Wednesday, December 23, 2009

Chocolate and Walnut Brownie

Last Christmas I made Sizzling brownie. The recipe of brownie was very easy and eggless. I wanted to try walnut brownie recipe and I selected my friend Purva's method. She had prepared the brownie for her husband's birthday. I think his birthday is somewhere in December…. So wish a very happy birthday from all of us. Wow it turned out very well. Purva, Thanks a lot dear for sharing this with us:)


1 Cup Maida (Plain Flour / Self Raising Flour)

3/4 Cup Butter

3/4 Cup Cocoa Powder

1 Tablespoons of Coffee

1 Tablespoon Hot Water

1/2 Cup Sugar

2 Large Eggs

2 Teaspoons Vanilla Extract

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/4 Cup Chopped Walnuts (Basically it is 3/4 cup Chopped Walnuts and almond)

1/4 Cup Chocolate Chips


Combine Butter and Coco powder in a bowl and placed the bowl in a Microwave only for 1 Minute. Once the butter is melted remove it from the microwave and mix the butter with Cocoa well and see to it there are no lumps. It should be a smooth batter. In a bowl break the eggs and add sugar to it. Use a hand blender and whisk the eggs and sugar together with the blender. Whisk the eggs till the mixture becomes double in size. Combine coffee and hot water and added to the butter and cocoa mixture. Now combine the Egg and sugar mixture with the butter and Cocoa mixture. Add Vanilla extract and mix both the mixture properly. Keep this mixture aside. Now in a big deep bowl, sieve Maida, baking powder and salt together. Now add the dark chocolate combined mixture in the flour. Fold the flour with chocolate mixture and while folding the mixture add chopped walnuts and chocolate chips in between. Remember to fold the mixture in one direction. Preheat the oven to 180 C. Grease the Square baking tray or place a grease proof paper or Butter paper. Pour the batter in the tray. Bake the mixture for about 25 - 30 Minutes or when you pierce the tip of the knife and it comes out clean or there are cracks on the top of the mixture. Serve brownie with vanilla ice cream… a perfect dessert for Christmas eve.

This goes to Sara's Cakes n Cookies Event.

Saturday, December 19, 2009

Pithala Bhakri

Pithla Bhakri is called as Farmer's meal in Maharashtra. But because of it's awesome test it got popular among all Maharashtrian people. Pithla is made up of Besan - chickpea flour . It's damn easy to make. If you have no veggies in your fridge this is the perfect option. Pithla tastes good with plane rice also. After a hectic day we just prepare Pithla bhat (Rice) for dinner. If you are eating Pithla with rice then the consistency of pithla should be semi fluid. If with bhakri then either semi fluid or complete dry, it is also called as zunka or korda (dry) Pithla. Farmers used to carry this Zunka Bhakri to the farm for a lunch. There are so many methods of making Pithla that I will post later on, but my friend Ritika asked me again for this recipe so Ritika, this is specially for you……..

For Pithla


Besan - 1/2 cup

Water - 2-3 cups

Green chilies - 3-4

Garlic cloves -3-4

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

Chopped Onion - 1

Oil- 1 tablespoon

Mustard seeds - 1/4 teaspoons

Asafetida - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Salt to taste.


First thing is to coarsely grind chilies, garlic, ginger and cumin seeds and make a chutney of it. Heat oil in a kadai and make tempering of mustard seeds, turmeric powder, asafetida. Now add chopped onion and saute it till it becomes slightly brown. Now add ground chutney and saute it. Flame should be on sim to avoid burnt aroma to Pithla. Add 2-3 cups of water and salt. When water starts boiling add besan slowly with one hand and continuously stir it in kadai with other hand. I like little lumps in Pithla so I keep some lumps in between. Boil it for 2-3 minutes. According to your choice of consistency adjust the proportion of water and besan. Some people likes extra hot tadka (tempering) on it while eating and some likes to take just a oil on it. Serve very very hot with rice or bhakri lasni chutney and onion .

For Bhakri


Jowar flour (Sorghum Flour) - 1 cup

Warm water

Salt - 1 tsp


Take Jowar flour in a vessel and make a well in the middle. Add salt and warm water.

Knead nicely to make a soft dough. Make round balls out of this dough. On a flat surface, sprinkle little flour. Pat the ball with your palm ( you can roll it like roti also). Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Heat a griddle (tawa) . Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove from griddle and keep it on the direct flame. It will get puffed. It will need practice for puffed bhakri.

So Pithla Bhakri is ready. This is a favorite dish of Gajanan Maharaj from Shegaon.

Note: There are varieties of Pithla like, Takatla pithla, Tikhtacha pithla, Tomato pithla, Ravan Pithla……. I will post all this afterwards as I prepare this at home and get a chance to click it.

Wednesday, December 16, 2009

Policha Ladoo

Last December I posted leftover chapati (POLI in Marathi) recipe "Kuskara". Kuskara is our all-time favorite dish. Yesterday after so many days I made Policha Ladoo that is chapati or roti ladoo. Aai used to do this for us as a evening snacks with morning leftover chapattis. I tell you this ladoo will turn out good only with 12-24 hrs old chapati. So that they will crumble very easily.


Chapati - 4-5

Grated or powdered jaggery - 4tablespoon

Ghee - 1 tablespoon

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 tablespoon (optional)

Cardamom powder - 1/2 teaspoon


Tear chapatis into pieces and grind the chapatis coarsely in a mixer. Heat kadai and add ghee into it. Fry poppy seeds in ghee. Then add grinded chapati. Fry it for 1 minute. Now add jaggery, grated dry coconut and mix well. Saute it till jaggery melts properly. Take off heat. Add cardamom powder. This mixture should be little soft. If the mixture is little dry add little milk into it. Make little ladoos of it. Everybody will be happy and you can solve the problem of leftover chapatis:)

My contribution for Think Spice Think Poppy Seeds initiated by Sunita

Monday, December 14, 2009

Chegodilu… Muruku

When I read about this Chegodilu in Indian Cooking Challenge, I was wondering what it should be? When I search for the image on net and I found it's a Muruku… the name I knew about this dish. For the first time I ate this in Hyderabad at my Mausi's house. I tried this and everybody likes it. Tastes good with hot tea.


Rice flour - 3/4 cup

All purpose flour/ Maida - 1/4 cup

Ghee - 2 tbsp

Ajwain - 1/4 tsp

Red chilli powder - 1/4 tsp

Turmeric really a pinch

Salt as per taste

Oil to deep fry


Boil 1 cup water in a bowl, add salt to it. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough. Pinch out small balls of dough and roll them like threads between your palm or on rolling pan, bring the ends together to form into small rings. Fry them in hot oil till they turn golden in colour. Store in a airtight container.

Notes: Remember to turn the heat to medium to high and high to medium for getting the Chegodilu to golden colour and also to be cooked evenly. Only this way you get crispy Chegodilu. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation: Instead of Ajwain, Cumin and Sesame seeds, can be used along with chili powder.

Sunday, December 13, 2009


Nan Katai…. wow it's my favorite cookie. I used to make this from my college days. That time we had that small round electric oven. I used to make some cakes, khari, puffs and nankatai which my Kaku taught me after my 12th exam. Gone those days….. I thought to make this lovely cookies once again and started to find out my first recipe notebook. I finally got the recipe and here it is for you all…..


All purpose flour (Maida) - 1 cups

Ghee - 5-6 tablespoon (Earlier kaku was used to make it with dalda-Vanaspati ghee)

Powder sugar - half cup

Baking powder - 3/4 teaspoon

Cardamom powder - 1/4 teaspoon.

a pinch of salt (Optional)


Sift all the powders together. Now by adding little ghee at a time knead a soft dough. Don't use water for this. You can increase the quantity of ghee if required. Cover it and keep aside for an hour or so. Now grease a tray. Preheat oven on 180 °C. Make small equal balls of dough and press them with your palm. If you like put some pistachio slice on it. Arrange these ball on tray. Keep some distance because the size get bigger after baking. Bake for 20 minutes. Store it in a airtight container after it gets cool. Tastes good with tea:)

This goes to Sara's Cakes n Cookies Event.

And to Susan's Eat Christmas Cookies season 3

Friday, December 11, 2009

Khaugiri turned one

I can't just believe …… It has been a year when I started Khaugiri. When I started this blog this was only a try…… but now Khaugiri has become my passion. This one years journey was full of learning, experimenting, becoming nostalgic about food…… and one good thing is, I never thought that I will get good friends like all of you. From bottom of my heart I thank you all for your encouragement and support with your valuable comments. I immensely happy to get friends like you. I wish same strength from you :)

I would like to thank my family and all my friends who constantly encourage and support me to bring Khaugiri at this stage. And specially to Nilesh, my Husband……. Because for last full year this poor guy has to wait for the dish to come to him after clicking so many photographs with lots of angles:)…… The last line of my most of the posts…."Serve hot" was proven wrong for him.

So friend I assure you, you will get more variety food in Khaugiri ………….So lage raho……...

Tuesday, December 8, 2009

Methi Murg

We tried this dish in "Oye Amritsar" restaurant in Bangalore. The taste was good. Then as usual, I searched for the recipe in my books collection and on Net. And with mixing all I made the dish and the taste was more or less like the restaurant :). So my version of Methi Murg for u:)

Boneless chicken - 500 Gms
Methi leaves - 1 cup
Chopped tomatoes - 2
Chopped onion - 2
Chopped green chilli - 1
Ginger- garlic paste - 2 teaspoons
Cumin-Coriander powder -1 teaspoon
Garam Masala - 1 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kasoori Methi - 1 teaspoon
Cream - 2 tablespoon
Oil - 2 tablespoon
Salt for taste
Marinate chicken with 1 teaspoon ginger-garlic paste, salt and turmeric powder for 30 minutes. Heat oil in kadai. Add onion and fry till it get golden brown. Then add remaining ginger-garlic paste and mix it wel. Add tomatoes and fry till it leaves oil on side. Add salt, turmeric, red chilli powder, garam masala powder, Cumin-coriander powder and Kasoori methi. Mix it properly. Now add chicken and mix wel. Then add chopped methi leaves, mix it. Cook for 10 minutes with lead. When Chicken get cooked properly add fresh cream and mix it. Cook it for next 5 minute. As per your choice you can add little water for desired consistency. Serve hot with Chapati.

Thursday, November 19, 2009

Shevechi Bhaji

It's a typical Khandesh recipe. It is very spicy (in Marathi - Zanzanit). Good option for vegetarian who wants to eat a spicy curry. A nice option when you don't have any vegetable at home. WE had it last weekend as both of us was suffering with cold. Elder says that this Shev bhaji is perfect option when you have cold and feel no taste of any food.

Onion - 2

Grated dry coconut - 1/2 cup

Garlic cloves - 6-7 cloves

Ginger - 1 inch

Garam Masala - 1, 1/2 teaspoon (I used special Khandeshi Bonde Masala)

Kanda lasun Masala - 1teaspoon (optional)

Red chili powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Sugar - 1/4 teaspoon

Oil - 1/4 cup

Shev (Gathiya) - 1 cup

Hot water - 3 cups

Salt to taste


Slice onion vertically. Heat kadai and pour 1 teaspoon oil in it. Fry onion till get brown. Fry coconut in oil. Now mix fried onion, coconut, garlic, ginger, kanda lasun masala, garam masala (Bonde masala which I have used was given by friend Sonali, she is basically from Bhusaval(Khandesh).) and little water. Make a thin paste in mixer. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix wel. When it starts boiling then add little by little. Add salt and mix wel. Cook it for 2 minutes. Add shev in the curry while serving, otherwise it will get soggy. You can use Haldiram's Bhavnagari shev for this. Serve this with Bhakri with sliced onion and lemon slice.

This is for WYF:Specialty food event

Saturday, November 14, 2009

Gulab Jamun

Wow It's really fun making Gulab Jamun from scratch. It's my first recipe for Indian cooking Challenge. I tried Gulab Jamun 2-3 times before this. But the khoya was readymade. It was unsuccessful attempts. This time it really went nice and soft. I tried Indo's method for making Khova and Alka's method for Sugar syrup.


For Khova

Milk - 1 liter

For Jamun

Khoya - 1 cup

All purpose flour - 2 teaspoons

Cornflour - 1 teaspoon

Crushed green cardamom - 1-2

Oil for shallow frying

For Sugar Syrup

Sugar- 400 Gms

Cardamom pods - 2-3

milk - One spoon

Few threads of saffron (optional)

2-3 drops of rosewater(optional but highly recommended)


For Khova

Start out by setting the milk to boil in a heavy bottomed wide mouthed pan.

Keep stirring as the milk reduces to avoid milk getting burnt - half way stage.

Continue stirring, takes atleast 1 hour - almost done. Stop the heat when the milk solids come together as a mass - khova ready.

For Sugar Syrup

Mix about 500 gms of white sugar in one and half cup water and keep it for boiling.

Add a spoonful of milk to remove the impurities (impurities if any , will form a scum on surface)

Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional)

Boil until you get just a tad sticky syrup. Gulabjamun syrup is not very dense nor too dilute as in Rasgulla

Strain the syrup, add rosewater when syrup is slightly cooled . Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.

For Jamun

Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft). Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without any cracks. In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth. Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulab jamun while making balls, that way the core of gulab jamun is not left uncooked . Fry one or 2 gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulab jamun. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough. Now soak these in COOL syrup for few hours. They will surely swell up. You can eat hot Gulab Jamun as it is or with one scoop of Vanilla Icecream:)

Friday, November 13, 2009

Honey Chilli potatoes

Wishing all o f you a very Happy Children's day!!!!!

On the occasion of Children's day, I prepared this very yummy and children's (And adults too.) favorite recipe honey chilli potatoes. My co-sister, 'Shravani' told me about this dish and I tried this immediately. Everyone liked this. I always make this with cutting potatoes vertically. But today I did this with potato smiles, so that children can enjoy it more. This dish is specially for my niece 'Aadyaa' :)


Potatoes - 250 gm

Honey - 4 tablespoon

Tomato Sauce - 2 tablespoon.

Red Chili Sauce - 2 tablespoon (or as per your taste)

Red Chili Flakes - 1 teaspoon

Chopped Garlic, cloves- 1 tablespoon

Sesame seeds - 1 tablespoon

Salt to taste


Wash, peel and cut into thick finger shape (french fries shape). This time I used Potato smiles. Deep fry potatoes on medium flame till it turns to golden brown. In a bowl mix all the ingredients except sesame seeds. Deep all the fried potatoes in this sauce. Stir fry the potatoes with sauce in a fry pan for 2-3 minutes or till potatoes gets little dry. Arrange on a serving plate and sprinkle sesame seeds on top.

Wednesday, November 11, 2009

Tamatar Dhaniye ka shorba

It's raining heavily from last 5-6 days. You can expect rain any time in Bangalore. But this time it was very heavy. The weather is very cool. Both me and my husband was having cough and cold. So soup is a best option in evening time. Some days before we had 'Tamatar Dhaniye ka shorba' in Umerkot restaurant. It was awesome. I tried this on this Sunday eve. Really we felt better … clear throat after having it. It's a tomato soup with lush flavor of fresh coriander leaves and spices.


Chopped Tomatoes - 4 (Medium)

Chopped Onion - 1 (Medium)

Grated Carrot - 1 (Small)

Green chilli - 1-2

Chopped Ginger - 1 teaspoon

Chopped Garlic - 7-8 cloves

Black cardamom (badi elaichi) - 1

Cinnamon (dalchini) - 1" stick

Bay leaves (tej patta) - 1

Black pepper (Kali miri) - 6-7

Besan - 1 tablespoon

Garam masala - 1/2 teaspoon

Chopped Coriander leaves -1/2 cup

Chilli powder - 1 teaspoon

Turmeric powder -1/2 teaspoon

Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Butter - 1 tablespoon

Salt to taste


Heat the butter in a pan on medium heat; add cumin seeds, cardamom, cinnamon stick, and bay leaves; stir. Then add ginger, garlic and saute it . Add turmeric powder. Now add onion and fry till it changes colour to slight brown. Then add carrot and mix it. Now add tomato and saute it till tomatoes cooked neatly. Add besan and mix properly. This is for thickness. Now add all remaining ingredients. Add sufficient water and bring the mixture to the boil. Cover and keep on simmer for 10-15 minutes. Remove from heat and strain into a separate bowl using a soup strainer. Serve hot with garnishing of coriander leaves.

Wednesday, November 4, 2009

Dudhi na Muthiya

Like Undiyo, this recipe 'Dudhi na muthiya', also taught by my friend, "Deepa". Muthiya is very healthy and tasty as wel. You will not need any deep frying or extra spices to enhance the taste of it. A steame snack with tadka (Vaghar in Gujrati, if I am not wrong).

Bottle ground (Dudhi) - 500 Gms
Coarsely grinded wheat flour - 2 cups
Bengal gram flour (Besan) - 5 teaspoons
Bajra flour - 5 teaspoons
Green chilli +ginger paste - 2 teaspoons
Powder Sugar - 1 teaspoon
turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Chopped Coriander leaves - 2 tablespoons
soda-bi-carbon - 3-4 pinch
Salt to taste
For Tadka
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 tablespoon
Asafetida (Hing) - 1/4 teaspoon
Coriander and Grated dry coconut - 1 tablespoon for Garnishing
Peel and grate Dudhi. Remove excess water of dudhi. Now add Chilli ginger paste, turmeric powder, salt, powder sugar, Coriander powder, cumin powder, soda-bi-carbon and mix well. Add all the flours. (If coarsely grinded atta is unavailable, add 2 tablespoons of Rava(Semolina) into it) Add 1 teaspoon of oil. Mix neatly. If it is too hard add some water to make it soft. Make rolls of this dough. Grease a plate. Arrange the rolls in the plate, keeping some space in between. Steam the plate in a steamer (Or in Pressure cooker without whistle) for 10-15 minutes.To check if rolls are cooked properly or not - put a knife in the roll if it comes out clean then it is cooked.
For Tadka
Heat Oil in kadai and make tadka from given ingredients.

Pour this tadka on sliced Muthiyas. Mix well and garnish with coriander and grated dry coconut.

Friday, October 30, 2009

Gharge... Sweet Pumpkin Puri

Gharge is a very traditional recipe of Maharashtra. It is basically a sweet puri that has pumpkin(In Marathi: Lal Bhopla) as one if its major ingredient. Earlier in my school days my Aai used t make this very often. But now a days don't know why everybody has forgotten this. So today I took an opportunity to make a typical Maharashtrian dish for Halloween. They are very easy to make, easy to carry while travelling for children. You can keep for 4-5 days without refrigeration.


Pumpkin peeled and grated - 2 cups

Grated jaggery - 1cup

Wheat flour - 1 cup

Fine Rava (Semolina) - 1/2 cup

Pure ghee - 1 teaspoon

Salt - a pinch

Oil to Deep fry.


Heat Ghee in Kadai, add grated pumpkin. Saute it and cover it for 2 minutes. Now add jaggery and cook together. Once it mixed wel and pumpkin is cooked, remove from the flame. Let it get slightly warm. Now add salt, wheat flour, rava to the pumpkin and make a dough of it. If you think it is very loose you can add more flour to it. Let the dough cool. Then make small balls of dough. Spread them out between to sheets of greased plastic to the size of a puri with hand. Deep fry these in hot oil until golden brown. Drain these Gharge on a tissue paper. You can eat it immediately or can be stored for 4-5 days without refrigeration.

This is for Cooking for Kids Event- Wheat initiated by Sharmi of Neivedyam


For for Chef in you's Show Me Your Pumpgrins

Thursday, October 29, 2009

Upwas Sizzlers

Today is Kartiki Ekadashi. A big Ekadashi after Aashadhi Ekadashi. Kartiki Ekadashi falls on the eleventh day during the waxing and waning phases of the moon in a traditional Hindu calendar. Kartik Ekadasi is the Ekadashi that falls during the waxing phase of moon in Kartik Month (October - November), one of the holiest months is a Hindu calendar. It is also known as Utthana Ekadasi and Prabodini Ekadashi. As usual there are two Ekadasis in Kartik month but the one during the waxing phase of moon or that comes after Diwali is considered highly auspicious. Kartik is the eighth month in the traditional Hindi calendar and Maharashtrian calendar and several other regional calendars. Some of the auspicious events during Kartik Ekadasi include:The Chatur Mas period comes to an end during Kartik Ekadasi. Tulsi Vivah is observed by some communities on the day. Pandharpur Palki Kartik Ekadasi Yatra is observed on the day in Maharashtra. Vrindavan Mathura Parikrama is observed on the day by Vishnu devotees.

As per the unsaid rule i.e. "Ekadashi duppat khashi" I prepare some different thing today for my fast. Some 2-3 months back, in a Marathi cookery show 'Mejwani' , my favorite chef Parag kanhere showed this recipe of Upwas sizzlers. Sizzler prepared with fasting food. I prepared it today and it was just yumm. Thanks Parag, no one can imagine sizzlers on fasting day:)


For Samo rice
Bhagar/ Varayche Tandul/Samo Rice - 1 cup
Danyacha Kut - 1 teaspoon
Chopped green chilies - 2
Cumin seeds - 1/2 teaspoon
Pure ghee - 1 teaspoon
Water - 3 cups
Lemon juice - 1 tablespoon
Salt and sugar to taste

For cutlet
Boiled and mashed Sweet potatoes - 2 cups
Singade ka aata - 3 tablespoon
Green chilies - 3
Ginger - 1 inch
Cumin - 1/2 teaspoon
Ghee for shallow fry
Salt to taste

For Sizzler
Banana chips - 1 cup
French fries- 1 cup
Chopped coriander - 1/2 cup
Pure Ghee - 1 tablespoon


For Samo rice
Take a pan, roast the Samo till they turn slightly pinkish in colour. Keep aside. Heat a kadai, heat ghee. Then add cumin seeds and once they start sizzling, add the chopped green chillies. Then add the roasted Samo to it. Mix well and then add the water. Then add sugar and Salt to this mixture and cover and cook till the the Samo is thoroughly cooked. Add lemon juice and some Danyacha Kut. Mix wel.

For cutlet
Make a paste of green chilies, cumin and ginger. Take it in a bowl. Add mashed sweet potatoes, singde ka aata and salt and mix well. Roll into small balls & flatten it. Shallow fry in ghee till it becomes slightly brown. Put it on kitchen towel and keep aside

To assemble sizzler

Heat sizzler tray (if you don't have this then take flat tawa.). Spread all the banana chips on the tray. Now place a teaspoon ghee in centre. Now keep two cutlets in centre. On it's left side put varayche tandul. And on right side arrange french fries. Now Pour hot Danyachi Aamti all over the hot tray. Transfer tray to its wooden container. Make tray very hot before serving. Add a spoon of ghee just before serving to bring the sizzle, smoke and aroma.

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