Vlad kebab
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The döner kebab originated from the ca kebab of Erzurum province in eastern Turkey. It was originally made with meat stacked horizontally on a spit. In the 19th century, Skender Efendi from Bursa had the idea to roast lamb vertically on a vertical mangal. Over time, the meat used for döner kebabs took on a different marinade, became leaner, and evolved into its current form sold today.
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3) Additional recipes for ampalaya con carne, cucumber pineapple salad, stir fried beans, and several other main dishes and sides.2012 Catersource Bollywood & Beyond - Paul Lorrain
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Presented together by Puff 'n Stuff Catering Executive Chef Paul Lorrain and Mark Wells of Hello Florida. Mushroom Recipes.pptx
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2) Mushroom Pakoda are battered and fried mushroom fritters. Besan batter coats the mushrooms before deep frying.
3) Mushroom Chilla is a pancake made with besan batter, mushrooms, onions and spices.
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The document provides style guidelines and design plans for recipe cards representing different cities around the world. It includes color schemes and silhouettes to represent each city, as well as font options. Two sample flat plans show front and back layouts for the cards, with images, descriptions and recipes. The rest of the document contains recipe samples for each city, with ingredients and instructions.Shivaratri recipes
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This document provides recipes for several dishes:
1. Buckwheat dosa - A batter is made from buckwheat, urad dal, green chilies, and spices. Small dosas are cooked on a griddle until golden brown.
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3. Bean sprout, tomato, and baby spinach salad - A dressing of toasted cumin, oil, and lemon is made. Sprouts, tomatoes, corn, and red onion are tossed with the dressing and served over spinach.
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The document provides a recipe for milk tea. It lists the ingredients as 2 orange pekoe tea bags, 1 cup boiling water, 5 ice cubes, 4 teaspoons sweetened condensed milk, and 3 teaspoons honey. The directions instruct you to steep the tea bags in the boiling water for 3-5 minutes, discard the bags, cool the tea, then combine the tea with the ice cubes, sweetened condensed milk and honey in a glass. Mix well and enjoy the flavorful milk tea.home made nutrient rich recipies
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This document provides recipes for several dishes:
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The document provides recipes for four dishes:
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Vlad kebab
- 2. Before taking its modern aspect, as mentioned in Ottoman travel books of the 18th century, the döner used to be a horizontal stack of meat commonly known as the Ca Kebab of the Eastern Turkish province of Erzurum. In his own family Biography, Skender Efendi from the 19th century Bursa, claims that he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical mangal .With time, the meat took a different marinade, got leaner, and eventually took its modern shape we process today.
- 3. • Soya wadi ------------------ïƒ 11/4 cups Chana dal split ------------ïƒ Â½ cup Ginger -----------------------ïƒ 1 inch piece Garlic ------------------------ïƒ 5 cloves Green chillies -------------ïƒ 2 Red chillies whoel -------ïƒ 4 Cloves ----------------------ïƒ 4 Cinnamon ------------------ïƒ 1 inch stick Bay leaf ---------------------ïƒ 1 Dry pomegranate seeds-ïƒ 1tsp Oil -----------------------------ïƒ 1tsp and to deep fry Salt ---------------------------ïƒ to taste Breadcrumbs ---------------ïƒ 1 cup
- 4. • 1. Soak soya wadi in hot water for about twenty minutes. Squeeze out excess water. • 2. Pick and wash channa dal,peel washand grate ginger, peel, wash and chop garlic. Remove stems, wash and chop green chilies and break red chillies into two • 3. Tie cloves, bay leaf and cinnamon in a piece of cloth to make a small potli. Finely crush anardana and keep aside • 4. Heat one tsp of oil in a kadhai, add the potli and stir fry for about two minutes. Add ginger, garlic, red chillies and green chillies and continue to cook for another couple of minutes • 5. Add soya wadi and chana dal, stir for five minutes. Add a cup of water, mix well and then lower heat. Cook until dal is cooked and liquid dries completely • 6. Cool mixture thoroughly, discard potli, and grind mixture to a fine paste • 7. Add anardana, salt and bread crumbs and knead into a stiff dough. • 8. Divide into equal portions. Shape each portion into a round tikki shape • 9. Heat sufficient oil in a kadhai. Deep fry tikkiz in moderate heat till golden brown and crisp