Delicious preparation of soya chunks could be any as it’s a favourite food/snacks which can be prepared in minutes without any hassle, if you know how to create the dish out of this delicious food. From masala and other preparation I was thought why should not create something different as a booster which helps in boosting the immunity as well, so this dish comes out in my mind and I create it with ease for your refrence. Enjoy it with your loved one on the weekend. 😘👍

Ingredients for making the Soya Chunks😋

• 2 cups soya chunks, soaked, boiled with salt
• 2-3 tbsp Corn Flour
• Water (for soaking & Boiling soya chunks)
• Oil – to deep fry
• 1 tbsp Oil
• 3-4 tbsp Garlic, finely chopped
• 1 Onion, finely chopped
• 1 dry red chilly
• ¼ cup Capsicum
• 1 tbsp Sriracha / Chili Sauce
• 1 tsp Soya Sauce
• 1 tbsp Ketchup
• 1 tsp Vinegar
• ½ tsp Salt
• ½ tsp Black pepper powder
• 1 tsp Sugar
• few Greens of Spring Onion

Method of making the Soya Chunks🥰

1. Soak soya chunks for about 10-15 minutes in water. after 15 mins boil the soya chunks with 1 tsp salt.
2. Once it becomes soft switch off the stove and drains the water completely. Squeeze the water completely from the soya chunks and keep aside.
3. Soya chunks should be dry.
4. Add a tbsp of cornflour coat well with the soya chunks. This is the first coat and mixes well.
5. Add one more tbsp of cornflour coat again. Now the soya chunks are well coated with cornflour.
6. Heat the oil deep fry the soya chunks until they turn crisp. repeat this process for remaining soya chunks fry and keep aside.
7. heat oil in a pan, add the doves of dry red chilly let it crackle then add garlic, onion, and bell pepper saute well.
8. add the sauces like red chili sauce, tomato ketchup, soya sauce, vinegar and mix well.
9. add the salt, sugar, pepper powder, and honey mix well.
10. Now add in the fried soya chunks and mix well. Make sure that the sauces well coated with the soya chunks then add sesame seeds and chopped green spring onions.
11. Served hot as a snacks, kids will love this preparation and lick there fingers, I assured they will say thanks for this treat on the occasion of Teacher’s day. Which shows the true Love of nature first teacher called mother.🙏💐

Please Note: if you want to add sesame seeds then add or it’s totally up to you instead of sesame you can add almonds flake as well.

Here I did not add any sesame seeds as kids do not like the sesame seeds. But as I said you can add as per your preferences.😃😘

Whether was very nice, as cool breeze was blowing and just looking out from my balcony, suddenly heard the vegetable vendor was shouting Baingan, baingan fresh from the farm I give a look at them and found its amazing, suddenly I thought why should not make something out from this king Aubergine and I produce the nectar as Goan style Aubergine Curry. Especially for my dearest friends those who get bored from eating the dal rice every day 😘👌

Ingredients for making the Goan Eggplant Curry 😘👌

• 4 aubergines/ egg plant
• 2tsp salt
• 2tbsp vegetable oil
• 2tbsp coconut powder for a punch
• 1 onion, peeled and finely sliced
• 4 garlic cloves, finely sliced
• 6 pcs Curry leaves
• 1 thumb-size piece ginger, peeled and finely sliced into matchsticks
• 2 red chillies, deseeded and finely diced
• ½tsp mustard seeds
• 1/2 tsp coriander ppwder
• 1/2 tsp red chilly powder
• ½tsp turmeric
• 1tsp ground coriander
• 1tbsp tamarind paste
• 1 cup ripe tomatoes, chopped
• 1 x 400ml can coconut milk
• salt and pepper, as desired
• 2 tbsp gram flour/ besen
• 2 green chilies
• 1 tsp fresh green coriander, chopped

Method of making the Goan Eggplant Curry 😊😋

1. Make a batter of besen/ gram flour in a thick consistency and seasoned with salt, red chilly, coriander powder, cumin powder.
2. Cut the aubergines into slices and salt in a colander for 30 minutes to help them soak up less oil.
3. Heat oil in a Kadai and fry out all the slices of the eggplant into golden brown and keep aside.
4. Heat the oil in a large pan and fry the dry red chilly, onion, garlic, ginger, and curry leaves until golden Brown or translucent .
5. Add the green chilli and mustard seeds and toast for one minute. Add the rest of the spices listed above and stir thoroughly to mixed until it get fragrant and Cook for five to six minutes, then add the tamarind paste/ water, tomatoes and coconut milk.
6. Add enough water to cover, bring to boil, turn the heat down and let the gravy simmer for a while, Adjust the seasoning check the consistency.
7. Once the gravy is thicken then add the fried slices of the eggplant and mixed well into the gravy.
8. Serve hot garnished with fresh chopped coriander, accompanied with rice, roti or naan. As per your preferences. Enjoy this fabulous dish ! you will forget the taste of Goan fish curry it’s my gurentee.🥰😋

Nutrella, Soy Chunks are full of proteins and are one of the nutritious meal in it self, there are thousand different preparation of the soy chunks. You can cook these delicacies in any way, weather in Indian continental or Mediterranean cuisine. It comes out very well in the Chinese cuisine as well which I shall share the recipe in my next blog. you can cook this delicacy in a curry or in a dry form along with so many other veggies. This is best liked by the kids and they love to eat this vegetable meat with great interest. 🥰

Ingredients for making the Masala Soy Curry 👌

• 2 cups soya chunks or meal maker or soya nuggets
• 2 onions finely chopped
• 1 sprig curry leaves or bay leaf
• 1 pinch mustard
• ½ tsp cumin seeds
• 1 green chili slit
• 1 tbsp ginger garlic paste
• ¾ to 1 tsp red chili powder
• 1 tsp Garam Masala
• ½ tsp coriander powder or daniya powder
• 2 tbsp coriander leaves finely chopped
• 1½ tbsp Oil
• ½ tsp salt or to taste
• Pinch asafoetida or hing

Ingredients for paste😊

• 2 tomatoes
• 3 tbsp Coconut or 10 to 12 no’s cashewnuts

Method of making the Masala Soy Chunks 😊😋

• Soak soya chunks in 1/2 liter water before cooking for half an hour to soften them and remove the impurities of so there in it.
• Debris settles down, discard the water and squeeze off the water.and once more rinse in water and keep aside by squeezing it again.
• If you are using large chunks you can cut each one to two.
• Grind the tomatoes and coconut to a smooth paste in a blender.

Making of the Masala Soy Curry 😋

• Heat oil in a heavy bottomed pan. Then add mustard and cumin.
• When they begin to splutter add hing, curry leaves, onions and green chilies.
• Fry till the onions turn golden brown or translucent.
• Add ginger garlic paste and fry till the raw smell disappears.
• Add the grinded tomatoes paste. Fry till it begins to leave the sides of the pan.
• Add red chili powder, garam masala, coriander powder, and salt.
• Fry everything well until the raw smell of the masala goes away for 3 mins.
• Add the soya chunks in the Masala.
• Sauté for 3 minutes stirring often, till the meal maker are coated well in the masala.
• Pour water just enough to make a thick gravy.
• Bring the water to a boil and cover.
• Cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top.
• Served hot this fabulous dish garnished with fresh green coriander accompanied with steam rice, roti, naan and paratha.❤️

Masala puffed rice is a simple and easy snack prepared with puffed rice, peanuts, roasted chana dal and fine sev. these ingredients are have very less calories and healthy as compared to other street food options. the traditional bhel recipe contains deep-fried snacks and spicy chutney, whereas this dry bhel recipe is free from that unhealthy stuff making it more safe and palatable. As Behl Puri or chaat which is available on the beach side or by the street hawkers.😀are tasty but God knows how and in what conditions they are preparing it. 😃

Ingredients for making the Puffed Rice

• ¼ cup peanuts
• 2 tbsp roasted split gram dal
• 1 tsp mustard
• 1 dried red chilli, broken
• pinch of hing / asafoetida
• few curry leaves
• 2 tbsp peanut oil or coconut oil
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• 3 cup murmura / puffed rice /
• 1 tsp powdered sugar
• ¼ tsp salt
• ¾ cup hot sev
• 1 Chopped onion
• 1 chopped tomato
• 1 green chilly
• 1 teaspoon fresh green coriander
• 1/2 cup roasted cashews
• 2 wedges of lemon

Method of making the Masala puffed rice😘😋

• Let start the preparation, in a kadai heat 2 tbsp oil and add ¼ cup peanut.
• saute on medium flame till the peanuts turn golden and crunchy. ( you can either fry the peanuts or roast the peanuts in the pan or in the oven at 150 degree Celsius)
• Add 2 tbsp roasted split gram dal on low flame just heat it for a time being to make it more crisp and set aside.
• Then in Kadai add 1 tsp oil, mustard, 1 dried red chilli, a pinch of hing and few curry leaves, sauté all these for a while so these are becomes fragrant and aromatic.
• Once the ingredients are combined well then add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
• Then add 3 cup murmura/puffed rice and mix gently coating with all the spices.
• Remove the Kadai from the stove and turn off the flame and add 1 tsp powdered sugar, ¼ tsp salt and ¾ cup hot sev. Chopped onions, tomatoes, green chilli as per your spice level, chopped fresh coriander, roasted cashews, peanuts, roasted split dal and combined all the ingredients so it mixed well.
• Served the prepared Masala puffed rice with a lemon wedge or squeeze lemon on top before serving.👌😊

Please Note

If you want to store the mixture for a month or so then please do not add the chopped onions, tomatoes, fresh green chilies and fresh green coriander along with lemon. you can store this mixture in a glass jar for more then month or so, and can use as required.😊

There are so many different preparations of this vegetables and it’s a mix which goes along with so many vegetables, e.g Aloo Gobi, Gobi mutter, Mixed Vegetables etc. Gobi Masala is very common dish and we are grown eating this dish every now and then. Yo too will ❤️this preparations as you can add fried cashews or almonds also as per your preferences and taste. Grandmaa exotic technique been followed to make this recipes. ❤️u dadi/grand maa😘

Ingredients for making the Gobi Masala👍

• 1 cauliflower, cut into 1-inch florets or as per your requirements
• 4 no’s potatoes, peeled and cut into 1-inch dices or wedges
• 1 tablespoon olive oil/mustard oil
• 1 teaspoon cumin seeds
• 2 no’s tomatoes, diced
• 1 onion, chopped
• 1 tablespoon ginger garlic paste
• Salt to taste
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon definitely chilli
• 1/2 teaspoon garam Masala
• 1 teaspoon fresh green coriander
• 1 Lemon wedges for a lunch in the dish
• 2 no’s green chilies optional

Method of making the Gobi Masala🥰

• To start with cut the cauliflower into florets, then peel and cut potatoes into dices/ wedges and wash along with cauliflower. Drain off the water and keep a side.
• Heat oil in a Kadai or use a skillet. Shallow fry the cauliflower and potatoes. Then take out from the Kadai and keep a side.
• Making of the Masala
• In a Kadai add oil then add cumin seeds, let the cumin crackle for a while to get the aroma, then add chopped onions and cook till it becomes translucent, add ginger garlic paste and chopped tomatoes. Cook the ingredients till the time it becomes mushy and fragrant.
• Then add all the Masala listed above and combine well, so that the Masala mixed well with the onions and tomatoes.
• Once you get the desired consistency then add the fried Aloo Gobi into the Masala. Add the seasoning and mixed well carefully without breaking the florets of the cauliflower.
• Let it cook for 2 to 3 minutes, to cover it with a lid. Remove the lid and served hot garnished with chopped fresh green coriander. Squeezing a lemon wedge on the top before serving. Best goes with butter naan, roti or paratha. Along with papad/!pickle and green salad.
• Enjoy this exotic veggies with your loved one which is every one’s favorite.😘👌

What I have learnt from my mother that the benefit of this incredible fruits are beyond your expectations. It helps in curing mental stress, prevent anemia, fight against wrinkles as you can apple it’s seed on the affected area, very good for hairs and good for eyesight. Helps in prevent the digestion, good for adults to make the muscles. I hope so you understand the importance of this delicious fruit or vegetable. Once jackfruit ripe it can be eaten like that only. Include it in your diet and see the benefits🙏.

Ingredients for making the Jackfruit/ Kathal👍

• 500 gram raw Kathal/Jackfruit
• 1Cup/ 200 ml mustard oil, for frying

For making the Masala 👌

• 1 Cup/ 200 gms chopped onion
• 1 tablespoon ginger – garlic paste
• 1 Cup chopped/ 200 gms tomato
• Salt to taste
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 5 gms chopped fresh green coriander
• 1 teaspoon garam masala you can make your own or used MDH Masala

Method for making this delicious nectar Jackfruit😋

• Before processing grease your hands well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
• Be careful while your hands are oily so be careful while cutting the jackfruit.
• With a sharp knife remove the skin of the jackfruit. By cutting into small pieces or into half to handle it nicely.
• Cut the inner white coloured fibrous part into big dives/slivers or pieces.
• Remove any thick stem in the centre, before cutting big dices into smaller pieces.
• Do not wash the jackfruit after cutting into dices.
• Wipe off the dirt, if there any with a clean kitchen towel.
• The tender seeds inside the jackfruit has to be cooked along with the flesh as these seeds are very healthy and nutritious.
• You can marinate the jackfruit pieces as well before frying it’s up to your preferences.

Deep frying of the Jackfruit/Kathal 😘

• Heat mustard oil in a kadhai or heavy bottomed pan over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit dices on a low heat till it becomes, light brown in color. Take it out and let it rest on the strainer or colander so the excess oil may drain out.

Making of the Masala ❤️

• In the kadhai, add chopped onions sauté till it becomes translucent.
• Add ginger and garlic paste, chopped tomato, all the spices listed above, and salt.
• Sauté the masala till it becomes fragrant and oil start leaving the sides of the pan.
• Add the shallow fried jackfruit in the kadhai, stir to combine carefully so that jackfruit dices are evenly coated with the spice without breaking or becomes mushy.
• As while frying jackfruit will already cooked but for be sure let it cook for another 5 to 6 minutes under Dum.
• By this technique jackfruit dices will absorb the flavor and Masala will get into the pieces very well so that you will get the actual taste of the dish.
• Check the consistency and seasoning, take out one piece and check weather it cooks throughly as per your expectations. If you need to cook more it’s up to your palate.
• Take out the dish in a serving bowl garnish it with fresh chopped green coriander. Accompanied with buttered plain roti/ chapati but best goes well with butter naan. My personnel favorite. enjoy !👌😋

This traditional Kashmiri dish is prepared during special occasions/ceremonies and functions. This dish itself a very unique tasty and need palatable which needs an efforts to really make it delicious, first of all the pounding of meat into the smooth paste is very important and it’s a technique which is done in a traditional manner with a wooden pastel. But this is my guarantee you will fell in love with this delicious nectar. 🥰😋from the valley Kashmir 😊

Ingredients for making the Gushtaba😘😋

• Mashed minced lamb mutton (800gms boneless and 200gms meat fat).
• 1 table spoon salt. As per your taste
• 2.5 table spoons saunf powder (fennel powder).
• 1 table spoon jeera powder (cumin powder).
• 1/2 table spoon jeera/ Cumin seeds
• 2 pieces dalcheeni powder (cinnamon powder).
• 2 crushed moti elaichi (black cardamom).
• 2 table spoon moti elaichi daane ( black cardamom seeds).
• 2 crushed elaichi (cardamom).
• 5 crushed laung (cloves)
• 2 tej patte (bay leaves).
• 2 ladles mustard oil.
• 1 table spoon pure ghee.
• 1 tea spoon dhania powder (coriander powder).
• 1 table spoon kasoori methi (powdered dry fenugreek leaves).
• 1’x1’white malmal cloth (thin cotton cloth).
• 3 medium size chopped onions.
• 1.5 cups curd/yoghurt
• 1 egg.
• 1 big patila (big deep pan).
• 5 gms Fresh green Coriander or mint to garnish.

Method of making this heavenly dish Gushtaba 😘

1. Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till it becomes fine and smooth paste) this paste is the actual technique of making this heavenly dish.
2. Add big elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix well with the mixture.
3. Wash the malmal cloth properly so as to remove the dirt or starch if any.
4. Put salt, saunth powder, jeera powder, salt, dalcheeni powder, elaichi and motielaichi powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.
5. Put one litre of water in a big handi or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.
6. Make fine muton balls (about 30gms each) and put them in the handi as soon as the contents in the handi start boiling.
7. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
8. Add this water to handi and boil again for 30 seconds.
9. Take out the spice pouch, and discard it.
10. Remove the handi and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown.
11. Add jeera/ cumin in skillet/pan and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.
12. Add this mixture and pure ghee into the meat balls and cook for 5 minutes on a low flame.
13. Garnish with coriander or mint leaves and serve with boiled rice. Or my favourite with taftaan or Kashmiri Pulao.🥰😘

Chicken Adobo is the national dish of the Philippines due to it’s intoxicating flavor and ease. There are many versions of Filipino Chicken Adobo due to the diversity of the islands; the Philippines are comprised of 175 ethnicities, speaking 182 languages. The most common version of Chicken Adobo, however, begins by marinating bone-in chicken thighs and drumsticks in soy sauce, vinegar, garlic, bay leaves and quintessential black peppercorns. In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity.❤️🥰

Ingredients for making the chicken Adobo😘👍

• 4 bone-in chicken thighs skin removed
• 4 chicken drumsticks skin removed
• 2 tablespoons olive oil

For chicken Marination😃

• 1/2 cup reduced sodium soy sauce
• 1/2 cup white vinegar
• 2 tablespoon Asian sweet chili sauce
• 3 tablespoons brown sugar
• 4-5 garlic cloves, minced or 2 teaspoons ground
• 1 tablespoon whole black peppercornsor 1 1/2 tsps coarse cracked pepper
• 1 tsp each onion powder, ginger powder, yellow curry powder

Once the dish has been seared you can add water to make it more saucy😋

• 1 3/4 cups water
• 4 bay leaves

For garnishing the chicken adobo😘

• Sliced green onions or fresh green coriander

Method of making the chicken Adobo❤️

1. Clean wash and pat dry the chicken and keep aside.
2. Whisk the marinade ingredients listed above together in a large bowl or in a freezer bag. Add chicken coat the chicken pieces throughly with the mixture.
3. Then keep the Marinated chicken in the refrigerator for overnight to get the marination into the chicken.
4. Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat.
5. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet.
6. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
7. Bring the chicken to a boil, then cover and simmer it on low heat covered for 25 minutes, flipping the chicken once at 15 minutes by replacing lid.
8. After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10 to 20 more minutes.
9. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively if the sauce isn’t thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
10. Served hot Adobo chicken with fresh green coriander or chopped spring onions along with steamed rice or noodles, as per your preferences.🥰

Please Note

. Soy sauce should be of good quality, all these ingredients are available in the Asian super market, soy sauce, sweet chilli sauce, vinegar etc.

Kantola Masala is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free.

Ingredients for making the Teasel Gourd😘

• 300 g kantola Teasel gourd or spine gourd, cut and washed
• 3 tbsp vegetable oil
• 4 to 5 Curry leaves
• 1 tsp mustard seeds rai
• 2 tsp pickle masala/Dry mango powder
• 1/2 tsp turmeric powder haldi
• 1/4 tsp asafoetida hing
• 1 onion finely chopped
• 1 tsp coriander cumin powder dhania jeera powder
• 1 tsp red chili powder or as per taste
• salt to taste
• 2 tbsp coriander washed and finely chopped

Method of making the Teasel Gourd😘

• Wash and chop the kantola in batons, washed the kantola in a strainer. Keep it aside for 20-30 minutes so that all the excess water is drained out.
• Heat oil in a thick bottom pan on medium heat. Add mustard seed, curry leaves and let it crackle. Reduce heat and add asafoetida, turmeric powder and 1 tsp pickle masala or aamchoor
• Add chopped onions and mix well. Sauté till onions are soft and translucent.Add the drained kantola-spine gourd.
• Mix well. Cover and cook kantola on medium heat stirring every four to five minutes in between. Cook till kantola are soften and cooked.
• Now add remaning spices – red chili powder, coriander cumin powder, salt and mango powder. Mix well and saute for 4 to 5 minutes.
• Add chopped coriander and mix well. Adjust the seasoning and take it out in a serving bowl.
• Serve hot garnish with chopped coriander. Accompanied with roti, dal or rice.
• Optional as per your preferences It can also be served with thepla, dhebra, bhakri or rotla.enjoy 🥰😘👍

Baigan ka Chokha is a traditional Bihari or Bengali recipe which is made by roasting brinjal on open flame and then mixing it with raw onions, garlic and green chillies. In Bihar, bhartas are referred to as Chokha. If you have tried the Laventine delicacy, Baba Ghanoush, you will be surprised that this rustic Bihari dish and the celebrated Mediterranean recipe have similar taste! Raw onions and garlic along with green chillies give it is a pungent taste.🥰 delicious delicacy which will win your heart😋

Ingredients for making the Baingan ka Choka 😘

• 2 large eggplants
• 1 large tomato
• 4 cloves garlic
• 5 heads green onion
• 2 green chilies/ jalapeño green pepper
• 2 tbsp extra virgin olive oil
• Salt to taste
• 1 tablespoon fresh chopped green coriander
• 1/2 slices onions
• 1 teaspoon lemon juice

Method of making Baingan ka Choka 👍

1. First of all you, Wash the eggplants and tomatoes, and keep other ingredients ready.
2. With knife, make 2 inch slits lengthwise along with each eggplant.
3. Peel garlic cloves and cut into halves. Stuff halves into a few of the slits along the eggplants.
4. Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate eggplant so that all sides are roasted evenly.
5. Roast tomato on an open flame until the skin is charred and easily removes from the flesh.
6. Finely chop the green onions and pepper.
7. Add oil to a small sauté pan on medium heat. Add chopped onions and a bit of pepper and green chilies sauté a little to get it translucent.
8. When eggplants are completely roasted, remove charred skin and scoop fleshy part and roasted garlic out with a fork.
9. Add eggplant to a serving dish. Then, remove skin from roasted tomato. Add tomato to the eggplant and roasted garlic and crush with a fork.
10. Add green onions, pepper, green chilies, onions, chopped coriander and salt. Mix together well so the mixture will be mixed throughly.
11. Serve hot by garnishing some more green coriander on top and lemon juice. This is one of my favourite and healthy recipe without any other Masala in it.❤️👍
12. Please Note

No need to cook the onions, green chilies and green onions. If you want to have it raw. add these ingredients raw it will gives a very nice crunch in this fabulous dish. Please add the chilies as per your preferences.😘