Wednesday, December 16, 2009

Chugar Gosht

'CHUGAR' are the tender tamarind leaves which hits the market only once a year for about 2-3 months during summer, and that is the time,we make the most of this wonderful,tangy ingredient.
Tender tamarind leaves find their place in a number of recipes,including chutneys,chugar rice,chugar dal,etc. But my personal favourite is Chugar gosht.I think chugar is more popular in the state of Andhra Pradesh than anywhere else,it is also called Chinta Chiguru Pappu in telugu.

During my last visit to Hyderabad,I had chugar to my heart's content. And then my MOM made for me the chugar cakes(blanched the leaves and formed patties and sun-dried,till the moisture is evaporated)which can be eaten during the non-seasonal months.Though the dried leaves look gross,but the end result will make up for it:),so thanks to mom,I am enjoying this after months of my visit to India.

Chugar Gosht is made in a typical Hyderabadi way ,that is, most vegetables are cooked by making a basic 'Handi' which consists of meat(usually mutton),onions,g/g paste,salt,haldi,mirchi,oil. The Handi is the base preparation,the above ingredients are cooked till meat is tender and then,it is bhoonofied and the required vegetables are added along with little water and simmered on low flame till the vegetables are infused with flavours of the spices.
For the best tasting chugar gosht,use the meat from the ribs area,what we call in urdu seene ka gosh or sar seena

1)onion 3 medium
2)chugar 500 gms
3)mutton with bones 250 gms
4)red chilli powder 1 tsp
6)ginger garlic paste 1 tbsp
7)turmeric 1/4 tsp
8)oil 2 tbsp
9)cilantro 1 sprig chopped

--Peel and cut the onion.
--In a pressure cooker put together sliced onion,ginger garlic paste,turmeric,red chilli powder,salt,mutton and oil(this is called handi).
--Let it cook for 3 whistles,or if not using the pressure cooker,cook till the meat is tender.
--At medium flame, bhoonofy the above ingredients till the strings of onions are no longer seen,that is the strings of onion should have turn to paste.
--Now put the chugar leaves in the above mixture along with chopped cilantro,mix well.
--Put about half cup water and again mix well,cook on low flame till all the water is evaporated.
--Enjoy this tangy dish with steamed rice and mithi dal
Steamed rice,chugar gosht and mithi dal is the classic hyderabadi combo,I bet after reading this,every Hyderabadi will crave for this dish:)

This is also an entry to“The Hyderabadi Bakr-Eid Food Festival-’09″hosted by Mona of

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Friday, December 11, 2009

Tala hua Gosht or Dhajji kabab

This one was, is and will be my favourite! My mom just called it tala hua gosht,but the fancy term to it is 'dhajji kabab', because the meat is cooked till tender and then the meat is shredded like thread with fingers and then fried till crisp brown or soft brown,whichever way you prefer.You can enjoy it with warm parathas or khatti daal and steamed rice,I prefer the latter.

This was a frequent dish enjoyed by all of us after Eid-ul-Adha,to use up the meat lying in the freezer

1)mutton(with or without bones) 1 Kg
2)ginger garlic paste 2tbsp
3)red chilli powder 1 tsp(accd to ur taste)
4)turmeric 1/2 tsp
5)lemon 2
6)onion 1/2 small for garnishing
7)cilantro chopped 2 sprigs for garnishing
8)oil 1/2 cup

--In a pressure cooker,put the mutton,1 tbsp of the ginger garlic paste,chilli powder,turmeric,salt,half a cup of water and a tablespooon of oil.
--Let it cook for 3-4 whistles(if not using pressure cooker cook till the meat is really tender that it breaks by pressing between two fingers)
--Wash your hands clean,and shred the tenderized meat,like threads, if using meat with bones separate the meat from bones and discard the bones.
--Taste the tenderized meat,you can add the seasoning while frying if you find something missing(like less salt or less chilli).
--Heat oil in a wok,when the oil is hot,out the remaining ginger/garlic paste, fry till fragrant,then add the shredded meat,if required salt and chilli powder, mix well.
--squeeze out the juice of one lemon.
--If you like soft meat,turn off the heat when the meat changes color to brown and if you like crispy mutton fry for some more time.
--Before turning the fire off, sprinkle the squeezed lemon juice all over the meat and mix well.
--After turning off you can drain the oil from the meat by spreading the fried mutton on a paper that the excess oil is absorbed.
--cut the other lemon into wedges for garnishing.
--garnish with sliced onion or onion rings and cilantro.

This recipe of mine goes to the event “The Hyderabadi Bakr-Eid Food Festival-’09″ hosted by Mona of Zaiqa

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Tuesday, September 15, 2009

Back to pavilion! Chicken samosa!

Hi guys, I am back after a long long break! I was on a nearly two month long vacation in India, first it was Hyderabad and then Tamil Nadu, during the Tamil Nadu stay we also had a magnificent trip to Ooty, loved the scenic beauty as our car started the ascent on the mountain, beautiful mist enveloped the lush green mountains, it was heavenly!

A foodie is a foodie, and I binged everywhere,in Hyderabad I caught up with all the stuff that I craved and missed all these years,nothing in this world can beat 'mummy ke haath ka paka khaana' ! Nearly after 5-6 years I ate 'chugar gosht',a dish made with the tender tamarind leaves with mithi daal and chawal combo,hmmmmmm just loved it ,still the taste lingers on my taste buds...sigh
And in Tamil Nadu I had crispy dosas,idlies,paniyaaram...yum!

So now I am back to pavilion, back in Dubai, sorry for the absence from the blogging scene for quite some time,as was busy with stuff,I wanted to blog about many things during ramzan but the drafts remained drafts and since ramzan is about to end in a week,there is no point in posting it, but heres wishing you all ramadan mubarak,
may Allah bless us all during the holy month and especially during the last ten days of ramzan.
recipe courtesy my friend Fareena,who makes very nice samosas!
Before ramzan started I made a batch of chicken samosas and froze it so that I can just take it out and just fry during ramzan, as it is my husband's favourite.
Half or quarter the ingredients as this recipe yields around 100-125 samosas!

1)Chicken boneless 2kg
2)Cheddar cheese 100gms grated
4)Ginger Garlic paste 2 Tbsp
5)Garam Masala 1 Tsp
6)mirch masala(this masala is made by grinding a cup of whole red chillies along with half cup coriander seeds and 1/4th cup roasted zeera i.e, 1c whole red chillies+1/2ccoriander seeds+ 1/4c zeera)-5-6 Tbsp
7)samosa strips 100 nos
8)cilantro 1 cup finely chopped

Note: since you aare adding cheddar cheese, you add very little salt,less than normal as cheddar cheese is salty therefore to normalize the effect better add very little salt first and then adjust after adding and mixing the cheese, in my samosas the filling was a bit salty as I added normal salt ,but the cheddar made it salty..*sigh*!

--First prepare the filling by boiling the chicken in a saucepan along with salt,ginger garlic paste,mirch masala,garam masala and a cup of water.
--When all the water has dried out,bhoonofy it till it is completely dry.
--Let it cool down for sometime,then grind it in a grinder to a kheema like consistency.
-- now take the grounded chicken in a bowl and add the grated cheese and chopped cilantro(you can also add chopped green chillies..optional!)and mix well.
--Now in a cup add a tbsp of flour and some water to make a thick paste.
--Take the samosa strip.and from one side twist it into a cone shape,halfway through,then fill in the cone the chicken filling, now press the cone down and cover the remaining samosa strip with the flour paste(for binding)and fold the strip such that the open side of the come is covered and forms a triangle.
--Repeat until you use up the entire filling,or your strips.
--you can deep fry it immediately or,you can freeze the samosas and fry whenever you feel like.
--First lay the samosas on plate and freeze,when it has solidified,take it out and stack it in a box or a ziploc bag!

The chocolate cake here was made for iftar, and the icing is made of whipped cream with a chocolate flavour ,it was made made half by me and the rest by my better half, this is the first time that my whipped cream has formed peaks, and so my husband got excited and decided to carry on further so he completed the whipped cream icing,I halved the cake horizontally and my husband did the frosting and then I grated chocolate over the cake, it looked awesome and tasted delicious!
I just have to disagree with the saying'too many cooks spoil the broth!':)

And this picture is of the iftar spread in a pakistani restaurant called Ibrahimi in AbuDhabi, where we decided to break our fast on a friday!
Notice the huuuuge tawa on which the iftar is arranged,food was also great,but I did not get a chance to take a picture!
The food was awesome,and not to mention the desserts, They had a huge variety of dessert,I loved the chocolate mousse, and I am gonna make some myself soon!

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Saturday, May 16, 2009

Chocolate Pudding

Chocolate pudding is a rich velvety dessert which, I bet,any chocolate lover can't let go off so easily. For those people who have tasted the 'Danette' chocolate pudding(it's a ready made one found in stores in Dubai)this recipe would let you make exactly the same,I promise.I was really skeptical about it initially,but then, one fine evening I gave in to my strong cravings for a chocolaty treat, the best part of this dessert is that,most of its ingredients are readily available in most households,so no pre-planning required!

I found it's recipe in GoodHousekeeping magazine, further searches gave me few other recipes, some used dutch cocoa powder,and some other recipe required unsweetened cocoa powder. I decided to go with Cadbury cocoa powder,you may increase the amount of sugar in this recipe if dominant sweet taste satisfies your taste buds else go with chocolate for a cocoa-dominated pudding.
Also Check out the Goodhousekeeping site,for really good housekeeping tricks,I mean a beautiful site for any woman trying to master her domestic management skills,after all, which woman does not want to become a domestic diva,like Monica of F.R.I.E.N.D.S, but sadly enough,it will take a lot of time for me to become a diva!

Seriously,the only thing that most aunts(domestic divas) say, is that "Don't clutter,clean as you go,I mean wash and put away the plates or dishes as soon as the work is over, don't put it into the sink !! thinking you would wash it later, you would end up piling up the dishes,you will have to extend another half an hour to complete the washing !!!", but then you know sometimes I do sometimes I dont,hmmmmmmmm long way to go !:-)

So here is the recipe.

1)cocoa powder-1/3 cup
2)egg yolk-4 large
3)corn flour-1/4 cup
4)sugar-2/3 cup
5)vanilla extract-1 tsp
6)unsalted butter-2 tbsp
7)milk-2.5 cup
8)salt-1/4 tsp


--In a thick bottomed saucepan put sugar,cornflour,cocoa powder,egg yolks,warm milk and salt,mix well using a whisk,such that all the powdered ingredients are well dissolved in it,without any lumps.
--Put a sieve on a bowl and keep aside.
--After mixing,put the saucepan on heat and keep stirring with a whisk,when it starts bubbling,lower the flame, and whisk scraping the sides and the bottom,it takes seconds for it to to turn from liquid to a thick consistancy, so just see that,when the mixture starts getting thick,turn off the flame and,put the mixture in the sieve,pass it through the sieve,and collect it in the bowl below it,to ensure no lumps are formed.
--Finally,add the vanilla essence and the unsalted butter(@ room temperature)to the sieved mixture and mix well, till butter is melted and mixed well in the pudding.
--Cover the bowl with a cling wrap tightly and refrigerate for at least two hours,it tastes best when it is chilled!
--You can also add chopped toasted cashews or almonds,or any nuts of your choice!
--So enjoy the chocolate pudding,lick your spoon clean!lol(I cleaned my bowl:))

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Maaheqaliya and Khadi daal

Maaheqaliya is a typical Hyderabadi dish,but not a very common one,when I got married and did not know cooking,I missed this a lot, and searched for the recipe on net,books...but without any luck, finally I got this recipe from my Mom,and a bunch of other recipes too, during her visit.
Sameeha liked this a lot and had it for lunch,then for dinner and then again next day,she asked if she can eat that again:-).
Recently Sameeha got infected by conjunctivitis, she suffered with it for almost a week,from high temperature and 'Lalita Pawar' type of eye, and vomiting.
Then Alhamdulillah she got better,but now her infection has passed on to Huda,and now mypoor baby is sick,Sameeha was co-operative in the matter of medicines and eye drops,but a little bit fussy with suppositives, but Huda is impossible with medicines,drops,suppositives....everything! Today MashAllah I can see little improvement in her condition,her temperature has subsided,but still she is little cranky.
So here goes the recipe,
The basic recipe of Maheeqaliya is similar to that of Bagaare baingan
Ingredients for Maaheqaliya

1)Mutton 300 gms
2)peanuts 3 Tbsp
3)sesame(thil) 3Tbsp
4)dessicated coconut 1/2 cup(usage of kacha naaryal makes it all the more tasty)
5)dhanya powder 1 Tsp
6)zeera pdr 1 Tsp
7)onion 3 medium
8)ginger garlic paste 2 tbsp
10)red chilli powder 1.5 tsp
11)turmeric 1/2 tsp
12)curry leaves 2 sprig
13)green chillies 2-3
15)tamarind pulp 1 cup
17)methi,zeera and mustard seeds for tempering

--In a frying pan,heat oil and fry the sliced onions,till it starts getting golden brown,chill,you don't need to worry about it getting crispy,as anyhow you have to grind it.
--Dry roast peanuts,sesame and coconut.Grind all this together,I grind sesame first ,when it is grounded to fine powder I add the rest(peanuts,coconut,onion).
--Take this grounded masala and to it add red chilli powder,turmeric,salt,dhanya powder,zeera powder and keep it aside.
--Soak the tamarind in warm water.
--After some time squeeze out the pulp and strain,reserve the tamarind pulp.
--In a saucepan,heat oil add methi,zeera and mustard seeds,when it starts spluttering,slip in the mutton,fry for some time and then add ginger garlic paste,fry till you get the pleasant aroma of fried g/g,then add the grounded masala, and bhoonofy(fry)really well,till the color of the mixture is golden,stirring constantly,this masala has the tendency to stick to the bottom of the pan,so keep scraping the bottom and the sides,while you stir,you need to fry(bhoono) it good,otherwise you will be able to find the presence of peanuts VERY prominent.
--After frying,slowly add the tamarind pulp into the mixture and then add curry leaves ,cilantro and slitted green chillies ,wait till the mixture starts bubbling,add water if necessary.
--Lower the flame,and cover the saucepan and let it cook on low flame till the mutton is tender, stir it constantly,scraping the bottom, at this point you can taste and check if salt,dhanya powder or zeera powder is ok, if not u can add now.
--After the mutton is tender,check the consistency of the curry,and if necessary add water and let simmer for additional five minuites turn off the stove,but let it stand for a while.
--Serve hot with Khadi daal and chawal. great with roti as well!

Khadi dal:
Masoor dal 1 cup
Onion 1
g/g paste 1 tsp
turmeric 1/4 tsp
red chilli powder 1 tsp
green chillies 3 slitted


--Heat oil in a saucepan,add onion and fry till onion is translucent,then add g/g paste,red chilli powder,turmeric,salt ,fry and then put 1 cup water(some people like it whole and some cooked mushy,I like itwhole so less water,you can alter your way:)) into it.
--to the water add chopped cilantro and slitted green chillies, taste a drop of the water,if it tastes like tear then the salt is right(yeah wierd this tip was shown to me by my sis)!
--Now when this water starts boiling,put the washed masoor dal in the boiling water,wait till it starts boiling again, and then lower the flame cover the saucepan and let it cook,keep checking,it is cooked really fast.
--After it is done garnish it with chopped cilantro.

Sunday, May 3, 2009


Hi,I just recieved these jokes in a forward, couldn't stop laughing,I thought of sharing it with you guys
hope you like it:-)

1. Lecturer : Write a note on Gandhi Jayanthi.
Sardar : Gandhi was a great man but maa kasam, I
don ' t know who is Jayanthi.

2. Sardar : You cheated me.
Shopkeeper: How ?
Sardar : You said this is American made radio. But
when I put it ON, it says All IndiaRadio.

3. Sardar got into a bus on 1st April when conductor
asked for ticket. He gave Rs.10/- and took the
ticket and said April fool.. I have a pass.

4. Sardar joined new job. 1st day he worked till
late evening on the computer. Boss was happy and
asked what you did till evening.
Sardar : Keyboard alphabets were not in order, so I
made it alright..

5. On a romantic day sardar's girlfriend asks him.
Darling on our engagement day will you give me a
Sardar : Ya sure, from landline or mobile.

6. Doctor to patient : You will die within 2 hours.
Do you want to see any one before you die?
Patient : Yes. A good doctor.

7. 2 sardar s were fixing a bomb in a car.
Sardar 1 : What would you do if the bomb explodes
while fixing.
sardar 2 : Dont worry, I have one more.

8. Interviewer : When is your birthday.
Sardar : 13th Oct.
Interviewer : which year ?
sardar : Oye Ullu ke patte : Every year.

9. Sardar was busy removing a wheel from his auto.
A man asks sardar why are you removing a wheel from
your auto.
sardar : Cant you read the board. Parking is only
for 2 wheeler.

10. Sardar : What is the name of your car ?
Lady : I forgot the name, but is starts with "T".
Sardar : Oye Kamaal ki gaadi hai, Tea se start hoti
hai. Hamaara gaadi petrol se start hoti hai.

11. Boss : Where were you born ?
sardar : Punjab .
Boss : which part ?
sardar : Kya which part ? Whole body born in punjab.

12. American told sardar : Hamare desh me 90% shaadi
e-mail se hoti hai.
Sardar : Kya bath hai. Hamari desh me 100% female se
hoti hai.

13. How will you destroy a submarine full of
sardars ?
Simple. Just knock at the door and they will open it.

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Tuesday, April 28, 2009

Palak Paneer

Palak or spinach is a leafy vegetable packed with iron and calcium.And it is also the favorite vegetable of our own 'Popeye':-)
Paneer is most common cheese in India ,also called as farmer's cheese or cottage cheese,is made by curdling heated milk with lemon juice and then strained to collect the whey.Readymade paneer is also available in the market,I most commonly use the Amul paneer,but you can make it at home with the following method
paneer--by Mona
Paneer--by Mahanandi

Palak Paneer is usually the star dish in a vegetarian party. Tastes great both with rice and bread.
A tip that might come in handy is that,after a meal your palak paneer will run out of paneer and you will be left with only palak:-),so what you can do is spread it on a pita bread and grill it,or else you can use it as a is up to you,whichever way you like!
I had it with meethi Daal and chawal,the other recipe of palak is Palak gosht which is out of the world if it is teamed with khatti daal and chawal(drooooooool), hey guys can you name few such combinations in your comments, like tala hua gosht, khatti daal, chawal,..tomato gosht, meethi daal, chawal...and the likes..
Ok the recipe goes like this...


1 Spinach 3 bunch
2 green chillies 10(accd to ur taste)
3 garlic 6-7 flakes
4 ginger half an inch
5 salt
6 cumin 1 tsp
7 aniseed powder(saunf pdr) 1tsp
8 ghee 3 tbsp
9 bay leaf 1
10 Cilantro half cup chopped
11 tomato paste 3 tbsp
12 onion 2 medium finely chopped(you can also blend it)
13 Paneer 2 cups
14 oil 3 tbsp
15 black pepper half tsp
16 garam masala 1 tsp


--Wash the spinach,cut the leaves from the stems,discard the stem and put the leaves of spinach in a pot along with green chillies ,ginger and garlic along with a cup of water and boil till the leaves are wilted,say ,for about 10 minutes .Let it cool.
--Heat oil in a frying pan and fry the paneer cubes,till they turn golden.
--Blend the boiled spinach along with cilantro in a blender.
--Now heat ghee in a pot,throw in the bay leaf and cumin seeds,when it starts spluttering ,slip in the finely chopped onion,fry till it gets translucent,now add pepper,garam masala,saunf powder,tomato paste and salt,fry for some time and then add the blended spinach mixture,when it starts bubbling slip in the paneer cubes.
--Cover and simmer for about five minutes.
--Your Palak Paneer is Ready..serve hot with rice or chapatis!

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Monday, April 27, 2009

Hi......long time no see:)

Summer has started,and I hate the scorching heat outside,I love the comfort of curling up on my couch with a good book or laptop!
But the summer mornings here are not the same,I felt this when I called back home, on one such morning,Mom was in the kitchen preparing breakfast along with my cousin,sent me back to that time when I did that with mom,It was great staying home during the vacations ,going for morning walks,koooooooooooo,kooooooooooo of koyal was typical during those mornings,and since these were holidays our cousins would come over to our house and I loved the endless chit-chatting!
So back to present,I am on vacation throughout the

So life was really busy all these days,many things happened,Sameeha turned 4 Alhamdulillah!
This is the picture of her,on her birthday before going to school,she did not wear her uniform that day...she was Uber excited!

My Mom visited us,my mother-in-law visited,it was really fun,to have so many people around.
Huda is now a super duper badmaash,and since she has learnt to speak and understand,it is really fun to be around her,she proficiently calls our names.Mummy,Baba,Miyyaaa(sameeha)or sometimes Thaaji(Baji),
remember last year same time she started walking:)
Well my cooking has taken a total backseat now,I had made some really cool hyderabadi Food and have the recipes of those in drafts,but somehow lost the pictures,so whenever I make those things again,I am gonna post that!
During my Mom's visit here we visited the Sheikh Zayed Masjid,located in Abu Dhabi,Mashallah it is really beautiful! But the sad part is, people coming here tend to loose the spirituality of this place..I am saying this including me,I mean when we go to masjid we pray,but we go there and look at Chandeliers that are world's biggest and then, the carpets are supposed to be the world's biggest,woven in Iran!
But Mashallah it is Very beautiful Masjid!

Here are some of the pictures,

So I am ending this post with a promise that my next post definitely will be with a recipe........till then adieus

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Friday, January 9, 2009

Kadhaai Murgh

Its been a really long time since I posted a recipe or any other thing,just because I was a bit busy,and under a writer's block, had many things to write about,but still could not find words to frame my thoughts, and very lazy to take pictures and write about it,I swear I was and still am feeling very lethargic,.Anyways, I saw some nice movies during these days, two of which are Ghajini and RNBDJ(rab ne bana di jodi),rnbdj is a timepass, I slept halfway through it,though I am a SRK fan,still these days his movies are becoming boring, no offense to anybody,on the other hand this movie Ghajini is bindaas,I loved it and also it's songs.Previously OSO disappointed me on the other hand Taare zamen par was really good, You know I was once a big SRK fan and hater of Amir Khan, but these days SRK is disappointing with same old type of movies..... I saw Ghajini in Tamil 2 years back,couldnt understand anything though,but that tamil actor was better than Amir.

Coming to the recipe part, the kadhaai chicken is a pakistani speciality,tastes much better than the Shan's kadhai gosh masala,and the only hard work in making this is according to me cutting and frying onions,thats it, other than that you will be done in about 15-25 mins.This recipe was given to me by Shehnaz aunty,who cooks really great pakistani food,I am bugging her to teach me some really nice things that she makes, will definitely post it,if I learn anything.This tastes exactly like the karhaai chicken of karachi darbar(pakistani restaurant chain in dubai),aaah I recently heard a very good news,that this karachi darbar is going to open right below our apartments,I am excited mainly because I can have fresh out of the tandoor, tandoor ki roti........yummmy!
A word of caution is that it uses up a lot of oil for bhoonofying, so a little tough choice for calorie conscious people,but I suppose pakistani food has lot of oil,what I did is,I drained the excess oil before serving, but for boonofying it should be there!

1)Onion 4 medium,thinly sliced.
2)tomato 2 large,roughly chopped
4)chilli powder-1tsp
5)turmeric-1/4 tsp
6)cilantro-a bunch
7)yoghurt-1/2 cup
8)garam masala-2 tsp
9)ginger garlic paste-2 tbsp
10)oil-for deep frying onions
11)chicken-1 whole
12)green chillies-4-5


--Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
--In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
--Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
--drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.
turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti!

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