Featured Main Course |
Khichda |
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Wash all the dals, rice and soak before draining.
Then pressure cook till tender and set aside.
Apply ginger-garlic paste to the mutton, add 1 1/2 cup water and pressure cook till ...[read more] |
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Featured Appetizer |
Sookhi Kolmi |
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Shell and de-vein the prawns. Peel and chop the onions finely.
Heat oil on a tawa (griddle) and fry the garlic cloves for 1-2 mintues.
Add the onions and fry on a low...[read more] |
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Featured Dessert |
Burfi Bhawani |
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Grind the almonds into a fine paste. Mix all the ingredients in a bowl and stir till all the ingredients are blended. Pour into a 20 cm (8 inch) pie plate and cook on Medium for 25 minutes. Leave it...[read more] |
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Featured Bread |
Makki di Roti |
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Mix maize flour, oil and salt. Knead into a soft pliable dough, adding very little water at a time.
Shape into small balls, flatten and pat with palm or use a rolling pin, to make ...[read more] |
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