How about more noodles?  The recipe is quite similar to the vegetarian one I posted a while back.  But the addition of shrimp and oyster sauce gives it another dimension.  The process is all similar but as you will agree it's the ingredients that makes the difference.  Most of the ingredients I have used today can be found in anybody's kitchen and also a few tips to enhance the flavors if you choose can be found in the foot note.

  Cleveland where I am right now is proving to be quite exciting.  Did I tell you there is going to be a Onam Sadya around here..  Broadview Heights Recreation Center, 9543 Broadview Road, Broadview Heights , Oh 44147.  This will be on Sep 4th, 6 PM to 10 PM.  If you are in Ohio you might want to go take a look.  I haven't decided if I am going but it sure is in my mind.

   While I go enjoy my rest of the day browsing in blogland I wish you a good day too.
  


Ingredients:

Egg Noodles - 1 packet (200 gm)
Ginger - 1 Tbspn
Garlic - 2 Tbspn
Carrot - 1 julienned
Cabbage - long slender shreds (1 cup packed)
Beans - 20 nos juliened

Soyabean sauce - to taste.  I added 2 Tbspn
Green chilies - 2

Marinate Shrimp

Shrimp - 10 or 15 in number
Ginger garlic paste - 1/2 tspn
Oyster sauce - 1 Tbspn
Chili powder - 1/2 tspn

Ground Pepper - 1 tspn (or sprinkle to taste)



Method:
1. Cook Noodles as per packet instruction.  I run cold water over the cooked noodle and pour and toss it in 1 tbspn of oil and set aside

Marinate Shrimp:
1. Add oyster sauce, chili powder a little soya sauce and the ginger garlic paste and marinate for 20 minutes
2.  Heat a wok or big open pan which can hold the vegetables and noodles together and heat.
3. Pour 1 Tbspn of oil and add the chopped ginger and stir for a couple of seconds and add garlic.
4. Add the marinated prawns and saute for a minute and add the green chilies, beans, carrots and cabbage
5. Once the prawns have turned white or pink (color the shrimp turns to when cooked) depending on the type of shrimp you use add capsicum and stir on high heat to cook the edges
6. Add some remaining soyabean sauce and toss in the cooked noodles
7. Check for salt and taste and add some more soyabean sauce if needed



Notes: You can add 1 tspn of the stir fried chili sauce, maggi chicken bullion 1/2 packet etc to enhance the taste.  Aginomoto about 1/4 tspn also will help to enhance the flavors.  When I need to add a little spark to the noodle I do that sometimes.  On a regular basis prefer to avoid.

Contributor: Sunitha

Have you been told your baked chicken is dry and tasteless inside? If you have then brining is your answer. I bake chicken and fish after marinating for hours and get good results. No doubt! But after brining and baking chicken, I am amazed how juicy even simple chicken bake can be. It’s a wonderful process for poultry and shrim. Works great when grilling them too.


Every time we eat a store bought rotisserie or baked chicken my husband and I would be amazed how the inside is juicy and tasty without any visible masala or obvious marinade flavors. Trying to find out how the hotels get prawns and chicken to taste good inside and outside was always a challenge until recently I tried brining chicken and am totally in love with the outcome.

I am totally sold on brining poultry and shrimp before cooking now. Read about it here and here. Especially since we all sort to refrigerated / frozen chicken the taste is never like in a restaurant. But after trying this method I am sure you will think differently.


I recommend reading the highlighted sites in the previous paragraph to know more about the proces and different combinations. The chemistry of how things work is explained well in these sites. Basically, through osmosis salt and water travels through muscles of the poultry or fish and lodges within making the cooked meat soft and juicy. For a gallon of water the recommended salt is ½ cup but depending on the amount of time you have you can decrease the amount of salt but follow the measurement of 1/2 cup salt to 1 gallon water. Sugar is added and caramalization while grilling gives a better color. I avoid sugar but it you like , go for it.


The recommended measurement for brining as per the blogs mentioned above are given below.

½ cup kosher salt

½ cup sugar

1 gallon water


What I did and it worked for me is as follows:

For Brining

Chicken – 3 breasts bone in

Water – 8 cups

Kosher Salt – ½ C

Dry Red Chillies – 8

Bay Leaf – 1

Garlic cloves with skin – 4

Metho:

1. In 1 cup of water, boil the red chilies, bay leaf and garlic cloves. While hot, add the salt and mix. Cool and add to the remaining water. You may add ice cubes and cool it down quickly. It is very important to cool the brine before you immerse the chicken.

2. If you have read the sites I have mentioned, it clearly states that warm water stimulates growth of bacteria so make sure you add the chicken only to cool water.

3. Add chicken to the spiced brine and refrigerate for 4 hours

5. Take them out of the water pat dry with tissue paper and rub it with any rub used for grilling or even the masala of your choice.

6. Drizzle oil over it and in a oiled baking pan place them with bone down and bake at 350 D F for 40 – 50 minutes. If you have a thermometer then the internal temperature of chicken should be 170 D

7. I add diced potato, carrots, and celery while baking and squeeze a wedge of lime over.

8. You will have some juices in the pan after the chicken is cooked.

9. To brown the chicken - after it cooks for 40 – 45 minutes change the oven setting to broil and broil on high flipping sides until you have the desired results. Do not overdo cooking time, as it may result in a dry chicken. Even though with brining there is some room for error since the brined chicken is flush with water.

Rubs I use:

Weber's Kickin chicken
Cajun spices

For sides:

You can bake vegetables and yesterday I made some roasted beets.

1. Wash, peel and dice the beets. Make sure the beet is dry of water before you start roasting.
2. Add salt, pepper, thyme and drizzle some olive oil and bake in a pan for 45 minutes or a fork goes through easily. It will cook with the chicken, this way you can stay hand free while everythign just cooks in the oven.

Great to cook over weekends while you can enjoy a movie with you loved ones on the couch.. bliss!

We hope you all had a wonderful Christmas with family and friends. Just over with Christmas and a new year around the corner, I decided to share my Christmas special Hyderabadi biriyani :) By the way, I had a good Christmas with family. Lots of sofa time watching movies, indoor games etc and we also ventured out to play in the snow. Eating cookies and cakes like there is no tomorrow was also a big part of the season. It was fun!
If you have been following our blog you know most of my Hyderabadi stories and how fond I am of them. However, you should be patient with me because my culinary skills took shape while there. Also, if you have had Andhra food you will agree there is so much to be inspired by their cuisine. It leaves an indelible mark in your way of cooking, eating and your stories too :D At least it has for me.
I lived in Hyderabad for 5 years and never tried to make this world famous biryani while there. Why? Well, when you get delicious biryani from "Paradise" and "Hyderabadi House," the restaurants renowned for their biryani in Hyderabad, who wants to make it at home. I still remember how when we drove past the Paradise circle in Secunderabad my hubby and daughter would suddenly have hungry pangs. It didn’t matter if it was day or night we would have to stop and indulge ourselves. I would secretly share their feelings though I kept a ‘not interested face.’ Giving into our cravings we would walk into the restaurant like magnet attracts iron. The aromatic goodness of the rice and meat cooked to perfection readily comes to my mind.
Talking about Hyderabad Biryani, the most famous is the mutton biryani. The biryani comes from the royal kitchen of the Nizams the rulers of the historic Hyderabad state for, until the Indian Independence in 1947, almost 2 centuries. Nizams' kitchen used to serve more than 50 different types of biryanis. This is a mixture of Mughal and Telugu cuisine and there are 2 ways of preparing this biryani ; katchi biryani and pakki biryani. Katchi biryani is cooked in the dum method, as the name suggests, raw meat is cooked over the steam along with rice. All the flavors of meat and exotic spices infuse into the rice giving the biryani the perfect flavor. In pakki biryani, the meat is cooked with spices and fried onions and then layered with rice. Today, I am going to tell you how to prepare katchi biryani.



Ingredients

For marination:

Chicken (with bone; I used drumsticks)- 2 lbs
Cilantro leaves - 1bunch(small)
Mint leaves - 1 bunch
Red chilli powder- 1 Tbsp
Green chillies - 2 (cut into small pieces)
Ginger paste- 1 1/2 Tbsp
Garlic Paste - 1 1/2 Tbsp
Yogurt (preferably sour) - 1 cup
Cardamom powder- 1 Tsp
Shahjeera (Royal Cumin) - 1 Tsp
Cloves - 3-4
Cinnamon sticks - 3-4 small ones
Bay leaves -2
Salt

For Rice:

Basmati Rice - 2 cups
Salt
Cinnamon stick - 1 small
Shahjeera - a pinch
Onion (fried)- 2
Saffron milk- 2-3 Tbsp
Lemon juice - 2 Tbsp
Cashews and raisins fried - for garnishing
Ghee(clarified butter) -1 Tbsp
Oil- 4 Tbsp



Method:

1. Marinate the chicken with all the ingredients listed under the title for at least 2 hours/ overnight in the refrigerator.
2.Fry the onions and keep aside. Also fry the cashews and raisins.
3. Wash and soak the rice for half an hour.
4.Boil water in a pot along with salt,cinnamon stick and shahjeera in it. Add rice once it starts boiling.
5.Reduce the heat and cook till the rice is half done. I added 1: 1.5 , rice: water and cooked for about 8 minutes at medium heat.
6.Pour off any excess water and let the rice dry completely.
7.Pour 2 Tbsp of oil in a really thick bottomed vessel, in which you are planning to cook biryani and layer the marinated chicken.If you think the vessel is not thick enough you can keep it on a tawa on the stove top.
8.Level the top and layer it with half of the rice which is half done followed by fried onions and a Tbsp of saffron milk.Repeat this for the other half of the rice.
9.Sprinkle some cilantro leaves and mint leaves on the top.
10.Pour in a Tbsp of oil and the ghee over the top.
11.Cover with a tight lid. If you do not have a tight lid, use some dough to stick the lid and vessel tightly, so that the steam is not escaped.
12.Cook it on the high heat for the first 5 minutes, then on medium heat for 25 minutes and on very low heat for 10 minutes.
13. Wait for another 10-15 minutes before you open the lid.
14.Mix the chicken and rice together and serve hot with raita after garnishing with cashews and raisins.(I didn't use raisins)



Notes

1.Before you marinate chicken drain the water from chicken completely.
2.If you cook the rice well initially it will get overcooked when you layer it with chicken.
3.Originally this biryani is very hot, but I have added a bit less since I have kids who cannot take that much chilli.
4.The vegetarians can replace chicken with veggies.

   I like Mexican food, fajitas being my favorite.  The restaurant Si Senor next door to us does a fine fajitas .I am still perfecting the recipe for the fajita but in the mean time I want to share the Spanish Rice recipe.  The internet is gravid with recipes for this rice and mine is no different.  If you have never tried this dish before please give it a go because this is very tasty and the way I see it, most Indian curries will be a great accompaniment with this rice.      

 

The following recipe is mild feel free to tweak the spices to your liking.



Ingredients:
Rice - 2 cups (long grain)
Chicken Broth - 4 cups
Tomato Paste  - 2 Tbspn
Chili Powder   - 1 Tspn (you can avoid this if you don't want it spicy)
Garlic              - 4 pods
Onions            - 1 cup chopped (about 1 medium onion)
Cumin Powder - 1 Tspn
Anaheim Pepper - 1 (mild pepper) chopped (If you want to replace it with any other pepper of your choice its fine just make sure you know which one is hot and mild)
Oil - 2 Tbspn

Method:
1. Wash and drain long grain white rice
2. Saute onions and garlic, when garlic becomes aromatic add rice and fry for about 3 to 4 minutes or until th rice crackles
3. Add the tomato paste diluted in about 4 Tbspn of broth and the cumin powder. Mix in. .
4. Pour the remaining broth and bring to a boil.  Reduce flame and cook on very low flame until all the water is dry.
5. Fluff the rice with a fork and serve

Contributor: Sunitha

Do you like Mexican cuisine? How about a delicious meal that can be put together in less than an hour? Now, I am sure I have your full attention. Who after all can say no to less time in the kitchen, and yet tasty food on the table! Thriving fast food joints everywhere are a sure proof to this fact.

I am no different! Once I found out that tacos put together at home can hold it’s own to tacos from my favorite joint, there was no stopping me. With fresh ingredients, and chicken that is cooked at home this recipe is healthier. More over, children love this stuff and indulge and for once you don’t have to curtail them from having an extra bite or two.

And now, with cricket being my latest distraction, I am thinking it won’t be a bad idea to have some tacos while enjoying the game too. Please agree with me!










Ingredients:

Taco shells- 12

Chicken breast- 1 lbs, cut into bite size pieces
Pepper- 1 tsp
Salt
Olive oil- 1 tbsp
Lemon juice- 1 tsp
Garlic powder- 2 tsp
Jalapenos finely chopped- 1/2/to your taste
Chicken stock- 1 cup

Bell pepper julienne- 1/4 cup
Lettuce finely chopped- 1/4 cup
Guacamole- from 2 avocados(find the recipe here)
Mexican cheese- 1/2 cup (A Mixture of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheese)
Sour cream- 1/4cup (optional)
Salsa/chopped tomatoes- 1/4 cup

Method:

1.Marinate the chicken with pepper, oil,salt,lemon juice and garlic powder and keep aside for at least 15 minutes.
2.Boil the stock and add the marinated chicken into it.
3.After 3-4 minutes add the jalapeno slices and continue cooking till chicken is almost done.
4.Increase the heat and cook till all the water is absorbed.
5.Switch off when there is still a little water left, just enough to moisten the chicken.
6.Prepare the shells according to package instructions.
7.Fill them with cooked chicken,sour cream,salsa and veggies sprinkle the cheese over.
8.Place them on a baking sheet/microwave safe plate and warm in an oven at 400 degree F/on high in a microwave for 30-45 seconds, till the cheese is melted.
9.Serve with guacamole and some Mexican cumin rice or as it is.





Linking this to Anyone can cook

Notes:

1.The fillings are completely versatile, as many of you know.
2.This is how my family likes it.You could make it vegetarian by using tofu and vegetable stock.And maybe add some bean chili for filling


Contributor: Namitha

Keeping with the talk on love, these days my two- and- a- half year old lil imp comes first for me. Our regular readers need no introduction to my little boy since you have heard so much about him on this site. It is such an exciting age! The things a 2 year old comes up with can be funny to downright pull-out- your-hair types of things.



I am crossing my fingers and hoping you won’t mind another episode with my little guy. My boy has learned some numbers and mama is very proud. It is thanks to the cartoons that he watches religiously. And now, he loves to use this new found wisdom quite often. So much so, that my daughter prophecy’s that the whole family will forget to say numbers in the correct order in the near future. Yes, my son knows his numbers but for now, they are in random order, not in sequence. Can you see what little knowledge can do?



I know this too will pass, but not before he had his dad tearing out his hair. He and his dad have started taking the Parent-tot swimming class. This program is to familiarize children with the water, pool and swimming subsequently. One of the suggested ways, to make this program work, is for the children to jump from the bleachers, while a parent waits below in the pool to catch them. It’s great fun! His father is making up for time spent away during the week from his dear son. But this does not come easily when numbers are swimming in my son’s head. The stage is set - his Dad is in the water, my son on the bleacher and then the inevitable….
My son starts counting, “one, three, eight, and five...and then jumps! You should have seen his Dad’s concentration; he looks like the batsman waiting for the curve ball. While my husband is paying the price for the entire googly (a spin ball, term used in Cricket) he threw his own Dad, I cannot help but wonder what lies ahead.



Stories apart, this noodle soup is a very comforting meal that my family loves.'s.  By the way, these are wheat noodles and very healthy too.  It's very easy to concoct, believe me!  What is even better is that you can make it all vegetarian; if you don't eat meat.  Therefore, here we are, easy and versatile noodle soup recipe only for you.  :)



Ingredients:

Wheat Noodles- 250gm
Chicken breast/Tofu- 1 lb
Salt- To taste
Chicken/Veg stock- 1 packet(4 cups)
Sesame oil- 1 Tbsp
Ginger grated- 1 tsp
Garlic grated- 1 1/2 tsp

Soy sauce- 1 tbsp
Chilli sauce- 2 tsp
Black pepper powder- 1 tsp
White vinegar- 1 tsp
Carrot julienne- 1/4 cup
Broccoli pieces- 1/4 cup
Bell pepper julienne- 1/4 cup
Cabbage julienne- 1/4 cup
Spring onions- white part chopped from 1 bunch

Method:

1.Marinate the chicken cubes with salt.
2Heat the sesame oil in a pan. Add the grated ginger and garlic and saute till the raw smell leaves..
3.Pour and boil the stock and add the chicken and other seasonings.
3.After 5 minutes add the vegetables and cook until done.
6.Cook the noodles in boiling water with salt for 5-6 minutes or until done.
7.Serve the noodles topped with the chicken soup.Garnish with chopped green onions.

Notes:

1.As I've already mentioned, if you are a vegetarian,you could replace chicken with tofu and add vegetable stock instead of chicken stock.
2.The choice of vegetables is also up to you.
3.When you add chicken, you don't have to add a lot of veggies, if you want to get more flavor from chicken. My family prefers with all the veggies in it :-)



Contributor: Namitha

Can I say snow is falling like cats and dogs? Well, maybe it’s not the right usage of the phrase but you get the ideal. Therefore, am I wrong to be feeling lethargic? I think not, and I know you agree ;) It has been snowing and the mercury levels continue to drop.

I made this biryani a couple of weeks back, and was lucky enough to save a bowl full to take photographs. Once you taste this dish you will know why photographing it before the bowl is emptied is a challenge, believe me! It's so yum! My mouth is watering and running over just thinking about it. All this is if you like Tapioca. If you do, you will definitely fall in love.. This is a hot selling dish in "thattukada"/roadside dhabas these days. If you have seen the "No reservations"(featuring Kerala) by Anthony Bourdain, then you probably got to see this dish.



It is just wonderful even without any side dishes:-)





For Kappa/Tapioca:

Tapioca/kappa- 1 kg or 2 lbs
Turmeric- 1/4 tsp
Salt- to Tatste
Grated coconut-1/2 cup
Green Chillies- 2-3
Shallots- 2
Curry Leaves- 1 sprig

For Chicken/Meat Gravy:

Chicken/Meat of your choice,with bones- 1/2 kg / 1 lbs
Onion chopped finely- ~3 cups
Ginger paste- 1 Tbsp
Garlic paste - 1 1/2 tbsp
Salt- to taste
Turmeric- a big pinch
Red chilli powder- 2 tsp
Coriander powder- 1 Tbsp
Meat Masala- 2 tsp(a mixture of 5-6 black pepper corns, a small cinnamon stick, 2-3 cloves and one cardamom)
Curry Leaves- 1 sprig

Method:
For Tapioca/Kappa:

1.Peel off the skin from Tapioca and clean and cut it coarsely to get medium sized pieces.
2.Boil water, enough to cover the tapioca in a deep pan.Once it starts boil add the chopped tapioca pieces and cook with salt and a pinch of turmeric until it is done. The time varies from 5 minutes to 20 minutes once it starts boiling,depending on the variety of tapioca you use.So keep checking in between.
3.Meanwhile grind the coconut, chillies,turmeric and shallots coarsely.
4.Drain all the water once tapioca is cooked.
5.Throw in the ground ingredients and salt and mix well.Mash the tapioca pieces well while mixing.
6.Cover and cook on medium low heat for 3-4 minutes or until steam starts coming.

For Chicken/Meat:

1.Heat oil in a pan and saute the onions till they start to turn brown.
2.Throw in the ginger garlic and saute till the raw smell leaves.
3.Add the spice powders and saute for a couple of minutes.
4.Add the curry leaves and the chicken/meat pieces and mix well till the meat is coated with the masala.
5.Cook on low heat till the chicken/meat is done.The time depends on the meat you use.If you are using any meat other than chicken, you could do this process in a cooker and let 3 whistles come before you switch off the heat.

6.Mix this chicken/meat masala with the tapioca and serve warm.




Notes:

1.Traditionally we use the beef that is near to the bones for making this and the dish is called "Ellu kappa", which is literally translated to "bones n Tapioca".
2.To get that authentic taste, use the meat with bones and use coconut oil while cooking the meat.
3.You could add more chillies.I used less for the kids at home ;-)
4.You could serve a raita or mulaku chammanthi, if you need more spice.
5.You may want to start with cooking your meat first, since that takes longer time than tapioca.
6.Serves 3-4

Contributor: Namitha

Calzone is a baked turnover served with marinara sauce at its side. It is of Italian origin, but you may improvise by changing its filling. Today, I have kept the filling as true to Italian as possible. However, I will definitely try an Indian puff filling later. In short, there is no end to the variations you can concoct.

We enjoyed this as an evening snack yesterday, but it was quite filling. So much so that we didn't eat any dinner. Therefore, enjoy it as a one pot meal or snack but either ways you will not be disappointed. It's delicious.

On a different note:

Today is festive because of a pretty little girl,
she was born on this day a few years back.
Her stories and spirit she lends this blog.
She is Nami's daughter, I wish her a very happy birthday!

M- God Bless!



Pizza Base:

I have used the recipe from our blog given here. This will make 8 Calzones.
1. Leave the pizza dough to rise to double in size, approximately 2 hours and go on to make the filling



Filling:
Chicken Breast - 1 big
Onion - 1 medium size
Tomato - 1
Garlic - 4 cloves
Peas - 1/2 cup
Capsicum - 1/4 to 1/2
Green Chilis - 3 nos (optional)
Seasoning - a generous dash
( Mrs. Dash Extra spicy seasoning)
Antipasto - 1/2 cup (this was a mixture of cured artichoke, black and green olives and bell pepper)
Olive Oil - 1 Tbspn
Cheese - 1/2 cup (mix of parmesan, Asiago and Romano)
Egg white - of 1 egg



Method:
1. Clean and chop chicken into tiny pieces
2. Heat oil in a pan and add chopped onions and saute, followed by garlic
3. Once the onions have become translucent add the chicken pieces and saute till it turns white
4. Add chopped tomato, seasoning, peas and salt about 1/4 tspn and saute
5. Keep the vessel covered and cook for 10 minutes or until chicken has cooked through
6. Add the capsicum stir in and cook for a minute and add the antipasto and stir in and remove from heat

Preparing Calzone

1. Once the dough rises, which takes about 2 hours, punch it down and divide into 8 equal parts
2. Roll each part into discs as much as you can roll out. About 1/4-1/2 inch thickness
3. Spoon in the filling, sprinkle over 1 Tbspn of cheese on one half of the disc.
4. Lightly apply water to the edge of the disc
5. Lift the other half over to cover the filling and edges of the disc meet. With a fork seal the calzone
6. Beat an egg white and using a pasty brush do an egg wash over the calzone
7. Bake in a pre heated over for 360 D F for 10 minutes or until the calzone is golden brown on top


Serve with marinara sauce as dinner or enjoy like you would a savory snack.

Contributor: Sunitha

How are you doing on the 2nd of September? Happy New Month! Nobody wishes on a new month, what!? I will.. Happy New Month to you and me.

I cooked some Chinese fried rice today not to celebrate the new month but just out of whimsy. It's quite convenient you see for a Malayalee to make fried rice. After all, the china wok is what we use daily for our thoran and mezhukkupuratti 'cheena chatt.' Yep! Kerala and China go a long way back. Otherwise I don't know why everyone I know back home uses this chatti.

Now that we have established the convenience of making fried rice for me let me also say I quite like this dish. When we make it at home we can bring the amount of oil to a bare minimum making it quite healthy too. I will not keep you with anymore rambling. Let's get to the point, alright!



That little golden glory you spot in the picture is outside my window. Yellow leaves mottle the oak tree and the iredescence of the sunlight on it. Quite distracted with the sun and the rustle of leaves outside

Ingredients:

Rice - 2 cups

All vegetables diced to small pieces (I say, smaller the prettier)
Ginger - 1 tspn
Garlic - 1 Tbspn
Green Chilies - 4 nos
Onion - 1 small diced into small cubes
Carrot - 1
Beans - 20 nos
Cabbage- 1 cup chopped
Celery - 1 stick
Oil - 1 Tbspn
Soya Sauce - 4 Tbspn (watery kind, use more if you like)
White pepper powder - 1/2 tspn



Method:

Cook rice, please follow instructions here

1. Heat wok and add a tablespoon of oil
2. Add vegetables starting with onions, ginger, garlic and green chilies. Fry on high heat
Followed with carrots, beans, cabbage quickly stirring with each addition. If you cannot keep up with quick stirring crank the flame down so as not to burn the vegetables
3. Add salt once vegetables are done.
4. Sprinkle the pepper and stir in

5. I set the cooked vegetables aside and then add 1 day old cooked rice. Add soya bean sauce and when the rice is heating. Stir in the cooked vegetables.
6. Finally, top with scrambled eggs



We would like to send in some entries for Jay's Letz Relish- Paneer event



Kadhai Paneer
Malai Kofta

Entering the rice for Festive Rice Event 



Contributor: Sunitha