Scribd Logo
Upload

Welcome to Scribd!

  • 5 views

    SYLA CONTINENTAL MENU

    Uploaded by

    srikanth.vabbani

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    SYLA CONTINENTAL MENU

    Uploaded by

    srikanth.vabbani
    5 views6 pages

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views6 pages

    SYLA CONTINENTAL MENU

    Uploaded by

    srikanth.vabbani

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 6

    CONTINENTAL MENU

    Starters - Veg

    1. Paneer Fritters
    o Ingredients:
     Paneer: 200g, cubed
     Chickpea flour: 1 cup
     Red chili powder: 1 tsp
     Turmeric powder: 1/2 tsp
     Cumin powder: 1/2 tsp
     Coriander powder: 1 tsp
     Salt: to taste
     Water: as needed
     Oil: for frying
     Chopped coriander: for garnish
    o Process:

    1. Mix chickpea flour, red chili powder, turmeric, cumin powder, coriander powder, and
    salt in a bowl.
    2. Gradually add water to make a thick batter.
    3. Dip paneer cubes into the batter and coat evenly.
    4. Deep-fry the paneer cubes until golden and crispy.
    5. Garnish with chopped coriander and serve hot with mint chutney.
    2. Onion Rings
    o Ingredients:
     Large onions: 2, sliced into rings
     All-purpose flour: 1 cup
     Breadcrumbs: 1 cup
     Paprika: 1 tsp
     Garlic powder: 1 tsp
     Salt: to taste
     Black pepper: 1/2 tsp
     Water: as needed
     Oil: for frying
     Parsley: for garnish
    o Process:

    1. Mix flour, paprika, garlic powder, salt, and black pepper.


    2. Add water gradually to make a batter.
    3. Dip onion rings in batter, coat with breadcrumbs, and fry until golden.
    4. Garnish with parsley and serve with dipping sauce.
    2. Chipotle Paneer Skewers
    o Ingredients:
     Paneer cubes: 200g
     Chipotle sauce: 2 tbsp
     Bell peppers: 1, cubed
     Onion: 1, cubed
     Olive oil: 1 tbsp
     Wooden skewers: soaked in water
     Lime wedges: for garnish
    o Process:

    1. Marinate paneer, bell peppers, and onion in chipotle sauce and olive oil for 30
    minutes.
    2. Thread onto skewers and grill until cooked through.
    3. Garnish with lime wedges and serve.
    2. Poppers (Veg/Corn)
    o Ingredients:
     Sweet corn kernels: 1 cup, boiled and mashed
     Grated cheese: 1/2 cup
     Breadcrumbs: 1 cup
     All-purpose flour: 1/2 cup
     Chili flakes: 1 tsp
     Salt: to taste
     Oil: for frying
     Grated cheese: for garnish
    o Process:

    1. Mix mashed corn, grated cheese, chili flakes, and salt.


    2. Shape into balls, coat in flour, dip in water, and roll in breadcrumbs.
    3. Deep-fry until golden and crispy.
    4. Garnish with grated cheese and serve with ketchup.
    2. French Fries
    o Ingredients:
     Potatoes: 4, peeled and cut into sticks
     Salt: to taste
     Oil: for frying
     Parsley: for garnish
    o Process:

    1. Cut potatoes into sticks and soak in cold water for 30 minutes.
    2. Drain, pat dry, and deep-fry until golden and crispy.
    3. Sprinkle with salt, garnish with parsley, and serve hot.
    2. Garlic Bread
    o Ingredients:
     Baguette: 1, sliced diagonally
     Garlic: 3 cloves, minced
     Butter: 4 tbsp, softened
     Parsley: 1 tbsp, finely chopped
     Parmesan cheese (optional): for garnish
    o Process:

    1. Mix minced garlic and parsley into softened butter.


    2. Spread garlic butter on baguette slices.
    3. Bake at 180°C for 8-10 minutes until golden.
    4. Garnish with Parmesan cheese and serve warm.

    Starters - Non-Veg

    1. Chipotle Chicken Skewers


    o Ingredients:
     Chicken breast: 300g, cubed
     Chipotle sauce: 2 tbsp
     Bell peppers: 1, cubed
     Onion: 1, cubed
     Olive oil: 1 tbsp
     Wooden skewers: soaked in water
     Lime wedges: for garnish
    o Process:

    1. Marinate chicken, bell peppers, and onion in chipotle sauce and olive oil for 30
    minutes.
    2. Thread onto skewers and grill until cooked through.
    3. Garnish with lime wedges and serve.
    2. Fish Fingers
    o Ingredients:
     White fish fillets: 300g, cut into strips
     All-purpose flour: 1/2 cup
     Egg: 1, beaten
     Breadcrumbs: 1 cup
     Paprika: 1 tsp
     Salt: to taste
     Oil: for frying
     Lemon wedges: for garnish
    o Process:

    1. Coat fish strips in flour, dip in egg, and coat with breadcrumbs mixed with paprika
    and salt.
    2. Deep-fry until crispy and golden.
    3. Garnish with lemon wedges and serve with tartar sauce.
    2. Chicken Popcorn
    o Ingredients:
     Boneless chicken: 250g, diced
     Buttermilk: 1 cup
     All-purpose flour: 1 cup
     Paprika: 1 tsp
     Garlic powder: 1 tsp
     Salt: to taste
     Oil: for frying
     Chopped parsley: for garnish
    o Process:

    1. Marinate chicken in buttermilk for 30 minutes.


    2. Mix flour, paprika, garlic powder, and salt.
    3. Coat chicken in flour mixture and deep-fry until crispy.
    4. Garnish with parsley and serve.
    2. BBQ Wings
    o Ingredients:
     Chicken wings: 500g
     BBQ sauce: 1/2 cup
     Garlic: 2 cloves, minced
     Olive oil: 1 tbsp
     Salt: to taste
     Sesame seeds: for garnish
     Chopped cilantro: for garnish
    o Process:

    1. Toss chicken wings with olive oil, minced garlic, and salt.
    2. Bake at 200°C for 20 minutes.
    3. Coat wings with BBQ sauce and bake for another 10 minutes.
    4. Garnish with sesame seeds and cilantro, then serve.
    2. Prawns Tempura
    o Ingredients:
     Prawns: 300g, peeled and deveined
     Tempura batter mix: 1 cup
     Ice-cold water: as needed
     Oil: for frying
     Lemon wedges: for garnish
    o Process:

    1. Prepare tempura batter by mixing the batter mix with ice-cold water.
    2. Dip prawns into the batter and deep-fry until golden and crispy.
    3. Garnish with lemon wedges and serve with dipping sauce.
    2. Almond Crust Chicken Fingers
    o Ingredients:
     Chicken breast: 300g, cut into strips
     Almonds: 1/2 cup, finely crushed
     All-purpose flour: 1/2 cup
     Egg: 1, beaten
     Salt: to taste
     Black pepper: 1/2 tsp
     Oil: for frying
     Lemon wedges: for garnish
    o Process:

    1. Season chicken strips with salt and black pepper.


    2. Coat strips in flour, dip in beaten egg, and coat with crushed almonds.
    3. Fry until golden brown and crispy.
    4. Garnish with lemon wedges and serve with dipping sauce.
    2. Fish N Chips
    o Ingredients:
     White fish fillets: 300g, cut into pieces
     All-purpose flour: 1/2 cup
     Beer or soda water: 1/2 cup (for batter)
     Salt: to taste
     Black pepper: 1/2 tsp
     Potatoes: 2, cut into thick fries
     Oil: for frying
     Tartar sauce: for serving
    o Process:

    1. Mix flour, salt, black pepper, and beer/soda water to form a batter.
    2. Coat fish pieces in batter and deep-fry until golden.
    3. Fry potato sticks until crispy for chips.
    4. Serve fish and chips with tartar sauce.

    Italian Pastas

    1. Alfredo Pasta
    o Ingredients:
     Fettuccine pasta: 250g
     Heavy cream: 1 cup
     Parmesan cheese: 1/2 cup, grated
     Garlic: 3 cloves, minced
     Butter: 2 tbsp
     Salt: to taste
     Black pepper: to taste
     Fresh parsley: for garnish
    o Process:

    1. Cook pasta according to package instructions and set aside.


    2. Melt butter in a pan and sauté garlic until fragrant.
    3. Add heavy cream and Parmesan cheese, stirring to combine.
    4. Season with salt and pepper, then mix in the cooked pasta.
    5. Garnish with parsley and serve hot.
    2. Mushroom Pasta
    o Ingredients:
     Pasta (penne or spaghetti): 250g
     Button mushrooms: 200g, sliced
     Garlic: 2 cloves, minced
     Olive oil: 2 tbsp
     Heavy cream: 1 cup
     Parmesan cheese: 1/4 cup, grated
     Salt: to taste
     Black pepper: to taste
     Fresh thyme: for garnish
    o Process:

    1. Cook pasta as per instructions and set aside.


    2. Heat olive oil in a pan and sauté garlic and mushrooms until soft.
    3. Add heavy cream and Parmesan cheese, stirring well.
    4. Season with salt and black pepper.
    5. Toss in the cooked pasta and garnish with fresh thyme.
    2. Arrabbiata Pasta
    o Ingredients:
     Penne pasta: 250g
     Tomato puree: 1 cup
     Garlic: 3 cloves, minced
     Red chili flakes: 1 tsp
     Olive oil: 2 tbsp
     Basil leaves: for garnish
     Salt: to taste
    o Process:

    1. Cook pasta as per package instructions and set aside.


    2. Heat olive oil in a pan, sauté garlic and chili flakes until aromatic.
    3. Add tomato puree and cook until thickened.
    4. Season with salt and mix in the cooked pasta.
    5. Garnish with basil leaves and serve.
    2. Pesto Pasta
    o Ingredients:
     Spaghetti: 250g
     Pesto sauce: 1/2 cup
     Olive oil: 2 tbsp
     Parmesan cheese: 1/4 cup, grated
     Cherry tomatoes: 6, halved
     Fresh basil leaves: for garnish
    o Process:

    1. Cook spaghetti and set aside.


    2. Heat olive oil in a pan and lightly sauté cherry tomatoes.
    3. Mix in pesto sauce and cooked spaghetti.
    4. Garnish with Parmesan cheese and basil leaves, then serve.
    2. Spaghetti Aglio e Olio
    o Ingredients:
     Spaghetti: 250g
     Olive oil: 4 tbsp
     Garlic: 4 cloves, thinly sliced
     Red chili flakes: 1 tsp
     Parsley: 2 tbsp, chopped
     Parmesan cheese (optional): for garnish
     Salt: to taste
    o Process:

    1. Cook spaghetti as per instructions and set aside.


    2. Heat olive oil in a pan and sauté garlic until golden.
    3. Add red chili flakes and mix in cooked spaghetti.
    4. Garnish with parsley and Parmesan cheese, then serve.
    2. Pink Sauce Pasta
    o Ingredients:
     Penne pasta: 250g
     Tomato puree: 1 cup
     Heavy cream: 1/2 cup
     Garlic: 2 cloves, minced
     Olive oil: 2 tbsp
     Basil leaves: for garnish
     Salt and black pepper: to taste
    o Process:

    1. Cook pasta and set aside.


    2. Heat olive oil, sauté garlic, and add tomato puree.
    3. Stir in heavy cream, season with salt and black pepper, and cook until combined.
    4. Toss in cooked pasta and garnish with basil leaves, then serve.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy