DOCSLIB.ORG

Mint Rice by Lahari Recipe Link

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Mint Rice by Lahari Recipe Link Mint Rice by Lahari Recipe Link Pudina(Mint)­2 bunches Chillies­2 GingerGarlic Paste­1 tablespoon Cumin­1 Tablespoon Cashewnuts­Few Ghee­2 big spoons Bastmati Rice­1 glass(serves 2) Grind mint and chillies.Fry the mixture in a pan until raw odour is gone.Cook rice separately.Fry ginger garlic paste ,add cashewnuts and cumin.Fry until cashews turn golden brown.Add the mixture to the rice.Then add the mint mixture,add salt as required.Mix well and serve hot Pic courtesy:mahanandi..well the recipe is different Batata Poha by Anu Recipe Link Ingredients: * 2 cups poha (thick flattened rice) * 1 medium onion * 1 medium size potato cut into small pieces * 1­2 green chilies or paste * 1­2 Garlic or paste * 1/2 tsp turmeric powder * 1 tsp mustard & jeera seeds * Peanuts some grated * juice of 1 small lime/lemon * a few curry leaves (5­6) * salt to taste * a pinch of sugar (optional) * chopped corainder leaves, for garnish * Asafoetida ­1 pinch * Oil 2 tbsp Method: * Take a large bowl and soak the poha in water for just 2 min. Gently wash the poha and drain all the water immediately. Set aside for 15 mins. * While the poha softens, peel and finely chop the potato into small pieces. Finely chop the onion and green chilies as well * Heat 2 tbsp oil in a pan * Add the mustard seeds , jeera and when they pop add the curry leaves, Asafoetid, chopped potato and close the vessel with lid for 7 to 10min until potato get cooked, then and add chopped green chillies and garlic paste * Add the salt, and turmeric powder , grated peanuts and stir well. * Add the soaked poha left at a side. * Cover the pan with a lid and let poha steam for 5 to 7minutes. * When the poha is well cooked, turn off the flame. * Add the lemon juice, sugar and mix well. * To serve, garnish with fresh chopped onion and coriander leaves. * You can serve it with pickle or chutney of your choice, One can also have with Tea or Coffe or any fav cold drink. Note: one can add peas, corn or carrot as well with potatoes for variation. Also one can even add onion to cook with potatoes but I think its more delicious when we add onion after on it. Pacchadi by Pavan Recipe Link I am giving the recipe (Entry for Sab's Food Festival???) for this pacchadi as how my dad used to make. I was told that usually children run away when serving this chutney, but we as kids were always longing to eat (drink) this. May be it's better to make it this way to cater for all: (pic coutesy:http://indiacuisine.blogspot.com/2006/03/ugadi­pachadi­andhra­delicacy.html) Ingredients: Neem flower Grated Green Mango Grated Coconut Jaggery Salt Green Grapes (seedless preferable) Oranges Tamarind Green chilly paste (or red Chilli powder) Sugarcane Juice Ripe Banana pieces Preparation of Neem flower powder: Collect about 100 gms of tender neem flower and powder them between your palms and pass through a sieve to remove any fibres, etc . How To: After soaking tamarind and jaggery in a good amount of water (so that the water tastes sour) for about 15 minutes, extract tamarind juice by squeezing the pulp and straining the juice from it. Filter out the waste. Cut the grapes and orange into small pieces and add to the water. Add the neem powder which you prepared earlier to the water. Add a little bit salt and the green chilly paste along with the sugarcane juice and banana pieces. Mix the grated green mango and coconut. The fruit salad, oops the Ugadi traditional pacchadi is ready to be served...Drink or eat, it's upto you... Have loads of apetite. And don't forget to search for all the 6 tastes that the pickle boasts of. Suji Cones by Ashuna Recipe Link I have tried this recently...when my brother asked me to make something special other than the usual pizza's i make.. i didnt know what to do..because all i had was 1 cup suji, 1 cup buttermilk, some grated carrot,grated coconut powder 2 red chillies,jeera,mustard seeds,asafoetida,curry leaves,coriander, little groundnut powder, pepper, little amchoor powder(dry mango powder) 5­7cashews, red chilly powder, a pinch of baking powder, garam masala, finely chopped green chillies, salt, oil. And ofcourse,i had some small glasses with me..! Now,i was thinking..what should i cook up with these things now..?? there is nobody at home to go the market and fetch me something..!! then i came up with a new recipe..! All i did was... 1) Put some oil(about 3­5 table spoons) in a pan and heat it. 2)Add 2 red chillies(you have to cut them in to small pieces..you cant add them as a whole..!),jeera,mustard seeds,asafoetida,curry leaves,coriander,finely chopped green chillies,cashews(break these into pieces),groundnut powder(fry ground nuts without oil and then grind it). 3)Then add suji and fry till the aroma comes. 4)Take this in a bowl and then add buttermilk..(see to it that the mixture isnt hard..it should be a bit watery because suji,when soaked,swells. At the same time,dont make it too watery.) 5)Add little garam masala,salt,a pinch of baking powder,little bit of amchoor(dry mango powder) and mix it and let it stay till the mixture hardens a bit. 6)After the mixture hardened, take the small cone shaped glasses and apply oil to the inner walls of the glass(so thst the mixture wont stick to the glass)... 7)Then,put a layer of some grated carrot and then grated coconut powder,and then little bit of groundnut powder in the glass. 8)Add the mixture to the glass and cover the top of the glass with aluminium foil. 9)Take a cooker,put little water in it and put these glasses inside the cooker and let it cook for 10 minutes without the weight(whistle) on the cooker. 10)Now,take out the glasses and turn them upside down. And you have the cones ready..!! my brother found them beautiful and at the same time tasty...!! He ate all of them with tomato sauce(you can have this with pudina chutney too..) Well,this is what i tried..it came out to be good...! Prawn's Biryani by Ashuna Recipe Link I m on a cooking spree...!! LOL.. So these days i m just cooking cooking and cooking...!! My brother is here with me..since his exams were over..He is a non­vegetarian and me a vegetarian.. He always rates my cooking..!! Akka..this is ok..this good and this is bad..! Ofcourse..he never said.."Akka..this is bad..!" He always loved my style of cooking..! He loved prawns since childhood.. knock..knock..someone is at the door..! Thats my uncle..with a packet.. I was wondering what it was..and my brother was excited and shouted.."Fresh Prawns akka...!!" i thought...uhh..uhh..again work in the kitchen for me..!! so..here is what i made..prawns biryani..! So..you need.. All the masala items..(elachi..loung..etc..etc..what all you want to add..) 1­2 tea spoons Shajeera 2­3 onions,cut length wise.. 7­10 green chillies. Ginger garlic paste.. 1 tsp Garam masala. 7­10cashews. 1 cup prawns.(This is your wish..need more prawns in biryani..you can add more..but 1 cup is equivalent to 1/4 kg) Red chilly powder. 1/2 cup Pudina. 1/2 cup coriander. 1 cup long rice.(the one you use for biryani's) 2 cups water for 1 cup rice. Oil Salt to taste. Now, 1) Take a cooker or a deep bottomed pan. 2) Put 7­10 teaspoons of oil to fry the prawns. 3)Add ginger garlic paste,turmeric and little salt to prawns and fry them in this oil. 4)fry till golden brown..dont fry too much.Remove them and keep aside. 5) Now,in a cooker or a deep bottomed pan,add 7­10 teaspoons oil and if you want you can add some ghee too.(for taste) 6)After th eoil is heated,add masala things,Shajeera,onions,Green chillies(cut length wise) Ginger garlic paste,Cashews. 7)Let all these fry. 8)Add 1 spoon garam masala. 9)Then add the prawns you previously fried and kept aside.. 10) Add red chilly powder(i added 1­2 spoons.This depends on the amount of spicyness you can take) 11)Add pudina and coriander leaves. 12)let these fry for 3 minutes or so. 13)Add 1 cup rice and fry it for 5minutes.(This ensures that the rice in biryani will not stick) 14)Pour 2 cups water.(remember..1 cup rice,2 cups water) 15)Add enough salt. 16)If its a cooker,let two whistles come.Otherwise cook till the water disappears and rice is cooked in the pan. And yes....your prawns biryani is ready..!! serve it hot with any good curry or it goes well with raitha.. Hope you ll love this..! Leche Flan by Pinkipop Recipe Link From my previous blog , Sabiha suggested that i should post the creamylicious recipe of the leche flan i made.So here's the recipe..get ready with the activation of your taste buds and your salivary glands! Sensuous… luscious.. seductive…irrisistable... heavenly this is how I describe these leche flans ! Leche Flan 12 egg yolks 2 x 400 gm cans evaporated milk 1 x 400 gm can condensed milk 1 tsp vanilla extract or lemon zest (optional) sugar 1.
Load more

Recommended publications
  • In-Flight Catering Menu
    SERVING THE AIRLINE AND THE HOSPITALITY INDUSTRY SINCE 2001 Sukhadia Foods is a four-generation old family business with over 27 years of experience in the United States. We specialize in authentic Indian cuisine, Food Services sweets, snacks, savories, and catering. Through our retail arm and online store, we deliver the homemade and nostalgic taste of India. As the vendor of choice for many in the hospitality industry including United Airlines, Marriott Hotels, and Starwood Hotels, we guarantee quality, reliability, and outstanding service to our customers. Our team of culinary experts lead the way in producing innovative, healthy, and fresh food while complying with health standards and product specifications. In a cuisine where recent health trends and special needs may be overlooked, Sukhadia’s excels at providing delicious options for our vegetarian, vegan, gluten-free, and sugar-free customers. The company is fully insured and operates a 40,000 sf. state of the art commissary with its headquarters in South Plainfield, NJ. Sukhadias’ culinary background is supported by efficient operations, controlled labeling, and precisive supply chain management to consistently deliver a quality product. www.sukhadia.com [email protected] In-Flight Toll Free 1-877-Sukhadia, 908-222-0069 Corporate Ofce: 124 Case Drive South Plainfeld, New Jersey Find @sukhadias on Catering Menu BiFold9x12V5.indd 18 9/16/16 10:00 AM VEGETARIAN (HINDU) MEALS All meAls served with lentils And rice. Aloo Mattar Mixed Vegetable Curry Mattar Paneer Palak Paneer
    [Show full text]
  • 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
    [Show full text]
  • Thakkali Paruppu Dosai / Tomato Lentil Dosa,Asian Peanut Noodles
    MINT CHUTNEY CUCUMBER SANDWICHES This delicious mint chutney cucumber sandwiches go perfectly with a cup of afternoon tea or for brunch. You can see this kind of veg sandwiches in India and it is called English tea time sandwich. What adds flavor to this mint cucumber sandwich recipe is the mint chutney, mint adds flavour and cooling effect and other spices are italian seasoning, salt and pepper. I made this mint chutney in advance, so it is very easy for me to prepare morning breakfast. You can add any grated cheese to enrich the taste of this sandwich like mozzarella cheese or cream cheese. Anyone who love cucumber sandwiches will surely enjoy this sandwich. You can serve this sandwiches either hot or cold. Try this easy and yummy mint chutney cucumber sandwiches for evening or party snack or for picnic or small get together. How to make Mint cucumber sandwich recipe Preparation Time : 10 mins Cooking Time: 5 mins Serves : 2 INGREDIENTS FOR MINT CHUTNEY CUCUMBER SANDWICH 4 Slices of Bread (White or wheat bread) 1/4 Cup of Mint Chutney 2 Big Tomatoes 1 medium Size Cucumber Dash of Italian Seasoning (optional) Salt and pepper to taste Butter as required METHOD FOR MINT CHUTNEY CUCUMBER SANDWICH For south Indian mint chutney click here for the recipe. To get quick mint chutney, In a blender, add mint leaves, onion, yogurt, green chilly, lemon juice, cilantro and salt, blend it into a smooth paste. For every slices of each bread, Spread the butter on one side of the bread. Spread the mint chutney on other side of each bread.
    [Show full text]
  • Aval Vadai | Poha Vada Recipe
    AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir.
    [Show full text]
  • 30 Day Meal Planning Guide
    30 day Meal Planning Guide ...Daily Recipes for 3 meals, 1 dessert and 1 snack a day… including Vegetarian options Introduction Are you tired of roast chicken and potatoes? Do you want to introduce your family to more flavors and cultures? This 30 day guide will help you add global inspiration to your daily family meals, as well as varietal nutrition. Each day includes a link to a recipe for breakfast, lunch, dinner, dessert and a snack. If you have leftovers, you can skip some of the meals, however, there is more than enough options to feed your family for a month. Although most recipes are easily adaptable to a Vegetarian diet, most days I have also included a Vegetarian alternate for at least one of the three daily meals, if none of them are Vegetarian. Add some excitement to dinner time and try a new cuisine! How to use this Guide If you are a busy working parent, some of these recipes may seem a bit time consuming, so the best way to utilize this guide is to plan your meals for the week ahead on the weekends. Make your shopping list, get your groceries and do as much prep work as you can ahead of time. Once your prep work is complete, you will see that most recipes come together rather quickly. On the busy weekdays, the meals can then be assembled quickly. Sourcing Ingredients If you can’t locate an ingredient in your local area, email [email protected] and I will provide you with an online source.
    [Show full text]
  • A T V E R M I L I
    AT V E R M I L I O N l u n c h s a l a d s a n d s o u p s smoked chicken salad, spinach, cilantro mint marinade, sabudana chips 14 coconut corn squash soup, croutons poha 10 tomatillo gazpacho, crispy eggplant fritters 10 verdant tropical salad jicama, greens, masala orange, queso, crisped nuts, mango 8 l u n c h s a n d w i c h e s at vermilion burger black angus, mozzarella cheese, sweet potato fries, chipotle mayo 18 PBLT slow roasted pork belly garam masala, mix greens, guacamole, tapioca chips 16 lobster club sandwich country white bread, potato orange salad, gazpacho, chipotle mayo 26 bombay frankie chicken, minted onion, fried egg, mango mint chutney, paratha roll 18 s m a l l p l a t e s indian-latin melding scallops, blue corn crusted, kali mirch calabasa puree, herbs goat cheese 14 duck vindaloo arepa, brushed pomegranate molasses, curry leaf mango 12 mussels coconut chili, south indian coconut broth, curry leaves, mustard seeds 10 artichoke pakoras, spain’s thistle in indian fritters, eggplant coconut sauce 10 pani puri, street indian chaat, flour shells, potato, chili mint water 8 tamarind cilantro shrimp or paneer cool daikon slaw 14 s m a l l p l a t e s from the tandoor g r i l l e d m e a t s g r i l l e d b r e a d s chicken kabab 12 ginger mint naan 5 “seekh” minced beef 14 kadai naan 5 mysore lamb chops 14 spinach parantha 5 cauliflower floret 10 naan 4 paneer mint cilantro tikka 12 tandoori roti 4 __________________________ vermilion – a melding of indian and latin cuisines grounded in deep historical cross influences
    [Show full text]
  • BREAKFAST (7 Am to 11 Am)
    BREAKFAST (7 am to 11 am) Freshly squeezed seasonal juice 325 pineapple, watermelon, orange, sweet lime, carrot, papaya Cereals 325 Cornflakes, wheat flakes, chocos served with hot / cold milk Muesli served with yoghurt or milk Oat-meal porridge served with fruits and honey Freshly baked breads and morning pastries 425 Multigrain bread, croissant, danish pastry, muffin, whole wheat bread Toast with butter, fruit preserves and honey Eggs to order 450 Scrambled, fried, poached, boiled, omelette of your choice served with grilled tomato, hash browns, sausage or bacon or ham Fluffy egg white omelette served with broccoli, tomatoes and whole wheat toast Eggs benedict poached eggs, toasted english muffin, hollandaise sauce selection of : bacon / ham / smoked salmon Maharana omelette 750 flat omelette with five country eggs, baked and accompanied with tikona paratha All prices are in INR. Government taxes are not included Kindly let your order taker know if you are allergic to any ingredients BREAKFAST THE INDIAN WAY Poori with aloo ka rassa 500 mild spiced potato curry served with fried indian bread Haldighati ke paranthe 500 locally grown whole wheat indian bread, stuffed with mildly spiced potatoes / cauliflowers / paneer served with yoghurt and pickle Idli 500 steamed rice and lentil cakes served with sambhar and chutney Dosa 500 traditional rice and lentil pancakes served with sambhar and chutney selection of : plain / masala Aravali dosa 500 chef’s special, made with 9 types of lentils and grains, flavored with red and green chutney, with an irresistible flavor of tomato, bell pepper and potato filling, spiked with olive oil and basil fragrance Uttapam 500 south indian savory pancake made with lentils and rice, served plain or topped with tomatoes and onions Chura matar 500 delicacy from the plains of ganges, made with flattened rice and green peas All prices are in INR.
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • South Indian Pregnancy Non Veg Diet Plan | Second Trimester: Plan 1
    South Indian pregnancy non veg diet plan | Second trimester: Plan 1 Metus nec commodo etiam felis molestie. Ipsum morbi explicabo dictum sociosqu facilisis vel ut nunc. Foods rich in omega 3 fatty acids will help your baby's brain development. We've highlighted in brown foods that are rich in omega 3 fatty acids. Calcium and vitamin D help to grow strong bones and teeth. We've highlighted in blue foods that are rich in Nulla lectus blandit sit mattis aenean ante amet adipiscing. Volutpat nunc ullamcorper. Iaculis vel dapibus. calcium. Elit euismod diam. Suspendisse sit tristique placerat quis tempor. Arcu porta Betacarotene is important for healthy skin and blood. We've highlighted in light orange foods that are rich in betacarotene. You'll need plenty of iron-rich foods to help your body make red blood cells for your growing baby. We've highlighted in green foods that contain iron. Throughout pregnancy, you need to limit your caffeine intake. We have highlighted in dark orange the foods containing caffeine. Tip: Don’t drink tea or coffee with iron-rich food – tannins in them make it harder for your body to absorb iron. Breakfast Snack Lunch Snack Dinner • Capsicum uthappam Sapota • Chicken biryani • Tender • Bottle gourd and yellow • Suspendisse lorem a ea et porttitor vivamus orci etiam. • Peanut chutney • Brinjal gravy coconut lentils (moong) dal • Turpis pellentesque nulla eu id adipiscing. • Glass of Milk • Onion and tomato salad water • Baby potatoes masala • Ligula lorem donec posuere ipsum eleifend dignissim • Roasted • Chapati Monday arcu nunc amet nostra rhoncus. walnuts • Eget torquent fusce rutrum augue nulla.
    [Show full text]
  • The Nepalese Joint Curry
    THE NEPALESE JOINT “…missing my village…” WE HAE MOVED TO 661 PITTWATER RD DEE WHY. SAME PREMISES AS THE DODGY INDIAN WWW.NEPALESEJOINT.COM.AU M 0415 945 007 F @ THENEPALESEJOINT INSTA @THENEPALESEJOINT 661 PITTWATER RD DEE WHY TUE TO SUN: 5PM TO 9PM [830 LAST ORDER] BYO : WINE+BEER: $3 CORKAGE _________________________________________________________________________________ NEPALESE & INDIAN STREET FOOD SAMOSA $8 : TRIANGULAR CRISPY PASTRY FILLED WITH POTATO & PEAS MASH IN SPICES [2P] CHAT PATE $8 : PUFFED RICE+CRISPY DRY NOODLES MIXED WITH BLACK CHICK PEAS & DICED TOMATO |ONION| LEMON JUICE [MILD|MED|HOT] SPICY POTATO $8 FRIED POTATO WITH CHAAT MASALA [MEDIUM SIZE BOWL] CHICKEN CHOILA SALAD $12 : DICED GRILLED CHICKEN I CHOPPED TOMATO ONION I LEMON JUICE I MUSTARD OIL I SPICES [SERVED AT ROOM TEMP] SAMOSA CHAAT $14 :TWO VEG SAMOSA CRUSHED IN YOGHURT|TAMARIND SUACUE & CHICKPEAS|TOMATO|ONION|CHAAT MASALA SAMOSA & CHICKPEAS $14 : TWO VEG SAMOSA CRUSHED & TOPPED WITH CHICK PEAS CURRY & DICED ONION | SHALLOTS ETC PAPRI CHAAT $12 : CRISPS IN YOGHURT|TAMARIND SUACUE & TOMATO+ONION SALSA |CHAAT MASALA TIKKI CHAAT $12 SHALLOW FRIED POTATO BALLS IN YOGHURT|TAMARIND SUACUE & CHICKPEAS|TOMATO|ONION|CHAAT MASALA PANI PURI $10 : SMALL CRISPY PUFFED BREAD STUFFED WITH BOILED POTATO MIX. [8P] DAHI PURI $10 : SMALL CRISPY PUFFED BREAD STUFFED WITH BOILED POTATO MIX + SWEET YOGHURT SAUCE [8P] CURRY VEGE $18 CHICKEN $21 LAMB $22 GOAT $25 FISH OR PRAWN $25 MIX VEG BUTTER MASALA MASALA MASALA PALAK PANEER MASALA KORMA MALABAR VEG KORMA KORMA VEG MALABAR
    [Show full text]
  • Please Inform Your Server of Any Food Allergies, Food Intolerance, Dietary Requirements Or Religious Interest That You Or Any Of
    MOSAIC MENU PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES, FOOD INTOLERANCE, DIETARY REQUIREMENTS OR RELIGIOUS INTEREST THAT YOU OR ANY OF YOUR PARTY MAY HAVE GOVERNMENT TAXES AND SERVICE CHARGE AS APPLICABLE, ALL PRICES MENTIONED ARE IN INDIAN RUPEES BREAKFAST SERVED 0630 HRS TO 1100 HRS CONTINENTAL BREAKFAST 550 CHOICE OF FRESHLY SQUEEZED JUICE - WATERMELON/PINEAPPLE/CITRUS CHOICE OF SLICED PINEAPPLE/PAPAYA/KIWI/WATERMELON CHOICE OF MUFFIN/CROISSANT/DANISH/DOUGHNUT CHOICE OF TEA OR COFFEE AMERICAN BREAKFAST 650 CHOICE OF FRESHLY SQUEEZED JUICE - WATERMELON/PINEAPPLE/CITRUS CHOICE OF SLICED PINEAPPLE/PAPAYA/KIWI/WATERMELONCHOICE OF MUFFIN/CROISSANT/DANISH/DOUGHNUT CHOICE OF TOAST (WHITE/BROWN/BAGUETTE) WITH ORANGE MARMALADE, MIXED FRUIT, STRAWBERRY JAM OR HONEY CHOICE OF CEREAL - CORNFLAKES/CHOCOS/ CRUNCH BITE /MUESLI/ALL BRAN/ WHEAT FLAKES WITH HOT/COLD/SOYA MILK EGGS - BOILED/POACHED/SCRAMBLED/FRIED/OMELETTE (CHOOSE ANY ONE) WITH HASH BROWN POTATO/SAUSAGES/BACON/MUSHROOM/TOMATO/BAKED BEAN CHOICE OF TEA OR COFFEE REGIONAL/LOCAL BREAKFAST 650 CHOICE OF FRESHLY SQUEEZED JUICE - WATERMELON/PINEAPPLE/CITRUS CHOICE OF SLICED PINEAPPLE/PAPAYA/KIWI/WATERMELON CHOICE OF INDIAN SPECIALTIES (CHOOSE ANY ONE): PARANTHA/DOSA/IDLI/VADA/UTTAPPAM CHOICE OF TEA OR COFFEE ALA CARTE BREAKFAST SERVED 0600 HRS TO 1100 HRS DOSA/UTTAPAM 499 LENTIL AND RICE CREPE WITH CHOICE OF PLAIN/ALOO/MASALA IDLI 449 STEAMED RICE AND LENTIL DUMPLINGS PARANTHA 449 ONION, POTATO OR COTTAGE CHEESE POORI BHAJI 449 FRIED WHOLE WHEAT BREAD WITH POTATO CURRY UPMA 449 SAVORY
    [Show full text]
  • Trade Marks Journal No: 1980 , 28/12/2020 Class 29 2663861 22/01/2014 Address for Service in India/Agents Address: KOLK
    Trade Marks Journal No: 1980 , 28/12/2020 Class 29 2663861 22/01/2014 KAAISER OILS PRIVATE LIMITED P-79,NANIGOPAL ROYCHOWDHURY AVENUE (C.I.T. ROAD),2ND FLOOR,KOLKATA 700014,WEST BENGAL MANUFACTURER & MERCHANT. AN INDIAN COMPANY. Address for service in India/Agents address: D. SEN & CO. 6, OLD POST OFFICE STREET, GROUND FLOOR, CALCUTTA - 700 001. Used Since :08/01/2014 KOLKATA Meat, fish, poultry and game, meat extracts, preserved, frozen, dried and cooked fruits and vegetables, jellies, jams, eggs, milk and milk products, Edible oils and fats 4493 Trade Marks Journal No: 1980 , 28/12/2020 Class 29 2663862 22/01/2014 KAAISER OILS PRIVATE LIMITED P-79,NANIGOPAL ROYCHOWDHURY AVENUE (C.I.T. ROAD),2ND FLOOR,KOLKATA 700014,WEST BENGAL MANUFACTURER & MERCHANT. AN INDIAN COMPANY. Address for service in India/Agents address: D. SEN & CO. 6, OLD POST OFFICE STREET, GROUND FLOOR, CALCUTTA - 700 001. Used Since :08/01/2014 KOLKATA Meat, fish, poultry and game, meat extracts, preserved, frozen, dried and cooked fruits and vegetables, jellies, jams, eggs, milk and milk products. Edible oils and fats 4494 Trade Marks Journal No: 1980 , 28/12/2020 Class 29 2724161 24/04/2014 UNIVERSAL CORPORATION LIMITED SIKKIM COMMERCIAL HOUSE, 4/1, MIDDLETON STREET, KOLKATA - 700 071, WEST BENGAL, INDIA. importer and trader AN INDIAN COMPANY INCORPORATED UNDER THE PROVISIONS OF THE COMPANIES ACT,1956. Address for service in India/Agents address: VICTOR MOSES & CO. TEMPLE CHAMBERS,6 OLD POST OFFICE STREET,GROUND FLOOR,KOLKATA 700 001,WEST BENGAL,INDIA. Proposed to be Used KOLKATA Ready to eat snack foods consisting primarily of potatoes, nuts, seeds, other fruit or vegetable materials or combinations thereof, including potato chips, potato crisps, taro chips, snacks, soy-based snacks, meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
    [Show full text]