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1000 Indian, Chinese, Thai & Asian Recipes
1000 INDIAN, CHINESE, THAI & ASIAN RECIPES PDF, EPUB, EBOOK Rafi Fernandez | 512 pages | 07 Jan 2014 | Anness Publishing | 9781846813894 | English | London, United Kingdom 1000 Indian, Chinese, Thai & Asian Recipes PDF Book Brunei — A Brief History. As Featured On. Vegetarian Thai Recipes. Bhutan Vegetarian Recipes. Free Recipe eBooks. Fish moolie Kerala Style. Thank you. Go with something tender and you'll be fine, because the firmer the fish, the firmer the fish cakes, and I personally prefer them on the softer Sohan Halwa from Multan a popular Saraiki dessert. I particularly liked how creative the vegetarian recipes were. Serve them as a fun appetizer or serve with rice as a main dish. If you only want one cookbook to help you bring the authentic taste of the East in your kitchen, then buy this book and get your taste buds tingling. From simple Som Tum papaya salad to Pad Thai, every dish is a gastronomic delight. Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. A couple of eggs, baby carrots, peas and soy sauce is all you need. Juicy and sweet Chinese bbq pork char siu is wrapped in soft and pillowy Chinese steamed buns. Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp seaweed and dried bonito fish. This one is perfect! Veg fried rice is a delicious meal in itself, loaded with fresh vegetables, packed with flavors and comes together under 30 minutes. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. -
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. -
Biryani Dishes
Tandoori tandoori dishes are not curried Set Meals Vegetable Specialities Special Thava £11.95 Set Meal for Two A £40.95 (medium) side dishes must be ordered to accompany a main dish diced lamb and chicken tikka with onion, tomato and capsicum 2 popadoms and chutney, 1 chicken tikka, 1 lamb tikka (starters); Side Main 1 chicken tikka masala, 1 chicken tikka bhuna; 1 mushroom 1 Mushroom Bhajee £4.25 £8.50 Tandoori Chicken ( /2) £10.95 bhajee (s), 2 pilau rice, 1 plain nan, 2 coffees chicken marinated in special herbs and spices Vegetable Bhajee £4.25 £8.50 cooked over charcoal Set Meal for Two B £42.95 Bhindi Bhajee £4.25 £8.50 2 popadoms and chutney, 1 chicken chatt, 1 onion bhajee Sag Bhajee £4.25 £8.50 Chicken or Lamb Tikka £10.95 (starters); 1 chicken tikka rogan josh, 1 lamb saag; 1 bombay pieces marinated in special herbs and spices potatoes (s), 1 pilau rice, 1 mushroom pilau rice, 1 peshwari nan, Cauliflower Bhajee £4.25 £8.50 cooked over charcoal on skewers 2 coffees Mixed Vegetable Curry £4.25 £8.50 Broccoli Bhajee £4.25 £8.50 Shaslik Kebab £11.95 Set Meal for Two C £45.95 2 popadoms and chutney, 1 chef special, 1 fish tikka (starters); Dhall Samba £4.50 £8.95 (chicken or lamb) succulent marinated pieces cooked with 1 chicken tikka jalfrezi, 1 chicken tikka masala; 1 sag aloo (s), onion, capsicum and tomatoes over charcoal on skewers Mushroom Curry £4.25 £8.50 1 pilau rice, 1 vegetable pilau rice, 1 keema nan, 2 coffees Bombay Potatoes £4.25 £8.50 Tandoori King Prawn £13.95 Set Meal for Four £78.95 Chana Aloo £4.50 £8.95 marinated -
Theme: Evolving Humanity, Emerging Worlds Panel Title
1 Theme: Evolving Humanity, Emerging Worlds Panel Title: Food and Environmental Security: the imperatives of indigenous knowledge systems Panel Reference: PE03 FOOD PROCESSING BY RAJBANSHI INDIGENOUS PEOPLE OF NORTH BENGAL, INDIA Ashok Das Gupta University of North Bengal [email protected] Short Abstract Food Processing by Rajbanshi Indigenous People of North Bengal, India Author: Ashok Das Gupta (University of North Bengal) Mail All Authors: [email protected] Short Abstract This paper is going to focus on Food Processing by Rajbanshi Indigenous People of North Bengal, India. Long Abstract Rajbanshi social fold comprising of both caste and communities constitute 18% of total population of North Bengal, India. They are in favour of irrigation (small and broad scale), sacred grove, fencing and lattice, highland and marshland, river basins and valleys, kitchen 2 garden, etc. They are too good with the complex production systems of crops, cereals, vegetables, rapeseeds, honey, bamboo, liquor and sugar yielding varieties, medicinal herbs, fruits, mushrooms, lichen, livestock, fish, crab, small fish, mud fish, prawn as well as fiber, silk, silk cotton, drinks, areca, betel and tobacco. They are fond of meat, milk, egg and fish. These flora and fauna are again source of fuel, fodder, natural dye, and pesticides. Rajbanshis is traditional life used to go through barter and reciprocity. Women are involved in preserving fish, paddy, fruit and milk items. In fish and paddy preservation, they use arum. Fruits are preserved in dried or as pickles. They do not waste their organic waste and use them as manure associated with ash, light trap, food-web and natural insecticides. -
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. -
CHAAT MENU 2021.Cdr
www.chaatscuisine.com CHAAT & APPETIZERS TANDOORI KABABS Pani Puri $5 Tandoori Chicken $15 Mini 6 puris, potatoes & garbanzo beans, served with spicy pani (water) Chicken (bone in) Marinated with sauces, spices and cooked in Tandoor Samosa $5 Paneer Tikka Kabab 2 handmade pastry shells stuffed with potatoes rosted in spices Cheese Cubes with bell peppers and onions marinate with spices and sauce $16 cooked in Tandoor Papri Chaat $6.5 Puri chips, garbanzo beans, potatoes, yogurt, chutney on top Seafood Platter $19 Salmon & shrimps marinated with our special sauce & spices and Samosa Chaat $7.5 cooked in Tandoor with onions, broccoli & bell peppers Samosa, choley, yogurt, chutneys & spices Mix Platter $21 Dahi Puri $6 Salmon, shrimps, chicken and lamb marinated with our special 6 mini puri with potatoes, garbanzo, topped with yogurt & chutney sauce & spices and cooked in Tandoor with onions, broccoli & bell peppers Tandoori Salmon $18 Dal Soup $6 Salmon marinated with special sauces, spices, lemon juice and Creamed lentil soup with mild herbs and spices cooked in Tandoor with onions, broccoli & bell peppers $7 Vegetable Pakora Chicken Tikka Kabab $15 Potatoes, spinach, onion & cauliflower dipped in spicy chickpeas & fried Chicken breast marinated in spices with onion & bellpeper cooked in Tandoor with onions, broccoli & bell peppers Paneer Pakora $9 Malai Tikka Kabab $16 Paneer dipped in spicy chickpeas batter & golden fried Chicken breast marinated in rich creamy sauce & spices and Chicken Pakora $8 Cooked and Tandoor Chicken deep fried in spicy chickpeas batter & golden fried Seekh Kabab (lamb) $16 Ground lamb with ginger, green chili, spices & then cooked in Tandoor Choley Bhature $9 Tandoor with onions, broccoli & bell peppers Garbanzo beans (choley) served with fried naan bread Tandoori Shrimp $18 Fish Pakora ( Machi ) $11 Shrimps marinated with spices and sauces cooked in tandoor fish deep fried in spicy batter served with mind sauce. -
Aloo Tikki Chaat Potato Croquettes with Savory Toppings
Aloo Tikki Chaat Potato Croquettes with Savory Toppings Yield: Serves 4-8 Ingredients: Potato Croquettes: 6-8 medium Potatoes (Aloo) 2 cloves Fresh Garlic (Leh-sun) – minced 1 Tbs Fresh Ginger (Adrak) - grated into a paste 1 Fresh Green Chile (Hari Mirch) - minced 1 Tbs Corn Flour (Makki ka Atta) 4 Tbs Bread Crumbs 2 tsp Garam Masala 1 tsp Red Chile Powder (Lal Mirchi) Kosher Salt (Namak) to taste Oil for frying Toppings (Any, All, Or Choose Your Own): Punjabi Chole (to turn into Aloo Tikki Chole) Garbanzo Beans (Chana Dal) – soaked and boiled Red Onion (Pyaz) – diced Tomato (Tamatar) – diced Crispy Puffed Noodles (Sev) Fresh Mint (Pudina Patta) – minced Fresh Coriander (Dhania Patta) - minced Plain Yogurt (Dahi) Mango Powder (Amchoor) Chaat Masala Preparation: 1) Peel, cut into cubes, and boil potatoes until soft (approximately 15-20 minutes) - Drain and allow to cool until easily handled 2) Transfer potatoes to a medium/large bowl and add all of the remaining 'potato patties' ingredients - Smash potatoes until relatively smooth and everything is thoroughly combined 3) Heat a couple of Tbs of oil in a heavy bottomed pan until shimmering 4) Separate mixture into equal portions (about the size of golf balls) and roll into a sphere 5) Place each ball between palms and press flat (apx ¼ inch thick) - Place each patty in the heated oil (do not crowd the pan) and fry, turning once, until golden brown on both sides 6) Remove patties from oil and place on absorbent paper to drain 7) Place 2-4 Potato Patties per person on individual serving plates and top with desired toppings OR set up a 'self serve' station and allow diners to assemble their own 8) Serve with green chutney, tamarind chutney, and lal mirch ki chatni on the side Taz Doolittle www.TazCooks.com . -
Take out Menu
TAKE OUT MENU STARTERS Avocado & Green Chickpea Bhel – 13 Cauliflower Koliwada, Peanut Chutney – 13 Potato Chaat, Tamarind, Mint – 13 Paneer Bhurjee, Pepper, Onion, Cilantro – 15 Chicken 65, Sour Cream, Podi Masala – 14 Chicken Malai Drumstick (4 pieces) – 15 Lamb Keema Hyderabadi, Green Peas – 16 KULCHAS Sweet Potato & Chili Kulcha – 14 Chicken Tikka & Cheddar Kulcha – 14 (Comes with Mint and Cilantro chutney, Chickpea curry) *************** CHAAT PARTY PACK - 20 EACH Pani Puri 12 Pcs of Puri, Stuffing, Pani, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Papdi Chaat 15 Pcs of Homemade Papdi, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Dahi Puri 12 Pcs of Puri, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev ENTRÉE Vegetable Pulao, Raita – 18 Paneer Pinwheel Makhani – 20 Jackfruit Kofta, Spinach Gravy – 20 Butter Chicken, Fenugreek – 22 Beef Short Rib Curry – 24 Lamb Shank, Varuval Curry – 24 Shrimp Alleppey Curry – 24 SIDES Basmati Rice – 5 Naan – Garlic/ Plain (2 Pcs) – 5 Whole Wheat Roti (2 Pcs) – 5 Chili Cheese Naan (1 Pc) – 5 Chickpea Curry – 8 Yellow Dal Tadka – 9 Cilantro Chutney – 3 Chili Peanut Chutney – 3 Mango Chutney - 3 Extra Makhani Gravy Sliced Onion & Chili DESSERT Saffron Seviyan (Vermicelli) Kheer – 7 *************** BAAR BAAR SPECIAL MEAL (LUNCH) Paneer Tikka Kathi Roll – 12 Chicken Malai Tikka Kathi Roll – 14 Sweet Potato Kulcha – 14 Chickpea Curry, Mint & Cilantro Chutney Chicken Tikka & Cheddar Kulcha – 14 Chickpea Curry, -
Katagana Curry Xpress Taste of Bangladesh
KATAGANA CURRY XPRESS TASTE OF BANGLADESH vSTARTERSv CHICKEN KOFTA KEBAB 0.50 PRAWN KOFTA KEBAB 1.50 CHICKEN PAKURA (2 pieces) 1.00 TANDOORI CHICKEN (1/4) 2.50 CHICKEN TIKKA (2 pieces) 1.00 CHICKEN DRUMSTICK 1.50 FRIED CHICKEN WING (JAPANESE RECIPE) 0.60 JAPANESE FRIED CHICKEN (BONELESS 2 pieces) 1.00 LAMP SHEEKH KEBAB 0.75 CHICKEN SHEEKH KEBAB 0.75 HANDMADE BEEF SHAMI KEBAB DESHI STYLE (DEEP FRIED) 1.00 HANDMADE LAMB SHAMI KEBAB DESHI STYLE (DEEP FRIED) 1.25 BEEF JALI KEBAB 1.25 BASON ALOO CHOP (DEEP FRIED) 0.50 EGG COATED ALOO CHOP (PAN FRIED) 0.50 EGG COATED ALOO TIKKA (WITH BREAD CRUMB, DEEP FRIED) 1.00 EGG CHOP (DEEP FRIED) 1.00 KING PRAWN BUTTERFLY (SMALL SIZE) (DEEP FRIED) 1.00 KING PRAWN BUTTERFLY (6/8 SIZE) (DEEP FRIED) 2.50 TUNA KEBAB (PAN FRIED) 1.50 CHINGRI KEBAB (RANDOM STYLE) (PAN FRIED) 1.50 CHINGRI KEBAB (REAL STYLE) (PAN FRIED) 1.50 SAG PAKURA (DEEP FRIED) 0.50 ALOO PAKURA (BESAN-DEEP FRIED) 0.50 BROCCOLI PAKURA (PAN FRIED) 0.60 We promise Quality, Quantity & Timing 10, Felton Street [London] [N1 5NA] Phone: 07932617740 Web: www.kcxpress.co.uk KATAGANA CURRY XPRESS TASTE OF BANGLADESH vSTARTERSv BONELESS TILAPIA FISH PAKURA (DEEP FRIED) 1.25 BEGUNI WITH BASON (DEEP FRIED) 0.50 PIAJU (DEEP FRIED) 0.50 PAN FRIED DAL BORA 0.50 ONION RING (DEEP FRIED) 0.50 MIXED VEG. PAKURA DESHI (DEEP FRIED) 0.50 MIXED VEG. PAKURA JAPANESE (DEEP FRIED) 0.60 VEG. SAMOSA (DEEP FRIED) 0.50 LAMB SAMOSA (DEEP FRIED) 0.50 CHICKEN SAMOSA (DEEP FRIED) 0.50 VEG. -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
February 2021 Important News: State
www.gradeup.co Monthly Current Affair Digest: February 2021 www.gradeup.co Important News: State Prime Minister inaugurates and lays Kerala Governor inaugurates India’s first foundation stone of key projects of power Digital University and urban sector in Kerala • The Governor of Kerala Arif • Prime Minister Shri Narendra Modi Mohammed Khan has inaugurated the inaugurated Pugalur - Thrissur Power country’s first Digital University in the Transmission Project, Kasaragod Solar state which has been set up in Kerala’s Power Project and Water Treatment Technocity, Mangalapuram. Plant at Aruvikkara in Kerala. • Kerala University of Digital Sciences, • 2000 Megawatt state of the art Pugalur - Innovation and Technology Thrissur High Voltage Direct (KUDSIT-Digital University) is Current system inaugurated, is the first established by upgrading the two- HVDC interconnection of Kerala with decade old state government’s Indian National Grid. Institute of Information Technology and • He also laid the foundation stone of Management Kerala (IIITM-K). Integrated Command and Control Centre and Smart Roads Project in Puducherry Chief Minister V Thiruvananthapuram. Narayanasamy resigns • Puducherry Lt Governor Dr. Tamilisai Hoshangabad in Madhya Pradesh to be Soundararajan has forwarded the renamed as Narmadapuram resignation letter of Chief Minister V • Madhya Pradesh Chief Minister Shivraj Narayanasamy to the Union Home Singh Chouhan has announced that Ministry for consideration. Hoshangabad city in the state would be • V Narayanasamy and his cabinet renamed as Narmadapuram. colleagues resigned, after the • He made the announcement during the government lost the confidence vote Narmada Jayanti programme held in sought by him in the Legislative Hoshangabad. Assembly. • Famous attractions in Hoshangabad: • Note: With the collapse of the Bori Wildlife Sanctuary, Hill station- government, the Congress now is not a Pachmarhi , Satpura Tiger Reserve part of the government in any southern (STR) also known as Satpura National state or Union Territory. -
Exclusive New Dishes All Served with Fresh Salad and Special Sauces
Starters Dishes Exclusive To Rajnagar Exclusive New Dishes All served with fresh salad and special sauces. Rajnagar Exotic Fish Dishes Chicken Rajnagar has always prepared a menu for the discerning diner with exclusive dishes not H 118. available elsewhere. We are proud of our unique menu and always ensure our food is prepared 1. TANDOORI CHICKEN Chicken marinated in yoghurt and spice. £3.50 96. MURGH TIKKA BHUNA KORAHI £7.50 JINGA RUPOSHI JALFRY £11.95 at the restaurant in the same way as our own homes. Our home style cooking is unrivalled and Fried king prawn cooked with garlic, ginger, onion, peppers and tomatoes. 2. MURGH CHATKI Chicken roasted in clay oven with tomatoes. £4.25 Marinated & cooked with garlic, tomatoes, green peppers, herbs & spices. we always strive to stand out from the crowd. To this end, we are now introducing a new range 3. GOLDA JHINGARA King prawn marinated in yoghurt & spices. £5.50 97. CHICKEN JALFREZI £7.50 119. GOLDA CHINGRE LOHARI £11.95 of culinary delights for your dining pleasure. Exquisite Bengali Country Fayre of marinated whole tandoori king prawn, H 4. MURGH TIKKA Pieces of chicken marinated in spices. £3.50 Marinated & cooked in tandoor, served with Medium hot spicy sauce with capsicum & onions. braised in a spicy masala sauce of garlic, ginger, onion, tomatoes with a STARTERS 5. LAMB TIKKA Pieces of spring lamb marinated in spices. £3.95 98. MURG-E-CHILLI BAHAR £7.50 tempering of crushed coriander seeds and crispy red chillies. 6. MIX TANDOORI Chicken, lamb tikka & shish kebab in spices.