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                    <span class="foodHeadings"><b> Honeydew Melon Sherbet </b>
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                    <span class="foodHeadings"><b>Ingridients :</b>
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                    <br />
                    <ul>
                        <li>4 1/2 cups cubed honeydew melon</li>
                        <li>1 1/2 cups lime sherbet</li>
                    </ul>
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                    <span class="foodHeadings">Directions : 
                    </span>
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                    <ul>
                        <li>
                            <p>
                                Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
    Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth.
                            </p>
                        </li>
                        <li>
                            <p>Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.</p>
                        </li>
                    </ul>
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                    <span class="foodHeadings">Tip : 
                    </span>
                    <ul>
                        <li>Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.</li>
                    </ul>
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                    <span class="foodHeadings"><b>Veggie Manchurian Bowl  </b>
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                    <span class="foodHeadings">Ingridients : 
                    </span>
                    <br />
                    <ul>
                        <li>0.5 Kg cabbage</li>
                        <li>0.5 Kg green pepper </li>
                        <li> small onion, diced </li>
                        <li>2 table spoon tastemaker</li>
                        <li>3 tablespoons vegetable oil</li>
                        <li>1 kg semolina floor</li>
                    </ul>

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                    <span class="foodHeadings">Description : 
                    </span>
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                    <ul>
                        <li>
                            <p>
                                Grind all the vegetables into fine pieces and mix it with semolina floor and make balls
                            </p>
                        </li>
                        <li>
                            <p>
                                Shape into 2 ounce balls; about 7 or 8 balls. In a large skillet over medium heat, heat the oil.
                             Fry each ball for 5 minutes on each side or until crispy and golden brown
                            </p>
                        </li>
                    </ul>
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                    <span class="foodHeadings">Tip : 
                    </span>
                    <ul>
                        <li>Add it in the soup and your dish is ready!</li>
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            <tr><td><span class="foodHeadings">Check out some more recipes clicking the links below below</span></td></tr>
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