Penn Quarter Appetizers Anda Bhurjee Vol-Au-Vent Masala

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Penn Quarter Appetizers Anda Bhurjee Vol-au-Vent Masala scrambled eggs / Curry hollandaise Scallop Chili Garlic Bay scallops / burnt garlic / chili flakes Chicken Wings Bezule Buffalo chicken wings / mustard seeds / curry leaves / green chilies Parsi Lamb Pattice Spiced lamb mince schnitzel / spicy tomato sauce / curryslaw Kurkuri Wada Pao Spicy potato mix / croutons / Karawari chutney / kachumber Cheesy Uttapam Sandwich Rice lentil pancake / onion / tomatoes /Amul cheese Palak Chaat Crispy baby spinach / sweet yogurt / tamarind / date chutney Entrée Shrimp Pollichattu Curry leaves / garlic / green chili Halibut Goan Curry Coconut / Kashmiri chili / tamarind Chicken Tikka Masala Ginger / green chilies / fenugreek Chicken Biryani Aromatic basmati rice / raita Lamb Mirchi Korma Kashmiri chili / caramelized onion / Sichuan peppers Saag Gosht Lamb / spinach / ginger / green chilies Rasika Thali Paneer Tawa Masala / Baingan Bharta / Malai Palak / Dal Makhani All Entrée will be served with Bread and Pulao Rice Dessert Dessert Sampler Masala Chai Cheesecake / Strawberry Rasmalai / Saffron Bread Butter Pudding Please select one from each course. Three course price fixe menu @ $ 55 per person. Tax and tip not included. West End Appetizers Anda Bhurjee Vol-au-Vent Masala scrambled eggs / Curry hollandaise Scallop Chili Garlic Bay scallops / burnt garlic / chili flakes Chicken Wings Bezule Buffalo chicken wings / mustard seeds / curry leaves / green chilies Parsi Lamb Pattice Spiced lamb mince schnitzel / spicy tomato sauce / curryslaw Kurkuri Wada Pao Spicy potato mix / croutons / Karawari chutney / kachumber Cheesy Uttapam Sandwich Rice lentil pancake / onion / tomatoes /Amul cheese Palak Chaat Crispy baby spinach / sweet yogurt / tamarind / date chutney Entrée Shrimp Pepper Fry Onions / tomatoes / black pepper Halibut Kerala Curry Kashmiri chili / curry leaves / Malabar tamarind Chicken Tikka Masala Ginger / green chilies / fenugreek Murg Tariwala Home-Style Chicken Curry Lamb Do Pyaza Onions / yogurt / Chef’s blend of spices Lamb Biryani Aromatic lamb / basmati rice / saffron / raita Rasika Thali Paneer Tawa Masala / Baingan Achari / Malai Palak / Dal Dhungaree All Entrée will be served with Bread and Pulao Rice Dessert Dessert Sampler Masala Chai Cheesecake / Strawberry Rasmalai / Saffron Bread Butter Pudding Please select one from each course. Three course price fixe menu @ $ 55 per person. Tax and tip not included. .

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Dinner Menu Sw
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APPETIZERS Served with Tamarind Chutney and Mint Chutney
676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper.
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9781589804890 FM.Pdf
pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 1 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 2 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 3 By Beverly Ellen Schoonmaker Alfeld Foreword by Ron Couch Photography by Jim Smith PELICAN PUBLISHING COMPANY Gretna 2008 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 4 Copyright © 2008 By Beverly Ellen Schoonmaker Alfeld All rights reserved The word “Pelican” and the depiction of a pelican are trademarks of Pelican Publishing Company, Inc., and are registered in the U.S. Patent and Trademark Office. Library of Congress Cataloging-in-Publication Data Alfeld, Beverly Ellen Schoonmaker, 1946- Pickles to relish / by Beverly Ellen Schoonmaker Alfeld ; photography by Jim Smith. p. cm. Includes index. ISBN 978-1-58980-489-0 (hardcover : alk. paper) 1. Canning and preserving. 2. Pickles. 3. Cookery (Relishes) I. Title. TX603.A37 2008 641.4--dc22 2007041692 Photographic assistance by Justin Allen, Ryan Basten, and Jason Torres Food styling by Beverly Alfeld Research assistance by Kim Alfeld Technical assistance by Tim Alfeld Printed in Singapore Published by Pelican Publishing Company, Inc. 1000 Burmaster Street, Gretna, Louisiana 70053 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 5 This cookbook is dedicated to my mother, Doris P. Schoonmaker, who has always been supportive of my work and my adventures. pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 6 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 7 Contents Foreword . 11 Acknowledgments . 13 Introduction . 15 Methods of Food Preservation—Pickle Power—Multi-Disciplinary Education—Philosophy of Balance—Self-Sufficiency—Culinology™ —ECIWO—Learning Styles—Suicide Seeds—Positive Self- Statements—Benefits of Learning Through Recipes—Quickles Chapter 1 The Processing Method .
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