Tag Archive | rice

Butter Soya Chunk Curry

Butter Soya Chuck Curry

image

Butter Soya Chuck Curry, a very delicious and nutritious vegetarian dish. This dish is perfect with Chapati, roti, Paratha, naan or rice. Soya chunks also known as Nutrela chunks come in different brands and soya chunk sizes. Soya chucks are very high in Protein and a perfect option for all those vegetarians that lack the daily protein intake.

image

Soya chunks come with many health benefits that people seem to neglect due to the texture once soya chunks are cooked. Soya chunks are low in saturated fats, cholesterol and sodium and are high in protein and calcium. They come in normal large dry chunks, mini small chunks and also granulated.

To be honest before I wasn’t sure how to cook with these soya chunks. My mom or grandmother never cooked with them before and not even sure if they were available back in the days. 🙂
Another factor about these chunks in my household is that not everyone is a great fan of them ….like. These three men (dad,brother and the hubby) 🙁 but that’s okay the rest of the family love it. The best part is the kids love it and that counts the most.

image

These chunks are good for not just the young ones but,is also packed with great source of nutrients and vitamins for the older ones.

This particular recipe that I’d like to share is a favorite within my household and I’ve also been asked by friends and other family members for the recipe.
It’s made in a nice creamy butter coconut milk gravy. With an explosion of tangy spicy taste to balance out the complete dish.

Be sure to try out this great recipe and also here are also some other great recipes to check out and try out ….. Mattar Tofu in White GravyMethi Muttar Malai PaneerBhaji Mooli nu ShaakChori-Dhokli and Dal Dhokli.

 

Butter Soya Chunk Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 4

Butter Soya Chunk Curry

Butter Soya Chunk Curry - A complete delicious and nutritious dish to to be enjoyed by the family.

Ingredients

  • 2 cup – Soya Chunks / Soya Nuggets / Nutrela
  • 2 tbsp. - Oil
  • 2 tbsp. - Butter
  • 3 medium size- Tomatoes - chopped
  • 2 medium size- Red Onion - chopped
  • 10 Garlic cloves- cut in half
  • 1/2 inch Ginger piece- cut into thin strips
  • 1/2 cup- Tomato Paste or Strained Tomatoes
  • 5-7 pieces of Cashew Nuts
  • 1 - Bay Leaf
  • 1/2 tsp. - Turmeric Powder
  • 1 tsp. - Punjabi Garam Masala
  • 1 tsp. - Red Kashmiri Chili Powder
  • 1/4 tsp.-Crushed Kesoori Methi - (Dry Fenugreek leaves)
  • Salt to taste
  • 1 tsp. - Sugar
  • 1 cup- Coconut Milk
  • 1 tsp. - Fresh Coriander -finely chopped (for garnishing)

Instructions

  • Take about 3 cups of water into a pressure cooker add soya chunks and ½ tsp. of salt mix, cover and give it about 3 whistles and turn off. Once all pressure has been released, run under cold water and squeeze out all excess water from soy chunks and set aside. **See notes for other alternate way to soak soya chunks**
  • Heat a non-stick pan on medium high with 1 tbsp. of oil and 1 tbsp. butter. Once oil/butter is hot, add in garlic, ginger, onion and bay leaf give it a good mix. Sauté till the onions are translucent and the raw smell of garlic has disappeared.
  • The add in tomatoes, cashew nuts and tomato paste and let it cook for 5-6 minutes until tomatoes become mushy.
  • Then add in all the spices- turmeric powder, garam masala, red Kashmiri chili powder and 1 tbsp. of water and give it all a good stir. Cook for 2-3 minutes. Then remove from stove top and let it cool for few minutes. ***remove bay leaf before grinding***
  • Now transfer into a grinder jar and grinder the tomato/onion mixture into a fine silky paste. If water is required to grind add a small amount.
  • Heat the same non-pan on medium high add in 1 tbsp. oil and 1 tbsp. butter once heated up add in the tomato/onion mixture very carefully ...it will splatter or remove from stove top and add. Add in salt to taste, crushed kesoori methi, coconut milk and sugar. Let this entire cook for about 5 minutes. **If need be cover the pan to avoid splatting**
  • Add in cooked soya chunks and 1 cup water and gently give it a good mix to ensure the soya chunks are completely covered by the gravy. Cover and cook for another 2-3 minutes. If you like thicker gravy then cook for an additional minute or so.
  • Once ready remove from stove top and garnish with fresh chopped coriander leaves.
  • Delicious Butter Soya Chunk Curry is ready to be served with your favorite naan, chapati (roti) or pulav.
  • Notes

    * Alternative way to cook Soya Chunks- Boil about 3 cups of water with 1/2 tsp. of salt and set aside. Add in dry soya chunks and leave until soya chunks soften up. Then remove from water run under cold water and squeeze out all excess water from soya chunks.

    * Coconut Milk can be substituted with heavy cream.

    http://myfoodforthesoul.com/butter-soya-chunk-curry/

     

    Be sure to leave your thoughts and comments on this recipe. Enjoy!

    Yum

    Mast Mumbai Tawa Pulao

    Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables

    image

    Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

    This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂

    image

    Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

    Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.

    image

    I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

    The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).

     

    Mast Mumbai Tawa Pulao

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Mast Mumbai Tawa Pulao

    Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!

    Ingredients

    • 1 ½ cups – Cooked Basmati Rice
    • 1 1/2 tbsp. - Oil
    • 1 tbsp. - Butter
    • 1 tsp.- cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup-carrots diced into small cubes
    • ½ cup- green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup- green peas
    • 1 cup -cauliflower florets
    • ½ cup -water
    • 4 medium sized tomatoes
    • 1.5 tbsp.-ginger-garlic paste
    • ½ tbsps.-green chili paste
    • 2 onions finely chopped
    • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
    • 1 tbsp.-Kashmiri red chili powder or as required
    • 1 tsp.-red chili powder
    • A pinch of asafetida (hing)
    • 1 tsp.-turmeric powder
    • 1 tsp.-coriander powder
    • 1 tbsps.-Sugar
    • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
    • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
    • Salt to taste

    Instructions

  • Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.
  • Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between
  • Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.
  • **This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly
  • Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/mast-mumbai-tawa-pulao/

     

    Yum

    Lemon Rice

    Lemon Rice – Quick and Easy flavorful South Indian Lemon Rice

    image

    This is one of my all time favorite dishes Lemon Rice. A super easy and delicious rice dish that is guaranteed to satisfied the hungry tummy. This rice dish has all the right flavors it’s a bit spicy, savory, tangy, crunchy and absolutely mouth-watering. This can be made with leftover rice or freshly made rice. The vibrant  yellow color in this dish brings out its true beauty.

    image

    This dish hails from the Southern part of India. It’s also known as “Puliyodhara or elumichai sadam” another name for Lemon rice. As easy as this dish is to make, I’ve actually spent time watching many YouTube videos and reading online many different  recipe versions of make this dish. I wasn’t completely satisfied with the way I was seeing it being made, felt like something was missing. So I started to experiment, tried out many different ways until I achieved the right flavor, texture and look that I wanted.

    Not saying that my version is the best, but I guarantee you that you will not look back to any other recipes. I’ve added in the right flavors by adding in all my special greens like “curry leaves, green garlic, fresh green coriander and green chili and that special crunchiness from nicely roasted peanuts, cashew nuts, chana sale and urad dal. Vibrant yellowness from our super food “haldi” (turmeric) and the tanginess from our star ingredient “Lemon”. All of these ingredients added into leftover rice or fresh rice makes one super-duper Lemon Rice dish !

    image

    This dish any absolute perfect idea for lunch or a quick snack anytime. It’s also a great idea for picnics, brunch or long travel trips. I would suggest this for all my bachelor friends that think it’s difficult to cook or even starters to the cooking world. Super easy and simple to make. Complete dish can be whipped up in 15 minutes if using leftover rice and half hour if fresh rice. Either way its super duper fast and mouth-watering delicious.

    I recently just made this as a lunch box (tiffin box) idea for my husband and son. I had two very satisfied men that loved it! My little man had some great thoughts on the rice. He comes home from his summer camp and the first thing he shows me is his lunch box and takes out his container and says “look mum I finished all of that yellow yummy rice, it was too much delicious”. Those words obviously made my day and I had a huge smile on my face. 🙂 Satisfied little tummies make my realize that I’m doing something great by satisfying my little munchkins.

    image

    I have many more delicious rice recipes, be sure to check them out. Basmati-Rice Stir-Fry with Marinated TofuPalak Makai Pulao, and Cheesy Veggie Rice Balls

     

    Lemon Rice

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Serving Size: 4

    Lemon Rice

    An absolute delicious simple and easy South Indian dish - Lemon Rice

    Ingredients

    • 1 1/2 tbsp - lemon juice (adjust to your taste)
    • 2 1/2 cups - cooked rice
    • 2 tbsp. - oil
    • 1/2 tsp. - mustard seeds (rai / sarson)
    • A pinch of asafetida
    • 1/2 tsp. - urad dal (split black lentils)
    • 1 tsp. - chana dal (split bengal gram)
    • 1/2 cup peanuts
    • 1/4 cup broken cashew nuts (kaju)
    • 10-12 curry leaves (kari patta); rip curry leaves in half (enhances the flavor)
    • 1/2 tsp - grated ginger (adrak)
    • 1-2 finely chopped green chilies
    • 2 whole dry Kashmiri red chilies , broken into pieces
    • 1 tsp. - turmeric powder (haldi)
    • Salt to taste
    • ½ cup -Fresh Coriander; finely chopped
    • ¼ cup- Fresh Green Garlic; finely chopped

    Instructions

  • Heat the oil in a broad non-stick pan once hot add; mustard seeds and let it crackle for 30 seconds.
  • Then add in peanuts and roast for 1-2 minute till nice and golden brown; then add in urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.
  • Add in broken cashew nuts, ginger, green chilly, dry Kashmiri red chilies, half the curry leaves and pinch of asafetida and sauté on a medium flame for 60 seconds.
  • Now add in half of the fresh coriander leaves, green garlic, turmeric powder, lemon juice and salt to taste; stir and let it cook for 30 seconds. Add in cooked rice, the rest of the fresh coriander leaves and green garlic and curry leaves; Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. **Do a taste test and adjust lemon juice, salt and green chili**
  • Lemon Rice is ready ! Serve hot.
  • Notes

    Peanuts and Cashew Nuts are optional if allergic.

    Best rice to use is Basmati Rice or Sona Masoori Rice

    If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (Will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)

    http://myfoodforthesoul.com/lemon-rice/

    Did you make this dish ? Share your pictures on Instagram with me at #myfoodforthesoul

    Leave me your comments or feedback on this recipe, your comments, feedback and thoughts keep me motivated.

     

    Yum

    Palak Makai Pulao

     Palak Makai Pulao: How to make Palak Makai Pulao (Spinach Corn Rice) Recipe

    image

     

    Palak Makai Pulao is a delicious and healthy Spinach Corn Rice mildly flavored. This dish is an absolute winner. It’s made with a combination of mouthwatering ingredients. Spinach and corn give it a beautiful attractive appearance.

    I knew this dish was a winner when my husband took the first bit and said “yummy”. His reaction was enough for me to know that I had perfected in this dish ….completely thumbs up! Even my little kids liked it…and the best part was that the dish was so healthy and tasty.

    I’m an all time fan of “Spinach” I can included in any or all of my dishes …..that’s if I always had it my way! I believe that any kind of “Greens” are the best source of nutrition for kids or adults. Especially, dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Another great factor about “spinach” is that it’s very versatile vegetable it can be eaten raw or cooked. It’s always available fresh, frozen or canned. Spinach can also be used for making smoothies, dips, wraps, paratha, thepla, puri, omelette and can be incorporated into pastas, casseroles and soup.

    Spinach

    Spinach

    Corn also known as “Makai” or “Maize” it’s also another very versatile vegetable it can be available in season fresh or always in frozen and canned. I prefer using fresh whenever available and I absolutely like the sweet corn. My all time favorite is corn on the cob…basically it’s grill on a gas stove or barbeque until the corn kernels are nice and toasty. It can be eaten as is or seasoned with butter, salt, lime juice and red chili powder. That’s the just the way I like it ! It can also be boiled or steamed the healthy choice.

    corn

    Fresh Corn

    If you enjoy delicious quick and easy recipes be sure to check out these: Lemon Rice, Broccoli Tofu Paratha, Bhaji Paratha or Chori-Dhokli.

    Step by Step Pictures to make Palak Makai Pulao- Spinach Corn Rice:

     

    1. Steam or boil corn until it gets cooked. Remove corn kernels from the cob and set aside.( I pressure cooked my corn). **link to how to remove corn kernels from the cob**

     

    image

    image

     

     

     

     

     

     

    2. Finely chop onions, garlic, ginger, green chili (I use the help of my chopper). If no chopper then grind garlic, ginger and green chili in a fine paste.

     

    image

     

    3. Boil/Blanch spinach, drain water and run under cold water for 30 seconds. This will help retain its green vibrant color. Puree spinach in a blender till smooth and keep aside.

     

    image

     

    4. Heat on medium high a wide pot/wok (non-stick) and add oil. After it heats up add cumin seeds and sauté for 30 seconds then add in a pinch of asafetida. Now add in onion, garlic, ginger and green chili and let it cook for 3 mins till onions are pinkish and raw smell of garlic is gone.

     

    imageimage

     

     

     

     

     

     

     

    5. Now add in haldi (Turmeric powder), red chili powder, kesoori methi and salt to taste. Give it a good mix and let it cook for 2 mins. Stir occasionally to avoid masala from burning.

     

    image

     

    6. Add boiled corn kernels and spinach puree to the onion mixture and mix well and let it cook for 2 mins.

     

    image

    image

     

     

     

     

     

     

     

    7.  Add in washed rice and water. ( I had add some of the water first into my blender which I blended the spinach so I make sure that I don’t waste any of the puree and add that to the rice). **Do a taste test at this point to adjust salt and spiciness**  Cover and let it cook on medium high for 10-15 mins. Keep checking in between and to make sure that not sticking to the bottom of pot.

     

    image

    image

     

     

     

     

     

     

     

    8. **This is optional but will definitely make the rice taste more delicious. Place 2-3 tbsp. of butter or ghee onto of the rice.** as shown in picture and let it cook for another 5 mins.  Do a test to see if the rice is cooked by taking a rice kernel and press it between to fingers, if easily mashed then it’s cooked.

     

    image image

     

     

     

     

     

     

    9. Palak Makai Pulao is ready to be served hot. Serve it with Masala Chaas or enjoy it as is.

     

    image

     

    Palak Makai Pulao

    Prep Time: 30 minutes

    Cook Time: 20 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Palak Makai Pulao

    Ingredients

    • 2 cups of Basmati rice – wash and keep aside for 20mins
    • 1 Bunch of fresh Spinach/Palak
    • 1 1/2 cup - boiled corn kernels
    • 1 large Onion – finely chopped
    • 2 - green chilies
    • 3 – Cloves garlic
    • Small piece ginger
    • 1 ½ tsp. – Jeera (cumin seeds)
    • Pinch of Asafetida
    • ½ tsp. – Turmeric powder (haldi)
    • ¼ tsp. – Red Chili powder
    • 1/2 tsp. - Kesoori Methi (crush between the palm of your hands)
    • 2 tbsp. Oil
    • 2 tbsp. ghee/butter
    • 3 1/3 water to cook rice

    Instructions

  • Steam or boil corn until it gets cooked. Remove corn kernels from the cob and set aside.( I pressure cooked my corn). **link to how to remove corn kernels from the cob**
  • Finely chop onions, garlic, ginger, green chili (I use the help of my chopper). If no chopper then grind garlic, ginger and green chili in a fine paste.
  • Boil/Blanch spinach, drain water and run under cold water for 30 seconds. This will help retain its green vibrant color. Puree spinach in a blender till smooth and keep aside.
  • Heat on medium high a wide pot/wok (non-stick) and add oil. After it heats up add cumin seeds and sauté for 30 seconds then add in a pinch of asafetida. Now add in onion, garlic, ginger and green chili and let it cook for 3 mins till onions are pinkish and raw aroma of garlic is gone.
  • Now add in haldi (Turmeric powder), red chili powder, kesoori methi and salt to taste. Give it a good mix and let it cook for 2 mins. Stir occasionally to avoid masala from burning.
  • Add boiled corn kernels and spinach puree to the onion mixture and mix well and let it cook for 2 mins.
  • Add in washed rice and water. (I had add some of the water first into my blender which I blended the spinach so I make sure that I don't waste any of the puree and add that to the rice). **Do a taste test at this point to adjust salt and spiciness** Cover and let it cook on medium high for 10-15 mins. Keep checking in between and to make sure that not sticking to the bottom of pot.
  • **This is optional but will definitely make the rice taste more delicious. Place 2-3 tbsp. of butter or ghee onto of the rice.** as shown in picture and let it cook for another 5 mins. Do a test to see if the rice is cooked by taking a rice kernel and press it between to fingers, if easily mushed then it's cooked.
  • Palak Makai Pulao is ready to be served hot. Serve it with Masala Chaas or enjoy it as is.
  • Notes

    Cooking rice time many vary.

    If fresh Corn/Spinach is not available use can or frozen. (taste best with fresh)

    http://myfoodforthesoul.com/palak-makai-pulao/

     

     

     

    Yum

    Cheesy Veggie Rice Balls

    Cheesy Veggie Rice Balls

     

    These deep-fried and stuffed rice balls are absolutely must make ….. Left over rice can be used in many ways to many different rice dishes or roti’s. But, these Cheesy Veggie Rice Balls are an absolute must.

    Cheese, rice, veggies mixed with simple spices rolled in a ball and coated with bread crumbs and deep-fried. What more do want …the procedure is simple and easy. Mix, roll, coat and fry. Done!

    image

     

    Rice Balls are a perfect idea for snacks, appetizers or lunch or anytime. Their quick and easy to make and if you serve it up with your choice of sauce or chutney they’re a delight.

    Cheese is always a favorite of many….like me. Especially, when cheese is melted it taste so good!

     

    Cheesy Veggie Rice Balls

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Yield: 15

    Ingredients

    • 2 1/4 cups cooked rice (chawal)
    • 2 green chillies – finely chopped
    • 1 medium size onion – finely chopped
    • ½ green pepper – finely chopped
    • ½ red or yellow pepper chopped
    • 1 medium carrot - shredded
    • Salt to taste
    • 1 tsp black pepper
    • ½ tsp Amchur Powder
    • 1/2 cup grated processed cheese
    • salt to taste
    • 2 tbsp corn flour
    • ½ cup Panko bread crumbs
    • oil for deep-frying

    Instructions

  • Mash the rice thoroughly in a bowl and, add in all the vegetables, salt, pepper, green chili, amchur powder, cheese and mix well.
  • Divide the mixture into approximately 15 equal portions and shape each portion into a round golf ball size.
  • Take corn flour into a small bowl/plate and add a little water to make a thick paste in another plate take the bread crumbs for coating.
  • Take each rice ball roll it around in the corn flour paste first and then roll it around in the bread crumbs and set aside. Continue with the rest of the rice balls.
  • Heat the oil in a kadhai on medium high and deep-fry a few balls at a time, till they turn golden brown in color from all the sides.
  • Serve hot with your choice of chutney or sauce
  • Notes

    All vegetables, onion and green chili can be chopped up in a chopper if you have ....which makes the process easy and faster.

    Panko Bread Crumbs are a bit more crisper when fried but you can us your choice of bread crumbs.

    Other vegetables of your choice can be added in also.

    http://myfoodforthesoul.com/cheesy-veggie-rice-balls/

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts. Follow me on Facebook, Google+ or twitter.

    Yum