Jul 28, 2011

Entries of "CC-Roti Pachadi/Chutney"

I've posted some chutney for "CC-Roti Pachadi/Chutney" Event. I'm pilling up all up in this post along with some oil archived posts.


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Peanut Chutney (Groundnut Chutney)

If you like peanuts, then you will love this chutney.This is prepared from roasted peanuts and is a perfect side dish for idli, dosa, all varieties of upma and also hot plain rice.



Ingredients :

Peanuts : 1 cup
Green chilies : 4
Mustard Seeds : 1 tsp.
Curry leaves : 1 sprig
Sugar : 1 tsp.
Salt to taste

Method :

In a pan roast the peanuts for about 7-8 minutes in low flame until you get the smell of the peanuts..They should be roasted well..Allow them to cool and remove the skin of peanuts. Grind well with water.
For tempering, heat oil in a pan add mustard seed, curry leaves and green chillies, saute for a minute..
Then add peanut paste, salt and sugar, mix well. Chutney is ready to be served.
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Jul 27, 2011

Entries of Flavours of Rajasthan


I've posted Rajasthani recipes for "Flavours of Rajasthan" event throughout this month. I'm piling all up in this post along with some old archived posts.

.
Side Dishes / Curries :


Snacks :


Sweet :


        All these dishes going to be a part of  Sonu's "Flavours of Rajasthan" Event, Started by Nayna

   

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Jul 26, 2011

Rajasthani Gatte Ki Sabzi

The cuisine of Rjasthan is primarily vegetarian  and offers a fabulous variety of mouthwatering dishes. Rajasthani Cuisine is one my favorite as it has a wonderful amalgamation of different spices. Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries, Gatte ki Sabji is one of the famous Rajasthani curry. There are no vegetables used, just besan (gram flour) dumplings (Gatte) that are used in its place, simmered in a curd sauce. Its tasteed just amazing.




Ingredients :

For Gatte -

Besan (gram flour) : 200 gms
Green chilli : 2-3, finely chopped
Red Chilli Powder : 1/2 tbsp.
Turmeric Powder : 1/2 tbsp.
Coriander Powder : 1/2 tbsp.
Oil : 1 tbsp.
Salt to taste

For Gravy -

Curd : 1 small bowl
Kashmiri Red Chilli Powder : 1 tbsp.
Turmeric Powder : 1/2 tbsp.
Roasted cumin-Coriander Powder : 1/2 tbsp.
Asafoetida/Hing : a pinch
Cumin seeds : 1 tsp.
Ghee : 2 tbsp.

Method :

Take a bowl, mix besan, salt, chopped green chilli, red chilli powder, turmeric powder, corander powder, oil and water.

Now mix it well untill it become solid like chapati dough,by sqeezing it. Make a stiff dough. Make 5-6 thin and
long strips of the dough.

Take kadhai and pour in it 1lt. water,allow it to boil on slow flame. Allow it to boil in the boiled water for 6-7 minute. After boiling allow it to cool for 2 min. Now take knife & cut the rolls into small pices,abt 1-2 inches.




Take a another bowl, add curd, red chilli pwder, turmeric powder, roasted cumin-coriander powder, mix well.

Heat ghee in a kadai, add cumin seeds and allow to splutter. When jeera is compeleted add in it pinch of hing, then immediately add curd mix into it and allow it to heat for 1-2 min.

Then add gatte and salt, remaining water to it. Cook it for 4-5 mins. Turns off the gas.

Gatte ki sabzi is ready to it with paratha and plain rice.........









 

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Jul 22, 2011

Kanchkolar Kofta Curry (Plaintain Kofta Curry)

Kanchkolar Kofta Curry is a traditional Bengali recipe. Kanchkola is cooked almost in every Bengali household and Kofta Curry made with this makes a very delicious recipe. This goes well with hot chapattis or plain hot rice.This preparation is ideal for a vegetarian lunch/dinner party.




Ingredients:


For Kofta:

Kacha Kola/Green Banana - 2 pieces
Alu/Potatoes - 1 medium size
Onion - 1, medium size, finely chopped
Ginger - 1 tsp cut into juliennes
Garlic - 1 tsp. finely chopped
Green Chillies - 2-3, chopped
Turmeric powder - a pinch
Coriander powder - 1 tsp.
Sugar - 1/2 tsp.
Salt - 1 tsp.

For Batter:

Egg - 1
Maida/Cornflour  - 2 tbsp.d
Baking powder - 1/8 tsp
Chilli powder - 1/4 tsp (optional)
Oil - as indicated

For Seasoning :

For Gravy:

Bay Leaves - 1 or 2
Green Cardamom - 2, coarsely crushed
Cinnamon - 1 inch, coarsely crushed
Cloves - 4, coarsely crushed
Cumin Seeds - 1 tsp
Potato - 2 medium , chunk size
Onion - 2 medium, finely chopped
Ginger Paste - 1 tbsp.
Garlic Paste - 2 tbsp.
Tomato - 1 medium, chopped
Sugar - 1/2 tsp
Salt - to taste
Turmeric - 1/2 tsp.
Kashmiri Red Chilli powder - 11/2 tsp.
Jeera / Cumin powder - 1 tsp.
Dhaniya/Coriander powder - 1 tsp.
Garam masala powder - 1/4 tsp
Ghee - 1 tsp


Cooking procedure:

Kofta:

Peel kacha kola/green banana and immediately immerse in a container containing water with a pinch of turmeric (to avoid blackening).
Boil kancha kola and potato till done. Drain water completely and mash together to smoothness.
Take a bowl, add kacha kola, potato, green chillies, onion, ginger, garlic, turmeric, coriander powder, sugar and salt to taste, mashed all this ingredients. Mould the mix into 15-17 balls.
Prepare the batter: Make a smooth mix of all the ingredients "for batter" with water.
Heat 1 cup oil (for deep frying)in a kadai. This oil may be reused for cooking so do not discard.
Dip the balls in the mix and fry till golden brown. Keep aside.

Gravy:

In the same oil, add coarsely crushed cardamon, cinnamon, cloves, cumin seeds bay leaf. Let splutter.
Add onions, saute it when it half done then add sugar for better colour. Then add ginger and garlic and fry on medium heat for 3 minutes.
Add turmeric powder, chilli powder and coriander powder and fry for 2-3 minutes.
Add tomato and fry for 2-3 minutes, till oil separates. 
Add 2 cups water, salt and let come to boil. Boil for 4-5 minutes.
Add koftas/balls and boiled potatoes (chunk size), cook on medium heat for 2 minutes.
Lastly add ghee and garam masala powder and remove from heat.


Note :
The koftas absorb a lot of gravy so 2 cups of water are required to factor this in.

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Jul 19, 2011

Pindi Chana (Spicy Chickpeas Curry)

The traditional North Indian cuisine is renowned for its unique preparation, taste, aroma. Chole are mainly linked by panjabis from North India. Chole is one of the most popular dish in Indian restaurants. This panjabi sabzi is generally eaten along with bhature or puri. A diet conscious mind can have this with parothas. Chole are called as Garbanzo Beans or Kabuli Chana Or Pindi Chana as well in languages.

                    Chickpeas, also known as garbanzo beans are renowned for their delicious nut like taste and high protein content. Chickpeas nutrition .. Low in fat, high in fibre, high in protein and minerals.


Ingredients :

Chickpeas(Chole) : 1 Cup
1 Tea Bag or 1 tbsp Black Tea Leaves tied in a cheesecloth
Onion : 2, finely chopped
Ginger-Garlic Paste : 11/2 tbsp.
Green Chilies : 1, sliced
Tomato : 1, medium size
Turmeric Powder : 1 tsp.
Red Chilli Powder : 1 tsp.
Roasted Coriander Powder : 1 tsp.
Roasted Cumin Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Chana Masala Powder(Optional) : 1/2 tsp.
Salt as per taste
Lemon and Onion for garnishing


For Tempering :
Cumin Seeds : 1 tsp.
Bay Leaves : 1 or 2
Whole Garam Masala : 2 Cardamon, 2 Cloves, 1" Cinnamon


Method :

Wash and soak chickpeas in water for atleast 7 hrs or overnight.
Put chickpeas in a pressure cooker with enough water and add tea bag,salt. Pressure cook for 5-10 minutes until smooth,drain and reserve water.
Heat oil in a pan, add all tempering ingredients, when seeds are splutter then add onion, fry until light pink.
Add ginger-garlic paste and tomato, cook for 2-3 minutes. Now add turmeric powder, red chilli powder, roasted cumin powder, roasted coriander powder, saute until oil gets separated out.
Add boiled chana, salt and mix with masala. Then add water as per requirement.
Now add garam masala powder, cover and cook for another 5 minutes in low flame. Adjust the consistency of gravy , it should be not too watery, nor too dense.Mash some chickpeas and add to the gravy. This gives better consistency.
Finally garnish with Lemon and onion rings.


I have taken this recipe from Sunanda's "Sunandas Kitchen ". Original recipe is here.

Sending this recipe to Priya and Aipi's "Bookmarked Recipes"


Also Sending this to Sobha's "Cook It Healthy"


Linking this to "Any One Can Cook - series 26" @ Taste of Pearl City



Linking this to Akeela's "Food palette series black"



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Jul 18, 2011

My 100th Post - Kesari Rava

This morning I realized it would mark a milestone in my blogging journey.. Yes...Its My 100th post. I am greateful to my friends, fellow bloggers & well wishers, who encouraged and supported me with their comments and special thanks to my hubby and my elder sister who stands behind me and motivated me to start this blog and made me sustain this long. To celebrate, I thought to treat you all with Kesari Rava.

    Rava Kesari (Sooji Halwa) is a typical Indian sweet dish made with semolina (known as either “rava” or “sooji”. It is a popular in Maharashtra and Andhra. You can make it on any occasion . It is sweetened with sugar and flavored with aromatic spices, nuts and raisins. Rava Kesari can be eaten for breakfast, eaten as a dessert. It is very easy to prepare and simply healthy.




Ingredients :

Semolina/ Rava : 11/2 cup
Ghee : 1 cup
Sugar : 2 cups
Cashew Nuts : 10 pieces
Raisins : 10 pieces
Cardamom Powder : 3-4
Kesari Powder : 1/2 tsp.
Water : 2 cups


Method :

Dry roasted rava for few seconds till it turns light brown.

Heat a little ghee, fry cashew nuts, raisin and keep aside.

Now add the remaining ghee, add rava and saute for few minutes.

Add warm water to the rava and kesari powder. simmer and cook.

After rava gets cooked, add sugar and mix well till it dissolves. Now add cardamom powder, mix it.

Garnish it with cashew nuts and raisins.





Linking this to Quick Easy Recipe @ Food Blog News

 
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Jul 13, 2011

Moong Dal With Coconut

The Moong Dal was comforting and really aromatic with all those spices & coconut.



Ingredients :

Moong Dal : 1 Cup
Grated Coconut : 1/2 cup
Turmeric Powder : 1 tsp.
Whole Garam Masala : 2 cloves, 2 cinnamons, 2 cardamom
Bay Leaves : 1 piece
Whole Red Chilli : 1
Sugar : 1 tsp.
Ghee : 1 tsp.
Salt to taste

Method :

Heat kadai add moong dal and roast it dry without any oil till it is light pink in colour.

Cook the dal in pressure cooker till it becomes soft.  The dal will boil and bubble, remove the froth on surface. Add more water if  required and cook till dal is soft but not mushy.About 10 mins.

In a pan, add oil, when it hot add dry chilli, bay leave and whole garam masala and let it turn red, then add grated coconut, stir fry until golden brown.

Now add cooked dal, salt, sugar, turmeric powder and mix well. Cover and cook for 5 mins. Switch off the gas. Spread ghee over the dal.

Serve it with plain rice.


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Jul 12, 2011

Moong Dal Halwa

Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.

     Moong dal halwa is a classic Rajasthani recipe. It’s often cooked for festivals and weddings. Here, split moong dal is soaked in water for 3 – 6 hours and ground coarsely with little water. Then the ground moong dal is cooked in ghee till it turns golden brown. It is later sweetened and garnished with fried nuts. Since this is calorie rich halwa, it is served in small portions.





Ingredients:

Moong dal ( Yellow le-100 gms
Sugar - 100 gms
Ghee - 200 gms
Milk - ½ cup
Cardamom Powder : 1/2 tsp.
Cashews and raisins for garnishing

Method :

Lightly roast the moong dal, wash, soak overnight.

Next day grind them into paste with a little water.

Heat ghee in a thick non-stick kadai, roast the cashews and raisins. Keep aside.

In the same pan add the ground paste and saute on low flame till it turns golden brown and leaves a distinct aroma.

This is a long process, so we need a lot of patience and energy.

Meanwhile mix sugar to the milk and bring it to a boil. Keep aside.

Once the ghee starts to ooze out (at this stage you can enjoy the nice aroma of fried dal with ghee) and add the milk to the dal slowly. Mix without any lumps.  Keep mixing till the milk is well absorbed by the dal mixture. Lastly, add cardamom powder, mix well.

Decorate Moong Dal Halwa with roasted Cashew nuts and Raisin.

Note:


Halwa tends to thicken when it cools down.
I didn’t add any food color.
You can also soak a few saffron strands in the milk.


 


Sending this recipe to Sonu's blog " Flavours Of Rajasthan " Event original started by Nayna.



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Regional Cuisine

India is so large, every region has it's very own style of cooking even though the basic spices are the same. Explore the food from all corners of India - all different, all unique..

Fusion Recipes :

1. Gobi Manchurian


2. Vegetable Fried Rice (Indo- Chinese) 

3. Chilli Garlic Noodles

4. Spicy Schezwan Chicken

5. Chilli Fish (Indian-Chinese)

6. Sesame Honey Chilli Potato

Mughlai Cuisine :

1. Shahi Kaju Aloo

2. Gobi Gulistan

3. Mughlai Egg Curry

4. Phirni

5. Gulabi Phirni

6. Shahi Paneer

Goan Cuisine :

Chicken Cafreal

Kashmiri Cuisine :

Kashmiri Dum Aloo

Rajasthani Cuisine :

1. Dahi Papad ki Sabzi (Papad Curry with Yougurt)

2. Moong Dal Halwa

3. Gatte ki Sabzi

4. Pyaaz ki Kachori

Nepali Cuisine :

Vegetable Momos

Kerala Cuisine :

1. Spicy Egg Kurma

2. Potato Chickpeas Kurma

3. Cauliflower Potato Masala

4. Bitter Gourd Thoran

5. Banana Halwa

6. Malabar Chicken Curry

7. Chickpeas Curry Kerala Style

8. Onion Uttapam for busy morning

9. Beetroot Fry

Punjabi Cuisine :

1. Pindi Chana (Spicy Chickpeas Curry)

2. Egg Tarka

3. Panjabi Mooli Paratha

4. Chana Palak (Chickpeas with Spinach)

5. Paneer Butter Masala

6. Kadai Ghosh ~ as Dhaba Style

7. Sweet Lassi

Maharashtrian Cuisine :

1. Tawa Pulao

2. Bombay Masala Toast Sandwich

South Indian Recipes :

1. Rava Pongal

2. Tri-Colour Uttapam

3. Beetroot Fry

4. Chettinad Rasam

5. Sambar

6. Chicken 65 with Gravy

7. Oats Dosai

8. Ash Gourd Curry

9. Vegetable Idli

10. Lemon Rice

11. Spicy Tomato Rasam

12. Potato Pepper Fry

13. Onion Uttapam

14. Spicy Egg Kurma

15. Potato Chickpeas Kurma

16. Cauliflower Potato Masala

17. Bitter Gourd Thoran

18. Banana Halwa

19. Malabar Chicken Curry

20. Chickpeas Curry Kerala Style




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Jul 8, 2011

Creamy Carrot Soup

Orange color, aromatic with pleasing appetizing look, the sweetness of the carrot with the balanced beautifully by the potatoes, onion, garlic and a touch of saffron, very nutritious and immensely beneficial to health. Soup is one of the healthiest way of eating food. Less cooking, less processing, no need of heavy fat is what makes it earthy and nutritious. I have made this recipe without butter, cream. I make most of my soups with all their nutrition intact.



Ingredients :

Carrot : 2 large sizes, chopped into chunks (Just scrub and clean the carrot, don't peel)
Potato : 1 medium size, chopped into chunks
Onion : 1 medium, chopped roughly
Garlic : 3-4 cloves, chopped
Saffron : a pinch
Refine oil : 1/2 tbsp.
Skim Milk : 1/2 cup
Pepper and Salt to taste
Coriander leaves for garnishing

Method :

Steam the carrots and potatoes for 5 mins. They have to become just soft enough. Keep aside.
Warm the skim milk slightly and mix the saffron with it. Set aside. The milk is for adding bit of protein to the dish.
Heat oil in a wok, add onion, garlic, steamed carrot ,potato and salt, saute for 2-3 mins.
Now transfer to mixer. Process it well.
Transfer it back to the saucepan, let it heat up then bring it down a simmer. Add the saffron milk, stir it for mins and turn off the heat. Serve hot.



Note : Its a very hearty soup, deliciously thick. If too thick for you, then add a little water or milk until it gets to your preferred consistency and season it accordingly. Add lots of pepper and enjoy.........
 
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Jul 7, 2011

Lau Ghonto ( Bottle Gourd Curry)

Bottle Gourd is packed with nutrition, and recommended for high blood pressure and urinary disorders. Bottle gourd which is called as LAUKI in Hindi. It bears very useful medicinal properties. It is a good source of carbohydrates, Vitamin A, C and minerals. Kadhoo( lauki ) helps in maintaining blood pressure and cholestrol; helps controlling diabetes, reduces fats; also useful in weight loss. It is a rich source of vitamins, minerals, and fiber.

    Ghonto is generally makes in Bengali Cuisine with the vegetables ( cabbage, gourd, radish etc.) where vegetables are finely chopped or grated very finely and cooked with a tempering like mustard seeds, cumin seeds and few spices. Non-vegetarian ghotos are also made where fish or fish head are added with vegetables.


Ingredients :

Lau/lauki : 1 ( medium/big)
Mustard Seeds/Rai : 2 tsp.
Turmeric powder : 2 tsp.
Green chilli : 1 or 2(chopped)
Ginger grated : 1 tsp.
Sugar : 2tbsp.
Salt to taste
Oil : 1 tbsp.
Fresh coriander leaves for garnishing


Method :

Wash and peel the gourd.  Don't throw away the peels. In Bengali cuisine, we have many delectable dishes made from it, like crispy fries(lau-er khosa bhaja) or charchari from it.
Grated the gourd finely.


Heat oil in a pan, temper with mustard seeds and slited green chilli. When chilli turns light dark and seeds crackle, throw chopped up gourds and a pinch of salt and turmeric powder. Stir for a while, water will come out. Cover and cook it in low flame.

Add very little water and sugar let it cook. Gourds cook very fast. lastly, add grated ginger. When all the water evaporates and gourds are quite soft and mushy, remove from heat.

Throw chopped fresh coriander leaves, mix well and serve hot with hot rice.


 
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Jul 6, 2011

Oats Dosai

Oats Dosai is very a quick, easy and very tasty dosai. I love dosa but still not confident in making dosa because of the spreading method so was skeptical about this oats dosa but to my surprise, it came out very well after trying with 2-3 dosas and obviously meet my expectation. So now I can confidently try varieties dosa.


 No. of servings : 4 of this sizes
 Preparation time : 20-25 mins
Ingredients :

Oats : 1 Cups
Sooji (Rawa) : 1/2 cup
Rice Flour : 2 Tbsp
Asafoetida / Hing : a pinch
Salt as per taste
Water : 2 cups
And Oil to sprinkle on Dosa

For Topping:

 Green Chilies : 3-4, Sliced
 Carrot : 2 small, Grated
 Onion :  1 big, finely Chopped

Process:

Soak 1 cup of oats, 1/2 cup of sooji, a big pinch of asafoetida, enough salt in 2 cups of water. Let it sit for 10 minutes.

 Add 2 ladle-fulls of batter onto the griddle and spread it around the griddle.

Immediately add sliced green chilies, finely chopped onions and grated carrot as a topping to the dosa. Pat them gently with a spatula. Sprinkle little oil on the top of it.

When the bottom is cooked, flip over the dosa with help of a spatula and cook till done. 
Transfer the dosa to a serving plate.

Serve hot with any type of chutney.


Sending this recipe to Nithu's “Quick and Easy Recipe Mela



Also sending this to Good Food Recipe's " Healthy Snacks "


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Jul 5, 2011

Papad Curry With Yogurt ( Dahi Papad Ki Sabzi)

Papad is generally made from the lentils. Papad / pappadam is used to make this quick, spicy and tangy curry. This is generally made when one is out of vegetables and dals. Papad is broken is pieces and cooked in tempered oil till soft. This papad curry is generally served with steamed rice. Papad Ki Sabzi from Rajasthan in western India, is a great dish for when you're in a hurry but want a hot, cooked meal!

Ingredients :

Large papads : 3 (Masala papads taste best, but could use any type of papads. I used lijjat papad)
Plain yogurt : 1 tbsp
Turmeric powder : 1/2 tsp.
Red chilli powder : 1/2 tsp
Cumin powder : 1/2 tsp.
Garam masala powder : 1/4 tsp.
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Hing/Asefoetida) - 1 pinch
Salt : as required
Water : 1 cup
Coriander leaves for garnishing


Method :

Break the papads into approximately 1" pieces and keep the aside.

Take a bowl, add yogurt, turmeric powder, red chilli powder, cumin powder, garam masala powder and mix well. If your papad already is spicy, reduce the amount of masalas.

Heat oil in a pan, add hing, mustard and cumin seeds, when they are splutter then yogurt mix and keep stirring till it starts boiling.  (If your papad has already hing then don't use hing)

Now, add broken papad pieces, mix well and add water for thin gravy. Cover and cook for 5 mins.

Now, taste the gravy and add salt a little lesser than usual because the Papad contains some salt in it so after it is soaked it increases the salt.

When it starts boiling remove the mixture from heat and garnish with coriander leaves.





I have taken this recipe from Priya Mitharwal's " Mharo Rajasthans Recipe". Original recipe is here

Sending this recipe to Priya's Bookmarked Recipes - "Every Tuesday Event (Volume 48)"


Also linking this to Sonu's Blog " Flavours Of Rajasthan " Event original started by Nayna


 
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Jul 4, 2011

Chicken 65 With Gravy

Chicken 65 is a spicy, deep-fried chicken dish popular in South India.. Chicken deep fried in oil with the extra seasoning makes it tasty and mouthwatering. The flavour of the dish comes from ginger-garlic, pepper powder. This is a very easy method to cook at home with a restaurant style taste.


Ingredients :

Chicken : 500 gms
Onion : 4, small
Ginger Paste : 1 tbsp.
Garlic Paste : 11/2 tbsp.
Lime : 1
Turmeric Powder : 1 tbsp
Kashmiri Red chilli Powder : 11/2 tbsp.
Coriander Powder : 1 tsp.
Soya Sauce : 1 tbsp.
Tomato Sauce : 2 tbsp.
Pepper Powder : 1/2 tsp.
Egg : 1
Corn flour : 2 tsp.
Salt to taste


For Seasoning :

Cumin Seeds : 1/4 tsp.
Mustard Seeds : 1/4 tsp.
Onion : 3, small
Ginger : 1/2 inch.
Garlic : 2 nos.
Mustard seeds : 1/2 tsp.
Curry Leaves : 2 springs
Green Chilli : 2-3, slited


Ingredients :

Wash and cut chicken into small pieces tastes good. Marinate chicken pieces with lime juice, ginger-garlic paste, salt, a  tumeric powder, red chili powder, pepper powder, egg and cornflour. Keep aside for 2 hrs or overnight.
Chop the ginger garlic, onion . Split open green chili.


In a non stick pan, heat the oil to deep fry the marinated chicken pieces in batches. Add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue. Keep aside.

In the same oil add cumin seeds, and mustard seeds when seeds are splutter add the chopped ginger garlic, curry leaves and green chili.  Fry for 30 sec. Add the chopped onion and fry till they are golden brown.

Now add soya sauce, tomato sauce, pepper powder, salt, cook for 1 min. Then add the fried chicken and and keep frying it until the gravy coats on the chicken pieces. Continue cooking on low flame for 5 minutes by stirring in between. Yummy chicken 65 is ready to serve.

Goes well with rice, briyani and paratha or roti also.......
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