DOCSLIB.ORG

Well Indian Restaurants

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Well Indian Restaurants eat eat Indian restaurants out well Adapting your menu Healthy catering is not about removing lots Appetisers/Starters/Soups of existing dishes from the menu and replacing them with healthier alternatives. • Include some healthier appetisers and Although you may decide to introduce some starters on the menu. totally new dishes, the main emphasis is on • Limit the amount of deep fried appetisers making small changes to existing dishes. offered and use a monounsaturated/ This may be changing some of the polyunsaturated oil that are suitable for deep ingredients used, the proportions of each frying (e.g. rapeseed/canola, corn). component or how the food is prepared Use optimum frying temperatures (look at cooked. Healthy catering is also about the recipe/packet or fryer instructions, promoting the healthier options so but usually between 180-190oC), as a customers are more aware of the choices reduced temperature can lead to available. increased fat absorption. • Grill, barbeque, bake (cook in tandoor This information sheet is designed to be oven) or steam starters where possible. used alongside the Eat Out Eat Well Award • Deep fried poppadoms are high in fat. guide for caterers, which gives general Grill or bake where possible. If deep details about how to provide healthy frying, use a monounsaturated/ options for your customers. The guide for polyunsaturated oil and drain thoroughly caterers also gives information on how to before serving. Allow customers to order qualify for the Eat Out Eat Well Award and poppadoms if they would like them, how to promote healthier food to customers. rather than provide them for free/ complimentary with meals. This information sheet gives more specific • When making Raita/Raitha, use reduced ideas that are tailored to Indian style fat yoghurt and add extra cucumber/ restaurants and takeaways. (This guide is onion/tomato. intended for use in Indian, Pakistani, Bengali and Bangladeshi restaurants). Less healthy options – high in fat/sugar/salt • Coconut soups • Deep fried bhajis • Deep fried pakoras • Deep fried samosas • Deep fried poppadoms • Puri (prawn/chicken) • Fried King Prawn Butterfly • Fried Garlic Mushrooms/Prawns • Fried sheek/shami kebabs • Deep fried chicken wings • Fried lamb chops • Prawn cocktail with high fat dressing Healthier Options • Soups (without cream or coconut cream) – Dal Soup, Mulligatawny • Baked/grilled poppadoms (with a little vegetable oil brushed on) • Grilled/Steamed King Prawns • Sheek/Shami kebab with lean mince, baked in tandoor oven, or grilled/BBQ • Seafood or Fish (e.g. haddock) kebabs, Bread grilled or BBQ • The healthier breads are those which are • Lamb chops (with visible fat cut off and cooked in the oven (tandoor) or on a BBQ or grilled) griddle pan, without the addition of oil or • Tandoor chicken (marinated in low fat butter/ghee. yoghurt and cooked in tandoor oven) • Where possible, use wholemeal/wholewheat • Chicken tikka (marinated low fat yoghurt flour (in chapatti, roti, and cooked in tandoor oven or grilled/BBQ) paratha and puri) • Mixed salads (dressing served separately), or Deshi salad with citrus dressing Less healthy options – high in fat • Prawn cocktail with plenty of salad and • Puri/Poori (deep fried) reduced fat dressing (served separately • Poratha/Paratha where possible) • Bhatura • Naan/Nan – particularly keema (minced Rice, bread and potatoes meat) and paneer (cheese) Healthier Options A balanced meal should be based around • Chapatti (without ghee) starchy foods, which in an Indian style • Roti (without ghee) restaurant would mainly be rice, bread and • If Naan is made with milk +/or yoghurt, potatoes. use lower fat versions. Use monounsaturated/polyunsaturated oil Rice instead of ghee/butter. Also, try not to • Offer boiled/steamed rice as an brush the cooked naan with butter/ghee, use alternative to fried (pilau). olive oil if necessary. Also offer • To make boiled rice more appealing, offer versions with added fruits (Peshwari) or variations with added fruit or vegetables vegetables (Kulcha), as long as the filling e.g. mushrooms, peas, pineapple. is not fried with added oil. • When frying ingredients for a biryani, use • When pan-frying Paratha bread, use a a minimal amount of monounsaturated/ small amount of monounsaturated/ polyunsaturated oil instead of ghee/ polyunsaturated oil instead of ghee/ butter. Include plenty of vegetables in butter. the recipe. If served with a separate curry, use a tomato based sauce rather Potatoes than a coconut/cream based sauce. • When cooking potatoes, steam or boil in • Try offering brown rice, or half brown and a minimal amount of water, rather than fry. half white rice mixed together. • Potato can be used to bulk up main • Adjust the proportions of a meal in line course curry dishes. with the Eatwell plate by offering more • When combining potato with other rice/bread and less curry. ingredients, such as Saag Aloo or Bombay Potato, try not to add in oil or butter/ghee. • If chips are on the menu, use thick, straight cut chips as these absorb less fat than thin chips/fries. Only put salt on chips if requested by customer. Main course dishes • When using yoghurt in sauces, marinades or Lassi, use a low fat version. Fruit, vegetables and salads • Reduce the amount of cream used and try to • A balanced diet should contain lots of fruit and replace with low fat yoghurt/fromage frais. vegetables, so have plenty of options on the • Try replacing condensed milk in desserts (e.g. menu. Kheer) with semi-skimmed milk. • There are a range of different fruits and • Paneer cheese is high in fat. If paneer is vegetables that are used in Indian style made in-house, try using semi-skimmed milk cooking: and reduce the amount of salt added. - tomato - onion - spinach - okra - aubergine - green beans Meat, fish and alternatives - cauliflower - lentils (pulse) - pumpkin - chickpeas (pulse) Red Meat - peas - fenugreek - banana • Use lean meat where possible and cut visible - lychees - pineapple fat off meat, such as lamb/beef. - papaya - raisins/sultanas • Use lean minced lamb (keema) where - mango possible. • Add extra fruit and vegetables into soups, • Oven bake (in tandoor), grill/BBQ or stir-fry starters, main dishes, side dishes, rice dishes in a minimal amount of monounsaturated/ and breads (where possible). polyunsaturated oil. • Have non-fried vegetable main and side • When roasting/oven baking meat, use a dishes on the menu. Encourage customers roasting rack to drain excess fat away. to buy a side dish of vegetables, or have a • Skim off fat/oil floating on the top of curries ‘special’ vegetable dish of the week. and meat soups. • Where possible, steam vegetables or stirfry in a minimal amount of oil. Poultry and Eggs • Where possible, add extra pulses into a dish • Where possible, remove the skin from poultry, e.g. lentils and chickpeas. such as chicken. • Offer a salad starter, side dish or main • Oven bake (in tandoor), grill/BBQ or stir-fry dish e.g. mixed salad, deshi salad (citrus in a minimal amount of monounsaturated/ dressing), chicken tikka salad. Serve without polyunsaturated oil. dressing, or offer a reduced fat dressing in a • When roasting/oven baking poultry, use a separate container (e.g. based on vinegar or roasting rack to drain excess fat away. lime juice). • If omelettes are included in the menu, try to • Offer fruit as a dessert and have fruit juice include some vegetables. If milk is added, use available as a drink (see ‘Desserts’ and semi skimmed milk instead of whole milk or ‘Drinks’ sections). cream. Fry in a non-stick pan with a minimal amount of monounsaturated/polyunsaturated Milk and other dairy products oil. • The dairy products used mainly in Indian Fish cooking are yoghurt, paneer, cream, butter, • Try to include a variety of white fish, oily ghee, condensed/evaporated milk and fish and shellfish in your menu. Examples in Malai. However, due to the high fat content Indian cooking include: of cream, butter, ghee, condensed milk and White fish – Pomfret, Haddock Malai, these would be classed in the Eatwell Oily fish – Salmon, Trout plate as ‘foods and drinks high in fat and/or Shellfish – Prawns sugar’(See the ‘Reducing Fat, Sugar and Salt’ • Offer unbattered and non-fried fish and section). seafood – Steam, poach, grill, oven bake (tandoor) or stir-fry in minimal amount of with semi-skimmed milk, ‘light’ evaporated monounsaturated/polyunsaturated oil. milk’, yoghurt or fromage frais. • Try to reduce the amount of salt added to Meat alternatives foods. Do not add salt to sauces, vegetables, • Offer a range of vegetarian main dishes, such rice, potatoes or chips. as vegetable curry/biryani and dishes with • Use other ways to enhance the flavour of the lentils and chickpeas (pulses are a non-meat food, such as garlic, ginger, herbs (coriander, source of protein). mint, bay) and spices (garam masala, cumin, • Nuts are a non-meat source of protein. cardamon, paprika, cinnamon, chilli, saffron), Include nuts, such as cashew nuts and instead of salt. almonds, in some vegetarian dishes. • Limit the amount of sugar used in dishes. Try • Try using firm tofu in dishes. It has a similar to use fruits to sweeten, instead of sugar. Also texture to paneer, but is much lower in fat. see sections, ‘Sauces and stocks’, ‘Desserts’ and ‘Drinks’. Reducing Fat, Salt and Sugar Sauces, stocks and pickles Tips on how to reduce fat, salt and sugar can be found in most sections of this guide. • Some sauces contain high levels of fat, salt Further tips and general reminders for and/or sugar. Ready-made/boughtin sauces, adapting recipes and cooking methods are stocks and pickles can have particularly high as follows: levels. • Offer dishes that are oven baked (tandoor), • Try to make sauces and stocks in-house and grilled/ BBQ, steamed, boiled or stir-fried in reduce the amount of oil/fat, salt and sugar minimal oil.
Load more

Recommended publications
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • The World's Largest Range of Commercial & Home Tandoor Ovens
    The World’s Largest Range THE TANDOOR of Commercial & Home The Heart of Indian Cooking Tandoor Ovens Golden Tandoors ‘The Name says it all’, Redefining Tandoor Ovens hand crafted by artisans using centuries old techniques of making Clay Tandoor Pots in fusion with the latest metal forming CNC technologies combine together to delivery the highest quality Authentic Indian Style Tandoor Ovens. » Cook at 450°C using a combination of Convection, Convention & Radiant Heat for Crispy, Moist & Juicy Indian Cuisine » Cook food from every side with the unique cylindrical shape of the clay pot including the inside of foods due to the heat from the hot skewers » With Charcoal, Gas and Electric models available, there is a Tandoor for every requirement whether it be Traditional Indian Restaurants and Cafes, Hotels, Buffets, Resorts and Cruise Ships. 42 Golden Tandoors70 Years | Tandoor Serving Ovens Australia P: 03 9796 4583 E: [email protected] W: www.semak.com.au | TANDOOR OVENS THE TANDOOR The Heart of Indian Cooking Tandoor Ovens are the latest trend in alfresco dining using a traditional curved cylindrical pot, made by Clay Pot Artisans from locally sourced river clay, using ancient techniques for an authentic Tandoori flavour. With heat as high as 450 degree Celsius, combined with the convection and radiant heat transfer from the pot, the food is cooked in minutes locking in juices. Ideal for Indian, Thai, Malaysian & Vietnamese Cooking including Naan Bread, Roti, Pizza, Seafood, Meat, Chicken, Lamb, Goat, Duck & more.... DOUBLEDOUBLE BODY
    [Show full text]
  • PPL2PC31 Prepare and Cook Food Using a Tandoor 1 PPL2PC31
    PPL2PC31 Prepare and cook food using a tandoor Overview This standard is about preparing food for and using a tandoor oven. Dishes might include: • tandoori chicken • kebabs • tandoori fish • naan breads The standard covers preparation methods as well as the cooking techniques. This standard focuses on the technical knowledge and skills required to prepare and cook food using a Tandoor; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard: • Maintain basic food safety in catering • Maintain food safety in a kitchen environment • Provide basic advice on allergens to customers • Minimise the risk of allergens to customers When you have completed this standard you will be able to demonstrate your understanding of and your ability to: • Prepare, cook food using a tandoor oven PPL2PC31 Prepare and cook food using a tandoor 1 PPL2PC31 Prepare and cook food using a tandoor Performance criteria You must be able to: 1. Select the type and quantity of ingredients required for preparation 2. Check the ingredients to make sure they meet quality standards and other requirements 3. Choose the correct tools, knives and equipment for preparing and cooking using a tandoor 4. Use the tools, knives and equipment correctly when preparing and cooking food using a tandoor 5. Prepare ingredients to meet the requirements of the dish 6. Prepare food for cooking to meet the requirements of the dish 7.
    [Show full text]
  • Sichuanc Ookery
    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
    [Show full text]
  • 1 Food Sources
    Food For other uses, see Food (disambiguation). Food safety and food security are monitored by agen- cies like the International Association for Food Protec- tion, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”. Various foods 1 Food sources Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.[2] Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include var- ious edible fungi, especially mushrooms. Fungi and am- bient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another exam- ple is blue-green algae such as Spirulina.[3] Inorganic sub- stances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Microwave Oven
    RECIPE MANUAL MICROWAVE OVEN MC3286BPUM P/NO : MFL67281868 (00) Various Cook Functions............................................................................... 3 301 Recipes List ........................................................................................... 4 Diet Fry/Low Calorie .................................................................................... 8 Tandoor se/ Kids’ Delight ............................................................................ 40 Indian Roti Basket ........................................................................................ 59 Indian Cuisine ............................................................................................... 71 Pasterurize Milk/Tea/Dairy Delight .............................................................. 101 Cooking Aid/Steam Clean/Dosa/Ghee ........................................................ 107 Usage of Accessories/Utensils ................................................................... 116 2 Various Cook Functions Please follow the given steps to operate cook functions (Diet Fry/Low Calorie, Tandoor Se/Kids’ Delight, Indian Roti Basket, Indian Cuisine, Pasteurize Milk/Tea/Dairy Delight, Cooking Aid/Steam Clean/Dosa/Ghee) in your Microwave. Cook Diet Fry/ Tandoor Indian Indian Pasteurize Cooking Functions Low Se/Kids’ Roti Cuisine Milk/Tea Aid/Steam Calorie Delight Basket /Dairy Clean/ Delight Dosa/Ghee STEP-1 Press Press Press Press Press Press STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STEP-2 Press
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Soups 5 Starters Tandoor Clay Oven Breads Drinks 3
    SOUPS 5 STARTERS RAITA & PAPPADAM BIRBALI SHORBA ASSORTED PAKORAS 6 HARE MASALE KA RAITA 4 homemade shorba. tomato. vegetables. deep fried. yogurt. cucumber. tomato. onion. orange segments. roasted cumin. SAMOSA 5 PAPPADAM 2 MULLIGATAWANY SOUP crispy pyramids. spiced potato. traditional roasted. pea. lentil. pepper spice. deep fried. PAPPADAM ROASTED / FRIED VEG COCONUT ZAFRANI SAMOSA CHAAT 7 MASALA 4 vegetables. coconut. saffron. samosas. chickpeas. yogurt. chutney. roasted onion. chili. cilantro. spices. GINGER PEPPER CHICKEN SOUP BOONDI RAITA 4 chicken. ginger spice. PAPDI CHAAT 7 yogurt. boondi. crispy flour chips. chickpeas. yogurt. chutney. spices. ALOO TIKKI CHAAT 7 TANDOOR CLAY OVEN potato patty. chickpeas. yogurt. BREADS chutney. spices. PANEER TIKKA / PANEER ACHARI VADA PAO 7 TANDOORI ROTI 2 TIKKA 12 potato bonda. chili garlic. bun. whole wheat bread. tandoor marinated paneer. onion. pepper. preparation. tomato. pineapple. grilled. BEET CUTLETS 7 culcutta specialy. kasundi mustard. TAWA PARATHA 3 TANDOORI MURGH (half/full) 9/16 pan fried. whole wheat bread. home style. a well known delicacy. VEG HARA BARA KEBAB 7 RUMALI ROTI 4 MURGH TIKKA 13 spinach, cheese & potato patties. thin hand tossed bread. chicken. spice variety. grilled. aromatic herbs. crispy. iron griddle. MURGH MALAI TIKKA 13 CHOLE BHATURE 13 NAAN chicken. cream. lemon juice. grilled. spiced chickpea curry with puffed leavened flour bread. tandoor bread. preparation. TIKKA PLATTER 16 (plain 2 / butter 2 / garlic 3 / bullet - chili chicken. assortment. CHICKEN LOLLIPOP 6 & cilantro 3) drums. spice variety. crispy. RESHMI KEBAB 13 LACHCHA/PUDINA PARATHA 3 minced chicken. skewered. spices. CHICKEN CHAAT 8 multilayer bread. clarified butter. grilled. tikka. flour crisps. chickpeas. yogurt.
    [Show full text]
  • Fcsi- Tandoor Presentation.Pptx
    14/4/13 TANDOOR Magic of the Clay Oven Oldest Excavated Tandoor Brief History…. • Kalibaghan - 400 KM from Delhi (India) •Excavaons on Harappan and Pre- Harappan Sites (Pakistan) • Found to be as old as 2600 BC • with altars, terracoQa cakes resembling •Origin found to be in India-Pak-Afghan belt breads, animal bones • more of sacrificial rites… religious •Simultaneously in Iran-Turkey-Egypt Tandoor as we see today… Modern Tandoors… 1 14/4/13 Actual Anatomy of a Tandoor… TRADITIONAL TANDOORS OF INDIA • Clay Tandoors TRADITIONAL TANDOORS OF INDIA CLAY TANDOORS • Iron Tandoors • Barrel shaped ovens, enclosed in brick walls, insulated by sand and glass wool. • Top could be stone or S.S. • Improvisa>ons – Drum Tandoor – Mobile Tandoors – Gas fired Tandoors CONSTRUCTION PROCESS CONSTRUCTION OF A COMMERCIAL • BASIC MATERIALS TANDOOR • Clay beaten by hand and kneaded CLAY • Alternatively a simple flat, broad piece of wood or stone is also used for flattening the clay MUNJ ( Husk) • Binders and Water are added CLAY:MUNJ = 10:1 • Mixture then kneaded with hand or feet • Covered with a sack and kept for 3 or 4 days • Next Step is to put together the Tandoor • 2 Methods - Modeling and Coiling 2 14/4/13 CONSTRUCTION PROCESS Construc(on of Tandoor Modeling Method ~ Slabs made (21-15 cm wide; 50-60 cmlong;2-3 cm ~ Dry clay is sieved on to these slabs and rolled thick) into a cylinder ~ These cylinders then unrolled into a semi circle and ~ When the clay is hardened, another ring is fused on top of two of such forms a circle the joint ~ The first circle
    [Show full text]
  • Instruction Manual for PURI Tandoori Clay Ovens
    Revision. 2018 0 Instruction manual for PURI tandoori clay ovens Company registered as: UK: The Tandoor Clay Oven Limited USA & Canada: PURI Tandoors Ltd 0 www.PuriTandoors.Co.uk / www.PuriTandoors.Com / www.PuriTandoors.Ca Contents 1.Quick Guide on getting Started ....................................................................................... 2 2.Unpacking your PURI tandoori clay oven ........................................................................ 3 3.The First Burn, Oil & Salt water application on clay walls ................................................ 4 4.Using the tandoor after a long time especially after the winters ..................................... 5 5.Type of fuel to use in your Tandoor ................................................................................. 5 6.Tandoor oven temperature ............................................................................................. 6 7.Using the skewers with your Tandoor ............................................................................. 8 8.Using the BBq grill with your Tandoor .......................................................................... 11 9.Tandoor Cleaning ......................................................................................................... 13 10.Tandoor safety ........................................................................................................... 14 11.Care & Maintenance of your Tandoor ................................................................. 15 1 The Tandoor Clay Oven
    [Show full text]
  • Mela Menu.Pdf
    From the plains of Punjab to the Malabar coast, the techniques, spices, seasonings and natural ingredients of Indian cooking have been refined over thousands of years, resulting in a cuisine unlike any other. Mela Indian Restaurant offers authentic North and South Indian dishes as diverse and vibrant as the peoples and regions of India. AAGAZ - APPETIZERS PALAK PAKORAS • Baby spinach dipped in spiced CHICKEN PAKORAS • Strips of boneless chicken marinated chickpea and rice batter. • 6.95 Ⓥ GF with ginger, garlic, chili paste and spices and deep fried. VEGETABLE SAMOSA • Handmade pastry triangles Served with mint and tamarind chutneys. • 8.95 GF stuffed with mildly spiced potatoes and green peas. SAMOSA CHAT • Samosas topped with masala chick peas, Served with tamarind and mint chutney.· 6.95 Ⓥ mint and tamarind chutney, garnished with onions and CHOWPATTI RAGADA • Potato patties topped with cilantro and raita. • 7.95 curried chickpeas, and tamarind and mint chutneys. PAPADUM • Indian lentil wafers, served with mint-cilantro Garnished with cilantro and raita. • 6.95 GF chutney. • 3.95 Ⓥ GF PUNJABI PAKORAS • Vegetable fritters made with CALAMARI PORICHACHU • Fresh calamari dusted with spring onions, cilantro and peppers in a spiced chickpea curry flavored chickpea and rice flour batter. Served with and rice batter. • 6.95 GF mint and tamarind chutneys. • 9.95 GF SHORBA - SOUP SIDE ORDERS DAL SHORBA • A mild lentil stew finished with cream, RICE • Basmati rice CILANTRO CHUTNEY • 2 Ⓥ GF Ⓥ spinach, herbs and spices. • 5.95 GF flavored with spices • 2 TAMARIND CHUTNEY • 2 Ⓥ GF Ⓥ GF MILAGU RASAM • Pepper flavored tamarind and tomato MANGO CHUTNEY • 2 soup garnished with fresh chopped cilantro.
    [Show full text]