This sani deol ka janm kab hua tha is one of the best spicy food dishes I have ever had. I was actually going to post this recipe on another blog, but I figured I would post it here as well.
The sani is actually basically a hot noodle soup, but is also a mix of a hot and a sour version. The broth is made with a spicy fermented soy (fermented soybeans) broth. The sour flavor is made with a vinegar-based vinegar. When you eat the sani, you need to be careful as you don’t want to get sick from the heat, but you also want to make sure that you are not too spicy.
There is a lot of heat in the sani, as the broth is made with soybeans and a spicy fermented soybean powder, and the vinegar is made with a vinegar-based vinegar. The noodles are made with long-grain noodles. The broth is made with a spicy fermented soybeans broth. The sour flavor is made with a vinegar-based vinegar.
The broth has a spicy fermented soybeans broth. The noodles are made with long-grain noodles. The broth has a spicy fermented soybeans broth. The sour flavor is made with a vinegar-based vinegar.
I’m not saying it tastes good or bad. It tastes good as a meal, and the sourness is not necessarily a bad thing. I just think the sourness is one of the few elements of the broth that could be turned into something more drinkable, like a soup. We’ll have to see if this comes together to become something more drinkable.
This is a very good news: this is an easy recipe to make and the noodles are actually very easy to make. So that’s a plus for the quick and convenient noodles. But since it is a soy-based broth, I would still be worried about the sourness being fermented. This is the first time I’ve heard of the sourness being fermented in a soy-based broth, so I’m a little worried about it.
I think the only thing I’m worried about is the sourness. Since the noodles are a broth, so the noodles can be fermented, I am worried that the sourness, being a broth, could cause the noodles to turn to vinegar. It could happen so I am worried about what happens when I make the noodles with sour or fermented broth.
The noodles are the main thing that I’m worried about, but it is the sourness that really worries me. The noodles are made with a soy-based broth that is made with a lot of sugar, so I am worried that these noodles could turn to vinegar when it is cooked. I don’t want to eat the noodles because they are so delicious.
When you boil sour broth it is because the acidity in the broth has created a sour or fermented taste that the noodles can’t tolerate. When you eat the noodles, it tastes like vinegar. If you make noodles with fermented broth, the noodles would also be acidic and if they are prepared with sour broth they would taste a bit sour.
I have been meaning to write a book on the subject of what happens when a person eats their noodles. I dont want to look like a n00b about noodles and I dont want to eat the noodles because they are so delicious. I find that to be a good thing.