https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/
Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins. 3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

https://en.wikipedia.org/wiki/Multiplication_sign
The multiplication sign (×), also known as the times sign or the dimension sign, is a mathematical symbol used to denote the operation of multiplication, which results in a product. While similar to a lowercase X (x), the form is properly a four-fold rotationally symmetric saltire.. The symbol is also used in botany, in botanical hybrid names and the Heavy Goods Vehicle industry, to calculate

https://www.archanaskitchen.com/
Daily Healthy Diet Plan: Aloo Poha, Punjabi Rajma Masala, Chatpata Aloo Chaat Taco & More. By Archana Doshi. 1. Find 1000s of simple, delicious indian and world recipes with easy step by step instructions, videos, photographs and guides to make everyday cooking easy.

https://www.spiceupthecurry.com/doodhi-muthia/
Prepare the Muthia Dough & Steam: 1, 2) In a large bowl, combine grated lauki, chopped cilantro, crushed ginger-green chili, sugar, salt, turmeric powder, red chili powder, cumin-coriander powder, hing, fennel seeds, and cumin seeds. Mix thoroughly. 3, 4) Add yogurt, lemon juice, oil, and baking soda. Mix until well combined.

https://www.whiskaffair.com/guava-chutney/
Add guava, cilantro, ginger, green chilies, black salt, cumin powder, lime juice, and 2-3 tablespoons of cold water to a blender. Blend until smooth. Scrape the sides of the blender a few times while blending. Check for salt and lime juice and add more if needed. Transfer the chutney to the serving bowl.

https://www.vegrecipesofindia.com/mango-pickle-recipe-andhra-avakaya/
19. Cover with a lid (not tightly) and keep the Avakai in a dry place for 4 to 5 days. You can also keep in sunlight for a few hours on these 4 to 5 days. Alternatively, you can even add the mango mixture in a glass or ceramic jar. 20. Everyday or alternate day, remove the lid and mix the pickle with a clean dry spoon.

https://www.vegrecipesofindia.com/garlic-pickle/
Heat ¼ cup mustard oil in a frying pan or skillet on medium heat. 5. When oil is medium-hot, reduce the heat to lowest setting. Add 1 cup of the garlic cloves. 6. Stir, mix and fry them in the oil for 3 to 4 minutes or until pale golden. Do not brown garlic, as the cloves become dense and chewy when pickled.

https://www.buddhanet.net/e-learning/buddhism/lifebuddha/2_29lbud.htm
These are four holy places made sacred by their association with the Buddha. They are: 1. The Buddha's birth place (Lumbini) 2. The place where the Buddha attained enlightenment (Bodh Gaya) 3. The place where the Buddha gave his first teachings and set in motion the Wheel of the Dharma or Truth (Sarnath) 4.

https://www.tarladalal.com/masala-puri--gujarati-recipe-627r
fresh curd (dahi) Method. For masala puri. For masala puri. To make masala puri, combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes. Divide the dough into 24 equal portions and roll out each portion into a 75 mm. (3") diameter circle.

https://www.spiceupthecurry.com/raw-mango-kachumber/
Take grated mango and thinly sliced onion in a bowl. Add salt, red chili powder, cumin powder and jaggery to the bowl. Mix it really well until jaggery is dissolved completely. Serve right away or you can let it rest and serve later. If you let it rest for 10-15 minutes then it leaves the water and becomes juicy.

https://rakskitchen.net/neer-nellikai-recipe-how-to-make-neer-nellikkai/
Neer nellikai method: Take nellikai, wash, pat dry and air dry completely without any moisture in it. Transfer to the container in which you are going to keep the pickle. A porcelain/ peengan or glass is best. Add 3 cups water. Boiled cooled water is better. I use my water purifier, filter water.

https://www.whiskaffair.com/kairi-aur-dhaniya-ki-chutney/
Instructions. Add the cilantro, mint, green chilies, ginger, garlic, green mangoes, salt, asafetida, and cumin seeds to a blender along with ¼ cup of chilled water. Tip - You can add 1-2 ice cubes while blending the chutney to retain the bright green color for longer. Blend until smooth.

https://www.whiskaffair.com/starfruit-pickle-recipe/
Heat mustard oil in a pan over high heat until it starts to fume. Remove the oil from heat and let it cool completely. Mix the sliced starfruits, powdered spices, salt, turmeric powder, and Kashmiri red chili powder in a non-reactive bowl. Transfer the pickle to a clean glass jar and pour the cooled mustard oil on top.

https://www.spiceupthecurry.com/methi-muthia-recipe-steamed-fried-muthia/
1) Arrange the shaped methi muthia into the air fryer tray. Spray it lightly with cooking oil spray. 2) Air fry for 10 minutes. Halfway through open and give it a shake for even browning all the sides. This time may vary depending on the size of your muthiya. I am really happy with the air fryer methi muthia results.

https://www.bonappetit.com/recipe/tteokbokki-spicy-korean-rice-cakes
Heat oil in a large skillet over medium-high until hot. Add rice cakes and cook, turning occasionally, until crisp, about 5 minutes. Add remaining 2 sliced onions and 6 sliced garlic cloves and

https://www.seriouseats.com/bengali-style-fried-fish-in-onion-and-tomato-curry-fish-bhuna
Add diced tomatoes and cook until some of the liquid has cooked off and you have a thick, paste-like curry, about 5 minutes. Finish the gravy with vinegar and season with salt and pepper to taste. Nestle the fried fish steaks into the curry, gently tossing to coat in the sauce. Garnish with chopped cilantro and serve.

https://www.kannammacooks.com/sundakkai-vatha-kuzhambu/
Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside. Now we will make the kuzhambu. Heat peanut oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves.

https://savoryspin.com/easy-mango-chutney/
Peel and dice half the onion and the garlic. Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat. Let simmer for about 7-10 minutes, stirring often.

https://www.easycookingwithmolly.com/2019/03/indian-cilantro-green-chutney-recipe/
Add cilantro leaves (thin stalks too if any) + tomato in a blender jar or Vitamix. Pulse 2-3 times to mix evenly and then add water along with remaining ingredients. Pulse thoroughly to make a smooth fine chutney. Remove from jar and transfer to a bowl. Serve with a favorite food.

https://formationreimagined.org/extraordinary-ministers/
Requirements. Only those persons who are selected by their respective pastor or chaplain and fulfill the requirements mandated by the law of the Church are eligible to serve as Extraordinary Ministers of Holy Communion in the Diocese of Bridgeport. Those requirements include: Being of at least 16 years old; Being a fully-initiated Catholic

https://www.vidhyashomecooking.com/gooseberry-pickle-nellikai-orukai/
In a pan or kadai, heat the oil. When the oil is hot, add the mustard seeds. When it splutters, reduce the heat and add the chopped gooseberries, red chili powder, fenugreek powder, turmeric powder, hing, and salt. Mix thoroughly. If you want to make it like thokku, mash the gooseberry while mixing.

https://www.spiceupthecurry.com/carrot-pickle/
5) Now in a bowl, take rai kuria, red chili powder, salt, and sugar. 6) Mix everything well. 7) Add tamarind pulp. 8) Also, add oil. 9) Mix the pickle masala really well. 10) Add dried carrots, chilies and ginger. 11) Mix well. 12) Cover the bowl with plastic wrap and let it mature for 1 day in the refrigerator.

https://www.whiskaffair.com/mooli-raita-radish-raita/
Heat 2 tablespoon oil in a pan over medium heat. Once the oil is hot, add t he following ingredients and let them crackle for 4-5 seconds. ½ teaspoon cumin seeds. ½ teaspoon brown mustard seeds. 2-3 dry red chilies. 10-12 curry leaves. Pour the tempering over the raita and mix well. Serve chilled.