Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. It is a completely healthy and delicious soup. Ingredients How to make Minestrone Soup
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Gujarati dishes are distinctively sweet, salty, and spicy at the same time. Gujarati Daal is also one of them which is very tempting and has different taste from rest of the deals. Ingredients How to make Gujarati Daal
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Zafrani Pulao is one of the Awadhi Cuisine. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron. Ingredients: How to make Zafrani Pulao
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Potatoes are very rich in nutrients. Its combination with all the vegetables makes this an exciting recipe. Ingredients How to make Toast Fantasy
Toast Fantasy Recipe Read More »
Nachos are the most favorite snacks of children nowadays. Combining it with salsa dip will prove a fab recipe. Ingredients: How to make Nachos with Salsa Dip
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The best part of corn is not just it is delicious, but rich in vitamins, minerals and fiber, thus offering several health benefits. Its sweetness and golden color makes this dessert more delicious. Ingredients: How to make Bhutte ka Halwa
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Chaat is a savory snack typically served at road-side tracks. It is liked by everyone very much. Ingredients: How to make Wafer Chaat
Wafer Chaat Recipe Read More »
Paneer the magical food, when included in one’s daily diet helps to give protein required by the body for growth and renewal. Many delicious recipes can be made with magical paneer. Ingredients: How to make Paneer Taash Kabab
Paneer Taash Kabab Recipe Read More »
Herbs add fantastic flavor to food and are essential in many dishes. These are used through the ages for their medicinal benefits also, to protect against germs, to heal, and as disinfectants. Its combination with pasta makes your recipe a perfect dish. Ingredients: How to make Herbal Pasta
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Ingredients: How to make Watermelon Iced Tea
Watermelon Iced Tea Recipe Read More »
