Sheepu bhaji is commonly known as "amaranth leaves" in English. It refers to the edible leaves of the amaranth plant, which are often used in various cuisines for their nutritious qualities. These leaves are rich in vitamins and minerals and can be cooked in a variety of ways.
Tanjaliya ni bhaji is commonly known as "Amaranth greens" in English. These leafy greens belong to the Amaranthaceae family and are often used in various culinary dishes for their nutritious benefits. They can be cooked similarly to spinach and are popular in many cuisines around the world.
The English word for "tandalja bhaji" is typically "green amaranth" or "amaranth leaves." This leafy vegetable is commonly used in various cuisines, particularly in Indian cooking, where it is sautéed or cooked in dishes. It is known for its nutritional benefits and vibrant green color.
"Matt ki bhaji" is commonly referred to as "amaranth leaves" in English. These leafy greens are often used in various dishes, especially in Indian cuisine, and are known for their nutritional benefits. They can be cooked in a variety of ways, such as stir-fried or added to curries.
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The English name for "kande vyakur" is "onion bhaji" or "onion fritters." These are popular Indian snacks made from sliced onions mixed with a spiced gram flour batter, then deep-fried until crispy. They are often enjoyed with chutneys or as a side dish with meals.
Sava ni bhaji or Suva ni bhaji is DILL LEAVES.
Tanjaliya ni bhaji is commonly known as "Amaranth greens" in English. These leafy greens belong to the Amaranthaceae family and are often used in various culinary dishes for their nutritious benefits. They can be cooked similarly to spinach and are popular in many cuisines around the world.
Methi bhaji is commonly known in English as fenugreek leaves stir-fry or sautéed fenugreek. "Methi" refers to fenugreek, a leafy green herb, and "bhaji" means a dish made with vegetables. This dish is often seasoned with spices and is enjoyed for its distinct flavor and health benefits.
The English word for "tandalja bhaji" is typically "green amaranth" or "amaranth leaves." This leafy vegetable is commonly used in various cuisines, particularly in Indian cooking, where it is sautéed or cooked in dishes. It is known for its nutritional benefits and vibrant green color.
A bhaji is any of a variety of Indian dishes of fried vegetables.
The duration of Bhaji on the Beach is 1.68 hours.
"Matt ki bhaji" is commonly referred to as "amaranth leaves" in English. These leafy greens are often used in various dishes, especially in Indian cuisine, and are known for their nutritional benefits. They can be cooked in a variety of ways, such as stir-fried or added to curries.
Bhaji on the Beach was created on 1993-09-11.
Food does not regularly come from a religion. The onion Bhaji orginates from the India area geographically.
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Excellent recipes for pav and bhaji here- Bhaji - http://onehotstove.blogspot.com/2005/04/bombay-street-food-pav-bhaji.html Pav - http://onehotstove.blogspot.com/2008/01/pillowy-goodness-laadi-pav.html
Bhaji on the Beach - 1993 is rated/received certificates of: Australia:M France:U UK:15 USA:R