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BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. KHANA KHAZANA RECIPES Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. SAMOSA - KHANAKHAZANA.COM Ingredients vegetarian 4 servings Refined flour 200 gms. Vegetable Oil 3 tbsp. Boiled Potato (diced) 250 gms. Green peas 1/2 cup Chopped ginger 1 tbsp. Chopped green chili 1 tsp. Cumin seeds 1 tsp. coriander powder 1 tsp. chat masala 1 tsp. Chopped green coriander 1 tbsp.MASALA PASTA
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep aside. In a pan put butter.add cumin seeds fry for 1 minute. add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour. Add pasta and vegetables. add salt to taste.SHABNAM CURRY
Shabnam Curry - rich creamy mushroom curry with sweet corns and peas - “Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. DAL GOSHT - KHANAKHAZANA.COM Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat. Add meat ( not the soup ) dal and potatoes, cover and cook for 15 mins on low heat,till all spices blend properly with meat. Open the cover , add soup , garam masala pwd and lemon. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. GULAB JAMUN (USING PANCAKE MIX) Directions. Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. PUNJABI DAHI WALE TORI KI SABZI Directions. In a non stick pan add 2 tbsp of oil. Add Onions, Ginger garlic paste and let them cook for 5 minutes or until carmeliziation. Now add green chili and all dry spices. Wait till the spices cook for two minutes and then add tomato sauce/puree. When the mixture is cooked for next two minutes add Tori. INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASYRECIPESSALEEM AHMEDWHITE FISH CURRYOATS LADDOOSOUPY NOODLESCHICKEN MANCHURIAN Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow.BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. KHANA KHAZANA RECIPES Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. SAMOSA - KHANAKHAZANA.COM Ingredients vegetarian 4 servings Refined flour 200 gms. Vegetable Oil 3 tbsp. Boiled Potato (diced) 250 gms. Green peas 1/2 cup Chopped ginger 1 tbsp. Chopped green chili 1 tsp. Cumin seeds 1 tsp. coriander powder 1 tsp. chat masala 1 tsp. Chopped green coriander 1 tbsp.MASALA PASTA
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep aside. In a pan put butter.add cumin seeds fry for 1 minute. add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour. Add pasta and vegetables. add salt to taste.SHABNAM CURRY
Shabnam Curry - rich creamy mushroom curry with sweet corns and peas - “Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. DAL GOSHT - KHANAKHAZANA.COM Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat. Add meat ( not the soup ) dal and potatoes, cover and cook for 15 mins on low heat,till all spices blend properly with meat. Open the cover , add soup , garam masala pwd and lemon. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. GULAB JAMUN (USING PANCAKE MIX) Directions. Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. PUNJABI DAHI WALE TORI KI SABZI Directions. In a non stick pan add 2 tbsp of oil. Add Onions, Ginger garlic paste and let them cook for 5 minutes or until carmeliziation. Now add green chili and all dry spices. Wait till the spices cook for two minutes and then add tomato sauce/puree. When the mixture is cooked for next two minutes add Tori.BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASY Not registered yet? Set up a khanakhazana.com account for access to premium content. it's free and just takes a few seconds to sign up. Registered members can maintain their recipe book (a list of favorite recipes), create shopping lists and more.KHANA KHAZANA
Login to Khana Khazana. Don't have a khanakhazana account yet? Join now, it's free and just takes a minute.As part of khanakhazana community, you can share your own recipes or try out other's. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. CHICKEN TIKKA MASALA Add cumin and coriander powder. Mix. Add salt and sugar and drop the chicken tikka pieces in it. Let it simmer for 5 minutes on low heat and let the flavors mingle a little. Increase heat to high and incorporate milk slowly. Stirring continously. Once the gravy is ofright
KOLHAPURI MUTTON
Kolhapuri Mutton - Spicy North-Indian Mutton Curry - Kolhapuri is known for its delicious & spicy mutton curries.This recipe is almost 12 years old and tastes so good.This one is from my North-Indian speciality (recipe) collection.Try this at home and enjoy!. SHAHI CHICKEN BIRYANI Heat milk, put pinch of kesar and keep aside. Heat 2 tbsp of oil in pan.Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside. Fry the remaining onion in the same oil till slight golden brown andCHICKEN CHANGEZI
Now add 75 g of cream, methi leaves, 1 green chilly, half of cut ginger, lemon juice and stir. Transfer the roasted chicken pieces into the gravy and leave it on low flame for 5-7 mins. Later garnish with rest of chillies, ginger pieces, fried makhane and cut boiled egg. Chicken Changezi is ready to be served with rice or roti or chapati.NUTRI NUGGET KABAB
Directions. Boil the nutri nugget badi's (for one boil). Strain away all the water. Blend the nuggets into small piece, with chopped green chillies. Add jeera,roasted besan, salt,ginger/garlic paste and all other ingredients with the nugget mixture. Make balls or sheek kabab of the mixture. In a cooker keep water ,take a vessel keep the kababsCHILLI CHICKEN DRY
Directions. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour. NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking. After 1 hour, fry the chicken pieces till INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASYRECIPESSALEEM AHMEDWHITE FISH CURRYOATS LADDOOSOUPY NOODLESCHICKEN MANCHURIAN Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow.BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. KHANA KHAZANA RECIPES Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. SAMOSA - KHANAKHAZANA.COM Ingredients vegetarian 4 servings Refined flour 200 gms. Vegetable Oil 3 tbsp. Boiled Potato (diced) 250 gms. Green peas 1/2 cup Chopped ginger 1 tbsp. Chopped green chili 1 tsp. Cumin seeds 1 tsp. coriander powder 1 tsp. chat masala 1 tsp. Chopped green coriander 1 tbsp.MASALA PASTA
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep aside. In a pan put butter.add cumin seeds fry for 1 minute. add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour. Add pasta and vegetables. add salt to taste.SHABNAM CURRY
Shabnam Curry - rich creamy mushroom curry with sweet corns and peas - “Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. DAL GOSHT - KHANAKHAZANA.COM Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat. Add meat ( not the soup ) dal and potatoes, cover and cook for 15 mins on low heat,till all spices blend properly with meat. Open the cover , add soup , garam masala pwd and lemon. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. GULAB JAMUN (USING PANCAKE MIX) Directions. Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. PUNJABI DAHI WALE TORI KI SABZI Directions. In a non stick pan add 2 tbsp of oil. Add Onions, Ginger garlic paste and let them cook for 5 minutes or until carmeliziation. Now add green chili and all dry spices. Wait till the spices cook for two minutes and then add tomato sauce/puree. When the mixture is cooked for next two minutes add Tori. INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASYRECIPESSALEEM AHMEDWHITE FISH CURRYOATS LADDOOSOUPY NOODLESCHICKEN MANCHURIAN Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow.BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. KHANA KHAZANA RECIPES Soupy Noodles 2. mix veg soup with noodles. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is . a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. SAMOSA - KHANAKHAZANA.COM Ingredients vegetarian 4 servings Refined flour 200 gms. Vegetable Oil 3 tbsp. Boiled Potato (diced) 250 gms. Green peas 1/2 cup Chopped ginger 1 tbsp. Chopped green chili 1 tsp. Cumin seeds 1 tsp. coriander powder 1 tsp. chat masala 1 tsp. Chopped green coriander 1 tbsp.MASALA PASTA
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep aside. In a pan put butter.add cumin seeds fry for 1 minute. add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour. Add pasta and vegetables. add salt to taste.SHABNAM CURRY
Shabnam Curry - rich creamy mushroom curry with sweet corns and peas - “Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. DAL GOSHT - KHANAKHAZANA.COM Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat. Add meat ( not the soup ) dal and potatoes, cover and cook for 15 mins on low heat,till all spices blend properly with meat. Open the cover , add soup , garam masala pwd and lemon. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. GULAB JAMUN (USING PANCAKE MIX) Directions. Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. PUNJABI DAHI WALE TORI KI SABZI Directions. In a non stick pan add 2 tbsp of oil. Add Onions, Ginger garlic paste and let them cook for 5 minutes or until carmeliziation. Now add green chili and all dry spices. Wait till the spices cook for two minutes and then add tomato sauce/puree. When the mixture is cooked for next two minutes add Tori.BROWSE RECIPES
Follow Khana Khazana. All rights reserved worldwide. Terms of use Reproduction of the contents of this website without permission, in whole or in part is prohibited. INDIAN FOOD RECIPES, INDIAN CUISINE, GOURMET FOOD, EASY Not registered yet? Set up a khanakhazana.com account for access to premium content. it's free and just takes a few seconds to sign up. Registered members can maintain their recipe book (a list of favorite recipes), create shopping lists and more.KHANA KHAZANA
Login to Khana Khazana. Don't have a khanakhazana account yet? Join now, it's free and just takes a minute.As part of khanakhazana community, you can share your own recipes or try out other's. CHUTNEY (PUNJABI STYLE) Directions. first wash the cilantro or mint or combine both if you like, then chop them add in small blender. add onion chop,ginger,green chillies. add salt, anar dania,chat masala,chilli poder. grate until it about smooth then enjoy the spicy punjabi style chutney. CHICKEN TIKKA MASALA Add cumin and coriander powder. Mix. Add salt and sugar and drop the chicken tikka pieces in it. Let it simmer for 5 minutes on low heat and let the flavors mingle a little. Increase heat to high and incorporate milk slowly. Stirring continously. Once the gravy is ofright
KOLHAPURI MUTTON
Kolhapuri Mutton - Spicy North-Indian Mutton Curry - Kolhapuri is known for its delicious & spicy mutton curries.This recipe is almost 12 years old and tastes so good.This one is from my North-Indian speciality (recipe) collection.Try this at home and enjoy!. SHAHI CHICKEN BIRYANI Heat milk, put pinch of kesar and keep aside. Heat 2 tbsp of oil in pan.Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside. Fry the remaining onion in the same oil till slight golden brown andCHICKEN CHANGEZI
Now add 75 g of cream, methi leaves, 1 green chilly, half of cut ginger, lemon juice and stir. Transfer the roasted chicken pieces into the gravy and leave it on low flame for 5-7 mins. Later garnish with rest of chillies, ginger pieces, fried makhane and cut boiled egg. Chicken Changezi is ready to be served with rice or roti or chapati.NUTRI NUGGET KABAB
Directions. Boil the nutri nugget badi's (for one boil). Strain away all the water. Blend the nuggets into small piece, with chopped green chillies. Add jeera,roasted besan, salt,ginger/garlic paste and all other ingredients with the nugget mixture. Make balls or sheek kabab of the mixture. In a cooker keep water ,take a vessel keep the kababsCHILLI CHICKEN DRY
Directions. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour. NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking. After 1 hour, fry the chicken pieces tillToggle navigation
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Add a tsp of oil and 1/4 tea spoon of lemon juice to the rice while cooking. Pressure cook as usual. Rice will turn out white and not mashed. Very good for making pulav, biryani, puliyogare, lemon rice and all type of rice baths _submitted by Anuradha_LATEST RECIPES
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LATEST COMMENTS
GHUGHRA
Perfect recipe for Diwali. Thanks!Rajiv Anand
GUACAMOLE
This is a such a simple and healthy dish and turns out great every time. I used 3 cloves of garlic, fresh chopped jalapenos and substituted olive oil with avocado oil. The results were greatDairyman
RAJGIRA (AMARNATH FLOUR) PURI I was also able to substitute half of the amaranth flour with quinoa (available where I live) flour and the puri turned out pretty good. It's hard to puff it thoughDairyman
CHICKEN MANCHURIAN
why is there mention of cabbage when u dont use it in the recipe?padu
You have not given the complete list of ingredients.Smita
GOL GAPPA
you have not told what to do with the ghee and how to make imlichutney
rajni
PULIHORA
use tamarind pulp....CURD RICE
sounds intresting ..let me try ... but are cashewnuts necessary???...vrushali
EGG BHAJJI
Tasty-Amazing.
anita
CURD RICE
No doubt this is a popular dish of the south, especially during the summer time. But the common mistake people make is that they add curd fully. To avoid sourness in the curd rice, follow the following tips- Mix the rice with a flat spatula while it is still hot. Add boiled and cooled milk and mix. The hot rice will absorb the milk so keep adding milk till the rice becomes slightly loose. Then add 1 or 2 tablespoons of curd, salt to taste and tadka. Just mustard seeds, curry leaves, a pinch of hing and finely chopped ginger(1 tsp) will also be nice. For small children you can do with out the tadka also. This way the curd rice will not turn sour for 5 to 6 hours. While travelling, this can be eaten the next day also by adding milk to lessen the sourness. Varalekshmy RaghavanTOP CHEFS
MRS.SOUJANYA HARIPRASAD185 recipes
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