Monday, 18 December 2017

Chingudi Bhaja/Chingdi Macher Fry/Prawn Fry-Odisha style Chingudi Bhaja

Chingudi Bhaja/Chingdi Macher Fry/Prawn Fry-Odisha style Chingudi Bhaja

Preparation Time:10 Minutes
Cooking Time: 20 Minutes
Total Preparation Time : 30 
Minutes


Sunday for all working people is like a bliss and treat for tummy too. It is the day most awaited by all of us to prepare favorite dishes and as we don't have to hurry to rush for office.It has became everyday routine of all working people. For us Sunday is the day we eat non vegetarian food, as we have time to cook(non veg dishes take little more time than vegetarian dish). So brought our favorite non-veg item chingudi/prawn and it can be cooked in multiple variations. So here is the very simple one and basic cooking of prawn ,"prawn fry".


Course: Appetizer/Side Dish(Non-Vegetarian)
Cuisine: Odisha
Servings :6 persons

INGREDIENTS:

Chingudi/Prawn cleaned (500gms)

1 tbsp of turmeric
1 tsp salt
1 tbsp Kashmiri chilli powder
1 tbsp Mustard oil
1 cup mustard oil for deep fry

Procedure:

  1. Clean the chingudi/prawns properly with running water. 
  2. Add 1 teaspoon salt, turmeric powder, chilly powder and mustard oil. Rub on the prawn's. Keep aside at least for 15 minutes.
  3. Place a fry pan and add mustard oil and once the oil is heated add few numbers of prawn's fish (put fish according to your fry pan size. Please don't crowd the pan.)
  4. Fry on both sides till dark golden brown color appears (about 4-5 minutes each side).
  5.  Remove and fry the remaining prawn's in the same way.
  6. Serve hot with onions rings/slices, lemon,garlic and green chilli.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more more recipes of fish with my twist!!!




Masoor Dal Fry/ Red lentil Stew cooked with Spices

Masoor Dal Fry/ Red lentil Stew cooked with Spices-A must try recipe

Preparation Time: 10 Minutes
Cooking Time:  15 minutes
Total Preparation Time : 25 Minutes


Massor dal/red lentil is very popular in north India. It is consumed in daily basis as this dal/lentil has many benefits.But in Odisha we hardly use massor dal. In few homes the used to cook this dal, so thought to share a very delicious recipe of masoor dal.

Before we start just to want to share few benefits of Masoor dal/Red lentil below-
  • Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.
  • Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease.
  • Lentil have soluble fiber  and it traps carbohydrates, slowing down digestion and stabilizing blood sugar levels.
  • Lentils contain the third-highest levels of protein

Course: Main Course(Vegan/Vegetarian)
Cuisine: North India
Servings :6 persons


Ingredients

Masoor dal-2cup
Garlic 
10 pods(finely chopped)

Ginger 1inch(finely chopped)
Green chilly 3nos(finely chopped)
Tomatoes 2medium size (roughly chopped)
Coriander Powder 1tbsp
Kashmir chilly powder 1tbsp
Turmeric powder 1tsp
Garam masala 1 tbsp
Lemon juice 2tbsp
Cumin 1tbsp
Vegetable oil 5-6tbs
Water 4cup
Salt to taste


Procedure



  • Need to soak Masoor dal for half an hour
  • Now take pressure cooker put vegetable oil and once oil is heated 
  • Now add cumin let it crackle
  • Now add garlic,ginger and green chilly wait till garlic turns slight brown and raw smell goes off
  •  Now add tomatoes and cook till the tomatoes turn little mushy.
  • Now then add coriander powder,chilly powder, turmeric powder, salt
  •  saute it till masala till it roasted and cooked( all raw smell of masala goes off and oil start coming from sides)
  • Now add Masoor dal n give water and close the lid and give 1-2whistle
  • Let all the gas get released from cooker and your Masoor dal fry is ready to serve
  • Pour little ghee on top while serving the dal fry!
Thank you all for visting my blog!!
Will be back soon with a more variation of dal/lentil recipes with my twist!!!

Friday, 15 December 2017

Pariba Kanji/conjee/Rice Porridge with vegetables-Odisha Authentic Dish-Desi Soup

Pariba Kanji/conjee/Rice Porridge with vegetables-Odisha Authentic Dish-Desi Soup

Preparation Time: 5 Minutes
Cooking Time:  12 minutes
Total Preparation Time : 17 Minutes


When it come to making soup and immediately all Chinese and all other soup will come to our mind..hahah..no worries even mine too😉😉. But thought to why not our desi soup which we had in our childhood days. We hardly know about hot n sour soup,man chow soup,sweet corn soup..etc. Soup means in our childhood days is "kanji/Conjee".

Kanji is a traditional dish of Odisha and very popular in every home.It's a rice porridge in soupy form with many vegetables and  has it's own sourness and spicy taste.The kanji is prepared out of rice water stock(stocked more than 3 days)...It has his own sourness..But in winter it's prepared freshly by adding curd to it...There are many variation of kanji/conjee.
Pariba Kanji/vegetable rice porridge is prepared specially in winter's,when we can avail veggies abundantly!!!
So let's start.. 



 


Ingredients


Rice water stock 4 cup
Curd 1/2 cup whisked
Rice mashed 1/2 cup
Radish 1/4 cup chopped in circles
Pumpkin 1/4 cup chopped in thin slices
Green peas 1 cup
Green peas skin(optional)
Garlic 12 pods crushed
Green chilli 2 crushed
Vegetable oil 2tsp
Curry leaves few
Procedure


  • Place your sauce pan add rice water stock add all veggies to it and bring it boil
  • Let all veggie cooked properly
  • Take out those green peas skin
  • Now add curd and mashed rice(can use blender to make a paste)
  • Whisk it properly
  • Now add the mixture to boil rice water stock
  • Now place your mini frying pan add oil, once heated add crushed garlic n green chillies n curry leaves just saute it for a minute and transfer it to boiling kanji
  • Now off the gas and close the pan with lid
  • Serve hot with rice and can consume as soup also
Thank you all for visiting my blog!!

Will be back soon with a more traditional recipes with my twist!!!

Wednesday, 13 December 2017

Hot N Sour soup-With a unsualingredients -used cottage cheese stock (chena water/chena pani).

Hot N Sour soup-With a unsualingredients -used cottage cheese stock (chena water/chena pani).

Preparation Time: 5 Minutes
Cooking Time:  12 minutes
Total Preparation Time : 17 Minutes

Hot n sour soup prepared using chena pani/cottage cheese stock.As I have prepared chhena/cottage cheese today to use it in a recipe. So thought to make soup out of the waste (as I use to throw it). This stock is used for kneading dough n dal/lentil also.
When we prepare chena/ cottage chesse out of milk, we use lemon or white vinegar to curdle the milk.The taste of the water is little sour in taste coz of lemon /vinegar, so thought to make hot n sour soup out of the stock instead of vegetable stock or plain water. And believe me the experiment turned out to be delicious without any change in the authentic taste.
 

Ingredients
Cottage cheese stock 2 bowl
Carrot finely chopped 2 tbsp
Cauliflower finely chopped 2 tbsp
Cabbage  finely chopped tbsp
Beans finely minced 1 tbsp
Onion finely chopped 2 tbsp
Ginger 1inch finely choppedGarlic 8 pods finely minced
Olive oil 1 tbsp
Vinegar 1/2 tsp
Soya sauce 2 tsp
Chilli sauce 1 tspSalt to taste
Black Pepper- 2 pinch

Procedure
  • Now take a sauce pan add olive oil and once heated
  • Add onion,ginger,garlic and green chilli saute it for a minute
  • Add Veggies and saute for 3- 4 mins
  • Add cottage cheese stock and bring it to boil
  • Now add vinegar(if required as I have used the fresh stock it taste slightly sweet)
  • Now add all the sauces and boil it for 5 minute
  • Then off the gas stove
  • Serve hot
  • Garnish with crushed pepper
Thank you all for showing your interest in my blog!!!
Will be back soon with a more fusion recipes with my twist!!!

Gobi Alu Matar Kasa/Gobi Alu Matar dry masala/Cauliflower Potato Green peas Roast with Indian spices-Odisha Special

Phoola kobi Aloo matar kasa/Gobi Alu Matar Kasa/Gobi Aloo Matar dry masala/Cauliflower Potato Green peas Roast with Indian spices-Odisha Special

Preparation Time:10 Minutes
Cooking Time: 20 Minutes
Total Preparation Time : 30Minutes


A delicious variation of Gobi/Cauliflower! Gobi alu matar kasa/dry masala is good combo with roti, chapathi or parantha and rice, dal too!.This is my favorite too. I personally to cook gobi in this process.As this version doesn't need deep fried/fried cauliflower, as fresh florets are cooked in masala in low flame.Benefit of this version is oil fact, which is less used but equally delicious as restaurants.


I have came with my version of Gobi alu kasa/dry masala tastes as delicious as restaurants. So let's start..





Course: Side Dish(Vegan/Vegetarian)

Cuisine: Odisha
Servings :4 persons


INGREDIENTS
Cauliflower Florets medium size-2 bowl
Masala Paste(grind onion,garlic,ginger,coriander seeds,cumin,,green chiili,bay leaf,cinnamon, cardamom,melon seeds)
Potatoes(2 small size) chopped into slices
1 Medium Tomato (fine slice)
1 bay leaf

Mustard oil tbsp
11/2 tbsp Kashmir chilli powder
1/2 tsp turmeric powder
1/2 tsp sugar
Salt to taste
1tbsp freshly chopped coriander leaves

For Masala

3 Medium onions(roughly chopped)
Garlic 8-10 pods
Ginger 1inch (roughly chopped)
Coriander seeds 1tsp
Cumin Seeds 1tsp
Melon seeds/charmagaz 1tsp
1 Green chilli

1 inch cinnamon
2 cardamom
1 small Bay Leaf

Procedure to Make Masala:

Place all ingredients into mixie jar and put little water and  grind to paste.



Procedure:
  • Place a heavy bottom pan or kadhai put the oil and once the oil is heated, 
  • And now add sugar to it
  • Let the sugar to caramelized (don't burn it) 
  • Now add bay leaf 
  • Now add in tomatoes and cook till the tomatoes turn little mushy.
  • Now add the turmeric and chilli powder,saute it for a few seconds
  • Time for masala to go in, 
  • Now add cauliflower florets,potatoes and green peas
  • And saute it till it roasted and cooked( all raw smell of masala goes off and oil start coming from sides)
  • Garnish it with chopped coriander leaves.
  •  Gobi alu matar kasa is ready to serve with rice or chapatis( Indian breads).
Thank you all for visting my blog!!
Will be back soon with a more variation of gobi recipes with my twist!!! 

Tuesday, 12 December 2017

Rasmalai/Rossoamalai/Juicy Cottage cheese in flavored milk!!

Rasmalai/Rossoamalai/Juicy Cottage cheese in flavored milk!!

Preparation Time: 10minutes
Cooking Time: 1 hour
Total Cooking Time:1:10 minutes


Rasmalai is one of our favourite sweet and it's liked by all odiya's too. And a very famous dessert served in Wedding parties and special occasion's. It's liked by many of Indians because its very juicy, soft and less sweet compared to other.

Rasmalai/rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust".
Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chenna soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffronpistachios


Course: Dessert
Cuisine: East India
Servings: 2 person


Ingredients:
1 liter milk
Rasmalai balls 4
1/4 cup sugar
6 Cardamom
Pistachios 6 nos Blanched and finely chopped
Few saffron strands
For cottage cheese
Milk half liter
Lemon juice 2tbsp
For Rasmalai balls
1 cup cottage cheese
1/2 tsp cornflour
For sugar Syrup
1 cup sugar
3 cup water

Procedure for making chenna/cottage cheese 

  • Place your saucepan and pour milk in it
  • Bring it to boil
  • Now add lemon juice to it
  • Boil it in medium flame and milk will start curddling
  • Once curdled cook for 10 minutes(chenna/cottage cheese will completely get separated)
  • Wash in running water ,to get rid off the lemon essence from it
  • And now tie in a muslin cloth and let all the water drain's out
  • Chenna/Cottage cheese is ready
Procedure for making Rasmalai balls

  • Once all water drained from cottage cheese and then transfer it into a plate
  • Take a sauce pan and sugar and water and keep it for boiling and sugar get dissolved
  • Now start kneading bu using your palms for 2 minutes
  • Now add cornflour and start kneading till 10 minutes
  • Till the ghee start sticking in your palm and stop kneading there
  • Divide into 4 equal parts and form balls and press keeping it on middle of your both palms and flatten it
  • Once flatten balls are done drop it in the sugar syrup and cook it till it's spongy,soft and evenly cooked
  • Rasmalai balls are ready
Procedure:

  •   In the mean time take heavy bottom pan pour 1 ltr milk let it boil then add sugar 
  • Let all the sugar break down
  • Then add crushed cardamom( crush it using hand pestle)
  • Add few saffron strands  
  • As the layer of cream begins to form on the surface of the milk
  •  Take off to the side of the vessel
  • The process continues until the milk is exhausted(Keep stirring in interval of 5 mins)
  • The rabri thus formed is extremely creamy and very thick consistency
  • Take out in a bowl and keep it aside for cooling.
  • Once cooled completely add the spongy Rasmalai balls to it and keep it aside for an hour
  • Granish it with chopped,blanched and pistachios
  • Your Yummy and delicious,soft and juicy Rasmalai is ready!!
  • Serve it chill  or at room temperature!
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic sweet recipes with my twist!!!

Coriander and Lemon soup-Best compliment Appetizer in Winters!!

Coriander and Lemon soup-Best compliment Appetizer in Winters!!


Preparation Time: 10 Minutes
Cooking Time:  7 minutes
Total Preparation Time : 17Minutes

As a member few cooking groups on face book, a competition has been organised by one of the group. As being a sportive person and a foodie too, how to miss the competition. The theme is "Soup",and as making soups for the  competition, thought to share with all too!.
Ek garam soup ki piyali-Coriander and lemon soup with a twist added basil leaves to it which enhance it flavor.This soup us perfect in winter's as the main ingredients contains vitamin C, which helps in controlling cold and flu. And pack of winter veggies!!
Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies.Lemons contain pectin fibre which is very beneficial for colon health and also serves as a powerful antibacterial.

Course: Appetizer
Cuisine: Chinese
Servings:2 person


Ingredients

Vegetable stock 2 bowl
Carrot finely minced 2 tbsp
Cauliflower finely minced 2 tbsp
Green peas 4 tbsp
Beans finely minced 1 tbsp
Lemon juice 2 tbsp(can adjust to prefence)
Coriander leaves fresh finely chopped 1/2 cup
Garlic 8 pods finely minced
Butter 1 tbsp
Salt to taste
Basil 1 tsp
Corn flour 1 tsp
Water 21/2 cup (for vegetable stock)
Black Pepper- 2 pinch

Procedure 

  • Place sauce pan and pour water and add all Veggies and salt bring it to boil
  • Add basil leaves to it
  • Now cover it with lid and make sure all the Veggies shouldn't be fully cooked. Just need to blanch it
  • Take the strainer and separate Veggies and vegetables stock
  • Now take a sauce pan add butter and once heated
  • Add garlic and saute it for a minute
  • Add blanched Veggies and saute for 2 mins
  • Add vegetable stock and bring it to boil
  • mix cornflour in normal water(1tbsp) and pour it to the boiling vegetable stock
  • Now add lemon juice and boil it for 1 minute
  • Now add the chopped coriander leaves and wait for 1 boil 
  • Then off the gas stove
  • Serve hot (immediately as the coriander will start turning black after sometimes)
  • Garnish with crushed pepper

Monday, 11 December 2017

Podo Pitha/Baked Urad dal and Sooji(Blackgram dal and Semolina)-Odisha Special

Podo Pitha/Baked Urad dal and Sooji(Blackgram dal and Semolina)-Odisha Special


Preparation Time: 5 hours
Cooking Time: 40-50  Minutes
Total Preparation Time : 5 hr 50 Minutes

Podo pitha  is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jagery overnight. Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja/ RajoParba.(3 day s festival celebrated during 
month of June every year in Odisha).It is also served in the Jagannath Temple, Puri.

This is one more signature and special dish only prepared in Odisha. It is a very famous dish and prepared in almost every home during rajo parab and any special occasion's too.

When we visit our hometown my Aunt whom we called "Moma" baked this for us without fail.We all love this pitha a lot. 

Every one prepare this dish in their favorite way. And all I can say all the variation's are equally delicious!.I have came with my favorite way... let's start.


 


Course: Dessert
Cuisine: Odisha
Servings:6 person's


Ingredients

Urad dal/Black gram dal-1 cup
Sooji/rawa/semolina-1/2 cup
Coconut  chooped in thin slices1/2 cup
Ghee-2 tsp(greasing)
Sugar-1/2 cup(adjust according to your personal preference)
Crushed black pepper and cardamom powder-2 tsp(20 black pepper & 6 green cardamom)
Cashew/4 cup
Raisins 1/4 cup
Salt to taste(1-2 pinch)

Procedure

  • Soak urad dal/black gram lentil for 5 hours and then grind to fine paste
  • The batter consistency has to be little more thick than dosa batter(little watery than cake batter)
  • Take mixing bowl and transfer the batter into it
  • And now add sugar, semolina, half of dry fruits and coconut 
  • Whisk it nicely and then add crushed black pepper and cardamom 
  • Now add salt and mix it properly and keep it aside for 20 minutes 
  • After 20 minutes take pressure cooker and grease it nicely with ghee(please make sure your pressure cooker is cool and dry before greasing)
  • Now transfer the batter into the pressure cooker
  • Garnish  the top with rest of dry fruits and coconut
  • Close the lid of the pressure cooker without whistle
  • Place it on gas stove in low flame for almost 40 minutes
  • Keep checking in between and when top is cooked and turned slightly golden in color
  • Check the pitha/cake by inserting a tooth pick or knife into it
  • If the knife came out clean, then the pitha is also cooked from inside
  • Now turn off the gas and wait till it cool down completely
  • Once completely cool the make pressure cooker upside down on plate to remove the pitha from it
  • The same procedure of demoulding the cake
  • Cut into desired pieces and serve it!
Thank you all for visiting my blog!!
Will be back soon with a more traditional recipes with my twist!!!

Kheera Sagar/Khira Sagar/Rawa/Sooji/ Semolina dumplings in sweetened, condensed milk-Odisha Special!

Kheera Sagar/Khira Sagar/Rawa/Sooji/ Semolina dumplings in sweetened, condensed milk-Odisha Special!

Preparation Time: 10 Minutes
Cooking Time: 30 minutes 

Total Preparation Time : 40 Minutes
Khira sagar is an Odia sweet dish that literally translates to ocean of milk in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana with it.
Khira sagara consists of marble-sized balls of rice flour dumplings soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish. Khira sagara is typically served either at room temperature or slightly chilled.
Traditionally dumplings are made rice flour... but gave twist to it made those dumplings out of semolina/sooji/ rawa and stuffed it too with roasted grated coconut.

Course: Dessert
Cuisine: Odisha
Servings:6 person's

Ingredients

Milk 1 ltr
Sooji/rawa/semolina-1/2 cup
Grated coconut 1/2 cup
Water-3/4 cup+1/4cup
Ghee-1 tsp-1 tsp(greasing)
Sugar-1/4 cup + 4 tsp (adjust according to your personal preference)
Crushed black pepper and cardamom powder-1 tsp
Cardamom 4(crushed)
Salt 1pinch
Kesar/saffron 1pinch

Procedure 

  1. Take a heavy bottom pan and milk, bring it to boil and then add sugar and cardamom
  2. Let it cook and get reduced to half in simmer(keep string in between)
  3. Mean time place we will ready our dumplings and stuffing
  4.  Now place a kadhai/fry pan add ghee
  5. Once the ghee is heated add sugar and 
  6. Let the sugar to caramelized (don't burn it)
  7. Now add grated coconut and stir it for one minute
  8. Now add crushed black pepper and cardamom to it, and cook it till it turn golden and keep it aside and let it cool
  9. Take a kadhai/fry pan add water and pinch of salt and bring it to boil
  10. Once started boiling add rawa/sooji/semolina to it keep stirring continuously to avoid lumps  
  11. Once formed like a dough take it out keep it aside and let it cool(warm)
  12. Now grease your palm's with hand and start kneading to make a smooth dough 
  13. Once done divide into 14 equal sizes
  14. Now add grease your palm's with ghee, flatten the ball and stuff it with roasted coconut(very little)
  15. While forming ball's grease your palm's with water too, it will help from cracks
  16. Repeat the same procedure to form all the balls
  17. Once balls/dumplings done add to boiling milk
  18. Cook till all the dumpling are cooked and soft (almost for 20 mins in simmer)
  19. Once all the dumplings are cooked turn off your gas and add pinch of saffron and cover it with lid.
  20. Serve once it is cool
Thank you all for visting my blog!!
Will be back soon with a more traditional recipes with my twist!!!

Ghugni/White Peas Gravey-Odisha delicacy

Ghugni/White Peas Gravey-Odisha delicacy


Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Total Preparation Time : 35 Minutes


Ghugni is an very famous in Odisha. Dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with every thing from morning breakfast,lunch evening snacks and dinner too. It is also served with Poori too.

Ghugni is paired with every breakfast and snack like "Idli ghugni", "Vada ghugni", "Samosa ghugni", "Aloo chop ghugni" etc....list is long.

I have every weird memory with this dish 😀😉. I have troubled my Maa alot..😞😔.I never liked this dish in my childhood day's and never knew when fall in love with this dish. This dish is my hubby favorite one!.Even I promised to share this recipe while ago. When shared the recipe of dhai bara/vada.
Every one prepare this dish in their favorite way. And all I can say all the variation's are equally delicious!.I have came with my favorite way... let's start.



Course: Main Course(Vegetarian)
Cuisine: East India
Servings :4 persons


INGREDIENTS

White Peas(2 cup) soaked in water overnight or 5 hours
Masala Paste(grind onion,garlic,ginger,coriander seeds,cumin,dry red chilli,green chiili,bay leaf,cinnamon, cardamom)
Potatoes(2 small size) chopped into cubes(optional)
Medium Tomato 1(fine slice)
Bay leaf 1 

Mustard oil 10 tbsp
Kashmir chilli powder 
11/2 tbsp 
Turmeric powder 
1/2 tsp 
Sugar 
1/2 tsp
Salt to taste
Coriander leaves 
1tbsp freshly chopped 
Water 
4-5 cup

For Masala

2 Medium onions(roughly chopped)
Garlic 8-10 pods
Ginger 1inch (roughly chopped)
2 Dry red chilli
1 Green chilli

1 inch cinnamon
2 cardamom

Procedure to Make Masala:

Place all ingredients into mixie jar and put little water and  grind to paste.

Procedure:
  • Place a pressure cooker add the oil and once the oil is heated
  • And now add sugar to it
  • Let the sugar to caramelized (don't burn it) 
  • Now add bay leaf 
  • Now add in tomatoes and cook till the tomatoes turn little mushy.
  • Now add the turmeric and chilli powder,saute it for a few seconds
  • Time for masala to go in, saute it for 5 minutes
  • Add soaked white peas and saute till it roasted and cooked( all raw smell of masala goes off and oil start coming from sides)
  • Now add fried potatoes
  • Now add water and bring this whole thing to a good boil, cover the lid give 2-3 whistle
  • Let it cool completely, then open the lid and check if the peas are not cooked can give required wistle .
  • Garnish it with chopped coriander leaves.
  • Ghugni serve hot with with idli,vada,rice or chapatis( Indian breads).
Thank you all for visiting my blog!!
Will be back soon with a more variation of recipes with my twist!!!