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Friday, August 26, 2016

spicy masala oatmeal









Preparation Time5 mins
Cooking Time 3 mins
Servings1 persons

Ingredients:

Oats1/4 Cup
Onion1/2 
Carrot1/2
Peas1 tablespoon
Spicy Green Chilli1
Chopped Ginger1 teaspoon
Curry Leavesfew leaves
Water2 Cups
SaltTo Taste
Capcicum              1/2 peace     


For Seasoning:


Oil1 teaspoon
Mustard Seeds1/2  teaspoon
Cumin Seeds1/2 teaspoon


Method

1. Heat oil in a frying pan

2. Add heeng, onions and jeera. Let onion turns golden brown.

3. add other choped vegetables and fry

4.Then add oats and fry for 3-4 minutes in a medium flame, add maggi masla one pouch to amke it extra spicy.

5.Then add water and required salt and keep the flame low. Allow the oats and the vegetables to cook completely in water



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Monday, August 22, 2016

Spicy Golgoppa Eating Competetion





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Tuesday, July 26, 2016

Ice cream roll





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Monday, July 25, 2016

Spicy Paratha's at paratheywali gali





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Monday, July 18, 2016

Spicy kundru ki sabzi




Ingredients
1/2 kg kunduru
1 Chopped onions 
1 Chopped tomato
1 teaspoon rai
1/2 tea spoon haldi
2 tea spoons jeera
2 tea spoons sesame(Til)
1 table spoon peanuts 
2 to 3 spicy red chillies
1 tea spoon salt (as per taste)
2 tea spoons dhaniya (whole)
a small peice of dry coconut
8 to 10 curry leaves
Olive oil for cooking
Roasted cashews for garnish

Method
1. Heat oil in a frying pan
2. Add heeng, onions and jeera. Let onion turns golden brown.
3. Add Kundru. Toss it around on a medium flame. Cover and cook on a low flame for a few minutes. Check often.
4. Add all the masalas/spice mixes and the chopped tomatoes. Turn and mix the vegetable.
5. Cover and cook for a few minutes more. The tomatoes will turn mushy. Check if you can cut the kundru slice with a spoon. If you can do it easily, it means its done. 
6. Serve hot with Chapatis/ Rotis or pack in the Lunchbox/Tiffin.

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Tuesday, July 5, 2016

Monday, July 4, 2016

Spicy bengali dish ghugni





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