Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Wednesday, July 2, 2014

Talimpu Annam | Tempered Rice | Phodnicha Bhaat

talimpu annam
It is rare to have left over rice at my place and whenever it does, it is usually when guests come over and I end up making more rice than required. I am sure many of us do not prefer to reheat left over rice, instead we can convert it into a simple Rice variety which is more interesting to eat. Left over rice works like a charm to prepare Chinese Veg Fried Rice, Garlic Rice and this Simple Tempered Rice.But there are no hard and fast rules that one should prepare this rice from left over rice, you can even prepare it with freshly cooked rice,but make sure you have cooled down the rice before preparing this, otherwise it will become mushy.
talimpu annam
In South, we prepare this tempered rice in a way similar to lemon rice but we use onions in the recipe which adds a nice taste to the rice.Tempered Rice can be called as 'Talimpu Annam' in Telugu and 'Chitranna' in Kannada,you can even call it simple Fried Rice.In Maharasthra,they prepare a similar version called Phodnicha Bhaat with few minor variations in tempering. One can improvise the recipe with the addition of vegetables to the recipe but I love it when it is made very simple with lot of onions. The crunch of onions and the tangyness because of the addition of lemon juice makes this rice extremely tasty.If you have left over rice,do give this simple rice recipe a try,I am sure you will love it.
phodnicha bhaat

Talimpu Annam | Phodnicha Bhaat Recipe:
Serves 2
Prep time:5 mins | Cooking time:10 mins | Total time:15 mins
Category:Indian | Cuisine:Rice - Main course/Breakfast

3 cups Cooked Rice(left over rice)
2 medium Onions,finely chopped
1 big Lemon
3-4 Green chillies,slit
2 tbsp chopped Coriander
a sprig of Curry leaves
2-3 tbsp Groundnuts
1/4 tsp Turmeric powder
1 tbsp Chana dal (optional)
1 tsp Urad dal (optional)
1/2 tsp Mustard seeds
Salt to taste
2-3 tbsp Oil

  • Use left over rice for the recipe.In case if you are cooking the rice fresh,pressure cook rice(1 cup rice: 2 1/4 cups water) or how you cook your regular rice until it is soft and fluffy.The rice should be comparatively softer to eat and it should not be like how we do for pulav/biriyani. Cool the rice completely.
  • Squeeze the lemon and separate the seeds and keep it aside.
  • Heat oil in a kadai and crackle mustard seeds and add ground nuts and fry over medium flame until they are golden brown.
  • Add chana dal, urad dal and green chilies and fry until they turn golden brown and green chillies wilt.
  • Add curry leaves and onions and fry until the onions turn pink in color.
  • Add turmeric powder and add the rice(left over or cooled rice) and salt and mix nicely and fry for 1-2 mins until the rice becomes hot.Switch off the flame.
  • Add squeezed lemon with out seeds and coriander to it and mix well.
Serve it hot with chips or fryums.

tempered rice
  1. In South India, we add urad dal and chana dal in the tempering. In Maharasthra, they do not add urad dal and chana dal for Phodnicha Bhaat and if you like you can add 1/4 tsp Cumin seeds and a pinch of asafoetida in the tempering.
  2. If you like garlic you can roughly chopped garlic in the tempering or 1 tsp Ginger-Garlic paste for a variation.
  3. You can avoid ground nuts in the recipe and green peas can be used instead. 

Monday, May 5, 2014

Vegetable Idli Recipe | Idli Varieties | Breakfast Recipes

vegetable idli
I always look for interesting Breakfast options as that is my favorite meal of the day.I cannot stick to the same dish every time as I get bored of it.I like to eat Idli but I do not prefer to eat it in the same form in a row for breakfast.I always try to prepare various options with it and make it more interesting.If you are someone like me, try this Vegetable Idli for a change instead of regular idli.It is a great way to sneak vegetables for your kids.
vegetable idli

Also check out other interesting Idli varieties:
vegetable idli

Vegetable Idli Recipe:
yields: 12 idlis
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + cooling time
Cuisine: South Indian | Category : Breakfast

3 cups Idli batter
12-15 Cashew nuts,split into two halves
1/4 tsp cooking soda
1 tbsp Ghee
for vegetable mixture:
1 medium Carrot,finely chopped
1/4 cup Cabbage,finely chopped
10-12 French Beans,finely chopped
1 small Capsicum,finely chopped
1/4 cup fresh/frozen Green Peas
2 tbsp grated fresh Coconut
1 medium Onion,finely chopped
2-3 tbsp chopped Coriander
a sprig of Curry leaves,chopped
2 tsp Green chilli paste
1/2 tsp mustard seeds
1 tbsp Oil
Salt to taste

to prepare Vegetable mixture:
  • Heat ghee in a kadai and add halved cashew nuts and fry them until light golden in color.Remove and keep them aside.
  • Heat oil in a kadai and crackle mustard seeds and add finely chopped onions,curry leaves and saute until it is slight pink in color.Add green chilli paste to it and fry well.
  • Add chopped carrots,beans and green peas and fry well for 4-5 mins until they are slightly cooked.
  • Add chopped cabbage and capsicum and fry for another 2-3 mins.You don't need to make the vegatables really soft,if they are slightly crunchy its fine as we steam the batter they will get cooked nicely.
  • Add enough salt and mix well.
  • Switch off the flame and let the mixture cool a bit.
  • Add coriander,grated coconut to it and mix well. 
to prepare Vegetable Idli:
  • Add fried vegetable mixture to the batter and mix well.
    Add cooking soda to a ladle and mix it with a tsp of water and add this to the batter and mix it well,the batter becomes bit light.
    Grease the idli plates with oil and place roasted cashew nuts and pour a ladle of idli batter until each impression is filled 3/4th.
    Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.
    With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.

 vegetable idli
  • You can use the same batter to make vegetable dosa.Make the dosas bit thick like uthappam and roast until crisp on one side.
  • Adding cooking soda is a must otherwise the idlis come out hard.So in order to get soft and fluffy idlis we should add cooking soda to the batter.
  • You can use idli batter either prepared with Idli rice or Idli rava to prepare these idlis.But I prefer to use the batter made up of Idli rice.
vegetable idli

Wednesday, March 26, 2014

Spring Dosa Recipe | Vegetable Spring Roll Dosa

spring dosa
As mentioned in my earlier Schezwan Dosa post I am here posting another famous Dosa variant - Spring Roll Dosa from the streets of Mumbai. Spring Roll Dosa got its name as Dosa is filled with the same filling which we use for Chinese Spring rolls and is cut in a similar way as the Spring rolls are cut and served. I am though not a big fan of this Spring roll dosa and prefer the Schezwan dosa over this. 
vegetable spring roll dosa
As this is one of the more popular Fusion Dosa varieties, I wanted to document it in my blog so that it would be useful for those who love this Spring Dosa. I usually do not prefer to add noodles to the filling and hence I avoided it but if you like you can go ahead and add them - it is known as Chinese Chopsuey Dosa. If you love Indo-Chinese you would definitely love this Spring roll dosa, give this a try for your guests and I am sure they would be impressed with this.
spring roll dosa

Check out other Dosa fusion recipes in my blog.
If you are interested in other dosa recipes,check out more varieties here.

vegetable spring roll dosa

Spring Dosa | Spring Roll Dosa Recipe:
Yields 6 dosas
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: South Indian + Chinese Fusion | Category: Breakfast/Snacks

2-3 cups Dosa batter
Butter and Oil, to roast

for Vegetable filling:
1.5 cups of mixed julienned vegetables(carrot,capsicum,cabbage,french beans,spring onions)
1 small Onion,thinly sliced
4-5 Garlic pods, finely sliced
1" Ginger, thinly sliced
1 tsp Tomato sauce
3/4 tsp Soya sauce
3/4 tsp Red chili sauce or Green chili sauce
1 tsp Vinegar
1/4 tsp Black Pepper powder
Salt to taste
2 tsp Oil

to prepare Veg filling:
  • Heat oil in a kadai/pan and add thinly sliced garlic,ginger and fry until they turn light golden brown in color.Add sliced onions(or spring onion whites) and fry until they turn translucent.
  • Add julienned carrots, french beans and capsicum and fry on high heat for 1-2 mins.
  • Now add julienned cabbage and spring onion greens and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.
  • Add tomato sauce, chili sauce, soya sauce, vinegar, pepper powder and salt and mix well and switch it off.
to make Dosa:
  • Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.
  • Add 1 tsp butter and spread and keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.
  • Place the prepared vegetable mixture in one corner as shown in the picture and roll it to the end.
  • Remove it from the tawa and cut it diagonally using a pizza cutter or sharp edge of spatula or knife.
Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

spring roll dosa

  • You can basically use any dosa batter recipe to prepare this dosa but make sure you spread the dosa very thin.
  • You can add boiled noodles at the end to the filling if you like.
  • I did not have Spring onions at that moment so I avoided it. But add it for extra taste.
vegetable spring roll dosa

Thursday, March 13, 2014

Aloo Paratha | Punjabi Aloo Paratha Recipe

aloo paratha
When I think of Paratha, the first and foremost that comes to my mind is Aloo ka Paratha (Stuffed Potato Paratha aka Alu Paratha). Among all the Paratha varieties, I like this classic Aloo Paratha the most .I don't like the thinly rolled, lean looking parathas which we get in south,in fact it doesn't give any satisfaction of eating a Paratha.I love the parathas when it is made in typical Punjabi style-where the Parathas are made plumpy and loaded with fresh and simple spices.However, I do not add more butter or ghee to the parathas as the Punjabi's do,but if you are not bothered about calories, you can go a bit easy on ghee/butter,it tastes really delicious.I was amazed to see how my Punjabi friend served the ghee roasted Aloo parathas with a tub of butter on the breakfast table.

punjabi aloo paratha
The mixture of mashed potatoes makes the Aloo paratha extremely soft and the fresh spices and butter/ghee add an extra taste to it.I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use larger quantities of ginger and green chillies in the recipe as I am fond of that masaledar taste.
alu paratha
Check out other Stuffed Parathas recipes:
stuffed aloo paratha

Aloo Paratha | Aloo ka Parantha Recipe:
Yields 6 parathas
Prep time:30 mins | Cooking time:30 mins | Total time:1 hour
Cuisine: North Indian | Category: Flat Bread(Paratha) – Main Course 

for dough:
1 1/2 cups Wheat flour
Salt to taste
2 tsp Oil
Water,to mix
for filling:
2 big Potatoes,boiled and peeled
1 medium Onion,finely chopped(optional)
2-3 Green chillies,finely chopped
1 tsp grated Ginger
2 tbsp chopped Coriander
1 tsp Amchur(dried mango) powder
1 tsp Coriander seeds,coarsely pounded
1 tsp roasted Cumin powder
Salt to taste
Wheat flour,for rolling
Ghee and Oil,to roast parathas
Butter,to serve

to make dough:
  • In a bowl add wheat flour and add required salt and 1 tsp oil and mix well.
  • Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
  • Apply oil on top of the dough and cover it and keep it aside for at least half an hour.
to make filling:
  • Grate the boiled potatoes and put it in to the bowl.
  • Add finely chopped green chillies,onion,grated ginger,chopped coriander and mix well.
  • Add amchur powder, salt, coarsely ground coriander seeds and cumin powder and mix well and keep it ready.
to make paratha:
  • Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.
  • Dip your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.
  • Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better to make stuffed paratha
  • If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.
  • Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.If you apply pressure the stuffing would come out.
  • Flip it on to a hot tawa and fry it until you see bubbles. 
  • Turn it and apply oil/ghee and fry and then turn and apply oil/ghee on the other side.Roast until you get golden colored slightly crisp parathas.Mine got bit over roasted as I was doing multitasking at that time.
  • Fry the parathas on both sides until you get crisp brown patches on both sides.
Serve them piping hot with a blob of butter and Aam ka Achar/Mirch ka Achaar or Mixed Vegetable Achar , curd/masala dahi and sliced onions.

punjabi aloo paratha

  1. You can even do a combination of mashed boiled aloo and gobi or gobi and mooli(radish) in the recipe. 
  2. Aloo can be replaced with grated paneer or grated and squeezed gobi or radish and follow the same recipe,it tastes nice too.
  3. I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use more quantity of ginger and green chillies in the recipe as I am fond of that taste.
  4. You can also try adding coarsely crushed dry pomegranate seeds(anardana) for a different taste.

aloo paratha


Tuesday, January 21, 2014

Cucumber Sandwich | Easy Sandwich Recipes

cucumber sandwich
Sandwiches are one of the easiest breakfast options.At our place, I prefer the grilled sandwich varieties whereas TH prefers fresh sandwich and hence most of the time I end up preparing a fresh Vegetable sandwich and pack it for him and grill the same for me. I prefer making fresh sandwiches for parties as they can be cut into ribbon size or bit sized sandwiches which are great to serve as finger food.They are not only easy to prepare but also looks inviting too.

cucumber sandwich
Coming to today's post,Cucumber sandwich recipe is very simple and even a kid can prepare it.I make it in two ways- sometimes using cream cheese and sometimes using hung curd and I love both the versions.As the hung curd version is more healthy I prefer to use it more often and I also reduce the butter content for a regular sandwich. When I prepare for parties or pack for lunch box I give a good coat of butter though otherwise the sandwich becomes soggy. 
cucumber cream cheese sandwich

cucumber cream cheese sandwich

Cucumber Sandwich Recipe:
Serves 2
Prep time:10 mins | Cooking time:nil | Total time:10 mins
Cuisine: International | Category: Breakfast/Appetizers

6 Bread slices
1 large Cucumber
1/2 cup Hung Curd or Sour cream
1/3 cup Mint leaves,finely chopped
1/2 tsp Pepper Powder 
1/2 tsp Chili flakes (optional)
Salt to taste

  • To prepare hung curd you can hand thick yogurt in a muslin cloth for 3-4 hrs.Add 1/2 tsp lemon juice to it and beat lightly.
  • Mix the hung curd (or sour cream) with salt, pepper powder, chili flakes and chopped mint leaves and keep it ready.
  • Peel the cucumber and slice them thinly in a slicer either horizontally to get thin discs or vertical to get thin strips.Alternatively if you have good knife skills slice them thinly.
  • Apply butter generously to one side of bread and repeat for all the bread slices.
  • Now apply a coat of sour cream mixture liberally on the butter ladened bread slices.
  • Arrange the sliced cucumber pieces evenly on one slice and cover it with another bread slice.Repeat the same to prepare other 2 sandwiches.
  • Press the sandwich slightly with your hands and cut the edges of the sandwich using a serrated knife.
  • Cut into halves or strips or bite sized pieces.
Serve it with the remaining sour cream/tomato ketchup.

cucumber sour cream sandwich
  1. You can use Cream cheese instead of sour cream or hung curd in the recipe.
  2. Mixed dried herbs can be used instead of mint leaves in the recipe.
  3. If you like cheese,line a cheese slice on cucumbers while making the sandwich.

sour cream cucumber sandwich

Tuesday, January 7, 2014

Batata Poha | Kanda Batata Poha Recipe | Poha Recipes

potato poha
'Batata Poha' or 'Potato Poha' is a typical Mahasthrian breakfast variety which is very popular along with 'Kanda Poha',which means 'Onion Poha'.'Batata' in Marathi means 'Potato' where as 'Kanda' means 'Onion', which I got to know only after coming to Mumbai. Maharasthrians have profound love for Potatoes,which is used as the main ingredients for many recipes like Batata vada, Sabudana Khichdi, Batata poha and also as a base for many cutlets and fillings. If you are preparing this for festivals like Janmashtami, you can avoid onion in the recipe.
potato poha
Poha is a very common breakfast at my place, we prepare various varieties of Poha in our house like Lemon Poha,Coconut Poha,Tamarind Poha,Coriander Poha.'Kanda Poha' is very similar to the south Indian variety of 'Lemon Poha' with minor variations in the tempering part. I got introduced to 'Batata Poha' only after coming to Mumbai and has become our favorite on weekends. As it has both potatoes(batata) and onions(kanda) it is called 'Kanda Batata Poha'.I usually prefer to prepare poha when I want to prepare something quick or have not planned my breakfast ahead. Yes, I plan my breakfast ahead as it is the most important meal of the day.You can check lots of options for Breakfast varieties in my blog here.

Check out various Poha varieties in my blog here.
aloo poha

Batata Poha | Aloo(Potato) Poha Recipe:
Serves 2
Prep time:10 mins+soaking time | Cooking time:15 mins | Total time: 25 mins
Cuisine: Indian | Category : Breakfast/Snacks
2 cups Poha(flattened Rice/atukulu)
2 Potatoes,diced or sliced thin
1 large Onion,thinly sliced
2-3 tbsp Peanuts,roasted and skinned
5-6 Green Chillies,slit
1 tsp Cumin seeds
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
8-10 Curry leaves
2 tbsp chopped Coriander
juice of 1 small Lemon
1 tsp Sugar(optional,see notes)
2 tbsp oil
Salt to taste

  • Wash and soak poha in enough water(just add up to the level of poha) for 8-10 mins.As I have a slight medium thick variety it did not take much time.If you are using thick variety soak it with little more water and also for long time,say 15-20 mins.
  • Pressure cook potatoes and peel the skin and dice it into pieces.If you want you can avoid this step and add thinly sliced potatoes in the tempering directly,but it takes bit longer to cook.You can prepare either ways.
  • Heat oil and crackle mustard seeds and cumin seeds.
  • Add cut green chillies,curry leaves and fry for a minute,add sliced onions and fry until they are crisp and pink.
  • Add boiled and diced potatoes and fry well.If you are using raw potatoes,add finely chopped potatoes along with onions and cover it cook until they are done,it takes bit longer time.
  • Add turmeric powder,salt and poha and give a good stir until everything is mixed properly.
  • Add roasted and skinned groundnuts,lemon juice,chopped coriander and sugar(if using) just before removing from stove and mix well.
Serve it hot with chips/sev/chiwda/sliced cucumber and lemon wedges.
batata poha
  1. If thick variety of poha is used you need to soak in more water for 20 mins and drain off excess water before using in the recipe.
  2. You can add potatoes either directly in the tempering and cook along with onions,it is a bit longer process or you can use boiled and chopped potatoes in tempering which is a quick process.If you are using them in tempering,chop them fine as they will cook faster.I like the bite of soft potato cubes in poha,hence I boil it ahead and use it.If you want crunchy potatoes you can fry them until crisp separately and add to poha at the end.
  3. If you want you can even add green peas along with potatoes in the recipe.I suggest if you add peas avoid peanuts in the recipe,use either one of them.
  4. You can avoid potatoes and prepare poha just with onions,which is called Kanda Poha(Onion Poha).
  5. You can even avoid onions in the recipe and make only with potatoes.
  6. The addition of sugar is entirely optional,it adds a typical Maharasthrian touch to poha.
batata poha

Wednesday, December 18, 2013

Thalipeeth Recipe | Maharasthra Recipes

Thalipeeth is a flat bread made up of Bhajani,which is basically a flour mix of various grains and pulses.Bhajani(thalipeeth flour) is easily available in Mumbai and is used to prepare thalipeeth and chakli varieties.I use bhajani for thalipeeth but if you do not have it you can make thalipeeth with various flours available in your pantry. I have mentioned my instant bhajani proportions too in the recipe. I have posted another Mahrasthrian thalipeeth variety- Sabudana Thalipeeth recipe earlier which tastes delicious too.
maharasthrian thalipeeth
In Karnataka, we prepare Masala Akki rotti, Ragi Rotti which is prepared in a similar way like thalipeeth.Hence it was easily adapted in our menu and I usually prepare it for breakfast or dinner. To my surprise TH has become a fan of Thalipeeth after he tasted it in a famous Maharasthrian joint in Mumbai.There,the Thalipeeth is deep fried instead of shallow fry and hence it tastes even better.Thalipeeth is usually paired with spiced curd and pickle,which makes it a complete meal.As it is made up of mixed flours it is healthy and also quite heavy, so a couple of thalipeeth should be sufficient for a meal.
thalipeeth recipe
Check out similar rotti/thalipeeth varieties in my blog.

Thalipeeth Recipe:
Serves: 2-3 | Yields: 7-8 Thalipeeth
Prep time:10 mins | Cook time:20 mins | Total time:30 mins
Cuisine: Mahrasthrian - Indian | Category: Breakfast/Snacks

2 cups Bhajani (instant version recipe follows)
2 Onions,finely chopped
2 tbsp Chopped Coriander seeds
1/4 cup coarsely ground Groundnuts(optional)
1 tbsp Sesame seeds
1 tsp Coriander powder
1/2 tsp roasted Cumin powder
1/2 tsp Red chili powder
Salt to taste
Oil,to roast

for quick Bhajani(Thalipeeth flour),I used:
1/2 cup Jowar flour
1/2 cup Bajra flour
1/4 cup Rice flour
1/4 cup Ragi flour
1/4 cup Besan(Chickpea flour)
1/4 cup wheat flour

  1. In a big bowl combine all the flours,if you are using bhajani add it to the bowl.
  2. Add finely chopped onions, green chili paste, chopped coriander, sesame seeds, ground nut powder, coriander powder, cumin powder, red chili powder and salt and mix well.
  3. Add water to it and knead it to a soft dough,I usually use warm water to knead the dough.It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various flours.
  4. Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness.You need to wet your hands for easy spreading.Slightly press the edges with your fingers to give a nice circle.Make few holes in between.
    Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.You can smear some water on top of the thalipeeth,this will make sure that the thalipeeth would not get dry.
  5. Let it roast it on medium flame for 2-3 mins,once it is brown at the edges turn to the other side and roast again.
    Repeat the same for the remaining dough to make thalipeeth.
Serve it hot with Mango Thokku, spiced Curd and salad.


  1. We get Bhajani easily in Mumbai,I use it most of the time and if I don't have it I mix the flours in the above mentioned proportion.Basically you can use all the flours in your pantry.
  2. If you want to make bhajani(thalipeeth flour) at home,dry roast 1 cup Jowar grains,1 cup Bajra grains,1/2 cup rice,1/2 cup wheat grains,1/4 cup Chana dal,1/4 cup Urad dal,2 tbsp Coriander seeds and 1 tbsp Cumin seeds separately until they are aromatic and cool them and grind it in a mixer or get it done in a flour mill.
  3. The addition of ground nut powder is completely optional but I recommend to use it for an extra taste.
  4. You can add finely chopped vegetables like cabbage,methi leaves,spinach leaves or grated vegetables like cucumber,bottle gourd,radish to make thalipeeth.
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