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sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images. Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor. We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture. This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest. pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying. Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |

sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with 25 amazing images. sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi is a simple recipes for fasting days that sync with upvas rules. Learn how to make shakarkand upvas khichdi. To make sweet potato khichdi, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the sweet potatoes, potatoes, mix well and cover it with a lid and cook on a medium flame for 8 to 10 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This simple but tasty rataloo chi khichdi is made with grated potatoes and sweet potatoes, tempered traditionally and flavoured with everyday ingredients like green chillies and lemon juice. We have added coarsely crushed peanuts to the recipe, to improve the flavour and texture. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy the faral, vrat khichdi hot and fresh with Rajgira ki Kadhi as a satiating meal. Tips for sweet potato khichdi. 1. There are two things you need to take care of, when making this khichdi. As you grate the potatoes and sweet potatoes, you should keep immediately placing them in water to avoid discoloration. 2. Also, when the Sweet Potato Khichdi is getting cooked, you must keep stirring it to avoid the grated potatoes sticking to the pan. 3. One of the popular Maharashtrian shakarkand upvas khichdi can be served with curds. Enjoy sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with step by step photos.

upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with 28 amazing images. upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | is a yummy treat which can be enjoyed during the Indian fasting festivals. Learn how to make upvas masala dosa. instant farali dosa is made using sama which is also called as sanwa, moriyo, barnyard millet, bhagar. upvas masala dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sama Dosa and Rava Dosa! Here we have innovated the batter using ginger paste which enhances the flavour of the farali dosa and green chillies to add up the spicy note. Next what comes to your mind is chutney which is served in most South Indian restaurants with dosa. Do not despair, we have farali chutney which is peanut curd chutney as an accompaniment to vrat ka sama dosa. This together makes a completely satiating vrat fasting meal. Tips for upvas masala dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Always mix the batter before making every dosa, as the batter settles in the bottom. 4. Make sure to grease and sprinkle the tawa with water after making every dosa. 5. If you wish you can also add coriander in upvas aloo bhaji. Enjoy upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with step by step photos.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

panchamrut | panchamrit recipe | panchamrut prasad | charnamrit | panchamrut for poojas | with 6 amazing images. Panchamrut is a traditional recipe used in Hindu religious functions. Easy and quick to make panchamrut is made of these 5 ingredients : milk, curds, sugar, honey and ghee which makes a prasad. panchamrut prasad is served at religious festivals like janmashtami and any pujas at home like satyanarayan puja or ganesh poojan. In Sanskrit panch means 5, as in 5 ingredients used and amrut means nectar which is the drink of gods. Panchamrut is believed to be purifying and nourishing and is used during the pujas and later given as prasad too. Those who come to darshan or pooja, only have a teaspoon of panchamrut. A garnish of basil leaves gives the Panchamrut a nice flavour and aroma too. Enjoy this panchamrut prasad at home during religious festivals. Since there is curd in panchamrut, the shelf life will be only 3 to 4 hours. If there is more milk and lesser curd in the panchamrit recipe, then it can be made in the morning and used at night. Aside from panchamrit recipe, other recipes that can be made as prasad are Modak and Mawa Modak .

sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | with amazing 17 images. sabudana kheer without jaggery is a tasty and satiating dessert, ideal to have on fasting days. Learn how to make sabudana kheer. sabudana kheer made of sabudana cooked in milk and sweetened with sugar, is a janmashtami vrat special recipe which has a very rich taste and interesting mouth-feel. As it keeps you full for a long time, sabudana is a popular food for fasting days. Due to its pleasant shape and unique texture, it is also loved by kids, so this sabudana kheer without jaggery is sure to become your entire family’s favourite! To make sabudana kheer, soak the sabudana and keep aside for 1 hour. Heat the milk in a deep non-stick pan and boil on a medium flame for 4 to 5 minutes. Add the soaked sabudana, mix well and cook on a medium flame for 12 minutes. Add the sugar, saffron and cardamom powder, mix well and cook on a medium flame for 2 minutes. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté on a medium flame for 1 to 2 minutes. Pour it over the prepared sabudana kheer and mix well. Indian dessert for fasting is ready. Tips for sabudana kheer. 1. Soak the sabudana in the measured amount of water given here. 2. While cooking the sabudana in milk, remember to keep stirring the mixture occasionally so it does not stick to the bottom of the pan. 3. Saute the cashew nuts and raisins on a slow or medium flame, else they will burn easily. 4. This kheer tastes yummy when served chilled. So refrigerate for at least an hour before serving. You can also try other kheer recipes like Seb ki Kheer or Makhane ki Kheer. Enjoy sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | sabudana kheer without jaggery | with step by step photos and video below.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with 28 amazing images. farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack. Learn how to make Maharashtrian upvasachi farali misal. To make farali misal, combine the peanuts, coconut, coriander and approx. 4 tbsp of water in a mixer and blend till smooth. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds. Add the potatoes and sauté on a medium flame for 2 to 3 minutes. Add the prepared peanut-coconut paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the chilli powder, salt and 1½ cups of hot water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Pour half the portion on a serving bowl. Top it with 2 tbsp of farali chivda and 2 tbsp of masala salli evenly over it. Repeat steps 5 and 6 to make 1 more serving. Serve immediately. Misal is an all-time favourite Maharashtrian snack that is tasty, energising and nutritious. Here, we have created a faraali version of this popular snack - upvas misal Indian snack, so you can top up your energy reserves on fasting days too. Potato cubes are cooked with an out of-the-world masala that combines peanuts, coconut and coriander. This gives the Maharashtrian upvasachi farali misal a wonderful flavour and interesting mouth-feel too. This quick upvas snack has the blend of varied textures - from perfectly cooked potato cubes to juicy raisins of the farali chivda. Top it with farali chivda and masala salli to enhance the flavour and further add an exciting crunchy texture. You can also have a go at other faraal recipes like Kand Aloo Pakoda or Buckwheat Dhokla. Tips for farali misal. 1. Prefer to use grated coconut so blending is easier. But if you don’t have it, add finely chopped coconut and ensure after blending there are no pieces left behind. 2. To decrease cooking time, you can cook the potatoes in a microwave instead of the traditional way of cooking them in a pressure cooker. 3. Some people do not include coriander in their list of fasting food. If so, you can avoid it. 4. Some people do not use chilli powder also during fasting. You can replace it with green chilli paste. 5. We have used rock salt in this recipe as it is allowed in upvas cooking. But if you wish, you can add table salt. 6. The misal can be made in advance, but it should be re-heated and topped with farali chivda and potato salli just before serving. This is because the chivda and salli may otherwise make the misal dry. Also with time, the misal and chivda will become soggy. Enjoy farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with step by step photos.

Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi | with 26 amazing images. Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts. Sabudana Khichdi is a perfect food for those on a fast or vrat and it is also made in many household as breakfast. Popular during fasts, it's also well known as Sabudana Khichdi faraal food . It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. The chewy texture and starchy taste of sabudana is so beautifully complemented by the nutty flavour of coarsely powdered peanuts, and balanced by the tangy lemon juice, making this sago khichdi soothing to the taste-buds, yet very tempting too. For a complete faraali meal serve the Sabudana Khichdi along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. Enjoy how to make Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi with detailed step by step photos and video below.

doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with 23 amazing images. A traditional Punjabi mithai, lauki ka halwa that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! Our lauki ka halwa recipe is a quick dudhi ka halwa made with just 5 ingredients, lauki, milk, sugar, mawa (khoya) and ghee. lauki ka halwa and gajjar ka halwa are the most popular halwa’s to make. This quick lauki ka halwa uses very little ghee to make. You must use freshly grated dudhi in the halwa and we have not removed the water. When the dudhi has become soft while cooking then add the sugar. I know some busy-bees who would stop over at a sweetmeat stall, have a cup of lauki ka halwa and a samosa in lieu of a meal, and continue their work with full energy! Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer. Enjoy doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with step by step photos.

anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images. Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi | anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion. To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights. anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe. pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi. Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.

healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with 24 amazing images. healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe is a nourishing breakfast or snack with amazing health benefits. Learn how to make kuttu dhokla. To make healthy buckwheat dhokla, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately. Snacks don't always have to be fat traps! With a bit of tact, you can make healthy versions of most of your all-time favourites. So, you get the best of both worlds – great taste and good health. Here is a delicious healthy dhokla - breakfast recipe that proves the point. Buckwheat is one such cereal which has a well balanced amino acid and thus is a high quality protein, especially for vegetarians. This protein when served in the form of kuttu dhokla can help to maintain cell health of various organs like skin, heart, liver and even immune cells. Rutin found in buckwheat helps maintain blood flow and prevents fatty clot formation in the arteries. It improves heart health and is beneficial for those suffering from heart ailments. Now, get ready for the surprise. There is no oil used in making this delectable snack. So this no fat, high fibre buckwheat dhokla is good for those having high blood cholesterol levels also. Its low GI makes it a suitable choice for diabetics too. A good source of fibre helps to keep you full for long hours and keep the gut healthy too! This and many more nutritional benefits - make healthy buckwheat dhokla a good snack for all! Tips for healthy buckwheat dhokla. 1. Remember to wash the buckwheat so as to remove the starch. Wash it once and not many times. 2. Depending on the weather and temperature in your area, the soaking time will vary. We suggest a minimum of 4 hours of soaking which can increase to 5 to 6 hours during winter season. Enjoy healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with step by step photos.
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