DOCSLIB.ORG

Original Indian Restaurant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Tradicní indická kuchyne Kvalitní suroviny Polední menu Traditional Indian Cuisine Quality Ingredients Lunch Menu Prijít a jíst hned CZ ENG Order Ahead Ready On Arrival ORIGINAL INDIAN MENURESTAURANT Rozvoz jídel Objednání online WWW.TANDOOR.CZ Food Delivery Order Online 1 PředKRMY APPETIZERS 2 1 ONION BHAJI 85,- S mažená cibulová růžička s vejci a cizrnovou moukou (2 ks). ONION BHAJI - Deep fried sliced onions in an egg and chickpea 3 flour batter (2 pcs). 2 ZELENINOVÁ SAMOSA 85,- Šátečky plněné zeleninovou směsí s indickým kořením (2 ks). V EGETABLE SAMOSA - Mixed vegetables in a special pastry shell (2 pcs). 4 3 MASOVÁ SAMOSA 85,- Šátečky plněné masovou směsí s indickým kořením (2 ks). MEAT SAMOSA - Minced meat in a special pastry shell (2 pcs). 4 MASOVÁ PARATHA 95,- I ndický chléb plněný kořeněnou masovou směsí. 5 KHEEMA PARATHA - Indian bread stuffed with minced meat and spices. 5 BRAMBOROVÁ PARATHA 95,- I ndický chléb plněný kořeněnou bramborovou směsí. ALOO PARATHA - Indian bread stuffed with mashed potatoes and spices. 6 6 ŠIK KEBAB 95,- Mleté maso s bylinkami a indickým kořením připravované na špejli v peci Tandoor. SHEEK KEBAB - Minced meat with herbs and Indian spices prepared on skewers in a Tandoor. 7 7 KANUře T DOORI 99,- G rilované kuřecí stehno marinované v červeném tandoori koření (1ks). CHICKEN TANDOORI - Chicken marinated in red tandoori spices grilled on skewers in Tandoor (1 pc). 8 8 SALÁTOVÝ MIX 85,- SALAD MIX WWW.TANDOOR.CZ 2 9 POCHUTINY SNACKS 10 9 PAPADUM 20,- Křupavá placka. PAPADUM - Crispy lentil wafers. 10 RAAIT 35,- Jemně kořeněný jogurtový dresing s drobně nakrájenou cibulkou a čerstvými koriandrovými listy. 11 R AITA - Yoghurt lightly spiced with finely chopped onion and fresh coriander leaves. 11 PCI KLE 35,- Kyselo-pálivá omáčka ze zeleniny a ovoce. IN C DIAN PI KLES - Spicy and sour made from vegetables and fruits. 12 12 MANGO CHUTNEY 35,- S ladká, kořeněná omáčka z manga. MANGO CHUTNEY - Sweet, spicy condiment made from mangoes. 13 POLÉVKY SOUPS 14 13 ČOČVÁ KO 85,- Červená čočka po indickém způsobu. DUAL SO P - Traditional Indian soup made with red lentils and spices. 14 R AJČATOVÁ 85,- Jemná krémová polévka s koriandrem. TOMATO SOUP - Creamy style soup enhanced with coriander. WWW.TANDOOR.CZ 3 15 VAEGET RIÁNSKÁ VEGETARIAN 16 15 BOMBAY ALOO 145,- V ětší kousky brambor připravené v pálivé omáčce. BOMBAY ALOO - Potatoes cooked in a spicy hot sauce. 17 16 D AL TARKA 145,- Jemně kořeněná červená čočka. DAAL T RKA - Red lentils with herbs. 17 PA AL K BHAJI 145,- 18 L istový špěnát s česnekem a zázvorem na indickém koření. PAAL K BHAJI - Spinach leaves with garlic, ginger and spices. 18 MOUSHRO M BHAJI 145,- Žampiony krájené na tenké plátky s cibulí a indickým kořením. MOUSHRO M BHAJI - Mushrooms prepared 19 with onions and spices. 19 SAG ALOO 155,- Špenát a brambory s indickým kořením. SAG ALOO - Spinach and potatoes with spices. 20 20 ZELENINOVÉ KARI 155,- S tředně hustá omáčka se základním indickým kořením a zeleninou. V EGETABLE KARI - A light curry made with vegetables. 21 ALOO GOBI 155,- Brambor s květákem a speciálním indickým kořením. 21 ALOO GOBI - Cauliflower and potatoes in Indian spices. 22 ZELENINOVÝ MADRAS 165,- Oblíbená omáčka se zeleninou středně ostré chuti, připravená z chilli, citronové a rajčatové šťávy. V EGETABLE MADRAS - A popular spicy vegetable dish prepared with chilies, lemon juice and tomato puree. 22 WWW.TANDOOR.CZ 4 23 23 ZELENINOVÁ BHUNA 175,- Hustá, kořeněná omáčka se zeleninou, včetně osmažené cibulky, rajčat a zelené papriky. 24 V EGETABLE BHUNA - A thick spicy sauce with vegetables, including onion, tomato and red peppers. 24 ZELENINOVÉ JAL FREZI 175,- V elmi ostrá omáčka se zeleninou, zázvorem, cibulí a zeleným chilli. V EGETABLE JAL FREZI - A very hot spicy vegetable dish prepared with ginger, chopped onions and green chilies. 25 25 ZELENINOVÉ BIRYANI 185,- Zlehka osmažená rýže se zeleninou a jemným indickým kořením. V EGETABLE BIRYANI - Specially prepared rice with vegetables and mild spices. 26 26 ZELENINOVÉ VINDALOO 185,- V elmi ostrá omáčka se zeleninou, indickým kořením a kouskem brambory. V EGETABLE VINDALOO - A very hot masala vegetable dish prepared with potato. 27 27 ZELENINOVÝ PHALL 185,- E xtra silně ostrá omáčka se zeleninou, připravená z několika druhů chilli. V EGETABLE PHALL - An extremely hot vegetable dish prepared with different chilies. 28 28 ZELENINOVÁ KORMA 185,- Jemně sladká krémová omáčka se zeleninou, kokosem, máslem a zázvorem. V EGETABLE KORMA - A mild creamy, sweet vegetable dish cooked with a mixture of spices, coconut, butter and ginger. 29 29 SAAG PANEER 195,- Čerstvý domácí tvaroh vařený se špenátem a směsí indického koření. SAAG PANEER - Home-made cheese with spinach. 30 PANEER KORAI 195,- Čerstvý domácí tvaroh ochucený čerstvým koriandrem, zeleným chilli, paprikou, rajčaty krájené na větší kusy. 30 PANEER KORAI - Home-made cheese cooked with coriander, red peppers, tomatoes and green chilies. 31 PANEER MACHANI 195,- Čerstvý domácí tvaroh vařený na máslové omáčce. PANEER MACHANI - Home-made cheese in a butter based sauce, 31 fragrant with mild spices. WWW.TANDOOR.CZ 5 32 33 34 35 CURRY JÍDLA CURR Y DISHES M asové jídlo ochucené kari, zázvorem a koriandrem. A mild dish with spices, ginger and fresh corriander. 32 KUře / CHICKEN 195,- 33 HOVĚZÍ / BEEF 215,- 34 KREVETY / PRAWN 215,- 35 JEHNĚČÍ / LAMB 225,- 36 37 38 39 M ADRAS JÍDLA MADRAS DISHES Masové jídlo červené barvy ochucené středně pálivou omáčkou, čili kořením, citrónem a rajčatovým protlakem. M adras is a medium hot curry dish with chili powder, lemon and tomato puree. 36 KUře / CHICKEN 210,- 37 HOVĚZÍ / BEEF 215,- 38 KREVETY / PRAWN 215,- 39 JEHNĚČÍ / LAMB 225,- 40 41 42 43 BHUNA JÍDLA BHUNA DISHES Bhuna je jídlo s rozpuštěným máslem, cibulí, rajčaty a paprikou. Bhuna is a dry dish made in clarified butter mainly using onion, tomato, red peppers and selected spices. 40 KUře / CHICKEN 210,- 41 HOVĚZÍ / BEEF 215,- 42 KREVETY / PRAWN 215,- 43 JEHNĚČÍ / LAMB 225,- WWW.TANDOOR.CZ 6 44 45 46 47 PAAL K JÍDLA CURR Y DISHES M asové jídlo se špenátem, cibulí, česnekem, rajčaty připravené na másle. P alak is made with spinach, onion, garlic, tomatoes with selected mild spices and butter. 44 KUře / CHICKEN 225,- 45 HOVĚZÍ / BEEF 245,- 46 KREVETY / PRAWN 245,- 47 JEHNĚČÍ / LAMB 265,- 48 49 50 51 VIN DALOO JÍDLA VINDAL OO DISHES Vindaloo je velmi ostré jídlo, připravené z masa a kusu bramboru. Vindaloo is a very hot spicy dish made with pungent spices and potatoes. 48 KUře / CHICKEN 225,- 49 HOVĚZÍ / BEEF 255,- 50 KREVETY / PRAWN 255,- 51 JEHNĚČÍ / LAMB 265,- 52 53 54 55 K ORAI JÍDLA KOAI R DISHES Kořeněné jídlo ochucené čerstvým koriandrem, zeleným chilli, paprikou, rajčaty krájené na větší kusy. A well spiced dish cooked with coriander, red peppers, tomatoes and green chilies. 52 KUře / CHICKEN 225,- 53 HOVĚZÍ / BEEF 255,- 54 KREVETY / PRAWN 255,- 55 JEHNĚČÍ / LAMB 265,- WWW.TANDOOR.CZ 7 56 57 58 59 CHANA JÍDLA CAHAN DISHES M asové jídlo připravené z cizrny ve směsi s aromatickým indickým kořením. An exquisite dish made with chick peas in a mix of aromatic Indian spices. 56 KUře / CHICKEN 225,- 57 HOVĚZÍ / BEEF 255,- 58 KREVETY / PRAWN 255,- 59 JEHNĚČÍ / LAMB 265,- 60 61 62 63 DANSAK JÍDLA DANSAK DISHES Maso připravené s ananasem a trochou čočky s indickým kořením. Sladko-kyselé chuti. Cooked with lentils, pineapple and Indian spices, dansak has a sweet and sour taste. 60 KUře / CHICKEN 225,- 61 HOVĚZÍ / BEEF 255,- 62 KREVETY / PRAWN 255,- 63 JEHNĚČÍ / LAMB 265,- 64 65 66 67 JAL FREZI JÍDLA JAL FREZI DISHES M arinované kousky masa grilované připravované v omáčce s čerstvým chilli, restované na oleji spolu s paprikou, cibulí, zázvorem a rajčaty. Jalfrezi is a dish made with special marinade and hot green chillies including peppers, onion, ginger and tomato. 64 KUře / CHICKEN 225,- 65 HOVĚZÍ / BEEF 255,- 66 KREVETY / PRAWN 255,- 67 JEHNĚČÍ / LAMB 265,- WWW.TANDOOR.CZ 8 68 69 70 71 KORMA JÍDLA CURR Y DISHES Jídlo s jogurtem, smetanou, zázvorem, mandlemi a kokosovým mlékem.Vhodné pro děti. K orma is a sweet curry style made with yoghurt, cream, ginger, almonds and coconut milk. Suitable for children. 68 KUře / CHICKEN 245,- 69 HOVĚZÍ / BEEF 275,- 70 KREVETY / PRAWN 275,- 71 JEHNĚČÍ / LAMB 285,- 72 73 74 75 P HALL JÍDLA P HALL DISHES Jedno z nejpálivějších jídel připravené z několika druhů extra pálivých chilli papriček z různých zemí a dalšího koření. P hall is an extremely!! hot curry made with selected green chilies and spices. 72 KUře / CHICKEN 245,- 73 HOVĚZÍ / BEEF 275,- 74 KREVETY / PRAWN 275,- 75 JEHNĚČÍ / LAMB 285,- 76 77 78 79 BI RYANI JÍDLA BIRYANI DISHES Biryani je směs smažené ochucené rýže basmati, masa a aromatického koření. Biryani is a specially prepared aromatic rice with meat / prawns / vegetables in a mixture of mild Indian spices. 76 KUře / CHICKEN 245,- 77 KUře / CHICKEN TIKKA 255,- 78 HOVĚZÍ / BEEF 255,- 79 KREVETY / PRAWN 255,- WWW.TANDOOR.CZ 9 80 80 JEHNĚČÍ / LAMB 275,- 81 JEHNĚČÍ TIKKA / LAMB TIKKA 285,- 81 82 K Uře NA MÁSLE 265,- Jemně kořeněné grilované kuřecí maso vařené na máslové omáčce. Vhodné pro děti. buttER chicKEN - A creamy dish in a butter based sauce, fragrant and mildly spiced. Suitable for children. 82 83 R OGAN JOSH 295,- Jehněčí maso připravené s cibulí, čerstvými rajčaty a jogurtem s exotickým kořením. Velmi oblíbené jídlo. R OGAN JOSH - Pieces of lamb meat delicately prepared with onion, tomatoes, yoghurt. 83 SEP cialitY SPECIALITIES 84 TI KKA JÍDLA 85 TIKKA DISHES G rilované kousky masa marinované v tikka omáčce. Grilled pieces of meat marinated in a tikka sauce. 84 KUře / CHICKEN 245,- 85 JEHNĚČÍ / LAMB 295,- TI KKA Masala JÍDLA 86 TI KKA MASALA DISHES Grilované kousky masa připravované s kokosem ve speciální tikka krémové omáčce.
Recommended publications
  • Biryani Dishes

    Biryani Dishes

    Tandoori tandoori dishes are not curried Set Meals Vegetable Specialities Special Thava £11.95 Set Meal for Two A £40.95 (medium) side dishes must be ordered to accompany a main dish diced lamb and chicken tikka with onion, tomato and capsicum 2 popadoms and chutney, 1 chicken tikka, 1 lamb tikka (starters); Side Main 1 chicken tikka masala, 1 chicken tikka bhuna; 1 mushroom 1 Mushroom Bhajee £4.25 £8.50 Tandoori Chicken ( /2) £10.95 bhajee (s), 2 pilau rice, 1 plain nan, 2 coffees chicken marinated in special herbs and spices Vegetable Bhajee £4.25 £8.50 cooked over charcoal Set Meal for Two B £42.95 Bhindi Bhajee £4.25 £8.50 2 popadoms and chutney, 1 chicken chatt, 1 onion bhajee Sag Bhajee £4.25 £8.50 Chicken or Lamb Tikka £10.95 (starters); 1 chicken tikka rogan josh, 1 lamb saag; 1 bombay pieces marinated in special herbs and spices potatoes (s), 1 pilau rice, 1 mushroom pilau rice, 1 peshwari nan, Cauliflower Bhajee £4.25 £8.50 cooked over charcoal on skewers 2 coffees Mixed Vegetable Curry £4.25 £8.50 Broccoli Bhajee £4.25 £8.50 Shaslik Kebab £11.95 Set Meal for Two C £45.95 2 popadoms and chutney, 1 chef special, 1 fish tikka (starters); Dhall Samba £4.50 £8.95 (chicken or lamb) succulent marinated pieces cooked with 1 chicken tikka jalfrezi, 1 chicken tikka masala; 1 sag aloo (s), onion, capsicum and tomatoes over charcoal on skewers Mushroom Curry £4.25 £8.50 1 pilau rice, 1 vegetable pilau rice, 1 keema nan, 2 coffees Bombay Potatoes £4.25 £8.50 Tandoori King Prawn £13.95 Set Meal for Four £78.95 Chana Aloo £4.50 £8.95 marinated
  • View Newsletter

    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
  • The World's Largest Range of Commercial & Home Tandoor Ovens

    The World's Largest Range of Commercial & Home Tandoor Ovens

    The World’s Largest Range THE TANDOOR of Commercial & Home The Heart of Indian Cooking Tandoor Ovens Golden Tandoors ‘The Name says it all’, Redefining Tandoor Ovens hand crafted by artisans using centuries old techniques of making Clay Tandoor Pots in fusion with the latest metal forming CNC technologies combine together to delivery the highest quality Authentic Indian Style Tandoor Ovens. » Cook at 450°C using a combination of Convection, Convention & Radiant Heat for Crispy, Moist & Juicy Indian Cuisine » Cook food from every side with the unique cylindrical shape of the clay pot including the inside of foods due to the heat from the hot skewers » With Charcoal, Gas and Electric models available, there is a Tandoor for every requirement whether it be Traditional Indian Restaurants and Cafes, Hotels, Buffets, Resorts and Cruise Ships. 42 Golden Tandoors70 Years | Tandoor Serving Ovens Australia P: 03 9796 4583 E: [email protected] W: www.semak.com.au | TANDOOR OVENS THE TANDOOR The Heart of Indian Cooking Tandoor Ovens are the latest trend in alfresco dining using a traditional curved cylindrical pot, made by Clay Pot Artisans from locally sourced river clay, using ancient techniques for an authentic Tandoori flavour. With heat as high as 450 degree Celsius, combined with the convection and radiant heat transfer from the pot, the food is cooked in minutes locking in juices. Ideal for Indian, Thai, Malaysian & Vietnamese Cooking including Naan Bread, Roti, Pizza, Seafood, Meat, Chicken, Lamb, Goat, Duck & more.... DOUBLEDOUBLE BODY
  • PPL2PC31 Prepare and Cook Food Using a Tandoor 1 PPL2PC31

    PPL2PC31 Prepare and Cook Food Using a Tandoor 1 PPL2PC31

    PPL2PC31 Prepare and cook food using a tandoor Overview This standard is about preparing food for and using a tandoor oven. Dishes might include: • tandoori chicken • kebabs • tandoori fish • naan breads The standard covers preparation methods as well as the cooking techniques. This standard focuses on the technical knowledge and skills required to prepare and cook food using a Tandoor; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard: • Maintain basic food safety in catering • Maintain food safety in a kitchen environment • Provide basic advice on allergens to customers • Minimise the risk of allergens to customers When you have completed this standard you will be able to demonstrate your understanding of and your ability to: • Prepare, cook food using a tandoor oven PPL2PC31 Prepare and cook food using a tandoor 1 PPL2PC31 Prepare and cook food using a tandoor Performance criteria You must be able to: 1. Select the type and quantity of ingredients required for preparation 2. Check the ingredients to make sure they meet quality standards and other requirements 3. Choose the correct tools, knives and equipment for preparing and cooking using a tandoor 4. Use the tools, knives and equipment correctly when preparing and cooking food using a tandoor 5. Prepare ingredients to meet the requirements of the dish 6. Prepare food for cooking to meet the requirements of the dish 7.
  • Starters * Tandoori Specialties Special Masala Dishes Biryani Dishes House Special Chef 'S Recommendations * Curry Varieties *

    Starters * Tandoori Specialties Special Masala Dishes Biryani Dishes House Special Chef 'S Recommendations * Curry Varieties *

    Starters House Special Our Traditional Dishes Vegetable Side Dishes Tandoori dishes served with salad and* mint sauce * SERVED WITH PILAU RICE ON PLATTER Chicken Lamb Prawn King Veg V VEGETABLE CURRY ...................................................£3.50 CHICKEN or LAMB TIKKA .........................................£3.95 Tikka curry extra £1.00 Prawn SPECIAL KING PRAWN ............................................£13.95 VEGETABLE MALAY KUPTA (Mild & creamy vegetable balls) ....£3.95 TANDOORI CHICKEN .................................................£3.90 Cooked with tomato, spices, cream, sultanas & honey. Curry £5.95 £6.95 £7.95 £9.95 £5.95 NIRAMISH VEGETABLE (Dry)........................................£3.50 KING PRAWN ON PUREE...........................................£5.50 SPECIAL LAHORI KORAI CHICKEN OR LAMB ......£11.95 , Tenderly cooked with special BINDI BHAJI or BRINJOL BHAJI .................................£3.75 PRAWN ON PUREE , ...............................................£4.25 Traditional Pakistani dish with red pepper, onion, check peas soya sauce & minced meat spiced in gravy, medium hot CAULIFLOWER BHAJI or MUSHROOM BHAJI.............£3.75 CHICKEN 65 Savoury spices, lemon juice and then dipped in batter .....£3.95 SPECIAL MURGH MASALA ......................................£12.95 Madras ,, £6.85 £7.50 £7.95 £9.95 £5.95 PANEER TIKKA Curd cheese with spice masala.........................£3.50 Chicken & minced meat in a spicy thick curry sauce with egg, mash potato & yoghurt. Well spiced ‘fairly hot’ dishes SAG BHAJI.................................................................£3.75
  • Sichuanc Ookery

    Sichuanc Ookery

    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
  • 1 Food Sources

    1 Food Sources

    Food For other uses, see Food (disambiguation). Food safety and food security are monitored by agen- cies like the International Association for Food Protec- tion, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”. Various foods 1 Food sources Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.[2] Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include var- ious edible fungi, especially mushrooms. Fungi and am- bient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another exam- ple is blue-green algae such as Spirulina.[3] Inorganic sub- stances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
  • Exploring International Cuisine | 1

    Exploring International Cuisine | 1

    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
  • Microwave Oven

    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
  • Unit-1 Introduction to the Art of Cookery

    Unit-1 Introduction to the Art of Cookery

    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
  • Soups 5 Starters Tandoor Clay Oven Breads Drinks 3

    Soups 5 Starters Tandoor Clay Oven Breads Drinks 3

    SOUPS 5 STARTERS RAITA & PAPPADAM BIRBALI SHORBA ASSORTED PAKORAS 6 HARE MASALE KA RAITA 4 homemade shorba. tomato. vegetables. deep fried. yogurt. cucumber. tomato. onion. orange segments. roasted cumin. SAMOSA 5 PAPPADAM 2 MULLIGATAWANY SOUP crispy pyramids. spiced potato. traditional roasted. pea. lentil. pepper spice. deep fried. PAPPADAM ROASTED / FRIED VEG COCONUT ZAFRANI SAMOSA CHAAT 7 MASALA 4 vegetables. coconut. saffron. samosas. chickpeas. yogurt. chutney. roasted onion. chili. cilantro. spices. GINGER PEPPER CHICKEN SOUP BOONDI RAITA 4 chicken. ginger spice. PAPDI CHAAT 7 yogurt. boondi. crispy flour chips. chickpeas. yogurt. chutney. spices. ALOO TIKKI CHAAT 7 TANDOOR CLAY OVEN potato patty. chickpeas. yogurt. BREADS chutney. spices. PANEER TIKKA / PANEER ACHARI VADA PAO 7 TANDOORI ROTI 2 TIKKA 12 potato bonda. chili garlic. bun. whole wheat bread. tandoor marinated paneer. onion. pepper. preparation. tomato. pineapple. grilled. BEET CUTLETS 7 culcutta specialy. kasundi mustard. TAWA PARATHA 3 TANDOORI MURGH (half/full) 9/16 pan fried. whole wheat bread. home style. a well known delicacy. VEG HARA BARA KEBAB 7 RUMALI ROTI 4 MURGH TIKKA 13 spinach, cheese & potato patties. thin hand tossed bread. chicken. spice variety. grilled. aromatic herbs. crispy. iron griddle. MURGH MALAI TIKKA 13 CHOLE BHATURE 13 NAAN chicken. cream. lemon juice. grilled. spiced chickpea curry with puffed leavened flour bread. tandoor bread. preparation. TIKKA PLATTER 16 (plain 2 / butter 2 / garlic 3 / bullet - chili chicken. assortment. CHICKEN LOLLIPOP 6 & cilantro 3) drums. spice variety. crispy. RESHMI KEBAB 13 LACHCHA/PUDINA PARATHA 3 minced chicken. skewered. spices. CHICKEN CHAAT 8 multilayer bread. clarified butter. grilled. tikka. flour crisps. chickpeas. yogurt.
  • Speciality Dishes Vegetarian

    Speciality Dishes Vegetarian

    OUTER BACK PANEL WHEN FOLDED OUTER FRONT PANEL WHEN FOLDED Speciality Dishes Vegetarian Chicken Tikka Masala Mild: ................$17.99 Tarka Dhal: ......................................$15.00 Still the UK’s most popular takeaway/restaurant food. Mild, Spiced lentil dish. creamy and very tasty. Mushroom Bhajee: ...........................$15.00 Murgh Makhani (Butter Chicken) Mild: .... $17.99 A medium hot, very more-ish mushroom curry. Australian-Indian restaurant style butter chicken, served with chicken tikka. Mixed Veg Curry: ............................. $15.00 Garlic Chilli Mushroom Tikka Med/Hot: ..$18.99 Medium heat curry with seasonal mixed veg (can be made to Loads of garlic, chillies and mushrooms together with suit your heat level). chicken tikka and special masala sauce to produce a fairly Open Chickpea Curry: ...............................$15.00 hot, tasty dish. Medium hot. Wednesday, Thursday & Sunday Garlic Chilli Chicken Med/Hot: ..............$17.99 5.00PM to 8.00PM Started with plenty of chilli and garlic, producing a very Bhindi Bhajee: ..................................$15.00 popular British curry. Definately one to try. Medium hot okra curry. Friday & Saturday: Chicken Ceylon: Hot:........................ $17.99 5.00PM to 9.00PM Addictively tasty, hot dish cooked with coconut and lemon. (Closed Mon & Tue) Chicken Tikka Masala Phall: Very, Very Hot: ... $19.99 If you enjoy a Tikka Masala, but also like a hot curry, then this may be for you. A hot creamy, coconutty, tangy curry. Rice and Breads North Indian Special: Extremely Hot: .... $19.99 9409 3049 Premium Steamed Basmati Rice: ......... $4.00 Big on chilli flavour, if you like heat.....go for it! Pilau Rice: ........................................... $4.50 Basmati rice cooked with whole spices.