...FINAL GROUP REPORT ON “RADHUNI” [pic] Letter of Transmittal 27th April, 2010 Sumon, Stanley Rodrick The course teacher Principle of management American International University Bangladesh Banani, Dhaka-1213. Subject: Submission of report. Dear Sir, It is our great pleasure to put forward this report that you assigned us on “A study on a Brand” which is the “RADHUNI”. We have tried our best to bring about our research objective effectively. Under your supervision we have completed our respective job. In our observation we tried to find out the present situation and try to present in our report. By doing this report we have learned many things that will help us in the future. This is a real life report so that we will always be available for any supplementary that may oblige. We are giving you thanks again for giving us a chance to present a report to you and hope it will positively help us. Yours Sincerely, • Roy,Supta • Siju,Mariyam Akhter • Shanta,Sharmin Shahin • Ahmed,Salvana • Chowdhury,Farzana Mustafa Acknowledgement i) Acknowledgement: First of all we would like to thank the Almighty for giving us the time, patience, energy and will power to finish this assignment. Then we would like to thank our course instructor Mr. Sumon, Stanley Rodrick for making us do this assignment...
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...Prawn Pickle Ingredients: 500 gms shelled, deveined and washed med sized prawns. Around 16 to 20 dry Kashmiri chillies. 1 tablespoon cumin/jeera1 cup malt or cane vinegar( I use Kohlah’s) 1 teaspoon kashmiri mirch powder.1 and a half teaspoons black mustard seeds. Half teaspoon haldi.5 pepper corns.10 cloves of garlic. 1 lemon sized ball of jaggery, crushed. 5 tablespoons of oil. Salt to taste. Method: In a glass bowl soak the dry chillies, jeera, mustard seeds,peppercorns in the vinegar overnight. Pat dry the prawns with a paper towel. Add the salt and haldi to them. Wet grind the soaked chillies, peppercorns, mustard seeds, garlic in the same vinegar.No water to be added. Heat oil in a tapeli or kadai.Stir fry the prawns for just 2 minutes and remove. Keep aside. Add the masala paste and fry it well till the oil separates. Add red chillie powder and add the sauted prawns into the masala . Add the jaggery. Taste for the sweet/sour/spice balance. Allow it to simmer for a few minutes. Allow it to cool before putting it in a jar. This stays for long in the fridge. Chicken Vindaloo 1 chicken cleaned and cut into pieces 2 tbsp ginger-garlic paste Marinate chicken overnight in 1/2 cup vinegar (we use Kohla’s) with 1 tsp haldi and 1 tsp salt. Soak 20-40 red chilles, (we use dry Kashmiri chillies) depending on how pungent u want it or the quality of red chillies+2 tspn jeera+ 1″ piece cinnamon and 4-6 cloves. Grind this paste. Fry 2-3 finely sliced onions until brown with a tspn of...
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...Dhawad Introduction * Cardamom or Elaichi is so popular a spice around the world that it is referred to as the “Queen of Spices,” second to the King of Spices. * Cardamom has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after meals. * The most important types of cardamom are: Black or brown Cardamom Ground Cardamom Green Cardamom * Target Respondent- Females * Behavioral Pattern * Attitude: out of 40 females surveyed 95% of them like cardamom. * Development of attitude: culture, Society, education etc. * Attitude towards Cardamom :- 1) Cognitive components- Knowledge, Beliefs and Thinking Cardamom is mainly used in curries. Green cardamom is also used as a mastication enhancer, in order to increase saliva. Cardamom is mainly used for three purposes - as food and drink flavorings, as cooking spices and medicine. 2) Affective component- Emotion and Feelings Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes , its Eclipse Breeze Exotic Mint packaging indicates that it contains "cardamom to neutralize the toughest breath odors." 3) Conative component- Behavioral aspects It is a common ingredient in Indian cooking. Cardamom enhances...
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...A Summer Project Report ON CONSUMER BEHAVIOUR TOWARDS MASALA IN VARACHHA AREA IN SURAT AT “DHANHAR EXIM PVT.LTD.” Submitted to R.B.Institute of Management Studies IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD FOR THE DEGREE OF MASTER OF BUSINESS ADMINISTRATION In Gujarat Technological University UNDER THE GUIDANCE OF Faculty Guide Prof. Pratima Shukla Company Guide Mr. Hitesh Vankawala Submitted by Rahul Paghdal Enrollment No.: 117460592036 Mehul Valangar Enrollment No.:117460592024 [Batch: 2011-13] MBA SEMESTER II R.B.Institute of Management Studies MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad 1 STUDENTS‟ DECLARATION We are (Rahul Paghdal & Mehul Valengar), hereby declare that the report for Summer Project entitled “CONSUMER BEHAVIOUR TOWARDS MASALA IN ARACHHA AREA IN SURAT” is a result of our own work and our indebtedness to other work publications, references, if any, have been duly acknowledged. Place: (Signature) Date: Rahul Paghdal Mehul Valengar 2 INSTITUTE‟S CERTIFICATE Certified that this Summer Project Report Titled “CONSUMER BEHAVIOUR TOWARDS MASALA IN VARACHHA AREA IN SURAT” is the bonafide work of Mr. Rahul Paghdal (Enrollment No.117460592036) and Mr. Mehul Valengar (Enrollment No117460592024), who carried out the research under my supervision. I also certify further, that to the best of my knowledge the work reported herein does not form part of any other project report or dissertation...
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...PANEER KOFTA RECIPE Ingredients: | | For Koftas: 200 gms Cottage Cheese (Paneer) How to make paneer 2 Potato (Aloo) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Garam Masala 2 tblsp Cornflour Oil for frying For Gravy 4 Onion (Pyaj) 4 Tomato (Tamatar) Coriander Leaves (Dhania Patta) 1/2 cup Curd (Dahi) 1/2 cup Cashewnut (Kaju) Powder 1/2 tsp Cumin Seed (Jeera) 1/2 tsp Salt 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/4 tsp Garam Masala 1 Bay Leaf (Tej Patta) 2 tblsp Clarified Butter (Ghee) How to make paneer kofta: * Boil potatoes and peel them. * Grate paneer and potatoes. * Add salt, red chili powder, garam masala, cornflour and mix well. * Make round balls of this mixture. * Now heat oil in a pan. * Fry balls in the oil till brown in color. * Grind onion and tomatoes together. * Chop coriander leaves very finely. * Heat oil in a pan. * Add cumin seed and bay leaf. * Add onion, tomato paste and brown it, stirring continously. * When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. * Stir it continously for a minute. * Then add 2 cup of water. * Put on the lid and simmer for 5 minutes. * While serving reheat the gravy and then add koftas to it. * Garnish it with chopped coriander leaves. * ------------------------------------------------- Ingredients * ------------------------------------------------- ...
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...salt to taste. Grind with some water into a fine paste. Temper with mustard seeds and curry leaves. Wholesome omelette with cheese and oragano Whisk 2 eggs with some salt. Add 2 tsp roasted oats, 1 tsp semolina. Now mix in chopped onions, ginger, green chillies, coriander leaves, tomato, black pepper and some oregano. Mix well till fluffy. Now drizzle some olive oil in a pan and make into omelettes. Add grated mozzarella, fold and cook for 2 minutes. Serve hot with any bread. Easy Biryani Heat oil in a pan. Add whole cardamom, cinnamon and cloves along with some cumin and bay leaves. Now add finely chopped onions, cauliflower, green peas, carrots, ginger-garlic paste, coriander powder, turmeric powder, salt, a pinch of sugar and garam masala powder. Add a cup of rice and two cups water and allow it to come to a boil. Now reduce the heat and cook covered till done. Paratha with Quick potato curry Knead the flour and make...
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...When many think of curry they automatically think Indian cuisine, many kitchens across the nation now have the spice in there spice cabinets. The word curry refers to both a spice mixture and a style of cooking. Curry is a spice used in a dish of meat, vegetables, etc., cooked in an Indian-styles spicy sauce and served with rice, bread or flatbreads like Roti. (http://www.merriam-webster.com) It is usually a golden yellow mustard colored spice that includes a mixture of various eastern/Asian spices like cumin, coriander, turmeric, ginger, cloves and many other ingredients Curry comes from the word Khari which means sauce in India. Curry can be traced to being used in 1700 BC Mesopotamia. Found to be used outside of India in countries like Japan, China, Thailand, Pakistan, Vietnam, Indonesia, Africa, and even the Caribbean (http://www.indepthinfo.com/curry/history.shtml). Due to its use in so many different countries the cultures vary as well as the ingredients used to prepare the spice. Depending on the ingredients used the curry spice can range from mild to really spicy and yellow to red. The ingredients used can also alter the aroma the curry releases once it is used. Aside from its usefulness in the kitchen, curry is known to be helpful in many other ways. It is frequently used in traditional Indian cooking. However, there are several other uses for curry powder that can spice up an average dinner anywhere or add a kick to an everyday dessert. Some may even improve the user's...
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...margarine 1 buah bawang bombay, iris halus 1 sdm tepung terigu 1 buah pala, memarkan 1 sdt garam 1/2 merica bubuk 2 sdm gula pasir 500 ml kaldu ayam 5 sdm saus tomat 50 ml krim kental 1 sdm petersei cincang Bola Udang : 250 gr udang cincang, 1 sdt garam, 1/2 sdt merica bubuk, dan 1 sdt gula pasir, aduk rata. Goreng bentuk bola, sisihkan Cara membuat : 1. Didihkan air, rebus tomat sebentar hingga layu, angkat, lalu blender. Kemudian saring, sisihkan. 2. Panaskan margarin, tumis bawang bombay hingga harum, masukkan tepung terigu, aduk rata. 3. Tambahkan tomat halus, pala, garam, merica bubuk, gula pasir, kaldu ayam, dan saus tomat, duduhkan. 4. Tuangkan krim kental dan angkat. 5. Sajikan hangat, taburi dengan peterseli cincang. Untuk : 6 Orang Resep Persembahan Indosiar.com seluruh resep yang ditampilkan diambil dari transkripsi program tayang Indosiar HeHeader SUP TAHU TELUR Bahan : 1 sdm minyak goreng 1 sdt minyak wijen 2 cm jahe, memarkan 3 siung bawang putih, memarkan 1,5 liter kaldu ayam 2 sdt garam, 1/2 sdt merica bubuk 1 ikat sawi hijau, potong-potong Adonan tahu : 1 buah tahu putih besar, haluskan 100 gr udang cincang 1 sdm tepung sagu 1 butir telur 1 sdt garam, 1/2 sdt merica bubuk, dan 1 sdt gula pasir 10 butir telur puyuh, rebus matang, kupas. Taburan : irisan daun bawang dan irisan seledri Cara Membuat : 1. Adonan tahu : campur tahu dengan udang, sagu, telur, garam, merica, dan gula pasir, aduk rata. Siapkan mangkuk kecil/loyang pai kecil, olesi dengan minyak...
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...KOROSI PADA BESI 1. Tujuan Pengamatan : Untuk mengamati korosi pada besi 2. Dasar Teori : Korosi logam merupakan suatu reaksi redoks spontan yang bersifat cukup kompleks yang dapat didekati menggunakan pemahaman kimiawi sel elektrolisis. Korosi adalah perusakan logam akibat reaksi logam tersebut dengan lingkungan. 3. Alat dan Bahan : * Alat : * 4 buah tabung * 2 penutup tabung * Bahan : * 4 Paku besi * Air * Garam dapur ( NaCl ) * Minyak goreng * Kapas 4. Cara Kerja : * Sediakan 4 paku besi dan 4 tabung * Masukkan masing-masing satu ke dalam tabung dengan perlakuan yang berbeda-beda a. Tabung I * Letakkan paku ke dalam tabung * Tuang air ke dalam tabung yang di dalamnya terdapat paku besi * Biarkan tabung terbuka dan simpan selama 2 hari * Amati dan catat perubahannya b. Tabung II * Letakkan paku ke dalam tabung * Taburkan garam dapur ( NaCl ) secukupnya ke dalam tabung yang di dalamnya terdapat paku besi * Masukkan kapas secukupnya ke dalam tabung tersebut * Tutup tabung dengan menggunakan penutup tabung yang sudah disiapkan dan simpan selama 2 hari * Amati dan catat perubahannya c. Tabung III * Letakkan paku ke dalam tabung * Tuang air yang sudah didihkan ke dalam tabung yang di dalamnya terdapat paku besi * Tutup tabung dengan menggunakan tabung penutup yang sudah disiapkan dan simpan selama 2 hari * Amati dan catat perubahannya ...
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...badam 150gm serbuk koko 150gm mentega kacang 100gm coklat masakan 15gm serbuk penaik 5 biji telur Cara memasak: 1. Pukul gula halus, gula perang dan mentega sehingga kembang. 2. Kemudian masukkan telur dan mentega kacang. Kacau rata. 3. Seterusnya masukkan serbuk koko, tepung gandum dan serbuk penaik. 4. Akhir sekali, masukkan kepingan badam ke dalam adunan tadi dan bentukkan adunan. Bakar sehingga masak. Sejukkan. 5. Setelah sejuk, sapukan coklat masakan yang telah dicairkan pada biskut dan tindihkan dengan sekeping biskut lagi. 6. Sedia untuk dihidangkan. SAMBAL PUTIK MANGGA MUDA :: Bahan-bahan: 5 biji mangga muda - dibuang biji 3 ulas bawang merah 2 ulas bawang putih 3 biji cili padi ½ kg kelapa putih - diparut Garam dan gula secukup rasa Cara memasak: 1. Campurkan kesemua bahan-bahan diatas dan ditumbuk. 2. Masukkan ke dalam bekas dan bolehlah dihidang AYAM MASAK MADU TIGA :: Bahan-bahan: 1 ekor ayam - dipotong 16 5 sudu makan minyak masak Kulit kayu manis, buah pelage, bunga lawang dan bunga cengkih secukupnya 3 ulas bawang putih 5 ulas bawang merah 7cm halia 15 biji cili kering 5 sudu makan sos cili 3 sudu makan sos tomato 2 ketul...
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...TUHAUMAKLUMAT NUTRISI | | Bahan-bahan: | ENERGY, Kcal (kj) | | Tuhau, Ikan Bilis, | PROTEIN, g | | Lada Putih, Kacang, | CARBOHYDRATE, g | | Cili, Garam dan | FATE, g | | Serbuk Perasa | Untuk tempahan, hubungi:Tel: 0128694943 Kg. Lagkau, RanauEXP :_______________ Bimbingan Jabatan Pertanian Ranau | Family’s Group Family’s Group SERUNDING TUHAUMAKLUMAT NUTRISI | | Bahan-bahan: | ENERGY, Kcal (kj) | | Tuhau, Ikan Bilis, | PROTEIN, g | | Lada Putih, Kacang, | CARBOHYDRATE, g | | Cili, Garam dan | FATE, g | | Serbuk Perasa | KG. LAGKAU RANAUTEL: 0128694943EXP :_______________ Bimbingan Jabatan Pertanian Ranau | Family’s Group Family’s Group SERUNDING TUHAUMAKLUMAT NUTRISI | | Bahan-bahan: | ENERGY, Kcal (kj) | | Tuhau, Ikan Bilis, | PROTEIN, g | | Lada Putih, Kacang, | CARBOHYDRATE, g | | Cili, Garam dan | FATE, g | | Serbuk Perasa | KG. LAGKAU RANAUTEL: 0128694943EXP :_______________ Bimbingan Jabatan Pertanian Ranau | Family’s Group Family’s Group SERUNDING TUHAUMAKLUMAT NUTRISI | | Bahan-bahan: | ENERGY, Kcal (kj) | | Tuhau, Ikan Bilis, | PROTEIN, g | | Lada Putih, Kacang, | CARBOHYDRATE, g | | Cili, Garam dan | FATE, g | | Serbuk Perasa | KG. LAGKAU RANAUTEL: 0128694943EXP :_______________ Bimbingan...
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...2.0.4 Jenis-jenis Pertama jenis keguguran adalah Dilatasi (Kure). Dilatasi merujuk kepada pengembangan (pelebaran / pembukaan) pangkal rahim dan operasi sebahagian daripada dinding rahim atau kandungan rahim dengan menghilangan. Ia adalah prosedur diagnostik sakit puan serta kaedah yang jarang digunakan semasa pengguguran pertama. Peracunan dengan Garam adalah salah satu jenis keguguran. Pengguguran dengan peracunan garam ini dilakukan pada janin berumur lebih dari 16 minggu, ketika sudah cukup banyak cairan terkumpul di sekitar bayi dalam kantung anak. Sebatang jarum yang panjang dimasukkan melalui perut ibu ke dalam kantung bayi, kemudian sejumlah cairan dihisap keluar dan larutan garam pekat dicucukkan ke dalamnya. Bayi dalam rahim akan menelan garam beracun sehingga ia sangat menderita. Bayi itu akan meronta-ronta kerana dibakar hidup-hidup oleh racun itu. Bayi akan mati dalam waktu kira-kira 1 jam dan kulitnya benar-benar hangus dengan melalui cara ini. Dalam waktu 24 jam kemudian, ibu mengalami sakit beranak dan melahirkan seorang bayi yang sudah mati. Namun, sering juga terjadi bayi yang lahir itu masih hidup, tetapi biasanya dibiarkan hingga mati. Selain itu, jenis keguguran adalah Histerotomi (Caesar).Histerotomi adalah pengangkatan janin melalui insisi abdomen menyerupai kelahiran sesarean mini dengan ibu di bawah umum. Prosedur ini dilakukan hanya bila tidak ada pilihan lain yang mungkin dilakukan, seperti pada penderita dengan janin terlalu besar dan mengalami...
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...Journal of the American Dietetic Association Volume 103, Issue 10, October 2003, Pages 1332–1338 Research Fast-food consumption among US adults and children: Dietary and nutrient intake profile * Sahasporn Paeratakul, MBBS, PhD, , * Daphne P. Ferdinand, MN, RN, * Catherine M. Champagne, RD, PhD, * Donna H. Ryan, MD, * George A. Bray, MD Abstract Objective To examine the dietary profile associated with fast-food use. To compare the dietary intake of individuals on the day that they ate fast food with the day that fast food was not eaten. Design Cross-sectional study design. The dietary intake of individuals who reported eating fast food on one or both survey days was compared with those who did not report eating fast food. Among the individuals who reported eating fast food, dietary intake on the day when fast food was eaten was compared with the day when fast food was not eaten. Weighted comparison of mean intakes and pairwise t-test were used in the statistical analysis. Subjects/setting Data from 17,370 adults and children who participated in the 1994-1996 and 1998 Continuing Survey of Food Intakes by Individuals. Dietary intake data were collected by 2 non-consecutive 24-hour dietary recalls. Results Fast-food use was reported by 37% of the adults and 42% of the children. Adults and children who reported eating fast food had higher intake of energy, fat, saturated fat, sodium, carbonated soft drink, and lower intake of vitamins A and C...
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...chicken and wash nicely. Squeeze off all water. Then sprinkle Salt (1/2 tsp), red chili powder (1/2 tsp), a pinch of orange red color, garam masala (1/2 tsp). Mix well. Heal Oil in a non-stick pan and put laung (2-3pcs), and cinnamon/dalchini (2pcs) and then put the marinated chicken pieces. For Gravy: * Make tomato puree of ½ kg tomatoes (Boil tomatoes in 2 cups water till very soft. Wait til the water cools down and then blend them well. Then strain the puree. * Butter – 2-3 table spn * Dry Spices (Salt -3/4 tsp, Red Chili pwdr- ½ tsp, Dhaniya pwdr- ½ tsp, Jeera pwdr – ½ tsp, Black pepper- ½ tsp, Garam Masala- ¾ tsp) * Green chilles – 1-2 finely chopped * Tomato Ketchup – 2-3 table spn * Garlic paste – 1 tsp * Ginger – 2 tsp finely chopped * Cream – ½ cup * Kasoori Methi -3table spn Heat butter in a kadai. Then add green chillies, garlic paste, ginger and all dry spices. Stir with butter for a minute. Then add tomato puree and ketchup. Cook on high flame for 20 minutes or till gravy is thick. Then add chicken pieces cooked before. Cook chicken in gravy for 10 mins on medium flame. Then add kassori methi and stir well. Cream must be added only when heating the recipe before serving. Donot overcook the recipe with cream. Garnish with ginger slices, Dhaniya (finely chopped), cream (1tsp), and garam masala (a...
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...CHAPTER 1 Text and its source A Dash of Nutrition By DIANE MARTINDA The fortification of salt with iodine is a global success story: with two out of three household in the developing world now consuming iodized salt, an estimated 82 million children are protected from thyroid disease and resultant learning disabilities every year. Still, people suffer from a lack of other micronutrients. For years, food scientists have looked for a way to fortify iodized salt to combat iron-deficiency anemia, which affects some two billion people, as well as vitamin A deficiency, which afflicts at least 100 million children in poor countries and is the leading cause of blindness among them. Canadian researchers have now developed practical way to double- and triple- fortify salt, which might also be more acceptable to people than genetically modified foods in tackling malnutrition. Adding iron to iodized salt is a simple idea that has proved difficult to execute. The chemicals are incompatible: when mixed together, iodine vaporizes and iron degrades. After more than a decade, Levente Doisady, a chemical engineer at the University of Toronto, finally solved the problem by borrowing a technique from the food industry referred to as microencapsulation. The process involves spraying iron particles with stearine, a vegetable fat, which creates a protective coat and prevents the iron from reacting with the iodine. Encapsulating the iron, however, was only part of the solution. Diosady’s...
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