Thursday, September 29, 2016

Dhingri Matar- Mushroom and peas in poppy seeds and cashew gravy


I am back with a rich, indulgent yet simple Gravy. The dhingri matar is a delicious combination of Mushrooms and fresh green peas, simmered in a luscious, thick gravy.



The Dhingri matar is something that is often made at a our home. I make this side dish during those week nights when I really need something comforting. And this dish fits the bill perfectly. It requires minimal preparation time, it is comforting and unbelievably delicious. 


Each time I make this curry, I tend to experiment with the spices and ingredients that go into making this side dish. This version of dhingri matar features an amalgamation of spices, a generous dose of full fat milk and a luxurious paste of cashew and poppy seeds. Needless to say we love this subtly spiced creamy curry. 

Do not be intimidated by the long list of ingredients. They are something that are easily available in every Indian kitchen. This is a highly adaptable recipe. You can change and replace the ingredients as per your tastes.


I have used whole milk in this recipe. But you can go ahead and replace it with a few tablespoons of yogurt and cream. I highly recommend the use of Kasuri methi or dry fenugreek leaves. It lends a subtle bitter flavor and a wonderful aroma to the curry. 


This recipe is one of the best things to come out of my kitchen. I am sure you will love the rich mouth feel and the tantalizing flavor of this sabzi!!


Dhingri Matar recipe:
Preparation time: 20mins
Cooking time: 15mins
Serves- 4

Ingredients:
For the cashew-poppy seed paste:
Cashew nuts- 3tbsp, chopped
Poppy seeds- 1-1/2tbsp, dry roasted

Oil- 2tbsp
Cumin seeds- 1/2tsp
Onion- 1med sized, finely chopped
Green chili- 1, slit
Ginger-Garlic paste- 1tspn
Fresh or frozen peas- 1/2cup
Button Mushrooms- 250gms, sliced
Turmeric or haldi- a large pinch
Salt to taste
Sugar- 1/4tspn
Red chili powder- 1/2 tsp
Tomato- 1 Large, finely chopped
Kasuri methi- 1/4tspn
Garam masala- a large pinch
Full fat Milk- 1/2 cup
Coriander leaves- 1tbsp, to garnish


Method:

  • To make the cashew-poppy seed paste, combine the cashew nuts and poppy seeds in blender jar and blend without using any water.
  • Add a little water and blend again to get a smooth paste and set aside.
  • Heat oil in a thick bottomed wok and add the cumin seeds. Once they turn brown add the chopped onion and fry till they turn transcluscent.
  • Stir in the Ginger-Garlic paste and the slit green chili fry till the raw smell goes.
  • Add the peas and sauce for two to three mins. Stir in the sliced mushrooms and fry for a couple of minutes more.
  • Add the Salt, Sugar, Turmeric, red chili powder, and the chopped tomatoes, mix well, and cook covered for five minutes or till the vegetables are cooked.
  • Stir in the cashew-poppy seed paste, Kasuri Methi and the garam masala and mix well.
  • Add the milk and allow the mixture to simmer on low heat for 2-3mins or till the mixture thickens.
  • Garnish with coriander leaves and serve hot with rotis or Parathas or with Jeera rice

Wednesday, September 21, 2016

Fattoush- Middle eastern Bread Salad

Fattoush is perhaps one of the most famous and most well-known Middle eastern salads. It is so popular, that it makes a frequent appearance on the Mezzo table. It is a vibrant salad with a zesty Garlic-lemon dressing. If you have never tasted middle eastern food before, then Fattoush is a good place to start.

A perfect fattoush mostly comprises of vegetables, Lots of herbs, lettuce and Bread. It's not an exaggeration when people say that "fattoush is not fattoush without bread". Fattoush is an excellent way to use stale or left over Pita bread or any other flat bread from the previous day. Extremely adaptable and immensely refreshing fattoush is a useful staple to have in your salad repertoire.

Fattoush is a salad that can be consumed all year round. But somehow I prefer to make it during the summers. This salad can be assembled in a jiffy and is satisfying enough to make a light meal. Apart from that, fattoush is so vibrant and colorful that it makes to want to dive into it right away. 


It is one of those super simple salad where you can use all types of herbs and vegetables available near you. I have used mint and coriander in this recipe but you can substitute either or both the herbs with fresh parsley. Traditionally, in fattoush, Sumac is used to spice the salad. Since I did not have sumac in the pantry, I have used equal quantity of Dry pomegranate or Anardaana powder. After making this salad for a couple of times, I have realized that this salad is all about refreshment. So there is not harm in experimenting with different flavors.

I suggest you give this salad a try for it is very hard to resist a salad that takes just minutes to make and tastes SO SO good!!!



Fattoush Recipe:
Preparation time: 15min
Cooking time: nil
Serves- 4

Ingredients:

Olive oil- 1tbspn
Pita bread- 2 of 6" diameter, cut into wedges
Shredded Lettuce leaves- 1 cup
1 small english cucumber, thinly sliced
Cherry tomatoes- 12, halved
One med sized, red onion, diced
Mint leaves- 3tbspn
Coriander leaves- 3tbspn
Salt and pepper to taste
For the dressing:
Garlic- 2 cloves, crushed
Olive oil- 3tbspn
Dry Pomegranate seeds- 1tspn
Juice of 1 lemon divided


Method:
  • Heat a table spoon of olive oil in a pan and toast the pita wedges till crisp. Moisten the wedges with lemon juice and set aside.
  • For the dressing, combine the crushed garlic, olive oil, dry pomegranate seeds and lemon juice in a blender jar and blend till well combined.
  • Mix all the other ingredients in a large bowl and refrigerate until ready to use.
  • Just before serving, mix the toasted bread pieces, the dressing, salt and pepper and toss and serve immediately.

Tuesday, September 13, 2016

Subsige soppu Kootu



It is almost midday as I write this post. I am all alone in the house and I am feeling an odd adrenaline rush as I write this. I know. Adrenaline rush is not often connected to writing. This hormone is supposed to kick in when one is engaged in sports or is faced with fear or excitement. And let's face it, writing is a solitary and a desk-bound activity. And despite my seated position, I can feel the adrenaline pumping through my veins. I am weird.


Why??? Because I am blogging after and almost three long months of unintended break. I honestly never thought of taking this break. Technically speaking, this break just happened. Before long, I started enjoying the peace and quite that came after the process of cooking. For a change, I stopped worrying about the cloudy days, chasing the light for good pictures, washing and arranging the props. I kind of enjoyed not cooking exotic dishes to show off on my blog. I even pretended my blog didn't exist for a short period.


In between, I ranted a couple of times to S about not posting anything for more than a fortnight but he  was least bit bothered. It was only when a friend asked me if I had stopped blogging that I realized that my hiatus has been a bit too long. It was only then that I decided to log into my account and check out as to what was happening on the blog. Fortunately, I had this recipe in my drafts so I just decided to post it.

Coming to this recipe, the subsige soppu Kootu is something that I make from time to time. It is one of those side dishes that is easy, simple and wholesome. This is dish is just perfect for those weeknight dinners. 


The Iron rich Dill leaves and the protein rich moong dal make a perfect combo to build the hemoglobin in your body. Hence, it is a must have for the whole family. Serve this side dish with rice or rotis and your will have a nourishing and wholesome meal ready for your family!!

Subsige soppu Kootu recipe:
Preparation time: 20min
Cooking time- 20min
Serves- 4

Ingredients:
Dill leaves- 1 bunch or 100gms, finely chopped
Moong dal or split yellow lentils- 1 cup
Potato- 1 small, peeled and cubed
Turmeric- 1/4 tsp
Oil- 1/4tsp
Salt- to taste
Jaggery- 1/2tspn
For the Kootu masala:
oil-1/2tsp
Ural dal- 1heaped tbsp
Rice- 1/2tsp
Coriander seeds- 1/2tsp
Pepper- 1/2tsp
Poppy seeds- 1tsp
Kashmiri red chilies- 2-3
Fresh or frozen coconut- 3tbsp
For the seasoning:
Ghee or oil- 1tbsp
Mustard seeds- 1/2tsp
Peanuts- 3tbspns
Curry leaves-1 sprig
Asafetida- a Large pinch

Method:
  • Dry roast the moong dal till fragrant. Take off the heat and wash the lentils till the water runs clean. Add the chopped dill leaves , diced potatoes, two cups of water, oil and turmeric powder and Pressure cook the lentils for four to five whistles or till completely cooked.
  • In the mean time, heat oil in a small pan and roast the urad dal, rice, pepper corns, poppy seeds and red chilies till brown and set aside to cool.
  • Transfer the roasted mixture to a blender jar and grind to a fine powder. Add the coconut and some water and grind again to a smooth paste and keep aside.
  • Allow the steam to dissipate itself completely before opening the cooker. Add the salt, jaggery and half cup of water and bring the mixture to a gentle boil.
  • Add the ground mixture and continue boiling for 3-4mins more.
  • For the seasoning, heat ghee or oil in a pan and add the mustard seeds. Once the mustard seeds crackle, add the peanuts and fry till they turn brown. Stir in the asafetida and fry for a couple of minutes more and take off the heat.
  • Add the seasoning to the prepared Kootu, mix well and serve immediately with rice or rotis.

Friday, May 27, 2016

Sweet potato and almond Gulab Jamun- The vegan Gulab jamun



Gulab jamun is perhaps one of the most popular among Indian mithais. A sweet treat that can be gulped down in one bite. Traditionally this sweet dish is made out of khoya or hariyali mawa (milk solids). The milk solids are shaped into delicate balls and deep fried. These deep fried balls are then dunked into cardamom and saffron scented sugar syrup. Gulab jamun made this way are extremely delicious, luscious. Each bite into these succulent balls can transport you into a state of pure bliss.


The downside of making gulab Jamun using milk solids is that that it requires a lot of skill and a little prep work. Since most people do not have that kind of time and skill, they mostly resort to ready made mixes. So if you are looking for a recipe for gulab Jamun that is easy to make, Vegan and as tasty as the traditional Gulab jamun, then your search has come to an end. I am sharing the Sweet Potato and almond gulab jamun which comes very close to the traditional gulab jamun in taste and texture.


This version of Gulab jamun is relatively easy to put together and does not require the kind of expertise that you require to make the traditional ones. And to top of all of these, these gulab Jamuns are healthy and packed with nutrition. These Syrup soaked sweet potato balls are delicious and has a rich mouth feel and intense flavor!!


I had heard and read about sweet potato gulab jamuns. But I was a little skeptical about the taste. But now that I have tried it, I will definitely be making this again and again. 


I actually wanted to add khoya or milk powder as the original recipe had mentioned. Since I did not have either of them, I decided to make this dessert with just sweet potatoes and almond meal. Despite the omission of khoya, the Gulab jamun actually turned out great!! They were incredibly soft and had a melt in the mouth texture. These Gulab jamuns are a great way to pamper yourself without feeling guilty.

Sweet potato and almond Gulab Jamun recipe:
Preparation time: 30min
Cooking time: 20min
Makes- 40-50 Gulab jamuns

Ingredients:
Sweet Potatoes- 3 med
Almond meal- 8tbsps or 1/2cup
All purpose flour- 6tbsp
Cardamom Powder- 1/2tspn+1/2tspn
Baking soda- A pinch
Ghee or oil to grease- 2tbsp
For the syrup:
Sugar- 300gms
Water- 450ml
Saffron- A pinch
Oil to deep fry
Chopped pistachios to Garnish (optional)


Method:
  • Wash and scrub the sweet potatoes to remove all the dirt. Place the sweet potatoes in the pressure cooker and add enough water so that the potatoes are covered. Place the lid and weight and pressure cook the potatoes for two whistles. 
  • Allow the steam to dissipate itself completely before opening the cooker. Remove the potatoes from the cooker and allow them to cool completely. Peel the potatoes and mash them thoroughly with your hands.
  • Add the almond meal, All purpose flour, cardamom powder and baking soda and knead to make a soft dough and keep aside.
  • To make the Sugar syrup, Mix the sugar and water in a sauce pan, add the saffron threads and cardamom powder and bring to a boil. Reduce the heat and allow the mixture to simmer for a 5-10 mins. or until the syrup turns thick and reaches half string consistency. Take off the heat and keep the syrup warm.
  • Grease some ghee or oil on your palms. Pinch small lime sized balls from the dough and shape them into smooth balls. Make sure that the balls do not have any cracks.
  • Heat oil in a thick bottomed wok. Once the oil is hot enough, carefully place the prepared sweet potato balls in a single layer. Avoid crowding oil with too many Gulab jamuns. Fry the jamuns in low-medium heat until they are cooked through and golden brown in color from all the sides.
  • Remove the fried jamuns carefully with a slotted spatula, drain and dunk them in warm sugar syrup. Allow the jamuns to soak the syrup for at least 30mins to an hour before serving. 
  • Garnish with nuts and serve warm. Or, serve warm with Vanilla ice-cream.
Notes:
  • Make sure there are no lumps when mashing the sweet potatoes. You can try passing the sweet potatoes through a fine sieve to remove any fibers or lumps. You can also try running the boiled sweet potatoes in a blender until smooth.
  • You can replace the almond meal with equal quantity of Khoya/ milk solids or milk powder. 
  • For a different flavor, you can replace half of the almond meal with unsweetened coconut.
  • When frying the jamuns, make sure the oil is not smoking hot. The oil should neither be too hot  or too cold. To know if the oil is hot enough, drop a small piece of the dough in the oil. You know the temperature is just right when the dough sizzles and slowly rises to the surface.
  • To make the Almond meal, blanch half cup of almonds in hot water. Peel the skin and  set aside to dry for a few hours. Once dry, grind them to a fine meal and use as required.
  • You might notice the sweet potato flavor if you consume these jamuns immediately. Just allow these jamuns to rest for for 6-7hrs or overnight and you will find that they would have acquired a richer flavor.
  • This dessert stays fresh for a couple of weeks if refrigerated.

Sunday, May 1, 2016

Puliyogare Gojju and Puliyogare


Since Mother's day is round the corner, I thought of posting one of my mother's and my Grandmother's recipe. Yes!! It is the recipe for Puliyogare. Puliyogare is a dish that is Simple, quick, and delicious. In short, it is just perfect for mother's day.


Puliyogare or the tamarind rice is one of the most traditional and one of the most sought after recipes from South India. Every bite of this sweet, spicy and tangy rice brings back some fond child hood memories. Each savored bite takes me back to the times when I used to visit the Venkateshwara temple with my grandmother. The beautiful sculptures, the chanting of the shlokas, the divine atmosphere and the one of a kind puliyogare for prasadam. We would eagerly wait in the long queues to receive our share of Puliyogare. The tamarind rice offered there was so delicious that we would invariably go back for more!!



Since this rice makes a great picnic meal, I remember my mother making large quantities of Puliyogare for my school picnic. It was a big hit with my friends and the boxes were licked clean. So now you can imagine how nostalgic Pulyogare always makes me!! *Sigh*


Before I deviate completely, I think I will get back to the recipe. The making of Puliyogare has two steps. The first step is to make the puliyogare gojju which is slightly time consuming. The second  part involves mixing the gojju with the rice and other seasonings. 


The Puliyogare gojju can be made well in advance. By "well in advance", I mean a atleast a week earlier. So whenever you are feeling lazy or you have to make something in a jiffy, then mix a few table spoons of the gojju with a few cups of rice and Puliyogare will be ready in no time.


As I mentioned earlier, this is my Ajji's and my mother's recipe. I am so happy that I am passing on the recipe with the hope that it becomes a part of childhood memories with our kids will recall fondly someday.


The Puliyogare great all by itself. But pair it with some Poppadums and a bowl of yogurt and you will have a complete meal in front you.

Puliyogare Gojju recipe:
Preparation time: 20min+soaking time
Cooking time: 20-30min
Makes- approximately 300gms

Ingredients:
Tamarind- 100gms
Water- 700ml
Sesame seeds- 1-1/2tbspn
Grated dry coconut- 4tbspn
Salt to taste
Jaggery- 120gms
Peanut oil- 2tbsp


Method:
  • Clean the tamarind by removing the seeds and strings and soak in 500ml of water for atleast two to three hours.
  • Squeeze the juice from the tamarind with you hands and set aside the pulp. Add the remaining water to the pulp and strain the juice in a strainer. You will get about 700ml of tamarind juice at this point.
  • In a pan, dry roast the sesame seeds till brown and keep it aside to cool
  • In the same pan, dry roast the coconut and set aside to cool.
  • Combine the sesame seeds and the rasam powder in a blender jar and blend till finely powdered.
  • Add the roasted coconut to the ground mixture and blend again to get a paste like spice mix.
  • In a thick bottomed, non reactive pan, add the tamarind pulp and bring it to a gentle boil. Allow the pulp to reduce a little before adding the jaggery and salt.
  • Let the mixture to simmer for a couple of minutes more and then add the ground mixture. 
  • Allow the mixture to simmer on low heat while stirring from time to time. Continue mixing till the mixture achieves a thick jam like consistency and comes together in a single mass. Take off the heat at this stage. 
  • Add the peanut oil mix well and allow the gojju to cool completely before storing in airtight container.
Notes:
  • Do not use polished sesame seeds. Use unpolished (mildly brown) or black sesame seeds.
  • The quantity of the jaggery used, largely depends on the variety of jaggery. There some varieties that are not very sweet. Use more in that case.
  • I use peanut oil because it prevents the gojju from going bad. Apart from that, it also enhances the flavor.
  • Try and use tamarind that is dark brown in color. It imparts a rich color and taste.

Puliyogare or Tamarind rice:
Preparation time: 15min
Cooking time: 10min
Serves- 4

Ingredients:
Peanut oil or any other oil- 2tbsps
Mustard seeds- 1/2tsp
Peanuts- 3tbsps
Curry leaves- 2sprigs
Asafetida- A pinch
Cooked rice- 2 cups
Salt- To taste
Puliyogare gojju- 2tbsp
Freshly grated coconut- 1tbsp (optional)


Method:
  • Heat oil in a thick bottomed pan. Add the mustard seeds and allow it sputter. Add the peanuts and fry till they turn brown.
  • Add curry leaves and fry till they turn crisp. Stir in the asafetida and mix.
  • Add the cooked rice and salt and mix well. Stir in the gojju and the grated coconut and mix well so that the rice is coated with the gojju.
  • Take off the heat and serve hot with yogurt and poppadoms.

Monday, April 25, 2016

Aam Panna


Summer is here in full swing and it is definitely making it's presence felt with sweltering heat and rising mercury levels!! Summer is never really complete if you haven't had your share of mangoes, watermelons and cucumbers. Apart from these you also need gallons of iced waters and fruit juices to help you cope with the brutal summer heat.


Speaking of fruit juices and summer drinks, I don't think anything can come close to Aam Panna. The quintessential Indian cooler that is made with raw mangoes, mint, lime and spices. This wonder drink not only quenches your thirst and keeps your body cool but it also helps in digestion and helps prevent sunstroke. Now, isn't that a perfect summer drink??


There are several ways to make this drink. You can either roast or grill the mangoes on an open flame for a smoky flavor. Or, simply boil or pressure cook them for a quicker version. I personally love to make Aam wanna by roasting the mangoes on an open flame because it imparts a smoky and an earthy flavor to the drink.


As for the seasonings, I like to add a combination of cumin, fennel and carom seeds. But you can keep it simple and  straight forward by adding Cumin seeds. You can also add green chili for heat. But I prefer it mild with just a hint of lime and mint!!


Another Important ingredient that goes into making Aam Panna is Black salt. A pungent smelling purplish-gray salt that is often used in India. This slat has a characteristic sulphur taste to it!! It you cannot get your hands on Black salt, then you can substitute it with Regular salt.

Whatever spices and seasonings you use, just make sure that you do not over do any of them. Or else, the tart flavor of the raw mangoes will be lost!!


Aam Panna recipe:
Preparation time: 10
Cooking time- 20
Serves- 4

Ingredients:
Raw mangoes- 2, medium sized
Mint leaves- 10-15
Cumin seeds- 1/2tsp
Saunf or fennel seeds- 1/4tspn
Ajwain or carom seeds- 1/4tspn
Juice of 1 lime
Sugar- 4tbspn
Water- 600ml
Black Salt- 1/2 tsp
Ice cubes and mint leaves to garnish

Method:

  • Place the mangoes on top of the gas burner and roast the mangoes till they turn completely black. This might take anywhere between 10-20mins.
  • Dry roast the cumin seeds, fennel seeds and carom seeds and powder them in a mortar and pestle and set aside.
  • Once the mangoes are completely black and soft, remove from heat and allow the mangoes to cool completely.
  • Peel the dark skin and remove the pulp and place it in a blender jar.
  • To the mango pulp, add the mint leaves, lime juice, sugar, black salt and 250ml of water and blend till the mixture is smooth.
  • Add the remaining water and mix well. Garnish with ice cubes and mint leaves and serve immediately!!

Thursday, March 24, 2016

Gur aur nariyal ki meethi Kachori

Happy Holi to all of you!!! May this festival of colors fill your life with sweet month that can be cherished forever. 


Spring has officially set in. The mornings are pleasant and crisp and the air smells earthy. These days I wake up to beautiful vistas. Vistas, where the world seems to be greener, fresher and vibrant and soothing. I am filled with a kind of energy that inspires me to stay on my feet and finish as many chores as possible. Since the days are getting longer, I have also started taking evening strolls. I walk into this captivating beauty, to touch the vibrant Bouganvillas, feel the wind in my hair, watch the fluttering butterflies, listen to the chirping birds and capture everything in my mind's eye.


Spring also marks the arrival of Holi- The Indian festival of colors. Apart from colors, I feel that holi is also the festival of food. Holi menu normally consists of Thandai, gujiyas, Phirnis, Chaats and Kachoris. Kachoris are something that categorically prepared during the festival of colors. Different types of Kachoris are made during this festival. Some make sweet and some make it savory. As for me, I made the KAchori with coconut and jaggery stuffing. 


We call this dish "kayi puri". The kayi puri is nothing but a type of kachori where the flaky, pastry like dough is stuffed with sweet, jaggery and coconut filling. You  can say that this is a South Indian variation of the famous mawa kachori. This version is healthy, delicious and absolutely wholesome. One bite into this flaky sweet dish and I am sure you will be addicted.



The recipe for this dish comes from my grand mother. This incidentally happens to be one of the last things I learnt from her. I remember making at least a dozen phone calls when I made this the first time. She had guided me patiently with each step, Giving out tips and suggestions. Ohhh I so miss Ajji!!!


The best thing about these Kachoris is that, that they can be stored in air tight containers for upto 4-5days. Just before serving, warm the kachoris in over for 5mins and serve. The preparation of this dish is lightly labor intensive. So I suggest you plan it on a not so busy day!! Have fun making these!! Happy holi once again!!!


Gur aur nariyal ki meehi Kachori recipe:
Preparation time: 20min
Cooking time: 40min
Makes- about 16

Ingredients:
For the outer covering:
All purpose flour- 2cups or 150gms
Fine semolina or chiroti Rawa- 1tbspn
Salt- 1/4tspn
Butter- 3tbspn, melted
Water- as required

For the filling
Ghee- 1tbsp
Freshly grated coconut- 1 cup, tightly packed
Jaggery- 1 cup
Poppy seeds- 1/2tbspn, dry roasted
Cardamom powder- 1/4tspn
Freshly grated nutmeg- a pinch.
Other ingredients:
Oil to deep fry
Pistachios to garnish (optional)


Method:

For the outer covering:
  • Mix the all purpose flour, semolina, salt, and melted butter in a large bowl and mix well. Add water gradually to make a stiff dough. Cover and set aside for 20 to 30min
For the filling:
  • Heat ghee in a thick bottomed pan. Add the freshly grated coconut and jaggery and mix well. Allow the mixture to cook on low heat for 3-4 min, mixing from time to time.
  • Add the toasted poppy seeds and continue mixing till the moisture is evaporated and the mixture comes together in a lump.
  • Add the cardamom powder and nutmeg powder. Mix well and take off the heat. Set aside to cool completely.
To proceed:
  • Divide the dough into 16 equal portions and set aside.
  • Roll out each portion into 2-1/2" disc and place a table spoon of filling in the centre. 
  • Gather the edges to wrap the filling and seal it. Flatten it slightly with your palms and Roll the kachori again into a disc of 4-5" diameter.
  • Repeat the process with the rest of the dough and filling.
  • Heat oil in a large wok. Add the prepared kachoris 2-3 at a time and fry them on low heat till they turn golden brown in color.
  • Take off the heat and drain them on absorbent paper. Repeat the process of frying to make the rest of the kachoris. 
  • Garnish with chopped pistachios and serve immediately.
Tips:
  • Do allow the dough to dry out. This can cause the kachoris to tear which will let the oil seep into the kachoris while frying. To avoid this, keep the dough covered with a wet cloth at all times.
  • Make sure the filling is lump free as it will cause the disc to tear.
  • Do not fry kachoris on high heat. Reduce the heat once the oil is hot enough. This will yield crispy Kachoris


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