CHATPATAA LACCHAA PARATHAA (SAVOURY LAYERED FLATBREAD)

Chatpataa Lacchaa Parathaa is a quick breakfast dish which can easily double up as a delicious option for tiffin, lunch or dinner! Many times we do get bored with the regular breakfast dishes or are seriously short of time for whipping up something filling and delicious for breakfast. It is at such times that this recipe comes handy, especially if you have some kneaded flour in the refrigerator!

Adding some spices readily available in almost all homes, it takes minimum amount of time to prepare this dish. Again these spices together give a very delicious (Chatpata) flavour to this wholesome dish!

For some more delicious Parathas, do take a look at the following recipes too….

  1. Aaloo Parathaa
  2. Pudina Parathaa
  3. Paalak Parathaa
  4. Quick Aaloo Parathaa
  5. Paalak Paneer Parathaa
  6. Paalak Parathaa
  7. Leftover Aaloo Ragdaa Methi Parathaa
  8. Beetroot Parathaa
  9. Rataalyaache Parathey

Prep Time : 20 min

Cooking Time : 3-4 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 2 1/3 cups Whole Wheat Flour
  • 3 tbs Oil
  • 1/2 tsp Salt
  • As Required Water
  • As Required Homemade Ghee (Clarified Butter)

For The Masala :

  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 2 tsp Corriander Powder
  • 1 tsp Cumin Powder
  • 3 tsp Sesame Seeds
  • 1 tsp Caraway Seeds (Ajwain/Owaa)
  • 4 tsp Kasuri Methi (Dry Fenugreek Leaves)
  • Salt To Taste

METHOD :

  1. To make Chatpataa Lacchaa Parathaa, first knead the whole wheat flour alongwith 2 tbs oil, 1/2 tsp salt and water as required to get a semi soft dough.
  2. Add the remaining 1 tbs oil and knead well again and set aside covered with a lid for about half an hour or till further use.
  3. Next, mix all the ingredients mentioned for the masala in a mixing bowl.
  4. To make the parathaa, knead the dough well, once again and divide into 4 equal parts.
  5. Roll out one part into a large circular disc, using some flour for dusting in the process.
  6. Spread some clarified butter on the entire rolled out roti and sprinkle some flour over it.
  7. Next, sprinkle 1/4 th of the ready masala mixture over it and fold over the upper half part over the lower half as shown in the picture below.
  8. Next, spread some clarified butter over half part of the folded semicircle. Sprinkle some flour over it and once again fold over the lower half of the roti over the upper half.
  9. Repeat this process of spreading clarified butter over the half part, sprinkling flour over it and folding it again until you get a long tube of the dough.
  10. Stretch it slightly with your hands and roll it into a spiral. Lock the end of the tube below the spiral and press it down slightly with your hands.
  11. Dust this coil into some flour and roll out into a slightly medium thick parathaa (flatbread).
  12. Roast it on a hot griddle on medium flame for a few seconds, first till small bubbles appear on the top surface.
  13. Flip and roast on high heat till brown spots appear on the flipped surface.
  14. Spread some clarified butter on the top half roasted surface and flip again.
  15. Roast this side on high heat, applying some pressure with a spatula on the edges of the parathaa.
  16. Spread some clarified butter on the top surface and once again flip it. Roast it just for about a minute or two or till it becomes slightly crispy.
  17. Transfer this roasted parathaa to a plate and spread some clarified butter or even some homemade butter over it.
  18. Repeat the same steps till all the parathaas are done.
  19. Place the parathas on your palms and crush them slightly by cupping your palms so that all the layers are separated well.
  20. Serve these delicious Chatpataa Lacchaa Parathaa with dips of choice, some cooling Paalak Raita and a steaming hot Masala Chai for a filling breakfast!

Pictures depicting the cooking process….

MIX VEGGIE COUSCOUS SALAD

Mix Veggie Couscous Salad is nutritious as well as delicious too! A simple and quick dish with healthy veggies and simple flavours, this is a great option for a light meal.

Couscous is very nutritious and is made from semolina. It has a number of health benefits and is a good low calorie option when it comes to leading a healthy lifestyle. The added veggies up the overall nutrition quotient!

Nowadays instant couscous is available in most supermarkets and can be cooked in literally 5 minutes. The procedure for the same and water to be used is mentioned on the pack itself. Still, sometimes it may happen that some more hot water than what has been mentioned might be required to get a fluffy couscous.

The Adobado Sauce I have used here has a sort of barbecue + sweet chilli sauce type flavour with a slight spiciness. Hence I have mentioned the other sauces to be used to get the desired flavour.

For some more healthy salads do take a look at the following recipes too…

  1. Burnt Garlic Veggie Salad
  2. Chickpea And Sweet Potato Salad In Citrus Dressing
  3. Mulyaachi Koshimbir
  4. Phodnichi Koshimbir
  5. Gaajaraachi Koshimbir

Prep Time : 15 min

Cooking Time : 20 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

  • 1/4 cup Instant Couscous
  • 1/4 cup Hot Water
  • 1 cup Cubed Onion
  • 1 cup Cubed Mixed Bell Peppers (Red, Green, Yellow)
  • 10 Button Mushrooms (Quartered or Halved)
  • 1/4 cup Cubed Boiled Potato/Sweet Potato/Boiled Beetroot
  • 2-3 tbs Roasted And Peeled Peanuts
  • 2 1/2 tsp Chipotle Adobado Sauce… Mexican Chilli Sauce (Or Barbecue Sauce + Sweet Chilli Sauce + red chilli powder…. As desired)
  • Salt To Taste
  • 1 tsp Olive Oil
  • 4 Garlic Cloves…. Roughly crushed

METHOD :

  1. To make Mix Veggie Couscous Salad, soak the couscous in hot water and cover it.
  2. Set aside for about 5 minutes or till it turns fluffy. After the said time, fluff it up with a fork.
  3. In the meantime, heat a pan and add oil to it. Add the garlic and saute for a few seconds.
  4. Add in the onions and saute on medium heat till translucent.
  5. Next, add the mushrooms and saute for about 5 minutes or till they are slightly cooked.
  6. Add the bell peppers and saute further on medium heat for a few minutes.
  7. To this, add the boiled potatoes and saute further for a few minutes.
  8. Add in the mentioned sauce, salt to taste and the couscous. Mix it well into the mixture.
  9. Switch off the heat and transfer to a serving plate and top it with some roasted peanuts.
  10. Serve whislt warm, this deliciously nutritious Mix Veggie Couscous Salad with Cream Of Tomato Soup or any other soup of choice!

KANDYAVARCHI KOLAMBI

Kaandyavarchi Kolambi is a slightly thick prawn dish made by sauteeing lots of onions (kaanda) and hence the name! Fish is a staple diet in many communities in Maharashtra and the method of cooking it differs from each community. Coconut is one common ingredient which is used generally in the fish curries.

Here, I am presenting a dish which has a thick gravy of sorts obtained by sauteeing onions and some tomatoes. It is best to be had with chapatis or even Bhaakari and can be combined with some steamed rice and Sol Kadhi too!

For some more fish dishes, do take a look at the following recipes too….

  1. Kolambi Bhaat
  2. Crispy Garlic Butter Prawns
  3. Prawn Cutlets
  4. Phodshi Kolambichi Bhaji
  5. Bhaajille Nustey
  6. Meen Varutathu (Kerala Style Fish Fry)
  7. Mori Vade
  8. Tisryaa Vade
  9. Sungta Aambat Aani Bhajilli Sungta
  10. Mori Aambat
  11. Paapletaa Aambat
  12. Khekdyaache Kaalvan
  13. Gholichi Hirvi Aamti
  14. Tisryache Kaalvan

Prep Time : 20 min

Cooking Time : 25 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 25-30 medium Prawns
  • 3 cups Finely Chopped Onions (3-4 medium onions)
  • 2 tsp Finely Minced Garlic (15 garlic cloves approx)
  • 1/2 cup Finely Chopped Tomato (1 tomato)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 cup Chopped Corriander Leaves
  • Salt To Taste
  • 2 tbs Oil

METHOD :

  1. To make Kaandyavarchi Kolambi, clean and wash the prawns and drain well. Apply a little turmeric powder and set aside.
  2. Next, heat a pan and add oil to it. As it heats up add the minced garlic and saute.
  3. Add the onions and saute. Add a pinch of salt and cook till translucent.
  4. Add the turmeric powder and saute for a few minutes.
  5. Add to it the cubed potatoes and mix. Add red chilli powder and some hot water and cook on medium heat for about 6-7 minutes, stirring occasionally.
  6. Add in the chopped tomatoes and mix well. Cook further for about 5 minutes.
  7. Next, add in the prawns and some more hot water. Add some chopped corriander leaves and mix. Cook covered stirring occasionally.
  8. When the prawns are almost cooked, add the garam masala and salt to taste.
  9. Uncover and cook till most of the water evaporates and the mixture becomes thick.
  10. Switch off the flame and transfer it to a serving bowl. Garnish with lots of chopped corriander leaves.
  11. Serve this delicious Kaandyavarchi Kolambi with chapatis or Bhaakari!
  12. Do serve some steamed rice with Sol Kadhi by the side!

NOTE :

For this recipe, either use the garam masala provided in the link or even better a masala made by dry roasting Cloves, Cinnamon, Cardamom, Black Pepper slightly, taken in equal proportion and grinding them to a fine powder. This Masala works great in Biryanis or Punjabi dishes too!

Pictures depicting the cooking process…

MIX VEG BESAN BREAD TOASTS

Mix Veg Besan Bread Toasts is a dish made using some healthy vegetables combined with chickpea flour and whole wheat bread. Toasting it on the griddle rather than frying is always a good option. This makes it nutritious as well as filling!

Many a times we wonder what should be made for breakfast or evening snacks or even for kids tiffins. Mix Veg Besan Bread Toasts is an easy dish which can be made quickly and is apt to satisfy the hungerpangs and cravings for something delicious. Apart from the vegetables used in this recipe, you can always add to it some finely grated beetroot or even some roughly crushed sweet corn!

For some more such delicious snacks, do take a look at the following recipes too…

  1. Veg Coleslaw Toast Sandwiches
  2. Creamy Corn Toasts
  3. Tandoori Chicken Coleslaw Toast Sandwiches
  4. Veg Junglee Toast Sandwich
  5. Baked Beans On Toast
  6. Mango Avocado Toasts
  7. Garlic Cheese Veggie Toasts

INGREDIENTS :

  • 4 slices Whole Wheat Bread
  • 3/4 cup Chickpea Flour (Besan)
  • 2 tbs Rice Flour
  • 4 tbs Semolina (Rawa/Sooji)
  • 1/2 cup Finely Chopped Onion
  • 1/4 cup Finely Chopped Capsicum
  • 1/4 cup Finely Grated Carrot
  • 1/4 cup Finely Chopped Tomato
  • 1/4 cup Chopped Corriander Leaves
  • 1/2 tsp Turmeric Powder
  • 3/4 tsp Spicy Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 1/2 tsp Chaat Masala
  • 1/4 tsp Asafoetida
  • 1 tsp Cumin Seeds
  • Salt To Taste
  • As Required Homemade Ghee
  • As Required Chaat Masala for Garnishing

METHOD :

  1. To make Mix Veg Besan Bread Toasts, mix together all the above mentioned ingredients except ghee.
  2. Add about 1/2 a cup of water and mix well. Set aside for 10 minutes.
  3. In this period, vegetables will release some water and the consistency of the mixture will change slightly.
  4. Mix again and check if the mixture is of spreadable consistency, i.e. medium thick.
  5. Heat a griddle and grease it with some ghee.
  6. Spread some mixture over a bread slice and place it on the griddle with the batter side touching the griddle.
  7. Apply some pressure on the top surface with a spatula and drizzle some more ghee from the sides.
  8. After about 2 minutes, increase the heat to medium and spread some mixture on the top surface of the bread.
  9. Drizzle some ghee over it and when the bottom side is well cooked, flip the bread and apply some pressure on the top with a spatula.
  10. Roast the flipped side too on medium heat till the mixture is cooked and the toast is crispy.
  11. Transfer the toasts to a serving plate and repeat the same till all bread slices are toasted.
  12. Sprinkle some chaat masala on the them and serve these delicious Mix Veg Besan Bread Toasts with some Kothimbir Pudina Chatni and sweet chilli sauce.

Pictures depicting the cooking process…

LEFTOVER AALOO RAGDAA METHI PARATHA (Savoury Indian Flatbread)

Leftover Aaloo Ragda Methi Paratha is a flatbread made using leftover vegetables. Parathas originated in North India and today are made almost in all regions. Paratha is a flatbread made using flour and spices, combined with vegetables of choice.

In this recipe I have used some boiled potatoes, cooked dry white peas (ragda) which were leftover from the earlier day’s chaat and have combined it with some fenugreek leaves which too were leftover after making muthiyas for Surti Undhiyu.

Fenugreek and potatoes is a classic combination, and shouldn’t be avoided and a little extra than what is mentioned in the recipe surely won’t do any harm! Hence if you do not have fresh fenugreek, do use kasuri methi (dried fenugreek leaves).

If at all there is some leftover daal, it too can be thickened and used in this paratha instead of the ragda. Again you can always freeze the extra parathas just as I did and use them within a few days and you are good to go!

For Some more variety of parathas, do take a look at the following recipes too…

  1. Aaloo Paratha
  2. Paalak Paneer Paratha
  3. Quick Aaloo Paratha
  4. Paalak Paratha
  5. Rataalyaache Parathe
  6. Beetroot Paratha
  7. Paneer Soy Broccoli Pockets
  8. Healthy Pizza Pockets

Prep Time : 25 min

Cooking Time : 3-4 min

Serves : 8 Parathas

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Whole Wheat Flour
  • 2 Boiled And Mashed Potatoes
  • 1/2 cup Boiled And Mashed Dry White Peas (Ragda)
  • 1/2 cup Fenugreek Leaves…. Finely Chopped (Methi)
  • 1/4 cup Corriander Leaves…. Chopped
  • 2 Finely Minced Green Chillies…. Optional
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder… To be adjusted as per preference
  • 1 tsp Garam Masala
  • 1 tsp Chaat Masala
  • 1 tsp Raw Mango Powder (Aamchur)
  • 1 tsp Corriander Powder
  • 1/4 tsp Asafoetida
  • 1 tsp Cumin seeds
  • Salt To Taste
  • 2 tbs Oil
  • As Required Homemade Ghee

METHOD :

  1. To make Leftover Aaloo Ragdaa Methi Paratha, mix together all the ingredients mentioned above except ghee and knead into a semi soft dough without using water.
  2. If needed add some extra dough, if can be incorporated into the mixture.
  3. Divide the dough into 8 equal parts and set aside and heat a griddle for roasting the parathas.
  4. Heat a griddle and roll out one dough ball into a slightly, medium thick circular disc using some flour for dusting.
  5. Place the rolled out paratha on the griddle and roast on medium heat till tiny bubbles appear on the top surface.
  6. Apply some ghee on the top and flip and roast on high heat till brown spots appear on the flipped side.
  7. Apply some ghee on the top, half roasted surface and flip the paratha.
  8. Roast on high heat, applying some pressure on the edges with a spatula.
  9. When the flipped side too is roasted, transfer it to a serving plate.
  10. Serve these delicious Leftover Aaloo Methi Ragda Paratha with chutneys and dips of choice.

For some chutneys and pickles to go alongwith these parathas, do take a look at the following recipes….

  1. Vadhwani Marcha Na Athanu
  2. Kairiche Aambat Goad Lonche
  3. Mirchi Cha Thecha
  4. Gaajar Flower Taaja Loncha
  5. Rajasthani Lehsun Ki Chutney
  6. Kothimbir Pudina Chatni
  7. Sukki Lasni Chatni

PAALAK PANEER PARATHA (SPINACH FLATBREAD WITH A COTTAGE CHEESE STUFFING)

Paalak Paneer Paratha is a healthy and filling dish. It is a flatbread made using spinach along with whole wheat flour and with a stuffing of a delicious cottage cheese mixture. A variety of parathas are made in India, but basically the paratha originated in the North of India.

A paratha is a combination of some healthy flours and vegetables. These are either stuffed with the vegetable mixture or rolled out just as they are where the vegetables are mixed with flour itself. Paalak Paneer paratha is a combination of spinach and cottage cheese which gives us the benefits of both. Being totally filling, this paratha can be had for breakfast, lunch or even dinner. Mainly it is a good option for tiffons too!

For some more such healthy parathas, do take a look at the following recipes too….

  1. Aaloo Paratha
  2. Methi Thepla
  3. Pudina Paratha
  4. Beetroot Paratha
  5. Quick Aaloo Paratha
  6. Paalak Paratha
  7. Paneer Soy Broccoli Pockets
  8. Healthy Pizza Pockets
  9. Rataalyaache Parathe (Sweet Potato Paratha)

Prep Time : 30 min

Cooking Time : 4 min/paratha

Serves : 6 Parathas

Cup Used : 200 ml

INGREDIENTS :

(I) For The Outer Covering :

  • 2 1/4 cups Whole Wheat Flour
  • 2 tbs Chickpea Flour (Besan)
  • 2 cup Tightly Packed Spinach Leaves (Paalak)
  • 6 Garlic Cloves
  • 1″ Thick Ginger Knob
  • 3 Spicy Green Chillies…. To be adjusted as per preference
  • 1 1/2 tsp Garam Masala
  • 2 pinches Caraway Seeds (Owaa/Ajwain)
  • 2 tbs Oil
  • Salt To Taste
  • As Required Homemade Ghee

(II) For The Stuffing :

  • 1 1/4 cup Grated Cottage Cheese (Paneer)
  • 1 1/2 tbs Chaat Masala… To be adjusted as per preference
  • 1 tsp Red Chilli Powder… To be adjusted as per preference
  • 1 tsp Cumin Seeds
  • 1/2 cup Finely Chopped Onion (1 Small Onion)
  • 1/8 cup Chopped Corriander Leaves
  • Salt To Taste

METHOD :

  1. To make Paalak Paneer Parathas, first soak the spinach leaves in clean salted water for about 1/2 an hour, so that worms if any present in the leaves will surface to the top.
  2. Next, wash them throughly under clean water and drain well. Grind these leaves along with the ginger, garlic and green chillies to get a smooth paste.
  3. Assmeble this paste along with the whole wheat flour, chickpea flour, garam masala, caraway seeds, 1 tbs oil and salt in a mixing bowl.
  4. Take care to add just enough salt to get a slightly less salty taste as the stuffing too will be having salt in it.
  5. Knead it to a semi soft dough using water as required. Add the remaining oil and knead again.
  6. Smoothen its surface and smear it with some oil. Cover the dough and set aside for a while.
  7. In the meantime, mix together all the ingredients mentioned for the stuffing and set aside.
  8. To make the paratha, heat an iron griddle.
  9. Knead the dough again and divide it into 6 equal parts rolling each into a ball.
  10. Dust one dough ball with flour and roll into a disc of approximately 6″ diameter, keeping it’s edges slightly thinner.
  11. Divide the stuffing into 6 equal parts and place 1 portion of the stuffing in the centre.
  12. Scoop the disc alongwith the stuffing in one palm and bring together it’s edges and seal them.
  13. Flatten this stuffed ball slightly and dust with flour on both sides.
  14. Roll it into a round disc (paratha) and transfer onto the hot griddle.
  15. Roast the bottom side on medium heat, till tiny bubbles appear on top.
  16. Apply some ghee on the top surface and flip the paratha.
  17. Apply some ghee on the flipped side too and roast both sides till brown spots appear on the surfaces.
  18. Transfer onto a plate and serve this delicious Paalak Paneer Paratha with some tomato ketchup, Kothimbir Pudina Chatni (mint corriander chutney) and some fresh homemade curds by the side!

NOTE :

If desired, a little more spinach can be surely added to the dough, at the same time reducing the use of water while kneading!

Pictures depicting the cooking process…

CHICKEN BHUJING (DRY CHICKEN DISH WITH FLATTENED RICE)

Chicken Bhujing is a unique and traditional food item from the Aagashi, Arnalaa region which fall under Thane district in Maharashtra. The combination of chicken and potatoes with flattened rice in a green paste, with a wonderful roasted tandoor flavour, makes this dish totally unique! Previously there were limited stalls in those particular areas selling this bhujing. Today though, we can find a number of stalls selling it in some more surrounding areas.

I found a stall selling this bhujing in Mumbai too and was delighted. On buying it though, I was thoroughly disappointed as it’s taste was far from the original one which I have tasted in the nineties during my college days. Obtaining it from the original stall is very difficult as these areas are very far from the main city and hence it’s better we prepare the bhujing at home itself.

Here I have presented a recipe which will give you the exact flavour like the original one. I have used chicken with bone on purpose as that’s what was previously sold and I found it better than using the boneless chicken, which too I have tried once. One more thing I would like to mention is that flattened rice used in the bhujing is very less, but can be adjusted as per preference. I have used a little extra of it here, as we love it that way!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Mutton Chops
  2. Phodshi Kolambichi Bhaji
  3. Bhajille Nustey
  4. Tiranga Paneer Tikka
  5. Tisrya Vade
  6. Crispy Garlic Butter Prawns
  7. Mori Vade
  8. Prawn Cutlets

Prep Time : 25 min

Cooking Time : 45 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 kg Chicken (With bone)
  • 4 Large Potatoes
  • 3 cups Flattened Rice (Thick Variety)
  • 2 cups Finely Chopped Onions (2 Medium Onions)
  • 1/2 tsp Turmeric Powder
  • 1 tbs Corriander Powder
  • 1 1/2 tsp Cumin Powder
  • 3 tsp Garam Masala (Refer Notes Below)
  • Salt To Taste
  • 3/4 cup Oil

To Be Ground To A Paste :

  • 1 cup Corriander Leaves
  • 6 Spicy Green Chillies…. To be adjusted as per preference
  • 20 Medium Garlic Cloves
  • 1 1/2″ Ginger (Thick Knob)

METHOD :

  1. To make Chicken Bhujing, wash the chicken thoroughly and drain out the water. Cut into medium size pieces and set aside.
  2. Grind the corriander leaves, Chillies, garlic and ginger to a smooth paste using just about 2 tsp of water.
  3. Marinate the chicken pieces with about half of this green paste, 1/4 tsp turmeric powder, 2 tsp garam masala, corriander powder, cumin powder and some salt to taste and set aside till further use.
  4. Peel and chop the potatoes into slightly thick medium sized cubes and immerse them in water till further use. Drain before frying.
  5. Place the flattened rice in a sieve and sprinkle a good amount of water over it. Let drain. This way they won’t soak too much water.
  6. Heat a pan and add oil to it. When it heats up, add the potatoes and a little salt and fry them till cooked and golden brown on both sides. Drain and set aside.
  7. In the same oil, fry the chicken pieces in 2 batches till well cooked and slightly charred. Drain and set aside when done
  8. Next, add the remaining ground green paste to the same oil and saute for a minute.
  9. Add the chopped onions and saute till cooked. Add 1/4 tsp turmeric powder and 1 tsp garam masala to it and mix well.
  10. Add in the fried potatoes and give them a good mix. Saute for just a minute.
  11. To this, add the fried chicken pieces and mix well.
  12. In the meantime, while the other ingredients are being cooked, start heating a charcoal over direct flame till red embers can be seen.
  13. To the above mixture, add the flattened rice and some salt to taste. Give it a good mix and cover and cook for a minute.
  14. Place a bowl in the centre of the bhujing and place the charcoal with red embers in it.
  15. Pour a few drops of oil over the embers and close the pan tightly with a lid for a minute or two.
  16. Uncover and remove the bowl with the charcoal in it. Cover and set aside for a few minutes.
  17. Immediately serve this absolutely delicious, tandoor flavoured Chicken Bhujing as a meal or just a snack!

NOTES :

For the Garam Masala, dry roast on low heat, cloves, cinnamon, black peppercorns and green cardamoms (in equal quantities) till just hot to touch. Cool the spices and grind to a fine powder. This is the Punjabi Garam Masala which I use in Biryanis and Punjabi gravies alongwith some corriander cumin powder which I prepare separately rather than mixing in the above spice powder.

Pictures depicting the cooking process…