The Premier Do It Yourself Guide for Party Planning.

Author archive for Krishna Sahai

  • Zeera Aalu/Cummin Potatoes

    Zeera Aalu/Cummin Potatoes Ingredients Potatoes- 500 gms Oil- 1.5 Tablespoons Zeera-1 ½ Teaspoon Haldi Powder- ½ Teaspoon Red Chilli...

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  • Indian 1: Easy Menu

    Dahi Chicken Arhar Dal Haldi Namak Baigan Zeera Aalu/Cummin Potatoes Rice/roti Ice cream with mangoes and chikki   Method...

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  • haldi namak baigan

    Haldi Namak Baigan

      Ingredients: Brinjal/Baigan-2 Large round, sliced into rounds horizontally Salt –to taste Turmeric/Haldi Powder -2 Tablespoons Chilli Powder -1...

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  • dahi chicken

    Dahi Chicken

      Ingredients: Chicken – 1 kg,cut into pieces Yoghurt- 2 1/2  cups Red chilli powder- 2 Teaspoons Haldi powder-...

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  • tomato rasam 1

    Tomato Rasam

    Tomato Rasam contributed by Sobha Krishnan Ingredients  Tomatoes – 2, medium sized, chopped Rasam Powder- 11/2 Teaspoons Turmeric Ppowder...

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  • Anglo Indian Menu 1

    The Indianized version of continental food can trace its origins to the settling of the Europeans in India. Over...

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  • Kangra Menu

    Kangra Valley The Kangra Valley in Himachal Pradesh, has its very own cuisine. The classic meal, called a ‘dham’,...

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  • Sindhi Menu 1

    Contributed by Kamla Thadani Kamla Thadani is an exceptional cook and her meals are famous among her large social...

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  • Indian Menu 1

    Contributed by Chef Deepak Deepak is the Head Chef of the Lagoon Club at Gurgaon. He is passionate about Indian Cuisine,...

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  • Kashmiri Menu 1

    Contributed by Anand Caterers Email: [email protected] In the business for the last 25 years, Anand Caterers, the proprietary concern...

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