Vegetarian Curry Puff Pa
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Northern Indian Menu Entrée
northern indian menu entrée samosa (DF) beef and vegetable samosa with mint chutney 10.00 punjabi prawns (DF) 18.50 marinated prawns coated with spiced crumbs, lightly fried with mint chutney warm chicken tikka salad (GF) 19.50 tandoori marinated roasted boneless chicken pieces with salad of tossed lettuce, fresh coriander, onion and tomato onion bhaji (GF, DF) 9.00 onion fritters in mildly spiced chickpea batter and mint chutney vegetable pakoras 9.00 vegetable fritters in mildly spiced chickpea batter and mint chutney from the tandoor meats skewered, baked over charcoal in our clay oven (tandoor) served with mint chutney entrée main beef sheekh kebab (GF, DF) 16.50 23.00 premium beef minced on skewers marinated in ginger, garlic, coriander and spices tandoori chicken (GF) 17.50 24.00 chicken on the bone marinated in yoghurt and tandoori spices chicken tikka (GF) 16.50 23.00 boneless chicken pieces marinated in yoghurt, ginger and garlic thali a traditional style designed as a mini banquet for one – an assortment of small bowls giving an opportunity to sample a variety of dishes standpipe thali 37.50 a selection of our most popular dishes – butter chicken, rogan josh, channa masala, steamed jasmine, raita, butter naan and pappadam vegetarian thali 33.00 selection of sabji, dal makhani, channa masala, palak paneer, steamed jasmine rice & butter naan banquet minimum 4 people (all you can eat- no doggy bags) per person 39.00 for additional dishes please refer to main menu for prices curries butter chicken, rogan josh, beef vindaloo vegetable -
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish. -
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. -
THE EMPIRICAL STUDY on the PRICE SENSITIVITY of the CONSUMERS of the INDIAN BREAD /SAMOSA Dr
THE EMPIRICAL STUDY ON THE PRICE SENSITIVITY OF THE CONSUMERS OF THE INDIAN BREAD /SAMOSA Dr. Ruchi Srivastava1, Dr. Syed Haider Ali2 1Principal, SCBM, Lucknow, 2Professor, Business Administration, KMCUAF University, Lucknow Email: [email protected], [email protected] Abstract and from Central Asia to India, the stuffed The research paper indicates that samosa is triangle with different names has garnered popular among the Indian of all the age immense popularity. Originally named samsa, group. Majority of the respondents prefer to after the pyramids in Central Asia, historical eat samosa as it is cheap and can satisfy the accounts also refer to it assanbusak, sanbusaq or hunger and if the price is hiked, people will even sanbusaj, all deriving from the Persian still prefer to eat the Samosa. The research word, sanbosag. In South Asia, it was introduced indicates that besides the popularity of by the Middle Eastern chefs during the Delhi samosa, its demand is influenced by the Sultanate rule, although some accounts credit chinese foods items. Now days the people traders for bringing the fare to this part of the have became the conscious about their health world. Nevertheless, from its humble and even are ready to pay higher price for beginnings—in older days, people would cook hygienic food. The research also revealed that the mince-filled triangles over campfire and eat even the health conscious people prefer to eat them as snacks during travel—samosa has come the fried samosa as compared to baked a long way. And after having earned the samosa. We can say that in this competitive blessings of the Indian royalty, the snack soon era of Chinese food, the samosa has retained became food fit for the king. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Samosa House East Menu
SAMOSA HOUSE EAST MENU 10700 Washington Blvd Culver City CA 90232 (310) 559-6350 http://SamosaHouse.com/samosa-house-east/ For catering inquiries, please call the restaurant or email [email protected]. COMBINATION PLATES 3 ITEM COMBO 3 Entrees with your choice of bread and rice. Served with yogurt or dairy-free soup. • WITH WHITE RICE $9.25 • WITH BROWN RICE $9.75 2 ITEM COMBO $6.99 2 Entrees with your choice of either bread or rice. Served with yogurt or dairy-free soup. APPETIZERS SAMOSA $1.50 Pastry filled with Mashed Potatoes and Peas. Served with Tamarind and Mint Sauces. SPINACH PAKORA $3.99 Breaded Spinach and Onion Fritters. Served with Tamarind and Mint Sauces. CAULIFLOWER PAKORA $3.99 Breaded Cauliflower Fritters. Served with Tamarind and Mint Sauces. MIXED PAKORA $3.99 Mix of Spinach and Cauliflower Pakoras. Served with Tamarind and Mint Sauces. HOT FOOD ON THE SIDE ENTREES • 8OZ $3.68 • 16OZ $6.79 • 32OZ $12.79 RICE OR SOUP • 8OZ $2.99 • 16OZ $4.49 • 32OZ $7.49 NAAN $2.00 CHAPATIS / PAPPADUMS $1.00 LIST OF ENTREES ALOO CURRY ALOO GOBI BARBEQUED SOY CHANA MASALA DAAL JACKFRUIT PANEER DISHES SAAG VEGGIE CHICKEN AND MANY MORE… CHAATS SAMOSA CHAAT $4.25 Mashed Samosa with Garbanzos, Veggies, Chutneys, Yogurt and Sauces. BHEL PURI $4.25 Puffed Rice with Veggies, Chutneys, Yogurt and Sauces. PAPRI CHAAT $4.25 Wheat Chips with Veggies, Chutneys, Yogurt and Sauces. PANI PURI $4.25 Crisp Wheat Puffed Nugget with Veggie Filling and Masala Dipping Sauce. DAHI PURI $4.25 Crisp Wheat Puffed Nugget with Veggie Filling, Yogurt, Sauces and Spices. -
Mutton Rogan Josh
400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 TEL: 6250 0200 www.tandooricorner.com.sg Quality Casual Dining www.tandooricorner.com.sg 02 400 Balestier Road, #01-12 Balestier Plaza 400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 Singapore 329802 TEL: 6250 0200 TEL: 6250 0200 www.tandooricorner.com.sg www.tandooricorner.com.sg Qaity asa ining Qaity asa ining Vegetable Samosa Chicken Fingers Onion Bhaji Snacks Corner Vegetable Samosa 8.5 Papri Chaat 8.9 Probably the most famous snack. Indian nachos served with potatoes, Crispy patty filled with spiced potatoes Tomatoes, yogurt and tamarind sauce. and peas, served with tamarind sauce. Paneer Pakora 9.9 Tomato dhaniye ka 7.5 Cubes of fresh cottage cheese mixed in spiced batter and fried. soup A wholesome blend of fresh tomatoes Chicken Samosa 9.9 & coriander cooked with mild spices. Crispy patty filled with minced chicken. Onion Bhaji 9.5 Mixed Veg Pakora 8.9 Mixture of onions, green chilies, Thinly sliced Red onions mixed with cauliflower, potatoes mixed with batter batter and fried. and dip fry. Masala Papad 3.5 Chicken Fingers 8.9 onions, tomatoes, green chilies, coriander skinless boneless chicken breast, leaves, salt, chaat masala powder, red egg, garlic powder, all-purpose flour, chili powder, and lemon juice seasoned bread crumbs. chef recomments Spicy All Prices Includes Taxes www.tandooricorner.com.sg 03 Tandoori Lamb Chop Mutton Kebab 400 Balestier Road, #01-12 Balestier Plaza 400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 Singapore 329802 TEL: 6250 0200 TEL: 6250 0200 www.tandooricorner.com.sg www.tandooricorner.com.sg Qaity asa ining Qaity asa ining Tandoori Broccoli Tandoori Corner Chicken Tikka 17.0 Tandoori Broccoli 16.0 Boneless marinated chicken leg cooked Fresh Broccoli marinated with spices in tandoor, served with mint chutney. -
Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
SUNDAY BBQ ROAST 30.00 Pp SUNDAY DARU MENU SUNDAY
SUNDAY NASHTA ADD FREE FLOWING BRIGADIERS LAGER, PROSECCO OR BUCKS FIZZ 15.00 pp BRIGADIERS FULL INDIAN NASHTA 22.50 Sappers Egg, Achari Masala Sausage Pao, Black Pepper Curry Leaf Bacon Chop, Tandoori Masala Tomato, Malai Portobello, Rajma, Brigadiers Fried Masala Aloos, Chilli Cheese Naan, Bhutwa Masala Black Pudding SUNDAY DARU MENU SUNDAY BBQ ROAST 30.00 pp ALL DAY BLOODY MARY 9.50 ADD FREE FLOWING BRIGADIERS LAGER, Ketel One, Fresh Vegetable Juice, PROSECCO OR BUCKS FIZZ 15.00 pp Tomato Juice, Masala Mix, Pickles Brigadiers Mess Mix 3.50 SNACKS Lotus Root & Puff Chaat 4.00 PAPPADUMS & CHUTNEYS Chilli Pork Scratchings, Cods Roe Raita 5.50 Masala Chicken Skins 5.50 MAINS Choose one per person Brigadiers Fried Masala Aloos 6.00 WOOD ROASTED GOAN PORK Pappadums & Chutneys 7.50 Smoked Mackerel Sambol, Xacuti Masala Cheese & Onion Bhajias 6.00 ORIGINAL BUTTER MASALA ROTISSERIE BABY CHICKEN Goat Belly Vindaloo Samosas 10.00 Hens Egg Makhani Prawn, Softshell Crab & Squid Telicherry Fry, Tomato Pachadi 12.00 WOOD ROASTED BABY GOBHI BIRYANI Mussalum Masala Indo Chinese Chilli Chicken Lettuce Cups 8.00 DRY TANDOORI MASALA RIBEYE (+10.00) Tandoori Aloo Gobhi Vada Paos 10.00 Rogan Josh Sauce Amritsari Fried Fish Paos 10.00 Served with Brigadiers Fried Masala Aloos, Tadka Greens & Corn, Goat Tikki Bun Kebabs 12.00 Fennel Paos, Mango Ginger Raita, Mooli Pickle to share Tawa Masala Lobster & Shrimp Kati Roll 15.00 DESSERT Wagyu Seekh Kebab Anda Kati Roll 12.50 Choose one per person Chilli Paneer Anda Kati Roll 10.50 BANANA & YOGHURT KULFI Fennel Seed Butterscotch, Sweet Pickled Bananas, Afghani Lamb Cannon Kebab Skewer 12.00 Brown Butter Waffle Lasooni Chicken Tikka Skewer 7.00 RHUBARB & CUSTARD KHEER Tawa Carabinero Biryani 32.00 Forced Yorkshire Rhubarb, Puffed Rice, Candied Ginger Wild Mushroom Biryani 22.00 Dum Beef Shin & Bonemarrow Biryani 28.00 Serves 2 A discretionary 12.5% service charge will be added to your bill. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!