Category: Sango’s Kitchen Page 2 of 3

Food from Sango’s kitchen

Kajuchi Bhaaji (Cashewnut Veggie)

Don’t look surprised at the title of this dish. Kajuchi Bhaaji is an absolute delicacy in my family and even though cashew-nuts are very famous along the coastal line of Maharashtra and in Goa – this dish is not found easily. This is my mother’s speciality and I’m yet to master the taste her dish has but I guess I will never get to her level because as they say the magic of cooking rests in the hands of the cook.

Mom makes 3 varieties of this dish – in Marathi ”sukka” kalvan (dry gravy), the curry and the curry modified with the addition of egg. Today I’ll share the recipe of the sukka kalvan which is my favourite.

The cashewnuts are not the dry or salted ones that you will generally get in the market. These are taken fresh from the fruit and very popularly known as “Ole Kaju” (wet cashewnuts). They are dried in the sun along with the skin. You can store them in a cool storage for 5-6 months. They are available only for 2 months in April and May, so I pick up in bulk and stock them at home so that I can make the dish over the next 6 months.


30-40 cashewnuts.

Onions – 4 medium sized fine chopped

Turmeric powder– 2 tea spoons

Kala Masala (Black masala) – 4 tablespoons. This is a Maharashtrian masala which is easily available in stores and mainly used for all non-veg curries.

Coconut Paste – 3-4 table spoons

Salt to Taste


Soak the cashewnuts in water for 8-10 hours (preferably overnight or in the morning if you plan to make the dish in the evening). Peel of the skin before making the dish. Split the cashewnuts from the top into 2 equal parts as shown

kajuchi bhaaji

Heat oil in pan, about 3-4 tablespoons and add finely chopped onions to it. Sauté till the onions are dark brown and the oil begins to ooze out from the sides.

kajuchi bhaaji

Add turmeric powder and sauté for 2-3 minutes. Then add the cashewnuts and sauté for 4-5 minutes. Then add the Kala Masala powder in the given proportion and salt to taste. Add  2 cups of boiling water and let the curry cook on medium flame.

While the onions are turning dark brown and the cashewnuts are getting cooked – prepare the coconut paste on the side as below.

Roast dry grated coconut – 1 cup till medium brown in a pan. Then dry roast 1 chopped onion and 1-2 garlic petals in a pan. Roast till the mixture turns light brown. Then grind all 3 ingredients into a thick paste. The paste should be smooth and you should not be able to feel the coconut particles. You can make this paste in bulk and the same is used in chicken/mutton gravies as well as various pulses commonly made in Marathi households.

kajuchi bhaaji

Once the cashewnuts are 3/4th cooked in the curry add the coconut paste (3-4 tablespoons) and let the mixture cook on low flame. Keep stirring the mixture every 10 minutes. Cashewnuts take a long time to cook – so let the gravy cook for half hour on low flame. Then check if the cashewnuts melt into the mouth, they should become really soft. Once you are sure they have, garnish the gravy with fresh coriander leaves fine chopped and served with Chapattis, Rotis or Naan or what we Maharashtrians love – Tandalachi Bhakri ( Rice Roti)

kajuchi bhaaji 1

Hasselback Potatoes

There are days at work when I’m completely drained out (and of late there have been too many much to my chagrin). The only thing that can get me refreshed is to cook up a good dish; and to my luck I chance upon recipes like this one shared on LifeHacker.

I did a bit of my own modification – I backed it for 30 minutes instead of 50 as mentioned in the link and at a temperature of 350 degree Celsius after having pre-heated the oven at 425 degree Celsius.

This one is very easy to make. Slice the potato as shown – try to make as thin slices as you can. The thinner the slices, the crispier they get at the ends. Grease the potato with olive oil (bare minimum), pepper and salt.

After 20 minutes of baking the potatoes –  I add some herbs such as parsley, rosemary and thyme. Not the fresh ones but the dried ones and sprinkled some parmesan cheese. Then baked the potatoes for another 10 minutes and the result was a scrumptious dinner for both of us given that these days I’m back to my light dinner diet.

hasselback potatoes

When I read up further on this recipe I found suggestions to add cheese slices, bacon etc to the potatoes and bake them. That is to be tried next time – I don’t eat bacon but am sure MDH would love to try it out.

Fish and Prawns Fry

How long has it been since I updated this section of my blog! I have been lazy and not posted any recipes though I have bombarded folks with the food pictures on Facebook, Twitter and Whatsapp and though they have got  many “likes”; I have also got abuses for not posting the recipes. So a huge sorry to all my friends and here I start with some fish and prawns fry recipes – make up for excellent quick starters. My father’s family hails from Guhagar, Ratnagiri in Konkan and I’m married into a Goan household – these fish/prawns fry specialities are a must in every Konkan/Goan fish-eating household. Try them and do let me know how they turned out.

The tip for frying fish – heat the oil in the pan well, try to take minimal oil and keep adding oil slowly depending on how much the fish soaks up the oil, and while frying fish maintain low flame and the let the fish cook in peace. Be careful while frying Bombil (Bombay Duck) – delicate hands a must for turning and frying this particular fish.

Red Masala Rava Fry:

This marination can be used for most fishes – Pomfret, Surmai (King Fish), Bombil (Bombay Duck), Verlya (Similar to whitebait), Bangda (Mackerel) and even prawns.

Proportions are for 1/2 Kg fish:

Marination Ingredients:

Ginger Garlic Paste – 1.5 tablespoons

Turmeric – 1 tea spoon

Red Chilly Powder – 2-3 table spoons (depending on how spicy you can consume)

Kokum (Garcinia Indica) – 7-8 petals.

Salt to taste

Lemon juice – 1-2 tea spoons

Take 1-2 tea spoons water in small bowl and mix the above ingredients well to form a nice thick paste. Then marinate the fish in this paste for atleast 1/2 to 1 hour before frying. My mother-in-law gives me an additional goan garam masala powder which I tend to add to the mixture to get an added spicy flavor.

The Coating

Rava (semolina) and rice powder are mixed together in the proportion of 2:1. A cup of this mixture is more than sufficient for a coating for 1/2 kg fish. Take the marinated fish and roll it delicately in this dry mixture till all sides are well coated in this mixture.

Shallow fry the fish on low flame ensuring that the mixture is not burnt. Let the fish fry for atleast 15-20 minutes and turn it in equal intervals to ensure both sides are cooked well. Cooking on low flame helps cook the fish really well and gives a firm crispy coating.

Serve hot with a tinge of lemon.

Bombil , Pomfret and Prawn Fry

bombil and prawns frybombil-pomfret-prawn

Surmai Fry

surmai fry

 Bangda Fry ( While being cooked and one already ready to serve)

bangda fry

Verlya Fry

verlya fry

If you are particular about oil – you can use the same marination to grill the fish/prawns without the coating. Still tastes great.

Grill Pomfret

grill pomfret

Green Masala Fry:

This marination generally works well only with Pomfret and Surmai.

Marination Ingredients:

Ginger Garlic Paste – 1.5 tablespoons

Turmeric – 1 tea spoon

Green Chilly & Coriander Paste – 4-5 green chillies (depending on how spicy you can consume), 12-15 fresh coriander stems with leaves, 5-6 mint leaves. Grind this mixture in a smooth thick paste. Use 3-4 tablespoons of this paste in the marination. The balance can be preserved for a month in deep freezer.

Kokum (Garcinia Indica) – 7-8 petals.

Salt to taste

Lemon juice – 1-2 tea spoons

Take 1-2 tea spoons water in small bowl and mix the above ingredients well to form a nice thick paste. Then marinate the fish in this paste for atleast 1/2 to 1 hour before frying.

Coating and frying technique as mentioned above.

green masala pomfret fry

Fish Biryaani

Long time since I blogged about food. My mom gifted me a recipe book “AnnaPurna” by Mangala Barve. It is in Marathi and has amazing recipes. I’ve often repeated on this blog that I’m not a recipe book fan but this is the only book I love cause her recipes are homemade classics – simple & easy to follow. As I try them, I’ll post them on this space with some variations of my own. To start with some yummy fish biryaani.


Fish ( Pomfret/King Fish) – 500 gms, Basmati Rice –500 gms or 3 whole cups, Onions: 3 medium sized, Green chilly – Coriander paste – 2-3 tablespoons, Ginger-Garlic Paste – 2 tablespoons, Pudina(Mint) leaves – finely chopped ( 1/2 cup), Coriander leaves – finely chopped ( 1/2 cup), Dhana (Coriander) powder – 2 tablespoons, Red Chilly Powder – 2 tablespoons, Turmeric – 1 tablespoon , Curd – 4 tablespoons ,  1 tablespoon Garam Masala powder, Lemon, Saffron , Rose essence, Salt – to taste, Ghee.


Fish Marination:

Add salt, turmeric,1 tablespoon ginger garlic paste and 1 tablespoon red chilly powder to the fish pieces and marinate them for 15-20 minutes. Then shallow fry these pieces in oil.

photo (9)


Soak rice in water for 15-20 minutes before boiling it. Boil it in a vessel and drain the water. Spread it in a large plate, mix a pinch of saffron in little water and add it to the rice, add few drops of rose essence and 1 tablespoon garam masala powder to the rice. Mix well and keep it aside

photo (11)


Cut 1.5 onions long and shallow fry in ghee in a pan till dark brown. Set aside to cool. To make them crispy store them in deep freezer for not more than 5 minutes.

photo (8)

Take curd and the green chilly-coriander paste and beat the mixture till it is smooth

photo (10)

Chop the remaining 1.5 onions fine and saute them in ghee in the same vessel. After they are medium brown, add the balance ginger-garlic paste and saute for 3-4 minutes. Then add Dhana powder, remaining red chilly powder and salt. Saute for 2-3 minutes. Then add the above curd mixture and let it cook on slow flame till it starts boiling. Then add the fried fish pieces and stir carefully. Then add finely chopped coriander leaves and mint leaves and cook for 2-3 minutes.

photo (13)

Since the fish is already cooked it does not take much time to make the gravy.

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Once the gravy is done, set the layers. Apply some oil to the base of the pan, then add the gravy, then the rice, then the fried onions, repeat the layers and put some coriander leaves on the top. Place a lid and let the biryaani cook on low flame for 10-15 minutes.

In about 45 minutes you are set to have delicious fish biryaani. Enjoy your meal:-)

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Dory Fish Fillet

It’s been a long time since I blogged about food. So here goes a quick fix delicious snack for all you sea-food lovers. I learnt this dish from a family friend who had moved to Dubai for a couple of years. The Dory fish does not stink and the fillets are easily available in the supermarkets. When guests come over expecting the typical “fried fish” from a Goan-Maharashtrian household, this dish serves as a pleasant surprise for many.

So here goes.


Dori Fish Fillet (2), Bread Crumbs, Eggs (2)

Filling: Ricotta Cheese or Cottage Cheese(100 gms), Fresh Parsley Leaves(15-20 sticks), Green Chilly(4-5), Salt ( To Taste)


Grind coarse the ingredients of the filling to get the paste

photo (7)

Cut the fillet into medium rectangular pieces and put the filling in between the 2 pieces like a sandwich

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Take table spoon of milk, beat the eggs in the milk and add salt as per taste

photo (6)

Dip the fillet sandwich pieces in the egg mixture and then apply bread crumbs.

photo (2)

Heat oil in a pan and shallow fry in minimal oil on medium flame for 2-3 minutes and then let the pieces cook well on low flame.

Serve with ketchup or chilly sauce and enjoy some scrumptious starters

photo (1)photo (3)

Veggie Cutlets in 30 minutes

I’ve said often on this blog I’m not a veggie fan – I am very finicky about what I like and in which form. Many a times fed up with my stubborness my mother saw only one way to ensure I ate most veggies without making faces or cribbimg about the look of the food. Later on when I started managing my own kitchen I realised I was often left with some small portions of veggies lying around in the fridge. The quantity used to be too small to be made into a proper dish and too much to waste it.

Now, I’m not a huge fan of cooked carrot or cabbage vegetables – prefer them in salad or along with mayonnaise. Yam I love but boiled not in a vegetable form. So I was left wondering what do I do with these veggies. I realised that my mom’s method would prove very handy in finishing off the leftover veggies in my fridge. 

So out came the veggie cutlets. They seem very unhealthy but then that is why the non-stick pans were discovered. Minimum oil and keep the gas on low flame and let the cutlets cook.

Here go 2 quick recipes for vegeterian cutlets. These have been tried and tested with my circle of friends here who have loved them to the hilt

 Beetroot cutlets: – 15 nos.

1) Boil 2 medium sized potatoes, 1/2 carrot, 1/2 beetroot. 150 gms Yam, and 1/2 cup green peas.

2) Mash the boiled ingredients and add 1 tb sp red chilli powder, 2 finely chopped green chillies, 1/2 tb sp garam masala powder, 1 tea sp. turmeric, 1/2 t sp.coriander-cumin powder, 1/2 tb sp. ginger garlic paste, finely chopped coriander. lemon juice( to taste), sugar, salt to taste, cornstarch for binding

3)Mix well and make flat round pattice, smear pattice with bread crumbs and shallow fry!

Above proportion suffices for 15-16 pieces.

Serve with hot spicy sauce…

Mix Vegetarian Cutlets:

1) Take carrot( 1nos), cabbage(100 gms), yam(100 gms), add some green peas(1 cup) and potatoes(2-3 medium sized.

2) Boil all of them together and mash them

3) Add to the mixture – ginger garlic paste(1.5 tsp), turmeric powder(1 tsp), red chilly powder ( 2 tsp), garam masala (1 tsp), cornflour ( for binding), green chillies ( 2 finely chopped), coriander leaves finely chopped, salt to taste, lemon juice ( 2tsp) 

4) Mix well. Make small pattice and apply some bread crumbs or rice flour and shallow fry with minimal oil in non-stick pans. They make for some quick & delicious snacks – heavy enough to suffice for a dinner.

Above proportion suffices for 10-12 pieces.

Enjoy these and let me know how they turn out

Homemade Soups

Have I ever mentioned to you folks that I love soups. It’s my way of eating the healthy stuff  like greens and all the veggies I dislike. I always wanted to try and learn some soup recipes cause I am not a huge fan of readymade soups and preserved foods. I got the perfect opportunity over the last few days when MDH and I decided to go for light dinners. Some soup and salads, or some tidbits along with the soup.

Over the last year I’ve had minor weight issues – I tend to suddenly put on weight but a little bit of controlled diet (mind you not giving up on my favourite items) and walks help me be fine. My friends from school and college days who have carried with them the picture of a skinny, perpetual 40 kg me, refuse to believe that I could have weight issues.

I’m not obese or over-weight but neither am I that skinny girl anymore. I’m in the right weight range and love the way I look now – it makes me feel good and confident within. Oh don’t get me wrong – I’m not being judgemental. I had been 43 Kgs for 25 years of my life – so you can imagine how good I feel now? Won’t you feel the same if you had been overweight all your life and finely managed to get in a good shape. You feel wonderful from within and there is nothing wrong in it. We may not have the perfect model shaped figures but what is important is to have a fit body and healthy figure. Tell me when you look into your mirror and find that lovely gal staring back at you – don’t you feel good? I do.

I’m also conscious of the fact that I could step onto the over-weight side if I do not control my cravings for chocolates, cheese, chips and ghee. There was a time in my life when I could eat these everyday and not gain an ounce. When 30s set in – all things change – Damn!

Either ways, here are some quick soups I tried on my own during our soup dinner week. I took some help from my aunt who makes some great soups in the world. A word of thanks to Shalmali too. She runs this excellent food blog Bakasoor – where she offers some excellent recipes. Her husband is a friend of mine from engineering days and I used his connection to get some more soup recipes from her as I was running out of my ideas! I have to try them yet and plan to do so in the coming week. Thanks a ton girl.

Ok so here goes some of my own inventions 🙂

1. Quick Fix – Chicken Corn Soup:

I had made some corn soup the previous day and since I got the quantity a bit wrong, I realized I had enough soup to last me for 2 days. I also had some leftover chicken gravy with 4-5 chicken pieces. I took the leftover corn soup, shredded the chicken pieces, added some water, finely chopped coriander leaves, chicken stock and boiled all the ingredients together. The result was one delicious stomach filling soup. Try it and let me know.

Corn soup recipe you ask? Here it goes.

2. Corn Soup

Take a bowl of corn kernels, boil them well. Mince them in the mixer to get a fine paste. Add ½ tsp olive oil in the vessel, pour the corn mixture, add water, some salt and pepper to taste. Take 1 tbsp cornflour and mix in cold milk (2-3 tbsps) . Once you see the soup mixture boiling – add this cornflour-milk mixture and let the soup boil on low flame. Your corn soup is ready.

3. Green Peas Soup:

Ingredients: Green peas (2-3 cups), Coriander Stems w/o leaves (6-7)Rice grains – 2-3 tbsp,Black Pepper – 1 no,Cardamom – ½ inch piece,Cloves – 1 no,Ginger – 1/4th inch,Garlic – 2-3 cloves,Water,Salt,Pepper (Powder), Olive Oil (1 tsp)


Boil green peas, clove, black pepper, rice grains and cardamom in water. Let the ingredients boil well. Simmer and cool the mixture. Don’t drain the water & keep it in another vessel. Grind the boiled ingredients along with the coriander stems in a mixer to get a fine paste. Add olive oil in the heated vessel, then add the paste and water ( use the same in which you boiled the ingredients)

Boil the soup for sometime on medium/low flame and serve hot


(Image courtsey:


Chicken Lasagna

Chicken Lasagna

I’ve never gone for cooking classes, my cooking is all what I learnt at home seeing my mom, MIL, and friends cook. I know my limitations and hence never come out of a restaurant thinking how I can make this dish at home! I cannot follow cookbook recipes – the dishes are a disaster; so I avoid them and prefer if someone can show/narrate it to me.

For a few months we were lucky to have a cook who knew a bit of continental cooking. I wrote down a couple of pasta and lasagna recipes from her. Yesterday, I decided to attempt the lasagna. It was my first attempt at non-Indian & non-Chinese cooking and I think it turned out fine:-)

So here it goes:

Lasagna Strips:

Get the readymade lasagna strips from any supermarket in town and boil 6 of them in water for 7-8 minutes. Lay them separately in a plate so that they do not stick to each other.

  Chicken Mince Stuffing:

Heat olive oil in a pan, add 3 finely chopped onions and sauté till onions are pink. Then add 5-6 piece of garlic cloves and sauté for another 2-3 minutes. Add ½ kg of chicken mince and mix well. Let the mince cook for 2-3 minutes. Then add chili flakes, oregano and dry parsley leaves. Mix well, add salt to taste and let the mince cook on medium flame (approx15-20mins). Once it is done, add 1-2 table spoons of tomato paste or tomato puree and mix well. Let it cook for another 10 minutes on slow flame.

White Sauce

Heat 1 ½ tablespoon of butter in a small vessel, add 1 ½ table spoon of maida (Wheat Flour) and stir well. The mixture should stay in liquid state. Then close the stove, let it cool down a bit and then add cold milk, shredded mozzarella cheese, salt and pepper. Mix well to form thick white sauce

Lasagna Layering

Take a flat casserole, apply olive oil. Place 2 strip of lasagna, add mince stuffing, add white sauce. Then again repeat this layering. Lay the final 2 strips on the top, add lots of mozerella cheese on the final lasagna strips and then bake the casserole in the oven for 10-12 minutes at high temperature.

Your hot steaming lasagna is ready in less than an hour!

Recipe: Misal Paav

When you grow up in Mumbai there are 2 things that become your absolute favourites – Vada Paav and Misal. If a person claims to be a true Mumbaiite and has not heard about these two items, be rest assured he/she will get condescending looks from the rest!

 If you wish to have the best Misal in Mumbai you must visit the Dadar area and head over to “Prakash” or “Aaswad” hotels in Shivaji Park area. They have been there for ages and are the typical Maharashtrian food joints you must visit to enjoy the authentic taste. But if you are not able to visit these places, do visit Sango’s Kitchen in Dubai or my mom’s home in Worli, just give 2 days advance notice please.

Misal originated from the other side of the Sahayadri Mountains, famously known as the “GHAT” or “DESH”. My mom’s side is from the Ghats while my papa’s family is from the Konkan side. My grandmother, an excellent cook herself passed on this amazing recipe to her daughter which has come to me. So here goes the next one in the list of “patented” recipes :

Misal Paav
Following combination serves 4 plates (I cannot say 4 people because it depends on how many plates one can have:-))

a) Matki Usal

  • Matki  – 1 cup soaked
  • Green Chillies – 2-3 finely chopped
  • Mustard Seeds – 1 tea spoon
  • Asafoetida – 1/2 tea spoon
  • Onion – 1 medium-sized finely chopped
  • Ginger-Garlic Paste – 1 tea spoon
  • Turmeric Powder – 1 tea spoon
  • Red Chilly Powder – 2-3 table spoons
  • Salt – To Taste
  • Tamarind-Jaggery Mix – 1-2 table spoons
  • Goda Masala – ! table spoon
  • Coriander Leaves – finely chopped
  • Lemon

Soak one cup matki pulse to sprout. Matki takes atleast 2 days to sprout well. Soak overnight in water. Then remove all the water, wrap it in a cloth and leave it in refrigerator for one more day, even if you leave it in a vessel it will sprout.

Heat oil – 2 tb sp in a pressure pan. Add mustard seeds and asafoetida. Add 2-3 finely chopped green chillies. Stir for 1-2 minutes. Add the onion. Once the onion turns light brown add turmeric powder and ginger-garlic paste. Stir well for 2-3 minutes. Add red chilly powder. Add salt to taste. Boil the mixture in a pressure pan until 2 whistles. Let it cool then add ‘goda masala’. (This is readily available in all shops in mumbai, if not search for “misal masala” in any Indian store and that will do to)
Boil the mixture and add the tamarind-jaggery water (Soak tamarind and jaggery in 2-3 tablespoons of water for 10-15 mins)
Bring to boil for 5 mins. Matki usal is ready

b) Potato Vegetable


  • Potatoes – 3 medium sized
  • Mustard seeds – 1 tea spoon
  • Asafoetida – , ½ tea sp.
  • Curry leaves – 5-6
  • Green Chillies – 3-4 finely chopped
  • Turmeric Powder – 1 tea spoon
  • Salt – To taste

Boil the potatoes. Heat oil in kadhai/vessel. Add mustard seeds, asafoetida, curry leaves, green chillies and turmeric powder. Cut the boiled potatoes in small pieces and add to the above seasoning in the kadhai. Add salt to taste, sugar and lemon juice. Stir well till it cooks.


c) Farsan
Pick a packet that is readily available in all stores.

Take a plate, first place the potato vegetable , then add the matki usal to it, then add the farsan (as much as you like), add chopped onions, chopped coriander leaves, and add little lemon. Serve hot. You may also eat this along with same bun bread as the one used for vada paav or have it plain. You can also have it with curd and then it is known as “Dahi Misal”


Enjoy and do let me know how it turns out!

Recipe: Bread Poha

Have you ever given it a thought that mothers ought to be given the award for being the best inventors. The reason is the food items they come up with so as to ensure their kids have some novelty to look forward to in their meal items every time. Tough task on hand but they make it look so easy. 

I loved restaurant food as a kid and was very finicky at home with regards to my eating habits. How my mom managed to please me every time with homemade stuff only she knows and which is why in my books she is a genius.

Tandalachi Bhakri was presented as Butter Naan; I hated leafy vegetables so off they went into cutlets and parathas. I get bored easily, so chicken curries underwent a million modifications to make them look different everytime. Phew! Thanks to her I’ll be better prepared if my little one turns out as finicky as I was!

I will share her “patented” recipes through this section. Let’s begin with a quick single.

Bread is a must have item in our kitchens –especially for women who start their cooking heroics after marriage or are too tired to make the effort to make rotis (I’m tired all the time). Not the best substitute for rotis but we can live with it. Bread is also a relief when deciding breakfast items – quick sandwiches make the best breakfast when you have come dead tired the previous night!
But how often have you got bored with the routine bread stuff and wished you could innovate with it and make a tasty quick dish. Presenting my mom’s bread poha

8-10 Slices of bread
1 tomato medium-sized
1 onion medium-sized
6-7 curry leaves
2-3 green chillies
Mustard Seeds – 1 tea spoon
Cumin Seeds – 1 tea spoon
Asafoetida – 1/4 th tea spoon
Turmeric powder – 1 tes spoon
Salt – To taste
Sugar – 1/2 tea spoon
Lemon Juice – 1 tea spoon
Oil – 1 table spoon
Coriander Leaves – 6-7 sticks

Heat oil in a pan , add mustard seeds, cumin seeds, asafoetida and finely chopped onion. Sauté well till light brown, add finely chopped tomato and sauté till the tomato cooks well, add finely chopped green chillies, curry leaves,turmeric powder, sugar, salt and lemon juice. Add a couple of tablespoons of water to mix the masala well.
Chop the bread slices into small pieces. You can just break the slices into pieces by hand no need to use a knife. Add these uneven pieces to the above masala and mix well.
Stir well for 3-4 mins and then garnish with finely chopped coriander leaves.
A yummy breakfast is ready in 10-12 mins max!

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