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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 -
View Newsletter
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 -
Timeless Recipes for Healthy Living Dairy& Oil-Free Delicacies Fromindia and Theworld Over
Timeless Recipes For Healthy Living dairy& oil-free delicacies fromIndia and theworld over www.sharan-india .arg This book has been created with the love, dedication and recipes of many people - Anubha Kothari, Bhavna Kapoor, Lisa Pitman, Madhura Vayal, Mala Barua, Mayavi Khandelwal, Millie Mitra, Nandini Gulati, Dr Nandita Shah, Reyna Rupani, Rosemol Pinto, and others INDEX I. KITCHEN REPLACEMENT CHART 1 II. RECIPES 1. SMOOTHIES AND BEVERAGES a. BREAKFAST SMOOTHIES 3 Basic Green Smoothie 3 Zesty Green Smoothie 3 Caramel Apple Green Smoothie 3 b. OTHER SMOOTHIES Chocolate Smoothie 4 Papaya Smoothie with a Zing 4 Key Lime Pie Smoothie 4 Chikoo Almond Shake 5 Almond Milk Thandai 5 c. BEVERAGES Herbal Infusions 5 Masala Chai 6 2. DAIRY ALTERNATIVES Nut Milk or Seed Milk 7 Coconut Milk 7 Peanut Rice Milk Curd 8 Peanut Curd Buttermilk 8 Tender Coconut Chaas (buttermilk) 9 Peanut and Other Nut Butters 9 Coconut Butter (Ghee Replacer) 9 Raw Cashew Cheese 9 Sour Cream 10 Boursin 10 Nut Free Cheese 11 Shreddable Cheese 11 Feta Cheese 11 3. BREAKFAST Vegetable Poha 13 Colourful Millet Upma 13 Red Rice Idli/Dosa Mau 14 Ragi Porridge 14 Creamy Oatmeal Porridge with Sunflower Seeds 15 Chilla or Pudla or Pesarattu 15 Thalipeeth (Savoury Pancake) 16 Tofu Akuri / Scramble 16 ‘Omelette’ 17 Muesli 17 Tropical Breakfast Parfait 17 Avocado Breakfast Superbowl 18 4. Salads a. DRESSING Cashew Mayonnaise 19 Nacho Cheese 19 Green Goddess Dressing 19 Chipotle Ranch Dressing 20 Tahini Dressing 20 Oriental Style Dressing 20 Cumin Yogurt Dressing 20 b. DIPS Cheesy Dip 21 Guacamole 21 Mexican Salsas i. -
LIGHT MEALS COLD DRINKS SWEET Chaatto HOT DRINKS
Delicious & full of flavour. BOMBAY PAV BHAJI - R28 Enjoy authentic, award-winning A uniquely flavoured tomato and potato based curry served SWEET Indian Street Food. with a crispy, yet fluffy pan-grilled pav (bread roll). Origin: Mumbai. GITS GULAB JAMUN - R16 Fluffy Indian rounds soaked in a sweet, lightly spiced syrup. To VADA PAV (Mini Indian Burgers) - R25 - 2 per plate CHAAT Start A lightly spiced potato patti is topped with tangy chutneys BHEL PURI - R28 and served in a mini burger bun. Origin: Mumbai COLD DRINKS A riotous mixture of puffed rice, potatoes, onion, roasted (Potato Patties) - 2 per plate peanuts, puri, sev and chutneys. Wonderfully spicy, salty, BATETA VADA - R15 LIMBU PANI - R20 (Indian Lemonade) A lightly spiced potato patti is deep-fried in a gram flour Made with freshly squeezed lemons, a special sweet and tart. Origin: Mumbai. batter and served with tamarind date chutney and mint and - Can be made without onion and garlic on request sugar syrup and black pepper. Cool and refreshing. coriander chutney. Origin: Mumbai SEV PURI - R25 - 7 per plate BOMBAY CRUSH - R25 Beautiful mini puris topped with a spiced potato and onion An indulgent rose flavoured milk with vermicelli, base, flavoured with chutneys and decorated with fine sev. LIGHT MEALS takmaria (basil seeds) and topped with vanilla ice-cream. Origin: Mumbai. - Can be made without onion and garlic on request BOMBAY ALOO (POTATO) SANDWICH - R25 IMPORTED INDIAN COOLDRINKS PANI PURI - R25 - 7 per plate A toasted sandwich made the Bombay way! Deliciously flavoured THUMBS UP, LIMCA - R8.95 Crisp, hollow puris filled with a mixture of potato, green NOT YOUR potato, onion, green pepper filling with a hint of mint. -
Instant Dahi Vada
Instant Dahi vada Ingredients for Instant Dahi vada 8 slices of bread Butter Bunch of Coriander Leaves 2-3 green chillies Daliya 2-3 Garlic cloves 1/2 kg curd. (Add 2-3 tbsps of sugar to the curd and beat it well) 1/2 tbsp cumin powder 1/2 tbsp red chilli powder 1/2 tbsp chaat masala Some coriander leaves 1 cup sev 1 cup khatti meethi chutney (Link in description box) Steps for Instant Dahi vada To make the chutney, add salt into coriander, green chillies, daliya and garlic cloves. Grind these ingredients together into a fine paste. Cut off the edges of the bread slices. Butter the bread slices. Then,spread a layer of chutney over them. Take two bread slices (both having butter and chutney spread over them) and stick them together with the buttered side facing each other. Cut the stuck bread slices into four equal parts Line all the small parts in a flat-bottomed bowl. In a separate bowl, add 2-3 tbsp sugar and a pinch of salt into the curd and whisk it well. Pour the beaten curd over the bread slices in the bowl in generous amounts. Let the bread slices soak it up nicely. Next, spread the khatti meethi chutney over the soaked bread slices. Sprinkle over it, some zeera powder, red chilli powder, chaat masala and coriander leaves. For the final garnish, spread sev. Cool In the fridge for an hour before serving. Copyright © 2021 Cooking With Benazir. . -
Sample Set Menu’S
Honeypot Business Centre, Unit 12 Parr Road, Stanmore, London, HA7 1NL Office: 020 8951 0326 Mahendra Shah: 07956 309324 Dipen Shah: 07939 566956 Situl Shah: 07943 592199 Email: [email protected] Website: www.dipsfoods.co.uk Website: www.dipsfoods.com Sample Set Menu’s Wedding Breakfast 1 Wedding Breakfast 2 Jalebi Jalebi Gathiya (Papri) Gathiya (Papri) Sambharo Sambharo Fried Marcha Fried Marcha Idli Sambhar Farsa Paratha Samosa (Vegetables With Onions) Gor Keri Tea (Masala) Tea (Masala) Amli Chutney (Tamarind) Coconut Chutney Dips Special Red Chutney Wedding Brunch 1 Wedding 1 Cheese Paneer Chapati Kesar Mani Wheat Wonder Bhel Shrikhand (Almonds, Pistachio & Kesar) Mix Bhajia Crispy Bhajia Spinach Rice Kachori (Peas) Amli Chutney (Tamarind) Potato Curry Dips Special Red Chutney Undhiyu Green Chutney Gujarati Tuver Dal Plain Rice Puri Green Salad FarFar Papad Mix Amli Chutney (Tamarind) Dips Special Red Chutney Tomato Chutney (Crispy Bhajia) Chaas (Butter Milk) Terms & Conditions can be found on our website - Sample Menus - Copyright 2020, Dips Foods Ltd. Page 1 of 5 Reception 1 Reception 2 Canapés Canapés Garlic Mogo (Cassava) Hara Bhara Kebab Pani Puri (In Shot Glass) Paneer Potli Samosa (Cocktail with Onions) Samosa (Cocktail with Onions) Dips Special Red Chutney Dips Special Red Chutney Mint Chutney Buffet Dum Aloo Sit-down Mains Tava Sabji Dum Aloo Mix Dal Paneer Kofta (Veg Kofta) Jeera Rice Vegetable Biryani Paratha Raita (Carrot & Cucumber) Onion, Tomato & Cucumber Salad Bhatura Papadum (Papad) Onion & Tomato Salad Raita (Carrot -
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. -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
Hari Shyam Caterers.Pdf
TM HARI SHYAM C A T E R E R S Great Food Anywhere. Great Events Anytime. CATERING MENU TM HARI SHYAM C A T E R E R S The Great Cooking Legacy incepted by late Shri Natwarlal Pandya Known as “Natumaharaj” in city of Vadodara, was the most respected & prestigious cook who prepared and provided his customer's not only delicious but also hygienic variety of tasty food items. He was so popular for preparing most delicious food that his customers insisted him to come personally and cook food on auspicious occasions. It seems that people of Vadodara will never forget his art of culinary skills. The legacy was proudly passed on to his son Mr. Jayesh Pandya , who is having natural patience to run the business of catering and decoration and handles it very professionally & successfully by maintaining consistency in providing quality catering services to customers as per quality food in terms of preparing & delivering norms formed by his father Shri Natwarlal Pandya. It is a matter of great pleasure that Mr. Jayesh Pandya's son Mr. Shyam Pandya has taken over business of catering after obtaining his B. Tech in mechanical engineering, Mr. Shyam has given a new title to family run business as “Hari Shyam Caterers”. As Mr.Shyam is a qualified mechanical engineer, he is greatly interested in design and adornment of decoration and Faraskhana. Thus third generation also proudly joined family run blooming catering business & decided to take it on a another level. Hari Shyam Caterers is one of the best & established catering company in city of Vadodara for the last three generations. -
Microwave Oven
RECIPE MANUAL MICROWAVE OVEN MC3286BPUM P/NO : MFL67281868 (00) Various Cook Functions............................................................................... 3 301 Recipes List ........................................................................................... 4 Diet Fry/Low Calorie .................................................................................... 8 Tandoor se/ Kids’ Delight ............................................................................ 40 Indian Roti Basket ........................................................................................ 59 Indian Cuisine ............................................................................................... 71 Pasterurize Milk/Tea/Dairy Delight .............................................................. 101 Cooking Aid/Steam Clean/Dosa/Ghee ........................................................ 107 Usage of Accessories/Utensils ................................................................... 116 2 Various Cook Functions Please follow the given steps to operate cook functions (Diet Fry/Low Calorie, Tandoor Se/Kids’ Delight, Indian Roti Basket, Indian Cuisine, Pasteurize Milk/Tea/Dairy Delight, Cooking Aid/Steam Clean/Dosa/Ghee) in your Microwave. Cook Diet Fry/ Tandoor Indian Indian Pasteurize Cooking Functions Low Se/Kids’ Roti Cuisine Milk/Tea Aid/Steam Calorie Delight Basket /Dairy Clean/ Delight Dosa/Ghee STEP-1 Press Press Press Press Press Press STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STOP/CLEAR STEP-2 Press -
Red Tomatoes Rocky Copy
364-Cheese Butter Masala .........................................14.99 SEAFOOD ENTREES Cheese Butter, Boiling tomatoes, onion, cashews, gingers, garlic, 365-Mix Vegetable Curry............................................11.99 325-Masala Fish Curry ...............................................16.99 Carrots, potatoes, bell peppers, Peas, sweet corns kernels and cauliflowers Prepared in onion and tomato sauce with ginger, garlic & spices 366-Veg Navratan Korma ...........................................13.99 Dried fruit and nuts like golden raisins and cashews as well as 326-Masala Shrimp Curry...........................................16.99 heavy cream & coconut milk. Prepared in onion and tomato sauce with ginger, garlic & spices 367-Paneer Tikka Masala-14.99 327-Goan Shrimp Curry..............................................16.99 Paneer cubes simmered with cream of tomato & butter sauce (mildly spiced) Shrimp prepared with coconut milk, onions, 368-Mushroom Mutter ...............................................13.99 tomatoes, mustard seeds & spices Fresh Mushroom and green peas cooked with creamy onion 328-Shrimp Vindaloo Spicy.........................................16.99 and tomato sauce Shrimp prepared with red Chilli paste, potato cubes 329-Fish Vindaloo Spicy..............................................16.99 FUSION ENTREE BIRYANI & RICE Cubes of Seasonal Fish prepared with red Chilli paste, potato cubes 375-Vegetable Manchurian....12.99 425-Plain Basmati Rice..........3.99 Cabbage is usually the leading Steamed basmati rice VEGETARIAN -
MAZAA-Menus-Pack-NEW-2017.Pdf
MENU Our authentic food is lovingly created with fantastic, seasonal ingredients which are at the forefront of each and every dish on our menus. Our chefs use the freshest and finest ingredients available to create delectable dishes which will both excite and entice your guests. Our Mazaa chefs are fully trained and highly experienced in fine dining Asian and Indian cuisine - led by World Master Chef Pramodkumar Prasanthbhavan Maniyan - who has been cooking innovative, multicultural food for over 14 years. Pram began his culinary career in Mumbai, Ahmedabad and Miami before coming to the UK in 2009. He has since delivered spectacular events in some of London’s finest venues; including the British Library and Kew Botanical Gardens, and worked with Michelin-starred chefs Alfred Prasad and Atul Kochhar. All of our chefs are skilled in the many regional cuisines of India; such as Mughlai, Punjabi, Gujarati, Goan, Hyderabadi, Tamilian, Kerala and more. We also boast chefs that have been trained in cooking Halal, Jain and full vegetarian menus. CANAPÉ MENU CANAPÉ PACKAGES Three bite pre-dinner canapés A selection of three canapés chosen and created by our head chef £7.50 pp ex VAT Six bite canapé menu A selection of six hot and cold mix from our extensive canapé menu £18.00 pp ex VAT Eight bite canapé menu A selection of eight hot and cold mix from our extensive canapé menu £24.00 pp ex VAT Ten bite canapé menu A selection of ten hot and cold mix from our extensive canapé menu £30.00 pp ex VAT NB If you would like to add any additional canapé