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High Food Prices keeps Consumer Inflation over 6% during February 2023

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Retail inflation, which is measured by the Consumer Price Index (CPI), stayed above the Reserve Bank of India’s (RBI) upper tolerance level of 6% for the second consecutive month in February 2023. This is mainly due to costlier cereals, milk, and spices, which have put pressure on the central bank to raise interest rates further. The Ministry of Statistics and Programme Implementation’s data for February showed that inflation based on the CPI fell marginally to 6.44% from 6.52% in January.

Inflation has been a persistent problem in India, with retail inflation remaining above the RBI’s upper tolerance level of 6% for most of the past year. Apart from November and December of 2022, retail inflation has remained above the upper tolerance level since January 2022. The RBI has projected that retail inflation will be 6.5% for FY23.

Rajani Sinha, Chief Economist at Care Edge, said, “High CPI inflation, above 6% for the second consecutive month, is concerning. CPI inflation for February was led by an uptick in food inflation and a strengthening of price pressures in non-food categories such as housing, household goods and services and health. But, worryingly, core inflation has remained elevated at 6.3%.”

India ratings said, “While vegetables continued to remain in the deflationary mode for four consecutive months, it is cereal inflation which is pushing retail inflation outside the comfort zone of RBI. Cereals and product inflation in February 2023 increased to 16.73%, the sixth consecutive month of double-digit inflation. Consumer food inflation declined 5 basis points in February 2023 from January 2023,”

Icra Chief Economist Aditi Nayar, said, “There is concern about milk inflation at 9.7%. The prices have been raised often this year – at least three times to adjust for higher fodder costs. These prices will never come down. Spices inflation has peaked at 20%, which though it has a small share in the basket, is significant in terms of reflecting demand-supply mismatches. Prepared meals/foods have witnessed inflation of 8% as costs have been passed on. Here, it should be remembered that prices are seldom reduced even when costs come down,” said Madan Sabnavis, chief economist at Bank of Baroda. “There was a relatively larger step-up in prices of some services in the post-pandemic period following the reopening of the economy. However, annual changes in the services segment are likely to be of a smaller quantum going ahead, which may lead to some tempering in the core inflation in FY24.”

Rural areas have seen higher inflation rates than urban areas, mainly because of the food basket’s greater weightage. In February, rural inflation stood at 6.72%, while urban inflation was 6.10%. Food prices contribute to around 40% of the CPI basket, and economists are concerned about the rising prices of cereals, milk, and spices that have driven up food inflation. Cereals inflation jumped 16.7% due to ongoing heat waves in some parts of the country, which has cast a shadow on the wheat crop’s prospects.

To control rising prices, the RBI has raised interest rates by 250 basis points since May 2021. In February 2023, the RBI raised the policy rate by 25 basis points to 6.50%. However, the rate hike is not expected to have a significant impact on inflation immediately, as it takes time for the effect of rate hikes to be felt in the economy.

Globally, inflation has been rising since the Ukraine war broke out in February 2022. According to the International Monetary Fund (IMF), global inflation is expected to rise from 4.7% in 2021 to 8.8% in 2022 before falling to 6.5% in 2023 and 4.1% by 2024. The IMF also predicts that global growth will slow from 6% in 2021 to 3.2% in 2022 and 2.7% in 2023, marking the weakest growth profile since 2001, except for the global financial crisis and the acute phase of the COVID-19 pandemic.

India’s persistent inflation problem has continued, with retail inflation remaining above the RBI’s upper tolerance level of 6% for most of the past year. Rural areas have seen higher inflation rates than urban areas, primarily due to the food basket’s greater weightage. The RBI has raised interest rates by 250 basis points since May 2021 to control rising prices, and global inflation is expected to rise further before falling in the coming years.

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Oscars 2023: What was the menu at Oscars 2023 for the Global Stars and Top Movie Makers?

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SnackTeam
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oscar

The Oscars is an event that is eagerly awaited by many people across the world. It is a night where Hollywood’s biggest stars gather to celebrate and honor the best achievements in the film industry. This year’s 95th Academy Awards, which took place at the Dolby Theatre in Los Angeles, did not disappoint. The event was attended by renowned personalities from the entertainment fraternity across the world, making it a truly global celebration.

One of the most significant moments of the night was India’s impressive showing at the Oscars 2023. SS Rajamouli’s RRR won an Oscar in the Best Original Song category with their viral track “Naatu Naatu”, and Guneet Monga’s “The Elephant Whisperers” made history by becoming the first Indian production to win this prestigious award. It was a moment of pride for India and its film industry, and it highlighted the immense talent and creativity that exists in the country.

Apart from the awards and the stars’ stunning red carpet appearances, the Oscar-special menu was also a highlight of the night. The menu was set up by veteran Oscars chef Wolfgang Puck, who has been doing it for the past 29 years. He commissioned British chef Elliott Grover to cook the keynote menu and brought together around 115 chefs from his network for the 95th Academy Awards. The dinner was a lavish affair, including an array of mouth-watering delicacies and champagne.

The menu featured a range of appetizers, main courses, and desserts, each with its unique flavor and presentation. The mini fish and chips fried in beef drippings and served in a cone was a popular appetizer that was both delicious and creative. The tiny chicken pies with black truffle shavings were another hit, with their buttery crusts and flavorful filling. The five kinds of pasta, from agnolotti to pasta with truffles, offered guests a taste of Italy’s diverse cuisine.

One of the most popular dishes of the night was the finger-licking Asian-style fried chicken, which was cooked to perfection and had a crispy exterior and tender interior. The dessert menu was equally impressive, with a range of sweet treats, including miniature macarons, chocolate truffles, and strawberry shortcake.

Wolfgang Puck’s signature dish, the Sea Bass in Puff Pastry, was also a highlight of the night. In a video shared by Four Seasons Hotel Bahrain Bay and Wolfgang Puck, Jason Rodgers, the manager of the hotel, and Wolfgang Puck recreated the dish, which looked incredibly appetizing. The dish was made with a flaky pastry crust, tender sea bass, and a flavorful herb and garlic filling.

The Oscar-special menu was a perfect blend of creativity, innovation, and elegance. It was a testament to Wolfgang Puck’s culinary skills and his ability to bring together a team of talented chefs to create a memorable dining experience. The Oscar 2023 event was undoubtedly a night to remember, filled with glamour, excitement, and fantastic food.

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Babe da Dhaba inside Punjab University Campus is serving Wholesome Delicious meals to Students for 25 Years

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punjabi da dhaba

For more than 20 years, Babe Da Dhaba has been serving up delectable and reasonably priced thalis to students from its humble abode within the Punjab University campus. Originally started by the owner’s maternal grandparents in 1998, this small eatery has become a home away from home for many hostellers. 

Despite its limited space and seating capacity, which can accommodate no more than 20 people under a blue tarpaulin roof, Babe Da Dhaba has won the hearts of countless students who flock to this spot on campus, located just two minutes from Gate No. 2, for a taste of its delicious and wholesome meals, consisting of Dal, Sabzi, and Roti, served with generosity and love.

Today, Gurpreet Singh, the current owner, has taken over from his grandparents and continues their legacy of serving affordable and delectable food to students. Singh’s grandfather, Mohinder Singh, used to run a dhaba in Sector 11 in the 1970s. Impressed with his outlet, the PU authorities invited him to start a dhaba inside the campus.

Gurpreet, owner, said, “We are here for the past 25 years, and I have seen many students having meals in this little place.”

Babe Da Dhaba has become a part of the fabric of Punjab  University, with many students and alumni still visiting the eatery years after leaving the campus. During the COVID-19 pandemic, the dhaba faced a difficult period as the university was closed for almost two years. Singh had to take up a part-time job as a property dealer to support his family. Despite these challenges, Babe Da Dhaba continues to serve its loyal customers, albeit only during lunch hours.

Singh and his team of two assistants begin their day at 8 am by purchasing vegetables and other essentials from the market. The food is then prepared and served from 9 am to 3 pm, after which the dhaba is closed for the day. Singh’s commitment to cost-effectiveness is reflected in his decision to buy all necessary goods from wholesale markets and mandis.

Customers who have eaten at Babe Da Dhaba describe the experience as feeling just like home, with the food served with love and the background music creating a peaceful and spiritual atmosphere. Singh has managed to create a welcoming and hygienic environment for his customers, who often praise him and his team for their service.

While the dhaba has thrived in its current location for over two decades, Singh says that he would be open to expanding the area if permitted by the authorities. Babe Da Dhaba has become an integral part of the Punjab  University community, with its commitment to serving affordable and delicious food with a side of humanity. In a world where fast food chains dominate the food industry, Babe Da Dhaba stands out for its personal touch.

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Indore Restaurant Offers Unlimited Food at just INR 60 But fines for Food Wastage

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fine for wasting food

Food wastage is a global problem, but it is particularly concerning in developing countries like India, where a large percentage of the population still lives in poverty. The United Nations estimates that around one-third of all food produced globally goes to waste, which is equivalent to approximately 1.3 billion tonnes of food per year. This wastage not only results in financial losses for farmers and businesses but also has significant environmental consequences. Food wastage leads to unnecessary greenhouse gas emissions, contributes to deforestation, and wastes precious resources such as water.

In India, the problem of food wastage is particularly acute. Despite being the second-largest producer of food globally, India still ranks poorly on hunger and malnutrition indices. Millions of people in India go hungry every day, while a large percentage of the population lives below the poverty line. Food wastage exacerbates this problem and is morally unacceptable in a country where so many people struggle to meet their basic needs.

In this context, the efforts of the Karnavat restaurant to combat food wastage are commendable. By charging a fine for customers who fail to finish their meals, the restaurant is encouraging people to be more mindful of their consumption habits. The fine system also helps to ensure that customers are not taking advantage of the affordable unlimited food on offer.

Moreover, the owner of the restaurant, Arvind Singh Karnawat, is using this opportunity to educate people about the impact of food wastage on farmers and those who struggle to afford regular meals. He believes that everyone should appreciate the effort that goes into growing crops and understand the impact of food wastage on those who cannot afford to waste food.

However, it is clear that more needs to be done to address the problem of food wastage in India. Government and non-governmental organizations must work together to tackle this issue by implementing policies and initiatives that reduce food wastage and ensure that surplus food is redistributed to those in need. The private sector also has a role to play, by developing innovative solutions to reduce food waste in the supply chain and promoting responsible consumption habits among consumers.

Food wastage is a pressing issue that requires urgent action. While the efforts of the Karnavat restaurant are commendable, there is much more that needs to be done to ensure that everyone in India has access to the food they need to survive and thrive.

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This Singer cum Student found a way to Breakfast during Back-to-back lectures – Makes Dosa in Class

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viral

Back-to-back lectures in college can be a grueling experience for students. Sitting for hours on end, studying with no breaks, and trying to concentrate can be exhausting. Additionally, students often feel hungry during lectures, and snacking is not always an option. However, Pedda P, a budding musician at a US college, found a creative solution to this problem.

Pedda P began making dosas during his lectures and offering them to his classmates. He even posted multiple reels on his Instagram page showcasing his efforts to feed his peers, complete with chutney and aloo stuffing. In the videos, we see him using a griddle plugged into a class socket to make fresh dosas, which he offers to a number of students. Some of his classmates declined the offer, but many were grateful for the snack.

The reel has become quite popular, garnering over 50K likes, and has left netizens amused by Pedda P’s ingenuity. His efforts even caught the attention of his professor, who was grateful when Pedda P made him a masala dosa. This act of kindness shows how small gestures can make a big difference in someone’s day.

Pedda P’s innovative approach to snacking during lectures has inspired him to take his love of dosas to the next level. He collaborated with another artist named ShakesProd to release a song titled “My Dosa” on February 24. The two also founded the ‘Dosa Student Association,’ which aims to “spread dosa awareness and best practices regarding making crispy dosas,” according to its registration form. This organization shows how a passion for something as simple as a food item can bring people together and create a sense of community.

Pedda P’s story highlights the importance of finding creative solutions to everyday problems, even in the most mundane situations. His love for dosas has not only brought joy to his fellow students but has also inspired a new community centered around this beloved food item. It is a reminder that small acts of kindness can have a big impact and that we should always try to find ways to make the most of every situation.

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MS Dhoni’s Takes Chai Time During IPL 2023 Preparations; Chai Lovers cannot ask More 

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SnackTeam
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ms dhoni

The Indian Premier League (IPL) is one of the most prestigious and eagerly awaited cricket tournaments in the world. This year marks the 16th edition of the IPL, and fans all over the world are gearing up to watch their favorite teams compete against each other. The tournament is scheduled to commence on March 31, 2023, and conclude with the finals on May 28, 2023.

Cricket players from across the globe have been preparing with great determination for the latest installment of the IPL. Fans eagerly await the performance of their favorite players, and every year the IPL manages to create excitement and buzz amongst cricket enthusiasts.

Recently, cricket fans got a glimpse of the behind-the-scenes moments of MS Dhoni, the captain of Chennai Super Kings (CSK), during a practice session. In the clip, which was shared by the official Instagram handle of CSK, we can see Dhoni dressed in his jersey, walking towards what appears to be the venue’s pantry area. A staff member hands him a cup of tea, which the CSK captain gladly accepts before walking away. The video also shows Dhoni carrying a bottle of what seems to be a cold drink in his other hand.

Chennai IPL wrote,”All we need is some Thala Positivitea.”

Although the video was focused on MS Dhoni’s love for tea, it also gave fans a sneak peek into the preparations of the CSK team. The footage revealed the team’s focus and dedication towards training and preparing for the tournament.

The video went viral and quickly garnered over 2.7 million views, 530K likes, and hundreds of comments on social media. Fans could not help but relate to the cricketer’s love for tea and hailed MS Dhoni as ‘Thalaiva’.

The upcoming 16th season of the IPL is set to be yet another exciting installment of one of the world’s most popular cricket tournaments. Fans all over the world are eagerly anticipating watching their favorite teams and players in action. With players like MS Dhoni gearing up for the tournament with such determination, it promises to be a thrilling experience for all cricket enthusiasts.

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Comedian Gaurav Kapoor’s Hilarious take on Sushi excites Anand Mahindra, Shares the Video

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gaurav kapoor

Anand Mahindra, the Chairman of the Mahindra Group, is a well-known figure in the Indian business world. He is widely respected for his innovative ideas, strategic vision, and leadership skills. But what sets him apart from many other business leaders is his active presence on social media, especially Twitter. He uses this platform to engage with his followers, share his thoughts on various issues, and showcase his wit and humor.

On his Twitter feed, Anand Mahindra often shares inspiring stories of young entrepreneurs who have achieved great success through their innovative ideas and hard work. He also encourages his followers to pursue their passions and dreams, no matter how daunting they may seem. His tweets are not only motivational but also practical, providing valuable insights and advice for budding entrepreneurs.

He wrote “After my tweet about the great Indian ‘cultural bear hug’ my inbox has been flooded with many more examples. This one is a jewel #sunday.”

But Anand Mahindra is not all work and no play. He has a great sense of humor and often shares funny and witty content on his timeline. He is known for his love of satire and often pokes fun at various aspects of Indian culture and society. One recurring theme in his tweets is the tendency of Indians to put an Indian spin on everything, from fashion to food. His latest tweet, which features a hilarious video by comedian Gaurav Kapoor on the topic of sushi, is a perfect example of this.

The video shows Gaurav Kapoor giving a tongue-in-cheek commentary on the Japanese delicacy and how Indians tend to “Indianize” it by adding their own flavors and spices. The video has struck a chord with Twitter users, who have shared it widely and commented on it with their own humorous takes on the subject. Some users have even come up with funny names for this Indianized version of sushi.

Anand Mahindra’s Twitter presence is a refreshing break from the usual corporate discourse. He is not afraid to show his human side and engage with his followers on a personal level. Through his tweets, he has built a strong bond with his followers and inspired many young entrepreneurs to pursue their dreams.

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Boondi Laddoo: A delish twist by Royal Chefs of Ancient Rajasthan

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SnackTeam
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The origin of Boondi Laddoo dates back to ancient India, where it was considered a popular sweet to be offered to deities during festivals and special occasions. Boondi Laddoo is believed to have originated in Rajasthan, India, where it was first made by royal chefs. Over time, it became a popular sweet in other parts of India as well, and it is now enjoyed all over the country.

Well, can’t really blame them as who doesn’t like biting into a soft and chewy ball made from roasted gram flour and ghee, coated with a generous layer of powdered sugar and fragrant cardamom powder. The sweet aroma of the cardamom wafts through your senses, and the laddoo melts in your mouth, leaving behind a burst of flavors and textures that are simply irresistible.

The combination of roasted gram flour and ghee in bond laddoo creates a unique flavor profile that is rich, nutty, and utterly satisfying. The powdered sugar adds a touch of sweetness that perfectly balances the flavors and enhances the overall taste of the laddoo.

Boondi laddoo is not just a delicious treat but also a popular traditional sweet that is often served during festivals, weddings, and other celebrations. The soft and chewy texture, along with the fragrant aroma and rich flavor, make bond laddoo a perfect dessert that can be enjoyed anytime, anywhere.

So, in order to enjoy this delicious delight you need to have the following: 

Ingredients:

  • 2 cups gram flour (besan)
  • 1/4 teaspoon baking powder
  • 1 1/2 cups water
  • 2 cups sugar
  • 1 1/2 cups water
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon chopped almonds
  • 1 tablespoon chopped pistachios
  • 1/4 cup ghee or clarified butter
  • Oil for deep frying

Instructions:

  1. In a mixing bowl, add besan, baking powder, and water. Mix well to make a smooth batter without lumps.
  2. Heat oil in a deep frying pan. Hold a perforated spoon or boondi ladle over the hot oil and pour a ladleful of batter on it. Tap the spoon gently so that tiny drops of batter fall into the hot oil.
  3. Fry the boondis until they turn golden brown. Remove with a slotted spoon and drain excess oil.
  4. In another pan, add sugar and water. Heat the mixture on medium heat until the sugar dissolves completely. Once it dissolves, cook until the syrup thickens and reaches a 1-string consistency.
  5. Add cardamom powder and mix well. Turn off the heat and add the boondis to the syrup. Mix well so that the syrup coats the boondis evenly.
  6. Let the mixture cool down slightly. Add chopped almonds, pistachios, and ghee. Mix well.
  7. Grease your palms with ghee and take a small portion of the mixture. Roll it into a ball shape.
  8. Repeat the same with the remaining mixture.
  9. Garnish with some chopped nuts and let it cool down completely before serving.

So go ahead, indulge yourself in a bite of bond laddoo and experience the heavenly combination of flavors and textures that will leave you craving for more!

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6 Best Non-Alcoholic Mixers to add Flavour to your Drinks

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Are you looking for drinks that are not only delicious but also alcohol-free? If so, then you have come to the right place. Non-alcoholic mixers are an excellent way to add flavor and refreshment to any occasion. They can be used to make mocktails, non-alcoholic punch, and many other drinks. With so many mixers available, it can be difficult to know which ones are best. To help you out, we have compiled a list of the Best Non-Alcoholic Mixers available online in India.

1. Ginger Ale

Ginger Ale is one of the most popular non-alcoholic mixers available. It is a carbonated beverage that is made from ginger extract, sugar, and carbonated water. Ginger Ale has a sweet and spicy taste that is perfect for adding a zing to any drink. It is also an excellent choice for anyone looking to avoid alcohol but still enjoy the taste of a mixer.

2. Tonic Water

Tonic Water is another popular mixer. It is a carbonated beverage that is made with quinine, carbonated water, and sugar. Tonic Water has a slightly bitter taste, but it is balanced out by the sweetness of the sugar. It is a great mixer for adding flavor and fizz to any drink.

3. Coconut Water

Coconut Water is a refreshing and sweet non-alcoholic mixer. It is made from the liquid found in young, green coconuts. Coconut Water has a light and sweet taste that is perfect for creating a refreshing drink. It is also an excellent source of electrolytes, making it a great choice for anyone looking to stay hydrated.

4. Cranberry Juice

Cranberry Juice is a popular non-alcoholic mixer that is made from the juice of cranberries. It has a sweet and tart taste that is perfect for adding a fruity flavor to any drink. Cranberry Juice is also a great source of antioxidants, making it a healthy choice for those looking to stay hydrated.

5. Club Soda

Club Soda is a carbonated beverage that is made with carbonated water, potassium bicarbonate, and sodium bicarbonate. It has a light and refreshing taste that is perfect for creating flavorful drinks. Club Soda is also an excellent choice for anyone looking to avoid alcohol but still enjoy the taste of a mixer.

6. Lemonade

Lemonade is a sweet and tart non-alcoholic mixer that is made with lemon juice, water, and sugar. It has a refreshing taste that is perfect for adding a citrus flavor to any drink. Lemonade is also an excellent source of vitamin C, making it a great choice for those looking to boost their immunity.

Non-alcoholic mixers can add flavor and refreshment to any drink. There are many different mixers available, but the 6 Best Non-Alcoholic Mixers available online in India are Ginger Ale, Tonic Water, Coconut Water, Cranberry Juice, Club Soda, and Lemonade. These mixers are all delicious and can be used to create a variety of tasty drinks. So, if you are looking for a way to enjoy a refreshing and flavorful drink without the alcohol, then these mixers are a great choice.

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Ribbon Pakoda: The Chettinad Snack of Tamilnadu’s Traditional Festival Foods 

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ribbon pakoda

Ribbon Pakoda has its roots in the Southern part of India, specifically in the states of Tamil Nadu and Karnataka. It is believed to have originated in the royal kitchens of the Chettinad region, where it was prepared as a special snack for the king and his guests.

Over time, Ribbon Pakoda became a popular snack across South India and is now a staple at many festive occasions, including Diwali, Navratri, and weddings. In fact, it is often served as a part of the traditional South Indian meal called ‘Sadya’, which is served on special occasions.

Ingredients:

  • 1 cup rice flour
  • 1/2 cup besan (gram flour)
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1 tsp salt or to taste
  • 2 tbsp hot oil
  • Water as needed
  • Oil for frying

Instructions:

  1. In a mixing bowl, add rice flour, besan, red chili powder, cumin seeds, asafoetida, and salt. Mix well.
  2. Add hot oil to the dry ingredients and mix well. The mixture will become crumbly.
  3. Gradually add water and knead the mixture into a smooth dough. The dough should not be too soft or too hard.
  4. Heat oil in a deep frying pan or kadhai on medium heat.
  5. Attach the ribbon pakoda plate to the murukku maker or chakli press.
  6. Fill the murukku maker or chakli press with the dough.
  7. Gently press the murukku maker or chakli press over the hot oil to form long, thin ribbons.
  8. Fry the ribbon pakoda in hot oil until it turns golden brown and crispy.
  9. Drain the fried ribbon pakoda on a paper towel to remove excess oil.
  10. Allow it to cool down completely before storing it in an airtight container.

Enjoy the crispy and crunchy Ribbon Pakoda with a hot cup of tea or coffee!

Although Ribbon Pakoda is a delicious snack, it is not recommended to consume it in large quantities as it is deep-fried and can be high in calories. However, it does contain some essential nutrients such as carbohydrates, protein, and dietary fiber. Moreover, the spices used in the recipe, such as cumin and red chili powder, have several health benefits and can aid digestion.

If consumed in moderation, it can be a great addition to your snack menu, especially during festive occasions. So, the next time you are in the mood for something crunchy and spicy, give Ribbon Pakoda a try and savor its unique flavor.

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