Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

Roasted Potato and Mushroom Soup with Coconut Milk

Recipe by Lisa Turner Published on August 9, 2016 Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth Print this recipe Ingredients: 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces 1 tablespoon + 2 teaspoons olive oil, divided 2 to 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon sea salt fresh ground black pepper 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced 1 small red onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons olive oil 2 tablespoons brown rice flour or other flour 1 jalapeño, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard powder pinch of cayenne 2 cups coconut milk 2 cups almond milk (or more as needed) additional sea salt and ground black pepper as desired Instructions: Preheat an oven to 350° and line a large baking sheet with parchment paper. In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time. In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper. When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside. In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute. Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often. Now pour in the almond milk and simmer for another 10 minutes, again stirring often. Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper. Serve hot or warm. Makes 6 servings

I'm sharing this with Jac's Meat Free Mondays.

Other mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili

Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe .The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job.In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe.Raksha loved it a lot and asked me for second serving as well . But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well.Friends, do prepare this rice at least two hours before serving to relish its actual taste and flavor. I will update the video recipe tomorrow. Now lets see the step by step recipe of how to prepare Andhra Pulihora/Chintapandu pulihora in detail.
Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

Andhra Pulihora recipe

Chintapandu pulihora - Andhra style pulihora recipe

Cuisine: Indian

Category: Main-Lunch recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 200ml Raw rice - 1/2 cup Water - 1.25 cups Cooking oil - few drops Turmeric powder - 1/4 tsp For paste Tamarind - Big lemon size Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tbsp Chana dal - 1/2 tbsp Peanuts - a fistful, say 1-2 tbsp Red chillies - 3 nos Green chillies - 3 nos Curry leaves - few Chopped ginger - 1/2 tsp Asafetida/Hing - 2 generous pinches Turmeric powder – 1/4 tsp Salt & water - as needed To dry roast & powder ( Optional step) White sesame seeds powder – 1/2 tbsp OR Mustard seeds powder – 1 tsp ( To sprinkle over the rice while mixing)

METHOD

Soak tamarind in 1 cup of hot water for 10 minutes. Wash and pressure cook the raw rice adding water and few drops of cooking oil. Cook the rice for 2 whistles in low flame and open the cooker after steam is released. Spread the rice in a plate and add 1/4 tsp of turmeric powder, 1 tsp of cooking oil. Mix well and let the rice cool down. Take the extract from soaked tamarind using 1.5 cups of water and keep it aside. Soak chana dal in water for about 1/2 hr. and then added to the oil to fry. , Tip shared by Sujata :)) Heat 1 tbsp of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chana dal and urad dal. Roast till golden brown.Remove and add them to the rice. Do not mix with rice. This helps to retain the dals and peanuts crunchy while eating. Again heat 2 tbsp of oil in the same kadai and splutter mustard seeds, red chillies, green chillies, ginger, curry leaves, hing and saute well. Add the tamarind extract, salt and turmeric powder. Mix well and let the mixture boil till it leaves oil and becomes a thick paste. ( No need to add jaggery) Remove from the flame and add the required paste to the rice. (Soak 2 pinches of  hing in one teaspoon of water for 15 mts  After 15 minutes, mix well with fingertip, then add the water to the rice & mix well. Try this tip.Its suggested by Sujata in the comments section :)) Mix well, check for salt and give a standing time of  2 hours. It is also very important to keep the pulihora covered. This tip is also shared by Sujata. Serve with chips or papad. Enjoy ! Note : You can add 1.5 tsp of dry roasted and powdered white sesame seeds or 1/2 tsp mustard seeds powder over the rice while mixing to get temple style flavor.It gives an extra punch for this dish. Standing time is necessary to enjoy its actual taste.Add more chillies and more oil as per your taste buds.

Yummy Andhra pulihora is ready. I served it with Kerala Nendran chips. Combo eppudii ??

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Eggless Banana Cake Recipe - No Butter, Moist, Soft

I had few over ripen banana in hand. First I thought of making banana appam for Aadi friday Neivedyam. But then I changed my mind to make an eggless, butter less, moist banana bread recipe with yogurt. I have already shared eggless banana walnut muffin and eggless vegan banana cake recipes. But still when I came across this cake recipe with yogurt and cooking oil, I got tempted to give a try. The result was a perfect, moist banana bread.The aroma of the bread while it bakes was awesome and we were badly waiting to taste it soon after baking. As I expected, it was a very big hit with Sendhil and Raksha. I am so happy to share an easy, interesting, bread recipe with banana. You can replace maida with wheat flour, plain sugar with brown sugar and use walnut for healthy options. Do try this cake in this weekend and enjoy your teatime with this bread recipe! I have shared a quick, short video too. Check it out..Ok, Lets see how to make eggless, butterless banana bread recipe with yogurt.

Video recipe 

Eggless banana bread recipe

Eggless, butter less banana bread recipe with yogurt and cooking oil !

Cuisine: Indian

Category: Baking- eggless

Serves: 10 pieces

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Maida/All purpose flour - 1 cup ( Wheat flour can be used) Sugar - 1/2 cup ( Use brown sugar) Baking powder - 1 tsp Baking soda - 1/2 tsp Cinnamon powder - 1/2 tsp Salt - a pinch Ripe banana - 3 nos ( Small) Cooking oil - 1/4 cup Yogurt - 1/4 cup Vanilla essence - 1/2 tsp

METHOD

In a wide bowl, mix the dry ingredients – Maida, baking powder, baking soda, a small pinch of salt. You can either sieve them or just mix with a ladle well. Take the banana, peel the skin and mash it well using your hands or back of spoon.Set aside. In another bowl, mix the wet ingredients i.e. Cooking oil, yogurt, vanilla essence, mashed banana and mix well. To this mixture, add the maida mix. Use a ladle and mix well thoroughly. The batter would be very thick, sticky and looks like a thick paste. Grease a baking pan with cooking oil generously. Pour the batter and spread it evenly. Stud in some walnuts or choco chips if you wish. Pre heat an oven in convection mode at 180c.Bake the bread for 30 minutes. Actual recipe called for 40 minutes baking time. But mine took just 30 minutes. So keep an eye after 25 minutes. Insert a toothpick or back of a spoon to check the cake. If it comes out clean, its done else bake for another 5 minutes. Remove the bread from the oven and let it cool down for 5-10 minutes. Loosen the sides of the bread using a sharp knife and invert the baking pan over a plate.Bread will come out easily. Make slices and serve it warm.Enjoy !

Note

You can replace maida with wheat flour and sugar with brown sugar or honey. Adjust the quantity of sugar as per your taste.Check the sweetness of batter before baking and add more sugar if needed Cinnamon powder gives an awesome aroma to this bread.Do not skip it. Adding vanilla essence is optional.

Try this easy, eggless, butterless banana bread at home and enjoy with your family

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Fine Vermicelli Masala Upma Recipe–Vermicelli Recipes

Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedback. Soon I must try fine vermicelli kesari too.Also check out my Fine vermicelli Payasam Recipe.
NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.

Fine vermicelli Masala Upma Recipe

Vermicelli masala upma recipe - Easy and quick breakfast recipes

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Fine vermicelli - 2 cups Water - 1 cup To Temper & saute Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cinnamon - 1 small piece Cloves - 2 nos Fennel seeds - 1/2 tsp Big onion - 2 nos ( medium sized) Ginger-garlic paste - 1 tsp Ripe tomato - 1 no Green chilli -  1no Mixed vegetables - 1/4 cup ( Carrot, peas, potato) Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Salt - as needed Ghee – 2 tsp Coriander leaves – to garnish

METHOD

I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture. Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding). Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off. Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked Add turmeric powder, red chilli powder, required salt and mix well. Add  1 cup of water and cover the kadai. Let the vegetables cook for 2 minutes. Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft.So keep mixing gently. If possible use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi.So please use less water and add more only if needed) This vermicelli turns fluffy and separate when it cools down. Add 2 tsp of ghee and garnish with coriander leaves. Mix well and serve hot. Enjoy with coconut chutney & onion raita !

Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like me.

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Spicy Lentil Patties with Sun-Dried Tomatoes

Weekends are when I usually fuss around with slightly more complicated creations. Not that these spicy and flavorful little red lentil patties are really complicated, just a bit more time consuming than other dishes that I might make during the week. You don't even need to pull out a food processor for these. Once the lentils are cooked until mushy and drained, simply stir in the rest of the ingredients and shape into little bites. Baking them instead of frying cuts down on the cooking time and they are healthier too because you don't need oil. Simply line a baking sheet with parchment paper and bake, turning once, until they are nicely browned on both sides.

These go well with any meal and they happen to pack a bit of heat too. The nutritional yeast adds a bit of cheesy flavor that turned out quite nicely combined with the spices and tart sun-dried tomatoes. I served them with a simple tomato sauce, but you could serve them as burgers with your favorite toppings, or with a soup or salad on the side. These turned out to be a big hit with my dinner guests.

Spicy Lentil Patties with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on August 2, 2016 Golden-brown baked red lentil and sun-dried tomato patties — simple to make and great for summer meals Print this recipe Ingredients: 1 cup dried red lentils 3 sun-dried tomatoes 1 flax egg (1 tablespoon ground flax seeds — see recipe for instructions) 1 large shallot, minced 1/3 cup fresh parsley, finely chopped 1 small red bell pepper, seeded and finely chopped 1 jalapeño, seeded and finely chopped 1 tablespoon nutritional yeast 1/2 tablespoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 cup brown rice flour or other flour, as needed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the lentils and transfer to a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the lentils are soft. Drain well. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. To make the flax egg, combine 1 tablespoon ground flax seeds with 3 tablespoons warm water. Let sit for 5 minutes. Transfer the well-drained lentils to a large bowl and add the sun-dried tomatoes, flax egg and the rest of the ingredients. Stir well to combine. The mixture should be sticky but easy enough to work with to shape into patties. Add more flour if the mixture is too moist. These can be baked or fried. To bake, line a baking sheet with parchment paper and preheat the oven to 400°. Shape the lentil mixture into small 1 1/2-inch patties and transfer to the baking sheet. Bake for 15 minutes, then turn and bake for another 10 to 15 minutes. Let cool for a few minutes and transfer to a plate for serving. To fry, lightly oil a large non-stick skillet and heat over medium heat. Fry each patty for a few minutes per side until golden. Do not crowd the pan but instead fry up in batches. Makes 12 2-inch patties

I'm sharing this with Jacquline's Meat Free Mondays event and also with My Legume Love Affair, an event started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Sneha's Recipe.

More patties and small bites to enjoy from Lisa's Vegetarian Kitchen:
Red Lentil, Chickpea and Millet Patties
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Potato Patties
Spicy Baked Chickpea Koftas

Aadi 18(Pathinettam Perukku) - How To Celebrate Aadi 18

Last year I shared the celebration procedures for most of the important Hindu festivals to help beginners and to keep a record for my future reference.But I couldn’t make a post about our first festival, Aadi perukku celebration procedures in a detailed manner.So this year I wanted to share it with my last year’s celebration pictures. As you all know, Aadi perukku also known as Pathinettam perukku is a unique South Indian festival that marks the beginning of Tamil festivals. It is observed on the 18th day of Tamil month Aadi.This year 2016, it falls on August 2nd i.e tomorrow. I have shared the significance of Aadi 18, What to do on Aadi 18, its rituals and how to celebrate this festival, Aadi 18 prasadam/Neivedyam recipes links in detail. Please go through them and have a happy aadi 18 celebration. Hope beginners would find this post useful.

Wish you all a very happy Aadi 18.

SIGNIFICANCE OF AADI 18

Aadi 18/ Perukku, as the name indicates, is a festival observed on the 18th day in Tamil month Aadi. It is also known as Pathinettam perukku and ‘perukku’ means ‘rising.’.The rising here indicates the overflowing of rivers like Kaveri due to the monsoon rains. It is celebrated near river basins, water tanks, lakes and wells of Tamil Nadu.This festival is essentially celebrated by farmers and other people who depend on the rivers and monsoon rains for their livelihood.Special prayers and pujas are done in temples and people pray Mother Kavery and Rain God Varuna Bhagavan for a good harvest, constant supply of water and hassle free monsoon.
On this day, all family members make a trip to the riverbank and prepare a special lamp using rice flour and jaggery (maavilakku), which is placed on mango leaves and lit. Flowers, turmeric and a yellow thread are also placed on the mango leaves. Women float the lamps along with the mango leaves and other accompaniments in the river. People prepare several varieties of rice( Chitranna)on this day and family members are joined by relatives and friends. Family members go on a picnic to riverbanks along with the food prepared. The riverbank or seashore picnic is a major event in some districts in Tamil Nadu on this day.
In some regions in Tamil Nadu, newly married couple is invited to home and son-in-law is given gifts on the day. Usually during Aadi month, the newly wed brides spend the month at her parent’s home and on Aadi Perukku, a gold coin is added to the thali or mangalsutra in some southern districts of the state.
Source : http://www.hindu-blog.com/2008/07/aadi-18-perukku-in-2008.html

POOJA REQUIREMENTS

• Flowers
• Turmeric, Kumkum
• Thread greased with turmeric powder( Yellow rope/Manjal kayiru)
• Raw Rice & Jaggery
• Coconut,betel leaves & nuts
• Banana & Locally available Fruits
• Blouse bit, new dress(Saree or any girls dress)
• 1 Mirror
• Bangles, gold jewels, Kaatholai Karugamani ( Small black bangle, refer the above pic)
• 1 Lemon
• Banana leaf for keeping neivedyam
• Other pooja items like oil,ghee,camphor,incense stick and sambrani/Dhoop.
• Ingredients for making Rice varieties like Ellu sadam, Tamarind rice, Sweet Pongal, Curd rice, coconut rice & Sundal.

Check out my in-laws blog “Learn Kolam” for kolam ideas.

OUR CELEBRATION
Usually Aadi 18 is celebrated in River banks or near water bodies.So my MIL celebrates this festival near water tank in Salem house by drawing a square shaped box with sand( We call it as “Manal veedu”). Make small Pillayar with sand, keep all the Pooja items in front of Pillayar and do the neivedyam. Refer the picture shared below from my in-laws blog "Learn Kolam". Then she drops the flowers, lemon, turmeric into the water tank.But I celebrate in my apartment in a simple manner as suggested by my MIL.

HOW TO CELEBRATE
The previous day to the festival, wash all the lamps. Keep turmeric, Kumkum dots, put oil, threads and keep the lamps ready.Clean the house. Wipe the doors, windows clean and keep turmeric, kumkum dots. Prepare Pulikachal/Puliogare paste, Ellu podi, coconut rice mix. Draw Rangoli/Kolam at night. Draw with rice flour paste/ Arisi Maakolam or rangoli powder/Kolam maavu. Check out my in-laws blog “Learn Kolam” for kolam ideas.
The next day early morning around 5 am, take bath and get things ready for doing pooja. We should do the neivedyam before 6am or at least before 7am.Decorate the pooja room with flowers. For morning pooja, make 2 manjal pillayar( One as Lord Ganesh and other one as Amman) and place it in a wooden plank, light two lamps on the sides. Keep this setup in front or inside your pooja room.To make manjal pillayar, take 1 tbsp of turmeric powder, add little water and make 2 small cones. Keep a kumkum dot. In front of the manjal pillayar, place coconut, betel leaves, betel nuts, all fruits, flowers, Yellow rope in a plate. In another plate, keep turmeric, kumkum, sandal powder or tablet, one mirror, bangles, one lemon, your gold jewelries, one new blouse bit, a new dress ( saree or any girls dress) if you have in hand, Katholai karugamani( small black bangles, available in pooja stores). In a bowl/Sombu, fill water till its brim ( Its considered as Kaveri water) & keep it. In a small bowl, mix raw rice and jaggery. This is for neivedyam. Light lamps and do the pooja by showing Dhoop, dheep and mangala harathi. After doing the pooja, tie the yellow rope around your neck by yourself. Tie the rope in hands for small girls at home. Take the manjal pillayar, mix with some water, put the katholai karugamani, lemon, flowers and pour everything in a plant pot or tree. After sometime, take the lemon after sometime & use it in your cooking.
In the afternoon, in an auspicious time, do the pooja with 5 rice varieties and pepper vada/Milagu vadai. I make chana sundal too.
Every year I prepare Lemon rice, tamarind rice, Coconut rice, sweet pongal & curd rice. Sometimes we make payasam with jaggery instead of sweet pongal and make Ellu sadam or milagu jeeraga sadham to make a count of 5. My mom used to say we have to make 18 rice dishes for aadi 18 ;)  I don’t know how far it is true & is it possible to make 18 rice varieties? .
I have shared the links of all variety rice recipes , sweet pongal & payasam recipes &  vadai ( two versions) below. Please check it.

NEIVEDYAM RECIPES

• LEMON RICE
• TAMARIND RICE/PULI SADAM
• THENGAI SADAM/COCONUT RICE
• CURD RICE/THAYIR SADAM
• PEPPER PULIOGARE/MILAGU PULI SADAM
• ELLU SADAM & PEPPER JEERA RICE
• PAYASAM RECIPES
• SWEET PONGAL/SAKKARAI PONGAL
• RICE VARIETIES
• URAD DAL VADA ( PEPPER VERSION)
• MAA VILAKKU 
• AADI THENGAI PAAL PAYASAM
• CHANA SUNDAL

OR

• NO ONION NO GARLIC LUNCH MENU

Try these recipes and have a great Aadi 18 celebration !!

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