Sunday, January 31, 2010


This recipe brings out all the fond memories of childhood and the teenage years...Its the favourite street food of Kolkata, where I grew up, and there is a "muriwala" on every corner - and sometimes more than one. Jhaalmuri is something I ate almost on a daily basis during my college years, and very regularly during school. Its fast, its healthy, its yummy, and its inexpensive. An, did I already mention, its yummy?

The most important ingredient - and one that can make or break the taste of jhaalmuri is the muri-masala - the unique mixture of spices found only on the street corners of Kolkata. Of course, you can make it at home too. 


100 gram - muri (puffed rice)
2 - medium size tomatoes, finely chopped
2 - medium size potatoes, finely chopped
1 - medium size onion, finely chopped
1 - small size cucumber
2-3 tbsp - coriander leaves, finely chopped
handful of roasted peanuts
green chilli (according to taste)
2 tbsp - mustard oil (adjust according to taste)
4 tbsp - lemon juice (adjust according to taste)
1 tsp - salt (adjust according to taste)
1/2 tsp - rock salt
muri masala (see below)

Muri masala 

4 tsp - coriander seeds (dhaniya)
1 tsp - cumin seeds (jeera)
1/2 tsp - fennel seeds (saunf)
2 - cloves
2 - whole dry red chilli
a small piece of cinnamon
dry roast everything together in a pan , let cool and grind to a fine powder

  1. In a large bowl combine everthing together and toss to mix well. Serve immediately garnished with corainder leaves. (thinly sliced coconut is also used as a garnish, but I didn't use it)

On the streets of Kolkata, jhaalmuri is served in a paper bag (made out of newspaper)

and is eaten with the hand...

This is my entry for the fast food event hosted by Radhika of Food for 7 stages of Life and to Sudeshna of Cook like a Bong fame.

and this also goes to Divya's Sunday Snacks-Healthy Snacks


Thursday, January 28, 2010

A Cuppa Tea!

Tea is drunk throughout the world in almost endless variations - black, green, white, with milk, with lemon and in combination with any number of herbs and spices. Its antioxidant properties are well known but today we'll look at other health benefits in the form of a few simple home remedies.

For treating diarrhoea- loose motions
Take a cup of hot black tea, add a tsp of sugar and a half a tsp of ghee/clarified butter. Repeat in 3 hrs. 2-3 doses are normally enough. Can be used in a half dose for children above 3 as well. 
I have used this remedy and it always helps. 

For relief of cough and throat pain
Boil a cup of water with a bayleaf, add some black tea when the water starts boiling. Sieve after the tea has boiled for 30 seconds. Gargle when lukewarm. Repeat 2-3 times a day. 

Hair Conditioner 
Take a cup of cooled black tea. Use it as a last rinse after washing your hair. Softens the hair and gives it a glow.

For dark circles 
Take used tea bags. When cool, place on your eyes for 4-5 minutes. Very helpful against dark circles.

This goes to "Home Remedies" event hosted  by Sadhana and Muskaan of  A2Z Vegetarian Cuisine 

Preethi  of Dreamy Delights has passed on  the Kreative Blogger award to me. Since I have already shared my secrets with you guys, so am not repeating it. Thanks a lot Preethi.

Siddhi of Cooked Dil Se has passed on these awards to me. Thanks a lot Siddhi:)

Thank you all for your sweet comments:)

Tuesday, January 26, 2010

Fenugreek Coriander Muffins

Coriander and fenugreek are a couple of the most commonly used herbs in indian cooking. I had a lot of fenugreek leaves lying around in my refrigerator ( and I always have a lot of coriander leaves lying around in the refrigerator) so I decided to bake something different with 'em. And the result was, indeed, quite satisfying. We had these muffins with a Starfruit Apple Dip 


7 tbsp heaped - whole wheat flour (atta)
3 tbsp - fenugreek leaves (methi), finely chopped
3 tbsp - coriander leaves,  finely chopped
1 tbsp - ginger, finely chopped
1 - green chilli, finely chopped (adjust according to your taste)
13 - 15 tbsp - buttermilk
3 tbsp - low fat milk
3 1/2 tbsp - sunflower oil
1/2 tsp - baking powder
1/4 tsp - salt

  1. Preheat the oven to 170 degree C and line a muffin tray with 6 paper cases.
  2. In a bowl, mix together the oil, milk and buttermilk.
  3. In another bowl, mix together the flour, baking powder, salt, fenugreek leaves, coriander leaves, chilli and ginger.
  4. Add the liquid mixture to the flour mixture and mix lightly. Do not overmix.
  5. Spoon the mixture into the paper cases.
  6. Place the muffin tray in the centre of the preheated oven and bake for 18-20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
  7. Allow the muffins to rest in the tray for a couple of minutes and then transfer to a wire rack to cool completely.
  8. Enjoy with the starfruit apple dip or any dip of your choice.

Makes 6 muffins

    The  slight bitter taste of fenugreek in the muffins and the tangy fruity dip complemented each other really well.


    Monday, January 25, 2010

    Starfruit Apple Dip

    I am normally not a very regular microwave cook, and have a very ordinary microwave, just for reheating purposes. When I saw this event for microwaved dips and spreads, it gave me an oppurtunity to try out something I hadn't before. 

    Starfruit does not only look good with desserts, it also has a very aromatic, mildly sour taste, which is very well complimented by the aromatic sweet taste of apple. We ate this dip with coriander-fenugreek muffins (recipe follows in the next post)


    1 - starfruit/carambola, deseeded and finely chopped
    1 - small size apple,  peeled and finely chopped
    1 tbsp - water
    1 tbsp - ginger, peeled and finely chopped
    1 tbsp - raw mango, peeled and grated
    1 tsp - sunflower oil
    1/4 tsp - fennel seeds and nigella seeds (saunf and kalonji)
    1/4 tsp - red chilli flakes (adjust according to taste)
    a pinch of asafoetida (hing)
    salt to taste
    coriander leaves to garnish


    1. Cook the starfruit in the microwave for a minute.  Add 1 tbsp of water and cook again for 2 minutes.
    2. Add the chopped apples and cook again for a minute.
    3. Allow the cooked mixture to cool and then grind coarsely.
    4. Add oil in a bowl and cook for 15 seconds in the microwave. Add hing,  saunf and kalonji, cook again for 45 seconds. Add the coarsely ground mixture, red chilli flakes, salt and raw mango and cook again for a minute.
    5. Garnish with coriander leaves. 

    This goes to MEC Dips n Spreads event started by Srivalli of Cooking 4 all seasons fame and hosted by  Manju of Mirch Masala fame. 


    Friday, January 22, 2010


    Supriya of Cook in a Blog World has passed on these awards to me. Its really sweet of you Supriya and Thanks a lot:)

     and Devi of Devi's Blog has bestowed another award on me. Thanks a lot :)

    Thanks a lot Jisha of Jisha's Kitchen for passing on the Kreative Blogger award. Since I have shared 7 secrets with you all already so I am not repeating it again.

    Thanks a lot guys!

    Feta Nuggets on a Bed of Salad

    With our love for green leaves, my husband and I could almost put cows to shame....if we do not have salad for a few days, both of us start displaying withdrawal symptoms. Cheese is not too far behind on the pecking order - at least for my husband, though I am more selective when it comes to cheese. I do love Feta, however, so putting the two together was but a natural consequence, especially after we ate something similar at the neighborhood restaurant.

    By the way....guess what we are having for dinner tonight??? :-)


    4 handfuls - mixed salad greens ( mixed pack of endive and frisee)
    2 handfuls - radicchio, cleaned, washed and dried
    1 medium size - carrot, peeled and grated
    3-4 - cocktail tomatoes, quartered
    200 gram - feta cheese 
    1/4 cup - bread crumbs
    a few drops of olive oil + 1 tsp olive oil 


    4 tbsp - olive oil
    4tbsp - balsamic vinegar
    3tbsp - honey
    salt and pepper to taste 
    Whisk together eveything in a bowl/jar and adjust the flavours if needed.

    1. Cut the feta cheese into squares, drizzle a few drops of olive oil over them and apply the bread crumbs. Coat them well.  
    2. Heat a non-stick pan, and pan fry feta cheese using 1 tsp olive oil until brown.
    3. In a bowl, add the salad greens, radicchio,carrots, tomatoes and toss in the dressing. Add the feta cheese and serve immediately.

    This goes to Sudeshna's Salad Carnival 

    and to Divya's Show Me Your Salad

    Enjoy and have a great weekend:)

    Thursday, January 21, 2010

    Awards and 10 things that make me happy :)

    Thanks a lot Renuka of Love of Cooking fame for sharing this award with me.

    Thas at Cooking with Thas and Saveurs et Gourmandises made by day special by sharing this award with me.

    10 things that make me happy :)

    1. I love the Rain...the grey cloudy sky, the cool breeze and the earthy smell just before the rain. 
    2. Getting wet in the rain (at least when its warm rain )and then having a cup of ginger tea
    3. The first snow of the season...getting to see that breathtaking white landscape from the bedroom window first thing in the morning 
    4. Having hot chocolate at my favourite cafe in London
    5. Going to Calcutta and enjoying the street food with all my loved ones around
    6. A surprise gift without a particular occasion
    7. Flowers, especially Orchids and white Lilies
    8. Watching a movie, any movie, with my best friend. We manage to have loads of fun watching even the worst movies
    9. Waiting for my loved ones at the arrival gate of the airport , with eyes glued to the door looking at each person coming out.
    10. Talking on the phone with my sister. Hours in end.

    As per the rules, I would like to pass on the award to 10 of  my lovely foodie bloggers and waiting to hear what makes you happy.

    Gulmohar and Nostalgia of Collaborative Curry
    Oraphan of easyveggie
    Sadhana and Muskaan of a2zvegetariancuisine
    Padhu of padhuskitchen
    Ruchika of ruchikacooks
    Parita of paritaskitchen
    Madhuram of

    Ladychef of Naadan recipes had passed on the Kreative Blogger award to me. Since I have already spilled out 7 of my secrets so dont wanna do that again:)

    I thank you all for giving me the awards...Its definitely my luck day:)

    Happy Blogging :)

    Wednesday, January 20, 2010


    This is not exactly a "food" recipe, but more of an after-food mouth freshener - and of course, without any artificial flavors, sweeteners or colours.

    I made two versions of the SesameFresh, and both turned out very well - the only downside being the arguments with my hubby as to who ate more and finished off the stuff in record time.

    The one very tedious and time consuming part of the recipe was the hulling of the whole sesame seeds - but its also pretty easy to buy  already hulled sesame in the supermarket.


    1/4 cup - sesame seeds, hulled ( see below)
    1/2 cup - fennel seeds (saunf)
    1cup - water
    1/4 tsp - clove powder
    1/4 tsp -  cardamom powder
    3/4 tsp -liquorice root powder (mulethi powder) for more details see here
    2 thsp - castor sugar (adjust according to your taste)
    1/2 tsp - rock candy white sugar crystals (misri)
    2 tbsp - rose petal spread (gulkand) for more details see here
    a pinch of peppermint extract

    How to hull the sesame seeds 

    1. Soak sesame seeds in 1 cup of water for 2 hours. Drain the water and spread the wet seeds on a muslin cloth and let it dry for 2-3 hours.
    2. Rub the seeds with your hands a number of time and remove the skin/husk of the sesame seeds through a sieve. Continue this process a number of time. (Dont worry if the seeds are not hulled fully, try and remove as much as you can)
    3. Let the seeds dry overnight.
      1. Place the dried and hulled sesame seeds in a thick pan and cook on a medium heat for about a minute (taking care that the seeds dosen't burn) Keep aside.
      2. Similarly cook fennel seeds for a minute and keep aside.
      3. In a bowl mix together, the cooked sesame seeds, fennel seeds, clove powder, cardamom powder, sugar, misri and the peppermint extract. Cover the bowl for a couple of minutes.
      4. Divide the prepared mixture into two, add the rose petal spread to one half and enjoy:)

      Pick your favourite bowl :)

      This recipe is  for Priya's Sesame Seeds Event and I enjoyed it immensely.

      This mouth freshner not only tastes good but has lot of medicinal uses. Fennel seeds are particularly useful in the treatment of disorders of the eye, it satisfies thirst, subsidies vomitting sensations, colic, the formation of mucus and feverishness. Fennel is a good diuretic and can cure those who suffer gas when taken after food. It is beneficial against bad-breath too.
      Source : here
      Sesame seeds are exceptionally rich in iron, magnesium, manganese, copper and calcium and contain vitamin B1 and vitamin E.
      This mouthfreshner can be consumed daily after meals. 

      This recipe also goes to A2Z Vegetarian Cuisine "Home Remedies".

      Monday, January 18, 2010

      Almond Pistachio Cookies with Saffron Icing

      We had invited a couple of friends over for dinner yesterday, and, for a change, the men had the pleasure of cooking, while the women had to make do with the consolation prize of spreading out on the couch and watching a movie. The food was delicious, but the kitchen was left a complete and utter mess.

      So, after spending half the night cleaning up, my kitchen looked again like "my" kitchen. And to celebrate the spring cleaning, I made these cookies today. As I have mentioned in a previous post, saffron is my absolute favourite spice. It combines very well with Almonds and Pistachios, the flavor as well as the colour. 


      140 gram - whole wheat flour (atta)
      5 tbsp - sunflower oil
      7 tbsp - low fat milk
      6 tbsp - muscovado sugar / castor sugar
      1/4 tsp - vanilla essence
      1/4 cup - almonds, blanched and sliced thinly
      1/4 cup - pistachio, coarsely powdered
      1/4 tsp - bicarbonate of soda
      a pinch of salt

      Icing - 2 1/2 tbsp castor sugar, a few drops of warm milk and a few strands of saffron.  (mix everything together)


      1. Preheat the oven to 190 degree C and line a baking tray.
      2. Mix together the oil, milk, sugar and vanilla essence in a bowl.
      3. In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
      4. Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
      5. Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
      6. Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
      7. Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
      8. Drizzle the icing on the cookies. Leave to set.
      Makes 15 cookies

        These Cookies were ready in a jiffy, looked pretty, and were an absolute melt in the mouth...

        These Cookies goes to Sara's Cakes and Cookies Event

        and to Mahimaa's Kitchen Cakes and Cookies Event.

        Friday, January 15, 2010

        An award and some secrets...

        Padmajha of Seduce Your Tastebuds has bestowed this" Kreative Blogger" award. Thanks a lot Padmajha. You made my day:)

         7 things people dont know about me...

        1. I am a chocoholic but love dark chocolate only...cant  have white chocolate at all.
        2. I have a small appetite but whenever we go to the restaurant, I always like to order a lot of dishes, which my hubby has to finish :) he dosent mind that at all, though :)
        3. I have a sweet tooth but cant have anything which is overtly sweet.
        4. I love Chai with lots of ginger.
        5. I really miss Kolkata's street food... though i can make most of the stuff at home , the charm and fun is somehow missing...
        6. I dont like mangoes at all...cant stand the taste or the smell.
        7. I love baking :)
        Now for the 7 nominations to be able to accept the award, they also have to nominate 7 other bloggers, link to them and the person who has nominated them. Inform them and write 7 interesting things about themselves. Here are my nominations.
        1. Sadhana of a2zvegetariancuisine
        2. Radhika of Food for 7 stages of life
        3. Priya of priyaeasyntastyrecipes
        4. Prasu of myculinaryworld
        5. Rose of Roses R Red
        6. of simplysensationalfood
        7. Usha of veginspirations

        Congratulations and Happy Blogging:)

        Dear, thanks a lot for the box of chocolates...

        Wednesday, January 13, 2010

        Paneer In Almond-Poppy Seeds Gravy

        My husband wanted to call this recipe Paneer-e-Khas-Khas (he has a very good taste in food but a bad taste in names - but he still loves nomenclature almost as much as he loves eating). This dish was especially made for him...


        12-15 pieces - almonds, blanched
        1 tbsp - white poppy seeds (khus-khus) 
        1 medium size - onion, chopped
        1 - green chilli (adjust according to your taste)
        1 inch piece - ginger
        50 gram - paneer cubes
        1/4 tsp - cinnamon powder, cardamom powder and clove powder
        a generous pinch of sugar
        a generous pinch of dried fenugreek leaves (kasuri methi)
        salt to taste
        1 tsp - sunflower oil/ clarified butter (ghee)
        1/2 cup - low fat milk
        1/4 cup - water

        1. Boil the poppy seeds in a very little water for 5 minutes. Remove the water and keep it aside.
        2. Combine blanched almonds, boiled poppy seeds, onions, green chilli and ginger and grind to a paste using very little water.
        3. Heat oil/ghee in a non stick pan, add the ground paste and fry for 5-6 minutes or until it emits a nice aroma.
        4. Add the milk, water, sugar and salt and continue to simmer on a low heat for 10-12 minutes or until the gravy is thick.
        5. Add the paneer cubes and kasuri methi and cook further for a minute.
        6. Serve hot. (Correct the consistency by adding a little milk if required)

        "The way to a man's heart is through his stomach" is an often quoted proverb... and is so very true :)


        Monday, January 11, 2010

        Portuguese Sweet Bread

        Portuguese Desserts are often seasoned with spices such as vanilla and cinnamon...This Cuisine has so many wonderful dishes and the choice is after reading a number of recipe books and with a little bit of google search, I finally decided to make the famous Portuguese Sweet Bread. The bread is usually served simply with butter and is sometimes eaten with meals, (breakfast in particular) but often as a dessert.

        The recipe is from here  The recipe was for the bread machine but since i dont have one, i baked it in the oven. I made the bread eggless, used half wheat flour and half all purpose flour and also added a dash of cinnamon... 

        Priya, thank you for hosting such a wonderful event, I definitely learnt a few new things and we thouroughly enjoyed this sweet bread.


        1 1/2 cup - whole wheat flour

        1  1/2 cup - all purpose flour (maida)
        1 cup + 2tbsp - warm low fat milk
        2 tbsp - melted butter 
        1/3 cup - castor sugar
        3/4 tsp - salt
        2 1/2 tsp - dried yeast
        1 tsp - cinnamon
        oil to grease 

        1. Preheat the oven to 180 degree C and grease a loaf pan.
        2. In a bowl, mix together the flours, sugar, salt and cinnamon. Add the melted butter and rub until it resembles fine bread crumbs.
        3. In another bowl, add the milk and yeast and mix. Leave in a warm place until frothy (approx 10-15 minutes)
        4. Add the yeast mixture to the flour mixture and knead well.
        5. Place the dough in a well greased bowl and knead again for a minute. Cover with a cling film and leave it to rise in a warm place (approx 1 1/2- 2 hrs)
        6. Knead lightly on a floured surface, give a rectangular shape and place it in the greased loaf pan and cover with a cling film and leave it to rise again in a warm place. ( approx 1 hr)
        7. Place the loaf pan in the centre of the preheated oven and bake for abt 10-15 minutes or till the top is nicely browned or until a toothpick inserted through the centre of the loaf comes out clean.
        8. Cool the loaf in the pan for a couple of minutes and brush the top with a little melted butter. Transfer to a wire rack. Cool completely before slicing.

        The bread was sweet and soft with a lovely cinnamon flavour...

        Went really well with a cup of tea...

        This goes straight to priya's AWED Portuguese event and to DK's AWED page


        Friday, January 8, 2010

        Easy Veggie Wraps

        This is a recipe i picked up from my kids we loved these wraps (and still do!). Usually, mom ran out of wraps because we ate so many of them - but the instant batter was a quick rescue.

        The wraps can be a perfect snack or a meal in themselves - and you can stuff them with the veggies of your choice. So...enjoy!

        For the Filling

        1 medium size -  onion, finely chopped
        2 medium size - carrots, chopped and boiled
        1 cup - potatoes, peeled, chopped and boiled
        1 cup - french beans, chopped
        1/3 cup - red pepper, finely chopped
        5-6 pieces - curry leaves (optional)
        1 tbsp - sunflower oil + a little oil to make the wraps
        1/4 tsp - mustard seeds
        1 tsp - garam masala
        2 tsp - cumin powder
        1 1/2 tsp - dried mango powder (amchur)
        1/4 cup - coriander leaves, finely chopped
        salt to taste
        paste of 2-3 - cloves of garlic, 2 inch piece - ginger, 2 - green chillies (adjust according to yr taste)

        For the wrap batter 

        1/2 cup - all purpose flour (maida)
        1/2 cup - semolina (suji)
        1/4 tsp - salt
        1 cup + 2 tbsp - water 


        For the wrap batter -  Add all the ingredients for the batter in a bowl and mix well until smooth ( the batter should have a semi thick flowing consistency, very similar to dosa batter)

        For the Filling - 
        1. Heat 1 tbsp oil in a non stick pan, add the mustard seeds and curry leaves. When the seeds splutter, add the paste, onions, red pepper and cook until onions are golden brown.
        2. Add the boiled vegetables and the rest of the ingredients and cook for 2 - 3 minutes.

        How to make the wraps 

        1. Heat a non stick pan, pour a ladleful of batter on the centre of the pan and spread it in a circular motion, add a few drops of oil and cook on a medium heat, only on one side, until you see some brown spots. Place the filling in the centre and fold from both the ends. Turn and cook again for 2-3 minutes.
        2. Serve hot with coriander chutney, tomato ketchup or any dip of your choice

        This recipe is going off to Oraphan's Giveaway

        Have a great Weekend and Enjoy!

        Wednesday, January 6, 2010

        Fennel Soup

        After a long long wait, the winter is, at last, in full swing. The last few days have been cold and full of snow, and I'm not complaining!

         A good soup does a wonderful job of warming one up from the inside in the winter - so I tired a new type of soup. I had, until now, never bought green fennel even though I am a big fan of fennel seeds.

         So i decided to give it a try, and it was a wonderful new flavour, spiced up with some star anis.


        1 medium size - green fennel, chopped (see how to cut fennel here)
        1 medium size - onion, finely chopped
        2 cloves - garlic
        2 tsp - almonds, crushed roughly
        2 cups - water (may need more)
        1 - bayleaf
        1/4 tsp - pepper powder
        2 - star anise
        1/4 cup - low fat milk
        1 tsp - oil/butter
        a pinch of nutmeg powder
        a pinch of cinnamon powder
        a pinch of sugar
        salt to taste 

        1. Heat oil in a pan, add the bayleaf, onion, garlic and cook for a minute.
        2. Add the chopped fennel, almonds and water and cook until fennel is soft. Take off the heat and strain. Keep the Stock.
        3. When slightly cooled, discard the bayleaf and puree the cooked vegetables in a blender.
        4. Transfer the puree into a pan, add the milk, the stock and all the spices. Cook for 2-3 minutes.
        5. Serve hot, garnished with star anise. 
        Servings - 4 

        I am glad that i tried this vegetable, the soup  did come out really well:)

        Monday, January 4, 2010

        Spinach Rice

        After the sins of the holiday season, its probably time to think a bit about the healthier side of cooking. Of course, one of the healthiest things around is spinach, full of iron, calcium and vitamins. Think Popeye the Sailor Man. And spinach can be combined with loads and loads of other stuff.


        3/4 cup - rice, (kaala jeera) soaked in water for half an hr
        2 1/2 cup - water
        1/4 cup - carrots, peeled and chopped
        1/4 cup - beans, chopped
        1/4 cup - yellow pepper
        2 - green cardamom
        2 - cloves
        1 inch piece - cinnamon
        1/2 tsp - clove, cardamom, cinnamom powder
        1/2 tsp - dried fenugreek leaves (kasuri methi)

        1- bayleaf
        1 - whole red chilli
        1tbsp - sunflower oil
        salt to taste

        For the paste

        1 cup - spinach, shredded and soaked in hot water for 5 minutes
        1 - tomato, chopped roughly
        1/4 tsp - cumin seeds
        2 inch piece - ginger, chopped
        1 - green chilli (adjust accordingly)
        very little water

        1. Cook the rice in 2 1/2 cups of water ( may need more) along with chopped carrots, beans, green cardamom, cloves, cinnamon and a little salt. 
        2. Drain and set aside. 
        3. Heat oil in a non stick pan, add the bayleaf, red chilli and yellow pepper and saute for a minute. 
        4. Add the ground thick paste and cook for about a minute. Add the boiled rice and the vegetables, spices and salt and mix. Cook for about 2- 3 minutes. Sprinkle the dried fenugreek leaves. Remove from the heat. 
        5. Serve hot with yogurt or kadhi.  



        Related Posts with Thumbnails