वदनी कवळ घेता नाम घ्या श्रीहरीचे | सहज हवन होते नाम घेता फुकाचे ||
जीवन करी जिवित्वा अन्न हे पूर्ण ब्रह्म | उदरभरण नोहे जाणिजे यज्ञकर्म ||

Wednesday, September 28, 2011

Strawberry Lemonade and B&W Wednesday

Original Marathi recipe is here - http://vadanikavalgheta.blogspot.com/2009/04/strawberry-lemonade.html

Farmers markets are again overflowing with strawberries. This is late summer or early autumn crop and is best for making jams etc. We currently have nice warm weather to give justice to these beauties. It is just perfect weather for strawberry lemonade. Here is instant crowd pleaser recipe -


 Strawberry cubes -
10-12 Large Strawberries
10-15 Mint Leaves
1-2 tbsp Sugar (per taste)
pinch of Salt

Lemonade -
1 Large Lemon
3 cups of Water
Sugar per taste
* Salt per taste
Preparation - 
Wash and hull the strawberries. Quarter these roughly.
Grind washed mint leaves, chopped strawberries, salt and sugar per taste.
Pour in ice trays and freeze them until set. Strawberry cubes are ready.
Make lemonade as usual by squeezing lemon in water and then stir sugar and pinch of salt in until dissolved.
Chill lemonade until you are ready to serve.
Pour lemonade in a glass and add strawberry and serve. Strawberry cube will start flavoring the lemonade while its melting.

Here is a B&W picture capturing beauty of perfect California Strawberries for Susan's Black and White event that happens every Wednesday.

Strawberries



Tips - 
  • * If you are an Indian like me then you might want to add pinch of salt in your lemonade :) 
  • You can make the cubes with any one type of berry or mixed berries. 
  • These cubes can be frozen for future use.
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Friday, September 23, 2011

हरभर्‍याच्या पानांची भाजी (Stir Fried Tender Garbanzo Leaves)

हरभर्‍याची पेरणी साधारण ऑगस्ट सप्टेंबरमधे केली जाते (आठवा इयत्ता ३-४ मधली रब्बी पिके). साधारण ऑक्टोबर-नोव्हेंबरमधे पिके वाढून ५-६ इंची होतात. या झाडांची खुडणी केली नाही तर फुले कमी येतात परिणामी घाटे/हरभरे कमी येतात. ही खुडणी म्हणजे झाडाचे शेंडे तोडायचे. खुडणी करण्यासाठी मोलाने बायका लावतात किंवा घरचे सगळे मिळून जर करता येत असेल तर मग तसे मिळून केले जाते. तुम्ही खुडाल त्या भाजीतला चवथा/पाचवा हिस्सा तुमचा आणि वर थोडी हजेरी असा साधारण व्यवहार पूर्वी असे. हे एका झाडाला एकदाच केले जाते. अलिकडे १० वर्षात त्यात नक्की किती आणि काय बदल झालाय कल्पना नाही.

Fresh HarabaRyaachi bhaaji

हे खुडलेले शेंडे म्हणजेच हरभर्‍याची भाजी. वाट्यातून आलेली भाजी काही बायका विकायला नेतात तर काही घरी करतात. शेतकरी मात्र भाजी बरीच असेल तर विकायला बाजारात नेतो. या भाजीवर पूर्वी औषध फवारणी होत नसे कारण भाजी खायला वापरतात. त्यावर आळ्या वगैरे असण्याची शक्यता असल्याने भाजी आधी झटकून घ्यायची असते. साधारण १ फुट आंतरावरून एकेक ओंझळभर भाजी कट्ट्यावर आपटायची त्याने पानांना चिकटलेली आळी वगैरे असेल तर बाजूला जाते. अशी सगळी भाजी करून घ्यायची.

काही भाज्यांमधे थोडे जून झालेले दांडे काढून टाकावे लागतात. त्यासाठी त्याही बारीक पाने उजव्या हाताने ओढायची. दांडा टाकून द्यायचा. अत्यंत किचकट काम पण पुढले फळ अत्यंत चविष्ट असल्याने करायचेच. हे असे सगळ्या वाट्याचे करून झाले की मग भाजी करण्यासाठी तयार!!

Even more closeup

पूर्वी एखादा रुपायाला ओंझळभर भाजी येत असे आता त्याच ओंझळीचा दर साधारण ५-७ रुपये झाला आहे. काही ठिकाणी किलोच्या मापात (म्हणजेच वजनी हो!) मिळते. पण शेतकर्‍याला कष्टाच्या प्रमाणात मोबदला हवा असेल तर शक्यतो ढिगाच्या मापात विकलेले परवडते!

सातारा, सांगली, कोल्हापूर भागात साधारण ऑगस्त-सप्टेंबरमध्ये रब्बी पिकांची पेरणी सुरु होते. त्यामुळे ऑक्टोबर-नोव्हेंबर भागात ही भाजी बाजारात काही आठवडेच मिळते. बाकीच्या ठिकाणी पण मिळत असावी पण मला कल्पना नाही. तेव्हाच आणून ताजी करायची किंवा मग पुढे वर्षभर वापरण्यासाठी वाळवून ठेवायची. सुकवलेल्या हरबर्‍याची भाजी थोड्या वेगळ्या पद्धतीने करतात.

हरभर्‍याच्या भाजीचे २-३ वाटे     
२-३ हिरव्या मिरच्या किंवा लाल मिरच्या
५-६ लसूण पाकळ्या
२-३ टेबलस्पून दाण्याचे कूट
चवीप्रमाणे मीठ

HarabaryaachI Bhaji Tayyar!

भाजी निवडून घ्यावी.
स्वच्छ धुवून १०-१५ मिनीटे निथळायची.

प्रकार १ -
मिरचीला उभ्या चिरा देऊन घ्यायच्या. लाल मिरची वापरणार असाल तर मोडून तुकडे करून घ्यायच्या.
एका लोखंडाच्या कढईत/तव्यात तेल तापवून त्या लसूण पाकळ्या ठेचून घालायच्या.
मिरच्या घालून एखादा मिनीट परतून घ्यायचे.
त्यावर भाजी घालायची, मीठ घालून झाकण घालून ठेवायचे.
साधारण २ मिनीटांनी झाकण काढून नीट मिसळून घ्यायचे. पाणी खुप सुटलेले असेल भाजीला त्यामुळे नीट परतून भाजी सुकी करायची. शेवटी दाण्याचे कुट घालून परतून गरम गरम भाकरीबरोबर खायला सुरुवात करायची.

प्रकार २ -
भाजी कोरडी करून त्यात कच्चे तेल, मीठ, लाल तिखट आणि दाण्याचे कुट घालून कालवायचे. हे तोंडीलावणे म्हणून खायचे असते.

टीपा -
  1. या भाजीला परतत असताना खूप पाणी सुटत नाही. त्यामुळे एखादेवेळी लागला तर एखादा पाण्याचा हबका मारायला हरकत नाही. 
  2. भाजी निवडायला बराच वेळ लागतो त्यामुळे आदल्या दिवशी टीव्ही पहाताना वगैरे भाजी निवडून ठेवायची.


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Sunday, September 18, 2011

Panipuri For A Good Cause

Satisfaction - [C or U] a pleasant feeling which you get when you receive something you wanted, or when you have done something you wanted to do.

It was last July when I had a brief conversation with Rashmi about helping a non-profit in India called 'Ekalavya Nyas, Pune'. She had just visited the organization and met Renutai Gavaskar, driving force of that organization. She has also written about it here. We started thinking about organizing a fundraising event to help this organization but we were not sure how to go about it. When there is a will there is a way! We got in touch with another friend who sets up food stalls at various events and all the money collected from these events is donated to different charities. We both loved the idea and decided to ask around for any event coming up soon. Ganapati festival was just around the cornet so we decided to ask MMBA if we can host a food stall. MMBA agreed immediately and one hurdle was over. Next was to decide the menu, quantity of food, work schedules etc. Long story short, everything fell in place in no time. We got few more friends to help us at the stall that day. All of them came just with one phone call, no questions asked. We sold Kacchi Dabeli, vegetable cutlets, chocolate cupcakes. Rashmi and I both were extremely happy and tired at the end of the day! We decided to do it again next year!!!

Fast forward to the next year! Rashmi and I were eager to do it again this year but we wanted to ask around if any other friends are ready to help. This year MMBA Ganapati was during Labor day weekend so we were not sure if would get any help. But all our friends proved us wrong and said yes! Now we were group of 7 and their family members. We had decided to make Kacchi Dabeli, Sabudana Khichadi and Chocolate cupcakes. But the other food stall had decided to make Sabudana Khichadi and they had already told MMBA about their plans. We had to choose something else just 5 days before the actual event.  Unanimously we decided to make Panipuri. We knew we will be loosing morning crowd to Sabudana Khichadi but we were confident to make money in the evening rush. We divided the workload, the time slots at the stall over just 3 phone calls and we were all set. One person got all the paper dishes etc, two people made cupcakes,  two did dabeli stuffing, two did all chutneys.
Five of us went at the venue at 8am with 3 large cool cages, a microwave, a rice cooker, an electric griddle, 500 panipuris, 15 loaves of bread buns, and enormous amounts of bags in our hands. We setup everything and were ready for our first customer. Afternoon was bit slow as people went to have lunch. We all got busy in the evening. We closed the stall 8.30pm as we ran out of dabeli filling and breads. Whole experience gave all of us immense satisfaction! We hope to do it again next year. Marathi article about the whole experience can be read here

All our items were hit. I have already blogged about chocolate cupcakes, dabeli, date laddoos. Here is how we made the panipuris - 


Panipuri all set up for serving

(Proportions are for 100 puris) 

Panipuri ka Pani -
1 Packet of MDH Panipuri Masala
10-15 Mint Leaves
2 Green Chilies
10-15 Stalks of Cilantro

Green Chutney -
2 cup chopped cilantro
2 cup mint leaves
6-7 Green chilies
salt, sugar and lime juice - per taste

Extra Hot Green Chutney -
10-15 Thai Bird Chilies
10-15 Mint leaves
1/2 tbsp Black Peppercorns
2 Small Garlic Cloves
2 tbsp Roasted Chana Daal
Salt per taste

Sweet Chutney -
1/2 cup Tamarind Pulp (as thick as possible)
10-15 Pitted Dates
1/4 cup Jaggery
salt, red chili powder - per taste
1 tsp Roasted Cumin powdered

Filling -
2-3 Potatoes
1/2 cup Mung beans
1/2 cup White Peas
Salt per taste

Ready ... set ... go!  

Preparation -
Panipuri ka Pani -
The day before you are planning to make Panipuri, make a thick paste of MDH panipuri masala with just enough water. The next day, grind panipuri paste, mint leaves, cilantro leaves and green chilies. Add 6-7 cups of water to the paste to make Pani. Chill this water until you ready to serve. Add about 1 cup of ice to water if you are in hurry.

Green Chutney -
Grind everything to fine paste. Taste and chill until you are ready to use it.

Extra Hot Green Chutney -
Roast green chilies, black pepper, and roasted chana dal. Grind everything together. Make this chutney with extreme caution and only if you think, you will need it.

Sweet Chutney -
Grind everything together. Adjust sweetness. This chutney is supposed to be sweet so adjust sweetness if necessary. Make a thick paste and then adjust water at the time you are ready to use it.

Filling -
Boil potatoes peal and cube them 1/4" pieces.
Boil Mung beans with little salt but the beans should not be disintegrating.
Boil white peas with salt and it should be almost mushy.
Mix everything together adjust salt and keep it warm while you are ready for the assembly.

Assembly -
Keep all the bowls with all chutneys, water and filling ready. Carefully poke holes in the puris (1/2" round). Add green chutney to the pani, just enough to make pani enough spicy per your taste. Add extra hot chutney to puris to only if you want to.
Add filling to puri, add thin sev(shev) to puris. Add sweet chutney and then dip these puris in the the spiced water! Put the whole puri in your mouth and enjoy as many as you can!!!

Tips -
  • You can prepare everything ahead of time. And assemble the puris at the last moment.
  • You can serve water per person in small creamers and your guests can assemble their own panipuris.
  • I love drinking this spiced up panipuri water. So I make it bit sweet and dont use any extra hot chutney. 


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Wednesday, September 14, 2011

Stuffed Ridge Gourd


Marathi recipe can be found here - http://vadanikavalgheta.blogspot.com/2009/07/bharalelya-dodakyachi-bhaji.html


Last year a friend sent me packet full of different seeds she has collected over the years. She grows various vegetables in her backyard and has a very green thumb. I have seen pictures of the backyard once and its my dream to have my vegetable garden to look like hers! Last year I tried to grow ridge gourd seeds she sent. The vine grew nicely but it never yielded any fruits. All the flowers just fell off. I told my experience and she said it needs full sun all the time. Last summer was not so dry and hot so I blamed it on the weather. This year I planted cluster beans, okra seeds she has given me along with the ridge gourd seeds. She told me, the ridge gourd might not even grow as the seeds are more than a year old. I decided to give it a shot and planted around 10 seeds. I lost cluster beans, okra, water melon, musk melon plants and small fruits to humongous squirrels! They even ate all my cucumbers this year along with all the almonds, some nectarines and believe it or not, even Chinese eggplants! Only two vegetables survived were tomatoes and ridge gourds. I have gotten about 10-12 Ridge gourds so far this year as weather is beautiful. Soon it will start cooling down and my vines will start to die down. But I am happy with the fruits so far!

Ridge Gourds on the vine.
My mom makes stuffed ridge gourd bhaji which I love. It tastes much better with the vegetables grown in my own backyard. Here is the quick and easy recipe

2-3 Ridge Gourds
1/4 cup Roasted Peanut Powder
1/4 cup Roasted Thistle Seeds Powder *
1 tbsp Kanda Lasun Masala
1/4 cup Chopped Cilantro
1 tbsp Tamarind Pod
1 tbsp Jaggery
Salt per taste
Tempering - 1 tbsp Oil, Cumin seeds, Mustard Seeds, Hing, Curry leaves, Turmeric Powder
1-2 cup Water

Preparation - 
Wash the gourd and slightly peel the ridges. Chop off top and bottom.
Cut the gourd in 2" pieces. And carefully slit them like we slit stuffed eggplant.
Soak these pieces in lightly salted water for about 10-15 minutes.
Heat oil in heavy bottom pan, add mustard seeds, cumin seeds and let them splutter.
Now add curry leaves, hing and turmeric powder.
Roast for few seconds.
Drain the water from gourd pieces and add the pieces to the tempering. Roast on medium heat for 4-5 minutes.
Add peanut powder, thistle seed powder, kanda lasun masala, salt and roast on low heat for another minute or so.
Add a cup of water, cover and let it boil.
Keep checking every few minutes until the gourd is half done.
Then add tamarind, jaggery and cilantro. Mix well, add water if necessary. Let it cook thoroughly and enjoy with chapati, jowar roti or rice.

Tips -

  1. You can make the sabji bit watery so you can enjoy it with rice. 
  2. Even though the name is stuffed ridge gourd, you really don't need to stuff them as the stuffing comes out while cooking. 
  3. Use Maharashtrian Goda Masala + Red Chili powder if you do not have Kanda Lasun Masala. Add couple of smashed garlic cloves in tempering. 
  4. * If you can not find Thistle Seeds, simply increase quantity of peanut powder or add toasted sesame seed  powder.


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Sunday, September 11, 2011

Long Beans Bhaji

(Link to Marathi Recipe)

Most of the Asian vendors in farmers market carry these long beans as well as the traditional Asian markets. Chapati and this simple bhaji makes a very satisfying meal.

Long Beans


1 Bunch of Long Beans (about 1/2 lb)
1 Small Onion (optional)
1 tbsp Kanda-Lasun Masala (or per taste)
3-4 Cloves of Garlic
Salt per taste
2 tbsp Oil
2 tbsp Peanut Powder
For Tempering - 1/2 tsp each Mustard Seeds, Cumin seeds, pinch of Turmeric Powder, few curry leaves
Water as needed


Preparation - 
Chop the ends off from each bean. Remove side threads if you can.
Wash them thoroughly.
Chop the bunch in 1/4" pieces.
Dice the onion if using. Smash and roughly chop garlic. 
Heat oil in heavy bottom pan, add tempering.
Add garlic and onion once mustard starts spluttering. Saute until golden brown.
Now add chopped beans. Saute on low to medium heat for 4-5 minutes.
Add salt and kanda lasun masala. Mix well. Add 1-2 tbsp water and cover. Let it cook.
Add more water 1 tbsp at a time and cook to soft crunch consistency. Do not overcook.
Dry out all the water if any. Add peanut powder and chopped cilantro.

Enjoy with chapati.

Tips - 
  1. If you have beans with seeds and green cover is bit tough, then remove seeds and use them. 
  2. You can use red chili powder and goda masala if you do not have kanda lasun masala. 


चवळी/मुग/लाँग बीन्सची भाजी (Long Beans Bhaji)

(Link to English Recipe)

आम्हाला आजूबाजूचे शेतकरी असल्या शेंगा खूप आणून देत. त्यामुळे हे प्रकार घरी वरचेवर होत असत. इथे आल्यावर लाँग बीन्सचे करून पाहीले आणि आवडले.

चवळी किंवा मुगाच्या शेंगा पाव किलो
(भारताबाहेर असाल तर चायनीज स्टोरमधे लाँग बीन्स म्हणून शेंगा मिळतात त्या शेंगा पाव किलो (१/२ पाऊंड))
१ लहान कांदा (वगळण्यास हरकत नाही)
१ टेबलस्पून कांदा लसूण मसाला
३-४ पाकळ्या ठेचलेला लसूण
मीठ चवीप्रमाणे
२ टेबल्स्पून तेल, नेहेमीचे फोडणीचे साहित्य
२ टेबलस्पून दाण्याचे कूट
कोथिंबीर
किंचीत पाणी


Long Beans

१. शेंग्यांचे कडेचे धागे काढून टाकावेत आणि शेंगा स्वच्छ धुवून निथळून घ्याव्यात.
२. शेंगांचे १/२ सेंटीमिटर जाडीचे तुकडे कापावे.
३. कांदा वापरणार असाल तर ते देखील बारीक कापून घ्यावा.
४. तेलाची नेहेमीप्रमाणे फोडणी करावी. त्यात कांदा आणि लसूण नीट परतून घ्यावा.
५. त्यावर कापलेले बीन्स घालून साधारण ३-४ मिनीटे मध्यम गॅसवर परतावे.
६. गॅस बारीक करून अगदी २-३ टेबलस्पून पाणी घालून झाकण ठेवून भाजीला एक वाफ आणावी.
७. त्यावर मीठ, कांदा-लसूण मसाला घालून नीट हलवावे. भाजी शिजली नसली तर १-२ टेबलस्पून पाणी घालून पुन्हा एक वाफ काढावी.
७. भाजी नीट कोरडी करावी. वरुन दाण्याचे कूट, चिरलेली कोथिंबीर घालून भाकरी-चपातीबरोबर गरम गरम खावी.

याचाच एक पातळ भाजीसारखा प्रकार करतात. त्यासाठी थोड्या जून शेंगा सोलून त्यातले दाणे काढायचे. थोड्या चिरलेल्या शेंगा असे घेतात. जास्तीचे साहित्य म्हणजे लसूण-खोबर्‍याचा गोळा, आमसूल आणि गूळ. लसूण फोडणीत न टाकता भाजी उकळताना घालतात. भाजी अर्धवट शिजली की अमसूल-गूळ घालून उकळायचे. हा प्रकार गरम भातावर अप्रतीम लागतो.


टिप्स -

१. शेंगा शक्यतो कोवळ्या पाहून आणाव्यात. एखादी जून असेल तर त्यातले दाणे काढून वापरावेत.
२. भाजी एकदम कोरडी आणि करकरीन असते तरी पूर्ण शिजलेली असते. नीट बारिक गॅसवर परतले की भाजीचा रंग देखील मस्त रहातो.
३. कांदा लसूण मसाला नसेल तर गोडा मसाला आणि लाल तिखट वापरून देखील ही भाजी करता येते.

Monday, September 05, 2011

Special treat for Gauri Pooja - Puran Poli

She is greatly interested in cooking and attempts to cook various dishes sometimes even on busy weeknights. She has moved to a new town and started working now after completing her masters. As a result her cooking has slowed down quite a bit. She also has gotten so busy that she eats out more often than she would like. She is my very dear friend. Last week we were talking about diwali special Maharashtrian recipes like karanji, chakali and chirote. We all know how difficult it is to make some of these things. They are time consuming and need a lot of patience. Quickly the conversation turned into nostalgia. We remembered all the special treats we both really love, modak, puran poli, chirote, chakali. We both realized if we love to eat these delicacies, we have to learn to make them as non of these specialties are available in any store or restaurants. Forget about these treats, none of the Maharashtrian specialties are available here in US in any stores and it makes me wonder why Maharashtrians don’t promote our food, culture anywhere!



Puranpoli



This conversation made me feel grateful that my mother taught to make most of these special treats. It was a constant struggle, me not wanting to learn traditional recipes but wanting to make non Marathi food. My mom's will to teach was much stronger than my resistance. Now I feel very lucky to have learned to make these delicacies. I now enjoy making Puran poli and Ukadiche Modak.
Puranpoli is made throughout Maharashtra on various occasions like Gauri puja, Holi, Diwali. Today is Gauri Pooja and I wanted to share this special recipe with my dear friend and you all. Gauri pooja is part of ten days long Ganapati Utsav celebrated in Maharashtra. Its one festival we celebrate at my maternal grandmom's(ajji) place. I used to go to her place as a child and help my grandma with pooja and decoration. The next day she would prepare puran poli. She made the best puran polis ever, melt in mouth soft! Mummy makes them best too but she always says hers are not as good as ajji's! My friend is also fond of puran poli and wishes to make these one of these days.

Here is my attempt to jot down everything about Puranpoli.


Puran (Sweet lentil filling)
1 Cup Chana Daal
1 Cup Jaggery
1/2 tsp Cardamom Seeds
Pinch of Nutmeg
Pinch of Saffron (optional)
Water as needed

Dough for Cover -
1 Cup Wheat flour (or 1/2 cup APF + 1/2 cup Wheat flour)
1/4 tsp salt
Pinch of Saffron soaked in water  (optional)
Water as needed
4-5 tbsp Oil (divided use)



Puranpoli cut to show layers and thickness
Preparation -
Dough -
Puranpoli dough is very special dough. Thin dough make puranpolis delicate.
Mix flour, salt and saffron mix together. Start adding water. Make dough similar to chapati dough. Once it is at the consistency, spread it in a large plate, poke some holes with hand and add bit of water over the top and let it sit down for 5-7 minutes.
Now mix the dough again and let it absorb all the water. The dough will be softer now but do NOT add any more dry flour.
Again add about 1 tbsp oil and couple of tbsp water and incorporate it in the dough.  Repeat this once or twice.
Dough is very sticky but pliable, gather everything together and pour 1 tbsp oil over. Oil will help collecting the dough together.
Keep dough in a bowl, pour 2 tbsp oil over it. Cover and keep aside.

Puran -
Pick over and wash chana daal thoroughly.
Add 2 cups of water and pressure cook for 10 minutes. It will not be cooked properly, just barely cooked.
In the meanwhile grate jaggery.
Once the pressure cooker has cooled off, boil about 3 cups of water in thick bottom vessel.
Once water starts boiling, lower the gas and pour cooked daal in it.
Let the daal cook at medium heat until it barely starts breaking down.
Cover the pot loosely and pour water out in another clean vessel. We use this water to make Katachi Amati.
Return the daal vessel to the gas and add grated jaggery and start stirring it constantly. It will start boiling in couple of minutes. Make sure all the jaggery pieces are dissolved.
Once the mixture starts boiling, it will start spluttering all over. At this point lower the heat and add cardamom powder, nutmeg powder and saffron threads.
Mix well and turn the heat off.
Now grind this mixture while its hot. These days I use immersion blender and it saves me cleaning food processor or grinder.
Puran (filling) is ready. Let it cool down completely.
You will have to judge the filling consistency. It has to be very similar to Alu-paratha filling.

Making puranpoli -
Heat a plain griddle on medium heat.
Take a 1 inch diameter size dough ball.
Take twice as much of filling and make oblong shaped ball.
with dry flour, flatten the dough ball in hand and skillfully stretch it over the filling to cover the filling completely. Using dry flour flatten this ball in a small thick bun shape.
Cover rolling pin and plain surface with flour, place prepared bun shape over it. Cover with little flour and start rolling it very delicately. Keep your rolling ping very light. Carefully make a round chapati (flat bread). You can stop rolling when it is about 6-7" in diameter.
Carefully put this chapati on the hot griddle and cook both the sides completely.

Repeat this for remaining dough and filling. Given proportions will yield about 7-8 puranpolis.

Tips -
  1. Puranachi poli bit time consuming but the end result makes it all worth it!!
  2. Be very very patient while making the dough and making the poli.
  3. You can practice with Aloo-parath or Daal-paratha.
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