Thandai Spice Mix


Holi is here and finally, things are getting back to normal from the pandemic and here we all are celebrating Holi with full zest and happiness. Holi is a festival of colours, it’s a fun festival in India and people celebrate around the world.

Holi is the significance of good over evil, and this year 2022 can be considered as the one.

So coming to the recipe that I am sharing today it is a Thandai mix that is added to milk and consumed especially on holi to keep the body energized throughout the day. This mix can be consumed the whole year if you want. But summer is the time when one’s body tends to dehydrate, so have them when the weather demands.

Thandai is made of dry fruits some seeds and spices. To know how I have made this perfect recipe do check the whole blog.

Simple and easy recipe to make, why buy from a store when you have a wonderful recipe here, try this out.

I do have holi special recipe also you can check them hereThandai/ Holi special drink/mixed dry fruit drink

Malpua recipe/ How to make Malpua

Mawa / Khoya Gujiya

Have a Happy Holi

Let’s get the recipe

#purvanchaltadka #thandaimix#holispecial#foodblogger

Thandai Spice Mix

Ingredients

  • 2 tablespoon kaju/cashews
  • 2 tablespoon badam/almond
  • 1 tablespoon poppy seeds/khuskhus
  • 1 tablespoon saunf/fennel seeds
  • Pinch of saffron
  • 1/2 teaspoon black pepper / kali mirch
  • 1/2 teaspoon elaichi powder/Cardamom
  • 1 tablespoon dried rose petals
  • 1/2 teaspoon dalchini powder/ cinnamon
  • 1 tablespoon pista/ pistachios

Method

  • Take grinding jar add all the given ingredients
  • Pulse it by stopping every 5 secs so that dryfruits don’t leave oil
  • Once a powder is formed stop grinding.
  • Store it in a air tight container
  • Add 1 to 2 tablespoon in a glass of milk
  • Enjoy it this season.

Tandoori Whole wheat paneer kulcha recipe


Not able to reach out to restos and feel like having kulcha but still we want it to be nutritional, so instead of using maida or refined flour here we are using whole wheat flour to make kulcha .Loaded with ghee and stuffed with paneer.

Kulcha is a north Indian cuisine, especially Punjab and when you talk about Punjab ghee can’t be ignored. North Indian like their recipes to be healthy and heavy. With heavy here I mean loads of ghee.

Purvanchal’s Tadka

Coming to the recipe here wheat flour is mixed with salt, baking soda, oil and water. Then stuffed with paneer masala .So if read till here, do check out the recipe

#kulcha #wheatflourrecipes#paratha#indianbread#foodblogger#indianfoodblogger

Whole wheat kulcha

Ingredients

For dough

  • 1 cup wheat flour
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 3 tablespoon curd
  • 1 tablespoon salt
  • 1/2 cup oil
  • 1 tablespoon kalonji
  • 1 tablespoon coriander leaves

For paneer stuffing

  • 1 cup grated paneer
  • 2 green chilli chopped
  • 1 onion chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoon coriander leaves
  • 1/2 tablespoon salt
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1/4 tablespoon Red chilli powder
  • 1/4 tablespoon amchur powder

Method

  • Take a bowl add flour, milk, curd, oil, salt,baking soda and water
  • Knead soft dough
  • Cover and keep for half an hour
  • Meanwhile make the stuffing, take another bowl add grated paneer, green chillies, onions, salt, coriander powder, red chilli powder, garam masala powder ,amchur powder, coriander leaves and ginger garlic paste
  • Mix it well, the stuffing for kulcha is ready
  • Now take small lemon size dough and roll it down and stuff one tablespoon paneer mixture and pinch it together by sealing the edges
  • Roll it long in size
  • Apply water on one side, sprinkle kalonji and chopped coriander leaves, press it with rolling pin
  • Heat the tawa, pick the kulcha and apply water on the back side and keep it on the tawa, so that it sticks to it
  • Cook for 30seconds and just flip the tawa onto the flame and let it bubble up till dark and smoky
  • Remove from heat and scratch from below to remove the kulcha
  • Take it on a plate apply ghee or butter
  • Serve it hot with any gravy or eat it just like that

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

Butter Paneer masala


One of the most demanded dish in any restaurant for a vegetarian is butter paneer masala, delectable and creamy, served with naan or kulcha.

Here’s presenting a simple and quick recipe a complete hotel style.

This recipe I adapted after eating instant gravy mix, which has preservatives in them, as we all know and I wanted something made at home with the same taste but way healthier than the packed ones.

Butter Paneer masala

Let’s get the recipe

#butterpaneermasala#paneerrecipes#foodbloggers#purvnchalstadka#indianfoodblogger

Butter Paneer masala

Ingredients

  • 250 grams Paneer /cottage cheese
  • 4 onions
  • 1 tablespoon kasuri methi
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon tomato ketchup
  • 3 tomatoes
  • 2 green chillies
  • 2 cloves /lavang
  • 2 elaichi /cardamom whole
  • 1 bay leaf
  • 4 Kali mirch /black pepper corn
  • 100 grams butter
  • 5 to 6 garlic pods
  • 1 inch ginger
  • 10 to 12 kaju/cashwenuts
  • 1/4 tablespoon haldi /turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste

Method

  • Heat pan with butter, add ginger-garlic, onions and cook till transparent
  • Add whole spices with chopped tomatoes
  • And kajus
  • Add all the given masala along with garam masala
  • Add half tablespoon of salt,to make cooking fast
  • Cover with the lid
  • Cook for five minutes on low flame
  • Allow it to cool down completely
  • Blend it to a fine paste by adding little water
  • Take another kadhai add butter, now add in chopped green chillies
  • Saute till light brown
  • Pour in the paste with desired water as you like the gravy to be. Thick or little dilute
  • Add lemon juice and sugar
  • Add tomato ketchup
  • When the mixture is boiling add salt as per taste
  • Meanwhile cut paneer into cubes, if it’s store bought thaw it in warm water and use. This makes paneer soft, if it’s a bit hard
  • Add in paneer and kasuri methi
  • Give it one more boil
  • Add 1 tablespoon of more butter for that extra taste
  • Butter paneer masala is ready to be served with naan or kulcha
  • Hope you enjoyed the recipe
  • Until then keep exploring……

If you wish you can strain the paste and then use it,process remains the same

Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Aloo soya saag sabzi


Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

Do check out my You Tube Channel for detailed video Purvanchal’s Tadka

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5

Ingredients

  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil

Method

  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Pumpkin Dal/Kohda ka lagdava


Lagdava in Awadhi language is for lentil cooked with vegetable .Instead of making sabzi at times one feels like cooking every thing together and this is one such recipe for you to relax and enjoy the flavour.Most favourite lagdava are the pumpkin and lauki one in our house,though kids get a little cranky at times with lauki ,thats ok.Real taste of this dal comes when cooked on chulha or woodfire,but living in cities we can’t enjoy that,still can cook this yummy lagdava.To be very frank here me too use to not like this dal as a kid,but now its a different story.

In earlier days when men use to work in fields and women had many work related to crops like cleaning, sorting and many more in this case ladies would cook vegetable with dal for the desired nutrition and would be free with the cooking.just imagine lentils itself is full of protien and by adding veggies the nutrition level would double.

Let’s cook this Kohda ka lagdava a tribute to all the grannys …..

Kohda ka lagdava

Kohda ka Lagdava/Pumpkin dal

Ingredients:

  • 1 cup tuvar dal
  • 1 1/2 cup water
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/4 tablespoon red chilli powder
  • 1/2 tablespoon garam masala
  • salt according to taste
  • 2 green chillies
  • 2 dry red chillies
  • 1 tomato
  • 1 onion chopped
  • 1/4 tablespoon mustard seeds
  • 1 tablespoon ginger-garlic paste
  • 1 cup chopped pumpkin(cut into large cubes )
  • 2 tablespoon ghee
  • pinch of hing
  • Salt as per taste

Method

  • First wash tuvar dal
  • Heat ghee in cooker
  • Add mustard seeds let them splatter
  • Once done add in green chillies/red chillies with ginger-garlic paste,saute it
  • Add in chopped onions and cook till soft
  • Add in hing and chopped kohda/pumpkin n tomato
  • saute it for a while
  • Now add in all the spices given except salt
  • Add tuvar dal mix it
  • Pour in the water for the desired consistency
  • Add salt
  • Close the lid
  • Pressure cook for 3 whistles
  • Off the flame and let cooker cool down
  • Open the lid garnish with coriander leaves
Simple lunch plate
  • The aroma of this dal will make you indulge it straightaway….
  • Have them with rice or roti or just as a soup any way it tastes best.
  • Hope you liked the recipeUntil then keep exploring…..

Malpua recipe/ How to make Malpua


Holi is here and this festival can’t be celebrated without malpua.in our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.

Do try this at home a very simple and traditional recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #malpua#mithai#dessert #indiandessert

Ingredients

  • 2 cup milk
  • 1 cup khoya(grated)
  • 1 1/2 cup maida/refined flour
  • 1 tablespoon elaichi powder
  • 1/2 cup sugar or as per taste
  • Few strands of saffron soaked in luke warm milk
  • 1 tablespoon fennel seeds (crushed)
  • Ghee/oil for deep frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 cup water
  • Few strands of saffron

Method

  • Take large bowl add khoya
  • Warm the milk
  • Mix the khoya with a whisk
  • Add in maida ,sugar, crushed fennel seeds and elaichi powder
  • Mix it well
  • Whisk it for 5 minutes. This is done so that puas come out fluffy
  • Leave it covered for 4 to 5 hours

  • If you are in hurry you can leave it for 1 hour and use it
  • If you use it instantly, puas wont turn up fluffy rest the taste will be same
  • After leaving it for 5 hours
  • Heat ghee in kadai
  • Take a ladle full of the batter and pour it in the ghee
  • When you notice the edges turning golden brown flip them
  • Deep fry all the malpuas in the same manner.Flame has to be medium

  • While you are frying
  • Start preparing sugar syrup
  • Boil water ,sugar and saffron till one string consistency
  • Now pour the syrup on the malpuas
  • Malpua are ready to be served
  • A mithai for Holi or Diwali.

Rataloo ke patte ki sabzi/sweet potato leaves bhaji/ How to make sabzi from sweet potato leaves


Lately i have started my kitchen garden a small one,and one of our family friend just gave me these sweet potato sapling, and i planted it in my pot,these creepers have grown so fast with lovely and tender leaves .I have heard from many people that these leaves taste bitter and are poisonous, but believe me i have ate this and still surviving 😁jokes apart.No they are not at all poisonous, infact a healthy veggie to eat.A complete no fuss recipe with few ingredients involved

Let’s get the recipe

#purvanchalstadka #foodbloggers #sweetpotato#indianfoodblogger #drysabzi

Ingredients

  • Bunch of fresh and tender sweet potato leaves
  • 1 onion chopped
  • 2 green chillies finely chopped
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • 1/4 tablespoon rai/mustard seeds

Method

  • Wash and finely chop the leaves
  • Heat oil in a kadai,add rai let it splatter
  • Add in green chillies and garlic
  • Saute it for a minute
  • Add onions and cook till transparent
  • Add in the chopped leaves with salt
  • Cover with the lid and cook on low flame
  • After 3 minutes open the lid and cook till oil oozes out from the sides
  • Or till golden brown
  • Healthy and nutritious sabzi is ready
  • Have them with roti

Stay fit and healthy eat your greens more and eat local and seasonal food.

Malai kofta paneer/How to make Malai kofta


#lifelessons#mystories

Life journey :

Ok,so it goes like this.One of our family friend whom i had met a couple of times ,with whom i had gone for a family trip for 3 days as well..suddenly forgets my name😠imagine this, i am completely blank now…all kind of thoughts in my mind what happened to her? Is she ignoring me or has she really forgotten my name….How is this possible???? A person with whom i had travelled doesn’t remember my name…she’s calling me Seema😁…

Story goes like this,she had a kitty party and called all friends over,one of them was me (with a new name Seema😆) so now i reached there all happy iam meeting my friend, she’s genuinely a lovely lady.Served us a lovely platter of snacks, wholesome one..enjoyed talking to all ,some came with their toddlers seeing them do masti was mood freshing. Now suddenly i hear Seema Seema!!i did not bother to look as i am not Seema…then bhabhi (i call her)came to me and gave the plate and said you did not hear (hahaha)i was thinking i heard but did not know that i was the one…ok now finished with all the party stuff returned home with a heavy heart…just thought i could have corrected her on the spot Why didn’t i?only because she was way elder to me or i was like whats in a name no there is a lot in a name…i was waiting for my next visit to her place to see if she still calls me the same…but lucky this time i was referred to as Sadhana😍all happy, later to realise that it was just a slip of the tongue. No issue, she’s still my favourite one and respected as well.who has always stood with me in our thick and thin.Now i know she’s bad with names, which she has done with many others also..this was just my experience, which i loved to share here.Thank you for reading i am not a writer just my stories here

Today’s recipe is Malai kofta paneer a creamy and rich in flavour curry.A complete North Indian food .This curry is made with khoya and dryfruit. So let’s get the recipe

#purvanchalstadka #malaikofta#foodbloggers #paneer

Ingredients

  • 1 cup paneer
  • 1/2 cup khoya
  • 2 tablespoon raisins
  • 2 tablespoon kaju (cashews)
  • 1 tej patta
  • 2 green elaichi
  • 3 to 4 cloves/ lavang
  • 4 black pepper
  • 4 onions
  • 2 tablespoon ginger-garlic paste
  • 2 boiled potatoes
  • 2 tablespoon cornflour
  • 1 tablespoon sugar
  • 1/2 tablespoon kasuri methi
  • 2 tablespoon butter
  • 1 tablespoon red chilli powder
  • 2 to 3 tablespoon coriander powder
  • 2 tablespoon garam masala powder
  • 4 tomatoes
  • Salt as per taste
  • Oil for deep frying

Method

For the koftas

  • Take a bowl ,grate paneer in it, add boiled and mashed potatoes as well
  • Keep a little khoya side to use it in the gravy for thick and creamy consistency
  • Now ,add green chillies, coriander leaves, khoya with chopped raisins
  • Mix it well
  • Add salt and cornflour
  • Give it a lovely mix
  • Make round balls of desired size
  • Place them on the plate ,after you have finished making all the koftas in same manner
  • Heat oil in a deep pan and fry all the koftas till golden brown and remove them on the kitchen towel

For gravy

  • Take a bowl add little water add in tomatoes, tej patta,elaichi, lavang and black peppercorns and boil it till tomatoes turn soft
  • After it has cooled down, blend it to paste
  • In the same pan in which you had deep fried koftas ,chop the onions and deep fry till golden brown
  • Make a fine paste of onions
  • Soak kaju in warm milk for 10 minutes and grind to a paste
  • Heat kadai add oil with butter add green chillies ,ginger-garlic paste saute,add kaju paste saute it for some seconds add onion paste, pour in the tomato puree with all the given spices
  • Add water to the desired consistency or skip
  • Add garam masala powder ,sugar and kasuri methi with salt boil for 2 minutes
  • Add in the left khoya in the gravy for that creamy and rich flavour
  • Add in the koftas when you are ready to serve
  • Your delicious Malai kofta paneer is ready
  • Here i have not stuffed paneer with khoya instead i have mixed khoya and dryfruit with paneer and potatoes
  • Serve it with naan or roti
  • loved by my kids and this is all time favourite in my house

Muli ke patte ki sabzi/Raddish leaves sabzi/How to make muli ke patte ki sabzi


Talking about life you can say its unfair,if it would have been fair this world wouldn’t work …right??live it with whatever you have .if you keep think everyone looks so happy,they all are blessed and why not me,which thought itself is wrong i know.in this world everyone is facing some or the other problems in life which we might not know, just by judging people’s faces you can’t decide what’s going on….right,start searching happiness in all the little things you do, even if you are cooking or cleaning it is not that some one will come give you happiness, buy your happiness thats it,what makes you happy won’t be same with others,just be yourself

People with positive approach are the one’s i love,so keep smiling and spread happiness

Today i am sharing muli ke patte ki sabzi or leaves of raddish a healthy and nutritious one without much spices used here…lets get the recipe

Ingredients

  • 1 cup muli ke patte
  • 1 raddish/ muli sliced
  • 1/4 tablespoon jeera
  • 2 green chillies finely chopped
  • 1 tablespoon oil
  • 1/2 tablespoon salt or as per taste

Method

  • Heat oil in kadai add in jeera let it crackle
  • Add in green chillies finely chopped
  • Now add in the leaves and chopped raddish also ,with salt
  • Give it a nice mix
  • Close the lid and cook for 5 minutes
  • Open the lid now, cook on low flame till all the moisture is gone
  • Keep stirring it
  • Cook till the leaves start turning brown for the smoky taste
  • Your muli ke patte ki sabzi is ready

Mixed saag sabzi/How to make mixed saag sabzi


Winters are the time when you get abundant of fresh saag or leafy vegetables…Saag basically means green leafy vegetables..the one’s i have used are bathua (Chenopodium) sarso(mustard) palak (spinach) meethi (fenugreek) simmered with some spices..eating seasonal is always recommended by all and the best time of the year is winter.In my house eating greens is must for all which is good habit,at times we as parents have to be strict with eating habits of our kids.To make them eat this saag i have to roll it with some cheese in rotis so lets see what goes in making this saag, a complete Purvanchal recipe

#purvanchalstadka #foodbloggers #saag#leafyvegetable#winterspecial#greens

Ingredients

  • 1 bundle palak (spinach)
  • 1 cup meethi (fenugreek)
  • 1 bundle bathua (Chenopodium)
  • 1/2 bundle sarso (mustard)
  • 4 to 5 onions chopped finely
  • 3 to 4 green chillies
  • 3 tomatoes chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon jeera
  • 2 to 3 tablespoon mustard oil
  • Salt as per taste
  • 1/4 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon mirchi powder
  • 3 tablespoon mustard oil or more

Method

  • Wash all the saag well under running water
  • Chop them fine and strain them well
  • Heat the cooker add all the saags in it without any oil
  • Cook on medium flame for 3 to 4 whistle or on low flame for 15 minutes , off the flame let it cool down completely
  • Open up the lid you can see water in it just cook again and dry out the water
  • Heat kadai with mustard oil add jeera let it turn brown
  • Add chopped onions with ginger-garlic paste saute
  • Add in the tomatoes let them cook till soft
  • Once the onions and tomato are done add in the spices mix well
  • Now pour in the saag with liquid if any in the kadai.
  • Add salt and close the lid
  • Cook on low flame for 1 or 2 minutes
  • Open the lid and stir
  • Cook it without lid till the saag has gone dry and oil starts oozing out from the sides
  • Your mixed saag is ready to be served with bajra roti or chapatis

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