Avrekayi Chithranna (Surthi Beans Bhath)

March 31st, 2010 by User | No Comments | Filed in Indian Food

I have already put up a few of the items of this fresh Beans. Today I would like to put up yet another item to the one pot meals/rice items on this blog. Avrekayi Chitranna is very popular among the Kannada people of Bangalore/Mysore/Hassan area. This recipe can be prepared like the simple Lemon rice but will taste better and unique with Vangi bhath masala powder. Here it is:

What you need to have:

1. Basumati Rice – 1 cup

2. Surthi Beans (pealed twice) – 1 cup

3. Chopped Capsicum – 1/2 cup

4. Chopped Potatoes – 1/2 cup

5. Cooking oil – 4-5 Teaspoons

7. Salt – To taste

Basumati rice

Chopped Veggies and Pealed Surthi Beans

Cooked Basumati Rice

What you do with what you have:

1. Wash, drain water from Basumati rice and keep it aside for about 15 minutes so that it dries a little as shown in image-1.

2. Cook it in the cooker as usual adding required quantity of water so that the grains on cooking should be as shown in the image 3.

3. Wash and chop Capsicum into bite size pieces. Wash, peal and cut Potatoes lengthwise and peal Surthi Beans twice and keep it aside as shown in image 2.

4. Cook both chopped potatoes, doubly pealed Surthi Beans in the cooker in two seperate containers adding little salt but very little water so that it is not over cooked as shown in the image below.

Cooked Surthi Beans and Potatoes

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Turmeric powder – 1 Teaspoon

4. Curry leaves – 2-3 Strands

5. Cashews – A handful

6. Dry Copra (grated )- 2 Teaspoons

7. Vangi Bhath powder – 3 Teaspoons (commercially available or refer to my powder recipe)

Ingredients of Seasoning

Ingredients of vangi bhath powder dry roasted

5. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputers add blackgram dal to it.

Seasoning in progress

6. When both are fried add cashews to it. When fried add curry leaves, and chopped capsicum from step 3 to it and let it cook for a while on low flame adding a little salt to it.

Chopped Capsicum being fried in seasoning

7. When capsicum is fried, add cooked Surthi Beans, potatoes from step 4 to it and stir well with a wooden spatula so that it is not crushed. Mix vangi bhath powder with grated copra with your hands. Add the powder along with the cooked rice and stir well. Ready to serve Surthi Beans chithranna is as shown in the image below.

Ready to serve Surthi Beans Chithranna

And serve with sweet curds !

Avrekai Chithranna with sweet curds

How long it takes: – 45 minutes

Number of servings: 4-5

Filed under: Uncategorized Tagged: one pot meals, Rice items

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Avrekalu Mixture

March 31st, 2010 by User | No Comments | Filed in Indian Food, SMS

I have already put up a few dishes of Avrekalu (Surthi Beans) earlier on my blog. Today I would like to put up Avrekalu mixture which is an all time favorite of all my friends during my college days. I just gave a try and thought would put it up today. It is a spicy mixture with the addition of peanuts, Dalia dal, Cashews, Raisins and even dry copra (optional) with some masala powders.

What you need to have:

1. Double pealed Avrekalu – 2 cups

2. Beaten Rice (Medium) – 1/2 cup

3. Peanuts – 1/2 cup

4. Cashews – 1/2 cup

5. Raisins – A handful

6. Cooking oil to fry – 2 cups

Double pealed Surthi Beans

Ingredients of Avrekalu Mixture

What you do with what you have:

1. Peal fresh Avrekalu and soak the same in water for about an hour and peal it again and is as shown in image 1. Dry it on a cloth under the fan for about 30 minutes. (just pinch with your nails and if it pricks in then that is fine.)

2. Place a skillet with 2 cups of cooking oil in it. When heated just place the spatula with holes in it and place pealed Avrekalu from step 1 into it. Fry it till it is crispy. (Please do not over do it to avoid it from turning hard). Transfer it to a colander so that extra oil will filter out.

Avrekalu being fried in oil

3. Also fry peanuts in the same oil in the similar way till done.

Peanuts being fried in oil

4. Fry Beaten rice as well in batches in the same way till it is crispy and swollen.

Beaten rice being fried in oil

Ingredients of Masala powder:

1. Chilli powder – 3-4 Teaspoons

2. Turmeric powder – 2 Teaspoons

3. Salt – To taste

4. Asafoetida powder – 1 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Sesame seeds – 1 Teaspoon

7. Curry leaves – 4-5 Strands

5. Mix all the fried ingredients from step-2 to step-4 in a colander and keep it aside. Place a skillet on a low flame and dry roast curry leaves in it in such a way that it turns crispy but does not change the color.

6. Mix all the powders and roasted curry leaves together. Place a dry skillet on low flame and when heated put in the fried mixture from step 5 to it and also the powders and dry roasted curry leaves to it and mix well and immediately switch off the flame. The Avrekalu mixture is as shown in the image below.

Ready to serve Avrekalu Mixture

7. Store it in air tight containers and will remain afresh if fresh cooking oil is used for frying.

How long it takes: 45 minutes (Other than soaking and pealing of the Beans)

Filed under: Uncategorized Tagged: fried snacks

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Avrekalu Roti

March 31st, 2010 by User | No Comments | Filed in Indian Food

I have already put up Avrekayi Saru and Gravy. On to the Avrekayi Roti now. This Roti tastes great and people prepare it in different ways. I have steamed Avrekalu and mixed it with rice atta and prepared the dough. Some people just crush it raw, add all other ingredients and prepare the roti. I might just try the other way of doing it the next time around but for now here is how I typically prepare it !

What you need to have:

1. Cut Banana leaves – a few

2. Rice Atta – 1 cup

3. Avrekalu – 1 cup (pealed twice)

4. Cumin seeds – 1 Teaspoon

5. Green chillies – 2-3

6. Fresh grated coconut – 2 Tablespoons

7. Chopped Coriander leaves – A handful

8. Oil to roast rotis – 3 Tablespoons

9. Salt – To taste

Double Pealed Avrekalu

Ingredients of Avrekalu Roti

What you do with what you have:

1. Peal outer peal of the beans and soak it in water for about an hour and peal its thin skin again and is as shown in image 1.

2. Cook pealed beans in the cooker till smooth adding a litle salt.

3. Transfer cooked beans from step-2 to a broad bowl and mix rice atta, chopped green chillies, grated coconut, chopped coriander leaves, a little salt and enough water to make the dough to a spreading consistency.

Roti dough

4. Wash cut banana leaves and wipe it with a clean towel and spread the roti dough to required thickness dampening your hands in water so that one is able to spread it neat.

Roti dough being spread on cut Banana leaf

5. Place a Dosa Griddle on medium flame with 2-3 Teaspoons of cooking oil on it. When heated just place the roti facing the griddle so that it is roasted well there. (we do not cover roti with another piece of leaf.)

Roti being roasted

6. When roti roasts, the leaf gets crumpled and the aroma of the same is absorbed by the roti.

Banana leaf being removed

7. Remove the leaf and allow it to roast for a while.

Roti being roasted on removing the leaf

8. Just lift the roti splash a little oil on the griddle and reverse the roti.

Roti being roasted on the reverse

Enjoy hot with the dry chutney powder of your choice. Yummmmmmmm!!!!

Ready to serve Avrekalu roti with Dry chutney powder

How long it takes: 45 minutes

Number of Rotis: 6 of above size ( is generally good enough for 3 adults )

Filed under: Uncategorized Tagged: Dosa hut, Parathas and Rotis

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Dilli Leaves Chitranna

March 31st, 2010 by User | No Comments | Filed in Indian Food

Dill leaves like any other greens is very good from the health point of view. I have put up Dill leaves spicy and sweet idlis which was received very well and today I would like to add yet another rice item to the long list of them. I prepared Dilli leaves Chithranna which turned out great which made me wonder if I would rather put this up sooner than later !

What you need to have:

1. Basumathi rice – 1 cup

2. Chopped Dill leaves (Tender) – 2-3 cups

3. Green Peas – a handful

4. Salt – To taste

Basumathi Rice & chopped Dill leaves

Ingredients of Seasoning:

1. Chopped onion – 1/3 cup

2. Mustard seeds – 1 teaspoon

3. Black gram Dal – 1 teaspoon

4. Turmeric powder – 1 teaspoon

5. Cumin seeds – 1 teaspoon

6. curry leaves – 2-3 strands

7. Green chillis – 3-4

8. Peanuts – a handful

9. Lemon juice – 1 teaspoon

10. Fresh grated coconut – a handful

11. Chopped cilantro – a handful

12. Oil for seasoning – 1 tablespoon

Ingredients of Seasoning & decorating

What you do with what you have:

1. Wash and chop green chillis, Cilantro fine, peal and chop onions fine, grate coconut and keep it aside as shown in the above image. Wash and chop dilli leaves fine as shown in image 1.

2. Wash and drain water from Basumathi rice and keep it aside for a while. Cook it in the as usual for about 20 minutes till done in such a way that the grains are visible when cooked.

Cooked Basumati Rice

3. Place a skillet with 1 tablespoon of oil in it on the medium flame. When heated add mustard seeds when it starts sputtering add black gram dal, cumin seeds to it. When fried add chopped green chillies and curry leaves from step 1 to it. Now add peanuts and let it fry for a while.

Seasoning in progress

4. When peanuts is fried add chopped onions from step 1 to it and also add required quantity of salt and fresh green peas to it and fry till it turns transparent and also peas turns little soft. Add chopped Dill leaves from step 1 to it and let it cook till done closing it with a lid.

Dill leaves being cooked in seasoning

5. When it is cooked add cooked rice from step 2, chopped cilantro, grated coconut from step 1 to it and stir in well. Squeeze lemon juice as well and mix well.

Cooked rice, chopped cilantro being added

6. Ready to serve Dill leaves Chithranna is as shown in the image below.

Ready to serve Dill leaves Chithranna

Transfer it to a serving bowl

A closer view of the dish

How long it takes: 30 minutes

Number of servings: 4 people

Filed under: Uncategorized Tagged: one pot meals

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Set Dosa (Mushti Polo)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Set dosas is the oldest of the dosas available in almost all the restaurants. At times Masala dosa will not be there and this dosa will always be available. It is an easy recipe and can be relished by any one, since it can be soft as well as crispy. The dough has to be properly fermented for dosas to turn out soft though. We call it Mushti polo in konkani. Mushti is a handful – for every cup of rice a handful of Blackgram dal is added to this recipe. My other Dosa recipes here.

What you need to have:

1. Blackgram Dal – A handful

2. Raw rice (Sona Masoorie) – 1 cup

3. Fenugreek seeds – 1/3 teaspoon

4. Beaten rice – 1 teaspoon

5. Fresh grated coconut – 2 teaspoons (optional)

6. Cooking oil/ghee – 1/2 cup

Ingredients of Set Dosa

What you do with what you have:

1. Wash and soak blackgram dal, rice and fenugreek seeds in water for about 2 hours. Also add beaten rice and grated coconut to it while soaking.

2. Grind it to a fine consistency adding water in steps. Add required quantity of salt to it and allow to ferment over night. The ground dosa batter is as shown in the image below.

The ground set dosa batter

3. When fermented the dosa batter will be as below.

Fermented Set dosa batter

4. Place a dosa griddle on medium flame and when heated sprinkle a little cooking oil on it. Rub it and then sprinkle a little water as well to it. Now lower the flame and pour in dosa batter and spread it to the required thickness. Close it with a lid. (This dosa need not be flipped.)

Dosa being fried

5. Serve hot with any chutney, chutney powder or even potato bhaji.

Ready to serve set dosa with chutney

6. On the same skillet sprinkle a few drops of cooking oil and spread it with a coconut coir or tissue paper. Simmer the flame and sprinkle a few drops of water on the skillet and then pour a laddle of dosa batter and spread it to a thin consistency. Sprinkle a little oil on the edges and in the middle of the dosa. Now put it on high flame. The crispy dosa is ready to serve now. Spread a little dry chutney powder on the dosa and fold it. Repeat the same process for the rest of the dough!!!

Ready to serve crispy set dosa with chutney

How long it takes: 45 minutes (other than soaking and fermenting)

Filed under: Uncategorized Tagged: Dosa hut

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Stir Fried Cluster beans

March 31st, 2010 by User | No Comments | Filed in Indian Food

Cluster Beans is also one among the green beans available. It is seasonal and available only during 3-4 months of the year and certainly not as popular as its cousin French beans. Cluster Beans is a little bitterish in taste unlike the other green beans that are sweeter. There are a few variety of beans like french beans, broad beans, long Beans (Alasande in Kannada/Konkani). Here is the cluster beans curry ( and the french beans curry if you missed it earlier ). Cluster Beans is Gorikayi in kannada (in Bangalore-Mysore region) “Chavlikodu” in kannada here in south kanara. Midkesanga in konkani as south canara people call it and also Chitmidkesanga in konkani as it is called in North kanara region.

What you need to have:

1. Chopped Cluster Beans – 2 cups

2. Chopped Potatoes – 2/3 cup

3. Fresh grated coconut – a handful

4. Milk – 1/2 cup

Ingredients of Seasoning:

1. Mustard seeds – 1 teaspoon

2. Blackgram Dal – 1 teaspoon

3. Turmeric powder – 1 teaspoon

4. Asafoetida powder – 1 teaspoon

5. Dhania-jeera powder – 1 teaspoon

6. Green chill – 3-4

Fresh Cluster Beans

Ingredients of Cluster Beans curry

What you do with what you have:

1. Cut off the edges of the bean, wash, slit it lengthwise and cut into pieces of required length ( I go for 2” pieces)

2. Wash, peal and chop potatoes as well lengthwise into 2″ pieces as shown in the image 2. Grate coconut as well and set aside.

3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it starts sputtering add black gram dal, turmeric powder, asafoetida powder, dhania-jeera powder, one red chilli piece and curry leaves one after the other.

Seasoning in progress

4. Now add chopped cluster beans and chopped potatoes from step 1 to it. Also add normal milk , required quantity of salt, a pinch of sugar to it and allow it to cook closing the dish with a lid.

Cluster Beans curry being cooked

5. Check for salt and if not done add a little more water and allow it to cook. When you cooked you are ready to enjoy it with rice and dal.

Ready to serve Cluster Beans curry

How long it takes: 45 minutes

Number of servings: 5-6

Filed under: Uncategorized Tagged: lunch side dish

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Cantaloupe in Sweet Milk

March 31st, 2010 by User | No Comments | Filed in Indian Food

Cantaloupe. Thats Jamhannu/Banaspathri in Kannada and Chibbad in Konkani. It is seasonal like most fruits, grown in cool places and available in plenty in places like Bangalore and Mysore. These days it is available here in Manipal though not of a very good quality. We normally add a little sugar to it and mix it with other fruits like the Banana, Pappaya or Chikoo. We also mix it with coconut milk and jaggery which would be little different in taste yet yummy for sure. People in Bangalore add a few pieces in Panak (Sharbath) during Ramnavami when it is served as prasadam.

What you need to have:

1. Chopped Cantaloop -2 cups

2. Chopped Banana – 1 cup

3. Milk – 1 and 1/2 cup

4. Sugar – As per taste

5. Cardamom powder – 1 Teaspoon

6. Beaten Rice – 2 Tablespoons

Fresh Cantaloop Fruit

Chopped Cantaloop pieces

Ingredients of the dish

What you do with what you have:

1.Wash, peal and chop cantaloop into pieces and keep it aside as shown in image 2. Peal and chop ripe cavendish bananas as well.

2. Run half the quantity of chopped cantaloop in the mixer without adding water so that it gets properly mixed up when done.

3. Transfer the crushed cantaloop from mixer bowl to a serving bowl. Add the left over cantaloop pices and the chopped Banana pieces from step 1 to it. Add milk, sugar and cardamom powder to it. Wash beaten rice in water , squeeze out the water and mix it to the dish.

Serve chilled.

Ready to serve Cantaloop in sweet milk

Filed under: Uncategorized Tagged: festival food, sweets

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Potato Capsicum Bhath

March 31st, 2010 by User | No Comments | Filed in Indian Food

Potato and Capsicum are twin veggies which when combined taste heavenly. I have already put up Alu Capsicum Masala, Capsicum Sukke before and it was well received. Also as another of the rice based one pot meals, I am adding yet another to the already long list on this blog. Unlike Vangi Bhath, this is made from wet masala from scratch.

What you need to have:

1.Basumathi rice – 1 cup

2. Capsicum chopped – 2 cups

3. Potatoes chopped – 1 cup

4. Onions chopped- 2/3 cup

5. Tomato puree – 1/2 cup

6. Garam Masala powder – 1/2 Teaspoon

7. Cinnamon – 1″ piece

8. Cloves – 3-4

9. Cardamom -2

10. Bal leaf pieces- A few

11. Kishmish – A handful

12. Cooking oil – 3-4 Tablespoons

Basumathi Rice

Ingredients of Potato-Capsicum Bhath

Ingredients of Wet Masala

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 Tablespoons

2. Dalia Dal – 1 Teaspoon

3. Red chillies – 5-6

4. Onion(small) – 1

5. Garlic pods – 5-6

6. Chopped Coriander leaves – 1 Tablespoon

7. Tomato – 1 (small)

8. Turmeric powder – 1 Teaspoon

What you do with what you have:

1. Wash, chop capsicum and potatoes into 2″ pieces. Wash, peal and chop onions lengthwise as well. Puree tomato in the mixer and keep them all aside in a plate as shown in image 2.

2. Wash rice drain water and allow it to dry for about 15 minutes as shown in image 1.

3. Grind the ingredients of wet masala in the mixer adding sufficient water in steps to a fine consistency .

4. Place a pressure cooker on the flame with 4-5 tablespoons of cooking oil in it. When heated add bay leaves. As you fry add cardamom, cloves and cinnamon to it.

5. When its done frying add Kishmish and chopped onion to it and salt stirring until the onion turns transparent. Now add garam masala powder and tomato puree to it and let it cook for a while on low flame.

6. When it thickens add chopped Capsicum and potatoes to it and also wet ground masala from step 3 to it and let it cook for a while till the water evaporates.

7. Lastly add rice from step 2 to it and add required quantity of water proportionately and set the cooker closing the lid for about 25 minutes till done. Ready to serve Potato-Capsicum Bhath is as shown in the image below.

Ready to serve Potato-Capsicum Bhath

Enjoy with any salad of your choice or even plain curds.

Potato-Capsicum Bhath with Tomato-Onion salad

How long it takes: 60 minutes

Number of servings: 3

Filed under: Uncategorized Tagged: one pot meals, Rice items

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Peanut Usli

March 31st, 2010 by User | No Comments | Filed in Indian Food

We prepare usli with almost all the cereals. This recipe was a menu for one of the functions but of course without onions and other masla and a simple dish with only green chilly, curry leaves and asafoetida. I just modified the same, tasted and it turned out to be really yummy. So I just gave it a thought and now here it is on the blog. What else do I prepare with peanuts – well, Masala Peanuts and Peanut Chikki is something you should check out.

What you need to have:

1. Peanuts – 1 cup

2. chopped onions – 1/2 cup

3. Chopped Tomatoes – 1/3 cup

4. Mustard seeds – 1 Teaspoon

5. Blackgram Dal- 1 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Chilli powder – 1 Teaspoon

8. Dhania-Jeera powder – 1 Teaspoon

9. Asafoetida powder – 1 Teaspoon

10. Fresh grated coconut – 2-3 Tablespoons

11. Chopped coriander leaves – A handful

Ingredients of Peanut Usli

What you do with what you have:

1. Wsh, peal and onions fine, wash and chop tomatoes and coriander leaves fine. Grate coconut and keep it aside.

1. Soak peanuts in water overnight. Cook it in cooker adding a little water just enough to cook the same as you cook other cereals. Add a little salt so that it is not over cooked. Cooked peanuts is as shown in the image below.

Cooked Peanuts

2. Place a skillet with 3-4 teaspoons of cooking oil on the flame. When heated add mustard seeds, black gram dal to it. When done add chopped tomatoes from step 1 to it and fry till it gets crimpled. Add chopped onions from step 1 and salt. Add one small chopped green chilly as well to the seasoning as well.

3. Now add turmeric powder, dhania/jeera powder, asafoetida powder and chilly powder one by one and stir well.

Seasoning of the dish in progress

4. Finally add cooked peanuts from step 2 to it and add grated coconut and chopped coriander leaves.

Grated coconut and coriander leaves aded to the dish

Transfer it to a serving bowl and it is ready to be served now. It could be served with rice and dal as well. It is a good combo for Jwari Roti as well.

Ready to serve Peanut Usli

How long it takes: 45 minutes (Other than soaking and cooking)

Number of servings: 3-4

Note: One can even sprout the same and prepare the dish which may enhance the flavour of the dish. Sprouting process is the same as we do for the other cereals.

Filed under: Uncategorized Tagged: lunch side dish, Side dish for Rotis

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Soyi Poli (Kayi Holige)

March 31st, 2010 by User | No Comments | Filed in Indian Food

We South Indians prepare a variety of sweet poli. Popular among them the Pooran poli, Soyi poli, Sanjeera, Rathlayachi poli and Ellu holige. Polis are similar to stuffed parathas excep the stuffing here is sweet rather than spicy. Today I would like to put up sweet coconut flat bread which is called Soyi Poli in Konkani and Kayi holige in Kannada. In Tamilnadu people prepare it as prasadam for Janmashtami as well. Here it is:

Ingredients of the outer dough:

1. Whole wheat Atta – 1 cup

2. Maida – 2-3 Teaspoons

3. Salt – To taste

4. Oil to knead – 4-5 Teaspoons

Ingredients of the outer dough

Ingredients of the sweet stuffing:

1. Fresh Grated Coconut – 2 cups

2. Chopped Jaggery – 3/4 cup (as per taste)

3. Cardamom – 10

4. Poppy seeds – 2 teaspoons

4. Pure ghee – 2 Tablepoons

Ingredients of sweet stuffing

What you do with what you have:

1. Grate coconut, chop jaggery fine, peal powder cardamom and keep it aside.

2. Place a skillet on medium flame with 3-4 teaspoons of pure ghee in it. Add jaggery and coconut from step-1 to it and let it cook and mix on its own stirring continuously.

3. Place a dry spatula on the flame and dry roast poppy seeds in it. On cooling powder the same in the dry grinder to a coarse consistency.

Sweet stuffing being cooked

3. When jaggery dissolves and mixes with coconut add cardamom powder from step 1 to it and poppy seeds powder from step 3 to it.

Poppy seeds powder cardamom powder added to the ready mix

4. When the mixture cools make round balls of required size.

Round balls of the stuffing

5. Sieve both atta and maida in the atta siever, make a paliable dough adding water in steps and required quantity of oil. Pinch out required quantity of the dough from it. Roll the pinched out ball dusting in atta and fill in the stuffing from step 4 into it.

Outer dough, pinched out ball and rolled roti and the filling placed into it

6. Close the edges of the roti and dust it in wheat atta and roll on a thick plastic sheet to required thickness.

Rolled Sweet coconut flat bread

7. Place a roti gridle on the medium flame and splash a little ghee on it. On heating fry the roti on both the sides adding a little ghee to it.

Fried and ready sweet coconut flat bread

8. Serve with tea as tiffin or even for a party. It can be prepared in advance and served for birthdays as an extra sweet. It can be stored for more than 10 days if stored well using fresh ghee.

A closer look at the Sweet Rotis

Number of Rotis: 10-15

How long it takes: 2 hours

Filed under: Uncategorized Tagged: sweets, tiffin

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