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Golden milk &(Spinach with Cottage Cheese)palak paneer

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  Today, I’d like to share a home remedy that I’ve personally tried and found incredibly effective. For almost three years, I suffered from severe pain in my right arm and both shoulders. I had nearly given up—none of the exercises helped, and instead, the pain kept getting worse. Then one day, while reading a book, I came across an article describing the benefits of golden milk. From that day onward, I started drinking golden milk every night before going to bed. Believe me, within just four weeks, the pain in my arm and shoulders was completely gone! Now, it’s a part of my nightly routine—and I truly believe in its healing power. If you suffer from similar pain, I highly recommend you try it too. The ingredients are usually already in our kitchens: Golden Milk Recipe: 1 cup milk 1/4 teaspoon turmeric A pinch of ginger powder A pinch of black pepper A pinch of cinnamon powder 1 green cardamom 1/2 teaspoon date paste Method: Mix all the ingredients in a sa...
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Bottom Blade Steak- Quick & Delicious!

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Bottom Blade Steak – Quick and Delicious! Bottom blade steaks are quick to prepare and incredibly tasty. These steaks are very popular nowadays, and you can easily find them in the meat section of most supermarkets. They taste similar to flat iron steaks and are also known as top chuck steak or top blade steak. Since this cut can be a bit tough, tenderizing is key. Here’s how to do it: Tenderizing the Steak In a small bowl, mix 1 teaspoon of baking soda with 2 teaspoons of water. Pour the mixture evenly over both sides of the steaks. Use your hands to massage it in, ensuring the baking soda is fully absorbed on both sides. (Note: For one steak, ½ teaspoon of baking soda is enough. Since I’m using two steaks, I’m using 1 teaspoon.) Cover the steaks and set them aside on the counter for 2 hours. If marinating longer, place them in the fridge. For extra tenderness and flavor, leave them overnight—the longer the marination, the more tender the meat! Preparing ...
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