Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

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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Oatmeal Whole Wheat Carom Seeds Or Ajwain Crackers With Olive Oil

Oats, whole wheat flour or atta, carom seeds or ajwain crackers with olive oil. Crispy crunchy delicious and healthy snacks for your munching time. A super easy recipe made with very few ingredients. Perfect for vegan people.

You can use any gluten free flour like cornmeal, millet flour instead of whole wheat flour to make the crackers gluten free. If you don’t like the flavour of carom or ajwain then you can use fennel seeds or sounf, cumin seeds or jeera, nigella seeds or kalonji, kasuri methi, oregano, rosemary, thyme or any seeds or herbs. Use the flavour according to your taste. Instead of adding in the dough you can sprinkle the seeds or herbs on crackers. Brush the crackers with oil or water and sprinkle seeds or herbs of your choice.

Monday again and this week’s 244 #Foodiemonday bloghop theme is Snack Mania suggested by Renu. Renu wants some cupboard snacks for the theme which we can store. I am sharing this super healthy, crispy, crunchy and delicious carom crackers.

Renu is a very talented blogger. Visit her space for wonderful recipes. She has a vast collection of mouthwatering recipes. I already bookmarked her Buckwheat sweet potato pancakes and Herb roasted chickpeas to try.

As I mentioned above you can use any seeds or herbs of your choice. I have added the seeds in the dough but you can also sprinkle the seeds on the top of the crackers. Brush with little oil or water and sprinkle the ajwain or any seeds or herbs. Choice is your. You can skip chilli flakes if you don’t like or use freshly crushed black pepper instead.

Recipe

Whole wheat flour or atta – 1/2 cup

Oatmeal – 1/2 cup

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Carom seeds or ajwain – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Olive oil – 3 tablespoon

Water – 1/4 cup

Method

1. Grind the oats into fine powder.

2. In a bowl add whole wheat flour or atta, oats powder, salt, baking powder, carom seeds or ajwain, chilli flakes, and olive oil. See notes for more options.

3. Mix well. Taste and add 1/4 teaspoon more salt if require. I didn’t. For me 1/2 teaspoon is perfect.

4. Add water 1 tablespoon at a time and knead into a smooth and pliable dough. Dough shouldn’t be sticky. Cover and keep aside for 30 minutes.

5. Preheat the oven at 190° for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Knead the dough again. And roll the dough as thin as possible.

8. Cut into square or rectangular pieces with a knife or pizza cutter. Or use cookie cutter and cut into your desired shape. Prick the pieces with a fork.

9. Arrange the pieces on lined baking sheet.

10. Bake in preheated oven at 190° for 12-15 minutes or until the crackers become light brown. Don’t over bake.Take out the baking sheet when crackers starts to change it’s colour. Let the crackers cool down.

11. Serve with any dip or with tea or coffee as a snack. Or store in a airtight container for later use.

Notes

1. Fennel seeds, kasuri methi, cumin seeds, nigella seeds, oregano, rosemary or any other seeds or herbs can be used instead of carom seeds or ajwain. You can also use spices of your choice and make spicy crackers.

2. You can use any vegetable oil instead of olive oil.

3. Any flour can be used instead of oatmeal. You can also make it with only whole wheat flour or all purpose flour/maida.

4. Any gluten free flour can be used instead of whole wheat flour or atta.

5. Red chilli flakes is optional, you can skip it or you can also use freshly crushed black pepper instead.

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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Lemon Cake With Gondhoraj Lebu Or Kaffir Lime

Eggless lemon cake with gondhoraj lebu. Whole wheat flour cake flavoured with kaffir lime.
A delicious and aromatic cake made with whole wheat flour, soybean flour and gondhoraj lebu or lime. For more lemon taste you can also spread lemon glaze on the cake.

What is gondhoraj lebu or lime? Oblong shaped green colored and aromatic lime normally used to make dal chawal flavourful. And often used in some fish dishes. You can use it in any dish to get strong lemon flavour.

For all that its aroma and flavour send most Bengalis into paroxysms of joy, the “gondhoraj lebu” or lime does not even have a Wikipedia entry, the ultimate indicator of 21st century relevance.
Call it lime, lemon or lebu, use any spelling of gondhoraj (aroma king), but the internet cache will be woefully small.
The Thais have their kaffir lime and the Caribbeans have key limes. The Chinese have many — from the Canton lime to the misleadingly named Meyer. Do we Indians have one we can call unequivocally our own?
Yes indeed — the gondhoraj. Restaurateur Anjan Chatterjee says the gondhoraj is actually a ‘Rangpur’ lime, the name harking back to its origin in east Bengal, where its heady aroma hangs in the air. The Rangpur is a cross between a lime and a mandarin orange; call it Bengali romanticism, but the gondhoraj does seem to be more than a mere hybrid.
It is too oblong and somewhat hard to be summarily and nonchalantly squished by hand anyway. Cut into longish quarters with the thick green rind intact, it has to be gently pressed to extract but a few drops of actual juice and plentiful bits of aromatic pulp. That minuscule quantity has traditionally been enough to pep up the dullest daal or the most insipid vegetables, on a sweltering summer day.

Source

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter L. And my contribution is this lemon cake with gondhoraj lebu.

Here are some of my earlier posts for this group. Click on the name below for recipe.

1. Beetroot shot

2. Corn cottage cheese stir fry

3. Date walnut fudge or barfi

4. Eggs in poppy seeds and tomato gravy

5. Fennel oats millet cookies

6. Ginger noodles

7. Hazelnut honey chocolate mango smoothie

8. Ivy gourd with poppy seeds

9. Kidney beans or rajma spinach Kabab

I have used whole wheat flour and soybean flour but you can use all purpose flour or maida or any flour of your choice. Soybean flour will make your cake super soft. Recipe is very simple. You don’t need much ingredients to make this eggless aromatic cake. I have used bundt pan. You can use round, square or any cake pan. Even you can make cupcakes with this batter. For more lemon flavour and taste spread some lemon glaze on the cake.

Recipe

Whole wheat flour or atta – 1 cup

Soybean flour – 1/2 cup

Powdered sugar – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Gondhoraj lebu zest – 1 teaspoon

Gondhoraj lebu or lemon juice – 1&1/2 tablespoon

Milk – 1 cup

Oil – 1/4 cup

For glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Method

1. Preheat the oven at 180°.

2. Grease a baking pan with oil and dust with little flour.

3. Mix gondhoraj lebu or lime juice in 1 cup milk and keep aside. Milk should be in room temperature.

4. In a bowl sieve whole wheat flour, soybean flour, baking powder and soda.

5. In a large bowl whisk oil, powdered sugar, lemon juice mixed milk and lemon zest.

6. Add sieved flour gradually. Mix well and make a smooth lump free batter.

7. Pour the batter into greased and flour dusted baking pan. Tap the pan on your kitchen counter to remove air bubbles.

8. Bake in preheated oven at 180° for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in center of the cake to check. Let the cake cool down before slicing.

9. Spreading glaze is optional. For lemon glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake when completely cool.

14. Slice and serve.

Enjoy the heavenly taste.

Notes

1. If you don’t have gondhoraj lebu, you can use normal lemon to make this cake.
2. You can also use chopped dry fruits if you want.

3. All purpose flour or any flour can be used instead of whole wheat flour and soybean flour.

4. You can use round, square or any cake pan of your choice.

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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Bedmi Puri

Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊

You can get some more kachori recipes on this blog.

1. Hing kachori with potato curry

2. Biscuit roti or kachori

3. Instant kachori

4. Radhaballavi with dum aloo or spicy potato

Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.

If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.

Recipe

Dhuli udad dal or skinned black lentil – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Souf or fennel seeds – 2 teaspoon

Whole wheat flour or atta – 2 cup

Salt to taste

Hing or asafoetida – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Suji or semolina – 5 tablespoon

Oil – 3 tablespoon + 1 teaspoon

Water – 3-4 tablespoon or as require

Oil for deep fry

Method

1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.

2. Next day drain the water and rinse again.

3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.

4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.

5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.

6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.

7. Now Knead the dough again. Make small balls.

8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.

9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.

10. When it fluff up and becomes golden brown, flip and fry the other side.

11. Remove from oil and place on paper towel. Fry all the puri in this method.

12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.

Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Jam Cake / Whole Wheat Flour Cake

Egg less whole wheat flour jam cake. Soft, delicious and easy to make cake.
No need to add sugar. Mixed fruit jam gives a lovely colour and perfectly sweet taste. I didn’t used refined flour or maida. Cake is made of only whole wheat flour or atta. But you can use any flour of your choice. Even you can use any flavoured jam instead of mixed fruit jam.

Sharing this recipe from my archive. Made this cake first time 4 years ago. Got the recipe in food group Chef At Large from Nisha Ambar. Nisha is an excellent baker. Loved her all the bakes but this cake attract me a lot. Tried and loved the taste. Now sharing this simple yet delicious recipe here. Thanks Nisha for this wonderful recipe.

This week our 195 #Foodiemonday bloghop theme is Third Letter Magic suggested by Amrita Iyer who blog at The Food Samaritan. Do visit her space for mouthwatering recipes.

In this theme we have to share a recipe with the third letter of our name. I was thinking about the letter J and remember this delicious jam cake. Earlier I have made it with choco chips but this time used walnuts. You can use tutti fruity, choco chips or any dry fruits of your choice. This time I didn’t use any other flour for this cake like my other cakes, followed exact Nisha’s recipe. If you want you can also make it with any gluten free flour or refined flour or maida or mixed flour.

Recipe

Whole wheat flour or atta – 1 cup

Mixed fruit jam – 1/3 cup

Curd – 1/2 cup

Olive oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1 teaspoon

Walnut – 1/4 cup + to sprinkle, chopped

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a baking pan with oil and dust with flour or line with parchment pepper.

3. Sieve whole wheat flour or atta, baking powder and soda.

4.In a large bowl mix oil, jam and curd. Whisk to blend everything well. Add vanilla essence and whisk again.

5. Add all the dry ingredients and mix well.

6. Fold in the walnuts.

7. Pour the batter in the greased and flour dusted cake pan. Tap the pan on your kitchen counter 3 – 4 times to remove air bubbles.

8. Level the top with a spoon and sprinkle walnuts over it.

9. Bake in the preheated oven at 180° for 30 – 35 minutes or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

10. Let the cake cool down completely. Slice and serve.
Happy baking 😊

Notes
1. Refined flour or maida or any four can be used instead of whole wheat flour or atta.
2. You can use choco chips, tutti fruity or any dry fruits of your choice instead of walnut.
3. Any flavourless vegetable oil can be used instead of olive oil.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mango Walnut Choco Chips Muffins

Eggless mango walnut choco chips muffins with whole wheat flour. Its eggless and butter less too. I have used only 1/4 cup olive oil in it.
One more mango recipe for you. Mango season at its peak so enjoy this royal fruit before it’s season over.

This is my second post for Facebook group Recipe Swap Challenge. This month my partner is lovely Bhawana Singh who blog at Code 2 cook.
I have selected her healthy and delicious Eggless whole wheat banana walnut muffins.
Thanks Bhawana for this wonderful recipe.

I have followed the recipe just replace banana with mango. Because its mango season and I want to use this royal fruit in these muffins. But if you want you can use 2 mashed banana instead of mango.

Recipe is very simple and easy. Mango, walnut and choco chips made these muffins super yummy. This muffins is made with whole wheat flour or atta and olive oil. A healthy treat for weight watchers. If you like you can use refined flour/maida or any flour of your choice. I will make it again with some gluten free flour.

Recipe

Whole wheat flour or atta – 1 cup +1 teaspoon

Powdered sugar – 1/2 cup

Olive oil – 1/4 cup

Mango – 1 cup, chopped

Choco chips – 1/4 cup

Milk – 1/2 cup

Vinegar – 1 teaspoon

Baking soda – 1/2 teaspoon

Walnut – 1/4 cup

Vanilla essence – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease the muffin tray or cupcake moulds.

3. Mix vinegar with room temperature milk and keep aside.

4. Mix 1 teaspoon flour with Choco chips and walnut to avoid sinking at the bottom.

5. Blend the mango pieces in mixer grinder or food processor.

6. In a bowl sieve 1 cup whole wheat flour or atta, baking soda and cinnamon powder.

7. In a large bowl mix olive oil, vinegar mixed milk and powdered sugar. Whisk well.

8. Add vanilla essence and blended mango pieces. Whisk again.

9. Now add the dry ingredients gradually. Mix well to make a smooth lump free batter.

10. Fold in walnut pieces and choco chips.

11. Pour the batter in the greased mould.
Fill 3/4 and sprinkle walnut pieces generously.

12. Bake in preheated oven for 20 – 25 minutes or until toothpick comes out clean.

13. Let it cool down on wire rack.
Serve warm or room temperature.
Enjoy….
Happy baking 😊

Notes

1. You can use refined flour or maida or any flour instead of whole wheat flour or atta.

2. You can use 2 mashed banana instead of mango. Or use any mashed fruit of your choice.

3. If you don’t like choco chips then you can add any dry fruits in it.

4. If you don’t like cinnamon then you can omit it. Or you can use any flavour of your choice.

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

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

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