How to make milk made products


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Telangana sweet recipe

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How to prepare chekki  Dry roast the Mawa on a medium to low heat in a non stick pan until aromatic and slight change in color.. Later remove this into a bowl and set aside until use.. Now heat up non stick pan with ghee and add the besan to it.. Stirring continuously roast the besan on low heat until golden in color and aromatic.. Now cool this mixture at room temperature ...you can cool the mixture in the pan itself but do not forget to stir in intervals as the pan is still hot.. Now stir in the cardamom powder and roasted khoya.. Mix until completely combined.. At this time you can add roasted nuts of your choice too ..i did not add any as my mom does not ... Lastly stir in the powdered sugar and mix well until combined. Now remove this on to a greased plate and leave it for couple of hour to set.. Later slice according to preference and serve or store in an airtight container stays good for upto 3 to 4 weeks
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Nagaland Traditional Foods

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                                Nagaland Traditional Recipes Nagaland , located in very Northeastern India, is a state that’s just north of Myanmar and just south of China and Bhutan. There are sixteen main tribes in Nagaland, each with similar yet unique traditions and practices. While food from each tribe overlaps, there are also certain dishes that are specifically known from a certain tribe. Rice, pork, chicken, dog, insects and worms, vegetables, and famous chili sauces are essential in the Naga diet. After a 30 hour train ride on the Kamrup Express from Kolkata, I was ready to eat; Nagaland food was calling my name! In Nagaland, as my local friends mentioned, it’s most common to hang out at homes of friends and family. So not that many locals go to restaurants for meals, but eating at home or eating at friends’ homes is still very much a part of their culture. That’s part ...
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Andhra Pradesh

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. . uthara andhra region is the northeastern districts of sreekakulam, vizaynagaram and Visakhapattanam bordering Orissa state in Coastal Andhra. Cuisine of this area has its own distinctive flavours and unique taste, while it shares many similarities with Andhra region cuisine. The people of this region like to eat many of their foods sweeter than other regions of Andhra Pradesh. They often cook lentils in jaggery (referred to as  bellam pappu ) enjoyed with butter and steamed rice. They cook vegetables in gravies of  menthipettina kura  (fenugreek seed paste), avapettina kura  (mustard seed paste),  nuvvugunda kura  (sesame paste), etc.  Ullikaram  is another popular dish where vegetables or corn seeds are flavored in shallots or onion paste. Poori  and  patoli  is a favorite breakfast or festive dish. Patoli is soaked split black chickpeas (sen...
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