Normally, the long beans are used in making olan, thoran etc. by South Indians. It is boiled with salt, turmeric powder and sun dried to make vathals. But in Rajasthrani style this subzi is made with tomato and masalas and tastes really awesome. This subzi in Rajasthani Thali is included for this month's International Food Challenge. I got fresh bunch of this long beans yesterday from the market, so thought of making this subzi as none of my family members eat the olan, thoran made out of this. This one was a hit today in our family except my son everyone had it. Rajasthani foods are a bit spicy hence I have reduced the spice level according to our requirement.
Friday 8 November 2013
Thursday 7 November 2013
CURRY LEAVES KUZHAMBU RICE, KADHI PATTA AMTI BHATH
Curry leaves kuzhambu rice is made with curry leavaes kuzhambu paste. Like you prepare the normal tomato rice, coriander rice, this rice recipe is also equally tasty with papad and any kind of raita. For the kuzhambu recipe, see the link curry-leavaes-kuzhambu.html. Since the curry leaves has got lot of health benefits, this is an ideal rice recipe for every one.
Let us look at the recipe now:
Curry leaves kuzhambu rice |
Ingredients:
1 cup cooked rice
1- 1/2 tbsp curry leaves kuzhambu paste (curry-leavaes-kuzhambu.html)
1 fistful of roasted peanuts
2-3 cashew nuts roasted
1 tsp oil
1 tsp mustard seeds
salt to taste
Method:
Heat oil in a kadai. Add the mustard seeds. When it splutters add the curry leaves paste, peanuts, cashew, cooked rice and mix well. check for salt and if need be add. If you feel that the curry leaves paste is less, you can add little bit more of this. serve hot with papad, raita etc.
1 cup cooked rice
1- 1/2 tbsp curry leaves kuzhambu paste (curry-leavaes-kuzhambu.html)
1 fistful of roasted peanuts
2-3 cashew nuts roasted
1 tsp oil
1 tsp mustard seeds
salt to taste
Method:
Heat oil in a kadai. Add the mustard seeds. When it splutters add the curry leaves paste, peanuts, cashew, cooked rice and mix well. check for salt and if need be add. If you feel that the curry leaves paste is less, you can add little bit more of this. serve hot with papad, raita etc.
PAPAD SUBZI
Papad subzi is one of the famous Rajasthani cuisine. I have got a Marwari friend who taught me to make Ghate ki subzi, Papad subzi etc. I used to make Appalam Kuzhambu (vathal kuzhambu with papad) as my son used to like this with chapati. My mother in law used to make very often Appalam kuzhambu. Even after her death my son used to tell me to make certain dishes she used to make and is very fond of it.
Papad subzi is very easy to make and can relish with rice and chapati. I have been waiting to post this recipe as well as kachoris, some how could not post it earlier. Since IFC has selected Rajasthani dishes for this month, i started trying one by one. await the post of kachori next.
Papad subzi is very easy to make and can relish with rice and chapati. I have been waiting to post this recipe as well as kachoris, some how could not post it earlier. Since IFC has selected Rajasthani dishes for this month, i started trying one by one. await the post of kachori next.
MASALA DOSA
Hope everyone must have enjoyed this Diwali with lots of sweets and savories made at home. I really enjoyed Diwali sitting at home. We celebrated an Eco friendly Diwali as the children in our building decided not to burst crackers. They told their parents to put that money in their account so that this money will come in handy when they reach in 10th Std. Some decided to buy a good mobile. Kudos to the children for taking such a wonderful decision for knowing the value of money as well as save nature from pollution. Is n't that appreciable?
Now coming to the recipe. Today's breakfast was Masala Dosa. The typical dosa you get outside when you go for a party. I always used to wonder why their dosa is different from our dosa which we make at home. Got an opportunity to talk to a person who is in the field told me the secret of this which I am sharing with you all. He said for 1 kg rice, we have to use only 100 gms of Urid dal. Let us look at the recipe now:
Now coming to the recipe. Today's breakfast was Masala Dosa. The typical dosa you get outside when you go for a party. I always used to wonder why their dosa is different from our dosa which we make at home. Got an opportunity to talk to a person who is in the field told me the secret of this which I am sharing with you all. He said for 1 kg rice, we have to use only 100 gms of Urid dal. Let us look at the recipe now:
Saturday 2 November 2013
CORN FLAKES CHIVDA, CHIVDA
Corn flakes chivda is easy to make. I used Dry corn flakes. This is yet another festival recipe, diwali recipe and a snack item any times. I got time today only to make the Diwali farals (Bhakshanam) for our family, I found this easy as I had to fry only the corn flakes and peanuts. I know that I am too late to post the recipe, hope you all will like this.
Thursday 31 October 2013
DIWALI LEHYAM
We make lots of sweets and savories during Diwali. But the most important dish is the Diwali Lehyam. My mother in law is very particular about this. After wearing new clothes, she will give us a small lemon sized ball of lehyam. It is made with ginger, coriander seeds, cumin seeds, ajwain, cardamom jaggery, pepper corns ghee etc. It is good for digestion hence it is there always in our fridge.
She used to make this during monsoon season and store in fridge as we get fresh tender ginger. It is good if you have any digestive problem, gas, stomach ache etc.
So enjoy lot of sweets and savouries and enjoy the lehyam too. If you have not made this, you can try this with little quantity.
Latha Srinivasan of Akshus kitchen had asked for the ingredients after seeing the video on You Tube. I am sharing this recipe for her too.
diwali lehyam 1 diwali lehyam 2 watch youtube
She used to make this during monsoon season and store in fridge as we get fresh tender ginger. It is good if you have any digestive problem, gas, stomach ache etc.
So enjoy lot of sweets and savouries and enjoy the lehyam too. If you have not made this, you can try this with little quantity.
Latha Srinivasan of Akshus kitchen had asked for the ingredients after seeing the video on You Tube. I am sharing this recipe for her too.
diwali lehyam 1 diwali lehyam 2 watch youtube
Wednesday 30 October 2013
CROSTINI WITH CHERRY TOMATOES & MOZZARELLA, BAKED GARLIC TOAST l Cakes/bakes
Crostini means " little toasts" in Italian are an appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings included a variety of different cheeses, meats, vegetables or may be presented simply with a brush of olive oil and herbs or a sauce. Crostini are typically made using French or Italian baguettes and are often served with wine. What I made is minced garlic mixed with butter applied in baguettes and baked.
5 CUP BURFI
5 Cup burfi is the speciality of my Mother in law. She is very fond of cooking and makes lots of items within no time. This burfi was made by her once and I took the same to office and shared with my colleague Mrs. Vaidehi Kothari. Now after a long period may be around 8-10 years, she remembered this recipe and asked me to post the same in the blog or send it to her for preparing the same for this Diwali. Actually speaking, i had totally forgotten about this recipe.
Somehow I found my old book and also checked with my aunty how to make this and made it today. Tell you it is a very delicious dish can be made within no time.
5 cup burfi is made with milk, besan, ghee, coconut, sugar and a very simple and easy sweet dish. If you wish you can garnish with chopped dry fruits too. You need not worry while preparing this item like the Mysore Pak.
Vaidehi, this one for you. Thanks for reminding me of this recipe.
Wish You all a Very happy diwali.
Tuesday 29 October 2013
KARANJI, KARCHIKAI, KAJJIKAYALU
I have recently posted the recipe of Shakar para or Shankar pali it is called for Diwali. This is another recipe which is made during diwali by Maharashtrians, Kannadigas and Andhrites. Karanji in Marathi, Karchikai in Kannada & Kajjikayalu in Andhra, is a dish made with Maida in half circle shape with some filling inside. The filling can be made in two ways. I made this during 90s and afterwards have not bothered to make it as you need minimum 3 people to make it if you are making in large quantities.
Since I wanted to post the same in the blog for Diwali, I made an attempt to make it and it was real success.
watch the You tube to get an idea 8P2mF4-Ocrc
qnD-Z0O-FUU
Since I wanted to post the same in the blog for Diwali, I made an attempt to make it and it was real success.
watch the You tube to get an idea 8P2mF4-Ocrc
qnD-Z0O-FUU
SHAKAR PARA, SHANKAR PALI,
When all bloggers and websites will be busy posting the ribbon pakoda, mysore pak, thenkuzhal, boondi, mixture etc. etc. I am posting a different item here.
Shakar para or Shankar pali is a Maharashtrian dish specially made for Diwali. It is a semi sweet fried dish can be served as snack too along with a cup of tea or coffee. It is made out of Maida, Powdered Sugar and ghee.
Though I am too late to post the recipe for this festival, you need not worry as it can be prepared very easily.
Shakar para or Shankar pali is a Maharashtrian dish specially made for Diwali. It is a semi sweet fried dish can be served as snack too along with a cup of tea or coffee. It is made out of Maida, Powdered Sugar and ghee.
Though I am too late to post the recipe for this festival, you need not worry as it can be prepared very easily.
Sunday 27 October 2013
RAVA PAK, RAVA CAKE
Varieties of sweets and savories are made during any festival, specially for Diwali. A really different kind of sweet dish for this year's Diwali is here for you. It is very simple and easy to make. Rava cake, rava pak you can name it anything is made with rava, milk, sugar and ghee. Is bored of making the usual mysore pak, this sweet is an alternate one for you.
Wednesday 23 October 2013
SUVA BHAJIA, DILL LEAVES BHAJIA, BHAJIYA , SHEPU CHE BHAJIA
Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium. Dill is also very rich in minerals, vitamin C and flavonoids. It is known as Suva, and Shepu in Marathi.
Suva or Dill is a leafy vegetable which is very good for
health. It has got the medicinal
properties as mentioned above. Suva Bhajiya
is made along with moongdal,
onion and little bit spice to satisfy your taste bud. I have already posted shepuche vade, dill leaves dosa.
Suva bhajia |
SUVA BHAJIA KADHI, DILL LEAVES BHAJIA KADHI, KADHI, SHEPU BHAJIA KADHI
Suva bhajia
kadhi is made with suva bhajia and butter milk.
It is very tasty with pulao, plain rice.
I like any kind of kadhi with pulao and plain rice. Since suva bhaji is not consumed by my family
members, I tried the bhajia and everyone liked it. You may also see the posts of dill leaf dosa, shepuche vade on my blog.
Suva bhajiya kadhi |
Sunday 20 October 2013
KAJU KATLI, CASHEW BARFI
Whenever you make an item for the first time, must start with small quantity. I tried making kaju katli with very less quantity of cashews and ended up in a mess. I had to call my friend who is an expert in all the work who taught me how to make kaju katli. Kaju katli or kaju barfi is a very simple and easy to make sweet dish if you have the patience and willingness to learn anything and everything.
Kaju Katli is made out of kaju, sugar and little bit of cardamom powder and is very yummy. when you can make it at home, why to run to the shop for buying it. try with this small quantity and win the heart of everyone at home.
Let us see the recipe now:
RAVA LADOO
Rava Ladoo or semolina ladoo or suji ladoo you can call it. I never made this in my life time till today as somehow i did not bother to try it out. Today, one of my cousin is coming to invite us for his only Son's wedding, I thought of trying my hand out. Otherwise also, for this Diwali, I had planned to make the same. So why not make a trial today. To tell you, it was really nice and came out well even though it was my first attempt.
Rava ladoo is made with fine semolina, you can use the upma rava also( but must grind to a fine powder after roasting) with sugar, ghee. Since I am making it for the first time, i tried with only 1 cup of semolina and the end product was awesome.
Rava ladoo is made with fine semolina, you can use the upma rava also( but must grind to a fine powder after roasting) with sugar, ghee. Since I am making it for the first time, i tried with only 1 cup of semolina and the end product was awesome.
CHOCO MILK SHAKE
Cold drinks - when it is very hot a nice cold drink is very soothing to the throat. Everyone runs to the fridge as soon as they come from out to check in the fridge anything is kept. Either butter milk or fruit juice or milk shake. Children are very fond of drinking cold items from the fridge and my daughter tries to do something or the other whenever she feel like doing. Here is a nice cold milk shake for you which she is sharing.
Choco milk shake is made with cold milk, velchi banana (small banana), sugar and cocoa powder. There was a packet of cocoa powder which she had purchased to make cake which she used in making this. You can also use kellogs chocos in place of cocoa powder.
Tuesday 15 October 2013
SAMOSA (TAMARIND POHA SAMOSA)
Samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. Its size and consistency may vary, but typically, it is distinctly triangular. Samosas are often accompanied by sweet chutney or green chutney or sauce.
Sunday 13 October 2013
MALAI PEDA
Happy Dassera to all the viewers of my blog.
Today is Dassera and I wanted to make some sweets other than the normal payasam or kheer. Few years back I had made this peda and faintly remembered how to make it. It is made with milk, sugar and corn flour, and the preparation is somewhat similar to Pal theratipal. paal-theratipal-palgova.html. the only difference is corn flour is used and continuously stirred in malai peda.
Anyway, sweets in any form either it is peda or theratipal, everyone loves it.
Friday 11 October 2013
BLACK URAD CHUNDAL, BLACK URAD SUNDAL, SUNDAL RECIPES
You can make varieties of sundals. Another variety is with whole black urad. It is very nutritious and is recommended for diabetics. Black urad is very popular in the Punjabi cuisine of India and Pakistan
where it is known as "sabit maash" an ingredient of dal makhani. In
Tamil it is known as "ulunthu" in Telugu as "minumulu", in Kannada as
"Uddina Bele", and in Oriya as "Biri Dali" and in Malayalam "uzhunnu".
Spinach Paneer Kofta in potato case
Every day evening it is a big question mark in front of me what to make in the evening as accompaniment for Chapati. Thought of making Shaam Savera but did not have enough Spinach with me. I had little paneer, so thought of making Spinach Paneer Kofta with tomato gravy. The final product was very very tasty as all the members in my family enjoyed it though it was bit oily. (koftas were fried)
Tuesday 8 October 2013
VARI TANDULACHI UPMA, CHAMA ARI UPMA, SANWA UPMA, UPWAS KA UPMA
Upma is normally made with suji (semolina) or lapsi or rice rava. It can be made plain or with some vegetables but for upwas, these items are not used by some people. Most of the people use Vari Tandul, Chama arisi, sama chaval, sanva it is known as. Since just plain upma will not be much tastier, i have used ratalu along with it. Let us see the recipe now.
Sunday 6 October 2013
POTLI PUFF AND MINI PUFF
Potli puff is made with Wheat flour and vegetables and baked it. You can also deep fry them but immediately you have to serve as it tend to become soggy. If it is made in maida, it will be crispy like samosas but I do not want to use maida and fried item, hence I baked. The end product was really nice.
Saturday 5 October 2013
DAL MAKHANI
Dal makhani is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka. In that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans(rajma), rather than red lentil (masoor).
Whole urad like other whole lentils and pulses are good source of protein and dietary fibre.
" They are low in fat and rich in B complex vitamins, calcium and potassium
Let us see the recipe now:
Whole urad like other whole lentils and pulses are good source of protein and dietary fibre.
" They are low in fat and rich in B complex vitamins, calcium and potassium
Let us see the recipe now:
RAW BANANA CUTLET, BANANA CUTLET, KACHE KELE KI CUTLET, VAZHAKKAI CUTLET, VAZHAKKA CUTLET
I have posted a lots of sweets recipe for the past one week and it is time to post something savory. When you are on fast, you have to eat something without onion, lasoon etc. must be scraching the head what to make ? Here is another upwas recipe with raw banana, sabudana, singhare ka atta alias water chestnut flour or bhajni flour.
Raw banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
Raw banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
Let us have a look at the recipe now:
Thursday 3 October 2013
RICE PUTTU (SWEET VERSION), VELLA PUTTU
Rice Puttu or Vella puttu is made with rice powder, jaggery, coconut etc. It is a famous sweet dish made in every household of Tamilians during Navrathri festival specially on Tuesday or Friday. People arrange the Kolu/dolls in nine steps decorated specially for this with Idol of Durga, Lakshmi & Saraswati, Dasavataram, Chettiyar bommai, fruits, vegetables made out of mud/clay and painted. It is a lovely scene you must see in one of the Tamilians house. It is also made when a girl child attains puberty, there is a small function for which this sweet is made. It is a tedious process but the final product is really tasty.
SHAKARKANDI VADE, SWEET POTATO VADA, MADHURAKIZHANGU VADA
I am presenting yet another Upwas recipe for you made out of sweet potato. I have already posted Shakarkandi kheer and spicy shakarkandi. This vada I have made with little variation. Once I had been to Parle with my friend for some work on that day my friend was fasting. Hence we went to a restaurant where they sell specially the varieties on fast day.
We happened to eat farali potato stuffed with sabudana. Instead of Potato, I used sweet potato and it was a wonder ful dish which my daughter and her friend really enjoyed.
We happened to eat farali potato stuffed with sabudana. Instead of Potato, I used sweet potato and it was a wonder ful dish which my daughter and her friend really enjoyed.
SHAKARKANDI KHEER, SWEET POTATO KHEEER, SWEET POTATO PAYASAM, MADHURAKIZHANGU PAYASAM
Shakarkandi means sweet potato. Sweet potato is one of the items which is used during upwas or fast on any festival or on normal fasting days. various dishes can be made with this and enjoy. I have already posted Spicy Shakarkandi.
Everyone will be searching for recipes of Upwas, here is a sweet dish for you.
Now the turn for posting this sweet kheer. Sweet potato kheer is made with sweet potato, milk and little sugar. Now Navrathri is starting from Saturday, you enjoy this sweet dish and make the family also happy.
Everyone will be searching for recipes of Upwas, here is a sweet dish for you.
Now the turn for posting this sweet kheer. Sweet potato kheer is made with sweet potato, milk and little sugar. Now Navrathri is starting from Saturday, you enjoy this sweet dish and make the family also happy.
Wednesday 2 October 2013
SPICY SHAKARKANDI, SWEET POTAO SUBZI, RATALU SUBZI
Spicy shakarkandi is made out of sweet potato, ratalu, sarkaravalli kizhangu, madhura kizhangu it is known as. Now Navrathri is only two days ahead, all must be searching for some upwas ka recipe. This one is perfect for your taste bud during upwas. Also a sweet dish for you
It is a simple recipe made out of sweet potato with some spice.
spicy shakarkandi \ |
GUAVA HALVA, PERU HALVA, KOYYAPAZHAM HALVA, AMRUD HALVA
Guava is another tropical fruit rich in nutrition. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits in the new functional foods category, often called “super-fruits.”
The fruit can be had either raw or ripe with the mixture of little salt and red chilli powder. We can make guaga cheese out of this, a famous sweet dish of Goa which I have already posted. guava-cheese-amrud-cheese-perakka.html. we can also make guava soup
Now I am presenting the halva made with guava, milk and sugar which is very delicious and tasty.
The fruit can be had either raw or ripe with the mixture of little salt and red chilli powder. We can make guaga cheese out of this, a famous sweet dish of Goa which I have already posted. guava-cheese-amrud-cheese-perakka.html. we can also make guava soup
Now I am presenting the halva made with guava, milk and sugar which is very delicious and tasty.
Guava halva |
TIPS
1) While making Lady's finger/okra/bhindi/vendakkaya/vendakka subzi or any subzi which are having the sticky nature - add a spoonful of suji/semolina/rava - the subzi will not be sticky.
2) Before cutting raw banana, apply salt in your hand and on the knife - the stain will not stick to your hand
NEI APPAM, SWEET APPAM,
Nei appam is the favourite dish of my husband. My father used to make such lovely appam for marriages and all, we can see the honeycomb type texture in it and lasts for a longer period than what we make normally. My sister in law Uma is also expert in making soft appams. My husband always praise her appams and whenever she makes it, a share used to reach our home for him.
Nei appam is made with rice, jaggery and coconut bits, if you like. It is a delicious sweet variety any time, anyone can have it and can make instantly too provided you have rice powder with you.
It is made for most of the festival specially for Karthigai deepam.
BLACK SESAME SEED LADDU, ELLURUNDAI
Black seasame laddo, tilachi laddu, ellurundai is made with black and white sesame seeds. here i have made with black sesame seeds. It can be made with coarsely ground peanuts, almonds, roasted and crushed oats etc. Basically, it is made during sankrant, shradh etc. Seasome seeds are said to be hot hence keep the body warm.
Sesame seed laddu |
Sunday 29 September 2013
MOONG SUNDAL, GREEN GRAM SUNDAL, PACHA PAYARU SUNDAL
Green gram or moong or pacha payaru or cheru payaru it is known as, is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.
It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.
It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.
Green gram Sundal, Green gram Chundal is any time snack for us. But specially when it make for neivedyam, the taste is really different. This is another variety of Sundal i am posting for you all.MATKI SUNDAL, MATKI CHUNDAL, MOTH BEANS SUNDAL, MOTH BEANS CHUNDAL
During navrathi, some people display kolu, golu and invite all for tamboolam, vettilapaku. Married ladies and kanyas are served with the variety of sundals along with vettilapaku. Here is another variety of Sundal for you.
NAVADANYA SUNDAL, NAVADANYA CHUNDAL
Navadanya sundal or Navadanya chundal means nine different legumes and lentils are soaked in water and prepared the same for neivedyam during navarathri. I made it because 9 days - 9 danyam (legumes) mixed together ( akind of south indian salad). This can be served as a snack with little additions of onion, tomato, cucumber and chopped green coriander as garnish.
Ingredients:
Karamani (Red chowli, Thatta Payir, Cowpeas, Black-eyed peas, )
Chana dal (Bengal Gram)
Black chana (Black Chikpeas)
Green chana (Green Chikpeas)
Matki (Moth Beans)
Kabuli chana (Chikpeas)
Peanut (Groundnut, Nilakadalai)
Kulith (Horsegram)
White watana (White Peas)
Green Watana (Green Peas)
etc.
Seasoning:
2-3 tbsp oil
1 tsp mustard seeds
1 tsp urid dal
generous pinch of asafoetida.
few curry leaves.
Method
1. Take any nine varieties of lentils or legumes of your choice and soak in water for 5-6 hours. 2. Directly cook the same in water with turmeric powder and salt. Drain the excess water. 3. Heat 2-3 tbsp oil in a kadai, add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder (asafoetida). 4. Add the cooked lentils and saute for two minutes. 5. season with the ingredients mentioned above. Variation: you can add chilli powder for the spice, secondly add grated coconut crushed with green chilli and cumin seeds, or only with grated coconut and chilli powder. THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME. chana-dal-sundal-chana-dal-chundal.html moong-sundal-green-gram-sundal-pacha.html kabuli-chana-chundal-kabuli-chana-sundal.html |
BROWN CHANA, BLACK CHANA SUNDAL, CHUNDAL
During Navarathi, this is another variety of Sundal, chundal made with black chana, brown chana, konda kadalai for the neivedyam to Devi. This can be had on normal days also as a snack with chopped tomatoes and onions and little nylon sev on top of it. Navrathri pooja begins on 5th of October, varieties of sundal, chundal recipes are here for you.
SOYABEAN SUNDAL, CHUNDAL
During Navarathri, we make varieties of Sundals/Chundals for neivedyam to Goddess Durga, Lakshmi and Saraswati. Vada and Payasam is also a part of that. The recipe is more or less same method. Here I am presenting varieties of sundals for you to prepare for this Navarathri which begins in the first week of October 2013.
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