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October 14, 2013

Baby Potato Curry|Madurai Masala Recipe-Side Dish For Rice

baby potato curry
This Madurai style baby potato poriyal is my first post on baby potato recipes. I got this recipe from my friend Shalini. She told this is the recipe of famous  “Madurai masal”.. I tried it for the first time and loved it a lot.. It was a great accompaniment for dal , sambar and rasam rice..Even kids would love this dish. Try this tasty baby potato curry for rice. U’ll love it for sure !!

baby potato-curry

babypotato plate-001
INGREDIENTS
  • Baby potato – 10 nos
  • Salt & water – as needed
To grind
  • Fried gram dal/pottukadalai – 1.5 tbsp
  • Red chilli powder – 1.5 - 2 tsp
  • Tamarind – Small berry size
  • Fennel seeds – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp (optional)
To temper
  • Cooking oil – 2 -3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Big onion – 2 nos
  • Ginger – 1.5 inch piece
  • Garlic cloves – 7 nos (finely chopped)
  • Curry leaves – few
To garnish
  • Coriander leaves – handful

METHOD
  • Pressure cook baby potatoes adding required water and salt. Cook for 1-2 whistles. Peel the skin and set aside.
  • Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
baby potato tile1
  • In a kadai , heat oil. Temper mustard seeds , urad dal , big onions, ginger ,garlic pieces and curry leaves.. Saute till onions turn transparent..
baby potato tile2
  • Now add the baby potatoes , mix well for sometime. Then add the ground masala paste.Masala paste should coat the baby potatoes.Mix well and saute for few minutes till u get a nice roasted masala smell..
baby potato tile3
  • It takes nearly 10-12 mins in low flame to become dry and roasted.Masala turns golden brown in color ..
baby potato tile4
  • Garnish with lots of coriander leaves. Serve with rice !!

Adding coriander leaves is a must for garnishing.It gives a nice flavor. Serve after 30 minutes for all the flavours to infuse.Enjoy with sambar sadam , paruppu or rasam sadam..
baby potato lunch plate
U can try this recipe using potatoes too. In that case , cube cut potatoes and add..
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October 11, 2013

Rava Kesari Recipe - Hotel Style Rava Kesari Without Milk (With Video)

Rava kesari
Rava Kesari also known as Kesari bath is an easy and most popular South Indian sweet recipe. In Tamil nadu, people make it very often for festivals, pooja and for special occasions. Rava kesari recipe is prepared using sooji (semolina in English), sugar, water and ghee. It can be prepared with milk or without milk. But the basic rava kesari recipe is without milk.  Once you make this basic kesari perfectly, you can make different types like Rava kesari with milk / paal kesari, Pineapple kesari, Mango kesari, semiya kesari etc. 

Making a soft, shiny and lump free rava kesari like hotel (Saravana bhavan, Adayar ananda bhavan) must be the dream of many beginners in cooking. Me too not an exception :). To me, my mom and MIL makes the best kesari. It tastes great with super soft and shiny texture without much ghee. I learnt this fail proof, super soft rava kesari recipe from my MIL. This recipe would be ideal for beginners. You don’t have to worry about lumps or uncooked rava. Also the quantity of final product will be more for less rava. You can also use fine rava (chiroti) like Karnataka hotels.

The secret of soft rava kesari is the quantity of water. Usually people add rava and water in the ratio of 1:2.5 or 1:3. But I used 1:5 ratio. Addition of more water helps the rava to cook well and soft like rava kichadi and you can make it without lumps. Most of us fail in this step. Also Rava has to be cooked well else kesari will turn hard and chewy. 

I have shared all the possible tips, tricks and a video for the same. Hope it will be useful for beginners. Please go through the “Notes” section for tips to make without lumps and to check the correct consistency of kesari. Experts please excuse, this post is not for you.

My mom makes kesari especially for our guests. Kesari and urad dal vada with coconut chutney will be in the evening tiffin menu for sure. It is a classic combo. Our guests enjoy a lot. Do try this combo for your guests and they’ll love it.

Rava kesari can be served as scoops or pieces just like the pictures. So which one you like, scooped one or our traditional diamond shaped kesari. OK, lets see how to make hotel style rava kesari with step by step photos and video.

Do check out my North Indian style Sooji halwa, Karnataka style kesari bath and Microwave Rava kesari.

Also check out my collection of different types of rava kesari recipes.



rava kesari recipe

Rava kesari recipe


Rava kesari recipe Rava kesari recipe / Kesari bath - Easy n delicious South Indian sweet recipe which gives you soft, lump free kesari. Its a fool proof recipe ideal for beginners.
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 240ml
  • White rava/Bombay rava/ Upma rava - 1/2 cup
  • Water - 2.5 cups
  • Kesari color/Orange food color - 2 pinches
  • Sugar - 3/4 cup - 1 cup ( use 1 cup for more sweetness)
  • Melted ghee - 4 tbsp ( 3 tbsp + 1 tbsp OR 3 tbsp ghee + 1 tbsp cooking oil)
  • Cardamom powder – 1/4 tsp
  • Cashews – 5 nos

HOW TO MAKE RAVA KESARI - METHOD


  • Grease a plate with a drop of ghee all over the plate and sides and keep it ready. 
  • Heat a non-stick kadai and add 1 tbsp of melted ghee. Roast the cashews till golden and set aside.
  • In the remaining ghee,add the rava. As soon as you add the rava, it should sizzle. So ghee should be heated properly. Roast the rava in medium flame for 2-3 minutes till it gives a nice roasted smell. Remove in a plate. 
  • In the same hot kadai, add 2 cups of water & 2-3 pinches of kesari color (adjust based on the color you need)
Rava-kesari-recipe-step1
  • When the water starts to roll boil, simmer the flame completely and add the rava from the plate using one hand and stir it simultaneously using the other hand. Do it slowly. Don't worry, lumps won’t form here as we are using more water. After you add all the rava, mixture will be watery. So mix it well till the rava absorbs most of the water and becomes slightly thick as you see in the picture. Add a tsp of ghee to the rava mixture. It prevents rava sticking to the pan.
Rava-kesari-recipe-step2
Rava-kesari-recipe-step3
  • Then cover the kadai with a lid and let the rava cook for 5 minutes. Keep the flame medium. Rava will be cooked well and if you take it with a ladle you should not see any white particles.
Rava-kesari-recipe-step4

  • Then add sugar and mix well. As soon as you add sugar, mixture will become watery. So keep mixing. It will splash. Be careful. Keep mixing for a minute till all the sugar is melted and gets mixed with rava.When it starts to leave the sides of pan, immediately add the remaining 3 tbsp of ghee, cardamom powder, roasted cashews and mix well. 
  • As soon as all the ghee is mixed well, remove it immediately and pour it in the ghee greased plate. Do all these process quickly. Everything gets over in 2-3 minutes. Do not wait for the kesari to leave the kadai completely or release ghee in the sides. 
  • The consistency of rava kesari will be like watery paste and it will fall like ribbon not like a ball. It will set and becomes thick once its completely cool. So don’t panic.
Rava-kesari-recipe-step5
Rava-kesari-recipe-step6

  • To check the doneness of kesari, after pouring the mixture in the plate, touch it with your finger. If it is non-sticky, kesari is perfect. Else pour the mixture back to the kadai and mix it for a minute. Then remove it. If you keep mixing for long time to leave the sides completely and roll like a ball, kesari will become hard and chewy.
  • Let it set well for 10-15 minutes and it become warm. Now you can make pieces to square or diamond if you want OR serve in scoops adding a tsp of ghee. Remove once its cool or warm enough to handle.
Rava-kesari-recipe-step7
Rava-kesari-recipe-step8

Enjoy !


Note

    1. First and most important point is, rava should be roasted properly. It should be cooked well and soft. Else kesari will be a super flop. Usually rava takes minimum 4-5 minutes to cook based on the quantity you use.
    2. 5:1 water, rava ratio works fine for me. If you want to reduce the water quantity, you can use 4:1 ratio.
    3. If you add sugar to the uncooked rava, rava will not cook completely and kesari will become hard.
    4. Adding the right amount of sugar gives soft kesari. If you add less sugar, add more ghee. U can also substitute cooking oil for ghee if you you calorie conscious. Use half ghee and half oil. But do not use kadalai ennai OR coconut oil. Use flavorless oil.
    5. If you want, you can add all the ghee for roasting and make kesari. It works well for microwave kesari.
    6. If you keep on stirring after kesari leaves the sides, it will become hard and chewy. So keep an eye on the consistency. As soon as it starts to leave the sides of pan, add the ghee, mix and remove. It will harden as it cools down.
    7. To check the correct consistency, touch the kesari after you pour it in the plate. If it is non-sticky, kesari is done!! If not, again keep on fire and mix for a minute. It will be done. Kesari hardens when it cools down.So make pieces when it is warm.
    8. If you want to serve as scoops in a bowl, take a ladle ful of kesari when it is hot, add a tsp of ghee n serve hot. No need to cut pieces in that case.
    9. To reheat the kesari, just take the required amount of kesari in a non-stick kadai, add a tsp of ghee and mix it for a minute. It will be non-sticky and glossy. Remove and serve in a bowl. I personally like scooped kesari more than pieces.




How to make rava kesari

Enjoy this delicious, soft kesari for special occasions and make it even more special !
sooji kesari
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October 10, 2013

South Indian Coconut Chutney Without Chana dal

coconut chutney
Coconut chutney ( thengai chutney in Tamil) is the most popular South Indian Chutney recipes. Today I have shared a basic white coconut chutney recipe without onion and garlic. But  I have used ginger for flavor. I have also given some tips to make the coconut chutney white in color. Hope its useful. Recently I got some mails from my readers to post No onion No garlic recipes. So I sorted those recipes from my recipe index and kept a separate tab ( please click the tab under my blog title) for quick reference..As I have very less number of No onion No Garlic recipes, I thought of sharing some simple and easy dishes for day-to-day cooking during this festival season. Let me start with this simple South Indian coconut chutney recipe which I make almost thrice in a week for idli/dosa. I learnt this from my MIL. Its a very simple thengai chutney recipe and it tastes great with ginger flavor. My mom’s coconut chutney is completely different from this version. She adds small onions while tempering. My father loves that chutney a lot. Soon i’ll share that recipe. Refer the “Notes” section for tips to get white coconut chutney .
Click here if u want to see my hotel style coconut chutney and red chutney recipes.
 Coconut chutney recipe

Coconut chutney recipe


Coconut chutney recipe White coconut chutney recipe - The best side dish for south Indian breakfast recipes.
Cuisine: Indian Category: Side dish Yields: Serves 2-3
Prep Time: 5 Minutes Cook Time: 3 Minutes Total Time: 8 Minutes


INGREDIENTS
1 cup - 250ml
To grind
  • Grated coconut – 1/2 cup
  • Green chillies – 3-4 nos (if small add 4,else 2-3 would be enough)
  • Ginger – 1 inch piece
  • Tamarind – 1pinch
  • Salt and water – as needed
To temper
  • Cooking oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chilli – 1 no (pinched)
  • Curry leaves – few
METHOD

  • Scrape the white part of coconut and grind it along with chillies,ginger, salt and water to make a smooth paste.Remove and transfer to a serving bowl.
  • In a small tadka pan, temper the above said ingredients and add to the chutney.Mix well and serve with idli,dosa!

Note

Tips for white colored coconut chutney

DO’s:
1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie.
3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
Don’ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

For variations,u can saute and add mint leaves or coriander leaves along with little turmeric powder and make super green chutney :)



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October 8, 2013

MOONG DAL SUNDAL / PAASI PARUPPU SUNDAL / PAYATHAM PARUPPU SUNDAL - EASY SUNDAL VARIETIES

Moong dal sundal - Paasi paruppu sundal

Moong dal sundal / Paasi paruppu sundal is one of the easiest sundal recipes that can be made in minutes.This yellow moong dal sundal ( Payatham paruppu in Tamil) can be done without soaking and the dal gets cooked in no time. Only thing is dal should be cooked perfectly.It should not be over cooked. Yesterday we kept golu and we made sweet pongal & this sundal for first day neivedyam..Do try this easy sundal for navratri.U’ll love it for sure

moong dal-sundal


Moong dal sundal recipe


Moong dal sundal recipe Paasi paruppu sundal/Moong dal sundal recipe for Navratri
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Yellow moong dal / paasi paruppu – 1/2 cup
  • Salt & water – as needed
To temper
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chilli – 1 no
  • Green chillies – 2 nos
  • Curry leaves – few
  • Asafetida/hing – 1/4 tsp
METHOD
  • In a bowl , take the required quantity of water and add the moong dal , turmeric powder , salt .Let it cook in high flame for8-10 minutes.Stir in between to see the dal is cooked perfectly.Dal should break but not be mushy. It should be just blossomed.Remove and drain the excess water using a colander.
moong dal sundal tile1

  • In a kadai , heat oil and temper mustard , urad dal , chillies , curry leaves and hing. Saute for a minute till dal turns golden brown.Now add the cooked moong dal and mix it gently.
  • Lastly just before switching off the flame , add the grated coconut.. Stir gently and switch off the flame.
moong dal sundal tile2
Offer to Durga and get her blessings , Enjoy !


Here is the picture of this year's golu at our home :)
kolu picture
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October 5, 2013

MASALA DAHI RAITA | MASALA YOGURT RAITA RECIPE


masala---raita

I was really bored of making onion raita for stuffed parathas.When i was telling this to Sen , he immediately suggested me to try this simple masala raita as served in punjabi hotels..I googled some recipes, got an idea & tried it. We loved it a lot..Its a very simple & easy to make recipe..Do try this raita for a change and let me know how u liked it.

INGREDIENTS
1 cup - 200ml

  • Fresh curd – 1 cup
  • Roasted jeera powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Pepper powder – 1/4 tsp (optional)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Sugar - 1/2 tsp ( optional)
  • Salt –As required

METHOD

  • In a bowl , take the curd & add the salt. Mix well. Just before serving mix in red chilli powder , chat masala, jeera powder . Garnish with coriander leaves.


masala--raita recipe copy

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October 3, 2013

RAJMA SUNDAL RECIPE – NAVRATRI RECIPES

rajma copy
I tried rajma sundal for the first time. I have tried rajma masala for roti very long back. As rajma tastes very bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last year i posted masala sundal with green gram. I tried this sundal almost in the same way with slight variations. It smelt and tasted yum.We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

rajma sundal copy

Rajma sundal recipe


Rajma sundal recipe How to make rajma sundal with freshly ground masala
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 12Hours
Cook time: 20 Minutes
Total time: 12H20Min


INGREDIENTS
1 cup - 250ml
  • Rajma / Red beans – 1/2 cup
  • Salt and water – as needed
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – few
  • Asafetida/hing – 1/4 tsp
  • Lemon juice - few drops
To grind
  • Grated coconut – 3 tbsp
  • Green chillies – 2 nos
  • Ginger – 1 inch piece
  • Cumin seeds or fennel seeds – 1/2 tsp
  • Coriander leaves – 1 tbsp ( do not add more) (optional)
METHOD
  • Soak rajma over night or for 8 hours. ( please check notes for quick soaking of rajma)Pressure cook for two whistles in low flame.Drain the excess water and keep aside.
rajma tile1

  • Grind all the ingredients given under “ to grind” without adding water.Set aside.
  • In a pan , heat oil and temper all the ingredients given under “ to temper” in the same order.Add the cooked rajma , saute well for a minute .Lastly add the ground masala and saute for 3-5 minutes in low flame till u get a nice flavor..
rajma tile2rajma tile3

Remove ,add few drops of lemon juice and serve !!
Enjoy !
Note
  • For quick soaking , heat water above boiling point (over boil) and pour into a hot pack/casserole.Add a big pinch of cooking soda.Wash and add the rajma to the hot box.Close it tightly with a lid.Leave it for 6 hours. Rajma soaks well.Before pressure cooking rinse the rajma twice to remove the soda. Add required water and salt and pressure cook in low flame for 3 whistle.Rajma will be cooked very well..This method can be followed for white channa and peas as well.

rajma sundal closeup
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October 2, 2013

PEANUT SUNDAL RECIPE | VERKADALAI SUNDAL - SUNDAL VARIETIES

peanut sundal

Peanut sundal recipe (verkadalai sundal) was in my try list for long time. Actually I wanted to post this during last year Navratri . But I couldn’t.I am happy at least this year I could do it.We all love peanuts very much but I don’t buy it often. So very rarely peanuts make its appearance in my kitchen. This time i bought peanuts just to prepare this sundal.We loved it..Recently we went to a golu dolls exhibition to see the latest arrivals.Raksha wanted to buy this “Gandhi bommai” to keep in kolu.I kept it in the background and clicked this sundal picture last week.Today being Gandhi jayanthi , i thought of sharing this post with Gandhi doll in background Smile with tongue out. Happy Gandhi jayanthi friends Smile.
Before going to the recipe,I would like to share a tip which I read in a magazine.It would be useful during this Navratri.
For quick soaking of legumes and to get a soft sundal,heat water above boiling point (let it over boil) and pour it in a hot pack. Now wash and add the grains. Add a big pinch of cooking soda in the water.Mix well and cover the hot pack tightly.By doing this way, grains soak well in lesser time .Soda helps the grains to cook soft.Before pressure cooking , rinse the grains well to remove the soda and then pressure cook it adding required salt and water.It cooks very well yet firm and soft ..I have followed this tip for soaking rajma , white channa and green peas.If u follow this method , these grains need only 3-4 hours of soaking time.Even peanuts need very less soaking time may be 20-30 minutes…Try this tip. It surely works great !..
peanut sundal closeup-001

Peanut sundal recipe


Peanut sundal recipe How to make peanut sundal/Verkadalai sundal for Navratri festival !
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes


INGREDIENTS
1 cup - 200ml
  • Peanuts / verkadalai – 1/2 cup
  • Grated coconut – 3 tbsp
  • Salt and water – as needed
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves –few
  • Grated ginger – 1 tsp
  • Red chillies – 2 nos (pinched)
  • Lemon juice - few drops (optional)
METHOD
  • Wash and soak peanuts/ pacha verkadalai in hot water for 2 hours. Pressure cook it adding required salt in very low flame for 3 whistles.Open the cooker after the steam is released properly.Drain the excess water and set aside.
peanut sundal tile1

  • In a pan , temper all the above said ingredients and add the cooked peanuts.Saute well and add the grated coconut. Mix well for few minutes.Squeeze little lemon juice if desired.
peanut sundal tile2
Enjoy !
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October 1, 2013

MIXED SUNDAL RECIPE , NAVARATNA SUNDAL / RANGOLI SUNDAL

rangoli sundal copy

Rangoli sundal ( Mixed sundal recipe) , Is this title sounds attractive and unique? ;) . I tried this recipe from a magazine just by seeing this title . As the name suggests it came out so colorful. Some people also call it as Navaratna sundal. Raksha became very happy to see this multi colored sundal and asked me to serve her a bowl. It was not only colorful but also very tasty.In this sundal , I have added freshly ground spices and little lemon juice which made the sundal spicy , tangy and flavorful.As I wanted to make this sundal instantly, I chose legmes like white lobia , brown chana, sweet corn and green peas which needs no soaking. I soaked peanuts in hot water for an hour and I roasted chana, lobia and pressure cooked all the grains together for 3-4 whistles in low flame.Everything was cooked perfectly.Do try this sundal recipe for this Navaratri and njoy !!

Multi grain sundal


Mixed sundal recipe - Multi grain sundal- Rangoli sundal


Multi grain sundal- Rangoli sundal Healthy and colorful multigrain Rangoli sundal recipe for Navratri !
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8H20Mins
INGREDIENTS
1 cup - 200ml

  • Peanuts/Verkadalai – 1/8 cup
  • Black eyed beans/lobia – 1/8 cup (white or brown)
  • Sweet corn – 1/4 cup
  • Carrot – 1 no (finely chopped)
  • Green peas – 1/8 cup (refer notes)
  • Brown or white chana – 1/8 cup
  • Salt & water – as needed
  • Grated coconut – 1/3 cup
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Ginger paste – 1/2 tsp
  • Curry leaves – few
  • Asafetida/hing – 1/4 tsp
  • Lemon juice – Few drops
To roast n grind for sundal podi
  • Cooking oil – 1 tsp
  • Dhania – 1 tsp
  • Chana dal – 1tsp
  • Urad dal - 1/2 tsp
  • Asafetida/hing – 1/4 tsp
  • Red chillies – 2 nos
METHOD
  • Wash and soak peanuts in hot water for an hour in very hot water..In a pressure cooker base heat oil and roast the brown channa and black eyes beans till it crackle .Roast it for 3 –5 mins till u get a nice smell.To this add sweet corn kernels and peanuts.
rangoli sundal tile1

  • Pressure everything together adding required water and salt.Inside the cooker , keep a small bowl and put the green peas with 2 tbsp of water and little salt..Cook it in low flame for 3-4 whistles. It takes 20-25 minutes.Green peas gets cooked in the steam itself.(Refer notes )
rangoli sundal tile2
  • Open the cooker after the steam is released completely. Drain the excess water.. In a pan ,heat oil and roast the ingredients given under ”to roast n grind” and powder it nicely.
rangoli sundal tile4
  • In the same pan heat 2 tbsp of oil and temper mustard seeds , urad dal , ginger paste , red chilli , hing ,curry leaves and chopped carrot. Saute well and add the cooked pulses. Mix well. Lastly add the grated coconut and ground masala powder.Mix well and saute for few minutes.
rangoli sundal tile3
Enjoy !
Note
  • U can add any number of pulses/grains to make it more colorful.U can replace brown channa by rajma..As i din’t have rajma in hand , i din’t use it.
  • If u use white channa and rajma, u have to soak it for 8 hours.So i dint use both.
  • I have used green peas.So i din’t soak in advance. If u use dried peas,soak it overnight  or for 6 hours in hot water..
  • U can try this recipe without adding the masala powder.It also tastes good.U can try this way for kids.
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