COCONUT CHUTNEY | RED, WHITE & GREEN

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INGREDIENTS | RED CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
5 Bedgi / Kashmiri Chillis
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

INGREDIENTS | WHITE CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1 – 2 Green Chillis
3 – 4 Curry Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water


INGREDIENTS | GREEN CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1-2 Green Chillis
2 Tbsp Roasted Chana Dal/ Sattu
1/4 Cup Coriander Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

TEMPERING:
1 Tbsp Oil
1 Tsp Mustard Seeds
5-6 Curry Leaves
1-2 Dry Red Chilli

METHOD:

  • Break a fresh coconut into 2 parts. Reserve one half intact with the shell in the freezer for later use. If you are using the coconut from the freezer, soak it in normal water for 10 minutes before use.
  • If you have a coconut scraper you can use that to grate the coconut. An easier and faster way to grate coconut is to use a sturdy knife and insert it between the flesh and the shell. I use a blunt old knife which is short and sturdy. Now lift the flesh part away from the shell by applying pressure and separate big chunks of coconut flesh in seconds.
  • Wipe or wash the bits of coconut shell & coir and then chop them into tiny pieces.
  • If you just need grated coconut, you can grind this coarsely in a small mixer jar.
  • For the chutney, depending on which of the above colour you are going for, add the ingredients in the mixer. I use the small jar to grind chutney.
  • Start by pouring little water in the beginning and build up on the water depending on how thick or thin you prefer your chutney.
  • I prefer a thick consistency and therefore I’ve used the whole half of the coconut. You can reduce the amount of coconut and increase the water if you like a thinner consistency.
  • Grind into a paste and transfer to a bowl.
  • Now for the tempering, heat oil in a small pan.
  • Sputter Mustard seeds.
  • Add in the chopped Curry Leaves.
  • Add in the Dry Red Chilli. For Green Chutney, you can also add chana dal during tempering.
  • Switch off the flame and add this hot tadka over the chutney.
  • Mix well and serve with Idlis, Dosas, Chillis, Medu Vadas, Rice…
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Chopped Coconut Pieces to Grind
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Red Chutney ingredients
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Thick Red Chutney
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You can add more Chillis to get a deeper red colour
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Tempering
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White Chutney ingredients. My Green Chilli turned red. Ignore that 🙂
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Freshly ground Coconut Chutney
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Tempering
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Thick Coconut Chutney
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Green Chutney
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Tempering

SPICED STEW – SAMBAR ALTERNATIVE

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This is something my mother made and we all love this so much, we’ve never made Sambar for Idli/ Dosa/ Medu Vada after this. This is one of her creations and thankfully my brother knows all her recipes. Thank you Aai & Dada for experimenting with food and passing on the expertise.

INGREDIENTS:
1/2 Cup Toor Dal
1 Tbsp Oil
1 Tsp Cumin Seeds
3 Cloves (Lavang)
6 Peppercorns (Kali Mirch)
1 inch Cinnamon Stick (Dalchini)
1 Tbsp Ginger Garlic Green Chilli Paste
2 Medium sized Onions
2 Medium sized Tomatoes
1 Tbsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tbsp Garam Masala Powder
2-3 CupsWater
Coriander Leaves
Salt to taste

METHOD:

  • Wash & soak Toor Dal in enough water for 10 minutes.
  • Pressure cook with enough water and salt. 1 whistle on high flame. 2 whistles on low-medium flame. Set aside for the steam to escape.
  • In the meantime, heat some oil in a deep pan.
  • Splutter Cumin seeds.
  • Add Cloves, Peppercorns & Cinnamon Stick and stir for a few seconds.
  • Add freshly ground Ginger – Garlic – Green Chilli paste and stir for around 30 seconds .
  • Add finely chopped Onion and sautĂ© until light brown and translucent.
  • Add finely chopped Tomatoes.
  • Add salt, mix well and cook until the Tomatoes seem mushy.
  • Add the spice powders – Turmeric, Red Chilli & Garam Masala Powder. Increase or reduce the quantity as per taste. Mix everything well. Stir & cook for a minute. Reduce or switch off flame and keep the masala aside while we check on the dal.
  • Once the steam from the pressure cooker seems to have escaped, safely release the whistle and the lid.
  • The dal should be completely cooked. If not, you can give a couple more whistles after adding water if necessary.
  • With the help of a wooden hand blender or any other blender, smoothen the dal.
  • Pour this dal over the spiced masala, switch the flame back on and combine everything.
  • Add water depending on the consistency you prefer. Check salt. Add if necessary.
  • Also add finely chopped Coriander Leaves.
  • For Medu Vada and Idlis I prefer a medium consistency. I break down the Idlis and Vadas into small bite sized portions and dip them in a big bowl filled with this stew! One happy bowl with a side of thick coconut chutney is a breakfast you’ll enjoy with this spiced stew!
Onions sautéed to light brown & translucent
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Mushy Spiced Onion – Tomato masala
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Spiced Stew with Rava Idli
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Garnished with Coriander
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Hot Stew
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Stew served with Dosa & Paneer Chilly
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Stew served with Sautéed Veggies & Dosa
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Stew served with Cheesy Uttapam
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Idlis dunked in Spiced Stew
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Big bowls of Stew!

CRISPY MEDU VADA

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INGREDIENTS:
3 Cups Urad Dal (Skinned Black Gram)
1/4 Cup Water or less
2 Green Chillis
1 String Curry Leaves
Salt to Taste
Oil for Deep Frying


METHOD:

  • Wash the Urad Dal thoroughly and soak overnight or for at least 5 hours.
  • Drain the water completely and transfer this to a mixer. I did this in 2 batches.
  • Add salt and very little water just enough to get the mixer moving. The lesser the water, the better.
  • Transfer this thick batter into a bowl and aerate well by mixing clockwise for a minute.
  • To test the batter, drop a small amount of this batter into a bowl of water. If the ball floats on top, they are perfectly aerated and ready to fry.
  • Batter that doesn’t float can turn your vadas harder in texture. There are 2 reasons why the batter won’t float. You’ve either added too much water while grinding or you didn’t aerate the batter well. If it’s the latter, aerate until it starts floating. For the former add 1-2 tbsps of Rice Flour, mix and aerate well.
  • Now, add the chopped Green Chillis and Finely chopped Curry Leaves and mix well.
  • Heat oil in a deep heavy bottom pan/kadhai.
  • Drop a small amount in the oil. The oil is hot enough if the batter starts to fry and float on top.
  • Keep a bowl of water beside you. Dip your hands in water and moisten them without any water dripping. You can oil your hands instead.
  • Place a small portion in the middle of your moist palm. With your other hand, flatten the batter. Make a hole in the centre. Transfer batter to the other hand (edge of your fingers) and slowly slide this into the hot oil, immediately retracting your hands. Be very careful of the hot oil that may splatter. Vadas with or without the hole will taste the same. So if you are not comfortable with this process, simply drop small portions into the oil.
  • Depending on the width of your pan, you can add multiple vadas at a time. I could handle a batch of 4-5 vadas.
  • Keep flipping the vadas for even cooking. Adjust the temperature of the oil if it is too hot. Once they get a nice golden brown colour on either sides, transfer them onto a paper towel and fry the remaining the same way, each time making sure the oil is hot enough and that your hands are moistened.
  • Serve crispy hot Medu Vadas with Sambar/ Spiced Stew & White Coconut Chutney.
  • Do checkout my Spiced Stew & Coconut Chutney recipe.
Roughly torn Curry Leaves
My Green Chillis turned Red in the refrigerator
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Thick aerated batter
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Moistened hands to prepare the vada
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Crispy exterior
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Served with Coconut Chutney & Sambhar Stew
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Ready to eat!
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Perfect Breakfast

FLUFFY BASMATI RICE IN PRESSURE COOKER

INGREDIENTS:
1 Cup Rice
1.5 Cups Water
1/2 Tsp Ghee
1/2 Tsp Salt

METHOD:

  • Wash Basmati Rice thoroughly until you see clear water.
  • Soak for 30 minutes in enough water.
  • Drain water and add this rice along with water in a Pressure Cooker. I use a small cooker.
  • Add salt and ghee to this. Mix well.
  • Close the lid and place the whistle.
  • On high flame, steam the rice for 2 whistles.
  • Switch off flame and don’t open until the steam escapes. Should take around 10 mins.
  • Open and fluff the rice with a fork.
  • Serve hot with steaming dal and sabji!
  • You can also use this to make Jeera Rice, Matar Rice or Fried Rice.
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INSTANT STUFFED NAAN – NO YEAST

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So let’s make the dough first & then the stuffing. You can use leftover masala from your Aloo Tikki Patties, Kachori stuffing or Paneer dry sabji too. Here I will share the recipe for Aloo Pyaaz stuffed Naan.

INGREDIENTS: DOUGH:
2 Cups All Purpose Flour (Maida)
1/2 Cup Whole Wheat Flour
3/4 Tsp Baking Soda
1 Tsp Sugar
Salt to Taste
1/2 Cup Yogurt
1 Tbsp Refined Oil
1/4 Cup Water
Sesame Seeds (Optional)
Butter/Ghee (Optional)

INGREDIENTS: STUFFING:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1 Green Chilli
5-6 Garlic Paste or finely chopped
2 Boiled, Peeled & Mashed Potatoes
1 Tbsp Gram Flour (Besan)
1 Tsp Turmeric Powder (Haldi)
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Aamchur Powder
1 Tsp Mint Powder (Optional)
Salt to Taste
5 Finely Chopped Onions
1/4 Cup Finely Chopped Coriander Leaves

METHOD:

  • We need to make a semi soft dough for the naan.
  • Start by adding the flour, salt, sugar, baking soda to a large bowl and mix everything well.
  • Now add the oil and combine with the flour.
  • Mix Yogurt and water in a glass and add this to the flour little at a time, kneading the dough simultaneously to form a soft dough. If the dough feels dry, add a few teaspoons until it’s all combined and feels soft. If it feels sticky then an additional teaspoon of flour should help.
  • Once the dough is soft and supple and well formed, cover with a damp cloth and keep aside for 30 minutes.
  • The stuffing is the same like the one used to make Stuffed Kachoris. I’ve added chopped Garlic to this to enhance the taste further.
  • So to prepare the filling, take a wide pan and heat Oil.
  • Splutter Mustard Seeds.
  • Lower the flame & add Hing in powdered form.
  • Now, add Coriander Seeds after crushing them in-between your palms.
  • Fry for about a minute and then add the chopped Green Chillis and Garlic. You can skip or adjust the quantity as per taste.
  • Now add the mashed boiled Potatoes and give this a good mix.
  • Also add Besan to this, mix well and cook for another 2 minutes.
  • Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala/Tandoori Masala, Amchur Powder, Mint Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
  • Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
  • Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
  • Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
  • Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
  • Once the masala has cooled down, divide them into lemon sized balls.
  • Now place the masala ball in the center and cover the ball completely with the dough. Roll between your palms to make smooth crease-less ball.
  • Roll this out with a help of a rolling pin and board.
  • I like to keep it thick, you can adjust the thickness as per your liking. Sprinkle some sesame seeds and roll once to press them in.
  • Heat a tawa and once it is hot, place this naan. Flip once it cooks and browns well. You can spread butter/ghee on both sides. Cook both sides well till crisp and do the same for all the other naans.
  • Serve hot with Yogurt.
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Soft dough
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Potato Onion Stuffing
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Ready to roll!
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Flip & Cook both sides
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Heavy on the Stuffing!

PYAAZ KI KACHORI – HALWAI STYLE

INGREDIENTS – FOR DOUGH:
3 Cups All Purpose Flour (Maida)
Salt to Taste
1 Tsp Carom Seeds (Ajwain)
1/4th Cup Refined Oil
1 Cup Water

INGREDIENTS – FOR STUFFING:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1-2 Green Chillis
3 Boiled, Peeled & Mashed Potatoes
2 Tbsp Gram Flour (Besan)
2 Tsp Turmeric Powder (Haldi)
2 Tsp Chilli Powder
2 Tsp Garam Masala
2 Tsp Aamchur Powder
Salt to Taste
7-8 Finely Chopped Onions
1/2 Cup Finely Chopped Coriander Leaves

Oil for Deep Frying Kachoris

METHOD:

  • First, we will prepare the dough for the Kachori.
  • Take a wide bowl and add the Maida & Salt.
  • Then take the Carom Seeds in-between your palms and rub them well before adding to the flour. This helps in releasing the flavour into the dough.
  • Add Oil and combine everything well. Use refined oil. Start mixing and pressing the dough until you see the dough sticking with each other. This process is very important to get crispy Kachoris. You can refer to the images I’ve posted below.
  • Start adding water little at at a time, kneading continuously, until a semi-soft dough is formed. I used approximately 1 cup of water. Use only how much is required. If you feel the dough is getting too sticky, try to form a dough and then start hitting the dough into the bowl for 5 minutes. This will help the dough come together.
  • Cover the dough with a damp cloth and keep aside for 30 mins.
  • In the meanwhile, let’s prepare the masala.
  • Take a pan and heat Oil.
  • Splutter Mustard Seeds.
  • Lower the flame & add Hing in powdered form.
  • Now, add Coriander Seeds just like you added Ajwain, after crushing them in-between your palms.
  • Fry for about a minute and then add the chopped Green Chillis. You can skip or adjust the quantity as per taste.
  • Now add the mashed boiled Potatoes and give this a good mix.
  • Also add Besan to this, mix well and cook for another 2 minutes.
  • Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala, Amchur Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
  • Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
  • Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
  • Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
  • Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
  • Once the masala has cooled down, divide them into lemon sized balls. Since I could make around 15 balls from the dough, I made 15 balls of the masala and stored the extra in the fridge. I made naan with this the next day for breakfast. Recipe link at the end of the post.
  • To know how to roll a perfect Kachori, check the video towards the end of this post. Now take one dough ball in your palm, press and flatten it a little to make space for the masala ball.
  • Now place the masala ball in the center and cover the ball completely with the dough. Pinch off extra dough. Roll between your palms to make smooth crease-less ball. Now flatten it using your palm a fingers like a thick disc. In the similar way, roll out the rest. Be careful and make sure the masala doesn’t come out, else when you fry it will all start coming out from the dough. If it does happen, keep them aside. Will share a fix in the following steps.
  • Now take the widest and deepest pan you have and fill it with oil for deep frying.
  • Heat the oil on a medium flame and add 1 or 2 Kachoris at a time and keep flipping the Kachoris and fry for around 5-10 seconds and take it out on a paper towel. Don’t brown them. This is a very important step that will give your Kachoris the Halwai texture. Do this with all the Kachoris, including the ones that had a broken exterior and keep them separate. Check images below for guidance.
  • Now lower the flame and add all the kachoris, depending on how big your pan is and how well you can handle the flipping. We need a very low temperature here to slowly fry them all and therefore recommend adding all the kachoris together. Or you can add 5 at a time if you have a small pan. I used a Wok for this.
  • Keep flipping the Kachoris for even frying.
  • After 5-10 minutes, you will see the kachoris puff and brown. Once they turn a medium brown and look swollen up, take them out on a paper towel and let them cool.
  • If you have the Kachoris that have the masala peeping out, fry them together in a similar fashion separately. To protect the masala from coming out, press the open areas against the pan until the kachoris are well fried.
  • You can serve this Kachori with yogurt, chutney or eat it just like that.
  • Click here for the Stuffed Masala Naan recipe with the leftover filling.
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Mixing oil with flour to make a dry lumpy dough
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Semi-soft dough before resting
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Mashed Potatoes added to the tempering
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Prepared Masala with Potatoes, Spices and Onions
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Rolled stuffing balls
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Center placement of the stuffing over flattened dough ball

Pressing in the stuffing covering all sides with dough
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Pinching off that extra dough to roll again into a seamless ball
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Kachoris stuffed with masala
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Lightly fried for a few seconds to make the kachoris khasta
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Ready to be re-fried
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Stuffed Kachoris
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Puffed up Kachori
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Spiced Potato-Onion Stuffing in every bite
Stuffing & Folding in a Kachori

DALIA / BROKEN WHEAT UPMA

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Here’s a Dalia recipe I recently started making for Breakfast. Very healthy, nutritious, easy to make and so so tasty.

INGREDIENTS:
1 Cup Dalia (Broken Wheat)
1 Tbsp Ghee
2 Tsp Cumin (Jeera)
1 Green Chilli, Finely Chopped
1 Large Onion, Finely Chopped
1 Large Tomato, Finely Chopped
1/2 Cup Green Peas
1 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Tsp Cumin (Jeera) Powder
Salt to taste
2.5 Cups Water
1/4th Cup Coriander Leaves, Finely Chopped
Schezwan Chutney/Sauce (Optional)

METHOD:

  • Heat a pan and dry roast Dalia until the colour changes to brown/white from yellow, just the same way you roast Semolina for making Upma. I use the bigger sized Broken Wheat. You can use any variety. You can alternatively dry roast the whole packet of Dalia at once and store in an air-tight container once it cools down and use when required without wasting the time and fuel every time.
  • Keep the Dalia to cool down and in the meantime, heat ghee in a Pressure cooker.
  • Splutter Cumin Seeds.
  • Add the finely chopped Green Chilli.
  • Now add the chopped Onion and fry until they turn semi brown in colour.
  • Add in the chopped Tomatoes and mix well.
  • Also add in the Green Peas. I’ve used frozen Green Peas after soaking them in water for sometime. Mix everything well.
  • Now add the Turmeric Powder, Red Chilli Powder and Cumin Powder. Add Salt as well. Mix and cook while stirring for about a minute.
  • Add roasted Dalia and stir for a minute.
  • Now add water. Mix everything well, check the salt and if everything seems fine, close the lid and put the whistle on.
  • You need to give 1 whistle on full flame and 2 on medium-low flame.
  • Let the steam escape before opening the lid.
  • Add freshly chopped Coriander Leaves. Combine everything well.
  • Healthy hot breakfast is ready to be relished.
  • I pair this with some Schezwan Chutney/Sauce and trust me it tastes so good when you mix a little. Serve with some fruits and you are good to go!
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Dry Roasted Dalia
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Masala for Dalia
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Broken Wheat Bigger Variety
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Dalia with Fresh Watermelon
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Dalia paired with Peanuts Chaat & Fruits
Paired with Spicy Schezwan Chutney

Knowledge, Experiences, Life

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