Macaroni in White sauce with Vegetables

Macaroni and Cheese lovers have many differing opinions on what is the perfect way to make this classic dish. Baked is my favorite. Many other people prefer the Stove-top version,like this one that I am posting. Different skill levels are needed to make each version, with the Baked generally being the most complicated and time consuming to prepare. But both versions are oh so good!

This recipe for Macaroni in White sauce with Vegetables is based on first making a white sauce (in French it’s called béchamel), then adding shredded cheese and then chopping colourful veggies.  Anyway read on :- 

You will need :-

Macaroni   100 grams

Cheese, grated 1/2 cup

Butter 1 tbsp

Refined flour (maida) 1 tbsp.

Milk 1 cup

Garlic finely chopped 2 tbsp. ( I like garlic flavour in my Pasta; but you can reduce the quantity of Garlic)

Salt to taste

White pepper powder to taste

Oregano to taste (optional)

Fresh parsley, chopped 1 tbsp. ( optional)

Veggies as per your choice ( I used corn niblets, 3 bell peppers, carrot, Onion)

1. Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain and set aside. 

2. Heat butter in a pan. Add maida and sauté lightly, taking care that it does not change colour. Add milk, gradually, stirring continuously so that there are no lumps formed. Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix.

3. Heat some butter in another pan and add garlic. Saute it for a min. and add oregano to extract the flavour.

4. Add onion and Carrot and saute for a min.Now add the remaning vegetables and saute. Add macaroni. Toss. 

5. Strain the sauce into this pan and mix gently. Add some more cheese (optional). Check for the seasonings.

6. At this stage if you want to bake you can do so till the cheese at the top becomes a light golden. Garnish with parsley (optional) and serve hot.

गणपती बाप्पा मोरया... मंगलमुर्ती मोरया.....!!

गणपती बाप्पा मोरया... मंगलमुर्ती मोरया.....!!

Ganesh Festival is that special festival of Maharashtra which is celebrated for 10 days with great pomp all over the state. Before starting any new venture we believe in praying to Lord Ganesh or Ganapati Bappa as he lovingly called in Marathi. It is believed that Ganapati can remove any obstacles that may be a hindrance in your way to success and that is the reason why any new venture is first started by praying to Lord Ganapati.

Although 4 days late, But still I wish you all A Very Happy Ganesh Festival. Yes, the picture above is of the Ganapati idol at my maternal home this year....and we are missing all the fun here in Germany where things are definitely nowhere as exciting as they are; back in Pune :-(........

Special sweets are prepared on Ganesh Festival with the Modaks taking the place of pride but what I have prepared this time for the Prasad is flavoured Pedhas. So people...just read on for the recipe:-

Milk Powder - 2 cups

Milkmaid - 1 tin (300 ml)

Ghee - 1/2 Cup

Saffron few strands (soaked in warm milk)

Cardamom powder - 2 tsp.

Salt - 4-5 grains

Milk - 3-4 tsp.

For more Colours and flavours I used Chocolate Sauce - 2 tsp. and Strawberry Crush - 2 tsp.

(but was very disappointed with the colour that I got after adding the Strawberry crush...but never mind...it tasted awesome)

For decoration I used chopped Almonds..

1. Take a large wide mouthed microwave safe bowl and heat the ghee just until it melts.

2. Now add both the condensed milk and milk powder and microwave on full power for 4 –5 mins stirring after every minute.

3. Now divide the dough in 3 portions and add saffron, in one part. Also add cardamom powder in all 3 parts. Mix with the dough and microwave again for another 4 to 5  more mins. 

4. Similarly mix chocolate sauce and strawberry crush in the remaining two parts and microwave again for another 4 to 5  more mins. 

5. The mixture kind of begins to thicken and also rise up. Be very careful when microwaving the hot mixture. Do not forget to stir frequently.

6. Cool the mixture  for a good 10 mins until it is warm enough for you to handle. It get's the consistency of chapati dough.

7. Now roll the pedhas. If you do this while the dough is still warm the Pedhas will roll into smooth balls.

8. If you feel that the mixture has become too dry to roll out; then add a tsp or two of milk and microwave the mixture again for a minute or two. Then let it cool down a little bit for you to handle it again. 

9. Decorate Pedhas with Almonds or any nuts of your choice....and the Pedhas are ready.

Macaroni Makeover

Well.....This is a combo (not suitable for my Combo Meal event) of Italian Macaroni in Indian Creamy tomato sauce or should I say Malai Gravy.....(the one that's preapred for a Punjabi Dish). See that's why I call this dish a Makeover....I dont think I need to write anything more to explain further...just read on for the recipe...

You will need:- 

Macaroni (any shape) 100 gms ( i used whole wheat macaroni)

Fresh cream 1 cup

Salt to taste

Sugar a pinch

Oil 2 tbsp.

Onions finely chopped 2 medium

Ginger-garlic paste 1 tbsp.

Tomato puree 1 cup

Red chilli powder 1 tsp.

Turmeric powder 1/4 tsp.

Coriander powder 1/2 tsp.

Fresh coriander leaves, chopped 2 tbsp.

Grated Cheese 100 gms. (optional)

 

1.  Bring two cups of water to a boil in a pan. Add one tsp of salt and one tbsp of oil. Add macaroni and cook till it is three fourth done. 

2. Drain and rinse under running water. Keep aside to drain completely. Apply oil so that macaroni does not stick together.

3. Heat oil in a pan. Add chopped onions and cook till the onions are translucent. Add ginger-garlic paste, tomato puree and continue to cook on low heat till oil surfaces. 

4. Add red chilli powder, turmeric powder, coriander powder and mix well. Continue to cook for one to two minutes. Add salt to taste and also add a pinch of sugar. 

5. Add cooked macaroni and cook on medium heat for two minutes. Lower heat and add the malai. Do not stir. Cover and cook for two minutes. Adjust salt. 

6. Sprinkle chopped coriander leaves and grated cheese(optional). Serve hot. 

Baked Vegetables in White sauce aka Vegetable Au Gratin

Re-posting this for the Dish Name Starts with: B event hosted by Akila. 

Gratin is a widely used culinary term in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and grated cheese. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled to form a golden crust on top. Vegetable Au Gratin is a medley of vegetables baked in a cheesy herbed white sauce.I think it is a lovely recipe and nostalgia aside, tastes great. After all, combine cheese and milk, crunchy crust and velvety interior, and you will have a winner every time.

For this you need:-

1/4 bowl - carrots (sliced)
1/4 bowl - green peas

1/4 bowl - French beans
1/4 bowl - cauliflower
1/4 bowl - Corn Kernels
1 bowl  - white sauce
1 bowl - grated cheese
1/2 bowl -  bread crumbs
3 tbsp - butter
Salt to taste
2 tsp.- pepper powder

1. Par- boil vegetables and drain excess water. Heat butter, add garlic and saute for a minute. Then add vegetables and toss them for a minute or two. Add salt and pepper.
2. Make white sauce; add 1/4 bowl cheese, salt and pepper powder to it.

3. Pre-heat the oven 200 0 c.
4. Grease baking dish with butter and sprinkle bread crumbs. Now make a layer of sauted vegetables, pour white sauce over it. Spinkle Bread crumbs and repeat the layer. Cover it with Grated cheese.

5. Bake at 200 0 c for 25 mins. or until cheese melts.  Serve hot along with Garlic Bread.

Thank You Card and My First event Announcement with My Entry

Yes I am finally ready to host my first blog event . Well it's taken me almost six months  to announce this one but I am very happy.

Yes it's Combo Meal .  

As we all know that Fusion cuisine, in which ingredients and techniques from two different cultures are combined, is a major culinary trend. While high end restaurants serve some odd and occasionally pretentious dishes in the name of fusion, authentic blends of flavors often spring up anywhere cultures intermingle. Indian style Chinese food is one of the world’s tastiest multicultural combo meals. The value menus/ meals adopted by several fast food chains seem to have succeeded with a bargain-hungry public, especially at dinner.

I am sure by now You must have guessed what the event is all about ….right?

Combo Meal……………

Festival is open to Bloggers and Non-bloggers. Send me your entries with photographs by 7^th October 2010  at chaitralipathak@gmail.com. Non-bloggers please do not hesitate to participate.  Mail me your entries with or without photographs.  Please also include your name, name of your dish and its URL, your blogname with bloglink.  In your posts feel free to use the picture above and link your post to this post on I-m-not-a Chef so that more and more people can participate.

I am waiting for your entries. Get ready!!

Rules of the event are very simple:-

1.  A complete no..no…to Burgers and French Fries. and stuff like that. It has to be a combination that will turn into a meal. ( Veg and Non-Veg both)

2. I would appreciate if you could use the Logo in you post; as it will help me spread the word.

3. Send me your recipe with a photo on chaitralipathakatgmaildotcom

4. Also send me a link to the recipe from your blog

5. Link your post to this post.

6. Non -Bloggers are welcome too. Just type out your recipe and mail it to me on the above email- id. Send along a photograph too if you can.

   

Last date for sending in recipes is 7^th October 2010. So you have a whole month to come with your best recipe ever.

Now Before I go on about my own entry in this particular event; I would like to thank Akila for sharing this Thank You Card for participating in her blog event. Wonderful collection of  recipes, she has posted in this event…! Check out her space…!
Thank You once again Dear...

and now coming back to My Entry:-

Vegetable Fried Rice and Chilli Paneer ( Restaurant Style)

'PANEER', its such an ingredient, you make anything out of it, it definitely shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course along with Fried Rice. I love fried rice because of its presenatation :), thats with colourful veggies which look like precious stones... They are the feast to one's eyes... Its a quick recipe when you are short of time or feeling bit lazy and want to eat some good food too :) (Only the preparation takes a lot of time...but the end result is worth the efforts)

For Chilli Paneer you will need:-

Paneer 200 grams

Cornflour  4 tbsp.

Oil 2 tbsp. + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onion sliced 1 medium

Green capsicum diced 1 large

Vegetable stock/Water 1/2 cup

Salt to taste

Sugar a pinch

White pepper powder 1/2 tsp.

Soy sauce 2 tbsp.

Chilli sauce 1 tbsp.

1. Drain paneer well and cut into diamond shaped medium sized pieces (or any other shape that you like). Roll the paneer pieces in cornflour.

2. Heat sufficient oil and deep fry paneer on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. 

3. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. 4. Heat two tablespoons of oil,  add crushed garlic and stir-fry for a minute.

5. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes.

6. Add fried paneer and stir in the vegetable stock/water.

7. Add salt, sugar(not for sweetness but to cut down the Soy Sauce effect), white pepper powder, soy sauce, chilli sauce and stir well.

8. Stir the blended cornflour before adding it to the chilli paneer and add. Cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Chilli Paneer is ready. 

For Vegetable Fried Rice you will need:-

Rice, soaked 1 cup

Carrot, sliced 1 medium

French beans, sliced4-6

Spring onions with greens, sliced2

Onion 1 medium, sliced

Oil 2 tbsp.

Garlic, finely chopped 4-6 cloves

Ginger, finely chopped 1 inch piece

Cabbage finely shredded - 1/2 cup ( I used chinese cabbage)

Capsicum ( Green, Orange, Red, Yellow) – ½ cup (I used green,red,orange)

White pepper powder1/4 teaspoon

Salt to taste

Soy Sauce 2 tbsp.

Bean Sprouts a handful of them (optional)

1. Cook rice and cool. Reserve some spring onion greens for garnish.

2. Heat oil and add garlic, ginger, onions and spring onions(white) and stir-fry for one minute.

3. Add carrot, capsicum, cabbage and French beans and continue to stir-fry for a minute.

4. Add rice, white pepper powder, soy sauce and salt and mix well.

5. Cook on high heat for a minute or until the rice is heated through, tossing continuously. 6. Mix in Bean sprout and serve hot, garnished with the reserved spring onion greens along with Chilli Paneer.

Fish Oil: Omega-3 & 6 Acids Health Benefits

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As soon as the words oils and fats are brought up, health-conscious men and women are inclined to run for cover. Precisely what these people neglect to understand is actually that there are beneficial fats and harmful fats. Total prevention involving consumption of oils and fats would definitely in fact end up being harmful, instead of favorable to their health and wellbeing.



The Reality Concerning Fish Oil

Fundamental fatty acids should always end up being a component of your everyday eating habits. Not having them, you take one step closer to your demise. Fundamental fatty acids are actually separated into 2 categories: omega-6 EFAs and omega-3 EFAS.
 
Despite the fact that there are mainly really minor dissimilarities to distinguish the 2 categories of essential fatty acids from one another, researches have unveiled the fact that excessive consumption involving omega-6 EFAs can cause an inflammatory reaction, blood clotting as well as tumor development. Fortunately, then again, is the fact that the contrary is true for omega-3 EFAs. Omega-6 EFAs can be found in vegetable oils whereas omega-3 EFAs can be found in fish oils among alternative foods.

 Health Benefits Omega-6 VS. Omega-3

Read more

Medical practitioners as well as scientific researchers happen to be sharing the exact same viewpoint. Hence the reason associated with growing scenarios involving cardiovascular disease, hypertension or high blood pressure, overweight, diabetes, early aging as well as specific forms of cancer malignancy is none other than an imbalanced consumption involving omega-3 as well as omega-6 EFAs.

As outlined previously, omega-6 EFAs can certainly be present in vegetable oils. This includes nevertheless isn't restricted to corn oil and soy oil, both of which includes substantial quantities of linoleic acid. Omega-3 EFAs on the other hand can be found additionally within underwater plankton as well as walnut and flax-seed oils. It should be important to take notice the fact which fatty fish and fish oils include eicosapentaenoic acid (EPA) as well as docosahexaenoic acid (DHA), fatty acids which were noticed to supply several health benefits to the human body. During the beginning of the 70's, a research regarding Greenland Eskimos have shown that one of the leading factors to precisely why many people hardly ever experience heart diseases is due to their high-fat eating habits (mainly consisting of fish).

The 2 fundamental fatty acids, EPA and DHA, are furthermore beneficial in avoiding atherosclerosis, heart attacks, depressive disorders as well as numerous types of cancer malignancy. Fish oil supplemented food have in addition confirmed to be helpful in the treatment of diseases such as rheumatoid arthritis, diabetes, Raynaud’s disease as well as ulcerative colitis.

Alternative Benefits Associated With Fish Oil

Read more

There are plenty additional diseases as well as circumstances during which consumption of fish oil has confirmed to be substantially effective.

Making the Heart Much Healthier And Stronger

The heart is inarguably by far one of the the most crucial internal organs of your body system. Logically, it’s in your very best interests to keep your heart joyful not to mention wholesome. Hence one method to accomplish this is to eat meals which includes a balanced amount of fish oil.

Studies & Proof

In Athens, Greece, for example, a research had been conducted to demonstrate if perhaps there was clearly an immediate connection involving substantial fish eating habits and inflammation of blood vessels. The final results pointed out the fact which people who consumed much more fish compared to other individuals, possessed a reduced amount of C-reactive protein as well as interleukin-6. These are variables which are frequently used in order to calculate the probability of blood vessel inflammation. These health benefits stayed even when the numerous hazards affiliated with substantial fish eating habits were considered.

Consume Fish In Order To Lose Weight

In Perth, Australia, a research had unveiled the fact that fish ingestion works extremely well to prevent hypertension as well as obesity. Study workers from the UWA (University of Western Australia) have found that a weight-loss diet which incorporates an everyday quantity of fish intake can be extremely successful in lowering blood pressure and additionally enhancing glucose tolerance.

Fish Oil in order to Battle Asthma

Men and women battling with the respiratory system complications such as asthma are likely to be seen as unfit as well as unhealthy. They should at this moment be very happy to discover that particular scientific tests have pointed out the advantages of fish oil for asthma-burdened-individuals. Reports demonstrate the fact that around 20 to 25% of infants nowadays experience one type of asthma or another at a particular stage throughout their lifetimes. And additionally a number of proof uncovers an everyday eating habits involving meals having high linoleic acid content being the cause behind it.

Analysts of UW (University of Wyoming) carried out a research by subjecting several infants to a high-fish diet program whereas some others continued utilizing their normal eating habits. Final results pointed out the fact that the infants whom consumed additional fish ended up being significantly less susceptible to asthma attacks and additionally were able to respire without difficulty as well.

Best Ways To Cook Your Freshly Caught Fish

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Any recently captured fish may be prepared in 1001 methods. Virtually any fisherman worthy of his salt possesses his personal distinctive manner of preparing a fabulous recently captured trout, salmon or whatever fish he captured. Consequently fisherman all over the continent has long been passed down ways of preparing fish.

 

Here are several suggestions to obtain the very best out of your fish:

1.Frying

Breading as well as frying any recently captured species of fish is as good as it gets. The actual scent associated with butter emanating from the frying pan as well as the talent a fisherman applies in wholesaling his snatch merits its weight in gold, nearly. For the amateur fisherman, make certain that the butter is actually extra heated however, not yet burning. Additionally, ensure that the actual fish is without a doubt properly covered in batter. Season your batter anyway you please, salt and pepper never gets outdated. You may want to consider various other herb choices as well as spices with the batter for a far more delightful fish.


2.Grilling

At first glance, grilling would most likely appear to be the simplest way to cook your fish. A rookie will probably presume that grilling fish may be the just like grilling steaks or hamburgers. As opposed to chicken or cows, fish has a tendency to secret the majority of its very own juices whenever prepared. Over a barbeque grill the delightful juice drips on the coals.

In order to avoid getting rid of the moisture, 1st cover the fish using oil. The oil will seal an integral part of the humidity within. 2nd, keep an eye on the fillets and flip them the moment a cut would show you that the new fish is prepared halfway through. Immediately after being turned, observe the fish attentively. Take out the fish the instant it is cooked properly.

A good way to basting the fish with oil would be to wrap it within aluminum foil. The aluminum foil will keep the humidity and marinate the fish in its own moisture. Inserting natural herbs as well as seasoning within the foil with the fish increases the grilling procedure as well as the fish itself.

3.Baking

Baking is the greatest alternative for the fisherman who does not wish to keep an eye over the fish in the entire course of the cooking preparation. The fisherman can easily put together the marinade and pre-heat the oven, afterward insert the fish inside the oven for a precalculated period of time. Nonetheless, you should observe the fish a few times, to guarantee that you don't overcook the fish.

Regardless of what fish you captured, an excellent recipe as well as adequate preparation will definitely complement the capture. Take time to get ready for cooking, a terribly cooked fish will certainly mess up your entire day. 

Try to remember the 1st rule of cooking, do not overcook your fish!

"Freshwater Favorites is loaded with terrific and easy to make recipes from fishermen, fishing enthusiasts and masters of the kitchen.

Nothing compares to the taste of freshwater fish. We give you over 300 different ways to prepare meals that are sure to be hits with your family and friends." Read more

Check with Your Nutritionist/Doctor Today!

****Nothing is beneficial the moment ingested or even utilized too much. However a total prevention of a specific food kind is just as unhealthy as well! Consult your current nutritionist for the appropriate quantity of fish consumption for your age as well as health and fitness condition.****

Narali Bhat (Coconut Rice) and Awards ( Re-posting for the Event)

Re-Posting this for the lovely  Festive rice event hosted by Akheel at Torview.

Let me begin this post by wishing all my readers  A VERY HAPPY RAKSHABANDHAN DAY and its Narali Purnima for we Maharashtrians. 

Coconut Day festival or Narali Purnima takes place in Maharasthra and also coincides with Raksha Bandhan or Rakhi Purnima. Narali Purnima is celebrated on full moon day in the month of Shravan.

Coconut Day festival or Narali Purnima is celebrated each year with loads of fun by the people of Maharashtra namely the fishermen on the full moon day in the month of Shravan. The fishermen who have an endless love for the ocean offer coconuts to the sea-god Varuna who protects them from the wrath of the seas. The festival arrives at the fag end of the monsoons and the fisherman’s offering of the coconuts symbolizes the end of the monsoons and also the end of their troubles. It marks the beginning of the new fishing season. They please the gods before venturing out in the waters in their decorated boats. They pray to the sea-god that he may protect them from all the dangers and allow them to sail safely. 

Narali bhat is made on 'Narali Pournima' day, a 'coconut festival' and so I prepared it today. Read on for the recipe but before that I was bumped with the versatile blogger award by Rach.  

She has lovely collection of non-vegetarian recipes, though she has collection of some veg recipes as well ..but her non-veg collection is really something to watch out for…Do visit her blog and enjoy some lip smacking recipes from her space. As per the rule I need to share it with 15 blogger friends and tell 7 things about me.

so here it goes:-

1. Just as the name of my blog says...I am definitely not a chef..even though I have done Hotel Management; I didn't have much interest in cooking until recently.

2. I keep cooking and trying new recipes only because I have lot of free time right now.

3. Love to watch Movies a lot.

4. Like talking on Phone a lot...hehe.. ;-)

5. Love to swim.

6. Very much interested in doing adventure sports; hopefully I'll get a chance to do that..

7. and last but not least; like to listen music.

And I am very happy to share this award with all my lovely blogger buddies as I think its very unfair to share it with only 15 friends.... So, would like to share the awards with all my blogger friends. Please feel free to accept it.

Also, Akheela of Torview has presented this Thank You Award/Card for joining in her Cold Desserts event.

Wonderful collection of dessert recipes, she has posted in this event…! Check out her space…!
Thanks Akheela, for this Inspiring Award Certificate…!

phewwww.....  :-) and now coming to the festive recipe...

here is what you will need:-

Cooked Rice - 1 cup

Grated Jaggery  - 1/2 cup

Grated fresh Coconut - 1/2 cup

Cardamom powder - 1 tsp.

Cloves (Laung) - 4-5

Ghee - 2 tbsp

Pinch of saffron soaed in warm milk

Raisins, Almonds chopped(Optional)- 1 tbsp.

1. Wash rice, keep it soaked for half an hour in water and cook it. (When you cook rice; make sure that it does not become soggy, it should exactly be like the one we use it for Fried Rice or Pulao preparation.....basically the grain should be separated)

2. Mix grated coconut and jaggery. Heat Ghee and fry the nuts if you are using. Remove and keep them aside.

3. Now into the Ghee add the Cloves and saute for few seconds. Then Add the coconut mixture and rice to it.

4. Mix well and let the jaggery melt completely. At this time also add the soaked saffron and mix.

5. Add the nuts (Optional), cardamom powder to it Mix well and its ready. Serve hot.

Note:- You can also use sugar instead of Jaggery.

This festive dish goes to the lovely event Color Your Palate-"A Visual Treat"...... hosted by Sanyukta from Creative Sanyukta.  Do visit her space for some wonderful collection of recipe and even more beautiful and wonderful presentations.

CornFlakes Chivda

Chivda is a quintessential Maharashtrian snack. But snacking crosses all boundaries and the simple chivda is proof of that.

Surprisingly easy to make but so satisfying that one truly 'can't get enough of it'.

Each Maharashtrian household has it's version of chivda and the variations are endless.

My version of this crunchy snack uses cornflakes cereal. Read on:-

Corn Flakes - 500 gms

Peanuts- 1/2 cup deep fried

Curry Leaves - 1/2 cup Depp fried (not brown; should retain the green colour)

Dry coconut - 1 cup thinly sliced and deep fried

Green chillies - 250 gms. chopped and deep fried

Raisins - 1/2 cup deep fried

Cashewnuts ( I did not use) - 1/2 Cup deep fried

Cumin and Coriander Powder - 2 tsp. each

Sesame seeds - 1/4 cup deep fried

Salt to taste

Powder sugar - 1/2 cup or as required

Oil - 4 tbsp.

For Tempering:-

Oil - 2 tbsp.

Turmeric - 2 tsp.

Asafoetida - 2 tsp.

1. Mix Corn flakes and all the deep fried items together. 

2. Add Salt, powdered sugar, cumin and coriander powder and Mix lightly.

3. Now for tempering; heat 2 tbsp of oil and add Turmeric, Asafoetida. Pour it over the Chivda Mixture.

4. The Corn flakes chivda that you get in the market is very oily; because the flakes are deep fried. Instead of deep frying the flakes what you can do is that; once everything is mixed, Divide the mixture in 3-4 separate parts.

5. Heat the remaining 4 tbsp. of oil to almost the smoking point and pour it over all the batches of Chivda mixture. In this way all the flakes will absorb the oil equally.

6. Mix everything together lightly making sure that you don't break the flakes. The CornFlakes Chivda is ready.

Happy Janmashtami and Sweets

A big hello to all my Bloggobuddies, I am back from a Wonderful trip and with so many memories.  Although one day late, But still I wish you all A very Happy Janmashtami. I do not have much to post right now; but just posting the wishes to you all and also the festive sweets.

Njoy the Sweets:-