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Foxtail Millet Upma

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Foxtail Millet Upma Ingredients: Foxtail millet (Kangni) - 1 cup Green peas - 3/4 cup Carrot (grated) - 1/2 cup Oil - 1 tbsp Chana dak - 1 tsp Mustard seeds - 1/4 tsp Whole red chillies - 3-4 Turmeric powder - 1/4 tsp Curry leaves - 1 sprig Green chillies (finely chopped) - 1 tbsp Ginger (grated) - 1 tsp Onion (finely chopped) - 1/2 cup Lemon juice - 1 tbsp Coriander leaves  Salt to taste Method: 1. Wash foxtail millet under running tap water, rinsing and soak it for 20 minutes 2. Heat 1 tbsp oil in a kadahi 3. Add mustard seeds, chana dal, whole red chillies 4. Allow the mustard seeds to crackle, add curry leaves, green chilly, ginger, onion and saute till onion turns light pink 5. Now add the carrots, green peas and saute on low heat for a few seconds 6. Add turmeric powder, salt and mix well 7. Add the soaked foxtail millet to the vegetable mixture and mix well 8. Add 3.5 cups of water and mix  9. Cover and let it cook on low flame for 12-15 minutes 10. Keep stirring in bet...
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Summer Special Salads - Greek Cucumber Feta Salad

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Greek Cucumber Feta Salad Ingredients: Tomatoes (chopped) - 3 (large) Cucumber (chopped) - 2 (medium) Onion (chopped) - 1 (small) Olive oil - 2 tbsp Lemon juice - 2 tbsp Oregano - 1.5 tsp Salt to taste Pepper - 1/4 tsp Feta cheese - 100 gm Method: 1. Wash, peel and chop cucumbers into chunks 2. Wash, deseed and chop tomato  3. Peel and chop onion and separate the layers of the pieces 4. Cut 50 gm feta cheese into small rectangular chunks 5. In a mixing bowl mix Olive oil, lime juice, oregano, salt, pepper 6. Add tomatoes, cucumber, onion, feta cheese chunks 7. Give a nice mix 8. Crumble remaining feta cheese and sprinkle it on the salad 9. Enjoy this wonderful Summer Greek Cucumber Feta salad Greek cucumber salad with red onion, tomatoes, and feta cheese is a wonderful summer salad.  This is a superb, delicious, protein rich Summer Salad with goodness of Feta cheese.  Feta cheese is a good source of protein, which is important for muscle repair and growth.   As a fer...
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Dhaba Style Egg Curry

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Dhaba Style Egg Curry Ingredients: Oil - 4 tbsp Kashmiri red chilli powder - 1 tsp Turmeric powder - 1/2 tsp  Eggs (boiled) - 8 Large Onions (sliced) - 3 Large Onions (finely chopped) - 2 3 tablespoons oil  Bay leaf - 1 Cinnamon sticks - 1 inch Green cardamoms - 2 Black cardamom - 1 Cloves - 2 Black peppercorns - 6 Cumin seeds - 1 tsp Ginger garlic paste - 1 tbsp Green chillies (finely chopped) - 2 Coriander powder - 1.5 tbsp Cumin powder - 1 tsp Tomatoes (finely chopped or grated) - 2 Salt to taste  Curd - 3 tbsp Fresh coriander - 2 tbsp  Garam Masala powder - 1/2 tsp Method: 1. Heat 2 tbsp oil in a pan. 2. Now add 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt. 3. Add the boiled eggs and let them cook for 3-4 minutes or until they get a light golden-brown colour and crispy texture on the top. 4. Take them out in a bowl 5. In the same oil in which we fried the eggs add sliced onions and cook them for 4-5 minutes or until they get a golden-brown...
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No Cook Milkmaid Mango Ice Cream

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Milkmaid Mango Ice Cream Ingredients: Milkmaid Mini - 1 Mango (pureed) - 1 cup Fresh Cream - 300 ml Method: 1. In a bowl combine Milkmaid, fresh cream, smooth mango puree 2. Whisk until the mixture thickens 3. Set it in the freezer till half set. 4. Remove and whisk again until smooth. Doing so will keep the texture of the Mango ice cream soft and creamy while it sets 5. Return to freezer in a shallow container and set completely.  6. Serve chilled with chopped mango chunks
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Dhaba Style Kaddu Ki Sabji Recipe | Indian Pumpkin Sabzi | कददू की सब्ज़ी

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Pumpkin Fry | Kaddu ki Sabzi Ingredients: Green Pumpkin - 500 gm Mustard Oil - 2 tbsp Ginger paste - 1 tsp Green Chilly - 2 (finely chopped) Hing (Asafoetida) - 1/4 tsp Fenugreek Seeds - 1/2 tsp Garam Masala Powder - 1/4 tsp Turmeric Powder - 1/2 tsp Red Chilly Powder - 1/2 tsp Amchur Powder - 1 tsp Coriander Powder - 1 tsp Salt - 1 tsp Green Coriander - 1 tbsp (finely chopped) Method: 1. From the Pumpkin remove the seeds and the soft skin with it. 2. Wash Pumpkin nicely and chop it to 1/2" square pieces 3. Heat Oil in a Kadai 4. In the hot oil, add fenugreek seeds and hing 5. Now add turmeric powder, ginger paste, green chilly, coriander powder and fry the masalas  6. Now add pumpkin pieces in it 7. Add salt and red chilly powder and keep mixing for 2 minutes so that the masala coats the pumpkin pieces 8. Cover it and  cook for 6-7 minutes at low heat 9. Open the cover and stir and if the pumpkin pieces are not soft  cover and again cook for 2...
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Summer Special Salads - Kachi Keri Nu Kachumber (Raw Mango Salad)

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Kachi Keri Nu Kachumber Ingredients: Raw mango (peeled and finely chopped) - 1 cup  Onion (finely chopped) - 1/2 cup Cucumber (finely chopped) - 1/2 cup Tomato (deseeded finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 2 tbsp Salt to taste Red chili flakes - 1/2 tsp Cumin powder - 1/4 tsp Jaggery (Gur) - 1 tbsp Lemon Juice - 1/2 tsp Method: 1. Take chopped mango, onion, cucumber, tomato in a bowl. 2. Add salt, red chili powder, cumin powder and jaggery to the bowl.  3. Mix it really well until jaggery is dissolved completely. 4. Serve right away or you can let it rest and serve later. If you let it rest for 10-15 minutes, then it leaves the water and becomes juicy. Also, onions get softened. Kachi keri nu kachumber is the classic Gujarati salad recipe that is made during the summer season. It requires only 5 ingredients and 5 minutes.  It is tangy with a hint of spicy taste with a little bit of sweetness.  This Indian mango salad is served as a side...
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Makhana Chila for toddlers

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Makhana Chila for toddlers Ingredients: Makhana (chopped) - 1/2 cup Poha - 2 tbsp Curd - 1/2 cup Salt to taste Cumin powder - 1/2 tsp Turmeric powder - a pinch Method: 1. In a bowl add makhana, poha, curd, salt, cumin powder  2. Now add about 1/2 cup water and mix 3. Leave it aside for about 45 minutes 4. Transfer the soaked ingredients in a grinder jar and grind to get a smooth paste 5. Add turmeric powder and mix 6. Heat a pan / tawa and grease it slightly with ghee 7. Pour 1 tbsp batter and spread slightly. Similarly make 2-3 more small chilas 8. Cover it and let it cook for 2 minutes on medium flame 9. Remove the lid and flip them carefully 10. Cook till both sides are golden brown 11. Take them out in kids' plate and when they are a bit cool, let them enjoy with home-made tomato sauce.
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