Sweet Dosa

Ingredients:

Red rice ( soaked in water overnight )- 1 cup
Coconut ( grated ) - 1/2 cup
Jaggery ( grated ) - 1 cup

Procedure:

• Grind red rice to smooth paste by adding water little bit at a time.
• Next add grated jaggery and grated coconut and grind again to smooth batter(like Dosa batter.
• Add a pinch of pepper powder to taste and mix well.
• Make like Dosas.

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Coconut Laddu (Kobbari Undalu)

Ingredients:

Grated coconut - 1 cup
Jaggery (Bellam) - 3/4 cup

Procedure:

• Place a thick bottomed pan on medium to low heat.
• Put grated jaggery and 2 tsp of water and stir frequently.
• When the syrup starts to bubble and is thick add the grated coconut.
• Keep stirring until the mixture leaves the edges of the pan. Turn off the heat.

• Let it cool down a bit. Grease your palms with oil or ghee and roll the mixture into small balls.

Tip: When the syrup starts to bubble, put a couple of drops of syrup into a cup of cold water. If the syrup turns into a soft ball as you roll it with your fingers, it is the right time to add the grated coconut.

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Pistachio Chutney (Pista Pachadi)

Ingredients:

Pistachios (shelled) - 1 cup
Carrot (grated) - 1 cup
Tomato (cut pieces) - 1 cup
Coconut milk - 2 Tbsp
Red chili - 2
Cumin (Zeera) - 2 tsp
Mustard - 1 tsp
Curry leaves - 3 to 4
Raisins - 1/2 cup
Cashew nuts(roasted) - 1/2 cup
Salt per taste.

Procedure:

• Add 1 Tbsp ghee to a pan on medium heat.
• Add 1 tsp cumin, cut tomatoes, salt and cook covered for 4 to 5 minutes stirring occasionally. Keep it aside.
• In a blender add pistachios, carrots, raisins, cashew nuts, coconut milk, 1 red chili along with the cooked tomatoes.
• Add 2 cups water and grind into smooth paste.
• Season with mustard, curry leaves, cumin and a red chili.

This chutney is ready to be served.

Note: If using salted pistachios use very little salt.

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MLA Pesarattu

Ingredients:

Pesarapappu (Moong dal) - 2 cups
Rice - 2 cups
Ginger (grated) - 1" piece
Red chili (or green) - 1 or 2
Cumin (Zeera) - 2 tsp
Salt - as per taste.

Preparation:

• Soak the moong dal and rice for 4 hours.
• Drain rice and moong dal and grind to a smooth paste with remaining ingredients and little water. Make a batter similar to dosa batter.
• Make pesarattu (just like dosas).

• Put 2 Tbsp of Upma in each and spread evenly.
• Roll it and serve with chutney.

Cilantro tomato chutney and apple chutney are my preference.

Note: Follow the recipe for upma and dosa by clicking on the respective links.

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Mango Smoothie

Ingredients:

Ripened Mango - 1
Milk - 1 cup
Yogurt - 1/2 cup
Sugar - 3 tsp
Cardamom - 1 whole
Almonds - 5 or 6
Pistachios (optional) - for garnishing

Procedure:

• Soak almonds in water for an hour.
• Peel and cube the mango.
• Peel the cardamom and discard the shell.
• In the blender blend together mango cubes, yogurt, milk, cardamom and soaked almonds to a smooth consistency.
• Transfer to serving cups and garnish with dry nuts like pistachios.

Simply delicious for any time of the day.

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Brown Rice Pilaf

Ingredients:

Brown rice - 2 cups
Milk - 1 cup
Blacked chana ( soaked overnight) - 1/2 cup
Peanuts (soaked overnight) - 1/2 cup
Mixed Vegetables (cut evenly) - 2 cups
Green peas - 1 cup
Ghee (clarified butter) - 2 Tbsp
Cloves - 2
Cardamom - 2
Cinnamon - 1" piece
Turmeric - 1/4 tsp
Salt to taste.

Procedure:

• Rinse and soak brown rice in water for half an hour. Keep it aside.
• Place a thick bottomed pan on medium heat. Put ghee.
• As the ghee gets warm, add cloves, cardamom, cinnamon, turmeric, cut mixed vegetables, green peas and salt.
• Cover and cook for 10 minutes stirring occasionally.
• As the vegetables are half way done, add black chana and peanuts.
• Cook for ten more minutes stirring occasionally.
• Next drain the water and add the brown rice. Cook for 5 minutes.
• Now add 2 cups hot water and 1 cup hot milk.
• Cook until all the liquid is absorbed.

Serve it with some chutney or raita.

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Gavvalu (Sugar Coated Whole Wheat Flour Shells)

Ingredients:

Whole wheat flour - 2 cups
Sugar - 2 cups
Butter - 2 Tbsp
Cumin powder (Zeera optional) - 1/2 tsp
Baking powder (optional) - a pinch
Salt - a pinch

Procedure:

• In a large bowl mix together wheat flour and melted butter. Knead it into a dough adding little water at a time.
• Make dough into 1/4" balls.
• Press each ball on the backside of a fork with a thumb to form a shell shape.
• Once done deep fry them in small batches on medium heat till they turn golden brown all around.
• Drain them on a paper towel to remove excess oil. Set aside.
• In a thick bottomed pan add sugar to 1 cup water on medium heat.
• Stir occasionally until bubbles start to form and the consistency is that of a syrup.
• Now reduce the heat to low and add all the deep fried shells (gavvalu) in the sugar syrup and mix well.
• Keep stirring until all the shells are evenly coated with the sugar syrup.
• Turn off the heat and continue to stir for a few minutes just to avoid the shells from sticking to each other.
• Let them cool on a cookie sheet (any flat surface).

They are ready to snack away. Loved by kids and adults alike.

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Oven roasted whole carrots

Ingredients:

Carrots - a bunch (15 to 20)
Pepper powder - 1/4 tsp
Cumin powder (Zeera powder) - 1/4 tsp
Coriander powder (Dhaniya powder) - 1/4 tsp
Olive oil - 1 Tbsp
Salt to taste.

Procedure:

• Preheat the oven to 375 degrees Fahrenheit.
• Wash and peel the carrots and trim off the tops.



• Place the peeled carrots in an oven safe dish.
• Drizzle olive oil over carrots.
• Next sprinkle ground pepper, cumin powder, coriander powder and salt to taste.
• Mix well and place in the middle rack of the oven.
• Bake for 15 minutes and flip the carrots.
• Bake for 10 to 15 more minutes until tender.

A healthy way to cook carrots fast. A great side dish for any meal.

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Anapakaya Pulusu (Bottle Gourd in Tamrind Gravy)

Ingredients:

Bottle gourd (Anapakaya) - 2 small
Tomatoes - 4 medium size
Onion - 1
Cilantro (chopped) - 1/2 cup
Ginger - 1" piece
Red chili powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - 1" ball
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Asafoetida (Inguva) - a pinch

Procedure:

• Wash and peel the bottle gourd. Cut them into circular pieces as shown.



• Cut two tomatoes into small pieces.
• Grind the other two tomatoes in a hand blender with a cup of water.
• Soak tamarind in 4 cups of hot water. Extract juice from the tamarind and set aside.
• Add 1 Tbsp of oil to a thick bottomed pan on medium heat.
• When the oil is hot add mustard seeds, cumin seeds, curry leaves and asafoetida.
• Next add grated ginger and onion cut into small pieces.
• Saute until onion is translucent mixing occasionally (approximately 5 to 7 minutes).
• Next add turmeric and chili powder and mix well.
• Now add bottle gourd pieces and salt to taste. Mix well. Cover and cook for 10 minutes ( stirring occasionally ).
• Next add the cut tomatoes, mix well and cover and cook for 10 more minutes.
• Next add ground tomatoes and tamarind juice. Cover and cook for another 10 minutes.
• Uncover and cook for 10 minutes.
• Garnish with chopped cilantro. Serve it hot.

Goes very well with steamed rice.

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Broccoli Rice (Broccoli Bhath)

Ingredients:

Broccoli florets - 3 cups
Rice - 1 cup
Cashew nuts (halved) - 1/2 cup
Ginger (grated) - 2 tsp
Cilantro or Mint (chopped) - 1 cup
Green chilies - 1 or 2
Cloves - 2 or 3
Cinnamon - 2" piece
Cardamom - 2
Bay leaves - 2
Turmeric - 1/4 tsp
Vangi bhath powder - 2 tsp
Fresh lemon ( juice ) - 1 Tbsp
Ghee (optional) - 2 Tbsp

Procedure:

• Cook rice with 1 and half cups of water. Keep it aside.
• Add oil to a pan on medium heat. When the oil is hot add cloves, cardamom, bay leaves, cinnamon stick, green chilies followed by cashew nuts.
• When the cashew nuts turn golden brown add turmeric, broccoli florets and salt. Cover and cook for 7 to 10 minutes.
• Next add vangi bhath powder and mix well. Cover and cook for 3 more minutes.
• Turn off the heat. Next add cooked rice, ghee and lemon juice. Mix well and cover and keep for 5 minutes before serving.

Goes well with yogurt. Vangi bhath powder is available in most Indian grocery stores. In case you can't find it you could follow this Vangi bhath powder recipe.

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Almond Cookies

Ingredients :

Almonds - 1 and 1/2 pounds
All purpose flour - 2 and 1/2 pounds
Butter - 1 pound
Brown sugar - 1 pound
Powdered Sugar. 1/2 pound
Milk - 1/2 cup
Baking soda - 1and 1/2 tsp
Baking powder - 2 and 1/2 tsp
Vanilla Essence - 5 tsp

Procedure :

• Bring butter to room temperature.
• Ground almonds coarsely in a food processor and keep them aside.
• In a large bowl add all purpose flour, baking soda, baking powder, brown sugar, butter and mix thoroughly.
• Next add almond powder and knead it well.
• Mix milk and vanilla essence and sprinkle it all over the dough.
• Leave the dough for 5 to 10 minutes to set.
• Once the dough is set roll it into lemon sized balls. Place them on a cookie tray.
• Bake at 350 degrees F for 20 to 25 minutes.
• Once baked take them out of the oven and let them cool down.
• Once cooled down roll them in powdered sugar one at a time.

My grand children love these cookies. I got this recipe from my friend Kusum Behan.

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Pakodilu ( High protein Pakoras )

Ingredients:

Moong dal - 1 cup
Urad dal - 1 cup
Cumin seeds - 1 tsp
Ginger (grated) - 1 tsp
Green chilies - 1 or 2
Cilantro (finely chopped) - 1 cup
Oil to deep fry.

Procedure:

• Soak moong and urad dal in water for 5 to 6 hours.
• In a food processor grind together urad dal, moong dal, cumin seeds and green chilies into a smooth batter using required amount of water.
• Add grated ginger, chopped cilantro and salt to taste. Mix them well.
• Heat oil in a thick bottomed dish.
• When oil is hot put several spoonful of batter into oil and deep fry.
• Flip them half way through until they are golden brown on both sides.
• Drain them onto a paper towel.

A great tea time snack. Goes well with apple butter chutney. While grinding if you use a wet grinder instead of a food processor the dough comes out fluffy and pakoras will be softer.

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Kashi Halwa (Ash Gourd Halwa)

Ingredients:

Ash Gourd (Boodida Gummadi kaya) - 2 lbs Sugar - 2 cups
Ghee (Clarified Butter) - 2 Tbsp
Pistachios - 1/4 cup
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamom powder - 1/4 tsp

Procedure:

• Peel the ash gourd and remove the seeds. Next grate the Ash gourd. Keep it aside.
• Place a thick bottomed pan on medium heat. Add grated ash gourd and sugar.
• Mix well and let it cook until it thickens stirring occasionally.
• Fry pistachios, cashew nuts and raisins in ghee and add it to the ash gourd along with the ghee.
• Mix well and continue to cook on medium heat until the mixture begins to leave the edge of the pan.
• Next add cardamom powder and mix well.

It is ready to be served. Can be served hot or at room temperature.

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Chaegodeelu

Ingredients:

Rice flour - 2 cups
Butter - 2 Tbsp
Curry leaves ( chopped coarsely ) - 2 tsp
Chili powder - 1/2 tsp
Coconut powder ( optional ) - 2 tsp
Cumin seeds - 1 tsp
Moong dal - 1 Tbsp
Salt per taste
Oil to deep fry.

Preparation:

• Bring a cup of water to boil in a medium bowl.
• Add butter, cumin seeds, chopped curry leaves, coconut powder, moong dal, red chili powder and salt.
• Lower the heat and add rice flour while mixing constantly. Turn off the heat.
• Knead it into a chapati dough. Cover and leave it for half an hour.
• Grease a flat surface ( either a cutting board or chapati board ).
• Take a small portion of this dough and roll it into a long rope 1/4" thick and form them into small rings 2" diameter.
• When all the dough is done into rings deep fry them till light golden brown in color.

This is a mouth watering snack. It melts in the mouth as we start eating. Store them in a glass jar at room temperature.

Tip: Same dough could be made into appams. Take 1" ball and flatten into small round, about 2" wide. Deep fry till light golden brown.

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Sorakai pulusu (bottle gourd pulusu)

Ingredients:

Bottle gourd (cut Sorakaya) - 2 cups
Tomato puree - 1 cup
Ginger (grated) - 1 tsp
Green chili - 1
Curry leaves - 8 to 12
Mustard seeds - 1/4 tsp
Urad dal - 2 tspFenugreek seeds (Mentulu) - 1/2tsp
Chana dal (Senega pappu) - 3 tsp
Cumin seeds (zeera) - 1 tsp
Red chilies - 1 or 2
Asafoetida (Ingua) - a pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Jaggery - 1" piece
Tamarind - Size of a lemon ball
Cilantro (chopped) - 1 cup

Procedure:

• Peel bottle gourd and cut into 1" pieces. Keep aside.
• Soak tamarind in hot water and squeeze out 2 cups of tamarind juice. Set aside.
• Add 2 Tbsp oil to a pan on medium heat.
• When oil is hot add mustard seeds, urad dal, chana dal, fenugreek seeds, curry leaves, asafoetida and red chilies.
• When the dal turns golden brown add bottle gourd pieces, cut green chili, grated ginger, turmeric powder and salt to taste.
• Mix well, cover and cook for 15 to 20 minutes.
• Next add tamarind juice, tomato puree, chili powder and jaggery.
• Mix well and cover and cook for another 10 to 15 more minutes.
• Garnish with chopped cilantro. Goes well with steamed rice.

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Okra Fry (Bendakaya Vepudu)

Ingredients:

Okra (benda kaya ) - 1 pound
Besan (Senega pindi) - 1 Tbsp
Curry leaves - 8 to 10
Dhaniya-Zeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp

Procedure:

• Cut okra into 1/2" pieces and keep aside.
• Add 2 Tbsp oil to a thick bottomed pan on medium heat.
• When oil is hot add curry leaves, turmeric powder, cut okra, salt to taste and mix well.
• Cook uncovered for 12 to 15 minutes mixing occasionally.
• Next add besan, chili powder and dhaniya-zeera powder. Mix well to make sure the okra are coated evenly.
• Now cover and cook for 10 more minutes on low heat.
• Next add ghee (optional) and cook for couple more minutes till besan is giving a good aroma.

The curry is ready to be served. It is good as a snack or as a side dish to the main course.

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Vangi Bhath Powder

Ingredients:

Almonds - 1 Tbsp
Cashew nuts - 1 Tbsp
Cumin seeds - 2 tsp
Red chilies - 2 or 3
Curry leaves - 8 to10
Cloves - 3
Cinnamon - 2" piece
Cardamom - 2

Procedure:

• Dry roast all the above ingredients and grind them into a fine powder. Coffee grinder seems to work the best for grinding spices.

Vangi Bhath powder is readily available in most Indian grocery stores. I usually use the MTR brand. If you cannot find it follow the above recipe.

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Vankaya Vepudu ( Indian Eggplant Fry )

Ingredients:

Indian Egg plant - 6 to 8
Besan - 2 Tbsp
Rice flour - 2 Tbsp
Red chili powder - 1 tsp
Coriander powder (Dhaniya) - 1 tsp
Cumin powder (Zeera) - 1tsp
Salt to taste.

Procedure:

• Add 2 Tbsp oil in a pan on medium high heat.
• Cut eggplants in half lengthwise and add to the pan. Add turmeric and salt.
• Cook for 5 to 7 minutes and flip them and cook for 5 to 7 more minutes.
• In the meantime heat besan in microwave for a minute.
• To this add rice flour, cumin powder, coriander powder, chili powder and mix well.
• Sprinkle this powder on the eggplant pieces.
• Cover and cook on low heat for 5 minutes.

It is ready to be served.

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Moong Dal Barfi

Ingredients:

Moong Dal - 1 cup
Milk - 4 cups
Ghee - 1 cup
Mawa - 1/2 cup
Sugar - 1 cup
Cardamom - 2 or 3
Cloves - 2 or 3
Cinnamon - 2" piece
Saffron ( optional) - a few strands
Almonds - 6
Pistachios - 10

Procedure:

• Soak saffron in 1/4 cup of warm milk. Keep it aside.
• Soak moong dal for about 6 hours. Grind it into a coarse paste in a food processor. Set it aside.
• Add ghee to a thick bottom pan on medium heat.
• Add cloves, cinnamon pieces and ground cardamom.
• Next add ground moong dal. Keep stirring until it turns light golden brown and ghee starts to separate.
• Next add milk keep stirring until the milk is almost absorbed.
• Add saffron and sugar. Keep stirring until ghee separates.
• Add Mawa and mix well.
• Next spread on a butter coated tray and garnish with sliced almonds and crushed pistachios. Cut into desired shapes and serve.

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Firni (Rice Pudding)

Ingredients:

Rice Flour - 1 cup
Sugar - 2 cups
Milk - 9 cups
Almonds - 10 to 12
Pistachios - 10 to 12
Cardamom - 3

Procedure:

• Bring 6 cups milk to boil in a thick bottomed pan on medium heat. Continue to boil for 10 minutes stirring frequently.
• In the meantime add the rice flour to the remaining cold milk and mix well.
• Reduce heat and add this mixture to the boiling milk while stirring.
• Next add sugar and keep stirring until it thickens (approximately 10 minutes).
• Add cardamom powder and remove from heat.
• Pour into a serving bowl and garnish with sliced almonds and crushed pistachios.
• Refrigerate for an hour or more before serving.

Easy and yummy dessert for any time of the day.

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Vangibhat

Ingredients:

Cooked Rice - 2 cups
Eggplant - 1 lb
Cilantro (chopped) - 1 cup
Cashew nuts - 1/2 cup
Cumin seeds - 1/2 tsp
Bay leaves - 2
Cloves - 2
Cardamom - 1
Cinnamon piece - 1"
Vangi bhat powder (MTR) - 2 Tbsp
Oil - 2 Tbsp
Ghee - 1 Tbsp
Turmeric powder - 1/2 tsp
Fresh lime juice - 1 tsp
Salt per taste

Procedure:

• Add oil to a large pan on medium heat.
• When oil is hot add bay leaves, cloves, cardamom, cinnamon, cumin seeds and cashew nuts.
• When the nuts are golden brown add eggplant pieces, salt and turmeric.
• Mix well and cover and cook for 10 to 15 minutes stirring occasionally or till the eggplant pieces are tender.
• Now add cilantro and MTR vanghibhat powder and mix well. Cook for 3 to 5 minutes.
• Turn off the heat. Add cooked rice , lime juice, ghee and mix well. It's ready to be served.

You can serve with plain yogurt or any raita.

Note: If you cannot find MTR Vangibath powder, you can follow my recipe for Vangibath powder.

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Senaga Pappu Paalakoora ( Spinach With Chanadal )

Ingredients:

Chana dal - 1 cup
Spinach (chopped) - 2 cups
Heavy cream - 1/2 cup
Ghee (optional) - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"piece
Turmeric powder - 1/4 tsp
Red chilies - 2

Procedure:

• Add 2 tsp oil in a small pressure cooker on medium heat.
• When oil is hot add cumin seeds, cloves, cinnamon, red chilies.
• Next add washed chana dal, spinach, turmeric and 3 cups water.
• Pressure cook and turn off the heat after 2 whistles.
• Once the pressure has released open the lid and add salt and let it cook for 3 minutes.
• Next add heavy cream and cook for 2 more minutes.

It is ready to be served. Goes well with rotis or steamed rice.

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Vegetable Pilaf

Ingredients:

Rice ( Basmati) - 2 cups
Mixed Vegetables - 2 cups
Cashew nuts - 1/2 cup
Cumin seeds (Zeera) - 1/4 tsp
Ground pepper - 1/2 tsp
Turmeric - a pinch
Cloves - 2 or 3
Cardamom - 2
Cinnamon - 2"
Bay leaves - 2
Cilantro (finely chopped) - 1 cup
Milk - 1 cup

Procedure:

• In a rice cooker add 1 Tbsp oil, cloves, cardamom, bay leaves, cinnamon, cashew nuts and cumin seeds.
• When the cashew nuts turn light brown add cut mixed vegetables, ground pepper, turmeric and salt to taste. Let it cook for 8 to 10 minutes stirring once in a while.
• Add rinsed rice and let it cook covered for 5 minutes.
• Next add 2 cups hot water, 1 cup warm milk and chopped cilantro. Stir well and cover it and let cook until done. You may add 1 Tbsp of ghee (clarified butter) if desired.

Serve hot with raita or gravy curry.

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Palak Paneer ( Spinach with Paneer )

Ingredients:

Spinach - 1 Packet
Paneer - 1 pound
Green Pepper - 1 or 2
Ginger - 1" piece
Heavy cream - 1/2 cup
Cashew nuts - 8 to 10
Red chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Onion - 1 medium
Bay leaves - 2
Cloves - 3 or 4
Cardamom - 2
Cinnamon - 1" piece
Besan - 1 Tbsp

Procedure:

• Clean and cook spinach in a cup of water for 3 to 5 minutes on medium high.
• Grind it into smooth paste in a blender and keep it aside.
• Cut paneer into 1'' cubes. Soak the panneer pieces in hot water with a little turmeric for 3 minutes.
• Drain them and shallow fry until they turn light golden brown.
• In a medium pan put 2 table spoons of oil on medium heat. when it is hot add cloves, cardamom,cinnamon and cashew nuts.
• As the cashew nuts turn light golden add cut green pepper, ginger paste, cut onion pieces. Once the onion pieces are transparent add besan mix well. Let it cook for a minute.
• Next add spinach paste, paneer cubes, heavy cream, salt per taste, red chili powder, cumin powder and turmeric.
• Mix well and cover. Let it cook for 5 to 8 minutes. If You want the curry to be thinner, add 1 cup of hot water while cooking.
  

Its ready to be served.

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Paneer Kofta Curry

Ingredients:

Paneer - 1 lb
Bottle gourd (Anapakaya) - 1 lb
Carrots - 2 large
Tomatoes - 8 medium
Sooji - 1/4 cup
Besan - 1/4 cup
Ginger paste - 1 tsp
chili Paste - 1 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Milk - 1 cup
Cilantro (grated) - 1 cup
Cardamom - 2
Cloves - 4
Cinnamon - 1" piece
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
chili powder - 1 tsp
Pancake Mix (optional) - 1 Tbsp

Procedure:

• Grate paneer, bottle gourd and carrots into a bowl. Add sooji, besan, ginger paste, chili paste, pancake mix (optional) and salt to taste. Mix well.
• To this add water a little at a time and make it into a dough. Make 1" diameter koftas (balls or oval shaped koftas ) with the dough.



• Add oil to a deep bottomed pan on medium heat for deep frying. When oil is hot deep fry the balls and set them aside.
  
  
• Puree almonds and cashew nuts into a smooth paste with milk and set it aside. Puree Tomatoes and set them aside.
• Add 2 Tbsp olive oil in a pan on medium heat. When the oil is hot add cardamom, cloves, cinnamon.
• Next add pureed tomatoes, almond and cashew nut paste, chili powder, cumin powder, turmeric and salt to taste. Let it cook for 5 minutes.
• Next add 3 cups of boiling water and cut cilantro and let it cook for 10 more minutes.
• Next add the deep fried koftas to the gravy and let it simmer for 3 minutes. Serve it hot.

Good with Puris, Rotis and hot steamed Rice.

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