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Palak Paneer Recipe – Dhaba Style | Indian Main-Course

Hey Foodies,

What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..

palakpaneerrsdsir1

So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic,ย sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

palakpaneerrsdsir4

Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. ๐Ÿ˜€

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Palak Paneer Recipe - Dhaba Style | Indian Main-Course
 
Ingredients
  • Palak / Spinach โ€“ 3 Bunches (chopped)
  • Paneer โ€“ 225g
  • Cream โ€“ 2 Tb.
  • Onion โ€“ 1 (roughly chopped)
  • Tomato โ€“ 1 (roughly chopped)
  • Coriander โ€“ ยผ cup
  • Ginger โ€“ ยฝโ€ (grated)
  • Nutmeg / Jaiphal โ€“ a pinch (grated)
  • Garlic โ€“ 5-6 Cloves (chopped)
  • Green Chili โ€“ 1 (chopped)
  • Bayleaf - 2
  • Cumin Seeds โ€“ ยฝ tsp
  • Yogurt โ€“ ยผ Cup
  • Oil โ€“ 1 Tbsp
  • Cumin Powder โ€“ ยฝ tsp
  • Coriander Powder โ€“ ยฝ tsp
  • Red Chili Powder โ€“ ยฝ tsp
  • Turmeric โ€“ ยผ tsp or less
  • Sugar โ€“ ยผ tsp or less
  • Salt โ€“ to taste
Instructions
  1. Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
  2. Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
  3. Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices โ€“ ยผ tsp turmeric, ยฝ tsp coriander powder, ยฝ tsp cumin powder, ยฝ tsp red chili powder and then grate in some nutmeg.
  4. Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
  5. Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
  6. Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
  7. Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy ๐Ÿ™‚
Notes
Notes:
Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well ๐Ÿ™‚
Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan.
I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener!
ยฝ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end.
If you wish, you can fry the paneer. Or add about ยฝ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste..
If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take ยฝ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –

ย 

palakpaneerrsdsir3

What are you waiting for, try this and enjoy the awesomeness! ๐Ÿ™‚ ๐Ÿ˜€

palakpaneerrsdsir2

Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! ๐Ÿ™‚ That’s all for today!
Thanks ๐Ÿ™‚

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Paneer Sabzi in 5 mins from Scratch – Delicious Indian Sabzi | Stir it Up, QUICK

Hey Foodies,

We’re all short of time at times.. And Quick to make Recipes come to rescue.. This Stir it Up, QUICK series is all about that!

Paneer Sabzi 5 min-5

This Paneer Sabzi is a to-go sabzi of my mumma! She makes it all the time whenever she runs out of time.. With just a couple of ingredients that are available in everyone’s pantry this better be the “to-go recipe” ๐Ÿ™‚

Paneer Sabzi 5 min-1

So, when the recipe is quick, why waste time talking about it?

[widget id=”text-5″]
Paneer Sabzi in 5 mins from Scratch - Delicious Indian Main Course | Stir it Up, QUICK!
 
Ingredients
  • Oil - 1 Tbsp
  • Onion - 1 Med Size
  • Cumin Seeds - 1 Tsp
  • Salt - To Taste
  • Tomatoes- 2 Med Size
  • Red Chili Powder - ½ Tsp
  • Turmeric Powder - ¼ Tsp
  • Coriander Powder - 1 Tsp
  • Paneer - ½ [Chopped]
  • Milk - As required
  • Chopped Coriander - 2-3 tbsp
  • Sugar - ½ tsp [Optional]
Instructions
  1. Start by heating a pan, add a tbsp of oil.
  2. While the oil is getting hot, take one onion and grate it using a grater. As the oil gets hot, add a tsp of cumin seeds and once they sizzle, add the grated onion.
  3. Stir well, add salt to taste and then let them cook in medium flame while they're cooking grate two tomatoes using a grater.
  4. Once the onions are cooked well, add the grated tomatoes and cook for about 30-40 seconds or until some what moisture is evaporated in high flame.
  5. Add the chili powder, turmeric and stir. Then add the coriander powder and cook the masalas well for about 30-40 in high flame. Add sugar if desired.
  6. Add the chopped paneer and stir well. Add about a ¼ cup of milk and stir well, add more if desired. Get this to a boil, finish with chopped coriander and ENJOY!
Notes
You can serve this as a dry sabzi as well, by skipping the milk.

Paneer Sabzi 5 min-2

Not only when you’re short of time, many of our friends want to enjoy comfort food at home that can be made quick and fast without a lot of ingredients, and this is all about! This paneer sabzi is easy to make and quick to slurp.. With all the comfort, totally our comfortfood!! Make and enjoy ๐Ÿ™‚

Thanks

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Paneer Tikka Masala – Restaurant Style Recipe / How to cook tikka in Charcoal at home.

Hey,

Paneer Tikka is one of the starters which we relish to the core whether its anytime in the day or year, and its bigger brother Paneer Tikka Masala is a dish we all order..

PaneerTM (1)

Why order from a restaurant, cause it has a subtle flavor and a distinct smokey aroma and taste.. All, that magic is in the charcoal..

PaneerTM (3)

You must have tried PTM someday or the other right? And the recipe called for either grill on a tawa or oven.. It must have came out good, but there was lack of something right? Its smoke/charcoal dear!!! And without the real cooking in charcoal, it can led to a butter-paneer style.. Which is good, but.. So, let’s get to the recipe ๐Ÿ˜€

PTMT

Videofy yourself first ๐Ÿ˜›

Now textie?
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Paneer Tikka Masala - Restaurant Style Recipe / How to cook tikka in Charcoal at home.
 
Ingredients
  • For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness)
  • Diced Onions and Bell Peppers - 1 Cup
  • Roasted Gram Flour / Sattu / Besan - 2 Tb
  • Yogurt - ¼ Cup
  • Salt - To Taste
  • Chat Masala - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Garam masala - 1½ Tsp
  • Chopped Ginger - 1½ Tsp
  • Chopped Garlic - 1½ Tsp
  • Cumin Powder - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp {Or more}
  • Pepper - ½ Tsp
  • Canola Oil - 4 Tbsp
  • Other :Charcoal - 2 Cups
  • Wooden Skewers - 5 {Soaked in water for 30 mins)
  • For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
  • Brown Onion Paste - From 3 Large Onions
  • Canola Oil - 5 Tbsp
  • Coriander - ¼ Cup
  • Chilies - 3 {Slit}
  • Salt - To Taste
  • Lemon Juice - 1 Tsp
  • Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
  • Black Cardamom - 4 {Crush, opened}
  • Coriander Powder - 1 Tsp
  • Black pepper - ¼ Tsp
  • Kashmiri Red Chili Powder - 1½ Tsp
  • Ginger and Garlic - ½ Tsp Each (Minced)
  • Fresh Cream - 1 Tsp
  • Leftover Marinate - As much is left.
  • Artificial Food Color - ⅛ Tsp {Optional}
  • Sugar - ¼ Tsp {Optional}
Instructions
  1. For Tikka : Into a mixing bowl, add all the dry spices and sattu. Mix well. Add yogurt, little at a time till you get a thick paste.
  2. Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking, switch off the flame and pour in the smoky oil to the marinate. Stir well.
  3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).
  4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
  5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
  6. Cover and cook for 2-3 mins.
  7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
  8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.
  9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating them.. But, save some for the sabzi ๐Ÿ˜›
  10. For Masala / Gravy - In a wok, add the canola oil, Once hot add the black cardamoms, once it sizzles, add the ginger garlic and cook till the raw flavor is gone.
  11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.
  12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, coriander powder. Cook for a minute or two.
  13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for a minute or two.
  14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!
Notes
Be extremely careful with the charcoal tandoor. It can catch little bit of fire at any time, so be careful. The effort is all worth, the result would be one of the bestest dish!
Alternatively, you can grill the veggies in a tawa/grill tawa/grill modes on microwave/oven at the max temp. For the smokey flavor, you can add a drop of liquid smoke if you wish to. On the other way, you can place some active charcoal on a baking sheet on the lower rack and grill the tikka in middle rack. ๐Ÿ™‚
For the boiled tomato puree, I took 5 tomatoes, chopped then boiled in ¼ cup water for 5 minutes, and pureed.
For Brown Onion Paste, Slice, Fry and blend the onions with some water if it does not grind up.

I’m sure, you would go gaga over this, and would just go on lickingย fingers bowls and spoons ๐Ÿ˜› Pair this awesome sabzi with anything, Steam Rice, Roti, Paratha, Naan, anything! ๐Ÿ™‚

PaneerTM (4)

ย 

Nnnjooyyy ๐Ÿ™‚

Thanks for stopping by,

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Butter Paneer Masala | Dhaba Style Recipe

Hey ya Foodies, Balle Balle ^_^

As you might know, BPM being my one of the firstest dishes and I love experimenting on it..

BPM Dhaba (7)

Well, I had a BPM from a dhaba which struck me to get onto cooking years back.. So a week back, I thought forget the restaurant style, lets do the karchi-tod cooking..! ๐Ÿ˜€

BPM Dhaba (8)

And as usual, it was a hit! So here comes the dhaba version of BPM ๐Ÿ™‚

BPM Dhaba (5)


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Butter Paneer Masala | Dhaba Style Recipe
 
Ingredients
  • Tomatoes - 8
  • Paneer - 200 gm
  • Coriander - 2 Tbsp {Chopped}
  • Onions - 3
  • Butter - 3 Tbsp
  • Black Cardamom - 2
  • Green Cardamom - 4
  • Bay Leaf - 2
  • Cumin Seeds - 1 Tsp
  • Dry Red Chili - 2
  • Oil - 2 Tbsp
  • Ginger Garlic Paste - 1½ Tb
  • Salt - To Taste
  • Kashmiri Red Chili Powder - 2 Tbsp
  • Cumin Powder - 1 Tsp
  • Garam Masala - 1 Tsp
  • Kasoori Methi - 1 Tsp
  • Cream - 3 Tbsp
  • Green Chili - 2 (Slit)
  • Papad - 1 Small
Instructions
  1. Puree the tomatoes and mince the onions.
  2. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  3. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.
  4. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  5. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  6. While the spices cook for a minute roast a papad, crush and keep aside.
  7. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream.
  8. Stir well and cook for about 5 minutes. I like my sabzi a wee bit on the thicker side, if you wish you can make it little thinner by adding more water.
  9. Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!
Notes
Feel free to taste and adjust the taste. I usually add some honey on my restaurant style BPM. Here i go with sugar at times.

What you need more? Naans right? Check out the recipe:

Butter paneer masala done, Naan done. Go, GO, Jog straight onto your kitchen and let the delicacies come out ๐Ÿ™‚

Thatโ€™s it for today!

Hope to hear from you soon :)

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Tandoori Paneer Tikka Pizza Recipe – Made in Gas Tandoor/Eggless Baking Without Oven

Hie Foodies,

Pizza is tasty, Paneer tikka is delicious and Paneer Tikka Pizza is scrumptious!

1

When a fabulous smoky paneer tikka goes in a pizza what would happen? Magic! ๐Ÿ˜€ This just struck in my mind, so I thought to make one for you all as well!

ย 2

Not only the tikka but the pizza is made in tandoor which enhances the feel and the pizza baked in gas tandoor is truly amazing, just rethink Fire Baked pizzas are Classically Italian are are the best! Let’s have a look at the simple recipe ๐Ÿ™‚

3

[widget id=”text-5″]
Tandoori Paneer Pizza Recipe - Eggless Baking Without Oven
 
Ingredients
  • For Pizza Base/Dough: Plain Flour - 1 Cup
  • Salt - To Taste
  • Sugar - ¼ tsp
  • Instant Yeast - ½ Tsp
  • Herbs - ½ Tsp {Opt.}
  • Olive Oil - 2 Tbsp
  • Warm Water - ½ Cup
  • For Tikka: Paneer - ½ Cup {Cubed}
  • Veggies - ½ Cup {Cubed}
  • Curd - 3 Tbsp {more or less!}
  • Tikka Masala - {roasted besan/sattu - 2 t, chili flakes - ½ t,
  • kashmiri chili pw - ½ t, garam masala - ¼ t, salt - to taste}
  • Mustard Oil - 1 Tbsp
  • Wooden Skewer Sticks - 4-5 {Soaked in Water for 2 hours}
  • Other Plain Flour - ¼ Cup {dusting]
  • Pizza Sauce - 3-4 Tbsp
  • Olive Oil - 3 Tbsp
  • Mozzeralla Cheese - ½ Cup
  • Mixed Herbs - As desired
  • Salt - To Taste
Instructions
  1. For Pizza Dough: In a bowl, add the warm water followed by sugar and yeast. Mix well and keep aside in a warm spot for 10 minutes.
  2. In a kneading plate/bowl add the flour, salt, herbs and add the proved yeast mix and make a sticky soft dough.
  3. Add the oil and knead for 2 minutes. Transfer to a bowl, cover with a damp towel and let it prove for one hour in a warm place.
  4. For Tikka: In a mixing bowl, add the tikka masala and enough curd to make a thick paste.
  5. Heat the mustard oil till smoky and add that in the marinate. Stir well and add the paneer and veggies, coat gently and keep aside for 30 minutes.
  6. Heat a gas tandoor in medium-high flame for 10 minutes.
  7. Skewer the paneer and veggies in the wooden skewers. Place the skewers in the tandoor and quickly close, tandoorify them for 6-7 mins turning every 2 minutes in high flame.
  8. For completing pizza: Heat the tandoor with a tawa(without any plastic/wood thingy), or a pizza stone for 10 minutes.
  9. Punch and Knock the dough and transfer to a flour dusted platform and knead for a minute. Now roll this using a rolling pin dusting flour to prevent sticking.
  10. Take the tawa out and add 2 tbsp of oil to the hot tawa. Followed by the rolled pizza dough. Press and fit to the size of the tawa if you wish. Prick it with a fork.
  11. Add the sauce and spread well. Add the cheese, and the paneer tikka.
  12. Smear a few drops of oil over also, spread oil on the edges of the pizza..
  13. Place the tawa in the tandoor and cook until done, takes about 10 minutes in high flame.
  14. Sprinkle over your favorite herbs enjoy!

Damn! This is so mouthwatering, I’m missing this.. Me going to make one more, till then watch the video recipe ๐Ÿ™‚

Thatโ€™s it for today!

Hope to hear from you soonย :)

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Paneer Bhurji Recipe – Indian Veg Sabzis

Hie,

There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!

3

After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight

crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!

2

And it was perfect with soft, soft phulkas.. Lets have a look at the recipe..

[widget id=”text-5″]
Paneer Bhurji Recipe - Indian Veg Sabzis
Serves: 2
 
Ingredients
  • Paneer/Cottage Cheese - ⅓ Cup [Crumbled]
  • Onion - 2 Tbsp
  • Tomato - 2 Tbsp
  • Carrot - 2 Tbsp
  • French Beans - 2 Tbsp
  • Corn - 2 Tbsp
  • Capsicum - 2 Tbsp
  • Green Chili - 1 Tbsp
  • Ginger - ½ Tsp
  • Oil - 1 Tbsp [Calorie Conscious? Use 1 Tsp}
  • Cumin - ½ Tsp
  • Salt - To Taste
  • Sugar - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Coriander Powder - ½ Tsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Garam Masala - ¼ Tsp
Instructions
  1. Heat a pan with the oil, once hot, sprinkle the cumin seeds and let them sizzle. Add in the ginger and chili and saute for a few seconds.
  2. Now add in the onion and cook for a few seconds. Add in the beans and the carrot and saute them, once done add in the corn, tomato and capsicum and cook them for a few seconds.
  3. Add in the salt, chili powder, turmeric, coriander powder, cumin powder, sugar and mix well. Now add in the paneer and garam masala and mix well. Serve hot!

ย 

Can it get any easier than this to make such a wondrous dish in such a short time using paneer/chenna? Want to know how to make some crumbled paneer/chenna? Click here!

Watch me making this mind- blogging blowing paneer bhurji:

What are you waiting for? Make and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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Paneer Chili | With Thai Flavors!

Hey Guys,

Paneer is a favorite of everyone.. Its mild and mingles with the spices you throw in the dish.. Paneer Chili is very popular among all age groups.. Whether its a kid or a adult, everyone loves it! Ofcourse, it should be as it comes from one of the most delectable cuisine’s, “Indo-Chinese”!

Paneer Chili

In this sizzling Paneer Chili, I’ve added a touch of Thai into it! Now that sounds interesting isn’t it? Let us have a look at this quick recipe, which you can make in less than 10 mins!

1

[widget id=”text-5″]
Paneer Chili | With Thai Flavors!
Recipe type: Appetizer
Cuisine: Indo-Chinese-Thai
Serves: 2
 
Ingredients
  • Paneer - ½ Cup (Cubes, Tofu can be used)
  • Cherry Tomatoes - ⅓ Cup (Halved)
  • Bell Peppers - ⅓ Cup (Cubed)
  • Baby Onions - ⅓ Cup (Halved)
  • Thai Red Chilies - 1 Tsp (Chopped)
  • Garlic - 1 Tsp (Chopped)
  • Coriander - 1 Tbsp
  • Sesame - 1 Tsp (Roasted)
  • Oregano - ½ Tsp (Any herb can be used/Optional)
  • Salt - As per taste
  • Sugar - Pinch (Optional)
  • Ketchup - 1 Tbsp
  • Red ChiliSauce - ½ Tsp
  • Gr Chili Sauce - ½ Tsp (Optional)
  • Soy Sauce - ½ Tsp (All in one sauce can be used)
  • Olive Oil - 1½ Tbsp (Any oil can be used)
Instructions
  1. Quickly heat olive oil in a pan till very hot, add the Garlic and Thai chilies. Toss until light brown.
  2. Add the onions. Sautรฉ well.
  3. Now add the cherry tomatoes, and toss well! It might get some flambรฉ, that's what enhances the taste!
  4. Now add the bell pepper, toss well!
  5. Add in the sauces, mix well. Now add the salt, sesame and oregano, sugar, coriander, Mix well!
  6. Tip in the paneer, and toss well! Serve it straight from the pan!

That’s a quick and

fast recipe! You can make this anytime in the day and enjoy! Oh yes, this is such a fast recipe that you can even prepare after the guests arrive, they’ll love the Thai touch to the

most common Paneer Chili!

3

Make sure to send in your recreations to me at yaman@cookingshooking.in ๐Ÿ™‚

ย 

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Have a great time!

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Video Recipe:

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