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December 16, 2016

Eggless Snowball Cookies Recipe – Easy Christmas Recipes

Easy Snowball cookies recipe with step by step photos and  a video !
Christmas is the perfect time for me to attempt some interesting cakes and cookies recipes. Last year during this time, I posted few Christmas special recipes like Gingerbread man cookies, Tutti frutti cookies, eggless tutti frutti cake, shortbread cookies, Kulkul , eggless rose cookies and some more. This year, I wanted to start my Christmas recipes with this easy, melt in mouth, most special snowball cookies recipe. Its a very simple cookie that can be made with easily available ingredients. Snowball cookies is also called as Mexican wedding cakes/cookies, Russian tea cakes. 

With lots of butter and nuts ( Pecan or walnuts)these cookies comes out with a melt in mouth texture and crunchy taste. Pecan nuts is widely used for the recipe. But I had used a combination of nuts which you can find in the ingredients list.These snowball cookies can be made without nuts as well. I followed the recipe from Classy cakes and watched You tube video by Jenny can cook. Even though this is my first try, I am completely happy with the result. Raksha loved it a lot and took it for her school snack box today. 

Do try this easy Christmas special snowball cookies recipe for your kids and enjoy the vacation. Lets check out how to make eggless snowball cookies with step by step pictures and a video !

Do check out my other Christmas recipes in THIS LINK




Snowball Cookies Recipe - Easy Christmas recipes


Snowball Cookies Recipe - Easy Christmas recipes Eggless snowball cookies recipe with step by step pictures and video
Cuisine: International
Category: Cookies
Serves: 14 nos
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 240 ml
  • All purpose flour / maida - 1 cup
  • Softened Unsalted butter - 1/2 cup
  • Granulated sugar - 2.5 tbsp ( Powdered sugar can also be used)
  • Vanilla essence - 1 tsp
  • Salt - A small pinch
  • Chopped Nuts - 1/2 cup ( Pecan nuts is preferable, I used combo of walnuts, cashews, hazelnut and melon seeds)
  • Icing sugar or powdered sugar – 1/2 cup ( to coat the cookies)
  • Cinnamon powder – 1/2 tsp ( optional)
METHOD

  • Chop the nuts finely and keep aside. In a wide bowl, mix the softened butter, sugar, salt and vanilla essence. Beat well for 5 minutes. The mixture will become creamy.
  • Add maida, mix well. Add chopped nuts and mix well with your hands. Make a smooth , non-sticky dough. Dough should not be too wet and sticky. Some recipes call for refrigerating the dough for 30 minutes. But some recipes don’t say so. So I baked the cookies immediately using half of the dough. I wrapped the remaining dough in a cover and refrigerated it for 30 minutes.  Then made balls and baked it.

  • To make balls, take the cookie dough ( If refrigerated, thaw it for 10 minutes and then use it) and scoop out a tbsp of dough. Make balls and arrange them in a butter greased or butter paper lined baking tray. Leave half inch gap between each cookies.
  • These cookies don;t expand or flatten much as we have not used baking powder or soda. If your cookies flatten so much, then the quantity of butter is more. In that case, add more maida and sugar, proceed.
  • Preheat the oven in convection mode at 180c and place the baking tray inside the oven.Bake at 180c for 10-12 minutes. Open the oven and touch one cookie,try to move it. If its too soft, immovable, sticky and doughy, bake for another 2 minutes else remove the baking tray and check the bottom of cookies.If its slightly golden in color, your cookies are done. These cookies would be very soft when hot. But it will continue to cook even after taking out from the oven.So do not over bake the cookies.Just 12 –14 minutes is sufficient. My cookies had some cracks on top.
  • Do not touch the cookies till it becomes warm. Take 1/2 cup of icing sugar in a wide bowl. Once the cookies turn warm, dip the cookies in the icing sugar and give one coating. Arrange them in a tray and let the cookies cool down completely. Again dip the cookies in the icing sugar and give the second coating. If you wish, you can go for third coating as well. Keep the cookies in a tray and serve them. These cookies stays good for 2-3 days if done properly.

Enjoy !

Note
  • Do not over bake the cookies. It will turn hard and sometimes burnt. I baked it approx. 13 minutes.
  • The cookie dough I kept in the refrigerator baked quickly ( 2 minutes lesser) than the ones I baked without refrigeration.
  • Do not add more sugar than the mentioned quantity because we are coating the cookies with icing sugar.It will become over sweetened.
  • My cookies were mildy cracked.

Enjoy these delicious, melt in mouth cookies for your tea time!!
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December 14, 2016

Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

Bombay chutney recipe - Kadalai maavu chutney
I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !
Besan chutney recipe

Bombay chutney recipe


Bombay chutney recipe How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa
Cuisine: North Indian
Category: Side dish for poori,idli,dosa
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Besan flour – 2.5 tbsp
  • Ripe tomato - 1 no ( Big)
  • Big onion - 2 nos
  • Green chilli - 3 nos ( slit or finely chopped)
  • Ginger - 1/2 inch piece
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Asafetida / hing - a pinch
  • Salt - as needed
  • Water - 2 to 3 cups
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Coriander leaves - to garnish
  • Lemon juice - few drops ( only if needed, optional)
METHOD

  • In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside.
    Bombay chutney recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy.
    Bombay chutney recipe
  • Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.
     Bombay chutney recipe
  • This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori.
    Bombay chutney recipe
    NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve !
Enjoy !

Note
  • Add more green chillies if you want more spicy chutney.
  • I made it for poori .So I made it mildly spiced and added 2 green chillies.
  • Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately.
  • Adding coriander leaves at the end improves the flavor a lot.So do not skip it.
Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!
Bombay chutney recipe
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December 13, 2016

Tomato Poori Recipe – Thakkali Poori – Tamatar Ki Puri Recipe

Tomato poori
Recent days I have been trying varieties of Poori recipes for our weekend breakfast. I have tried and posted palak poori, masala poori, beetroot poori, chola poori . This week I made tomato poori ( Tamatar ki puri in Hindi and Thakkali poori in Tamil) for the first time. I just combined the recipes of my regular poori & masala poori and tried this tomato poori by adding tomato puree.It came out really well with nice red color. I prepared Bombay chutney as the side dish for this poori. It was a nice combo and we loved it a lot. This poori can be packed for kids lunch box or for snack as it tastes good and soft even if its not hot. Do try this colorful poori variety for your family and let me know the feedback. Tomorrow I will share the recipe of Bombay chutney. Today lets check out how to make this yummy tamatar puri recipe with step by step photos !
Thakkali poori

Tomato poori recipe / Thakkali Poori / Tamatar ki puri


Tomato poori recipe / Thakkali Poori / Tamatar ki puri How to make tomato poori recipe - Weekend special breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Wheat flour - 1.5 cups ( I used Aashirvaad brand)
  • Fully ripe tomato - 2 nos
  • Rava / Sooji – 1.5 tsp ( I used Bombay rava)
  • Ghee – 1/2 tsp
  • Red chilli powder - 1.5 tsp
  • Ajwain/omam - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt & water - as needed
  • Kasoori methi - 1 tsp ( crushed)
  • Cooking oil - to deep fry ( I used refined oil)
METHOD

  • Wash and grind 2 tomato in a mixie jar without adding water. Grind it to make a smooth puree.
    Tomato poori recipe
  • In a wide bowl or plate, take the wheat flour, tomato puree, rava, red chilli powder, garam masala powder, crushed kasoori methi, salt and ghee. Mix till crumbly.Remove the unground tomato pieces if any.
    Tomato poori recipe
  • Add water little by little and make a thick, smooth dough. Dough should be non-sticky.Knead the dough with your palm for 2-3 minutes and keep aside for 10 minutes. If you wish, you can make poori immediately.
    Tomato poori recipe
  • Make lemon sized balls out of the dough.Take one ball, dust with wheat flour and roll into thick, small poori as shown below. Thickness of poori should be more than chapathi. Only thick poori would puff up well.
    Tomato poori recipe
  • Heat oil in a kadai to deep fry the poori. Check its temperature by dropping a pinch of dough. If it rises to top immediately, oil temperature is just right.Make sure oil is not smoking hot. Keep the flame medium . Take a rolled poori, pat it with your hands to dust off the excess wheat flour and drop one poori in hot oil.
  • When it starts to come up, just press it gently with the ladle. Poori will puff up well. Now flip the other side and cook for a minute. Remove in a tissue paper, drain the excess oil and serve hot with your favorite side dish.
    Tomato poori recipe
    Tomato poori recipe
Enjoy !


Note
  • Adjust the quantity of masala powders as per your taste.
  • Do not make the dough sticky. Poori will absorb more oil.
  • Adding rava helps to maintain the poori puffy for long time.
  • Addition of ghee helps to keep the poori soft for hours.
  • Roll the poori thicker than chapathi else it won’t puff up.
  • Heat of the oil should be perfect to get well puffed poori. If the heat of oil is less, poori will sink in oil and drinks more oil. If the heat is more, the color of poori will become dark and may turn like a papad.
We enjoyed this yummy tomato masala poori with Bombay chutney !
Tomato poori recipe
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December 8, 2016

Karthigai Pori Recipe – Karthigai Vella Aval Pori–Karthigai Deepam Recipes

Karthigai Pori Recipe
Karthigai deepam festival 2020 is nearing. It falls on 29th November, Sunday. Every year on Karthigai Deepam festival day, we make pori urundai, appam, payasam and maa vilakku and offer God. Both MOM & MIL has the same practice.In Tamil nadu, during Karthigai deepam festival, we get a special mixture of aval pori ( Puffed Poha), pottukadalai( fried gram dal), Ellu ( roasted sesame seeds) in small packets. 

When I was young, I used to buy them from a small Chettiyar shop nearby my house. My mom used to roast them in ghee and add it to the boiled jaggery syrup. It tastes crispy and stays good for weeks together.  But in my MIL’s place, getting readymade aval pori is difficult. So she used to roast the thick poha until puffy and follows the same. Both of them do not make balls with aval pori (aval pori urundai )instead they just mix the roasted aval pori in jaggery syrup and keep it as such.

 Today, I have followed my MIL’s method and prepared this Karthigai pori using thick poha. In Bangalore, puffed rice( arisi pori in Tamil, Mandakki In Kannada) is mostly available in all the shops whereas puffed poha ( Aval pori) is not easy to get. For people like me, this recipe would be useful. 

Generally, beginners may feel difficult to make balls from the hot aval pori mixture. Do not worry, this post is specially for you. Here you do not have to shape balls. Its just a mix and serve method. But the only difficulty in this recipe is poha should be roasted patiently in batches. It takes nearly 15 –20 minutes for roasting. 

But this Karthigai aval pori tastes super crispy than the ready made aval pori you buy from the market. So the time you put in this recipe is worthwhile. Do try this method of making Karthigai pori, I am sure you will be very happy with the results. So lets see how to make Karthigai pori recipe with step by step pictures and a video !

Please check out my other Karthigai Deepam Recipes HERE


Aval pori recipe

Karthigai Pori Recipe


Karthigai Pori Recipe How to make Karthigai pori without making balls
Cuisine: South Indian
Category: Sweet
Serves: 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Thick Poha - 1 cup
  • Grated jaggery - 1/2 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Ghee - 4 tsp
  • Coconut bits - 2 tbsp
  • Fried gram dal/Pottukadalai - 2 tbsp
  • Black Sesame seeds / Ellu - 1/2 tbsp
  • Dry ginger powder – 1/4 tsp ( optional)
HOW TO MAKE KARTHIGAI PORI - METHOD

  • Take a kadai and heat 1 tsp of ghee. Add 1/3 cup of poha ( Poha should be roasted only in batches). Roast in medium flame till it becomes puffy and slightly turns golden in color.it takes nearly 5 minutes to finish roasting one batch of poha. Remove in a plate. Repeat the same for the remaining poha and collect everything in a plate. Let it cool down. You have roast 1 cup of poha in 3 batches ( 1/3 cup per batch). Stay nearby and roast them patiently.
    Aval pori recipe
    Aval pori recipe
  • In the same kadai, dry roast the black sesame seeds till it crackles. It takes nearly 2-3 minutes. Remove them to the poha plate. In the hot kadai, put the fried gram dal and switch off the flame. It will become crispy in the heat of kadai. If your gram dal is fresh and crispy, you do not have to roast it, You can directly it mix with the roasted poha.
    Aval pori recipe
    Karthigai pori recipe
  • Chop coconut into small pieces.Heat 1 tsp of ghee and roast the coconut bits till golden in color. Stay nearby and roast till done. Remove in a separate bowl.
    Karthigai pori recipe
  • In a kadai, take 1/2 cup of jaggery and add 1/4 cup of water. Boil till the jaggery melts. Switch off the flame and strain the jaggery syrup using a metal strainer. Wash the kadai and add the strained syrup to it. Boil again till frothy and thick. Add cardamom powder( I used cardamom essence) and dry ginger powder( if using).
Karthigai pori recipe
  • Keep the flame low to medium when the syrup starts to thicken. Now take little water in a small plate. Put few drops of jaggery syrup and try to gather them with your fingers. Syrup should not dissolve in water and you should be able to collect them and make a small ball with it. This is called soft ball consistency. Refer Video for clear understanding.
Karthigai pori recipe
Karthigai pori recipe
  • NOTE : You cannot shape balls/urundai in this consistency. For making balls, you should boil jaggery syrup till it reaches hard ball consistency.
     
  • Once the consistency is reached, switch off the flame and add the roasted poha mixture, roasted coconut. Mix well and set aside. Initially the mixture may look sticky. But when it cools down, it will look separate and tastes crunchy. Offer God & Enjoy !
Karthigai pori recipe
  • You can store this in an air tight box and enjoy for weeks. 

Note
  • For me, 1/2 cup of jaggery was enough for 1 cup of aval/ Poha. If you need more sweetness, you can add 3/4 cup of jaggery,
  • The consistency of jaggery syrup is very important else the pori will stick to each other and becomes soggy after few hours.
  • Hard ball consistency is needed to shape balls. For soft ball, balls cannot be made.
  • Black sesame seeds gives nice flavor. You can use white sesame seeds as well but flavor must be missing.
  • If you like, you can add 1/4 tsp of dry ginger powder/Sukku podi.
Try this easy method of Karthigai pori for this festival and enjoy !
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December 6, 2016

Vendhaya Keerai Kara Kuzhambu – Methi Leaves Gravy Recipe

Vendhaya keerai kuzhambu
Usually I make Vendhaya keerai kootu, vendhaya keerai sambar or methi pulao for lunch. If its for dinner, I make Vendhaya keerai chapathi i.e methi leaves paratha ( thepla). Recently when I was looking for some vendhaya keerai kuzhambu varieties, I came across this Kara kulambu in this blog. It was quite interesting just like our vatha kuzhambu. So I tried it for our lunch. We loved it a lot and enjoyed it mixing with plain rice. I was happy to learn yet another yummy, healthy gravy recipe using methi leaves. I am sure I will make it often in my kitchen. Do try this easy, no grinding vendhaya keerai kuzhambu for your lunch and reap its health benefits. You will love it like us. Ok, Lets see how to make vendhaya keerai kara kuzhambu with step by step pictures !
Vendhaya keerai kara kuzhambu

Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy


Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy How to make vendhaya keerai kuzhambu recipe - Methi leaves gravy for rice
Cuisine: South Indian
Category: Kuzhambu varieties
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Methi leaves/ Vendhaya keerai – 1/2 cup
  • Tamarind - Big gooseberry size
  • Tomato – 1 no (small, finely chop)
  • Red chilli powder - 1 tsp
  • Coriander powder/Dhania powder – 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Grated jaggery – 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli – 1 no ( slit)
  • Small onion - 10 nos ( finely chopped)
  • Garlic cloves - 10 nos ( finely chopped)
  • Curry leaves - few
METHOD

  • Soak tamarind in hot water for 10 minutes and take the extract using 2 cups of water. Keep it apart.Take the methi leaves, wash it well and set aside. Wash and chop the tomato, onion, garlic and curry leaves. Slit the green chilli.
    Heat oil in a kadai and splutter mustard seeds, cumin, urad dal.Saute the onion, green chillies, garlic cloves and curry leaves. Now add the tomato pieces and saute till mushy.
    Vendhaya keerai kara kuzhambu recipe
  • Now add the methi leaves and saute till it shrinks in quantity. To this, add red chilli powder, turmeric powder, dhania powder and required salt. Mix well in low flame without burning the spice powders.
    Vendhaya keerai kara kuzhambu recipe
  • Add the tamarind extract , jaggery and boil the gravy till thickens and oil starts to float on top. Check for taste and add more red chilli powder or salt if needed. Boil for few more minutes. Remove and serve hot with rice..
    Vendhaya keerai kara kuzhambu recipe
    Vendhaya keerai kara kuzhambu recipe
Enjoy !

Note
  • Adjust the quantity of red chilli powder and green chillies as per your taste.
  • Do not reduce the quantity of tamarind. Gravy may taste bitter.
  • You should saute the methi leaves well to reduce its bitterness completely.

Try this easy, healthy methi leaves gravy at home for rice. Enjoy with any kootu or poriyal along with papad. Tastes yum !
Vendhaya keerai kara kuzhambu recipe
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December 4, 2016

Godhuma Rava Upma – Wheat Rava Upma Recipe

Wheat rava upma recipe
Wheat rava upma ( Godhuma rava upma in Tamil, Broken wheat rava/ cracked wheat rava or samba wheat rava in English ) is a healthy, easy to make breakfast & dinner recipe. I make it at least once in a week for our dinner using pressure cooker in an easy way. I was not a big fan of this upma but when I was pregnant, my doctor advised me to reduce the intake of rice due to gestational diabetes. On those days, my mom made this upma by adding more onions and vegetables just like kichadi. She makes it very well, soft, colorful, spicy and flavorful. Mom adds large quantity of sliced small onions which gives an additional flavor and taste for this upma. So I loved to have this upma every single day. From then, I started making this upma very often and till date I try to include this dish in our regular menu by keeping its health benefits in mind.

My mom makes it in a kadai and cooks it patiently whereas I cook it directly in a pressure cooker to finish the job quickly. Its a tummy filling breakfast/dinner recipe which is ideal for people under weight loss. Bachelors and working women would find this recipe helpful to make a quick and healthy breakfast or dinner. Friends, do include this easy, healthy Godhuma rava upma in your regular diet. I feel coconut chutney is the best side dish for this upma. But some people like to have it with sambar, sugar or even with curd. Lets see how to make broken wheat rava ( also known as cracked wheat rava upma) at home easily in a pressure cooker.

Do check out my Rava upma, semiya upma, Instant poha upma recipes !


Godhuma rava upma

Godhuma Rava Upma / Wheat Rava Upma Recipe


Godhuma Rava Upma / Wheat Rava Upma Recipe Godhuma Rava Upma / Broken Wheat Rava Upma Recipe - Healthy breakfast/ dinner recipe
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Broken wheat rava upma/ Godhuma rava - 1 cup
  • Water - 3.5 cups
  • Salt - as needed
  • Chopped vegetables - 1/2 cup ( Carrot, peas, beans)
  • Big onion or small onion - 1 no/ 15 nos
  • Ginger – 1 inch piece
  • Green chillies - 2 nos ( finely chopped)
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Curry leaves - few
METHOD

  • Wash and chop the vegetables finely and set aside.Chop the onions, slice the green chillies finely or slit them.
    Godhuma rava upma
  • Heat oil in a cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onions, ginger, green chillies and finely chopped vegetables. Mix well.
    Godhuma rava upma
  • Add water, required salt. When the water starts to roll boil, add wheat rava. Mix well till most of the water is absorbed by the wheat rava. When the mixture becomes semi thick, cover the cooker and keep the flame completely low. Put the weight valve and cook for one whistle. It takes nearly 8-10 minutes to cook. Switch off the flame and remove the cooker from the stove.
    Godhuma rava upma
  • Open the lid after the steam is released. Mix well with a fork like ladle. Serve hot with coconut chutney or sambar ! Garnish with freshly grated coconut and serve it hot if you like.
    Godhuma rava upma
Enjoy !

Note
  • If you don’t like to cook in pressure cooker, you can make the same in kadai. Just cover cook for sometime till the wheat rava cooks. It takes more time to cook. So mix the rava once or twice in the middle while cooking and add more water if needed.
  • Add more chillies if you want spicy upma.
  • For variations and to give mild tangy taste, you can add one small, finely chopped tomato along with onions. 

Make this healthy cracked wheat rava upma for breakfast or dinner and enjoy !
Godhuma rava upma recipe

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