Wednesday, 29 February 2012

Chana rice ~ Chick pea Rice

You will need :-
1 cup basmati rice
1 cup chickpeas boiled ( can use tin )
2-3 tbsp oil
4-5 slit green chillies
1 big onion finely chopped
1/2 cup chopped tomatoes
1 tsp cumin seeds
salt to taste


1/2 tsp whole black pepper
1/4 tsp cloves
2-3 small cinnamon bark
2-3 star anise
4-5 green whole cardamom
2-3 black cardamom
3-4 bay leaves

Wash rice with cold water and leave it a side to soak for half an hour. Heat oil in a heavy bottom pan or kadai, add sliced onion and fry till light brown, now add all the whole spices and green chillies. after 2-3 minutes add chopped tomatoes and boiled chick peas, cook for more 3-4 minutes. Add soaked rice without water and mix well. Now add 1 cup hot water and salt, lower the heat. Cover with lid and cook rice till tender. If needed add 2-3 tbsp water more and cook the rice again. Now add cumin seeds and cover the rice again with lid. Let cook rice again 3-4 minutes on a very very slow heat. Turn the heat off and leave rice for 5 minutes. Serve with yogurt, pickle and papad.

Tip :- Here in UK soaked rice doesn' need lots of water.

Saturday, 25 February 2012

The Ultimate Onion Bhajis - Bhajiya or Pakora

Onion bhaji is one of  Britain's most popular and consumed Indian snack. It has a unique and sensational flavour to it. Here in UK eaten as starter or snack in Indian restaurants  along with the poppadoms and the magic roundabout of chutney, pickle and mint sauce.In India onion bhaji top the comfort food list when it comes to monsoons and rains. They are generally relished with a stewing hot coffee or tea. In my family we adore onion bhajis, here is my version of it ....

You will need :-
  • 4 medium onions sliced vertically and horizontally
  • 2 spring onions chopped
  • 1 medium carrot grated
  • 2 tsp ginger-garlic paste
  • 2-3 fresh green chillies finely chopped
  • salt to taste
  • 1 cup gram flour ( same as a chickpea flour or besan )
  • 2 tbsp rice flour
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • Oil for deep fry
  • 2-3 tbsp water
  • 1/4 tsp bicarbonate of soda
Mix all the ingredients except oil, salt, water and soda bi-carbo. Leave it a side for 10 minutes.
Meanwhile heat oil in a heavy bottom pan on a medium heat or in a deep fat fryer.Once oil heat at the temperature around 180C, turn the heat down.
Now add water, salt and soda in onion bhaji mix. Mix well. The bhaji batter should be thick at this stage. now add 2 tbsp of hot oil into the batter and mix with spoon.
Make a loose dumpling and drop into the hot oil. If batter rises quickly, the oil is ready to make more bhajis. Start making dumplings and fry them over medium heat, turn them with slotted spoon and allow them to cook well.
 In between pierce them with knife few times, so they cook very well inside. Cook them till they turn golden brown, remove with slotted spoon and drain on absorbent paper. Before frying the next batch taste bhajis and adjust seasoning.Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked well. Serve hot with mint raita.

Thursday, 23 February 2012

Dum Aloo with Oats Bharwan Baigan ~ Baby potatoes with Oats stuffed baby Aubergine

I am a great fan of aubergine or eggplant, for me whatever way they are cooked I am in heaven :-). Hubby and Son loves it too, but they both are more keen on stuffed ones. I do cook and stuff aubergins with diffrent versions of masalas. So every time I make it, as usual I am with my camera and it goes click click click...however it's a jinx or what I have never posted those recipes here :-( so my daughter forced me to write this post and asked me to post it asap. you know why ? you guessed it right..she used to get hiccups when she hears or sees the aubergines,but she had a whole aubergine herself :-) and she asked me to keep this recipe in our menu, for her future refrence I am posting it today, also I trust you guys you won't be dissapointed  after having this dish....

You will need :-
  • 6-7 baby potatoes ( you can use normal potatoes too, cut them into 2 pieces )
  • 4-5 baby aubergine
  • 3-4 medium onions chopped
  • 2 tbsp ginger-garlic paste
  • 2-3 green chillies finely chopped
  • 1/2 cup plum tomatoes chopped ( you can use fresh too )
  • 1 tbsp panch pohran
  • Salt to taste
  • 1/2 tsp garam masala powder
  • 1/2 tsp tumeric powder
  • 1/2 tsp chilli flakes
  • 1 /2 tsp red chilli powder
  • 3-4 tbsp oil

Oats Masala
  • 3-4 tbsp porridge oats
  • salt to taste
  • 1/2 tsp each garam masala, tumeric powder, red chilli powder
  • 2 tsp coriander and cumin seeds powder
Mix everything and keep it aside.

Wash baby potatoes and prick them with fork or knife. Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with oats masala and leave it aside. you will have some extra masala left, leave potatoes in there.

In a heavy bottom pan heat oil, add chopped onions and panch pohran. Fry the onions till light golden. now add ginger-garlic paste and green chillies. Cook for 2-3 minutes, add salt, plum tomatoes and all the masala powder and let it cook on a low heat till oil comes out.

Add  potatoes with oats masala and mix very well. Keep heat to very low.Cover the pan and cook the potatoes till they are half cook. Check it by a small pierce with the knife. Now add stuffed aubergine and mix very gently, cover the pan again and let it cook about 12-15 minutes more.

 If masala gets too dry add very little water and cook on a very low heat. Occasionally turn them over and keep mixing all the masala with vegetables. Cook till potatoes and aubergine are tender and cooked through. Garnish with fresh chopped coriander and serve hot with paratha, Naan or Roti.

Handy Tip :-
If any left over , take out just vegetables into a another dish. Leave masala in the pan and add little hot water. Mix well, add vegetables and reheat again.
Sending this dish to Pari's event Only-Oats

Wednesday, 22 February 2012

Suka Meva Pulao ~ Dry Fruits and Nuts Pulao-Pilaf Rice

Insanely delicious, aromatic and rich pulao or pilaf , definetly will enlighten your dinner table.
You will need:-
  • 2 cup Basmati Rice
  • 1 medium onion chopped
  • 1 cup boiled or steamed mixed vegetables like green peas, carrots, sweetcorn and green beans
  • salt to taste
  • 2-3 tbsp ghee
  • Handful of chopped fresh coriander leaves
  • 10-12 almonds
  • 10-12 cashew nuts
  • 10-12 pistachio nuts
  • 10-12 sultanas
  • 6-7 treads saffron ( soaked in 1tbsp warm water )
  • 7-8 dried apricots pieces
  • 7-8 dried pineapple pieces
  • 10-12 dried cranberries

 Masala to grind with little water
  • 1 tsp Cumin seeds
  • 1/2 tsp cardamom seeds
  • 1" cinnamon bark
  • 4-5 cloves
  • pinch of mace powder
  • 4-5 cloves of garlic
  • 1" ginger root
  • 4-5 green chillies

First wash rice in cold water at least 4-5 times to remove starch, soak in cold water for half an hour. Soak dry fruits in warm water about 10-15 minutes. Cook rice in boiling water with litle salt, each rice grain must be separted. Let it cool .
In heavy bottom kadai heat ghee and fry all the nuts on a low heat, leave it aside. In same ghee fry the onion till light brown. Now add ground masala and fry for 2-3 minutes. add steamed vegetables and little salt and mix very well. Let vegetables cook for 1-2 minutes.
Now add cooked rice, saffron and fried dry fruits. Gently mix everything, and cook rice for 2-3 minutes on a very low heat. Now add fried nuts to it. Turn of the heat. Once again mix well and decorate with fresh chopped coriander. Serve warm with any raita or curry. Enjoy !

    Monday, 20 February 2012

    Matoki No Chevdo~Kacha kela No Chevdo~Deep fried raw banana with sweet and spicy flavouring

    Happy Mahashivratri to you all...Aum Namah Shivay !! May lord Shiva bless you all with his greatness...funnly enough after all these years I never knew the other importance of Mahashivratri. Till about a month ago I thought the shivrati festival was celebrated because of Lord Shiva's marriage to Goddess Parvati...I found out one more story behind shivratri when I visited a temple and priest was explaining how shivratri is also celebrated because of the Samudra Manthan, a battle between devas and asuras during which a pot of poison came out of the ocean and on the request of gods, Lord Shiva drank the poison. The poison was so potent that it changed the color of His neck. Because His neck burnt so strongly, and Lord Shiva was in such agony, other devas gave him milk, yogurt and fruits. The devas themselves then carried out a fast so for this reason, most hindus will also fast on this day.

    These days, fasts consist of eating pretty much everything apart from grains and vegetables! I will be fasting too...but I will be eating mainly farali food (root vegetables, fruit and milk products).
    For this years Mahashivratri I made Matoki ( Kacha kela ) no chevdo.

    You will need:-
    • 2 raw banana
    • 1/2 cup peanuts
    • 2 tbsp salt
    • oil to fry
    • 1/2 tsp red chilli powder
    • 1 tbsp caster sugar
    • pinch of citric acid in powder form ( limbu na phool )
    • 1/2 tsp black pepper powder
    First in a bog bowl take cold water , add 2 tbsp salt. Peel the banana and place the banana in salty water. Now sliced them thinly ( I used mendoline ). Leave them in salty water for about 10 minutes. Meanwhile heat the oil in kadai.Take out slices and place them on a kitchen towel and pet them dry. Oil should reach to smoking point. Slowly place few of the banana slices into the kadai.Allow to become golden all over and until goes crispy. Remove with a slotted spoon. Now fry the peanuts on a medium heat and add them to the fried banana slices. add sugar, citric acid, red chilli powder and black pepper powder. Gentlym everything. Let it cool and enjoy !

    Saturday, 18 February 2012

    Desi Chilli Paneer ~ Indian Cottage Cheese spiced up with Red Chillies

    Chilli Paneer is a regular in our household, whether we make it ourselves or do a take out. However, after a while the same old taste indo-chinese flavour became dull...we all wanted something new from chilli paneer. Once, I was making dum aloo and I thought, why not add the same masala to paneer as well? It would either be a hit or a this case it was a HIT!

    You will need :-

    • 500 g cubed paneer
    • 4-5 tbsp oil
    • salt to taste
    • 1 tsp cumin seeds
    • 2 tbsp cumin and coriander powder
    • 1-2 tbsp tamarind pulp
    • 15-20 garlic cloves
    • 5-6 dried red chillies
    • 1 tbsp cumin seeds
    • 20-25 g fresh root ginger
    • 1-2 tbsp plain flour
    • lemon juice
    • fresh chopped coriander

    METHOD:- Pre heat the oven. Place paneer on a baking tray, sprikle plain flour and mix well, so that the flour coats very well. Now add some oil and coat it on paneer. Bake the paneer until it turns light golden .Meanwhile place garlic, ginger, cumin seeds and red chilies in the grinder and with little water grind coarsley. Heat the oil , add cumin seeds, bay leaves and paste. Fry the paste for 1-2 minutes, add coriander and cumin powder and salt. Cook the paste for few minutes on a slow heat. Add the tamarind pulp and baked paneer. Mix very well and let the paneer cook for a while. Garnish with fresh corinder and lemon juice and serve . Enjoy !

    Thursday, 16 February 2012

    Nepali Cucumber Salad

     Very quick and refreshing salad with a little twist with minimum amount of ingrdeients. Suitable for busy professional or college students.
    You will need :-

    1 big cucumber
    1/2 red onion
    2 cloves of garlic minced
    Crushed black pepper
    1 teaspoon oil
    chopped cilantro leaves to taste
    lemon juice

    salt to taste

    Method :-
    Cut cucumber and onion  the way you like.
    add  oil and other ingredients . Mix well and serve. Enjoy !

    Sending this salad tray to Nupur's event Flavours of Nepal brainchild of

    Tuesday, 14 February 2012

    ♥ warming treat with a little Kick ~ Eggless Chilli Brownies with Passion fruit Cream ♥

    If I should stay,
    I would only be in your way.
    So I'll go, but I know
    I'll think of you every step of the way.

    And I will always love you.
    I will always love you.
    You, my darling you.

    Bittersweet memories
    that is all I'm taking with me.
    So, goodbye. Please, don't cry.
    We both know I'm not what you, you need.

    And I will always love you.
    I will always love you.

    I hope life treats you kind
    And I hope you have all you've dream ed of.
    And I wish to you, joy and happiness.
    But above all this, I wish you love.

    And I will always love you.
    I will always love you.
    I will always love you.
    I will always love you.
    I will always love you.
    I, I will always love you.

    You, darling, I love you.
    Ooh, I'll always, I'll always love you.

    RIP Whitney Houston.......♥♥♥

    I would like to wish one and all a very romantic Valentine day ! Valentine's day is just not for the couples, It's about love to share...So think about people you love, and let them know you care...treat your loved one and yourself with this delectable and irristiable chili brownies with passion fruit cream...

    You will need:- Brownies

    200 g good quality dark chocolate
    1 small red chili finely chopped
    125 g unsalted butter or sunflower oil for vegan
    140 g plain flour
    pinch of salt
    1 tsp pure vanilla extract
    100 g caster sugar
    1 tsp bicarbonate of soda
    3/4 cup buttermilk ( vegan can use soy milk mix with 1tsp lemon juice )
    Few chopped hazelnuts ( can use any )
    1-2 tsp instant coffee dissolved in little water
    50 g chopped white chocolate

    You will need :- Passion fruit cream
    100 g whipping cream
    2 passion fruit

    Method :- Brownies
    Melt butter and dark chocolate in a heavy bottom sauce pan . Add sugar mix well. Now add all the other ingredients and mix well and transfer into a greased lined tin. Bake at gas mark 4 about 20-25 minutes .you don't want to cook like a cake, so don't over cook them. Screwer should not come out clean. brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool then transfer on to chopping board. Cut into chunky squares and serve with dollop of whipped cream. I served mine with passion fruit whipped cream. Enjoy !

    Method :- Passion Fruit cream
    Whip cream and, add passion fruit pulp. Mix well . Serve immediately

    Sending it to Nayna's event Let's cook for velentine's heart/chocolates , Srav's Dish for loved ones , Srivalli's Chocolate Mela and priya's Kids Delight- Eggless Baking brainchild of Srivali.

    Sunday, 12 February 2012

    Kesar Badam milk ~ Almond milk infused with Saffron

    For the past few years the UK has been surprisingly very cold. Temperatures are dropping to -20 ! and at this time of year you feel like having as many hot drinks as possible. We love to have masala tea, herbal tea and hot chocolate. However the consequence of indulging in too much caffeine is that no one can sleep at night. So rather than drinking too much tea and ideal substitute is hot almond milk. It also better than hot chocolate because this milk contains nuts and spices and so makes it more nutritious drink. Hot or chilled this aromatic drink will please everyone !!

    You will need :-
    Method:- Place milk, sugar and powder in a pan , and place pan on a medium heat. Stir continuously and bring it to boil . Now lower the heat and simmer the milk for another 4-5 minutes. Turn off the heat and serve hot. If you are not in a cold country and still want to enjoy this milk, yes you can. Let it cool at room temprature then chill. Eitherway it is  yummylicious.

    Friday, 10 February 2012

    Bhaji Roti ~ Spinach Indian flat bread

    Spinach roti packed with full of goodness, tasty and easy to prepare. Great with any curry or pickle.
    You will need:-

    • 1 packet of fresh spinach
    • 2 cup whole wheat flour or chapatti flour
    • 1/2 tsp carom seeds ( ajwain )
    • 1 tsp green chili and ginger paste
    • 1 tbsp oil
    • salt to taste
    • 1 tsp red chili powder
    • little more flour for dusting

    Blanch spinach in boiling water, then puree in blender without any water. Add other ingredients into puree and knead into dough. you don't need to add any water. Cover the dough for 15-20 minutes. Once again knead the dough and divide into small balls. Heat the tava ( griddle ) on a medium heat.Dip one ball into the dry flour to coat and roll it out into a thin disc. Cook on the tava , both side equally. apply little ghee and serve with any curry.

    Wednesday, 8 February 2012

    White Chocolate and Cinamon Nan Khatai- Indian spiced Shortbread !

    I am a die hard fan of nan-khatai. Either with cup of tea or on it's own, they make me happy. Most of the time I like to stick to the original recipe and I don't like to deviate much from it, but I couldn't resist tweaking the original nan-khatai recipe. I decided to add white chocolate and cinnamon. By adding white chocolate I brought a western spark to this eastern delicacy. They were simply divine, irresistible and scrumptious.  you can see my traditional nan khatai recipe here.

    You will need :-

    • 500 g Plain flour
    • 50g Chickpea flour
    • 70g Semolina
    • 200g caster sugar
    • 1/2 tsp baking powder
    • 400g ghee or unsalted butter - room temperature
    • 2 tsp cinnamon powder
    • 100 g grated white chocolate or white hot chocolate powder

    In a big bowl beat the ghee and sugar until fluffy. Now add Flours, semolina, baking powder and cinnamon powder and chocolate. Bind into a dough. pre-heat the oven to gas mark 4-5 and make small balls and flatten slightly. Place on a greased line baking tray..Leave enough space between them. Bake in a pre-heated oven about 14-15 minutes. Remove from the oven and let it cool on a wire rack. Enjoy !

    Sending it to Srivalli's event chocolate mela , Nayna's event Let's cook for valentines Chocolate/hearts , Tickling Palates event Let's Cook - Sweet Something . Sumee's Bon evant - Sweet moments.

    Gatte ki Kadhi... Steamed gram flour dumplings in yogurt gravey !

    Few days ago I was going through the recipes on my blog, and I realised that I do not have any rajsthani recipes. Although I make quite a lot rajsthani dishes and in my family we all love rajsthani food . I have been brought up eating these type of dishes at my parents in India. My mum was a very good cook in making rajsthani dishes, as she  spent her most of the childhood in Rajsthan at her elder sister's.

    Rajsthan is not only famous for it's art and crafts but also famous for it's rich tasty dishes and exotic flavours. In rajsthani cuisine major ingredient is Gram flour. Rajsthan suffers harsh climate and due to very less rainfall , availability of greens is very seldom, therefor ingredients such as gram flour and sun-dried vegetables are used most of the time in Rajsthani cuisine.

    Few days ago I ran out of fresh vegetables, so I thought I'll make gatte ki kadhi. Mouthwatering dish complement rice and roti .

    You will need:- Gatte
    • 1 cup Gram flour ( besan )
    • 1 tsp red chili powder
    • 1/4 tsp carom seeds ( ajwain )
    • 2 tbsp oil
    • salt to taste
    • 1-2 tbsp yogurt

    You will need :- Kadhi ( yogurt gravy )
    • 2 cup yogurt
    • 1 tbsp gram flour
    • 1-2 tsp red chili powder
    • 1/2 tsp turmeric  powder
    • 1-2 tsp cumin and coriander powder
    • salt to taste
    • handful of fresh chopped coriander
    You will need :- for the vaghar
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp fennel seeds ( saunf, variyali )
    • bay leaf, clove,Cinnamon stick and cardamom
    • pinch of asafoetida ( hing )
    • 2 tbsp oil

    Method :-
    Mix all the stuff for the gatte and knead firm dough by adding very little water. Divide dough into equal portions and shape into long not to thin cylindrical roll. Cook the gattes into boiling water for 9-10 minutes. Drain well and cut into small pieces. Leave it a side.
    Mix the yogurt, gram flour and little water and whisk well. No lump should there. Heat oil in a heavey bottom kadai and add all the seeds and spices, when the seeds crackle add yogurt mixture. with more water about 1 cup and salt. Now add all the spices powder and bring it to boil. Stir continously , so kadhi does not split. after 8-10 minutes. Now add gattes and boil for 1-2 minutes. Garnish with the chopped coriander. Enjoy with hot steamy rice and roti.

    Sunday, 5 February 2012

    Lal Mirch and Dhaniya Paratha ~ Red Chillies and Coriander pan fried Indian flat bread

    Finally the snow has touched London...but I guess it is not as bad as up in the north ! Once again,the UK can't cope with this snowy weather. Transport Chaos, Satellite dishes are in trouble but no matter what  people are enjoying the first snow of this season...and when freezing weather is here, food plays a huge part ! we all want something hot, fried and spicy...since yesterday night I decided what I will prepare for this morning's breakfast...

    I didn't want to make same old stuffed parathas, so I settled on a newer, simpler version. combination and taste was perfect and great with any pickle, raita , potato sabji, any curry and tea.

    You will need :-
    • 2 cups whole wheat flour
    • 10-12 fresh red chillies ( Iused dutch red chillies )
    • 1/2 cup fresh coriander
    • 3-4 cloves of garlic
    • salt to taste
    • 2 tbsp oil
    • 2-3 tbsp lemon juice
    • 2 tbsp cumin seeds
    • more oil for shallow fry
    • water to kned the dough
    Crush all the ingrediants except flour in a grinder and add to flour, knead semi- stiff dough adding water, leave it to rest about 15-20 minutes. Roll out round with some flour and cook on the tava appling oil. There you go your spicy Parathas ready in no time...Enjoy !

    Saturday, 4 February 2012

    Cheese, Poppy seeds and Chilli flakes twists !

    I made these puffy, crispy and irresistible twists months ago, to serve with Thai-style butternut squash soup. Very easy to make and ready in minutes........great with tea as well !

    You will need :-
    • 1 packet of ready-made puff pastry
    • 2-3 tbsp grated Cheddar cheese
    • little milk to brush ( you can use beaten egg )
    • 2-3 tbsp poppy seeds
    • 2-3 tbsp chili flakes

    Method :-
    Roll out some pastry on a lightly floured surface to the thickness of 5-6 mm.
    Then brush with a little milk.
     Sprinkle grated cheese on top and press down slightly.
    Cut the pastry into 1 cm-wide strips, twist and bake on a lined baking tray at 200C/180CFan/Gas 6 until crisp and golden. Let it cool and enjoy !
    For Poppy seeds twists instead of cheese add Poppy seeds.
    and for chili flakes twists use chili flakes instead of cheese.

    Wednesday, 1 February 2012

    Sunrise to Sunset..... GoKul...... ! Oaty fruti salad Reposted...

    Yippee......Once again UK has been blessed by mother nature and she left Sun on for 2-3 days...and so we started having chilled food once again ..I made a few dishes which are very healthy, very quick to make and delicious too...For breakfast I made Fruit Salad, for lunch I made Chick pea salad with mint dressing and Mix lentil salad with hazel nuts....Mostly every summer I make these dishes and we all really enjoy it...

    Oaty Fruit Salad:-
    • Any type of fruit peeled and cubed ( I used banana, papaya, apple, grapes, kiwi fruit, Mangoes, strawberries, pears)
    • 1/2 cup low fat natural yogurt
    • 2-3 tbsp Dry fruit ( I used dates, Apricots and prunes)
    • 2 tbsp Nuts and seeds ( I used walnuts, hazelnuts, pumpkin seeds and flax seeds)
    • 2 tbsp Rolled oats
    Place everything in a bowl and serve..Enjoy healthy vitamin packed breakfast, in the beautiful sunshine (which itself gives of vitamin D)...

    Chick pea Salad with Mint Dressing:-
    Chick peas also called Garbanzo Beans. For Health benefits please see this link...really useful information...Adding yogurt in this salad you get protein and calcium, also adding coriander and mint you'll get vitamin A....

    • 1 cup Chick peas (boiled, you can use tin)
    • 2 big beef tomatoes - cubed
    • 1/4 cup red onion
    • 1 cup cucumber -cubed
    • salt to taste
    Mint dressing
    • 1/2 cup finely chopped Fresh mint
    • 1/2 cup finely chopped fresh coriander
    • 4 tbsp low fat yogurt
    • 1/2 tsp sugar (optional)
    • salt and black pepper to taste
    Place all the dressing ingredients in a blender and blend well till you make a puree..and leave it in the fridge..Mix all the salad stuff and mix well with the dressing and let it chilled..Enjoy !!

    Mix lentil salad with Hazel nuts:-
    • 1 cup Green and Brown Masoor whole (Green and brown lentils whole) cooked but not mushed
    • 1/2 cup cucumber-cubed
    • 1/4 cup toasted and chopped Hazel nuts
    • 1/2 cup red and green grapes - halved
    • 1/4 cup Orange capsicum - chopped
    • 1 spring onion - chopped
    • Zest of 2 lemons
    • Fresh corinader and parsley finely chopped
    For dressing:-
    • 2 tbsp lemon juice
    • salt to taste
    • black pepper
    • 1 tbsp extra virgin olive oil...........Mix well
    Mix everything well and serve..Enjoy !!

    Sending Oaty fruti salad to Pari's Only-Oats event....