Indian Vegetarian Recipes List for Lockdown
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LOTUS GASING Menu Mobile
MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG -
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 -
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. -
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 -
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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Baar Baar Dinner
BAAR BAAR DINNER SMALL PLATES – VEGETARIAN ASSORTED PAPAD & CRISP with Chutneys 11 DAHI PURI, Tamarind, Avocado, Yogurt Mousse, Broken Raspberry 12 POTATO TIKKI, Kale Tempura, Sweet & Sour Yogurt Mousse, Cilantro Chutney 13 PANEER BHURI CUTLET, Chilli & cheese, garlic mayo 14 CAULIFLOWER KOLIWADA, Rice Hollandaise, Tomato Pachadi, Peanut Thecha 15 AVOCADO & GREEN CHICKPEA BHEL, Green Mango, Crispy Bitten Rice 16 SMALL PLATES – NON VEGETARIAN CHICKEN 65, Curry leaf and Cubanelle Peppers, Podi Masala, Lemon Sour Cream 14 TANDOORI CHICKEN TIKKA, Mint and Cilantro Chutney, Onion Salad 16 ANDHRA GRILLED FISH, Curry Leaf, Lemon Aioli 16 LAMB KEEMA HYDERABADI, Potato Mousse, Green Peas, Buttered Pao 18 CHILI GARLIC PRAWN, Peanut Techa Masala, Taftan Bread 19 KULCHA I BREAD PIQUILLO PEPPER and ONION KULCHA with Shishito Peppers and Manchego Cheese (V) 12 CHICKEN TIKKA KULCHA with Parmesan Cheese 13 TANDOORI SWEET POTATO KULCHA with Chilli Garlic Butter 13 HOME-MADE CHUTNEYS 2 Each / 3 For 5 Avocado Achar & Yogurt I Chilli and Peanut I Tomato Pachadi I Cilantro & Mint / Tamarind Chutney LARGE PLATES PANEER PASANDA, Lababder Gravy 24 BROCCOLI & SUMMER PEAS KOFTA, Spinach & Mustard leaf Cream 24 VEGETABLE BIRYANI, Cashew & Currant, Avocado Raita 24 SEASONAL VEGETABLE CURRY, Madras Spice (VEGAN) 22 MASALA CHICKPEA CURRY, Fresh Ginger, Cilantro (VEGAN) 16 DAL TADAKA (Three types of Lentil) Ghee, Crispy Garlic 14 TRADITIONAL BUTTER CHICKEN, Red Pepper MakhanI 26 ANDHRA SPICED CHICKEN BIRANYI, Avocado Raita 28 PRAWN ALLEPPEY CURRY, Coconut Milk and Green Mango Curry from Kerala 28 LAMB DO PYAZA, Fresh Ginger, Onion, Cilantro & Chilli Oil 29 BEEF SHORT RIB CURRY, Roasted Baby Turnip and Carrot 34 SIDES AND CONDIMENTS ZEERA RICE 5 I AVOCADO & GARLIC RAITA 6 I NAAN (Garlic, Cheese, Plain) 6. -
VEG MENU FINAL.Cdr
EVENTS & CATERERS 24 1 VEG MENU Aastik Event & Caterers beyond imagination..... STANDARD MENU SPECIAL MENU DELUXE MENU Welcome Drink One Welcome Drink Two Welcome Drink Three Roti One Veg Snacks (Regular or Spl) Two Veg Snacks Three Regular Snack One Rotis Two Chat / Five Spl. Veg. Rice One Spl. veg Rice Two Chinese / Italian Five Sp. Wet Curry Veg One Sp. Wet Curry Two Rotis Two Regular Wet Curry Veg One Regular Wet Curry One Spl. Rice Two Fry Curry Veg One Fry Curry Two Sp. Wet Curry Two Dal One Dal One Regular Wet Curry Two Sambar One Sambar One Fry Curry Two Rasam One Pickle / Chutneys Three Dal One Pickle / Chutneys Two Regular or Spl Sweet Two Sambar One Regular Sweet One Special Ice Cream One Rasam One 2 Regular Ice Cream One Fruit Stall ( Indian) Six Pickle / Chutneys/Powders Five 3 Mithai Mela ( per head 3p) Six Common Items Icecream (Reg or Spl) Four Plain Rice Common Items Fruit Chat ( Indian/ imported) Eight Plain Curd Plain Rice Curd Chutney Plain Curd Plain Papad Curd Chutney Common Items Green Salad Plain Papad Plain Rice Mineral Water Curd Chillies Plain Curd Sweet Pan Green Salad Curd Chutney Spl Salads Plain Papad Mineral Water 200ml Bottles Curd Chillies Spl Sweet Pan counter Green Salad Spl Salads Mineral Water 200ml Bottles Spl Sweet Pan counter PLEASE NOTE: SUPER DELUXE MENU SPL DELUXE MENU We provide plates, dishes, spoons, glasses and other items required in Welcome Drink Three Welcome Drink Three dining section Chat Five Mocktail Counter Five Chat Five Veg Snacks Three Party should arrrange tables, Veg Snacks Three Roti Three tablecloth, frills and wash basins Spl. -
Paruppu Urundai Kuzhambu Recipe
PARUPPU URUNDAI KUZHAMBU RECIPE Paruppu urundai kuzhambu recipe is a traditional kulambu recipe from Tamilnadu. Lentil Balls are made from soaked toor and chenna dal, then it was cooked in gravy containing onions, tomatoes, tamarind juice and spices. This is my mom’s recipe, she is a great cook because whatever she makes at home, it turns out good and tasty..I really miss all my mom’s recipes. This paruppu urundai kuzhambu recipe is very healthy, delicious and super nutritious but a lengthy process . Just give it a try and let me know the feedback. Ingredients for paruppu urundai kuzhambu recipe To Make a Lentil Balls ( Paruppu Urundai) 1 Medium Size Onion, Finely Chopped 3 Garlic Cloves, Finely Chopped 1/2 Tsp of Fennel ( Sombhu ) 1/2 Tsp of Cumin ( Jeeragam) 1 Tbsp of Coconut Flakes Few Curry Leaves, Finely Chopped Few Coriander Leaves, Finely Chopped To Grind 1/4 Cup of Toor Dal ( Thuvaram Paruppu ) 1/4 Cup of Chenna Dal ( Kadalai Paruppu) 3 Red Chillies Pinch of Asafoetida Salt to Taste To Make a Gravy To Saute & Grind 10 Small Onions, Finely Chopped 2 Medium Size Tomatoes, Finely Chopped < 1/4 Tsp of Fennel ( Sombhu) < 1/4 Tsp of Cumin ( Jeeragam) 3 Tsp of Sambhar Powder ( Heaping) 2 Tsp of Oil To Temper 3 Tsp of Oil 1 Tsp of Mustard 1 Tsp of Urad Dal Few Curry Leaves Other Ingredients Gooseberry size of Tamarind Pinch of Jaggery or Sugar Method paruppu– urundai kuzhambu recipe To Make Lentil Balls Soak toor and chenna dal for 2 hrs. -
Carrot Coconut Chutney Recipe / Side Dish for Idli Dosa Did You Get Bored My Making Regular Chutney Only with Onion and Tomato for Idli & Dosa
Carrot Coconut Chutney Recipe / Side dish for Idli dosa Did you get bored my making regular chutney only with onion and tomato for idli & dosa. Here is an interesting and healthy carrot coconut chutney recipe, a great side dish for idli & dosa. My mom used to make lot of chutney recipes with vegetables like carrot chutney, chow chow chutney and radish chutney. But I love carrot chutney, because it has a balance of all flavors like sweet, tart, spicy and salt. It tasted so good with samai idly. You can also make this chutney without coconut. For a change, do try this easy carrot chutney recipe for idly or dosa .You will definetely enjoy the goodness of carrot. Ingredients for Carrot Coconut Chutney Recipe Preparation Time: 10 mins Cooking Time: 10 mins Serves: 3 • 2 Big Carrots, Grated • 2 Tbsp of Urad Dal (ulundu) • 3 Red Chilies (long) • 1 Tsp of Ginger, Grated • 1.5 Tbsp of Coconut (Dry Dessicated) • Pinch of Tamarind • Salt to taste • 2 Tsp of Oil • Water as needed To Temper • 1 Tsp of Gingelly Oil • 1 Tsp of Mustard • 1 Tsp of Urad Dal • Few Curry Leaves • Pinch of Asafoetida Method for Carrot Coconut Chutney Recipe • Wash, peel the skin and trim the edges of carrot. Grate it using grater and keep it aside. • Heat a pan with oil, when it is hot, add urad dal, onion and red chilies until it turns golden brown.Add ginger and coconut, fry for a min. Finally add grated carrot, tamarind and salt, fry until raw smell vanishes. -
Easy Puttu Recipe
Oat Bran Banana Muffins Recipe / Oat Bran Muffin No flour and no white sugar added, Oat Bran Banana muffins recipe are extremely delicious in taste, packed with protein and fiber. This is not oatmeal, but they are oat bran. These yummy muffins are made with brown sugar, banana and honey as the sweetener. Banana are added here. They are packed with nutrients,give you fuel to body. Adding banana gives moisture, flavor and sweetness. They are perfect breakfast muffin, it takes only ten minutes to get muffin into oven. Oat bran is the outer cover of the oats and they are very good for health, high in fiber, you can find this whole foods, Trader Joes. This recipe is I got it from trader joes box. Try this oat bran muffins at home and let me know in comment how it tasted. How to make Oat Bran Banana Muffins Recipe Ingredients for Oat Bran Banana Muffins Recipe Preparation Time : 15 mins Cooking Time : 15 mins Serves: 7 • 1 Cup of Oat Bran, Uncooked • 2 Tbsp of Brown Sugar • 1 Tsp of Baking Powder • 1/4 Tsp of Salt • 1/2 Cup of Milk • 2 Tsp of Flax Seed Powder • 1 Big Banana, mashed • 2 Tbsp of Honey • 1/2 Cup of Rasins • Few Cashews Method for Oat Bran Banana Muffins Recipe • In a bowl, combine dry ingredients, mix well. • Add milk, honey, mashed banana and oil, mix just until dry ingredients are moistened. • Add raisins, mix well combined. • Meanwhile, heat oven to 425 º F. • Pour the muffin batter to 3/4 of the muffin cups. -
Vellarikka Pachadi Cucumber Raita - Kerala Style
Vellarikka Pachadi Cucumber Raita - Kerala Style Yield: Serves 3-5 Ingredients: 2 Medium Persian Cucumbers -OR- 1 English Cucumber (Kakri / Vellarikka) - diced 1 Cup Plain Yogurt (Dahi / Tair) 1 Fresh Green Chile (Hari Mirch / Pacha Mulagu) - seeded and minced ½ tsp Kosher Salt (Namak / Uppu) - or to taste Grind to Paste: 3 Tbs Grated Unsweetened Coconut (Nariyal / Nalikeram) - fresh preferred ½ tsp Cumin Seed (Jeera / Jeerakum) ½ tsp Black Mustard Seeds (Rai / Kadugu) To Temper: 2 tsp Coconut Oil (Nariyal ka Tel / Velichenna) 5-6 Fresh Curry Leaves (Kaddi Patta / Kariveppila) - torn in half ½ tsp Black Mustard Seeds (Rai / Kadugu) 1 Dried Red Chile (Lal Mirch / Chuvanna Mulagu) - broken into pieces Preparation: 1) Place a small pan with a tight fitting lid over medium-low heat - Add diced cucumber, green chile, and salt along with a 'splash' of water (apx 3 Tbs) and thoroughly combine 2) Cover and allow to cook until cucumber is soft and all of the water has evaporated (apx 5-6 minutes) 3) While the cucumber is cooking, place all of the 'grind to paste' ingredients along with 2 Tbs of water in a mortar and pestle, or the work bowl of a small food processor or blender and grind into a paste 4) Once the cucumbers have softened and the water has evaporated, add the paste to the pan and remove from heat - Thoroughly combine and allow to cool for 10-15 minutes 5) Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth 6) Fold in the cooled cucumber and paste mixture - Adjust seasoning with salt as needed - Transfer to -
Crafted for You Courtyard by Marriott, Pune Hinjewadi S
TM events by Courtyard breakfast breaks lunch reception dinner beverage healthy technology info crafted for you Courtyard by Marriott, Pune Hinjewadi S. No. 19 & 20, Rajiv Gandhi Infotech Park, Phase 1| Hinjewadi | Pune 411057, India www.courtyardmarriottpune.com 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard breakfast BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet season cereals juices coffee teas pastries milk yogurt eggs 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable home < > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet continental breakfast morning | rs. 395 Choice of cereals or Bircher muesli freshly baked breakfast breads and pastries choice of canned juice or fresh juice freshly brewed coffee or tea enhancements | rs. 75 each home made yogurt oatmeal porridge buttermilk pancake with syrup fruit salad eggs to order chicken or pork sausages bacon or ham 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable home < > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet indian breakfast morning | rs.