occasion to go exploring; across our country and the world, in search of flavours unknown and smells fresh and sweet. Open the crumbling recipe books and fish out a recipe, the scent of which takes you back on a journey that has stood the test of time. We’d like to explore local and traditional delicacies, part of our rich, culinary heritage. Traditional practises have naturally kept us in sync with the environment. Some households even today make use of every part of the edible fruit, be it the seed or the peel. In keeping with this tradition of amalgamating every natural product into a delicacy, we’d like to invite all the parents to experiment and think beyond. Please ensure: The Vidyalaya has taught us to show responsibility towards our environment and we wish to practise the same during this year’s food festival. We hope that the parents will encourage our initiative by keeping in mind a few points during the food fest. -
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. -
Having Made Its Mark As the Finest Vegetarian Specialty Restaurant, Shakahari Adorned a New Avatar in the Year 2017
Having made its mark as the finest vegetarian specialty restaurant, Shakahari adorned a new avatar in the year 2017. It invites you on a journey to explore the cuisines inspired by the princely states of India. True to the essence of the word and the concept of pure vegetarianism, Shakahari is a one-of-its-kind dining destination. The modern décor with its understated elegance creates an inviting ambience for a memorable experience. Master Chef Bhuralal and his team have mastered a delightful selection of classic cuisines from various regions of the country in its most authentic form. Shakahari’s journey is an opportunity to revel in the unique blend of flavors, spices and cooking techniques coupled with fresh hand- picked vegetables from local farms. The cuisine is crafted especially for you and served in a silver ‘thali ‘ for a resplendent repast. The epic culinary extravaganza culminates at our ‘mishthan bhandar’ where a delectable array of ‘mithai’ awaits you. Master Chef Bhuralal With about 20 years of experience in luxury properties across India and abroad, Chef Bhuralal started his career at a very young age. His zeal towards the culinary arts struck him at his early 20’s when he started working with his relative in Mumbai at the Cadarin Hotel. Since then. As years passed by, he worked with Marriott, Shangri La, Dubai , to Crown Plaza , Leela and is now with JW Marriott Pune as a Specialty Indian Chef. From the land of Chittorgarh, this MasterChef has perfectly blended in the flavours of pride, romance and spirit of Rajasthan. -
Role of Local Food As Cultural Heritage in Promoting
Indian Journal of Hospitality Management Vol: 01 Issue: 01 2019 “Role of local food as cultural heritage in promoting Bihar tourism” (Shakesh Singh, Assistant Professor , Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi) (Ranojit Kundu, Assistant Professor-HOD- Bakery, Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi) Abstract Cuisine is style of cooking food that got originated from particular region. This has always been a symbol of culture. The native people of any place are making and having various meals. These local foods as a part of the culture attract various tourists. In Bihar, tourists mainly come to visit Bodh Gaya, Patna City or to celebrate local festival – Chhath or to enjoy various circuits. Therefore, the tourism industry need to diversify their products and include more cultural tourism based components of which food is a key contender. In Bihar, the promotion of food as a component of its destination attractiveness is in its infancy at both the international and domestic level. The context of this contribution is to highlight such developments using the rationale that in order to maintain and enhance local economic and social vitality, creating back linkages between tourism and food production sectors can add value to the economy. This paper using a case study approach and researcher experience will attempt to address the strengths and opportunities of food promotion in Indian state of Bihar. Keywords- Local Food, Cuisine, Culture, Tourism 92 Indian Journal of Hospitality Management Vol: 01 Issue: 01 2019 Introduction Thousands years back, people stared travelling seven seas, in search of different ingredients and food to trade. -
Gmx 20 Ca6 Plz Convection Microwave Oven
MODEL: GMX 20 CA6 PLZ CONVECTION MICROWAVE OVEN Insta Menu 1 - Insta 1 Power Level 2 - Insta 2 3 - Insta 3 4 - Insta 4 5 - Insta 5 Grill/Combination 6 - Insta 6 7 - Insta 7 8 - Insta 8 9 - Jet Defrost Convection Clock/Weight Microwave +Convection Stop/Cancel Microwave Oven Owner's Manual Please read tthesehese instructioinstructionsns carefully bebeforefore insinstallingtalling and operating the oven. Record in ththee sspacepace belbelowow tthehe SERSERIALIAL NO. found on tthehe nameplate oonn your oven and and retain retain thisthis ininformationformation forfor futurefuture rereference.ference. SERIALSERIAL NONO.. the above image is for representative purpose, actual image of the product may vary PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY 1. Do not attempt to operate this oven with the door open since open door operation can result in harmful exposure to microwave energy. It is important not to tamper with the safety interlocks. 2. Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. 3. Do not operate the oven if it is damaged. It is particularly important that the oven door close properly and that there is no damage to the a. Door (bent), b. Hinges and latches (broken or loosened), c. Door seals and sealing surfaces. 4. The oven should not be adjusted or repaired by anyone except properly qualified service personnel. CONTENTS PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY ............. 1 IMPORTANT SAFETY INSTRUCTIONS