Handbook of Processing of Papad
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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 -
Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar -
Reading Manual for Besan Flour Under PMFME Scheme
Reading Manual for Besan Flour Under PMFME Scheme National Institute of Food Technology Entrepreneurship and Management Ministry of Food Processing Industries Plot No.97, Sector-56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana-131028 Website: http://www.niftem.ac.in Email: [email protected] Call: 0130-2281089 PM FME – Processing of Besan Contents No Chapter Section Page No 1 Introduction 3-9 1.1 Industrial Overview 3-5 1.2 Product Description 5-7 1.3 Market Potential 7 1.4 Raw Material Description 8 1.5 Types of Raw Material 8-9 Process & 2 Machinery 10-16 Requirement 2.1 Raw Material Composition 10 2.2 Source of Raw Material 10-11 2.3 Technologies 11-12 2.4 Manufacturing Process 12 2.5 Flow Chart with Machines 12-13 2.6 Additional Machine & Equipment 13-14 2.7 General Failures& Remedies 14 2.8 Nutritional Information of Product 15 2.9 Export Potential & Sales Aspect 15-16 3 Packaging 17-20 3.1 Shelf Life of Product 17-18 3.2 Besan Flour Packaging 18-19 3.3 Types of Packaging 19 3.4 Material of Packaging 20 Food Safety & 4 21-27 FSSAI Standards 4.1 Introduction to FSSAI 21 4.2 FSSAI Registration & Licensing Process 22-23 2 PM FME – Processing of Besan Food Safety & FSSAI Standards & 4.3 23-26 Regulations 4.4 Labelling 26-27 Opportunities for 5 Micro/Unorganized PM FME Scheme 28 Enterprises 3 PM FME – Processing of Besan Abbreviations & Acronyms Sr:No. Abbreviations Full Forms &Acronyms 1. FAO Food and Agriculture Organization 2. -
Flours and Papadums
FLOURS AND PAPADUMS SINCE 2000 FLOURS AND PAPADUMS The Asian cuisine is particular for its naan breads, papadums and ciabatta’s. India Trading offers a fine choice together with diverse Asian flours to follow your own recipes. FARINE E PAPADUMS La cucina Asiatica è particolare per la gamma di pane naan, papadums e ciabatta. India trading offre una selezione di alta qualita’, insieme con diverse farine per seguire le vostre ricette. 25 ITS COLOMBO URID ITS COLOMBO ALLI KURAKKAN FLOUR ALLI THOSAI MIXTURE FLOUR 500G KURAKKAN FLOUR 400G 400G ALLI WHITE RICE FLOUR ALLI HOPPER MIXTURE ITS COLOMBO WHITE ALLI WHITE RICE FLOUR 400G RED 400G RICE FLOUR 700 400 G SAMAPOSHA ITS CHAPATTI ATTA AASHIRWAD ATTA PILSBURY ATTA 200G 5 KG 5KG 5KG HALIDRAM’S TRS COCONUT MTR VADA ITS COLOMBO MASALA PAPAD POWDERG BREAKFAST MIXANJOSH COCCO ESSICCATOLOO 375G 375G 26 FLOURS AND PAPADUMS INDIAN: CODE PRODUCTNAME PIECES ITS 1699 ITS CHAPATTI ATTA 5KG 1 0156 ITS CHAPATTI ATTA 10KG 1 0868 ITS CHAPATTI ATTA 25KG 1 1564 ITS MAIDA 25 KG 1 0473 ITS MADRAS PLAIN PAPADS 200G 60 0640 ITS SEMOLINA COARSE 500G 20 TRS 2200 TRS GRAM FLOUR (BESAN) 1KG. 12 0641 TRS GRAM FLOUR(BESAN) 2KG 6 0653 TRS GARI 400G 10 2235 TRS RICE FLOUR 500G. 10 2902 TRS SEMOLINA COARSE 1,5 KG 6 0027 TRS SEMOLINA COARSE 500 G. 10 ATTA 1960 AASHIRWAD ATTA 5KG 4 2163 PILSBURY ATTA 5KG 4 2381 SHAKTIBHOG ATTA 5KG 4 FARINA 1904 FARINA PAN WHITE MAIZEFLOUR 1 KG 12 CORNFLOUR 0860 B&P CORNFLOUR 500G 10 0746 B&P CORNFLOUR 250G 12 SRI LANKA ITS COLOMBO 1171 ITS COLOMBO PAPADAM 3” 100 1767 ITS COLOMBO PAPADAM 4.5” -
Role of Lactic Acid Bacteria (LAB) in Food Preservation
Int.J.Curr.Microbiol.App.Sci (2016) 5(8): 255-257 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 255-257 Journal homepage: http://www.ijcmas.com Review Article http://dx.doi.org/10.20546/ijcmas.2016.508.026 Role of Lactic Acid Bacteria (LAB) in Food Preservation J. Hitendra*, B. D. Narotham Prasad, H. Gurumurthy and V. C. Suvarna Department of Agriculture Microbiology, UAS, GKVK, Bengaluru, India *Corresponding author ABSTRACT K e yw or ds Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism. Deserving an attention Lactic Acid for its capabilities, this will discuss on the general description of lactic acid bacteria, genetics, Bacteria (LAB), metabolism and its application to the industries. Bacterial antagonism has been recognized for Food over a century but in recent years this phenomenon has received more scientific attention, Preservation. particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years Article Info interest in these compounds has grown substantially due to their potential usefulness as natural Accepted: substitute for chemical food preservatives in the production of foods with enhanced shelf life 12 July 2016 and / or safety. There is growing consumer awareness of the link between diet and health. Available Online: Recent scientific evidence supports the role of probiotic LAB in mediating many positive health 10 August 2016 effects. Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential. -
Cocktails Martinis Non-Alchoholic Highballs Beers Wines & Bubbly
Cocktails Wines & Bubbly 1 oz liquor | 9 5 oz | 8 oz | BTL 2 oz liquor | 12 HOUSE WHITE Blue Lagoon Vodka, blue curaçao, lime juice, 7 Up Moonlight Harvest Pinot Grigio, Canada 9 | 12 | 29 Caesar Bodacious Smooth White, Vodka, clamato juice, Worcestershire sauce, Haweli mix Canada 11 | 14 | 39 Funky Buddha White rum, cointreau, cranberry juice, blue curaçao HOUSE RED Mango Tango White wine, mango juice, coconut rum, lime Moonlight Harvest Shiraz, Mojito Canada 9 | 12 | 29 White rum, mint, sweet syrup, soda, lime Bodacious Smooth Red, Singapore Sling Canada 11 | 14 | 39 Gin, pineapple juice, orange juice, 7 Up, lime Berries & Bubbles HOUSE ROSE Raspberry vodka, chambord, soda Kerala's Island Moonlight Harvest, Rose, Vodka, cranberry, orange juice Canada 9 | 12 | 29 Sangria Haweli’s bar mix, red or white wine RED BTL Yellow Tale Melbac, Martinis Australia | 30 Peller Estates Proprietor's Reserve Merlot, 2 oz liquor | 14 Canada | 30 The Ultimate Longshot Cabernet Sauvignon, USA | 38 Cosmopolitan Wine O' Clock Shiraz, Vodka, triple sec, cranberry juice Canada | 41 Kama Sutra Michel Torino Cuma ORGANIC, Godet liquer, baja rosa Argentina | 49 Hess Allomi Napa Valley Cabernet Sauvignon, Mumbai Madness USA | 68 Bacardi rum, malibu rum, mango juice, lime juice Haweli’s Classic WHITE BTL Bombay gin, vermouth mist, olive Monkey Bay Sauvignon Blac, New Zealand | 33 Bangalore Beauty Wallaroo Trail Chardonnay, Rum, melon liquor, cranberry juice Australia | 39 ROSE BTL Jacob's Creek Moscato Rose, Non-Alchoholic Australia | 39 Lassi BUBBLY BTL Sweet -
Organoleptic Evaluation of Recipes Based on Maize Flour
FOOD SCIENCE RESEARCH JOURNAL; RESEARCH ARTICLE Volume 1 Issue 2 (October, 2010) Page : 72-75 Accepted :May, 2010 Organoleptic evaluation of recipes based on maize flour KANU PRIYA AND SUBHASHINI VERMA ABSTRACT Eight recipes were prepared namely, gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz., Bengal gram flour, milk and milk products, green leafy and other vegetables. These products were organoleptically evaluated using nine point hedonic scale. Sensory evaluation revealed highest score for overall acceptability of pancake (8.6±0.4) and lowest for methi roti (7.3±0.64). Supplementation of cereal with pulse, green leafy vegetables and little bit of milk and milk products improved the protein quality of the products e.g. methi roti with curd had highest NDpCal% of 9.5. Key words : Maize flour, Supplementation, Organoleptic evaluation, Maize flour INTRODUCTION supplementation like wheat flour, Bengal gram flour, green leafy vegetables like spinach and fenugreek and other Maize (Zea mays) is universal crop grown in the vegetables, milk and its products were also bought from developed and developing countries. It is the third most the local market. important cereal crop of the world next to wheat and paddy. It is one of the staple foods for the people of Punjab, U.P. Development of products: and Rajasthan in India. Roasted and steamed maize grains, Seven products using maize flour as basic ingredient maize chapati with sarson ka saag are popular and and supplemented with legumes, vegetables and milk and commonly consumed among Punjabi families. -
Lagoon Breeze Restaurant
MENU Lagoon Breeze Restaurant Lagoon View Maldives Abadhafehi Magu, Bodufolhudhoo 09050, Republic of Maldives www.lagoonviewmaldives.com BREAKFAST Lagoon View Breakfast USD 10 Pancake with golden syrup, baked beans, 2 cooked eggs any style, sausages, bread, corn flakes, fresh fruit plate, fresh juice, hot coffee or tea Continental Breakfast USD 10 Bread rolls, corn flakes with honey and cold milk, fresh juice, hot coffee or tea English Breakfast USD 10 Pancake with golden syrup, scrambled egg, baked beans, toasted bread, sausages, hash brown potato, hot coffee or tea Maldivian Traditional Breakfast USD 10 Homemade chapatti, local style omelet, tuna mashuni, tuna satani, fresh fruit, hot tea or coffee 2 STARTER SOUPS Tom Yum Soup USD 8 Thai soup with prawns, served with garlic bread Cream of Chicken USD 8 Served with garlic bread Cream of Mushroom USD 8 Served with garlic bread SALADS Caprese Salad USD 10 Tomato, mozzarella, basil and olive oil, served with garlic bread Caesar Salad USD 10 Fresh iceberg lettuce, warm croutons, garlic, boiled egg, parmesan cheese with creamy anchovy dressing Grilled Vegetable Salad USD 10 Served with mixed cheese & bread Chunky Greek Salad USD 10 Tomato, Cucumber, olives, feta cheese, sliced onions, oregano & olive oil Tasmanian Smoked Salmon USD 15 Baby leaf, tomato, fresh dill, capers, sour cream & lemon 3 MAIN DISHES DINNER FAVORITES Spicy Green Fish Curry USD 10 Served with Ramba fried rice, coconut, tomato sambal, papadam & mango chutney Vermicelli Chop Suey USD 8 Fried noodle mixture with Vichy mixed -
Lunch and Brunch
SMALL PLATES TANDOORI BREADS 7 | VEGETABLE SAMOSAS (g) NAAN: (g,d) India’s #1 Savory Pastry BUTTER | 3.5 GREEN CHILLIES | 4 10 | SPICY CHICKEN TIKKA (d) GARLIC NAAN | 4 Open Fire Chicken, Garlic Tomato Chutney ONION | 4 ROSEMARY GARLIC | 4 9 | CRAB PAV (g) MUSHROOM TRUFFLE | 5 Goan Crab Cakes, Brioche Tamarind & Mint Chutney ROTI (g) | 3.5 Whole Wheat 8 | ONION BHAJIA (V) Onion Fritters MINT LACCHA PARATHA (g,d) | 4.5 Whole Wheat Multi-Layered Flatbread 10 | PRAWN AMBI Mango, Habanero, Ginger BREAD BASKET (g, d) | 10 PAPPE Choose (3) 10 | CHICKEN CURRY SOUP Plain Naan, Garlic, Rosemary, Onion, Roti, Cilantro, Lime, Green Chilies, Basmati Rice Mint Laccha Paratha 9 | GOBI MANCHURIAN(V) SIDES Cauliflower Indo-Chinese 3 | PAPADAM 12 |ASPARAGUS UTTAPAM(V) Served with Sambar, Coconut 5 | VEGETABLE PICKLE || MANGO CHUTNEY | 4 & Garlic Tomato Chutney 4 | CUCUMBER RAITA (d) || SIDE SALAD | 5 SIGNATURE ENTREES Served with Basmati Rice Pulao 17 | CHICKEN TIKKA MASALA (d) NALLI GOSHT | 28 Chicken Tikka, Onion, Tomato, Peppers, Masala Spice Blend Braised Lamb Shank, Saffron, Curry Sauce 17 | BUTTER CHICKEN (d) TAAR GOSHT | 20 Pulled Tandoori Chicken , Tomato, Fenugreek, Sweet Butter Braised Lamb Curry, Reduced Lamb Jus, Mace, Cardamom, Star Anise, Cinnamon 22 | CHICKEN PISTA KORMA (n,d) FISH CHETTINAD | 24 Malai Chicken Tikka Finished in Pistachio Korma Sauce Red Snapper, Black Pepper, Red Chillies, Curry Leaves, Garlic 20 | LAMB ROGAN JOSH (d) JUNGLEE LAAL MAAS | 20 Saffron, Kashmiri Chilli, Yogurt Sauce Bone-In Goat, Garlic Tomato Chutney, Red -
New Menu-V15.Indd
Immerse Yourself in Flavor 281-362-5999 3559 Rayford Rd, Spring, TX 77386 www.paletteindian.com Lunch Combo Meals from the Buffet Counter CURRY IN A HURRY (PG.5) TUESDAY - SUNDAY Special Buffet on Friday and Saturday HOURS AND MENU SUBJECT TO CHANGE. THANKS FOR YOUR PATRONAGE AND PATIENCE. ORDER ONLINE 10:30AM - 9:00PM TUESDAY - SUNDAY | FRIDAY - SATURDAY 10:30AM - 9:30PM LUNCH HOURS DINNER PREP DINNER HOURS TUESDAY-SUNDAY CLOSED DAILY TUESDAY-SUNDAY 11:00 AM TO 2:30 PM 2:30 PM TO 5:00 PM 5:00 PM TO 9:30 PM DINNER PRE-ORDERS (Friday and Saturday until 10 pm) ORDER ONLINE THROUGH OUR WEBSITE. STARTERS / PLEASERS Non-Vegetarian F1. Chicken Manchurian .............................................................................11.99 (Boneless cubes of fried chicken tossed in Indo-Chinese sauce) F2a. Chicken 65 (d) ......................................................................................11.99 (Boneless cubes of chicken tossed in tangy sauce) F2b. Chicken 555 (d) ....................................................................................11.99 (Boneless cubes of chicken tossed in spicy and savory sauce) F2a Chicken 65 F3. Chicken Keema Spring Rolls ................................................................. 7.99 (Minced chicken cooked with spices and rolled in a spring roll) F4. Chilli Chicken ..........................................................................................11.99 (Boneless pieces of chicken tossed in spicy chilli sauce) F5a. Chicken Popsicles (d) ..........................................................................12.99 -
Anu Foods (Unit of Pappa Brand Appalam)
+91-8048793112 Anu Foods (Unit Of Pappa Brand Appalam) https://www.indiamart.com/anufoods/ Established in 1928, "Anu Foods" has emerged as a famous manufacturer and exporter of wide assortment of Papads, Appalam Papad, Poppadom, Papadum & Pappadam. Indian Company & Best Papad Brand in India is certified from ISO 9001:2015, FSSAI, HALAL etc About Us We, Anu Foods (Unit of Pappa Brand Appalam) are an ISO 9001:2015 certified organizations involved in manufacturing, wholesale, trade and exporting the quality-assured spectrum of Papad from 1928. Our offered range consists of best grade Papadams, Appalam Papads, Poppadoms, Papadums and Pappadams. These products are prepared with the use of best quality ingredients. Our products are appreciated for their features like longer life, tangy taste, non-toxicity, and high freshness. Additionally, as per the diverse needs of the patrons, these products are also available in both standards and modified packaging options. Our product range of Papad includes Pappadum, Poppadum, Papadam, Popadom, Appadam, Happala, Pappadam, Poppadam, Papadum, Popadam, Appadum, Pompadum, Pappad, Pappadom, Poppadom, Papadom, Popadum, Appalum, Appalam, Plain Papad & Lentil Wafers. In addition to Papads, we are also the manufacturers & exporters of wholesale Spices & Masala powders (Chilli Powder, Turmeric Powder, Coriander Powder, Jeera Powder, Cumin Powder, Fennel Powder) and Flour products (Rice Flour, Gram Flour). Our company that guarantees in terms of responsiveness, reliability, confidentiality, professionalism, and, -
Grilled Paneer (Vegetarian) $11.99 the Vegetarian Thali Daily Price Pick 1 of Our Vegetarian Specials
Brightly flavored snacks & small plates served by street vendors all Street sandwiches served on griddled soft buns and mindblasting wraps. over India. Parsi Chicken Burgers $9.49 Bhel Puri (vegan) $7.49 Joyce Farms ground chicken seasoned with cumin, ginger, chillies, Tangy, crunchy, spicy – an Indian street food classic. Puffed rice, flour mint & cilantro, seared to perfection on the griddle. Topped with crisps (puris), crunchy chickpea noodles, cilantro & onions tossed chutneys and served on two toasted buns. with tamarind & green chutneys. Sloppy Jai (Kheema Pav) $9.99 Dahi Sev Papdi (DSP) (vegetarian) $6.99 Spiced lamb hash simmered with tomatoes, ginger and aromatic Savory flour crisps (puris) topped with potatoes, onions, cilantro & spices. Garnished with onions & cilantro, green chutney, sweet yogurt crunchy chickpea noodles (sev), drizzled with sweet yogurt, tamarind and served on two toasted buns. The most awesome Sloppy Joe ever. & green chutneys. Finger lickin' good. Vada Pav (vegetarian) $8.99 Green Apple Chaat (vegan) $8.49 Spicy potato dumplings fried in curried chickpea batter topped with Fresh green apple , peanuts, golden raisins, corn poha (Indian corn green & tamarind chutneys. Served on two toasted buns. flakes), onions, cilantro, green chutney, lime, fried curry leaves. This is serious street food. (vegan) Samosa $3.99 Kathi Kabab Roll $9.49 Savory, flaky pastry (one) stuffed with spicy cumin scented potatoes. Joyce Farms Chicken seared with onions, cilantro & tandoori spices Dressed with tamarind & green chutneys. with roasted lentils and tamarind & green chutneys in a griddled wrap (brushed w/ egg). Samosa Chaat (vegetarian) $9.49 Samosas (two) served on spicy garbanzo bean stew topped with Tandoori Fish Wrap $10.99 tamarind & green chutneys and sweetened yogurt.