1. Ker Sangri : made from ker and sangrita, the local beans cooked in the buttermilk with raisins and spices 2. Jodhpuri Mawa Kachori : A number of Indian delicacies have originated in Jodhpur . To name a few, the delectable Makhaniya Lassi, Mawa Kachori, Pyaaj Kachori, Hot & Spicy Mirchibada, Lapsi (a special kind of dessert made with wheat, Jaggery, and ghee), Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very special and prestigious dish originated from Jodhpur, Rajasthan. It was invented by Rawat Mishthan Bhandar, Jodhpur . Hence, the Mawa Kachori of Rawat Mishthan Bhandar is considered as best in the town. 3.

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1. Ker Sangri : made from ker and sangrita, the local beans cooked in the buttermilk with raisins and spices 2. Jodhpuri Mawa Kachori : A number of Indian delicacies have originated in Jodhpur . To name a few, the delectable Makhaniya Lassi, Mawa Kachori, Pyaaj Kachori, Hot & Spicy Mirchibada, Lapsi (a special kind of dessert made with wheat, Jaggery, and ghee), Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very special and prestigious dish originated from Jodhpur, Rajasthan. It was invented by Rawat Mishthan Bhandar, Jodhpur . Hence, the Mawa Kachori of Rawat Mishthan Bhandar is considered as best in the town. 3.

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1. Bean : Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family 2. Chicken : Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods. 3. Sweet Lassi

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1. Bean : Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family 2. Chicken : Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods. 3. Sweet Lassi

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1. Qeema : Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. The word for a similar dish in Armenian is Gheymah and in Turkish, k 2. Colocasia esculenta : Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables whose many names include taro and eddoe. It is believed to be one of the

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1. Qeema : Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. The word for a similar dish in Armenian is Gheymah and in Turkish, k 2. Colocasia esculenta : Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables whose many names include taro and eddoe. It is believed to be one of the

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1. Kheer : Kheer is a simply rice pudding with flavor of aromatic spices such as cardamom, saffron, nutmeg, cinnamon, etc. Kheer is usually garnished with dried fruits such as cashews and dates. Kheer is one of the most popular Indian desserts. The presented recipe of kheer is a bsaic kheer recipe. 2. Masala chai : Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground

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1. Kheer : Kheer is a simply rice pudding with flavor of aromatic spices such as cardamom, saffron, nutmeg, cinnamon, etc. Kheer is usually garnished with dried fruits such as cashews and dates. Kheer is one of the most popular Indian desserts. The presented recipe of kheer is a bsaic kheer recipe. 2. Masala chai : Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground

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1. Butter Chicken : Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabis is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan. 2. Rajma : R?jm? is a popular Indian and Pakistani vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed

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1. Butter Chicken : Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabis is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan. 2. Rajma : R?jm? is a popular Indian and Pakistani vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed

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1. Rogan josh : Rogan josh in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rougha means clarified butter or fat in Persian, while (alternatively romanised josh), gives the figurative meaning of intensity or passionand ultimately derives from the verb meaning to heat or boil. Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning red color (the same Indo-European root that is the source of the French rouge and the Spanish rojo) and josh meaning passion or heat. 2. Kebab : Kebab is a Middle

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1. Rogan josh : Rogan josh in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rougha means clarified butter or fat in Persian, while (alternatively romanised josh), gives the figurative meaning of intensity or passionand ultimately derives from the verb meaning to heat or boil. Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning red color (the same Indo-European root that is the source of the French rouge and the Spanish rojo) and josh meaning passion or heat. 2. Kebab : Kebab is a Middle

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1. Khata : A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made of silk. Tibetan khatak are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatak as well. Tibetan and Bhutanese khataks feature symbols of eight lucky auspicious signs meaning to bring good luck and fortune. There are also special, multicolored khataks. Mongolian khataks are usually blue, symbolizing

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1. Khata : A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made of silk. Tibetan khatak are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatak as well. Tibetan and Bhutanese khataks feature symbols of eight lucky auspicious signs meaning to bring good luck and fortune. There are also special, multicolored khataks. Mongolian khataks are usually blue, symbolizing

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1. Dahi baigana : Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals. 2. Pitha : Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). 3. Chuda : Flattened rice (also called beaten

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1. Dahi baigana : Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals. 2. Pitha : Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). 3. Chuda : Flattened rice (also called beaten

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1. Kalakand : Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese. 2. Chingudi Jhola : Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins of Orissa. 3. Khechedi : Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals. 4. Puri : Puri is an unleavened deepfried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry

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1. Kalakand : Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese. 2. Chingudi Jhola : Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins of Orissa. 3. Khechedi : Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals. 4. Puri : Puri is an unleavened deepfried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry

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1. Chhena Gaja : Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, the dishes could not differ more in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar. However, chhena gaja is equally popular all over Orissa. 2. Ras malai : Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts

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1. Chhena Gaja : Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, the dishes could not differ more in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar. However, chhena gaja is equally popular all over Orissa. 2. Ras malai : Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts

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1. Saag : The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi. 2. Tehari and Biriani : Biriani is one of the oldest foods existing within these regions, and has its own food culture that is deeply steeped in history. The rice dish is found all over India and other parts of Asia, and is made slightly differently depending on the location. In Bangladesh, it is often made

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1. Saag : The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi. 2. Tehari and Biriani : Biriani is one of the oldest foods existing within these regions, and has its own food culture that is deeply steeped in history. The rice dish is found all over India and other parts of Asia, and is made slightly differently depending on the location. In Bangladesh, it is often made

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1. Fish : Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family tangra, magur, shingi pabda (the pinkbellied Indian butter fish), katla, ilish (ilish), as well as shu?ki (small dried sea fish). Chingri (prawn) is a

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1. Fish : Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family tangra, magur, shingi pabda (the pinkbellied Indian butter fish), katla, ilish (ilish), as well as shu?ki (small dried sea fish). Chingri (prawn) is a

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1. Bhaja : Anything fried, either just after it has been salted or dipped in any kind of waterbased batter. Does not include croquettes, or crumbcoated items. 2. Chop : Croquettes, usually coated with crushed biscuit or breadcrumbs. 3. Rshogolla : Rshogolla, a traditional sweet, is one of the most widely consumed sweets in Westbengal. The basic version has many regional variations. Rshogolla is one of the three most prominent trademark of Bengali culture (along with Rabindranath Tagore and the festival of Durga Puja) and probably the face of Bengali cuisine to people outside Bengal (along with fish and stereotypical posto or poppyseed). 4. Naga Ghost Chili Sauce : On my

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1. Bhaja : Anything fried, either just after it has been salted or dipped in any kind of waterbased batter. Does not include croquettes, or crumbcoated items. 2. Chop : Croquettes, usually coated with crushed biscuit or breadcrumbs. 3. Rshogolla : Rshogolla, a traditional sweet, is one of the most widely consumed sweets in Westbengal. The basic version has many regional variations. Rshogolla is one of the three most prominent trademark of Bengali culture (along with Rabindranath Tagore and the festival of Durga Puja) and probably the face of Bengali cuisine to people outside Bengal (along with fish and stereotypical posto or poppyseed). 4. Naga Ghost Chili Sauce : On my

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1. Roasted Intestines : Since pig is such a huge part of Naga food culture, you can be assured that nothing is wasted, and internal organs happen to be some of the most prized possessions (and rightfully so, they are some of the most flavorful). These roasted intestines were amazing, like naturally cured strips of bacon combined with sausage. 2. Chicken Glutinous Rice Soup : We went to the market in Dimapur, chose a nice little chicken, a free range village chicken that is, and went back to the house. The chicken was cooked in a glutinous rice sauce. Just like many other Nagaland foods, it wasnt cooked overly spiced, but

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1. Roasted Intestines : Since pig is such a huge part of Naga food culture, you can be assured that nothing is wasted, and internal organs happen to be some of the most prized possessions (and rightfully so, they are some of the most flavorful). These roasted intestines were amazing, like naturally cured strips of bacon combined with sausage. 2. Chicken Glutinous Rice Soup : We went to the market in Dimapur, chose a nice little chicken, a free range village chicken that is, and went back to the house. The chicken was cooked in a glutinous rice sauce. Just like many other Nagaland foods, it wasnt cooked overly spiced, but

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1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. 2. Rice wine : Rice wine is an alcoholic beverage made

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1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. 2. Rice wine : Rice wine is an alcoholic beverage made

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1. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole. 2. Sabudana Khichdi : Sabudana is a local food base prepared from the latex of of the Sago Palm (Pearls of sago

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1. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole. 2. Sabudana Khichdi : Sabudana is a local food base prepared from the latex of of the Sago Palm (Pearls of sago

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1. Pudoh : Have you ever taken powdered rice? If no then have a look into the Meghalayan cuisine, you will find a special kind of a rice called Pudoh. Pudoh is a special cuisine of Meghalaya and those who love to experiment different food items, Pudoh is a completely different item to try their hands in. Meghalaya is a state where variety of rice items are available which are cooked in different occasions. Jadoh, putharo, pudoh all are different types of rice which are available in different seasons and meant for different festivals. The Meghalayan people are fond of spicy and delicious food items. Another notable thing is that they

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1. Pudoh : Have you ever taken powdered rice? If no then have a look into the Meghalayan cuisine, you will find a special kind of a rice called Pudoh. Pudoh is a special cuisine of Meghalaya and those who love to experiment different food items, Pudoh is a completely different item to try their hands in. Meghalaya is a state where variety of rice items are available which are cooked in different occasions. Jadoh, putharo, pudoh all are different types of rice which are available in different seasons and meant for different festivals. The Meghalayan people are fond of spicy and delicious food items. Another notable thing is that they

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1. Wada or Vada Pav : The WadaPav also spelled VadaPav is a fastfood snackThe Indian Burger! It consists of a spicy, deep fried potato based patty (called the Wada) sandwiched between a thick square of bread that is similar to a burger bun (called the Pav). Thus the name WadaPav. This dish is usually served with sweet & sour sauces called chutney and fried salted green chilies. Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noontime snack for the masses and is sometimes had even for a main meal. Its popularity stems from the

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1. Wada or Vada Pav : The WadaPav also spelled VadaPav is a fastfood snackThe Indian Burger! It consists of a spicy, deep fried potato based patty (called the Wada) sandwiched between a thick square of bread that is similar to a burger bun (called the Pav). Thus the name WadaPav. This dish is usually served with sweet & sour sauces called chutney and fried salted green chilies. Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noontime snack for the masses and is sometimes had even for a main meal. Its popularity stems from the

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1. Thalipeeth : Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or Toop (Marathi) or sometimes even with thick curd. 2. lemon pickle : Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It

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1. Thalipeeth : Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or Toop (Marathi) or sometimes even with thick curd. 2. lemon pickle : Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It

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1. Frittata : A frittata is an Italian omelette with vegetables and cheese. i like the word 2. Crab : Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice are not true crabs. 3. Monica Gi Chakhum : I have tried couple of recipes from Bajias Cooking and I love it. This

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1. Frittata : A frittata is an Italian omelette with vegetables and cheese. i like the word 2. Crab : Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice are not true crabs. 3. Monica Gi Chakhum : I have tried couple of recipes from Bajias Cooking and I love it. This

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