Preparation :30 mins
Cook :55 mins
Total TIme :851 hours 25 minutes
Servings :Makes 6 to 7 servings 1 plate
Ingredents :
1 tsp olive oil
2 sliced onions
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
2 cups chopped pumpkin
4 cups vegetable stock
125 ml cream
salt and freshly ground black pepper (kalimirch) powder to taste
Method :
Heat the olive oil in a broad pan and add the onions and saute for 4 minutes.Add the cumin seeds powder, coriander powder and cinnamon and cook for 1 minute.Add the pumpkin, mix well and add the salt and pepper and mix well.Add the stock, mix well and bring to the boil.Reduce the flame and simmer for 10 minutes.Mash the pumpkin and add the cream and mix well.Serve hot.
Wednesday, January 25, 2017
Saturday, January 7, 2017
Dal Fry
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms toovar (arhar) dal
2 chopped tomatoes
2 chopped onions
2 chopped green chillies
2 to 3 tsp chopped garlic (lehsun)
2-3 whole dry kashmiri red chilli
ghee for cooking
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 cinnamon (dalchini) stick
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
7 to 8 curry leaves (kadi patta)
chopped coriander (dhania) for garnishing
Method
Pressure cook the dal in 4 cups water for 3 whistles.Allow the steam to escape before opening the lid and keep aside.Heat the ghee in a non stick pan or wok.Add the cumin seeds and mustard seeds and let it heat till they start to crackle.Add the cinnamon stick and 1/2 tsp of hing.Add the dry red chilli and curry leaves and saute for 20 seconds.Add the chopped garlic and fry for 1 minute.Add the onions and saute till the onions are golden brown.Add the tomatoes and green chillies and cook till the tomatoes are pulpy and soft.Add the ginger-garlic paste and saute well till the rawness of the ginger garlic paste goes away.Add the haldi powder, red chilli powder, jeera powder, coriander powder and garam masala and saute for 3 to 4 minutes for the masalas to cook completely.Once the tampering is done we add the pressure cooked dal in the pan.Add salt and mix well and cook on a slow flame for about 5-6 minutes.Garnish with coriander and serve.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms toovar (arhar) dal
2 chopped tomatoes
2 chopped onions
2 chopped green chillies
2 to 3 tsp chopped garlic (lehsun)
2-3 whole dry kashmiri red chilli
ghee for cooking
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 cinnamon (dalchini) stick
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
7 to 8 curry leaves (kadi patta)
chopped coriander (dhania) for garnishing
Method
Pressure cook the dal in 4 cups water for 3 whistles.Allow the steam to escape before opening the lid and keep aside.Heat the ghee in a non stick pan or wok.Add the cumin seeds and mustard seeds and let it heat till they start to crackle.Add the cinnamon stick and 1/2 tsp of hing.Add the dry red chilli and curry leaves and saute for 20 seconds.Add the chopped garlic and fry for 1 minute.Add the onions and saute till the onions are golden brown.Add the tomatoes and green chillies and cook till the tomatoes are pulpy and soft.Add the ginger-garlic paste and saute well till the rawness of the ginger garlic paste goes away.Add the haldi powder, red chilli powder, jeera powder, coriander powder and garam masala and saute for 3 to 4 minutes for the masalas to cook completely.Once the tampering is done we add the pressure cooked dal in the pan.Add salt and mix well and cook on a slow flame for about 5-6 minutes.Garnish with coriander and serve.
Instant Spicy Soya Idlis
Preparation:20mins
Cook: 30 mins
Total Time: 50 mins
Servings:
Ingredients
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp black peppercorns (kalimirch)
1/2 tsp asafoetida (hing)
2 tsp fruit salt
1/4 cup sour curds (dahi)
salt to taste
oil for greasing
Method
Soak soya beans fro two hours and grind with buttermilk to a coarse paste.Make paste of ginger and the chillies.Mix paste and all other ingredients except the eno salt with the soya paste.Keep steaming vessel ready. add the eno salt to mixture and pour into greased idli trays. stean for 15 to 20 minutesServe hot with chutney"}]
Cook: 30 mins
Total Time: 50 mins
Servings:
Ingredients
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp black peppercorns (kalimirch)
1/2 tsp asafoetida (hing)
2 tsp fruit salt
1/4 cup sour curds (dahi)
salt to taste
oil for greasing
Method
Soak soya beans fro two hours and grind with buttermilk to a coarse paste.Make paste of ginger and the chillies.Mix paste and all other ingredients except the eno salt with the soya paste.Keep steaming vessel ready. add the eno salt to mixture and pour into greased idli trays. stean for 15 to 20 minutesServe hot with chutney"}]
Spinach with Chana Dal
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
2 cups chopped spinach (palak)
3 tbsp chana dal (split bengal gram)
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp urad dal (split black lentils)
3 whole dry kashmiri red chillies , broken into small pieces
4 curry leaves (kadi patta)
3 garlic (lehsun) cloves , crushed
1 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste
Method
Clean, wash and cook the chana dal in a cup of water until the dal is soft and cooked taking care it does not turns mushy.Heat the oil in a non - stick pan and add the cumin seeds, mustard seeds and urad dal.When the seeds crackle, add the red chillies and curry leaves and saute for few seconds.Add the green chillies and garlic and saute for more few seconds.Add the spinach and turmeric powder, mix well and cover and cook till the spinach is completely cooked.Add the cooked chana dal, mix well and cover and cook for 5 minutes.Add the salt, mix well and remove from the flame.Pour the dal over the plain steamed rice or wrapped in roti.Serve hot.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
2 cups chopped spinach (palak)
3 tbsp chana dal (split bengal gram)
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp urad dal (split black lentils)
3 whole dry kashmiri red chillies , broken into small pieces
4 curry leaves (kadi patta)
3 garlic (lehsun) cloves , crushed
1 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste
Method
Clean, wash and cook the chana dal in a cup of water until the dal is soft and cooked taking care it does not turns mushy.Heat the oil in a non - stick pan and add the cumin seeds, mustard seeds and urad dal.When the seeds crackle, add the red chillies and curry leaves and saute for few seconds.Add the green chillies and garlic and saute for more few seconds.Add the spinach and turmeric powder, mix well and cover and cook till the spinach is completely cooked.Add the cooked chana dal, mix well and cover and cook for 5 minutes.Add the salt, mix well and remove from the flame.Pour the dal over the plain steamed rice or wrapped in roti.Serve hot.
Paneer Paratha
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 6 parathas
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup warm milk
salt to taste
For The Stuffing
1 cup crumbled paneer (cottage cheese)
1/2 cup chopped onions
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
salt to taste
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in bowl and knead to a soft dough. Keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the mixture into equal portions and keep aside.
How to proceed
How to proceedDivide the dough into equal portions, roll each portion into round chapattis and place 1 portion stuffing in the center and fold in the sides so as to cover it.Roll out again into paratas and put it on a hot pan and roast it by applying very little oil on both sides.Repeat the process to make more paratha.
Tip
TipUse always warm milk to make the chapatti dough, this will makes the chapattis very soft.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 6 parathas
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup warm milk
salt to taste
For The Stuffing
1 cup crumbled paneer (cottage cheese)
1/2 cup chopped onions
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
salt to taste
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in bowl and knead to a soft dough. Keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the mixture into equal portions and keep aside.
How to proceed
How to proceedDivide the dough into equal portions, roll each portion into round chapattis and place 1 portion stuffing in the center and fold in the sides so as to cover it.Roll out again into paratas and put it on a hot pan and roast it by applying very little oil on both sides.Repeat the process to make more paratha.
Tip
TipUse always warm milk to make the chapatti dough, this will makes the chapattis very soft.
Pudina Parathas
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 parathas
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped mint leaves (phudina)
1 onion , chopped
3 to 4 green chillies , chopped
1/2 raw mango , chopped
1 tbsp chopped coriander (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp garam masala
salt to taste
a pinch of carom seeds (ajwain)
ghee or oil for cooking
Method
In a bowl, add enough water to the wheat flour and knead to a smooth dough. Keep aside for 15-20 minutes.Divide the dough into 4 equal portions and keep aside.Combine the remaining ingredients in another bowl and mix well.Divide the mixture into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot with chutney or tea.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 parathas
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped mint leaves (phudina)
1 onion , chopped
3 to 4 green chillies , chopped
1/2 raw mango , chopped
1 tbsp chopped coriander (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp garam masala
salt to taste
a pinch of carom seeds (ajwain)
ghee or oil for cooking
Method
In a bowl, add enough water to the wheat flour and knead to a smooth dough. Keep aside for 15-20 minutes.Divide the dough into 4 equal portions and keep aside.Combine the remaining ingredients in another bowl and mix well.Divide the mixture into 4 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot with chutney or tea.
Stuffed Paneer Chaat
Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 6 servings
Ingredients
4 boiled potatoes
1 cup grated paneer (cottage cheese)
2 chopped green chillies
1 tsp grated ginger (adrak)
1 cup bread crumbs
2 tsp finely chopped coriander (dhania)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
salt to taste
oil for deep frying
To Be Blended For The Chutney
1 cup finely chopped mint leaves (phudina)
1 cup finely chopped coriander (dhania)
2 green chillies
salt to taste
To Be Mixed Together For The Tamarind Chutney
1 cup tamarind (imli) pulp
1 cup jaggery (gur)
1/4 tsp fennel seeds (saunf) powder
1 tsp chilli powder
salt to taste
For Garnishing
3 tsp chopped coriander (dhania)
1 cup hung curds (chakka dahi)
2 tsp chaat masala
2 tsp roasted cumin seeds (jeera) powder
1 cup sev
Method
Mash the boiled potatoes, add the bread crumbs, red chilli powder and salt, mix well, divide the mixture into equal portions and keep aside.Combine the paneer, salt,coriander ,green chillies, ginger ,dhania-jeera powder in a bowl and mix well.Divide the mixture into equal portions and keep aside.Take a portion of the potato mixture in your palm and flatten it.Place a portion of the paneer mixture at the center and cover it properly and flatten it with the help of your palm.Make such tikkis with remaining mixture.Heat the oil in a kadhai and deep fry till they become crisp and golden brown.Before serving , place 2 tikkis in a plate,top with green chutney and the tamarind chutney, granish with hung curd ,sprinkle chaat masaala, jeera powder , sev and coriander leaves.Serve hot.
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 6 servings
Ingredients
4 boiled potatoes
1 cup grated paneer (cottage cheese)
2 chopped green chillies
1 tsp grated ginger (adrak)
1 cup bread crumbs
2 tsp finely chopped coriander (dhania)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
salt to taste
oil for deep frying
To Be Blended For The Chutney
1 cup finely chopped mint leaves (phudina)
1 cup finely chopped coriander (dhania)
2 green chillies
salt to taste
To Be Mixed Together For The Tamarind Chutney
1 cup tamarind (imli) pulp
1 cup jaggery (gur)
1/4 tsp fennel seeds (saunf) powder
1 tsp chilli powder
salt to taste
For Garnishing
3 tsp chopped coriander (dhania)
1 cup hung curds (chakka dahi)
2 tsp chaat masala
2 tsp roasted cumin seeds (jeera) powder
1 cup sev
Method
Mash the boiled potatoes, add the bread crumbs, red chilli powder and salt, mix well, divide the mixture into equal portions and keep aside.Combine the paneer, salt,coriander ,green chillies, ginger ,dhania-jeera powder in a bowl and mix well.Divide the mixture into equal portions and keep aside.Take a portion of the potato mixture in your palm and flatten it.Place a portion of the paneer mixture at the center and cover it properly and flatten it with the help of your palm.Make such tikkis with remaining mixture.Heat the oil in a kadhai and deep fry till they become crisp and golden brown.Before serving , place 2 tikkis in a plate,top with green chutney and the tamarind chutney, granish with hung curd ,sprinkle chaat masaala, jeera powder , sev and coriander leaves.Serve hot.
Mixed Vegetable Oats Dosa
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 12 dosas
Ingredients
4 cups quick cooking rolled oats
1/2 cup rice flour (chawal ka atta)
4 tbsp roasted semolina (rava)
4 tbsp whole wheat flour (gehun ka atta)
1 big onion , grated
1 cup grated carrot
2 tsp grated ginger (adrak)
4 tsp freshly ground black pepper powder
4 tsp cumin seeds (jeera) powder
7 to 8 green chillies , chopped
salt to taste
oil for cooking
chopped coriander (dhania) for garnishing
To Serve
coconut chutney
Method
Combine all the ingredients and blend in a mixer, adding little water to a smooth paste.Cover and keep in a warm and dry place for 15- 20 minutes.Heat a non-stick tava and grease it lightly with oil.Pour a ladle full of the batter and spread in a circular motion to make a thin dosa and cook on one side.Pour a little oil along the edges while cooking and when crisp, fold and serve hot.Repeat with the remaining batter to make more such dosas.Serve with coconut chutney or sambhar.
Tip
TipYou can add any vegetables like capsicum, cabbage, green peas etc as per your own choice and availability of vegetables as per season.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 12 dosas
Ingredients
4 cups quick cooking rolled oats
1/2 cup rice flour (chawal ka atta)
4 tbsp roasted semolina (rava)
4 tbsp whole wheat flour (gehun ka atta)
1 big onion , grated
1 cup grated carrot
2 tsp grated ginger (adrak)
4 tsp freshly ground black pepper powder
4 tsp cumin seeds (jeera) powder
7 to 8 green chillies , chopped
salt to taste
oil for cooking
chopped coriander (dhania) for garnishing
To Serve
coconut chutney
Method
Combine all the ingredients and blend in a mixer, adding little water to a smooth paste.Cover and keep in a warm and dry place for 15- 20 minutes.Heat a non-stick tava and grease it lightly with oil.Pour a ladle full of the batter and spread in a circular motion to make a thin dosa and cook on one side.Pour a little oil along the edges while cooking and when crisp, fold and serve hot.Repeat with the remaining batter to make more such dosas.Serve with coconut chutney or sambhar.
Tip
TipYou can add any vegetables like capsicum, cabbage, green peas etc as per your own choice and availability of vegetables as per season.
Suva Thepla
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 9 to 10 servings
Ingredients
1/4 cup chopped dill (shepu / suva bhaji)
1 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp green chilli paste
1 tsp ginger (adrak) paste
2 tsp oil
water to knead
oil for cooking
Method
Combine all the ingredients and knead a semi soft dough. Keep aside for 10 minutes.Roll 5\" round thepla. Of 2 mm thickness and use oil and roast it on tava until light brown spots appear on both the sides.Garnish them with spring onions and serve fresh.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 9 to 10 servings
Ingredients
1/4 cup chopped dill (shepu / suva bhaji)
1 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp green chilli paste
1 tsp ginger (adrak) paste
2 tsp oil
water to knead
oil for cooking
Method
Combine all the ingredients and knead a semi soft dough. Keep aside for 10 minutes.Roll 5\" round thepla. Of 2 mm thickness and use oil and roast it on tava until light brown spots appear on both the sides.Garnish them with spring onions and serve fresh.
Paneer Mughlai Paratha
Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
200 gms whole wheat flour (gehun ka atta)
2 eggs , beaten
1 onion , finely chopped
1 tsp finely chopped green chillies
50 gms crumbled paneer (cottage cheese)
1/4 tsp freshly ground black pepper powder
salt to taste
ghee for cooking
Method
In a deep bowl, combine the wheat flour with enough water, mix well and knead into a stiff dough.Cover and keep aside for 15 minutes.Divide the dough into 4 equal portions and keep aside.In another bowl, combine all the remaining ingredients and whisk well.Divide the mixture into 4 equal portions and keep aside.Roll out a portion of the dough into a circle if 6\" diameter.Heat a tava and cook the paratha till light brown from both the sides.Pour a portion of the mixture on one side of the paratha and spread evenly.Fold the paratha and from three sides giving it a triangle shape and cook the paratha, using ghee till golden brown from both the sides and egg is cooked.Repeat the same with the remaining dough and mixture to make 3 more parathas.Serve hot.
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
200 gms whole wheat flour (gehun ka atta)
2 eggs , beaten
1 onion , finely chopped
1 tsp finely chopped green chillies
50 gms crumbled paneer (cottage cheese)
1/4 tsp freshly ground black pepper powder
salt to taste
ghee for cooking
Method
In a deep bowl, combine the wheat flour with enough water, mix well and knead into a stiff dough.Cover and keep aside for 15 minutes.Divide the dough into 4 equal portions and keep aside.In another bowl, combine all the remaining ingredients and whisk well.Divide the mixture into 4 equal portions and keep aside.Roll out a portion of the dough into a circle if 6\" diameter.Heat a tava and cook the paratha till light brown from both the sides.Pour a portion of the mixture on one side of the paratha and spread evenly.Fold the paratha and from three sides giving it a triangle shape and cook the paratha, using ghee till golden brown from both the sides and egg is cooked.Repeat the same with the remaining dough and mixture to make 3 more parathas.Serve hot.
7 Cup Cake
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup milk
1 cup grated coconut
1 cup cashewnut (kaju) paste and almond (badam) paste
1 cup ghee
3 cups sugar
5 cardamoms (elaichi)
2 drops rose essence
Method
Take a bowl, mix milk, coconut and cashew/badam paste. keep aside.Heat a thick broad vessel, add 3 cups of water and the sugar, make one string sugar syrup.add the cardamon and the rose essence.Pour the mix into the sugar syrup slowly mixing with hand. cook for 2 mts. then slowly add the ghee to the mix in equal intervals.When the mix does not stick to the vessel remove from fire and pour on a greased tray. after 10 mts cut into pieces"}]
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup milk
1 cup grated coconut
1 cup cashewnut (kaju) paste and almond (badam) paste
1 cup ghee
3 cups sugar
5 cardamoms (elaichi)
2 drops rose essence
Method
Take a bowl, mix milk, coconut and cashew/badam paste. keep aside.Heat a thick broad vessel, add 3 cups of water and the sugar, make one string sugar syrup.add the cardamon and the rose essence.Pour the mix into the sugar syrup slowly mixing with hand. cook for 2 mts. then slowly add the ghee to the mix in equal intervals.When the mix does not stick to the vessel remove from fire and pour on a greased tray. after 10 mts cut into pieces"}]
Veggie Uthapam
Preparation:30 minutes
Cook: 30 minutes
Total Time: 601 hours
Servings:
Ingredients
1 cup white urad dal (split black lentil without skin)
2 cups rice (chawal)
1 carrot, grated
1 onion, chopped
1 tomato, chopped
1 green chilli, chopped
finely chopped coriander (dhania) leaves
salt to taste
Method
Soak the rice and daal for 4 hours and grind into a smooth paste with a little salt.Allow the batter to ferment.once fermented, chop all the above veggies finely and add it to the batter along with little water to get a smooth consistency.Finally garnish the batter with the coriander leaves.Take a non-stck tava and pour small amounts of batter.Add a spoon of ghee and prepare just like a dosa.
Cook: 30 minutes
Total Time: 601 hours
Servings:
Ingredients
1 cup white urad dal (split black lentil without skin)
2 cups rice (chawal)
1 carrot, grated
1 onion, chopped
1 tomato, chopped
1 green chilli, chopped
finely chopped coriander (dhania) leaves
salt to taste
Method
Soak the rice and daal for 4 hours and grind into a smooth paste with a little salt.Allow the batter to ferment.once fermented, chop all the above veggies finely and add it to the batter along with little water to get a smooth consistency.Finally garnish the batter with the coriander leaves.Take a non-stck tava and pour small amounts of batter.Add a spoon of ghee and prepare just like a dosa.
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