Merry Tummy: paratha

Monday, April 20, 2020

Basic Homestyle Aloo Paratha: Ghar Wale Maa ke Haath Jaise Aloo Paratha

To be honest I was surprised not to see Aloo Paratha recipe on my blog, but then it is such a staple meal in almost every Indian household that putting up a recipe of it on a blog would be useless-isn't it? But then with years of experience and trying so many variations from blogging world and various family members' advice I think I should now make a post on alu paratha too.

Okay, so I won't say that these are the most authentic way of making alu paratha (because, hey who knows where's the authentic ones are from). Neither will I say that these are the best Punjabi style aloo paratha (because I haven't eaten the one from Punjab so I dont know what it tastes like). All I can claim is that these are Simple Basic Homestyle Aloo Paratha.

Yes the ones that your mother would pack in your tiffin lunch boxes for schools hours. Or the ones that she would give for train journeys or hostel days.

If you google, on how to make the best aloo paratha you will get hundreds of recipes and they have their own style and method and ingredients, but here I am talking to you about very primary, ghar wale or maa ke haath vale Aloo Paratha.

Tricks to make a good Aloo Paratha?

The dough should be soft and must have rested for at least 15 minutes.

Potatoes should be mashed when it's cold. Not grated (I repeat), but mashed. The lumps of potatoes filling found in between is sooooo good.

Add the spices (massale) only when potatoes when become cold. Do not add in extra massalas like pav bhaji massala, garam massla-keep it simple.

Use ghee, please use ghee-can’t explain this point enough. Ghee is your best friend for good aloo paratha. If you are vegan, please use any oil instead.

Do not be afraid to add in extra filling, hey who doesn't like oozing out alu stuffing? Its okay if its not perfectly round.

Can you freeze Aloo Paratha?

Yes you can. Initially I used to buy Haldiram's, Ashoka's and Shana's stuffed paratha a lot but now I don't. I just freeze my own homemade ones. Fill the parathas and roll it out as you would normally do. When you cook it on the tava/pan donot cook it completely. Half cook it or under-cook it-which means when you see some brown bubbles on the paratha then take it off the tava and let it cool it completely. Put in clingfilm, parchment paper (baking paper), aluminium foil in between each paratha. Put the parathas in a container and freeze. They will be okay for a 2 months.

Whenever you want to eat them, just heat a tava and put the frozen paratha on it. Pour in some ghee and cook it completely. *Remember we left the parathas under-cooked before freezing because now is the time you cook it completely.

Ingredients:

For Stuffing

2 medium sized boiled potatoes (aloo)

1 green chilli (hari mirch)

1/4 teaspoon paratha cumin seeds (jeera)

1/4 teaspoon red chilli powder (lal mrichi) or adjust as per your tatse

1/4 teaspoon coriander powder (dhainya)

salt to taste

A pinch of turmeric (haldi)

1/4 teaspoon chaat massala (recipe here)

4 tablespoons chopped coriander leaves (dhaniya)

Ghee as needed.

For Dough:
1 and 1/2 cup whole wheat flour (aatta)

1/4 teaspoon salt

1/8 teaspoon carom seeds (ajwain)

1 teaspoon oil

water as needed

Method:

For Dough

Start by mixing salt, flour, ajwain and oil.

Mix in water slowly little by little and start forming a smooth soft dough.

Cover and let it sit for 15 minutes.

Divide the dough into 5 equal parts.

For Stuffing:

Mash the boiled potatoes with your hands.

Add in all the ingredients (expect ghee) and mix well.

Divide the mixture in 5 equal portions and give it a shape of a ball.

For Paratha:

Heat the pan on medium flame/heat.

Take one dough ball and with the rolling pin, roll into a medium sized circle.

Place the potatoes stuffing ball in the center. Bring all the extra edges and pinch in the center like you sealing the edges.

Flatten it a bit by using your palm. Now using your rolling pin, roll out the paratha.

Place the paratha on the pan. Cook one side till you see some bubbles. Flip the paratha and apply ghee on it. Flip again and apply around 1/4 teaspoon ghee on the other side as well.

Press with the spatula till both the sides are cooked and have golden crisp spots on them.

Repeat the same with the remaining dough.

Serving ideas:

Serve with chutney or ketchup.

You can also pair it up with pickle or just simple yogurt.

Tuesday, June 9, 2015

Leftover Paratha, Roti or Chapati Chips: Chapati Chips: Paratha Chips

Leftover paratha, roti or chapati? Wondering what to do? How about chips? Yes, you can use leftover or parathas or chapati and make crispy chips with it. My mother has been doing it for years and the result is so amazing that you will be hooked.

Infact we enjoy these paratha chips so much that sometimes I deliberately roll extra parathas so that I can make chips out of it. Yes these are sooo good.

All you need to do it is cut parathas into any shapes-triangles, strips or squares and fry them-yup that’s it. Serve these chips with hot cup of tea or just like that. It serves as a great side with chutney or riata as well.

Ingredients:

Leftover paratha, roti or chappati

Oil to fry

Salt to taste

Red chilli powder to taste

Method:

Heat oil in a pan.

Cut paratha into any shapes.

When oil gets hot fry the paratha until crisp on medium-high heat.

Sprinkle salt and red chilli powder. Let it cool down before serving.

Notes:
You can also use chaat massala instead of salt and red chilli powder.

This stays well in a airtight container for 1 week.

Serving suggestions: Serve as a teatime snack.

Serve as a side with dips such as hummus, tomato chutney or riata.

Wednesday, April 22, 2015

Palak Ka Thepla: Spinach Flat Indian Bread

Happy Earth's Day everyone. Remember, earth doesn't belong to us, we belong to earth.

What is the difference between a thepla and a paratha, someone asked me. I know, they both are flat Indian bread and have many similarities but they are indeed different from each other. So, I decided to make a table (like how we did in school) jotting the differences in between them.

Paratha	Thepla
Is not always made with whole wheat flour. Paratha can be made with besan (chickpea flour) or even maida (all purpose flour)	Theplas is always made using whole wheat flour.
Parathas can be plain.	Theplas has to be made with some vegetable, else its not a thepla.
Parathas can be made in different shapes-triangle, round, square and even spiral (lacha).	Theplas is always round in shape. Never seen any other shape.
Parathas are also stuffed.	There is no stuffed thepla ever.
In parathas you can add chopped veggies and even vegetable puree in the dough.	Theplas will always have chopped veggies or grated vegetables. Never pureed.
You need water to form the dough of parathas.	You need yogurt (dahi) and water to knead theplas dough.
You may or may not add oil while kneading the dough.	It is a must to add oil in theplas dough.

So, today’s recipe is Palak Ka thepla and not parathas because there is oil and yogurt in the dough. If you omit these two above ingredients you can say these are spinach parathas. There is a fine line you see :-) So next time when you adding yogurt, oil and chopped or grated vegetables in the whole wheat flour dough ,then you are making theplas. I have prepared palak paneer parathas as well; in that I used pureed spinach in the dough which was stuffed with paneer (cottage cheese), I did not use yogurt or oil in the dough. Well that’s too much info, I guess.

Palak Thepla is my everyday thing. It is the easiest way to use greens in your diet. I just break roughly the baby spinach and throw them in the dough. If you are among those who love theplas but doesn't like methi's (fenugreek leaves) bitter taste then these theplas are a good alternative for you. The green leaves give the same vibrant colour but the taste is not at all bitter.

The theplas have loads of flavours and spices added to it so they are good even if eaten plain. Else serve with any simple everyday dry side dish such as gajar methi mutter, marwadi aloo pyaz, punjabi gobi mutter or bhindi do pyaza. Another way is to have them with yogurt (dahi) or pickle or chutney or jam.

Ingredients:

2 cup whole wheat flour/atta

1 cup chopped spinach/palak

1 teaspoon cumin seeds/jeera

1 teaspoon coriander powder/dhaniya

½ teaspoon turmeric/haldi

1 teaspoon red chili powder/lal mirch

1 teaspoon green chilli-ginger paste/hari mirch-adrak

2 tablespoon oil

2 tablespoon curd/yogurt

Salt as required

Oil for frying

Method:

Wash and chop spinach levees properly and strain the water.

Mix all the ingredients except yogurt and start kneading.

Mix yogurt and form a soft dough. Add water if required.

Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then pinch out 15 balls from them.

Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would do for chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.

Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.

Repeat for all the dough.

Notes:

You can omit the use oil, simply use a napkin to roast the thepla.

They are very good while travelling- just use more oil to fry them.

Serving Ideas:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.

It is also great for travelling or tiffin boxes.

Monday, March 16, 2015

Moong Ki Daal Ka Paratha :Split Yellow Gram Indian Flat Bread: Healthy Paratha Recipe

Moong ki daal ka paratha (yellow mung beans/split yellow gram lentil Indian flat bread) is so special to my heart. With it goes tons of childhood memories-ah those days! Even today whenever I cook these parathas, a walk through memory lane happens. Stuffed parathas such as aloo (potatoes) parathas, mutter (green peas) parathas or pyaz (onion) parathas were more likely to happen on a Sunday morning. While, moong ki daal ke parathe were happily welcomed for dinner; served along with any dry subji (Indian side dish) like gajar methi mutter, marwadi aloo pyaz, punjabi gobi mutter or bhindi do pyaza. Sometimes even simple pickle was acceptable.

You need to be simple here, simple things are tastier and the experience is satisfying. These parathas are more like theplas-thin and soft. Green chillies, ginger and coriander leaves are mixed with flour and moong daal to form dough. Later the parathas are cooked on tava/pan with oil; and then you have soft parathas with tiny bits of crunchy daal.

Moong daal as we know is a rich source of protein and when you are bored cooking normal daal or subji with it, these parathas is a good change. No boiling, pressure cooking the daal, just mix everything together and you are good to go. I have couple of friends who finds this as a great way to include lentils in their kids’ diets. Roll it up with subji, chutney, jams or pickles. Pack them for their schools, take them on summer picnics, train journeys etc.

Ingredients:

2 1/2 cups +for dusting, whole wheat flour

1/2 cup yellow moong daal

2 chopped green chillies

2 tablespoon grated ginger

4 tablespoon chopped coriander leaves

1 teaspoon fennel seeds/saunf

1 teaspoon coriander seeds/dhaniya

1/4 teaspoon turmeric/haldi

Pinch asafoetida/hing
1 tablespoon lemon juice

Salt to taste

1 tablespoon oil+ for roasting parathas

Method:

Wash and soak moong daal for 30 minutes. Drain the water.

Coarsely grind coriander seeds and fennel seeds.

In a mixing bowl, mix flour, salt, fennel seeds, coriander seeds, turmeric and asafoetida.

In it add washed moong daal, lemon juice, ginger, coriander leaves, green chillies and 1 tablespoon oil. Start kneading the dough. Add water only if needed. The dough should be medium soft. Set aside for 15 minutes.

Heat the pan/tawa. Start making the parathas. Divide dough into 10 equal parts and give them a round shape. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 teaspoon oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

I like it spicy please adjust the amount of green chilly as per your taste.

Increase the amount of oil if you want to take them on long train journeys.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.

More healthy parathas:

Mixed vegetable parathas

Sprouts parathas

Cabbage parathas

Monday, December 8, 2014

Punjabi Makke Ki Roti

Hot cocoa, steaming cup of tea or a glass of mulled wine- oh yeah winter waves are in full swing- c’mon its December what else were you expecting?? This is the first time when we will be witnessing Christmas here in the UK, because like every year we are not going to India in December. I cannot tell you all how excited I am to visit Christmas markets, winter wonderland and do some shopping. If you want to see the colourful, snowy and festive Christmas pics from London do follow me on instagram- I have a happy world out there for you :)

Anyways, coming to the food topic, I am totally enjoying winter food be it winter must have gond ke ladoos, fresh green chilli pickle., boozy pasta in red wine sauce, piping hot pizza tarts or comforting roasted chilli tomato soup. Like how you find everyone selling mulled wine during the colder days in London, the same way you get Makke Ki Roti everywhere in India when winters are at its peak. Okay, I understand its north Indian (Punjab) specialty but every household loves this rotis and they are cooked in every Indian home.

Makke di roti in literal English translation means bread made with corn. These are flat breads and are usually enjoyed with any spicy side curry, pickle and chopped onions. Sarso da saag (mustard leaves curry) and makke ki roti is the match made in heaven and the world’s best combination but you wont regret pairing these rotis with anything-yes anything. Nibble it up with sukha kala channa, lehsuni daal tadka, paneer butter massala-oh anything.

Corn meal or maize flour is mixed with little wheat flour and warm water to knead soft dough. With palms these rotis are rolled out and then roasted on tava- ah that earthy smell is out of this world. Remember it is bit heavy on stomach so I add carom seeds (ajwain) to help digestion. Finally serve with dollop of white butter or ghee to give perfect climax.

Ingredients:

2 cups maize flour/corn meal/makki ka atta

½ cup warm water

5 tablespoons whole wheat flour

½ teaspoon carom seeds/ajwain

Ghee for frying

Salt

1 tablespoon of white butter for serving (optional)

Method:

In a mixing bowl, mix all the dry ingredients together.

Add little water at a time and knead soft dough. Let the dough rest for 10 minutes.

After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 tsp ghee around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

Maize flour of corn meal is easily available in any Indian grocery store. I use this organic one

Remember it takes lot of practice to make these rotis, so be patient. If needed add more whole wheat flour for binding.

You also use oil to roast the rotis. For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

Serving suggestions:

Serve hot with any Indian side dish, chopped onions, green chilli and pickle.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

Thursday, October 9, 2014

Palak Puri (Spinach Poori) Healthy Twist For Diwali-Go Green

Festive season is on and I am on really high spirits. Festivals means happiness and lots of work followed my many calories. Right from the navratri to dueshhera to karva chauth to diwali all the Indian homes are busy preparing snacks and sweets. Last year I compiled a list focusing on hot and cold snacks for Diwali, do take a look.

Puri or poori is one of the most common and needed item in the menu during festivals. Puri-signifies celebration and happiness in most of the India and no big event or occasion is complete without puris- be it on birthdays, anniversaries, parties or as a prassad during festivals. Dough of flour and salt is either rolled out in small circles and deep fried in oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.

It is deep fried and it has lot of calories, but that a little healthy twist will do the wonders in the colour and the taste. Yes, how about Palak Puri or Green Pooris? When you add palak in the dough, it gives that beautiful green colour and amazing nutrients form spinach. I served these puris to some guests that visited us from India and they were so pleased by the attractive green colour. Spinach, green chillies and ginger puree is mixed with the flour to give the sharp colour and peppery taste. Why don’t you give this healthy blend of taste and colour to your simple pooris this Diwali. It is so appealing and likable that your family and guest will laud you. Puri is best when served hot with sukha kala chana, suji ka halwa, kheer or sukha aloo.

Ingredients:

1 cup spinach/palak

1 and 1/2 cup wheat flour

3-4 green chillies

1/2 inch ginger piece/adrak

1 teaspoon carom seeds/ajwain

Salt as per taste

Water as needed

Oil for frying

Method:

Chop spinach and wash it in water. In a grinder, grinder chillies, spinach and ginger. Add water only if needed.

In a bowl, mix together carom seeds, salt and wheat flour.

Slowly add the purree and knead the dough. Keep adding little water at a time till you get firm dough.

Let the dough rest for 10 minutes. After that punch the dough for another 1 minute.

Heat oil in a kadai/wok. On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the pooris on paper napkins to remove excess oil.

Notes:

I added raw spinach; if you want you can use boiled spinach as well.

The puri dough is tight compared to the dough for parthas or rotis.

You can also add sesame seeds(til) in the dough.

Serving suggestions:

Puris goes well with almost all dry curries.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani and green chilli pickle.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, gobi mutter, khamman dhokla and keri nu ras.

Tuesday, March 11, 2014

Tuesday's Tip- Leftover Cabbage Subji- What to do??

Tuesday’s tips always grab maximum attention in my blog, may be because you all actually like it-correct? When the response is over whelming, one is always encouraged to work harder and produce more results. With same thoughts in mind, I am going to share more basic and day to day ideas on Tuesday as tips. Right from DIYs to cleaning to using leftovers -you are going to see some interesting ideas on Tuesday now.

Today it is about using leftover Cabbage peas subji- simple patta gobi matter ki subzi. I make this side dish very often- it is easy, quick and healthy. This weekend a cousin visited us from India, and he wanted to have some desi and simple Indian food- ghar ka khana types and that’s when I made this subji. And guess what? - He doesn't eat cabbage at all, he said- it smells weird. Well, I knew I had to make another side dish but....Oh no, I thought, what will I do with this subji?

Think Shweta, Think!...Now, cabbage peas subji already have all massala in it-oil, spices, salt and lemon juice. Finally I gathered all my strength and decided to knead it with flour and make theplas. Man! I was so very much right. When it was merged with flour I got the perfect thepla dough. All I had to do was mix little salt and roll and cook. Easy peasy.

When I served these theplas next day with tomato chutney and marwadi aloo pyaz ki subji it was the bang on combination. And by the way, my cousin didn't even realize that he was having cabbage *evil smile* When I disclosed later, he was shocked and said- you are one great cook. You always loved to hear this!!...*happy dance*

So here is one brilliant way to use leftover cabbage peas subji....

Ingredients:

1 and half cups of cabbage peas subji/ patta gobi mattar

2 cups whole wheat flour

1/2 teaspoon salt

Oil to make Theplas

Water as needed to knead

Method:

Mix everything together except water. While mixing try to mash peas and cabbage.
Take little water and knead to form a soft dough. Let it rest for 10 minutes.
After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like a Pattie and dust dry wheat flour over it. Roll out the thepla.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
Spread 1/4 tsp oil around edges and spread over the thepla. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

Simple Indian spices like mustard seeds, turmeric, red chilli powder, coriander powder and lemon juice were used to make the subji.
Just make the subji the way you always cook, just remember to use water for the dough based on the consistency of the subji.

Mixed Sprouts Paratha- Healthy Indian Flat Bread

So how do you ladies decide what to cook? Is your cooking based on ingredients ready in the kitchen or do you take pain to buy things to prepare a particular dish? I am the one who falls in first category. I look in the kitchen, in the fridge and then think what to cook. When the fridge is empty, I go and buy grocery. Lazy? Yeah...I am :-)

So, lately I saw a box of mixed sprouts that I picked up from Indian store lying in the fridge. I am always keen on making healthy dinner and hence sprouts are an inviting buy. The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. Proteins change during the soaking and sprouting process, improving its nutritional value. Sprouts are also very rich in fibre which is needed for weight loss.

Making a salad out of it is easy but so boring to consume and that’s why, when I made Sprouts Dosa a month back and it remained in popular post for a long time, it in fact became well-liked among my south Indian fellow bloggers. I have also made spicy curry using sprouts called as Missal Pav in the past- another must try recipe.

I wanted to make another attempt of preparing something innovative with sprouts. Without thinking much I planned to make parathas using sprouts. I remembered mom used to make dal paratha for me and I was sure creating same parathas with sprouts will be nice and interesting. I added curry leaves, green chillies, garlic and ginger to enhance the taste and to let it ooze out with flavors.

The parathas turned out to be very soft and massledar. You don’t even need any pickle or chutney to enjoy with it. It itself is enough to for your taste buds to dance. All you ladies must try this recipe and fulfill the nutritional needs of your family. There are so many ways to serve it. It can be eaten plain or serve with chutney, raita, any side dish or pickle. This is perfect for breakfast; in fact for any time meal. Do try :-)

Ingredients:

Mixed sprouts- ½ cup

Curry leaves -5-8

Garlic- 8 cloves

Green chilles-4-5

Onion -1 medium size

Ginger- ½ inch piece

Salt to taste

Asafoetida- a pinch

Turmeric powder- ½ teaspoon

Garam masala- ¼ teaspoon

Whole wheat flour- 1 cup

Oil to make parathas

Water as needed to knead

Method:

Wash sprouts 2-3 times and strain water.
In a food processor pulse ginger, garlic, onion, sprouts, curry leaves, green chilles to make a coarse paste.
Finally add the above mixture with flour, salt, asafoetida, ½ tablespoon oil and turmeric. Mix well.
Take little water and knead to form a soft dough. Let it rest for 10 minutes.
After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

I like it spicy please adjust the amount of green chilly as per your taste.

If you don't have food processor just use the mixer to grind. Remember not to over blend it- you need coarse paste.

Pages

Monday, April 20, 2020

Basic Homestyle Aloo Paratha: Ghar Wale Maa ke Haath Jaise Aloo Paratha

Tuesday, June 9, 2015

Leftover Paratha, Roti or Chapati Chips: Chapati Chips: Paratha Chips

Wednesday, April 22, 2015

Palak Ka Thepla: Spinach Flat Indian Bread

Monday, March 16, 2015

Moong Ki Daal Ka Paratha :Split Yellow Gram Indian Flat Bread: Healthy Paratha Recipe

Monday, December 8, 2014

Punjabi Makke Ki Roti

Thursday, October 9, 2014

Palak Puri (Spinach Poori) Healthy Twist For Diwali-Go Green

Tuesday, March 11, 2014

Tuesday's Tip- Leftover Cabbage Subji- What to do??

Sunday, November 10, 2013

Mixed Sprouts Paratha- Healthy Indian Flat Bread

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