[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″][/w8_column] [w8_column type=”col-md-6″]Bread Varieties »[/w8_column] [/w8_row] Parsee Brown Rice – July 1st, 2003 INGREDIENTS Basmati Rice: 2 cups. Water: 4 cups. Onions: 6(sliced). Ghee: 5 table spoon. Sugar: 1 table spoon. Cloves: 4 pieces. Cinnamon: 4 pieces.

[w8_row margin_bottom=”30px”][w8_column type=”col-md-6″]« Parsee Brown Rice[/w8_column] [w8_column type=”col-md-6″]Tofu and Sprouts Curry »[/w8_column][/w8_row] 1. BREAD PAKODA: INGREDIENTS: Bread: 4 slices. Big onion: 1. Green Chili: 1. Ginger: 1″. Garlic: 2 Flakes. Curry leaves: little. Aniseed: 1/2 tsp. Curd: 1 Cup. METHOD: Grind

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Bread Varieties[/w8_column] [w8_column type=”col-md-6″]Mango Pudding »[/w8_column] [/w8_row] Tofu and Sprouts Curry – January 1st, 2004 INGREDIENTS Tofu: 1 Cube. Sprouts: 200gms. Onion: 1 (big) Tomato: 1 (big) Garlic: 3 flakes Oil: 3 tsps. Masala Powder: To

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Tofu and Sprouts Curry[/w8_column] [w8_column type=”col-md-6″]Carrot Methi »[/w8_column] [/w8_row] Mango Pudding – April 1st, 2004 INGREDIENTS Mango Pulp – 1 tin (14 oz) Nestle cream – 100 gms Instant Milk powder – 4 tb.sp Gelatine –

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Mango Pudding[/w8_column] [w8_column type=”col-md-6″]Cauliflower Manchurian »[/w8_column] [/w8_row] Carrot Methi – July 1st, 2004 Ginger-1″ piece (cut into pieces) Green Chili – 2 (cut into pieces) Big Onion – 2(slice it thinly) Garlic – 5 flakes Methi

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Carrot Methi[/w8_column] [w8_column type=”col-md-6″]Kashmiri Alu Dum »[/w8_column] [/w8_row] Cauliflower Manchurian – July 1st, 2004 INGRIDIENTS Cauliflower cut into pieces. Corn Flour 2and a half tea spoons. Gram flour 4 tea spoons Maidha 3 tea Spoons. Chilli

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Kashmiri Alu Dum[/w8_column] [w8_column type=”col-md-6″]Kulli Paniyaram »[/w8_column] [/w8_row] Punjabi Samosa – January 1st, 2005 Potato kg Peas 1/4 kg Cinnamon 2 strip Cloves 3 Cardamom 3 Turmeric powder tsp Maida 200gms Soda a pinch Dalda 65

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Punjabi Samosa[/w8_column] [w8_column type=”col-md-6″]Vellai Paniyaram »[/w8_column] [/w8_row] Kulli Paniyaram – April 1st, 2005 INGREDIENTS: 1 cup par boiled rice: 1 cup boiled rice. 3/4 cup uradthal. Mete seeds 3 to 4 tea spoons. Mustard 1 tea

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Kulli Paniyaram[/w8_column] [w8_column type=”col-md-6″]Easy Tomato Rice »[/w8_column] [/w8_row] Vellai Paniyaram – July 1st, 2005 Ingredients Pre-Boiled Rice: 1 cup. Boiled Rice : 1 Table Spoon Urdhal : 1/6th cup. Milk : Quarter cup Salt : as

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Vellai Paniyaram[/w8_column] [w8_column type=”col-md-6″]Vegetable Hakka Noodles »[/w8_column] [/w8_row] Easy Tomato Rice – January 1st, 2006 Preparation Place the pan in the burner. Switch it on and pour the oil. Put the aniseed and bay leaf. Then