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Tamarind 1990 - 2004
Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk. -
Chicken & Tamarind-Date Chutney
Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice 35–45 MINS 4 SERVINGS For a savory-sweet accompaniment to seared chicken, we’re making a tangy chutney using a dynamic blend of tamarind (a pod- like African fruit), ginger, rich demi-glace, and dates. A hearty duo of carrots and broccoli—roasted with an earthy seasoning mix of cumin, za’atar, and more— is tossed with a creamy lemon mayo for incredible depth of flavor. MATCH YOUR BLUE APRON WINE Crisp & Minerally Serve a bottle with this symbol for a great pairing. Ingredients 4 1 lb 2 oz 2 Tbsps 1 tsp 2 Tbsps 1 Tbsp BONELESS, BROCCOLI DRIED MEDJOOL MAYONNAISE PRESERVED SLICED ROASTED DUKKAH SKINLESS DATES LEMON PURÉE ALMONDS SEASONING* CHICKEN BREASTS 1 1/8 cups 3/4 lb 1 1-inch piece 2 tsps 2 tsps 2 Tbsps 1/4 tsp BROWN RICE CARROTS GINGER HONEY TAMARIND CHICKEN CRUSHED RED PASTE DEMI-GLACE PEPPER FLAKES *Za’atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. 1 1 Prepare the ingredients & start the chutney: F Remove the honey from the refrigerator to bring to room temperature. F Place an oven rack in the center of the oven, then preheat to 450°F. F Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. F Wash and dry the fresh produce. -
Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
Rahi Brunch Menu (10 12 18) (New Style)
As You Wish! Bombay Brunch STARTERS ENTREES WEEKENDS ONLY Chili Cheese Toast (v) | 14 Spaghetti Squash Kofta (v) | 26 Egg Paratha | 16 Amul cheese, red onion, shishito peppers paneer, butternut squash korma layered flat bread, kasundi aioli Taza Chana Tikki (v) | 14 Wild Mushroom & True Khichdi (v) | 24 Masala Cheese Omelette | 16 green chickpeas, chana masala humus, papaya cracked wheat, mitake mushroom, papad onion tomato masala, green chili, toast Dahi Chili Paneer (v) | 14 Three Mango Cod | 28 Madam Ji | 17 housemade paneer, 5-chilli blend, cherry compote crab butter, raw mango curry brioche, Amul cheese, chicken tikka, eggs Eggplant Bharta (v) | 17 Banana Leaf Chicken | 25 Kerela Fried Chicken & Pao | 18 charcoal smoke, onion, cumin, coriander, naan bone-in chicken leg, Kerala coconut curry garam masala, mustard aioli, fried egg Edamame Artichoke Chaat (v) | 14 Classic Butter Chicken | 24 Uttapam Waes | 18 spinach chips, tamarind, pomegranate tomato cream sauce, fenugreek lentil & rice wae, curry leaf chutney, maple + kerela fried chicken or fried eggs Lasooni Chicken | 15 Kadak Goat Curry | 28 black garlic, toasted garlic, yogurt, garam masala star anise, annatto, burnt ginger SIDES DESSERTS BREADS Seasonal Saag | 5 Mishti Doi | 9 Butter Naan | 3 Dal Rahi | 5 sweet yogurt, karachi cookies, rose water Garlic Naan | 3 Basmati Rice | 3 Shahi Tukra | 11 Malai Paneer Naan | 4 Raita | 2 whiskey, coee, dark chocolate, sponge cake Booti Wali Naan | 4 A journey across India... The tastes, visuals, and aroma of India in an authentic yet modern setting Consuming raw or undercooked seafood or meats may increase your risk of foodborne illness. -
Ginger & Tamarind-Glazed
Ginger & Tamarind-Glazed Cod with Jicama-Cucumber Relish & Jasmine Rice Mild, delicate cod is one of our favorite fish to cook up with a truly special sauce. In this dish, we’re coating our cod with a complex tart-and-sweet glaze flavored with aromatic ginger and tangy tamarind concentrate (which is made from the fruit of the tamarind tree, cultivated in India). Served over a bed of fragrant jasmine rice and topped with a crunchy relish of cucumber and jicama (a Mexican tuber that’s deliciously juicy when eaten raw), this dish is a celebration of vibrant, dynamic flavors. Ingredients 2 Cod Fillets ¾ Cup Jasmine Rice 1 English Cucumber 1 Lime ½ Pound Jicama 1 Large Bunch Cilantro Knick Knacks 2 Tablespoons Golden Mountain Sauce 2 Tablespoons Honey 2 Tablespoons Rice Vinegar 1 1-Inch Piece Ginger 1 Tablespoon Tamarind Concentrate Makes 2 Servings About 590 Calories Per Serving Prep Time: 15 min | Cook Time: 15 to 25 min For cooking tips & tablet view, visit blueapron.com/recipes/757 Recipe #757 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/757 1 2 Prepare the ingredients: Cook the rice: Preheat the oven to 475°F. Wash and dry the fresh produce. Using In a medium pot, combine the rice, 1½ cups of water and a big a peeler, remove the green rind of the lime, avoiding the white pith; pinch of salt. Heat to boiling on high. Once boiling, cover and mince the rind to get 2 teaspoons of zest (or use a zester). Quarter reduce the heat to low. -
Tamarind Powder Is a Free Flowing Powder Made from Natural Tamarind Pulp
Central Food Technological Research Institute, Mysore - 570 020 TAMARRININDD POWDER [[CPS-1642]CPS-1642] IINTRODUCTIONNTRODUCTION Tamarind powder is a free flowing powder made from natural tamarind pulp. The product possesses the qualities of natural pulp and has the added advantage of ease in handling, transport and storage of the product. This product has the rich original flavour of tamarind and can be easily dispensed at household level. Tamarind/Tamarind powder is an important condiment/adjunct used daily as a souring agent in the preparation of sambar, rasam, puliogere, chutney, sauces, etc. The sourness is due to tartaric, malic and citric acids present in tamarind fruit. Product characteristics are i) Products have good internal and external markets. ii) It can be packed and sold in pouches, since it is a dehydrated product iii) The product has a good shelf life. RAW MATERIAL India is estimated to produce around 3.25 lakh tonnes of tamarind pulp per annum, bulk of it coming from the States of MP, AP, TN and Orissa and to a limited extent in Bihar, Maharastra, and Karnataka. Pods are harvested once in a year when the crop ripens in winter, they are decuticled, de-seeded packed and stored. The pulp is used in a variety of food preparations, while the seeds are used commercially for the seeds are used commercially for the manufacture of sizing powders. There is no dearth of availability of raw material for the production of tamarind powder in our country. PPLLANTNT ANDND MACHNERY Principle equipments: Dryer, disintegrator, mixer and packaging unit. PPROJECROJECTT CCOSOSTT – FFIXEIXEDD CCOSOSTT – WWORKINORKINGG CAPITAL (ININ RS. -
Understanding and Managing the Transition Using Essential Oils Vs
MENOPAUSE: UNDERSTANDING AND MANAGING THE TRANSITION USING ESSENTIAL OILS VS. TRADITIONAL ALLOPATHIC MEDICINE by Melissa A. Clanton A thesis submitted in partial fulfillment of the requirements for the Diploma of Aromatherapy 401 Australasian College of Health Sciences Instructors: Dorene Petersen, Erica Petersen, E. Joy Bowles, Marcangelo Puccio, Janet Bennion, Judika Illes, and Julie Gatti TABLE OF CONTENTS List of Tables and Figures............................................................................ iv Acknowledgments........................................................................................ v Introduction.................................................................................................. 1 Chapter 1 – Female Reproduction 1a – The Female Reproductive System............................................. 4 1b - The Female Hormones.............................................................. 9 1c – The Menstrual Cycle and Pregnancy....................................... 12 Chapter 2 – Physiology of Menopause 2a – What is Menopause? .............................................................. 16 2b - Physiological Changes of Menopause ..................................... 20 2c – Symptoms of Menopause ....................................................... 23 Chapter 3 – Allopathic Approaches To Menopausal Symptoms 3a –Diagnosis and Common Medical Treatments........................... 27 3b – Side Effects and Risks of Hormone Replacement Therapy ...... 32 3c – Retail Cost of Common Hormone Replacement -
Peppers Layout
PIMIENTOS, AJÍES O CHILES — Página de ciencias A ENTERARSE CLASIFICACIÓN DE LOS PIMIENTOS berenjena .usbg.gov Cuando Cristóbal Colón salió rumbo al Nuevo FAMILIA w Mundo, iba en busca de pimienta, una Solanaceae ww especia de Asia. Su encuentro fue con indios El nombre en latín significa “donde da el sol”. arauacos que consumían otra especia sin tabaco pimiento, relación con la ají o chile pimienta. La belladona tomate o papa llamó pimiento jitomate rojo por el pimiento, ají o chile color de las vainas. GÉNERO Capsicum UNITEDSTATES BOTANIC GARDEN Este nombre proviene del nervios griego y quiere decir “picor”. ¡Los ajíes picantes o chiles tienen un sabor que da “picor” en la boca! ORÍGENES El picor del ají picante o chile Los pimientos son proviene de la capsaicina, una originarios de Suraméric a. sustancia que se encuentra en la punta del fruto, en los nervios y en Allí se han comido desde las semillas. hace unos 10,000 años y los agricultores ESPECIES Tres especies de capsicum se empezaron a cultivarlos cu ltivan mucho. hace 7,000 años. LA PLANTA DE PI MIENTO En climas templados, las plantas de La mayoría de las Capsicum variedades son especies fr utescens Capsicum pimiento se dan sólo de Capsicum annuum. chinense en un ciclo. En áreas tropicales, son CULTIVO Y arbustos leñosos que COSECHA DE crecen de un año a PIMIENTOS otro. Estos pimientos Los pimientos están maduros crecen muy y gustosos. Los Los frutos tienen formas, bien en suelo voy a dejar en tamaños y colores variado s. fértil bien la planta hasta que estén drenado. -
Crown Pacific Fine Foods 2019 Specialty Foods
Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s. -
Los Pimientos Vinieron De América Y Conquistaron El Mundo
cultura alimentaria Los pimientos vinieron de América y conquistaron el mundo Ismael Díaz Yubero iempre se han identificado los pimientos Hay evidencias de que ya los incas los cultivaban hace unos y los tomates con el imperio azteca y por 6.000 años, porque han aparecido restos en la Cueva del extensión con México, porque allí fue don- Guitarrero en la provincia de Yungay y en Huaca Prieta, en el de los Cronistas de Indias los vieron, des- Valle de Chicama en el departamento de La Libertad, sobre cribieron y nos los dieron a conocer a los todo en coprolitos humanos en los que hay semillas y restos europeos. Investigaciones actuales y des- insuficientemente digeridos. cubrimientos arqueológicos recientes, ha- cen pensar que el origen del pimiento está Pero es en Tehuacan, en el estado mexicano de Puebla, don- en las tierras que en su momento ocupó el imperio inca. En de Mc Neish, arqueólogo americano, que revolucionó la idea Sestas tierras que hoy son de Perú y Bolivia todavía pueden que se tenía de la agricultura precolombina, encontró res- encontrarse variedades silvestres como la conocida como tos de una plantación, que puede ser el primer cultivo do- chiltepín, chile soltero o chile loco. Hay todavía dudas de si mesticado de pimiento del que se tienen noticias, porque el fueron migraciones humanas o transportadas las simientes tamaño de las semillas es relativamente grande, lo que las pos los pájaros, los que hicieron que los pimientos apare- diferencia de las más pequeñas, procedentes de pimientos ciesen y prosperasen más al norte. nacidos espontáneamente. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
WINTER 2016-17 Executive Chef- Som Nath Nagpal | Chef De Cuisine- Kapil Dhakal Innovation
CORIANDER DINNER AUTUMN | WINTER 2016-17 executive chef- som nath nagpal | chef de cuisine- kapil dhakal innovation. re-invention. passion. these are our ingredients to success. this new menu reflects our passion for innovation, our excitement for experimentation, & belief in quality above everything. this season's menu is inspired by change. the change from light, floral aromas- to warming, soothing spices that fill the crisp, night air. we focused on the hearty fall & winter vegetables, robust proteins, and nourishing spices available. enjoy a journey of this season's senses, only here at coriander. PROGRESSIVE INDIAN APPETIZERS using only traditional recipes in combination with modern techniques & avant-garde ingredients VEGETABLE APPETIZERS NON-VEG APPETIZERS SEASONAL SOUPS & SALADS VEGETABLE SAMOSA 7 CHICKEN SAMOSA 8 PUMPKIN & FENNEL SOUP* 9 fennel, & turmeric potatoes herbed & minced chicken, wrapped red kuri pumpkin, garam masala, wrapped in filo dough in filo dough toasted fennel, & indian herbs served with cilantro-mint & tamarind-plum served with cilantro-mint & tamarind-plum chutneys chutneys MULLIGATAWNY SOUP* 9 LASOONI GHOBI* 9 CHICKEN LASOONI TACOS 12 yellow lentil bisque, fresh pepper, crispy cauliflower florets tossed in shredded chicken braised with whole spices, chopped chicken tikka, & herbs a rustic garlic & tomato vierge sauce in a garlic-tomato sauce, with red onion, cilantro, home made garam masala tortillas DAL PALAK SHORBA* 9 EGGPLANT CHAAT* 11 fresh split lentils, chopped spinach thinly sliced globe eggplant,