Karlan is a Ashi Bhaji Ahe, Ji Lhannach Kya Mothyanahi Khayla Farshi Awadat Naahi. Ashta today Amhi Tumchayasathi Karalychi is a Bhannat Aani Chowisht Recipe Gheun Alo Ahot. Traditional method, Kelly Janari Karalychi is the recipe, Tumhi Kariya Premat Padnas Bhagel. Karlyam Aaplya Bandhaasathi Kupa Advantha Asat, Yatha many nutritious components Asat
Pavasachaya Thund environment Ghar Banana Mantra Garam Street Style Chicken Momos
Karalychi Kadu Bhaji Khayla Awadat Nasalayas Tumhi Yapasun Masal Aani Chowish Asan Bharalal Karlam He is a traditional dish. Today, many things are made, you can make you only you, you are the Mahiti Nasalayas hai article Tumchaya Kami Yeel. Stuffed Karlan Chavila Tar Changalam Cost Prophet Shivaay O Banavanam for Sopan. Chala tak mag janun gheuya yasathi laganare literature and kriti.
Literature
- Medium Size Karli-5-7
- Kanda – 2 medium, fine chirlela
- Lasun-5-7 Pakya (Fine Banlele)
- Ale – 1/2 inchcha tukda (fine banale)
- Shengadanyche code – 2 tablespoons
- Sukan Khobran – 2 tablespoons
- Garam Masala – 1/2 tsp
- Dhanne Pud – 1 tsp
- Zire Pud – 1/2 tsp
- Hada – 1/2 tsp
- Tikhat – 1 tsp
- Sweet – Chaveen
- Chinch-Gau Panyacha Ko-2 tablespoons
- Oil-3-4 tablespoons
Nehmache kandapohe khaun kanta kanta fidhi khakya chhashtyasathi jhtapu pahyache pahyancha chutlet
Kriti
- Yasathi first Karli Soloon
- Tyavar Sweet Lavoon 30-60 minutes contract
- Nantar Banayat Dhun Halakam Ukun Ghya Kinwa Panyat Changalam Nithla
- Kadhait 1-2 tablespoon oil heats up
- Tart Lasun, Ale Ani Kanda Patiwa
- Kanda Kharpus Jhalyavar Tart Dhanne Pud, Zire Pud, Had, Tikhat, Mitha, Garam Masala Taka
- Nantar Shengadanyachan Code, Khobran Aani Chinch-Gu Ko Takoon Sarv Mix A Live Metunteer
- Gas closed karoon masala a little thund
- Pre Tayar Masala Each Karlaya Bharu Sad
- Kadhait a little oil hot curoon
- Madhun Madhun layer remained Jenekarun Sarva Bajuni Kharpus Bhajlya Jatil
- 10-15 minutes
- Bharalya Karlyasokat Poi
- Kadwatpana Ajun Khali Karcha Asa Vaiyayas Karalyachaya Sollelya Saliyanchahi Use Masal Karu Shakta
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