Kanika's Resturant_Ashmika_03

PULSES
Tadka Dali (Dal Tadka) (ପଲ# ଡା& |) ….................................................... Rs. 100
Andaa Bhujia Dal Tadka (Egg Dal Tadka) (ଅ(ା ଭୁଜିଆ ଡା& ତାଡ/ା |)…...... Rs. 150
Masala Dalma (Masala Dal) (ମସାଲା ଡାଲମା |)…..................................... Rs. 170
Kanika’s Dalma (Kanika’s Dal) (କାନିକା4 ଡାଲମା |)…............................... Rs. 190
Kolotho Dalma (Costal Special Dal) (କୋାଲୋାଥୋା ଡାଲମା |)............. Rs. 210
Black Color – English Language
Red Color – Odia Language

ARNA / ROTI (RICE & BREADS)
Ghee Arna (Ghee Rice) (ଘି ଅ89ା|) ….................................................... Rs. 100
PARATHA (Paratha) (ପାରାଥା |) …......................................................... Rs. 150
Chapati(Roti) ((ଚାପତି))….................................................................... Rs. 170
Sadha Arna (Steam Rice) (ସାଧା ଅନ9ା|)….............................................. Rs. 190
Janta Roti (Flatbread) (ଜନତା ରୋାଟି|)............................................. Rs. 210
Black Color – English Language
Red Color – Odia Language

MISTAANA (DESSERTS)
Kheeri (Rice Pudding) (େଖରୀ |) ….................................................... Rs. 100
Chenna Poda (Roasted Cheese) (େଚAା ପୋାଡା )................................ Rs. 150
Baked Gur Rasgulla (Baked Jaggery Rasgulla) (ପାକ ହୋାଇଥିବା ଗୁରୁ ରସଗୁଲା |)
....................................... Rs. 170
Mali Kulfi (Ice-Cream) (ମାଲି କୁଲଫି |)….............................................. Rs. 190
Black Color – English Language
Red Color – Odia Language

Ingredients for making Desi Kukuda Jhola:
For Marination
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500 gms Chicken washed
700 grams Chicken
3 potatoes cut into 4 pieces
1 tsp Red Chilli Powder
3 chopped onions
1/3 tsp Turmeric Powder
2 chopped tomatoes
1 tsp Salt
2 tbsp Mustard Oil
For Gravy
5-6 Medium Potatoes
4-5 tbsp Mustard Oil
2 Bay Leaves
2 Black Cardamoms
1 Cinnamon Stick
2 Dry Red Chilli
2 Green Cardamoms
6-7 Onions – Sliced
2 tbsp Ginger Garlic Paste
1 tsp Cumin Seeds
1 tsp Cumin Powder
Country Chicken Curry (Desi Kukuda Jhola)
Rs. 260/-
1 tsp Coriander Powder, 1/3 tsp Turmeric Powder and add salt as per requirement
2 Tomatoes – Finely Chopped, 1 tsp Red Chilli Powder, 1 tsp Garam Masala and as required Coriander Leaves
to Garnish.

Steps to Prepare - Desi Kukuda Jhola
1. Wash and chop potatoes into 4 parts each. Heat oil in a pan & shallow fry potatoes. Keep aside.
2. In the same oil, add green cardamoms, black cardamoms, cinnamom, dry chilli, cumin seeds & bay leaves.
Saute for few seconds at low flame.
3. Add sliced onions & saute at high to medium flame till turn golden brown. Add ginger garlic paste & cook
for another 3 minutes.
4. Add cumin powder, coriander powder, turmeric powder, salt & red chilli powder. Mix well & cook for 1
minute.
5. Add tomatoes & cook at low flame for 4-5 minutes.
6. Add chicekn & mix properly. Switch the flame to low & cook chicekn upto 70% with a closed lid. This
should take 20-25 mints.
7. Add potatoes & cook for another 5 mints at low flame.
8. Add 3 cups of water & cook for 10 mints with a covered lid.
9. Add garam masala & cook for another 5 mints.
10. Garnish with coriander leaves & serve hot with rice or chapatis.

Ingredients for Preparing Mutton Aloo Jhol:
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500 gm mutton
2 large potatoes
5-6 tsp mustard oil
1/2 tsp sugar
1 dry chilli
1 large onion chopped
1 large tomato chopped
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp meat masala (optional)
1 tbsp masala paste
3 cup water
Ingredients for masala paste Gravy :
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1 onion
8-10 cloves garlic
1 inch ginger
1 red chilli
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 inch cinnamon
Mutton Aloo Jhol (Mutton Curry)
Rs. 360/-

Steps to Prepare Mutton Aloo Jhol
1. Heat a pressure cooker with oil.
2. Add sugar to get caramelise.
3. Then add chopped onion and red chilli in it.
4. When they become translucent then add the masala paste, turmeric powder, chilli
powder, salt, meat masala and chopped tomatoes in it.
5. When the masala release oil then add the Mutton pieces in it and cover it for sometime.
6. Add water and cover the lid of the cooker and wait for 4-5 whistles in low flame.
7. Then switch off the flame and after the gas releases then open the lid of the cooker.
8. Now your mutton curry is ready.
9. Serve hot with traditional Odia chakuli pitha.

Ingredients for Preparing Rohu Fish Curry :
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500 grams Rohu Fish
2 medium Potatoes
1 medium Onion
1 tsp Ginger - Garlic paste
2 dry red chillies
1 tsp Roasted Corriander Powder
1 tsp Turmeric powder
1 bay leaf 1inch cinnamon stick
2 green cardamoms
1 small Tomato
Salt to taste
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
1/2 tsp Roasted Cumin Powder
1/4 tsp panch phutan
Macha Tarkari (Rohu Fish Curry)
Rs. 290/-

Steps to Prepare Macha Tarkari
1. Wash the fish and apply turmeric and salt to the fish. Marinate
and keep aside for 15 minutes.
2. Chop the onions and tomatoes finely.
3. Peel and cut the potatoes into medium side wedges and apply
turmeric and salt to it.
4. Pour some mustard oil and heat it to smoking point. Slowly
add the fish pieces one by one and shallow fry them in
batches. Take out the fishes and keep them on a kitchen towel
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5. Add the potatoes and shallow fry them in the same oil and
keep aside.
6. Add bay leaf, cinnamon, green cardamom to the oil and when
it starts to release its aroma, put a pinch of panch phutan.
7. Next add the onion and fry till it turns a little brown, add ginger
garlic paste to the oil. Stir and fry the masala till the masala is
cooked and there is no raw smell.
8. Add chopped tomato, potatoes, turmeric, cumin powder,
coriander powder, chili powder and salt. Cook for few more
minutes till the masala starts to leave oil at the sides.
9. Add a cup of warm water, cover and let the curry simmer on
medium heat till potatoes get soft. Add fish to it and cook for 2
to 3 minutes on slow heat.
10. Remove from heat and add the garam masala powder and
chopped coriander leaves on top to garnish.
11. Serve hot with plain rice.

Ingredients for Preparing Ghanta Tarkari
For The Mustard Paste
Ø 1 tsp mustard seeds ( rai / sarson)
Ø 4-5 garlic (lehsun) clove
Ø 2-3 green chilli
For The Ghanto Tarkari
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1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup carrot cubes
1/2 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup washed and roughly chopped poi saag
1/2 cup raw banana cubes
1/2 cup potato cubes
1/2 cup chana dal (split bengal gram)
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai / sarson)
2 tbsps finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped tomatoes
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
Ghanta Tarkari (Mixed Vegetable)
Rs. 180/-

Steps to Prepare Ghanto Tarkari
Method:
1. For the mustard paste
2. Combine the mustard seeds, garlic cloves and green chillies in a sil batta/khal batta (pestle and
mortar).
3. Grind it to a smooth paste and keep aside for about half an hour to reduce the bitterness of the
mustard seeds.
For the Ghanto Tarkari:
1. To make ghanto tarkari, put all the vegetables except poi saag in a bowl of water to avoid
browning.
2. Pressure cook the chana dal with ¾ cup of water in a pressure cooker for 2 to 3 whistles.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
5. When the seeds crackle add the onions and sauté for about 2 minutes or till the onions turn
translucent.
6. Add the ginger-garlic and sauté for 1 minute.Add the tomatoes and sauté for 3 to 4 minutes.
7. Add the half paste and mix well.Add the all the vegetables except poi saag, add salt and mix
well.
8. Add the cumin seeds powder, garam masala, coriander powder, chilli powder and turmeric
powder and mix well.
9. Add 1½ cups of water, add the poi saag, cover with a lid and cook the vegetables for 15-18
minutes till all vegetables are cooked and tender.
10. Add the boiled chana dal, mix well and cook for 1 more minute.
11. Serve the ghanto tarkari hot with steamed rice or chapatis.

Hindi Poem For Restaurant Promotion

Collage Work with Grains