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Cauliflower 65, a popular Indian appetizer, is a spicy vegetarian or vegan variation of Chicken 65, incorporating cauliflower as a main ingredient.

Chef Deena Kitchen explains how to make Sweet/InippuPpaniyaram in detail, with photographs.

Chef Deena's Kitchen provides a step-by-step technique for creating Chilli Cauliflower, complete with photographs to facilitate comprehension.

Chef Deena's Kitchen explains the process of preparing chicken shawarma, which involves grilling, marinating, slicing, wrapping the chicken and dressing with mayonnaise and tomato ketchup, and served by rolling on a pita bread.

Munthiri Kothu is a common sweet that is loved by many. This snack offers several health benefits because of the added ingredients. Chef Deena Kitchen offers detailed instructions for cooking Munthiri Kothu.

Chef Deena's Kitchen uses the Seer Fish in a unique fish fry, combining curry leaves, coriander leaves, and green chilies for a unique green paste, then cooked and sprinkled with cumin-pepper powder.

The potato wedges at Chef Deena Kitchen are cooked such that the outside is crispy and the inside is tender. Along with other staple components, a variety of spices are used to produce the batter. After the wedges are boiled, they are marinated, dipped in the batter, and deep-fried.

Leftover rice can be used in a multitude of inventive ways.Making crispy vegetable rice balls just requires mixing the ingredients, then frying them. Serve these Rice Cheese Balls with tomato ketchup to toddlers and Schezwan Sauce to adults as a great party snack.

The recommended part of the chicken for Chicken Lollipop is the wings portion. After cleaning, the chicken wings are fried after being dipped in the prepared batter. After being mixed with a few different sauces, the dish is served.