Search Results for: Ground-nuts other than seed
. ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ flat-rolled products of iron or non-alloy steel, of width of mm or more, hot-rolled, not clad, a plated or coated ₹ ₹ ₹ ₹ petroleum oils and oils obtained from bituminous minerals, other than crude; preparations not elsewhere specified or included, containing
by weight % or more of petroleum oils or of oils obtained from bituminous minerals, these oils being the basic cons ₹ ₹ ₹ ₹ other oil seeds and oleaginous fruits, whether or not broken ₹ ₹ ₹ ₹ cotton, not carded or combed ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ medicaments (excluding goods of heading , or ) consisting of mixed...
https://www.seair.co.in/trading-participants/india-export-to-vietnam-democratic-rep-of.aspx
bold-flavored cabbage salad. we using bok choy, but you can use whatever cabbage you prefer. fresh is best, however. bags of pre-shredded cabbage have been setting around for a long time and have lost their nutritional oomph. sweet and sour spicy slaw -serves 12 1/4 cup rice vinegar 1/2 tsp. toasted sesame seed
slivered almonds 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed) 2 medium carrots, shredded 1 red pepper, sliced thin 2 scallions, thinly sliced instructions: whisk vinegar, oil, honey, mustard and sea salt in a large bowl until the honey dissolves. add bok choy, carrots, red pepper, nuts...
https://chefwendellfowler.blogspot.com/2009/06/
bold-flavored cabbage salad. we using bok choy, but you can use whatever cabbage you prefer. fresh is best, however. bags of pre-shredded cabbage have been setting around for a long time and have lost their nutritional oomph. sweet and sour spicy slaw -serves 12 1/4 cup rice vinegar 1/2 tsp. toasted sesame seed
slivered almonds 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed) 2 medium carrots, shredded 1 red pepper, sliced thin 2 scallions, thinly sliced instructions: whisk vinegar, oil, honey, mustard and sea salt in a large bowl until the honey dissolves. add bok choy, carrots, red pepper, nuts...
http://chefwendellfowler.blogspot.com/2009/06/