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NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur
(NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur) DAYS BREAKFAST LUNCH DINNER DAILY For the options in the breakfast, please look ROTI (PLAIN & BUTTER), SAMBAR, BOILED RICE, SALAD, ROTI(PLAIN & BUTTER), RASAM, SALAD, BOILED RICE, PLAIN DAL (COMPULSORY) at the Breakfast options (Separate page) PLAIN DAL MONDAY DAL,ONION, ALOO-PARATHAS, ALOO KARELA FRY, MUNG DAL, CURD-RICE / CURD / GREEN RAZMA Or (TURAI POSTO / BHINDI POSTO), AAM MASOOR DAL TOMATO SAUCE, GREEN CHUTNEY, GRAPES / AAM PANNA TOMATO CHUTNEY EXTRA: MUTTON ROGAN JOSH, MUNG HALWA (B) / BEL JUICE EXTRA: EGG CURRY TUESDAY (PAV-BHAJI) / (UTTAPAM, SAMBAR, SUKTO (Mix Veg Dal) / MASOOR DAL, ALOO JEERA FRY, CHOLE BHATURE / [POORI(AATA & MAIDA), CHANA DAL (with Coconut NARIYAL CHUTNEY) CURD / WATER MELON / CHHANCH Flakes)], ALOO TOMATO CURRY, TAMARIND RICE, KHEER / SEWAI (B) / LASSI EXTRA: CHILLI HONEY POTATO EXTRA: BUTTER CHICKEN / CHICKEN MASALA , PANEER TIKKA WEDNESDAY IDLI, VADA (2 Pc.), SAMBAR, BHINDI FRY, ARHAR DAL, BRINJAL BHARTA ROASTED, MASOOR DAL FRY NARIYAL CHUTNEY, GARLIC CURD / GREEN GRAPES / LASSI CHUTNEY EXTRA: CHICKEN KALI MIRCH / CHICKEN DO PIYAZA, (B) / BEL JUICE EXTRA: REHU KALIA CURRY, SHAHI TOAST RASMALAI THURSDAY (BOMBAY SANDWICH, VEG CHILLI ALOO / LAUKI CHANA DAAL, KADHI PAKODI, (PANEER BUTTER MASALA, PLAIN MAIDA NAAN) / (KADAI PANEER, SANDWICH) / (CHILLA) CURD / WATER MELON / BEL JUICE STUFFED NAAN), TANDOORI ROTI, AATA NAAN, FRENCH FRIES, (B) / LASSI EXTRA: ALOO CHICKEN CURRY MATAR PULAO, MIX GREEN SALAD, MIXED FRUIT RAITA / PINEAPPLE RAITA FRIDAY -
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
973-227-6400 Call: 732-548-1888
PARTY TRAYS TO GO APPETIZERS PARTY TRAYS TO GO BREAD Small Tray $40.00; Large Tray $60.00 Sm. Lg. Price 71. Pooran Poli--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 Sm. Lg. 72. Aloo Paratha------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 1. Khaman Dhokla--------- 60 Pcs 125 Pcs 73. Bajri Rotla---------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 2. Dahiwada----------------- 25 Pcs 40 Pcs 74. Bhature------------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 3. Party Samosa------------ 50 Pcs 75 Pcs 75. Plain Naan--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 4. Kachori-------------------- 60 Pcs 80 Pcs 76. Paneer Paratha--------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 5. Vegetable Cutlet-------- 30 Pcs 45 Pcs 77. Jeera Paratha------------------ 20 Pcs 30 Pcs Sm: $40/Lg: $55 6. Methi Gota--------------- 60 Pcs 100 Pcs Over four generations of authentic Indian cuisine... 78. Methi Paratha----------------- 20 Pcs 30 Pcs Sm: $40/Lg: $55 7. Cut Chilli Pakoras------- 50 Pcs 85 Pcs 79. Chapati (Roti)----------------- 50 Pcs 100 Pcs Sm: $30/Lg: $60 8. Khandvi(Patodi)-------- 75 Pcs 130 Pcs 80. Wheat Flour Poori----------- 50 Pcs 100 Pcs Sm: $25/Lg: $50 9. Dalwada----------------- 60 Pcs 100 Pcs 81. Pav to go with Pav Bhaji--- 40 Pcs 80 Pcs Sm: $25/Lg: $40 10. Spring Roll-------------- 50 Pcs 100 Pcs Party Trays To Go 11. Sev Khamani----------- 5 lb 8 lb Celebrations, Parties and Potlucks 12. Aloo Bonda------------- 30 Pcs 50 Pcs PARTY TRAYS TO GO RICE 13. Sandwich Pakoras---- 30 Pcs 50 Pcs 14. Crisp Onion Fritters-- 5.5 lbs 8 lbs Small approx. -
Mysore State
JIandbook Series- MYSORE STATE WITH A FOREWORD BY J. Mohamed Imam. Esq .• B.A., B.L .• Minister for Education G. L. SWAMY Compiler. Handbooks & Manager, Tourist Bureau. Mysore a.. Two ,~_~...... ...... ,.....,_.,_,.~.-.-~.._.._. -- o-.)C Camp AIysore, Dated 26th Oct. 1942 FOREWORD Mr. G. l. Swamy's book on MYSORE contains useful information about the S tat e together with Statistics. welcome this useful handbook and wish the publisher every success. cf. !7ilohamecl Jmam Minister for ErIttention \,\ ~ ~ ) ~} .. ' t .:. ,_.J<.) •• 0 ... .1· ~----.. PREFACE With the kind permission of tho Government this Handbook for the Mysore State has been compiled and pllblishe<l especially for those who wish to know about this Model State. The se\-eml government Il,J hlicf\tions such as the Gazetteer, State and Departmental Administration Reports, Mysore Information Bulletin, have heen consulted in the compihtion of this hook. Mr. III. Shamanna, )LA., Auditor, Mysore State Hailway, Mysore has kindly spared his v .. lllable time in scrutinizing the manuscript. I offer him my sincere thanks. I am grateful to Mr. .J. Mohamed Ima.m, B.A., B.L., Minister for Education who has been pleased to favour me with a foreword for the publication. Mysore, G. L. SwalnY 27th October 1942 Compiler CONTENTS PART ONE General Description 1-21J Situation and Area, Boundaries, Physical Features, R i v e r Systems, Mountain Systems, Botany, Climate and Rainfall, Population, Communications, Post and Telegraphs. PART TWO Moral and Material Developments 29- 77 Agriculture, Education, Medical Aid, Co-operation, E 1 e c t ric Power, I n d u s t r i e sand Manufactures, Commerce and Trade, Exports and Imports, State Life Insurance. -
Aromatic Sauces Naan Breads
MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9. -
1 Aug. 2018.Cdr
January - March 2018 News Letter 'Padmashri' Dr. Ananda Shankar Jayanth was Felicitated on 7th March 2018 on the occasion of International Women’s Day Newsletter Volume : 7 January - March 2018 Newsletter Volume : 7 January - March 2018 Ÿ National Youth Day Ÿ Technical Talk on “Secure Communication” Ÿ Republic Day 2018 Ÿ Visit to V.S.T Tillers Tractors Ltd. Ÿ International Mother Language Day Ÿ Community Outreach Program Ÿ Workshop on “Personal Excellence” Ÿ Workshop on Heartfulness Program Ÿ International Women's Day 2018 Ÿ Seminar on LEGAL AID Ÿ Formula Kart Design Challenge Season – 2 Ÿ Visit to Vishnu Forge Industries Ltd., Bengaluru Ÿ Visit of Guru 'Kalaratna' Smt. A. B. Bala Kondala Rao Ÿ Faculty Development Program on Ÿ Drive by DATRI Foundation “Fighter Aircraft Design” Ÿ HARMONICS 2018 Ÿ Rural Documentation Ÿ Inauguration of 'The Institute of Indian Foundrymen Ÿ Industrial Visit to ISRO, Bengaluru Student Chapter' at REVA University Ÿ UIIC Collaborates with Teamlease Ÿ Smart India Hackathon 2018 Ÿ Workshop on Computational Drug Discovery using Ÿ World Water Day 2018 Bioinformatics Approaches Ÿ National Level Rally Car Design and Development Ÿ Case Study Visit Competition Ÿ Visit to YUKEN India Limited, Malur Ÿ Legal Talk on 'Fast Justice’ Ÿ Industrial Visit to KSDL, Bengaluru Ÿ 10th Annual KSTA Conference 2018 Ÿ Blood Donation Camp & Free Medical Checkup Ÿ Guest Lecture on “Major Fluid Power Application and Ÿ Special Lecture on Constitutional Law Segment” Ÿ E-Week 2018 Ÿ Startup Investor Meet 2018 Ÿ Visit to Bangalore Metallurgicals -
Bhujabala Menu.Cdr
Bhujabal Catering Catering Tradition Since 1998 Welcome Drinks AAMPORA FRESH ANAR & GRAPES JUICE LASSI VIRGINMARY FRESH JUICE JUICE(VARITES) JAL JEERA PINEAPPLE BLOSSOM MUKTAIL PINA COLADA STRAWBERRY BLOSSOM DAHI CHALLA ASSORTED COLD DRINKS COLD COFFEE FALUDA SARBAT STAWBERRY SHAKE FRUITS PUNCH MILK SHAKE LINCHI SHAKE ORANGE JUICE HOT MILK MANGO SHAKE MANGO PANA ORANGE BLOSSOM APPLE SHAKE FRESH LINE SODA PODINA PANNI CHOCOLATE SHAKE MASLA COLD DRINKS BLUE LAGON ASSORTED SOFT DRINKS COLD DRINKS PLANE KESORIA TEA Veg Soup TAMATO SOUP LEMON CORIANDER SOUP HOT & SOUR SOUP SWEET CORN SOUP CREAM OF VEG SOUP CREAM OF MUSHROOM SOUP MIX VEGETABLE SOUP VEG MANCHOW SOUP VEG CLEAR SOUP BABY CORN SOUP MICRONI SOUP Non-veg Soup PANEER SOUP CHICKEN SOUP CHICKEN HOT & SOUR SOUP CHICKEN CLEAR SOUP CHICKEN CLEAR CORIANDER SOUP CHICKEN CORN SOUP MIX NON VEG SOUP MUTTON SOUP PRAWN SOUP FISH SOUP EGG SOUP Bhujabal 1 Catering Veg Starter PANEER POKADA VEG CHOWMEIN PANEER TIKKA PANEER CHOWMEIN PANEER CUTLET SOYA CHOWMEIN PANERER HYDERABADI MUSHROOM CHOWMEIN PANEER FINGER SWEET CORN FRY KOBI PAKODA SWEET CORN CHAPATA KOBI CUTLET CORN BUTTER FRY VEG GOLD COIN STRK BABY CORN ALOO TIKKA BABY CORN CHILLI ONION PAKODA CHEES BALL VEG CUTLET MUSHROOM 65 FRENCH FRIES MUSHROOM SALT & PIPPER HARA BHARA KABAB MUSHROOM PAKODA VEG MANCHURIAN MUSHROOM STICK MUSHROOM MANCHURIAN MUSHROOM TANDORI PANEER MANCHURIAN MOMOS SPRING ROLL SWEET CORN BOIL BABY CORN Non veg starters CHICKEN TIKKA CHICKEN CRIPSY& CRUNCH CHICKEN PAKODA EGG CHUP CHICKEN 65 EGG CHOWMEIN CHICKEN CHOWMEIN FISH -
State Wise Registration of GI
STATE WISE REGISTRATION DETAILS OF G.I APPLICATIONS th 15 September, 2003 – Till Date Goods S. Application Geographical Indications (As per Sec 2 (f) of State No No. GI Act 1999 ) FROM APRIL 2004 – MARCH 2005 1 1 & 2 Darjeeling Tea (word & logo) Agricultural West Bengal 2 3 Aranmula Kannadi Handicraft Kerala 3 4 Pochampalli Ikat Handicraft Andhra Pradesh FROM APRIL 2005 – MARCH 2006 4 5 Salem Fabric Handicraft Tamil Nadu 5 7 Chanderi Fabric Handicraft Madhya Pradesh 6 8 Solapur Chaddar Handicraft Maharashtra 7 9 Solapur Terry Towel Handicraft Maharashtra 8 10 Kotpad Handloom fabric Handicraft Odisha 9 11 Mysore Silk Handicraft Karnataka 10 12 Kota Doria Handicraft Rajasthan 11 13 & 18 Mysore Agarbathi Manufactured Karnataka 12 15 Kancheepuram Silk Handicraft Tamil Nadu 13 16 Bhavani Jamakkalam Handicraft Tamil Nadu Himachal 14 19 Kullu Shawl Handicraft Pradesh 15 20 Bidriware Handicraft Karnataka 16 21 Madurai Sungudi Handicraft Tamil Nadu 17 22 Orissa Ikat Handicraft Odisha 18 23 Channapatna Toys & Dolls Handicraft Karnataka 19 24 Mysore Rosewood Inlay Handicraft Karnataka Himachal 20 25 Kangra Tea Agricultural Pradesh 21 26 Coimbatore Wet Grinder Manufactured Tamil Nadu 22 28 Srikalahasthi Kalamkari Handicraft Andhra Pradesh 23 29 Mysore Sandalwood Oil Manufactured Karnataka 24 30 Mysore Sandal soap Manufactured Karnataka 25 31 Kasuti Embroidery Handicraft Karnataka 26 32 Mysore Traditional Paintings Handicraft Karnataka 27 33 Coorg Orange Agricultural Karnataka 1 FROM APRIL 2006 – MARCH 2007 28 34 Mysore Betel leaf Agricultural Karnataka -
Introduction
INTRODUCTION In this competitive business world to gain success an organization has to have a upgraded technology and knowledge, by this only it can acquire the market. To upgrade the technology and knowledge it is necessary to understand the organization structure. An organization structure consist of four major areas. They are Specialization of work Departmentalization Span of control Centralization and decentralization By this we can say that every component of organization has impact on organization structure. To study the impact of these components organization study is essential. OBJECTIVE OF THE STUDY Organization study helps to understand and predict organization life. Organization study provides a road map to lives in organization. To study the comparison between the theoretical aspects and the practical implementation in the company To know the major sources and factors that motivated the customer to buy those products.. Organization study helps in generating new ideas. To know the financial status of the company. 1 INDUSTRY PROFILE: Soap is one of the commodities which have become an indispensable part of the life of modern world. Since it is non durable consumer goods, there is a large market for it. The whole soap industry is experiencing changes due to innumerable reasons such as government relations environment and energy problems increase in cost of raw material etc. The changing technology and ever existing desire by the individual and the organization to produce a better product at a more economical rate has also acted as catalyst for the dynamic process of change. More and more soap manufacturers are trying to capture a commanding market share by introducing and maintaining acceptable products. -
100 Diwali Recipe List by Rakskitchen
Rak’s Kitchen https://rakskitchen.net/ Indian Diwali sweets recipe, Snack recipes list with respective links to the recipes all at one place for easy access. Popular, classic sweet recipes like Gulab jamun, halwa, mysore pak and Traditional recipes like adhirasam, suzhiyan. Snacks including murukku varieties, easy and quick dry snacks too. Raks Kitchen Classic Diwali Recipes 1 Badusha https://rakskitchen.net/badusha-recipe-how-to-make-badusha/ 2 Jangri https://rakskitchen.net/jangri-recipe-indian-diwali-sweet-recipes/ 3 Suzhiyan https://rakskitchen.net/suzhiyan-recipe-how-to-make-suzhiyan-suzhiyam/ 4 Sweet Somas https://rakskitchen.net/sweet-somas-recipe-somasi-diwali-sweets-recipes/ 5 Sweet boondi https://rakskitchen.net/sweet-boondi-recipe-easy-diwali-sweets-recipes/ 6 Jalebi http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html 7 Chandrakala Suryakala https://rakskitchen.net/chandrakala-recipe-chandrakala-suryakala-sweet/ 8 Kaju Strawberry https://rakskitchen.net/kaju-strawberry-recipe-diwali-sweets-recipe/ 9 Khoa sweet samosa https://rakskitchen.net/easy-sweet-samosa-recipe-holi-recipes/ 10 Seeni Adhirsam https://rakskitchen.net/seeni-adhirsam-adhirasam-with-sugar-diwali-recipes/ 11 Nankhatai https://rakskitchen.net/nan-khatai-recipe-nankhatai-recipe/ 12 Sweet diamond cuts https://rakskitchen.net/sweet-diamond-cuts-maida-biscuits-recipe/ 13 Sweet khaja https://rakskitchen.net/crispy-juicy-khaja-recipe/ 14 Apple jalebi https://rakskitchen.net/apple-jalebi-recipe-easy-holi-recipes/ 15 Malpua https://rakskitchen.net/malpua-recipe-with-rabri-malpua-with-wheat-flour/ -
Indian Sweets
Mithai MITHAIS, also known as "Mishtaan" (meaning sweet food), are synonymous with celebrations in India. Any good news is that of a promotion, marriage, birth in a family is invariably heralded with a box of sweets. Our favourite expression is "muh meetha karo". An astounding variety of sweets is available from different parts of the country. Most mithai are actually quite easy to make and once you’ve mastered making these delicacies at home, you will hardly need to go to a sweet shop. Recipes included are Rasgulla Chum chum Dry Fruit Mithai Halwas Desi Ice-creamsi Quick MithaI Barfis Sugar Free Mithai http://www.theasiancookshop.co.uk/mithai-2051-p.asp Indian sweets From Wikipedia, the free encyclopedia Jump to: navigation, search Gulab Jamun, one of the most popular Indian sweets. Nollen Sandesh. Indian sweets or Mithai, are a type of confectionery that rely heavily on sugar, milk and condensed milk, and cooked by frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products. Varieties of Indian Sweet Indian rice pudding, also known as kheer. Jalebi, a popular sweet in Delhi, India. Matka Kulfi, flavored frozen sweet dish made from milk. Rasgulla, a popular sweet dish made from cottage cheese. Different varieties of sweets served on a Pumsavanam function. [edit] Barfi Barfi is a popular sweet made of dried milk with ground cashews or pistachios. [edit] Parwal Ki Mithai Parwal Ki Mithai is a dry sweet made of parwal. -
Basundi Recipe | How to Make Basundi | Indian Dessert
Basundi Recipe | How To Make Basundi | Indian Dessert Basundi recipe is an Indian dessert popular in Maharashtra and Gujarat. It is a calorie rich, scrumptious dessert prepared by simmering the milk for a long time until it reduced to half of its volume, finally flavored with saffron, almonds and pistachios. This is one of my top favorite sweet. I used to eat a lot in my college days as my father used to get me kesar basundi every week from Agarwal sweets. My husband has not tasted it before so I made this easy and tasty basundi recipe for diwali. Addition of almonds and pistachios to basundi recipe adds a nice crunch to this creamy dessert. Saffron imparts color and flavor to the dish. When you make basundi , always scrap the sides of vessel while cooking, as that will make the basundi thick and imparts creamy texture. It is served as a dessert or sweet accompaniment in lunch or during any Indian festivals like diwali. Also it tastes great with gulab jamun or hot malpuas. Ingredients 3 Cups of Milk (2 % or Full Fat) 3-4 Tbsp of White Sugar 20 Saffron Strands 10 Almonds, Chopped 10 Cashews, Chopped 10 Pistachios, Chopped Pinch Of Nutmeg Powder 3 Cardamom, Powdered 1 Tsp of Ghee (Melted Butter), Optional To Garnish Almonds and Pistachios Method Chop the almonds, cashews and pistachios . Powder the cardamom with mortar and pestle. Soak the saffron in 2 tsp of warm milk and keep this aside. Take a heavy bottomed vessel, add the milk, bring the milk to boil and reduce the flame, cook on the slow flame, till the volume is reduced to half of its volume.