Chef’s Nectar, “Italian Delight Chicken Marsala” creamy creamy 😋👍🥰


Chicken marsala is an Italian-American dish made from chicken breast and Marsala wine. It is a variation of traditional Italian scaloppina dishes of which there are many varieties throughout Italy and are famous all over the globe👍❤️

Italian creamy delight one of the favorite delicacy 🥰😋👌

Ingredients for making the Chicken Marsala

  • 1/2 cup all-purpose flour (plain flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 3 large boneless skinless chicken breasts, halved horizontally to make 6 fillets
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter

Making of Marsala Sauce

  • 1 tablespoon unsalted butter as needed
  • 8 ounces (250g) brown or Cremini sliced mushrooms
  • 4-5 cloves minced garlic
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth/stoc
  • 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)
  • 2 tablespoons fresh chopped parsley

Method of making the Chicken Marsala

  • Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  • Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  • In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  • Add the garlic and cook until fragrant for a minute or so.
  • Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  • Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens approx for 5 minutes Garnish with chopped parsley and serve immediately.
  • Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles as per your preferences. 👍👌😋

Chef’s Nectar, “Creamy Turkey Tortilla” delicious snacks 😋😋🥰🥰😀👌


One of the most wanted snacks for any time, best friend to fulfill the hunger😃😃

This creamy treat is light and tasty tortilla wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.

Ingredients for making the Turkey Tortilla

  • 1 (8 ounce) package cream cheese with chives
  • 2 tablespoons Dijon mustard
  • 6 (8 inch) whole wheat tortillas
  • 1 ½ cups finely shredded iceberg lettuce
  • 12 slices thinly sliced deli turkey
  • ¾ cup shredded Swiss cheese
  • 1 large tomato, seeded and diced
  • 1 large avocado, sliced
  • 6 slices bacon, cooked and crumbled

Method of making the Turkey Tortilla

  • Combine the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
  • Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
  • Now roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut. You can have it along with the choice of your dip as per your preferences, along with French fries as well. 😀😀🥰🥰
  • Prepare this snacks to surprise your loved one especially your kids during holidays. 🥰❤️👏 enjoy this recipes and kids say thanks to your darling mom for this great treat 👍👍

Chef’s Nectar, “Chicken Chimichanga” awesome snacks which every one ❤️❤️👍


Fried or baked as per your preferences but both the style are perfect for this cheese delight❤️👍 enjoy !

Homemade refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling and roll up like a burrito. For baked chimichangas, preheat oven to 400 degrees F. As per your liking or preferences 😋❤️

Ingredients for making the Chicken Chimichanga

  • 3 1/2 cups cooked shredded chicken breasts
  • Vegetable oil for frying
  • 2 tsp for sautéing
  • 1/2 cup finely chopped yellow onion
  • 1 clove minced garlic
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 2 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 cup salsa (bottled or fresh)
  • 2 tbsp sour cream
  • 3 tbsp plus more for topping
  • 1 3/4 cups refried beans homemade
  • 6 burrito size flour tortillas
  • 1 1/4 cups or 5 oz shredded Mexican cheese blend
  • Guacamole and diced tomatoes, for serving (optional)

Method of making the Chicken Chimichanga

  1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute for 30 seconds.
  2. Add tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
  3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
  4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 – 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
  5. Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
  6. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce of your choice. You can make such a kids lover snacks during their birthdays or for their School Linch boxes. Kids will always thankful to you for this lovely treat. 🥰😋😀👍

Please Note

  • You can use one rotisserie chicken but you can also start with 1 1/2 lbs boneless skinless chicken breasts and cook then shred.
  • You can use canned salsa, I’d highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
  • You can use use cheese of your choice as I used half monterey jack and half cheddar, but a pre-shredded Mexican blend works fine too.👍👌

Chef’s Nectar, “Chicken Taquitos” exceptional snacks of the day ! 😀😀


A taquito, tacos dorados, rolled taco, or flauta is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Which every would like to have a bite, especially kids favorite. 😋😋👌👍

Ingredients for making the Chicken Taquitos

  • 2 1/2 cups cooked shredded chicken
  • salt and pepper to taste
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 12 small corn tortillas
  • oil if frying
  • cooking spray if baking optional

Method of making the Chicken Taquitos

  • In a mixing bowl combine the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese.
  • Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
  • Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
  • To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.
  • To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
  • Remove toothpicks, then serve hot with the choice of cheesy dip or with Guacamole dip. 😀😀

Please Note

Please do not worry about the calories as it’s a fried snacks which is ok during weekend or you can say for a cheat day when you can have the food of your choice. So forget about the calories and enjoy this special delicacy which is easy and ready for the fun. Have a fabulous and delicious Sunday 🙏🙏💐💐😀😀🥰

Chef’s Nectar, “Mexican Chalupas” kids best start up of the day !🥰👌👍


From the childhood we are so much fond of these Mexican delights, which we often used to have/eat for the change, and which was my favorite amongst all siblings, I like Taco Bell’s Chalupas ! you will too love this Homemade Chalupas Preparation that you can make, This bread is easy to make and fill with whatever you want or what all left over food you have at home. My mother used to fill it with cheese, beans and minced meat. Umm… yummy😋😋👍❤️

Ingredients for making the Chalupas

  • 2 ¼ cup refined flour
  • 1 tbsp Baking powder
  • ½ tsp Salt/ to taste
  • 30 gms shortening
  • 1 cup milk
  • Canola oil, for frying
  • 450 gms ground chicken cooked
  • Sharp cheddar cheese
  • Lettuce
  • Diced tomatoes
  • Sour cream
  • Taco sauce

Method of making the Chalupas

  1. Heat the oil in a heavy duty shallow skillet such as a cast iron skillet.
  2. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
  3. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
  4. Use tong and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn’t matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
  5. Fill your chalupas with chicken, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce of your choice.

Please Note

If you loved to have more cheese then again you grate more cheese on the top of the filling to give it more cheesy texture.🥰❤️👌😋

Chef’s Nectar, “ Handi Murgh” Murgh Tangris/legs cooked in exotic gravy !😋😋🥰👌


We have so many different variants for cooking different sorts of meats and poultry, as we have wide techniques in our authentic Indian contemporary cuisine, Handi is a vessel which stands for a clay pot or a terracota pot. And this particular curry is traditionally cooked in a clay pot which add more exotic texture to this curry. This slow cooking method gives the immense taste to the meat dishes and help them to maintain their nutritious value🥰👍👌

Ingredients for making the Handi Murgh 😊💪

  • 1 kg Chicken legs as per this recipe you can use chicken cuts as per your preferences
  • 1 1/2 cup Yougurt whisked/curd
  • 10-12 Cashews & Almonds/Paste
  • 3 large Onions thinly sliced
  • 2 medium sized Tomatos chopped
  • 1 1/2 tbsp Ginger & garlic paste
  • 2-3 Green chillies chopped
  • 1 1/2 tsp Chilli powder or as per taste
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coiander seeds lightly crushed
  • 1 tbsp Kasuri methi (dried fenugreek leaves)
  • 1/2 tsp Garam masala powder
  • 1/2 tsp sugar
  • Salt to taste
  • 4-5 tbsp Ghee/ Butter

Method for making this heavenly dish Murgh Handi 😋

  • In handi heat ghee/butter on a medium heat. Then add the onions and fry till it turns golden brown and aromatic.
  • Add ginger garlic paste and fry for a mins so it’s becomes fragrant.
  • Add chopped tomatoes, chillies and continue sautéing until the tomatoes are soft and mushy.
  • Add all the spices as stated above 👆eg. chillipowder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins
  • Toss in the chicken pieces and mix everything well with the prepared masala.
  • Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, or till the time chicken becomes tender or done cooked properly.
  • Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well.
  • Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.
  • When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.
  • Served hot garnished with chopped fresh cilantro/ coriander leaves. Accompanied with Butter Naan/ Roti/ Paratha. Or with steamed rice or jeera pulao as per your preferences along with salad papad and chutney.
  • My favorite to eat this fabulous dish with butter naan, it would be mind blowing, try it out and enjoy with your loved ones.🥰🥰👌😋

Chef’s Nectar, “ Aloo Gosht” Potato lamb curry !😋😋👍❤️


Most authentic dish of Punjabi’s ❤️❤️

Today speciality is a spicy meat gravy that has potatoes cooked with lamb or mutton in a thick stew. This is very much famous in northern part of India as it’s popular in old Punjab and it’s nutritiousness will surely make you to love this fantastic dish. Accompanied with rice or naan for a gastronomic delight. This dish very much famous in Arabian countries as well. Enjoy this journey while cooking this easy dish.👌👌🥰❤️😋

Ingredients for making the Aloo Gosht

  • 2 tbsp canola oil
  • 1 large onion finely chopped
  • 5 cloves minced garlic
  • 1 inch minced ginger
  • 2 small chopped tomatoes
  • 500 grams lamb with bone
  • 300 grams potatoes, peeled and chopped into chunks
  • Salt to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 0.5 tsp turmeric
  • fresh coriander leaves

Method of making the Aloo Gosht

  1. Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato.
  2. Wash the mutton pieces nicely so there would be no blood in the bones of the meat and keep aside.
  3. Heat oil in a skillet, Add chopped onions, garlic and ginger and fry on medium-low heat, keep stirring occasionally till golden brown. This will take about 12-15 minutes.
  4. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low heat for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions.
  5. Add in the mutton pieces and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.
  6. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides.
  7. Add the sliced potatoes and let it cook for another five to 6 minutes, check the mutton pieces weather it cook or still it needs more cooking to cook properly.
  8. Once the meat would be cooked then adjust the seasoning check the consistency and garnished with freshly chopped coriander, served hot with naan roti or steam rice. As per your preferences. You can add salad and mockatail also along with this course of food.

Please Note

You can marinate the mutton with spices a night before cooking to get the authentic taste of this dish. Enjoy this exotic dish with Khamiri roti or Roomali roti.👌🥰👍❤️

Chef’s Nectar, “ Zaafrani Murgh” Tandoori version !❤️❤️😋👍


Zafrani Murgh is abdelicacy from the cuisine of Nawabs. The Mughal cuisine, It is a typical chicken curry recipe that is high in flavours and is cooked in cashew paste to add the richness to it. Some of the important things that one should always keep in mind while cooking Mughlai chicken dishes is to ensure the chicken is cooked for longer than usual dishes and still holds tenderness. One of the delicious delicacy which you would love.👍🥰

Ingredients for making the Zaafrani Murgh

  • 1 whole chicken
  • 3 tablespoon fresh cream
  • 2 teaspoon lemon juice
  • 3 tablespoon yoghurt
  • 2 tablespoon ginger garlic paste
  • 2 tablespoon tomato purée
  • 2 tablespoon cashew paste
  • 1 Bay leaf
  • 2 tablespoon butter
  • tablespoon chilli powder
  • 1/2 teaspoon cumin powder
  • 3 strand saffron
  • 3 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 handful coriander leaves
  • salt to taste
  • 1 whole green chilly

Making of Zaafrani Murgh

Soak The Saffron Strands And Wash The Chicken

Take 3 saffron strands and add them to a small bowl of water. Keep them aside. Wash and clean the chicken and pat it dry.

Prepare The Chicken Marinade

In a bowl add curd and lemon juice and mix well. In the same bowl add all the spices along with the saffron water. Mix everything well and marinade the chicken. Coat each piece well and marinate for at least 2 hours in the refrigerator.

Cook On Medium-Low Heat And Serve!

1. Skew the marinated chicken in the skewer and cook it in the tandoor for 10 to 12Minutes once it’s half done take it from the tandoor. heat heavy bottom pan add oil add ginger garlic paste, cook for a while, add tomato paste cook for another two minutes then add all the spices as stated above. Add yoghurt and little water/ stock to make a smooth gravy. Now add the chicken pieces into it combine well cover with a lid and let it cook on medium-low heat, for at least 10-15 minutes. Once the oil comes to the surface and if the gravy becomes aromatic and smelling good, turn the off the heat add fresh cream and mixed well, add saffron/ Zaafran sprigs and garnish with slit green chilly.

Please Note

Enjoy this fabulous creamiest dish with butter naan/ garlic naan or peas pulao.’one of my personnel favorite. Rich dish with cream and saffron. A royal dish from the luxurious cuisine. 😋😋🥰👍

Chef’s Nectar, “ Murgh Malai Curry” zaikedar ❤️❤️🥰😋


Exotic mouthwatering chicken delicacy which will make your day 🥰

The Chicken Malai Curry is a mouthwatering chicken dish that’s belongs to northern subcontinent of India. The rich flavor of coconut milk in a curry mixture spiced with chicken to form tasteful chicken malai curry. It may be served with naan, roti or paratha or plain rice/ pulao.

Ingredients for making the Chicken Malai Curry

for marination of chicken

  • 1 pcs chicken broiler
  • 4 tablespoon hung thick curd
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste crushed
  • 1/2 teaspoon salt

for curry

  • 2 pieces of onion medium size
  • 1 piece tomato medium size
  • 4 tablespoon refined oil
  • 1 teaspoon black cumin seeds
  • 1 piece black cardamom
  • 4 pieces of green cardamom
  • 1 inch of cinnamon stick
  • 2 piece bay leaf
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon coriander powder
  • salt to taste
  • sugar to taste
  • 1 teaspoon turmeric powder
  • 1/2 cup coconut milk
  • 1 tablespoon poppy seeds
  • 4-5 pieces cashew nut
  • 2 pieces almond
  • 1/2 cup lukewarm water
  • 1 piece chopped green chili
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1 cup water

for garnishing

  • 2 tablespoon fresh cream

Method of making Murgh Malai Curry

to marinate chicken

  • Mix curd, ginger paste, garlic paste and salt in a bowl.
  • Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in the refrigerator for up to 3-4 hours for marination.

Pre preparation of the paste for curry

  • Sliced the onions roughly and put it in the mixer jar and grind to make a fine paste and keep it aside in a bowl.
  • Sliced the tomatoes and put it in the mixer jar and grind to a make tomato puree.
  • Blanch the almond and cashew nuts Soak the poppy seeds in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.

Method of making Chicken Malai Curry

  • Heat 4 tablespoons of refined oil on medium flame in a skillet, add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder, and red chili powder.
  • Add chopped green chili, onion paste to the pan. Fry onion paste until onion turns light brown.
  • Turn the flame to low and add ginger garlic paste, coriander powder along with salt and fry it for 5 minutes stirring continuously Then add tomato puree and fry until oil starts separating on the side of the Skillet.
  • Add the marinated chicken along with the marinade to the spices combine well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then cover the pan again till the chicken is slightly browned and oil leaves sides.
  • Add paste of poppy seeds, cashew nut and almonds prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
  • Now add coconut milk and cook for another 2 minutes. Add sugar to your taste. Adjust water if you want a thick or thin gravy and cook it till the gravy starts boiling.

for garnishing

  • Once the chicken cooked well, check the seasoning pour cream on top and mixed well to give the unique texture.
  • Served hot accompanied with Naan, roti, Paratha or peas pulao. Enjoy this superb delicacy during any occasion have great day ❤️❤️ u all 👍👍👌👌

Chef’s Nectar, “ Mutton Pepper Masala” awesome dish which have herbal condiments to make you healthy! 💪😋


Mutton pepper fry is one of the most elegant dish of south India, which is very much popular in All over the region, every province has its own technique of making this pungent dish, black pepper is the spice herb which has so many health benifit most importantly it helps to regulate the blood circulation and purify the blood cells. herbal curry leaves helps in reduce the high blood pressure !!👌👍 enjoy this dish which I have bring for you from my ❤️❤️

Ingredients for making the Mutton pepper masala

  • 250 gms mutton
  • 100 gms mutton liver optional if you want
  • 2 medium sized onion, finely chopped
  • 2 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 and ½ tsp black pepper powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder / jeera
  • 1 tsp garam masala
  • salt to taste
  • 1 stick curry leaves
  • 1 tsp mustard seeds
  • 4 tbsp gingelly oil or groundnut oil
  • 1 cup water or more if needed

Method of making the Mutton Pepper Masala

  • Marinate mutton and liver with turmeric powder and keep aside for 10 minutes.
  • Wash them again and keep aside.
  • Take a pressure cooker and add 4 tbsp oil. Temper mustard seeds and curry leaves.
  • Add chopped onion and cook for another 2 minutes on low medium heat.
  • Add ginger garlic paste and stir a while. Add pepper powder, cumin powder, coriander powder and garam masala.
  • Mixed all the added ingredient/ spices well. Now add mutton and liver. Add salt to taste and mix well.
  • Add water for the right consistency and stir well. Close the lid and pressure cook on low medium flame for 11-13 whistles. So that the mutton would be become tender.
  • After that remove the pressure cooker from the heat and allow to cool. Once the pressure settles down, open the lid.
  • Check the consistency and seasoning if needed you can add at this point of time.
  • Cook the masala for a while without the lid. So that it has got the right texture and mutton should be coated well with the Masala. Let the mutton rest for a while.
  • Serve this magnificent dish mutton pepper masala with malabari paratha, Jeera rice or plain rice.
  • My favorite to eat it with malabari Paratha. Along with green salad and coke !❤️❤️

Please Note

You can adjust the spice level as per your preference as black pepper is hot so check weather you can eat that much spicy food or not, so be careful before adding the peeper.