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Uttam Pratulkumar Sheth - Reviews, Good Things, Biography

Uttam Sheth – Reviews, Biography, Profiles, Achievements, Good Things and know Everything About Uttam Sheth. He is completed his MBA in Forex ISBM in Ahmedabad. After completion of study he started work with anagram stock broking in Talaza, India.

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How to Make Thai Sticky Rice - Uttam Sheth's Blog

We’re about to learn how to make Thai sticky rice. -  eatingthaifood.com But first, let me first tell you a story… Before I ever came to Thailand when I was in university, I sometimes went to a Thai restaurant in the US, and I would order green curry along with Thai sticky rice. I can’t remember exactly how I would eat it, but I think I would just take some of the green curries, put it onto my sticky rice, and eat it off my plate using a fork. Fast forward 10 years, after living in Thailand for years now, and learning so much about the food, I sometimes look back on that story, and I have to chuckle at myself. Why? Because in Thailand, eating green curry with sticky rice, just doesn’t go together; Most Thais would not even think of eating that combination. Green curry is eaten with regular steamed rice. The reason is, green curry originates from the central region of Thailand, where regular rice is the staple. Sticky rice originates from the northern and nor...
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Something Healthy and Delicious to Eat

Hello I am Uttam Sheth - Check out my today's recipe Dairy-Free, Blueberry Oatmeal Muffins -  skinnytaste.com These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite! A cross between baked oatmeal and oatmeal muffins, if that was a thing! Made light by swapping out some of the butter with applesauce and using less sugar than most muffins would call for. You can swap the brown sugar for coconut sugar, and leftovers freeze and reheat well. I’ve been craving these muffins, which I’ve made so many times before with wheat flour, but I wanted to create a gluten-free version so I could share them with my aunt. I thought it would be as simple as swapping out the flour for the gluten-free flour, but after testing them out, they needed a little extra flour, so I figured I would share this as a new post. The nutritional info is also slightly different because of the extra fl...
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How to Create French Fries in Home like what we eat in Hotels or Like McDonals

Uttam Sheth:I Cook Like This There’s nothing more satisfying than effortlessly turning raw ingredients into a simple, iconic dish; like taking a handful of flour, eggs, water and turning it into fresh hand shaped pasta. It’s the kind of easy skill that comes with long practice and it always shows, and it’s always awesome to achieve. That’s why I’ll go to immense effort to achieve that effortless skill. And for me, there is nothing more out of reach than getting french fries right at home. There’s just something about them that, especially in shoestring form, are better done on a commercial factory scale: In-n-out’s fries famously suck, Shake Shack had to walk back their fresh in-store french fries. Heston Blumenthal seemingly has it figured out, as long as its British chip sized, but what we’re looking for here is something more classic, something closer to shoestring. When I saw this post on Quora, I jumped at it. It seemed almost too simple and good to be true, just a few...
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