Monday, 27 August 2012

Achari Paneer Tikka

Hi All ....
  Paneer Tikka, a mouthwatering dish famous in India made up from chunks of paneer marinated in curd and spices.
It is a famous starter loved by all :-) This time I added Mango Pickle Masala in the marination just for a change . Do try this recipe :-) I am sure you will love it !!!

250 gms paneer (cottage cheese) cut into cubes
1 capsicum (cut into cubes)
1 onion (cut into cubes)
1 tomato  (cut into cubes) 
25 gms curd
2 tbsp lemon juice
5gm  degi  mirch
Salt ( tase)
1/2 tsp garam masala
1/2 tsp chat masala
1/4 tsp kitchen king
1/2 tsp cumin  powder
1 1/2 tbsp ginger - garlic paste
1 tsp kasturi  methi
1/2 tsp Black salt
2 tbsp mango pickle masala 
Melted butter – for basting 

  • Wash the paneer  pieces thoroughly  and pat dry.
First Marination

  • Apply ginger –garlic paste , lemon juice and salt to paneer pieces . Rub well and keep aside at least for 1 hour.
Second marination

  • In a bowl, mix all the remaining ingredients with curd .
  • Take a skewer and skew the marinated paneer pieces.
  • Roast in a  moderately gas tandoor or over a charcoal grill for 6-7 minutes . 
  • Keep basting with melted butter in between, cook till paneer gets cooked evenly from all the sides.
  • Transfer to a serving plate,sprinkle little chaat masala and garnish with chopped coriander.
  • Serve hot with mint chutney.

Sending this recipe to:

Jillu's Blog:

Radhika's Blog:
Let's Cook

Saturday, 25 August 2012

Chickpea Salad (channa chaat)

Hi  Friends...
Its raining all over and we all are enjoying the rain .....during this time, we all look forward for some snacks whether fried or non fried ....
Today I am telling you the recipe of a non fried healthy snack :-)

1 cup chickpea 
1 cucumber (finely chopped)
1 tomato (finely chopped)
1 onion (finely chopped)
1/4 tsp grated ginger (optional)
1/4 cup pomegranate seeds
Few fresh coriander leaves (finely chopped) 
For dressing:
1 lemon
1/2 tsp salt
1/4 tsp black pepper powder
1/2 tsp oregano (optional)
2 tbsp olive oil
1/4 tsp mustard seeds


  1. Wash chickpea and soak them in enough water overnight.
  2. Next day put them in pressure cooker and cook tell they become soft. (After first whistle, keep it on low flame for15-20 mins)  
  3. Put chickpea in a bowl once they cool down.
  4. Put all the veggies and pomegranate seeds. Mix well. Keep them aside.
  5. Now take a small bowl, put all the dressing ingredients except olive oil and mustard seeds. Whisk nicely.
  6. Pour it on the chickpea salad.
  7. Put the salad in the serving bowl, garnish with chopped coriander and mustard seeds tadka .....

For mustard seeds tadka : Heat olive oil in a tadka pan, put mustard seeds, when seeds crackle pour the tadka on the salad.

Sending this recipe to:

Chandrani's Blog:

Wednesday, 22 August 2012

Mirchi Bajji (Mirchi Ka Pakora)

Hi Friends ....
  Rain , Rain come again we all want to have mirchi ka pakora along with the eilaichi tea ....Yummy.
Mouthwatering na ???
Mirchi Bada is very famous in Rajasthan.......but in Southern India it is known as Mirchi Bajji.
It is the famous starter or an appetizer to start with ........
In Rajasthan, they serve this specially in thali during festive time.... It is prepared with mirchi, potatoes and gramflour....But I made it in simple way :-) Lazy me !!!
So here is the simple and easy recipe for you all......enjoy 

7-8 long green chilies
2 tbsp amchoor powder (dry mango powder)
1 tbsp salt
Besan batter
1 cup besan (chickpea flour)
1/4 tsp ginger-garlic paste
1 tbsp finely chopped fresh coriander
1/4 tsp ajwain seeds (carom seeds)
1/2 tsp garam masala
1/2 tsp coriander powder
1/4  tsp turmeric powder
1/2 tsp amchoor powder
1/4 tsp red chilly powder (optional)
Salt according to taste
Water to make batter
Oil for deep frying


  1. Wash and pat dry the chilies. Slit them from one side, remove the seeds (optional) with the help of knife.
  2. After removing the seeds, keep them aside.
  3. Mix amchoor powder and salt. Now fill little bit of this amchoor mixture in each chilly. Fill all the chilies one by one and keep them aside.
  4. Now make the batter, take a bowl add besan, ginger-garlic paste, fresh coriander and all the dry masalas.
  5. Add water and make semi-thick batter (batter consistency should not be watery, it should be thick enough to cover the chilies.)
  6. Heat oil in a kadhai (to check whether oil is hot just put one drop of batter into the oil, if it floats on the top of the oil immediately then its ready for frying)
  7. Dip each chilly into the batter, make sure the batter coats the chilly on all the sides.
  8. Carefully  drop it into the oil and deep fry it till golden brown.
  9. Repeat the same procedure with other chilies too.
  10. Remove them on an absorbent paper.
  11. Sprinkle chaat masala on top and serve hot with green chutney.
  12. Enjoy :-)

Sending this recipe to:

Radhika's Blog :

Let's Cook

Jillu's Blog:

Monday, 20 August 2012

Kesar Kulfi

Hi Friends ...
       Weekend is over so back to work :-) tried this recipe during weekend, wanted to share with you all  !!
Kulfi is a popular dessert to be relished during summers. It is a traditional Indian ice cream which  comes in many flavors like cashew, almonds, pista, rose, chocolate, kesar.
There are two types of kulfis :-
Matka Kulfi and Stick Kulfi
You will definitely enjoy kulfi if it is served along with Falooda ..........Yummy 

2 ltrs Skimmed Milk
1/2 cup grated khoya 
1/2 cup sugar
1/4 cup nuts (almonds, pistachio, cashew) ground coarsely
1/4 tsp of saffron

2 tsp cornflour
1/4 tsp eilaichi powder (cardamon powder)
2 tbsp finely chopped almonds for garnishing 

  1. Bring the milk to a boil in a thick bottomed pan.
  2. When it comes to a boil, lower the heat to minimum and keep boiling till reduced to half the quantity
  3. Keep stirring in between at regular intervals. This will avoid milk sticking to the bottom of the pan.
  4. When the milk is very thick and almost reduced to half, add the sugar. Simmer for 10-15 mins.
  5. Add the khoya, stir in gently, simmer for 2 mins. Avoid lumps formation.
  6. Take 1/4 cup of cold milk in a cup add cornflour.Mix well and pour it in the milk mixture.
  7. Milk mixture will start getting thick.
  8. Add chopped nuts, cardamon powder, saffron. Mix well.
  9. Remove from heat and allow the mixture to cool completely. 
  10. Fill in kulfi molds and set into freezer.

Before serving:
Take out the mold from the freezer, run a knife around the inner edges of the mold and invert it on the serving plate
Garnish with finely chopped almonds and serve immediately.

Sending this recipe to :-
Divya's blog

Saturday, 18 August 2012

Lovely giveaway by lavanya

Hey friends ... 
   There is an attractive microwave pudding set as a giveaway :-) by Lavanya in her own blog Tickle Your Tastebuds And Make Your Life Delicious.....

For further information, visit her blog

All the best to all, try your luck :-)

Friday, 17 August 2012

Hara Bhara Kabab

Hi Friends ....
   Rainy season is there and tea with pakodas is such mouthwatering combo, but instead of pakodas I tired kabab (Hara Bhara Kabab)

3 boiled potatoes
1/2 cup boiled peas
1/2 cup boiled palak (spinach)
2 tbsp chopped coriander
1" grated ginger
2 tbsp cornflour
1/2 tsp chaat masala
1/2 tsp cumin powder
1/4 tsp garam masala
1/4 tsp coriander powder
Salt according to taste
2 green chilies (finely chopped)
Oil for shallow fry


  • Put palak and peas in the grinder and grind coarsely.
  • Mash boiled potatoes nicely, no lumps formation should be there.
  • Mix all the ingredients in a bowl except oil.
  • Divide the mixture into equal quantity.
  • Grease your palms with oil, take one portion of the mixture make a smooth ball.
  • Press slightly to make tikki or kabab shape.
  • Heat oil in a non-stick and shallow fry all the kababs.

  • You can do deep frying too, but I prefer shallow fry.
  • Fry them till golden brown in colour.
  • Take them out on an absorbent paper.
  • Sprinkle chaat masala on top.
  • Serve hot with green coriander chutney.

Note: The mixture should be completely dry, for that drain excess amount of water from peas and spinach.
If you find that kabab mixture is still wet then add little bit of bread crumbs or roasted suji (semolina)....this will make kababs more crispy.

Sending this recipe to:

To Radhika's Blog 
Let's Cook

To Chandrani's Blog

Wednesday, 15 August 2012

Rice Kheer

Kheer is also known as Payasam (Tamil) or Payesh (Bengali) is a rice pudding, which is a traditional South Asian Sweet Dish.
Kheer is prepared during festivals, special occasions or on marriages. The main ingredients are rice, milk, sugar/jaggery  garnished by lots of dry fruits like pistachio, raisins, cashew nuts, almonds.
This dish is often made with rice but you can also make this with sago (sabudana) or vermicelli (sevyian)

1 cup rice
1 ltr milk
1 cup sugar
2 tbsp of ghee
1/2 tsp cardamon powder
Dry fruits ( almonds, cashew, raisins, pistachio without salt)


  • Wash, clean rice, cook it in pressure cooker with 1 1/2 glass of water. Give 2 whistles and then remove from fire.
  • When pressure drops. Open the lid.
  • Add milk and cook on low flame for 10-15 mins.
  • Keep stirring in between.
  • Add sugar, cardamon powder and ghee. Mix well and cook till sugar dissolves.
  • Keep stirring in between.
  • Check the desired consistency on the kheer.
  • Add dry fruits. Mix well.
  • Remove from fire.
  • Garnish with chopped almonds.
  • Serve hot or cold (your choice)

Note:- You can cook the kheer with leftover rice too (if you not added salt while making the rice)
Cooking kheer with cooked rice is very easy and simple way of cooking with no hassle.

Sending this recipe to 
Divya's Blog

                                                                                     Sharan's Blog
Pari's Blog

Jiya's delicacy

Monday, 13 August 2012

Paneer Fingers (with egg)

Hi friends
Earlier I posted chicken fingers (inspired by kfc) but this time I did a small change in the recipe instead on chicken I used paneer (cottage cheese) remaining ingredients are same.....The experiment came out rocking :-) everybody liked paneer fingers.
Do try it at your place too :-)

250 gm paneer  (Cottage cheese)
1 tbsp lemon juice
1/2 tsp red chilly powder
1/2 tsp salt
3 tbsp all purpose flour (Maida)
3 tbsp bread crumbs
2 tbsp Parmesan cheese
Salt taste
1/4 tsp chilly flakes
1/2 tsp oregano
1 egg 
Oil for frying 

  1. Cut paneer pieces into long strips.
  2. Marinate them in lemon juice, salt, ginger-garlic paste and red chilly powder.
  3. Keep it in fridge for 1 hr at least.
  4. Whisk the egg and keep it aside.
  5. Now mix  breadcrumbs, chilly flakes, oregano, Parmesan cheese and little salt. Mix well. Keep it aside.
  6. Take out the paneer pieces, roll it on maida (see that it coats the paneer evenly from all the sides)
  7. Dip the paneer pieces in the egg.
  8. Roll them into breadcrumb mixture, see that the mixture is coated evenly on the paneer.
  9. Deep fry them on medium flame till golden brown in colour.
  10. Serve hot with tarter sauce or any other dip of your choice.

Sending this recipe to Radhika's blog 

Let's Cook

Saturday, 11 August 2012

Giveaway by Vish

Hi Friends ....
    Lovely giveaway hosted by Vish :-)
Friends do participate in the giveaway and try your luck :-) For further details visit


All the best :-)

Sigma Brush Giveaway

Hi All ....
 There is a lovely giveaway from Dream Makeup :-)
For further queries do visit her blog

All the best :-)

Thursday, 9 August 2012

My Third Award and a game

Hi Friends,
   Today I sharing my third award with you all which I received from Divya. She is such a nice blogger and I love her recipes....
She will always leave generous comments on my post :-) I love her way of blogging ..
Friends do visit her blog for wonderful recipes 

She hosted a game to in which she asked 11 questions and I loved them to answer.
There are certain rules for the game as mentioned below:

Rule 1: Post 11 things about yourself
Rule 2: Answer the tagger's questions
Rule 3: Tag and pass the awards to 11 other bloggers
Rule 4: Create 11 questions for the bloggers to answer
Rule 5: Go to bloggers page and inform them about the awards
Rule 6: No tagging back 

Rule 1 

11 things about me 
  1. By profession I am teacher but  right now I am a housewife from Bangalore.
  2. My son keeps me on toe for 24 hrs...I love to play with him, love to cook for him ..
  3. My hubby and my friend Deeptima inspired me too start my own blog.
  4. I love to shop, cook, surfing and writing for my blog.
  5. I love cooking food before my marriage only, earlier my brother used to demand new dishes and after marriage my hubby demands the same.
  6. I love Chinese and Mughlai food.
  7. I am a big foodie, keep trying new cuisines.
  8. I am very possessive about my family, Love them a lot and always want to keep them happy.
  9. Spending time with my hubby and my son gives me lot of happiness.
  10. Little selfish too...want all my friends and family to be with me forever and ever.
  11. Love reading my fellow bloggers comments ...they always motivate  me to do more hard work :-)

Rule 2:
Answer tagger's questions:

(These are situation based questions, so now imagine yourself entering into a wild scary jungle all alone...don't worry lions are vegans there!!!)

  1. So now you are entering into a jungle and you like someone to accompany you..Who would that be? My Husband
  2. As you move further into the jungle which are the two animals that you'd love to meet? A Tiger and A Deer
  3. Now you are walking further in and you find a big palace (not haunted), the door is opened and you want to go in, will you knock the door or will you just walk in without knocking. Just Walk In
  4. So after you enter the palace you find a square and a round table and wish to select one for yourself, which one will you chose, the round one or the flat one? Round one
  5. Then you find three jars, Gold, Silver and Bronze on the palace shelf and wish to chose one, which one will you chose? Silver one
  6. Now you have come out of the palace and you find yourself a nice place to settle, so you build a home there..How big will you construct your home? Compact or like a palace. Compact one 
  7. Will you put a fence for your home? Yes
  8. You find a cup on the backyard of your home..Now which cup do you wish it to be? A porcelain cup or a paper cup or a silver cup?  Silver Cup
  9. Now there is a water source behind your home, which one would you like it to be? A lake or a sea? Lake
  10. You find some ducks there and you'd like to pet them how many would you like to pet? 5 ducks
  11. Finally you find a way to go back home and there are two ways, either you must cross the risky river or go around the river, its a very long way but less risky, which one will you opt for? Long way but less risky
Rule 3:
Now its a tricky part ....I love all the bloggers, cant select few but have to follow the rule :-) so passing this award to 11 bloggers..

  1. Deeptima Singh : she inspired me to start my own blog.
  2. Jay : I love her recipes and make them very often.
  3. Prachi : A new blogger. Love her articles.
  4. Asmath : Love her recipes.
  5. Jyothi : She is from beauty department, love her reviews.
  6. Preetha : Love her blog, nicely explained.
  7. Swasthi : Generous with her comments.
  8. Vimitha Anand : Detailed explanation of the recipes.
  9. Dolon : New blogger and fully dedicated. 
  10. Rekha : Simple and nicely explained blog.
  11. Sanika : love the way she explains the recipe in Hindi too.
Rule 4
Now this is the intresting part its your turn to answer my questions....

  1. Where would you like to spend your vacations with your hubby or friends ? An island or on mountains ....
  2. What will prefer to have on your special day : A movie followed by lunch or a candlelight dinner followed by long drive.....
  3. If your partner asks you to choose a gift for yourself what it will be ? A diamond or a flower bouquet......
  4. Who inspired you to start your blog?
  5. Your favourite sport ?
  6. Your favourite  blog where you visit often ?
  7. Name three things which you never forget to keep in your purse before leaving your house ?
  8. What type of movie would you like to watch? Suspense, thriller, romantic, comedy or action....
  9. What will you prefer : Shopping in scorching sun or sitting in AC room and watching your favourite movie......
  10. What is your favourite food ?
  11. What is your favourite time pass except blogging ?
All the questions are asked just for fun and to know my fellow bloggers, Please don't take it personally :-)
So all are ready for the game ????
Please accept my award and tag your other fellow bloggers or friends....
Happy Posting

Waiting to see all your interesting answers  :) 

Bloggers interested please do join me in the game, just post your answers in the bottom of any of your posts and inform me once you have posted them!!

Giveaway By Purple Moments

Hi friends ...
    Giveaway by Smita Singh from purple moments, her blog has reached 75 followers and she wants to celebrate this occasion with a giveaway :-)
So friends do participate , for further queries visit her blog

Wednesday, 8 August 2012

Tuesday, 7 August 2012

Dal Makhani (maa di daal)

Hi Friends ...
  Today's  recipe was requested by Divya from .... I love reading her blog post ... Everything will be explained nicely and in detail. Friends if you need any product review do visit her blog :-)

DAL MAKHANI  basically originated from PUNJAB ....primary ingredients are whole black lentil (urad dal) and red kidney beans (rajma).
Dal makhani has rich texture because it is cooked in butter and cream, this is the dal especially cooked during the festival time, birthdays and marriages....

1 cup whole black lentil (urad dal)
1/2 cup red kidney beans (rajma)
1 big onion
1 tbsp ginger-garlic paste
3 medium size tomatoes
1/2 cup beaten curd
100 gm amul butter
2 dry red chillies
1/2 tsp garam masala
1/4 tsp coriander powder
Salt taste
1/4 tsp cumin powder
A pinch of hing 
3 tbsp ghee
1 pack of amul cream (200 ml)
My addition : 2 tbsp tomato ketchup


  1. Wash and soak rajma and dal overnight.
  2. Cook dal and rajma together in a pressure cooker. After first whistle keep it on low flame for 30-40 mins.
  3. Chop onion, tomatoes and dry red chilies (remove seeds)
  4. Blend all three together in a grinder to make a fine puree.
  5. Heat ghee in a non-stick kadhai.
  6. Add hing, now add onion- tomato paste and ginger-garlic paste.
  7. Mix well and cook on low flame till oil separates.
  8. Remove from fire, now add curd. Bring it back on fire.
  9. Mix well again cook on low flame till oil separates.
  10. Add all the dry masalas and tomato ketchup. Mix well.
  11. Now put this mixture into boiled dal. Mix well. If the consistency is too thick add water till you achieve the desired consistency.
  12. Keep the boiled dal on low flame. Add butter and cook on low flame for 30-35 mins.
  13. Keep stirring in this dal on low flame for hours will give it a rich and creamy texture.
  14. Add beaten cream and mix well.
  15. Remove from fire. Garnish with cream.
  16. Serve hot with rotis or pranthas.

Divya I hope you will like this recipe :-)

This is also linked to 

Pari's event
and hosted by Divya

Monday, 6 August 2012

Hot Chocolate Sauce

Hi friends....
I am so happy that you all loved my blog, your lovely comments really motivate me to do more hard work.
Swati Rastogi herself took an initiative to write a blog post for my blog :-)
I really appreciate her love and dedication towards my blog :-)
Thank you so much Swati !!! 
She is a very good blogger too ...If you want any cosmetic review, do visit her blog :-)

Guest Post by Swati Rastogi

Hot Chocolate Sauce

Don’t we all love the Hot Chocolate Fudge our Ice cream parlors serveJ ??? But somehow you can’t go out every day just to have them.
Or think of dripping chocolate sauce over a piece of brownie with a chocolate ice cream scoop… yum!
How about Dark Passion from Cafe Coffee Day :p
Hehehehe loved teasing your taste buds :p

I am truly madly deeply in love with the chocolate and its variants and thought of sharing an easy method of making this sauce at home.


1 cup fresh cream
1 ¼ cups sugar
½ cup Cocoa Powder
1 Tablespoon Butter

  • On low flame melt butter in a pan. 
  • Add cream to it and while stirring continuously add sugar and cocoa powder. Stir them till it comes to boil. 
  • Stir it and heat it till the time it becomes a little thick. 
  • And your chocolate sauce is ready!!!!

When I came to know the method of making this yummy chocolate sauce my first thought was, ‘No.. This isn’t going to be perfect’! But trust me not only me but so many other people have praised me when I serve hot chocolate fudge after dinner ;)

Keep water away from this while cooking it. As water spoils the sauce by making lumps in it.

You may mix the Cocoa powder and 4 spoons of heated cream in a bowl separately to avoid lumps.

Enjoy :-)

Saturday, 4 August 2012

Malpuas (Indian Pancakes)

Hi Friends ...
Raksha-Bandhan just gone and many more festivals yet to come ......Coming of guests during the festive season is very common. Make something at home just to impress them :-)
Malpuas are specially made during the festival time in Rajasthan, Uttar Pradesh, Bihar and Maharashtra. It is served as a dessert or a snack. Loved making it, you can also try this at home......

500 ml milk
1 cup all purpose flour (maida)
1/2 cup semolina (suji)
1/4 tsp cardamon powder
1 tbsp sugar
1/2 tbsp fennel seeds
Oil for deep frying
For sugar syrup:
3 cups of water
2 cups of  sugar
1/4 tsp cardamon powder (elaichi powder)
For Garnishing: Chopped almonds


  • Boil milk and then keep it on low flame for 15-20 mins.
  • Remove from fire and once it will be lukewarm add suji, maida, sugar and fennel seeds. Mix it well so that there should be no lumps in the batter.
  • Keep the batter in fridge for 3-4 hrs.
  • Meanwhile make sugar syrup, boil water in heavy bottomed pan.
  • Add sugar and stir till sugar completely dissolves. 
  • Add eilachi powder. Mix well. Cook on low flame till it forms the thick syrup of one string consistency.
  • Heat non-stick pan, Add oil.

  • Now pour batter with a ladle. Pour 3 times batter in pan to make 3 pancakes at a time.
  • Cook on medium flame till pancakes turn golden brown from both the sides.

  • Take them out and put them in sugar syrup for 3-4 mins.

  • Garnish with chopped almonds and serve hot.
  • Enjoy.


Sending this recipe to:
Event hosted by Divya
Pari's Event

Thursday, 2 August 2012

Chicken Fingers (Inspired by KFC)

Hi Friends ...
  Very easy and simple recipe for all the chicken lovers .....This idea I got it from KFC chicken popcorn.
I tried this recipe on boneless chicken cut into long strips , You can try this with chicken having bones (that will give a  look of a chicken basket available at KFC)

Boneless chicken (Chicken Breast cut into long strips)
1 tbsp lemon juice
1/2 tsp red chilly powder
1/2 tsp salt
3 tbsp all purpose flour (Maida)
3 tbsp bread crumbs
2 tbsp Parmesan cheese
Salt taste
1/4 tsp chilly flakes
1/2 tsp oregano
1 egg
Oil for frying 


  1. Wash, clean and pat dry chicken pieces. 
  2. Marinate them in lemon juice, salt, ginger-garlic paste and red chilly powder.
  3. Keep it in fridge for 1 hr at least.
  4. Whisk the egg and keep it aside.
  5. Now mix  breadcrumbs, chilly flakes, oregano, Parmesan cheese and little salt. Mix well. Keep it aside.
  6. Take out the chicken pieces, roll it on maida (see that it coats the chicken evenly from all the sides)
  7. Dip the chicken pieces in the egg.
  8. Roll them into breadcrumb mixture, see that the mixture is coated evenly on the chicken.
  9. Deep fry them on medium flame till golden brown in colour.
  10. Serve hot with tarter sauce or any other dip of your choice.

Wednesday, 1 August 2012

Homemade Breadcrumbs

Hi All ....
  Breadcrumb is an important ingredient in making tikkis, cutlet and other fried starters. I had 2-3 days old bread which became little hard and dry ...I tried breadcrumbs out of it and it worked. Simple and easy way to make breadcrumbs at home.

For plain breadcrumbs
4-5 slices of bread (wheat or white bread)

For flavoured one: 
4-5 slices of bread (wheat or white bread)
2-3 tsp olive oil
Oregano, chilly fakes


  1. Place the slices on the baking tray.
  2. Sprinkle olive oil, oregano, chilly flakes and salt.
  3. Keep them in oven at 180 c for 25-30 mins.
  4. Keep checking in between.
  5. When it becomes brown in colour, remove from oven.
  6. Roughly break the toasted bread into the grinder.
  7. Grind it into fine powder.
  8. Your breadcrumbs are ready.
  9. Store it in airtight container.

For plain one:
Same procedure but skip step 2 mentioned above.
But what I personally experienced is instead of keeping the slices in oven for 25-30 mins, keep them in the toaster for 2 mins.
It will also make the slices evenly brown and crispy too.
Remaining from step 6.

Or you can toast the slices on tava till they become brown and crispy.
Once the slices cool down then only break them into the grinder.

Sending this recipe to: