Watermelon Rasgulla / Diabetic Friendly Sweet

Watermelon rasgulla.
Another sugar free treat for you.
Rasgulla is a dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I have used watermelon juice instead of sugar syrup to make these rasgulla.

If you are a regular reader of my blog, then you know I love to share desserts for diet conscious and diabetic people. Because every one has sweet tooth. And we have to make something to satisfy their sweet craving.
So here is a rasgulla recipe without sugar.
Already shared watermelon sandesh and muffins.
And now one more dessert with watermelon.

Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.
Source

So enjoy this healthy and delicious rasgulla without any guilt.
I have made these rasgulla with watermelon juice. I am lucky that I have got the sweetest variety watermelon. If your watermelon is not so sweet and you are not on a restricted diet then you can add 1/2 cup sugar for better taste.
Get all the tips and tricks to make rasgulla here.

First time tried it without adding any colour but not satisfied with the look. Taste is good but not picture perfect 😀

So made again with little colour in chhena or cottage cheese balls.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Watermelon juice – 4 & 1/2 cup

Water – 1/2 cup

Red food colour – a pinch or 1 – 2 drop if you are using gel colour, optional

Method

1. Make cottage cheese or paneer and make balls with it. Get the method of making cottage cheese and balls here.

2. Add colour if you are using. Mix well. Make smooth balls without any crack. If you feel difficulty to bind then you can add 1 tablespoon maida/all purpose flour or semolina. I didn’t. I have made these with only cottage cheese. Please follow the method of draining the cottage cheese I have mentioned in above link of tips and tricks of rasgulla.

3. In a large and broad pan heat watermelon juice and water. You can add 1/2 cup sugar in it if you like for better taste . You can add 1/2 teaspoon cardamom powder or rose water or essence if you want. I didn’t because I have wanted to retain the natural flavour of watermelon.

4. When it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame for 2 – 3 minutes. Don’t overcrowd.

5. Cover and cook on medium high heat for 20 minutes.

6. Keep 1/2 cup hot watermelon juice handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.

7. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

8. You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious and healthy watermelon rasgulla chilled or warm.
Better serve it chilled with some watermelon juice of rasgulla.

Notes

1. Use cow milk to make paneer or cottage cheese.

2. Mash the cottage cheese well with your heel of the palm and fingers at least for 4-5 minutes or until you feel your palm little greasy.

3. Sweetness depends on the watermelon. You can add 1/2 cup sugar with watermelon juice if you are not on a restricted diet.

4. Don’t overcrowd the rasgulla while cooking in watermelon juice. You don’t get round shape rasgulla if overcrowded.

4. Please read all the tips and tricks to make rasgulla before trying to get perfect rasgulla. Click here
to get the detailed method.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Chana Madra

Chana madra.
A very popular dish of Himachal Pradesh. No onion garlic rich chickpea curry cooked in yoghurt sauce. Easy to cook yet very flavourful and lip-smacking curry.

Yes after Hariyana we landed at Himachal Pradesh.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Himachal pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is lovely Priya Ayer. Who blog at https://thephotowali.wordpress.com
Priya gave me two interesting ingredients salt and curd And I made this lip smackingly delicious chana madra. Thanks Priya.

And I gave her cumin and tamarind.
Check out her blog for the amazing recipes she shared.

Himachal Pradesh ( literally “snow-laden province”) is a state of India located in North India. Situated in the Western Himalayas, it is bordered by states of Jammu and Kashmir on the north, Punjab on the west, Haryana on the southwest, Uttarakhand on the southeast, and the Tibet Autonomous Region on the east. At its southernmost point, it also touches the state of Uttar Pradesh. The state’s name was coined from the Sanskrit—Him means ‘snow’ and achal means ‘land’ or ‘abode’—by acharya Diwakar Datt Sharma, one of the state’s eminent Sanskrit scholars.
Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings, metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of the products which is highly in demand not only in Himachal but all over the country. Himachali caps are also famous art work of the people.
The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Manee, Madeera, Pateer, Chouck, Bhagjery and chutney of Til.
Wikipedia

You can get some more chickpea recipes here. Click on the name below to get the recipe.

Tomato coconut chickpea curry

Chickpea potato dry curry

Peas chickpea low calorie salad

This recipe is completely different. Yoghurt based curry flavoured with cardamom, cinnamon, cumin, cloves and bay leaf. I am sure you will love the taste. You can serve it with steamed rice or any bread.

Recipe

Chickpea – 1 cup

Curd – 1 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper powder – 1 /4 teaspoon

Bay leaf – 1

Black Cardamom – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3 – 4

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Rice flour – 1 tablespoon

Chopped coriander or cilantro leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Salt to taste

Water – 2 cup +1/4 cup

Method

1. Wash and soak the chickpeas overnight with 4 cup water.

2. Boil the chickpeas with 1 teaspoon salt and 2 cup water in a pressure cooker.

3. Mix cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder, black pepper powder and curd. Whisk the curd well.

4. Remove the seeds of black cardamom.
Crush Black cardamon seeds, green cardamom, cloves and cinnamon.

5. Mix 1 tablespoon rice flour with 1/4 cup water. Stir and keep aside.

6. Heat oil in a pan.
Add cumin seeds, crushed cardamom, cloves and cinnamon and bay leaf.

7. When cumin seeds starts to splutter add asafoetida or hing.

8. Now add boiled chickpeas with water.
Let it cook for 3-4 minutes.

9. Reduce the flame to simmer and add spices mixed curd and salt. Add salt carefully. One teaspoon salt already added while boiling chickpeas.

10. Stir continuously to avoid curdling the curd.
Add chopped cilantro or coriander leaves.

11. Cook on medium heat for 4 – 5 minutes. Keep stirring.

12. Add rice flour mixed water and mix well.

13. Cook for another 5 minutes or until you get desired consistency.
It will become thick when cool.
Switch off the heat.

14. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice or any bread.

Notes

1. You can add 1 tablespoon ghee or clarified butter before removing from heat if you like.

2. If you like your curry hot you can add few slit green chilli.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Sugar Free Coconut Raisins Almond laddu / Diabetic Friendly Sweet

Coconut raisins almond diabetic friendly laddu.
One more sugar free sweet recipe for diabetic and diet conscious people. And a guilt free treat for everyone. No artificial sweetener added.
I have sweetened this with raisins and almonds.

This laddu is lightly sweetened and delicious. If you want to increase the sweetness then you can add some more soaked raisins.
But remember diabetic people should take only one piece in a day not too much. Its necessary to eat a balanced diet and just moderate your intake.

These days, diabetics aren’t restricted to the dietary limitations of prior years, and eating fruits such as raisins is completely acceptable even when you’re trying to control your blood sugar levels. The key is to balance your intake of carbohydrates with fat and protein to prevent major blood glucose fluctuations.
Source

My husband is diabetic and he likes to take little sweet with breakfast. So I have to make some sugar free sweets for him. It helps to resist him from eating sugar laden sweets.
I also love these guilt free sweets. I think these are best for diet conscious people to satisfy their sweet tooth.
You can get some more sugar free recipes here. Click on the name below to get the recipe.

Milk solid date coconut peda/

Sugar free pineapple sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Coming to the recipe. You don’t need much ingredients to make these delicious laddu. I have made these round shape laddu but you can make it in any shape of your choice.

Recipe

Khoya/mawa or dried milk – 3/4 cup

Paneer or cottage cheese – 1/2 cup

Desiccated coconut – 1 /2 cup

Raisins – 1/2 cup

Almond – 1/2 cup

Cardamom powder – 1/2 teaspoon

Method

1. Soak almonds and raisins in warm water.

2. Peel the almonds.

3. Blend almonds, raisins and dessicated coconut in a food processor or mixer grinder.

4. Add dried milk or mawa and paneer or cottage cheese.
Make a smooth paste.

5. Heat a nonstick or heavy bottom pan.

6. Add the mixture and cook on low flame, stir continuously to avoid sticking to the bottom.

7. Cook till it becomes like a dough and comes together.

8. Add cardamom powder and remove from the heat.

9. Let the mixture cool down.

10. Make small size round ball or give any shape of your choice.

Enjoy the delicious guilt free sweets.
You can keep these in refrigerator for 6 – 7 days.

Notes

1. You can add little rose water or essence with cardamom powder if you like.

2. You can use fresh grated coconut instead of dessicated coconut.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Batata Bhaji Or Maharashtrian Dry Potato

Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.

I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.

Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.

I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.

You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.

Recipe

Potatoes – 7 – 8 medium

Curry leaves – 15 – 16

Ginger – 1 inch piece

Green chilli – 2 – 3, finely chopped

Rai or mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Chana dal or Bengal gram – a pinch

Udad dal or split and husked black lentil – a pinch

Cilantro or coriander leaves – handful, chopped

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1/2 teaspoon, optional

Oil – 2 – 3 tablespoon

Method

1. Boil and peel the potatoes. Make small pieces.

2. Grate the ginger.

3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.

4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.

5. Now add curry leaves and asafetida or hing. Fry for few seconds.

6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.

7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.

8. Remove from heat. Garnish with cilantro or coriander leaves.

Serve hot with puri, paratha, roti or naan.

Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊

Notes

1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.

2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.

2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.

3. Use chilli according to your taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Stuffed Steamed Hyacinth Or Broad Beans

Stuffed steamed broad beans or Hyacinth beans. A no onion garlic recipe.
Broad beans called sheem, sem, hyacinth beans or butter beans.
Hyacinth beans are copper and iron rich vegetable.

According to Wikipedia, it is native to Africa and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-bean bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. It is the only species in the
monotypic genus Lablab.

It also contains a number of vitamin such vitamin A, B vitamins, and vitamin C. it also contains some minerals such copper, zinc, magnesium, phosphorus.
Its helps to loss weight, prevent cancer, promote immune system, maintain healthy digestion, reduce cholesterol, improve cardiovascular health, ease asthma, enhance mood, improve brain function and treat insomnia, sore throat etc.
Source

Broad beans or Hyacinth beans stuffed with coconut and poppy seeds. Very easy to make yet delicious. Goes well with steamed rice.
You don’t need to saute fry or spend long hours in kitchen. You can prepare the stuffing and stuff the beans one day before and refrigerate. Just steam before meal time.

Recipe credit goes to my sister in law law Kajol. We love to talk about different recipes. And she has huge ideas and recipes. I never miss any of her recipe. Tried her every recipes and loved them. Thanks a lot Kajol for this awesome recipe.

If you love poppy seeds and coconut like me then its perfect for you.
You don’t need much spices to make it. You need only mustard oil, green chilli, coconut, poppy seeds, salt and sugar. Now have a look on the recipe.

Recipe

Broad beans – 250 gram

Mustard oil – 2 tablespoon

Green chilli – 4 – 5 to garnish

Chilli flakes to garnish, optional

One medium sized banana leaf

For stuffing

Coconut – 1 cup, grated or finely chopped

Poppy seeds or khaskhas – 4 tablespoon

Green chilli – 2 – 3

Oil – 2 teaspoon

Salt to taste

Sugar to taste

Method

1. Wash and pat dry the broad beans or Hyacinth beans.

2. Cut the both tips and pull off the strings from the edges of both sides.
Carefully open from one side. See the picture below for method.

3. Soak the poppy seeds in hot water or microwave for one minute on full power with water to soak. Soak for 15 – 30 minutes for easy grinding.

4. Grind the soaked poppy seeds and green chilli. Add grated coconut in the grinder. Grind again and make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Add the poppy seeds, coconut and green chilli paste, salt and sugar in it.

6. Saute till the mixture dried up completely.
Let it cool down.

7. Stuff the beans with this mixture.

8. Place a cleaned and washed banana leaf on the steamer basket. Arrange the stuffed beans over it.

9. Spread the remaining stuffing and 2 tablespoon mustard oil.
Place few green chillies. Sprinkle little red chilli flakes. Red chilli flakes is optional. I have sprinkled to add some colour. You can omit it if you want.

10. Pour 2 cup of water in the steamer. Place the steamer basket over it.

11. Cover and steam for 20 – 25 minutes or until the beans become tender.
Serve hot with steamed rice.

Notes

1. Use fresh coconut to make it.

2. Add little sugar to enhance the taste.

3. You can saute the stuffing with any oil but don’t forget to sprinkle mustard oil for perfect taste and flavour.

4. Remove the strings from beans carefully before cooking.

5. Use chillies according to your taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Sugar Free Carrot Bottle Gourd Fudge Or Barfi

Sugar free carrot bottle gourd fudge or barfi.
One more sugar free recipe for diet conscious people.
Why not serve some delicious sweets to diabetic people too? Diabetic people can also satisfy their sweet tooth. So make them happy with these guilt free sugar free barfi or fudge.

Contributing this post to 139 #Foodiemonday bloghop #healthydessert theme.

We all know that bottle gourd and carrot both have many health benefits. So today I am talking about only taste.
You don’t need to add any artificial sweetener in it.
Carrot and bottle gourd both have some sweetness. Dates and raisins are healthy option for natural sweetener.

So you can enjoy these delicious fudge without any guilt.
Diabetic people also have sweet tooth. They can also satisfy their sweet craving with these sugar free barfi.
Try and enjoy the delightful taste. You don’t need much ingredients to make it. Very easy to make yet delicious.

Recipe

Grated carrot – 1 cup

Grated bottle gourd or lauki – 1 cup

Milk – 4 cup

Chopped Dates – 1/2 cup

Raisins – 1/4 cup

Cardamom powder – 1 teaspoon

Method

1. Soak date and raisins in hot water.
Grind to make a smooth paste.

2. Grease a plate with oil or ghee.

3. Heat milk in a heavy bottom pan. Add grated carrot and grated bottle gourd. Mix and cook on low flame. Stir occasionally.

4. Cook till all the moisture evaporate.
Add dates and raisins paste. Mix well.
Stir continuously and cook till the mixture dried up completely.

5. Add cardamom powder and mix well.

6. Pour the mixture into greased plate.
Level with a spoon or your fingers.

7. Sprinkle chopped pistachio over it.
Keep it in refrigerator for 30 minutes.

8. Cut in your desired shape and serve. You can keep it in refrigerator for 5-6 days.
Enjoy…..
Stay tuned for more sugar free recipes.

Notes

1. If you want to make your barfi more sweet you can add 1 – 2 tablespoon date or raisins more.

2. You can use vanilla or any flavour of your choice instead of cardamom powder.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Sukto / Bengali Mixed Vegetables

Sukto
Sukto or shuktoni is a Bengali traditional dish.
Mixed vegetables with less spices. Its taste mildly bitter and lightly sweet. In Bengali platter traditionally people start eating with a bitter dish, then main course in lunch. And the last course is sweet. Elderly people say that if you start your meal with a bitter dish then you feel other dishes more tasty 😀

 

Usually bitter gourd is used in sukto. But I heard from my mom that if it is preparing for marriage or any such auspicious occasion bitter gourd shouldn’t be used in it. That called misti sukto or sweet sukto. All the ingredients are same but it will be without bitter gourd.

Generally sukto is served with steamed rice.
Never thought of sharing sukto recipe on my blog. Because I thought its a very common recipe in Bengali household. But recently I was browsing through some Bengali traditional recipes. And noticed that every sukto recipe is different. So decided to share my both mother’s recipe. Yes my mother and mother in law both used to follow same recipe.

In Bengal radhuni is must in sukto. According to Wikipedia radhuni is known as wild celery in English. And known as ajmod in Hindi.

 

DSC_1537.jpg

 

In Bengal radhuni in used in panch phoran or five spices mix. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
But outside Bengal its not available so we (প্রবাসী বাঙালি) don’t use it.
But this time I have a packet of radhuni which I have bought from Kolkata. So I have used it. If you don’t have radhuni you can omit it. I have used whatever vegetables I have. You can use any vegetables of your choice like drumstick, raw papaya, sweet potato etc.
I like very mild bitter taste in sukto so used only 1/4 of bitter gourd but if you like you can use 1 small bitter gourd.

Recipe

Potato – 2

Raw banana – 2

Flat beans – 4 – 5

Radish or muli – 1 small

Eggplant or aubergine – 1 small

Bitter gourd or karela – 1/4

Mustard oil – 3 – 4 tablespoon

Panch phoran ( mixture of fenugreek, nigella, mustard, cumin and fennel seeds) – 2 teaspoon

Salt and sugar to taste

Turmeric powder – 1/4 teaspoon

Aniseed or sounf – 1 tablespoon

Poppy seeds – 2 tablespoon

Ginger – 1 inch piece

Mustard powder – 2 teaspoon

Bari or dried lentil dumplings – 1/4 cup

Radhuni – 1/4 teaspoon

Flour or atta – 1 tablespoon

Milk – 1/2 cup

Ghee or clarified butter – 1 teaspoon

Method

1. Soak mustard powder in 2 tablespoon water, mix and keep aside.

2. Soak aniseed or sounf in water.

3. Soak poppy seeds in hot water for 15 – 20 minutes.

4. Peel and chop the potatoes and raw banana lengthwise.

5. Chop the radish, flat beans and eggplant or aubergine lengthwise.

6. Cut the bitter gourd in thin round pieces.

 

DSC_1492.JPG

 

7. Wash and drain all the vegetables.
Keep the bitter gourd aside.

8. Grind the poppy seeds, aniseed and ginger with the help of little water. Make a smooth paste.

9. Dry roast 1 teaspoon panch phoran and grind. I have used my mortal pestle to make powder of these roasted spices.

9. Heat oil in a pan. Fry all the vegetables separately.

10. Fry the bari or dried lentil dumplings.

11. At last fry the bitter gourd pieces and keep aside.

12. Add 1 teaspoon Pancho phoran,1/4 teaspoon radhuni and bay leaf in hot oil. Let the panch phoran splutter.

13. Add all the fried vegetables except bitter gourd.
Add poppy seeds, aniseed and ginger paste. Saute till it dried up.

14. Add salt, sugar, turmeric powder and soaked mustard powder.
Mix well.

15. Saute for 1 – 2 minutes. Add water and cover. Cook till the vegetables become tender.

16. Mix flour in milk. Mix well to make it lump free.

17. Add dried lentil dumplings and flour milk mixture. Mix well and cook till you get your desired consistency.

18. At last add fried bitter gourd pieces and 1 teaspoon ghee or clarified butter.

19. Taste and adjust the salt if require.
Remove from heat. Add roasted and powdered panch phoran and mix.

20. Your sukto is ready to serve.
Serve with hot steamed rice.

Notes

1. You can use any vegetables of your choice like drumstick, raw papaya, sweet potato etc.

2. If you don’t have radhuni you can omit it.

3. If you want to make it in less oil fry the bitter gourd pieces first. And then saute all the vegetables altogether. But traditionally vegetables should be fried separately.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus