Masala Omelette

I remember that am not spending much time on blogging these days. Also I haven't posted egg recipes since months. I thought of posting this one . Its a simple recipe and can be made by those who don't have any idea about cooking. It can also be a called a bachelor's recipe and I will hint down few tricks to keep on how to keep the masala handy always. As such omelette comes in varieties these days with toppings of one's choice like tomato omelette, chutney omelette, pepper omelette and even pizza omelette. You can find such omelette outside the CST station on the eateries roads. 

For this recipe, the masala need to be roasted and grinded. I prefer roasting them , grinding them and then storing them in airtight pepper mill crusher. This is one recipe which my brother is always fond of since he is very favourable to spicy and easy to make recipes after reaching home. Though he never steps in kitchen for cooking, i keep things handy in case he needs something when i am not around. 

Hope you would like this recipe too. Do give me your valuable feedbacks.

Ingredients:

For masala:
Mustard seeds - 1/4 teaspoon
Cumin seeds (Jeera) - 1/2 teaspoon
Saunf - 2 pinches
Cloves - 4-5 nos
Cinnamon - 1 stick
Pepper - 10-12 nos
Asafoetida - 1 pinch
Cardamom (small) - 3 nos
Cardamon (big) - 1 no
Maze - 1/2 of one  whole maze.

For Omelette:

Egg - 1
Oil - 1/2 teaspoon
Chopped Onions (optional) - 1 teaspoon
Pepper powder ( freshly grounded) - as desired or just 2 pinches
Milk - 1 teaspoon
Salt - as per taste.

Method:

1.  Roast all the masala ingredients and let it cool down for 5 mins.
2. Grind it into powder and store it immediately in a airtight container or a pepper mill as per choice.
3. In a bowl, break open a egg. Add to it the chopped onions, pepper powder, milk and salt and beat well till it get mixed.
4. In a tawa or pan, heat oil. Pour the omelette mixture to it and spread well with help of a spatula or by just sliding down the pan with help of the handle.
5. Now sprinkle some masala over the top of the omelette and keep it for a minute before turning or flapping it to the other side. 
6. If needed, sprinkle the masala on the other side too.
7. When both sides are well cooked, it turns little brown. 
8. Remove and serve hot with meals.

Preparation Time: 5 minutes.
Cooking Time : 5 minutes.
Serves : 1 person.
Shelflife: Best fresh.
Serving suggestion:  Serve hot with meals.

Note:

• Adding milk, makes the omelette softer and tastier.
• The masala can be stored in pepper mill and used when needed. It stays fresh for as long as 6 months.

Read More

Onion Chutney

First of all, I am very sorry for being away from blog since long. Past few months were really hectic for me and i couldn't make it get on blog. Blog usually consumes more time, since i not only post the recipe but also post some basic information about the recipe and the ingredients along with it's health benefits, history and other information. This usually takes much of time. The past few months have been really tough since I had to shuttle between too many things and had many responsibilities to handle and also had few ups and down in my personal life. But I am happy that I learnt from them and looking ahead to face much more challanges. 

   India is often called the land of curry or land of chutney by westerns. No doubt, it is really a land of curries and chutneys and no place can beat India when it comes to its delicious authentic taste. There are different types of chutneys which is cooked since ages here and it comes from different parts of our country. Like Tamil Nadu is famous for the coconut chutney, Maharashtra is famous for the garlic chutney, Rajasthan and Gujrat is known for its green chutney , Delhi is known for its Tamarind chutney and so on. These chutneys give a totally different taste our food but be sure to use the right chutney for the right dish. 

   I will definately post a detailed note on chutneys of india in my coming days. But today, am going to post a delicious onion chutney which is quite famous in the southern parts of Tamil Nadu. Most of you must have noticed the reddish chutney served as side dish on the platter along with Dosas and Idlis. This is the same chutney which is seen on the platter. 

  The recipe for Onion chutney is quite simple and can be easily prepared by even a not so good at cooking person. It can be stored in refrigerator for 2 days and used ( heat it before using) as and when required.

Ingredients: 

Onions - 3 Big onion
Tomato- 2 medium
Whole dry red chillies - 5-6 nos
Fenugreek seeds - 5-6 seeds
Urad dal - 1 teaspoon
Gralic - 5-6 pods
Tamarind - size of a half lemon or 2 tablespoon of tamarind pulp
Salt - to taste.


For tempering: (Thadka)
Mustard seeds - 1/4 teaspoon
Curry leaves - 8-10 nos
Dry red chillies - 2-3 nos
Asafoetida - 1 pinch
Oil - 1 tablespoon.

Method:

1. Chop the onions and tomatoes into big pieces and keep ready.
2. Take a non stick pan or a deep bottom Kadai. Add 1 teaspoon of oil and add fenugreek seeds and urad dal to it and saute till it turns pinkish. Now saute the onions, tomatoes, garlic and whole dry red chillies without adding further oil till the onions turn soft and transperant. 
3. Remove it from fire once the onions turn transparent and the tomatoes turn soft.
4. Cool it for few minutes.
5. Add this cooled mixture in a blender and blend it till it becomes a soft puree and set aside.
6. Keep a kadai over flame and add a teaspoon of oil to it. Heat it for few seconds.
7. Add the mustard seeds and allow it to crackle.
8. Add the asafoetida, curry leaves and the dry red chillies and saute for few seconds.
9. Now add the blended puree and saute it well. Add salt to taste.
10. Cook this chutney for 7-8 minutes on medium fire and keep stirring often.
11. Remove and serve hot with Rawa dosa or Methi Dosa.

Preparation Time: 20 minutes.
Cooking Time: 10 minutes.
Serves : 4 -6 persons.
Shelflife: 2 days if refrigerated properly.
Serving Suggestion: Serve hot with Rawa Dosa or Methi Dosa.

Note:

• Choose big pinkish onions for this chutney.
• Pick soft red fresh tomatoes for good taste.
• Dont add more than 5-6 fenugreek seeds or else it might turn sour in taste.
• Add tamarind as instructed.

Click here to learn and know more about Tamil Nadu recipes and cuisines - An Introduction To Tamil Nadu Recipes And Cuisines.

Read More

Spring Onion Sabzi

I have been blogging less these days and i am sorry for that. Blogging really takes much time and these days due to alma mater, am not able to get time for blog. Well, I will definately look to it that i take time off for blogging henceforth. I had clicked and cooked plenty of new recipes and want to post them but unfortunately I failed to do so.

Today am posting a sabzi recipe. I wanted to post some recipes which really takes less time and doesn't require too many ingredients. So I thought of posting this sabzi. Well, most of us love spring onion due to its unique taste and blending with other ingredients. Spring onion is one such vegetable with is easy in cooking compared to other vegetables. It gives a extra kick to the food and hence is found in most fast foods these days. It can be used in salads, pancakes and salsas and so on.

As the name suggests, these leafy vegetables comes only during seasons. They look very much like green onions except that they have bulb which are longer and defined. The bulbs and leaves both are used for cooking. Spring onions can be used for decorations, salads, stir fried and whatever way you wish to use them.

Always pick fresh spring onions from market since they tend to spoil fast if stored. Always select those spring onions which have crispier leaves and has rich green colour in them with hard bulb. Never pick those which are slim, wilted and discoloured or else you will end up wasting your money. Discard and peel  the outer layer of the spring onion , that will give you a richer crisp taste. 

In case, you have a big garden at your residence better plant them since they grow faster and you will get to taste organic spring onions. My grandmother has them in her garden at our native place and it really tastes much better than those available at the markets.

Coming to the recipe, this one can be called a typical maharashtrian recipe and it goes well with dal chawal and chapatis.

Ingredients:

Spring onions - 2 bunches
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1 pinch
Salt - to taste
oil - 1 teaspoon

Method:

1.  Pick fresh spring onions with crisp leaves since they are much taster and healthy.
2. Wash them nicely under tap water and let them dry for few minutes.
3. Peel the outer layer of the spring onion . This is would give you good crispness to the food as the outer layer tends to wilted and tasteless due to over exposure to the environment.
4. Chop them into 1 inch pieces . Chop the bulbs in a way that you get in ring shapes as it them look nice especially to the childrens.
5. Keep a kadai over flame and add oil in it. Let the oil to heat for a minute.
6. Once the oil gets hot, add Asafoetida and  Mustard seeds. Let the seeds crackle.
7. Now add the chopped spring onions and saute them for a minute. Don't add water. Spring onions have natural moisture in them and let the vegetable to cook in its own water content so that becomes tastier and healthier.
8. Add the turmeric powder and chilly powder and saute for a minute.
9. Add salt as per taste and saute it well. 
10. Keep sating for some 7-8 minutes.
11. Once the vegetable is cooked well, it will be tender soft and will be transparent .
12. Remove and serve hot with chapatis or dal chawal.

Preparation time: 15 minutes.
Cooking time: 10 miutes.
Serves : 4 -6 persons.
Shelflife: Best fresh.
Serving suggestion: Serve hot with Chapati or Dal chawal.

Note:

• To pick good quality spring onion , always check the leaves. The one with crisp leaves are best.
• Also pick those spring onions which are bit green. ( Not necessary that it should be fully green, a part of it should be greener). Those are healthier as per nutritional value.
• Always peel off and discard the outer layer of the Spring onion, since they are not much crisp and tend to spoil the other parts which cooking.

Click here to learn and know more about Maharashtrian foods and cuisines- An Introduction To Maharashtrian Cuisine.

Read More

Instant Mango Pickle (Manga Uruga) - South Indian Style

With the season of mangoes around the corner, its time people prepare pickles and store them for a whole year. Usually pickles takes around 10- 15 days to get readied but at the same time this pickles are preserved for long time , some store it for a whole year. The preservatives like vinegar, salt and oil are some ingredients which helps to store and preserve them for a long time. 

But some pickles can be prepared instantly and also can be served instantly . My mom taught me this instant manga uruga (uraga means pickles - A tamil word) and she usually prepares this every summer for me. I love this pickles, it is not only easy to prepare but also can be prepared quickly without much ingredients and can be served in a hour.

Ingredients:

Raw Mangoes - 2
Red chilly powder - 2 tablespoons
Asafoetida - 2 pinches
Turmeric powder - 1/4 teaspoon
Salt - As per taste
Mustard seeds - 1/2 teaspoon
Curry leaves - 10-12 nos or a string.
Oil - 8-10 tablespoons.

Method:

1. Pick good quality raw mangoes or Kairi from the market.
2. Wash them properly .
3. Chop them into tiny pieces. Cut them into very tiny pieces . The cubes should be the size of nail of your tiny finger.
4. In a bowl take the chopped pieces and add the turmeric powder, red chilly powder and salt to it.
5. Take a kadai and place it over flame. Add oil and heat it for 5-10 seconds. 
6. Once the oil is little hot, add the Asafoetida, mustard seeds and the curry leaves. Allow them to crackle.
7. Once the seeds crackle, pour the thadka to the chopped pieces.and mix well.
8. The pickle is ready. Just allow it to set for a hour and then the pickle is ready to serve. It's really instant and easy and tastes very nice.
9. Here a nice tip, you can use either raw mangoes or little ripened one. A little ripened but yet raw mango gives a delicious and yummy khatta mitta taste to the pickle which would you licking your fingers.

Preparation Time: 1 hour and 20 minutes.
Making Time : 20  minutes.
Serves : More than 30 people.
Shelflife: For a month if stored in air tight container in Refrigerator.
Serving Suggestion: Serve it with rice, curd rice, pongal or any roti of your choice.

Note:

• Chop the mangoes into tiny pieces. Bigger pieces takes long time to soak up and get readied.
• A half ripened mango can be used for a khatta-mitta yummy taste.

Click the link here to know and learn more about Tamil Nadu Recipes and Cuisines- An Introduction To Tamil Nadu Recipes And Cuisines.

Read More

Paanakam ( Jaggery Drink)

Panakam is sweet drink made by jaggery. Paanakam is sanskrit word which means sweet drink. This drink is popular in South India and is often prepared for Naivediyam (a offering to god). It is especially prepared on Ram Navmi in most south Indian household. On the occassion of Ram Navmi (the birthday of Lord Rama), Panakam and vadapappu are the two most important food prepared and offered to the Lord. It is believed that Vadapappu is Sita devi's favourite and Paanakam is Lord Rama's favourite drink. Vadapappu is salad made from Moong dal .

Paanakam is a excellent summer drink and is healthy too. Since it is made of jaggery without using sugar , it makes it favorable to all the health conscious people.It tastes excellent when chilled and can be used as a summer drink to quench the thirst. Also it can be prepared and stored in Refrigerator for 2 -3 days.

Ingredients:

Jaggery - 250 grams
Water - 10 cups
Sonth (Dried ginger / chukku) - 1 tablespoon
Peppercorns - 5-6 nos
Cardamom (Elaichi) - 6-8 nos
Lime juice - 2 tablespoon.

Method:

1. Get good quality jaggery for this recipe. I would recommend to use dark red/brown colour jaggery which is available in market.There are varieties of jaggery made in india but the dark coloured jaggery is high is iron content and is rich in sweetness and hence is considered good for both cooking and health benefits too. 
2. The above pic shows two variety of jaggery and i recommend using the darker one which is high in iron content and also sweetness.

Choose the second variety of jaggery for this sweet drink.

1.  Usually people dissolve jaggery in water and make this drink. But i prefer boiling the jaggery with 1 cup water over flame till it gets dissolved. This way a peculiar raw kind of taste of jaggery goes away.
2. Grate the jaggery and add a cup of water to it and heat it over flame till it gets dissolved. 
3. Remove from fire and add 10 cups of water to it. 
4. In a blender, take Sonth, Peppercorns and  Cardamom and blend it. Don't blend it into fine powder. 
5. Add this powder to the jaggery water and mix well.
6. Add the lime juice and mix well.
7. Refrigerate it for 3-4 hrs and serve chilled.

Preparation time: 20 mins.
Making time: 20 mins.
Shelflife: 3 days, if refrigerated.
Serves: 12 glasses approximately.
Serving Suggestion: Serve chilled.

Note: 

•  Use dark coloured jaggery for Panakam.
• Don't blend the herbs into very fine powder.

Click the link here to know and learn more about Tamil Nadu Recipes and Cuisines -An Introduction To Tamil Nadu Recipes And Cuisines

Click the link here to know and learn more about Kerala Recipes and Cuisines - An Introduction To Kerala Recipes And Cuisines

Read More

Aamras (Aam Ras)

It's Summers and the one thing which every Indian loves during summer are juicy, tasty mangoes. Mangoes have been part of Indian culture and traditions since ages. India is the place where the best mangoes are cultivated and it's from here that mangoes are exported to other countries. Mangoes can beat other fruits when it comes to taste, that is the reason Mangoes are called the king of fruits.

Mangoes have been part and parcel of Indian culture since long. In some cultures, it is also included in religious and traditional customs like pooja, gatherings etc. Besides this, mangoes are not just enjoyed as fruit but also raw mangoes are equally enjoyed by Indians. These mangoes both ripe and raw is used in recipes and thus a list of recipes can be counted from different parts of the country. Some of the famous recipes are Aamras, Aam  Panha, Kairi chutney, Aam Burfi, Aamrakand, Mango sherbat, Mango smoothie, Mango sorbet , Kairi sabzi, Kairi raita and so on.

Aam ras as the name suggests is mango pulp. The word "Aam Ras" is derived from Hindi word Aam and Ras which means mango and juice respectively. Aam ras can be made from either raw mangoes, ripe mangoes or semi ripe mangoes. Traditionally Aam ras is made from Aapus or Aamba which is known as Alphonso mangoes, which is the sweetest mango among all the mangoes.

Aam or the mangoes have been used as cooler since ages. It helps protect from the heat strokes and quenches thirst during hot summer days and acts as  instant cooler. This eventually coincides and is available during the summer times in India which are extremely hot.  The best time to consume mangoes is the month of May since it is the period when the naturally ripe mangoes are available in market. The mangoes which reaches before it might not be rightly called as naturally ripened. These days hazardous chemicals are used to make the mangoes look like ripened ones but it might result us leaving with bad results on health, so beware of mangoes which looks polished from outside since naturally ripened mangoes don't look polished and has a wrinkle like look from outside. Do wash the mangoes nicely before consuming. Some people do consume Mangoes with it's skin since the mango skin is also considered to have medicinal benefits according to some researchers and texts.

Now let me start with the procedure of preparing Aamras. Pick some good quality, naturally ripened Alphonso Mangoes and few semi ripened Payiri Mangoes. I am using Payiri mangoes too, since traditionally aamras used to be prepared using both mangoes which makes it taste unique without making it too sweet to consume which bores after few minutes.

Am attaching a photograph to show how exactly a Alphonso and Payiri Mango looks like.

Here the above pic shows both Alphonso and Payiri variety of mango respectively. Traditionally Aamras is prepared using both variety of mangoes so that the cuisine doesnt end up being too sweet which spoils the joy and taste. 

Pick some good quality naturally ripened alphonso mango (it looks wrinkled from outside) and payiri mangoes for this recipe. Alphonso mangoes are usually pulpy and payiri is semi ripe or raw and is basically used for pickles and chutneys. So let me start with the procedure of Aamras. Hope you would enjoy this and give it a try. Have it with garam puris for excellent taste.

Ingredients:

Alphonso Mangoes - 4 to 6 (naturally ripened pulpy ones)

Payiri Mangoes - 1 or 2 (  semi ripe)
Milk - 1 cup
Sugar - as required
Cardamom Powder (Elaichi powder) - 1/2 teaspoon (freshly ground)
Nutmeg Powder (Jaiphal powder) - 2 pinches (frshly ground).

Method: 

1. Pick some good quality naturally ripened alphonso mangoes and semi ripe payiri mangoes from Market. The naturally ripened mangoes look wrinkled from outside unlike chemically ripened which looks polished from outside. May is the best month when you can find naturally ripened best quality mangoes in Market. Beware of chemical ripened mangoes since it is extremely hazardous to health.
2. Soak them in water for atleast two hours. This makes them pulp come out easily.
3. Remove from water and press and soften the mangoes lightly with hands to loosen the pulp.
4. Remove and peel the tip of the mangoes with fingers and press further to remove out the mango pulp in a bowl. Further squeeze the pulp from the seeds and remove all the pulp from the seeds. 
5. If payiri mangoes doesnt come out that easily then chop the skin and seperate it from the seeds by cutting them. Take both the mangoes in a bowl . 
6. Blend the mango pulps into a blender or hand blend it with a machine. Blend them till it is soft and completely smooth. 
7. Add sugar depending the amount of sweetness you need and again blend nicely till it gets mixed with mangoes.
8. Now add the milk and blend again nicely. Milk to enhance the taste and give a nice consistency to the pulp. Blend well till a nice smooth mixture is obtained.
9. Finally sprinkle the cardamom powder and nutmeg powder and mix slightly. 
10. Serve them with Hot puris for lunch. 

I have already posted recipe of puri in my blog and i will once again post it next time for a reference. 



Preparation Time: 2 hours and 20 minutes (including the soaking time).
Making Time: 20 minutes.
Serves : 8 persons.
Shelflife: 2-3 days if refrigerated nicely in tight container.
Serving Suggestion : Serve hot with puris.

Note:

• Pick only naturally ripened mangoes which look wrinkled from outside unlike chemically ripened which looks polished and is hazardous to life.
• Don't go for very raw payiri mango. Pick semi ripened ones.
• I have added cardamom and nutmeg powder to enhance the taste. You can skip them if needed.
• Add sugar as required. Taste the pulp and add as per needed.
• If you have problem with milk then you can avoid it. Even skimmed milk can be used for this recipe.

Read More

Karunai kilangu Kolambu

I have been posting root vegetables lately on this blog. Just few weeks before, I prepared this Karunai Kilangu Kozhambu at home, so that of posting this here. This recipe belongs to Tamil Nadu where root vegetables are given special importance as a food and for traditional beliefs. South Indians offer root vegetables to god on festive occasion since, they believe it directly connects human with god since it grows under earth and earth is worshiped as mother goddess in India. I don't know what is its English name. It comes from the Yam Family and though people called karunai Kilangu as Yam too, I am not sure about it's right name in English. So, am attaching the pic to let you people know how exactly Karunai Kilangu looks like. The second and third pic shows a vegetable which is the main ingredient called Karunai Kizhangu.

This is Karunai Kilangu (shown in the above pic). Sorry for dim light, i clicked it using my mobile.

This root vegetable usually causes some pain in the throat, which is due to the calcium which is deposited in its roots. So make sure to cook them well and don't forget to add tamarind pulp which removes that itchness which causes pain thus making it good enough to consume.

Ingredients:

Karunai Kilangu - 1/2 kg
Grated coconut - 1/2
Ginger - 1 inch piece
Curry leaves- 8-10
Chana dal - 1 tablespoon
Coriander powder - 1 tablespoon
Red chilli Powder - 1 1/2 tablespoon
Turmeric Powder - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onion - 1 big, chopped
Tomato- 3 medium, chopped
Tamarind Pulp - 1lemon sized tamarind ball (soak them in hot water and squeeze them to take the pulp)
Salt - to taste.
oil - 1 tablespoon

For Thadka:

oil - 2 tablespoon
Curry leaves - 8-10
Mustard seeds - 1 teaspoon
Onion- 1 tablespoon of finely chopped onion

Method:

1. Wash the karunai kizhangu properly, since roots vegetables have lots of mud and soil sticking to them along with other fertilizers. So wash them properly and clean them and set aside.
2. In a steamer or pressure cooker, steam the kilangu for some 15 minutes. Some 2 whistles if you are using whistles or for some 15 minutes approximately if you are using steamer. Remove them from flame and let the pressure cool down which allows the vegetable to get cooked nicely which takes some 12 minutes on the go.
3. Meanwhile, add some hot water to the lemon sized tamarind ball. Well, lemon sized because the tamarind is balled into lemon sized using hands , the way ladoos are balled. Take a bowl and add some hot water in it and place the tamarind ball in it. This hot water will soften the tamarind and give a good pulp. So let them soak in the hot water for 10 minutes. Later, squeeze the tamarind in the hot water (don't throw the water, it is need to get the pulp) , and you can see the extract which is the tamarind pulp. After squeezing them nicely, filter out and throw out the root like left out tamarind substance and keep the pulp aside.
4. Now, open the cooker and take out the karunai kilangu. The skin would be softer and comes easily, so peel them off using the fingers and seperate the kilangu from its skin. 
5. Cut the karunai kilangu into 1/2 inch slices. Keep it aside.
6. In a pan, take 1 tablespoon of oil. Allow it to heat. Then add ginger, curry leaves and onions. Saute them till the onions turn pinkish and the raw smell of ginger leaves. Then, add the chana dal and saute it till it turn pinkish. Add tomatoes and asafoetida and saute it for a minute. Then add the turmeric powder, coriander powder and red chilly powder and saute them for a minute. Lastly add the grated coconut and saute them well for 3-4 minutes on low flame.This is the masala which will used to make the karunai kilangu kozhambu or the curry.
7. Remove this masala in a plate and let them cool which takes around 5-7 minutes.
8. Once it cools down, grind them with enough water to make it a fine paste.
9. Now for the curry. Take  a big kadai or big deep bottem vessel. Heat it over flame and add 2 tablespoon of oil. Insead of making thadka lastly, i prefer making them while cooking which saves some time. So, add 2 tablespoon of oil and allow it to heat. Add mustard seeds, curry leavesand finely chopped onions and saute them till it turns golden brown. The thadka is ready.
10. Add the paste to the thadka and mix well. Also add the kilangu and the tamarind pulp. Mix them nicely by stirring with the help of a big spoon. Add 1- 11/2 cup of water and salt to this and again mix well. Bring it to boil. But do keep a constant check since, coconut grated paste tend to foam and might spill out of vessel while being cooked. Let the gravy to cook for some 15-20 minutes. 
11. Make sure that the it gets cooked nicely, the smell of tamarind and coconut must disappear when its ready. If not cooked nicely , you might feel a pain on the throat while eating it. Tamarind helps this settle down so it should be allowed to cook (boil) nicely for 15-20 minutes.
12. The curry is ready. Serve it hot with rice.

Preparation time: 1 hour
Cooking  time: 45 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestion: Serve hot with rice and papad.

Note:

•  Wash the kilangu nicely before using them. Root vegetable tend to have soil and mud sticking to them.
• Steam the kilagu for 20 minutes and let the steamer cool down so that the vegetable is cooked tender soft.
• Karunai Kilangu has calcium deposit in its roots which gives a pain while consuming them. Tamaraind has the properties which makes those deposits to lay back and avoids causing any pain in the throat.
• Let the gravy boil for some 15 mins on minimum.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Read More