Mint Pulav

Most of us face the problem of deciding what to pack for the lunch today.  Sometimes, I decide it little earlier but most of the time I cook the dish which flashes in my mind in that second.  So, my collections of lunch box menu is growing in size & this mint pulav is perfect.  Fresh mint leaves should be used for this dish for real taste & flavour.  I like to add  corriander leaves, sometimes equal proportion to mint leaves for taste difference.  This can be served with raita, pakoda or with papads.  

Ingredients :

1. Raw rice /Basmati rice - 1 cup
2. Mint leaves - 1/4 cup (small bunch)
3. Corriander leaves - 1 tbsp
4. Green peas - 2 tbsp
5. Potato - 1 medium sized
6. Onion - 1 1/2 no
7. Grated coconut - 5 tbsp
8. Green chillies - 2 nos
9. A small piece of ginger
10. Tamarind pulp - 1/2 tsp (concentrate)
11. Oil - 1 tbsp (or ghee) plus 1 tsp
12. Cloves - 2 nos
13. Cinnamon stick - 1 no
14. Bay leaf - 1 no
15. Cardamom - 1 no
16. Salt to taste

Direction to Cook :

1.   Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste.  Allow it to cool.

2.   Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.  

3.   Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion.  Saute till tender.

4.   Add grounded paste, green peas, diced potato & rice.  Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.

Serve with raita.

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Chickpeas Pulav

Most of the days, I will be running out of time in the mornings.  Rice being the stable food at home, has its different ways to serve.  To make it more healthy, we try to add vegetables & present it more nutritious.  Addition of chick peas & potato makes the dish really tasty & quick to make.   I like to serve it with onion raita or with pakoda.  Its optional to use pulav masala for this dish.  Fried bread pieces can be used for garnishing.  It taste yum !!!

Ingredients :

1. Basmati Rice - 1 cup
2. Water - 1 cup
3. Chick peas - 1/2 cup (Soaked in water overnight)
4. Oil - 1 tbsp
5. Cinnamon stick - 1 no
6. Cloves - 3 nos
7. Cardamom - 1 no
8. Bay leaf - 1 no
9. Onion (sliced lengthwise) - 1/4 cup
10. Potato - 1 large sized
11. Chilly powder - 1 tsp (to spice)
12. Turmeric powder - 1/4 tsp
13. Salt to taste
14. Lemon juice - 1/4 tsp
15. Pulav masala - 1/4 tsp (optional)
16. Corriander leaves & roasted cashewnuts for garnishing

Direction to Cook :

1.   Heat oil in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & sliced onions.  Saute till tender.

2.   Add cubed potatoes, turmeric powder, chilly powder, salt to taste & basmati rice.  Saute it well until aromatic and the rice becomes translucent. 

3.   Drain & add the chick peas, lemon juice, pulav masala, water & little corriander leaves.  Pressure cook it till done.

4.   Garnish it with corriander leaves & roasted cashew nuts.

Serve it warm.

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Vangibath (Brinjal Rice)

Happy valentines day to all my viewers. This is my most comfort & tasty rice variety, which I cook very often for my DH lunch box.  I always prepare the vangibath powder & store it in the freezer for a week or more.  It makes my cooking very simple & easy.  Best way to serve this rice is with papads or with raitas as well.  

Ingredients :

1. Green / purple Brinjal - 100 gms (or eggplant - 1 medium sized)
2. Basmati rice - 1 cup
3. Oil - 1 tbsp
4. Channa dal - 1 tsp
5. Mustard seeds - 1 tsp
6. Tamarind pulp -1/2 tsp
7. A pinch of jaggery
8. Onion - 1 no
9. Potato - 1 small sized
10. Turmeric powder - 1/4 tsp
11. Vangibhath powder 
12. Dry coconut powder - 1 tsp
13. Roasted cashewnuts for garnishing
14. Salt to taste

For vangibhath powder :

1. Red chillis - 2 nos (or black pepper corns)
2. Corriander seeds - 1 tsp
3. Poppy seeds - 1/4 tsp
4. Urad Dal - 1 tsp
5. Channa Dal - 1 tsp
6. Dry coconut powder - 1/2 tsp
7. Cinnamon stick - 1 no
8. Clove - 2 nos
9. Sesame seeds - 1/4 tsp
10. 1/4 tsp hing

Dry roast the above ingredients & grind it to smooth powder.

Direction to cook :

1.   Cook the rice & allow it to cool.

2.   Meanwhile, heat oil in the pan.   Add channa dal, mustard seeds, finely chopped onions & then cut potato slices.  Cook till tender.

3.   Slice the brinjals in lengthwise & add them to the above mixture.  Add turmeric powder & salt to taste.

4.   Add tamarind pulp & coconut powder.  Cook till brinjals are done.

5.   Now add grounded vangibath powder & a pinch of jaggery.  Add cooked rice & mix them throughly till nicely combined.

6.   Add roasted cashewnuts.

Serve with papads or raita.

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Vegetable pulav

My comfort dish & the best way of adding the vegetable intake in the daily routine.   Very quick & simple to make.  I use store bought coconut milk for this preparation, so I diluted the thick milk to thin consistency by adding little water to it.  Green chillies brings the spicy taste to the dish.  I like to serve it with raita &  kuruma.  Any kind of seasonal vegetables can be used for this dish.  It taste yum :)

Ingredients :

1. Basmati Rice - 1 cup
2. Oil - 1 tbsp
3. Ghee - 1 tbsp
4. Cinnamon stick - 1 no
5. Cloves - 3 nos
6. Cardamom - 2 no
7. Bay leaf - 1 no
8. Onion - 2 nos
9. Green chillies - 4 to 5 nos
10. Mint leaves - 1/4 cup
11. Corriander leaves - 1/4 cup
12. Ginger garlic paste - 1 tbsp
13. Vegetables (Carrot, beans, cauliflower, potato, green peas) - 1/2 cup
14. Salt to taste
15. Coconut milk - 11/2 cup
16. Lemon juice - 1 tbsp
17. Cashewnuts (roasted) for garnishing

Direction to cook :

1.   Heat 1 tbsp of ghee & roast the basmati rice slightly.  Keep aside.

2.   Heat oil in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, bay leaf, green chillies & chopped onions.  Saute till tender.

3.    Add ginger garlic paste, mint leaves & corriander leaves.

4.    Add chopped vegetables & salt to taste.  Cook till tender.

5.   Add  coconut milk, lemon juice & the basmati rice.  Cook till done.

6.   Garnish with roasted cashewnuts.

Serve with raita.

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Bisibilebath

One of my favourite & comfort dish, taste great with pappads.  Healthy way of adding vegetables & simple to make.  This dish will be served in most of the south indian functions & celebrations.  I use store bought  bisibilebath powder, yet taste delicious.  

Ingredients :

1. Raw rice - 3/4 cup
2. Toor dal - 1/4 cup
3. A pinch of hing
4. Turmeric powder - 1/2 tsp
5. Oil - 2 tbsp
6. Ghee - 2 tbsp
7. Fenugreek seeds - 1 tsp
8. Mustard seeds - 1 tsp
9. Red chillies - 2 nos
10. Curry leaves - 2 tbsp
11. Vegetables (Carrot, beans, drumstick, green peas, potato) - 3/4 cup
12. Bisibilebath powder - 2 tsp
13. Tamarind extract - 1 tsp
14. Onion - 1 no
15. Tomato - 1 no
16. Dessicated coconut - 1 tbsp
17. Cashewnuts - 1 tbsp
18. Salt to taste

Direction to cook :

1.   Combine & pressure cook the rice, toor dal, hing & turmeric powder together.

2.   Heat oil in the heavy bottomed pan, add mustard seeds, fenugreek seeds & curry leaves.

3.   Add finely chopped onions & saute.  Add tomatoes, salt & vegetables.  Cover & cook till tender.

4.   Add tamarind pulp, bisibilebath powder & dessicated coconut.  Cook for 2 more mins.

5.   Add the cooked rice & dal mixture & enough water for the desired consistency.  Adjust the salt.

6.   In a separate pan, heat the ghee add 1 tbsp of curry leaves, red chillies & broken cashewnuts.  Pour it in the rice & switch off the flame.  

Serve warm with pappads.

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Paruppu satham (Dal rice)

We had great holidays last weekend.  And we returned back home yesterday evening & it was little early for me to come out from my holiday mood.  Finally, I decided to make this simple & quick paruppu satham which goes good with coconut chutney.  It taste awesome !!!

Ingredients :

1. Toor dal - 1/4 cup
2. Rice - 3/4 cup
3. Onion -1 no
4. Turmeric powder - 1/4 tsp
5. Garlic - 4 pods
6. Green chillies - 3 to 4 nos
7. A pinch of hing
8. 1 small sized tomato
9. Cinnamon stick - 1 no
10. Cloves - 3 nos
11. Oil - 1 tbsp
12. Salt to taste
13. Water - 2 cups

Directions to cook :

#   Soak the toor dal and rice in the water for 1/2 hr.

#   Heat oil in the heavy bottomed pan, add cinnamon stick , cloves & onion.  Saute till golden brown in color.

#   Add green chillies, hing, garlic, turmeric powder & chopped tomatoes.

#   Drain and add the toor dal & rice.  Pour the water & salt to taste.  Cover & cook till done.

Serve with coconut chutney.

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Rice upma

Ingredients :

1. Broken rice - 1 cup
2. Fennel seeds - 1 tsp
3. Mint leaves - 1 tbsp
4. Green chillies - 3 nos
5. Cinnamon stick - 1 no
6. Onion - 1 no (sliced lengthwise)
7. Tomato - 1/2 no
8. Water - 2 cups
9. Oil - 1 tbsp
10. Salt to taste

Directions to cook :

#   Grind the raw rice in the blender. (Do not grind it to powder, just split the rice)

#   Heat oil in the pan, add fennel seeds & cinnamon stick.  Add the sliced onions & saute till golden brown.

#   Add the tomato, green chillies & mint leaves.  Saute it for 2 mins.

#   Add the broken rice, salt & water.  Cover and cook till done.



Serve with coconut chutney.

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Curd Rice

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All time comfort & my favourite seasoned curd rice taste great with just pickle. I love to have this with mango pickle & with some pachidi. Very simple yet taste yummy :)

Ingredients :

1. Cooked rice - 1 cup
2. Curd - 3/4 cup
   
3. Mustard seeds - 1 tsp
4. Curry leaves - 1 tbsp
5. Ginger pieces - 1 inch
6. Corriander leaves - 1/2 tsp
7. Butter - 1 tsp
8. Green chilly - 3 nos
9. A pinch of hing
10. Salt to taste
11. Milk - 1 tbsp (if needed)

Directions to cook :

# Cook the rice & keep aside.

# Heat butter in the pan, add mustard seeds, ginger, green chillies, curry leaves & pinch of hing.

# Smash the warm rice & mix the curd without any lumps. Add the seasonings & combine together.

# Add 1 tbsp of milk & salt to taste.

# Finally add the corriander leaves & cashewnuts if necessary.


Serve with pickles.

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Tomato pulav

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Tomato pulav is one among the south indian traditional rice variety. It taste great with potato fry & best with potato podimas. I like to serve them with onion raita too. Very simple to make yet taste great.

Ingredients :

1. Rice - 1 cup
2. Tomatoes - 4 large nos
3. Cinnamon stick - 1 no
4. Bay leaf - 1 no
5. Cloves - 3 nos
6. Onion - 1 no
7. Mint leaf - 1 tbsp
8. Ginger garlic paste - 1 tbsp
9. Turmeric powder - 1/2 tsp
10. Chilly powder - 1 tsp
11. Oil - 1 tbsp
12. Salt to taste

Directions to cook :

£ Cook the rice & keep aside.

£ Cook the tomatoes in the water. Remove the skin & grind them to paste. Keep aside.

£ Heat oil in the kadai, add cinnamon, cloves, bay leaf, mint leaf & onion. Saute it for 2 mins.

£ Add ginger garlic paste, turmeric powder, chilly powder, tomato paste & salt to taste.

£ Once cooked, add the rice & mix together till well combined.

Serve warm with potato fry.

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Capsicum rice

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Last weekend I bought lotz of capsicum without knowing what to do with all. I know my hubby will run off if I cook capsicum dishes continously. Few days back, when I was talking to my friend renuka she told me about her newly tried capsicum rice dish. I immediately called her to get this recipe & it was a super duper hit. And this is Malika badrinath recipe. Nowdays, when it comes to capsicum rice I simply follow this recipe. Any colored bell peppers can be used for this dish.

Ingredients :

1. Capsicum - 500 gms
2. Basmati Rice - 1 cup
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Channa dal - 1 tsp
6. Curry leaves - 1 tbsp
7. Red chilly - 2 nos
8. Cashew nuts - 1 tsp
9. Dessicated coconut (Copra) - 1 tbsp
10. Turmeric powder - 1/2 tsp
11. Salt to taste
12. Lime juice - 1 tsp
13. Oil -1 tbsp

For Masala powder :

1. Red chilly - 6 nos
2. Cinnamon stick -1 no
3. Corriander seeds - 1/2 tsp
4. Cumin seeds - 1/2 tsp
5. Urad dal - 1 1/2 tsp
6. Channa dal - 1 1/2 tsp

Direction to cook :

# Dry roast & grind the ingredients listed under "For Masala powder" & keep aside.

# Cook the basmati rice & keep aside.

# Roast the cashewnuts in the oil and keep aside.

# Heat oil in the pan, add mustard seeds, urad dal, curry leaves, channa dal & red chillies.

# Add finely chopped capsicum, turmeric powder & salt. Saute for 5 mins.

# Add dessicated coconut, grinded spice powder and saute for 4 mins.

# Finally add, the roasted cashewnuts & lime juice. Switch off the flame.

Serve warm.

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Sweet pongal (Sakkarai pongal)

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Sweet pongal is the famous Indian sweet prepared during pongal festival. Sprinkling the nuts roasted in the ghee, makes the perfect starter for the special occasion. And, I made this to celebrate my parents anniversary today. There are many variations of sweet pongal and this how my amma makes it. In most of the temples in south India, this type of sweet pongal is served after pooja.

Happy Anniversay dad & mom :)

Ingredients :

1. Rice - 1/2 cup
2. Milk - 2 cups
3. Jaggery - 1/2 to 3/4 cup ( to ur sweet level)
4. Water - 2tbsp
5. Cardamom powder -1/2 tsp
6. Nuts - 1/4 cup (Cashew nuts, raisins)
7. Ghee - 2 tbsp
8. Edible camphor - a pinch

Directions to cook :

# Clean & wash the rice well, add 2 cups of milk & pressure cook them.

# Heat the water in the pan, add the jaggery. Keep stiring continously. Once the jaggery melts, strain them to remove the sand if any.

# In the non-stick pan, add the strained jaggery & cooked rice. Cook on medium heat for 5 min till it becomes thick.

# Meanwhile heat the ghee & fry the nuts. Keep aside.

# Add the cardamom powder, edible camphor in the rice & stir. Switch off the flame & add the roasted nuts and ghee. (Dont stir immediately - standing time : 15 min)

Serve them warm.

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Hyderabad dum chicken biryani

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Dum chicken biryani is the most popular south Indian dish. Everybody always prefer to eat good biryani :) My earlier briyani is like pulavs....

Recently, I tried this dum chicken biryani & that was the awesome tasting biryani I had. I marinated the chicken with all Indian spices overnight & layered them first followed by the rice & other seasonings. I cooked it on the low flame for almost 40 min and I think I made the almost perfect biryani !!!

Ingredients :

1. Chicken - 1 kg
2. Basmati rice - 2 cups
3. Water - 5 cups
4. Corrainder leaves - 1 bunch
5. Mint leaves - 1/2 bunch
6. Green chillies - 12 to 13 nos
7. Cinnamon stick - 2 nos
8. Cardamom - 5 nos
9. Cloves - 6
10. Mace
11. Black cumin seeds (shahi jeera) - 2 tsp
12. Bay leaf - 2 nos
13. Ginger garlic paste - 2 tbsp
14. Turmeric powder - 1/2 tsp
15. Lime juice - 2 tbsp
16. Fried onions - 1 cup (Deep fry the sliced onions in the oil)
17. Chilly powder - 2 tsp (as per ur spice level)
18. Corrainder powder - 2 tsp
19. Cumin powder - 1 tsp
20. Saffron strands (soaked in 3 tbsp of water) - I replaced it with red food color
21. Ghee (clarified butter) - 3 tbsp
22. Oil - 4 tbsp
23. Aluminum foil to cover the pan.

Directions to cook :

# Soak the rice in water for half an hour. Keep aside.

# Finely chop the corrainder leaves & mint leaves.

# Heat 1/2 tsp of oil in the pan, add 1 cinnamon stick, 3 cardamons, 3 cloves, mace, 1 bay leaf & 1 tsp black cumin seeds. Keep aside.

# Marinade the chicken pieces in the fried seasonings, lime juice, 1/2 qty of chopped corrainder leaves, mint leaves, green chillies, ginger garlic paste,turmeric powder, 1/2 cup fried onions, chilly powder, corrainder powder, cumin powder & salt to taste for atleast 2 hrs preferebly overnight.

# Boil 5 cups of water in a pan, add the remaining cinnamon stick, cardamom, cloves, black cumin seeds, bay leaf, salt & cook the rice till half done. Remove & drain the water. Keep aside.

# Pour the oil & ghee in the non-stick pan, spoon in the marinated chicken as the first layer & then the cooked rice as the second layer. Finally, spread the remaining fried onions, corriander leaves, mint leaves & the dissolved saffron.

# Cover the pan tightly with the aluminum foil. Cover & cook for 10 min on medium heat and then on slow heat for 30 mins.

# Remove from heat and stand with lid covered for approx 10 min.

serve warm with raita.

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Jeera rice (Cumin seed rice)

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Cumin seeds are a very good source of Iron and Manganese and aids in effective digestion. Its anti-carcinogenic properties protects against cancer and supports the liver in detoxifying process.At times, I woke up little late in the mornings & predominately jeera rice would be our lunch menu. Simple & easy to prepare, but taste awesome.

Ingredients :

1. Basmati rice - 1 3/4 cups
2. Cumin seeds - 3 1/2 tsp
3. Bay leaf - 2 no
4. Cinnamon - 2 stick
5. Cardamom - 3 nos
6. Ghee - 1 tbsp
7. Green chillies (optional)
8. Green peas - 1 tbsp (optional)
9. Water - 2 1/4 cups
10. Salt to taste

Directions to cook :

£ Wash the rice & soak for 1/2 hr.

£ Heat ghee in the pan, add cumin seeds, bay leaf, cinnamon & cardomom.

£ When the seasonings sizzles add the green peas, green chillies & the rice and fry for 3 mins.

£ Add the water & salt. Cover and cook.

Serve them warm.

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Tamarind rice

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Tamarind rice is the south indian special & comfort food as well. Most of the southindians prefer to have this tangy & tasty dish with pickle & potato fry. Amma makes the powder specially for this dish & just mix the cooked rice and the cooked tamarind pulp. No words to say, IT TASTE AWESOME !!!

Ingredients :

1. Cooked rice - 1 cup
   
2. Red chillies - 4 nos
   
3. Mustard seeds - 1 tsp
   
4. Curry leaves - 1 tbsp
   
5. Fenugreek seeds - 1 tsp
   
6. Tamarind - lemon sized
   
7. Peanuts - 1 tbsp
   
8. Channa dal - 1 tsp
   
9. Turmeric powder - 1/4 tsp
   
10. Hing - a pinch
    
11. Sesame seeds - 1 tbsp
    
12. Green chilly - 1 no (optional)
    
13. Red chilly powder ( as per ur taste - optional)
    
14. Corriander powder - 1 tsp
    
15. Cumin powder - 1 tsp
    

Directions to cook :

£ Dissolve the tamarind in the water & strain the pulp. Keep side.

£ Dry roast the sesame seeds & grind them to a fine powder.

£ Heat oil in the pan, add red chillies & mustard.

£ Add fenugreek seeds, peanuts, channa dal, hing & turmeric powder.

£ Then add chilly powder, corriander powder, salt, cumin powder & tamarind juice.

£ Finally add sesame powder & green chillies. Cook them until done ( when the oil starts separating)

£ Add & mix the cooked rice in the tamarind seasonings.

Serve them hot.

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Vegetable briyani

Vegetable briyani is most popular rice in south India. Though it requires quite a big list of ingredients, its simple to make & taste simply superb.

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In most of my busy days, the first comfort dish which hits my mind is this briyani. Its just assembling all the required ingredients & its ready in no matter of time.

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Best way to serve this with onion raita & a boiled egg. Person like me prefer having this with potato chips too....

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Ingredients :

1. Basmati rice - 1 cup
2. Vegetables - Carrot, beans, capsicum, peas, cauliflower, potato
3. Cinnamon stick - 1
4. Lavang - 3 nos
5. Cardomom - 2 nos
6. Bay leaf - 1 no
7. Ani seed - 1 no
8. Other briyani spices (Ur choice)
9. 1 large sized onion
10. 1 large sized tomato
11. Ginger garlic paste - 1 tbsp
12. Mint leaves - 1 cup
13. Corrainder leaves - 1/2 cup
14. Green chilly - 2 nos
15. Chilly powder - 1 tsp (As per ur spice level)
16. Turmeric powder - 1/4 tsp
17. Corriander powder - 1 tsp
18. Garam masala powder - 1/2 tsp
19. Salt to taste
20. Oil - 4 tsp
21. Ghee - 2 tsp
22. Cashewnuts - 10 nos
23. Fried onions - 1/4 cup
24. Fried bread pcs

Directions to cook :

• # Clean & fry the basmati rice in the 2 tsp of ghee. Keep it aside.
• # In a heavy bottomed pan (Preferably pressure cooker), heat oil & add all the spices, green chilly & onion. Saute them for 3 min.
• # Add mint leaves, corriander leaves & gingergarlic paste. Saute them for 2 mins.
• # Add the tomatoes & then vegetables. Cook them for 3 mins.
• # Add turmeric powder, chilly powder, corrainder powder & garam masala.
• # Finally add the basmati rice, salt & 1 1/4 cups of water. Cook them till done.
• # Mean while, fry the cashewnuts in the oil or ghee.
• # Cut the bread into small cubes leaving the corner portions & deep fry them in the oil & keep it aside.
• # Once the rice is cooked, mix the cashewnuts, fried onions & bread.

Serve them hot with onion raita.

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Chinese Vegetable cum Egg fried rice

Chinese cuisine are becoming popular nowdays. We can see n number of chinese restaurants all around. The main speciality is that they cook according to the country spice & taste.

Fried rice is my hubby fav rice. This is very simple to cook & tasty to eat. Especially during the busy days, this dish is handy. The only time consuming in this dish, is cutting the vegetables evenly and equally. But its really worth !!!!

I like adding scrambled eggs in the final stage of my fried rice, which not only enhances the taste but also the flavour. Those who dont want to add eggs, just ignore that step. Few of them like adding tomato sauce, garlic sauce to this, but this version is only with few ingredients. It taste like real chinese fried rice.

Ingredients :

1. Basmati rice - 1 cup
2. Vegetables - 1 cup (carrot, beans, capsicum)
3. Green chilly - 3 nos ( adjust according to ur spice level)
4. Ajinomoto - a pinch
5. Soya sauce - 1/4 tsp
6. Olive oil - 3 tbsp
7. Salt to taste
8. Spring onions to garnish.

Directions to cook :

• $ Cook the basmati rice & allow them to cool nicely( I spread them in the plate)
  
• $ Heat oil in the heavy bottomed pan, add ajinomoto, green chillies and vegetables expect capsicum & fry them this half cooked.
  
• $ Now add the capsicum & cook for further 3 min.
  
• $ Add soya sauce & salt.
  
• $ Add the cooked rice & mix them nicely without any lumps.
  
• $ In a separate pan, prepare the scrambled eggs with pepper & salt.
  
• $ Now, mix the scrambled eggs & cook for 2 more min.
  
• $ Finally garnish them with spring onions.

Serve them with dry or semi-dry gravys.

Tips :

• 1. Dont overcook the vegetables. It should be little crunchy. (cook 3/4th)


• 2. Instead of eggs, we can also add cooked shredded chicken pcs or any of ur non-veg varieties.


• 3. Try to avoid cooking this dish, if capsicum is out of stock.


• 4. If the fried rice is not spicy, add pepper powder before serving.

Enjoy & share ur experience after u taste this :)

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