GUPCHUP...PANI PURI...PUCHKA

Ingredients:-

For Puris :-

Maida (Refined flour) - 1/2 cup

Suji (Semolina) - 1/2 cup

Atta (Whole wheat) - 1/2 cup

Water to knead the dough

A Cotton muslin cloth

Oil for deep frying

For Masala :-

Boiled & Mashed Potato - 2 nos.

Chopped Onion - 1 no.

Chopped Green Chillies (as per your taste)

Chopped Coriander leaves

Boiled Matar (Yellow Peas) - 1/2 cup

Roasted Cumin n Coriander powder

Roasted Red Chilly Flakes

Black Salt - 1 tsp

Chaat Powder - 1 tsp (optional) 

For Khatta Pani :-

Tamarind - 3 tsp

Ginger-Garlic Paste - 1/2 tsp

Mango Ginger paste - 1/2 tsp

Chopped Green chilies (as per your taste)

Chopped Coriander Leaves

Chopped Pudina Leaves

Black Salt - 1 tsp

Plain Salt - 1/2 tsp (as per taste)

Sugar - 1/2 tsp

Roasted Cumin n Coriander Powder - 1 tsp

Roasted Red Chilly Flakes - 1/2 tsp

Method :-

For Puris:- Take suji, maida n atta in a bowl and mix it well. Prepare a dough (not so soft, not so hard) by adding water. Make small balls from the dough, spread 2 tsp oil over the balls, mix well. Cover with a wet cotton cloth for 30 minutes and Keep aside. Heat oil in a deep pan. Roll out small puris from the dough balls and fry till golden brown in colour in a slow-medium flame. You can store it in an air-tight jar or polythene bag for longer period.  

For Masala:- Take all the above ingredients together in a bowl. Mix it well.

For Khatta Pani:- Soak tamarind in water for 10-15 minutes and squeeze out the pulp. Add all the ingredients to this pani, add more water as your choice. It should be more tangy, slightly sweet n little sour in taste.

Now your tasty home made GUPCHUP is ready to eat...Enjoy it with your family n relatives n friends !!!

KHATE JAO KHATE JAO...JITNA MARJI KHATE JAO...:) :) :) 

AAMBA SADHA RECIPE (AAM PAPAD)

Ingredients:-

Ripe Mango Pulp (Aamba Rasa) - 2 nos.

Jaggery (Guda) - 1/2 cup

Red Chilli Powder - 1/2 tsp

Roasted Cumin powder - 2 tsp

Roasted Red Chilli Flakes- 1 tsp

Oil - 1 tsp

Method :-

Wash the mangoes, peel them and squeeze the pulp by hand or you can blend it in a blender to make a smooth and fine puree. Put the puree in low flame and stir it continuously till the moisture evaporate from the puree. Add Jaggery and red chilli powder to it and bring it to a boil. Switch off the flame and let it cool. Grease plate by oil and spread evenly the mixture layer by layer and keep it under sunlight to completely dry. Sprinkle roasted cumin n dry red chilly flakes over it for chatpatta taste. After the first layer is dried, another layer is spread over it and allowed to dry. After the mixture is completely dried cut it into desired shape. Preserve it in a jar for longer time. Enjoy the chatpatta Amba Sadha in the off season of mangoes!!! 

   

PANI KAKHARU RAI (ASH GOURD WITH MUSTARD GRAVY)

Ingredients :-

Pani Kakharu (Ash Gourd) - 2 cup (Peel and cut into small-thin pieces)

Potato - 1 no. (Cut in small cubes) (optional)

Nigella/Black Onion seeds (Kala Jeera) - 1 tsp

Mustard Seeds - 1/2 tsp

Turmeric powder(Haldi) - 1/2 tsp (optional)

Curd - 1/4 cup

Sugar - 1/2 tsp

Salt to taste

Oil - 2-3 tsp

For Mustard Paste:- Mustard seeds - 1 tsp

                                Cumin seeds - 1/2 tsp

                                Garlic cloves - 5-7 pods

                                Green Chillies - 3-4 nos. (as per your taste)

                                Vinegar - 3-4 tsp

For Poppy seed Paste:- Poppy seeds (Posto) - 1 tsp

                                     Char Magaz (Mixed Melon seeds) - 1/2 tsp

                                     Ginger -1/2 inch

                                     Soak poppy seeds and char magaz in water for 20 minutes.

Grind the above ingredients and make a smooth and fine paste.

Method :-

Heat Oil in a pan. Add mustard seeds and black onion seeds (kala jeera), when it starts crackling add ash gourd (Pani kakharu) and potato to it. Saute and fry for 5 minutes. Add mustard paste and poppy seeds paste to the pan and mix well. Don't fry more than 5 minutes, otherwise the mustard paste will taste a bitter. Add haldi, salt and 1 cup water to it and cover it in a low flame. Let it cook properly for 10-15 minutes till the ash gourd well cooked. Next add 1/4 cup of curd and a little bit of sugar. Mix it well. Add two green chillies to it for better taste and cover for more 2 minutes. Switch off the flame and serve with rice or roti...

SAVOURY STEAMED PANEER

Ingredients :-

Paneer Cubes- 100 gms

Capcicum - 1 no. large (cut in cubes)

Yogurt (Curd) - 1/2 cup

Posto(Poppy seeds) (1 tsp), Char magaz(Mixed Melon seeds) (1 tsp), Cashew nuts (6-8 pcs), Ginger(1 inch), Green chillies(3 nos.) - Soak posto, char magaz, cashew nuts in water for 20 minutes and make a fine paste of above.

Roasted Cumin- Mustard seeds powder - 2 tsp

Red Chilly Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Kasoori Methi - 1 tsp

Garam masala Powder - 1/4 tsp

Slit Green Chillies - 2 nos.

Sugar - 1 tsp

Crushed Pepper powder - 1/2 tsp

Mustard Oil - 2 tsp

Salt to taste

Method :-

Beat the curd in a bowl, add roasted cumin-mustard seeds powder, poppy-char magaz-cashew nuts-ginger-green chillies paste, red chilly powder, turmeric powder, kasoori methi, sugar, pepper powder, garam masala powder and mix well. Add Paneer and capcicum cubes to the mixture and marinate it for 20 minutes in refrigerator. Add mustard oil over it. Add salt as per your taste and mix well. Take an aluminium dish, transfer the mixture to it. Add 1/2 cup water to the mixture if your gravy is very thick (optional). Place the bowl in a steamer or pressure cooker with 1 cup water. Cover the bowl tightly with a lid and place it on gas for 5-10 minutes. 

If you steam it in pressure cooker, then don't use the whistle. Just place the cooker on medium flame without whistle. Switch off the flame and let it on gas for more 5-8 minutes standing time. Serve hot steamed Paneer with pulao, biriyani, roti or naan. Enjoy the healthy n delicious dish with your family, relatives n friends !!!

Note:- You can also prepare it in a pan/kadhai, just transfer the uncooked paneer gravy to the pan, cover with a lid and cook on low flame for about 10-15 mins. 

LAU CHOPA BARA..(CUTLET FROM BOTTLE GOURD PEELS)

Ingredients :-

Lau Chopa (Bottle Gourd Peels) -1 cup

1 big size boiled Potato 

1 medium chopped Onion

Chopped Green Chillies (as per your taste)

Chopped Coriander Leaves

Cumin seeds - 1 tsp

Garlic Pods - 3-4 nos.

Green Chillies -2 nos.

Besan (Gram Flour) -3-4 tsp

Amchur Powder -1 tsp

Pepper Powder -1/2 tsp

Bread Crumbs -1 cup

Salt to taste

Oil for Shallow frying

Method :-

Wash and clean the peels of bottle gourd and boil it for 5-8 minutes. Cool it and blend with green chillies, garlic pods and cumin seeds to make a smooth paste. Transfer the paste to a bowl. Add boiled potato, besan (gram flour), chopped green chillies, chopped onion, chopped coriander leaves, amchur powder, pepper powder and salt as per your taste. Mix it well and make cutlet shape and roll over the bread crumbs. Heat oil in a pan and shallow fry the cutlets till golden brown in colour. Serve with rice, roti as side dish or can serve as snacks with any chutney. It's a healthy and crunchy cutlet which enhance the taste of your food !!!

PARIBA KHECHUDI (VEGETABLE KHICHDI)...ONE OF THE MOST ODISHA'S FAMOUS SATWIK RECIPE

Ingredients :-

Rice - 1 cup

Roasted Moong Dal (Split Yellow lentils) - 1 cup

Water - 3 cups (as per requirement)

Vegetables :-

Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora, Tomator.

(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut, Tomatoes)

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra), Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada), Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt to taste   

Ghee - 2-3 tsp

Roasted Peanuts (Badam) - 1/4 cup

Fried Cashew n Raisins (Kaju-khismis)

Method :-

Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. First heat the water in high flame and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off the flame and serve your 'mandira khichdi' with aloo bharta or tomato-khajuri khatta...Specially it's made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.

ZAIKEDAR PANEER STUFFED BHINDI (LADIES FINGER) RECIPE

Ingredients :-

Bhindi (Ladies Finger) - 10-12 nos.

For Stuffing :-

Grated Paneer - 5 tsp

Grated Carrot - 4 tsp

Coriander (Dhania) Powder - 1 tsp

Cumin (Jeera) Powder - 1/2 stp

Dry Mango(Amchur) Powder - 1 tsp

Red Chilli Powder - 1/2 tsp

Ginger-Garlic Paste - 1 tsp

Black Pepper Powder - 1/2 tsp

Turmeric (Haldi) Powder - 1/2 tsp

Lemon Juice - 1/2 tsp

Cooking Oil - 1 tsp 

Salt to taste

For Tempering :-

Cooking Oil - 2-3 tsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/4 tsp

Fenugreek (Methi) Seeds - 3/4 stp

Dry Red Chillies - 2 crushed

Few Curry Leaves

A Pinch Of Hing

1 no.Big Onion Chopped

Chopped Green Chillies (as Per taste)

Few Chopped Coriander Leaves 
Chat Masala - 1 tsp
Salt to taste

Method :-

Clean, wash and pat dry the Bhindi (Ladies Finger) with a cloth. Due to very long in size, I've cut them in two pieces. Make a slit in each bhindi in lengthwise. Take all the above stuffing ingredients in a bowl and mix it well. Then stuff the mixture in each bhindi and keep aside. Heat oil in a kadhai or pan. Add mustard, cumin and fenugreek seeds, dry red chillies, hing to the oil. When it splutters, add chopped onion, green chillies, curry patta and saute for a while. Then add the stuffed bhindi and sprinkle a little bit salt as per your taste. Mix it well and cover for 4-5 minutes on simmer. Add the extra stuffing mixture to the kadhai if u have left, which'll add more flavours to the bhindi and stir in every few minutes. Don't over cook the bhindi. Switch off the flame and garnish with chopped coriander leaves and sprinkle a little chat masala over it. Serve hot as side dish with rice or roti. Enjoy it !!!   

MITHI CHOCOLATY DALIA (A SWEET DISH WITH BROKEN WHEAT)

Ingredients :-

Dalia (Broken Wheat) - 1/2 cup

Suji (Semolina) - 1/4 cup (Optional)

Sugar - 1/2 cup

Ghee - 1/2 cup

Coco Powder - 4 tsp

Vanilla Essence - 1 tsp

Cinnamon (2 pieces), Cloves (2-3 nos.)

Cardamom Powder - 1/2 tsp

A pinch of Salt

Milk - 2 cups

Warm Water - 2 cups

A handful of Chopped Cashew, Raisins, Almonds

Method :-

Heat 1 tsp ghee in a deep pan and roast the dry fruits and keep aside. Take the remaining ghee in the same pan and add cinnamon and cloves to it. When it crackles, add the dalia (Broken Wheat) and suji (semolina) in that and fry for 5-7 mins. Add hot water to the dalia, add a pinch of salt and cover it . Cook it for a while on a low flame. When it half cooked, add milk to it and stirring continuously till the dalia is almost cooked and the milk gets absorbed. Then add the sugar powder and cook it for a while. Add the coco powder and vanilla essence to it and mix well by stirring continuously for 5 minutes. Next add the cardamom powder and chopped dry fruits to the mixture and mix well. Switch off the flame. Grease a plate by oil and transfer the halwa to it and spread evenly as your desired shape. Garnish with sliced almonds and cherries. Keep it for 15-20 minutes in refrigerator to set properly (Optional). Cut it in small pieces and serve your yummy sweet dish !!!

DALIA LADDU (BROKEN WHEAT LADDU)

Specially for Ganesh Chaturthi....a quick and easy sweet dish !!

Ingredients :-

Dalia (Broken Wheat) - 1 cup

Suji (Semolina) - 1/4 cup

Sugar - 1/2 cup

Chopped Cashewnuts, Almonds, Raisins (as your choice)

Hot melted Ghee or Butter 1/2 cup (as required)

Elaichi (Cardamom) - 3-4 nos

Method :-

Heat a pan and roast the Broken Wheat or dalia and fry till the colour changes slightly. Also roast the suji (Semolina). Keep a side and cool it. Then grind it to form a fine powder. Grind the sugar separately. Add elaichi powder to it. Then add chopped fried dry fruits as per your choice. Mix it well. Add hot ghee little by little to the mixture and ensure lumps are not remaining and it turns to a stick mixture. Take a small handful of mixture and make laddus of your preferable size. Add more ghee if it required. Now your delicious DALIA LADDUs are ready to eat. Store it in an air tight jar for couple of a week. 

DALIA UPMA (BROKEN WHEAT UPMA) ... A HEALTHY BREAKFAST

Ingredients :-

Dalia (Broken Wheat) - 1 cup

Carrots Sliced 1/2 cup

Cauliflower 1/2 cup

French Beans 1/4 cup

Onion Sliced - 1 medium

Green Chillies - 2-3 chopped

Ginger - 1 inch (Finely chopped)

A pinch of Hing

Few Curry Leaves 

Chana Dal (Bengal gram) - 2 tsp

Urad Dal (Black gram) - 2 tsp

Mustard Seeds - 1 tsp

Dry Red Chilli - 1 no.

Turmeric powder (Haldi) - 1/2 tsp

Coriander powder - 1/2 tsp

Lemon Juice - 1 tsp

Salt as per taste

Refined Oil - 2tsp

Method :-

Heat 1/2 tsp oil in a pressure cooker and add dalia to it. Roast it for 2-3 minutes till light brown and then add 2 cups of water, a pinch of salt and cover the lid. Cook it for 2 whistles on medium flame. Remove it from flame and keep a side.

Heat 2 tsp oil in a pan. Add mustard seeds, dry red chilli, hing, ginger chopped, sliced onion, chopped green chillies, chana dal, urad dal, curry patta and saute a while. Then add all the vegetables, salt, haldi, coriander powder and fry for 5-7 mins. Don't over cook the veggies. Simmer the flame and add the boiled dalia to it slowly and mix well. Stirring continuously to avoid lumps. Sprinkle some lemon juice over it. Garnish with grated coconut or coriander leaves and serve warm with chutney or any pickle or dahi ...

NOTE :- 1. You can add any vegetables of your choice (potato, sweet corn, capsicum,                                   cabbage, tomato).

                 2. You can make it directly in a pressure cooker or in a pan. 

                 3. It's a very healthy and nutritious breakfast for your family. 

MALPUA / RIPE BANANA PANCAKE ....A DELICIOUS DESSERT

Ingredients :-

All purpose flour (Maida) 1/2 cup

Whole Wheat flour (Atta) 1/2 cup

Semolina (Suji) 2 tsp

Milk 1 cup

Ripe Banana 2 nos. (Mashed well)

Crushed Roasted Peanuts 2 tsp

Fennel Seeds (Saunf) 1 tsp

A pinch of Salt

Crushed Pepper 1/2 tsp

Crushed Almonds

Ghee Or Oil for deep frying

For Sugar Syrup:-

Sugar 1 cup

Water 1 cup

Saffron strands (Kesar)

Method :-

For malpua batter mix add maida, atta, suji, a pinch of salt, milk, mashed banana, saunf, crushed pepper and peanuts in a bowl and keep it aside for 1 hour. The batter shouldn't very watery, it should be little bit thicker than usual batter.

Prepare the sugar syrup one thread consistency by mixing the above ingredients.

Take one kadhai or pan and heat enough oil/ghee for deep frying. Pour a spoonful of batter into the hot oil and deep fry over a slow heat. Cook on both sides till the malpua turns golden brown in color. When both sides done, drain it properly and deep in the sugar syrup. Let it be in sugar syrup for 10 minutes and then remove it. Garnishing it with crushed almonds, cherry or with hot rabdi and enjoy your Malpua...

BADAMI VEG...

Ingredients :-

1 medium Potato (cut in medium size cubes)

2 medium Carrots (cut in medium size cubes)

10 Cauliflower florets (cut in medium size cubes)

8-10 french Beans (cut fine)

1/2 cup Frozen Sweet Corn

2 chopped Green Chillies

2 Dry red chillies

1 tsp Panch Phutan (Mix of Cumin,Mustard,Fennel,Fenugreek,Nigella/Black Onion seeds)

1/2 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

2-3 tsp Yogurt

1 cup Boiled Milk

1 tsp Sugar

Little fried Cashew nuts and Raisins

Little Cherries for garnishing

2 tsp Oil

Salt to tatse

Peanut Paste:-

1 cup Roasted Peanut or Badam

1/2 cup Milk (Or As required to grind the paste)

1 inch Ginger piece

Method :-

Clean, Wash and cut all the vegetables and boil it for 5-7 mins in a medium flame or can place the veggies in a microwave and steam for 5 minutes on max. power. Drain the hot water and put the vegetables in cold water immediately and keep aside.  

Heat oil in a pan. Add dry red chillies and panch phutan. When the seeds crackle add the boiled veggies and saute for a few while. Add the peanut paste and one cup of boiled milk and let it cook. Add haldi powder, chopped green chillies, dhania powder, garam masala and salt and stir. Add frozen sweet corn and let it simmer for 3-4 mins. Add yogurt, sugar and fried cashew nuts-raisins and mix. Stir continuously to avoid burning. Simmer for 1 mins. and take it off the heat. Garnish with few Cherries and Serve with any Pulao, Biriyani or Rotis, Naan.. Hope you enjoy the dish !!!

TASTY N SPICY TOMATO RICE

This is my Raksha Bandhan Special dish ; Tomato Rice, Dal fry, Badami Veg with Cucumber n papad....<3

Ingredients :-

2 cups Basmati Rice

4 medium Ripe Tomato Puree

1 chopped Onion

1 tsp Ginger Paste

Few chopped Green Chillies

2-3 Dry Red Chillies

1 tsp Mustard seeds

1 tsp Cumin seeds

2 tsp Bengal gram split (Chana dal)

1 tsp Black lentils split (Urad dal)

1 tsp Turmeric (Haldi) powder

1/4 tsp Garam masala powder
1 tsp Kasoori Methi (Dried Fenugreek leaves)

1 tsp Sugar
A pinch of Asafoeida (Hing)

Little Curry leaves
Whole Garam masala (Bay leaf-1, Cinnamon-1 inch piece, Cloves-3, Cardamom-3)

2 tsp Ghee and 1 tsp any Refined Oil

Some Fried Cashew nuts and Raisins

Salt as per taste

Water - 4 cups

Method:-

Clean, wash and soak Basmati rice for 30 minutes. Heat ghee and oil in a pressure cooker, add the whole garam masala, mustard seeds, cumin seeds, dry red chillies, chana dal, urad dal to it. When the seeds crackle add the chopped onion, ginger paste, curry leaves n saute for few minutes. Add a pinch of hing to it. Then add the tomato puree and cook till the raw smell goes and oil leaves the masala. Add haldi and garam masla to it. Then add the soaked rice and toss to mix well. Add 2 cups of hot water to the rice and salt to taste and close the lid. Cook on a high flame for 2-3 whistles. Then switch off the flame. When pressure subsides, open it and fluff it with a fork. Garnish with the fried cashew nuts and raisins and Serve hot with any gravy item or raita. Enjoy your Spicy n yummy Tomato Rice !!!

NOTE :- 1. I have used raw rice and directly cooked in pressure cooker for early cooking.

              2.  Anyone can prepare this dish using cooked rice with the same process in a kadhai.

             3. One can make this dish without onion in any vrat or fasting day, only with ginger                       paste.                            

HEALTHY RAW BANANA TIKKI / KANCHA KADALI BARA

Ingredients :-

2 Large Boiled Raw Bananas / Plantain

2 Large Boiled Potatoes

1 Medium Onion (Finely Chopped)

2-3 chopped Green Chillies (as per your taste)

1 tsp Coriander (Dhania) Powder

1/2 tsp Cumin (Jeera) Powder

1 tsp Chaat Masala                                                         

2 tsp Corn flour

2 tsp Bread Crumbs or Semolina (Suji) 

3-4 tsp Roasted Sesame seed (Til)

Few chopped Coriander Leaves

1-2 tsp Lemon Juice or 1 tsp Amchur powder

1 tsp Black Pepper Powder

Salt to taste

Oil for Shallow fry

Method :-

Boil the whole Raw Banana / Plantain  and potato in a pressure cooker for 2-3 whistles about 10-15 minutes. Cool, peel and mash well in a wide bowl. Add chopped onion, green chillies, coriander leaves and all the dry masalas, lemon juice and salt to the mixture and mix well. Divide this mixture into equal portions and make small patty or tikkis by pressing them lightly with your palms. Roll the tikkis with bread crumbs or semolina. Shallow fry the tikkis in medium heat in a non-stick tawa or pan. Turn it and again cook it till nicely browned in colour. Enjoy the yummy and healthy tikkis or baras ...!!!

SIMPLE N DUMDAR DHANIA-ALOO CURRY

If you're looking for an easy, simple, healthy dish idea, then try out this quick Dhania-Aaloo-Tomato curry. This is a typical aloo in tomato gravy recipe. In my Sasural, it is made on most  fasting and festivals and can mostly be enjoyed with paratha n poories. Traditionally no onions-garlics are added.

Ingredients :-

Boiled Potato - 3 nos.

Tomatoes - 2 nos.

Ginger - 1 inch

Green Chillies - 3 -4 nos.

Turmeric powder - 1/2 tsp

Dhania powder - 1/2 tsp
Panch phutan - 1 tsp

Dry red chilli - 1 no.

Kasoori Methi (Dry methi leaves) - 1tsp

Roasted Cumin seeds(1/2 tsp), fenugreek (Methi) seeds(1/2 tsp), Coriander seeds(1 tsp)

Salt as per taste

Water - 2 cups

Oil or ghee - 2 tsp
A Bunch of Coriander Leaves

Method :-

Heat 2 tsp oil or ghee in a kadhai. Add panch-phutan, when it splutter add dry red chilli, grated ginger and saute for a second. Add chopped tomatoes, fry for a while and then add salt, haldi powder, dhania powder, kasoori methi and fry until oil separates. Then add mashed potatoes and fry for sometime. Add roasted cumin, fenugreek and coriander powder to it and mix well. Now add 2 cup water and cover with a lid. Bring to boil, cook on a medium flame for 5-8 mins. Stir the contents in between. When the contents become thicken, remove the kadhai from fire. Garnish with coriander leaves and Serve hot with poories, parathas or chapatties !!