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Milk Kulfi Recipe / Paal Ice / Homemade Kulfi Recipe
Jigarthanda Popsicle Recipe / Madurai Jil Jil Jigarthanda Kulfi Jigarthanda is a popular milk based energy drink sold in many restaurants and road side shops in south India. Jigar means “liver /heart /mind” Thanda means “cooling”. Jigarthanda Popsicle is prepared with almond tree gum (Badam Pisin), nannari syrup, milk and sugar. I already posted the authentic madurai Jigarthanda recipe in my blog. This is my favourite drink and I will never miss this drink when ever I go to Madurai. Coming to the jigarthanda popsicle recipe, here I used vanilla extract in place of nannari syrup and I used condensed milk in place of ice cream. I have no idea whether this jigardhanda popsicle available in shops, this is my own creative recipe by following the jigarthanda recipe. The idea of making this popsicle was in my mind for long time, at last I tried it last week. Woo-ooh, it was so rich, creamy and yummy. Here in US, summer has started it’s getting hot so this madurai jil jil jigarthada kulfi helps me to cool the body instantly. I bet the kids will love this for sure. Hope you will give this a try and let me know how it turned out. Also try my other popsicle recipes. 1. Homemade Kulfi 2. Pineapple Popsicle How to make Jigarthanda Popsicle Recipe Jigarthanda Popsicle Save Print Prep time 8 hours Cook time 30 mins Total time 8 hours 30 mins A creamy and yummy Jigarthanda popsicle is a milk based popsicle made with badam pisin, vanilla extract, milk and sugar. -
Flavors of India
Catering by Coriander: an Indian Bistro (856) 566 4546 www.CorianderNJ.com Coriander: Flavors of India At Coriander in Voorhees, guests can experience refined contemporary Indian food from diverse regions of the Indian sub-continent. The menu remains true to classic Indian recipes, but also reflects the food trends in today's India. Executive Chef & Owner of Coriander - Vipul Bhasin, brings together his creative force and practical know-how with a dedicated team of professionals with their shared passion for the flavors of the Indian home and the highest quality of service. Chef Vipul started his career with Taj Group of Hotels, a premier chain, in India running 100+ 5-Star Deluxe Hotels all over India and abroad. At the Taj Mahal Hotel in Delhi, India he was the Chef of the Indian specialty restaurant. In the US, prior to this Vipul has worked as a Chef at various very successful Restaurant and Catering establishment in New York and New Jersey and has hosted some very successful Indian food festivals and events at the prestigious Sangri-La hotel in Bangkok (Thailand), Le Meridian in Kingston (Jamaica) and prestigious dinners at the Smithsonian in Washington DC. Coriander is located at 910 Haddonfield-Berlin Road at the Ritz Center in Voorhees, New Jersey. For reservations, please call (856) 566-4546. Dinner hours: Monday to Thursday, 5:30 pm to 10:00 pm, Friday & Saturday 5:00 pm to 10:30 pm and Sunday 5:00 pm to 9:30 pm. Lunch: Monday-Sunday, 11:30 am - 2:30 PM. The following menus are presented for your consideration; please note: all menus can be customized to meet your specific needs. -
Ascot Malaysian Fusion 6Pp Dl Menu.Cdr
ROTI CORNER VEGETARIAN CORNER Roti Canai (2 slices) $12.50 Tofu Curry (Bean Curd) $15.50 Freshly homemade flat bread pan fried to the finest taste Tofu cooked with eggplant, tomato, long beans and a touch served with chicken or lamb curry of Malaysian curry powder Omelette Roti (2 slices) $14.50 Mixed Vegetables $15.50 Malaysian flat bread pan fried with egg & onion fillings Cauliflower, carrots, broccoli, baby corn & mixed pepper MALAYSIAN & SOUTH INDIAN RESTAURANT served with chicken or lamb curry cooked with soy sauce Aloor Poratta $15.50 Dhal Curry $15.50 phone: 02 9487 6122 Indian pastry filled with mashed potatoes and served with Lentil-based vegetable stew or chowder based on a broth Dhal made with tamarind. DOSAI CORNER Mixed Salad $15.50 Uttapam $15.50 Garden salad with tomato, cucumber, onions &with honey Dosai filled with tomato, curry leaves, carrots & onions Dijon mustard dressing Plain Dosai $15.00 Aloo Gobi $15.50 Crispy rice & lentil crepe Dish from the Indian subcontinent made with potatoes, Egg Dosai $16.50 cauliflower and Indian spices Rice crepe filled with egg ALL ITEMS ABOVE ARE SERVED WITH BASMATI RICE Masala Dosai $16.50 KIDS MENU Rice crepe stuffed with spicy potatoes & fried onions 3 Chicken Nuggets & Chips $7.50 Ghee Dosai $16.50 3 Spring Roll & Chips $7.50 Thin long rice & lentil crepe sprinkled with ghee. 3 Samosa & Chips $7.50 Paper Dosai $15.50 2 Chicken Devil Wing Ding & Chips $8.50 Thin long rice & lentil crepe. Cheese Dosai $16.50 DESSERTS Thin rice & lentil crepe filled with grated cheddar cheese. -
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, -
TBLA Dine in Menu Feb21.Pdf
Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced -
The Importance of Dhaar and Halwa Puri in Devi Puja
The Importance of Dhaar and Halwa Puri in Devi Puja Jai Mata Di. All glories to our most amazing and wonderful Mothers. In any puja to Devi, particularly in Her Divine forms as Mothers Durga/Bandi/Kali, Dhaar is offered. Unfortunately there is no direct English translation of Dhaar from Sanskrit. The nearest being ªThe Divine Wineº... now I said wine, but it does not refer to the famous wines we produce here in South Africa, rather this beverage - the ªwineº - is especially Devi©s favourite. Many have been offering Devi Dhaar but have never had an idea as to why. So, below we are furnishing you with shastric proof of Dhaar and its importance in Devi puja. What Dhaar consists of:- Turmeric sticks, cloves, nutmeg, almonds, elachie, flowers petals, sugar candy, camphor, turf and syringaberry leaves These are the basic ingredients but some choose to add more ingredients¼ You can use jaifar (nutmeg) as long as you are offering the Jaifar as a fruit and not substituting it for something else. A little of each the above ingredients are grounded on a Seel (large flat stone) with a lorha (grinding stone) and then the mixture is added into a bucket of water. Add some milk and fresh flower petals as well. Mix and stir this mixture well in the water¼ *** Do not talk while preparing the mixture, as one©s saliva may enter the mixture thus rendering the mixture soiled.*** Dhaar is offered on all nine days in Navaratri and I personally advise people to offer Dhaar on available/convenient Fridays during the year. -
Carbohydrate Counting for Traditional South Asian Foods
Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center. -
APPETIZERS Served with Tamarind Chutney and Mint Chutney
676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper. -
Namaste-Restaurant-Menu.Pdf
Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce. -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
Everest Indian Cuisine
EVEREST INDIANpp CUISINE AUTHENTIC INDIAN, NEPELESE FOODS OPEN 7 DAYS A WEEK, LUNCH BUFFET 11:00 AM – 3:00 PM/// DINNER TIME 4:30 PM- 9:30 PM, APPEATIZERS 1. Mixed vegetable Pakoda - $ 4.50 - Multiple fresh vegi. Mixed with spices, chick peas flour & deep fried. (gluten free) 2. vegetable Samosa - $ 5.00 - Cone shape frame and inside smashed potato, green peas, spices & deep fried. 3. Everest special appetizer - $ 6.00- One piece vegetable samosa, 2 pieces chicken paakoda, 4 pieces vegetable pakoda 4. Samosa Chat - $ 7.00 - Chopped vegi. Samosa covered with vegetables along with tamarind, mint sauces & yogurt. 5. Chicken Pakoda - $ 5.00 - Chicken meat deeped in chickpeas flour & deep fried. (gluten free) 6. Lamb Samosa - $ 6.00 - Cone shaped frame, minced lamb marinated spices and baked and fried. 7. Pappadum - $ 3.00 - Paper thin crispy chick peas roasted in the tandoor. (gluten free) SOUPS & SALADS 1. lentil soup - $ 5.00 - Yellow lentil cooked with traditional spices and herbs. 2. Chicken soup - $ 5.00 - Chicken pieces cooked with herbs and spices. 3. Everest garden salad - $ 6.00 - Mixed greens, tomato, cucumber, carrot lemon & best choice of dressing. NAAN, WHEAT WONDERS (Tandoori baked) 1. Tandoori Roti - $ 2.50 - Indian style whole wheat flat thin bread. 2. Naan - $ 3.00 - White flour thin bread. 3. Garlic Naan - $ 3.50 White flour bread stuffed with garlic and cilantro. 4. Onion Kulcha - $ 4.00- Naan stuffed lightly spiced onion. 5. Everest Naan - $ 5.00 - Naan bread with raisins dry coconut and cherry. 6. Cheese Naan - $ 5.00 - Naan bread with crushed cheese. -
Class 6 Food : Where Does It Come From
CLASS 6 FOOD : WHERE DOES IT COME FROM Food; - Materials which give us nutrients Ingredients:- Materials which are needed to prepare a dish are called ingredients Ingredients of Roti/chapatti :- Atta, water, Salt Ingredients of Dal : Pulses, water, salt, oil/ ghee , spices Plant Sources of Food :- Grains, Pulses, Oils, Fruits, Vegetables, Spices, Animal Sources of Food : milk, eggs, meat, chicken, fish, prawns, beef, pork Ingredients used to prepare food items and their sources Food Item Ingredients Sources Idli Rice Urad dal ,Salt Water Plant Chicken curry Chicken Animal ghee Animals Spices Oil Plants Water Kheer Milk Animal Rice ,Sugar Plant Animals which give us milk ;-Cow, goat and buffaloes . Milk products butter, cream, cheese and curd PLANT PARTS AS FOOD leafy vegetables as food: Spinach, Cabbage. fruits as food:- Tomato, apple, Banana roots, as food: Carrot, Tapioca stems as food: Potato flower : Cauli flower, Plants with two or more edible (eatable) parts . Mustard Plant Seeds Oil Leaves vegetable Banana plant : Fruit as vegetable, as fruit Inner Stem as vegetable Tender flower bunch as vegetable Moringa Plant ( Drum stick) Leaf Vegetable Fruit Vegetable Flower Vegetable Draw and Label the parts of a plant Plant parts as food Food item with plant Ingredients/source Plant part which gives as the major source us the ingredient Brinjal curry Brinjal Fruit Chilli as spice (any other Fruit Oil from groundnut, mustard, soybean, any other plant Seed Do not try to test unknown plants around Reason:- Some plants could be poisonous. Sprouting Seeds ( FA2 Activity) Take some dry seeds of moong or chana . Put a small quantity of seeds in a container filled with water and leave this aside for a day.