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Sarson Ka Saag

Makki Di Roti and Desi Pahadi Sarson Ka Sag

Daily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the Virtual

About the Author

Iam Inder Singh ! I am what I am !! A coder ! A Nature Lover ! Love Meditation & Yoga ! Love my freedom ! Love tiurs & travels ! Altogether I am "A Crazy Man !" - Visit me @ My Home District: http://hpmandi.com My Studio Office:- http://northwebstudio.com My Beautiful Himachal: http://hptours.org

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Cuisines (~8/8)

The preferred taste in Himachal Pradesh food varies from region to region. Non-vegetarian food, with a generous dose of spices like cardamom, cinnamon, cloves and red chillies, is very much the norm. The average Himachali cuisine churns out all sorts of meat, lentil and cereal preparations.

Sepu bari (Mukand Bari Madra)

Sepu_bari_(Mukand_Bari_Madra)

Sepu badi or Mukund Badi is one of the key dishes of Kangra and Mandi Dham(Lunch served in traditional marriage).

Sidhu - Sidu

Sidhu-himanchali-dish

Famous Sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours.

Muli da parantha

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder