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Bharwan Parwal Ki Sabzi
There are two exciting things about this recipe. One, a flavourful stuffing and second, a silken gravy to cook the stuffed pointed gourds. So, double deliciousness.
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Khao Suey
A popular Burmese (now Myanmar) dish, which has a coconut milk-based curry broth served with noodles and a variety of toppings. The curry can be vegetarian or non-vegetarian.
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Mutton Stew
This spicy Mutton Stew is a great breakfast option and is often had in North India owing to the health properties of lamb that includes it being rich in proteins, zinc, iron, B12 and other vitamins and minerals that promotes muscle growth and maintenance.
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Shevala Mutton
This is an authentic Maharashtrian preparation of mutton with dragon stalk yam or shevala. The base of the curry has a paste of fresh coriander leaves, coconut and a few spices.
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Keema Pav
This Iranian minced meat preparation is spicy and immensely flavourful. An amazing breakfast that goes well with Irani chai, bun maska or a half-fried egg on top.
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Aloo Kulcha
Amritsari Aloo Kulcha is breakfast, lunch and dinner. Piping hot and crushed, that’s how this amzing stuffed flatbread is served. Having the spicy aloo filling encased in a flaky flatbread and pan-fried in ghee is a heavenly feeling.
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Bread Upma
An ideal way to use up leftover bread slices or pavs is to make bread upma. Adding a few vegetables will make it nutritious and flavourful.
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