DOCSLIB.ORG

Dosa-Corner-Menu2020.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dosa-Corner-Menu2020.Pdf Appetizers Idly (2Pcs) 4 99 Steamed rice and lentil served with chutney and sambar Methu Vada (2Pcs) 4 99 Fried lentil doughnut served with chutney and sambar Rasa Vada (2pcs) 6 99 Methu vada dipped in spicy rasam Sambar Vada (2pcs) 5 99 Methu vada dipped in hot sambar served with chutneyv Dahi Vada (2pcs) 6 99 Methu vada dipped in spicy yougurt Rasam Idly (2pcs) 6 99 Idly dipped in rasam served with chutney Sambar Idly (2pcs) 5 99 Idly dipped in hot sambar served with chutney Dahi Idly (2pcs) 6 99 Steamed rice and lentil cakes dipped in seasoned yourgurt Idly Vada Combo 7 99 2 Idlies and 1 vada or 1 Idly and 2 Vadas Rava Upma 6 99 Soup Tomato Soup 4 99 Rasam 4 99 Breads Kerala Parota(2) 10 99 Served with veg Curry Extra Parota 1 99 Set Dosa Dosas 5 99 Set of two soft dosas Sada Dosa 7 99 Thin rice crepe Masala Dosa 8 99 Thin rice crepe filled with spiced potato Mysore Sada Dosa 8 99 Spicy chutney smeared inside sada dosa Mysore Masala Dosa 9 99 Spicy chutney smeared inside masala dosa Paper Dosa 9 99 Large thin paper crisp rice crepe Paper Masala Dosa 10 99 Paper dosa stuffed with spiced potatoes and onion Onion Dosa 7 99 Sada dosa smeared with raw onions Onion Masala Dosa 9 99 Masala dosa smeared with raw onions Garlic Masala Dosa 9 99 Dosa smeared with garlic chutney Chilli Garlic Masala Dosa 10 99 Dosa smeared with garlic spicy chutney Chilli Onion Garlic Masala Dosa 11 99 Masala dosa smeared with raw onion, chilli and garlic Chilli Cheese Dosa 11 99 Dosa smeared with spicy chutney, cheddar and mozzarella cheese Cheese Dosa 10 99 Dosa smeared with cheddar and mozzarella cheese Spring Dosa 10 99 Spicy Mysore dosa filled with fresh vegetables Spring Masala Dosa 11 99 Spicy Mysore dosa filled with fresh vegetables spiced potatoes Paneer Dosa 9 49 Crispy dosa folded with home made paneer Paneer Masala Dosa 11 99 Masala dosa folded with home made paneer Paneer Onion Dosa 11 99 Thin rice crepe filled with spicy paneer stuffed with onion and special spices Chilli Paneer Dosa 10 99 Crispy dosa folded with spicy paneer Paneer Spring Dosa 12 99 Spicy Mysore dosa filled with paneer and fresh vegetables Cheese Spring Dosa 12 99 Spicy Mysore dosa filled with cheese and fresh vegetables Coimbatore Dosa 11 99 Crepe stuffed with sauteed vegetable, onion and garlic Coimbatore Cheese Dosa Dosas 13 99 Crepe stuffed with sauteed vegetable, onion, garlic and Cheese Coimbatore Paneer Dosa 13 99 Crepe stuffed with sauteed vegetable, onion, garlic and paneer Coriendar Chilli Masala Dosa 11 99 Fresh coriender and spices crushed and spreded on dosa Ghee Paper Dosa 11 99 Large thin paper dosa smeared with ghee Ghee Sada Dosa 10 99 Sada dosa with ghee Ghee Paper Masala Dosa 12 99 Paper masala dosa with ghee Ghee Masala Dosa 11 99 Masala dosa with ghee Podi dosa 9 49 Dosa smeared with and mixed spices Podi Masala Dosa 10 99 Masala dosa smeared with mixed spices Onion Podi Dosa 9 99 Podi dosa with onion Mini Tiffin 10 99 1 Idly, 1 Methu vada, and 1 mini masala KidsCorner Mini Masala Dosa 5 99 Mini Ghee Masala Dosa 6 99 Mini Ghee Dosa 5 99 Chocolate Dosa 6 99 Cone Dosa 6 99 Sweet Mini Dosa 5 99 Pizza Uthapam 9 99 Mini Cheese Dosa 7 99 Mini Paneer Dosa 7 99 Rice Specialties Vege Biriyani 9 99 Basmati rice cooked with mixed vegetables in perfect blend of Indianspices Special Vegetarian Thali 13 99 Complete meal of two vegetables, dhal, rasam, sambar, white rice, mini dosa, yogurt, pickle, papad & dessert Vegetable Fried Rice 9 99 Basmarti rice cooked with peas and carrot in perfect blend of Indian spices Sambar Rice 7 99 South Indan style tamarind flavoured rice mixed with spices and coriander Dahi Rice 7 99 South Indian style yogurt rice mixed with spices and coriander Lemon Rice 7 99 South Indan style lemon flavoured rice mixed with spices and coriander Uthapam Plain Uthapam 5 99 Large Indian style pancake made with rice and lentils Onion Uthapam 8 99 Uthapam prepared with red onion Onion and Hot Chilli Uthapam 9 99 Uthapam prepared with red onion and hot chilies Tomato and Peas Utahpam 9 99 Uthapam prepared with tomato and peas Tomato and Onion Utahpam 9 99 Uthapam prepared with tomato and onion Vegetable Uthapam 9 99 Uthapam prepared with mixed vegetables Onion and Peas Utahpam 9 99 Uthapam prepared with onion and peas Masala Uthapam 9 99 Uthapam topped with potato masala Onion Chilli Cheese Uthapam 11 99 Uthapam topped with onion, chilli and cheese Vegetable Spring Uthapam 10 99 Fresh shredded carrots, Cabbage, onion, green peppers and tomatoes Spring Paneer Uthapam 11 99 Spring uthapam with paneer Spring Cheese Uthapam 11 99 Spring uthapam with cheese Desserts Gulab Jamun 4 99 Rava Kesari 4 99 Mango Ice cream 4 99 vanilla Ice cream 4 99 Beverages South Indian Coffee 2 99 Masala Tea . 2 99 Lassi 4 99 Plain, Sweet or Salty Mango Lassi 4 99 Mango Shake 5 99 Jeera Lassi 4 99 Ginger Lassi 4 99 Chocolate Milk 3 99 Falooda 5 99 Raitha Extras 3 49 Rice 3 49 Papad(2) 1 49 Sambar 3 00 Chutney 2 00.
Load more

Recommended publications
  • Main Items: Appam: Pittu: Dosa: Naan Bread: Kothu Parotta
    Main Items: Idiyappam Idly Chappathi Idiyappa Kothu Appam: Plain Appam Paal Appam Egg Appam Pittu: Plain Pittu Kuzhal Pittu Keerai Pittu Veg Pittu Kothu Egg Pittu Kothu Dosa: Plain Dosa Butter Plain Dosa Onion Masala Egg Dosa Masala Dosa Egg Cheese Dosa Onion Dosa Nutella Dosa Ghee Roast Plain Roast Naan Bread: Plain Naan Garlic Naan Cheese Naan Garlic Cheese Naan Kothu Parotta: Veg Kothu Parotta Egg Kothu Parotta Chicken Kothu Parotta Mutton Kothu Parotta Beef Kothu Parotta Fish Kothu Parotta Prawn Kothu Parotta RICE: Plain Rice Coconut Rice Lemon Rice Sambar Rice Tamarind Rice Curd Rice Tomato Rice Briyani: Veg Briyani Chicken Briyani Mutton Briyani Fish Briyani Prawn Briyani Fried Rice: Veg Fried Rice Chicken Fried Rice Seafood Fried Rice Mixed Meat Fried Rice Egg Fried Rice Fried Noodles: Veg Fried Noodles Chicken Fried Noodles Seafood Fried Noodles Mixed Meat Fried Noodles Egg Fried Noodles Parotta: Plain Parotta Egg Parotta EggCheese Parotta Chilli Parotta Nutella Parotta Live Item: Varieties of Appam Varieties of Parotta Varieties of Pittu Varieties of Dosa Mutton(Bone Boneless ▭): Mutton Curry (Srilankan & Indian Style) ▭ Mutton Devil ▭ Mutton Rasam ▭ Mutton Kuruma ▭ Mutton Varuval ▭ Pepper Mutton ▭ Chicken(Bone Boneless ▭): Chicken Curry (Srilankan & Indian Style) ▭ Chicken 65 ▭ Pepper Chicken ▭ Chicken Devil ▭ Chicken Tikka ▭ Butter Chicken ▭ Chicken Rasam ▭ Chicken Kuruma ▭ Chicken Varuval ▭ Chilli Chicken ▭ Chicken Lollipop Chicken Drumstick
    [Show full text]
  • Rasam Recipe | Tomato Rasam | Thakkali Rasam with Dal
    Rasam Recipe | Tomato Rasam | Thakkali Rasam with dal Rasam is a south Indian Soup, prepared with tomato, dal and various aromatic spices. To me, they are the comforting food next to idly. They are mildly tangy, watery in consistency and a medley of fresh aroma and flavors. South Indian meals are incomplete without rasam. Many family in south India makes rasam everyday. They are the soul food to many homes. Coming to the recipe, everyone makes rasam in a different way and this is my version of tomato rasam recipe, without tamarind, here I added toor dal in additional to tomatoes, to get a nice taste and also for protein. The one thing I like most in rasam is the lovely flavor and fresh aroma which comes from coriander leaves, asafoetida and garlic. Making of rasam is easy and can be made fast, they are good for digestion as it has lot of spices in it. Also it is a good food for people with fever and cough. Tomato rasam can be served with potato fry or vegetable fry. I had it with butterbeans poriyal. Ingredients 4 Tomatoes 3 Tbsp of Toor Dal Salt to taste Water as needed To Make a Rasam Powder 1 Tsp of Whole Black Pepper 2 Tsp of Whole Cumin 2 Tsp of Coriander Powder 3 Garlic Cloves, Big To Temper 2 Tsp of Oil 1 Big Dried Red Chilly 1 Tsp of Mustard Seeds 1 Tsp of Urad Dal 1/8 Tsp of Fenugreek Seeds Pinch of Asafoetida Few Curry Leaves 1/4 Tsp of Turmeric Powder To Garnish Handful of Coriander leaves, Finely Chopped Method Soak the dal in water for 15-20 minutes, drain the water and wash it.
    [Show full text]
  • TBLA Dine in Menu Feb21.Pdf
    Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced
    [Show full text]
  • Panther Press the Digital Newspaper
    Tuesday, Issue June 14th, 8 2021 Panther Press The Digital Newspaper Don’t Squish! Rethink! - Protesting the Killing of Bugs ------------ Momina Khuram Have you ever killed a bug? Everyone probably has done this, but today I am objecting to killing bugs. “Why?” you may ask. Imagine all the bugs in the world disappeared. There would be no more adventure. No chirping birds. No buzzing bees. It would be sad, boring, and silent outside. There are so many species of bugs in the world. Each one is unique in its skills. The more we learn about bugs the more we learn about our earth. Just like humans and other animals, bugs deserve a life too. I believe you should never kill bugs. I believe that you should not kill insects when they are outside. Bugs belong outside. They have families or colonies in which they are a vital part. You do not want to destroy these systems by taking out one of the workers. Picture caption: Periodical cicada (Magicicada sp.). Photo: Pennsylvania Department of Conservation and Natural Resources - Forestry, Insects are not insignificant for people. Bugwood.org Bugs actually benefit humans as well. They pollinate crops that we need for food and pollinate beautiful flowers that we enjoy viewing. They also act as sanitation workers cleaning up our wastes. Despite their sometimes-creepy appearance, they are important to our environment. If you feel that you are in danger of being bitten or stung by an insect, walk or run away instead of killing it. Sometimes, people feel unsafe near bugs, so they decide to kill them immediately.
    [Show full text]
  • Indian Vegetarian Recipes We Are Vegetarian Specialist
    -61- Indian Vegetarian recipes We are Vegetarian Specialist SWEETS D) Bengali(Milk) Items A) Badam Items Anar Kali - Pick-up Badam Kathli Kashmiri Apple Badam Kesar Kathli Champa Kali Badam Dry Fruit Kathli Cherry Malai Badam Anjeer Kathli Pink Malai Chop Badam Pista Kathli Bengali Kalakund - very soft Badam Biscuit Bengali Mix Plater Pick Up Badam Pista Casetta Cham Cham Badam Anjeer Roll Malai Singada Badam Pista Roll Kesar Vati Badam Fruit Dai Kadame Kheer Badam Tiranga Roll Sandesh Aam Badam Rakhi BenGali Kalkund (Sugar Free) Badam Pizza Cham-Cham [White] Badam Kattori Kamal Bhog Badam Mango Malai Sandwich Badam Jilebi Sandesh Illaychi Badam Anarkali Gulab Bhog Badam Water Melon Angoori Badam Jab – Jab Phool Khile Nawaratna Angoori Badam Halwa Tawa Mithai (Hot – Cool) Badam Cake ( Chaki) Basundi Badam Seera Rasamalai Badam Burfy Rasamalai Rose Flower Rasagulla B) Cashews Items Butter Rasugulla Kaju Kathli Aagra Basundi Kaju Roll E) Halwa Items Kaju Pista Roll Kaju Pista Cake Carrot Halwa Kaju Anarkali Kasi Halwa Kaju Water Melon Ashoka Halwa Kaju Apple Moong Dhall Halwa Kaju Square Double Takker Badam Halwa Kaju Dai Aagrot Halwa Kaju Halwa Surakkai Halwa Kaju Biscuit Beetroot Halwa Kaju Casetta Bombay Halwa Kaju Seera Gajjar Halwa Kaju Kas Kas Roll Maskoth Halwa Dry Fruit Halwa C) Maida Items Pancharatna Halwa Jalebi Tawa Halwa Malpoova Sada Velleri halwa Kaju Halwa Rabadi Malpoova Diamond Cakes Pista Halwa Mawa Kachodi Surya Kala Chandra Kala Badhusa -62- F) Khowa Items K) Payasam Items Gulab Jamun Semiya Payasam Kala Jamun Milk
    [Show full text]
  • 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.
    [Show full text]
  • Ambitus DS Menu
    Ambitus DS Menu Week # 1 Monday Tuesday Wednesday Thursday Friday Bread and Jam Cornflakes and Chocos Vermiselli Poha with Raitha WheatRavva Upma CucumberFlavoured SaladMilk FlavouredCarrot Salad Milk FlavouredCorn Salad Milk FlavouredNoodles Salad Milk FlavouredPeanuts Salad Milk Poori Pulihogarie Chicken Curry/Chicken Fry Veg Sandwich Aloo Bajji Chole Masala Plain Rice Aloo Rice Sesame Rice Egg Dum Biryani Plain Rice Veg 65 Plain Rice Plain Rice Veg Dum Biryani Palak Dal Veg Curry Bendi Fry Dosakaya Dal Sambar Rice Mix Veg Chutney Sambar Dal Veg Dum Fry Papad/Fryums Miriyala Rasam Carrot Chutney Tamoto Charu Tamoto Chutney Buttermilk Fryums Fryums Raitha Fryums Fruit Custord Curd Rice Curd Sweet Boondi Curd Rice Fresh Juice Fresh Juice Fresh Juice Fresh Juice Fresh Juice Week # 2 Monday Tuesday Wednesday Thursday Friday Bread and Jam Idli With Chutney Puffed Rice Uggani with Veggie Utappam with Tomatobath with Chutney FlavouredGreen Salad Milk FlavouredPasta Salad Milk CarrotRaitha Salad ChannaChutney Salad KosambariFlavoured SaladMilk Chapathi Pav Bhaji Hyderabad Chicken Dum Veg Soup Egg Bonda Paneer Butter Masala Plain Rice VegBiryani Pulov Veg Manchuria Vangi Bath Plain Rice Veg Fry Plain Rice Veg Sezwan Fried Rice Plain Rice Dal Fry Pumpkin Sambar Dal with Mix Vegatables Fryums Tamoto Dal Carrot Rasam Fryums Capsicum Podi Fry Veg Fry Gongura Chutney Kaddu Chutney Peppar Rasam Bangalore Rasam Curd Rice Fryums Fryums Raitha Curd Curd Rice Curd Sweet Fresh Juice Fresh Juice Fresh Juice Fresh Juice Fresh Juice Week # 3 Monday Tuesday
    [Show full text]
  • Poondu Rasam Recipe
    nilgiri’s@home™ preparation time: 15 minutes difficulty level: easy cooking time: 45 minutes serves: 6 as a main meal poondu rasam chilli rating: mild ingredients method 300g toor dal (yellow lentils), rinsed 1 tsp ground turmeric Cook the lentils in 5 litres of water and bring to the boil. As soon as the water boils, add 1 tsp vegetable oil the turmeric and vegetable oil. ½ tbs cracked peppercorns 1 tbs garlic, crushed Add the peppercorns, garlic and curry leaves to the cooked lentils. 1 sprig fresh curry leaves The lentils should be completely soft and the water should have reduced to about 3 2–3 ripe tomatoes, chopped 1 tbs tamarind paste litres. Add the tomatoes and tamarind paste and season to taste. Cook until the salt, to taste tomatoes are very soft. Set aside. tempering Tempering: In a heavy-based saucepan heat the oil. Remove from the heat and add 50ml vegetable oil the mustard seeds, let crackle then add the cumin seeds, turmeric and asafoetida. ½ tsp black mustard seeds Place the curry leaves on top of the cooked lentils and pour the tempering on top. ½ tsp cumin seeds ¼ tsp ground turmeric Serve immediately with vegetable nilgiri khurma and thakkali saadam (tomato rice) ¼ tsp asafoetida with a pachadi (raita) side dish and appalam (papadum). 1 sprig fresh curry leaves Ajoy’s tips Click Ajoy’s blog on turmeric to read about these dishes and the uses of turmeric. This recipe remains the copyright of ajoy joshi & nilgiri’s. For more recipes visit us at nilgiris.com.au/pages/indian-recipes/ 81 christie street st leonards nsw 02 9966 0636 www.nilgiris.com.au.
    [Show full text]
  • Authentic Indian Vegetarian Kosher Restaurant (Vegan, Gluten-Free & Jain Option Available)
    210 Thompson Street (Between Bleecker & West 3rd) New York, NY 10012 (212)533-7290 Authentic Indian Vegetarian Kosher Restaurant (Vegan, Gluten-free & Jain option available) ALL YOU CAN EAT LUNCH BUFFET (DINE IN ONLY) MON - FRI (12 PM - 3 PM) $13.99 Free Delivery w/$25 minimum order We accept all major credit cards (Minimum $15 on credit card) www.theanandanyc.com [email protected] @Nycananda @anandanyc Ananda is the notion that happiness is the highest state of being, practicing and encouraging blissfulness. We hope to bring joy to others with our authentic Indian dishes that have brought delight to many generations. All of our dishes exude the aroma and flavor of a cozy Indian kitchen. Prepared fresh from wholesome and natural ingredients. APPETIZERS Food Allergy: If you are allergic to any food, please inform the waiting staff. Many of the ingredients, spices, nuts and herbs are not listed in the menu descriptions. Aloo Papdi Chaat [Vegan option available] $7.99 Traditionally prepared using crisp fried dough wafers known as papdi along with boiled chick peas, boiled potatoes , yogurt & tamarind chutney Bombay Bhelpuri $7.99 One of the most popular street foods in India. Delicious mixture of puffed rice, sev, tomato, potato, onion and sweet-sour spicy chutneys. Onion Pakoras / Bhajias $7.99 Fried sliced onions in chickpea flour, fritters / Fried potato sliced in chickpea flour. Served with chutneys Vegetable Cutlets $7.99 / 2 pc A delectable combination of mashed potato and green vegetables. A snack with a crisp outside and soft inside Batata Vada $7.99 Popular Indian fast food, also known as aloo bonda, deep fried savory appetizer made with spicy potato mix Vada Pav (2 pc) $9.99 Batata Vada served in a bun with spicy & tamarind chutneys Samosas / Samosa Chaat [Vegan option available] $5.99 / $7.99 (2 pc) Indian fried pastry with a savory filling such as spiced potatoes, onions, peas and lentils (2 pcs) / Samosas served with chickpeas, yogurt, tamarind and coriander chutneys Pav Bhaji $9.99 Pav Bhaji is a hurried street meal for common people.
    [Show full text]
  • Casual Dinning Menu
    Casual Dinning Menu TIFFIN CORNER TIFFIN COMBOS All the TIFFIN/COMBO menu items are served with suitable/applicable side dips like:- Sambar -(gravy)-cooked with Lnentil, vegetables & Spice. Chutneys (sauce)–Coconut based & Tomato based Plain Idli [3] $8.99 Idli [3] Vada [1] Combo $9.75 Steamed Rice/lentil cakes Idli & Vada served with dips. Mini Idli [14] $7.99 Pongal+Vada (1) $9.75 Steamed Button Idli Pongal & Vada served with dips Sambar Idli [2] $7.75 MINI TIFFIN $13.50 Pongal mini Sambar Idly 4,Sambar Vada 1, mini dosa 1, Idli Dipped In Sambar Kesari (sweet) Rasam Idli [2] $7.75 TIFFIN COMBO 1 $12.99 Idli Dipped In Spiced Thin Soup (Rasam) Idly 2,Vada 1,Pongal,Mini Masala Dosa Ghee Podi Idli [14] $9.75 TIFFIN COMBO 2 $12.99 Mini Idli Tossed With Lentil Spice Powder & Ghee Idly 2, Vada 1, Kesari, Mini Masala Dosa Idly Fry [14] $9.50 BREAD CORNER Mini Idli Deep Fried,Tossed with Chili/Lentil Powder & onions Side dips– Chana (gravy) Garbanso bean cooked with spices. Medhu Vada [2] $7.99 Masala (Curry)–Mashed potatoes cooked with Onion &spices. Urad Dal(Lentil) Fritters – Deep fried Kurma (gravy) – Mix veg cooked with spices. Sambar Vada [2] $7.99 Poori [3] Masala & Kurma $9.50 Medhu Vada Dipped In Sambar Fluffed wheat bread served with kurma & masala Rasam Vada [2] $7.99 Poori [3] with Chana $9.99 Vadas Dipped In Spiced Rasam (Soup) Fluffy wheat bread with chana & Raitha (Onions in Yogurt) Curd Vada [2] $8.50 Chapathi Kurma [2] $9.50 Vadas Dipped In Yogurt-Topped with Spiced Powder Flat Wheat Bread Served With Mix Veg Kurma & Masala Mysore Bonda [4] $7.99 Barota Kurma (2 pc) $11.25 Ball shaped Urad Dal(Lentil) Fritters – Deep fried Multi layered bread served with Kurma & Raitha Pongal $9.50 Kothu Barota $12.75 Rice & Lentil cooked with spices Layered bread cooked with Veggies & Spices with Raitha RICE CORNER THALI SPECIALS Bisibelebath $9.50 Rice & Dal Cooked with Tamarind, Mix Veg & Hand South Indian Thali (Full Meals) (Limited) $15.75 Pounded Spices.
    [Show full text]
  • Rice Specialties 61
    Rice Specialties 61. Vegetable Biryani* $ 8.99 (Rice cooked with mixed vegetables, Woodlands & flavored with aroma spices) Vegetarian South Indian Kitchen 62. Bisi Bele Bhaath* $ 8.99 (We cater for all occasions) (Fresh mixed vegetables & nuts mixed with rice) 63. Tamarind Rice* $ 8.99 4980 W. Ray Rd., Suite 10 (Rice tossed with tamarind sauce, & garnished Chandler, AZ 85226 with peanuts & herbs) Ph: 480-820-2249 64. Lemon Rice* $ 8.99 (Rice cooked & mixed with peanuts, lemon juice & spices) 65. Tomato Rice* $ 8.99 (Rice with tomato, onion, chili, & spices) Business Hours: 66. Curd Rice $ 8.99 Mon.-Thurs. • Lunch 11am to 3pm • Dinner 5pm to 9:30pm (Rice mixed with yogurt & spices) Fri. & Sat. • Lunch 11am to 3pm • Dinner 5pm to 10pm Dinner Special Sun. • Lunch 11am to 3pm • Dinner 5pm to 9:30pm 67. Grill Thali* $13.99 TUESDAYS • CLOSED (Iddly, Vada, Masala Dosa, Coffee or Tea, & Sweet) 68. South Indian Thali $13.99 (Rice, Chapathi, Sambar, Rasam, Dal, Kootu, www.woodlandsaz.com Poriyal, Special Curry, Papadum, Coffee or Tea, & Sweet) Chaat Corner Soups 69. Bhel Poori* $ 5.99 1. Rasam* $ 3.50 70. Pav Baji* $ 5.99 (Traditional South Indian Lentil Soup) 71. Vada Pav* $ 5.99 2. Vegetable Soup* $ 3.50 72. Samosa Chaat $ 5.99 Lunch Special (until 3 p.m.) Beverages 3. Grill Thali* $ 8.99 73. Chickoo Shake $ 3.99 (Iddly, Vada, Masala Dosa, & Sweet) 74. Mango Shake $ 3.99 4. Combo Variety Rice $ 8.99 75. Mango Lassi $ 3.99 (2 Special Rice, Curd Rice, & Sweet) 5. Special Thali $ 8.99 76.
    [Show full text]
  • Standardization and Chemical Analysis of Rasam: a South Indian Traditional Functional Food
    Pharmacogn J. 2017; 9(5): 587-593 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Original Article www.phcogj.com | www.journalonweb.com/pj | www.phcog.net Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food Agilandeswari Devarajan1, Muthu Kumaradoss Mohan Maruga Raja2 ABSTRACT Objective: The traditional Indian food is “functional” as it contains high amounts of dietary fiber, antioxidants, and probiotics.Rasam is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and tra- ditional differences, rasam recipe and the preparation process have a wide difference. Hence, the objective was to standardize rasam and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. Materials and Methods: The quantity of ingredients and the process followed for preparing rasam by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized rasam. Results: The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7%, 0.04%, 0.12%, and 1.86%, respectively. The extractive values such as water soluble, etha- nol soluble, and ether soluble were found to be 4.5%, 3.93%, and 0.61%, respectively. The standardized rasam showed very low-energy content of 15.13 kcal/100 g. Rasam contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. Con- clusion: The ingredients used in the preparation of rasam are medicinally claimed for various Agilandeswari Devarajan1, ailments, which makes it a traditional functional food.
    [Show full text]