[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

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Vegetable Hakka Noodles[/w8_column] [w8_column type=”col-md-6″]Masala Paniyaram »[/w8_column] [/w8_row] Kuska – July 1st, 2006 NGREDIENTS Mint Leaves – 1 Bunch Coriander leaves – ½ Bunch ( finely Chopped) Ginger garlic paste – 1 tsp. Big Onion –

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Masala Paniyaram[/w8_column] [w8_column type=”col-md-6″]Ghee Rice »[/w8_column] [/w8_row] Easy Briyani – July 1st, 2006 If you are bored of eating the same menu of sambar, fry, rasam and you want to try out some tasty byriyani, here

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Easy Briyani[/w8_column] [w8_column type=”col-md-6″]Chinese Fried Rice »[/w8_column] [/w8_row] Ghee Rice – October 1st, 2006 One might want to make fast and easy dish; another might be interested in an elaborate dish; how about if a combination

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Ghee Rice[/w8_column] [w8_column type=”col-md-6″]American Chopsuey »[/w8_column][/w8_row] Chinese Fried Rice – January 1st, 2007 The rice items, though they serve as the core menu, can either be made in an elaborate way or in a simple way.