sumagandlur has contributed 128 recipes

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Recipe# 14943
27 Dec 03
Gujrati Nylon Dhokla by sumagandlur
No reviews
you can use 1 teaspoon of lemon juice instead of the citric acid crystals. keep the steamer hot and add the fruit salt into the batter.
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Recipe# 15163
27 Dec 03
Healthy Pizza by sumagandlur
No reviews
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Recipe# 10123
31 Mar 10
Jalebi- Cu by sumagandlur
No reviews
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Recipe# 10154
27 Dec 03
Jamaican Cake by sumagandlur
No reviews
Femina.indiatimes.com
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Recipe# 15062
27 Dec 03
Jelabi (instant) by sumagandlur
No reviews
Handy tip(s) :
1. do not allow the jalebi batter to overferment. fry the jalebis immediately once the batter has rested for 10 minutes.
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Recipe# 14959
27 Dec 03
Jelly(thai) by sumagandlur
No reviews
you can also use a layer of chocolate sponge as a base.
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Recipe# 10165
26 Sep 11
Karela Cucumber Raita by sumagandlur
No reviews
Bawarchi
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Recipe# 10069
27 Dec 03
Karela Curry by sumagandlur
No reviews
Note: this method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.
shelflife: 1 week refrigerated

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Recipe# 14955
27 Dec 03
Kesar Pulav by sumagandlur
No reviews
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Recipe# 10110
27 Dec 03
Khoya/mawa by sumagandlur
No reviews
Mamta's kitchen
khoya or mawa is solidified milk that is used for making many indian sweets. it can be made well in advance and kept in the fridge. it also freezes well. 2 litre full milk make appr
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Recipe# 14965
17 Jun 11
Lachaa Parathas by sumagandlur
No reviews
Making this flaky layered paratha is an art by itself. this paratha is similar to a puff pastry, layered with oil and cooked on a tava (griddle). as soon as these parathas are cooked, they are pressed
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Recipe# 14962
05 Jul 11
Layered Baked Roti by sumagandlur
No reviews
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Recipe# 10157
27 Dec 03
Lemon Ginger Pickle by sumagandlur
No reviews
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them.
the pickle is ready to eat after 10 days. this bitter pickle is surprisingly good with ri
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Recipe# 15052
27 Dec 03
Luxury Cream and Nuts Bites 
by sumagandlur
No reviews
•you can use fresh fruit and cream for a filling but nuts are the best.
•you can flavour it with cardamom powder or with saffron.
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