She Bri Ben Mow Menu June 2021 Wo Qr 05062021 C2
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Dinner Menu Sw
Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices -
Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles. -
Recipe Red Kidney Beans Curry (Rajma)
Recipe Red Kidney Beans Curry (Rajma) By Ananda Lila devi dasi Ingredients • 2 C dried red kidney beans • 7-9 C of water • 4-5 medium sized tomatoes, peeled • 1½ -inch ginger piece • 2 hot green chilies • 3 Tbsp ghee/oil • ½ Tsp yellow asafetida powder 1 • 2 Tsp cumin seeds • 2 Tsp garam masala • 2 Tsp chana masala • 1 Tbsp coriander powder • 1 Tsp amchur powder (dry mango powder) • 1 Tsp turmeric powder • 2¼ Tsp salt • ¼ C chopped fresh coriander leaves Preparation 1. Wash the beans and soak them in water for 6 hours. Drain. In a saucepan, combine the beans and water. Bring to a boil, reduce the heat and cook covered until the beans are soft but not broken. (Alternately if you are pressure cooking the beans then use 7 cups of water) 2. Pour the cooked beans through a colander and reserve the cooking liquid by placing a bowl underneath the colander. 3. In a small bowl, take 1/3 cup of the cooked beans and mash them. Keep aside. 4. Process the tomatoes, ginger and chilies in a blender until smooth. 5. In a saucepan, heat ghee/oil over moderate high heat. Add asafetida and cumin seeds, when they darken a bit, pour the blended tomatoes. Add all the spice powders and salt. Reduce the heat to low and cook until ghee/oil oozes out from the tomato-spice paste. Add the beans, mashed beans and half of the coriander leaves. Pour the reserved cooking liquid according to the consistency required for the curry. Cook partially covered over low heat for atleast 1 hour so that the beans get cooked nicely in the tomato sauce. -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
Kids Menu Drinks Appetizer Soup & Salad
APPETIZER SOUP & SALAD SAMOSA - $5.00 MULLIGATAWNY SOUP - $5.00 2 pieces of crispy pastry filled with potatoes, Delicately spiced lentil soup with lemon & pepper green peas & spices TOMATO SOUP - $5.00 SAMOSA CHAT - $8.00 Creamy blended tomato with spices & herbs Crispy pastry with chick peas, sweet & tangy spices CHICKEN SOUP - $6.00 ONION BHAJI - $8.00 Little cubes of chicken cooked in broth Fresh cut onion fritters made in chick pea batter with celery, carrots, cilantro MUSHROOM PAKORA - $10.00 RASOI GARDEN SALAD - $8.00 Fresh cut Mushrooms fritters made in chickpea batter Lettuce, tomato, cucumber, carrots GOBHI MANCHURIAN - $12.00 with homemade dressing Corn flour batter cauliflower sautéed CHICKEN TIKKA SALAD - $10.00 with manchurian sauce Mix green salad with chicken tikka CHILLI PANEER - $12.00 with homemade dressing Chunks of cottage cheese sautéed with Chilli garlic sauce PANEER 65 - $12.00 KIDS MENU Crispy cottage cheese in a spicy sauce PANEER KORMA - $10.00 with onion & bell pepper Homemade cottage cheese cooked in rich cashew nut sauce with very mild spices CHILLI CHICKEN - $12.00 Chunks of chicken sautéed with dry Chilli garlic sauce CHICKEN TIKKA MASALA - $12.00 Chicken breast with mild tomato creamy sauce CHICKEN 65 - $12.00 Strips of chicken cooked in a spicy sauce CHICKEN MALAI KABAB - $12.00 with onion & bell pepper Chicken marinated with very mild spices & yogurt cooked in clay oven CHILLI SHRIMP - $13.00 FRENCH FRIES - $6.00 Shrimps sautéed with dry Chilli garlic sauce FISH AMRITSARI - $12.00 DRINKS Deep fried fish -
591-2222/591-Wrap
Open Tuesday, Wednesday, Thursday and Sunday 465 Ashford Avenue, Ardsley, NY 10502 11:00 AM to 9:00 PM www.calcuttawrapandroll.net Friday and Saturday: 11:00 AM to 10:00 PM [email protected] Kitchen Closed 3:00 PM – 4:00 PM Monday – Closed FREE DELIVERY WITHIN 5 MILES – MIN $20.00 (914) 591-2222/591-Wrap Delivery fee will apply if greater than 5 miles MOST MAJOR CREDIT CARDS ACCEPTED LUNCH SPECIALS - COMBO PLATTERS (THALIS) - DAILY 11:00 AM to 3:00 PM Includes Raita and choice of Rice or Naan -- Choice of Vegetables – Aloo Tamatar, Aloo Gobi, Chorchori or Chana Masala (Chhole) Vegetable Thali $7.99 Chicken Thali $8.99 Lamb Thali $9.99 Tandoori Thali $8.99 Choice of any two vegetables above Choice of any entrée chicken and one Choice of any lamb entrée and Assorted Tandoori meats vegetable above one vegetable above (includes Raita and choice of Rice or Naan) 24. Chicken Sheekh Kebab 2 for $5.00 Appetizers -Vegetarian 10. Idli (Steamed Rice Cakes) ** V 2 for $3.50 Mildly-spiced minced chicken cooked on skewers in the Tandoor Vegetarian (V denotes VEGAN) 11. Plain Dosa (Paper Dosa) ** $5.50 1. Vegetable Samosa V 2 for $3.00 25. Chicken Samosa 2 for $4.99 Paper-thin, crispy rice crepe Crispy fried triangular patties stuffed with our special Crispy fried triangular patties stuffed with our special chicken filling. potato & pea filling. Served with our specially made Served with our specially made mint-cilantro & date-tamarind 12. Rava Dosa ** $6.50 mint-cilantro & date-tamarind chutneys chutneys Thin crispy rice flour and semolina crepe 2. -
Salads & Chaat
SALADS & CHAAT Garden Fresh 170 Crisp romaine with tomato, carrot, red onion marinated with pesto Mixed Greens with Thai Dressing 170 Herb scented seasonal vegetables tossed with Thai dressing Samosa Chaat 170 Crispy samosa marinated with home made chutneys and finished with chopped onion, tomato and coriander APPETIZERS Palak Chane ki Shammi 190 Spicy baby spinach and Bengal lentil cakes with mint and yogurt chutney Dahi Ke Kebab 190 Shallow fried fish marinated in chef special masala Aloo ki Tikki 190 Famous street food topped with tangy sauce, chopped onion,tomato finished with coriander Tawa Machhi 220 Shallow fried basa fish marinated in Chef’s special masala, served with mint chutney Murgh Tarasey Kebab 240 Overnight marinated chicken breast with exotic spices, green paste and yogurt, cooked on hot plate Siya Mirch Murgh 240 Hyderabadi-style chicken cooked in a mixture of black pepper, garlic and green chili Andhra Chili Chicken 240 South Indian style chili chicken Grilled Prawns 340 Herb marinated prawns cooked with olive oil and garlic, over the griddle Mutton Pepper Fry 360 Aromatic and spicy South Indian style mutton preparation PASTA Spaghetti Napolitana 270 Spaghetti pasta stirred with fresh basil and tomato sauce Penne Pesto 270 Penne pasta and assorted vegetables cooked with creamy pesto sauce Spaghetti Napolitana Chicken 300 Spaghetti pasta and shredded chicken stirred with fresh basil and tomato sauce Penne Pesto Chicken 300 Penne pasta and shredded chicken cooked with creamy pesto sauce BURGERS Vegetable Burger 220 Fried -
Indian Family Meal Ideas
100+ INDIAN FAMILY MEAL IDEAS Includes- Meal planning tips Indian meal options My family meal options printable Indian grocery list printable Weekly meal plan printable Weekly food diary printable B E I N G R U B I T A H . C O M There's nothing like a delicious home-cooked meal. Even better if it comes pre-planned because that's what we all stress about the most, isn't it? What should I cook? What different can I make? How can I make sure we're eating right? If only you had an easy way of getting these questions answered. No more stress buddy! Presenting you an approach that not only fills stomachs but gives you a chance at being more mindful about what you cook and eat as a family. In fact you maybe already doing this in your head but are just not able to put it together or as in my case become forgetful. This approach has helped me immensely in ensuring that I get the peace of mind I deserve over meal times, especially with a hectic routine. I'm sure it will help you too. Rubitah 1.Read through the meal ideas listed in pages 4-8. Mark them in different ways. You can choose your own categories. Mine usually go like these- family favourites want to try easy peasy nutritious musts to double and freeze Now take a print out of the "My family meal options" (refer page 9) and write down the meal options in the categories of your choice. -
Influenced by Thousands of Years Of
Influenced by thousands of years of South Indian culture, the food at Rishi’s Indian Aroma has been carefully prepared to present an interesting and exciting representation of one of the world’s most popular cuisines. A modern and colourful venue fit for all kinds of occasions, the restaurant can seat up to 108 people in total. At Rishi’s we believe every guests deserves freshly cooked food to the order, If you or any of your guests have an allergen or dietary restrictions please inform your server and our chefs will be happy to accommodate your needs. RISHI’S SIGNATURE STARTERS RISHI’S TRADITIONAL STARTERS Chicken 65 £5.45 Methu Vadai £3.95 Introduced in 1965 at the famous Buhari Hotel South Indian savoury snack, made of urid dhal, restaurant in Chennai. spiced with onion, ginger, green chilly and curry leaves, served with sambar and chutney. Chilli chicken £5.45 Crisp Tempura coated chicken supreme in a Indo Chinese sauce. Mysore Bonda £3.95 Crushed potatoes with vegetables and spices Lemon Chicken £5.45 coated in Bengal gram batter and deep fried, Crispy chicken tossed in citrus infused sauce. served with chutney. Chicken Pepper Fry £5.45 Samosa £3.25 Succulent chicken pieces perfectly seasoned and Crisp, light, hot and bursting with flavours, a garnished. combination of potato, peas, onions and fresh Lamb Chukka Varuval £5.95 coriander. Tender Lamb pieces in Rishi’s Spice marinade. Bhajji £3.95 Chilli and Garlic Prawn £5.95 Indian Savoury fritter made with your choice of Tomato, lemon, coriander and curry leaves. -
Lunch Box Recipe,Rajma Capsicum Curry,Arachuvitta
Vazhaipoo Kootu Recipe without coconut Banana flower are also called vazhaipoo in tamil. Vazhaipoo kootu recipe is a traditional tamil recipe prepared from plantain flowers. As vazhaipoo is very good for health, I used to buy regularly when I find them in market. I love to eat it any form either vazhaipoo vadai for mor kuzhambu or vazhaipoo poriyal or kuzhambu. To clean this vazhaipoo (banana flower) is a time consuming process but still worth it. I prepared this vazhaipoo kootu with moong dal, replace it with any dal of your choice. This banana flower kootu tastes fabulous with hot steamed rice and ghee. Try this vazhaipoo kootu recipe without coconut, if you are diet conscious. Health Benefits of Vazhaipoo (Banana Flower) Being high in iron content, used to treat anaemia. Controls the excessive pain during menstrual cycle. Good medicine for stomach ulcer and dysentery. Rich in vitamin A, C and dietary fibre. Good for pregnant women. Preparation Time : 45 mins Cooking Time : 20 Mins Serves : 3 Ingredients For Vazhaipoo Kootu Recipe 1 Banana Flower 1/2 Cup of Toor Dal 1/2 Tsp of Turmeric Powder 1 Tsp of Oil 1 Big Red Onion, Chopped 1 Tomato, Chopped 1 Tsp of Sambhar Powder Salt as Needed Water as needed To Temper 2 Tsp of Oil 1 Tsp of Mustard Seeds 2 Red Chillies Pinch of Asafoetida (Hing) Few Curry Leaves Method To clean banana flower (vazhaipoo), apply some oil on both hands, take off the purple outer covering, remove the bunch of florets, repeat this step until you reach the centre of the blossom. -
Food for Thought February 2010 Promoting Gender Equality Through Microcredit
Food for Thought February 2010 Promoting Gender Equality Through Microcredit "Give a man a fish, he'll eat for a day. Give a woman microcredit, she, her husband, her children and her extended family will eat for a lifetime." -- Bono What’s the difference between microcredit and microfinance? “Microcredit refers to very small loans for unsalaried borrowers with little or no collateral, provided by legally registered institutions. Microfinance typically refers to microcredit, savings, insurance, money transfers, and other financial products targeted at poor and low-income people.The most common microfinance product is a microcredit loan—usually less than $100. These small loans are enough for hardworking micro-entrepreneurs, usually women. Microfinance refers to a movement that envisions a world in which low-income households have permanent access to a range of high quality financial services to finance their income-producing activities, build assets, stabilize consumption, and protect against risks. These services are not limited to credit, but include savings, insurance, and money transfers.9--The Microfinance Gateway www.microfinancegateway.org “Traditionally, microfinance focused on providing very small loans (microcredit) to the poor to help them engage in productive activities. But a much broader range of financial services—deposit services, money transfer services, and micro-insurance—can help poor people to build assets, increase their income and reduce their vulnerability to all types of risks. Microfinance allows poor people -
CHICKEN CHETTINAD Makes 4 Cups | 1 Hour Chettinad Is a Region in Tamil Nadu Renowned for Its Subtle Yet Spicy Cuisine
CHICKEN CHETTINAD Makes 4 cups | 1 hour Chettinad is a region in Tamil Nadu renowned for its subtle yet spicy cuisine. There are many iterations of this curry. It highlights black peppercorns, a signature spice of the region, which have originated from the south of India. 4 chicken legs (thighs with drumsticks) 1 Tbsp black peppercorns, lightly pounded 2 tsp minced garlic 2 Tbsp plain yogurt 10-15 kari leaves 4 Tbsp ghee or oil 2 cups onions, chopped 2 Tbsp ginger purée 1 14 oz can coconut milk 2 Tbsp ground black pepper 1 tsp salt 1 tsp ground cardamom 2-3 serrano peppers, sliced lengthwise juice of one lemon 2 Tbsp chopped cilantro handful of pomegranate seeds (optional) dollop of plain yogurt instructions 1. Place the peppercorns in between a cloth towel and pound with a hammer until the pieces are broken up. Cut the chicken thighs in half and marinate in the peppercorns, garlic, yogurt and kari leaves. Let the chicken rest for 15-20 minutes up to 24 hours. 2. In a heavy bottom stock pot, heat the ghee and fry the onions until translucent or lightly golden brown. Add the marinated chicken and fry for another 5-7 minutes on medium heat. Lower the heat then add the ginger purée, coconut milk, ground black pepper and salt. Cover the stockpot and simmer for 10-15 minutes or until the chicken is tender. 3. Stir in the cardamom, sliced serrano peppers and the juice of one lemon. Garnish with chopped cilantro, pomegranate seeds and a dollop of yogurt.