Ragi Seviya Upma

One of the most healthiest breakfast recipe one can come across!!

No it is not attractive, It does not need other enhancing ingredients for taste but yet filling and delightful to become 1st meal of the day!!

Undoubtedly ragi has so many health benefits that one can really not think of missing it in their daily diet for all those nutrition and nutrients it carry!! It is a common food in many South Indian Households but not as famous as idly dosa sambar vada chutney etc..

Another best way to consume ragi is in the form of vermicelli which we get in markets easily!!

It is gluten free and completely safe to consume.

Getting off to the recipe

Ingredients:

Ragi Vermicelli / Seviya  - 2 packs

Onion - 1 Chopped

Green Chillies - 1 slit

Curry leaves - few

Grated coconut -2-3 tablespoon

Oil - 2 to 3 tsp

Mustard seeds - 1/2 tsp

Urad daal - 1tsp

Hing - A Pinch

Salt to taste

Preparation:

We need to steam up the vermicelli just as idli. So Prepare idly cooker with water boiling and steam coming up. Once this process starts cut open the packs of vermicelli and dip it in a bowl of water and take it out immediately drip of the extra water and  place these vermicelli inthe idly cooker stand and steam it for about 10 mins in medium heat, Once this is done take it out and cool it. When it is cooled nicely try to split open the clump and keep it in a plate so that it does not stick to each other.

Now you are ready to prepare Ragi seviya as you like.

To make upma

-You can prepare this within 5 mins

-In a kadai or non stick pan heat oil

-Add in the mustard seeds and allow it to crackle.

-Add in curry leaves, hing, urad daal and green chilly cook till urad daal turns a little brown

-Add in onion and cook till little soft add coconut and fry for a min till nice fragrance emmite

-Add in the seviya and give it a good mix. 

-Add salt and check for taste. Adjust if required!!

-Add in a little bit of ghee for extra punch of taste.

-Serve hot or cold dosent make a big difference to the taste. It is absolutely delicious both the ways!!

Notes:
- Can add in some grated ginger while tempering it will give a extra punch!!
- Adding coconut can be omitted if you dont like or you dont have it for the moment.
- You can reduce the amount of oil used as per you like but do not add much oil as the vermicelli does not have the tendency to soak up oil. It will also ruin the taste by giving greasy texture in your mouth
- You can add channa dal instead of urad daal for some crunch!!
- Best Suit for tiffin box also.

Do try out and let us know how it turned. My MIL also makes another sweeter version of this seviya I shall soon post it when ever possible 

Until next bye bye

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Black Chicken With Buttered Rice

This is an interesting combo I should insist everyone to try at least once!!

Honestly Im a very lazy girl!~! 

I need to be pushed for everything. At times my mom hates when I show too much of my works in the kitchen and take over the whole area. And at times I'am so lazy that i'll be dragging myself to walk towards kitchen, that is moment when she will be telling me 10 times cook something for ur bro, cook something guests are coming cook cook cook hehe. It will look as if the laziest devil inside me is sitting and enjoying the anger of provoking devil inside my mom

I dont know how many will laugh reading this or imagine the same on what we do with our mum's haha this is the kind of strange relationship I share with my mom. 

Such was the time when I took the chance to prepare black chicken which was sitting in my to try recipes folder. It hardly took 10mins to cook wow :P this is such a life saving recipe for those lazy days, which we all face :D 

Recipe Source: Forgotten!! This was spl recipe of authors mom made with chicken drumstick!!

Black Chicken:

Ingredients:

Boneless Chicken - 300gms

Soy Sauce - 1 and half tbsp

Vinigar - 1 and half tbsp

Garam Masala - 2tsp

Ginger Garlic paste - 1tbsp

Chilli powder - 1tsp

Salt as required

Oil - 1tsp - 2tsp

Method:

- Excluding oil, Marinate all the above listed ingredients for minimum of 30 mins. 

- Heat oil in a pan and add the marinated chicken. Stir cook this for 2 mins in medium high flame. It will start oozing out all its juices.

- Add 1tbsp water and close the lid of the pan. Allow it to cook for 5 mins minimum in low heat.

- Open the lid, increase the flame to high keep stirring till all the masala coats up well with the chicken and extra water dries up. this process is also called bhoonna in hindi which has been clubbed with english and called bhoonifying  This take another 2 mins and you are done!!

- Serve it hot with Hot Rice, Pilaf, Roti, Paratha or just eat it as it is  It is deliciously different!!

Notes:

- You can make the same using chicken with bones. In that case, prick the chicken pieces using fork before marination, so that all the sauces and spices reaches the inside. 

- Cooking time will also vary for chicken with bones. say extra 5-10 mins than what boneless can take.

- Do not add more oil. I added more oil by mistake and also used non stick pan. It felt fine while cooking but when I dished it out, I found all the excess oil drained downwards. So for sure this can be counted under diet recipe 

- You can also make a saucy black chicken!! Im going to try this next and update soon on how the saucy ones can go like.... 

My Reviews Towards this new dish!!

It was excellent tasted too different!! I was expecting sourness but it turned out to be spicy and flavorful. I was surprised on how nicely the extra oil drained off, which normally does not happen if you know. I took pleasure of polish off few pieces just like that, you can call it addictive if you are craving to have something spicy make this and treat urself!!

If you know my brother is a picky eater he can give 100 reasons for not liking a particular food, When I asked him how how he liked?

he responded "It was good"

I recollected it tasted so much like bhoona chicken of Vahchef. I said my bro you worked hard to make vahchef's bhoona chicken and I did it with just few ingredients and less cooking time too :P

Ok we R gud siblings we do not debate or argue for little things hehe

Buttered Rice:

I used A bowl full of left over rice which was kept in fridge over night.

In a karai/ wok add 1-2 tbsp of salted butter. throw in the rice, little salt and pepper, toss it in medium heat till everything gets mixed nicely. Serve it hot!!

This went too gud with black chicken and both these things can be prepared alternatively consuming time of just 10-15 mins.

What better recipe can one need in their lazy days??? :)

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Jammy French Toast

Nothing can be prepare so quickly and easily, yet be so filling and delicious!! Yes All my votes go to french toast!!!

Preparing french toast is versatile, be easy in making it, with any kinds of variations you like. Serving it is again so easy!! I dont need anything else to compliment it with. I can gulp down french toast just like that. 

Suddenly when I was about to make french toast yesterday I thought of applying jam as filling and try out with 2 bread slices just for myself

And as usual when I try a new food with each bite I start feeling and describing it in my own mind which I will be raving about in the end of the recipe. Next thing I knew was, I should not miss blogging about this recipe. 

Preparation Time- 2 mins 

Cooking Time - 2 mins 

Serving - For 1 person

Ingredients:

Sandwich Bread slices - 2 

Egg 1

Sugar - 3 fat pinch

Salt - 2 fat pinch 

A dash of cinnamon Powder (optional)

Milk - 1 tbsp

Jam - Any flavor ( I used mixed fruit)

Oil / butter to cook

All these ingredients will be readily available in your pantry for sure.

Method

- Applying jam in bread slices each. Either fold each bread slice / keep both slice together (jam filling side of bread facing each other) make a triangle or square cut as you wish. Keep this ready

- In a fry pan add little of oil or butter as you like and allow it to heat in low flame. 

- Mean while whisk up egg, salt, sugar, cinnamon & milk 

- Dip each jam filled slices of bread into the egg and toast it in medium heat. Flip the bread to other side and allow it to cook till both the sides are golden brown. 

- Remove it from the pan and you are all done!!

- Serve Hot / Warm 

Notes:

- Make sure you just Dip the bread into the bread and quickly place it into the cooking pan, Dont allow it to soak up.

- In case the bread has soaked more eggs you will know it easily. While cooking the bread will start bulging up from the center. In such case you make sure, you cook it for more time in low flame so that inside of the bread which has absorbed extra eggs get cooked well.

- Applying jam just to moderation according to your sweet tooth would be best.

- Any jam would go best along with this recipe!! Will try next with pineapple jam :)

My Ravings After Eating This:

- It is highly kids friendly

Any fussy kid who refuses to eat eggs can be ditched easily with this preparation!! When we eat, the smell of cooked eggs are not noticeable at all. Flavors of jam dominates and the whole combo feels really different.

- Busy moms can take pleasure to serve this as morning breakfast / to pack lunch for their kids. 

- Can be served as healthy evening snacks for kids 

- Why only kids should have all yumms?? :P Yes we can take privilege to enjoy with them as well.

Doesn't It Looks Appetizing???

My Love For French Toast Is Like Sea Waves, It keeps Coming every now and then with differences and variations!! 

As for now you can also check out

French Toast (Details Of Basic French Toast)

50- 50 Toast  (My all time favorite way to have french toast)

Tandoori French Toast (Must Try Its really different) 

Until next post Cya Bubye!!

Do let me know your feed backs If you have your own variations!! I would love to try :)

Linking back to Haffa's 1st blog event Back To School Lunch Ideas

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Peshawari Lassi

Lassi From Pakistan?  Ok can be made any where in the world!!

Its easy and yummy too

Ramadan is moving too fast ever than expected, every day with a new news to make us sad and worry about is making all the joy of Ramadan Vanish away!! Sadly Muslims and so many innocents are suffering.
Nothing much can we do about it but to pray for quick relief for the ones suffering and Sabr to the sufferers.
10 more days left and this Gracious month shall leave us. Do Remember all of us in your prayers.

On the board I have Today Recipe By Reema Of Rimzy's Kitchen In Fb!!
She has already given me a lovely post of Ande ki mithai (On popular post) and Tomato Jam. Her Chicken dum biriyani which I made was just awesome!! Her Love for Food Is never ending and sometimes I just love to Grab her recipes to my blog so that her recipes can reach others as much as possible :)
We have made a policy of sharing recipes whole heartedly  to everyone!! Thanks to the wonderful facebook groups and lovely friends around there!! 

In Ramadan Im too slow to blog, but making sure to share some worthy recipes from other bloggers and friends. This also keeps reminding me that I have recipes in my to-do list!!

Ingredients:
Curd -1 cup
Water - 1/2cup
Almonds - 1tbsp
Cashew nuts - 1tbsp
Sugar to taste
Salt a pinch
Ice Cubes as required 

Method:
- Blend Almonds and Cashew with little water and make an smooth paste. 
- Mix in the other ingredients and blend well till the sugar is dissolved
- Serve it chilled with some ice cubes and sliced almonds on top

Notes:
- If the curd is sour add 1/2 cup of milk to reduce the sourness
- You can add fresh cream to make it more rich in taste

Impression:
Reema's mom loved the taste as it was not very sweet and was creamy.
Her niece Rida announced everyone that who ever dint like should pass on the drink to her. She also said she was having a royal drink and it should be made again for her :)

What a lovely drink to beat summer heat this Ramadan!!

Thank you Reema For Allowing me to post your Wonderful Recipe Here!! And For sure I'am going to look forward for many more recipes from you to share here :)

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How To Make Instant Mava | Khoya

Making Of Khoya or Mava is very tedious process It consumes lots of energy and time, and lovely end result too!!

But in who has that much of time and energy to spend? specially if you intend to make it at home fresh!!

I was browsing through a facebook group called sikandalous Cuisine and found this useful post by Radha Natarajan S. I immediately asked her If she can allow me to post it over my blog. She was sweet enough to permit me to publish her post in my blog!!

This proportion will yield 200gms of khoya aprox

It can be kept in fridge for 10 days

Hope this post is useful to all my readers as it is super quick to prepare and use for any Indian Sweets!!

Thank you Radha for such quicky instant Recipe

You can check more of her lovely recipes in Your Everyday Cook She has got very nice recipes in her blog do check out.

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Dahi Sev Puri Chaat

When it comes to chaats who doesn't drool??? Here Is A Quick Delicious Chaat Recipe To Trigger your taste buds!! A Quick and Healthy Iftar Options here

With minimum of ingredients and without wasting much time in long text lets walk towards the recipe

Ingredients:
Puri's of Pani Puri - 1 pack
Onion - 2 large or 3 medium size Chopped (washed 2-3 times)
Potato - 2 large or 3 medium size  Boiled and Chopped
Thick Yogurt - 2 cups
Sugar - 1tsp
Green Chutney - As needed
Sweet Tamarind Chutney - As needed

Once you got everything ready then serving and gulping it down will be a process finished in a jiffy!! 

Method:
- Make holes in each puri arrange in a serving plate or tray add in onion and potato 1st. Drizzle little of both the chutneys over it

- Add in yogurt whisked with sugar, generously into the puris and top up with sev.

- Serve it Immediately as soon as you do make it. Puri's might tend to get soft from the bottom at quicker note.

Ok For Some impatience souls like me there is another way out!!

Take a plate, crush puri's, add in potatoes and onion, drizzle chutneys, yogurt and sev. 

Ready Steady Go...... Gulp Glup Mmmmm Mmmm.........

Enjoy Making this yummy chaat and feasting over it!!

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Homemade Aam Papad | Mango Fruit Leather

Some Foods Are Special!! Just a looks at it may make you drool.

Aam papad is one among such food which can make you drool drool and drool..... Drooling Ramadan Kareem To All My Muslim Readers

People In Gulf finished with their 1st fasting and People Of India and Pakistan shall start from tomorrow. For many of us it is 1st time that we will start our Ramadan during summer and yes weather is playing a wonderful role with long hours of fasting in places like Gulf especially where temperature is always at peak. My friend who spoke to me have already discussed how much tiring the day had been for them, May Allah ease their fasting and accept our Ibadah, AMEEN

Getting back to post:

I recall buying aam papad from andhra vijaywada when ever we used to travel from chennai to orrisa / vice versa. Its all so yummy and we cannot ignore buying those packets of aam papad. It came as blocks inside the cling wrap costing 45-50 rs for 500gms. But now when we travel we do not find this often.

My Grandma used to try out her own recipe to make aam papad but we kids never liked or appreciated her moves. Now that she is old we realize her love towards cooking and feeding us. We search for authentic recipes online to make something, but she used to make anything by just tasting it. Im more like my nani, I like to make my own possible food for myself and my family rather getting it from outside. 

Recently when my mom brought mangoes my bro asked me to make aam papad's I tot of giving it a try and the result was awesome!!! So here is the simple recipe Im going to share with u all today

Ingredients:

Mango Pulp out of 5-6 mangoes - 1liter puree

Sugar - 8-10 tablespoon (adjust more or less according to sweetness of mangoes)

Lemon Juice - 1-2 tsp

Method:

-In a pan take mango puree, sugar and lime juice, cook it for 5-10 mins till its all well combined and cooked nicely in medium flame. Allow it to warm down.

- Prepare some thalis/ plate to set the aam papad by greasing it with 1/2 tsp ghee each.

- Now pour the warm mango mixture into greased plates / trays just enough to spread the whole area. Do not pour more than needed.

May be 2-3 ladle each plate. If you are using a big tray then pour in more ladles. Tap the plate so that it all gets set and distributed evenly. Allow it to set!! This may take 2-3 days!!

- Once it sets, take pleasure to run knife over the set aam papad and try lifting from the edge part, you can see how nicely these aam papad's come out with ease.

Different ways of rolling aam papad

- You can roll the whole aam papad in the plate itself and cut it using knife (right side pic above)

- If its big tray then run knife make equal cuts and roll it. (pics below)

- Remove each slit and roll it over your palm.

What ever your feel convenient with!!

Serve it immediately or store it in air tight container / box it will remain gud for a month or 2, but who can resist keeping such yummy snacks for 1 or 2 months also? 

Notes:
- Use any ripe mango which is sweet enough!! Many people recommend to use totapuri mango, but I tried with baiganpalli.
- Using Lemon Juice Is optional but its gives good balanced taste to these goodies
- Adjust sugar according to ur taste and sweetness of mangoes
- If you want to store these for longer period of time you can keep it inside fridge, but it will not be dry when u take out, you may find it has become sticky but the shape and taste will retain!!
- There will be no taste of ghee!! even less than 1/2tsp of ghee for greasing thali will be enough!!!

- Everyone recommends to dry this in direct sun, but I really dint had a heart to keep it outside for sun drying due to various reasons like, dust, dirt pollution all flying in the air, specially in place like Chennai I cannot risk!! since this will be in puree form while drying chances are dust or any kind of dirt may get in and u cannot really take it out, unless and until u have a net kind of material to cover on top of the plates which will not touch the surface of mango puree!! 
So I just dried it indoors inside my room where there was no dust or dirt flying around with or without fan is ok!!! It will take 2 days minimum and 3 days maximum that's it! But the result u will get will be awesome!!!   

When do you know that aam papad's are really done?
When we keep the mango puree for drying whole of ur house will fill in with fragrance of mango mango, it will be like living upon mangoes  Once the papad's are done and well dried you can see the change in color as well as no fragrance of mangoes around u. You are now pretty much sure to peel it off the plate

Will aam papad's break while peeling it off?
No no and no, it will not break or chip out if you had greased your thali, once it is dried it will come off all easily and smoothly, you can see the above pics as proof.
If in case you had thicken the layer of mango puree into plates, even that will peel off well, but sometimes it might break while rolling (not necessary). Thats ok if its thick!! it will not effect the end result!!

Difference between Drying aam papads in Sun and Shade???
I found a very remarkable difference between both!!
Pics updated here will show u the difference highly..... I have updated pics of 2 batches I made, out of which 1 batch was kept under sun for sometime, and another completely dried under shade.
- The ones kept under sun got dried out with rough surface and extra dried edges
- Ones kept in shade were dried and glossy as well, which gave a very smooth finish

My 1st try and everyone enjoyed it to the core!! My nani was all excited when she heard I made aam papad's I sent  a box full of these for her.

One box packed for my aunt (dad's sis) in Orrisa!! As I was arranging,  My bro kept saying it looks like big bullets 
My Nana asking me to make more of it, I feel like a professional now lolzz

If mangoes are still available at your place do try it with at least one mango, and check out the goodness it carries!!!

Do try and let us know how it turned out 

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Healthy Ice Apple Dessert - Dieters Choice

Last Year I had Shared A Recipe Of Ice Apple With Milk, Which I Titled As FLOATING ICE APPLE IN MILKY PARADISE Check Out If You Haven't Seen Yet!!

This recipe is sister version of the above title mentioned, but a very healthy and low calorie treat.

Every Summer mom makes sure we get some ice apples and we consume it, as it is (whole fruit) skin peeled or making this yummy light dessert.

When mom brought this yesterday she asked me to make the dessert. Ice apples fused with milk gives real yumm taste, and really worth trying this way once.  I made very much as it is made always, But this healthier alternative strike my mind. I took out some the batch to try the innovation my way.

It was when I started adding sugar!! Sugar??? Ok I should admit im trying to omit sugar from my diet, unless and until im not giving a real treat to myself!! Or there is a shout from my family come-on have it!!

Time taken to prepare - 5 mins
Servings - 2

Ingredients :
Full Cream Milk/ skimmed milk - 1 cup (boiled and cooled)
Ice Apple - 6-8 (peeled & chopped)
Dates - 7-8 or more (chopped)
Basil seeds - 2 tsp
Almonds - 1tbsp (blanched) Sliced

Method:
- Add milk, ice apple and dates in a bowl and keep it inside fridge for 4-5hrs for flavors to infuse with each other
- Soak basil seeds in water for 15-20 mins and keep it in fridge for cooling separately
- Check for sweetness while serving. By this time dates would have soaked in milk nicely, mixing its sweetness to the dessert.
- Add in basil seeds (drain extra water) and almonds just before serving.
Serve it Chill.

Notes:
- If you want you can add sugar if you feel sweetness of dates is not enough.
- Basil seeds gives really soothing effect while eating
- Almonds give gud crunchiness.
- Shelf life of this is 6-8hrs, If milk and fruit is kept like that for longer time, it will produce a kind of stickiness which cannot be consumed.
- Its always better to add basil seeds while serving, I fear it may get sticky quick. 
- You can add more dates than mentioned above it will not effect the taste.

Personally I liked this combination alot!! It was just different and biggest thing was a big Healthy Tag It was Carrying :) It was a guilt free indulgence!!

Variation (For Guests)
- You can add condensed milk for richer taste.
- Use dates paste instead of pieces, this will give more dominance to taste of dates.
- Add in vanilla ice cream while serving.
- Can add in more dry fruits if desired.
- Add some amt of rose syrup from top while serving.

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Coriander Cashewnut Chicken

This is a very simple and amazing recipe which can be made in jiffy and highly flavorful to serve your guest to impress them. You should try this for sure!~!

Hellow Ladies Its Aara Again Back To Blogging And Im Really Glad to be Around U Guys!!
Yea ofcourse it was a very long break! But I guess it was for gud. I missed all ur updates and wish I catch up all one by one!

Starting With this wonderful recipe I tried recently. Hope U Guys Like It!! If You are Non-Vegetarian I will Highly recommend you to try this out at least once :)

Ingredients

Chicken -750gms

Ginger Garlic Paste – 1tbsp

Coriander Leaves – 1 cup Tightly Pack

Onion – 2-3 Sliced

Green Chilies – 4-5 depending upon your taste
Cashew nuts – 1/4^th cup

Oil – 2-3 tbsp

Curd / Milk - 1cup

Lemon Juice Little If using milk

Salt to taste

Method:

-        -  Marinate Chicken Pieces with Ginger Garlic paste and 1/2tsp salt for minimum 1 or 2 hrs this makes chicken be soft and get cooked quick.

-        -  Heat oil in a kadai/wok and sauté onions and cashew nuts cook till onions are translucent

-        -  Now in a mixer Jar add translucent onions, cashew nuts, coriander and chilies grind it to smooth paste. Use a little water if needed

-        - Add this coriander paste back to the pan , add chicken to it close the lid and let it cook in medium flame for 5 mins.

-       -   Chicken will be tender by now. Add whisked Thicken yogurt and mix it well. If using milk add little lemon juice to give it a little tang to the gravy!

-         - Check for salt and adjust let it cook for another 5 -7 mins till you get a gud gravy consistency and chicken is coating well around with the coriander sauce

-         - Your Coriander Chicken Gravy Is ready!!

-         Serve it hot with White Rice / Pulao / Nan / Parathas / Roti It really goes well with anything!!

Notes:

-         - Marinating Chicken is optional But it lets remains chicken soft and juicy!! If U R in hurry Use chicken just like that no issue that will not make a difference to gravy.

-         - Cashew nut will not give its own taste but will help to thicken gravy and give a gud texture.
     - Use 4-5 green chillies 1st if u need more spice u can add slit green chillies while cooking and remove it later while serving

-         - Make sure u add salt just mildly, if more salt is added it might spoil the taste and there is no means to make the adjustment.

-         - After adding milk or curd the color of gravy will turn light green. If u want a darker side of green color you can use artificial green food color!! But I insist be neutral more naturally it is served the better enjoyed!!

-         - If u don’t have cashew nuts or u feel nuts will make it high caloric dish,  you can easily thicken the gravy at the end point by replacing cashew nuts with some corn flour paste!!

Impression:

I served it with coconut rice and it really went too well with Phulkas also!!

It was just so perfect!! we had sudden guests they too liked it a lot except for salt level which my uncle felt was a little high (he in takes less salt) I was not able to adjust and make it mild!! So be careful with adding salt!!

Otherwise this dish is a repeater for me! Im surely gonna make this again and again whenever possible J

If u got the ingredients just go with giving it a try!! Im sure u’ll love it too!!

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Instant Kadhi Hyderabadi Style

 Instant Kadhi Or Call It Cold Kadhi Is No Cook Recipe and can be prepared Within 5mins

Waahhh Im Flattered Over The Pic!! This is again a Lovely Guest Post By Uma Aunty! Again She dosent need an introduction at all. Her Previous Guest Post Masoor Dal Pulao With Masala Curd And Masala Papad Is unforgettable! Such a Lovely Spread It was!!

Uma Aunty had Inbox me a month back asking if I can feature Another recipe of her's. Really Glad she did Its Welcome Humbly From Anyone Who thinks my space is worth featuring their articles :)  With pics of what Uma aunty puts up in her fb we can notice such wonderful presentation! I hardly ever took that much time for making presentation! So its all in one treat to get her here!!

Getting back to the recipe Its very simple 

Ingredients

Curd / yogurt - 1 bowl

Little Water

Turneric powder - 1 pinch

Salt - As needed

To Grind

Garlic - 8

Green chillies - 6

Cumin seeds - 1 tsp

Coriander leaves - 2tbsp

Water - as needed

For Tempering

Oil - 1tsp

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Dry Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few to garnish

Method:

- Grind the items under the list to grind using little water to fine paste

- Add this paste into curd and whisk well, add little more water to form a thick kadhi consistency.

- Add Salt and turmeric accordingly. And Remove In a bowl

To Temper:

- In a pan add oil , once heated add mustard seeds, followed by cumin seeds, dry chillies and curry leaves.

- Pour this tempering into the bowl of curd with spices And serve it Cold in room temp as it is.

- Ready To Serve With Rice And Roti

Notes:

- Do not Boil The Curd

- Keep the consistency thick

- It keeps well for 2 days in refrigerator

 Thank you aunty for such a wonderful quicky recipe to enjoy!!

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Till then bubye 

Love 

Aara

Sending my recipe to
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