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Indigenous Knowledge on Selection, Sustainable
INDIGENOUS KNOWLEDGE ON SELECTION, SUSTAINABLE UTILIZATION OF LOCAL FLORA AND FAUNA FOR FOOD BY TRIBES (PTG) OF ODISHA: A POTENTIAL RESOURCE FOR FOOD AND ENVIRONMENTAL SECURITY Prepared by SCSTRTI, Bhubaneswar, Government of Odisha Research Study on “Indigenous knowledge on selection, sustainable utilization of local flora and fauna for food by tribes I (PTG) of Odisha: A potential resource for food and environmental security” ACKNOWLEDGEMENT The Scheduled Caste and Scheduled Tribe Research and Training Institute, Government of Odisha, Bhubaneswar commissioned a study, titled“Indigenous Knowledge on Selection & Sustainable Utilization of Local Flora and Fauna for Food by Tribes (PTGs) of Odisha: A Potential Resource for Food and Environmental Security”,to understand traditional knowledge system on local flora and fauna among the tribal communities of Odisha. This study tries to collect information on the preservation and consumption of different flora and fauna available in their areas during different seasons of the year for different socio-cultural and economic purposes that play important roles in their way of life. During the itinerary of the study, inclusive of other indegenious knowledge system, attempt was also made to understand the calorie intake of different PVTGs of Odisha through anthropometric measurements (height and weight).Including dietary measurement. Resource/Research persons fromCTRAN Consulting, A1-A2, 3rd Floor, Lewis Plaza, Lewis Road, BJB Nagar, Bhubaneswar-14, Odisha extended their technical support for data collection, analysis and report drafting with research inputs and guidance from Internal Research Experts of Directorate of SCSTRTI, Bhubaneswar. CTRAN Consulting and its Resource/Research personsdeserve thanks and complements. Also, thanks are due to all the Internal Experts and Researchers of SCSTRTI, especially Mrs. -
Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK
Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK Curd Curd VEGETABLE IDLY TIKONA PARATHA SAMBAR ALOO JEERA CURD RICE TOMATO & PEAS POHA EGGS EGGS BREAD BREAD BUTTER CHIPLETS BUTTER CHIPLETS JAM JAM Lunch (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD PEAS PULAO STEAMED RICE DAL MAKHNI SINDHI KADI KADAI SUBZI BHUTTA METHI PAKAK(DRY) SOYA CHAP MAKHINI VEG JALFREZI BOONDI RAITA BOONDI RAITA TAWA ROTI TAWA ROTI MIX PICKLE & PAPAD MIX PICKLE & PAPAD Lunch Mini Meal GARDEN FRESH SALAD GARDEN FRESH SALAD RICE OF THE DAY / TAWA ROTI RICE OF THE DAY / TAWA ROTI DAL MAKHNI SINDHI KADI VEG GRAVY OR PANEER DISH OR VEG VEG GRAVY OR PANEER DISH OR DRY VEG DRY RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE Dessert GULAB JAMUN AATE KA HALWA Lunch Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE PALAK PANEER PANEER KALI MIRCHI TAWA ROTI TAWA ROTI Lunch Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN HYDERABADI VEG BIRYANI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE MURGH PATIYALA CHICKEN MASALA TAWA ROTI TAWA ROTI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN CHICKEN DUM BIRYANI MIX PICKLE Lunch Special Menu SALAD & SOUPS PASTA STATION Dinner (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD ONION PULAO JEERA RICE DAL FRY LANGAR DAL ALOO MUTTER DIWANI HANDI CORN PALAK ALOO TAMATAR RASSA JEERA RAITA -
Lycee Francais De Kuala Lumpur
Lycee Francais de Kuala Lumpur week from 28 January to 01 February 2019 Wednesday 30 Monday 28 January Tuesday 29 January Thursday 31 January Friday 01 February 1 January m Starter Greek salad Vegetable salade Salade of the days Spring roll ********** ********** ********** ********** Bolognése pasta with Beef ball Fajitas Roasted beef Parmesan Semolina Braised brocoli Hashbrown Public holiday Western Lunch Green bean with parsley and Green vegetables garlic ********** ********** ********* ********** Chicken curry Fried squid tumeried L Roti john Biryani rice Asian Lunch Butter rice Kampung fried rice Mixed salad Acar jelatah Sauteed cabagge Sauteed mix vegetable Tomato rice Ayam masak merah ********** ********* ******** ********** Bof et dessert Chocolat yogurt Papaya Cheese Fruits yogurt Marble cake Emmental Crèpe Apple * All dishes are served with water and bread *"Menu may change according to consigment" * Lycee Francais de Kuala Lumpur Week from 04 to 08 February 2019 2 MONDAY 04 FEBRUARY TUESDAY 05 FEBRUARY WED 06 FEBRUARY m THUR 07 FEBRUARY FRIDAY 08 FEBRUARY Starter Carrot salad with apple Vegetable soup ***** ********** Roasted chicken leg with Fish and chips thym Western Lunch Sauted zucchini with Public holiday Public holiday Public holiday Corn rice pesto Tajine vegetable L ***** OR ***** ***** OR ***** Asian Lunch Fried Bee Hoon Nasi lemak Beef curry Eggs sambal Roasted pumkin Cucumber & tomato ********* ********* Bof et dessert Vanilla yogurt Gouda Emmental Watermelon * All dishes are served with water and bread *"Menu may -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
We Use Sustainably Sourced Seafood and Naturally Raised Meats, Coupled with the Bountiful Harvest of the Surrounding Farming Communities Wherever Possible
We use sustainably sourced seafood and naturally raised meats, coupled with the bountiful harvest of the surrounding farming communities wherever possible. Small Plates Podi Idli | 9 GOL GUPPA | 11 steamed rice cakes, spiced lentil powder, tomato chutney mini puffed puri, chickpeas, grapefruit, cilantro orange water ASPARAGUS SOUP | 11 CHICKEN TIKKA | 15 oven roasted asparagus, cumin, ginger and coconut baby lettuce, chicken tandoori, mustard powder, yogurt BEET SALAD | 11 Bhoga Fish | 13 baked beets, water crush, lime sweet yogurt seasonal fish, chef's secret spices, indian coulis Medium Plates Bombay Sliders | 14 PORK RIBS | 19 vegetables, potato patties, toasted pav bread, sweet onions sweet sour pork glaze, brussels sprout, fennel TANDOORI PANEER | 17 Grilled Prawns | 19 cottage cheeese, cumin ginger, spinash, cilantro chutney roasted chili garlic chutney, shallots PEPPER DUCK | 19 LAMB CONE | 19 pulled duck, black pepper sauce, rice uthappam minced lamb with onion and garlic, crispy dosa Masala Dosa | 14 Vegetable Uthappam | 16 south indian crepe, flavored potato stuffing, thick rice pancake, seasonal vegetables mix, house chutneys, sambar house chutneys, sambar Large Plates Palak Paneer | 21 Fish Moilee | 27 cumin chilli spinach, farmers market cottage cheese catch of the day, lemon coconut sauce, beans poriyal, rice SUNCHOKE KOFTA | 21 Chicken 'Dum' Biryani | 23 fried sunchoke, onion chilli, cashew sauce, naan chicken flavour basmati rice, yogurt Lamb Chops | 29 Coconut Prawns | 23 baby potatoes, snap beans, mushroom garlic sauce curry leaves, cumin coconut sauce, naan Vegetable Pilaf | 21 DELHI BUTTER CHICKEN | 23 farmers market vegetables, flavor basmati rice, raita tandoori chicken, butter masala sauce, naan SIDES NAAN | 4 HOUSE DAL | 8 GARLIC NAAN | 5 CHUTNEY SAMPLER | 6 TANDOORI ROTI | 5 BASMATI RICE | 4 GARLIC CHEESE NAAN | 5 RAITHA | 4 18 percent gratuity added for five guests or more @bhogasf 6 percent San Francisco mandate added on every check Please inform the server about your dietary preferences @bhogasf. -
In Room Dining Menu
In Room Dining SOFITEL SINGAPORE SENTOSA BREAKFAST 7AM TO 11AM | LAST ORDER 10:30AM Choose your preferred breakfast dining timing: 7am to 8am | 8am to 9:30am | 9:30am to 10:30am LUNCH & DINNER MONDAY TO THURSDAY 12 NOON TO 11PM | LAST ORDER 10:30PM FRIDAY TO SUNDAY 12 NOON TO 12 MIDNIGHT | LAST ORDER 11:30PM additional amenities CARING IS CHIC WITH A LITTLE JOY FOR YOU MINI-BAR Coca-Cola (330ml) $7.00 Sprite (330ml) $7.00 Tiger Beer (330ml) $9.00 Sunraysia Cranberry $8.00 Sunraysia Orange Juice $8.00 TS Cashew Nuts (40g) $7.00 TS California Pistachios (40g) $7.00 Pringles Original - Small (40g) $7.00 1 Set of Cutlery $2.00 Items subject to changes due to seasonal availability. Prices in SGD and subjected to 10% service charge and 7% GST breakfast AMERICAN BREAKFAST $32 Two eggs any style with bacon, chicken sausage, hash brown & tomatoes, served with fresh fruit platter & bircher muesli, assorted bakery basket served with butter CANTONESE CONGEE WITH ASSORTED DIM SUM $26 Fish OR chicken congee, served with you tiao, braised peanuts, fried shallots and assorted dim sum basket with har gow, chicken siew mai and chicken barbeque pau SINGAPORE LAKSA $24 Singapore laksa with rich coconut broth, rice noodles, prawn, fish cake, taupok & beansprout MALAYSIAN BREAKFAST $24 Nasi lemak with lemongrass chicken wing, fish otah, cucumber, egg, prawn crackers, peanut & ikan bilis INDIAN BREAKFAST $22 Steamed idli (savoury rice cakes), served with vegetable sambar & coconut chutney HEALTHY BREAKFAST WITH OMELETTE $28 Egg white omelette with avocado salad and tomatoes Served with plain low-fat yogurt, wholemeal toast & fresh seasonal fruits BEVERAGES ALL BREAKFAST SETS Choice of juice: apple, orange, cranberry, mango OR pineapple Choice of hot beverage: coffee, tea OR hot chocolate HEALTHY BREAKFAST SET Choice of juice: apple, orange, cranberry, mango OR pineapple Choice of hot beverage: decaffeinated coffee or Japanese green tea Vegetarian Pork Nuts Items subject to changes due to seasonal availability. -
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp, -
Special Menu Starters Dosa & Idli Biryani Nilgiri Tandoor
SPECIAL MENU STARTERS 1. Mini Idli Sambar..........................(9) (VG) £4.50 (Starter version of our steam cooked puffy rice cake consisting of 2 plain idlies) 2. Medu Vada sambar.....................(9) (VG) £4.50 (Ground urud lentil and Spices, shaped into a doughnut and deep fried. Served with sambar and coconut chutney) 3. Mixed Pakora & Bonda...............(VG) £4.50 (Pakora: A selection of vegetable mixed with gram flour and spices, finely deep fried.) Bonda: Flavoured mashed potato ball dipped in gram flour batter and deep fried) 4. Chicken Vada............................ £6.50 (Minced chicken breast mixed with Indian spices & herbs then shaped into a small doughnut and deep fried) 5. Chicken 65..................................(4) £6.50 (Boneless chicken marinated with ginger, garlic, green chilly and other spices and deep fried in batter) DOSA & IDLI (A traditional paper thin south Indian pan cake made from rice and lentil flour accompanied with Sambar, coconut chutney (9) and beetroot pachadi (7)) 6. Plain Dosa.(VG) £6.00 7. Gheee Roast Dosa(7)(VG) £8.00 8. Onion Masala Dosa(VG) £9.00 9. Onion Dosa.(VG) £7.00 10. Masala Dosa.(VG) £8.50 11. Mysore M Dosa(7)(VG) £9.50 12. Chicken Masala Dosa. £9.95 13. Idli Sambar.(VG) £6.00 (4 pieces Puffy rice cake, steam cooked with sambar and coconut chutney (9)) BIRYANI (Layer of fragrant basmati rice and your choice of meat or Vegetable cooked in a pot in Malabar Style,garnished with fried cashew nut, accompanied with raita or curry sauce)(7)(10) WITH GARNISH - (14) 14. Vegetable Biryani. -
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday B R E a K F a S T Masala/Rava
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Masala/Rava Lemon/Coconut Oothappam Pongal Poha (Aval) Idly, Vada (2) Poori, T S dosa Idiyappam/Aloo Pudina Chutney, Cocount Uppma/ Rava Coconut Aloo Sabzi, A F Onion Tomoto Bonda Sambar, Chutney, uppma Chutney, K Chutney, Ground nut Sambar, Tomato Chutney Sambar, A E Sambar, Chutney, Rava Kesari Idly Podi R B On all Days, During Breakfast: Bread, Butter, Jam (BBJ), Tea, Coffee, Milk (TCM), Sugar Time: 7.00 – 9.15 Chapati, Roti, Poori, Pudina/coriander Fulka, Chapati, Fulka, Palak Dal, Dal Makhani, Dum Aloo, leaves Chapati, Rajma Dal, Aloo-Peas Loki Chana, Rice, Rice, Rice, Moong Dal, Rice, Masala, Rice, Coconut Drum stick Red Pumpkin Rice, Raddish Rice, Ladies Finger Sambar, Sambar, Sambar, Drum stick Sambar, White pumpkin Sambar, H C Rasam, Rasam, Rasam, sambar Rasam, Sambar, Rasam, N (Carrot+beans+ Keerai (Green Cabbage+carrot Rasam, Bendi Fry Rasam, Keerai (Green U L potato) curry. Leaves,) + peas curry, Aloo+gobi+peas Aviyal Leaves,) Lemon Juice Ghee Sprouts curry Lemon Juice Ghee Veg salad Veg Salad Ghee Sprouts Veg Salad On all Days, During lunch: Curd (100 ml), Papad, Salt, Sugar, Pickle Time: 12.00 – 14.00 EVENING Tea, Coffee and Milk Snacks: Sundal (soya, karamani, black/white channa) Time: 16.30 – 17.30 Chapati, Kanchipuram Chapati, Masala Dosa, Plain Chapati, Fulka, Masala Idli Lobiya Dal Rava Idli Malai Kofta (2) Ground nut Panner Item- Aloo,Gobi Masala Tomato Gravy (Karamani), Chutney Veg. Fried Rice, Chutney, Paneer-Peas White Rice Sambar White Rice, Sambar Rytha, White Rice white Rice, Pepper White Rice R Kara kozhambu White Rice Fryums Sambar Vethakozhambu Kozhambu Curd E N Beetroot,channa Curd Butter Milk Curd papad, Curd, Raw Banana N I Curd Aloo+bendi fry Moris Banana Snake Guard Curd Papad Curry D Moris Banana Carrot Halwa Kottu Cut-Fruits Beans+carrot Boost / Bourn Vita Gulab Jamoon Curry Moris Banana (2) Vermicelli/Sago payasam Dinner Time: 19.00-21.00. -
IN-ROOM DINING Please Scan the In-Room Dining QR Code in Your Guestroom to Place Your Order
IN-ROOM DINING Please scan the in-room dining QR code in your guestroom to place your order. BREAKFAST SET ($45++ per person) In-room delivery timing options: 7.30 a.m. to 8.30 a.m. 8.30 a.m. to 9.30 a.m. 9.30 a.m. to 10.30 a.m. Please choose one: Set A: Nasi Lemak Set B: Roti Prata coconut milk, pandan-scented rice, 3 pieces of pan-fried Indian flat bread, crispy chicken wing, telur dadar (omelette), chicken curry or vegetable sambar prawn sambal, peanuts, fried anchovy, cucumber Set C: Laksa Set D: Scrambled Eggs rice vermicelli, spicy coconut gravy, prawns, chicken chipolata, hash brown, bacon, fish cake, quail eggs, beancurd puff, cucumber, baked beans, rösti, grilled tomato, kesom leaf artisan sourdough Set E: Organic Egg Sunny Side Up Set F: Organic Poached Egg Benedict chicken chipolata, hash brown, bacon, choice of smoked salmon or Paris ham, baked beans, rösti, grilled tomato, rösti, grilled tomato, artisan sourdough artisan sourdough Set G: Healthier Choice scrambled egg white, avocado, baked beans, rösti, grilled tomato, sautéed mushroom, artisan sourdough Served with: Artisan Bakery Basket Seasonal Fruit multi-grain, soft roll, croissant, Danish freshly-sliced assorted fruit platter Yoghurt Juice choice of plain, strawberry, blueberry or apricot apple, orange, cranberry or pineapple Hot Beverage brewed coffee or tea CHEF’S RECOMMENDATION CONTAINS NUTS CONTAINS PORK CONTAINS DAIRY VEGETARIAN CONTAINS SHELLFISH Please scan the in-room dining QR code in your guestroom to place your order. Please let us know of any dietary requirements and our staff will be pleased to assist. -
Download Article (PDF)
Advances in Social Science, Education and Humanities Research, volume 421 4th International Conference on Arts Language and Culture (ICALC 2019) A Study Toward the Influences Affecting Design and Motifs of Terenang Pottery Ayub Awang1, Sahrudin Mohamed Som2, Izati Nabila Marzuki3, Farrah Atikah Saari4 1,2,3,4 Universiti Malaysia Kelantan, Kelantan, Malaysia 1 [email protected], 2 [email protected], 3 [email protected], 4 [email protected] Abstract: Terenang pottery has been known to exist since the prehistoric era. During the Mesolithic period, there were claims that this earthenware exhibited some influences from the Hoabinhian culture. Derived from the word ‘tunang’, Terenang originally acted as a container for the rings during the engagement ceremony in Pahang. The pottery has been produced for many generations in Kampung Pasir Durian, Jerantut where Temin Kraf Enterprise is the sole practitioner to continue the Pahang pottery heritage. Research shows that the designs of the pottery still display such strong prehistoric influences; - having primitive features such as buyung (gourd-shaped) and belanga (pot). Meanwhile, primitive techniques are still being applied in the creation of the motifs such as application, incision, impression and burnishing. The motifs in the pottery artefacts were influenced by different categories of values such as flora, fauna, object, mythology, cosmology and prehistoric. The designs and motifs in Terenang pottery have been evolving along with the progressive modernization, environments, and the development in pottery knowledge. This variation shows that Terenang pottery has its own class’s specialties and uniqueness. Therefore, this study aims to identify the influence agencies on Terenang pottery’s motifs and designs. -
Tiffin Sambar Recipe
Small Onion Chutney / Chinna Vengaya Chutney Recipe For Idly Dosa Chutney is a spicy condiment associated with south Indian breakfast menu. This kind of finger licking and colorful chutney recipes for idly and dosa always teases your palate, brighten you mood and sizzle your taste buds. small onion chutney / chinna vengaya chutney is a spicy and a traditional south Indian side dish recipe for idly, dosa and paniyaram. I already posted onion chutney and onion tomato chutney recipe for idly and dosa in my blog. I really love this small onion (shallots/ china vengayam) chutney for hot idly. You can also replace big red onion to make this chutney. Try this easy small onion chutney recipe (without coconut ) for breakfast. Onion Chutney Recipe – Ingredients To Fry and Grind 2 Handful of Small Onions 10 Big Garlic Cloves 3 Red Chillies Small Gooseberry Size of Tamarind 1 Big Tomato 6 Curry Leaves Pinch of Asafoetida (Hing) Salt to taste 2 Tsp of Gingelly Oil To Temper 2 -3 Tsp of Gingelly Oil 1 Tsp of Mustard 1 Tsp of Urad Dal 5 Curry Leaves Method for chinna vengaya chutney Heat a pan with oil, add all the ingredients listed under ” To fry and To grind ” saute it one by one, cool down and grind it with water to a smooth paste. Heat a pan with oil, temper with the ingredients listed under ” To Temper ” after it sizzles, pour this to chutney, mix well. Serve it for hot idly and dosa or paniyaram. Tips for small onion chutney You can make this chutney either with small onion or big onion.