Easy Peanut Ladoo Recipe With Skin |Groundnut Laddu Recipe – Ladoo Varieties

Peanut ladoo recipe with skin adding jaggery / sugar. Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other ladoo varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. If your kids don't like jaggery, you can add sugar too. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !

Continue Reading...

Crispy Corn Cheese Balls Recipe – Indian Party Snacks Recipes

Long back I have shared a recipe for Masala corn cheese balls in which all the spice powders, ginger-garlic paste are used. Its purely of our Indian style with all the masala flavor in it. Its made without potato. Cheese and sweet corn are the major ingredients.I used to make it for my guest and kids parties at home. Recently I came across this video of Corn cheese balls with Oregano & chilli flakes. I got tempted and tried it last Sunday for evening snacks. I followed my Aloo patties( Burger) recipe technique, coated the balls twice in maida paste and bread crumbs to get super crispy exterior. It came out very well. Use Panko crumbs for best result. Raksha liked it very much but she wanted the Indian masala flavor instead of Oregano. Then I made few balls adding garam masala powder.Overall this recipe is a big hit in home. Friends, do try this recipe either with Indian masala or Italian seasoning based on your kids liking. Follow the same procedure and make this yummy, crispy corn cheese balls to celebrate kids birthday party, get together, kitty parties to serve as a starter. The dough can be made in advanced and refrigerated till use. All the kids would easily fall for this cheesy snack. For variations, these balls can be made like nuggets. Ok, Lets see how to make this easy corn cheese balls with step by step photos, tips and tricks and a video !

Continue Reading...

Potato Poori – Aloo Puri Recipe - Alu Ki Puri

Potato poori / aloo puri in Hindi is an interesting kids friendly puri recipe. Poori would be our Sunday breakfast mostly. So I started exploring varieties of poori for a change. I have already shared Palak Poori, Masala poori, Beetroot poori, Tomato poori, chola poori recipes. This Sunday I tried potato poori ( Alu ki puri in Hindi) for the first time. I made the poori dough by mixing wheat flour with boiled, mashed potato and spice powders. 

Puri came out super soft with awesome masala flavor. It stays soft for hours together. So it can be packed for lunch box and ideal for travel as well. Side dish is not required for this puri recipe. Still I served it with tomato sabji and onion raita. Mixed veg kurma also goes well I guess.We loved it a lot. Its a winner recipe in my house. Do try this potato poori recipe for your kids and family. They will love it very much. 

Next I am planning to make methi poori and mint poori. Friends, If you know any other interesting poori varieties, do share them in the comments section. I will make it. As I say in all my poori posts, thickness of poori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori. I have shared those points below in detail. If you are a beginner, It will sure come by practice. Ok, Lets see how to make Aloo Poori recipe with step by step photos and a video !

Potato Poori - Aloo Ki Poori Recipe

How to make aloo ki puri / Potato poori recipe with step by step photos and video

Cuisine: North Indian

Category: Breakfast

Yields : 12 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Whole Wheat flour / atta - 1 cup ( I used Aashirvad) Medium sized potato - 2 nos Cumin seeds or Ajwain - 1/4 tsp Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Coriander leaves - 2 tbsp ( finely chopped) Crushed kasoori methi – 1 tsp Salt - as needed Water - as required ( I added 1/3 cup)

METHOD

Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it. To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water. Add wheat flour and mix well without adding water. Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up. Roll all the poori and arrange in a plate without overlapping each other. Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top. When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease. Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori. Enjoy !

Note

Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up. At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again. As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder. Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough. No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.

Enjoy this soft, masala flavored Potato Poori at home with raita and sabji !

Technorati Tags: Potato poori,aloo poori,aloo puri,aloo ki poori,aloo ki puri,poori varieties,poori recipe,Potato poori recipe,stuffed aloo puri,aloo puri south indian style

Continue Reading...

Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

When I was young, my dad used to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond of. So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave ones. For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home.

Masala Peanuts Recipe - Microwave & Deep Fried Versions

How to make besan coated masala peanuts - Deep fried version & microwave versions !

Cuisine: Indian

Category: Snacks

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw peanuts - 1/2 cup Besan flour / Kadalai maavu - 3 tbsp Rice flour - 1.5 tbsp Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste) Garam masala powder - 1 tsp Ginger & Garlic Paste - 1/2 tsp Salt & water - as needed Asafetida/ Hing – 2 pinches Cooking oil - 1 tsp ( to mix in the batter) Cooking oil - to deep fry

METHOD

Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely. Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside. For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper. For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste buds. If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above. Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.

Enjoy this crunchy masala peanuts for your teatime !

Technorati Tags: masala peanuts,masala peanuts recipe,masala peanuts in microwave,south indian masala peanuts reicpe,masala peanut recipe,crispy masala peanuts recipe,how to make masala peanuts,microwave masala peanuts,masala kadalai recipe,besan coated peanuts recipe,kara kadalai recipe,dry masala peanuts

Continue Reading...

Maladu Recipe(Roasted Gram Ladoo) – Pottukadalai Urundai

Maladu/ Maa ladoo (Fried gram dal laddu Or roasted Gram ladoo in English) is one of the very popular and easiest laddu recipe in South India especially in Tamil nadu. Some people call it as Pottukadalai urundai or pottukadalai ladoo as well. It can be made quickly in few minutes. When I was thinking of some easy Navratri sweets to distribute to the guests, ladoo recipes came to my mind. Ladoo is one of the best crowd pleaser sweets and this maa ladoo is a kids friendly snack, healthy sweet too. I have made this with sugar and nuts. You can even use jaggery, roasted raisins to make it more healthy.Friends, do try this easy laddu recipe during this Navarathri along with a sundal variety.Offer to God and distribute it to your friends along with thamboolam. Ok, Lets check how to make maaladu recipe with step by step pictures.

Continue Reading...

Chola Poori Recipe – How To Make Chola Puri

Recently I tasted a big sized, puffy Chola poori with chana masala in Hotel Saravana bhavan, Salem. Actually speaking, Punjabi special chole bhatura was in my try list for years. But I haven’t tasted it so far. Soon I must taste it in North Indian restaurants to know its actual taste and then experiment at home. I think Chola poori must be an adaptive version of chole bhatura in South. So I tried this Tamil nadu style chola poori at home. I was thinking chola poori is called as chole bhatura in Hindi. But there are variations in the ingredients for dough and preparation for making bhatura and chola poori. 

For making bhatura yeast, baking powder or soda water is used whereas chola puri is made without yeast or any raising agent. Only curd/yogurt is used. Bhatura dough needs a resting time of 3-4 hours whereas this one needs just 30 minutes. The method of preparation of chola poori is quite similar to our plain wheat flour poori. All the tips and tricks we follow for wheat flour poori is applicable to this as well.I got this awesome recipe from this blog. I have tried it thrice during weekends. It comes out very well with a puffy looking, soft texture. 

We all know the best, popular side dish for chola poori is chana masala or chole masala. So I prepared Punjabi chole following this recipe from my Punjabi thali post and served with chola poori. It was a yummy combo.We loved it to the core. Friends, do try this easy chola poori recipe. Don’t mind about calories, just enjoy with chana masala. Serve it for weekend breakfast or dinner. 

Ok, Lets see how to make Chola poori recipe with stepwise pictures. I will try to make a detailed video post soon.

Check out my beetroot poori and Palak poori recipes if interested !

Chola poori recipe

How to make Chola poori recipe - Delicious breakfast recipe for weekends

Cuisine: Indian

Category: Breakfast/Dinner recipe

Serves: 12-14

Prep time: 30 Minutes

Cook time: 2 Minutes

Total time: 32 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida/All purpose flour - 2 cups Sooji/Rava – 1/4 cup ( Semolina, Upma rava) Wheat flour/Atta – 1/4 cup Cooking oil - 1 tbsp Fresh Curd/yogurt – 2 tbsp Salt - as needed Water - as needed Cooking oil - to deep fry

METHOD

In a wide bowl, sift the maida and wheat flour.To this, add sooji, Oil, salt and curd. Mix well with your fingers. Oil and curd should spread well with flour and the mixture looks crumbly. ( Sooji helps to maintain puffiness for long time. Wheat flour helps to make perfect round shape. Oil  & curd is to give softness to the poori) Add the required water little by little and make a stiff dough.Dough should be non-sticky, thick and stiff like our usual wheat flour poori.Cover it with a damp cloth. Let the dough rest for 30 minutes. After 30 minutes, knead the dough for 2-3 minutes and make it smooth. Make small or big sized balls from the dough as per your wish. In hotels, they serve big sized poori. Roll it slightly thicker than the usual poori. Use wheat flour to dust the balls. Arrange them in a paper or a plate. Heat oil in a kadai and when it gets heated, drop a pinch of dough to check the oil temperature.The dough should rise immediately to the top. Keep the flame medium high and drop one poori at a time. Poori will puff up immediately. If not, press the poori gently with a slotted ladle. It will puff up. Flip it and cook the other side till bubbles cease.It will look slightly golden in color. The color of poori will change based on the oil temperature. You can find the difference in color or pooris in the main picture. To maintain white colored pooris, switch off the heat after making 2-3 pooris, let the oil cool down slightly. Then heat it and check with a pinch of dough. Proceed as mentioned above and deep fry the poori. Remove the puri in a tissue paper. Drain and enjoy with chole masala or chana masala. Adjust the heat before frying each poori. Make sure oil is not smoking hot. Please check my POORI RECIPE for more details. Enjoy ! Check out my beetroot poori and Palak poori recipes if interested !

Note

Make sure the dough is thick and hard but smooth. It should not be too soft like soft chapathi dough. So add water accordingly. Resting time of 30 minutes is needed. Poori will puff up only when its rolled thick. Thin poori will become like papad. So roll it thick. The temperature of oil is very important to get puffy poori. If the oil temperature is too low, poori will absorb more oil and does not puff up. If oil temperature is too high and smoky, poori will turn golden brown very soon and cook unevenly.

Enjoy this white, puffy chola poori at home with chana/chole masala !!

Technorati Tags: Chola poori,chola poori recipe,chola puri,chole puri,chole poori,how to make chola poori at home,how to prepare chola poori,chola puri dough,chola poori hotel recipe,chola puri how to make,chola poori in tamil,chola poori images,chola poori making,chola poori preparation,chola puri indian recipe,chola poori ingredients,poori varieties,poori recipes

Continue Reading...

Eggless French Toast Recipe – Bread Toast Without Egg

Eggless French toast recipe - How to make eggless French toast without eggs. Learn with step by step photos and a video !

French toast is a very easy, popular and quick breakfast recipe. Its an ideal recipe for kids breakfast & lunch box as well. Basic plain French toast batter has eggs in it. But nowadays many Indian people are making it without eggs by using custard powder or corn starch. My friend Shalini prepares this sweet toast quite often as evening snacks for her kids.She shared her eggless recipe with me and was telling me to make this post in my blog. As Raksha is not a big fan of sweetened bread toast, I was hesitating to try it. But her Father is just the opposite. He has a big sweet tooth and I know he will like this toast very much. So once I tried it for Sendhil’s breakfast with some leftover bread after making Cheese toast for Raksha. He loved it very much. Nowadays this eggless French toast is appearing often in my kitchen.You can serve this with freshly chopped fruits like strawberries, banana or by smearing with buttter, drizzling with honey or chocolate sauce and enjoy it.Soon I must try the savory version too. Lets see how to make this easy eggless French toast recipe at home. I am sure most of the kids & even their fathers would love this toast. Give it a shot and let me know !!

Eggless French toast recipe

Eggless French toast recipe using custard powder

Cuisine: Indian

Category: Breakfast

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Bread slices - 5 nos ( Milk bread or wheat bread) Custard powder - 1.5 tbsp ( Vanilla flavor) Sugar - 1.5 tbsp Boiled milk - 1/2 cup Cinnamon powder - 1/2 tsp Vanilla essence or rose white essence - 1/2 tsp Cooking oil or melted butter - to grease

METHOD

Take the custard powder, sugar, Vanilla essence, cinnamon powder in a wide plate.Add boiled & cooled milk and mix well without lumps. I used a big plate as its convenient for dipping the bread slice. If you want, you can mix them in a bowl too. Now dip the bread slice on both the sides and all the corners. Heat a dosa pan and drizzle with oil or butter. Place the bread slice and keep the flame medium.Flip the bread after it turns golden brown. Cook both the sides and remove in a plate. Serve hot with chocolate sauce or honey or chopped fruits !! Enjoy !

Note

Adjust the quantity of sugar based on your sweet buds. The quantity of sugar also depends on the sweetness of bread. I used 1.5 tbsp. Use just 2 tsp to 1tbsp for mild sweetness. Make sure the milk is boiled and is at room temperature.It should not be hot.  U can replace custard powder with corn flour. Serve it really hot to enjoy its best taste.

Try this easy n quick French toast recipe for your family and enjoy !

Technorati Tags: eggless french toast recipe,eggless french toast indian,eggless french toast recipe indian,eggless french toast batter,plain french toast recipe,french toast without eggs or cornstarch,french toast basic,french toast with egg and milk,bread toast without egg,bread recipes,easy breakfast recipes

Very good recipes Tags: eggless french toast recipe, eggless french toast indian, eggless french toast recipe indian, eggless french toast batter, plain french toast recipe, french toast without eggs or cornstarch, french toast basic, french toast with egg and milk, bread toast without egg, bread recipes, easy breakfast recipes

Continue Reading...

Easy Garlic Spaghetti Recipe – Indian Vegetarian Spaghetti Recipes

Food blogging has made me try and taste varieties of recipes from various cuisines which I have not even imagined in my life. Being a South Indian, my whole food world was just revolving around Idli, dosa, poori and chapathi . But after I became a food blogger, my eating habits and cooking have changed completely. I am really proud and happy to be a passionate food blogger. 

Pasta, Hakka Noodles, Tacos, Spaghetti, Quesadilla, Tortilla – All these terms were very new to me until I saw them in our fellow bloggers blog. I did not even know how to cook them perfectly. Slowly I am learning everything and blogging the same to help beginners like me. I am happy that I am trying out various international recipes in my kitchen. My recent crush was to try spaghetti at home. 

Spaghetti is basically a type of noodles made from durum wheat semolina. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". It is a staple food of traditional Italian cuisine ( Source: Wiki). Cooking spaghetti is not so difficult as I thought. Its procedure is more like cooking noodles. 

As a beginner, I wanted to make an easy and simple Indian style Vegetarian spaghetti recipe. I found this easy stir fried, garlicky spaghetti recipe HERE as I din’t have any vegetables in hand. I made some modifications as per my family’s taste buds and tried it for a Sunday breakfast. It came out really well with an awesome flavor of roasted onion and garlic in olive oil.  

This is just a basic spaghetti recipe. For variations ansd make it more rich, you can add sliced, sauteed vegetables and grated cheese on top before serving. Sendhil & Raksha gave a big thumbs up after eating. We relished it with tomato sauce. Its a quick breakfast recipe for bachelors and working women as there is very less chopping works. Kids would love this for sure. Do try it out for a change and share your feedback here. Lets see how to cook spaghetti and make this Indian style, vegetarian garlic spaghetti recipe with step by step pictures.

Check out some of my International recipes in Indian style below
Eggless pancakes
Indian Vegetarian quesadilla
Indian style Veg masala pasta recipe
Veg tacos recipe
Fruit & Yogurt parfait
Nasi goreng/ Indonesian fried rice
Veg Hakka noodles

Easy Veg spaghetti recipe-Indian style

Easy, garlicky Indian Veg spaghetti recipe

Cuisine: Indian

Category: Pasta recipes

Serves: 2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Spaghetti - 200gms  Water - 10 cups Big onion - 2 nos ( sliced thinly) Olive oil or cooking oil - 2 tbsp Spring onion - 2 sprig ( finely chopped) Red chilli flakes - 1.5 tsp Pepper powder - 1 tsp Soy sauce - 1/4 tsp ( optional) Garlic - 10 cloves (finely chopped & crushed) Salt - as needed

METHOD

In a wide bowl, boil 10 cups of water adding some salt and few drops of oil. Put the spaghetti as such (Do not break it) and let it cook in high flame for 15 minutes. Initially, spaghetti won’t be completely immersed.  As It starts to cook, It will get immerse into the water completely and becomes soft like noodles. You can even cover and cook the spaghetti for sometime but water may spill while cooking. So stay nearby and adjust the flame whenever needed. Spaghetti takes more time to cook than our regular noodles.So take care while cooking. Take out one string of spaghetti and check if it breaks and soft to touch. If so, switch off the flame and transfer the cooked spaghetti to a colander(steel sieve) Drain the excess water completely and leave it aside. Chop the onion thinly into slices. Finely chop the garlic cloves and crush it slightly using a mortar & pestle. Chop the spring onions finely. Heat olive oil in a kadai. Saute the crushed garlic cloves for few seconds. Add sliced onions and salt. Saute till onion turns transparent. Now add the red chilli flakes. Mix it well. Lastly add the cooked spaghetti, pepper powder and soy sauce if adding. Mix well using a fork. Toss it well. Make sure spaghetti doesn’t break. Check for taste and add more pepper powder & salt. Garnish with finely chopped spring onions. Serve hot immediately. Enjoy with tomato ketchup or sauce ! You can add some grated cheese on top before serving kids. Enjoy !

Note

Adjust the quantity of chilli flakes and pepper powder as per your taste. If you like tomato flavor in spaghetti, you can add a tbsp of tomato sauce while mixing. For variations, you can try adding thinly sliced capsicum, carrot, mushroom and potato while sauting onions. You can add some grated cheese on top before serving.

 

Try this easy and yummy Indian Vegetarian garlic-ky spaghetti recipe and enjoy !  

Technorati Tags: spaghetti recipe indian style,spaghetti recipe indian veg,vegetarian spaghetti recipe indian style,simple spaghetti recipe indian style,how to make spaghetti noodles indian style,veg pasta recipe indian style,simple vegetarian spaghetti recipe simple spaghetti recipe with olive oil indian pasta recipesolive oil indian pasta recipes

Very good recipes Tags: spaghetti recipe indian style, spaghetti recipe indian veg, vegetarian spaghetti recipe indian style, simple spaghetti recipe indian style, how to make spaghetti noodles indian style, veg pasta recipe indian style, simple vegetarian spaghetti recipe

Continue Reading...