OAT IDLI

OAT IDLI

OAT IDLI

Oats are rich in antioxidants and rich in fibre and it has amazing components to reduce cholesterol. We make different types of dishes like Oat idli lemon rice, bisebelebath , dosa.
Yesterday I made oats idli to post on my blog. You can use this idli stand to making in different shapes Click on link to get this type shapes of idli stand

http://amzn.to/2E1MxRR

Ideal Non-Stick Idly Stand 5 Plates - Hybrid ( Steams- heart, mini, square, triangular, flower shaped idlis )

INGREDIENTS:-

*Oat :-1/2 cup
*Rava :- 1/2 cup
*curd :- 1 cup
*Baking powder/eno salt:- 1 tsp
*Salt:- as per needed
*Water:- 1/2 cup
*Grated carrot:- 2 tbsp

To Temper:-

*Mustard seeds : -1/8 tsp
*Urad dal :- 1tsp
*Chana dal :- 1 tsp
*Cumin seeds :- 1/4 tsp
*Hing:-pinch
*Oil : 2 tbsp

 Temper:-

1. Roast oats until raw smell disappear and blend into fine powder and keep aside.

2. Now take a wide pan and add oats powder ,suji/rava and curd and mix well.

3. Add baking powder and salt and mix with water and make sure no lumps  are formed and keep aside for 15 minutes. Meanwhile heat a pan and add oil and add mustard seeds and cumin seeds and let them splutter. Add chana dal ,urad dal and pinch of turmeric and hing, now switch off the flame and pour this mixture into oats mixture and mix well.Finally add grated carrots and mix well. Now grease the idli mould with oil and pour idli batter and steam for 15 minutes. After 15 minutes switch off the flame and when steam releases out serve idli with peanut chutney or coconut chutney and with sambar.

NOTE:-

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OAT UPMA

OAT UPMA

 Everywhere people like as light and complete breakfast in the morning.we can try different type of upma like oat upma, bread upma, and rava upma Today we will try to make OAT UPMA that is very simple  and easy. So let us start TO MAKE OAT UPMA.

INGREDIENTS: -

* Oat -1 cup, either plain or Masala oats

* Oil -2 Tbs,

* Peanut -50 gm, (Peanut)  to buy click on the link

* Curry leaves,

* Rai seeds -1 small spoon,

* Washed urad dal -1tsp,

* Channa dal -1tsp,

* Ginger - 1" piece (grated),

* Green chilli cut into small pieces,

* Green peas -1/2 bowl,

* Carrot,beans, cauliflower, cabbage -1 bowl (cut into small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE UPMA METHOD: -

* Heat a pan and put oil into it,

* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown

* Now add peas ,salt & chopped all vegetables & Saute it till come out soft,after that mix plain oat or masala oat depends upon your choice and roast for few minutes on medium flame,

* Sprinkle water about two tablespoons and mix it well,

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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BREAD UPMA

BREAD UPMA

 Everywhere people like as light and complete breakfast in the morning.we can try different type of upma like oat upma, bread upma, and rava upma Today we will try to make BREAD UPMA that is very simple  and easy. So let us start TO MAKE BREAD UPMA

INGREDIENTS: -

* Bread( Whole wheat) -4 piece, cut into small pieces

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves,

* Rai seeds -1 small spoon,

* Washed urad dal -1tsp,

* Channa dal -1tsp,

* Ginger - 1" piece (grated),

* Green chilli cut into small pieces,

* Green peas -1/2 bowl,

* Carrot,beans, cauliflower, cabbage -1 bowl (cut into small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE UPMA METHOD: -

* Heat a pan and put oil into it,

* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,

* Now add peas ,salt & chopped all vegetables & Saute it till come out soft,after that mix small bread pieces and roast for few minutes on medium flame,

* Put water about one cut and mix it well,

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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HOMEMADE ROASTED SPICY LOTUS SEEDS / SALTED EVENING SNACKS

HOMEMADE ROASTED  SPICY LOTUS SEEDS / SALTED EVENING SNACKS

Lotus seeds are very healthy food due to good sources of antioxidant and many beneficial elements like iron, protein and calcium etc. We mostly use this in fast or vrat as sweet or salted recipe. Today we try to make it something spicy and crispy snacks.

INGREDIENTS:-

* Lotus seeds - 50 gm
* Turmeric powder - 1/4 tsp
* Black pepper - 1/2 tsp
* Chat masala - 1 tsp
* Black salt - 1/2 tsp
* Ghee - 1/4 cup

METHOD:-

1. Heat ghee in a pan or kadahi on low medium flame
2. Put turmeric powder and after that lotus seeds
3. Stir fry lotus seeds until crispy
4. Drain out the lotus seed on kitchen paper towel to absorb excess oil
5. Now sprinkle all spices on hot lotus seeds either fingers or  thin strainer
6. Mix it by hand and coat with spice on lotus seeds evenly
7. After cooling it will become crispy
8. Now store in a tight container and whenever you want to taste , ENJOY😊😊


NOTE:-

You can buy lotus seeds by click on the https://amzn.to/3OgKAH6

Try my recipe and share your experience. If you like my recipe please leave your precious comment in comment box  And you can follow me on underwritten website

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VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

Now -a days people are crazy for south indian food that is very delicious. Today i am sharing Recipe of VEG DOSA UTTAPAM. Let us see first how to make batter for DOSA UTTAPAM, that is similar to Dosa and Idly batter.

INGREDIENTS FOR BATTER:-

1. Urad dal  without skin - 1/2 cup
2. Rice - 3 cup
3. Fenugreek seeds -1/2 small tsp
4. Water as needed

HOW TO MAKE BATTER FOR DOSA UTTAPAM:-
1. Clean rice & urad dal and wash  thoroughly.
2. Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
3. First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.
4. Again add 1/2 cup of water more and use a spatula to wipe up dal. The batter should be light fluffy and have microbubbles
5. Then grind rice coarsely using less water because it is easy to wash the grinder
6. Mix both paste in a big bowl and put salt in it
7. Mix well by hand
8. The consistency should be same as pakora batter
9. Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting
10. It will be fermented and raised ,the batter stands stiff like foam
11. Batter for making Dosa uttapam  is ready.You can store in refrigerator and can use it within 3 - 4 days.

PREPARATION FOR VEG DOSA UTTAPAM:-

INGREDIENTS:-

All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD:-

1.Put dosa batter in a bowl and add all vegetables, ginger, chopped green chilli, coriander leaves, salt & oil.

2. Mix it well. The consistency of batter should neither thick nor thin.

3. Heat  Nonstick tawa and spreading little oil around the whole tawa.

4. Now pour 2 tbsp mixture in a circle 5-6 inches in diameter and thick. 

5. Pour some oil all around the Uttapam and all pour some on it

6. Decrease the flame, cover Uttapam with a plate allowing it to cook. In almost 2-3 minutes the lower base of the Uttapam turns brown after getting cooked.

7. With a ladle flip the Uttapam and cook this side for another 2 minutes. 

8. When this side has also become brown. 

9. Your Uttapam is ready to eat. Prepare Uttapam in this way with the remaining mixture.

10. Now you serve it with coconut chutney or  GREEN CORIANDER CHUTNEY

NOTE:-

** Rice should be different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating. If you can also add onion in this recipe, it depending on your choice.
** By grinding urad dal, You can judge the quality of urad dal. you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
** Batter of dosa uttapam shouldn’t too watery otherwise colour of uttapam wouldn’t white
**  Plz leave your precious comments too if you like my recipe.

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BREAD KACHORI / SNACK /TEA TIME

BREAD KACHORI

BREAD KACHORI is very easy snack that you never tried this type of kachori. Somewhere i saw and tried at home. Taste was awesome thats why i thought to share this bread kachori recipe. Let us see how to make this kachori.

INGREDIENTS:-

FOR OUTER COVER:-

* Boiled, peeled and mashed potatoes - 1 cup

*  White bread - 2

* Red chilli powder - 1/4 tsp

* Fennel seeds coarsely grind - 2 pinch

* Coriander powder - 1/4 tsp

* Finely chopped coriander leaves - 1 tsp

* Garam masala - 2 pinch

* Salt to taste

FOR FILLING:-

* Split skinless moong dal - 1/4 cup 

click on link to buy Yellow moong dal

* Oil - 1 tsp, Click to buy Refined oil

* Coarsely grounded coriander seeds 1/4 tsp

* Garam masala powder - 1 pinch

*dry mango powder - 2 pinch

* Coarsely ground fennel seeds - 1/4 tsp

* Salt to taste

* Black salt - 2 pinch

* Turmeric powder - 2 pinch while boiling dal

* Oil for deep frying

* Water as required

TO MAKE DOUGH FOR COVER BREAD KACHORI:-

1. Dip bread slices in water take them out immediately and squeeze them. 

2. Add these bread slices in boiled potatoes. 

3.After that add all the spices mentioned above to make the coat of bread kachori and knead it well, then cover and keep it aside. 

PREPARATION OF KACHORI STUFFING:-

1. Boil the moong dal in a pan with salt, turmeric powder and 2 cup of water till it becomes soft then drain out water from dal. Dal should not dissolve.

2. Heat oil in Kadahi on low flame then put coarsely grind fennel seeds and coriander seeds in oil

3. When they change colour, add boiled dal and the all the spices mentioned above for stuffing.

4. Mix it well and fry on low flame for few minutes.

5. Now stuffing is ready

METHOD OF MAKING BREAD KACHORI:-

1. Divide the dough into portions. Each portion should be equal like size of lemon), round these portions like a ball then press them into a small circle with the help of palm

2. Put some stuffing at the centre of the rolled dough circle and surround the stuffing by lifting up the sides of the circle.

3. Roll it with the help of palms to make it round like a ball. now a stuffed round packet is ready.

4. Now with the help of both palms press this stuffed round packet and roll out it into a thick poori or kachori. Repeat this process for remaining dough.

5. Heat oil in a pan on high flame, leave the bread kachori one-by-one in it and then fry them on low flame till they become crispy and golden brown from all the sides. 

FOR SERVING BREAD KACHORI:-

* Make a small hole at the centre of kachori and pour some beaten curd, mithi chutney and green chutney into it and sprinkle some chaat masala powder.

* Now Bread Kachori is ready to serve

NOTE:-

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BREAD CHEELA TOAST / SANDWICH / BRUNCH RECIPE

BREAD CHEELA  TOAST

BREAD CHEELA  TOAST that is very delicious and healthy breakfast Let us see how to make
BREAD CHEELA  TOAST

FOR  FULL CHEELA RECIPE Click on  BESAN CHEELA

FOR FILLING OF CHEELA :-
Make sprout salad, please click on SPROUT SALAD   I made showed sprouts filling  for cheela toast

METHOD:-

1. Take out sprout in a bowl and put cucumber, tomato,paneer, grated ginger, green chilli
2. Mix green coriander chutney & Tomato sauce in sprouts. Now filling of cheela is ready
3. Take two slice of bread & toast it brown on tawa at medium flame or you can toast bread in pop-up toaster.

4  Spread sprouts filling  on Cheela & fold in square size & put between two bread toast

5. Serve it and enjoy

NOTE:-

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MAKAI ATTA HALWA RECIPE

MAKAI ATTA HALWA SWEET RECIPE

The recipe of MAKAI FLOUR HALWA sounded very easy and this can be made in 20 minutes. So if you are searching for an Easy diwali sweet. It is prepared with makai atta and sugar and ghee. Learn how to make Makai Atta Halwa following this easy method.

Makai Atta  Halwa

INGREDIENTS:-

* 250 gm  - makai ka atta 

* 3/4 cup  - desi ghee

* 100 gm -  sugar

* 1 1/2 cup of water or milk

* 50 gm badam sliced(almonds)

* 50 gm kishmish(raisins)

* 25 gm chironji 

* 1/4 tsp cardamom powder and cinnamon powder

METHOD:-

1. Heat ghee in non stick pan and add makki ka atta

2. keep on stirring till it become brown don't let it burn keep stove on medium flame

3. In meantime while we making sugar syrup, take other vessel and put 1 1/2 cup of water and then add sugar into it

4. Heat on medium flame till sugar is dissolves

5. When sugar is done put off from stove

6. Now when the atta is golden brown, mix sliced almonds,  kishmish and chironji you can put grated coconut, mix it well

7. Then mix sugar syrup and cook till water evaporates on low flame. 

8. Garnish with almonds and raisins and serve hot.

NOTE:-

 If you can add sugar as much as u like.

If you like my recipe please leave your comments

VEGETABLE DALIA /TRADITIONAL AND NUTRITIOUS BREAKFAST

VEGETABLE DALIA (BROKEN WHEAT)

VEGETABLE DALIA/BROKEN WHEAT 

IN BREAKFAST

Today i made traditional, digestive and nutritious daliya that was made by variation of rice, yellow moong dal and cracked wheat, millet/bajra, sesame seeds, peanut and flax seeds. It was so tasty and simple to cook and best option for digest. In case your stomach is upset then dalia and moong dal khichadi are two recipes which are often recommended.

INGREDIENTS:-

* Oil - 1tsp

* Cumin seeds - less than 1/4 tsp

* Broken wheat -1 cup

* Bajra / Millet - less than 1/4 cup

* Rice and moong dal mix - less than 1/4 cup

* Flax seeds - less than 1/4 small tsp

* Sesame seeds - less than 1/4 small tsp

* Peanut - 5 to 7

* Some vegetable like carrot, peas, cauliflower, capsicums & French beans

* Salt to taste

METHOD: -

1. First cut the whole vegetables in small square size as u like.

2. Heat the pressure cooker and put oil in it.

3. When oil becomes warm, add cumin seeds.

4. When cumin seeds properly splattered, add broken wheat.

5. Roast it .

6. Add washed vegetable , bajra, rice and moong dal mix, flax seeds, sesame seeds, and peanut in it.

7. Put salt to taste .

8. Close the lid of cooker. Let the whistle comes 3 - 4 times

9. Switch off the flame. After cool the pressure cooker, open the lid.

10. You can garnish it with coriander leaves & crushed coconut  as u like

11. Serve it hot.

RADISH LEAVES PARATHA (MULI KE PATAON KA PARATHA)

RADISH LEAVES PARATHA

MULI KE PATAON KA PARATHA

RADISH is english version of MULI that is available in many different colour. It is used in salads, & vegetables.Its leaves is also used in vegetables and paratha Today we make MULI KE PATAON (Leaves) ka paratha. Let us start

INGREDIENTS:-

• Radish with green leaves :- 2
• Salt - 1/2tsp
• Carom seeds - 1/4 tsp
• Ginger grated - 1/2” piece
• Green chilli finely chopped
• Mango powder - less than small 1/4 tsp

METHOD :-

• Separate Radish leaves & finely chop
• Wash thoroughly in water & keep aside in strainer till all water drain out
• Now place radish leaves in a bowl & mix all spices very well
• Make a dough of wheat flour with the help of water .Cover & keep aside for fifteen minutes
• After that take a dough like lemon size & roll it by rolling pin 
• Now take a little mixture and fill in the rolling chapati 
• Pick all sides of chapati and close
• Again roll it 6’’diameter and cook both sides by apply oil
• Now serve hot with chutney

NOTE:-

You try & share your comments 

EGGPLANT FRITTER ( BRINJAL PAKODA ) BEGAN KA PAKODA

EGGPLANT FRITTER( BRINJAL PAKODA)

BEGAN KA PAKODA

BRINJAL is also called Eggplant or Began . BRINJAL PAKODA (FRITTER) is made a snack in India . Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil, changes the texture of the oil and every cooked item leave its flavour which doesn't bring the right taste of  pakoda, that we can call fritter as pakoda too. I prefer to cook at home and tasty enough  not to resist. 

Let us prepare BRINJAL FRITTER

INGREDIENTS:-

* 8-10 small brinjal cut into round shape

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour or cornflour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

* ¼ cup -Water

METHOD:-

* Place gram, rice flour or cornflour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip round piece of brinjal in batter 

* Place in Kadahi & deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakoda and place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot EGGPLANT PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these EGGPLANT PAKODA and share your comment 

NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

Garnish with coriander leaves, or nylon sev as u wish.

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

Gujarati Dhokla

DHOKLA

It is a Gujarati dish and is steam cooked. Its eaten at a snacks time. Recipe is shared as below:

INGREDIENTS : 1 cup of Chickpea flour,

1.5 tbs semolina,

3 tsp powder sugar,

1/2 tsp baking powder,

a pinch of black pepper,

pinch of hing (asafoetida),

salt to taste, 

Sieve these ingredients with the help of strainer:  2-3 times,

1 tsp oil,

1/2 tsp ginger paste,

1 small lemon.

1/2 cop of plain lassi or curd.

Method : -

1. Put all these ingredients in a bowl and mix very well with the help of water and curd.
2. Batter consistancy must be neither solid nor thin.
3. Grease oil on plate and place it on steam.
4. Add 1/2 tsp of fruit salt (Eno) before putting batter in greased plate  and cook on steam for 7-8 minutes
5. Now check it by knife, if it is sticking, then cook for few more seconds.
6. Heat oil in a pan add mustered seeds,curry leaves & sesame seeds.Add one cup of water.
7. Now put this tadkas on dhokla,
8. Garnish with coriander leaves & grate it coconut.
9. Serve it green chutney 

CRISPY PAKODE

CRISPY PAKODE

  

Ingredients :- 

1. Besan (Gram Flour) one cup.

2. Chidwa (Poha) called as splitter rice 1/4 cup.

3. 2 tbs peanut.

4. Spinach (Palak).

5. 2 Green chillies & grated ginger or paste.

Spices: -

1. 1/4 tsp turmeric.

2. Red chilli powder.

3. 1/2 tsp Coriander powder

4. Cumin seeds.

5. Carom seeds.
6. salt to taste

Instructions; -You can add or remove any spices according your taste.

Method: -

1. First  cut &wash spinach.Take a bowl & put besan,poha,crushed peanut,spinach.

2. Mix all ingredients above written according your choice.

3. Make a batter with the help of water. Consistancy should be thick not thin like a ribbon.

4.Heat oil in heavy surface frypan on gas stove.keep the flame medium.

5. Leave making a round ball of batter in heated oil.when pakode turn in tender colour.

6.Take out from oil.

7.Serve hot green chutney or tomato sauce.

KHANDVI (GUJARATI DISH)

Gujarati Khandavi

KHANDVI is gujarati dish that is made by besan(Gram flour). It is light and delicious for evening snacks. Today we see how to make this recipe

INGREDIENTS :-

* Gram flour - 1 cup
* Curd - 1 cup
* Water - 2 cup
* Ginger paste - 1/2 tbs
* Turmeric powder - a pinch
* Salt as per taste

METHOD: -

   1.First take gram flour in a bowl and then mix curd in it.
   2. Add water and mix well without any  lumps.
   3. Put Ginger paste & turmeric powder in it .Now mix well.
   4. Heat a pan  and put mixture liquid in it .
   5. Stirring this mixture without break and don't let make lumps.
   6. When batter leaves the surface of pan, switch off the flame.
   7. Without delay spread this better in a thin layer on a steel plate. No need to oil the plate.
   8. After cool cut in strips and then roll one by one as required size.
   9. Make tadka of mustard seed, sesame seeds, asafoetida, curry leaves in pan & put on khandvi
   10. Garnish with coriander leaves & crushed coconut.

NOTE:-
If you like my recipe, please leave your precious comments.

VEGETABLE OAT DALIYA (BREAKFAST)

                                                       VEGETABLE OAT DALIYA

INGREDIENTS:-

* 1tsp refined oil
* A little cumin seeds
* 1 cup oat

* Some chopped vegetable like carrot, peas, cauliflower, capsicums & French beans
* Salt to taste

METHOD: -

1. First cut the whole vegetables in small square size as u like.
2. Heat the pressure cooker or pan and put oil in it.
3. When oil becomes warm add cumin seeds.
4. When cumin seeds properly splattered, add vegetables and let it cook till it becomes tender.
5. Put salt to taste .
6. Add water 3/4 cup of water.
7. Keep stirring and mix it well
8. c Close the lid for 1 second , now water mix in oat daliya properly.
9. Switch off the flame and VEG OAT DALIYA  is ready
10.  You can garnish it with coriander leaves & crushed almond  as u like
11.Serve it hot.

NOTE:-
Your comments are welcome.