Biryani Flavoured Tahri

Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.

This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.

According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.

You may like to try some more rice dishes from this blog. Click on the name below for recipe.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable Fried Rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice or pulao

7. Korean egg fried rice

8. Chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice and raita

12. Mexican rice

13. Carrot rice

14. Tricolour rice

15. Mexican green rice

16. Kolkata style chicken biryani

17. Basanti pulao

18. Lotus stem biryani or pulao

19. Bengali pulao

20. Egg biryani or pulao

Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Basmati rice – 1 cup

Green peas – 1/2 cup

Cauliflower florets – 1 cup

Potato – 1 large, peeled and cubed

Carrot – 1, cubed

Onion – 1 large, finely chopped

Tomato – 1 small, chopped

Green chilli – 2-3 or to taste

Garlic – 4 cloves

Ginger – 1 inch piece

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Thick curd or yogurt – 1/4 cup

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Biryani masala – 1 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1 tablespoon, optional

Saffron – a pinch

Milk – 2 tablespoon

Kewra water – 1 teaspoon

Rose essence or water – 1 teaspoon

Meetha attar – 3 drop

Water – 2 cup

Method

1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.

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

4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.

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

6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.

7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.

8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.

9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.

10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.

11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.

12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.

13. Remove from heat and keep aside covered for 5-6 minutes.

14. Fluff the rice gently and serve hot with any raita or curry.

Notes

1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.

2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.

3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Spinach Egg And Paneer Curry

Spinach egg curry and spinach paneer or cottage cheese curry. Yes, you can make this delicious side dish with egg or paneer or you can also use grated paneer and egg both. And best part is that you can use boiled or sauteed spinach or palak to make this curry. This spinach curry is taste great with both ways. So here is a recipe with four different ways and with different taste. Try this delectable curry as per your convenience and serve with any Indian flatbread or crisp toast.

Got this recipe idea from Vishal Amin. Earlier shared his delicious Broccoli almond cheese soup here. Vishal shared a video on his Instagram and Facebook profile. Tried this recipe with some changes. And every time it was a super hit in my family. Scroll down to see all the different ways to make this nutritious side dish with scrumptious taste. And its my humble suggestion that try all the method and enjoy the different taste.

Its not only taste great but also nutritious. Spinach is extremely healthy and linked to numerous health benefits. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Source – Healthline

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. A single large boiled egg contains :

• Vitamin A: 6% of the RDA

• Folate: 5% of the RDA

• Vitamin B5: 7% of the RDA

• Vitamin B12: 9% of the RDA

• Vitamin B2: 15% of the RDA

• Phosphorus: 9% of the RDA

• Selenium: 22% of the RDA

• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc To read about 10 health benefits of eggs that have been confirmed in human studies click here.

You can get 13 different egg dishes on this blog. Click on the link below to get all the recipes in one post.

Dim kosha or spicy egg curry

And here are some recipes with palak or spinach.

1. Brown rice spinach pulao

2. Kidney beans spinach Kabab

3. Cauliflower with spinach and cottage cheese

4. Methi paneer kofta in palak gravy

5. Spinach curry with corn soya chunk coconut and almond

6. Dal palak

7. Spinach raita

8. Green gram carrot spinach soup

9. Spinach carrot beet almond soup

10. Red lentil soup

11. Lebanese lentil lemon soup

12. Dairy free green smoothie

13. Zan

14. Mix veg cutlets

15. Mix veg stuffed paratha

You may also like to try Stuffed spinach rawa dosa from the blog of Sasmita Sahoo Samanta.

Not only nutritious but its very easy to make. As I mentioned above that you can use boiled spinach or sauteed spinach to make this curry. And also use egg or paneer or both. I make it so often and love the taste with all the method. Every time make some changes. Sauteed spinach and boiled spinach taste little different but both taste too good. Make it with egg or paneer or use both, you will get different and absolutely mouthwatering taste in all the ways. I suggest you to try all the different ways to get different taste every time. Vegetation people can enjoy it with only paneer.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Egg – 3-4

Or

Grated paneer or cottage cheese – 1/2 cup

Onion – 2 finely chopped

Butter or oil – 1&1/2 tablespoon

Spinach leaves – 200 gram

Oil – 1 teaspoon

Cilantro or coriander leaves – 1 cup, chopped

Garlic – 3-4 cloves

Ginger – 1 inch piece

Green chilli – 2 or to taste

Coriander powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri Methi – 1 teaspoon

Water – 1 cup

Method

1. Rinse the spinach leaves well and chop roughly.

2..Heat 1 teaspoon oil in a pan. Add cleaned, washed and chopped spinach leaves and saute till moisture evaporate and spinach dried up. Remove from heat and let it cool down. You can also use boiled spinach leaves instead of sauteed if you want.

3. Grind sauteed or boiled spinach leaves, chopped cilantro or coriander leaves, ginger, garlic and green chilli. Make a smooth paste.

4. Heat oil or butter in a pan. You can use half oil and half butter. If you are using only butter, add 1 teaspoon oil with butter to prevent burning the butter. Add finely chopped onion and fry till onion starts to change it’s colour.

5. Now add the green paste and saute till raw smell of garlic goes away.

6. Add half cup water and let it boil. Grate the boiled eggs and add. Or add grated paneer or cottage cheese. Or you can use 1/4 cup grated paneer with grated eggs. I sometimes do so.

7. Mix and cook on simmer for 5-6 minutes or till you get your desired consistency.

8. Crush the Kasuri methi with your palm and add in the curry. Mix and remove from heat. Serve with any Indian flatbread or toasted bread.

Notes

1. Vegetarian people can use paneer to cottage cheese instead of eggs.

2. You can use less or more eggs as per your convenience.

3. Use chilli according to your spice tolerance. You can use more green chilli if you want your curry more spicy.

4. Olive oil can be used instead of butter.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Eggless Fruit Cake With Blue pea And Chamomile Tea

Merry Christmas! May your Christmas filled with joy!

Eggless fruit cake with chai masala and blue pea and chamomile tea. Do you like masala chai/tea with lemon? If yes then you will surely love the scrumptious taste of this rich moist soft alcohol free fruit cake. Blue pea and chamomile and cinnamon soaked dried fruits and nuts made this cake absolutely delicious and aromatic.

A close up of the soft moist texture of the cake 👇

I have used blue pea and chamomile tea soaked dry fruits in this cake. But you can use alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea. Soak the dried fruits 6-8 hours or overnight. Or if you want to make the cake without soaking boil the fruits with whatever you use for soaking for 2-3 minutes. I also used Ceylon cinnamon dip with tea because I love the strong aroma of cinnamon of these bags.

I used these in many other recipes. Earlier shared Tisane or caffeine free herbal tea. See the actual colour of blue pea tea in above picture 👆. If you don’t like the flavour of cinnamon, you can skip cinnamon bags. Or you can also use 1/2 teaspoon Cinnamon powder if you don’t have this cinnamon dip. You can get some more Eggless fruit cake recipes here.

I have used almond, cashew nuts, raisins, cranberries, dates, candied cherry and dried fig. You can use prune, black or red currant, sultana, apricot, candied orange or lemon peel or any other dried fruits.

And used chai masala extract for flavour. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices in powdered form in the cake batter with flour. I have used brown sugar but if you don’t have brown sugar, use powdered sugar or confectioners’ sugar. I have used 1 cup whole wheat flour or atta and 1/2 cup all purpose flour or maida in this cake. You can also make this cake with only whole wheat flour or only all purpose flour. Or use any gluten free flour of your choice. You can get some gluten free cake recipes on this blog. Get the recipes here.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Almond- 1/4 cup

Cashew nuts- 1/4 cup

Walnut- 1/4 cup

Raisins- 1/4 cup

Cranberries- 1/4 cup

Dates- 1/4 cup

Candied cherry- 1/4 cup

Dried figs – 1/4 cup, chopped

Water- 1 cup

Ceylon cinnamon bag- 1 Blue pea and chamomile tea bag – 1

Whole wheat flour oratta – 1 cup

All purpose flour or maida – 1/2 cup

Milk powder- 1/2 cup

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Brown sugar- 3/4 cup

Oil or butter- 1/2 cup

Chai masala extract – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest- 1/2 teaspoon

Method

1. Chop all the dry fruits and pitted dates into small pieces. In a bowl place blue pea tea bag and Cylon cinnamon bag. You can omit Cylon cinnamon dip bag if you don’t like strong cinnamon flavour. I love the aroma of this cinnamon dip. Pour boiling hot water over the tea and cinnamon bags. Add all the chopped dry fruits, mix and let it soak for 6-7 hours or overnight. Blue colour of the tea changed because of cinnamon. Shared a actual picture of blue pea tea above with the recipe of Tisane or caffeine free herbal tea.

2. You can also use tutti frutti, prune, apricot, black or red currant, sultana, candied orange or lemon peel or any other dried fruits. Use whatever you have. If you forgot to soak the dry fruits you can also make it instantly. Boil all the chopped dry fruits with 1 cup water, tea bag and cinnamon bag for 2-3 minutes. Let it cool down before using.

3. If you don’t have blue pea tea bags then you can use green tea bag or any other tea bag. Even you can use apple, grape, orange or any fruit juice or alcohol for soaking the dry fruits. Here is the picture of overnight soaked dry fruits 👇

4. Mix 1 tablespoon lemon juice with lukewarm or room temperature milk and keep aside. Its okay if milk starts to curdle.

5. Grease a baking dish with oil or butter generously. I have used two cake moulds. One loaf pan and one small round pan. You can use any cake pan or mould of your choice.

6. Preheat the microwave convection or hot blast function at 170° or for OTG preheat at 180° for 10 minutes.

7. In a bowl sieve whole wheat flour or atta, all purpose flour or maida, baking powder and soda. If you want your cake flat top and without crack use half teaspoon baking powder instead of 1 teaspoon.

8. Squeeze out the soaked dry fruits and mix well with the sieved flour. Don’t discard the remaining aromatic water, we will use it in the cake batter.

9. Now add the milk powder and keep aside. In a large bowl whisk brown sugar, oil and lemon juice mixed milk. Whisk well and add lemon zest and chai masala extract. Whisk again. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices separately in powdered form.

10. Add remaining water of soaked fruits and mix. I have 1/3 cup of remaining water and used it. Add all the dry ingredients gradually and mix with a spatula till everything combined well. You can add little more milk if required to make a thick and flowing batter. I didn’t. 1/3 cup remaining water of soaked dry fruits was sufficient for me to make smooth batter.

11. Tap the cake pan on your kitchen counter to remove the air bubbles. Bake in preheated oven for 30- 40 minutes or till toothpick comes out clean and top of the cake becomes nicely browned.

12. This cake takes a little longer time than other cakes but every oven takes different time so keep an eye after 25- 30 minutes. Insert a toothpick in the middle of the cake. If it comes out clean then your cake is ready.

Let the cake cool down completely before slicing. This fruit cake taste best next day. You can keep the cake in room temperature for 2-3 days. After that store the cake in refrigerator. But I am sure you don’t have any remaining slices to store. Mine finished in a day 😊

Happy baking! Stay safe healthy and blessed! Enjoy your holiday.

Notes

1. Any flour can be used in this fruit cake.

2. You can also soak the dry fruits in alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea.

3. Butter or any flavorless oil can be used to make this cake.

4. You can use any dried fruits or peel in the cake batter.

5. Powdered sugar can be used instead of brown sugar.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Jaggery Oats Sesame Cookies

Jaggery oats sesame seeds cookies. Cookies are flavored with ghee or clarified butter, ginger, cardamom and cinnamon. Crispy crunchy cookies are mouth melting from inside. Little rice flour and roasted mixed seeds made these cookies perfectly crispy. In winter we often make til gur laddu, now here is a cookie with til gur or sesame seeds and jaggery.

Sharing one more gluten free bake today. My last post was a gluten free Millet walnut date cake. This time not millet, made these cookies with oats, sesame seeds, desiccated coconut, rice flour and sweetened with organic jaggery powder. So you can call it a healthy treat for kids and adults both. You may like some more gluten free cookies recipes on this blog. Click on the name below for recipe.

1. Oats tutti frutti cookies

2. Vegan date millet peanut butter cookies

3. Sesame jaggery sorghum cookies

4. Oats cornmeal lemon crinkle cookies

5. Oats almond cranberry cornmeal cookies

6. Fennel oats millet cookies

7. Rose flavored shortbread cookies

8. Pearl millet cashew almond honey cookies

9. Pearl millet sesame oats cookies

10. Pearl millet pizza crackers

11. Finger millet oats chocolate cookies

You can make these cookies with easily available ingredients. If you have oatmeal, no need to grind anything. I have used regular rolled oats so ground into fine powder. If you don’t have jaggery powder then you can use grated jaggery or use powdered sugar, brown sugar or any sweetener of your choice. Roasted mixed seeds will give a crunch and make your cookies more nutritious. You can get readymade pack of roasted mixed seeds. I have a pack of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any dry roasted seeds. Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Oats- 3/4 cup

Rice flour- 1/4 cup

Jaggery powder – 4 tablespoon

Ghee/clarifiedbutter- 3 tablespoon

Milk – 2 tablespoon

Ginger powder – 1/4 teaspoon

Cinnamon powder – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Baking powder – 1/4 teaspoon

Baking soda – 1/8 teaspoon

Sesame seeds – 2 tablespoon + for coating

Roasted mixed seeds 1 tablespoon

Desiccated coconut – 2 tablespoon

Method

1. Preheat the oven at 170°.

2. Grease a baking tray or line with parchment paper.

3. Dry roast 2 tablespoon sesame seeds on a pan. When sesame seeds starts to splutter transfer the seeds on a plate.

4. Grind the oats into fine powder. In a bowl mix oats powder, rice flour, ginger powder, cinnamon powder, cardamom powder, baking powder, soda, dry roasted sesame seeds, desiccated coconut and roasted mixed seeds. I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds.

5.Spread some sesame seeds on a plate and keep aside.

6. In a large bowl cream ghee or clarified butter, jaggery powder and milk. Whisk well till everything combined really well.

7. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Make small balls out of the dough. I have made 12 cookies with this dough. You can make smaller or larger cookies.

8. Press the balls on sesame seeds gently. Now arrange the cookies on greased or lined baking tray. Keep some space between the cookies.

9. Bake in preheated oven for 12 minutes or till the edges becomes light brown.

10. Let the cookies cool down completely before serving. Serve with milk, tea, coffee or store in airtight container for later use.

Notes

1. Whole wheat flour/atta or all purpose flour/maida or any flour can be used instead of oats to make these cookies.

2. You can also use powdered sugar or any sweetener.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Brown Rice Spinach Pulao Or Palak Pulao

Spinach or palak pulao with brown rice. Absolutely delicious and flavorful rice made with brown rice and palak or spinach leaves. Sharing the recipe with both brown and white basmati rice. A very easy to make one pot meal.

Whatever rice you are using remember to consume moderately. You can make this in a jiffy, just soak the rice in sufficient water and make a ground paste ready. Use pressure cooker to make the rice in less time. Brown rice take more time than white rice so soaking the rice is required to cook quickly. To get some more Pulao recipes click here. Serve this palak pulao with any raita. Actually you don’t need much side dishes with this flavorful and nutritious rice. Serve the rice with Spinach or palak raita, Beetroot raita, Mint yogurt dip or any raita or Chutney. You can also serve it with Makhana raita from the blog of Poonam Bachhav.

You can also make it white rice. The measurement for white rice are given below the recipe.

Brown rice is fibrous and a whole grain but remember to consume moderately. While white rice and brown rice are high in starch, brown rice contains more fiber, nutrients, and antioxidants. When eating white rice, add legumes and vegetables to ensure that you are having a balanced meal. That said, either type of rice can be part of a healthy diet — as evidenced by the long history of white rice in the traditional cuisine of many cultures. Brown rice may have a more favorable nutrition profile, but there’s nothing wrong with having white rice as a part of a balanced diet. Source – Healthline

All rice consists primarily of carbs, with small amounts of protein and practically no fat. However, brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy and takes a while to cook due to its tough bran exterior. White rice, on the other hand, has had the bran and germ removed. Because these are the most nutritious parts of the grain, white rice is left with very few essential nutrients. However, white rice is softer and tends to cook quicker Here are some health benefits of brown rice.

.Nutrient rich Positive effects on blood sugar levels

. May reduce heart disease risk Rich in antioxidants.

. Aids weight control

To read more about health benefits of brown and white rice visit Healthline.

As I mentioned above that recipe is very easy to make. Brown rice take more time than white rice so don’t forget to soak the rice for atleast 30-40 minutes. But if you are using white rice 10-15 minutes soaking is sufficient. And white rice can also make without soaking if you are using pressure cooker. Just wash the rice well and drain the water before cooking. Crush the whole spices in a mortar pestle and if you don’t like these spices comes in mouth while eating then you can grind all the whole spices with spinach or use powdered spices.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Basmati brown rice – 1 cup

Spinach leaves or palak – 100 gram

Onion – 2, sliced

Garlic – 3-4 cloves

Green chilli – 3-4

Tomato – 1 small, roughly chopped

Ginger – 1 inch piece

Cilantro or coriander leaves – handful, optional

Green cardamom – 3

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – a small piece, optional

Sweet corn – 1/2 cup, optional

Green peas – 1/2 cup

Cumin seeds – 1 teaspoon

Bay leaf – 2

Cumin powder – 1 teaspoon

Salt to taste

Oil – 2 tablespoon

Water – 2 cup

Lemon juice – 1 teaspoon

Method

1. Wash the brown rice 4-5 times. Soak in sufficient water for 30-40 minutes.

2. Wash the spinach leaves or palak well. Grind ginger, garlic, green chilli, tomato and spinach leaves to make a smooth paste. Also grind cilantro or coriander leaves with these spices if using.

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

4. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, crushed cardamom, cinnamon, cloves and a small piece of star anise. Crushed whole spices will release more aroma. But you can use the spices without crushing if you want. Just break the cardamom lightly if you don’t like to crush.

5. When cumin seeds starts to splutter add sliced onion and fry till onion becomes light golden brown. Now add ginger, green, green chilli, tomato and spinach paste. Also add cumin powder. Saute till oil leaves the sides and raw smell of garlic and spinach goes away.

6. Drain the water of soaked brown rice. Add rice, green peas, sweet corn and salt. Saute for a minute. Stir the rice gently to avoid breaking the rice.

7. Add water and lemon juice. Mix well and cover the pressure cooker. Cook the brown rice palak pulao for 4 whistle. Switch off the heat.

8. Let the pressure settle down on it’s own. Don’t try to open the pressure cooker immediately. Give some standing time for perfectly cooked rice. When pressure settle down completely open the lid. Fluff the rice gently.

9. Garnish with lemon wedges. Serve hot with any raita.

For white rice in pressure cooker

Soak the white basmati rice for 10-15 minutes in sufficient water. Drain the water completely and keep aside. Follow the recipe above as making brown rice palak pulao. Add 1&1/2 cup water and pressure cook for 2 whistle. And if you don’t like soft rice then add 1&1/4 cup water and pressure cook for 1 whistle. Let the pressure settle down on it’s own. Fluff the rice gently before serving.

In pot, pan or wok

Follow the above recipe. Add 2 cup water for 1 cup rice. When it starts to rolling boil cover and reduce the heat. Cook on simmer for 10 minutes. Stir the rice gently and again cook on simmer for 5 minutes. Remove from heat. Stir gently and cover the pan. After 5 minutes fluff the rice gently and serve.

Notes

1. Use green chilli according to your spice tolerance.

2. You can use any vegetable of your choice.

3. You can also use fried cashew nuts or any dry fruits if you want.

4. Use only one small tomato, not more than that to retain the green colour. If you have large tomato then use half of the tomato.

5. Ghee or clarified butter can be used instead of oil.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Bhater Kofta Or Rice Kofta

Bhater kofta or rice kofta. A very aromatic and delicious deep fried snack made with cooked rice, mawa/khoya or dried milk, saffron and some aromatic spices and coated with spiced curd/yogurt and semolina. Sounds interesting isn’t it? A wonderful recipe from a cookbook written by Pragagyasundari Devi, published on 1902. A very old cookbook with many new and old recipes which are forgotten now. Sharing one of my most favourite recipe from this book.

Pragyasundari Devi was a niece of Rabindranath Tagor. Daughter of Rabindranath Tagor’s elder brother Hemendranath Tagor. This Amish O Niramish Ahar was her first cookbook.

According to Wikipedia Pragyasundari Devi (born 1872 – died 1950), also seen as Pragyasundari Debi, Pragya Sundari Devi, Pragasundari Debi, or Prajnasundari Bezbaroa, was an Indian cookbook author and magazine editor. Her Amish O Niramish Ahar was a “significant” early cookbook in the Bengali language.

Earlier shared some different rice recipes and recipes using rice cooker on this blog. Get the recipes here. And you may also like Rice pakora from the blog of Kalyani Sri.

Now coming to this wonderful recipe. You can use leftover rice to make this delicious rice balls. Fragrant Gobindobhog rice is best for this recipe. But I don’t have gobindobhog rice so I used my regular Basmati rice. You can use any rice but for best result try to use some fragrant rice. I always store powdered spices so I used these. You can also use freshly ground spices. Here are the measurements of spices. You can grind them before making these bhater kofta.

1. 3 gram Jaiphal or nutmeg

2. 4 Cloves

3. 2 Green cardamom

4. 4&1/2 inch cinnamon

5. 2 dry red chilli

With 75 gram cooked rice. Use the spices according to your taste. I have skipped dry red chilli and used spices in very small quantities to make the balls mildly spiced. First add small amount of spices taste and add more if required.

This bhater kofta is a completely no onion garlic recipe. You can use brat ka chawal/Sama rice or Barnyard millet to make these kofta for fasting days.

In the original recipe ghee or clarified butter fried raisins are used but my kids don’t like raisins so I used cashew nuts instead. You can use raisins if you like.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Cooked rice – 1 cup

Green chilli – 1-2 or to taste

Jaiphal or nutmeg powder – 1/8 teaspoon

Salt – 1 teaspoon or to taste

Clove or laung powder – 1/8 teaspoon

Green cardamom or ilaichi powder – 1/4 teaspoon

Cinnamon or darchini powder -1/4 teaspoon

Curd/yogurt or dahi – 2 tablespoon

Khoya/mawa or dried milk – 1/4 cup

All purpose flour or maida – 2 tablespoon

Semolina or suji – 1/2 cup

Cashew nuts – 8-10

Or

Raisins – 60 gram

Milk – 2 teaspoon

Saffron- a pinch or 600 Milligram

Ginger – 1&1/2 teaspoon grated or paste

Ghee or oil- 4 tablespoon

Method

1. Soak saffron in 2 teaspoon hot milk. When cool crush the saffron with your finger tips.

2. Mash the cooked rice with your palm. Mash with wet hands to avoid sticking the rice on your palm. I have ground the rice in my mixer grinder. Rice should be mashed well.

3. Fry the cashew nuts in 1 teaspoon ghee till light golden brown. Don’t make too brown. You can microwave the cashew nuts in a microwavable glass bowl with ghee for one minute stir and microwave for one minute more or till cashew nuts start to change it’s colour. Immediately switch off the oven and keep the bowl in oven for a few minutes. Cashew nuts will becomes brown in a few minutes. Chop the cashew nuts in small pieces when cool.

4. Or if you are using raisins fry the raisins in ghee. Immediately remove from ghee when raisins fluff up. Raisins shouldn’t be burnt. Keep aside to cool down. You can use both raisins and cashew nuts if you want.

5. Grind ginger and green chilli into a smooth paste. You can also crush the chilli and ginger in mortar pestle or use grated. I have ground the ginger and chilli in small chutney jar of my mixer grinder.

6. Whisk the curd or yogurt with little salt and half teaspoon ginger green chilli paste and keep aside.

7. Add crumbled mawa or dried milk in the mashed rice and mash again. I have used homemade fresh mawa. Get the method of making khoya or mawa here.

8. Add salt, all the dry spices, remaining ginger, green chilli paste, saffron soaked milk and chopped ghee fried cashew nuts or raisins. Add whatever you are using or add both. You can also add dry red chilli paste or powder if you want as mentioned in original recipe. I didn’t.

9. Mix everything well. Taste and adjust salt and spices if required. Make small balls. I have made 7 balls with this mixture. You can make small or large balls as you like.

10. Spread all purpose flour or maida on a plate and in another plate spread half of the semolina or suji. Later spread more semolina if required.

11. Roll the balls on all purpose flour or maida. Then dip into the spiced curd or yogurt and coat the balls with semolina or suji. Arrange all the balls on a plate.

12. Heat ghee or oil in a pan or wok. Fry all the balls evenly from all the sides till golden brown. Remove from oil and serve hot as teatime snack.

Notes

1. Use spices according to your taste.

2. If making for kids omit or reduce the amount of green chilli and ginger.

3. Ghee or clarified butter and oil both can be used for frying. Or you add some ghee with oil for flavour.

4. To make the bhater kofta more aromatic use gobindobhog rice or any fragrant rice.

5. Sama rice can be used to make this kofta satwik or fasting food.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Steamed Vegetable In Rice Cooker

Steamed vegetable in rice cooker. Vegetables are smeared with salt and herbs and steamed on banana leaf till vegetables become fork tender. An easy to cook delicious flavorful and nutritious dish without any oil.

You can enjoy these steamed vegetables on it’s own as a salad or main dish. Or you can also serve this with white sauce. Slightly crunchy and flavorful vegetables taste wonderful. I have served it with grilled paneer or cottage cheese and white sauce.

I have placed the vegetables on banana leaf before steaming. Vegetables release juice while steaming. We don’t want to discard the nutritios juice of vegetables, right? So place any edible leaf under the vegetables. Or you can cook your rice or any other dishes under vegetable basket so that juice of vegetables will mix into the dish below.

I have used mushrooms, broccoli, French beans, carrots, cauliflower, baby corn, sweet corn and green peas and seasoned with rock salt, garlic powder, black pepper powder and oregano. You can use any herbs of your choice. If you don’t have rock salt, use any salt instead. You can also use any vegetable of your choice. Add vegetables less or more according to your taste.

You may also like Baked vegetables on this blog. Or you might like to try Chinese style steamed eggplant from Preethi’s blog.

So here is the recipe as I made this steamed vegetables. My daughter and I love this steamed vegetables as main dish. I gave the measurement of vegetables as we like. You can always use more or less according to your taste. Or you can also use any vegetable of your choice. I like my vegetables in stripes but you can chop the vegetables in small cubes or in round shape. Small sized vegetables will cook quickly. Chop the vegetables in your desired size and shape. As I mentioned above that you can use any herbs of your choice. You can also use Indian spices if you want.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Mushroom – 250 gram

Broccoli – 1

French beans – 1 cup, chopped

Cauliflower – a few florets

Baby corn – 10

Sweet corn – 3/4 cup

Green peas – 1/2 cup

Carrot -2

For seasoning

Rock salt

Garlic powder

Oregano

Black pepper powder

Method

1. Wash all the vegetables well. Cut the broccoli into medium size florets. Chop the carrots into stripes. You can also chop the carrots into small round pieces or in cubes.

2. Cut the mushrooms and baby corn into half. You can also chop the baby corn into thin slices by cutting lengthwise. Chop the French beans into long pieces. Chop the cauliflower into small florets. You can use more cauliflower florets if you like. 

3. Marinate all the vegetables separately with rock salt, garlic powder, oregano and black pepper powder. You can marinate the vegetables altogether. But I have mixed the seasoning separately with all the vegetables because some of my family members don’t like mushrooms. If you marinate and place the vegetables separately in steamer basket everyone can enjoy their favourite vegetable.

4. Wash a banana leaf with running water. Place the banana leaf in steamer basket. You can steam the vegetables without banana leaf but I don’t like to waste the juice of vegetables which released while steaming. You can use any edible leaves instead of banana leaf. Or you can cook your rice under the vegetables. Place all the marinated vegetables, sweet corn and green peas over the banana leaf in steamer basket.

5. Pour 4 cup water in the rice cooker. Cover and heat the water on cooking mode. It will take 4-5 minutes to boil the water.

6. When water starts to boil remove the lid and place the steamer basket with vegetables on the rice cooker. Cover and steam for 10- 15 minutes or until the vegetables become fork tender.

7. Check after 10 minutes. Mine are perfectly steamed after 12 minutes. Vegetables should be little crunchy.

8. You can steam the vegetables on stove top but remember water shouldn’t touch the steamer basket while steaming. Taste and add more seasoning if required. Enjoy the hot delicious and nutritious steamed vegetable. You can add a dash of lemon juice before serving. Or you can also serve this steamed vegetables with white sauce.

Notes

1. You can use any vegetable of your choice.

2. Any herbs can be used for seasoning.

3. You can use any salt instead of rock salt.

4. Use vegetables less or more according to your taste.

5. You can also use Indian spices to marinate the vegetables.

6. You can chop the vegetables according to your desired size and shape.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Veg Galouti Kabab/ Lentil Kabab

Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.

There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices!  Source

I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing

Recipe

Whole red lentil or sabut masoor dal – 1 cup

Chana dal or bengal gram – 1/3 cup

Black chickpeas or kala chana – 1/4 cup

Water – 2 & 1/2 cup

Bay leaf – 2 Potato – 1, large

Onion – 2 large, sliced

Green chilli – 4 – 5, finely chopped

Oil – 2 tablespoon

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Lemon juice – 2 teaspoon

Cardamom powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Javitri or mace powder – 1/4 teaspoon

Method

1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.

2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.

4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.

5. Boil, peel and mash the potato.

6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.

7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.

8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.

9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.

10. Make equal round patties. Press gently with both of your palm.

11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.

12. Serve hot with onion rings and any chutney or sauce.

Note

1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.

2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.

This month Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Baked Potato Wedges With Rosemary Infused Olive Oil

Crisp baked potato wedges with rosemary infused olive oil. Potato wedges are crisp from outside and soft inside. You need only very few ingredients to make these wedges but taste is absolutely delectable.

You can also use this rosemary infused oil for salad dressing or marinate the chicken or many other dishes. I have used my microwave to make these delicious crispy potato wedges. But you can also make it in your OTG. Bake at 200° and heat the olive oil with rosemary on your stove top. Just warm up the oil on low heat for 5 minutes and let it cool down before using.

As I mentioned above that you don’t need much ingredients to make these potato wedges. I have used rosemary infused olive oil with oregano, garlic powder, black pepper powder and rock salt or sea salt. But you can use any herbs of your choice. I don’t like garlic much so used only 1/2 teaspoon. If you like garlicky flavour, you can use 1 teaspoon full or more. You can use any salt instead of rock salt. If you are making it for kids reduce or skip black pepper powder. You can also skip garlic powder if you don’t like.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Potato – 4, medium

Olive oil – 1-2 tablespoon

Dried rosemary – 2 teaspoon

Sea salt or rock salt – 1 teaspoon or to taste

Oregano – 1 teaspoon

Garlic powder – 1/2 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste,optional

Method

1. Peel the potatoes. Cut the potato lengthwise. Again cut the pieces lengthwise into half. Now cut all the pieces into half. You can get 8 pieces from each potato.

2. Wash the potato pieces well. Wipe the potato pieces with a kitchen napkin.

3. In a microwavable glass bowl heat olive oil and dried rosemary for 35 seconds on full power. Your rosemary infused oil is ready to use. If you want to make it in less oil then use only 2 teaspoon oil.

4. In a large bowl mix rosemary infused oil, salt, garlic powder, oregano, black pepper powder and potato wedges. Mix and coat the wedges well with oil and herbs.

5. Arrange the potato wedges on a baking tray. Sprinkle all the remaining herb mixed oil on the wedges.

6. Bake for 25-30 minutes at 190°. Or until the potato wedges becomes golden brown. If you are using OTG bake at 200°. Serve crisp potato wedges immediately with any sauce.

Notes

1. Any salt can be used instead of sea salt or rock salt.

2. If you are making for kids reduce or skip black pepper powder. Or to make more spicy add little more pepper powder.

3. You can use any herb according to your taste.

4. Add 1 teaspoon full or more garlic powder if you like garlicky flavour. Or you can also skip garlic powder if you don’t like.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest