A Taste of Authentic Indian & Goan Homestyle Cooking from Scratch !
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Dinner Menu Sw
Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices -
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 -
Nutritional Information
NUTRITIONAL INFORMATION GF - gluten free DF – dairy free Chicken Soups Energy Kcal Fat g of which sat g Carb g of which sugar Fibre Protein Salt Free from Allergens Andaman Island Spiced Chicken 405 27 15 17.3 5.9 3.9 21.5 0.5 GF, DF SulPhites Californian Chicken Succotash 418 19 8.1 35 9.6 7.5 27 3.1 GF Milk, Celery Jammin Jamaican Jerk Chicken 392 25.3 15.2 19.4 4.2 6.7 18.4 0.5 GF, DF Celery Soto Ayam - Indonesian Chicken 414 27.5 15.3 15.5 5.4 7.9 22.2 0.6 GF, DF SulPhites Sri Lankan Chicken & Red Lentil 448 28.3 16.2 16.4 5.8 6.5 23.7 0.5 GF, DF Thai Style Crushed Chilli Chicken 579 65.1 47.2 10.4 8.9 2.7 27.6 0.8 DF Crustaceans, Soya, Fish, Gluten, SulPhites Vietnamese Chicken & Sweet Potato 496 14.4 5 23.3 10 5.6 17.7 0.5 GF, DF Fish Turkey Soups Turkey Chilli N/A GF, DF Celery NUTRITIONAL INFORMATION GF - gluten free DF – dairy free Beef Soups Energy Kcal Fat g of which sat g Carb g of which sugar Fibre Protein Salt Free From Allergens Dan Dan Sezchchaun Beef Broth 261 15.5 2.9 9.2 0.5 0.5 20.9 0.4 DF Gluten, Fish, SulPhites Kashmiri Beef 375 21.5 7.5 21.5 3.9 2.9 22.4 0.8 GF Milk, Mustard Keema - Spiced Mince Beef 432 21.8 8 16.1 7.6 4.6 13.8 0.4 GF Milk, Celery Malay Massman Beef 546 37 17 26 6 6 29 3.6 GF, DF Peanuts Moghul Beef 369 22 8.8 23 5.4 4.8 21 3.1 GF Milk, Celery Nusa Smokehouse Chill con Carne 319 14.5 3.2 21.4 8.1 8.1 21.7 0.8 GF, DF Celery Jungli Beef 513 39 21 19 4.4 3.5 22 3.1 GF, DF ShrimP (shrimP Paste) NUTRITIONAL INFORMATION GF - gluten free DF – dairy free Pork Soups Energy Kcal Fat g of which sat g Carb -
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. -
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, -
Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by Step Procedure
Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by step procedure Baingan Bhartha is one of the North Indian recipe. Baingan means Eggplant, Bharta means anything that is mashed. Eggplant is grilled over direct fire or charcoal and the dish is infused with smoky flavor. You can also do them in outdoor grill or in oven. Broiling gives a good smoky flavor. Serve this dish with chapathi or Paratha. Ingredients 1 Long Eggplant 1/4 Cup + 2 Tbsp of Chopped Onion 1 Green Chilly 2 Tbsp of Tomato Puree 1/2 Tsp of Turmeric Powder 1/2 Tsp of Red Chilly Powder 1 Tsp of Ginger Onion Garlic Paste 1/2 Tsp of Cumin Seeds 1/2 Tsp of Cumin Powder Salt to taste 2- 3 Tsp of Oil/ ghee 2 Tbsp of Chopped Cilantro/ Coriander Leaves Method Roasting the Eggplant Grease the eggplant with little oil, make slits all over the surface. You can do roasting in 2 ways In Stove : One is by placing the eggplant straight on the burner, allowing the skin to get charred and blackened on all sides. Inside will be soft and mushy. In Oven : Place it in oven in broil mode – high for 10 -12 mins, until eggplant skin turns charred and imparts smoky flavor. Once it done, remove it from the oven. Discard the skin and now scrap the inner flesh from each half, scraping right down to the charred skin and mash it and keep this aside.By seeing below pics, you can understand ” how to remove inner flush from eggplant”. -
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 -
Goan Tause Tomat Raita Goan Style Cucumber and Tomato Yogurt Dip/Condiment
Goan Tause Tomat Raita Goan Style Cucumber and Tomato Yogurt Dip/Condiment Yield: 6-8 servings Ingredients: 2 Cups Plain Yogurt (Dahi / Dai) 3 Roma Tomatoes (Tamatar / Tomat) - diced 1 Fresh Green Chile (Hari Mirch / Tanrni Mirsang) - seeded and diced 1 Large Cucumber (Kheera / Tause)* - peeled and roughly grated 3 Tbs Red Onion (Pyaz / Piyavu) - small diced ½ tsp Cumin Seeds (Jeera / Jeren) - roasted and ground ½ tsp Black Peppercorns (Kali Mirch / Mirsang) - roasted and ground Kosher Salt (Namak / Meet) to taste Pinch of Granulated Sugar (Chini / Sakkar) -OPTIONAL- 2 Tbs Fresh Coriander Leaves (Dhania Patta / Voli Kothambi) - rough chopped Preparation: 1) Peel and grate your cucumber and place in a fine mesh sieve - Set aside to drain away some liquid until needed 2) Place small dry skillet over medium-low heat - Add cumin seeds and peppercorns and toast for until fragrant (apx 2 minutes) 3) Remove from heat and allow to cool for a minimum 10 minutes 4) Transfer toasted ingredients to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder 5) In a medium, nonreactive bowl, add the yogurt and whisk until smooth 6) Add the grated cucumber, diced tomato, diced chiles, granulated sugar, and roasted/ground spices and fold until thoroughly combined 7) Adjust seasoning with salt to taste 8) Cover and place in the refrigerator for at least 1 hour before serving (overnight for best results) to allow flavors to meld 9) Serve as a cold soup, a starter salad, with bread or crackers as a snack, or alongside spicy dishes as part of any Goan/Konkani or Indian meal to 'cut the heat' * Can substitute 1 large English cucumber (Kakri) - no need to peel Taz Doolittle www.TazCooks.com . -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Banquet & Catering Menu
Banquet & Catering Menu From 10 to 1000 people, Café Bombay can accommodate you and your guests' needs. Our team of culinary experts have put together a vast menu for any special event. From a Birthday Party, Pithi, Sangeet, Engagement & your Dream Wedding Reception Café Bombay will be there every step of the way to ensure you remarkable cuisine We are not limited to the items on our menu. Please don't hesitate to inquire. Contact our catering managers for further details. Cocktail Hors D'oeuvers Vegetarian Selections Assorted Vegetable Pakora Paneer Shashlik Tikka Assorted Vegetable Fritters Grilled cheese w/ onions & bellpeppers Cocktail Vegetabled Samosa Paneer Chutney Pakora ($1.00 extra) Fried turnovers filled with potatoes & green peas Cheese filled with spiced mint chutney Potli Dal Samosa Paneer Masala Fingers Tiny fried pastry pockets filled with lentil0 Spiced cottage cheese fingers Stuffed Chili Poppers Aloo Tikki Channa Jalapeño peppers filled with cheddar cheese Potato patties with chick peas Vegetable Cutlets Samosa Channa Mixed vegetable patties Tiny pastries with chick peas Vegetarian Spring Rolls Chili Paneer Dry Rolls filled with shredded carrots & cabbage Spiced cheese w/ onions & bell peppers Aloo Vada Chili Mogo Dry Spiced filled, deep fried potato balls Spiced Yuca Root w/ onions & bell peppers Mhendu Vada C.V.C.T Deep fried doughnuts Crisp vegetable corn triangles Silver Dollar Idli Chili Baby Corn Cocktail size, thick rice puffs Spiced baby corn w/ onions & bell peppers Khandvi ($1.00 extra) Gobi Manchurian Dry -
Whole Wheat Flour Pesa Atta
WHOLE WHEAT FLOUR PESA ATTA B.S.Muralidhara IAOM_Bangalore_Dec.2018 Innovations for a better world. Atta Process Indian Atta Flour “Whole wheat flour” with 95 – 97% extraction. Used for flat bread (Chapatti, Roti, Puri, etc.) After rice, flat bread made from Atta is the second staple food in India. Traditionally produced on stone mills with low throughput. 2 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM India – large market of whole wheat flour (Atta). Road side Atta Flour from Home made Atta Flour Industrial stone (Chakki) mills stone mills or disk mills 3 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Industrial ATTA flour production in India Chakki mills in parallel Æ Premium ATTA Produced mainly in India and few other countries Major Players for Premium ATTA in India: ITC Ltd. (Aashirvaad), Hindustan Lever Ltd (Anapurna), General mills (Pilsbury ATTA) Roller mill Æ Normal, Resultant ATTA Produced in East Asia, Arab countries, India. partly Africa, even Europe Of minor quality in final product (Chapati) 4 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Market demand • Atta flour production for staple food in India • Meeting local eating habits • FOOD SAFETY - flour production • Industrial process with higher automation degree • Lower energy consumption compared to stone mills 5 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM 6 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Atta Process with PesaMill™. Traditional flat breads made of whole meal flour. Chapati Roti Puri Gurassah / Sudan 7 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Innovations in Atta Milling Hygienic Atta for good health Top sanitation Energy saving Flexibility in Atta quality Low maintenance demand Homogeneous and consistent product Space saving Less down time while power cuts No stones shavings in Atta 8 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Process function • Re-circulation process (4 - 5 times).