The Little Moon Residence

Sharmarke is an Indian food that is a staple in my home. Not only is it the most delicious, it is also my go-to meal when I am craving something special. I know, it isn’t really the best thing to include in a dish, but I have a lot of guests who love it and it is a great meal for entertaining a crowd.

Sharmarke is made from a grain called makkayla and is used in a wide variety of dishes. It is a grain that tastes similar to wheat and is used to make a variety of dishes including curries, dhal, and various types of rice. It is usually served with plain, grilled fish like prawns or chicken but here, it is served with roasted leg of lamb.

I have seen the grain used in a variety of dishes, including curries, dhal, and rice. I have also seen it used in a variety of ways, including as the base for a variety of dishes. I personally have seen it used in curries made with fresh red chilli for example where the spices were cooked with the grain. I have also seen this grain in the cooking oil of a chicken curry.

I’m sure you’ve heard of the word “curry” in your vicinity. It’s a type of rice that is soaked in spice and salt and then fried. If you know a great recipe for curry, you know a good recipe for curry. It’s usually served with rice like rice pudding or rice pudding and it is called curry. I have seen it served with rice pudding and cooked in curry.

In some parts of the south, this type of curry was an important part in the everyday life of the Indian people, both in the form of a dish and in the form of the name.

Sounds like you’re a curry fan.

When I was a kid, I used to make a curry using curry as the base. I usually put a small amount of water into the curry and put it in a bowl with a little salt and pepper.I had a friend named Cudwah called Chizi who cooked in the curry. The curry, with its long, thick-skinned grains, was great for me.

The idea behind the Indian dish was that this was a dish of rice and vegetables, with meat and vegetables added at the end. You would put the vegetables in the bottom of the pot, and then add your meat and rice to the top. So the vegetables were cooked first, and then the meat was added to the bottom. That way you wouldn’t be left with mushy vegetables. The dish was meant to be rich and satisfying, but it was also very healthy.

The dish was actually a favorite of my mother when I was growing up and she had it as a special treat on special occasions. She would usually serve it to me as a dinner party meal, and then we would go through it and eat it together. It was a great way to start the day, and she always made sure I had enough for everyone.

The dish has been on my list for a while. I have been craving it.