Moong dal especially Green Moong dal or basically moong dal with its cover or husk is very nutritious to our health. I cook this dal quite often with rice or rotis, this dal tastes great. If you have ever eaten in a Punjabi restaurant or roadside dhabas(small food joints run by mostly Punjabis), you'll see it is the most ordered dish there. My mother used to make this dal quite often, from then I fell in love with this dal. After marriage, I found out that it is my hubby's favorite dal also. Gradually, after trying lots of ways making it, finally I came up to this recipe which just tastes great. So sharing this recipe with you all here.
I usually make a simple stir fry of mix-veggies or a salad to go with it. Last week I made a stir-fry with broccoli, mushroom, sweet corn and spring onions, will give the recipe of this too. Basically, you can use any vegetables of your choice for the stir-fry.

Green Moong Tadka dal
You Need :
Green Moong : 1 cup
Onion : 1, big, sliced thinly
Green chillies : 2, chopped
Garlic : 5-6 fat cloves[make a paste of 4, 2 sightly pounced]
Whole ginger : 1/2" 
Ginger paste : 1 tsp.
Tomato : 2-3(medium), chopped
Turmeric powder : 2 tsp.
Red Chilli powder : 2 tsp(more or less accr. to you)
Coriander powder : 2 tsp.
Garam Masala powder : 1 tsp.
Kasuri methi(dried fenugreek leaves) : 1 tblsp.
Salt to taste
Oil : 1 tblsp.
Asofoetida(Hing) : a pinch
Cumin seeds : 1 tsp.
Fresh coriander leaves for garnishing



How to :
  • Soak the dal overnight if possible, otherwise soak for at least 3-4 hours in hot water. Before cooking, pressure cook the dal with a pinch of salt, turmeric powder and 1/2 inch piece of ginger pounced lightly. Cook till done, then remove and mash totally. 
  • Heat oil in a pan, temper with a hing(asofoetida) first, then add cumin seeds and then add sliced onions. Saute till onions turn brown, in there add chopped green chillies and garlic paste(4 garlics). Add chopped tomatoes as well. Saute till tomatoes mashed well, then add turmeric, coriander and red chilli powder and 1/4 cup of water. Add a pinch of salt and ginger paste.Mix all the spices properly and cook till oil seperates. Lastly add garam masala powder and mix well. 
  • Add cooked dal in the spice paste and give a good mix. Add 1 cup warm water if you want it liquidish. If you like it little dryish, then add little water. Season with salt and kasoori methi. Add slightly pounced garlic cloves in the dal and cover with a lid. Cook for 4-5 minutes in medium heat. Remove from heat when done. 
  • Garnish with fresh coriander leaves.


Mix-Veggie Stir-Fry
You Need :
Broccoli : 1 cup, chopped
Mushroom : 1 cup, chopped
Spring onion : 1/2 cup, chopped
Sweet corns : 1/2 cup
Onion : 1, sliced
Garlic cloves : 3, grated/finely chopped
Green chilli : 1-2, chopped
Turmeric powder : 1 tsp.
Red chilli powder : 1-2 tsp.
Oil : 1 and 1/2 tblsp.
Dry red chilli : 1, broken into 2
Mustard and cumin seed : each 1/3 tsp.
Salt to taste



How To :

  • Cut all the veggies in medium chunks. Heat 1/2 tblsp. oil in a pan, add the broccoli florets. Stir fry in medium-low heat adding just a pinch of salt. Cover with a lid and check sometimes and stir. Broccoli doesn't take much time to cook. With 5 minutes it will be cooked. Remove from heat and set aside.
  • Heat 1 tblsp. oil in the same pan, temper with broken red chilli, mustard and cumin seeds, when they start to crackle, add sliced onions ad chopped green chillies, saute for a minute, then add mushrooms and spring onions in there. Continue stirring, after sometime, add sweet corns. Add turmeric and red chilli powder and mix well. Season with salt and grated garlic cloves. Lastly add fried broccoli florets, mix well and stir fry for another 2-3 minutes. When all veggies are cooked, remove from heat. 
  • Taste great when hot.
 
Serve Tadka dal or with any other dal and this mix-veggies stir-fry with hot rice or rotis/parathas.








                                          Exterior of newly done 6, Ballygunge Place

Even 15 years back, our city, Kolkata didn't had an eatery which specialized in only Bengali food in the city of Bongs or food-loving Bengalis. In 1998, Savourites, the mother company, owned by three friends Anindya Palit, S. Ramani and Chef Sushanta Sengupta, each master of his own domain, started up a restaurant named 6, Ballugunge Place, totally dedicated to pure Bengali Cuisine, at a 100 years old two-storied bunglow of a former Rai Bahadur, at south of city, ballygunge. Keeping the old world charm of the house with minimum decor and with capacity of only 84 seats, just with the Bengali food served keeping its authenticity alive, this place soon became a popular destination of people from all walks of lives. Nobody has ever complained about the place as the food they served was finger-licking delicious all the time and they have always satisfied everyone who came to dine that place.



    But recently, the management team has decided to renovate that place and give it a complete new look keeping the architecture of the old house intact as it is. And after opening after 3-4 months, they invited My foodie Group, Kolkata Food Bloggers, to visit the newly designed 6, Ballygunge Place and I represented my group along with two other Kolkata Food bloggers.


The design :: The design for renovating this place was recruited to Abin Design Studio, one of the leading architectural firm in Kolkata, in collaboration with Square Consultancy Services. Keeping the original structure of the old house intact, designers have depicted traditional bengali art and culture  in every nook and corner of this house through their use of querky colours, motifs and simple elements to give the house a feel of a 19th century house of Bengal but with a contemporary expression. The principal inspirations came from the paintings of Lalu Prasad Shaw. The form, figure and brilliant Color compositions of his works were transliterated architecturally in the form of hand painted walls, furniture and lighting design. The second major influence that dominated the exterior and parts of first floor interior came from SAHAJ PATH, the bengali text book for Primary learners by Rabindranath Tagore which all Bengali read when they start learning the language. The imageries, once illustrated by Abanindranath Tagore that are so deeply ingrained in the minds of Bengali society, creates a sense of nostalgia and belonging and relates the visitors with the environment.
   The project involved a total upliftment of exterior, addition of floor area to house extra dining space and addition of top floor with a rooftop to accommodate the banquet service in the same house. The ground floor and first floor are used for restaurant purpose whereas top floor and rooftop are used for banquet service. Not only each floor of the house even each room has been given a slight variance so that repetitive visitors can have different dining experiences each time. While the first and the second floors use expansive black and white chequered floors that were ubiquitous in traditional mansions, the ground floor provides a predominantly rustic grey surface with patterns at the centre. Even in the decor architects have given different temperament to each floor which are very eye-pleasing and a homage to forgotten Bengal art and culture.


Ground Floor ::
Ground floor, that houses three dining rooms along with a dedicated space for the buffet, is done up in very simple manner but with specially hand-crafted haath-pakha or handfans made with bamboo or clothes, which is very much symbolic to Bengal. In the buffet area, you will see a big chandelier which is made with traditional Bengali kitchen equipments like kuruni, bonti, khunti, jhajhri etc. which is again a piece of art. I just totally loved the creativity and the thought who have thought to create such a wonderful thing with some substances nobody have ever thought of. They have now a reception-cum-waiting room (which was not before) on ground floor and the room  has been decorated with victorian style furnitures, anitique clocks and articles which give up a feel of a living room of Zamindari era in Bengal. There is a lightshade which is decked up with 2 huge handfans made with colorful cloths, is a piece of art, you should not miss that gorgeous thing if you're there.

              Ground Floor : Buffet area, handfan(haat-pakha) Decor and reception-cum-waiting area

                                        Chandelier made with traditional Kitchen equipments
First Floor ::


   First floor which is only used for A-la-carte, is decorated in a totally different manner. Each room has its own individuality and charm. Each room is so lively, so colorful that each room will tell you a different story. Once you reach the first floor, you'll be mesmerized by the grand black and white chequered floor, old styled louvred windows and arched doorways. The age-old wooden louvred windows allow filtered sunlight and creates an interplay of light-n shade. While one room is decorated with sara paintings by Mamoni Chitrakar, another rooms are painted either with work of Lalu Prasad Shaw or with shadow blocks painting inspired by Sahaj Path.
       The babu-bibi culture of yesteryear Bengal is replicated on this floor with the help of Lalu Prosad Shaw’s works, who is known for his highly stylized colorful portraits of Bengali women and couples. You can see his works on the cushions, newly designed chairs, on the walls as a framed painting. Mamoni Chitrakar did her contribution too to design some specially designed Saras(a curved earthen pitchers) in cat and fish motifs. Again 6, Ballygunge Place has given their tribute to another Bengali art - Sara Painting with Mamoni Chitrakar's works and no doubt her cheerful sara paintings are looking lovely on bright yellow walls of a dining area on this floor.


                                                    Lalu Prasad Shaw's work on the wall
                         Blocked shadow painting on a wall inspired from Sahaj Path

                      Sara Painting in cat-n-fish motifs by Mamoni Chitrakar on a wall on first floor

                                     A floor-to-ceiling patachitra by Mamoni Chitrakar

    A floor-to-ceiling patachitra by Mamoni Chitrakar brightens up the entrance of a Private Dining Room (PDR) on this floor. The picture of some rural women making pithe-puli, is illustrated in such a colorful manner. This PDR has a Victorian look with a coffee-coloured wall with a stucco finish and decorated with crystal chandelier, light cream and deep chocolate curtains and antique clocks. On the walls you can see pictures of former actresses of Bengali Cinema framed along with some antique clocks, adorning that Private dining area. This room is used for private parties or private diners.

                                                          The Private Dining Room

                     Lalu Prasad Shaw's work on Chairs, cushions and even on a wall

Sarbari Dutt, the famous dress designer, has designed the croceries of 6BP, there also you can see the touch of Sahaj path, the bengali literature. She has also designed the uniforms of the various staffs of the restaurant.

                            Showplates and actual dining plates designed by Sarbori Dutt

Top Floor & Rooftop ::
          Second or top floor and rooftop are used for banquet service and can be used for marriages, birthday parties or cocktail parties which can accommodate around 100-120 people. Savourites, the mother company, serves one of the best catering service in the city. You can ask for any dish under the sun and they will serve you.



Menu Card ::
       The menu card should have a special mention in this post, it is designed by "Inner Circle Ad agency". 6 BP has given a special touch of Bengal here too. Menu card, which is an integral part of restaurant and it is made in such an interesting manner that it will keep you occupied till your food arrives. Each dish is described in simple language, so that a foreigner can also understand what they're going to eat. Starting of every course, you'll find a poem and an elaborate description on a specific dish from that course.

                        
                     The newly done Menu Card, description and a poem on a dish

On The Platter :: 
   The Bengali specialities on the menu are the same as before. Only few experimental Bengali dishes and a few Continental dishes have been added. Continental section which was a part of menu at the beginning, was cut off few years back. But on the request from guests, they have added a few continental dishes on the menu card again. Chef-in-charge Sujoy Halder, who has no culinary degree on his shoulder but has more than 15 years of restaurant experience on his sleeve and he proved that to be a good cook, one need experience more than a degree, here in 6 Ballygunge Place where he is serving near about 10 years now and satisfied the food-loving Bengali people with his service. Here are the new dishes he created and we sampled. And no doubt each and every dish was finger-licking delicious.

                                              The newly launched Bengali Dishes  

                                               Newly launched Continental Dishes : Grilled Fish on the bed of roasted veggies and mashed Potato and Roasted Lamb with brown sauce with roasted veggies and mashed potato along with bread and butter


The change for betterment :: (A) The house which was two storied at first, two more new floors are added and are used for banquet purpose. Now catering, banquet and restaurant all these you can get under one roof. The restaurant has a total of 4 floors, ground and first floor are used for restaurant purpose whereas top floor and rooftop are used for banquet purpose which is also very popular in the city. (B) A lift is also added for visitors specially for elderly persons so that they can enjoy their food at any floor they want conveniently. (C) Restaurant has got a new Reception-cum-waiting area at the ground floor, off course. (D) The restaurant which had 82 seats before, now has capacity to accommodate 150 persons. (E) Before, only lunch buffet were served, now it is served on lunch and dinner.

                   Staffs are in different uniform created by Sarbori Dutt : White Kurta with black pants is Captain or main steward and Brown Kurta with black pant is a regular steward


In Kolkata, you'll find 6 Ballygunge Place in Salt Lake other than Ballygunge and outside Kolkata, they are running their outlet in Bangalore and Guwahati, too. 

Pocket Pinch for 2 : Rs. 800-1200 apprx. 

So don't forget to visit this place if you're living in Kolkata or visiting Kolkata by any chance. 






Bhapa Rui or Steamed Rohu is a very traditional bengali recipe of cooking fish which is very healthy and gives an excellent taste. Healthy in the sense that you need very less oil to cook this dish. You need very less ingredients and very less time to cook this dish, but do not alter the recipe or ingredients. If you're expecting a sudden guest, you can prepare this dish and dish out this serve a simple but exotic dish to your guests in no time.
There are certain ways, you can prepare this dish. Traditionally, marinated fish pieces are kept in a closed box and put in the middle of the pot where rice is just cooked. So that from the heat of the hot rice, fish slowly can absorb the spices from the marinade and can be cooked at the same time. You can also steam it inside a pressure cooker. Even you can bake in the oven and get similar result. I steamed the fish inside my steamer. Not only Rohu, any sweet water fish can be cooked in this method using this recipe. Shrimp and big prawns are cooked too using this recipe, in that case add a little bit of grated coconut.



Ingredients :
Rohu Fish : 4 pieces
Mustard Oil : 2 tblsp.(for frying fish) + 1 tsp.
Black Mustard seeds : 1 tblsp.
Yellow Mustard seeds : 1 tblsp.
Poppy seeds : 1 tblsp.
Green chilli : 2+2
Curd/yoghurt : 2 tblsp.
Salt to taste
Sugar : 1/2 tsp.
Fresh Coriander leaves, chopped

Method :
  • Marinate the fish pieces with a pinch of turmeric powder and little salt. Keep aside for 10-15 minutes. Heat 1-2 tblsp. oil on a tawa and fry the fish pieces very lightly on both sides. 
  • Prepare a paste grinding poppy seeds, black and white mustard seeds , a pinch of salt and 1-2 green chillies with very little water added. In a bowl, take yoghurt, above prepared paste , sugar and salt to taste. Mix together and coat the fish pieces with this paste.
 
  • If you're baking in oven, then take a oven-proof dish, place the fish pieces coated with yoghurt-mustard paste. Drizzle a little mustard oil over the bowl. Drop 1-2 slitted green chillies. Sprinkle some chopped coriander leaves. Cover the bowl with an aluminium foil and bake for 10-12 mins. in 180 degreeC. 
  • I did in my steamer, so I put the bowl inside my steamer and steamed it for 10-15 minutes. 
 
  • You can make it inside a pressure cooker, too. Place the bowl inside a pressure cooker, close the lid, then remove the whistle. Steam it for 7-8 minutes. 
  • Serve immediately with hot rice.

       Kolkata is nowadays a heaven for food lovers. Every week there are numerous food events going on, organised by eminent restaurants of Kolkata. Say it a theme event by many restaurants in one place or theme event by individual restaurants. Either way, gainers are finally the people of Kolkata who can taste different regional cuisines of India and even International cuisines.
       In between all these, there are very few eminent restaurants available in Kolkata who are  serving authentic Bengali cuisine. 6, Ballygunge Place is one such restaurant who are immensely popular for their authenticity on Bengali food served there. People love to visit this place for Bengali food. During the winter months, sweet Bengalis celebrate their harvest festival by making a special type of sweet namely "Pithe/Pitha", using mainly rice, the main harvest of India. In almost all bengali households, mothers and grandmothers keep themselves busy making different varieties of pithes day and night. But in today's busy schedule, who can't get time to make this special sweet at home, 6, Ballygunge place has become saviour for them. They are organising "PITHE PARAB", a pite-puli festival for this special occassion for 4 days to taste some of the authentic pithes from Bengali Cuisine.


                                                        Pic. Courtesy: zomato.com and justdial.com
As a representer of Kolkata Food Bloggers, I was invited to taste their goodies of this festival. House Chef Sujoy Halder curated an awesome menu which consists of some Bengali authentic pithe recipes and some fusion pithe recipes which are his invention. All of them were lip-smackingly delicious and perfectly balanced in taste and look.

Here are some of the mouth-watering treats....see for yourself
     1. Chand Puli : puli pithe made with Moong dal and Rice and stuffed with coconut filling in half-moon(Chand) shape

 

2. Dab Bhapa Puli : Puli made into different shapes and steamed


3. Doodh Puli : Puli stuffed with coconut filling and then dunked into thickened and sweetened milk



4. Chusi Pithe : very small pulis made from a rice flour dough are dunked into sweetened milk




5. Biulir Daler Patishapta : A crepe made with rice and Urad dal and filled with coconut filling


6. Til Pithe : This is one of Chef"s creations, a very unique idea of filling the puli with apples, grapes and dry fruits, coated with sesame seeds/til and then sauted on tawa


7. Ranga Aloor Jhola Gurer Payesh : This is another of Chef"s creations where Ranga Aloo or sweet Potato is cooked in thickened milk which is sweetened by liquid date palm jaggery(only available during winter months)


 There are some more delicacies 6, Ballygunge Place has to offer you...Bengali's favorite Aloor Dum and Kasha Mangsho with CHALER ROTI, roti made with rice flour....


These are the spread at their "Pithe Parab" festival, it is on from 14th-17th of January 2016. I'm recommending everyone to go there and enjoy these delicacies at very affordable price

Finally, me and my blogger friend from PEEK N COOK, are posing with Chef Sujoy Halder. I want to thank Chef Sujoy Halder for serving us such nice delicacies and 6, Ballygunge place for their awesome hospitality.


 And last but not the least, Kolkata Food Bloggers for giving me this opportunity.





Wishing all my readers, blog followers and blogger buddies a happy, healthy and happening New Year. Hope you had a nice start.

I want to start my first blogpost with a sweet native to my place, Bengal. It's a very special sweet made during this time of the year. Mid of this month, January marks an auspicious occasion, Makar Sankranti, which is celebrated throughout India. In Bengal, it is known as Poush Parbon or Poush Sankranti. This festival is to mark the harvest festival of India. The festival of Makar Sankranti is highly regarded by the Hindus from North to down South. The day is known by various names and a variety of traditions are followed in different parts of India.
  In Bengal, we make different varieties of special sweet, known as Pitha, to celebrate this harvest festival, where rice is always the main ingredient. This year Poush Samkranti is just around the corner and in all bengali households, all have started preparing Pithas already. I'll share one such PITHA recipe today which I prepared this year few days back.


PATISHAPTA PITHA : It's a very common and most favorite pitha preperation of Bengalis. It's a crepe made of suji/semolina, rice flour and wheat flour/maida and stuffed with either sweet coconut sweetened with sugar/jaggery or Khoya/Mawa filling. It's so delicious that you won't able to control yourself once you taste it. I posted this patishapta recipe before which is sweetened with sugar, today I'll share the recipe of Patishapta which is totally made with date palm jaggery or nalen gur. This variety is superbly delicious and healthy as well. Check the basic recipe here where I added step-by-step pics for easy understanding. Follow the process from this post - Patishapta Pitha. Below is the pic...you can see the difference in color of both the varieties.  

 
You Need :


For Crepes :: 
Semolina or Suji : 1/2 cup
Rice flour/Chal guro : 1 cup
Maida(Plain white flour) : 1 cup
Milk : 1/2 cup
Khejur er Patla Gur( liquid date palm jaggery) : 1/2 cup or as needed
Ghee(clarified butter) + Vegetable oil - can use both together for shallow frying

For Stuffing ::
Freshly grated coconut : 1 and 1/2 cup
Khejur er gur(liquid or solid): 1/2 cup (use as per your taste)
Cardamom powder : 2 tbsp.

How To :  
  • To make the stuffing : Grate the coconut. In a karahi or pan, stir together the coconut, jaggery/gur and mix. Stir continuously. First, this mixture will be sticky, so continue stirring and cooking this mixture. The mixture is ready when it won't stick to the pan anymore and come everything together as a ball. Take pan out of heat and sprinkle cardamom powder over it and give a good stir. Cool the stuffing before making the crepes.
  • To make the crepe or outer layer : Soak the semolina/suji in milk for 30 to 45 minutes. In there, add flour/maida, rice flour and mix to make a smooth batter without lumps. Add jaggery little at a time, checking the sweetness level as per your taste. The batter should be nor too thin, nor too thick, it should be free flowing smooth batter.
  • Frying the crepes : After you make the batter, it's time to make the crepes or outer layer. For that, heat a wide frying pan or tawa, preferably non-stick one and grease with a drop of ghee. Carefully, swirl pan around so that pan is coated evenly with the hot ghee.
  1. Drop 2 tablespoon of batter into the frying pan and swirl pan around to make a round crepe (do it quick before the batter sets), around 3-4 inch in diameter. Make the crepe as thin as possible.
  2. Allow batter to set, in medium-low flame and cook until crepe turns very light brown. Now flip to the other side and cook till turns light brown, again flip to the other side.  
  3. Put little amount of stuffing at the one end of the crepe like in this picture and then fold upto the other end. Remove from the pan and repeat the steps to make more patishaptas. 
  4. Serve warm or cold.


Here are some more sweets/pitha recipe which is usually made during Poush Sankranti from my blog ::




     This is the last recipe of this year, I guess and it has to be a special one. This recipe is special in the sense that I combined two popular Bengali chicken curries in one and experimented a little. The result was no doubt yummy. There are two Bengali Chicken recipes very popular among Bengalis are Posto Murgi(Chicken cooked with Poppy seeds) and another one is Chicken Malaikari(Chicken cooked with coconut milk) - both are immensely delicious in taste. The experimenter mind in me, thought to combine two of them in one dish and voila, a great tasting chicken curry has born.



Now let's see how I did it....

You Need :
Chicken(whole) : 750 gms.
Potato : 2, halved
Onion paste: 3, medium
Ginger Paste : 1 tblsp.
Garlic paste : 1 tblsp.
Tomato : 2, medium
Green Chilli : 2
Poppy seed ; 3 tblsp.(grind coarsely)
Coconut milk : 1 cup
Turmeric powder ; 2 tsp.
Coriander powder : 2 tsp.
Red Chilli powder : 2 tsp. or as per your requirement
Fennel seed : 1 tsp.
Garam Masala : 3 cardamoms, 3 cloves and 1" piece of cinnamon
Salt to taste
Sugar : 1 tsp.
Mustard Oil : 2 tblsp.
Fresh Coriander leaves for garnishing
For tempering ::::
Bay leaf : 1
Dry red chilli(whole) : 1
Cardamoms : 2-3
Cloves : 3
Cinnamon : 1-2 stick(1")

How To :
  • Preperation :::: Cut the chicken into medium size pieces. Wash and drain the whole water before marinating. Then marinate the chicken pieces with half of ginger and garlic paste, 1 tsp. each of  turmeric and red chilli powder, 1 tsp. mustard oil and a little salt for at least 30-45 minutes. Also halve the potatoes and smear little salt on them and set aside.
  • Grind poppy seeds with 2 green chillies into a coarse paste, keep aside. 
  • Slightly roast fennel seeds, cardamoms, cloves and cinnamon on a tawa and grind all together into a powder. 
  • Cooking ::::: Heat rest of the oil in a pan, fry the potato pieces in oil till they are brown from all sides. Remove and keep aside. In the same oil, temper with bay leaf, dry red chilli, cardamoms, cloves and cinnamon stick. when they start to crackle, add onion paste to the oil. Saute in medium heat and continue stirring so that onion doesn't get burnt. Add 1 tsp. sugar at this moment and continue sauteing the onion paste till it turns brown. Now add rest of the ginger-garlic paste and chopped tomatoes.  
  • When tomatoes get soft, add marinated chicken pieces in the pan and saute for 5-6 minutes. In between, add turmeric powder, red chilli powder, coriander powder and poppy seed paste. Mix well with the chicken pieces, if needed add 2-3 tblsp. water and carefully saute the chicken pieces for about 10 minutes. Lastly add 1 cup coconut milk mixed with 1/2 cup hot water and garam masala powder to the curry. Add fried potatoes to the curry.
  • Season with salt and cover the pan with a lid and let it cook in medium flame till potatoes and chicken are well-cooked and you get your desired consistency of the gravy.   
  • Pour on a serving bowl and garnish with fresh coriander leaves. Serve it with hot rice or rotis.


As in two days, new year is approaching us, hereby wishing all my visitors, blog followers and my blogger buddies a healthy, peaceful and prosperous New Year !!!!!!!!!!!!!!!!!!!!!!!!!!!! 
Will see you in 2016 and don't forget to visit RECIPE JUNCTION !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!




 

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