Piperade With Indian Spices 

Piperade with Indian spices.

Yes presenting a fusion recipe again.

For this week’s bloghop google searched for some French recipes.

There are lots of delicious recipes but this one is tempting and easy to make.

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag. Wikipedia

Adopted the recipe from

Cured by bacon

According to the author Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). Typical additions include egg, garlic or meats such as ham.

Our this week’s 116th #Foodiemonday bloghop theme is Fusion fiesta.

My contribution is this delicious French dish with Indian spices.

This piperade is a specialty from the French Basque country. Bake a few eggs in the onion tomato gravy and you’re in for a treat.

Something like shakshuka. I have already shared an Indian style shakshuka recipe. Get the recipe here.

Recipe is very easy and simple. You have to make a onion tomato gravy and bake it with eggs. I don’t have bell peppers but you can use roasted and chopped bell pepper in it. I have baked the eggs in halogen oven. You can bake in microwave convection or OTG or any oven.

Recipe


Egg – 3 – 4

Onion – 3 large, sliced

Garlic – 5 – 6, crushed or grated

Tomato – 3 large, pureed

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3 chopped

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 3 tablespoon

Sugar – 1/2 teaspoon

Salt to taste

Method 
Preheat the oven at 200°.

Heat oil in a pan. Add sliced onion, green chilli and garlic. Fry till the onions become translucent.

Add ginger, tomato puree, cumin powder, coriander powder, black pepper powder, garam masala powder, kashmiri red chilli powder, turmeric powder, chopped cilantro, salt and sugar.

Saute till the mixture becomes thick.

Switch off the flame.

Pour the mixture into an ovenproof pan.

Make holes with a spoon for the eggs. Crack the eggs one by one and drop in the holes.

Bake in preheated oven at 200° for 8 – 10 minutes or until the eggs are set.

Garnish with chopped cilantro.

Serve with crisp toast or any Indian bread.

Notes –

1. You can use bell peppers in the gravy.

2. You can double the gravy by increasing the amount of ingredients.

3. Add chilli according to your spice tolerance.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Zafrani Chicken 

Zafrani chicken or Saffron chicken.

A very delicious and aromatic dish from Awadhi cuisine.
Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

Source – Wikipedia
I have already shared two more chicken recipes here.

Chicken dak bungalow

Chicken chaap

Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.

A dish of Lucknow, my in law’s city. Love every aromatic dish of this city.

Lucknow, known as the City of Nawabs or the City of Tehzeeb or etiquette. A city filled with varied cultures.

I am sharing an easy way to make this Awadhi dish. You don’t need to grind the spices separately. A quick yet rich, aromatic and delicious chicken curry. If you are a vegetarian make this curry with paneer or any vegetables.


Recipe


Chicken – 500 gram

Onion – 3 large, sliced

Garlic – 14 – 15 cloves, peeled and chopped

Ginger – 1 inch piece, chopped

Tomato – 2 medium, chopped

Green chilli – 1-2 chopped

Cashew nuts – 8-9, soaked in water

Almond – 8-9 + 5

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Saffron – 8-9 strands

Milk – 1/4 cup

Water as require
For marination


Curd – 4 tablespoon

Salt 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Ghee/clarified butter or oil – 5-6 tablespoon

 

Method


Marinate the chicken pieces with salt, turmeric powder, red chili powder and beaten curd for 30 minutes.

Soak saffron in 1/4 cup warm milk and keep aside.

Soak the almonds in hot water. Peel and slice 5 almonds for garnishing.

Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.

When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.

Add chopped tomatoes. Saute till the tomatoes becomes mushy.

Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.

Grind the fried onion tomato mixture into smooth paste.

Heat remaining ghee or oil in a pan. Add the ground paste.

Add salt, coriander powder, cumin powder, garam masala powder and kashmiri red chilli powder. Add salt carefully. We have added little salt in the marination and onion.  Saute till oil leaves the sides.

Add marinated chicken pieces.

Fry till the chicken pieces coated well with spices.

Add water as require to make thick gravy. Add saffron soaked milk.

Mix well and cover.

Cook until the chicken pieces becomes tender.

Check in between.

Add more water if require.

You can make it in pressure cooker if you want to make it quick.

Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.

Switch off the flame.

Garnish with chopped almond and cilantro.

Serve with any Indian bread or rice.

Enjoy the rich aromatic zafrani chicken or Saffron chicken.

Note –

If you don’t want to make it with ghee, you can use oil but add at least 1 tablespoon ghee. I have used half oil half ghee.

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

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Egg Dal Tadka 

Egg dal tadka.

Green mung beans or mung dal cooked with eggs and spices. A  delicious thick dal goes well with roti, paratha, naan, puri, pulao, jeera rice or any bread.

You can serve it to guests in lunch or dinner.

First time tasted this dal in Kolkata. Loved the taste. I don’t know how they make it. But homemade is equally delicious. I am sharing two methods of this delicious dish. 

You can also make it without eggs. Sharing both the recipes here.

I am sending this post to 110th #Foodiemonday bloghop theme is #lentils. 

The mung dal is not only delicious but nutritious too.

Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.

They are also a very filling food, high in protein, resistant starch and dietary fiber.

Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Source 

Make it with eggs or without eggs. Superbly delicious in both ways.

First recipe is with eggs and second is a quick recipe. You can make it in a jiffy. 



Recipe 


Green gram or whole mung lentil – 1/2 cup
 

Split Bengal gram or chana dal – 2 tablespoon 

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Bay leaf – 1 

Green cardamom – 2 – 3 

Cinnamon – 1 inch stick 

Clove – 3 

Onion – 2 sliced 

Garlic – 3-4 cloves 

Ginger – 1 inch piece 

Green chilli – 1 – 2 

Tomato – 3 medium 

Oil or ghee – 2 – 3 tablespoon 

Egg – 2 – 3 

Cumin seeds – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Ghee or clarified butter – 1 tablespoon, optional 

Kasuri methi or dried fenugreek leaves – 1/2 teaspoon, crushed 

Chopped coriander leaves and hard boiled egg to garnish

Method 



Soak green mung and chana dal in water for 1 – 2 hours.

Now boil the lentils in a pressure cooker. After 1 whistle cook on simmer for 15 – 20 minutes or until done.

Crush the cardamom, cloves and cinnamon in a mortal pastel.

Grind ginger, garlic and green chilli into a smooth paste.

Beat the eggs in a bowl with salt.  Heat 1 tablespoon oil in a pan. Add the eggs. Stir quickly and make scramble. Keep aside.

Heat remaining oil in a pan. Add cumin seeds and crushed cardamom, cloves, bay leaf and cinnamon. Let it splutter.

Add sliced onion. Fry till onion becomes brown.

Add tomato, ginger, garlic and green chilli paste.

Saute and add cumin powder, coriander powder, garam masala powder and red chilli powder. Mix well. Saute till oil levels the sides.

Add scramble eggs and mix well. Saute for 1 – 2 minutes more.

Now add the boiled lentils. Mix well. Add water as require to make a thick dal. You can add chicken or mutton stock or gravy instead of water to make it more tasty. 

Let it boil. Cook on simmer for 10 – 15 minutes. Stir in-between.

Taste and adjust salt if require. Add ghee or clarified butter. 

Crush the dried fenugreek leaves with your hand and add in the dal.

Remove from heat.

Garnish with chopped cilantro or coriander leaves and hard boiled eggs. 

Serve hot with roti, paratha, naan, puri, pulao or any bread.

Second recipe 




Green gram or whole moong lentil – 1/2 cup 

Onion – 2 cubed 

Ginger – 1 inch piece, grated 

Garlic – 4-5 grated or crushed 

Green chilli – 1 – 2 chopped 

Salt to taste 

Turmeric powder – 1/2 teaspoon

Cardamom – 2 – 3 

Cloves – 3

Cinnamon – 1 inch piece 

Ghee or clarified butter 1 tablespoon 

Cumin seeds – 1 teaspoon 

Dry red chilli – 1 – 2 

Kasuri methi – 1/2 teaspoon, crushed

Method 

Boil the green mung lentil in pressure cooker with salt, turmeric powder, cubed onion, garlic, ginger, chopped green chilli and crushed cardamom, Cinnamon and cloves. 

Heat oil or ghee in a pan. Add cumin seeds. Let it splutter and add dry red chilli.

Add boiled lentils. Let the lentils boil. Add water as require. Cook on simmer for 10 – 15 minutes. Stir in-between. Taste and adjust the salt.

Add crushed dried fenugreek leaves. Mix well and remove from heat.

Add a dollop of ghee or butter.

Serve hot.

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

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Mirchi Ka Salan Or Chilli Curry 

Mirchi ka salan or chilli curry.

A lip-smacking side dish from Andhra cuisine.

The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes.

This mirchi ka salan or chilli curry is made of big size less hot variety chillies in a spicy gravy. You can get one more chilli recipe here

Posting this recipe for a Facebook group Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have been paired with Shobha Keshwani for Andhra cuisine theme. And the two ingredients are mirchi/chilli and til/sesame.

Shobha is a very talented blogger who blog at http://www.shobhasfoodmazaa.com/?m=1

Check out delicious recipes on her blog. Thanks a lot Shobha for the advice and these wonderful ingredients.

I am very happy to share this because its first recipe from Andhra cuisine in my blog.
Mirchi ka salan generally served with Haydrabadi biryani. I have made veg pulao with this delicious curry. I will share this veg pulao recipe later.

I have made this mirchi ka salan according to my taste. Added little sugar and a small tomato in it. But you can omit sugar and tomato if you like. Tomato and red chilli powder gives a nice colour to the gravy.



Recipe 


Big size green chilli – 6-8

Onion – 1

Garlic – 3 cloves

Ginger – 1/2 inch piece

Peanut – 1/4 cup

Desiccated coconut – 1/4 cup

Seasam seed – 1 heaped tablespoon

Tomato – 1 small, chopped

Cumin seeds – 1/2 teaspoon

Nigella seeds – 1/2 teaspoon

Mustard seeds – 1/2 teaspoon

Salt to taste

Red chilli powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Tamarind – 1 tablespoon

Sugar – 1/4 teaspoon

Oil – 3 – 4 tablespoon



Method 
Soak the tamarind in 1/4 cup hot water.

Wash the chillies. Pat dry and remove the stem. Slit vertically and remove the seeds. Chillies should be intact. Don’t cut fully. Keep aside.

Dry roast the peanut and let it cool. Peel and grind in a grinder.

Dry roast sesame seeds and dessicated coconut separately till becomes light brown.

Heat 2 tablespoon oil in a pan. Fry sliced onion. When the onion becomes translucent add chopped garlic. Fry till the onion becomes brown.

Add tomato and ginger. Saute till the tomato becomes mushy and oil leaves the sides.

Add ground peanut, sesame seeds and dessicated coconut. Saute for 1 minute.

Let the mixture cool down. Grind the mixture with turmeric powder, red chilli powder and garam masala powder. I have used kashmiri red chilli powder, its not hot but if you are using red chilli powder add as per your spice tolerance.

Make a smooth paste.

Heat remaining oil in a pan. Fry the chillies till light brown. Cover the pan while frying to avoid spluttering.

When the chillies changes it’s colour, remove from oil and place on a paper towel.

In the same oil add cumin seeds, mustard seeds and nigella seeds. Let them splutter. Add curry leaves. Now add the ground spices and saute for 1-2 minutes.

Add water, salt, sugar and tamarind pulp. Add water as require to make a thick curry.

When it starts to rolling boil add fried chillies. Stir and cover. Cook on low heat for 10 – 15 minutes. Check in between.

Remove the cover. Taste and adjust the salt. The gravy should be thick. If its runny boil for some more time or add more water if require.

Garnish with chopped cilantro and tomato.

Serve hot with biryani, pulao, jeera rice or any bread, paratha or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kerala Egg Roast With Potato 


Kerala egg roast is a delicious dry egg curry.

A lip-smacking side dish and my favourite too.

I have already shared few egg recipes here. 

Egg korma

Egg with mustard and poppy seeds
Egg in yogurt sauce 
Spicy egg
Egg biryani

Egg enchilada 

Egg drop soup 

Dimer chop or devilled eggs 

I have mentioned earlier that I love potatoes in my non veg dishes. In authentic recipe Kerala egg roast made with only eggs. But I have added some potato and little sugar. As a bong I like to add little sugar in the curries.

If you want you can omit potatoes and sugar. I have added one boiled and mashed egg in the gravy for more eggy taste. You can add coconut milk or coconut paste if you like. 

So here is a Bong style Kerala egg roast 😊

Recipe 


Egg – 3 hard boiled 

Potato – 2, chopped 

Onion – 2 large, sliced 

Garlic – 3-4 cloves, minced or crushed 

Ginger – 1/2 inch piece, grated 

Tomato – 2 chopped 

Green chilli – 2 – 3, chopped 

Curry leaves – few 
Cilantro – 2 tablespoon, chopped 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Garam masala powder – 1/4 teaspoon 

Mustard seeds – 1/2 teaspoon 

Salt to taste 

Sugar – 1/4 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Coriander leaves to garnish 

Water as require

Method 


Make some slits on two boiled eggs with a knife and marinate with little salt and turmeric powder.

Mash one egg and keep aside.

Heat oil in a pan. Fry the marinated eggs in it. Fry evenly and place on a paper towel.

Now fry the potatoes. Stir well and fry till the potatoes becomes light brown.

Take out the potatoes and place on a paper towel. 

In the same oil add mustard seeds. Let them splutter. Add sliced onion, green chilli and curry leaves.

When the onion becomes translucent add ginger and garlic. Fry till the raw smell goes away.

Add tomatoes, salt, cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, chopped cilantro, chilli powder and sugar. 

Saute till the tomato becomes mushy and oil leaves the sides.

Add mashed egg and stir well. 

Add fried potatoes and mix well. Saute for 1-2 minutes more.

Add water. It will be a dry curry so add water as require. You can add coconut milk or coconut paste if you like. 

Cover and cook till the potatoes becomes tender and water dried up. Taste and adjust the seasoning. 

Remove from heat.

Garnish with coriander leaves or cilantro.

Serve with hot steamed rice, roti, paratha, toasted bread or naan.

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

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Raw Banana Curry 


Raw banana curry.

A very delicious and flavourful curry made with green banana or raw banana.

We all know that green or raw banana is very nutritious vegetables.

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

You don’t need to cook it always in a simple way. Why not transform this healthy vegetable into a rich or shahi curry? Try this recipe. Even you don’t recognise banana in this curry. Its superbly delicious, flavourful, spicy and rich.

I have shared two more banana recipes here.

Raw banana kofta and Banana butter masala. To get the recipe click the name.

You can serve it as a party side dish. You can make it without onion garlic too. Just omit onion and garlic, increase the amount of poppy seeds. Add 2 tablespoon each poppy seed and cashew nuts paste and 1-2 tablespoon cream. You can add fresh coconut paste too. Your no onion garlic rich and delicious curry is ready.

Recipe 



Raw banana – 5

Onion – 2 large

Garlic – 3-4 cloves

Ginger – 1 inch piece

Poppy seeds – 1 tablespoon

Tomato – 2 large

Green chilli – 2-3

Clove – 3

Green cardamom – 2-3

Cinnamon – 1 inch piece

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 2 tablespoon

Oil – 3-4 tablespoon or as required

Coriander leaves – 1 tablespoon, chopped, optional +to garnish

Water as required

Method 


Peel and chop the bananas lengthwise. You can chop in any shape. Wash and drain the water.

Soak poppy seeds in hot water or microwave with little water for 1 minutes.
Slice 1 onion and separate the layers. Keep aside.

Grind 1 chopped onion, garlic and ginger.

Separately grind the tomatoes, soaked poppy seeds, green chilli, cardamom, cloves and cinnamon. Make a smooth paste.

Heat oil in woke or pan. You can use mustard oil or any refined oil.

Add sliced onion and fry. Stir continuously while frying, onion shouldn’t be burnt.

Fry till onion becomes brown. Remove from the oil and keep aside. We will use it for garnishing.

In the same oil fry the banana pieces till golden brown and place them on a paper towel.

Now add onion, garlic and ginger paste into the oil. Fry till oil leaves the sides. For no onion garlic recipe read the notes.

Add tomatoes, poppy seeds, green chilli, cardamom, cloves and cinnamon paste. You can also add fresh coconut paste  if you want.

Add cumin powder, coriander powder, kashmiri red chilli powder and garam masala powder.

Fry again till oil leaves the sides.

Add fried banana pieces and salt. Mix well and fry for 1-2 minutes more.

Add water as require. I have made it dry but you can make thick gravy. Don’t make it runny.

Cover and cook till the banana pieces becomes tender.

Add chopped coriander leaves if you want, I didn’t. Remove from flame. Add some fried onion and mix well.

You can add 1-2 tablespoon cream too if you like.

Garnish with chopped coriander leaves and fried onion slices.

Serve hot with roti or Indian flat bread, paratha, naan, puri or dal chawal.

Note –

With tomato, chilli and whole spices you can grind fresh coconut too.

If you want to make without onion garlic curry, omit the onion and garlic and increase the amount of poppy seeds. Add 2 tablespoon each of poppy seeds paste, cashew nuts paste and fresh coconut paste with tomatoes. At the end add 2 tablespoon cream.

Enjoy the rich, spicy and delicious banana curry with your lunch or dinner.

 

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