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Vegetable Biryani

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Vegetable Biryani Vegetable Biryani is a popular and flavorful dish that originates from the Indian subcontinent. It is a rice-based dish that is typically made with spices, vegetables, and a variety of aromatic herbs and seasonings. The history of Vegetable Biryani dates back to the Mughal era, where it was a staple dish in the royal kitchens. Over time, it has become a popular dish in the Indian subcontinent, with each region adding its own unique twist to the dish. In terms of variations, Vegetable Biryani can vary in terms of the spices and herbs used, as well as the type of rice and vegetables used. In some regions, the Biryani is made with Basmati rice, while in others, it is made with a short-grain rice. Some variations also include the use of saffron, which adds a rich and aromatic flavor to the dish. In terms of regional differences, Vegetable Biryani is popular in many regions throughout the Indian subcontinent, including India, Pakistan, and Bangladesh. In South India, it is
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Bal Mithai

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 Bal Mithai: A sweet dish made from khoya, sugar and cocoa powder. Ingredients: 1. 1 kg khoya (milk solids) 2. 1/2 cup sugar 3. 1/2 cup cocoa powder 4. 1 tsp cardamom powder 5. 1/2 cup crushed nuts (almonds, cashews, and pistachios) 6. 1 tsp ghee 7. 1/4 cup milk 8. 1/4 cup powdered sugar 9. 1 tsp ghee for greasing Instructions: 1. In a pan, heat ghee and add khoya. Cook on medium heat, stirring continuously, until the khoya turns light brown and starts leaving the sides of the pan. 2. Add sugar, cocoa powder, cardamom powder, and crushed nuts to the pan and mix well. Cook for another 2-3 minutes. 3. Remove the pan from the heat and let the mixture cool for a few minutes. 4. Grease your hands with ghee and take small portions of the mixture and roll them into small balls. 5. In a small pan, heat milk and powdered sugar until the sugar dissolves. 6. Dip each ball in the sugar syrup and place them on a plate to cool. 7. Once cooled, store the Bal mithai in an airtight cont
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Jhangora ki Kheer

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Jhangora ki Kheer: A sweet, traditional Uttarakhand's dish made from Jhangora, a variety of millet, sugar, and milk. Ingredients: 1. 1 cup jhangora (barnyard millet), washed and soaked for 30 minutes. 2. 4 cups milk 3. 1/2 cup sugar 4. 1 tsp ghee 5. A pinch of saffron strands (optional) 6. 1/4 tsp cardamom powder 7. 2 tbsp chopped nuts (almonds, cashews, and raisins) for garnishing. Instructions: 1. Drain the soaked jhangora and grind it to a fine powder using a grinder. 2. Heat ghee in a pan and add the jhangora powder. Roast the powder on low heat for 3-4 minutes, stirring continuously, until it turns light brown. 3. Add milk to the pan and bring it to a boil. 4. Reduce the heat to low and let the kheer simmer for 15-20 minutes, or until it thickens. Stir occasionally. 5. Add sugar and saffron strands (if using) and mix well. Cook for another 2-3 minutes. 6. Turn off the heat and add cardamom powder. Mix well. 7. Allow the kheer to cool for a few minutes before serv
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Chana Dal Chainsoo

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Chana Dal Chainsoo is a thick, soupy dish made with lentils, vegetables, and spices. Ingredients: 1 . 1 cup chana dal (split gram lentils) 2 . 1 cup mixed vegetables (such as carrots, potatoes, green beans), chopped. 3 . 1 onion finely chopped. 4 . 2 cloves of garlic, minced. 5 . 1 inch ginger, grated. 6 . 1 tomato, chopped. 7 . 1/2 tsp turmeric powder 8 . 1 tsp cumin powder 9 . 1 tsp coriander powder 10 . Salt, to taste 11 . 2 cups water 12 . 2 tbsp oil 13 . 1 tsp cumin seeds 14 . 2 dried red chilies 15 . 2 green chilies, chopped. 16 . A handful of fresh coriander leaves, chopped. Instructions: 1.  Rinse the chana dal in water and soak for 30 minutes. 2.  In a pressure cooker, heat oil and add cumin seeds and dried red chilies. Once they start to crackle, add the chopped onion, garlic, and ginger. Cook until the onion turns translucent. 3. Add the chopped tomato and cook for 2-3 minutes until it becomes mushy. 4. Add the soaked chana dal, mixed vegetables, turmeric powder, cumin pow
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Aloo Ke Gutke

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Aloo Ke Gutke is Uttarakhand's (Northern State of India) one of the famous dishes. It is a dish of mashed potatoes mixed with spices and served with yogurt. Aloo ke Gutke is a traditional dish from the Indian state of Uttar Pradesh. It is made with small, deep-fried balls of mashed potatoes and spices. Here is a recipe for cooking Aloo ke Gutke: Ingredients: 1. 4 medium-sized potatoes 2. 1/2 cup Besan (chickpea flour) 3. 1/2 teaspoon cumin powder 4. 1/2 teaspoon coriander powder 5. 1/2 teaspoon red chili powder 6. 1/2 teaspoon amchur powder (dry mango powder) 7. 1/4 teaspoon asafetida 8. Salt, to taste 9. Oil, for deep frying Instructions: 1. Boil the potatoes in a pot of water until they are soft. Drain the water and mash the potatoes while they are still warm. 2. In a bowl, mix the mashed potatoes with Besan, cumin powder, coriander powder, red chili powder, amchur powder, asafetida and salt. Mix well to form a dough. 3. Take small portions of the dough and shape them into small
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