Kwati~ Nepali Bean Stew

Kwati is a traditional Nepalese dish which is a thick stew of several kinds of beans. The beans used in this dish are kidney beans, black-eyed peas, chickpeas, soyabean, mung bean, green bean, black bean and white beans.  It’s a healthy and wholesome family meal. Kwati is mainly eaten during  Janai Purnima/ Rakshya Bhandan in Nepal.
Happy Cooking . Enjoy ! 🙂  Kamakshi

Prep Time : 1 day ( to soak the beans )        Cook Time : 30 mins
Serves : 6

Note ~ For vegetarians, skip the meat and cook with all the same ingredients and using the same method.


  • 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
  • 500 gms Mutton, diced into small pieces
  • 1 tsp Fennel seeds ( Sauf)
  • 1 tsp Cumin seeds ( zeera)
  • 1 tsp Black Mustard seeds ( Rai)
  • 1 tsp Lovage seeds (Ajwain / Jwano)
  • 1 Medium Onion, 5 cloves Garlic and 1″ Ginger  – Made into a paste
  • 4-5 Medium Tomatoes
  • 1 tsp Coriander Powder ( Dhania)
  • 1 tsp Cumin Powder ( Zeera)
  • 1 tsp Turmeric Powder ( Haldi)
  • 1 tsp Red Chilli Powder
  • 4 tbsp Mustard Oil
  • Salt to Taste


  1. In a large bowl , soak the beans overnight. The mix of beans is quite colorful 🙂
  2. Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts !  You can try it too )
  3. Heat the oil in pressure cooker and add the cumin seeds, black mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-garlic paste and fry for 3-4 minutes.
  4. Add the diced mutton pieces and stir fry for couple of minutes till the meat becomes light brown.
  5. Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 mins till the meat and beans are nicely coated with all the masalas.
  6. Add the chopped tomatoes and cook for another 2-3 mins. Then add 5 cups of water to the cooker and pressure cook for 20-25 mins ( you can make this recipe in open dish but it takes longer to cook the beans ) .
  7. Release the steam and check that the beans are cooked till they are tender. At this point of time, most of the water would have dried up.  Add about 2 cups of warm water and boil it for couple of minutes till you get the desired consistency. Depending upon your preference, the soup can be made thicker or thinner.
  8. Garnish with chopped green onions and serve with rice.
Posted in Mutton, Nepali Food Recipes, Pulses & Beans | Tagged , , , , | 8 Comments

Shrimp Pad Thai

Pad Thai Noodles

Pad Thai is one of the most popular Thai fast food  which is loved by many people. It is a delicious dish of stir fried rice noodles,with a combination of meat, eggs and vegetables of your choice. The secret ingredient is the Pad Thai sauce which you can easily get in any Asian Store. If you cannot find it you can easily re-create it at home using tamarind pulp, brown sugar and fish sauce.  Happy Cooking Enjoy 🙂 ! Kamakshi

Prep Time : 20 Mins                       Cook time : 30 mins

Serves : 4


  • 400 gms Flat rice noodles
  • 300 gms whole shrimp, shelled and deveined
  • 2 large eggs
  • 6 tbsp Pad Thai Sauce
  • 1 cup Tofu , cut into cubes
  • 1 tbsp finely chopped garlic
  • 1 medium size onion, finely diced
  • 1/2 tsp Chilli flakes
  • 1/2 cup green onion , chopped in 1″ pieces
  • 2 bak choy , cleaned and seperated
  • 2 cups of bean sprouts
  • Salt as per taste
  • 1/4 cup Vegetable Oil
For the garnish:
  • 1/2 cup roasted peanuts ( cover removed)
  • 4 wedges of lemon
  • 1/2 cup Cilantro leaves
  • Chill flakes

Flat Rice Noodles

  • For Pad Thai , it is essential to use the correct noodles. These noodles are available in any Asian store. Thai Choice brand is one of my favorite brand. You can use any one you can get your hands on.
  • For this dish it is important that the noodles are not over cooked. The best way to ensure that is to boil a large pot of water, add the rice noodles to the hot water and switch of the heat. Soak the noodles for 5-6 mins, till they bend easily ( they become white in color). It should be firm and slightly “under cooked”. Drain the noodles and rinse in cold water to prevent it from sticking.

Rice Noodles soaked in water

Rice Noodles after soaking in water

  • Heat 1 tbsp of oil in a wok or non stick pan and pan fry the tofu for 5-6 mins till both side are golden brown. Remove the tofu from the wok and set it aside.

Frying the tofu

  • Heat rest of the oil in the pan and add the chopped garlic and onion and stir fry for 2-3 mins. Add the chilli flakes and the fried tofu pieces and mix well.

Tofu with the garlic and chillies

  • Next add the whole shrimp and stir fry for less than a minute. Do not cook the shrimp for long as it will shrink and become very chewy.

Stir fry the shrimp

  • Move the tofu and shrimp to the side of the pan and add the noodles and to the other side. Add half of the pad thai sauce to the noodles .


Add the rice noodles

  • Stir and mix the noodles along with the tofu and shrimp for about 2 mins. At this point of time, take out of the shrimp and keep it aside. We do this to ensure that the shrimp is not over cooked and it does not shrink. Now add the rest of the Pad Thai sauce and mix well.

Mix the noodles and the shrimp

  • Again move the noodles to one side of the wok, add a tablespoon of oil and break the eggs directly into the wok.

Add the eggs

  • When is egg is half cooked, move the noodles over the eggs.

Add the noodles to the egg

  • Now mix the noodles and eggs together.

Mix the egg and noodles

  • Now add the green onions, bak choy and bean sprouts ( I did not add in mine as my kids don’t eat sprouts 🙂 but I would definitely recommend it !)

Add the bok choy / bean sprouts

  • Mix all well , add the salt and stir fry for just another minute.

Mix the bok choy

  • To serve, put the noodles on individual plates, garnish with the cooked shrimp, roasted peanuts, cilantro and lemon wedges and chilli flakes on the sides. Enjoy your meal  🙂 !

Pad Thai Noodles

Posted in All Recipes, Chicken, Fish, Sea Food, Tofu | Tagged , | Leave a comment

Fried Fish Fillet with Panko

I am one of the biggest fans of “Fish and Chips”. However, after eating numerous hopeless attempts in Kathmandu, I decided to make my own .. minus the chips 🙂  ( trying to cut some of the calories !) ….. For this recipe, I need a nice white flaky fish, so I choose the “BASA” fish fillet which is perfect for making this dish. It is easy to prepare , cooks very fast and tastes delicious.  Last but not the least, the magic ingredient is “Panko” !

Panko is Japanese style breadcrumbs.  They are flaky and much lighter, crisper and crunchier than Western breadcrumbs and they absorb less oil.
I tried and tested this recipe on my kids and nephews and they loved it . I hope you enjoy making it for your families too. Happy Cooking ! 🙂  Kamakshi

Prep Time : 20 mins                               Cook Time : 15 mins
Serves : 6


  • 500 gms Fish Fillet ( Basa or any one of your choice)
  • 2 tbsp Fish Sauce
  • 1 tbsp Vinegar
  • 1 Egg White
  • 1 1/2 cups Oil for frying the fish


  • Clean the fish fillet and cut it in the desired size.

  • Add the fish sauce and vinegar to the cut fish pieces and marinate for 15 mins.

Marinated pieces of fish

  • Whisk the egg white till it is fluffy. Dip the fish piece into the egg white and cover it on all side with the Panko (Japanese bread crumbs )

Fish coated in "Panko"

  • Heat the oil in a pan and add the fish pieces. The oil must not be too hot otherwise, the breadcrumbs will burn and the fish will not get cooked. The fish should be fried on medium heat on both side. It takes 15 mins for the fish to get completely cooked.

  • Serve hot with Mayonnaise or Tartar Sauce. Enjoy  🙂 !

Posted in Fish, Sea Food, Snacks & Appetizers | Tagged , | Leave a comment

Mutton & Potato Curry

Mutton and Potato Curry
Mutton Curry with Potatoes

Mutton & Potato curry is one of my favorite dishes which I learnt from my Granny.This is the classic comfort food whenever we had family gatherings. It is actually a very simple dish but invokes a lot of good memories. You can make the dish with small baby potatoes or big chunks of potatoes whichever you like 🙂 …. As you can see above we make it with both styles ….. I hope you like the Dish and the love that comes with it as you can see the pure joy my Grandma finds in her cooking  ~ 🙂 Happy Cooking ! Kamakshi

My Granny cooking her delicious recipes

Prep Time : 20 mins                               Cook Time : 30 mins
Serves : 6-8


  • 1 Kg Mutton, cut into cubes
  • 2 medium Potatoes, peeled and halved ( You can also use small whole potatoes)
  • 2 Medium Onions
  • 6 cloves of garlic
  • 1″ inch piece Ginger
  • 3 Medium Tomatoes
  • 1 tsp Whole Pepper ( Kali Mirch)
  • 1/2 tsp whole Cloves ( Lavng)
  • 1 tsp Cumin seeds ( Zeera)
  • 2 tbsp Meat Masala
  • 1 tsp Garam Masala
  • 1 tsp Turmeric ( Haldi)
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 5 tbsp Oil
  • 1/2 cup chopped Coriander / Cilantra to garnish


  • Make a paste of onion, garlic and ginger and keep aside.
  • Combine the whole pepper, cloves and cumin seeds and coarsely grind into a powder.

Ground Masala

  • Heat one tablespoon of oil, add 1/4 tsp cumin seeds and a pinch of turmeric and fry the potatoes for about 2 mins, till they are slight golden brown and then take them out in a separate dish.

Frying the Potatoes

    • Heat oil in a pressure cooker and when it is luke warm add the chilli powder and stir. This gives a nice red color to the oil . Add the onion, ginger, garlic paste and fry for 2-3 mins till it is half cooked.


Frying the Masala

  • Add the grounded masalas,meat masala, chilli powder, turmeric and salt and fry for 5 mins till the masala starts leaving oil.

Frying the Masala

  • Add the meat pieces and fry for 3-4 mins till the masala is nicely coated on the pieces. Add the chopped tomatoes and the stir fried potatoes and fry for another 3 mins.

Cooking the mutton with the Tomatoes

  • Add two cups of warm warm and pressure cook for 15-20 mins till the meat becomes tender.
  • When the meat is cooked, sprinkle garam masala on top, mix well and serve garnished with chopped cilantro. Enjoy 🙂 !

Delicious Mutton Curry Ready to serve

Posted in All Recipes, Grand Ma's Recipes, Mutton | Tagged , , | 1 Comment

Glazed chicken with Basil

Glazed chicken with Basil

Glazed Chicken with Basil was my experiment in the kitchen which came out delicious and a great success with my fussy kids. The inspiration for this dish was the wonderful fresh Basil that was growing in my herb garden and I wanted to make a dish that I could make use of it. During my trip to Changmai in Thailand, I had once eaten deep fried fish that had basil leaves in it and I decided to try use the same style. Came out lip smacking delicious …. Happy Cooking. Hope you enjoy it too 🙂  Kamakshi
Fresh Basil in my herb garden

Prep Time : 20 Mins                       Cook time : 30 mins
Serves : 4


  • 500 gms Boneless chicken, cut into strips
For the marination :
  • 7-8 Basil leaves, sliced into strips
  • 2 Green Chillies, sliced into strips
  • 1 tsp Red Chilli Flakes
  • 1 tsp Red Chilli Powder
  • 1/2 tsp pepper powder
  • 3 Tbsp Corn Flour
  • 1 Egg
  • 1 tbsp soya sauce
  • 1 tbsp ginger garlic paste
  • 1/2 tsp Aginotmoto
  • Salt to taste
  • 1 cup oil for deep frying the chicken pieces
  • 7-8 Basil leaves to deep fry
For the glaze sauce :
  • 3 tbsp Cooking oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Pepper powder
  • 2 Green Chillies , sliced
  • 1 tbsp ginger and garlic paste
  • 2 tbsp Red Chilli Paste/ Sauce
  • 3 tbsp Tomato Sauce
  • 1 tsp soya sauce
  • 1/2 tsp Aginomoto
  • 1 tsp Sugar
  • 1/4 cup water
  • Salt as per taste


  • In a mixing bowl add the chicken pieces and all the ingredient for the marination and keep it aside for 20 mins.

Marinating the chicken

  • Heat oil in a pan and deep fry the chicken pieces along with whole basil leaves on medium heat for 5-6 mins.

Frying the Chicken pieces

  • Fry the chicken pieces in batches to ensure that they are well cooked and drain it on a paper towel to remove any excess oil.

Fried Chicken pieces

  • For the glaze : Heat the oil in a pan , add the cumin seeds and ginger and garlic paste  and green chillies and stir fry for about a minute. Then add in all the other ingredients for the sauce. Cook for 2 mins , till all the ingredients are nicely mixed.
  • Next add in the fried chicken pieces and basil leaves and toss it well in the sauce. Transfer to a dish and serve. Enjoy 🙂 !

Chicken glazed with the sauce

Posted in All Recipes, Chicken, Snacks & Appetizers | Tagged , | 1 Comment

Meat Kababs

Meat Kebabs are easy to make and delicious to eat. It can be eaten as a main course or as a snack. This is one of my favorite recipes …. a spicy and tasty option for your meal . Enjoy .. Happy Cooking 🙂 ! – Kamakshi

Prep Time : 20 Mins                                   Cook time : 15 mins
Serves : 4


  • 500 gms Mince Meat with fat ( Beef/Mutton/Chicken)
  • 3 Tbsp Corn Flour
  • 1 cup finely chopped onions
  • 2 Medium size tomatoes, finely chopped
  • 1/2 cup finely chopped Mint leaves
  • 1 sprig Green coriander finely chopped
  • 3 green chillies, finely chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Chilli Flakes
  • 1/2 tsp Crushed Pepper
  • 1 tsp Crushed Coriander seeds
  • 1 tsp Crushed Cumin Seeds
  • 1 egg
  • Salt to taste
  • 1 cup oil for frying the kebabs


  • Add all the ingredients (except the oil) and spices with the mince meat and mix well.

  • Heat oil in a pan and make patties of the mince meat and fry it on medium heat to ensure that the kebab cooks from the inside.

  • Flip the kebabs and cook on the other side until both sides are nicely browned . Make sure that the heat is not very high to ensure that the kebabs do not get burned.

  • Drain the fried kebabs in a paper towel to drain the excess oil. Serve hot with a salad or chutney of your choice. Enjoy !

Posted in All Recipes, Chicken, Mutton, Snacks & Appetizers | Tagged | Leave a comment

Spicy Prawn Curry

Prawn is a favorite dish of my daughter and I need to find new ways to cook it for them.  Prawn curry is my all time favorite which is not only easy to make but taste delicious. Hope you enjoy it with your family too… Happy Cooking 🙂  – Kamakshi

Prep Time : 20 Mins                                   Cook time : 20 mins
Serves : 4


  • 500 gms Jumbo Prawns, cleaned and shells removed

For marinating the prawns:

  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 Green Chilies finely diced
  • 1/4 cup chopped green Coriander/ Cilantro
  • 1/4 tsp Tumeric Powder
  • 1/2 tsp Chilli Flakes
  • 2 tbsp Vinegar / Lemon Juice
  • 1 tsp Salt
For Curry :
  • 1 stick Cinnamon
  • 4-5 Cloves stick
  • 3 Green Cardamom
  • 1/2 Cup Onion Paste
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 3 tbsp Tomato Paste
  • 2 Medium size , Tomatoes finely Chopped
  • 3-4 Dry Red Chillies
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 cup Coconut Milk
  • 4 tbsp Cooking Oil
  • Salt as per taste
  • In a mixing bowl, add the prawns and all the ingredients listed for the marination and keep it aside for 15 – 20 mins.


  • For the gravy, heat the oil in the pan and add the cinnamon, cloves and cardamom. Stir fry for a few second and then add the onion paste for 5 mins till they turn golden brown. Next add the dry red chilies and ginger and garlic paste paste and fry for another minute.

  • Lower the heat, and add the chopped tomatoes and tomato paste and add in all the dry spices (except the garam masala) listed above for the curry. Mix all the spices well and cook for the few minutes till tomatoes become soft and the oil separates from the masala.

  • Next add in the marinated prawns to the pan and mix well and stir fry for 2 mins.

  • Next add 1/2 cup water and the coconut milk.

  • Let the curry simmer for 5-6 mins till the shrimps are cooked. Sprinkle garam masala on top and Serve hot . Enjoy your meal 🙂 ….. Delicious prawn curry ready to serve.

Posted in All Recipes, Fish, Sea Food | Tagged | Leave a comment

Spicy Stuffed Chilli Pakoras

Stuffed Chilli Pakoras

Thanks to Global warming, all the weather patterns I am used to has now become unpredictable . We should be having a bright sunny Dashain weather in Kathmandu and here we are, stuck in wet and gloomy rainy days…… On days like these, nothing beats the blues like good old comfort food. Stuffed Chilli Pakoras or “Chilli Bhaji ” as they are know in India , are a perfect rainy day snack. Crisp and hot, served with my favorite tomato salsa , it is a treat for your taste buds. Have a wonderful weekend 🙂 … Happy Cooking ~ Kamakshi

Prep Time : 20 Mins                                   Cook time : 15 mins

Serves : 6 – 8


  • 12 Big Green Chillies ( they are not the hot ones. The taste is similar to capsicum)
  • 1 cup Oil for deep frying the chillies

For the Filling

  • 6 Medium size Potatoes, boiled and mashed
  • 1 small onion, finely diced
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Tumeric Powder
  • 2-3 Green Chillies, finely chopped
  • 1/2 cup Green Coriander / Cilantro, finely chopped
  • 1/2 tsp Garam Masala
  • 1-2 tbsp lemon juice
  • 1/2 tsp Cumin seeds / Zeera
  • 1 tbsp Oil
  • Salt to taste
For the batter
  • 1 and 1/2 cup Chickpea powder / Besan
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Ajwain /Carom seeds (Optional)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Baking Powder ( Optional – it helps to make the batter cover crisp)
  • Salt to taste


  • Mix the mashed potatoes, diced onions, green chillies,green coriander, red chilli powder and salt. Heat 1 tbsp oil in pan, add the cumin seeds. When the seeds crackle, switch off the heat. Add the turmeric to the oil, mix well and instantly pour the oil on the mashed potatoes. Now add the the garam masala and the lemon juice and mix well. Adjust the seasonings as per your taste.
  • Wash and clean the chilies. Slit them in the center and remove all the seeds. Keep  the stalks intact. Stuff the chillies with the potato mix and set aside.
  • In  a bowl, mix all the ingredients for the batter and gradually add water till you get a thick batter .
  • Heat oil in a deep frying pan .To test if the oil is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct. If it browns quickly it means it is too hot, in such a case,turn the heat down. If it sinks to the bottom and does not simmer it means it is not hot enough.The pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
  • Dip the stuffed chillies in the batter and deep fry in the  oil till they are golden brown.Fry over medium heat and strain on paper towels to drain the excess oil.
  • Serve hot with tomato sauce, chutney or with Tomato Salsa.
  • ENJOY 🙂 !

Yummy Chilli Baji

Posted in Snacks & Appetizers, Vegetables | Tagged , , | Leave a comment

Spicy Meat Ball Curry

Spicy Meat Ball Curry

As a working Mom, I always love recipes that are easy to make, fast to cook and delicious to eat 🙂 …. This spicy meat ball curry is one of my favorite curries and tastes amazing with rotis, naan or even simple rice.  Just the kind of food cook for your family on weekends 🙂 …. Enjoy and Happy Cooking  ~ Kamakshi 🙂

Prep Time : 15 Mins                                   Cook time : 30 mins

Serves : 6 – 8


For the Meat Balls

  • 600 gm Minced Meat of your choice ( Beef/ Mutton /Lamb/ Chicken)
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic, finely diced
  • 5-6 green chillies, finely diced
  • 2 Eggs
  • 1/2 cup chopped green coriander / Cilantro
  • 1/2 cup shredded cheese (Optional)
  • 1/4 tsp Garam Masala (Optional)
  • 2 Tbsp Cornflour or 2-3 slices of bread soaked in milk ( to bind the meat balls)
  • Salt to taste
  • Oil for frying

For the Curry

  • 4 Tbsp Oil
  • 2 Cloves
  • 2-3 Cardamom Pods
  • 1 tsp Cumin seeds
  • 1″ Cinnamon stick
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 1 and 1/2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • 3 Medium size Onions, made into a paste or finely chopped
  • 1 tbsp Ginger Paste
  • 1 tsp Garlic Paste
  • 4 Tomatoes and 4 Green Chillies , made into a paste
  • 1 cup Coconut Milk (Optional)
  • 1 cup Water
  • Salt as per taste


For the Meat Balls :

  • Mix all the ingredients for the meat balls and shape them into desired size.

Mince Meat Balls

  • Heat 1/2 cup of oil in a pan and deepy fry the meat balls on medium heat. The meat balls should not be fried over high heat as the outside will get browned easily but the inside will not be cooked properly. It takeas about 3-4 minutes for the cook the meat balls

Frying the meat balls

  • Once the meat balls are fried , drain them on a paper towel to drain the excess oil

For the Gravy :

  • Heat oil in the pan. Add in the whole spices and stir fry for about a minute. Then add the onion paste and fry till it becomes light brown. Then add the ginger and garlic paste and saute for 3-5 mins till the oil starts separating
  • Add the tomato paste and all the dry spices and fry till you get a nice rich color.  Add in the coconut milk and water.and let it simmer for another 5 mins.
  • Add in the meat balls and do not stir. Let it cook for 10 mins. Mix well and adjust seasonings as per your taste.

Meat balls simmering in the gravy

  • Serve hot, garnished with freshly chopped cilantro. It can be eaten with rice or rotis and naans. Happy Cooking 🙂 !

Meat Ball curry ready to eat

Posted in All Recipes, Chicken, Mutton, Pork | Tagged , | Leave a comment

Carrot Cake

During summers, we have an abundance of carrots and I try to think of all the ways in which we can consume them. Carrot cake being one of our favorite Tea cakes 🙂 .Easy to make and tasty to eat . This recipe makes a soft, moist and yummilicious cake. Enjoy ! 🙂 ~ Kamakshi

Prep Time : 15 Mins                                   Cook time : 40 mins

Serves : 6


  • 2 cups grated Carrot
  • 1/2 cup Milk
  • 1 cup Sugar
  • 1/2 cup Raisins
  • 2 Eggs
  • 1 cup Oil
  • 1 tsp Vanilla essence
  • 2 Cups All purpose Flour ( Maida)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon powder
  • 1/2 cup chopped walnuts


  1. Pre-heat the oven to 170 Degree C. Grease and flour the baking tins.
  2. Combine the grated carrots, raisins and sugar in a bowl and keep it aside for 10 mins. The sugar softens the carrots.
  3. Beat the eggs, oil and vanilla in a bowl. In a separate bowl, mix the flour, baking powder, baking soda, salt and cinnamon powder
  4. Add the flour mix to the beaten eggs mix and combine well with a spatula. Add the milk,sugar and carrot mixture and the chopped walnuts. Mix well.
  5. Pour the mix into prepared baking tins. Bake for 40 minutes.
  6. Test with a skewer in centre -if it comes out clean then it is cooked, otherwise bake for a further 5 minutes
  7. Once ready, allow to cool for 5 mins. Turn out on a wire rack and let it cool .
Posted in All Recipes, Breads/Cakes/Rotis/Parathas | Tagged | 1 Comment