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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. -
Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar -
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 -
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. -
Carrot Coconut Chutney Recipe / Side Dish for Idli Dosa Did You Get Bored My Making Regular Chutney Only with Onion and Tomato for Idli & Dosa
Carrot Coconut Chutney Recipe / Side dish for Idli dosa Did you get bored my making regular chutney only with onion and tomato for idli & dosa. Here is an interesting and healthy carrot coconut chutney recipe, a great side dish for idli & dosa. My mom used to make lot of chutney recipes with vegetables like carrot chutney, chow chow chutney and radish chutney. But I love carrot chutney, because it has a balance of all flavors like sweet, tart, spicy and salt. It tasted so good with samai idly. You can also make this chutney without coconut. For a change, do try this easy carrot chutney recipe for idly or dosa .You will definetely enjoy the goodness of carrot. Ingredients for Carrot Coconut Chutney Recipe Preparation Time: 10 mins Cooking Time: 10 mins Serves: 3 • 2 Big Carrots, Grated • 2 Tbsp of Urad Dal (ulundu) • 3 Red Chilies (long) • 1 Tsp of Ginger, Grated • 1.5 Tbsp of Coconut (Dry Dessicated) • Pinch of Tamarind • Salt to taste • 2 Tsp of Oil • Water as needed To Temper • 1 Tsp of Gingelly Oil • 1 Tsp of Mustard • 1 Tsp of Urad Dal • Few Curry Leaves • Pinch of Asafoetida Method for Carrot Coconut Chutney Recipe • Wash, peel the skin and trim the edges of carrot. Grate it using grater and keep it aside. • Heat a pan with oil, when it is hot, add urad dal, onion and red chilies until it turns golden brown.Add ginger and coconut, fry for a min. Finally add grated carrot, tamarind and salt, fry until raw smell vanishes. -
South Indian Coconut Curd Chutney Serve with Idli Or Dosa (As in Photo, Recipe Next Page) Serves 2-3
Source: hWp://www.vegrecipesofindia.com South Indian Coconut Curd Chutney Serve with Idli or Dosa (as in photo, recipe next page) Serves 2-3 Ingredients (Main) • ½ cup grated coconut, fresh or frozen • 4 Tbsp roasted chana dal (roasted husked bengal gram), see photo • 4 Tbsp yogurt (curd) • ½ inch ginger, chopped • 1 or 2 green chilies, to taste • 5 - 6 Tbsp water for grinding the chutney • salt as required Ingredients (Tempering) • 10-12 curry leaves • 1 tsp mustard seeds (rai) • a pinch of asafoe4da (hing), see photo • 1-2 dry red chilies • 1 Tbsp oil Roasted Chana Dal Instruc(ons • In a bowl first whisk the yogurt 4ll smooth. • Put the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. Grind un4l the whole chutney mixture is smooth. • Mix the chutney with the whisked yogurt. Season with salt and keep aside. • Heat oil in a small pan. Crackle the mustard seeds. • Add the red chilies, curry leaves and asafoe4da. • Fry for a few seconds un4l the curry leaves start to become crisp. Make sure the red chilies don't burn. • Pour the tempering into the chutney and s4r. • Serve the coconut curd chutney immediately with idli or dosa Cook: Malika Singh Side dish, vegetarian, healthy, inexpensive South Indian SoY Idli Idlis is a popular breakfast recipe in South India but now geng popular in other parts of India too. Serve the steaming hot idlis with coconut chutney. Makes 18-20 medium sized idlis Ingredients • Ready made wet baer (see photo) • Oil • Chili powder or rai (op4onal), can also be served plain with the chutney on previous page Instruc(ons • Pour the baer out in a large vessel, s4r it, with a spoon. -
5A5727d714063-1319853-Sample
Notion Press Old No. 38, New No. 6 McNichols Road, Chetpet Chennai - 600 031 First Published by Notion Press 2018 Copyright © Aparna Mudiganti Parinam 2018 All Rights Reserved. ISBN 978-1-948372-37-4 This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [“Content”]. The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. Neither the Publisher nor Editor endorse or approve the Content of this book or guarantee the reliability, accuracy or completeness of the Content published herein and do not make any representations or warranties of any kind, express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose. The Publisher and Editor shall not be liable whatsoever for any errors, omissions, whether such errors or omissions result from negligence, accident, or any other cause or claims for loss or damages of any kind, including without limitation, indirect or consequential loss or damage arising out of use, inability to use, or about the reliability, -
Dhania Nariyal Ki Chatni South Indian Coriander and Coconut Chutney
Dhania Nariyal ki Chatni South Indian Coriander and Coconut Chutney Yield: Apx 6 Servings Ingredients: 1 Cup Grated Coconut (Nariyal) - freshly grated preferred ½ Cup [Packed] Fresh Coriander Leaves (Dhania Patta) 2 Tbs Roasted Chana Dal (Daria Dal) ¼ inch piece Fresh Ginger (Adrak) - roughly chopped 1-2 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped - amount to taste ½ tsp Cumin Seed (Jeera) Juice of 1 Lemon (Nimbu Ras) Kosher Salt (Namak) to taste For Tadka (Tempering): ¼ tsp Black Mustard Seeds (Rai) ¼ tsp Cumin Seed (Jeera) 1 Dried Red Chile (Lal Mirchi) - seeded and broken into small pieces 5-6 Fresh Curry Leaves (Kaddi Patta) - amount to taste ⅛ tsp Asafoetida Powder (Hing) 1 Tbs Coconut Oil (Nariyal ka Tel) Preparation: 1) Place grated coconut, coriander leaves, roasted chana dal, ginger, green chiles, cumin seed, lemon juice, and salt to taste (apx ½ tsp) in the work bowl of a small food processor or blender and purée into a smooth paste (add as little water as possible if needed to 'get things moving') 2) Transfer to a serving dish or airtight storage container 3) Heat oil until shimmering in a small skillet over medium heat 4) Once oil is hot, add asafoetida powder and fry for a few seconds - Add mustard seed, cumin seed, and dried red chile - Sauté until mustard seeds begin to pop (apx 45 seconds) - Remove from heat and add curry leaves - Sauté using residual heat for 1 minute or until curry leaves are wilted and slightly darkened 5) Pour over coconut purée and mix until thoroughly combined 6) Allow to cool to room temperature or transfer to the refrigerator to chill before serving Can be served at room temperature or chilled alongside almost every South Indian meal but particularly wonderful served alongside dosa, idli, or uttapam for a traditional South Indian breakfast Can be stored refrigerated in an airtight container for up to 1 week Taz Doolittle www.TazCooks.com . -
716 Woodlands 8 Page Menu Layout 1
Pure Vegetarian South Indian Cuisine At Woodlands dishes are prepared fresh every day from fresh vegetables, fruits and finest spices. We maintain the same tradition of famous authentic vegetarian cuisine of our homeland Udipi, India We will do our best to make your visit enjoyable at WOODLANDS. SOUPS 1. RASAM SOUP NJ V...........................................................................................3.50 A traditional South Indian sour n’spicy soup 2. TOMATO SOUP V ...............................................................................................3.50 Homemade fresh tomato soup 3. SAMBHAR V.......................................................................................................3.50 Veggies & lentil in exotic spices ANY SOUP 1 X 2. 1.50 EXTRA APPETIZERS 1. IDLI V ..................................................................................................................5.50 Steamed rice & lentil cake 2. MEDHU VADA V .................................................................................................5.50 Fried lentil donut 3. DAHI VADA SWEET.............................................................................................6.00 Fried lentil donut dipped in sweet yogurt 4. SAMBHAR VADA V...........................................................................................5.50 Fried lentil donut dipped in sambhar 5. RASAM VADA NJ V...........................................................................................5.50 Fried lentil donut dipped in rasam 6. POTATO -
Nariyal Ki Chatni South Indian Coconut Chutney
Nariyal ki Chatni South Indian Coconut Chutney Yield: Apx 6 Servings Ingredients: 1 Cup Grated Coconut (Nariyal) - freshly grated preferred 2 Tbs Roasted Chana Dal (Daria Dal) ½ inch piece Fresh Ginger (Adrak) - roughly chopped 1 clove Fresh Garlic (Leh-sun) - crushed 2-3 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped (amount to taste) ½ tsp Black Mustard Seed (Rai) 1 Dried Red Chile (Lal Mirchi) - seeded and broken into small pieces 2-5 Fresh Curry Leaves (Kaddi Patta) - amount to taste Kosher Salt (Namak) to taste 2 tsp Oil - can use coconut, canola, vegetable, grape seed, rapeseed, or safflower oil Warm Water as needed Preparation: 1) Place grated coconut, roasted chana dal, ginger, garlic, green chiles, and salt to taste (apx 1 tsp) in the work bowl of a small food processor or blender and purée into a smooth paste (add as little water as possible if needed to 'get things moving') - NOTE: Should be the consistency of ketchup 2) Transfer to a serving dish or airtight storage container 3) Heat oil until shimmering in a small skillet over medium heat 4) Once oil is hot, add mustard seeds and dried red chile - Sauté until mustard seeds begin to pop (apx 45 seconds) - Remove from heat and add curry leaves - Sauté using residual heat for 1 minute or until curry leaves are wilted and slightly darkened 5) Pour over coconut mixture and mix until thoroughly combined 6) Allow to cool to room temperature or transfer to the refrigerator to chill before serving Can be served at room temperature or chilled alongside almost every South Indian meal but particularly wonderful served alongside dosa, idli, or uttapam for a traditional South Indian breakfast Can be stored refrigerated in an airtight container for up to 1 week Taz Doolittle www.TazCooks.com . -
Woodlands Lunch Combo $11.50 Woodlands Thali $14.95
Fine Indian Vegetarian Cuisine Ph: 862-591-1994 www.njwcafe.com WOODLANDS LUNCH COMBO $11.50 WOODLANDS THALI $14.95 Iddly, Medu Vada with Choice of Masala Dosa or Uthappum Rasam, Sambar, 2 Vegetables, Bread, Rice, (12pm - 2.30pm ) Raitha, Pickles and Dessert ( Takeout $1.50 extra) APPETIZERS 1 IDDLY(Steamed rice and lentil patties)..……………..……………..…………………..……………….. $4.95 2 MEDU VADA (Fried lentil doughnuts)……………..……………..……………..…………..………...… $4.95 3 RASA VADA (Lentil doughnuts in spicy soup rasam) …………………………………………...…… $5.95 4 DAHI VADA (Lentil doughnuts in yogurt and garnished) ..…………………………………….……… $5.95 5 SPEICAL BONDA(lentil dumpling with Onion and Potato)…….…..……...…………….…….......... $5.95 6 MYSORE BONDA(Golden brown lentil dumpling)………………...…..………………….……........... $5.95 7 VEGETABLE SAMOSA (Crispy and flaky crust filled with seasoned peas and potatoes)……...….. $5.95 8 VEGETABLE CUTLET (Minced veg with spices crumbled and deep fried)………..………………… $5.95 9 VEGETABLE BHAJIS (Deep fried made of vgetables………………………………………………..…$7.95 10 CHILLI BHAJIA(Deep fried fritters made of chillies ) ....………..…………………………….……….. $6.95 11 PANEER PAKORA (Spiced cottage cheese lightly battered and deep fried )…………….……………… $7.95 12 GOBI MANCHURIAN(Fried cauliflower fritter tossed in soya sauce gravy)…................................... $8.95 13 CHILLI PANEER(Fried cottage cheese with pepper,greenchilli and onion)…................................ $9.95 CHAT SPECIALS 14 BHEL POORI (Puffed rice mixed with onions, tomatoes, potatoes and mint green sauce) …............ $6.95 15 PANI POORI (Puffed crisps stuffed with potatoes, chick peas, whole moong and mint water)…........ $6.95 16 DAHI POORI(Puffed crisps stuffed with potatoes,chick peas, yogurt sauce,topped with thin sauce)… $7.95 17 SEV POORI(Flat crisps topped with potatoes, chick peas and topped with sauces)…………........... -
Ambitus Lunch Menu
Ambitus Lunch Menu Week # 1 Monday Tuesday Wednesday Thursday Friday Indian Veg Fried Bagara Rice Jeera Rice Aloo Bonda / Aloo Bajji Manchurian Biryani Rice Dal Tadka with Mix Veggie Masala Plain Rice Egg Noodles Plain Rice Veggies Cabbge alu carrot Plain Rice Plain Rice Veg Noodles Mix Veg Subji capsicum Pakora Ridgegourd Channa Aloo Beans Methi Veg Sambar Besibellebath Tamoto Rasam Curry Dry Gongura Chutney Pineapple Rasam Fryums Fryums Fryums Carrot Rasam Fryums Curd Raitha Curd Rice Curd Rice Curd Sweet Boondi Fruit Custord Week # 2 Monday Tuesday Wednesday Thursday Friday Pulihora Chole Rice Panner Pulov Veg Fried Rice Wada (Gare) Plain Rice Plain Rice Plain Rice Egg Fried Rice Coconut Chutney Greenmirchi Alu Dal with Mix Palak Dal Sambar Rice Plain Rice Fry Vegatables Veg 65 Pumpkin Sambar Capsicum Podi Fry Papad Tamoto Dal Beetroot Rasam Kaddu Chutney Peppar Rasam Veg Fry Carrot Chutney Fryums Raitha Curd Rice Bangalore Rasam Curd Rice Curd Chakkari Pongal Curd Week # 3 Monday Tuesday Wednesday Thursday Friday Gongura Rice Veg Sandwich Peanut Rice Veg Manchuria Corn Ghee Rice Plain Rice Coconut Rice Plain Rice Egg Biryani Palak Paneer Louki Ka Dal Plain Rice DalFry/Dal Variety Veg Pulov Plain Rice Veg chatpat Veg Kofta Bendi Boondhi Fry Besibellebath Veg Curry Ridgegourd Chutney Sambar Rasam Fryums Beetroot Rasam Fryums Fryums Raitha Curd Rice with Fruits Curd Sweet / Fruit Curd Rice Curd Double Ka Meta Custord Week # 4 Monday Tuesday Wednesday Thursday Friday Lemon Rice Vangi/Capsicum Kasmir Pulov Veg Noodles Vada Pav Bath Plain Rice Plain Rice Plain Rice Egg Noodles Plain Rice Darbhari Dal with Thotakura Pappu Rajma Masala Sambar Rice Dosakaya Dal Veggies Aloo Pusa Fry Veg Dum Fry Donda with Coconut Papad Aloo Pulusu Capsicum cabbage Fry Majjiga Charu Dosakaya Chutney Fryums Chutney Rasam Fryums Raitha Curd Rice Curd Curd Rice Curd Sweet Sweet * Menu is Sujected to change as per availability.