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Showing posts with label MILLETS. Show all posts
Showing posts with label MILLETS. Show all posts

December 25, 2017

Millet Pongal Recipe Using Millet Ven Pongal Mix

Millet pongal
Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make.  Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack. All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney. Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.

Click this link to buy millet pongal mix.

Check out their varieties of millet products & rice mix, cold pressed oil in their website.

Also find my post on their Millet Noodles .



Millet pongal

Millet Pongal Using Pongal Mix


Millet Pongal Using Pongal Mix Millet Ven Pongal recipe using Pongal mix from Native food store.
Cuisine: South Indian
Category: Millet Recipes
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
To season
  • Ghee - 1 tbsp
  • Curry Leaves - Few
  • Chopped Ginger – 1 tsp 
  • Hing - a pinch
METHOD
  1. In a pressure cooker base, take the millet pongal mix.
  2. Add the mentioned amount of water given in the pack.
  3. Cook for 2 whistles in very low flame.
  4. Open the lid after steam is released. Mix well.
  5. Season curry leaves, ginger and hing in ghee. Add to pongal.
  6. Mix well and serve hot with coconut chutney !
METHOD - STEP BY STEP PICTURES
  • Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.

  • Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
    Millet pongal
  • Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
    Millet pongal

    Enjoy !

 

Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
Siruthaniya pongal
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March 19, 2017

Millet Noodles Recipe – Vegetable Millet Noodles –Siruthaniyam Noodles

veg millet noodles recipe
Recently I got a mail from Native Food Store – An Online millet stores in Chennai, to try their millet products and share few recipes with them. I visited their website Nativefoodstore.com and found  wide range of millets and their products like Instant millet mix, millet flour, millet flakes, millet noodles and many more. Rates are also reasonable when compared to other online stores.I found millet noodles, millet flakes are interesting and new to me. So I decided to try it and asked them to send me the products. As I haven’t shared any millet recipe in my blog for long time, I wanted to take this as a chance to make varieties of millet recipes in my kitchen and share with you all. My contact at Native food store was very much responsive and sent me the products immediately.They sent me Samai/Little millet noodles, Kuthiravali/Barnyard millet noodles, Varagu/kodo millet noodles, thinai aval /foxtail millet flakes and Kambu aval/ Pearl millet flakes. I tried Samai veg noodles recipe for the first time in Indian style. They had also given their own tastemaker masala along with the noodles just like Maggi and other branded noodles. As its my first attempt, I just followed the recipe given in the packet, added all the colorful vegetables and made this millet noodles for our breakfast. It came out really well and I couldn’t find any difference in taste, color or flavor from our regular, plain noodles.We loved it to the core. I feel the tastemaker does the magic to the recipe. It can be prepared in less than 15 minutes. So bachelors and working women can make this healthy as well as quick recipe for their breakfast, lunch box or for dinner. I am sure its a very healthy choice for kids and adults as well. You can try varieties like hakka noodles, Schezwan noodles, vegetable Chinese style noodles and much more. I will try to make some interesting recipes with it and share here soon. I strongly recommend all my readers to try these products from their online stores. They deliver their products in Chennai, all over Tamil nadu, Karnataka and Andhra as of now.They told they will be expanding their service  all over India very soon.  Now lets see how to make Veg Millet Noodles recipe with step by step photos !

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January 10, 2015

Millet Flour Onion Pakoda Recipe-Millet Snacks Recipes


onion pakoda

Onion pakoda must be one of the favourite evening snacks for most of us.We generally make it using gram flour & rice flour.For a change,i tried it adding our homemade mixed millet flour/Millet sathu maavu powder.It came out really crispy and flavourful.Raksha & Sendhil liked it very much.I was also happy that i could give them a healthy deep fried snack using millets.And now i am typing this post munching these crispy pakoras,its yummWinking.Friends,Try this snack recipe for your family & enjoy with evening coffee or Tea.
Check out my other millet recipes here !

Onion-pakoda

Millet flour onion pakoda recipe


Millet flour onion pakoda recipe Onion pakoda recipe using millet flour
Cuisine: Indian
Category: Snacks
Serves: 15 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
To make the batter
  • Mixed millet flour - 1/3 cup
  • Gram flour - 1/4 cup
  • Rice flour – 1 tbsp
  • Big onion - 2 nos ( medium )
  • Red chilli powder - 1/2 tsp
  • Hing/Asafetida - 2 pinches
  • Finely chopped green chillies - 1 no
  • Curry leaves - few
  • Coriander leaves – few
  • Mint leaves – few 
  • Ginger - 1/2 inch piece
  • Hot oil - 1 tbsp
  • Ghee – 1/2 tsp ( I used frozen ghee)
  • Water – Very little ( say 1.5 tbsp)
  • Salt – as needed
Cooking oil - to deep fry
METHOD

  • Wash and slice big onions thinly.Wash and chop ginger,green chillies,mint,curry leaves,coriander leaves & set aside.

  • In a wide bowl,take all the ingredients except cooking oil and ghee.Mix all the ingredients well without adding water.Onions will leave water while u mix.So mix everything together.
Onion pakoda-1
  • Heat oil to deep fry.Take a tbsp of hot oil  and add to the flour.Add ghee.Mix well.Then sprinkle few drops of water and make a dough.
Onion pakoda-2
  • Put a drop of batter & check the heat of oil.If  the batter comes up immediately,oil is ready.Reduce the flame to medium high & pinch in a portion of batter and drop in the oil in a sprinkled manner. Cook till onions turn golden brown.Remove in a tissue and enjoy eating hot with tea !
Onion pakoda-3


Note

  • Gram flour is used for binding and rice flour for crispiness.
  • You can follow the above recipe and make pakodas with kambu maavu or thinai too.
  • Hot oil is added to give crispy pakoda.Don’t skip it.Ghee is for softness.



Enjoy this crispy millet onion pakoda with tea/coffee ! Tastes yum !!
onion-pakoda-recipe

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December 21, 2014

Kambu Maavu Puttu Recipe-Pearl Millet Recipes


Kambu maavu puttu recipe

Last week when i went to Salem,my MIL gave me dry roasted & ground kambu maavu/Pearl millet flour and mixed millet health mix powder/Sathu Maavu.My MIL suggested me to try this Kambu sweet puttu with the flour.I tried two versions adding Jaggery and sugar.Both came out very well n tasty.I also made Kambu kanji/pearl millet porridge( savoury version) along with it which i will post soon.We had a healthy,hearty breakfast yesterday.Here are some of the health benefits & names of pearl millet in other languages for your reference.Pearl millet is called as Kambu in Tamil , Bajra in Marathi,Gujarati,Rajasthani,Sindhi,Punjabi,Sajje in Kannada,Sajjalu in Telugu and Kambam in Malayalam.Coming to its health benefits,Pearl millet is a miracle millet which has iron that is 8 times of rice.It is very rich in Calcium,Protein,Iron & Magnesium.It helps to reduce the bad cholesterol level in our body. Its a great body coolant.Its consumed as porridge during summer.It helps to improve the digestion power & heals stomach ulcers too.It helps to improve bowel movements & prevents constipation.It makes our body strong.It helps to increase the secretion of milk for lactating mothers !.Do try this healthy kambu maavu puttu recipe for your breakfast or as evening snacks.U will love it like us.I preferred jaggery version more than sugar version.Try any based on ur liking !

Kambu maavu puttu sweet

Kambu maavu puttu recipe


Kambu maavu puttu recipe Kambu maavu puttu/Pearl millet powder puttu - Sweet version
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Kambu maavu/Pearl millet flour - 2 cups
  • Salt water - as needed ( we used around 1/2 cup)
  • Grated jaggery - 3/4 cup or sugar - 1/3 cup
  • Cardamom seeds – 2 nos crushed
  • Grated coconut - 1/4 cup
METHOD

  • Take the kambu maavu/Pearl millet flour in a wide bowl.Mix salt in little water and sprinkle it in kambu maavu.Mix well.Add water such that u should be able to shape it roughly as shown in the picture.
Kambu maavu puttu - 1
  • Now spread this kambu maavu in idli plate and steam it for 10-15 minutes till the color of flour is changed.Remove the idli plate and take the cooked kambu maavu in a mixie jar.Grind once or twice to powder it because as u steam the flour,there may be lumps formed.So we are grinding the steamed flour to break the lumps.
Kambu maavu puttu - 2
  • Take the ground flour in a bowl.Add sugar,cardamom powder & grated coconut.Mix well and serve.If u want to add jaggery,proceed to the next step.
  • Melt jaggery in a bowl adding little water.Strain the syrup and again boil till it starts to become thick n frothy.Switch off the flame.Add cardamom powder and mix this syrup with the cooked & ground kambu maavu.Add the required amount of syrup and mix well.Lastly add grated coconut,mix well and serve.
Kambu maavu puttu - 4


Enjoy !
    NB: I felt jaggery puttu was very soft than sugar puttu.So make it as per your taste.If serving immediately,u can try sugar puttu else make jaggery puttu because it stays soft n good even after an hour.You can also make spicy version by sauting onions,chillies,ginger & curry leaves in little oil.Temper and mix everything with the cooked flour.



Note


  • ** For making homemade kambu maavu – Dry roast kambu/Pearl millet in a wide kadai in medium flame till it starts to splutter and leaves a nice smell.Do it in batches if u want to make in large quantity.Roasting takes nearly 7-9 minutes.Do not burn them while roasting.so pls be careful.After roasting,switch off the flame and allow it to cool.Grind in a mill OR Mixie for small quantity.Sieve if necessary,spread in a news paper to cool down the flour and store in an air tight box.
  • Grinding the flour in mixie after steaming is very important.Else the flour will have too much of lumps.But do not over grind the cooked flour because they will stuck to the jar and becomes very thick.Run for small intervals to make it as a powder
  • Do not sprinkle too much of salt water.It also makes the puttu hard.At the same time,if u add less water,puttu will become dry.
  • Though sugar puttu is easy to make when compared to jaggery puttu,jaggery puttu was softer than sugar puttu.But taste wise both were very good.So make it according to your choice.
  • You can also try savory puttu.Just refer my ragi spicy puttu and follow the same directions.


Kambu maavu sweet puttu recipe

Try this healthy kambu puttu for breakfast or snacks.It tastes yum !

kambu maavu recipes

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December 3, 2014

Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes


nei appam recipe

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam Happy

Nei-appam-recipe

Thinai nei appam recipe


Thinai nei appam recipe Nei appam recipe using Thinai/Foxtail millet
Cuisine: Indian
Category: Sweet
Serves: 12-15 nos
Prep time: 2 Hours
Cook time: 10 Minutes
Total time: 2H 10Minutes


INGREDIENTS
To grind
  • Thinai/foxtail millet - 1/2 cup
  • Wheat flour - 2 tbsp
  • Banana - 1 no ( small-yelakki,poovan)
  • Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet)
  • Cardamom - 2 nos
  • Grated coconut - 2 tbsp
  • Rice flour - 1/2 tbsp
  • Cooking soda - a big pinch
To cook
  • Ghee/Nei - as needed
METHOD

  • Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency.
thinai nei appam 1
  • Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot !
thinai nei appam 2


Enjoy !


Note

  • Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside.
  • U can also add rave in place of rice flour.
  • Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed.
  • Serve & eat hot to enjoy its best taste.



Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !Praying

thinai nei appam recipe

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November 20, 2014

VARAGU ARISI PONGAL RECIPE/KODO MILLET PONGAL-MILLET RECIPES


varagu arisi pongal recipe

Very recently i started making upma & pongal varieties using millets.I tried Ven pongal using Varagu arisi( Kodo millet in English,Koden/Kodra in Hindi,Harka in Kannada,Arikelu in Telugu,Koovaragu in Malayalam- Source-Wikipedia) for the first time.It came out very well.As u all know Varagu rice/Kodo millet has amazing health benefits.It is basically a digestion friendly millet.It is rich in phytochemicals,Phytate that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.It is good for diabetic people.It reduces nervous disorders especially in eyes.And this pongal is a very easy and tummy filling breakfast recipe.Just 1/2 cup of varagu arisi is enough to serve 2-3 people because it doubles in quantity once its cooked.It tastes very similar to our regular rice pongal with full of flavors.My daughter Raksha loves pongal a lot.When i gave this for her breakfast today,she couldn’t identify its varagu rice pongal and not our usual oneWinking.We had with coconut chutney as side dish.It was yumLove Struck.Do try this easy and healthy pongal recipe for your breakfast or dinner.I am sure your entire family would love it.
check out my other millet recipes here.

varagu arisi pongal

Varagu arisi pongal/Kodo millet pongal recipe


Varagu arisi pongal/Kodo millet pongal recipe Varagu arisi pongal recipe - Healthy millet recipe for breakfast !
Cuisine: Indian
Category: Breakfast
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Varagu arisi/Kodo millet - 1/2 cup
  • Moong dal - 2 tbsp
  • Water - 2 to 2.5 cups
  • Salt - as needed
To temper
  • Ghee - 1 tbsp
  • Pepper corns - 1/4 tsp
  • Cumin seeds/jeera - 1/2 tsp
  • Hing/Asafetida - a small pinch
  • Ginger - 1/2 inch piece ( finely chopped)
  • Green chillies - 1 no ( small sized)
  • Curry leaves - few
METHOD

  • Wash the kodo millet ,drain and set aside.In a pressure cooker base,heat ghee and add the moong dal,pepper corns.Saute for a minute in low flame.Make sure the color of dal should not change.Then add the cumin seeds/jeera and saute till it turns light golden.Lastly add the curry leaves,green chillies & hing.Stir it.Add the measured water and required salt.
varagu-pongal-1
  • Add the washed & drained millet and ginger pieces.Close the cooker and cook for one whistle in low flame.It will take nearly 10-12 minutes.
varagu-pongal-2
  • Remove the lid and mix well.Add a tsp of ghee and serve hot !Tastes the best with coconut chutney !
Enjoy !


Note

  • Serve this pongal when its hot to enjoy its best taste.When it cools down,it will become slightly hard.You can reheat the pongal while serving by adding little water and mix well in high flame for few seconds.
  • You can follow the same method and make pongal with thinai & samai too. But the quantity of water may slighty vary.
  • Here I used 1: 5 ratio of millet and water. You can use 1:4 too.
  • Replace ghee with cooking oil if u are calorie conscious.But ghee gives great flavor.
  • Add a tsp of ghee while serving for kids.

Serve this healthy,easy varagu pongal with chutney and sambar.Tastes yummy !
Kodo millet recipes


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November 12, 2014

KAMBU DOSAI-BAJRA DOSA /PEARL MILLET DOSA RECIPE


Kambu-dosai

Last week i shared instant millet dosa using mixed millets energy mix powder.Though i make it very often,i wanted to try a dosa recipe with kambu (in tamil)/Pearl millet ( in English)/Bajra(in Hindi) as i got tempted by seeing my fellow bloggers post.Recently my friend Shalini was telling me about kambu dosai which she has been making for her breakfast regularly.So I took this recipe from her and tried today for the first time.She told me to use brown rice and pearl millet but i used raw rice as i din’t have brown rice in stock.So feel free to use brown rice instead of raw rice in this recipe.You will get good results and its a healthier option too.I will try to post kambu adai and kambu koozh recipes soon.Lets see how to prepare this kambu dosai for breakfast/dinner.This dosa tastes the best when it is served hot.It becomes slightly chewy when its cooled down but overall its a very flavorful and healthy breakfast recipe.Check out my other millet recipes below.

Millet energy mix powder

Millet ladoo

Instant millet dosa recipe

Thinai idli,dosa recipe

Saamai sweet pongal/Little millet pongal recipe

Types of millets with health benefits,other names,where to buy etc.


A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)


Kambu dosai

Kambu dosai/Pearl millet dosa


Kambu dosai/Pearl millet dosa Pearl millet dosa/Kambu dosai recipe - Healthy millet recipe for breakfast/dinner
Cuisine: Indian
Category: Millet recipe
Serves: 15 nos
Prep time: 3 Hours
Cook time: 2 Minutes
Total time: 3H2Min
INGREDIENTS

  • Kambu/Pearl millet - 1.5 cups
  • Raw rice or brown rice - 1/2 cup
  • Round Urad dal - 1/2 cup
  • Methi seeds - 1 tsp
  • Salt & water - as needed
  • Cooking oil – to drizzle ( while making dosa)

  • METHOD
  • Wash and soak the kambu,rice,urad dal and methi seeds together for 2-3 hours.In a big mixie jar,take half of the quantity of soaked grains and grind it adding ice cold water(It helps the mixie jar to prevent heating). Grind it to a smooth paste adding enough water and salt.(I used the soaked water itself).Transfer the batter to a vessel. Kambu-dosai-step1

  • Let the batter ferment over night or for 10-12 hours.The next day morning batter would have raise well.Mix it well and check the consistency.If it is too thick,add little water say 1/4 cup and mix well.Heat dosa pan and pour a ladleful of batter.Spread it well if u want to make thin,lacy dosas OR spread it little if u want thick soft dosas.Make it as per your wish.Drizzle a tsp of oil and cook for a minute.Cover it with a lid and cook the dosa if u want crispy ones.Do not flip the dosa.If u want thick dosas like utappam,flip the dosa and cook for a while.Remove and serve hot. Kambu-dosai-2


    Enjoy with your favourite chutney.I served it with coconut chutney and idli podi !




  • Note

  • Use enough water while grinding the batter.Batter has to ferment for 10 hours minimum in cold weather.If the climate is hot,this batter will ferment quickly and it will become sour.So keep an eye.
  • Use brown rice instead of raw rice.U can use idli rice too.
  • If u don’t want to use rice at all,just follow 2:1 ratio of kambu & urad dal and grind the batter as mentioned above.
  • This dosa becomes soft when its cooled down.So serve n eat hot !


  • Have this healthy millet dosa for your breakfast/dinner.I enjoyed it with coconut chutney,idli podi and had milk with Lion dates syrupHappy

    A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)

    Kambu-dosai-recipe


     
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    September 27, 2014

    SAMAI SAKKARAI PONGAL/LITTLE MILLET SWEET PONGAL RECIPE

    Samai pongal

    I am in the phase of trying varieties of millet recipes now.I have tried thinai idli,mixed millet sathu maavu,millet ladoo so far & shared the same here.Varagu,samai & kuthiravali recipes are in my try list for long time.To start with,i tried this samai sweet pongal recipe / Samai sakkarai pongal. Today being Navratri friday,i made this samai sakkarai pongal for my vilakku pooja.It tasted yummy.U can follow the same recipe & prepare varagu arisi pongal too.Soon i will share ven pongal recipe using varagu & samai here.To check out the health benefits of millet,their availability in Bangalore and for more informations with pictures,please click this link.

    Samai

    little millet pongal



    Samai sakkarai pongal recipe


    Samai sakkarai pongal recipe Sweet pongal recipe using little millet
    Cuisine: Indian
    Category: Sweet
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes


    INGREDIENTS
    1 cup - 200ml
    • Little millet/Samai - 1/2 cup
    • Yellow moong dal - 2 tbsp
    • Grated jaggery – 3/4 cup
    • Ghee - 2-3 tbsp
    • Water - 2.5 cups
    • Cardamom - 2 nos
    • Cloves - 2 nos
    • Edible camphor - a pinch
    METHOD

    • Wash the samai,drain n set aside.Heat n melt jaggery adding little water to cover it.After the jaggery is melted,strain the syrup and take it in a bowl.
    1
    • In a pressure cooker base,heat a tsp of ghee and roast the moong dal for a minute till u get a nice smell.Add 2.5 cups of water and the washed samai to it.Add a pinch of salt and pressure cook in low flame for one whistle.After the steam is released,open the cooker and add the jaggery syrup.Mix well and let it boil for a minute in low flame.Add 2 tsp of ghee at this stage to avoid burnt bottom.When the pongal starts to leave the sides of cooker,switch off the flame.In another pan,heat the remaining ghee and roast the nuts,cloves and add to pongal.
    2
    • Add a pinch of edible camphor and mix well ,serve !

    Enjoy !
    Note

    • U can replace samai with varagu too.But adjust water accordingly.
    • No need to roast samai.U can also do it along with moong dal if necessary.


    Make this healthy samai sweet pongal and offer God !
    samai sweet pongal


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