Models of the Futura Hard Anodised Tava (Griddle) 2 Stay Looking New for Years
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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 -
Grill & Broil Recipe Guide
GRILL & BROIL RECIPE GUIDE ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Salmon Burger Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 (4oz. patties) Ingredients: 1 green onion, thinly sliced ¼ cup mayonnaise ½ cup panko bread crumbs 2-3 tsp. Sriracha sauce 1 Tbsp. diced red bell pepper 2 (5 oz.) salmon fillets, cut in 1 Tbsp. coarse grain Dijon mustard 1-inch pieces ½ tsp. cayenne pepper Optional toppings: basil sprouts, 1 tsp. salt 1 avocado (sliced), shredded 2 Tbsp. plain yogurt red cabbage 1 egg white Directions: 1. Combine mayonnaise and Sriracha sauce in small bowl. Set aside. 2. Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick. 3. Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F. 4. Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F). 5. Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired. ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Greek Omelet for Two Prep Time: 5 minutes Cook Time: 5 minutes Servings: 2 (1/2 omelet each) Ingredients: 2 Tbsp. pesto sauce 2 Tbsp. milk ¼ cup diced tomatoes 1 tsp. cooking oil ¼ cup crumbled feta cheese 1 clove garlic, minced 2 eggs, beaten Directions: 1. Mix eggs and milk in small bowl, set aside. 2. Attach griddle plate to Grill & Broil and preheat on LOW broil to 350°F. -
Ms. Sollazzo's Class Recipe Book
Ms. Sollazzo’s Class Recipe Book 2020-2021 Picture of you making Materials/Ingredients it! Ingredients Materials ● 2 eggs ● Mixing bowl ● 3/4 Lb all purpose flour ● Hands or spatula (340 g) ● Pot or pan ● 2 oz caster sugar (55 g) ● Stove ● 2 oz unsalted butter (55 g) ● Plastic wrap ● 1 organic lemon ● Paper towels ● 1 organic orange ● Serving tray or bowl ● 3 tbsp candied fruit ● 2 tbsp sugar decorations or sprinkles ● 2 drops Rum or Brandy (not necessary) ● 1 drop Anise flavor ● 1 pinch table salt ● Sesame oil How to Make Struffoli Steps 1. This is a family tradition that has been passed down from generation to generation. I hope you enjoy the treat! 2. Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated. 3. After that, grate the lemon and orange to obtain zests. 4. Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt. 5. Finally, whisk until consistent. 6. Add the flour, a little at a time into the butter and eggs mixture. 7. Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs. 8. Now, compact and stretch out the crumbs until obtaining a consistent dough. 9. Eventually, wrap the dough and store into the lower part of the fridge at least 2 hours. -
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.. -
Garland Induction Instinct
Project ______________________________________ Item _________________________________________ Quantity ____________________________________ CSI Section 11400 Approved ___________________________________ Garland Induction Date _________________________________________ INSTINCT SERIES - COUNTERTOP GRIDDLE 3.5 & 5.0kW Instinct Models • INSTINCT Griddle 3.5 (formerly SHGR3500) • INSTINCT Griddle 5 (formerly SHGR5000) Standard Features • Realtime Temperature Control System RTCSmp® • Temperature setting from 120° to 450°F (50° to 230°C) ™ • Special induction non-stick griddle GARLAND INDUCTION GRIDDLE (COUNTER-TOP), 1 FRYING ZONE 19.41 x 13.86 inches • Timer function • Energy efficient • Heats up quickly • Instantaneous control of the temperature with no lag • Uniform heat distribution • Convenient and reliable • Overheat protection • Easy to clean • LED Display • Simple and intuitive “Tap and Turn” knob • Includes plug and cord (6ft. - 1.8 m) INSTINCT Griddle 3.5 / 5 Properties Advanced Features • Reduced energy consumption thanks to high-efficiency induction technology • Even heat distribution across the entire cooking surface with optimised energy transfer between the griddle and the food product • RTCSmp® control / monitoring • Height-adjustable, locking feet • Griddle comes with HPCR stainless steel surface protection • Removable, washable and reusable air filter • Multi-point temperature measurement and temperature control accurate to one • Incoming Voltage Detection degree over the entire cooking time and the entire cooking surface for -
VENPONGAL RECIPE | Fenugreek Leaves Pulao,Makki Ki Roti / Corn F
Ulundhu Kali / Uluntangali / Urad Dal Halwa – South Indian Recipe Ulundhu Kali / Uluntangali is a South Indian traditional delight. This traditional sweet is specially given to teen girls when they attain puberty mainly because as it strengthens the pelvic bones and muscles. This sweet is made of super nutritious ingredients like urad dal (Protein), palm jaggery(Iron) and gingelly oil (Vitamin E). You can have this healthy and nutritional dish for breakfast or as snacks. Good for adults and kids. Ingredients 3/4 Cup of Urad Dal (White) 1 and 1/4 Cup of Palm Jaggery 1/4 Cup of Gingelly Oil Pinch of Salt 1/2 Cup of water or as needed Method Grate the palm jaggery and keep it aside. Dry roast the urad dal lightly, let it cool for sometime. In a pan, heat the water, after it boils, add the palm jaggery , let it be in the flame until jaggery melts and stir it occasionally. Once it done, turn off the flame Powdered the urad dal finely or rava consistency using mixie or spice grinder. Using tea strainer, strain the jaggery syrup to get rid of impurities. In a medium flame, add the Jaggery syrup to the same pan, add a pinch of salt, bring it to a boil, add urad dal powder little by little and stir well to avoid lumps. Add oil little by little and keep on stirring until the mixture leaves the sides of a pan. Serve hot or cold with a tsp of ghee. Make a small balls, in the center, add a tsp of ghee. -
OK Industries
+91-8048761961 OK Industries https://www.indiamart.com/okinds/ We are one of the leading Manufacturer and Exporter of Non Stick Cookware, Stainless Steel Pressure Cooker, Hard Anodised Cookware. An ISO - 9001:2008 certified company, OK Industries has grown consistently over the last 59 years. About Us Established in 1956 by Shri Om Prakash Kapur, OK Industries is a leading Manufacturer and Exporter of Non Stick Cookware, Stainless Steel Pressure Cooker, Hard Anodised Cookware, Non Stick Gift Sets, Marble Coated Cookware, Stainless Steel Gift Set, Vacuum Bottle in the country. OK Industries is an ISO - 9001:2000 certified company and has grown consistently over the last 65 years. The company is also one of the few authorized licensee of the prestigious Teflon Coating by Du Pont Co. of USA. As of now, OK Industries offer a large variety of non-stick cookware, hard anodized cookware. Quality is of utmost importance to us and thus our products go through a series of stringent quality checks before they are ready to be used by the consumer. Our non-stick cookware bear ISI mark IS: 1660 Part-I and are manufactured from virgin aluminium metal. Our high quality products have been certified by the Bureau of Indian Standards. The company is equipped with latest machinery for production and quality control. We as a company encourage our distributors and dealers to perform better by offering them with attractive incentives. Getting repeat orders from overseas buyers has become a trend. For more information, please visit https://www.indiamart.com/okinds/profile.html -
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. -
Flat Top Grill
FLAT TOP GRILL WARNING & INSTRUCTION BOOKLET MODEL FTG600P VERSION 2 ANSI Z21.89-2017/CSA 1.18-2017 Outdoor cooking appliance. WARNING WARNING FOR OUTDOOR USE ONLY 1. DO NOT store or use gasoline or other flammable liquids or vapors in the vicinity of DANGER this or any other appliance. If you smell gas: 2. An LP cylinder not connected for use shall not • Shut off gas to the appliance at the tank be stored in the vicinity of this or any other • Extinguish any open flame. appliance. • If odor continues, keep away from the WARNING appliance and immediately call your fire department. 1. Never operate this appliance unattended. 2. Never operate this appliance within 10 ft (3 m) Failure to follow these instructions could result of any structure, combustible material or other in fire or explosion which could cause property gas cylinder. Do not operate appliance under damage, personal injury or death. ANY overhead construction. Keep a minimum WARNING clearance of 3 feet (1 m) from the sides, front • DO NOT store a spare LP gas cylinder under or and back of appliance to ANY construction. Keep near this appliance. the area clear of all combustible material and • Never fill the cylinder beyond 80% full. flammable liquids, including wood, dry plants • A fire causing death or serious injury may occur and grass, brush, paper, and canvas. if the above is not followed exactly. 3. Never operate this appliance within 25 ft (7.5 m) of any flammable liquid. WARNING 4. Never allow oil or grease to get hotter than 400°F • To installer or person assembling this (200°C). -
Table of Contents 1. Introduction 1.1 1.2 1.3 1.4 1.5
TABLE OF CONTENTS 1. INTRODUCTION 1-1 1.1 Objective 1-1 1.2 Background 1.3 Standard Test Method Development 1-5 1.4 Appliance Energy Efficiency 1-6 1.5 Gas/Electric Consumption Ration 1-8 1.6 Ventilation Requirements 1-11 1.7 Emissions From Commercial Cooking 1-19 1.8 Conclusions 1-23 1.9 References 1-24 2. FRYER 2-1 2.1 Introduction 2-1 2.2 Cooking Processes 2-2 2.3 Types of Fryers 2-2 2.4 Controls 2-3 2.5 Heating Technologies 2-3 2.6 Fryer Performance 2-6 2.7 Benchmark Energy Performance 2-9 2.8 Fryer Energy Consumption 2-13 2.9 Research Needs 2-19 2.10 Gas Industry Market Focus 2-20 2.11 References 2-20 3. GRIDDLE 3-1 3.1 Introduction 3-1 3.2 Cooking Processes 3-2 3.3 Types of Fryers 3-2 3.4 Control Strategies 3-4 3.5 Heating Technologies 3-5 3.6 Griddle Performance 3-9 3.7 Benchmark Energy Performance 3-11 3.8 Griddle Energy Consumption 3-14 3.9 Ventilation Requirements 3-18 3.10 Research Needs 3-18 3.11 References 3-19 Technology Review of Conuncrcial Foodservice Equipment Volume II, Page i 4. BROILER 4-1 4.1 Introduction 4-1 0 4.2 Cooking Processes 4-2 4.3 Controls 4-2 4.4 Types of Fryers 4-3 4.5 Broiler Performance 4-8 4.6 Ventilation Requirements 4-10 4.7 Research Needs 4-11 4.8 Gas Industry Market Focus 4-12 4.9 References 4-13 5. -
I UG Food Preservation
Dr Ambedkar Government Arts College , Vyasarpadi, Chennai - 39 I B.Sc - Home Science - Nutrition , Food Service Management and Dietetics (UG) 2020-2021 Major paper FOOD PRESERVATION AND PROCESSING Unit - I Nature of harvested crop • The quality of harvested crop is dependant on the conditions of growth and on post harvest treatment. Storage condition of a crop is dependent on the function of composition, resistance to attacks by microorganisms, external conditions of temperature and gases in the environment • The most important characteristic of freshly harvested fruits and vegetables is that they are alive and respiring. • Ripening rendering the produce edible; as indicated by by taste. During ripening, starch is converted to sugar. When respiration declines, senescence (it ends at the death of the tissue of the fruit) develops in the last stage. • Maturity is indicated by skin colour, optical methods, shape, size, aroma, fruit opening, leaf changes and firmness. • Low temperature also disrupt the complex sequence of biochemical reactions taking place in plant tissue and cause a disorder known as chilling injury. • After harvesting decline in the rate of oxygen uptake and Carbon dioxide evolution to a low value is followed by a shark rise to a peak, terminating in pest- climacteric stage. The peak to minimum ratio tends to increase with temperature. this ratio varies among fruits. the slope of the rise varies with species maturity, temperature and the oxygen and Carbon dioxide of the storage chamber. Plant product storage Fresh fruits and vegetable maintain life processes during storage. As long as they are alive, they are able to resist the growth of spoilage organisms to some degree. -
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.