DOCSLIB.ORG

Newsletter November 1St Half

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Vol. IV,I, Issue Issue No. No. 9 4 Bi-weekly News Letter Nov 10 1stth April, Half, 20142004 Governed institutes Obesity Institute of Post Graduate Teaching & Dietary management series, Part1 Research in Ayurveda, Jamnagar. Guidelines for “Regional traditional Shri Gulabkunwarba Ayurveda diet and dietary combinations of Indian Mahavidyalaya, Jamnagar. Society” for obesity management. Indian Institute of Pharmaceutical Sciences in Ayurved, Jamnagar. Maharshi Patanjali Institute for yoga, Common diet / dietary combinations of Naturopathy Research and Education, Maharashtra and popular diet/ fast Jamnagar. food in practice- International Centre for Ayurvedic studies, Jamnagar Obese-want to have more and healthy Affiliated Institutes choices of diet and dietary Govt. Akhandanand Ayurved College, combination?-turn the pages ahead. Ahmedabad Shri J.S. Ayurved College, Nadiad. Light weight prima facia is not always Govt. Ayurved College, Vadodara light for obese. Govt. Ayurved College, Junagadh AryakanyaAyurved College, Vadodara Heavy-give away-Fried Chips-Banana, Potato Sheth J.P. Ayurved College, Bhavnagar ShriBalahanuman Ayurved College, Lodhra Shri O.H. Nazar Ayurved College, Surat GJ Patel Ayurved College Vallabhavidyanagar Parul Institute of Ayurveda, Limda Light- grab it. Morarji Desai Institute of Naturopathy & Yoga Sciences, Vadodara Roasted Shri Ranchhoddasji Bapu Ayurveda Popcorn, Chikitsalaya &Shri Jalarambapa kurodi Ayurved Dental Institute, Ratanpar 1 Common diet from region of Maharashtra and popular diet/ fast food in practice Cate- Obese should consume Obese may con- Unhealthy combi- gory of less or judiciously sume plenty of nation for obese dietary (Heavy/ difficult to di- (Light / easy to di- (which is in routine compo- gest/ yield more calo- gest/yields com- practice in particu- nent ries/ energy) paratively less lar area) calories / energy) Should not combine 2 May combine food Try to or more food items stuff mentioned in Avoid mentioned in this this column, or these column along with food in Combinations. Control the tongue 2 nd column. X Major Roti from refined Flour Roti from whole meal (maida), wheat Flour with- roti from flour siefted out siefting [(Husk and husk(Bhusi/ konda/ (bhusi/ konda/ phothari) is discarded phothari)] is not separated. Roti- Roti of Wheat with oil/ Bhakari-Yav 1.Parotha (Dhirade) ghee, Parotha (without (barley-Hordeum with potato curry. green leafy vegetable), vulgare) , Bajra, 1. Parotha with curd Alu ke parothe Jowar, Rice ki roti 2. Masala dosa (bhakari), Gehu ki stubbed with po- roti ke fulke tato. (without oil/ghee) 3. Along with biry- ani Thalipeeth, Dhapate Thalipeeth, Dhapate (Thepla), Tandury along with curd or (comparatively less potato curry. heavy), Nan, Puran poli (Puran of Be- Puran poli with Ama rasa san or Coconut pulp, Tila welcomed Puran poli with milk guda, sweet potato) Puran poli with kadhi, smeared with Ghee, Tila Kurodi, Bhaji, Papad, Bharda(fried Course guda ki roti. 2 powder of Mung/ udad) Puri Puri, Shakkar ke Paka me Puri kheer duboi hui Puri, Puri pre- (payasam), puri pared with pulses flour nariyal kheera, and spices, palak puri. Puri basundi, Shrikhanda puri, Puri potato sabji (without curry), Puri potato sabji with matar. Bati Bati with ghee Bati with ghee with thick dal tadka/ dal fry Dal Concentrated, Thick dal, Very liquid (watery con- Concentrated, Dal tadka, dal -bati sistency), Thick dal, Dal Dal Thick in consistency tadka with fried fried with vegetables-like rice or Jeera rice spinach, tomato etc. or parotha. Udad dal (Black gram) Mung dal non polished polished Rice Polished rice, very white, Red rice, non polished, Rice with fried lustrous, smooth (Basmati (reddish part bellow husk fish, Khichdi rice), not removed), Rice sepa- with milk. Non veg pulav rated from husk by (biryani), Khichadi with pounding, prepared at more dal. Khichdi with home more udad dal, fried rice. Khichdi with little mung dal, rice water (soup of cooked rice) Non Almost all non veg recipe Chicken , Mutton soup. Please refer else veg -Better to avoid. where. items 3 Curry/ Any sabji with large quan- Any sabji with Puri along with Any subji/ Bhaji tity of Ghee, oil and more more amount of sabji with large quan- with thick quantity of Ground nut, co- liquid and negli- tity of Ghee, oil and gravy conut, Sesame, pumpkin gible amount of Ground nut, coconut, seeds, besan, etc for prepara- Ghee, oil and Sesame etc for prepa- tion of gravy. little quantity of ration of gravy. The gravy is thick. Ground nut, co- Less quantity of vegetable conut, Sesame, and more greavy. Paneer pumpkin seeds, sabji. besan etc for preparation of gravy. Soyabeen vadi sabji, Besan More green Parotha or roti vadi curry, Sev ki sabji, leafy vegetables (wheat) with Soya- very little gravy been vadi sabji, Be- and negligible san vadi curry, spices. Toor Amti (Green Toor (legumes ki sabji) Mungphali sabji Potato , Dum alu, Paneer Parotha , or roti with sabji. Dum alu, Paneer sabji. Sabji Thick or solidified Besan, Dhapate with besan without Dhapate with besan curry vadi sabji, paneer sabji Besan vadi plain, Alu leaf (Chamkura)besan vadi/roll, Potato mutter, Baigan ka bhurta with Oil Shimla mirch stubbed with besan (Bhareli shimla mirch) Regional phrase-Anna Tari, Anna Mari Food keeps one self healthy & can save life vice a versa produces diseases & may lead to death. 4 Sweet dish Gulab jamun, Rasagulla, Rajgira ke laddu, Jalebi, chana Besan ghee Mamra ke laddu, laddoo, Besan Vadi(Sweet), udad ke laddoo, Gond(Gum acasia) ke laddo, Bundi, Kuzhakattai, Pa- yasam, kheera, Sevai kheer, Coconut kheer, fa- luda, Milk shake, Ba- nana Shikharana, Diet with high glyce- mic index (rice, sweets). Malpuva, anarasa, lapsi, pheny, Gajar ka ghee vala halua, Sheera with plenty of ghee Satu-thick prepared Satu-Liquid in withslightly roasted Pulses, consistency pre- cereals like Wheat, rice with pared with more ghee, sugar/ jaggery . It is Roasted Yava added with salt as per tatse. (barley), germinat- ing, roasted whole wheat., rice along with spices (pepper, jeera dhaniya etc) and sugar and salt in sufficient quantity for taste. Ama rasa ki sukhi roti Fried items Bhajiya, Pakoda, Chivda, Non sweet bundi Jalebi, (some farsan, Gathiya, samosa, with dilute butter- times Bundi or vada, fafda, non sweet milk Besan ke Bundi, bread petis. laddo )along with Bhajiya, Pakoda, Chivda, farsan, Gathiya, 5 Chutney Dahi Sliced salad, Roasted pa- or other Fried Papad chura with pad dietary oil. ingredi- ents Lashun fried in oil along Is your- with oil – consumed with khichdi tummy a Garbage Dump ? Plain salad mixed with spices and plenty of added oil Drinks Food stuffs with high Nimboo pani, Chincha energy yield eg- sherbat, Kokum sherbat, aerated cold drinks, Am ka panha(very liquid/ sugar added drinks. dilute), Milk fruit shakes. Thick Lassi Very liquid (dilute) butter milk- from fresh curd Break- Sheera , Kanda Pohe, Upma with roasted wheat fast items Batata pohe. flour or Rava (course rice Tradi- flour), Roasted Kharodi , tional roasted sabudana papad, Motichur ke laddu All pulses-chole, chole Bhakari with buttermilk, Matki, Mung bhature, masala Chana, satal (fried) fried cooked whole along with or in grains (Satal) -Matki, the form of Rajma, Beans, Matar, Bhel. walnuts, Toor (Ghughari). 6 Currently Sevai (Noodles, Maggi, ver- Khakhara,Mamra, Bread butter, consumed micelli, sphagetti), Egg ome- Lahi(Popcorn)- Vada pav, Dahi let., fried deusked mung dal, prepared from- vada, Udad vada fried matar Jowar, Makai, rice with chutney Of coconut & udada Food stuffs with high energy Roasted-chana yield eg-aerated cold drinks, sugar added drinks. (Phutana), food stuffs of maida (refined Mung vada, fulvadi fluor)- Samosa, ground udad (pakoda with plenty dal Vada, dal vada and coco- of vegetables), nut, udad chutney. Dahi vada, Gilka(chopda Alu bonda, (vada from Mum- dodka) bhaji, bai) Pakoda, Plain Bhajiya, Kanda bhaji, Alu bhaji, fried chakli, Farsan-Fafda, Gathiya, sev, Chivda, Poha. Vada pava, Puffed fried bread, Ghughara, Dabeli, Bhel –mixture of Poha/ Panipuri, chivda, fried whole Pulses (Chana, matki, matar, beans etc), sev, dahi Break fast Fried potato, banana chips, Bhagar, roasted items for farali chivda, sabudana papad, fast Motichur ke laddu (Upavasa) Sabudana vada, Sabudana kheer, Sabudana vadi fried. Chikki- Mungphali with sugar/ jaggery, Mungphali ke laddo, Tila kuta with sugar, Til ke laddo, Tila gula, coco- nut sugar vadi, Khajur paka, 7 Halua of -Gajar ka halwa, Shakkarkand Shakkarkand (ratale/sweet with sugar guard), Beet and milk Fruits-Banana, Chikoo, Fruits-Bor, Dry fruits in Ripene Mango, Ripen sita- Jamun, Orange, Basundi phala, Apple, ripen Guava, Mosambi, Water- dry fruits and dairy products melon, Dadim as mentioned above (pomogranet) etc. Vegetables As a general rule Phala As a general rule (fruits), Kanda(Rhizome/ tu- Leaves, flowers are ber) of vegetables are heavy light(easy) to digest (difficult)to digest compara- comparatively- tively- yield high energy yield less energy Beet Kakadi Potato is not good among Ginger is best tuberous vegetables among tuberous vegetables(Spices) Miscellane- Mutkule-Mixture of wheat and Jowar, Ambil bajra flour added with little quantity of ous– less flour of pulses and spices salt as per (semifermented used taste , dough is made and made in to rice soup), thumb sized rings , which are boiled Satu prepared from and eaten along with liquid for boiling. Varana phala, Kathil (Semifermented Dal),Roasted lobi (Hurda), Author– Vaidya Prashant Bedarkar.-Asst prof , GAU, Jamnagar, [email protected] Next issues- Guidelines for “Regional traditional diet and dietary combinations of Indian Society” for obesity management. Reg. No. GUJBIL/2001/4471 Patron- Vaidya Rajesh Kotecha, Vice Chancellor. Ph-0288-2557324 From: RM Jhala, The Registrar, GujaratAyurved University, Jamnagar, 361008. Gujarat, India. Ph-0288 2556852, fax-91 288 2555585 Editor-Vaidya Prashant B Bedarkar, Asst prof . Gujarat Ayurved University, Jamnagar-Web-www.ayurveduniversity.edu.in , Email- [email protected] Toll free number-1800-233-7324(only from Gujarat), Outside Gujarat- 0288-2557324 For private, internal circulation.
Recommended publications
  • Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls

    Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls

    List of Gujarati dishes[edit] Breads[edit] Puran Poli Bajri no Rotlo: Thick millet flour flatbread usually grilled over coa ls. Makai no Rotlo: Thick Corn flour flatbread usually grilled over coals. Bhakri: Made with whole wheat flour, thicker than Rotli, crispy. Phulka rotli (Also called Rotli or Chapati): Made with whole wheat flour, rolle d thin.[4] Juvar no Rotlo: Thick sorghum flatbread. Parotha: Fried whole wheat flatbread. Puran Poli (Also known as Vedmi): Whole wheat bread filled with sweet moong dal filling usually made for special occasions. Puri: Made with whole wheat flour, deep fried. Thepla/Dhebra: Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. Pooda: Made with a mixture of flours, pan fried. Rice[edit] In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Biranj: Steamed rice flavoured with saffron, sugar, and dried fruit. Khatta-Mittha Bhaat (Sour and Sweet Rice): Rice, boiled with potatoes and spice s, yellow in colour and accompanied with lemon peel. Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typicall y served as a dessert. Khichdi (Rice & a Dal): Cooked like porridge accompanied with ghee, yogurt, and pickle. Pulao (Rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin..
  • South Indian Cuisine

    South Indian Cuisine

    SOUTH INDIAN CUISINE South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardamom, black pepper and turmeric. South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter. Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. PARIMARAL - THE SOUTH INDIAN TRADITION OF SERVING A TRADITIONAL MEAL A typical traditional meal in South India is served on a "Vazhaillai", a freshly cut plantain leaf. The Sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card.
  • Take out Menu

    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,
  • The Importance of Dhaar and Halwa Puri in Devi Puja

    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

    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.
  • Puran Poli | Paruppu Poli Recipe

    Puran Poli | Paruppu Poli Recipe

    Puran Poli | Paruppu Poli Recipe Puran poli / paruppu poli recipe / Kadalai Paruppu Poli / obbatu is a traditional sweet (dessert) prepared during auspicious occasions and important festivals like diwali, vinayagar chaturthi, ugadi and holi. This is a first time I prepared paruppu poli recipe in my life and I made this puran poli for diwali celebration conducted in nearby library in US. Everyone tasted my puran poli and said it was awesome and tasty. Coming to the recipe, the stuffing is called puran and the outer cover is called poli. The filling is prepared with chickpea lentils, toor dal, jaggery and coconut. The outer cover is prepared with maida, oil, turmeric powder, salt and water. Here comes the puran poli recipe with step by step pics….Try this paruppu poli recipe and enjoy :-):-) For Outer Dough Ingredients for puran poli recipe 1 and 1/4 Cup of All Purpose Flour(Flour) 1/2 Tsp of Turmeric Powder 6 Tbsp of Cooking Oil Salt to taste Water as needed Method for puran poli Take a mixing bowl, add flour, turmeric powder, salt and oil, mix well with hand. Add water little by little, mix it and knead it to a soft and smooth dough. Pour some oil over the dough until the dough is completely soaked in oil. Cover the bowl with a plastic wrap and let the dough rest it for 4 hrs. For Inner Dough Ingredients for paruppu poli recipe 1/2 Cup of Toor Dal 1/2 Cup of Bengal Gram (Chana Dal) Pinch of Turmeric Powder 1 and 1/2 Cup of Jaggery 3 Tbsp of Grated Fresh Coconut 3 Whole Cardamom Pinch of Salt 1 Tbsp of Ghee (Clarified Butter) Other Ingredient (To make Poli) 3 Tbsp of Oil or Ghee Method Soak both the dal in water for 30 mins, wash it in a tap water and drain it.
  • Assessment of Consumer Preferences of Puran Poli with Special Focus on Age and Family Type

    Assessment of Consumer Preferences of Puran Poli with Special Focus on Age and Family Type

    International Journal of Commerce and Management Research International Journal of Commerce and Management Research ISSN: 2455-1627; Impact Factor: RJIF 5.22 Received: 11-05-2019; Accepted: 15-06-2019 www.managejournal.com Volume 5; Issue 4; July 2019; Page No. 71-77 Assessment of consumer preferences of Puran Poli with special focus on age and family type Vishakha G Ugale1, Sangram S Wandhekar2, Monika N Ware3, Sandip T Gaikwad4 1-4 MIT College of Food Technology, Loni Kalbhor, Pune, Maharashtra, India Abstract The study was conducted to understand the consumer preferences for traditional Maharashtrian dish Puran Poli. Puran Poli is one of the most loved delicacies in Maharashtrian food that is prepared in every Maharashtrian family during special occasions. It is dish made majorly from Bengal gram and Jaggery or/and sugar. The major objective of the study was to assess the preferences of consumers towards Puran Poli along with analysis of consumer awareness regarding it. The assessment was based on age, occupation and family type. The impacts of all these demographics was analysed in context of consumer preferences regarding Puran Poli. The simple randomised sampling was used for primary data collection. The documented information was also accessed for better understanding of the consumer preferences. Data was collected through online and offline survey and interview method using a structured questionnaire. Geographical scope of the study was rural and urban population in Pune district. It was found that the people are fond of Puran Poli. Puran Poli is moderately important in the diet of people. It is mostly consumed on special occasions.
  • Class 6 Food : Where Does It Come From

    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.
  • Healthy Eating, Serves 6 Quinoa Is an Ancient Grain That Provides Many of the Same Nutrients North Indian That Are Found in Whole Grains

    Healthy Eating, Serves 6 Quinoa Is an Ancient Grain That Provides Many of the Same Nutrients North Indian That Are Found in Whole Grains

    Brown basmati pulao with quinoa, red onions and mushrooms Healthy eating, Serves 6 Quinoa is an ancient grain that provides many of the same nutrients North Indian that are found in whole grains. Try making this recipe with just quinoa and diced vegetables. Cuisine 250 mL (1 cup) brown basmati rice 125 mL (½ cup) quinoa 15 mL (1 tbsp) oil Dinnertime in North India brings families 2 mL (½ tsp) cumin seeds 2 whole cloves together at the table to eat, talk and 2 green cardamom laugh. The traditional meal is vegetarian, 2 cm (½ inch) stick cinnamon consisting of daal, sabzi, raita, salad, rice and ½ medium red onion, thinly sliced chapattis. Everyday dishes are simple, lightly spiced and 227 g (8 oz) sliced brown cremini mushrooms flavoured with fresh coriander and ginger. North Indians 550 mL (2 ¼ cups) water celebrate special occasions with deep-fried puris and kachoris, almond-studded kheer and 1. Rinse rice then soak in enough water to cover for 1 hour. halwa and lavish platters of barfi and jalebi. 2. Rinse quinoa. Drain rice and quinoa together in fine mesh sieve. Greater affluence and busy modern lifestyles 3. Meanwhile, warm oil in saucepan over medium high heat. Add have changed our traditional eating habits – spices; sauté 30 seconds until they sizzle. Add sliced onion, sauté not always for the better. Sweets are no longer 5 minutes until softened. just rare treats and families pressed for time rely on prepared 4. Add sliced mushrooms, sauté 5 minutes until mushrooms release foods and snacks high in fat, sodium and sugar.
  • 954-568-0600 Tray Pricing 1

    954-568-0600 Tray Pricing 1

    BOMBAY CAFE 954-568-0600 TRAY PRICING 1. APPETIZER (Veg.) HALF TRAY FULL TRAY Vegetable $35.00 $70.00 Samosa per piece $1.50 Cheese Item $50.00 $100.00 Kathi Roll (per piece) cut in 2 $8.00 2. APPETIZER (Non Veg.) Chicken Seek Kabab $60.00 $120.00 Lamb Seek Kabab $70.00 $140.00 Shrimp $125.00 $250.00 Fish $75.00 $150.00 Kathi Roll (per piece) cut in 2 $9.95 Chicken $9.95 Shrimp 3. MAIN COURSE Vegetable $50.00 $100.00 Bhindi Masala/Korma $60.00 $120.00 Cheese Items $60.00 $120.00 Cheese Bhrji $75.00 $150.00 4. NON VEG. (Chicken) Chicken Curry / Egg Curry $50.00 $100.00 Chicken $60.00 $120.00 5. LAMB / GOAT $50.00 $100.00 6. SEAFOOD Fish $65.00 $130.00 Shrimp $150.00 $300.00 7. RICE Plain Rice $35.00 $70.00 Vegetable Biryani $50.00 $100.00 Biryani (Chicken/Lamb) $60.00 $120.00 Biryani Shrimp $75.00 $150.00 8. NAAN (per piece) Naan $1.50 Stuffed Bread (Veg.) $2.50 Non Veg. $3.50 Cheese Bread $3.00 Poori / Bhatura $2.95 Roti $2.00 9. DESSERTS (per piece) Rasmalai $1.50 Gulab Jamun (per peice) $1.00 Kheer / Gajar Halwa $60.00 $120.00 BOMBAY CAFE Ft. Lauderdale Boca Raton 954-568-0600 561-750-5299 CATERING MENU 1. $15.00 + tax (min. 25 people) 2. $18.00 + tax (min. 25 people) 1 Appetizer (veg.) 2 Appetizer (1 veg. & 1 non veg.) (Main Course) (Main Course) 2 Vegtables 2 Vegtables 1 Lentil 1 Non Veg.
  • July 15 MENU Sehwag International School -July15

    July 15 MENU Sehwag International School -July15

    Sehwag International School -July 15 MENU Sehwag International School -july15. MENU EARLY MORNING BREAK FAST LUNCH COURSE DAYS COURSE DAYS 3:10PM EVENING SNACKS 5:30PM DINNER 7:30PM-8:00PM MEAL 9.10 - 9:30 hr 12:45 - 13:30 hr MILK NIGHT 7-7:15 hr 21.15 hr WEDNESDAY WEDNESDAY LEMON WATER JALJEERA VEG NOODLES DAL HARYALI SHAHI PANEER ONION RICE ROTI ONION SALAD CHICKEN CURRY 1-Jul IDLI & SAMBHAR BANANA MIX DAL MUTTER PANEER PLAIN RICE CHAPATI SEVIYAN 1-Jul THURSDAY THURSDAY LEMON WATER LIME JUICE VEG SANDWICH CHOLEY JEERA ALOO PL RICE ROTI GREEN SALAD SALAD FRUIT CUSRURD 2-Jul PAV WITH ALOO BHAJI BOURNVITA DAL AMRITSARI ALOO GAJAR MUTTER PLAIN RICE CHAPATI JEERA RAITA 2-Jul ROOHAFZA FRIDAY FRIDAY LEMON WATER CUT FRUIT DAL PUNJABI PANEER BUTTER MASALA JEERA RICE ROTI GREEN SALAD EGG CURRY SHAKE 3-Jul DALIYA BANANA KADHI VEG JALFREJI ONION RICE CHAPATI 3-Jul SATURDAY POTATO TOAST WITH SATURDAY LEMON WATER BANANA SHAKE POTATO TOAST KADHI PAKORA VEG JALFREJI PL RICE ROTI GREEN SALAD SALAD GULAB JAMUN 4-Jul SAUCE BOURNVITA DAL TADKA PALAK CORN PLAIN RICE CHAPATI RICE KHEER 4-Jul SUNDAY SUNDAY LEMON WATER TUCK SHOP TUCK SHOP DAL BHUKHARA DUM ALOO VEG BIRYANI ROTI ONION SALAD SALAD 5-Jul ALOO PARANTHA CURD DAL HARYALI LAUKI CHANA PEAS PULAO CHAPATI 5-Jul MONDAY MONDAY LEMON WATER LIME JUICE PAV BHAJI DAL PUNJABI GATTA CURRY VEG PULAO ROTI GREEN SALAD MIX VEG RAITA 6-Jul NAMKIN SEVIYAN BOURNVITA PANCHRATNI DAL ALOO CABBAGE MUTTER TADKA RICE CHAPATI SEVIYAN 6-Jul TUESDAY LAUKI CHANA WITH TUESDAY LEMON WATER BANANA SHAKE CUT FRUIT DAL BASANTI ALOO
  • PURAN POLI RECIPE by Chaitrali S Chitre

    PURAN POLI RECIPE by Chaitrali S Chitre

    PURAN POLI RECIPE by Chaitrali S Chitre On the auspicious occasion of Holi in Maharashtra and Karnataka, a traditional special sweet is made which is also put as an offering to the God into the lit Holi (Born Fire). It is called Puran Poli. It simply consists of two ingredients. Puran is made out of jaggery and chana dal or chickpea split lentils. Poli means Chappati in which you stuff the Puran and roll the Poli like Chappati. Making Puran is a quite time consuming and multi-step process authentically. But we can make Puran in a microwave in 30 minutes depending on your microwave settings and watts. INGREDIENTS For Making Puran (Stuffing) For Making Poli (Dough) • 1 cup Split Chana Dal • 1 cup Refined Flour • 2 1/2 cups Water • Salt • 1 cup grated Jaggery / Gul • 1/3 Cup Water • 1/4 tsp Nutmeg powder • 1/3 Cup Oil • 1/2 tsp Cardamom powder • Ghee METHOD Making Puran 1. Wash chana dal and soak dal in water for 6 hours. 2. Then put soaked into pressure cooker along with water in which dal was soaked. 3. Pressure cook dal until 3 to 4 whistles. 4. Once dal is cooked completely, drain all excess water and take potato masher and mash dal well, to make it very soft and smooth or grind it slightly in veggie cutter or grinder or food processor. 5. Now take mashed dal in to microwave safe bowl, add jaggery to it and mix well. 6. Microwave dal on high power for 5 minutes. 7. After 5 minutes, take the bowl out from microwave and mix well.