रायसेन में महिलाओं का नुस्खों में स्वाद के साथ सेहत का भी ध्यान, बना रहीं मोटे अनाज के लड्डू.
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00:00How long has the time happened to have the greatest impact of your people in the future?
00:09I was in the first of the year 2010, in the SILVANI.
00:14I've been teaching them from 2018,
00:19and I've been learning them from 2018.
00:22I've also been learning the most of our people.
00:25So, I am teaching the children to eat food. I am teaching the children to eat food.
00:34So, I am teaching the children to eat food.
00:41First of all, in 2015, when I was in Silvani, I saw that there was a lot of interior.
00:54I was surprised that one of our children was brought to our children, and it was just a bugle.
01:04And they were seeing what is happening, what is happening, what is happening, what is happening.
01:11But it was a very bad thing.
01:14Then I told them that I would not do anything.
01:18Then after 2-3 days I made a cowl and I didn't know how to eat a cowl.
01:25But when I made a cowl and a cowl and I was happy to eat it,
01:31they were so happy and I felt that we had a good thing to eat.
01:37But I didn't know how to eat a cowl and a cowl.
01:42So I thought that wherever I do this work I can do it.
01:47And where I can get the cowl and the cowl and the cowl and the cowl and the cowl and the cowl and the cowl and the cowl and the cowl.
02:04And now after 2-3 years I made a cowl and the cowl and the cowl and the cowl and the cowl and the cowl and the cowl and the cowl.
02:24But it didn't live in the water.
02:25They don't eat and they don't eat it .
02:27So I thought I would do this.
02:30I would think of doing it.
02:31So I would think of the cowl and cowr is soactive.
02:34Because of the cowl and the cowl and the cowl and the cowl and the cowl and the milk.
02:40I would obviously start to make your cowl and tongue.
02:42It's really because before I am not feeling
02:44they are gonna love it because it is something you can't heal it.
02:48The cowl.
02:49It is important to know how to present it, but it is very good to know how to present it.
03:03Today you have made a lardu. How is it made and how it is made?
03:09It is very good for the lardu.
03:14is
03:20.
03:22.
03:31.
03:42I am so grateful for this.
03:50I have the opportunity for this.
03:51I am so grateful that I have to give to the people.
03:58In the same way, I would like to make a lot of food in the hotel, but I would like to make a lot of food in the hotel and I would like to make a lot of food in the hotel.