Green Apple Chutney

Tangy and spicy apple chutney

Indian food is incomplete without pickles and chutneys. their are variety of chutneys can be made with fresh herbs,fruits and vegetables,some are consumed fresh and some we can make in big batches and store for a long time .
Apple is used to make many Indian preserveS .Apple ka murabba ,sauce and chutnyes are relished the whole year.I love making fruit chutney and I have already posted a few-

• Pineapple chutney
• Amla chutney
• Kashmiri apple and mango chutney
• Kiwi mint chutney

Prep time-10 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type- side,chutney

Green apple chutney

INGREDIENTS-

• 725 gms / 4 - Green apples
• 3/4 cup - Sugar
• 2 tbsp - Apple cidar vinegar
• 1 tbsp - Grated ginger /adrak
• 1.5 tbsp - Raisins /kishmish
• 2 tbsp - Cooking oil /tel
• 1 tsp - Cumin/jeera
• 1/2 inch - Cinnamon stick /daalchini
• 4 - Green cardamom/elaichi
• 2 - Cloves /laung
• 1/2 tsp - Turmeric/haldi
• To taste - Salt /namak

Cooking Directions

1. Peel apples and chop into medium size pieces.
2. Heat oil in a heavy bottom pan.
3. Add cumin,cinnamon,cardamom and cloves.
4. Add chopped apples,turmeric,salt and 2 tbsp of water.
5. Mix,cover and cook on low heat.
6. When apple become soft add grated ginger, raisins,sugar and chili flakes.
7. Mix gently(no need to mash apples ).
8. Simmer till it thickens slightly,add vinegar and give it a boil.
9. Cool and store in a glass bottle.
10. Keep refrigerated after a week.

Serving suggestions-serve with any snack,meal or use as a sandwich spread

Methi Thepla Recipe

Delicious and flavorful fenugreek flatbread - a specialty from Gujarat

Methi thepla is a very popular Indian flat bread of India ,a specialty and staple from the state of Gujarat.Fresh chopped fenugreek leaves are mixed with flour and few spices 
,kneaded with yogurt and then rolled out to make thin parathas. 
They have a great shelf life so also good as a travel food.You need just a bowl of yogurt and little pickle to go with this.

You can also try these stuffed parathas-

• Moong daal Paratha
• Mooli paratha
• Papad paratha
• Aloo methi paratha
• Gobhi Paratha
• Chana daal Paratha

Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,Gujarati
Type-main,bread
Serve-3

INGREDIENTS-

• Wheat flour /atta-2 cup
• Gram flour/besan-1 cup
• Fresh fenugreek/methi ,chopped-1.5 cup
• Green chili,finely chopped-1 tsp
• Yogurt-1/2 cup
• Cooking oil-2 tbsp
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Chili powder-1/3 tsp
• Sugar-1/2 tsp
• Salt-1 tsp

PROCEDURE-

1. Take a big bowl  and add both the flours and spices,mix well
2. Now add oil and rub and mix well in the flour.
3. Now add chopped chilies and fenugreek leaves and green chilies and gently mash the mixture.
4. Add yogurt and make a medium soft dough. (Add a few tsp of water only if needed, or use some more yogurt)
5. Cover the dough and keep aside for 15 minutes.
6. Knead the dough ,you can add some dry flour if it become little softer and sticky.
7. Make round balls of same size from the dough.
8. Dust the balls with dry flour and roll to make medium thick parathas/discs.
9. Place the paratha on a hot griddle and lightly cook from both the sides.
10. Now apply 1 tsp oil and gently press with a flat spoon and cook  till golden spots start appearing on the side.
11. Turn the side and repeat the process and cook till it become golden from both the sides.
12. Remove the paratha from the griddle and serve hot.

Serving suggestions - serve with yogurt, pickle, or just with a cup of hot chai.

Dahi Wali Gobhi

Cauliflower cooked in mildly spiced yogurt sauce.

As the winters are just started the market is flooded with beautiful cauliflower.Its among the few vegetables which are loved by almost everyone.There are so many recipes to make with cauliflower,bake it,roast it,stir fry ,fry it -you can be adventurous with cauliflower and every times you come with a new and delicious preparation.
This dahi wali gobhi is a simple curry with fresh and tangy flvours of curd and tomato.It is quite easy to cook and taste delicious,it can be served with chapati, Lachcha paratha , pooris and also pair well with jeera rice or steamed rice.
If you like cauliflower then do check few  more cauliflower recipes from my blog-

•  Aloo gobhi ki subzi
• Gobhi Matar ka keema
• Hariyali Gobhi kofta curry
• Gobhi Matar masala

Prep time-10 min

Cooking time-20 min
Difficulty level-medium
Spice level-medium
Cuisine-Indian
Type-side
serve-4

Dahi wali Gobhi

INGREDIENTS

• 250 gms - Cauliflower/ Phool gobhi
• 50 gm - Green peas
• 1 cup- yogurt/dahi
• 3/4 cup- Tomato,chopped
• 2 tsp - Ginger,chopped or grated
• 1 tsp - Red chili powder / lal mirch
• 3/4 tsp - Turmeric powder /haldi
• 1/4 tsp - Garam masala
• 1 tbsp - Gram flour/besan
• 2.5 tbsp - Cooking oil
• 1/2 tsp - Cumin seeds /jeera
• 1/2 tsp - Mustard seeds /rai
• 2 tbsp - Fresh coriander/dhaniya
• To taste - Salt

Cooking Directions

1. Wash and make medium size florets from the cauliflower.
2. Soak it in warm salted water for few minutes to remove any impurities .
3. Wash and rinse with fresh water and wipe with a cloth napkin.
4. Heat oil in a wide and deep pan.
5. Add mustard and cumin seeds.
6. When seeds start crackling add ginger and saute for few seconds.
7. Now add turmeric powder and cauliflower florets and give a good stir.
8. Add salt,green peas and 1 cup water.
9. Cover with a lid and cook on slow heat till half done.
10. In a bowl take curd,gram flour and chili powder and mix well.
11. Add this curd mixture in the curry and mix properly.
12. Add chopped tomatoes and mix.
13. Now cover and simmer till done.
14. Add fresh coriander and garam masala when done.
15. Serve hot with poori,paratha or steamed rice.

Cheesy Vegetable Puffs / Pizza Puffs

Puff pastries stuffed with the pizza topping

Now a days Puff pastry sheets are very easily available and are so versatile that you can use them in so many ways.The most popular stuffed puff pastries can be made in both-sweet and savory versions.we can experiment with so many fillings and flavours to suit our taste.

My daughter likes pizza very much so we tried to create the same flavour in puffs, we make the stuffing with pizza topping ingredients and spices and it turn so wonderful,but you can add any vegetable of your choice, but the mixture should not be very loose else the puffs will not seal properly.

Prep time-10 min
Cooking time-20 min
Difficulty level-Easy
Type-snack

INGREDIENTS-

• Puff pastry sheets - 7
• Thick Tomato puree-1/2 cup
• Tomato,chopped-1
• Tomato ketchup -1.5 tsp
• Black olives, sliced - 2 tbsp
• Corn kernels, boiled - 2.5 tbsp
• Capsicum, chopped- 3.5 tbsp
• Mushroom, chopped - 1.5 tbsp
• Jalapeno,chopped - 1 tsp
• Mozzarella cheese,grated- 2.5 tbsp
• Olive oil -2 tsp
• Chili flakes - 1 tsp
• Chili powder- 1/2 tsp
• Oregano - 1 tsp
• Dried basil - 1/2 tsp
• sugar- 1 tsp
• Salt-to taste

PROCEDURE-

1. Take out the pastry sheets(store brought) from the refrigerator and thaw them for about 20 minutes on room temperature.
2. Heat oil in a pan and add tomato, tomato puree and chili flakes.
3. Saute for 2 minute,then add all the spices and vegetables and cook for 2-3 minute or till it become thick.
4. Now add ketchup in it and take out in a bowl and let it come to room temperature.
5. Now add grated cheese and mix well.
6. Take a puff pastry sheet and put some mixture in the center of it.
7. Fold the sheet into half to cover the mixture.
8. Press the sides of the sheet with a fork to seal it from all the sides.
9. Preheat the oven at 200 c temperature.
10. Now put the stuffed puffs in the oven.
11. Bake for about 20 minutes or till they become golden from the top.
12. Cut and serve hot.

Tabbouleh Salad Recipe

A classic Middle Eastern salad of fresh greens and bulghur - A Lebanese speciality


Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don't have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives it a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don't have it so just used salt,pepper and lemon juice and loved the fresh flavors

Prep time -15 min
Cuisine - Middle Eastern
Type - salad,side
Difficulty level - easy
Spice level - mild
Serve -5

INGREDIENTS-

• 1/2 cup -Bulghur (Fine cracked wheat)
• 5 cup - Parsley, chopped
• 1.5 cup - Mint leaves, chopped
• 2 - Tomato, chopped
• 3/4 cup - Cucumber,chopped
• 4 tbsp - Olive oil
• 3.5 tbsp - Lemon juice
• To taste - Salt
• 1/2 tsp - Pepper powder

PROCEDURE-

1. Take bulgar in a bowl and wash it with water .
2. Now add 1 cup of hot water in bulgar.
3. Cover the bowl with a lid and rest for about 25 minutes.
4. Chop tomato and cucumber in fine pieces.
5. Wash parsley and mint and chop finely.
6. To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder 
7. Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
8. Now add the prepared dressing in the salad.
9. Toss gently and serve chilled

Serving suggestions-serve as a salad, side dish,with  toasted pita bread or romain lettuce etc.

Note-

1-If bulghur is not available then can use couscous or boiled fine daliya
2-Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
3-You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.

Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls,  minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

Prep time- 10 min

Difficulty level-easy

Spice level-mild

Cuisine-North Indian

Type-Snack,street food

Serve-3

Dahi Aloo Chat

Ingredients

• 3 (small size) - Potato, boiled
• 1 cup of - Yogurt /dahi
• To taste- Salt /namak
• 1/2 tsp - Chili powder /lal mirch
• 1/2 tsp - Roasted cumin powder/bhuna jeera
• 1/4 tsp- Black salt /kala namak
• 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
• 2 tbsp - Green mint chutney /hari chutney(recipe here )
• A pinch of - Sugar

Cooking Directions

1. Peel and chop potatoes into small cubes.
2. Take yogurt in a bowl and whisk it well
3. Add sugar,salt and black salt in the yogurt and mix well.
4. Add chopped potatoes in the yogurt.
5. Let it soak for 15 minutes.
6. Now serve in individual serving bowls.
7. Sprinkle chili powder and roasted cumin powder over it.
8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
9. Best served chilled.

NOTE-

1. If you are fasting then use pepper powder instead of chili powder.
2. Use mango leather chutney /aam paapd chutney if you are fasting.
3. Instead of boiled potatoes you can also use deep fried potato cubes.

Amla Mirch ki Achari Subzi

Healthy stir fry made with Indian gooseberry and green chilies

Amla /Indian Gooseberry is green in colour and have slightly bitter sour in taste.Amla  is a power house of goodness. a great source of vitamin C,very good for skin and hairs. A very rich source of antioxidants and fibre, good for diabetic and heart patients and help in reducing body weight and many more health benefits, so it is a good idea to use amla daily in our diet.

In Indian cooking Amla is used usually to make murabba,pickles and candy,but we can also make delicious subzi which is healthy and consume less oil. Today I am sharing my favourite recipe of making Amla mirch ki achari subzi,hope you all will enjoy it.
you can also check-

• Amla ki chutney
• Amla ki launji

Prep time- 10 min
Cooking time-8 min
Cuisine-Indian
Type-side,pickle

INGREDIENTS-

• Indian gooseberry /Amla -350 gms
• Green chilies /Hari Mirch - 100 gm
• Mustard oil /sarso ka tel - 2tbsp
• Turmeric powder/Haldi - 3/4 tsp
• Chili powder/Lal mirch -3/4 tsp
• Pickle masala /Achar ka masala -2 tsp (optional)
• Coriander powder/Dhaniya- 1tsp
• Sugar/Chini- 1tsp
• Salt/namak-to taste

Tempering /Waghar

• Mustard oil- 2 tbsp
• Cumin seeds/Jeera-1 tsp
• Fenugreek seeds/methi dana- 1tsp
• Fennel seeds/saunf- 1 tsp
• Asafoetida /Hing - 1/4 tsp

PROCEDURE-

1. Wash amla and put in the pressure cooker with a glass of water.
2. Pressure cook for 1 whistle on medium heat.
3. When cooker cool down completely then open it and drain amla from the water.
4. Gently press the boiled amla to seperate the wedges or use a knife to seperate them and remove the seed.
5. Wash green chilies and trim the stem and chop to make big slices .
6. Heat oil in a pan and add the tempering ingredients.
7. When seeds start crackling add the chopped green chilies and saute for few seconds.
8. Now add turmeric,amla pieces and all the spices and mix and stir well.
9. Cover the pan and simmer for 5 minutes(or till amla get cooked completely)
10. Open the lid, add sugar and stir fry for a minute.
11. Serve with rice,roti or any bread of your choice OR use as an instant pickle.

Note-
1-Use mild variety of green chilies to make it.
2-Can use any cooking oil of your choice.
3-If readymade pickle masala is not available then either use masala from your mango or chili pickle jar or just skip it,will  taste great both ways.

Dry Coconut Chutney - for Vada Pav

A savoury dry masala powder made with peanut and spices

Vada pav is a popular street food of Maharashtra.It is Known as an Indianized burgar.A spicy fried potato dumpling is stuffed between a pav and few chutneys are applied on the bun slices and then a generous amount of dry coconut powder is sprinkled over the dumpling.

This dry coconut chutney is ground coarse so it gives a nice crunch and spice to the vada pav. Sesame seeds, peanuts and coconut is used to make this chutney.You can also use normal chili powder but kashmiri chili powder gives a nice and bright red colour so prefer to use kashmiri chili powder and if you are using normal chili powder then reduce the quantity of chilies according to your taste.

Don't grind it very fine otherwise peanut and sesame release their natural oil and it will become sticky.I have added boondi at last stage of grinding to add some crispness to the chutney but this is optional you can skip adding it.

Prep time - 5  min
Cooking time-10 min
Difficulty level-easy
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - spice blend ,street food

INGREDIENTS-

• 1/3 cup - Peanuts / moongphali
• 1/4 cup - Sesame seeds / til
• 1/2 cup - Desiccated coconut /sookha nariyal
• 2 tbsp - Kashmiri mirch powder
• 1 tsp - Cumin /jeera
• to taste - Salt /namak
• 1/4 tsp - Citric acid /tatri
• 2 tbsp - Boondi (optional)

PROCEDURE-

1. In  a heavy bottom pan add sesame seeds and dry roast till they start crackling.
2. Remove from the pan and keep aside.
3. Heat 1tsp of oil in the pan and add peanuts and roast on low heat.
4. When they start changing the color then remove them from the pan.
5. Now add desiccated coconut and cumin in the pan and slightly roast (no need to change the color )
6. Add the toasted sesame seeds in the mixer and crush coarsely.
7. Now add all the fried ingredients,citric acid and spices in the mixer and crush to make a coarse powder.
8. Add fried boondi and churn again.
9. Store in a air tight bottle.

Namkeen Lemon Daliya

Quick,easy and healthy breakfast made with broken wheat

Daliya/fada is made with unpolished broken wheat ,it is very healthy breakfast option from ancient time.there are so many recipes to make with broken wheat.you can easily substitute it with modern healthy options like oats,quinoa ,burghal etc.It is very cheap and easily available in comparison to oats etc and also very easy to cook and easy to digest so a very good option to include in your daily diet.

You can make sweets, savoury snacks, idli and many many more recipe and varieties with daliya.This Namkeen lemon daliya is a very easy and quick recipe,you just need few spices and a healthy,filling and delicious breakfast is ready to serve,its also very good to carry in lunchboxes and for travelling.
I have also posted many daliya recipes in my blog as this is a regular in my kitchen.so try this easy and healthy lemon Daliya in your kitchen.

Prep time-5 min
Cooking time-10
Difficulty level-easy
Spice level-mild
Cuisine -Indian,Rajasthani
Type-breakfast,main

Lemon Daliya

Ingredients

• 1/2 cup - Broken wheat /daliya/fada
• 1.5 tbsp - Ghee or oil
• 1 tsp - Cumin seed /jeera
• 1.5 tsp - Green chili,chopped
• 8-10 Curry leaves
• To taste - Salt /namak
• 1/2 tsp - Turmeric /haldi
• 1.5 tsp - Lemon juice
• 2 tbsp - Fresh coriander,chopped

Cooking Directions

1. Heat ghee or oil in a pressure cooker.
2. Add cumin seeds,curry leaves and chopped green chilies.
3. Add daliya and stir fry every thing till it become slightly white in colour and start giving a nice aroma.
4. Now add turmeric,salt and 1.5 cup of water and mix
5. Pressure cook on medium heat for 3 whistles or cook till done.
6. Open when cool down completely.
7. Add lemon juice and chopped fresh coriander.
8. Serve hot.

Check some more Daliya recipes-

• Daliya upma
• Daliya khichdi
• Daliya ki kheer

NOTE-
Cooking time depends on the size and quality of daliya so cook accordingly,

Red Coconut Chutney

A hot and tangy dip of roasted lentil,coconut and red chilies

In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli ,dosa and vadas.The most popular chutney from south India is undoubtedly coconut chutney and tomato chutney.
This red coconut chutney is also very popular to serve with idli and vadas.you can adjust the quantity of red chilies according to your taste.
Chana daal is roasted in little oil and then whole red chilies and coconut is roasted to release the aroma and tamarind is added before grinding to add tanginess. Then a flavorful tempering of mustard.curry leaves and lentils is added to give a wonderful aroma.

Cooking time-5 min
Prep time-10 min
Difficulty level-easy
Spice level-tangy
Type- side,dip
Cuisine-South Indian

INGREDIENTS-

• Bengal gram/chana daal- 3 tbsp
• Fresh coconut,grated - 1 cup
• Dried whole red chilies -12
• Dry tamarind - small lemon sized
• Salt - to taste
• Cooking oil -2  tbsp
• Mustard seeds -1 tsp
• Curry leaves -10
• White lentil /urad daal - 1 tsp

PROCEDURE-

1. Heat oil in a heavy pan.
2. Add chana daal and roast on low flame till it beacome red in colour.
3. Add red chilies and saute till it change its colour.
4. Add coconut and tamarind and remove the pan from the flame..
5. Stir fry for few seconds.
6. Let it cool down completely.
7. Add the ingredients in a mixer jar .
8. Add some water and salt and grind to make a smooth paste.
9. Take out the chutney in a bowl
10. Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seeds
11. When seeds start crackling add asafoetida and curry leaves.
12. Now add the tempering in the chutney and mix well
13. Stay fresh for 2 days at room temperature then keep refrigerated

Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice

Multi Grain Veggie Pancakes | Elekta Stand Mixer Product Review

Product review for the Elekta Platinum Series Stand Mixer

I got a chance to try out the new Elekta Platinum Series Stand Mixer recently. Elekta Gulf had reached out to me, and were very generous in sending me a piece to try. This is not a sponsored review in any way, so you can be assured of the integrity of this review.

Though I have used quite a few kitchen appliances, I have never really had the chance to use a stand mixer. Mainly because I was not really aware of the value it adds to a kitchen, and partly because I have been cooking in the same kitchen for the past 30 years. Kitchens back then were pretty small :)

Now about the mixer - It is an Elekta Platinum Series Stand Mixer. Elekta is an consumer electronics company based out of Dubai, and have distribution in all of the Middle East, and many other countries. Their "Platinum" series is their premium range of products, with a strong focus on contemporary designing, and using high quality steel even for the exterior.

The device looks very decent (look at the pictures below), and is not very large (occupies less space than a standard Indian "mixie"). It comes with a three litre bowl, three different types of attachments:

1. Whisk
2. Beater
3. Dough Hook

I used the whisk to great effect in making the pancakes in this recipe. Using an appliance for whisking the batter made a perfectly frothy batter - something that may be very hard, if not impossible to achieve with a manual whisk. This attachment will be perfectly useful for whisking pretty much everything - from buttermilk to pakoda batter. Lumps in the batter mix would be pretty impossible.

I didn't get a chance to use the beater - but I do feel that it may come in very handy while making icing for cakes.

The highlight of the device, for me, was the last attachment. The Dough Hook. I was not really expecting great results from a machine - but it kneaded the perfect dough. It's a delight to actually see the hook at work - the way it first mixes the flour with the water, and then keeps jabbing at the mix - replicates the exact way we knead with our hands. This attachment can easily save a good 30-40 minutes a day that are spent in kneading chapati dough for a family.

Overall, I really liked the device - it looks great, is not noisy, and does its job pretty well. Good job Elekta!

Prep time- 10 min
Cooking time- 10 min
Difficulty level-easy
Spice level-mild
Cuisine- international
Type-snack,breakfast

INGREDIENTS-

• 1/4 cup - Maize flour/makki ka atta
• 1/4 cup  - Quick cooking Oats
• 1/4 cup-  Gram flour /besan
• 1/4 cup - Semolina /sooji
• 1/2 cup - Wheat flour/atta
• 1/4 cup - Yogurt /dahi
• 1/2 cup - Grated cabbage
• 1/2 cup - Grated carrot
• 2 tbsp  - Chopped fresh coriander
•  2 tsp  -  Green chilies,minced
• 1 tsp  - Crushed black peeper
• To taste - Salt
• 1/4 tsp - baking powder

PROCEDURE-

1. In the Elekta machine bowl add all the flours,spices ,yogurt and 1.5 cup water.
2. Attach the whisk attachment in the machine
3. Whisk it for 2 minutes.
4. Add grated vegetables and whisk again for 2 minutes.
5. Remove the bowl from the machine and add baking powder and mix.
6. heat a non stick flat pan and grease it with little olive oil.
7. Spread a laddlefull of batter on the pan and spread in a circle.
8. Cook on medium heat and sprinkle few drops of oil over it.
9. When cooked, flip the side and drizzle few drops of oil or butter and cook to nice golden colour from other side.
10. Remove from the pan and serve hot with ketchup.

NOTE-

• You can add 1/4 tsp oregano or cumin powder in the batter.
• Can add any grated vegetable of your choice

This is a honest product review. My reviews were not influenced in any ways by the views of Elekta Gulf. Thank you Elekta Gulf for this wonderful review opportunity.  In accordance with FTC rules, I am disclosing that I received the free products mentioned in the post to provide my opinion and review. This was not a paid endorsement nor have I received any form of compensation to do the review.