CARROT SALAD

AMMA’S FAVORITE CARROT SALAD
This is my amma’s(my mom's) favorite salad. Whenever Amma makes chappati she will try her best to make time to rustle up this salad. Of course my dearest Appa will always be there to help her in grating the carrots and chopping the vegetables.
Ingredients
Carrots -1-2 medium
Ripe red & juicy tomatoes – 2
Red Onion - 1
Green chillies -1-2
Curry leaves – A sprig
Salt as per taste
Vegetable cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Asafetida – a pinch
1½ tablespoons lemon juice
Method
Wash, Peel and Grate the carrots, Chop the Tomatoes into square chunks, Chop the onions.
Now in a large bowl, put in all the vegetables, add salt as per taste and toss it all well. Now in a small pan, Take one tablespoon of cooking oil, Add the mustard seeds, when the mustard seeds start to splutter, add a pinch of asafetida and the curry leaves, just fry a bit and pour this into the salad. Toss again so that everything mixes well. Add some lemon juice, toss and serve with hot chappatis.

GREEK SALAD

Iam sending this recipe for Sunshine Mom's "Food in Color" which is RED this month and
EC's "WYF-Color in Food" which is also RED this month
GREEK SALAD
Salad is a totally underestimated dish, maybe because people think, “What’s so great in a salad after all everything is raw”. But when I started watching an Indian cookery program regularly wherein a dietician comes over and shares her recipes, I realized that eating raw along with cooked food is very good for health. She also says that Salads when made with a right mix of vegetables and with the right spices and dressing can match no other dish. Salads are good for your health, can make wonders for your skin, light on the stomach and nutritious.
Iam going to share with you a recipe of the Greek salad, This is also known as Horiatiki in Greece. This is a rough country salad, so all the vegetables are cut into big square chunks.
Ingredients
2-3 ripe red & juicy tomatoes
1 Red Onion
1 Cucumber
Freshly ground pepper for seasoning
½ teaspoon dried oregano
Green Capsicum – ½
Red Capsicum – ½
Salt as per taste
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
Olives – 5-6
Feta Cheese(Sheep/Goat Cheese) – 120gms cut into cubes.
Method
First of all peel the cucumber in stripes, means peel one strip out and leave the skin on the next strip and so on. We would like to retain some skin on as it is nutritious. Now chop into square chunks, Cut the Tomatoes into square chunks Slice the onion into a half and then into semi circles and then peel out the rings, so you get thin semi circular rings, this will give the sald more flavor of the onion. Chop the red pepper and green pepper into square chunks also discarding the seeds inside. Add in the olives
Now in a large bowl, put in all the vegetables, add the olive oil, salt as per taste, freshly ground pepper (use a pepper crusher and crush freshly into the salad), Add in the oregano(this is the original recipe), but in my recipe I haven’t added in the oregano and it still tastes good. Add in the lemon juice. Toss it all well and top it with Feta cheese. Feta cheese is very soft, it crumbles very easily so don’t toss it along with the Feta cheese. Do all the tossing before adding in the feta cheese. The Feta cheese cubes must be on the top like a dressing, when you serve yourself your portion you can toss it in. Toss lightly as you don’t want your feta cheese cubes crumbled and squashed.
Feta cheese makes this salad very exotic, Feta cheese is very nutritious; it is high in protein and low in fat as compared to other cheese available in the market.
Now dip into your bowl and relish. This salad can be served as a side dish. It can even be
had as a light meal with some crusty bread.

STOTRA TO WARD OFF EVIL EFFECTS OF SATURN

STOTRA TO WARD OFF EVIL EFFECTS OF SATURN
It is believed that When Saturn during 7 years known as “Ezharai shani” in Tamil and "Saade saathi" and when it is in the eighth from moon, it causes lot of harm.
Here is a special sloka to be Saturn, the slow moving planet takes 30 years to complete the perambulation of the Sun.
He is supposed to be the son of Chaya Devi (Shadow) and the sun God. The God of death Yama is his half brother. He takes 30 months to cross one rasi(one by twelfth of the journey), It is believed that when he occupies the twelfth house , first house, second house from moon(called sade sathi or seven and a half year sojourn) or occupies the twelfth house from moon, he causes untold and extreme misery.
This great prayer occurring in the Brahmanda Purana is believed to be the best possible antidote for such a situation.) recited on Saturdays to ward off these problems:-

SHANI VAJRA PANJARIKA STOTRAM
(The thunderbolt armour of Saturn)
Translated byP.R.Ramachander(courtesy Keralaiyers.com)

"Neelambaro, Nelavapu, kireeti,
Grdhra sthitha, sthrasakaro , dhanushman,
Chathurbhuja, suryasutha, prasanna,
Sada mama syadwaradha prasantha. 1

Oh god dressed in blue silk, who has a blue body,Who wears a crown, who sits on vulture,Who gives misfortunes, who is armed with a bow,Who has four hands and who is son of Sun God,Be pleased with me always and happily grant me boons.

Brahmo Uvacha:-
Brahma told:-

Srunu dwam rishaya,
Sarva sani peeda haram mahath,
Kavacham Sani Rajasya
Soureridhamanuthamam. 2

Be pleased to hear oh sage, the great armour,Which is a cure to all misery brought by king Sani,Who is the incomparably great in the clan of the Sun.

Kavacham devatha vasam
vajra panjara samgnakam,
Sanaishara preethikaram,
sarva soubhagya dhayagam. 3

This armour called "thunderbolt shield" in which gods live ,Is very dear to the slow moving planet, and brings all luck.

Om Sri Sanaischara,
pathu bhalam may Soorya nandana,
Nethre Chayathmaja pathu,
pathu karnou Yamanuja. 4

Om , Oh God Saturn, let the son of Sun protect my forehead,Let the darling son of Chaya protect my eyes, Let my ears be protected by the brother of Yama.

Nasam Vaivaswaswatha Pathu,
mukham may Bhaskara sada,
Snigha kandashasch may kandaam,
bhujou pathu Mahabhuja. 5

Let my nose be protected by Sun God,Let the illuminator always protect my face,Let he with a pleasant voice protect my voice ,And let the great armed God protect my arms.

Skandhou pathu sanischaiva,
karou pathu shubha pradha,
Vaksha pathu Yama bhratha,
kukshim paathvasitha sthadha. 6

Let my shoulders be protected by Sani,Let my hands be protected by he who does good,Let the brother of Yama protect my chest,And the one who is dark in colour protect my navel.

Nabhim grahpathi pathu,
manda pathu kateem thadha,
OOru mamanthaka pathu,
yamo januyugam thadha. 7

Let my stomach be protected by the lord of all planets,Let the slow mover protect my hips,Let he who makes end protect my thighs,And let Yama protect my pair of knees.

Padou Manda gathi pathu,
sarvangam pathu pippala,
Angopangani sarvani
rakshen may Surya nandana. 8

Let my legs be protected by him with slow speed,Let all my organs be protected by he who wears the coat,And all my primary and secondary organs ,Be protected by the darling sin of the Sun God.

Ithyethath kavacham divyam
padeth soorya suthasya ya,
Na thaasya jayathe peeda ,
preetho bhavathi sooryaja. 9

If this armour of the son of the Sun God is read,No misery will come to him and,The son of Sun God would be pleased with him.

Vyayay janma dwitheeyastho,
mruthyu sthana gatrhopi va,
Kalathrastho gatho vapi
supreethasthu sada sani. 10

Whether Saturn occupies the twelfth , first or second house,Or even goes to the house of death or occupies the seventh star,Saturn will always be pleased with him.

Ashtamastha soorya suthe vyaye,
janma dwitheeyage,
Kavacham padathe nithyam,
na peeda jayathe kwachith. 11

If the son of Sun God is in eighth, twelfth, first or second house,Daily reading this Kavacham , no misery would ever be caused.

Ithyedath kavacham divyam saureya nirmitham pura,
Dwadasahtama janmastha doshan nasayathe sada.,
Janma lagna sthithaan doshan sarvan nasayathe Prabhu". 12

This holy divine armour composed by Sun in ancient times,Would destroy the ills caused by eighth ,twelfth, first and second house,And also destroy the bad effects of Saturn occupying the Lagna rasi(Ascendent)

Ithi Sri Brahmanda Purane Brahma Narada Samvade,
Sani Vajra panjara kavacham sampoornam,

Thus ends the thunderbolt armour of Saturn,Occuring in the discussion between Brahma and sage Narada,In Brahmanda Puranam

MOONG UDAD VADA

MOONG UDAD VADA
Ingredients
Moong Dal – ½ cup
Udad Dal – ½ cup
Green Chillies – 2 -3
Ginger - 1 tsp.
Finely chopped Coriander – 2 tbsps
Curry leaves – a sprig
Asafetida – 1 tsp
Salt as per taste
Oil
Method
Soak udad dal and moong dal for 2-3 hours. Grind the dals along with 2 chillies and the ginger into a coarse paste. One chilly just chop into small pieces and add to the batter. Now add salt, asafetida, coriander and curry leaves, mix well and keep aside for 4-5 minutes. Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with green chutney or coconut chutney.

STRAWBERRY MILKSHAKE

I Would like to send this post to WYF event which simply means "What's Your Favourite. The theme for July is Juices and Icecreams.

The event is hosted by Easycrafts

STRAWBERRY MILKSHAKE
If you love Strawberry milkshake and like to order for it whenever you go to a fast food joint, remember that they don’t use fresh strawberries, they use strawberry flavor which has loads of chemicals. It’s better to prepare fresh Strawberry Milkshake at home and get the benefits of eating Strawberry.
Strawberries have always been an expensive fruit. Seldom you see strawberries at a cheaper price, but when you do see them don’t miss it. That’s just what I did, bought some strawberries at a cheaper price and decided to indulge in some thick fresh Strawberry Milkshake topped with fresh Strawberry Ice cream. Delicious…..slurp!! slurp!!….

Ingredients
Strawberries – 10-12 Ripe berries
Milk – 4-5 glasses of Milk
Sugar – 4-5 tbsp
Ice cubes – 4-5
Strawberry Ice cream
The above measurements can make 4-5 tall glasses of Milkshake.

Method
While buying the strawberries, choose the ripe ones which have a deep red color, this will give your Milkshake a good color. De-stem the strawberries and Wash it well. In a mixie/blender, Blend the strawberries and sugar. The reason I used more sugar is because strawberries are sour, if you want you can reduce the measurement of sugar in the recipe and add later if required. Pour the Milk and add in the ice cubes into the blender, blend well, if required you can add some more sugar after tasting and run the blender. If you want your milkshake to be thick, add 2-3 scoops of strawberry ice cream and then run the blender for about a minute. All the ingredients must mix well and become one uniform mixture.
Pour the milkshake into a tall glass tumbler. Top it with fresh strawberry ice cream.
You can slit one strawberry and fix it to the top of the glass for decoration, don’t forget you need a straw and a spoon, the straw to savor your milkshake and the spoon to eat your ice cream. Serve chilled. Enjoy your Strawberry Milkshake.

GRILLED CORN ON THE COB

This is my entry for "Grill it - Summer fun" hosted by Sig on her website Live to Eat - "Sleep till your hungry and Eat till your sleepy" I love this catch line.

Lets Celebrate Summer with Seattle

It's summer time in Seattle and time for barbecue............

Since we have the privilege of staying in Singapore which lies in the Tropical Rainforest region, we are always blessed with Summers accompanied by downpours to battle the sweltering heat and bringing down the temperatures .

So why not celebrate Summer with our Seattle brethren?.

Grilling doesnt have a season in Singapore. It happens when friends decide to meet, chill out and when 75% of the people in the group are in the mood to have barbecued food.

We are privileged to have a group who meet and have a barbecue once in a while and we are lucky to have a seperate vegetarian grill where we barbecue a whole lot of vegetarian stuff. Here's my entry for the event "Grilled Corn on the Cob". This is my hubby Yo's absolute favourite and he sometimes grills corn even on the gas at home.

In India, when it rains we used to haveCorn (known as "Butta") grilled on little charcoal chulhas(stoves) by the "buttewalla" (means a vendor selling corn). The Buttewalla used the backside of a notebook, which is made of cardboard to fan the coals so that they light up properly to barbecue the "butta"(corn).

Rains make me reminiscent of my days in India when we used to wait for the buttewalla to start selling his buttas(since this was a seasonal delicacy). The corns crackling in the chulha and the masalas put in small neat bowls waiting to be sprinkled and rubbed over the corns would make anyone's mouth water. He used to have some wonderful variations like plain salted, salted with chilly powder(lets call that chillied), salted, chillied and drizzled with Amul butter, Corn sprinkled with chaat masala and last but not the least Salted and chillied with lime. All of the above combos were available for the same price where you could choose one or all of the available ingredients, except when you add the amul butter, which was slightly more priced than the rest.

People would wait impatiently to get their corn done (the chulha was usually small and only 2 corns can be barbecued at a time), The waiting time made it even more appealing as we would get to see the way he barbecued, sprinkled, rubbed masala with lime and watching this mouthwatering chore would make us await our turn eagerly. The corn was served in its husks with the respctive combo masala. It used to be such a pleasure to dunk into its sweet, tangy, spicy taste while its hot and the weather is so chilly due to the rains.
This recipe is for Yo.....

GRILLED CORN-ON-THE-COB
Corn on the cob is an all time favourite and tastes really divine when freshly roasted on a grill. There is a technique to roast the corn and you will be surprised to know that the best technique is to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture (no need to soak the corn in water as called for by some). The smokey corn husks impart a wonderful flavor to the corn as well.

Ingredients
Sweet Corns – 4-5
Lemons – 2 cut into halves.
Salt as required
Red chilly powder as required
Butter as required

Method
Wait for the coals to be burning well.Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Turn the corn occasionally with long tongs so that you don’t burn yourself, Grill until the husks are charred on all sides, about 15 to 20 minutes. Remove the corn from the grill. Let it sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn. Make a mixture of salt and chilly powder. Cut the lemon into halves. With the half lemon dip into salt and red chilly powder and rub onto the corn from all sides. Using a butter knife spread butter on all sides of the corn. The Butter will be melting and when u bite onto the corn the butter and the spices will simply melt along with the freshly roasted corn in your mouth. Its simply divine and an all time Indian favourite.

(The photo of "Rain" is a free downloadable poster from the net and the picture of the corns being grilled with their husks on a grill are courtesy Wikipedia)

BFF GOLD CARD AWARD

Sowmya and Purva have passed me the "blogging friends forever "award. I am honoured to receive it from them.

Thanks, Sowmya and Purva for passing me this award.

There are few rules when I pass this award.
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.
So I pass the award to
Priti
Nupur
Lakshmi
Usha who is from North Carolina, United States
who visit this blog frequently.
and Srilekha from India

KITCHEN CONNECT MEET -2 AND A SECRET RECIPE

KITCHEN CONNECT MEET -2 AND A SECRET RECIPE
Kitchen Connect is a modest effort of the Indian foodie bloggers at Singapore to come together and share their ideas, host events and take blogging @ Singapore to a whole new level on blogosphere. It was initiated by Lakshmi who was inspired by other chains on blogosphere. Kudos to her to come up with such brainwaves and take the efforts to bring together all the busy talented women on a common platform. This was the first time I attended the Kitchen Connect Meet, although it is the second meet. It was mind boggling and absolutely great to see the faces behind those blogs. We all queued up at the Toast Box to order for our own coffee or tea, we did need something hot to to break the ice, for the ideas to start flowing, to boost our spirits and drinks always keep the conversation going on don’t they.
Priyanka got us some home made samosas, spicy and good to go with our Toastbox tea(tea which cannot make us happy as we are so used to having masaledaar tea made with boiling hot milk, nothing can beat the Indian tea or so I think).
Vani was tied up with something so she came after the ice-breaker session was over. I did want all of us to play a guessing game with her and make her recognize us if she could, but Lakshmi couldn’t resist cueing her, it was fun.
Vani got some crunchy munchy Tengozhal (known as Murukku in this part of the world). Lakshmi treated us with the finest biscuit baked by her with a hint of ginger, the best part was; it was eggless(much to my pleasure), she also treated us to Dry fruit Halwa. So I can say we started with a sweet and ended with a sweet and hope to have sweet beginnings all the way for us Singapore Indian bloggers.
Now this meet was special, as there was a blogging event associated with it. Each blogger would bring in a secret ingredient and a tip on how to cook it. Chits were made with names of the attendees and each person was asked to pick up one chit. I picked up the chit with Priyanka’s name on it and Priyanka had lovingly packed for me ingredients to make Gulabi Firni (Firni with dried Rose petals, the recipe is available on her site Asankhana. She had also packed in loads of gifts, a beautiful hand painted T-shirt, a very cute stenciled painting of Lord Ganesha and instructions written down on a scroll hanging with wooden beads prepared by her. This event is like a relay race, the person who gets the ingredient blogs the recipe on her blog with a reference to the blog of the person who gave her the ingredient and this happens with all the KC attendees. Isn’t that exciting. So many new recipes and so many ideas. After all the brainstorming session we decided to disburse after discussing about the next KC meet. So we all parted ways hoping for a better future for the blogging scene @ Singapore.

So here’s my secret recipe;

GULABI FIRNI WITH APPLE
Since Priyanka had already made the Gulabi Firni and blogged it in her blog Asankhana, I thought why not give it a twist. So the twist is……I made Gulabi Firni with Apple. So it’s a fruity-flowery twist to this delightful sweet.
Priyanka had given me the exact measurements, which Iam going to copy paste from her blog for everyone’s benefit.
Ingredients
Milk - 300ml
Apple – 1 medium sized
Freshly grounded rice powder - 4 tbsps
Sugar – 5-6 tbsps
Milkmaid - 1 tbsp
Crushed French rose petals of 6 roses
Some rose petals for garnish
Method
Peel the apple, chop it into very small pieces, In a pan add the apples and ½ a cup water and 2tbsps sugar and boil, the apples will become soft. Keep aside.Boil the milk in a pan, when the milk starts boiling, reduce the flame and add in the remaining sugar followed by the rice powder, Now add in the boiled apples in the milk, boil for about 2 minutes on a low flame, keep stirring. Now add the crushed rose petals and milk maid and simmer for 2 minutes and remove from flame. Once cool, refrigerate it. Serve chilled garnished with rose petals.
Hope you enjoy this delicious and exotic fruit and flower concoction, the way I enjoyed making and eating it.
Could I patent this too………………..

FLOWER CHUTNEYS - NEEM FLOWER CHUTNEY

This is my entry for the JFI August-"Flower Power", which is very interesting and gastronimically exciting and since I live in the garden city of the world" Singapore", I cant let this one pass. Soulfood is organising this JFI.

Neem Flower Chutney (Vepam Poo Pachadi)

Everyone is aware of the medicinal properties that neem has. It is commonly known as Margosa tree in English, the biological name is Azadirachta indica. Every part of the neem tree, which includes bark, leaves, branches, fruit, roots, flowers, etc is beneficial. Neem Flower is very healthy. The neem flower not only acts as a blood purifier but also strengthens the body's immune system against diseases. The Neem tree gets flowers in the month of April(which is considered as the Spring season in India, so not only Raw mangoes are available during this time but also the Neem tree is in full bloom) in India, but the flowers can be shade-dried and stored for up to a year. So you can use fresh Neem flowers or the dried ones available in stores. This dish is known in Tamilnadu as Vepam Poo Pachadi and in Andhra Pradesh as Ugadi Pachadi. It is usually made on their respective New-year's day. The neem represents sorrow and the Jaggery represents happiness, indicating that life is bittersweet.
Ingredients
Neem flower - 2 tsps
Grated jaggery - 4 tsps
Tamarind - 3 tsps

Red chilly powder - a pinch
Mustard seeds - 1/4 tsp
Salt a per taste
Oil - 1 tsp (Recommend Gingelly oil)
Finely chopped raw mangoes - use one small mango

Method:
While choosing the raw mangoes, choose half raw-half ripe mangoes(more towards the raw though), the mangoes you choose must be hard but with a sour-sweet smell.

You can use either Tamarind or Tamarind paste. Incase you are using Tamarind, then boil the tamarind in 1 and 1/4 cups of water. Once soft, Ensure there are no seeds and run it in the mixie till you get a smooth paste, to this add water. Using Tamarind is better than using tamarind paste.

Now add the finely chopped raw mango pieces to the juice. Boil till mango pieces are tender. Once the mango pieces are tender, Add jaggery, let it cook till it melts. (Jaggery is added because Neem flower is bitter). Switch off the gas and keep aside.

Heat oil, add mustard seeds and when it splutters, add neem flower and fry till light brown, Add the Red chilly powder and salt and mix everything well. Mix this to the prepared tamarind juice. Your Vepam Poo Pachadi is ready.

Do not overindulge in this delightful chutney. It is heaty. Do serve it with lots of love but in small quantities.

HOT KACHORI

HOT KACHORI
This is also known as Rajasthani Kachori as it is one of their favorite snacks. In the north it is also known as “Kachaudi”. It’s a hot sweet delight which is not only a treat to your eyes but will tantalize your taste buds and leave you craving for more. The chaat versions of the Kachori are very popular in Mumbai as a street food. I will divide the recipe into 3 halves as the kachori is made in different segments and there is a process in each one. All put together what you get is a slice of heaven
Ingredients
For cover:
Plain flour – 1 ½ cup
Oil – 2 tbsps
Salt as per taste
For filling:
Yellow moong dal washed and soaked for 1/2 hour -1 cup
Red chilly powder -1 tsp.
Coriander powder -1/2 tsp.
Coriander seeds crushed coarsely -1/2 tsp.
Fennel seeds crushed coarsely -1/2 tsp.
Cumin seeds - 1/2 tsp.
Asafetida – 1tsp
Salt to taste
Oil to deep fry
Method
For cover:
In a Bowl, mix flour, salt and oil, knead into soft pliable dough adding water while making the dough, just like you do for chappatis. Keep aside for 30 minutes.
For filling:
In a vessel, Take 4 glasses of water, when it comes to boiling point, Add the yellow moong dal and when it starts to boil, add the dal. Boil dal for 5 minutes, drain the water from the dal. Allow it to cool down. Now heat some oil in a heavy pan, add the cumin seeds and the coarsely crushed coriander seeds and fennel seeds. When it starts to splutter
add asafetida, red chilly powder, Coriander powder and mix well. Now Add the dal. Add salt to taste. With the back of your spatula smash a few lentils(dals). Do not smash the dal fully. A bit of smashing makes the mixture bind well. Switch off the gas and allow this mixture to cool.
Once the mixture cools down, grease your palms and make balls out of the lentil mixture and Keep aside.
Now make balls of the dough. Take one lemon sized ball and roll it, just like you roll for chappati. Place one ball of the lentil filling in the centre. Now make the dough like a money pouch with the lentil mixture in the middle. Tear off the excess dough carefully
The cover shouldn’t tear, now with your palms press the ball, making it flattish and round.(like in the picture).Make all the kachoris in the same way. The technique to deep fry these kachoris is very important. Once the oil is hot, reduce the flame. Keep it on sim and slowly drop the kachoris, the kachoris fry in the oil for a longer time, only then will they be crispy. If the kachori get a hole anywhere, apply some paste made with plain flour and water and patch it up else the oil will be spilt with lentil and the kachories will be soggy. Once you feel one side is about half cooked and safe to turn slowly turn with a delicate hand to the other side, you can do it with a spatula and a spoon. When you are frying you will notice that small bubbles appear over the kachori, slowly the bubbles will reduce and you know that the kachori is almost done. Fry till golden and crisp.
Drain on a kitchen towel to remove excess oil and serve hot with green and tamarind chutneys.
Kachoris are very filling, The yellow lentils are very nutritious
Kachoris can be made and stored for 2-3 days. We can make kachori chaat or even Dahi kachori chaat with them the following day for a variation.
Variations
For Kachori chaat : Break the top of the kachori and pour some green chutney and tamarind chutney and some finely chopped onions and top it with sev (gram flour noodles) and garnish with freshly chopped coriander and a dash of lime. You can add a pinch of chaat masala also.
For Dahi kachori chaat: Use fresh thick yogurt. Add some sugar in the yogurt and beat it, it will be fluffy. Now break the Kachori as above and pour a tablespoon of dahi and follow the same as above. You can use bareek sev (Fine gram flour noodles available in the market)