Break Fast Dosa Grill

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BREAK FAST 7.30 am to 10.30 am 1. Idli (2 Pcs) o ` 32 2. Sambar Idli (Mini) VDV o ` 59 3. Vada k ` 14 4. Idiyappam Coconut Milk BVD, >VF V_ ` 59 5. Ghee Pongal F V_ ` 69 6. Poori Aloo gK ` 69 7. Thair Vada >l k ` 44 8. Sambar Vada VDV k ` 34 DOSA GRILL 1. Plain Dosa l[ >V ` 64 2. Masala Dosa \VV >V ` 89 3. Karuveppillai Dosa k >V ` 99 4. Cheese Dosa >V ` 104 5. Spicy Cheese Dosa L >V ` 109 6. Butter Dosa >V ` 94 7. Ghee Roast F >V ` 94 8. Ghee Podi Dosa F V >V ` 99 9. Mysore Dosa \ >V ` 89 10. Onion Dosa kVB >V ` 89 11. Podi Dosa V >V ` 89 12. Rava Dosa kV >V ` 79 13. Ghee Rava Dosa F kV >V ` 94 14. Cashewnut Rava Dosa x]kV >V ` 99 15. Plain Uthappam l[ >VD ` 69 16. Onion Uthappam kVB >VD ` 94 17. Podi Uthappam V >VD ` 89 18. Peas Uthappam >VD ` 99 Tax as applicable BEVERAGES 1. Soda Cane ` 39 Coke, Sprite, Fanta 2. Ice Tea ` 79 3. Bottle Water ` 19 4. Fresh Lime Soda / Water (Sweet or Salt) ` 69 5. Milk / Badam Milk ` 33/49 6. Panakarkandu Milk ` 44 7. Iyer Spl Filter KAFI - South Indian Coffee ` 25 8. Ginger Black Tea / Ginger Black Coffee ` 24 9. Sukku Malli Coffee ` 32 Coffee prepared with dry ginger, thippili & brown sugar - a Grandma Special 10. Masala Chai ` 24 Tea prepared with milk, tea leaf & house spl spices 11. Pazha Charu - Seasonal Fresh Juice ` 79 12. Neer Moor ` 59 Refreshing thin spiced yoghurt water 13. Lassi ` 69 Refreshing yoghurt drink served sweet or salt 14. Mango Lassi ` 79 Refreshing mango flavoured yoghurt drink 15. Milk Shake ` 94 Vanilla flavoured Milk 16. Choice of Milk Shake ` 104 Mango, Strawberry, Banana, Chocolate, Cold Coffee 17. Milk Shake with Ice Cream ` 114 Mango, Strawberry, Banana, Chocolate, Cold Coffee 18. Blue Hawai j kVF ` 109 Blue curaco, lemon juice, topped with aerated water 19. Mint Glacer t[ v ` 109 Mint syrup, lemon juice topped with aerated water DESSERTS 1. Fruit Salad ` 99 Seasoned garden fresh fruits 3. Gulab Jamun zV Vx[ ` 54 Milk balls in honey syrup 4. Banana Custard VV | ` 99 Banana in sweetend milk, nuts & raisin 5. Ice Cream - Scoops Vanilla nZD ` 74 6. Ice Cream - Scoops (Chocolate / Strawberry / Butter Scotch) ` 79 Leave a review on GOOGLE places Tax as applicable.

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Eat Like a Local: Madurai
eat out eateat away out chef special chefMadurai special EASY MENU FOR 4 eat like a local T Kothu parotta T Kaara kuzhambu T Vendakkai poriyal T Madurai vegetable biryani MADURAI T Jigarthanda Fondly called the food capital of Tamil Nadu, the temple city of Madurai welcomes visitors with its varied cuisine — from Chettinad specialities to Ceylon parathas Words and photographs CHARUKESI RAMADURAI Food photographs JOY MANAVATH adurai has been a beverage — the jigarthanda. Literally Kothu parotta city of commerce, meaning ‘heart cooler’, it is a tall glass Serves 2 n 20 minutes + resting with trade relations of sarsaparilla syrup (locally known n EASY extending to the as nannari), almond jelly (also called Kothu parotta being MRomans and Greeks. Arab merchants badam pisin), sugar, milk and ice cream, A popular roadside snack, this made on a griddle and Sufi saints also made their way with a garnish of almonds and pistas. recipe can be made using leftover to the city to trade with the Pandya Madurai is inordinately fond of parathas. You can experiment with kings since 900 AD. Closer to home, fried snacks, with shops proudly Bharathi Mohan both vegetarian and non-vegetarian the local Chettiar community traded carrying names like ‘Tamizhaga Ennai is the head chef options. extensively with Ceylon (now Sri Palagaram’ (Tamil Nadu Oil Snacks). at Heritage A lady weaving a garland with Lanka), Singapore and Malaysia. And desserts are considered incomplete Madurai. He maida 1 cup malligaipoo (jasmine) Moreover, silk weavers and merchants unless they come dripping with ghee, hails from milk 1/2 cup from Saurashtra in Gujarat have made such as the gooey Thirunelveli halwa at Trichy in Tamil salt to taste Vendakkai poriyal Madurai home for several centuries Prema Vilas Lala Sweet Shop.
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Minor Research Project Mrp – 6670/16 {Sero/Ugc} Dr Anna
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IDIYAPPAM / SEVAI/ STRING HOPPERS- BREAKFAST RECIPE - Step by Step Procedure
IDIYAPPAM / SEVAI/ STRING HOPPERS- BREAKFAST RECIPE - Step by step procedure Idiyappam is a culinary speciality from Tamilnadu, Kerala, coastal areas of Karnataka and SriLanka. It is made of rice, salt, oil and water. It is generally served as the main course for dinner or breakfast along with sweetened coconut milk, vegetable korma or curry. I love to eat with sweetened cardomom flavored coconut milk. I make idiyappam for sunday breakfast, if I don’t have dosa batter at home. Idiyappam is a steamed food and a healthy dish with less oil. Ingredients 2 Cups of Idiyappam Flour or Raw Rice Flour 2 Tsp of Vegetable Oil or Ghee Water as needed (1and 1/2 to 2 Cups ) Salt to taste Method Boil water in a kettle. Take rice flour in a wide bowl. Add salt and oil to the rice flour. Mix well. Add hot water (80 degree C) to flour, mix well with a fork or wooden spatula. Let it cool for 5 mins, then knead well with your hand. If you feel your dough is dry, you can add some more oil and water and knead it again. Make your dough non-sticky and it should be smooth. Keep it covered for 10 mins. Now it’s time to take idiyappam press, grease well with oil on inside.Take dough in cylindrical form and place it in idiyappam press. Hand press the dough into swirls onto the greased idly plates. Steam this for 5-7 mins. After a min, take it out from the idly plate, transfer this to a casserole.
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In Vitro Iron Bioavailability from Value Added Traditional Breakfast Recipes Incorporated with Millet Mix
IJSAR, 7(2), 2020; 01-09 International Journal of Sciences & Applied Research www.ijsar.in In vitro iron bioavailability from value added traditional breakfast recipes incorporated with millet mix Anna RanginiChellappa* Department of Home Science- Nutrition, Food Service Management and Dietetics, Dr. Ambedkar Government Arts College, Chennai 600039, India. Corresponding author: *Anna RanginiChellappa, Associate Professor and Head, Department of Home Science- Nutrition, Food Service Management and Dietetics, Dr. Ambedkar Government Arts College, Chennai 600039, India. _____________________________________________________________________________________________ Abstract Iron deficiency (ID) is one of the most common micronutrient deficiencies in the world. In addition to inadequate intake of iron, infection and blood loss are common causes of ID .Low cost intervention strategies that enhance the intake of dietary iron is a practical logical approach to combat iron deficiency especially among children . In this study, commonly used breakfast recipes in South India such as idli ,dosa , idiyappam, kichadi and kozhukattai were standardized and incorporated with millet mix powder comprising of barnyard millet , pearl millet, little millet and kodo millet . The breakfast recipes prepared with millet mix had significantly high iron content (p<0.01) compared to the standard recipe. In vitro bioavailability of iron was highest in dosa (46.93%) followed by kozhukattai (44.98%) idli (42.05%) kichadi (32.14%) and idiyappam (29.02%).Bioavailable iron was higher at lower pH, and as pH increases a decreasing trend on soluble and ionizable iron was observed. The study suggests that the promotion of consumption of millet incorporated foods can be an affordable simple strategy to increase iron intake. The findings reiterate the benefits of food based approaches for enhancing iron status of vulnerable segments of the population.
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