Thursday, November 30, 2006

Medhu wada


1. Urad Dal - 2cups
2. Ginger - 1"
3. Green chili - 4pcs
4. Asafoetida - 2pinches
5. Curry Leaves - 10pcs (Chopped)
6. Salt To taste
7. Oil for deep frying


1. Wash and soak URAD DAL for 4-5 hours.
2. Drain and grind with green chili, zinger.
3. Add asafoetida, chopped curry leaves and salt and mix well.
4. Add little water to make a little smooth paste.
5. Heat oil in a KADHAI.
6. Wet the palm, take some batter and faltten to a round shape, Make a hole in the center with your thumb and slowly slide into the hot oil.
7. Deep fry on both sides till crisp and light golden brown (Fry on a medium heat so that it cooks well inside)
8. Drain well on an absorbent towel and serve hot with sambhar or coconut chutney.
It can be served as supper or breakfast time.

Monday, November 27, 2006

Moong Dal Halwa

1. Moong Dal - 1cup
2. Milk - 1.5cup ( whole milk)
3. Sugar - 4tsp
4. Khowa - 1/2cup
5. Cardamom Powder - 1/4th tsp
6. Cashew nuts - 12pcs (Crushed or Chopped)
7. Almonds - 12pcs (Crushed or Chopped)
8. Raisins - 12pcs
9. Coconut Powder for garnishing
10. Ghee - 5tsp


1. Fry moong dal in kadhai or pan on medium to low flame without ghee stirring continuosly till little brownish (approx 5 - 7mins)
2. Remove kadhai from heat and let it cool.
3. Grind it and make powder.
4. Heat oil in kadhai add ghee and add roasted moong dal's powder.
5. Fry it for 3-4mins on medium flame.
6. Add milk, cardamom powder, raisin, cashew nuts,sugar and mix well.
7. Add Khoya and 2tsp ghee and fry till the mixture become little stickey dry.
8. Remove from heat and garnished with coconut powder and dry fruits.

(Note: If u don't have mixer griender)

1. If you are cooking in cooker then atfirst fry dal for 3-4 minutes in 2tsp ghee on low flame till light golden brown colour.
2. Cook the fried dal with milk in the cooker.
3. Allow it to whistle thrice to five on medium to low flame.
4. Mash boiled DAL coarsely.
5. Heat 2tsp ghee in KADHAI. Add mashed dal thick paste.
6. Add sugar and dry fruits (Cashew nuts, almonds, raisin) and cardamom powder and keep stirring.
7. Add crushed khowa and fry till the mixture become little sticky dry.
8. Remove from heat and garnished with coconut powder and dry fruits.
11. Serve hot.

Rava Churma


1. Semolina ( RAVA, SOOJI) – 1 cup
2. Sugar – 4tsp
3. Milk – 1 cup
4. Ghee – 4tsp
5. Mawa (KHOWA) – 1 /4th cup
6. Cashew nuts (Kaju) – 2tsp (Crushed or chopped)
7. Raisins (KISHMIS) – 12pcs
8. Cardamom powder – 1 /4tsp

1. Heat 4tsp of ghee in a non stick pan or saucepan.
2. Add rava and fry it on low flame till it turns slightly brown in colour.
3. Add sugar, milk, cardamom powder and fry till the mixture becomes little dry.
4. Add mawa, cashew nuts (crushed), raisins. Mix well.
5. Remove the pan from the heat.
6. Serve when cool and dry.

Badi Aloo

Ingredients: (To Make-2)

1. Potato - 3 pcs (Boiled and cut into cubes)
2. Moong Badi - 20pcs
3. Onion - 1pcs (Chopped)
4. Garlic - 3cloves (Gratead or chopped)
5. Ginger - 1/2tsp Paste
6. Panch Foran or Cumin seeds - 1/4th tsp
7. Cumin Powder - 1tsp
8. Coriander Powder - 1/2tsp
9. Red chili - 1pc
10. Bay leaf (TEJ PATTA) - 1pc
11. Oil - 3tsp
12. Turmeric Powder - 1/4th tsp
13. Red chili Powder - 1/4th tsp
14. Salt To taste


1. Fry MOONG BADI in 1/2tsp of oil for 2minutes on medium flame and keep aside.
2. Heat oil in a pan or KADHAI. Add chili, bay leaf, cumin seeds or PANCH FORAN.
3. When it’ll splutter then add onion and fry it till golden brown colour.
4. Add ginger, garlic, coriander powder, cumin powder, turmeric, red chili powder, salt and fry it on medium flame.
5. Add potato pcs, moong badi fried and stir it.
6. Add little water and cover the pan with a lid on medium flame for 1 -2 minutes.
7. Fry it on medium flame for 2-3 minutes.
8. Garnished with coriander leaves.
9. Serve with roti or rice.
10. It can be served in lunch or dinner time.

Wednesday, November 22, 2006


(Patodi,Sambhaar Vadi,Kothimbeer Vadi)
By rasoiya.blogspot Guest:Ashwini Deshpande
Serving size: 4
Ingredients for Stuffing/Filling:

1. Finely chopped Coriander - 5 bunches
2. Chopped Geen chillis – 8-10
3. Finely Cut Onions – 2 small
4. Ginger Garlic paste – 2 tea spoons
5. Kaju – 10-15 pieces
6. Oil – 3 table spoons
7. Black mustard seeds
8. Asafetida
9. Red Chilli powder – 2 tea spoons
10. Turmeric powder – 1 ½ tea spoons
11. Jeera powder – 1 tea spoon
12. Dhaniya Powder – 1 tea spoon
13. Coconut Shredded – 2 table spoons
14. Salt to taste

Ingredients for outer roll:
1. Besan – 3 cups
2. Red chilli powder – 1 tea spoon
3. Turmeric Powder – 1/2 tea spoon
4. Garam Masala – 3 tea spoons
5. Ajwan Seeds – 1 ½ teaspoon
6. Sesame Seeds – 1 ½ teaspoon
7. Oil for frying
8. Salt to taste

For Stuffing/Filling:
1. Heat oil in the Frying Pan
2. Once hot, add mustard seeds and green chillis and pinch of Asafetida
3. Add ginger garlic paste
4. Add onions and fry till golden brown
5. Once golden brown, add red chilli powder, turmeric powder, Jeera powder, Dhaniya powder.
6. Fry till the raw masala smell goes off which would mean that the masala is cooked
7. Add the finely chopped coriander
8. Cut the kaju pieces in half and add
9. Add salt to taste
10. Let it cook for 15-20 min on medium flame

For Outer Roll:
1. Take besan into a bowl
2. Add the red chilli powder, turmeric powder and salt
3. Tip: Add 2 tea spoons of hot oil in the Besan. This will make the rolls crispy
4. Add water and prepare thick dough.

1. Heat oil in the Kadhai
2. Mix Garam Masala and water to make a thick paste
3. Make thin round pancakes from the dough
4. Apply the Garam masala paste on top of the pancakes
5. Place the stuffing on the pancakes end to end
6. Fold ends and hold, then roll in a tight roll
7. Cut the roll into small pieces of different shapes
8. Deep Fry the small pieces in oil till golden brown

While serving Garnish by Shredded Coconut.

Preparation Time:
20 Min (Chopping the vegetables and preparing the dough)
Cooking Time: 40 Min (cooking the filling and frying the rolls)
Innovation: Add some Kaju to the stuffing which will add a Shahi touch to the rolls.

Monday, November 20, 2006

Gajar ki kheer

By rasoiya.blogspot Guest: Lopamudra Debnath

1. Carrot - 2cups (Paste or grated)
2. Milk - 1lit
3. Ghee - 2tsp
4. Cardamom Powder - 1/4th tsp
5. Cashew nuts - 12-14pcs (Half crushed)
6. Raisins - 14pcs
7. Sugar - 4tsp
8. Khowa - 4tsp(Grated)


1. Heat ghee in a kadhai or pan.
2. Add carrot paste or grated carrot and fry it on medium flame.
3. Fry it atleast 3-5minutes remove it from heat and keep aside.
4. Boil the milk on KADHAI (or any vessel) then cook slowly on a low heat.
5. Stir it on low flame for 1hour.
6. Add carrot, sugar and mix it.
7. Add cashew nuts, raisins, cardamom powder and boil it on medium flame for 3 minutes.
8. Remove it from flame and garnished grated khowa.
9. Serve cold as dessert.

Thursday, November 16, 2006

Diamond Nimki

1. Maida - 3cups
2. Ajwain - 1/4th tsp
3. Cumin Seeds - 1/4th tsp
4. Ghee / Oil - 4tsp
5. Roasted cumin Powder - 1/2 tsp
6. Salt to taste


1. Mix maida, ajwain, cumin seeds, cumin powder, ghee/oil and salt.
2. Then knead a stiff dough with warm water.
3. Shape the dough into a ball and roll into a circle.
4. Cut into diamond shape.
5. Heat the oil and deep fry these diamond nimki and remove when light golden in colour.
6. Drain thoroughly, cool and store in air-tight container it will keep for days.
7. It can be served as supper (Tea time).

Rava Uttapam

Ingredients: (To make - 3)

1. Rava(Sooji) - 2cups
2. Maida - 4tsp
3. Yogurt (Curd, DAHI) - 7tsp
4. Green Chili - 4pcs chopped
5. Onion - 1pc (Chopped)
6. Tomato - 2pcs chopped
7. Coriander Leaves chopped
8. Salt - To taste
9. Ghee or Oil as required


1. Mix maida, rava, yogurt,salt and water to make a quite thick batter.
2. Add chopped onion and mix it and keep aside for 10 minutes.
3. Heat (Medium Flame) greesed tava or flat pan and pour one large spoon of batter on it.Spread it out.
4. Sprinkle onion, tomato, coriander leaves, chili and cook on both sides.
5. Serve hot with chutney, tamarind chutney.
6. It can be served as supper(Tea time) or breakfast.

Wednesday, November 15, 2006

Veg Paneer Franky

Franky stuff

1. Cabbage – 1cup (cut into long)
2. Carrot – 1 cup (Cut into long thin sliced or u can grate)
3. Capsicum – 1 cup (cut long)
4. Frozen French Beans – 1/2cup
5. Paneer – 150 gm
6. Tomato – 1pc sliced
7. Tomato Puree – 3tsp
8. Aam chur powder - 1tsp (Dry mango powder)
9. Oil – 2tsp
10. Black Pepper Powder – 1/2tsp
11. Chat Masala – 1-2tsp
12. Frozen Green Peas - 3tsp
13. Salt to taste

1. Heat oil in a Kadhai or pan.
2. Add onion and fry it on medium flame.
3. Add Black pepper powder, aamchur powder, salt and fry it for 2 minutes on medium flame.
4. Add tomato puree (or Tomato slice) and fry it for 2 minutes.
5. Add carrot, French beans, capsicum, cabbage, Frozen Peas and cook for 3-4 minutes on medium flame and keep aside.

Make Layer:
1. Maida – 2cups
2. Lime juice – 1tsp
3. Oil – 1tsp
4. Black Pepper powder – 1/4th tsp
5. Salt to taste (Salt – 1/4th tsp)

1. Mix maida with oil, salt, black pepper, Luke warm water, lime juice. Knead it into soft pliable dough.
2. Cover and keep aside for 5minutes.

Method for franky:
1. Make balls of the dough.
2. Make a thin round layer and cook it on tava or flat pan and spread little butter on layer.
3. Put franky stuff and Paneer, black pepper, tomato sauce, chat masala powder in between and fold it to make a roll as in picture.
(Few pcs of paneer, chat powder and put some cabbage pcs then fold it)
4. Serve hot.It can be served as supper (Tea time)

(Note: Cauli Flower and potato if u want then add)

Rabri (Indian Jayka)

Ingredients: (To Make - 3)

1. Milk - 1lit.
2. Sugar - 3-4tsp (As u like sweet)
3. Cardamom Powder - 1/4th tsp
4. Rose Water - 1/2tsp
5. Cashew nuts - 12pcs (Crushed)
6. Raisins - 12pcs
7. Almonds - 12pcs (Crushed)


1. Boil the milk on KADHAI (or any vessel) then cook slowly on a low heat.
2. Stir it on low flame for 1-2hours.
3. Keep on stirring the milk untill less than quarter the original amount.
4. Add sugar, cardamom Powder, dry fruits(cashew nuts, raisin, almonds) and stir frequently and let the cream thicken at the edge of the KADHAI.
5. When milk become thick add rose water and remove from heat.
6. Garnish with Dry Fruits.
7. Serve chilled as dessert.
Also please note, You have to be careful while should pay proper attention while thick milk stirring, it will be stuck on the bottom of the KADHAI or vessel.

Thursday, November 09, 2006

Boondi Ladoo

1. Besan (Gram Flour) - 2cups
2. Sugar - 2cups
3. Cashew nuts - 12pcs (Half Crushed)
4. Baking Soda - 2pinches
5. Raisins - 14pcs
6. Cardamom Powder - 1tsp
7. Edible saffron colour - 1/4th tsp
8. Milk - 1tsp
9. Ghee for Frying.

Method For Sugar Syrup:

1. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency
2. Add Saffron and cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.

Method for BOONDI:

1. Mix gram flour, baking soda and water, and make a thick batter.
2. Heat ghee in a Kadhai.
3. Put besan thick paste in boondi maker and fry boondi.
4. Fry till light yellow and drain out.

Making Boondi Ladoo:
1. Add hot boondi, cashew nuts, raisins to sugar syrup and mix it proper.
2. When u r making ladoos atfirst u rub some ghee on your palm.
3. While still warm, shape into round ladoos.

Besan Ladoo

(Indian Sweets)

1. Besan (Gram flour) - 2cups
2. Ghee - 6tsp
3. Cashew nuts - 7tsp(Crushed)
4. Sugar - 8tsp
5. Cardamom Powder - 3pinches

1. Fry besan on low flame and stirring continuously till light brown.
2. Once it is light brown in colour, add sugar and mix it.
3. Add ghee, cashewnuts crushed and mix well.
4. Shape the besan mix into round ladoos, leave till dry and serve.

Wednesday, November 08, 2006

Peas Khasta Kachori

For Stuff:
1. Sweet Peas (Green Mutter) - 1cup (Boiled and Mashed)
2. Onion - 1/4th cup chopped
3. Tomato Puree - 2tsp
4. Garlic - 1tsp Chopped
5. Ginger Paste- 1tsp
6. cumin Powder - 1/4th tsp
7. Coriander Powder - 1/4th tsp
8. Bay Leaf (TEJ PATTA) - 1pc
9. Red chili Powder - 1/4th tsp
10. Cumin Seeds - 1/4th tsp
11. Oil - 2tsp
12. Salt to taste

Stuff preparation:
1. Heat oil in a pan or Kadhai.
2. Add cumin seeds, bay leaf, when it splutter add onion.
3. Fry it for 3 minutes on medium flame.
4. Add Garlic, coriander and cumin powder, chili powder and salt.
5. After fry masala add tomato paste and again fry it for 1-2 minutes.
6. Pour mashed peas into pan and fry it.

Kachori layer:
1. Maida – 2cups
2. Ghee / Oil – 4tsp
3. Salt – 3pinches
4. Lime Juice - 1/2tsp
5. Ajwain - 2pinches
6. Black Pepper Powder - 2pinches
7. Oil for deep frying.

1. Knead the Maida to light stiff dough with 4tsp ghee, water, lime juice, ajwain, black pepper powder and salt.
2. Divide the dough into small portion.
3. Roll each portion into a ball.
4. Flatten it in the palm and put in a little fried Peas mixture.
5. Close up the dough, and pinch off the excess dough.
6. Then roll out the thick Kachori.
7. Deep fry in oil on both sides .
Serve it with sweet chutney.
It can be served in Tea time (Supper)

Mithi Mutter

All rights reserved. © 2006 Priya's Recipe Blog
Ingredients: (To make - 2)

1. Mutter (Sweet Peas, Green Batana, frozen Peas) - 1cup
2. Tomato Puree or Paste -- 1/2cup
3. Ginger paste or grated - 1tsp
4. Coriander Powder - 1/2tsp
5. Garam Masala Powder - 1/4th tsp
6. Cinnamon stick - 1"piece
7. Red Chili - 1pc
8. Black Pepper Powder- 1/4th tsp
9. Sugar - 2tsp (If u like little sweet then take 1tsp)
10. salt to taste (aprox 4-5pinches)
11. Oil - 1/2tsp
12. Cumin Seeds (JEERA) - 1/4th tsp
13. Coriander Leaves Chopped


1. Heat 1/2tsp of oil in a pan or kadhai.
2. Put cumin seeds, red chili, cinnamon stick.
3. when they are splutter, add coriander powder, garam masala powder, sugar, salt and tomato puree.
4. fry it on medium flame for 3minutes.
5. Put Ginger Paste, black pepper powder, Peas and stir it.
6. cook for 3-4 minutes on medium flame.
7. Remove from heat and garnish with coriander leaves.
8. serve hot with paratha, roti or rice.
9. It can be served in lunch or dinner time.
If u like thick gravy then u can use water, like 3-4tsp of water.

Tuesday, November 07, 2006

Baigan Bharta

Ingredients: (To make – 2)

1. Eggplant (BAIGAN,BEGUN, Brinjal) – 1 large piece
2. Onion – ½ cup finely chopped (1pc medium size chopped)
3. Tomato – 1pc finely chopped (or u can use tomato puree 5tsp)
4. Ginger – 1tsp (Grated or Paste)
5. Garlic – 2cloves chopped
6. Red chili – 2pcs
7. Cinnamon stick (DAL CHINI) – 1”piece
8. Bay leaf (TEJ PATTA) – 1pc
9. Cumin seeds (JEERA) – 1/4th tsp
10. Cumin Powder – 1/2tsp
11. Coriander Powder – 1/2tsp
12. Garam Masala Powder – 1/4th tsp
13. Black Pepper Powder – 1/4th tsp
14. Lime juice – 1tsp (If u like lime)
15. Turmeric Powder – 1/4th tsp
16. Salt to taste
17. Oil – 3tsp
18. Coriander leaves – chopped for garnishing

1. Bake eggplant (BAIGAN) in oven around “35 minutes at 400 deg F” till the eggplant outer skin shrinks.
2. Remove it, when it cool, peel the outer shrinks skin and mash it proper.
3. Heat oil in a KADHAI or any thick bottom non-stick vessel.
4. Add red chili, bay leaf(TEJ PATTA), cinnamon stick(DAL CHINI), cumin seeds.
5. When they crackle put chopped onion and fry it for 3minutes on medium flame (fry till the onion turns translucent)
6. Add garlic, ginger, cumin powder, coriander powder, turmeric, garam masala powder, salt and fry it for few minutes.
7. Add tomato puree and fry it again for 2 minutes on medium flame.
8. Add the mashed baigan (egg plant) and mix proper.
9. Cook for 2 minutes on medium flame.
10. Remove it and garnished with coriander leaves and sprinkled lime juice.
11. Serve Hot with Paratha Or tandoori Roti.
12. It can be served in lunch or dinner time.

Saturday, November 04, 2006

Aloo Chat

Ingredients: (To make – 2)

1. Potato – 4pcs medium size boiled
2. Oil – 2tsp
3. Onion – 1pcs (finely Chopped)
4. Tomato – 2pcs (finely chopped)
5. Green chili – 3pcs (Chopped)
6. Tamarind and dates chutney – 1/4th cup ( u can take 2tsp per plate)
7. Coriander chutney – 4tsp (2tsp per plate)
8. Nylon sev / Thin sev – 6tsp
9. Coriander leaves chopped
10. Roasted cumin powder – 2tsp
11. Black pepper powder – 1tsp
12. Black salt – To taste

Yogurt Mix :
1. Yogurt – 2cups
2. Sugar – 2tsp
3. Roasted cumin powder – 1tsp
4. Black pepper – 1/4th tsp
5. Black salt – 1/2tsp

Making the yogurt mix:
1. Beat the yogurt nicely and add sugar, black salt, roasted cumin powder.
2. Mix it and keep aside.

Making aloo chat:
1. Heat oil in a pan, add boiled potato cubes.
2. Deep fry potato cubes on medium flame till golden brown.
3. Spread fried potato cubes in a plate. Put following items one by one over it.
Drizzle yogurt mix all over.
4. After tamarind chutney (2tsp for one plate), coriander chutney, chopped onion, green chili chopped, tomato chopped.
5. Garnished with roasted cumin powder, black pepper powder, black salt , coriander leaves chopped and nylon/ thin sev.
6. Alternatively, make individual bowls as required.
7. It can be served in tea time (Supper)
Preparation time -- 30-40 minutes

Friday, November 03, 2006

Spicy Poori

Ingredients: (To make – 3)

1. Wheat flour – 3cups
2. Maida (All purpose flour)– 1cups
3. Ghee – 1.5tsp
4. Black Pepper – 1/4th tsp
5. Roasted crushed cumin powder – 1/4th tsp
6. Ajwain – 1/4th tsp
7. Lime juice – 2tsp
8. Ginger paste – 1/2tsp
9. Salt – 1 /2tsp
10. Oil for deep frying
11. Lukewarm Water to knead as required


1. Mix the wheat flour, maida , ghee, black pepper, ajwain, roasted crushed cumin powder, lime juice, ginger paste and salt, Knead into a soft dough by adding enough water.
2. Divide into small balls and roll into small round shape.
3. Deep fry each poori in oil both sides until golden brown.
4. Serve hot.
5. It can be served in lunch or dinner time with any sabji.
Preparation Time: 30 minutes.

Thursday, November 02, 2006

Khasta Roti

Ingredients (To make - 2)

1. Wheat flour – 2cups
2. Besan – 1/4th cup
3. Onion – 1/4th cup fine chopped
4. Ginger – 1/4th paste
5. Roasted cumin seeds – 2pinches
6. Roasted cumin powder – 1/4th tsp
7. Black pepper – 2pinches
8. Ajwain – 2pinchs
9. Lime juice – 1tsp
10. Ghee / Oil – 2tsp
11. Salt to taste


1. Knead wheat flour adding salt, onion, besan, cumin seeds, roasted cumin powder, ginger, black pepper, ajwain, lime juice and 2 tsp of oil or ghee.
2. Add little water and knead to slightly stiff dough.
3. Divide in to small balls, roll each ball to round shape.
4. Cook on a greased TAVA or thick bottom flat pan (Greased with ghee or oil)
5. Place the Roti over it and applying a little ghee or oil on both sides on medium flame.
6. Keep turning the roti and applying little ghee (If u want to eat extra oil in roti, then u can apply ghee otherwise u can cook with 1tsp ghee or oil or without ghee or oil also) until the roti turns light golden colour.
7. Serve hot with pickle or chutney and sauce.
It can be served as supper (Tea time)
Preparation time: 15-20 minutes

Rava Kheer

Ingredients(to make-3)
1. Rava / Sooji – 1 cup
2. Cardamom Powder – 2 pinchs
3. Ghee – 3tsp
4. Milk – 5cups
5. Sugar – 12 tsp

For Garnishing:
1. Cashew – 10pcs (Chopped or crushed)
2. Raisins – 10-14pcs


1. Heat Ghee in a pan into low flame.
2. Add RAVA (Sooji) and fry it on medium flame until it becomes a golden pink and keep aside.
3. Boil the milk on KADAAHI (or any vessel)
4. Put fried rava and stir the milk on medium flame.
5. Add sugar and dry fruits and stir it for 2-3 minutes.
6. Add cardamom powder and mix it.
7. Remove it from flame and garnish it with cashew nuts.
8. serve hot .

Wednesday, November 01, 2006

Dum Aloo

Ingredients ( To make – 2)

1. Potato – 3pcs medium size boiled
2. Onion – 1pcs medium size chopped
3. Coriander Powder – 1tsp
4. Cumin Powder – 1tsp
5. Garam masala powder – 1 /4th tsp
6. Cloves – 3pcs
7. Garlic – 1tsp (Paste)
8. Ginger – 1/2tsp (Paste)
9. Green chili – 2pcs chopped
10. Turmeric Powder – 1 /4th tsp
11. Tomato – 1/4th cup chopped or paste
12. Black Pepper – 1 /4th tsp
13. Oil – 2tsp
14. Bay leaf – 1pcs
15. Cumin seeds – 1/4th tsp
16. Salt to taste
17. Coriander leaves

1. Fry potatoes pieces in 1 /2tsp oil till golden brown.
2. Heat oil in a pan.
3. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown.
4. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper.
5. Put tomato and fry it for 2 minutes on medium flame, add potato and mix well.
6. Add 1/2cup of water and boil it for 2-3 minutes on medium flame.
7. Garnish with coriander leaves.
8. Serve hot with Roti, paratha and rice.
9. Preparation time : 15 minutes.