Dim Kosha Or Spicy Egg Curry With Thick Gravy

Dim kosha or spicy flavorful egg curry from Bengali cuisine. A rich and thick curry, best accompany with steamed rice pulao, puri, naan or any bread. Easy to make and delectable taste.

Posting after a short break. Hope you will like the recipe. Earlier shared Chicken kosha Kosha means bhuna or frying the spices well. For delectable taste you have to fry the spices on low flame for a long time. I had served this delicious dim kosha or spicy egg curry with Saffron rice .

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting. Source

You may like some more dishes with eggs on this blog. Click on the name below for recipe.

1. Piperade-with-indian-spices

2. Soya-loaf

3. Kerala-egg-roast-with-potato

4. Egg korma with almond and coconut milk

5. Eggs in mustard and poppy seeds

6. Egg in yogurt sauce

7. Spicy egg or masala egg

8. Egg pulao

9. Potato stuffed egg enchilada

10. Tomato cilantro egg drop soup

11. Dimer chop or deviled egg

12. Chicken-dak-bungalow

Happy to post for our bloghop group again after more than a month. This week 273 #Foodiemonday bloghop theme is My Family Favorite recipe suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. A perfect blog name. You can get many wonderful savoury, sweet, spicy, healthy, authentic, innovative and mouthwatering recipes on her blog. I have bookmarked her different types of lipsmacking chutneys and Date coconut microwave laddu to try.

As I mentioned above recipe is very easy to make. Fry the salt, turmeric powder marinated hard boiled and peeled eggs. Don’t forget to make a few slit on the eggs. I had used mustard oil, you can use any oil but this curry taste best with mustard oil. If you don’t like to use green cardamom, cloves and cinnamon, then you can use 1 teaspoon panch phoran for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. I also make dim kosha with panch phoran for a change. But this dim kosha with crushed whole spices is aromatic and more delicious.

Recipe

Eggs – 4, boiled and peeled

Onion – 1 large, thinly sliced

Ginger garlic paste – 1 tablespoon

Tomato – 1 ,finely chopped

Great chilli – 2 – 3, slit

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Dry red chilli – 1

Bay leaf – 1

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon or to taste, optional

Salt to taste

Tomato ketchup – 1/2 tablespoon

Mustard oil – 3 – 4 tablespoon

Water – 1 cup

Method

1. Make some slit on the hard boiled eggs. Marinate the eggs with little salt and 1/4 teaspoon turmeric powder. You can also add little red chilli powder. I didn’t.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Heat oil in a pan. Fry the eggs till golden brown from all the sides.

4. Remove the eggs from oil and place on a plate.

5. Add bay leaf, dry red chilli and crushed cardamom, cinnamon and cloves in the same oil.

6. Now add sliced onion. Fry till onion starts to change it’s colour.

7. Add ginger garlic paste and fry for a minute. Add chopped tomato, salt, cumin powder, coriander powder, turmeric

8. Now add tomato sauce and stir. Add water and mix well. When water starts to boil add the eggs and slit green chili. Add sugar if using. Mix well.

9. Cover and reduce the heat. Cook on simmer for 7 – 8 minutes. Remove the cover and cook on high heat until gravy becomes thick. Add garam masala and mix. Taste and adjust the salt. Mix and remove from heat.

10. Garnish with cilantro or coriander leaves. Serve with roti, puri, naan, paratha, steamed rice, jeera rice or pulao.

Notes

1. You can add peeled, cubed and fried potato in curry if you want.

2. Use chilli according to your taste.

3. You can also use 1 teaspoon panch phoran instead of crushed whole spices for tempering or tadka.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Quinoa Oats Apple Brownie / Eggless Gluten Free And Sugar Free Brownie

Quinoa oats apple brownie. A delicious fudgy eggless brownie sweetened with natural sweetener and with very little oil. This brownie is completely gluten free, sugar free and also butter free. A healthy and guilt free treat for everyone. Apple, coconut, almond, dates and cinnamon made this brownie absolutely delicious.

I always love to use different gluten free flour in my baking like soybean flour, oats, buckwheat, cornmeal, sorghum, amaranth or rajgira, pearl millet etc. This time used protein rich quinoa flour to make this delicious and healthy brownie.

Quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It may improve your blood sugar and cholesterol levels and even aid weight loss. To read more health benefits of quinoa click here.

Already shared some gluten free bakes on this blog. Get the recipes here.

And some sugar free desserts. Click on the name below for recipe.

1. Sugar free carrot cake

2. Oats date dry fruit modak

3. Gluten free vegan fruit cake

4. Date walnut muffins

5. Sugar free low calorie gajar halwa

6. Sugar free mango coconut laddu

7. Sugar free date sandesh

8. Sugar free sheer khurma

9. Coconut raisin almond laddu

10. Sugar free mawa nariyal peda

11. Sugar free pineapple sandesh

12. Sugar free carrot bottle gourd fudge

Sending this post to 268 #Foodiemonday bloghop theme is Tropical Coconut suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. Check out her space for different types of delicious recipes. You can get healthy and delicious Quinoa khara pongal recipe and many more. I am sure you will love her 26 different types of thali and platters.

And also contributing this post to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter Q. And my star ingredient is Quinoa flour.

This brownie recipe is very easy to make. You have to make a paste of milk soaked pitted dates and raisins. Dates and raisins will perfectly sweeten your brownie. Grated apple, desiccated coconut, ground almond, cinnamon with quinoa and oats flour made this brownie nutritious and delicious. You can use any flour instead of quinoa flour. And if you don’t like date, you can always use powdered sugar or jaggery.

Recipe

Quinoa flour – 1 cup

Rolled oats – 1/2 cup

Apple – 1, large

Cocoa powder – 3 heaped tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Almond – 1/4 cup

Cinnamon powder – 1 teaspoon

Desiccated coconut – 1/2 cup

Salt – a small pinch

Dates – 1 cup tightly packed or 30, pitted

Raisins – 1/4 cup

Milk – 3/4 cup + 2 tablespoon

Curd or yogurt – 1/4 cup

Oil – 1/3 cup

Desiccated coconut to sprinkle, optional

Method

1. Grind the rolled oats into fine powder. Add desiccated coconut and grind again for a few seconds. If you have oats powder then you can use it instead of rolled oats.

2. Grind the almond.

3. Boil milk with dates and raisins. Let it cool down and blend into a smooth paste. Sweetness is perfect for us but if you like your brownie more sweet use 5-6 pitted date more or use 1/2 cup raisins instead of 1/4 cup.

4. Taste the quinoa flour. Toast the quinoa flour in a pan or oven if its bitter. I didn’t. Sometimes quinoa flour may be taste slightly bitter. Toasting will remove the bitterness. I tasted the flour and it was perfectly okay so I didn’t toast the flour.

5. In a bowl sieve quinoa flour, cinnamon powder, baking powder, soda, salt and cocoa powder.

6. Add oats and desiccated coconut powder and ground almond. Mix well.

7. Preheat the oven at 180° for 10 minutes. Grease a square baking pan or line with parchment paper. Grease and dust with little flour.

8. Peel and grate the apple. In a large bowl whisk oil and curd. I have used olive oil but you can use any flavorless oil. Add blended dates and raisins with grated apple. Whisk well.

9. Now add all the dry ingredients gradually and mix well. Mix with a spatula or spoon to combine everything well. Mix in cut and fold method. Make a thick batter. You can add 1 – 2 tablespoon milk more if require.

10. Pour the batter in greased or lined baking pan. Tap the pan on your kitchen counter. Level the top with your fingers or spoon.

11. Bake in preheated oven at 180° for 30 minutes. Check after 30 minutes with a toothpick. Let the brownie cool down completely.

12. Sprinkle desiccated coconut and cut into desired shape. Enjoy healthy guilt free and delicious brownie with milk, tea or coffee.

Notes

1. You can use any flour instead of quinoa flour.

2. Powdered sugar or jaggery can be used instead of dates.

3. Vegan people can use coconut milk, almond milk or any plant based milk and yogurt.

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

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

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Panch Phoran Dal / Red Lentil With Five Spice

Panch phoran dal or red lentil/masoor dal with Bengali five spice. A flavorful and delicious dal to serve with steamed rice or bread. Aroma of roasted and ground panch phoran made this dal delectable.

You don’t need much ingredients to make this dal. You need only onion, tomato, chilli, some dry spices and panch phoran. 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. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Used less methi because of it’s bitterness. You can use equal amounts methi if you like. And for roasted panch phoran powder dry roast panch phoran till light brown and fragrant. Be careful seeds shouldn’t be burned. Let the roasted panch phoran cool down. Grind the roasted spices into fine powder. Store in airtight container. Use in chutney or curries.

You may like some recipes with panch phoran.

1. Panch phoran tarkari

2. Olive chutney with jaggery and panch phoran

3. Gur aam or instant sweet mango pickle

4. Tender drumstick potato dry curry

5. Kumro chokka or pumpkin stir fry

6. Sukto or Bengali mixed vegetable

Masoor dal is power-packed with nutrients and has immeasurable benefits. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. Here are some other dietary and health benefits of masoor dal. Here are some other dietary and health benefits of masoor dal:

1.Helps Stabilise Blood Sugar Level.

2. Keeps The Heart Healthy by Lowering Cholesterol.

3. Effective Remedy Against Weight Loss.

4. Anti-Ageing Properties.

5. Nourishes Teeth and Bones.

6. Helpful In Maintaining A Healthy Vision.

7. Beneficial For A Glowing And Radiating Skin.

Read more about health benefits of red lentil or masoor dal here.

Here are some more dal or lentil recipes below. Click on the name to get recipe.

1. Beetroot dal

2. Whole masoor dal

3. Mediterranean green lentil soup

4. Dal rasam

5. Dal makhani

6. Red lentil soup

7. Lebanese lentil lemon soup

8. Goan dal curry

9. Dal kanda or dry chana dal fry

10. Dal palak

11. Egg dal tadka

12. Green gram carrot spinach soup

This post is my contribution to 267 #Foodiemonday bloghop theme is Luscious Lentils suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with many healthy and mouthwatering recipes including thali. I have to try her delicious and nutritious different types of quinoa recipes like Curd quinoa and Mexican one pot quinoa . Do visit her space for many more traditional, fusion and baked recipes.

This dal or lentil recipe is very easy to make. If you don’t have panch phoran make it at home as mentioned above. You can store these mix spices in a airtight container for later use. I always store two jars, one of panch phoran and one dry roasted and ground panch phoran.

Recipe

Masoor dal or red lentil – 1/2 cup

Panch phoran or five spices – 1 teaspoon (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds)

Dry red chilli – 1

Onion – 1 finely chopped

Green chilli – 1 – 2 , chopped

Tomato – 2 medium, finely chopped

Ginger – 1/2 inch piece, grated

Oil – 1 & 1/2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Dry roasted and ground panch phoran – 1 teaspoon

Cilantro or coriander leaves – 1 tablespoon

Salt to taste

Water – 2 cup

Method

1. Rinse the dal or red lentil well. In a pressure cooker add 2 cup water and dal. Close the lid cook on high heat. When hissing sound starts immediately reduce the heat. Cook on low heat for 15 minutes. Let the pressure settle down on its own.

2. Dry roast panch phone in a pan till light brown and fragrant. Seeds shouldn’t be burned. Grind the spices into fine powder when cool. Store the roasted and ground panch phoran in a airtight container.

3. Heat oil in a pan or wok. Add 1 teaspoon panch phoran and dry red chilli.

4. When the seeds starts to splutter add chopped onion and green chilli. Fry till onion becomes light brown.

5. Add grated ginger and tomatoes. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli and chopped cilantro or coriander leaves. Saute till tomato becomes mushy and oil leaves the sides.

6. Add boiled red lentil with water of boiled dal. Mix well.

7. When dal starts to rolling boil reduce the heat. Cook on low heat for 10 – 15 minutes. Stir in between. I like it thick but if you like thin dal then you can add more water

8. Now cook dal on high heat for 1 – 2 minutes or until you get your desired consistency. Add dry roasted and ground panch phoran. Mix well and switch off the heat.

9. Garnish with cilantro or coriander leaves. You can also garnish with ginger julienne and lemon wedges. Serve hot with steamed rice, roti, paratha or any bread.

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

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

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Saffron Rice With Pickled Jalapeno And Ginger Julienne

Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.

I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice or Korean egg fried rice

10. Corn peas barista fried rice

11. Easy pulao or one pot rice

Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.

Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.

Recipe

Basmati rice – 1 cup

Saffron – 1/2 teaspoon

Green peas – 1/2 cup

Pickled Jalapeno – 8 – 10 pieces

Ginger – 1 inch piece, julienned

Paneer or cottage cheese – 1/2 cup, cubed

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – 1

Bay leaf – 1

Cumin seeds – 1 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1/4 + 1/4 teaspoon

Oil – 1 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 & 1/2 cup

Method

1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.

2. Mix saffron with 1/4 cup hot water.

3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.

4. Peel and chop the ginger into thin slices to make julienne.

5. Chop the pickled jalapeno into small pieces.

6. Crush green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.

8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.

9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.

10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.

11. Add turmeric powder, pickled jalapenos and green peas. Stir well.

12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.

13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.

14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.

15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.

Notes

1. You can use more dry fruits if you want.

2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.

3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.

4. If you don’t have star anise omit it.

5. You can use minced or grated ginger instead of ginger julienne.

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

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

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Maamoul Cookies / Date Filled Semolina cookies

Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.

These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.

But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.

Ma’amoul (Arabic: معمول‎ [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia

When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.

As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.

Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.

Recipe

Semolina or suji – 1 & 1/4 cup

All purpose flour or maida – 1/2 cup

Powdered sugar – 1/4 cup

Clarified butter/ghee or butter – 1/2 cup

Salt – a pinch

Milk – 1/4 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

For filling

Dates – 3/4 cup, pitted

Clarified butter/ghee or butter – 1 teaspoon

Orange essence – 1/2 teaspoon

Desiccated coconut – 1 tablespoon, optional

Almond – 1 tablespoon

Method

1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.

2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.

3. Grind the almond. You can dry roast the almonds before grinding.

4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.

5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.

6. Make balls with semolina or suji dough. Balls should be double in size than date balls.

7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.

8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.

9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.

10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.

Notes

1. Walnut, pistachio or fig can be used for filling.

2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.

3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.

4. Sprinkling of sugar is optional, you can skip this step.

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

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

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Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

You may like some more bread recipes on this blog. Click on the name below for recipes.

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of milk.

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

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

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Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

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

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Crispy Bitter Gourd And Potato Or Aloo Karela / Less Oil Recipe

Crispy bitter gourd and potato or aloo karela. Crispy but cooked with only one teaspoon oil in halogen oven. You can also use your microwave or OTG to bake or grill the karela and potato in the same way. Or use your air fryer to fry with less oil. An easy to make yet delicious no onion garlic bitter gourd recipe.

Bitter gourd has numerous health benefits.

Bitter gourd is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd.
It also helps in lowering the bad cholesterol levels, thus reducing the risk of heart disease and stroke. That’s not all. It strengthens the immune system, improves respiratory health, boosts skin health and contains anti-ageing properties. Source

You may like some more bitter gourd recipes on this blog.

1. Bitter gourd dopyaza

2. Gujarati bitter gourd stir fry

3. Bitter gourd with tomato

4. Sukto

And some more recipes using halogen oven.

1. Cauliflower corn butter masala

2. Olive Jalapeno savoury cornbread

3. Greek pizza

4. Beetroot dip

5. Moong dal bhaja pithe

6. Grilled potatoes

7. Piperade with Indian spices

8. Baked egg burger

9. Cooking in halogen oven

This week our 262 #Foodiemonday bloghop theme is Bitter But Good suggested by Sasmita who blog at First Timer Cook. You will definitely love her mouthwatering recipes. I would love to try her Dalgona muffins and also visit her YouTube channel for beautiful and heavenly Layered coffee panna cotta and many more.

Recipe is very easy to make. Slice the potato and bitter gourd and boil with salted water till fork tender. Drain the water completely and marinate with salt and spices. I have used coriander powder, turmeric powder, Kashmiri red chili powder and little garam masala with salt. You can use any spices of your choice. I don’t like bitter gourd dishes hot so used Kashmiri red chilli powder for colour. You can use hot variety red chilli powder or black pepper powder if you like. You can also add amchur or dry mango powder if you want. And use very little oil to spray over marinated potato and bitter gourd before baking. You can use olive oil or any other oil of your choice.

Recipe

Karela or bitter gourd – 1 large

Potato – 1

Salt to taste

Coriander or dhania powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Oil – 1 teaspoon

Method

1. Peel and chop the potato into round slices.

2. Discard the both tips and chop the bitter gourd or karela into round slices.

3. Wash well and drain the water.

4. Boil the karela and potato slices with 1 cup water and 1/2 teaspoon salt for 4 minutes or till fork tender. Don’t make mushy. Check with a knife or fork.

5. Drain the water and let it cool down. Marinate karela and potato slices with little salt, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder.

6. Spread the slices on a baking sheet. Spray little oil all over it.

7. Press the speed up button. Set temperature at 200° and set the timer for 5 minutes. Keep an eye if the slices becomes golden brown switch off the oven.

8. Turn the slices upside down and cook again at 200° temperature for 4 minutes or till golden brown. If require cook for a few minutes more.

9. If you are using microwave convection mode or OTG follow the same method. Sprinkle little chaat masala powder before serving if you like. Serve with rice or roti as a side dish.

Notes

1. You can use any spices of your choice.

2. Red chilli powder or black pepper powder can be used instead of Kashmiri red chilli powder.

3. You can use any oven to make this crispy bitter gourd.

4. You can use chaat masala or amchur/ dry mango powder if you like your karela little tangy.

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

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

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Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.

Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.

1. Stuffed pointed gourd or potol dolma

2. Pointed gourd with poppy seeds and coconut

3. Paneer stuffed parwal mithai

4. Pointed gourd with poppy seeds

Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.

Check out the recipes of my fellow bloggers on this theme.

Bhindi kadhi by Preethi

Creamy pine nuts pasta by Shalu

Coconut rice by Jayashree

Satvik paneer butter masala by Poonam

Moong dal dosa by Ruchi

I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.

Recipe

Parwal or pointed gourd – 10 – 12

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Curd or yogurt – 4 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Cashew nuts – 1 tablespoon

Melon seeds – 1 tablespoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Mustard oil – 3 tablespoon

Ghee or clarified butter – 2 teaspoon

Method

1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.

2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.

3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.

4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.

5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.

6. Crush the green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.

8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.

9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.

10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.

11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.

12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.

13. Add ghee or clarified butter and switch off the heat.

14. Serve with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. Almond can be used instead of cashews.

3. Ghee or clarified butter is optional. If you don’t like skip it.

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

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

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Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

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

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

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