Category Archives: Maharashtrian Recipes

How to make Crispy Methi Masala Puri and Diamonds..

Crispy Methi Masala Puri and Diamonds

My kids all time favourite snack . It is easy to make and enjoy with cup of tea.

sharing simple recipe with you

Ingredients :

  • 1 cup all purpose flour (maida)
  • 2 tbsp semolina (suji)
  • 1/2 tsp kasuri methi
  • 1/4 tsp cumin seeds
  • Pinch of asafoetida
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • Oil for deep frying
  • Water as required

Method:13649500_10209857522825587_154016011_n

  1. Take maida, suji, cumin seeds, kasuri methi, asafoetida, red chilli powder, turmeric powder and salt in a bowl and mix well.
  2. Add oil, mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or soft.
  4. Cover the dough and let it rest for 30 minutes.
  5. Other side heat the oil in a pan on slow or medium heat for frying puri and diamonds.
  6. Once again knee the dough.
  7. Divide it and make big circle with rolling pin.
  8. Cut into circle shape using small round cutter.
  9. Cut into diamond shape using knife.
  10. Prick the puries and diamonds all over with a fork or spoon end.
  11. Keep pieces on dry cloth.
  12. Once oil is hot enough, add pieces in the oil.
  13. 1 11
  14. Fry till it become golden brown on slow flame.
  15. Remove it on paper towel. let it cool.13631557_10209855114485380_594463114787265387_n
  16. Then can keep in a airtight container.13631483_10209855114085370_7952113480095590191_n13659039_10209855114285375_4272053383470527494_n
  17. Enjoy with tea !!!!!

 

Enjoy yummy and delicious Pinwheel Sandwich

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How to make Drumstick/ Shevgyachya Shenganche Pithle ?

Drumstick/ Shevgyachya Shenganche Pithle ?

“Pithle” is Maharashtrian All-Time-Favourite food made with chickpea flour. Very quick and easy to make.

I added drumstick pieces to enhance the flavour.

Sharing my simple recipe with you all:

Ingredients :

  • 2 tbsp chickpea flour/ besan
  • 2 drumsticks cut into pieces
  • 2 tbsp oil
  • Pinch of asafoetida
  • 1/2 tsp cumin seeds
  • 1 small sized onion
  • 1/2 tsp green chilli paste
  • 1/2 tsp ginger-garlic paste
  • 7/8 curry leaves
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2/3 kokum petals
  • Salt to taste
  • Coriander leaves for garnish.

Method :2016-07-09 19.52.29

  1. Take chickpea flour in a bowl. Add 1 cup water and make a smooth paste and keep aside.
  2. Heat oil in a deep pan on slow flame.
  3. Now add asafoetida and cumin seeds.
  4. After cumin seeds change colour add chopped onion and saute till it become golden brown.
  5. Add ginger-garlic paste and green chilli paste and saute it.
  6. Add curry leaves, red chilli powder, turmeric powder and drumstick pieces and mix well.
  7. Add 1/2 cup water and cover the pan with lid. Simmer on slow flame till drumstick get cooked.
  8. Now add chickpea flour paste and stir continuously. It will immediately start to thicken. Add more water if required.
  9. Add salt, kokum petals and mix well.
  10. Garnish with coriander leaves.
  11. Serve Hot.13612357_841783165927476_1488893302663888328_nFB_IMG_1468066638185

Enjoy yummy hot pithle with rice, bhakri or chapati.FB_IMG_1468066641809

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How to make Kairi Panha/ Raw Mango drink?

Kairi Panha / Raw Mango drink?

13624716_10209811264309153_1856535727_n

It is cool, refreshing and energetic drink at any time. This natural and traditional Maharashtrian drink is very easy to make. Here is a simple recipe of Kairi Panha  with only a few ingredients as follows….

Ingredients :

  • 2 raw mangoes
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • Salt taste
  • 2 cup cold water
  • Some ice cubes
  • Mint leaves for garnishing

Method:

  1. Wash Mangoes properly and and pressure cook them.
  2. After cooling down peel the skin and remove it and seed till you are left with mango pulp.
  3. In a mixer grinder add raw mango pulp, sugar, cardamom powder and salt.
  4. Add 1/2 cup water. Grind it and make fine paste.13595894_10209811264429156_1484072481_n
  5. Strain mixture with the strainer.
  6. Add water and mix well.
  7. Adjust sweetness asper the taste.
  8. Garnish with ice cubes and mint leaves.
  9. Yummy and delicious  Kairi Panha is ready.
  10. Serve chilled.13624716_10209811264309153_1856535727_n

Enjoy yummy  Kairi Panha !!!

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How to make Pomfret Fish Fry..

Spicy Pomfret fish fry is yummy fish dish and can compliment any curry or rice. Its very easy to make.

It is basically fish marinated with spices and shallow fry with rice flour coating. 13579005_10209796350416315_1638409118_n

Recipe as follows:

Ingredients :

  • Pomfret fish cut into slices
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli paste
  • 1 tsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp vinegar/ lemon juice
  • Salt to taste
  • 1/2 cup rice flour
  • Oil for frying

Method:

  1. Clean and wash fish gently.
  2. In a bowl take red chilli powder, turmeric powder, chilli paste, ginger garlic paste, coriander powder, cumin powder, vinegar and salt. Mix all spices well.
  3. Rub spices gently on fish pieces. Keep marinated fish pieces for around 30 minutes.
  4. Take rice flour in a dish and add a pinch of salt. mix well.13578683_10209796350216310_1118630952_n
  5. Coat both the sides of marinated fish with rice flour properly.
  6. Heat oil in heavy bottom shallow pan on slow flame.2016-08-28 22.55.59
  7. Add fish pieces and fry till it the colour changes to golden brown.

Spicy Pomfret Fish Fry  is ready to eat…yummm!!!2016-07-19 09.38.4713576493_10209796351096332_1597796301_n

Enjoy Fish Thali with Prawns Potato curry, Pomfret fry, Bombay Duck fry and Bombay Duck Curry !!!2016-07-10 06.36.21

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How to make Methi Ghavan/ Fenugreek Rice Dosa..

Methi Ghavan/ Fenugreek Rice Dosa ?

Its a kind of a soft pancake.  Quick and easy to make with just a few ingredients. Its a easy breakfast or snack item. Added small twist in Maharashtrian Rice Ghavan / Dosa . . ..?

My way of making ghavan is as follows.. .

Before making ghavan you need to prepare rice flour as follows..

  1. Wash and drain rice.
  2. Dry it completely.
  3. Grind coarsely in flour mill.
  4. Rice flour is ready to use.

 

Ingredients :

  • 1 cup rice flour
  • 2 tsp semolina (Suji)
  • 1/2 cup finely chopped fenugreek leaves
  • 1 tsp ginger chilli paste
  • 1/4 tsp turmeric powder (optional)
  • Salt to taste
  • 1 tbsp oil
  • 1 to 1 and 1/2 cup water
  • oil for greasing

Method:

  1. In a big bowl take rice flour. Add finely chopped fenugreek leaves, Semolina, ginger chilli paste, salt to taste and mix well.
  2. Add water and make smooth paste with no lumps. Adjust the consistency of the mixture to make a watery batter.
  3. Add oil and mix properly and keep aside for half an hour.13511455_10209695659059094_1943507988_n
  4. Heat a non stick tava or dosa pan on medium flame.
  5. Pour batter on pan after heated properly.13510647_10209695658939091_1453667230_n
  6. After 2 to 3 mins try to flip it. It will remove from the sides.13521149_10209695659099095_480092804_n
  7. Methi Ghavan is ready to serve with any sos, Green coconut chutney or any curry.12822975_10208767063844794_118794524_o13521212_10209695659219098_53098999_n13487867_10209695658979092_622513075_n13522418_10209695659179097_2136990454_n

 

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How to make Fried Modak ..

Modak, a delicious sweet made with jaggery and fresh coconut filling. Its a traditional Maharashtrian  Ganesha’s favourite sweet.

I am sharing my way of making crispy fried Modak .

Recipe as follows..

Ingredients :

For Making the Filling

  • 1 Cup Fresh Grated Coconut
  • 1 Cup Grated Jaggery
  • 1 tsp Ghee
  • 1/2 tsp Poppy Seeds
  • 1/2 tsp Nutmeg Powder
  • 1/2 tsp Cardamom Powder

For Making Outer Cover

  • 1 Cup Wheat Flour
  • 1 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Water
  • Oil for deep frying

Method:

Method of Making Inside Filling :

  1.  In the heavy bottom pan add  Ghee, Fresh Grated Coconut, Grated Jaggery and Poppy Seeds.
  2. Mix well.
  3. 2015-11-30 15.09.45
  4. Cook on slow flame until jaggery melts and mixes with coconut.
  5. Add cardamom powder and nutmeg powder.
  6. Mix well and switch off the flame.
  7. Modak filling is ready to use.
  8. 2015-11-30 09.26.09
  9. Keep filling aside to cool.

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well. 2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or too soft.2015-12-09 09.08.59
  4. Cover the dough and let it rest for 30 minutes.
  5. Dough is ready to use.

 

Method of Making Modak  :

watch my video https://www.facebook.com/jyotiscookbook/videos/879667162139076/

(https://www.youtube.com/watch?v=6mSWGCqPLOk)

  1. Once again kneed the dough.
  2. Divide it and make small circle with rolling pin.13815056_10209968405917595_357650795_n
  3. Make the shape below with the help of your 2 fingers.
  4. Add filling inside the shape.
  5. Bring together all the eges and make modak.
  6. Make all modaks.

 

Method of Frying Modak :

  1. In a deep frying pan heat oil on medium flame.13820339_10209968405357581_1414052828_n
  2. Fry Modak on low  flame till it turns golden brown in colour.13819769_10209968405557586_964794950_n

13820825_10209968404957571_1283064455_n

Delicious Modak  is ready to eat… enjoy!!!13839754_10209968406237603_1282833768_o

 

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How to make Samo Halwa /Varai cha Sheera ….

Samo Halwa / Varai Halwa is mostly made during the fasting time.

It is delicious and very easy to make. Here is the recipe of delicious Samo Halwa,  I want to share with you all…

Ingredients :

  • 1 cup Samo seeds12516000_10208862428108841_1381526775_n
  • 1/4 cup Ghee
  • 1 cup Sugar
  • 1 cup Milk + 1 cup Water
  • Pinch of  Cardamom powder
  • 1 tbs chopped nuts like cashews and almond
  • Some Raisins

Method:

  1. Make hot milk and water, and keep aside.
  2. Heat ghee in a pan on slow flame.
  3. Add samo and roast till it change its colour to light golden brown.12834875_10208862428388848_863497632_n12873470_10208862427868835_1894988730_o
  4. Its time to pour hot milk and hot water carefully as it splutters. Add more hot water if required.12887539_10208862427788833_790949728_o
  5. Mix well and let it simmer for 1-2 min.
  6. Now add sugar and mix well.12596740_10208862427708831_369939698_o
  7. In that add crushed nuts and mix well.12443386_10208862427748832_147510040_o
  8. Finally add cardamom powder and raisins.
  9. Samo Halwa will soak all the water.12722611_10208862427588828_169149172_o
  10. Cool for some time then serve.

Samo Halwa is ready….enjoy!!! 12595981_10208862432948962_1109259644_n

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How to make colourful layered tutti frutti Rainbow Gujiya / Karanji

Gujiya/ Karanji are delicious sweets, made with semolina, nuts and dry coconut filling. FB_IMG_1458477561887

Its a traditional Maharashtrian and Gujarati sweet dish made in the festivals of Holi and Diwali.

Diwali, the festival of colours is around the corner. I made a colourful twist in my rainbow Gujiya  by adding tutti frutti in the filling and coloured layers on the outer part of the Gujiya.

I am sharing my way of making crispy and delicious Colourful Layered ‘Rainbow Gujiya’ (Name given by my princesses)..

with step by step pictures…

Recipe as follows..

Ingredients :

For making the Filling

  • 1 cup dry grated/  desiccated coconut
  • 3/4 cup powdered sugar
  • 1/2 cup fine semolina
  • 1/4 cup ghee
  • 2 tbsp poppy seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 2 tbsp chopped nuts like cashews and almond
  • 2 tbsp tutti frutti

For making Outer Cover

  • 1 cup all purpose flour/ maida
  • 1 tsp fine semolina
  • 2 tbsp hot ghee
  • Salt to taste
  • 1/4 tsp any 2 types of food colouring
  • Warm milk

For making Cornflour paste

  • 2 tbsp cornflour
  • 2 tbsp ghee

Oil/ ghee for deep frying Gujiya

 

Method:

Method of Making Inside Filling :

  1. In the heavy bottom pan dry roast poppy seeds and grated coconut separately on very low flame. After it changes colour keep aside to cool down.
  2. In the same pan add ghee and roast semolina on low flame till it changes its colour. Then keep aside to cool down.
  3. In a big bowl take powdered sugar, add roasted poppy seeds, coconut and semolina.
  4. Now add nutmeg powder, cardamom powder, nuts like cashews and almond and tutti frutti. Mix well.
  5. Gujiya filling is ready to use.12721862_10208830570192413_1611044807_n

 

Method of Making dough :

  1. In a big bowl take all purpose flour/ maida, semolina and salt and mix well.
  2. Add hot oil or ghee, Mix well till you get a crumbly texture.12324997_10208832171592447_122047526_n
  3. Now pour warm milk little at a time and start kneading the dough. Dough should not be too tight or too soft.12825637_10208832171432443_362666103_n
  4. Cover the dough with a wet cloth and let it rest for 30 minutes.12064396_10208833603268238_1577280820_n
  5. Dough is ready to use.

 

Method making Cornflour paste

  1. Take ghee and cornflour in a bowl.12596601_10208832170952431_1887015740_o
  2. Make thick and smooth paste.12596589_10208833600148160_719880499_o
  3. Add more cornflour if required. Keep aside.

 

Method of Making Gujiya  :

  1. Kneed the dough and divide dough into 3 equal parts. 12272649_10208832171312440_2108878351_n
  2. Add different food colouring in 2 balls and again kneed the dough of each colour.12595988_10208832171152436_1699066433_n
  3. Get ready with these things before starting to making Gujiya.12674863_10208830566472320_750736504_o
  4. Make big disc (Roti) of each dough ball with rolling pin.
  5. Now take 1st disc and spread cornflour paste evenly.12516547_10208833601668198_1608922435_n
  6. Now place 2nd disc on it.12226413_10208833600428167_1726927833_n
  7. Now again spread cornflour paste evenly.12071758_10208833600108159_1885151823_n
  8. now place 3rd disc. 12674496_10208833600628172_407361974_n
  9. Again spread cornflour paste evenly.12324870_10208833573707499_1013204994_n
  10. Now make a tight roll.12674484_10208830570472420_2138002056_n12675268_10208833595788051_1582597280_o
  11. Now cut the roll horizontally.12722611_10208833573267488_468410722_o
  12. Now cut into 1 inch pieces.12516801_10208833599148135_229075538_o
  13. Take one piece and flatten with your palm.
  14. Now roll puri while keeping outer colour layer up.12358256_10208830569432394_902479080_n
  15. Apply milk on the edges of the puri and add filling in the centre.12527708_10208833602148210_1533359585_n
  16. Now seal the edges and create desired shape by using fork or gujiya cutter.12476405_10208833606988331_1868894171_n
  17. Make pleats by using press and fold method.
  18. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
  19. Make all Gujiyas in the same way.12721630_10208830569512396_1235202636_n

 

Method of Frying Gujiya:

  1. In a deep frying pan heat oil on low flame.
  2. Fry Gujiya on low flame till it become crispy from both the sides.12834800_10208830569992408_902731335_n
  3. Remove and put it on a paper towel and let it cool.12674134_10208830568272365_1456566458_n
  4. Delicious Gujiyas are ready to eat.FB_IMG_1458477558583
  5. See the beautiful layers.12380138_10208832170992432_1546760624_n
  6. Happy Diwali…. with colourful layered tutti frutti rainbow “Gujiya/ Karanji”   enjoy!!!12324960_10208830568992383_366626661_n

 

My colourful layered Gujiya was selected  for Chef Sanjeev Kapoor’s  #holiwithmasterchef contest.

 

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How to make Prawns Coconut Curry (Maharashtrian style)

Prawns Coconut Curry is very delicious maharashtrian curry and is simple to make. Added coconut  to enhance the flavour of the curry. Going to share this simple recipe with you all….

Ingredients :

  • 1/2 kg Prawns
  • 2 tbsp Oil
  • Pinch of asafoetida
  • 1 cinnamon stick
  • 2 medium sized onions
  • 1 big tomato (Graind and make paste)
  • 1/2 cup grated coconut (Dry/ fresh)
  • 1 tbsp chili ginger garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 3/4 kokum petals or 1 tsp lemon juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Clean the prawns, remove tails and wash properly.12546317_10208370830739214_862182105_o
  2. Marinate prawns with red chilli powder, turmeric powder, coriander powder, cumin powder and salt.10151666_10208785705990836_929726295_n
  3. Keep aside for half an hour.
  4. Another side in a small pan dry roast coconut on slow flame.
  5. After cooling down grind in a smooth  paste and keep aside.1458873_10208785589667928_1895509486_n
  6. Heat oil in a heavy bottom pan. Add pinch of asafoetida, cinnamon stick and chopped onions. Saute till it become golden brown.12557698_10208370828579160_271154674_o
  7. Add ginger garlic paste and saute it.12787097_10208697306220897_240140471_o
  8. Now add marinated prawns mix well. (Potatoes optional)10248935_10208790846879355_1521014431_n
  9. Add 1 cup hot water and mix well. Keep lid and cook on slow flame.12833389_10208790846079335_1426790812_n
  10. After the potatoes are cooked, add tomato paste, roasted coconut paste, kokum patels or lemon juice and simmer on slow flame.12834765_10208785588667903_1251905259_n12443699_10208785588547900_1466981514_o
  11. Adjust water and spices as per your curry’s thickness. Switch off the flame.12077427_10208785496185591_386698712_n
  12. Sprinkle garam masala and garnish with coriander leaves.12833487_10208785496425597_1521171624_n12751773_10208785496585601_1381857866_o
  13. Prawns Coconut Curry is ready to serve with chapatti, phulka, naan or white rice.12837725_10208785496305594_1235722247_o

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How to make Alu Vadi/ Patra/ Pathrode..

Alu vadi is a Maharashtrian and Gujarati snack. Made with rolled colocasia leaves which is then fried to perfection. We prepare it during festivals or special occasions.

Sharing you my method of making Alu vadi.

Recipe as follows .….

Ingredients :

15 to 20 Colocasia leaves (Arbi ke patte)

For Batter :

  • 2 cup gram flour (besan)
  • 1/2 cup rice flour
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp tamarind (seedless)
  • 2 tbsp jaggery
  • 1 tbsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • 1/2 cup warm water

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Pinch of asafoetida
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves

Method of making Batter:

  1. Take tamarind, jaggery  and 1/2 cup warm water in a bowl. Keep this for around 30 minutes.
  2. Strain the mixture through a sieve.
  3. Put mixture in a big bowl. Add gram flour (besan), rice flour, ginger chilli paste, pinch of asafoetida, garam masala powder, turmeric powder, red chilli powder, coriander powder, cumin powder, sesame seeds, oil and salt.12804327_10208730730336479_331961250_n
  4. Make a thick batter by adding a little water at a time and mixing well.12834732_10208730730296478_1687104543_n
  5. Batter is ready to use in making Alu vadi..

Method of making Alu Vadi:

  1. Wash, clean and wipe colocasia leaves.
  2. Remove central vein by using knife. Use rolling pin to flatten the leaf.10417009_10208730731456507_2104294756_n
  3. Apply the batter on a large leaf. 12822069_10208730731176500_960139040_n
  4. On it place small leaves and apply batter again. Cover the full leaf with the batter.10668398_10208730731096498_1871097193_n
  5. Now fold leaf from one side and apply batter on that side.11101192_10208730730776490_1571920893_n
  6. Same thing for the other side.
  7. 1937946_10208730730896493_982992608_n
  8. Now start rolling the leave tightly to keep the batter and leaves together.12833197_10208730732136524_2032994910_n
  9. And its done. 939114_10208730730536484_97414376_o
  10. Prepare all rolls in the same ways.
  11. Heat 2 cups of water in a steamer or big broad pan.
  12. Grease plate with oil. Place all rolls into the greased plate.12810074_10208730730376480_837648928_o
  13. Steam for around 20 to 25 minutes.12842358_10208730730496483_1775283360_o
  14. After cooling down cut roll into slices using a knife.

 

Method of tempering and serving  Alu Vadi:

  1. Heat oil in heavy bottom shallow pan on slow flame.
  2. Add mustard seeds, cumin seeds,sesame seeds and pinch of asafoetida.
  3. Add sliced rolls.12834925_10208730732536534_670730375_n
  4. Fry slices on slow flame from both sides for few minutes.938554_10208730733296553_152223940_o
  5. Garnish with fresh grated coconut and chopped Coriander Leave.
    1932398_10208718422388788_5530146724437723983_nIts crispy and delicious. Enjoy!!!!!10400117_10208718422188783_8087579236101363071_nThanks for visiting my blog and do share your valuable comments.

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