Homemade Tandoori Masala Recipe

This homemade Tandoori Masala powder is an aromatic and flavorful spice blend used to prepare Tandoori and Tikka dishes. Made by roasting and pounding a few whole spices and herbs, this tandoori masala powder is very versatile and can be used in a variety of veg (paneer, vegetables, mushrooms) and non-veg dishes ( meat). This Homemade Tandoori masala powder is preservative free, artificial color free, vegan, gluten-free and onion-garlic free.

                    

Why Homemade?

Nothing can beat the aroma and flavor of fresh homemade spice mixes. Homemade Tandoori masala powder is easy to make, requires very few spices and herbs and can be used in a variety of veg and non-veg grilled preparations. This Tandoori masala powder will add a wonderful smokey flavor, aroma to your BBQ dishes. Moreover, homemade spice mixes are hygienically made using best quality spices, are easy on your pocket and far more better than the preservative and artificial color and flavor laden store bought ones.

How to make Homemade Tandoori Masala Powder?

Making homemade spice blend can't get easy than this one. All you need is to dry roast the whole spices on low flame so that the spices release their aromatic essential oils. Allow the spices and herbs to cool down completely and then pounding or grinding the roasted spices and herbs to a powder. That's all your aromatic and flavorful homemade tandoori masala is ready to use.

Shelf Life:

If handled properly, this homemade tandoori masala powder stays good at room temperature in an air-tight container for a couple of months. I prefer to make a small batch so that it remains fresh without loosing the flavors and aroma.

Dietary Notes: This homemade Tandoor Masala Powder is

• Fresh, Aromatic and Flavorful
• Vegan
• Gluten-free
• Oil-free
• No-Onion No-Garlic
• Easy to make
• Preservative free
• Artificial color free

Preparation Time: 5 minutes

Cooking Time: 5-7 minutes

Serves: 1/2 cup Tandoori masala Powder

Ingredients:

• 5-7 dried Kashmiri red chilies
• 1/4 cup coriander seeds
• 2 tablespoon kasuri methi
• 1 tablespoon cumin seeds
• 2-3 inch long Cinnamon sticks
• 5-7 green cardamom pods
• 1 black cardamom pod
• 2 teaspoon black peppercorns
• 1 teaspoon clove
• 1 nutmeg
• 2 pieces of mace
• 1 teaspoon dry ginger powder

Method:

1. Dry roast the coriander seeds in a pan on low to medium heat for around 2 minutes.
2. Add cumin seeds to the same pan and dry roast for few seconds. Keep stirring to ensure the spices do not burn. Roast the spices on low flame.
3. Next, add black pepper corns, clove, cinnamon, cardamom , nutmeg, and  mace and roast for around 1-2 minutes on low flame.
4. Add dry red chilies and dry roast them also along with other spices for another 1 minute.
5. Put off the flame and add kasuri methi/ dried Fenugreek leaves . The leaves will get roasted in the hot pan. 
6. Remove the roasted spices on to a plate and allow it to cool down completely.
7. Transfer the roasted spices and herbs to a grinder jar . Add dry ginger powder to it .
8. Blend the spices and herbs to a fine powder.
9. You may sieve the powder if you wish.
10. Store the homemade Tandoori masala powder in an air- tight container and use as per need.

Recipe Notes:

• Use fresh and good quality spices for best results.
• Always dry roast the spices on low flame and keep stirring intermittently to ensure the spices do not burn.
• Always grind the roasted spices only upon completely cooking.
• Store the homemade tandoori masala powder in a clean dry air-tight container.
• Use a dry clean spoon to sample the spice powder.
• You may sieve the masala powder if you wish to.

Would love to hear from you !

I hope you would love trying out this aromatic and flavorful homemade tandoori Masala recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : 

https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi :

 https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi :

 https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

 

Related Posts:

• Maharashtrian Goda Masala
  

                                       

• Jal Jeera Powder

               

• Xacuti Masala\

                 

• Sweet Masala

                 

• Chai Masala

                 

• Thandai Masala

                  

Gilkyachi Bhaji/ Maharashtrian Style Stuffed Sponge Gourd Curry

                       

Gilkyachi Bhaji is a  lip smacking stuffed Sponge Gourd / Silk Squash curry from the Maharashtrian Cuisine. This stuffed gilkychi bhaji is spicy and flavorful. The masala filling is made with roasted peanut powder and coconut along with aromatic spice powders like goda masala which lends it a characteristic nutty flavor. This Gilkyachi bhaji is vegan , gluten-free and satvik (no onion no garlic) curry which makes a soulful treat with roti and jeera rice alike. If you find Sponge gourd as bland and boring veggie, do give this version a try.

                                                                      

Sponge gourd is known as Gilka in Marathi, Ghosali in Konkani, Turai in Hindi and Silk Squash in English. It contains various antioxidants, minerals, Vitamins, Nutrients and lipids. It is an excellent source of Vitamin A and Carbohydrates. It is also a great source of Vitamin B5, Vitamin B6, Vitamin C, Manganese, Potassium, Iron, Magnesium, Copper and dietary fiber.

The health benefits of including sponge Gourd in daily diet include, improved cardio vascular health, Stronger immune system, treating Arthritis, preventing eye aliments, improved skin health, treating anemia, maintaining sugar level, aiding in weight loss and many more. source 

Dietary Notes: Gilkyachi Bhaji is

• Delicious Maharashtrian style curry
• Vegan
• Gluten-free
• Spicy and flavorful
• Satvik / No Onion No Garlic preparation
• Stuffed sponge gourd gravy
• Easy to make

What goes into my version of Gilkyachi Bhaji ? The ingredients :

• Gilke / Sponge Gourd : Use fresh, tender, blemish free, bright green sponge gourd for best results. 
• Roasted peanut powder: Lends a characteristic nutty flavor to the curry.
• Roasted dry coconut : Makes the curry aromatic and flavorful. You may use desiccated coconut if dry coconut not available.
• Ginger: Since this curry is onion garlic free, make sure you do not skip using ginger in this recipe.
• Coriander leaves: Fresh coriander leaves gives a refreshing taste to the curry.
• Maharashtrian Goda Masala : Gives a typical aromatic and flavorful taste to the curry. If you cannot source it, use any other spice mix like garam masala or Kichen king masala.
  
• Coriander powder:  Coriander powder makes the curry all the more flavorful
• Salt to taste
• Oil: Use groundnut oil for best results. Any other cooking oil like sunflower or soybean oil may be used if groundnut oil not available.

             

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 6

Ingredients:

• 4-5 Sponge Gourd ( around 500 grams)
• 1/4 cup raw peanuts
• 1/4 dry coconut, grated/ desiccated coconut
• 1 tablespoon coriander powder
• 1 teaspoon Maharashtrian Goda masala
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin seeds
• A small bunch of fresh coriander leaves
• 3 tablespoon groundnut oil
• Salt to taste

Method:

1. Wash the sponge gourd thoroughly under running water. Peel them lightly with the back of the knife. 
2. Slice off the top and bottom, make a vertical slit in the center of the sponge gourd, making sure you do not cut apart the gourd. Cut each sponge gourd into 3 inch pieces. 
3. Roast the peanuts over low flame until nice crisp and golden brown. Allow the peanuts to cool down and then remove the peels, and transfer the roasted peanuts to a grinder jar and make a coarse powder.
4. Similarly dry roast the grated dry coconut and then pulse it on cooling in a grinder jar along with 1/2 inch ginger piece.
5. In a plate or mixing bowl, add roasted peanut powder, pulsed coconut and ginger , red chili powder, Maharashtrian goda masala, coriander powder, salt, finely chopped coriander leaves.
6. Give a good mix. Add 2 teaspoon of oil to get a sticky filling.
7. Stuff each sponge gourd with the masala.
8. Heat remaining oil in a pan.
9. Add cumin seeds to it. Once the seeds crackle, add turmeric powder followed by the stuffed sponge gourd pices.
10. Stir fry the sponge gourd pieces for 1-2 minutes. Now add 1/2 cup hot water and cover cook the curry for 5-7 minutes or until the sponge gourd is cooked.
11. Serve the sponge gourd curry with jeera rice or chapati.

                  

Recipe Notes:

• Use fresh, tender, blemish free sponge gourd for best results.
• You may also add roasted sesame seeds powder, along with peanut powder and coconut.
• Adjust the spice powders as per your spice tolerance.
• Use groundnut oil for the authentic taste.
• You may use garama masala instead of Maharashtrian goda masala .

Would love to hear from you !

I hope you would love trying out this healthy and delicious Gilkyachi bhaji. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English :

 https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi :

 https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi :

 https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

For more satvik curries, do check out my following post

• Satvik Paneer Butter Masala       

• Achari Aloo

• Odia Dalma

• Pindi Chole

• Kerala Style Avial

• Kaddu Ki Subzi

• 21 Veggie Stir-Fry

Janmashtami Prasad Thali / Meva Paag Recipe

Meva Paag, a delectable dry fruit fudge is a part of the Chappan Bhog Thali that is made for Janmashtami festival. Today I am here, with a Janmashtami Prasad Thali that you can offer to Lord Krishna on his birthday. My Gokulashtami Naivedhyam thali comprises of easy to make dishes, that serve both as an offering to the deity and also as fasting food for the vrat. I have included lord Krishna's favourite dishes like Makhana Kheer (Fox nut pudding), Peanut Coconut Ladoo, Charnamrut/Panchamrut, Makhan Mishri, Meva Paag (dry fruit fudge), Dhaniya Panjiri and Kheera (Cucumber)in my thali.

Janmashtami or Gokulasthami is an annual Hindu festival that celebrates the birth of Krishna, the eighth avatar of Lord Vishnu. This year, the festival will be celebrated on 30th August. Krishna devotees all around the world celebrate this festival with great joy and enthusiasm. Most of the devotees keep fast from sunrise on the day of Janmashtami. Fasting is accompanied with singing devotional songs and chanting mantras. Various dishes are made on this day to offer to the deity. Those fasting on Janmashtami break the fast at midnight after the birth of Lord Krishna with the food that was offered to the deity.

                                 

Checkout the Short Video for Janmashtami  Prasad Thali

                       

Let's checkout the recipes of all the dishes included in this Janmashtami Prasad/Bhog Thali one by one.

• Meva Paag: Meva Paag is a very healthy and delicious dessert made with dry fruits and nuts especially as a fasting food and offering to Lord Krishna on Janmashtami festival. It is also a part of chappan bhog made for Lord Krishna. This fudge is usually made with sugar syrup and nuts. I am sharing the recipe which replaces sugar with jaggery, so it is all the more nutritious and guilt-free. Meva Paag can be served at breakfast with milk to kick start a day, or packed in kid's school snack box. Makes a perfect mid day or after school snack. It has a good shelf life of 8-10 days at room temperature, so makes a great travel food as well. Meva paag makes an excellent winter food  for all ages as all the ingredients used in this fudge gives warmth and energy to our body. The recipe is very simple and you actually do not have to look for correct syrup consistency in this case where we are going to use jaggery.

Preparation Time:  15 minutes

Cooking Time: 20 minutes

Serves: 10-12 fudge pieces

Ingredients: 1 cup = 240 ml

• 1 1/4th  cup Jaggery powder
• 1/2 cup Makhana / Fox nut
• 1/2 cup grated dry Coconut
• 3 tablespoon ghee
• 2 tablespoon melon seeds
• 2 tablespoon raisins
• 8-10 almonds
• 8-10 Cashew nuts
• 1 tablespoon edible gum / goand
• 1 tablespoon poppy seeds
• 1 teaspoon dry ginger / saunth
• 1/2 teaspoon green cardamom powder

Method:

1. Heat 1 teaspoon ghee in a pan over medium heat. Fry the cashew and almonds in it until golden brown on low flame. Remove it in a plate.
2. To the same pan add makhana and roast for 2-3 minutes or until crispy on low flame. Remove onto a plate and allow to cool down.
3. Add 1 teaspoon ghee to the pan and tip in edible gum to it. Fry the edible gum in the hot ghee. You we see the edible gum will puff after frying and become double to tipple in size. Remove the edible gum in another plate and allow it to cool down.
4. Now roast the poppy seeds for few seconds. Add melon seeds to it and roast until the seeds pop. Remove the poppy and melon seeds on to a plate.
5. Add grated dry coconut to the pan and roast on low flame for around a minute.
6. Chop the raisins with a sharp knife.
7. Add the roasted makhana to a grinder jar and grind it coarsely. Remove it a a plate.
8.  Next, aadd roasted cashew and almonds and grind it coarsely. Remove it to the plate we added ground makhana.
9. Add the puffed edible gum to the same jar and grind the edible gum finely.
10. Add remaining ghee to the pan and add jaggery powder to it. Keep stirring and allow the jaggery to melt on low flame. When it starts bubbling, add only 2-3 tablespoon of water, so that it does not catch the bottom.
11. Add the roasted coconut, powdered makhana, almonds , cashew, powdered edible gum, chopped raisins, roasted poppy seeds and melon seeds. Give it a good mix. 
12. Withing 3-4 minutes of cooking the mixture further, you will see the mix, leaving the sides of the pan. Put off the flame. Add dry ginger powder and green cardamom powder and quick a quick mix. 
13. Immediately pour the mixture in a greased tray and level it with the back of the spatula.
14. Once the mix sets a bit, cut it into desired shape.
15. Allow the fudge to set for at least 2 hours at room temperature before de-molding it.
16. Store the completely cooled meva paag in air tight container. It stays good for around 10 days at room temperature.

• Maakhan Mishri / Navneet /Loni : Lord Krishna is also known as Makhan Chor. He was very fond of butter, so make sure you keep maakhan mishri for offering (bhog ) for Kanhaji. Homemade unsalted butter prepared by churning milk cream is called makkhan. It is topped with rock sugar (mishri) and saffrom strands and then offered to Lord Krishna.

• Makhane ki Kheer : Makhane ki kheer is basically a sweet pudding in which lotus seeds roasted in little ghee are added to sweetened reduced milk. Makhane ki kheer has a rich creamy texture and is very delicious. A very simple and easy preparation that can be made under 15 minutes and taste great both hot or chilled. This kheer can be had as a fasting food (food for vrat or upvas) and is generally served as naivedhyam (offering to God) to lord Krishna on Janmashtami.

• Dhaniya Panjiri : Dhaniya Panjiri is an aromatic and delicious dish that is offered to Lord Krishna on the auspicious occasion of Janmashtami. This traditional naivedhyam is prepared using powdered coriander seeds, dry fruits and is sweetened with jaggery. The devotees fasting on Janmashtami, break the fast at midnight after the birth of lord Krishna with this Dhaniya Panjiri. This preparation is very nutritious and healthy and is ready within 15 minutes with the ingredients that are almost always present in an Indian pantry.

• Charnamrut / North Indian Panchamrit : Charnamrut or Panchamrut is a holy Indian concoction that is an integral part of any religious occasion. Panchamrut that is offered as naivedhyam to the deity or used for Abhishek and distributed as pasad (blessed food) after any pooja pr prayer in temples or at home is referred to as Charnamrit as it is bestowed at the feet of the deity. Panchamrut translates to 5 amrut (nectar). It is essentially made from 5 holy ingredients.
  

                                         

• Instant Peanut Coconut Ladoo : Insyant peanut coconut ladoo is a quick, fasting recipe with just 3 ingredients! The recipe calls for use of scrapped fresh coconut , roasted peanut powder and powdered sugar. Just blend these 3 ingredients and bind them into ball shape. If you have roasted peanuts ready at hand, then this is a no cook recipe. These peanut coconut ladoo are not only very easy to make but they are filling and can be made in a jiffy.          

You may also want to check out some more recipes, that can be served as naivedhyam for the janmashtami festival. Check out Kalkandu Pongal Recipe from my friend Narmadha's space, a creamy and delicious sweet made with moong dal, milk and kallakandu (rock sugar candy) 

Recipe Notes:

• Always place holy basil leaves while offering bhog to lord Krishna.
• Make sure you do nit taste any of the dishes that are been offered as bhog to the deity.
• Make sure the prasad is handled with dignity, not spilled or wasted at any cost.
• It is customary that the person who cooks the bhog maintains personal hygiene and does not eat while preparing bhog.
• Most of all cook the bhog with love and devotion and not for the sake of doing a task that is being assigned to you by someone.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Meva paag recipe and Janmashtami bhog thali. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : 

https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi:

 https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi:

 https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Do check out the following post for more Janmashtami special recipes.

• Chappan Bhog for Lord Krishna

• Mohanthal

• Gopalkala

• Narayani Sheera

• Panchamrut

• Badam Katli

Crispy Potato Smiley Recipe

These homemade potato smileys make a healthy and delicious appetizer. Made with boiled potatoes and some basic Indian spices, this potato snacks does not call for use of either cornflour or bread crumbs, so it is vegan and gluten-free. This post covers the method of making these crispy potato smileys in Air fryer as well as the traditional deep frying method. These savory crispy potato happy faces would certainly brighten up your little ones's mood any day. You can pack them in snacks box or serve as an after school treat. You can serve these potato smileys with ketchup or egg-less mayonnaise.

What goes into my version of Crispy Potato Smileys? The Ingredients:

• Potatoes: Potatoes are the key ingredient of these smileys. The key to perfect non sticky potato dough for the smileys is not to overcook the potatoes. Overcooking potatoes will make them sticky and difficult to roll and shape. 
• Flattened/ beaten rice (Poha): Flattened rice is the secret ingredient of this recipe, which absorbs all the excess moisture from the boiled potatoes and also makes the snack all the more crispy. Flattened rice also substitutes cornflour and read crumbs in this recipe making it a healthy option.
• Spices: Usually potato smileys are simple and are seasoned only with salt. I feel it to be a bit bland, so add chili flakes, black pepper powder, turmeric powder for color, and salt to taste. 

                       

Dietary Notes: These Crispy Potato Smileys are

• Vegan 
• Gluten-free
• Healthy Snacks
• Party food
• Kids recipe
• Appetizer
• Crispy 
• Can be fried or baked
• Full of flavors
• Easy to make
• Picnic food

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 20 Smileys

Ingredients: Measurements Used 1 cup = 240 ml

• 4 medium size potatoes, boiled
• 1/2 cup beaten/flattened rice / Poha
• 1/4 tsp Turmeric
• 1/2 tsp black pepper powder
• 1 tsp red chili flakes
• Salt to taste
• Oil for deep frying or baking

Method:

1. Peel the boiled potatoes and grate it.
2. Make a fine powder of beaten rice in a grinder jar.
3. Add spice powders and salt to the boiled potatoes along with powdered poha as per need.
4. Knead the mixture to a non-sticky dough.
5. Divide the dough into 2 equal parts.
6. Roll out each dough ball a thick sheet.
7. Cut out circular faces using a cookie cutter or a sharp lid.
8. Make eyes and smiling faces on each cutout.
9. Deep fry the potato smiles on low to medium flame until they become golden and crisp from all sides.
10. Air fry them at 180 degrees for first 15 minutes, shake the basket, brush the smileys with some oil and then air fry further for another 5 minutes.  You can bake these potato smileys in oven also at 180 degrees Celsius for 20-25 minutes. 
11. Serve the crispy potato smileys with ketchup or mayonnaise.

Why Air-Fryer?

Air fryer is a small counter-top convectional oven designed to imitate deep frying without submerging the food in oil. A fan circulated hot air at high speed, producing a crisp layer. Air fryer is basically a device that fries food with very less or no oil at all.

Thus the food in air fryer is with less fat and thus less calories. I have recently starting experimenting food recipes using Air fryer. You might want to check out the following

• Kalyani's Airfryer Roasted baby Potatoes 
• Air Fryer Whole Wheat Samosa
  
• Paneer Cheese Balls in Air Fryer
  

Recipe Notes:

• The key to perfect non sticky potato dough for the smileys is not to overcook the potatoes. Overcooking potatoes will make them sticky and difficult to roll and shape. 
• Air fry them at 180 degrees for first 15 minutes, shake the Air-fryer basket, brush the smileys with some oil and then air fry further for another 5 minutes.  
• You can bake these potato smileys in oven also at 180 degrees Celsius for 20-25 minutes. 

Would love to hear from you !

I hope you would love trying out this healthy and delicious crispy Potato Smileys in Air fryer. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English:

 https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi:

 https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi:

 https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Potato Cheese Sandwich

           

• Air Fryer Whole Wheat Samosa

• Nutritious Soya Veg Burger

• Aloo Chutney Pulao