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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Quick Amla (Indian Gooseberry) Pickle

amla achaar
I have been experiencing severe hair fall for quite some time. My concern has led me to do extensive research on hair.

Since childhood, I have been hearing a lot about amla's benfits for hair. So I wanted to give alma a try for my hair.

Not only this, it is loaded with vitamin C, which helps you fight infections and get an immunity boost.

Recently, I have met another Punjabi girl online, with whom I feel extremely comfortable. Both of us share many similarities. Her name is Anna, who has introduced me to some traditional recipes of her highly talented mom.

This amla achaar recipe also belongs to Anna's mom. I have made addition of hing to the original recipe. I find this recipe easy to make. Not only this, I love the pickle, which tastes tangy & tasty.




Amla Pickle Ingredients

10-15 amla pieces (soaked in warm water for half an hour and then dried for a couple of hours)
Mustard seeds- 1 tbsp
Hing- 1 pinches
Salt - 2 tbsp
Dried ginger powder (saunth)- 1 tsbp
Red chilly powder - 1/2 tsp or more (depending on taste)
Water- 1/2 tbsp
Mustard oil- 1/2 cup or more

amla pickle
Recipe

  1. Make sure the amla pieces are dry.
  2. Take a heavy bottomed vessel.
  3. Heat oil.
  4. Add hing.
  5. Add mustard seeds. Once they splutter, add salt, haldi, and red chilly powder.
  6. Add amla pieces.
  7. Mix well.
  8. Sprinkle a few drops of water over them.
  9. Mix.
  10. Cover & cook for 10 minutes.
  11. It may take little longer. 
  12. Once done, sprinkle dried ginger powder.
  13. Done. 
  14. Relish with rice, roti, parantha!
You may be interested in easy amla chutney recipe. Here's a super quick recipe to make tangy amla chutney.

Easy Chewy Dates Ladoo: Option for Navratri Recipe

dates ladoo
Until a few months back, I could not imagine that ladoos could be made without clarified butter. To me, every ladoo uses ghee. But as my culinary skills continue to improve while my focus remains on health, I have started to experiment with various ingredients.

I came across a recipe that uses dates as sweetener. This was enough to give me an idea in the right direction. Then I came up with this easy ladoo recipe that  does not use ghee.

If you are looking for a navratri recipe, just use dates and nuts, and skip oats & sesame seeds, and you will get a falahari ladoo recipe :)



Recipe:
1/2 cup dates
2 tbsp -sesame seeds (til)
2 tbsp-oats or powdered and soaked sabudana for navratri (optional)
10-15 almonds

Process


  1. Chop dates. Keep aside. If you have refrigerated dates, make sure you keep them outside for 4-5 hours before chopping. This would make chopping easier. My chopper resisted chopping dates, so I used a grinder.
  2. Add almonds while grinding. Do not grind for too long - just 1-2 minutes would be enough.
  3. Dry roast sesame seeds for 2-3 minutes. Do not roast for too long.
  4. Take chopped dates & almonds, roasted sesame seeds, and oats. If you are making a navratri fast recipe, do not add oats. Instead add soaked sabudana or nothing at all. 
  5. Mix everything well.
  6. Give desired shapes.
  7. Enjoy this healthy snack, bursting with flavors of nuts and loaded with benefits of oats, sesame seeds, and dates.
What more could you ask for?

How To Make Instant Khoya at Home: 2 Ways






home made khoya



How to make khoya at home?

Well, it is a simple, yet time-taking process. Of course, the end result is worth all your efforts.

Khoya is a must-include ingredient in most Indian sweets. In fact, there are hardly any sweets that do not use khoya.

I learned how to make khoya from my nani.
(matenal grand mom). I have seen her prepare a number of Indian sweets, especially khoya burfi. The word khoya itself makes me feel nostalgic, reminding me of my nani's khoya burfi.

My mouth is watering

But  this khoya method is tedious and time taking. It involves a good amount of your time and patience.

If you are patient enough to stand and stir the milk for at least 30 mts at a stretch, go ahead with the traditional method of making khoya.

But if you want an instant mawa or khoya recipe, then again this page can help. I have learned another method to make instant khoya/mawa at home from Radha Natarjan's post on khoya.  The moment I saw her post, I was interested to try it out.

It's a very simple recipe, which cuts down the time taken in making khoya the traditional way.



I have made badaam burfi with this method. It is simply outstanding. You would want to try it again and again and can have it during fasts.

instant khoya gives you instant badam burfi

It's quick to make badam burfi with this homemade khoya.
Take half the amount of khoya from this recipe, add 1 cup of almond powder to it. Keep aside. Heat a pan with 1/4 cup milk, add elaichi (cardamom powder). Next add the khoya almond mixture.
Add sugar and keep stirring until everything becomes a mass. Remove the mix on a greased plate and keep it under a heavy utensil so the burfi can take a beautiful shape
Cut and enjoy this fasting recipe.


pic courtesy: Radha Natarajan's blog pahe on instant khoya/mawa













Ingredients

1 cup milk ( I use skimmed milk, you may take full-fat/cream milk)
1/2 tsp sugar
1/2 tsp- ghee





How To Make Khoya Procedure
  • Boil milk and then add the other two ingredients.
  • Mix well & stir
  • Keep stirring.
  • Do not leave it much, as there is a high risk of burning, especially as milk gets thickened.
  • Keep stirring and stirring and stirring until milk dries up, leaving a mass behind.
  • Stir well and your home made khoya is ready.
You can make khoya burfi with it or add khoya to coconut and make coconut burfi/ladoo. I make almond fudge/ burfi as well with this.

You may even make suji/ semolina fudge with this. Options are galore. Keep exploring :)


Quick Veg Paneer Biryani Recipe

vegetable biryani
Do you love veg biryani? I used to wait for hubby to make chicken biryani when we were eating non veg. We turned vegetarian some time back.

The word Biryani makes our mouth to water. Briyani is synonymous with Hyderabad, which has a distinction when it comes to making biryani.

The Royals of Hyderabad made non veg biryani more popular.

Coming to my recipe, the aromatic flavors of spices takes me to a journey into the past when my hubby prepared this vegetable biryani for the first time.

Of course, this super delectable blend of vegetables and cottage cheese is addictive. You can't just have it once. When your hubby takes the pain to prepare it for you, it gets extra delectable and aromatic.

I was in no mood to cook today, so hubby took the initiative and decided to surprise me with this signature veg biryani. I have always been in love with this special recipe from his culinary skills, which are better than mine. :)

We rarely use basmati rice, as we prefer parboiled rice for daily use. Today was the day for a change. So he decided to go with biryani.

I love the way hubby cooks. After all, all his cooking is done only for me! He is a pampered child at home - his mother would never imagine that her son cooks so well. Lucky me, he cooks for me, though rarely.

So let's come straight to the point.

Quick Vegetable Biryani Recipe:
Basmati rice - 1 cup
Paneer (cottage cheese) - 100 grams
Vegetables of your choice .we added green beans, peas, cauliflower, and capsicum
Green cardamom -2
Cinnamon- 1 small stick
Cloves -2
Onion-3
Tomato-1
Garlic & ginger- 2 tbsp
Green chilly -2
Salt
Bay leaf
Cumin seeds (jeera)- 1/2 tsp
Oil- 1 tbsp (1/2 for frying paneer initially and 1/2 for vegetables)
Water- 2 cups


  1. Soak rice for 1-2 hours.
  2. Marinate paneer with salt & haldi (if you wish, you may add little curd as well and set aside for 30 minutes)
  3. Slice vegetables into small pieces. Keep aside.
  4. Chop onion, garlic, ginger, and green chilly together.
  5. Take a heavy bottom vessel.
  6. Add 1/2 tbsp oil.
  7. Fry marinated paneer pieces. Take out the fried pieces once done.
  8. Add the remaining 1/2 tbsp oil to the same vessel.
  9. Add onion-garlic-ginger-chilly chopped. Saute well.
  10. Add little salt to speed up frying.
  11. Add tomato. Let its juices flow into the rest of the ingredients.
  12. Once done, add the vegetables. Mix & fry. Add bay leaf and powdered cinnamon, cloves, and green cardamom.
  13. Add salt & turmeric.
  14. Mix.
  15. Add 1/4 cup of water and pressure cook for 2 whistles.
  16. Once done, add rice.
  17. Mix very well & and add paneer pieces.
  18. Add 1 1/2 cup of water and mix well.
  19. Pressure cook for 4 whistles.
  20. Garnish with coriander leaves and enjoy your quck veg biryani with plain curd or raita.

Here's another paneer recipe - paneer badami.
besani paneer


paneer badami


















paneer kofta
palak paneer

Apple Cider Vinegar Remedy for Cholesterol: Panacea for Many Ills


acv remedy for cholesterol
High cholesterol rings danger bells for most of us. Yes, it is a sign of imminent danger - signs that aren't good for your heart. It's important to keep a check on your daily intake and follow a strict exercise regimen to keep your cholesterol levels in check. Here, I have come up with an Apple Cider Vinegar remedy, which reportedly helps manage cholesterol levels. We prepare this recipe at home and have been using it for over 3 months. Here's the detailed recipe.


ACV is highly beneficial to health. Besides other health benefits, it is known to be highly effective in fighting high cholesterol levels. We prepare a home remedy with ACV for cholesterol. The recipe was shared by my mom, who had read it elsewhere and prepared the remedy.
home made acv cholesterol remedy

My brother had high total cholesterol. After he started taking this ACV cholesterol remedy, his cholesterol has improved significantly. However, I must admit that he started a strict exercise regimen simultaneously. He goes for a long, brisk walk in the morning.

I am not sure whether we can attribute the drop in his cholesterol to ACV remedy or his long walks, but something has really worked well. So he continues to stick to both.

You need ginger, garlic, lemon, honey, and ACV for that remedy. 



Recipe:
  • Take equal amount of garlic and ginger separately. 
  • Grind garlic and strain it. We need garlic water. You may either use a cloth or strainer (it will help to add little garlic foliage as well, so better use a thick strainer that will allow little bit of roughage to pass through).
  • Similarly, grind ginger and strain its water. Follow the same process as garlic. Keep both separate. Measure the quantity of each. They should measure the same. For e.g. if garlic water is 1 cup, ginger water should also be 1 cup. Keep aside.
  • Soak lemons in warm water. It will make it easier to squeeze them. My mom says by doing so, you can get maximum out of lemon. :) Again, we need equal amount of lime juice as ginger and garlic water. (for e.g. 1 cup garlic water, 1 cup ginger water, 1 cup lime juice).
  • Once done, take a deep steep vessel. Add ginger juice, garlic juice, and lime juice to it.
  • We need equal amount of ACV. (1 cup here)
  • Mix ginger, garlic, lime juices and ACV.
  • Keep this on a low flame for 30 minutes.
  • After 30 minutes, it will be almost half of its original quantity (more or less).
  • Let it cool down completely.
  • Upon cooling, measure the amount of this mixture. For example, it is 2 cups.
  • We need equal amount of honey (2 cups here).
  • Pour this mixture in a bottle (glass or food-grade plastic).
  • Add honey.
  • Shake it very well.
  • Your ACV cholesterol remedy is ready :)
Mix 1 tsp with 1/4 cup of water and take it on an empty stomach, to begin with. Do not forget to shake it well before use 
cholesterol remedy



Tips


  1. What I do is grind garlic first and strain it, which gives me an idea as to how much amount of ginger I should take. Rest everything falls into place. Always make in small batches and refrigerate.
  2. Take 250 gram garlic and an equal quantity of ginger. First, grind & squeeze garlic. Put it into a measuring jar. Keep aside. Then squeeze ginger (ginger tends to be more juicy, so you may get more juice from 250 grams - you may take less - 200 grams) Then measure it . In my case, garlic measured lesser than ginger. I had to grind more garlic to ensure both are equal in quantity. 
  3. I use the foliage in recipes (why discard) !!
  4. I add little amount of water in garlic while grinding to speed up the process. This will help you squeeze it properly

Easy Peasy Amla Chutneys




Amla chutney is a new addition to my recipe book.Who does not like amla (Indian gooseberry)? Even if you do not like the tangy taste of amla, you ought to start eating the fruit for its amazing benefits.

I have always loved amlas or Indian gooseberry.

Dad would bring amla murabba during our childhood and make sure we had at least one every day. I loved my childhood. Who doesn't?

Yes, Indian gooseberry or amla benefits health in more ways than one. It is bursting with vitamin C and antioxidants.

It balances stomach acid, nourishes brain, enhances food absorption, fortifies liver, enhances fertility, supports the heart, improves skin health, strengthens lungs, helps elimination of free radicals, promotes hair health, eliminates toxin, strengthens eyes, and acts as a body coolant.

A powerful antioxidant agent, Indian gooseberry is rich in minerals and vitamins, such as B complex, iron, phosphorus, Calcium, and Carotene.

Here I have come up with no sugar amla chutney. I have tried this recipe on many occasions previously, but this time I have included green chillies. The inspiration to add green chilly came from Anita Chahal aunty's amla chutney.

Whether you love sweet amla chutney or a tangy one, the sweet, spicy, and tangy gooseberry chutney uses dates as a sweetener.

Tangy Amla Chutney Ingredients

1/2 kg - amla (or you may take 2 cups ground amla)
250 gm- Dates (khajur) (1 1/2 cup- ground dates -add more for a sweeter taste)
Black Salt (or normal table salt) as per taste (I added 1 tsp - you may add more or less)
1 tsp-oil
1/2 tsp- ajwain (carom seeds)
6 green chillies

Amla Chutney with dates Procedure

  1. Soak amla in boiling water for 10-15 minutes or until soft.
  2. Deseed them upon cooling.
  3. Grind the amla pieces and green chilly.
  4. Grind dates separately.
  5. Now heat oil in a pan.
  6. Add ajwain.
  7. Let it splutter.
  8. Throw in ground amla and dates.
  9. Add black salt and mix.
  10. Stir intermittently until everything looks done.
  11. Congratulations your healthy yummy no sugar amla chutney is ready to indulge in.

Here's another amla chutney recipe that is unique in taste.

During my recent visit to Vrindavan, Uttar Pradesh, I bought 3 kg amla (gooseberries). Then was the beginning of my search for amla recipes online and while searching came across Nisha Mudulika's raw amla chutney.

The recipe is super simple and tangy. I was wondering how it would taste, but the result was a tangy chutney.

Amla Benefits (Indian Gooseberry)

  1. Amla is loaded with Vitamin C. 
  2. It enhances food absorption, nourishes the brain, balances stomach acid, helps eliminate free radicals, supports urinary system, enhances skin health, removes toxins, and promotes healthier hair growth. 
  3. Indian gooseberry  helps improve nearsightedness and cataract. Its rich Vitamin A content helps vision-related conditions, reduce macular degeneration, and strengthen vision!
  4. Amla strengthens hair roots, enriches hair growth and pigmentation, and improves luster. Its antioxidant quality reduces hair loss by preventing free radicals that may otherwise damage hair follicles.
  5. It helps the body absorb calcium. So if you want strong bones and teeth, make amla a part of your diet. Look and feel great with Indian gooseberry.
  6. Gooseberry contains chromium that has a therapeutic value and helps diabetics' health. Chromium improves betablocker functioning, which help reduce LDL levels. Amla stimulates cells that secrete insulin, and reduce blood sugar levels. 
  7. Amla aids digestion, since it is high in fiber content. 


Amla Chutney With Coriander



raw gooseberry chutney
Tangy Amla Chutney Recipe Ingredients
Amla-5-6
Coriander leaves- a bunch
Sugar- 1/2 tsp
Black salt- as per taste
Salt - little
Green chilly- 1 (you may add more)
Hing (asafoetida)- a pinch


  • Wash gooseberries in lukewarm water. I kept them for 15 minutes in hot water.
  • Slice amla into pieces. Discard the seed.
  • Put all ingredients in a grinder.
  • Adjust salt & sugar.
Your tangy amla chutney no sugar is ready. Enjoy with rice or roti.

You may be interested in amla pickle recipe. Follow the link and you will get instant amla achaar recipe shared by a dear friend.



Eggless Oats Cornflakes Cookies

eggless cookies
The bug of baking cookies seems to have bitten me badly. I have been trying to experiment with different ingredient combinations to make cookies little healthier. Of course, there is no comparison to home food, and baked goodies are no exception.

After having tried, eggless oats-wheat cookies and cornflakes-wheat cookies, this time I combined all three. The result I got was good - but I would still love to make cornflakes wheat cookies again, which have that extra crunchiness. The addition of oats does make the cookies on the softer side.

Nevertheless, these are a healthier option for those looking to add home-made cookies to their list of healthy baking!

Let's check the recipe below.




oats cookies
Ingredients
Oats- 1 cup (if you want more crunchiness, you may reduce the amount of oats)
Cornflakes- 1 cup
Wheat flour- 1 cup
Sugar- 2 1/2 tbsp (add as per taste & preference)
Cardamom powder - 1/2 tsp
Cinnamon powder- 1/2 tsp
Yogurt/curd - 3 tbsp
Milk- 1 tbsp
Butter/ghee- 1/4 cup
Baking soda 1/2 tsp +1 tsp lemon juice (you may skip and add 1 tsp baking powder instead)








cornflakes cookies

  1. Crush corn flakes. I crushed with hands. This ensures cookies remain crispy.
  2. Mix wheat flour, oats, and cornflakes.
  3. In a separate bowl, add ghee, sugar, green cardamom, cinnamon powder, and yogurt. Use a whisker to whisk so that the mixture gets light & fluffy. Again, I did it with hands only.
  4. Mix baking soda and lemon juice in a separate vessel (spoon). Immediately add it to the ghee-sugar mixture.
  5. Mix the ghee-sugar mixture with wheat-cornflakes-oats.
  6. Since we are adding little ghee, the dough would be little on the dried side.
  7. Add milk. If you need to add more milk, you may add 1 tbsp more to make a soft dough. Do not knead, else cookies will turn out hard.
  8. Make a log or gather the dough and place it in a butter paper or aluminum foil.
  9. Refrigerate for 1 hour. (I kept it in fridge overnight and made cookies the next day).
  10. Preheat the oven at 180 degrees for 10 mins.
  11. Take out the log and cut into desired shapes. 
  12. Bake for 20 mins at 180 degrees.
  13. Enjoy eggless oats-cornflakes cookies, bursting with cinnamon & cardamom flavors and loaded with the goodness of oats and cornflakes.
Tried this recipe differently and got a better result. Click here to check that oats cornflakes cookie recipe.


Spicy Yummy Odiya Palanga (Palak) Besara (Vegetables in Mustard Gravy)


palanga besara odiya recipe

Odiya food is a lip-smacking blend of spices and greens. I must admit!

I have learned about it only recently, post-marriage, of course.

My marriage in an Odiya family means I am getting to know a lot about Odiya traditions, culture, people, and Odiya food.

The food in my sasural (in-laws' place) is completely different from what we have in north India or my home state of Punjab.

I am happy to learn and relish traditional Odiya recipes. On top of it, the satisfaction that I get from serving Odiya food to my dear hubby does not have a match. Yes, my dear has had to wait for a pretty long time for his wife to learn Odiya recipes. Nevertheless, better late than never!

Cutting the long story short, let me talk about this recipe that was introduced to me by my mother in law, the last time she visited us. I was ignorant enough about mustard being used as a paste. I had only heard about mustard as a green vegetable (sarson da saag), which we relish in Punjab with makki di  roti (bread of cornmeal).

BESARA ODIYA RECIPE


mustard gravy besara
For two years, it remained a mystery for me until I inquired from my dear mother in law about the recipe. Voila! Now, I am a master at it, since dear hubby loves the way I make it.

Here, I am sharing the Odiya palanga besara recipe, which is spinach and other vegetables sauteed in mustard gravy. Try this for once and you would love to enjoy it often.







Recipe

1 bunch of spinach
1 potatoes
1/2 cup- Pumpkin cubed
1/2 cup- Cauliflower
Bottle gourd (I added - not used in Odisha)
Raw banana-1 (you may add vegetables of your choice)
1 Tomato (optional)
1 Onion (sliced thinly)
Green papaya
Brinjal (I didn't add, but it is often included in this recipe)
Wadi (optional - I added moong dal wadi and soaked it for 2 hours in water - though it is fried in original recipes)
Sugar - 2 pinches (optional - my sasu ma does not add, but I added)



For paste:
Mustard seeds 3 tsp
Garlic cloves -10
Green chilly 1-2
Red Kashmir chilly 1
Cumin seeds (jeera) -1 tsp
1/4 cup- fresh coconut (optional - not used in Odiya besara recipe, but I wanted to give it a twist)
Poppy seeds powder (khus khuhs)- 1 tsp -optional (not added in authentic recipe)





Process

  1. Soak mustard seeds along with the other ingredients mentioned under "for paste" for an 1 hour. It is important to soak mustard powder and poppy powder in lukewarm water for 1-2 hours to reduce their bitterness. I prefer grinding mustard and poppy seeds to powder and soak them together. I soaked them in the morning for over 2 hours and then ground them together to make paste. Do not add a lot of water to the paste. 
  2. Wash spinach and other vegetables and cut into small cube size pieces.
  3. Slice onion and cut tomato. Keep both aside.
  4. Heat 1 tbsp mustard oil in a pan.
  5. Add mustard seeds. Let them splutter.
  6. Add onion and fry until the onion slices turn golden brown. Add salt. Mix.
  7. Add the mustard paste. Saute well so that there is no raw smell of mustard. 
  8. Add 2 pinches of sugar ( though Odiyas do not use sugar in this recipe, I added as a caution against the bitterness of mustard)
  9. Add turmeric and mix very well.
  10. Add rest of the vegetables and saute for a while. 
  11. Add palak (spinach). Mix
  12. Add 1 cup of water and mix well so that the mustard gravy blends well with the vegetables. You may add less amount of water if you do not want it too watery.
  13. Add Wadis and mix.
  14. Cook & cover for 10-15 minutes. Stir after 10 mins and then keep it covered on a slow flame for another 10 minutes (depending on the amount of gravy you want for the recipe).
  15. Besara recipe with coconut, as I have prepared, tastes even better after being kept for some time. I prepared it for lunch and dinner. I prepare meals for lunch and dinner together. It tasted even better in dinner.

Enjoy this lip-smacking palanga besara with steamed rice or roti (Indian flat bread). I may not have followed the authentic Odiya besara recipe, but this one is equally lip smacking. Do give it a try and share feedback. I would be looking forward to your feedback.

No Yeast Ragi Flour Bread

ragi flour bread
After having tried my hands at yeast-free whole wheat bread making, I experimented with no-yeast millet flour (ragi). The result is the same - with the goodness of millet, this has turned out to be a healthy & tasty bread bun!



Ingredients for Yeast Free Finger Millet Bread:
Ragi- 1/2 cup
Whole wheat flour - 1/2 cup
Salt -1/4 tsp
Sugar- 1 tsp
Baking soda- 1 tsp +1/2 tsp lemon juice
Baking powder (3/4 tsp) - I didn't use
Oil or ghee/butter - 2 tsp
Warm Whey - 1/4 cup (or more if required for kneading soft, pliable dough) If you do not have whey, you can take warm milk or add 1/2 warm water to curd/yogurt or simply add lukewarm milk instead





no yeast ragi bread
How to Bake Ragi Bread No Yeast


  • Take a bowl.
  • Add oil, sugar, salt and mix.
  • Take a spoon- mix baking soda+ lime juice
  • Add whey to the sugar, salt mix.
  • Add baking soda+lime juice to the flours
  • Knead for 10 minutes into a very soft dough.
  • Set aside.
  • Cover the dough with a moist cloth and keep in a warm place 
  • I rested the dough overnight.
  • Knead the dough again in the morning for 5 minutes.
  • Cut into two halves. 
  • Place a skillet on the gas stove. Keep a heavy bottomed steel plate or bowl or nonstick pan over the skillet.I did it on stovetop. But you may bake it in a microwave. 
  • Grease them and place the two logs.
  • Grease the logs as well.
  • Cover & cook on slow flame for 15-20 mins (may take longer)
  • We need to cook both sides (cooking the second side will take less time)
yeast free ragi bread bun
The dough will rise, though it won't rise as much as a yeast dough. But I want to avoid yeast as much as I can. I have not even included baking powder in the recipe. 

Try it once. I am sure, you will love this healthier yeast-free ragi bread bun.



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