DOCSLIB.ORG

Navaratna Pure Vegetarian Restaurant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

AARAMBAM (APPETIZER) SALAD BOWL ANDHRA KARA DOSA/ NAVARATNA Chickpeas, cucumber, onion, tomato and MASALA 8.95/9.95 MALLI IDLI 5.50 feta cheese Rice crepe with red chilies, garlic and PURE VEGETARIAN Cilantro flavored, rice and lentil pancake tamarind paste PLAIN IDLI 5.25 MUMBAI STREET CHAAT WALA MADURAI MALLI DOSA/ RESTAURANT Steamed rice and lentil pancake MASALA 8.95/9.95 PODI IDLI 5.95 BHEL PURI 5.95 Rice crepe smeared with cilantro and mint AUTHENTIC INDIAN Mini steamed rice pancake tossed with gun Assorted crisps with sweet and sour CUISINE powder and ghee chutney HOT GARLIC DOSA/ SAMBAR IDLI 6.95 BAINGAN CHAAT 6.95 MASALA 8.95/9.95 Steamed rice and lentil pancake in sambar Batter fried eggplant with tamarind chutney Crepe smeared with chili and garlic Certified MEDU VADA 5.95 DAHI ALOO POORI 5.95 SPRING ROLL DOSA 9.95 VAAD Hakashrus Lentil doughnuts with onion, ginger and Mini poori, with chickpeas, potatoes, mint, Crepe with shredded cabbage, red and green pepper soy sauce of Fairfield County green chili yogurt, tamarind RASA VADA 6.95 SAMOSA 4.50 CHETTINAD PODI DOSA 9.95 Connecticut Lentil doughnut soaked in spicy south Pastry Stuffed with green peas, potatoes Rice crepe with spicy gun powder Indian soup SAMOSA CHAAT 6.50 PANEER SPRING ONION DOSA 9.95 SAMBAR VADA 6.95 Pastry stuffed with potatoes and green Rice crepe with cottage cheese and Lentil doughnut soaked in sambar peas, topped with yogurt, mint and scallions THAYIR VADA 6.95 tamarind CHEESE DOSA/MASALA 8.95/9.95 Lentil doughnut soaked in yogurt ALOO TIKKI CHAAT 6.50 Rice crepe with mozzarella cheese IDLI VADA COMBO 6.95 Potato patties, chickpeas, mint, yogurt, Idli vada served with sambar, chutney tamarind and onion HOUSE SPECIALS ALOO BONDA 6.95 Batter fried potato balls CHAARU (SOUP) - $4.50 PESARATTU 10.95 NAVARATNA KI BHAJIA 8.95 Andhra style green mung dal and ginger Crispy batter fried assorted vegetables RASAM crepe URULAI ROAST 7.95 Home style spicy tamarind, tomato soup PONDICHERRY DOSA 9.95 Fingerling potato seasoned with South HOT AND SOUR SOUP Spicy crepe stuffed with potato and onion Indian spices With mixed vegetables masala KAAVI POO VARUVAL 6.95 MULLIGATAWNY SOUP CHEESE PONDICHERRY DOSA10.95 Spicy batter fried cauliflower with curry leaf Creamy coconut curry flavored lentil soup Spicy crepe stuffed with potato, onion SWEET CORN VEGETABLE SOUP flavor masala and mozzarella cheese MIRCHI PAKODA 6.95 Indo Chinese style sweet corn vegetable PO Lunch Box To Go $7.50 soup Batter fried spicy chilies RAVA SPECIALS Dinner Box To Go $12.00 GOBI MALLIGAI 6.95 NAVARATNA DOSA DELIGHTS Crispy cauliflower marinated with mint and RAVA SADA/ MASALA 9.95/10.95 cilantro Crispy semolina crepe PLAIN DOSA 7.95 133 Atlantic Street HARA BAHARA KEBAB 6.95 RAVA MYSORE MASALA 10.95 Thin rice and lentil crepe Stamford, CT 06901 Spinach, paneer and green chili Spicy semolina crepe stuffed with potatoes MASALA DOSA 8.95 RAVA ANDHRA/MASALA 9.95/10.95 SALAD - $5.95 Crepe filled with mild spiced and mashed Spicy semolina crepe stuffed with chili, Ph: 203.348.1070 potatoes garlic, tamarind paste and potato BUTTER PAPPER ROAST/ SHATWAR SPROUT SALAD RAVA ONION DOSA 10.95 Fax: 203.348.2376 MASALA 8.95/9.95 Blanched asparagus, lettuce, onions and Spicy semolina crepe with onions Thin crispy crepe with clarified butter www.navaratnact.com mung bean sprouts RAVA SPECIAL DOSA 11.95 KUS KUS SALAD MYSORE DOSA/MASALA 8.95/9.95 Semolina crepe with cashew nut, raisin, WE DO CATERING FOR ALL OCCASSIONS Kus kus, onion, bell pepper, olives with Spicy chutney layered in thin rice lentil coriander and carrot lemon dressing crepe CHEESE RAVA DOSA 11.95 NORTH INDIAN CURRY-10.95 VEGETABLE MANCHURIAN 8.95 Crispy semolina crepe with mozzarella (Served with Basmati Rice) VEGETABLE BIRYANI 10.95 GOBI MANCHURIAN DRY 8.95 cheese Aromatic spicy vegetable rice CHILLI IDLI 7.95 PALAK PANEER COCONUT RICE 7.95 HAKKA NOODLES 8.95 UTTAPPAM Homemade cheese cooked in spinach Coconut flavored rice tempered with puree and spices mustard seed, curry leaves, peanut and KIDS MENU Thick rice pancake with the choice of ACHARI ALOO cashew nut following served with Sambar and Chutney Pickled flavor spicy potato THAYIR SADAM 7.95 CONE DOSA 4.00 PLAIN 7.95 SHAHI PANEER Yogurt rice with mustard seed and curry Thin rice crepe ONION 8.95 Cottage cheese, cashew nut, raisin in leaves NAVARATNA UTTAPAM 4.95 TOMATO CHILLI 8.95 creamy almond sauce BISIBELA HULIYANA 7.95 Dry fruits pancake MIXED VEGETABLES 9.95 PANEER TIKKA MASALA Sambar rice with peanut and cashew nut FRENCH FRIES 3.00 CHEESE 10.95 Cottage cheese, onion, bell pepper cooked VEGETALE FRIED RICE 8.95 BUTTON IDLI WITH GHEE 3.95 in creamy tomato sauce Mixed vegetable fried rice with soy sauce SOUTHERN PIZZA 4.95 SOUTH INDIAN CURRY-$10.95 NAVARATNA KORMA CHETTINAD BIRYANI 10.95 Thick rice pancake topping with cheese (Served with Basmati Rice) Assorted vegetables cooked in creamy Rice and vegetable with special chettinad and vegetable almond sauce spices HONEY IDLI 4.95 ALLEPY VEGETABLE CURRY KADAI VEGETABLE (Add Paneer $1.95) Golden fried mini idli topped with honey Chef signature mix vegetable with coconut Mixed Vegetable, onion, tomato, bell BREAD CORNER and coconut mango curry pepper BEVERAGES PARAPPU URUNDAI KOZAMBU MALAI KOFTA VEECHU PARATHA 3.95 Home style steam lentil balls with South Cottage cheese, potato, raisins, cashew Multi layered bread MANGO LASSI 3.95 Indian curry nut balls in creamy almond sauce PESHAWARI PARATHA 4.95 SWEET LASSI 3.75 ENNAI KATHRIKAI BHINDI DO PIAZA Cashew nut, coconut and raisin stuffed SALT LASSI 3.75 Baby eggplant cooked with tamarind and Okra sautéed with onion, green and red whole wheat bread NEER MORU (BUTTER MILK) 3.75 peanut, sesame seeds gravy pepper CHAPATHI 2.95 SODA 2.00 GUTHI VEANKAI KURA VEGETABLE VINDALO Whole wheat flour soft bread MILK SHAKE 4.50 Stuffed baby eggplant with Indian spices Goan style spicy and tangy vegetable curry POORI MASALA 8.95 (VANILLA, LYCHEE, MANGO) and tamarind sauce DEWANI HANDI Deep fried whole wheat puffy bread served ROSE MILK 4.50 VEGETABLE NILGIRI KORMA Spinach with baby eggplant, broccoli, with potato masala MINT COOLER 3.50 Vegetable cooked in cilantro, mint with Indian herbs and spices CHOLE BHATURA 8.95 flavored coconut curry CHANA MASALA Deep fried soft bread served with DESSERTS BHINDI CHETTINAD Chick peas with onion and tomato sauce chickpeas curry RASAMALAI 4.50 Okra cooked in spicy chettinad sauce DAL MAKHANI ALOO PARATHA 4.25 Spongy cottage cheese served in creamy Whole wheat potatoes stuffed bread custard sauce VATHAL KOZHAMBU Slow cooked black lentil with onion and POORI 3.95 ICE CREAMS 4.50 South Indian Style curry with potato or okra tomato sauce TADAKA DAL Deep fried whole wheat puffed bread Mango, Vanilla, Coconut MIRCHI KA SALAN Yellow lentil tempered with cumin seed BHATURA 3.95 KHEER 4.50 Authentic Hyderabadi curry with long hot ALOO GHOBI Deep fried soft bread Indian Style rice pudding chili, peanut, sesame seed, coconut, Potato, cauliflower, onion and tomato . GULAB JAMUN 4.50 tamarind and southern spices SIDE DISHES Cheese balls in honey syrup BHAGARA BAINGAN RICE VARIETIES MASALA PAPPAD 3.50 CARROT HALWA 4.50 Baby eggplant cooked in tamarind, peanut MIXED PICKLE 2.50 Carrot with milk, cashew, raisins and sesame seeds TAMARIND RICE 7.95 MANGO CUTNEY 2.50 ADA PRADHAMAN 4.00 AVIAL South Indian style tamarind flavored rice RAITA 2.50 Rice flakes with jaggery and coconut milk Mixed vegetables cooked with coconut and with peanut and cashew nut KULFI 4.95 yogurt LEMON SADAM 7.95 INDO CHINESE (Traditional Indian ice cream) Fresh lemon flavored rice with peanut and CHILI PANEER 8.95 Mango, Pista, Malai cashew nut BABY CORN MANCHURIAN 8.95 .
Recommended publications
  • The Amsterdam City Doughnut

    The Amsterdam City Doughnut

    THE AMSTERDAM CITY DOUGHNUT A TOOL FOR TRANSFORMATIVE ACTION TABLE OF CONTENTS Amsterdam becoming a thriving city 3 The Doughnut: a 21st century compass 4 Creating a Thriving City Portrait 5 Amsterdam’s City Portrait 6 Lens 1: Local Social 6 What would it mean for the people of Amsterdam to thrive? Lens 2: Local Ecological 8 What would it mean for Amsterdam to thrive within its natural habitat? Lens 3: Global Ecological 10 What would it mean for Amsterdam to respect the health of the whole planet? Lens 4: Global Social 12 What would it mean for Amsterdam to respect the wellbeing of people worldwide? The City Portrait as a tool for transformative action 14 1. From public portrait to city selfie 16 2. New perspectives on policy analysis 17 Principles for putting the Doughnut into practice 18 References 20 8 WAYS TO TURN THE CITY PORTRAIT How can Amsterdam be a home to thriving people, INTO TRANSFORMATIVE ACTION AMSTERDAM BECOMING in a thriving place, while respecting the wellbeing A THRIVING CITY of all people, and the health of the whole planet? MIRROR Reflect on the current Cities have a unique role and opportunity to shape humanity’s The Amsterdam City Doughnut is intended as a stimulus for state of the city through chances of thriving in balance with the living planet this cross-departmental collaboration within the City, and for the portrait’s holistic century. As home to 55% of the world’s population, cities connecting a wide network of city actors in an iterative process perspective account for over 60% of global energy use, and more than of change, as set out in the eight ‘M’s on the right.
  • Produ Profile 2015 Frozen Traditional Indian Cuisine

    Produ Profile 2015 Frozen Traditional Indian Cuisine

    Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.
  • Suggested Activities for Sociedad Honoraria Hispánica Chapters

    Suggested Activities for Sociedad Honoraria Hispánica Chapters

    Suggested Activities for Sociedad Honoraria Hispánica Chapters 1. Collect toys for children at Christmas 2. Collect food and clothes for needy families 3. Host a candlelight induction ceremony 4. Host a Spanish Cafe and sell tickets 5. Host a verbena 6. Prepare a scrapbook 7. Invite speakers to your meetings and/ or induction ceremonies: o Professors from local colleges/universities o Specialists/Consultant from the State Department of Education o Board members o State President of AATSP o State Director o National President o Local celebrities and personalities o Mayor, Governor. etc. o An advisor from another chapter o Ambassador or Consul General of an Embassy 8. Work in conjunction with an elementary, middle or high school. 9. Sponsor after-school/summer activities such as: o Study hall o Tutoring o Paper-grading project o Mini-course or workshop for children, teaching Spanish and/or culture 10. Sponsor a restaurant for teachers serving food from Spanish-speaking countries. 11. Sponsor an autumn or spring carnival/festival. 12. Sponsor a doughnut/churro/buñuelo sale 13. Adopt a Spanish-speaking child or grandparent. 14. Have a Talk-a-thon in Spanish. 15. Work with Special Olympics. 16. Present programs to elementary. students and/or special education students 17. Organize a retreat for the members of your chapter. 18. Have monthly tertulias or meriendas 19. Have a planning session 20. Watch a movie 21. Work on a project 22. Invite members from a nearby chapter 23. Play games 24. Cook 25. Host a casino for first-year students 26. Have a dance session 27.
  • View Newsletter

    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
  • DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G

    DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G

    DOUGHNUT BALL RECIPE for use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230g self-raising flour 100g caster sugar 125g softened butter 195ml milk 1 egg 1/2 teaspoon of salt 1 teaspoon of baking powder 1 teaspoon of vanilla essence COATING INGREDIENTS: Sugar Cinnamon DOUGHNUT BALL INSTRUCTIONS: 1. Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. 2. Next beat in the egg and vanilla essence to the mixing bowl. 3. Add the salt and baking powder to the bowl and mix in. 4. Gradually sift and mix in the flour. 5. Add the milk and mix all of the ingredients until they come together to form a smooth batter. 6. Make sure that your Cake Pop Maker is pre-heated and that each cavity has been coated with an oil spray. 7. Add a dessert spoon sized amount to each cake pop cavity on the bottom baking plate. 8. Carefully close the lid and allow the doughnut pops to bake for 4-5 minutes. 9. You can test that the doughnut pops are ready by inserting a toothpick into the middle of one; if it comes out clean they are ready. 10. Switch off the machine and leave to cool for a few minutes before removing with a wooden or plastic utensil. 11. Whilst the doughnut pops are warm roll them in a mix of sugar and cinnamon. This will lightly coat the pops and add a sweet, delicious flavour! Serve immediately! .
  • Consumption of Street Foods - Pre Corona Days

    Consumption of Street Foods - Pre Corona Days

    International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2019): 7.583 Consumption of Street Foods - Pre Corona Days Anjali Devi C Professor, Department of Food & Nutrition Osmania University Hyderabad, India Abstract: Street foods of different categories –breakfast foods, chaat items and items at curry point have become very popular and increasing in cities over the years. Consumption pattern of street foods was collected from 220regular visitors using a structured questionnaire, Three street vendors, one from each category were interviewed regarding the knowledge of safety measures and the extent of usage. The respondent group consisted of Hindus 76.5 percent and 23.5 percent Muslims. 85.7 percent are nuclear families and 85.7 percent are non –vegetarians. Respondents age ranged between 20 years to 80 years. Family size ranged between 2 members to 10 members. Consumption of breakfast foods likeidly, idly and vada and dosa daily was reported by 5.2, 5.7 and 7.8 percent respectively. Among the chaat items, chole and panipuri are most preferred by 50.1 and 39.5 percent respectively. Samosa and mirchibajji are the two snack items consumed by 50 percent respondents. At the curry point counter any one of several items displayed, is picked daily by 50 percent of respondents. In general, eating at the street food stalls has become common and is increasing, . It is found that age or income is not a barrier. Keywords: street foods, breakfast foods, chaat, curry point, vendors 1. Introduction determine the preferences of foods a structured questionnaire was prepared in English and was pretested in a Street foods are ready to eat foods or drinks sold by group of 10 adults as main study group are adults.
  • The UK Doughnut: a Framework for Environmental Sustainability and Social Justice Figure 1: SRC Planetary Boundaries

    The UK Doughnut: a Framework for Environmental Sustainability and Social Justice Figure 1: SRC Planetary Boundaries

    OXFAM RESEARCH REPORT – SUMMARY FEBRUARY 2015 THE UK DOUGHNUT A framework for environmental sustainability and social justice MALCOLM SAYERS Cambium Advocacy DR KATHERINE TREBECK Oxfam GB The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. At the national level, the UK Doughnut model suggests areas of life that might constitute a social floor below which no one in the UK should fall, and begins the process of identifying which environmental boundaries might be useful for incorporation into a national UK analysis. The report provides a snapshot of the UK’s status by assessing its current position against this suggested set of domains and indicators. Oxfam Research Reports are written to share research results, to contribute to public debate and to invite feedback on development and humanitarian policy and practice. They do not necessarily reflect Oxfam policy positions. The views expressed are those of the authors and not necessarily those of Oxfam. www.oxfam.org EXECUTIVE SUMMARY The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. We live on a fragile planet, which is under increasing stress to the extent that we are transgressing a number of planetary boundaries.1 This planet is shared by over seven billion people.
  • Deluxe Cocktail Menu

    Deluxe Cocktail Menu

    AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Function Date: Residence Address: Ph: Contact Person: Cell: No. of Pax: Advance: Cash Rate: Lunch Time: Dinner Time: DELUXE COCKTAIL MENU 01. Welcome Drinks : Any Three Service Remarks Watermelon juice, Pineapple, Grape, Guava, Vanilla Milkshake, Strawberry, Lichi, Mango, Chocolate Milkshake, Orange Milkshake, Fruitpunch, Mix punch Or Veg manchow Soup, Cream of tomato, Vegcorn, Veg Wonton, Hot & Sour, Spanich, Mulgatwani 02. Welcome Snacks: Any Three Service Corn samosa, Harabhara Kebab, Veg Gold coin, Veg Gold finger, Veg Mamos, Veg Lollypop, Veg sticks, Veg Manchuria, Babycorn Manchuria, Veg-65, Veg Bullet, Veg Shangai roll, Veg Spring roll, Alu-65 03. Welcome Snacks Non-Veg: Any Four Buffet Pepper Chicken, Chicken drumstick, Chicken pakoda, Shimla chicken, Chicken tikka, Murg malai kabab, Chicken Reshmi kabab, Mutton Shikampuri, Kheema balls, Fish fry, Fish Amrutsari, Sesmi Fish fry, Chilli fish, Chilli prawns, Golden fried prawns, Paya, Loose prawns, Pepper prawns, Ginger prawns 04. Chat Counter: Any Four Buffet Pani puri, Bhel puri, Sev puri, Dahi Papdi, Dahi wada, Cutlet, Samosa, Ragda, Kachori, Dosa (Toppings), Pav Bhaji, Pesarattu (Toppings) 05. Salad Counter: Any Two Buffet Green salad, Pasta salad, Sprouts salad, Mix salad, Russian salad, Papad chat, Alu chat, Channa chat, Corn salad 06. Hot Items : Any One Buffet Mirchi bajji, Cut mirchi, Alu bajji, Arati bajji, Tamalapaku bajji, Palak pakoda, Onion pakoda, Alu bonda, Mix bonda, Dahi wada 07. Indian bread : Any Two Buffet 1 | P a g e AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Butter Naan, Masala Kulcha, Jonna rotte, Parata, Tandoori Roti, Stuffed Kulcha, Stuffed parata, Puri, Palak puri, Alu parata 08.
  • Tasting Menus

    Tasting Menus

    P E RIY A R M A I N S S E R V E D W I T H 20 per person MASA KONDHAPUR NIMMAKAI ANNAM ⓥ is hot lamb preparation is typical of Lemon juice, mustard seeds, lentils S T A R T E R S the cuisine of Kondhapur known for its and curry leaves avour this richness and liberal use of red chillies. aromatic basmati rice preparation. KARVEIPULLEI KOLI MYSORE CHILLI KOLI ANNAM Ⓥ Shreds of chicken avoured with crushed Chicken cooked in a blend of onions, Steamed basmati rice. curry leaves. From the rustic hamlets of tomatoes, coconut milk and green chillies rural Tamil Nadu. — from the old Kingdom of Mysore. CHILLA ⓥ SOUTH INDIA N A so , thin and savoury bread of LONA ESI PUTTA KORI MANGALOREAN gram our with fenugreek. GODUGULA Ⓥ is delicious chicken preparation T A STIN G Spicy coconut lled button mushrooms. contains a charming mixture of di erent PAPER DOSA Ⓥ Melts in the mouth to release an explosion fragrant spices combined with the mild Crispy, delicate and paper-thin, MENUS of avours. richness of coconut milk this crêpe spans two to three feet. TO SHARE FOR GROUPS OF FOUR OR MORE Our chefs have carefully created a range of menus that KEERAI BHAJJI Ⓥ BATATA KEERAI SOUNG Ⓥ perfectly capture our traditions of friendship and sharing. A popular street-side snack, these fritters Cubes of fried potatoes, shredded spinach Each menu has an assortment of different dishes that emphasise robust, fresh flavours and capture the extensive of fresh spinach and onions are crunchy and tomatoes cooked with mustard seeds range of food from all across South India.
  • Aval Vadai | Poha Vada Recipe

    Aval Vadai | Poha Vada Recipe

    AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir.
  • Mirchi Ka Salan

    Mirchi Ka Salan

    Recipe MIRCHI KA SALAN By Bhaktivedanta Hospital – Diet department 1 Ingredients Green chilies……………………. 18-20 large sized Oil……………………………….. 2 tbsp + to deep-fry Ginger…………………………… 1 inch piece Curry leaves……………………… 8-10 Sesame seeds…………………….. 2 tbsp Coriander seeds…………………... 1 tbsp Cumin seeds………………………. 1 tsp Roasted peanuts (peeled)…………. ½ cup Red chilies whole………………… 2 Mustard seeds……………………… 1 tsp Turmeric powder…………………… 1 tsp Tamarind pulp……………………… 2 tbsp Salt………………………………….. To taste Preparation 11.. WWash,ash, wwipeipe aandnd sslitlit ggreenreen cchilieshilies llengthwiseengthwise wwithoutithout rremovingemoving tthehe sstems.tems. HHeateat ssufficientufficient ooilil iinn a kkadaiadai aandnd ddeepeep ffryry cchilieshilies iinn hhotot ooilil fforor oonene mminute.inute. DDrainrain oontonto aann aabsorbentbsorbent ppaperaper aandnd kkeepeep aaside.side. 22.. PPeel,eel, wwashash ggingeringer aandnd cchophop rroughly.oughly. WWashash aandnd ppatat ddryry ccurryurry lleaves.eaves. 33.. DDryry rroastoast ssesameesame sseeds,eeds, ccorianderoriander sseedseeds aandnd ccuminumin sseeds.eeds. MMakeake ppasteaste ooff rroastedoasted ssesameesame sseeds,eeds, ccorianderoriander sseeds,eeds, ccuminumin sseeds,eeds, rroastedoasted ppeanuts,eanuts, wwholehole rreded cchilieshilies aandnd gginger.inger. 44.. HHeateat ttwowo ttablespoonsablespoons ooff ooilil iinn a ppan,an, aadddd mmustardustard sseeds,eeds, lletet iitt ccracklerackle aandnd aadddd ccurryurry lleaves.eaves. 55.. AAdddd tturmericurmeric ppowderowder aandnd mmixix wwell.ell. AAdddd
  • Islamic and Indian Art Including Sikh Treasures and Arts of the Punjab

    Islamic and Indian Art Including Sikh Treasures and Arts of the Punjab

    Islamic and Indian Art Including Sikh Treasures and Arts of the Punjab New Bond Street, London | 23 October, 2018 Registration and Bidding Form (Attendee / Absentee / Online / Telephone Bidding) Please circle your bidding method above. Paddle number (for office use only) This sale will be conducted in accordance with 23 October 2018 Bonhams’ Conditions of Sale and bidding and buying Sale title: Sale date: at the Sale will be regulated by these Conditions. You should read the Conditions in conjunction with Sale no. Sale venue: New Bond Street the Sale Information relating to this Sale which sets out the charges payable by you on the purchases If you are not attending the sale in person, please provide details of the Lots on which you wish to bid at least 24 hours you make and other terms relating to bidding and prior to the sale. Bids will be rounded down to the nearest increment. Please refer to the Notice to Bidders in the catalogue buying at the Sale. You should ask any questions you for further information relating to Bonhams executing telephone, online or absentee bids on your behalf. Bonhams will have about the Conditions before signing this form. endeavour to execute these bids on your behalf but will not be liable for any errors or failing to execute bids. These Conditions also contain certain undertakings by bidders and buyers and limit Bonhams’ liability to General Bid Increments: bidders and buyers. £10 - 200 .....................by 10s £10,000 - 20,000 .........by 1,000s £200 - 500 ...................by 20 / 50 / 80s £20,000