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Easy Halloween Cupcakes – Mummy Cupcakes, Owl Cupcakes & Tombstone/ Graveyard Cupcakes

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We Knead To Bake #10 : 100% Whole Wheat Sandwich Bread

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We Knead To Bake #9 : Khaliat Nahal (Honeycomb Buns or Bee’s Hive Buns)

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Cherunaranga Khichadi/ Thayir Pachadi (Steam Cooked Limes in Seasoned Yogurt)

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Green Grapes Raita (Green Grapes in Spiced Yogurt)

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Mawa Cake – A Cardamom Flavoured Milk Cake (Version 2) : Daring Bakers Challenge August, 2013 (A Cake & Two Cookies Part 1)

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We Knead To Bake #8: Crunchy Hard Pretzels With Spicy Garlic & Herb Cheese Sauce & Honey-Mustard Dipping Sauce

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My Kind Of Chocolate Chip/ Chunk Cookies(Whole Wheat)!

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Tri-Coloured Flag Cookies for Independence Day!

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Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

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Phaagila (Phagla) or Kantola Phodi (Pan Fried Spine Gourd Fritters) & Announcing The Winner Of The BongMom Cookbook!

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Afghani Bolani/ Boulanee e Katchaloo (Potato Spring Onion Turnovers or Stuffed Flatbread) with Chatni Gazneesh (Coriander Chutney) & A Minty Chakkah (Yogurt Sauce)

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About Me

I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. Read More...

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