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English: Amba vadi is prepared by drying mango juice in sun. Mangoes are seasonal fruits and in order to enjoy them yearlong, amba vadis are made. Mango juice is poured into a plate and left to dry in scorching heat of India, result: a roti of mango juice that can be preserved anf tastes like mango juice.
Kismat Ka Khel Hai Janaabe Aali Na Bure Na Bhale Hum Garib Gham Ke Pale Tu Maane Ya Na Maane Balam Anjaane Ae Zamin Ae Aasman Itna Bata Keh Do Ji Keh Do Manna Dey: Subah Ka Tara "Chamka Chamka Subah Ka Tara" Talat Mahmood Devta: Do Nainon Ka Bana C. Ramchandra: Rajendra Krishan: Kaise Aaoon Jamuna Ke Teer Phoolon Ke Mele Suna Hai Mere Dil Ka
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
Aamras. Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads.
Double ka Meetha: Loaf bread, milk Gavvalu: Rice flour: Jaangiri: Black gram: Fry syrup based Kakinada Kaaja: Wheat flour, sugar: Kozhukkattai: Rice flour, Ground Nut, Jaggery, grated coconut Similar to Modak in Tamil Nadu Kuzhi paniyaram: Black lentils and rice: Mysore Pak: Besan flour, sugar, ghee: Burfi: Obbattu / Holige / Bobbatlu / Pappu ...
In the 12th century, Persian book of Zakhireye Khwarazmshahi, Gorgani describes different types of Sharbats in Iran, including Ghoore, Anar, Sekanjebin, etc. The first Western mention of sharbat is an Italian reference to something that Turks drink. The word enters Italian as sorbetto which becomes sorbet in French. In the 17th-century, England ...
The Marathi Wikipedia (Marathi: मराठी विकिपीडिया) is the Marathi language edition of Wikipedia, a free and publicly editable online encyclopedia, and was launched on 1 May 2003.
Jaggery is a traditional non-centrifugal cane sugar [1] consumed in the Indian subcontinent, Southeast Asia, North America, [2] Central America, Brazil and Africa. [3] It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.