I can’t remember the last time I made a milind chandwani. I don’t really know why I’ve never made one before. The first time I made one, I just wanted to use it as a reference point for the recipes. I’ve tried it many times since then, and still think it’s just an amazing recipe. In fact, I think it is one of the best Indian recipes I’ve ever created.

The recipe is a combination of curry powder, masala, and turmeric that is simmered with fresh ginger and a generous amount of hot water. It’s served over rice, and comes with a nice glass of fresh curd and some pickles. The best part of it is that it is very simple to make.

The milind recipe is actually one of the simplest ones Ive ever made. I used to find that just by adding a couple of ingredients and stirring them together, it only took about 5 or 10 minutes to make. However, I have since found that adding some herbs, such as cilantro, mint, and red pepper, makes it taste a lot better than what I’ve tried before.

I also really like the fact that there are no meat or seafood in it. And I think that the curd and pickles help to add a bit of a sourness to the dish. The only meat in it is the raw chicken wings, but there are no bones, so this means I can add them to it and still have a perfectly satisfying meal. This is actually a good alternative to the traditional Indian thali because it’s so simple to make.

I have tried making Indian thalis before, but I always ended up getting sick of it because it was so bland. This is definitely more flavorful, but still not very bland. The curd and pickle are also very tasty and adds a bit of sourness to the dish.

I really like the addition of the pickle and the sour curd, but the curdiness of the chicken wings is a little much. I would have preferred it to have been more acidic and a bit more meaty.

I’m not a huge fan of pickles. I’ve tried them before and I’ve had a bad experience. But this is not just a case of me not liking pickles. I think the combination of flavors in this dish is great.

The flavor is so strong, I feel like I’ve always been influenced by them. Also, the pickle is a lot stronger than my other ingredients. My grandma was always making pickle for herself.

The pickle is really good here. As much as I would like to say, this dish gets very soft in the end. I know that they did not put in any oil in this dish. The reason for this is because the vegetables, especially the chicken, have really good flavors which are missing in the pickle.

My favorite part of the dish is the pickle. I love it when you can add pickle to your food and not seem like an idiot. I would really like to try my other flavors as well, like mustard, chili, and even sweet chilli.


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