Potato Palya/Aloo Sabzi

Mostly done at home when dosa's are prepared!!! And favorite for all potato lovers!!! Here is its recipe... 

Ingredients:
1. Potato - 3
2. Onion - 2 (cut lenghtwise)
3. Green Chilli - 3-4
4. Ginger-Garlic paste - 1 tsp
5. Curry leaves - 5-6
6. Turmeric powder - 1/2 tsp
7. Lemon juice - 1/2 tsp
8. Salt to taste
9. Oil - 1 1/2 tblspn

For Seasoning:
1. Mustard seeds
2. Cumin seeds
3. Urad dal
4. Channa dal

To Garnish:
Coriander leaves - 1 tblspn (very finely choped)

Method:
1. Wash and pressure cook potatoes for 3 to 4 whistles and mash it roughly by hand by peeling the skin once it cools down
2. Heat oil, add mustard seeds, when it splutters add other ingredients under 'For Seasoning'
3. When dal turns golden brown add curry leaves, onions, green chilli and saute till onions are translucent
4. Add ginger garlic paste and saute for few seconds
5. Add turmeric powder, lemon juice and salt to taste and mix well
6. Cook for few minutes until everything gets cooked and blended well
7. Do not add water for whole cooking process. If at this stage if the sabzi is too dry add 1tblspn of water  and enjoy the sabzi with dosa or any other dish!

Note:
1. This sabzi can also be used for sandwich filling

Mysore Masala Dosa & Benne Masala Dosa

Masala Dosa is the South Indian food and now becoming popular not only in North India but abroad too! This mouth watering food is one of the best and tasty food in world as cited by CNN . Here is the recipe of this! Its actually potato sabzi filling for normal dosa and spiced with red chutney! If butter is used to roast the dosa then its benne(butter) masala dosa!!!

This has 3 steps:

1. Preparing dosa batter
2. Preparing potato filling: Check my recipe to make Potato Palya/Aloo Sabzi
3. Preparaing Masala dosa

Ingredients for making Masala dosa:

1. Dosa batter
2. Potato filling
3. Red Chutney
4. Oil/Butter to roast dosa

Ingredients to make Dosa Batter:

1. Rice - 2 cups

2. Urad dal - 1/2 cup

3. Methi seeds - 1/4 cup

4. Poha - 1/4 cup cup

5. Water - to soak and grind the batter

Ingredients to make Red Chutney:

1. Chana dal - 2 tblspn (roasted)

2. Garlic - 4-5 

3. Red Chillies - 2-3 (soaked in warm water, can adjust the chillie sbased on how much hot you need)

4. Tamarind - 1tsp

5. Onion - 1/4 cup (roughly chopped)

6. Salt - as per taste

7. Water - to grind chutney

Method to prepare Dosa batter:

1. Mix all ingredients except poha & water. Rinse and wash with water

2. Soak in water for 5 to 6 hours

3. Drain water and with little water to grind, grind the soaked ingredients along with poha(rinsed with water) till you get fluffy and smooth batter

4. Cover and allow the batter to fermet for about 7 to 9 hours

Method to prepare Masala Dosa:

1. Prepare dosa batter and potato filling  and keep aside
2. Blend all ingredients given under 'Ingredients to make Red Chutney' to prepare red chutney by adding little water. This chutney should be a smooth paste and not watery. Keep aside
3. Heat the tava and spread 1 or 2 tsp of oil/butter, spread the dosa batter in circular motion from centre towards edge
4. Sprinkle some oil/butter, cover dosa with a lid and cook the dosa in low-medium heat till it gets cooked completely on both side
5. Now spread 1 or 2 tsp of red chutney on dosa and place 2 to 3 tbsp of potato filling. Fold(add butter if you like on top f it) and serve hot along with chutney!!!

Mysore Masala Dosa ready to eat!!! :)

Note:
1. You can spread butter instead of oil and when you fold add a tsp of butter and its benne(butter) masala dosa!!!

Kashaya/Kashayam | A Herbal/Ayurvedic drink

Good for cough, cold, body pain and headache and can be a substitute for coffee/tea. Its such a healthy drink made out of several indian spices. Having it daily would eases the running nose, sore throat and body pain! There are many versions of doing kashaya. Some add more cloves and others add ginger. You can adjust the spices according to your taste as well! So here is this recipe try it when you have cold n cough!

Ingredients:

For powder :

Coriander seed - 1tbsp

Cumin seeds - 2 tsp

Fennel seeds - 1/3 tsp

Black pepper - 4 or 5 or 1tsp

Cloves - 1 tsp

Cardamom - 2 pods

Dry ginger - 1 tsp

Turmeric powder - pinch

For Kashaya:

Tulasi leaves 4 or 5 (if avai)

Honey/jaggery - 1 tsp

Mint leaves - 10

Betel leaf - 1 

Milk - 1/2 cup

Method:

Kashaya Powder:

1. Heat a pan and dry roast all spices(coriander, cumin,fennel,black pepper, cloves and cardmom) one by one for a 1 1/4 min in low flame and remove n allow it to cool

2. Grind to powder with ginger and turmeric powder

3. The powder is ready n can be stored in air tight container for further use

Kashaya:

1. Boil 1/4 cup of water on medium flame

2. Once it starts boiling put 2 tsp of powder, jaggery and mix 1/2 cup milk 

3. Add all mint leaves, betel leaf, tulasi leaves and boil for 2 to 3 mins and let it rest for a min

4. Switch off and strain the kashaya and drink while hot

Note:

1. Add more or less quantity of milk depending on your preference

2. Don’t rush the grinding process of the spices for long time as the essential oils in the spice powder will release moisture contents and this moisture content will reduce the shelf life of the spice powder. So you grind the powders for short intervals, something like for 12-15 seconds, mix them gently with a help of a spoon to aerate and then grind them again for couple of seconds.

Gobi Manchurian

When we go to hotels, when its raining, or when all friends meet up in some restaurant, or be a party... One item that everybody loves to have is Gobi! Yes Gobi Manchuri! :) Its also most of ours evening snacks where we always loved to have it from street sides ;) One day i got craving for it sooo much that i thought why not give it a try! At first I thought its very difficult and was very doubtful about the taste. But when me and ma hubby started on it! We finished almost half gobi that I used to prepare it! Yup now even you can prepare it @ home!!! :)

Ingredients:

Cauliflower - 15 florets of lower size, kept in hot water for 15 mins and drained

Corn flour - 3 tsp

Maida - 5 tsp

Water - 1/4 cup

Black Pepper - 1 tsp

Salt to taste

Oil for deep frying

For Sauce:

Oil - 2 tblspn

Corn flour - 1tsp

Spring onion - 1/2 cup chopped

Garlic - 1 tblspn finely chopped

Ginger - 2 tsp finely chopped

Green Chilli - 2 slit lenghtwise

Onion - 1.2 cup very finely chopped

Water - 1 cup

Soya sauce - 1 tblspn

Tomato Ketchup - 1 tblspn

Salt to taste

Method:

Gobi:

1. Heat oil for deep frying in a vessel

2. Dissolve corn flour, maida, pepper and salt in water. In this step should use water required only to dissolve and prepare batter like dosa batter. Batter should be bit thick so that it coats the gobi well.

3. Add cauliflowers and mix well so that the batter coats the cauliflower well

4. Add 5 or 6 at a time into hot oil and fry till golden brown

5. remove and drain and keep aside

Sauce:

1. Mix 1tsp corn flour with 1/4 cup of water

2. Add soya sauce, ketchup and salt

3. Heat oil in a pan on high heat and add garlic, ginger, chillies, onions, sring onions and saute for few seconds

4. Add cornflour mix to above and cook for few mins until thick and corn flour is cooked

5. Toss cauliflower so that sauce coats it well

6. Switch off flame

Garnish with onions and extra green chillies if you want and serve hot!!!

Raita

Raita!!! One of the side dish that goes well with all most all rice items! It can also be taken alone. Since many vegetables will be added to this, its also nutritious and good for health. Its very simple and requires very less time to prepare!

Preparation time : 15-20 mins

Ingredients:
Curd - 1 cup
Cucumber - 1/4 (grated and cut finely)
Onion - 1/2 (very finely chopped)
Carrot - 1/2 grated
Tomato - 1/2 (finely chopped)
Coriander - fistful (Finely chopped)
Curry leaves - few strands (finely chopped, optional)
Green chilli - 2 (slit lengthwise)
Green gram - few (optional, soaked over night)
Salt to taste

Method:
1. Chop all ingredients as specified and given under 'Ingredients'
2. Add them to curd and add salt to taste
3. Mix well

Superb Raita ready! :)

Note:
1. You can exclude any item you don't like and yet it comes out good!

Radish Sambar/Moolangi Saaru

One of the delicious and flavorful sambar that goes well with ragi ball/muddhe and rice :) For this sambar powder is used. I have used home made sambar powder, you can also buy a good quality sambar powder like MTR sambar powder.Try it and let us know how you liked it? 

Preparation time: 20-30 mins

Cooking time : 15 mins

Ingredients:

Radish - 1 1/2 cup (chopped)

Tur dal - 1/2 cup

Tomato - 1

Water - 2 cups

Salt

To Grind:

Coconut - 1/4 cup

Sambar powder - 3 tblspn

Chilli powder - 1 tblspn

Tamarind - small lemon sized

Coriander - fistful

Onion - 1/2 sliced roughly

Garlic - 1 1/2  pods

To Temper:

Oil - 1 tblspn

Mustard seeds - 1 tsp

Jeera - 1tsp

Onion - 1/2 (sliced lengthwise)

Curry leaves - few

Garlic - 2 pods

Method:

1. Wash and cut radish and pressure cook along with washed dal and tomato roughly chopped with 1 cup of water. Pressure cook for 2 whistles

2. Meanwhile, grind the ingredients given under 'To Grind' to a paste by adding little water

3. In a pan, add 1 tblspn of oil and heat. Once it is heated add mustard seeds and allow it to splutter. Then add all items given under 'To Temper' and saute till onion are transparent

4. Once the dal is cooked, allow the pressure cooker to cool. Once cooled, add the paste prepared and add another cup of water and heat on medium high flame

5. Bring to boil, and then reduce the flame to low medium and add the temper and salt to taste

Check the taste by taking the liquid part and adjust the taste accordingly and boil for another 5 to 8 mins

Enjoy with rice or muddhe!

Note:

1. Can adjust the taste i.e., sambar powder, chilli powder, tamarind and salt at step 5

2. Can add grated cocnut directly without grinding. if grinding it makes the sambar bit thick. In this i have added the coconut without grinding.

3. If you want, you can skip the garlic either in grinding and out it for tempering or vise versa

Bhindi Masala/Okra Masala

One easy dish that goes well with chaptis/rotis in a punjabi style! Adding kasuri methi and amchur powder makes it more of north indian and restaurant type bhindi masala!

Preparation time : 15 to 20 mins
Cooking time : 15 mins

Ingredients:
Bhindi - 10 to 15
Tomato - 1 (chopped)
Onion - 1 1/2 - 2(finely chopped)
Ginger-Garlic paste - 1 tblspn

Kasuri methi - 1tsp (crushed)

Oil - 2 to 3 tblspn

Salt 

Spice Powders:

Red chilli powder - 1-2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tblspn

Garam Masala powder -12 tblspn

Dry mango powder/Amchur powder - 1 tsp

Preparation:
1. Cut the bhindi/okras and dry fry on a pan till the stickiness is gone, keep stirring in between

Method:
1. Heat oil in a pan, add onions and fry till they become translucent
2. Add ginger-garlic paste and saute for few seconds
3. Now add chopped tomatoes and saute till they are soft and mushy
4. Now add all spice powders and mix well and saute for few seconds
5. If its too dry can add little water to moist it.
6. Now add fried bhindi, kasuri methi and salt and mix well so that onion and tomato masala coats bhindi well
7. Cook for 2-3 mins by stirring in between and serve hot

Note:
1. Adjust the taste accordingly at step 6
2. You can omit dry mango powder and kasuri methi if you don't have those ingredients, but yet it tastes good!

Aagala Kai Palya/Bitter Gourd/Karela Sabzi

This is one of my favorite sabzi and the recipe is from my mom's kitchen ! :) The recipe wont taste that bitter and try it once before you hate it! Though its bitter in raw no wonder in its nutrients and makes good side dish.

Preparation time : 15 to 20 mins
Cooking time : 20 mins

Ingredients:
Bitter gourd - 2
Sambar powder - 2 tblspn
Jaggery - 1o r 2 tblspn
Tamarind extract - from lemon sized ball
Sesame seeds - 1tsp(powdered)
Salt to taste

To Temper:
Oil - 2-3 tblspn
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Onion - 1 (very finely chopped)
Curry leaves - fistful

To Grind:
Coconut - 1/2 grated
Green Chill - 3
Garlic - 3 to 4 pods
Roasted gram - 1 tsp
Coriander - fistful
Poppy seeds - 1 tsp (dry fried)

Preparation:
1. Dry fry poppy seeds till it turns golden brown and keep aside to cool
2. Extract tamarind juice from lemon sized ball of tamarind
3. Cut the bitter gourd, and if you want you can remove the seeds else can keep (seeds will be more bitter)  and dry fry till it turns brown(until the raw smell is gone)
4. Grind all the items given under 'To Grind' to a paste and keep it ready
5. Powder the sesame seeds and keep ready

Method:
1. Add oil in a kadai and heat. Add mustard seeds and allow it to splutter. Once it splutters add all items given under 'To Temper' and saute till onions turn translucent
2. Now add the fried bitter gourd and saute for few seconds
3. Add prepared paste and mix well. Saute for 2 mins
4. Add jaggery and tamarind and saute for a min
5. Add sesame seeds powdered, sambar powder and salt to taste and mix well
6. Cook until bitter gourd is cooked well and all spices are mixed well and until raw smell of tamarind and sambar powder is gone

Enjoy with chapati/rotis or as a side dish for rice

Note:
1. If you feel the sabzi is too dry can add little water while cooking after adding sambar powder and mixed well
2. If sesame powder not available can add sesame seeds directly. Else if seeds also not available can omit that

Channa/Chickpeas Pulao

Fed up of having same kind of pulao??? Here is a pulao which is easy and flavourful! And if you like channa (chick peas) then you would definitely like this dish. Its also a good lunch box recipe. As Channa is rich in protien and fibre, this pulao is very healthy and makes a perfect lunch box. Here is the recipe to be prepared from pressure cooker

Preparation time: 15 min

Cooking time : 30 min

Ingredients:

Rice - 1 cup

Channa - 1/2 cup (soaked overnight)

Onion - 3/4 cup (cut lengthwise)

Chilli - 2 slit

Ginger-Garlic paste - 1 tsp

Coriander leaves - fistful

Thin coconut milk - 1 cup

Lemon juice - 1 tblspn

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1 tsp

Salt - to taste

Water - 1 cup (since 1 cup of coconut milk is used)

Seasoning:

Oil - 1 1/2 tbsp

Cloves - 2

Cinnamon - 2 inch piece

Cardamom - 1

Preparation:

1. Soak channa/chickpeas overnight or for 5-6 hours

Method:

1. Heat oil in a cooker and add cloves, cinnamon, cardamom and saute till it crackles

2. Add onion, green chilli and saute until onion becomes translucent

3. Add ginger-garlic paste and saute for few seconds

4. Add channa, turmeric powder, chilli powder,garam masala and salt and mix well and saute for few 2-3 minutes

5. Add washed and drained rice and saute for 3 to 4 mins.

6. Add coconut milk, lemon juice and bring to boil 

7. Take water and check for taste for salt and spicy and adjust according to your taste

8. Close and pressure cook for 2 whistles. Switch off and allow to cool
9. Garnish with coriander

Channa/Chickpeas pulao is ready to be served. Serve with any of your favorite raita

Note:

1. Instead of coconut milk can use a cup of water
2. Can adjust the taste and masala accordingly at step 7
3. For raita can check Raita Reciepe in ma blog

Masala Cookies/Khara Biscuits

Flavoured with chillies and ginger, a perfect for evening snack! Here it is in a simple and easy manner to try it out! :)

Ingredients:
1. Maida/All purpose flour - 2 cups
2. Ghee/Butter - 1/3 cup
3. Yogurt - 2tsp
4. Chilli powder - 1tsp
5. Ginger - 1tsp
6. Sugar - 3 tsp
7. Salt - 1 tsp
8. Cumin seeds - 2 tsp
9. Green Chillies - 1 tsp (finely chopped)
10. Curry leaves - 2-3 (finely chopped)
11. Baking powder - 1/2 tsp
12. Asafoetida - 1/2 tsp
13. Dill leaves - 2 tblspn (optional, but i love this in cookies)

Method:
1. In a bowl, combine all ingredients and knead to smooth firm dough

2. Knead well for 3-4 min
3. Refrigerate covered for 20-30 mins
4. Preheat oven to 180 deg c
5. Line the baking sheet
6. Remove from refrigerator and on a lightly floured surface roll the dough out for required thickness, keeping it not too thick and not too thin is better)
7. Cut the dough into desired shape and place on baking sheet
8. Place the tray in oven and bake for 20 min/until edges turns golden brown
9. Remove and allow it to cool completely, store it in a air tight container

You can have it with tea, or as a snack ! :)

Note:
1. You change the amount of ingredients based on how spicy you need
2. It continues to cook as they are cooling when removed from oven

Eggless Banana Muffins

So here is this my first baking post as a special post for completing 25 posts !!! And this is for all the audiences out there and my lovely followers :) And I have given the step by step pics!

Ingredients:
1. Ripe Banana - 4 medium size
2. Butter - 2 tsp
3. Oil - 1 tsp
4. Vanilla extract - 1 tsp
5. Sugar - 1/2 cup
6. Brown Sugar - 1/4 cup
7. Maida - 1 1/2 cup
8. Baking soda - 1 tsp
9. Baking powder - 1tsp
10. Cinnamon powder - 1tsp
11. Choco chips - 1/ cup

Method:
1. Preheat the oven to 190 degree C/ 375 degree F for 10 mins
2. In bowl, take maida, baking powder, baking soda and cinnamon powder and mix well and keep aside

3. Now prepare wet ingredients, take ripe bananas and mash using your hand properly

4. Then add butter, oil and vanilla extract and mix well
5. Add sugar, brown sugar and mix well. Wet ingredients is prepared

6. Now add wet ingredients (step 3 to 5) to the dry ingredient (bowl in which maida is mixed)

7. Mix well

8. Add choco chips and fold them in.

9. Divide the batter and put in muffin liners and bake them for 20  mins
10. Let them cool for 5 mins

Enjoy!!!

I have given closer pic to show the softness...

Note:
1. Do not over mix else the muffins will become tough
2. Insert toothpick or fork and check. If it coes out clean then muffins are done
3. Since while preparing this I dint had brown sugar I used normal sugar and so the color is not brown!
4. Add only 3/4 th the muffin liners as when it is baked it raises

Ghee Rice

The rice flavoured with ghee! :) This one is most frequent party dish. Its not that difficult to prepare this at home and make your taste buds happie :) Here is the recipe done using pressure cooker

Preparation time : 10 mins

Cooking Time : 15 - 20 mins

Ingredients:

1. Rice - 2 cups

2. Onion - 2 (thinly sliced lengthwise)

3. Green Chillies - 3

4. Cloves - 6

5. Cardamom - 2

6. Cinnamon Stick - 1" (2)

7. Bay leaf - 2

8. Garam Masala Powder - 1/2 tsp

9. Cashew nuts - 10

10. Raisins - fistful

11. Salt

12. Coriander leaves - 2 tblspn (optional)

13. Ghee/Butter - 4 to 5 tblspn

14. Water - 4 cups

Method:

1. In a pressure cooker heat 3 tblspn of ghee and allow it to melt

2. Reduce flame and add cashew and saute till golden brown and remove and then add raisins and saute for few seconds remove and keep it aside

3. Add remaining ghee, once heated add sliced onions and saute till transparent and then add cardamom, cinnamon, cloves and bay leaf and allow it to splutter

4. Add chillies and saute for few seconds

5. Wash rice with water and drain it. Now add the drained rice and saute for 5 minutes

6. Add water and garam masala powder, salt to taste and bring to boil

7. Cover the lid and pressure cook for 2 whistles

8. Garnish it with nuts and raisins and serve with any of your favourite curry

Note:

1. Adjust the salt and garam masala before covering the lid to pressure cook

2. I served it with potato with curd gravy. Here is the link to its post in my blog "http://namadugemane.blogspot.de/2014/03/aloo-subzi-withcurd-gravy.html"

 Let me know how it tastes! 

Aloo Subzi with Curd Gravy

For all aloo lovers here it is a recipe which is simple and tasty :) It can be served with rotis/chapatis/side dish for rice items too !

Preparation time : 15 mins
Cooking time : 20 to 25 mins

Ingredients:
1. Potatoes - 4 (boiled in salt water)
2. Ginger - 1/2 tsp
3. Green Chilli - 1 or 2
4. Garlic cloves - 4
5. Cumin seeds - 1tsp
6. Bay leaf - 1
7. Peanuts - 4tsp (coarsely crushed)
8. Sesame seeds - 1.4 tsp
9. Red Chilli Powder - 1 tsp
10. Turmeric Powder - 1/4 tsp
11. Curd - 1/2 cup
12. Sugar - 1tsp (optional)
13. Oil - 4 tsp
14. Coriander leaves - to garnish

Method:
1. Peel and cut potatoes into small cubes
2. Make a paste of ginger, garlic and green chillies
3. Heat oil in a kadai and add cumin seeds and allow it to splutter
4. Then add the paste done in step 2 and bay leaf and saute for a min
5. Add coarsely crushed peanuts and sesame seeds and saute for a minute
6. Add red chilli powder and turmeric powder and mix well
7. Add beaten curd, sugar and cook for 2 to 3 minutes
8. Add chopped potatoes and salt to taste and mix well
9. Cook covered for 5 to 6 minutes and stir occasionally in between
10. Add fresh coriander leaves and turn off the heat

Serve hot with rotis/chapatis/side dish for rice items

Note:
1. If you like it to be more gravy add water and cook covered
2. Adjust spices according to your taste before adding the potatoes

RasMalai

The mouth watering and popular Bengali dessert! Ras means juice/juicy and Malai means Cream.. This is nothing but rasgulla soaked in saffron flavored milk. Lets look into the process of its making ! This time I have taken snaps at stages carefully !

Cooking time : 40 to 45 mins

There are three steps in this:
1. Preparing Paneer
2. Preparing Rasgulla
3. Preparing Rasmalai

1. Preparing Paneer:
You can check ma blog for the post http://namadugemane.blogspot.de/2014/02/home-made-paneer.html
to know how to prepare paneer. Or you can buy from stores if you want

2. Preparing Rasgulla:
     Ingredients for rasgulla discs:
     1. Paneer
     2. Rava - 1tsp
     3. Cardamom - 1/4 tsp
     4. Sugar - 2 tsp
     5. Maida - 1tbsp

     Ingredients for Syrup:
     1. Water - 2 1/2 cups
     2. Sugar - 1 cup

    Method:
    1. Knead paneer until your hand becomes oily, knead using heel of your hand
    2. Add 1 tsp of rava, cardamom powder,sugar and knead lightly
    3. Divide into eual pieces and make smooth balls
    4. Flatten in shape of discs and place on maida dusted plate as shown in below pic

    5. Heat sugar and water on low flame in a pan untill sugar dissolves and then increase the flame
    6. When it starts boiling, reduce the flame and drop the paneer disc and cook closed for 15 mins but check in between

    7. After 15 to 20 mins, rasgullas would be doubled in its size as in below pic

    8. Switch off flame and allow to cool and allow it to stand for about 2 hours

           Its Rasgulla !!! :)

3. Preparing Rasmalai:
       Ingredients for saffron flavoured milk:
       1. Milk - 2 1/2 cups or 1/2 litre
       2. Sugar - 1/3 cup
       3. Cardamom powder - 1.4 tsp
       4. Saffron - 7-8 strands
       5. Pista - 2 - 3 tbsp
       6. Almonds - 2 - 3 tbsp
   
       To Garnish:
       Almonds and pista chopped

      Method:
      1. Boil milk until it reduces to 1 1/4 cup, by keeping in medium low flame and keep stirring in between so that milk wont get burnt
      2. Add sugar, cardamom powder and mix until sugar dissovles
      3. Switch off and add almond, pista and saffron and mix well
      4. Now take rasgulla from sugar syrup and squeeze out excess sugar syrup by keeping the rasgulla between two ladles and press gently
       5. Drop squeezed rasgulla into creamy milk and let it cool and let it stand for atleast 2-3 hours
       6. Refrigerate and serve chilled garnished with almond and pista

              Rasmalai is ready!!! Yumm...!

Note:
1. Always refrigerate after allowing it to soak for about 2 hours and it tastes best when chilled