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1 Chicken stock 4 cups. 2 Melam pepper powder tsp. 3 Cream style corn tin 1 cup. 4 Cornflour heaped 3 tsp. 5 Sugar 1 tsp. 6 Ajinomotto tsp. 7 Chicken shreds cup. 9 Salt - As reqd. Steps To Cook . 1 Mix corn and stock in a pan. 2 Bring it to boil. 3 Keep the vessel covered and cook for 10 minutes. 4 Mix cornflour in cup water, add in the stock. 5 Stir well and bring it to boil. 6 Add Melam pepper powder, salt, sugar, ajinomotto. 7 Cook for a while. 9 Add chicken shreds and remove from fire.CONTENT
This web page recipeshere.blogspot.com states the following, "2 Melam pepper powder tsp." We saw that the webpage said " 3 Cream style corn tin 1 cup." It also said " 4 Cornflour heaped 3 tsp. 7 Chicken shreds cup. 9 Salt - As reqd. 1 Mix corn and stock in a pan. 2 Bring it to boil. 3 Keep the vessel covered and cook for 10 minutes. 4 Mix cornflour in cup water, add in the stock. 5 Stir well and bring it to boil. 6 Add Melam pepper powder, salt, sugar, ajinomotto. 7 Cook for a while. 9 Add chicken shreds and remove from fire."SEEK SIMILAR DOMAINS
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The Benefit of Letting Your Kids into the Kitchen. Monday, January 19, 2015. Make them your partners and give them opportunities to legitimately help getting a meal ready. Over time as their skills a.
Welcome To Recipe ShowCase! Welcome to Recipe ShowCase, your best source for foodservice recipes on the web. The recipes here are from foodservice manufacturers and are designed to be used by foodservice professionals to help with their meal planning and menu ideas. On this site you can search by the name of the Manufacturer, Brand, Product or Recipe. You may also search for recipes based on the main ingredient, preparation method or time of day.
Coconut oil and toasted shredded coconut add a subtle flavor to this snack cake spiced with cardamom and cinnamon.