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Easy to took. It can be taken as snack and salad. prepared in 15 mins. It is the robust mixture of vegges. CORN SALAD RECIPE INGREDIENT thinly slice small size yellow, red and green pepper 2 cup of corn 1 cup of cabbage 1 cup of carrot thinly sliced 1 and half cup of broccoli 1 cup of mushroom, optional black pepper 2 tbsp lime juice sea salt red chilli flakes black olive, optional thyme or coriander leaf 3 tbsp olive oil PROCEDURE Heat a pan, add olive oil saute all the veggies till it is medium cooked. Add boiled corn. Followed by  red chilli flakes, black pepper, sea salt and lime juice. Give it a good mix. Garnish it with thyme and olives. Serve and enjoy! Try and Share the experience.

You can replace breads and tacos with paratha, just use your creativity to make new recipes. HOW TO MAKE PARATHA PREP TIME : 10 MINS COOK TIME : 30 MINS CUISINE :INDIAN SERVINGS : 2- 3 INGREDIENTS 2 cups whole wheat flour (atta) 1 to 2 teaspoon oil or ghee ½ teaspoon salt or add as required water as required for kneading the dough oil or ghee for roasting, add as required INSTRUCTIONS kneading dough In a bowl take whole wheat flour. Add salt, oil and water. Mix and then knead into a smooth soft dough.  Add more water if required while kneading.  Cover and keep the dough aside for 30 minutes. method to make plain paratha Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter. Spread some ghee on the rolled dough. Add some more flour if required while rolling. Roll into a round paratha. making pla...

Khandavi is Guajarati dish (Indian), it is easy, light, require handful of ingredients and can be made VEGAN. Khandvi can be eaten as a breakfast or as an accompaniment during lunch or dinner. You can serve Khandvi with Coriander and Mint Chutney (Indian Dip) or Kairi or Dhaniya ki Chutney. Course   Snacks Cuisine   Indian Prep Time   10   minutes Cook Time   30   minutes Total Time   40   minutes Servings   INGREDIENTS   For Khandavi batter  (1 CUP = 250 ML) 1 cup besan (gram flour) or 100 grams besan ¾ cup sour curd or vegan option of yogurt about 150 grams 2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas), or water 1 teaspoon ginger + green chili paste, about ½ inch ginger (adrak) & 1 green chili (hari mirch) crushed in a mortar-pestle ¼ teaspoon turmeric powder (haldi) ⅔ teaspoon salt or add as required 1 pinch asafoeti...