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SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Instructions. In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic. Add the green bell peppers, frozen corn and the tomatoes. Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Cook on medium until the mixture is aromatic and oil separates from the sides (6-8 minutes) Add the potatoes along with some salt. Cook for about 5 minutes before adding the green beans. Mix well, cover and cook for about 10-12 minutes stirring every now and then until all cooked. Adjust the seasonings.Serve hot with Roti or rice and Lentils.3.1.
ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD Instructions. Mix the apples,cinnamon and brown sugar and place in individual ramekins. Mix the topping ingredients by hand or in a food processor until crumbly. Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden. Serve with whipped cream or ice-cream! EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD Add the crushed ginger and garlic.Saute for about a minute. Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice. Beat the yoghurt in a bowl.Take GOAN VEGETABLE CURRY : SONI'S FOOD Instructions. In a food processor blend all the spice paste ingredients into a smooth paste. In a pan heat 2-3 tbsp coconut oil and add the chopped onions and saute until slightly golden. Add tomato paste and tomatoes.Cook until tomatoes are soft and mixed nicely. Add the spice paste and mix well. VANILLA OLIVE OIL MUFFINS : SONI'S FOOD Sift together Flour,Baking Powder, Baking Soda and Salt. In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract. Mix well and add the dry ingredients and just mix until combined. Take an ice cream scoop and divide between 12 muffin cups. Bake on the center rack in the oven for 18-20 minutes or until slightly golden. Enjoy! BABY ARUGULA,BEET AND GORGONZOLA SALAD WITH BALSAMIC Instructions. Place all the ingredients for the balsamic dressing in a screw-top jar and shake to combine.Taste and adjust the seasonings. Arrange the salad on a platter and drizzle some of the dressing all over.Serve immediately. Refrigerate the remaining and use it asrequired. 3.1.
INDIAN SPICED ROASTED EGGPLANT (BAINGAN BHAJA) : SONI'S FOOD Slice your Eggplants through the middle. Mix Turmeric,salt and red chili in a bowl. Sprinkle the mixture on to your eggplants generously. Grease a baking sheet and place the Eggplants skin size down. Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.Keep an eye making sure to not burn! Serve warm! 3.1. SONI'S FOOD : INDIAN INSPIRATION! In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish (es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in CURRY ROASTED BROCCOLI : SONI'S FOOD I’m so excited for today’s recipe.It involves one of my favorite vegetables, Broccoli!And I’m also excited today because I’m guest posting over at my friend Erin’s blog Our Table for Seven! Erin is an amazing blogger with some gorgeous recipes up her sleeve!Be it her Baked Pierogi Casserole or her mouth watering Chocolate Peanut ButterDream
SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Instructions. In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic. Add the green bell peppers, frozen corn and the tomatoes. Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Cook on medium until the mixture is aromatic and oil separates from the sides (6-8 minutes) Add the potatoes along with some salt. Cook for about 5 minutes before adding the green beans. Mix well, cover and cook for about 10-12 minutes stirring every now and then until all cooked. Adjust the seasonings.Serve hot with Roti or rice and Lentils.3.1.
ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD Instructions. Mix the apples,cinnamon and brown sugar and place in individual ramekins. Mix the topping ingredients by hand or in a food processor until crumbly. Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden. Serve with whipped cream or ice-cream! EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD Add the crushed ginger and garlic.Saute for about a minute. Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice. Beat the yoghurt in a bowl.Take GOAN VEGETABLE CURRY : SONI'S FOOD Instructions. In a food processor blend all the spice paste ingredients into a smooth paste. In a pan heat 2-3 tbsp coconut oil and add the chopped onions and saute until slightly golden. Add tomato paste and tomatoes.Cook until tomatoes are soft and mixed nicely. Add the spice paste and mix well. VANILLA OLIVE OIL MUFFINS : SONI'S FOOD Sift together Flour,Baking Powder, Baking Soda and Salt. In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract. Mix well and add the dry ingredients and just mix until combined. Take an ice cream scoop and divide between 12 muffin cups. Bake on the center rack in the oven for 18-20 minutes or until slightly golden. Enjoy! BABY ARUGULA,BEET AND GORGONZOLA SALAD WITH BALSAMIC Instructions. Place all the ingredients for the balsamic dressing in a screw-top jar and shake to combine.Taste and adjust the seasonings. Arrange the salad on a platter and drizzle some of the dressing all over.Serve immediately. Refrigerate the remaining and use it asrequired. 3.1.
INDIAN SPICED ROASTED EGGPLANT (BAINGAN BHAJA) : SONI'S FOOD Slice your Eggplants through the middle. Mix Turmeric,salt and red chili in a bowl. Sprinkle the mixture on to your eggplants generously. Grease a baking sheet and place the Eggplants skin size down. Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.Keep an eye making sure to not burn! Serve warm! 3.1. HEALTHY ARCHIVES : SONI'S FOOD Balsamic Strawberry Walnut Pizza with Fresh Mozzarella and Basil #SundaySupper #FlStrawberry. 14 | 02 | 2016. By Soni Sinha. Strawberries are great any time of the year and are my favorite fruit.I
MIXED VEGETABLE CURRY : SONI'S FOOD Saute for a minute and add the spices. Saute for another minute or two until aromatic and add the tomato puree. Cook the mixture until you see oil separating from the sides. Add the veggies and cauliflower along with salt.Mix well. Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings. Add cream ifdesired.
VANILLA OLIVE OIL MUFFINS : SONI'S FOOD Sift together Flour,Baking Powder, Baking Soda and Salt. In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract. Mix well and add the dry ingredients and just mix until combined. Take an ice cream scoop and divide between 12 muffin cups. Bake on the center rack in the oven for 18-20 minutes or until slightly golden. Enjoy! GRAPE CHUTNEY : SONI'S FOOD Instructions. Wash the grapes and cut them in half. In a pot heat the oil and add the panch phoran. Once it crackles lower the heat and add the ginger.Stir for about half a minute. Add the grapes,brown sugar,salt and water. Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked. Mash it all up with amasher.
INDIAN INSPIRED FISH CAKES # COOKED IN TRANSLATION : SONI Instructions. Place the fish fillets in a pot with 2 cups of water and bring to a boil. Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork. Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish. In a pan heat 1 tbsp of oil and add the chopped INDIAN SPICED ROASTED EGGPLANT (BAINGAN BHAJA) : SONI'S FOOD Slice your Eggplants through the middle. Mix Turmeric,salt and red chili in a bowl. Sprinkle the mixture on to your eggplants generously. Grease a baking sheet and place the Eggplants skin size down. Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.Keep an eye making sure to not burn! Serve warm! 3.1. SEMOLINA BALLS (SUJI LADDOO) FOR MOTHER'S DAY # Instructions. In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside. In the same pan add the shredded coconut and toast until slightly golden.Keep aside. Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom. ELEGANT INDIAN INSPIRED THANKSGIVING MENU : SONI'S FOOD Spicy Couscous: Boil 2 cups of water with some salt.Once it starts to boil add 2 cups of couscous. Turn off the heat and cover the pan.Leave it for 2 minutes.Your couscous is cooked. Gently stir it with a fork.Keep aside. In a skillet, heat oil and add the mustard seeds and curry leaves. Once it splutters add the onions and green chilies. EASY CHOCOLATE CHILLI FUDGE~5 INGREDIENTS OR LESS # Instructions. Line an 8 inch baking pan with parchment paper.In a saucepan on low heat mix all the ingredients and cook until well combined and smooth. Pour into the prepared baking pan. Refrigerate for about 2 hours or until firm.Turn it upside down on a plate and peel off the parchment paper. Cut into squares and enjoy! EASY CREAM CHEESE PUMPKIN PIE #THANKSGIVING Add water a little at a time until the dough just comes together. Flour your surface and gather the dough together into a ball.Cover with plastic wrap and store in the fridge. When ready to bake,preheat the oven to 375 degrees. Roll out the dough into a large round (approx. 13 inch for a 9 inch pie dish). Once rolled carefully placethe rolled
SONI'S FOOD : INDIAN INSPIRATION! In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Baked Pasta for me is pure comfort food and this Mexican version is a great variation for your tastebuds.Its got so much flavor with the sausages, vegetables and the spices that every bite gives you a kick!!Its a meal that’s going to become your family’s favorite in any season.Its also a perfect party/potluck food that’s super easy to prepare since you can make it ahead of time or even CURRY ROASTED BROCCOLI : SONI'S FOOD I’m so excited for today’s recipe.It involves one of my favorite vegetables, Broccoli!And I’m also excited today because I’m guest posting over at my friend Erin’s blog Our Table for Seven! Erin is an amazing blogger with some gorgeous recipes up her sleeve!Be it her Baked Pierogi Casserole or her mouth watering Chocolate Peanut ButterDream
POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping and colors back in nature’s canvas.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.For a cook like me nothing is more exciting than planning my seasonal recipes and sharingthem with you here!
ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD “The warm afternoon sun on an autumn day the breeze,the trees rustling in the wind the colorful leaves falling to the ground the crunchy piles the magic of Fall I revel in this joy as I take my spoon a bite is all I need to make me swoon The soft apples the warmcinnamon
EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD The weather is finally warming up and the days are absolutely gorgeous! The fresh produce during Spring is such a welcome sight with vibrant fruits and vegetables all around!Its also the time when citrus fruits are in abundance.Today being ‘Lemon and Oranges Day’ our Sunday Supper has teamed up to bring you some great citrus VANILLA OLIVE OIL MUFFINS : SONI'S FOOD My kids love to help me whenever I’m in my kitchen baking.This time round my four year old was very excited to be my helper.While I was getting the ingredients ready he had taken out a large bowl and the whisk on the table ready for mixing!!Of late I’ve been coming across a lot of cake and muffin recipes with Olive Oil which cuts off the fatcontent by a lot.
INDIAN INSPIRED FISH CAKES # COOKED IN TRANSLATION : SONI All purpose Flour-1/2 cup Water-1 1/4 cups Instructions. Place the fish fillets in a pot with 2 cups of water and bring to a boil. Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork. EASY CHOCOLATE CHILLI FUDGE~5 INGREDIENTS OR LESS # You look to create complex dishes all the time, but sometimes its the simplest of things that surprise you!Simple pleasures that require no extra effort and yet bring you this immense joy.Joy in the form of a chocolatey delight that only takes 5 ingredients to make!Its soft, moist, chewy and decadent!This week our #SundaySupper group BABY ARUGULA,BEET AND GORGONZOLA SALAD WITH BALSAMIC After all the snacking during Superbowl I guess its time to eat some lighter foods like this Salad that is packed with vitamins and nutrients.I like to serve this with my Burger Patties like this or this for a light lunch or dinner.You could also use Apple or Pear instead of Beets for this recipe.I like the addition of a sweet fruit into my salads and its a good way to encourage our kids to SONI'S FOOD : INDIAN INSPIRATION! In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Baked Pasta for me is pure comfort food and this Mexican version is a great variation for your tastebuds.Its got so much flavor with the sausages, vegetables and the spices that every bite gives you a kick!!Its a meal that’s going to become your family’s favorite in any season.Its also a perfect party/potluck food that’s super easy to prepare since you can make it ahead of time or even CURRY ROASTED BROCCOLI : SONI'S FOOD I’m so excited for today’s recipe.It involves one of my favorite vegetables, Broccoli!And I’m also excited today because I’m guest posting over at my friend Erin’s blog Our Table for Seven! Erin is an amazing blogger with some gorgeous recipes up her sleeve!Be it her Baked Pierogi Casserole or her mouth watering Chocolate Peanut ButterDream
POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping and colors back in nature’s canvas.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.For a cook like me nothing is more exciting than planning my seasonal recipes and sharingthem with you here!
ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD “The warm afternoon sun on an autumn day the breeze,the trees rustling in the wind the colorful leaves falling to the ground the crunchy piles the magic of Fall I revel in this joy as I take my spoon a bite is all I need to make me swoon The soft apples the warmcinnamon
EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD The weather is finally warming up and the days are absolutely gorgeous! The fresh produce during Spring is such a welcome sight with vibrant fruits and vegetables all around!Its also the time when citrus fruits are in abundance.Today being ‘Lemon and Oranges Day’ our Sunday Supper has teamed up to bring you some great citrus VANILLA OLIVE OIL MUFFINS : SONI'S FOOD My kids love to help me whenever I’m in my kitchen baking.This time round my four year old was very excited to be my helper.While I was getting the ingredients ready he had taken out a large bowl and the whisk on the table ready for mixing!!Of late I’ve been coming across a lot of cake and muffin recipes with Olive Oil which cuts off the fatcontent by a lot.
INDIAN INSPIRED FISH CAKES # COOKED IN TRANSLATION : SONI All purpose Flour-1/2 cup Water-1 1/4 cups Instructions. Place the fish fillets in a pot with 2 cups of water and bring to a boil. Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork. EASY CHOCOLATE CHILLI FUDGE~5 INGREDIENTS OR LESS # You look to create complex dishes all the time, but sometimes its the simplest of things that surprise you!Simple pleasures that require no extra effort and yet bring you this immense joy.Joy in the form of a chocolatey delight that only takes 5 ingredients to make!Its soft, moist, chewy and decadent!This week our #SundaySupper group BABY ARUGULA,BEET AND GORGONZOLA SALAD WITH BALSAMIC After all the snacking during Superbowl I guess its time to eat some lighter foods like this Salad that is packed with vitamins and nutrients.I like to serve this with my Burger Patties like this or this for a light lunch or dinner.You could also use Apple or Pear instead of Beets for this recipe.I like the addition of a sweet fruit into my salads and its a good way to encourage our kids to SONI'S FOOD : INDIAN INSPIRATION! In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in MIXED VEGETABLE CURRY : SONI'S FOOD Ingredients. 2 cups of frozen mixed veg pck 1 cup fresh small cauliflower florets Onions-2 small finely chopped Fresh crushed ginger-2 tsp Fresh crushed garlic-2 tsp GRAPE CHUTNEY : SONI'S FOOD Sweet Chutneys are an important condiment in Indian cuisine.In recent years they’ve reserved their place in the global arena too, satisfying the sweet salty cravings of many.Who doesn’t love a good mango chutney!The sticky shiny texture and that sweet aroma is enough to make you start craving for a spoon instantly.Indian chutneys aremade in various
GOAN VEGETABLE CURRY : SONI'S FOOD We lived four hours away from Goa and my parents had many Konkani speaking friends from the region, some of whom would often invite us for dinner and vice versa. As a kid, I loved trying different foods and flavors and have been lucky enough to live in various places that enabled me to experience INDIAN SPICED ROASTED EGGPLANT (BAINGAN BHAJA) : SONI'S FOOD The sweet aroma of vegetables roasting in the oven just makes me hungry!The soft and tender insides, the crispy outsides,the caramelized flavors,the golden color is unbeatable and can easily convert the vegetable haters into vegetable lovers!They make for easy side dishes,warm salads or tasty sandwich fillings!The dish I have for you today is my take on a SEMOLINA BALLS (SUJI LADDOO) FOR MOTHER'S DAY # Making these Laddoos was more than just a process.It brought back memories of fun filled times in the kitchen with Mom as she sautéed the semolina ever so gently making sure to not burn it.The sweet aroma of the semolina in the Ghee wafted through every corner of the house.I patiently watched her mix all the other ingredients and waited for her to ask me to help her roll them at the end.The INDIAN SPICED SWEET POTATO PATTIES : SONI'S FOOD My newest craze these days are Sweet Potatoes.So rich in texture, taste and a nicer and healthier alternative to Potatoes.Packed with nutrition, rich in fiber, vitamins and beta carotene, this is a wonder vegetable that you can incorporate into your family’s diet. Its a versatile vegetable, that can be used in many different ways right CABBAGE STUFFED MUSHROOMS-INDIAN INSPIRED : SONI'S FOOD Temperatures dropping yet again.Seems like there is no respite from this brutal cold even this week.The one thing that we look forward to during this weather is socializing with our friends.The kids have fun and so do we.And with the big Game on this weekend,I’m looking forward to getting together with our friends and enjoying the day.I have to admit that for me it’ll still be all about LNDIAN ROASTED CORNISH HENS : SONI'S FOOD If you are anything like me, then you don’t enjoy Turkey and would settle for anything else but.I’ve never really enjoyed Turkey and there’s this after taste that’s not very pleasing to my palate.Hence,I always look for alternatives during Thanksgiving and this time I chose these little Cornish Hens.I haven’t really worked with them a lot but I find them more manageable because of SALMON TIKKA WRAPS WITH CUCUMBER RAITA #SUNDAYSUPPER Today SundaySupper is going skinny!And I’ve got for you my scrumptious Salmon Tikka Wraps that are easy and so so good!Succulent bites of Salmon as a filling in a wrap with crispy lettuce and cool Cucumber Raita!Tikka as we all know is the Indian term for small bites of meat or fish that’s marinated in a mix of fragrant spices and yoghurt and is either broiled or cooked in a Tandoor (Clay SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Instructions. In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic. Add the green bell peppers, frozen corn and the tomatoes. Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. CURRY ROASTED BROCCOLI : SONI'S FOOD I’m so excited for today’s recipe.It involves one of my favorite vegetables, Broccoli!And I’m also excited today because I’m guest posting over at my friend Erin’s blog Our Table for Seven! Erin is an amazing blogger with some gorgeous recipes up her sleeve!Be it her Baked Pierogi Casserole or her mouth watering Chocolate Peanut ButterDream
POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping and colors back in nature’s canvas.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.For a cook like me nothing is more exciting than planning my seasonal recipes and sharingthem with you here!
EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD Add the crushed ginger and garlic.Saute for about a minute. Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice. Beat the yoghurt in a bowl.Take VANILLA OLIVE OIL MUFFINS : SONI'S FOOD Sift together Flour,Baking Powder, Baking Soda and Salt. In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract. Mix well and add the dry ingredients and just mix until combined. Take an ice cream scoop and divide between 12 muffin cups. Bake on the center rack in the oven for 18-20 minutes or until slightly golden. Enjoy! ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD Instructions. Mix the apples,cinnamon and brown sugar and place in individual ramekins. Mix the topping ingredients by hand or in a food processor until crumbly. Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden. Serve with whipped cream or ice-cream! INDIAN INSPIRED FISH CAKES # COOKED IN TRANSLATION : SONI Instructions. Place the fish fillets in a pot with 2 cups of water and bring to a boil. Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork. Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish. In a pan heat 1 tbsp of oil and add the chopped COCONUT MILK BREAD PUDDING #VEGAN : SONI'S FOOD Preheat the oven to 350. Grease 4 ramekins with Cooking Spray and sprinkle brown sugar.Keep aside. In a mixing bowl mix all ingredients except the bread. Add the cubed bread,mix well and leave it for 15 minutes. Pour the bread mixture into EASY CHOCOLATE CHILLI FUDGE~5 INGREDIENTS OR LESS # Instructions. Line an 8 inch baking pan with parchment paper.In a saucepan on low heat mix all the ingredients and cook until well combined and smooth. Pour into the prepared baking pan. Refrigerate for about 2 hours or until firm.Turn it upside down on a plate and peel off the parchment paper. Cut into squares and enjoy! SEMOLINA BALLS (SUJI LADDOO) FOR MOTHER'S DAY # Instructions. In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside. In the same pan add the shredded coconut and toast until slightly golden.Keep aside. Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom. SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Instructions. In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic. Add the green bell peppers, frozen corn and the tomatoes. Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. CURRY ROASTED BROCCOLI : SONI'S FOOD I’m so excited for today’s recipe.It involves one of my favorite vegetables, Broccoli!And I’m also excited today because I’m guest posting over at my friend Erin’s blog Our Table for Seven! Erin is an amazing blogger with some gorgeous recipes up her sleeve!Be it her Baked Pierogi Casserole or her mouth watering Chocolate Peanut ButterDream
POTATOES AND GREEN BEANS-INDIAN INSPIRED (ALOO BEANS KI Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping and colors back in nature’s canvas.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.For a cook like me nothing is more exciting than planning my seasonal recipes and sharingthem with you here!
EASY INDIAN LEMON CHICKEN #SUNDAYSUPPER : SONI'S FOOD Add the crushed ginger and garlic.Saute for about a minute. Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice. Beat the yoghurt in a bowl.Take VANILLA OLIVE OIL MUFFINS : SONI'S FOOD Sift together Flour,Baking Powder, Baking Soda and Salt. In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract. Mix well and add the dry ingredients and just mix until combined. Take an ice cream scoop and divide between 12 muffin cups. Bake on the center rack in the oven for 18-20 minutes or until slightly golden. Enjoy! ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE : SONI'S FOOD Instructions. Mix the apples,cinnamon and brown sugar and place in individual ramekins. Mix the topping ingredients by hand or in a food processor until crumbly. Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden. Serve with whipped cream or ice-cream! INDIAN INSPIRED FISH CAKES # COOKED IN TRANSLATION : SONI Instructions. Place the fish fillets in a pot with 2 cups of water and bring to a boil. Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork. Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish. In a pan heat 1 tbsp of oil and add the chopped COCONUT MILK BREAD PUDDING #VEGAN : SONI'S FOOD Preheat the oven to 350. Grease 4 ramekins with Cooking Spray and sprinkle brown sugar.Keep aside. In a mixing bowl mix all ingredients except the bread. Add the cubed bread,mix well and leave it for 15 minutes. Pour the bread mixture into EASY CHOCOLATE CHILLI FUDGE~5 INGREDIENTS OR LESS # Instructions. Line an 8 inch baking pan with parchment paper.In a saucepan on low heat mix all the ingredients and cook until well combined and smooth. Pour into the prepared baking pan. Refrigerate for about 2 hours or until firm.Turn it upside down on a plate and peel off the parchment paper. Cut into squares and enjoy! SEMOLINA BALLS (SUJI LADDOO) FOR MOTHER'S DAY # Instructions. In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside. In the same pan add the shredded coconut and toast until slightly golden.Keep aside. Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom. SONI'S FOOD : INDIAN INSPIRATION! In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish (es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture. SPICY MEXICAN PASTA BAKE.. #PASTALOVE : SONI'S FOOD Instructions. In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic. Add the green bell peppers, frozen corn and the tomatoes. Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. MIXED VEGETABLE CURRY : SONI'S FOOD Saute for a minute and add the spices. Saute for another minute or two until aromatic and add the tomato puree. Cook the mixture until you see oil separating from the sides. Add the veggies and cauliflower along with salt.Mix well. Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings. Add cream ifdesired.
GRAPE CHUTNEY : SONI'S FOOD Instructions. Wash the grapes and cut them in half. In a pot heat the oil and add the panch phoran. Once it crackles lower the heat and add the ginger.Stir for about half a minute. Add the grapes,brown sugar,salt and water. Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked. Mash it all up with amasher.
GOAN VEGETABLE CURRY : SONI'S FOOD Instructions. In a food processor blend all the spice paste ingredients into a smooth paste. In a pan heat 2-3 tbsp coconut oil and add the chopped onions and saute until slightly golden. Add tomato paste and tomatoes.Cook until tomatoes are soft and mixed nicely. Add the spice paste and mix well. INDIAN SPICED ROASTED EGGPLANT (BAINGAN BHAJA) : SONI'S FOOD Slice your Eggplants through the middle. Mix Turmeric,salt and red chili in a bowl. Sprinkle the mixture on to your eggplants generously. Grease a baking sheet and place the Eggplants skin size down. Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.Keep an eye making sure to not burn! Serve warm! 3.1. INDIAN SPICED SWEET POTATO PATTIES : SONI'S FOOD Instructions. Wash the Sweet potatoes and bake it in the oven at 350 degrees F for 50 mins- 1 hour until cooked. In the meantime boil a potato either on the stove-top or in a microwave. Peel off the skin of the sweet potatoes and the potato, mash it and mix all the ingredientsexcept oil.
CABBAGE STUFFED MUSHROOMS-INDIAN INSPIRED : SONI'S FOOD Instructions. Preheat the oven to 400 degrees. With a sharp knife cut out the mushroom stems.Chop them into small pieces. In a skillet heat the oil and saute the onions until translucent. Add the ginger and saute for a minute.Add the spices and mix well for two-three minutes on medium heat until aromatic. Add the mushroom stems.Saute for a bit. LNDIAN ROASTED CORNISH HENS : SONI'S FOOD Instructions. Preheat the oven to 350 degrees. Mix the cumin,coriander,garam masala,ginger ,garlic,paprika,lemon juice and salt in a bowl. Pat dry the cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides. SALMON TIKKA WRAPS WITH CUCUMBER RAITA #SUNDAYSUPPER Today SundaySupper is going skinny!And I’ve got for you my scrumptious Salmon Tikka Wraps that are easy and so so good!Succulent bites of Salmon as a filling in a wrap with crispy lettuce and cool Cucumber Raita!Tikka as we all know is the Indian term for small bites of meat or fish that’s marinated in a mix of fragrant spices and yoghurt and is either broiled or cooked in a Tandoor (ClaySONI'S FOOD
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SRIRACHA PANEER SPRING ROLLS FOR #SUPERBOWL29 | 01 | 2019
By Soni Sinha
Appetizers are my favorite part of a party! Handheld bites such as these are just perfect with a glass of wine or any drink of your choice. I love creating these easy recipes that makes it look like you’ve slogged hard in the kitchen but only you know the truth! Keeping in mind the Super Bowl I’ve got for you these delicious Spring Rolls that are ready in no time. But these are not your average spring rolls. These have a surprise filling inside using Paneer! Yes paneer. And wait till you hear about the flavors in the paneer. I made these for our cooking club and they disappeared in no time! I decided to go with Sriracha in this recipe since is its my all-time favorite condiment. I love the heat and sweet together and I’m obsessed with it. Paneer and Sriracha work really well and that kick from the Sriracha is my favorite part of this dish. If you don’t like paneer then Tofu would be a good substitute. I’ve also added green peppers for color and texture. Grated Paneer is sautéed with onions and green peppers along with sriracha and soy sauce. Store bought Spring/Egg roll wrappers are all you need for this. Just fill and roll them and you’re ready to fry these beauties. Deep fry to a crisp golden just before serving. A tad different from your average spring rolls these are a tasty treat for the Super Bowl or any gathering! Enjoy!Print Recipe
5 from 1 vote
SRIRACHA PANEER SPRING ROLLS Delicious spring rolls with sriracha paneer filling are an easy appetizer idea for the SuperBowl or any party!Author: Soni
INGREDIENTS
* 250 gms paneer grated * 1 large onion chopped fine * 1 large green pepper diced into small pieces * 1 tbsp ginger garlic paste* 2 tbsp soy sauce
* 3 tbsp sriracha
* 2 tsp white pepper* salt to taste
* 3 tbsp oil+more to deep fry * 1 pkt spring roll/egg roll wrappersINSTRUCTIONS
*
In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in the pic.Seal the edges with water. In a deep skillet heat oil on medium and deep fry the rolls until cooked on the inside and crisp golden on the outside.Serve hot with sriracha ketchup (equal amounts of sriracha and ketchup). EGGPLANT IN GARLIC SAUCE09 | 01 | 2019
By Soni Sinha
My first post in the new year is an all time favorite Chinese Eggplant in garlic sauce that I’m sure you’re going to love.Its an easy side dish to accompany your noodles or fried rice and although it’s very oily I’ve tried to use a little less oil here.:) I’m not very fond of eggplants but this dish really appealed to me when I had it for the first time in a tiny Chinese restaurant in China Town in London. Tender glossy eggplants sautéed with garlic and soy sauce and that hint of sweet and salty in the background was an absolute delight. I’ve been making it ever since and it’s so easy! This recipe uses Asian Eggplants that are the same as Japanese or Chinese eggplants but different from Italian eggplants. These eggplants are thin and long and slightly bitter as compared to the bigger variety that are sweeter. They can be cut into thin long strips or diced into smaller pieces like I’ve done here. I absolutely love garlic and any dish that uses generous amounts of garlic is a sure shot hit in my books. The flavor of the pungent garlic is what’s prominent in this dish and it tastes amazing. The sauce is a mix of soy sauce, a little rice wine, Chinese black vinegar or balsamic vinegar, some sugar and a little salt. You can garnish it with some chopped spring onions. It’s a delightful mix of flavors that spark up this easy and popular Chinese vegetable dish that comes together in less than 30 mins. Enjoy!Print Recipe
EGGPLANT IN GARLIC SAUCE A popular Chinese vegetarian dish this Eggplant in Garlic sauce sparks with flavors from garlic,soy and black vinegar that results in a slightly sweet and salty sauce that tastes amazing!Cuisine: Chinese
INGREDIENTS
* 2 Asian Eggplants diced * 2 large garlic cloves minced* 1 tbsp soy sauce
* 1 tbsp chinese black vinegar or balsamic vinegar* 1 tsp rice wine
* 1/2 tsp sugar
* 3 tbsp canola oil
* 1/4 tsp salt
INSTRUCTIONS
*
Add the diced eggplants into a pot of water with some salt and let it sit for about 15 mins.Drain and pat them dry. In a bowl mix the soy sauce,vinegar,rice wine,sugar and salt In a wok heat 2 tbsp of oil. Saute the eggplants on high for a 2-3 mins on one side and flip them over.Cook for another 2-3 minutes on the other side or till they’re slightly golden and tender. Transfer them on to a plate.In the same wok add a tbsp of oil and cook the minced garlic on low heat until they begin to change color making sure to not burn them.Add the eggplants along with the sauce mix.Mix well and cook for another minute.Transfer into a serving bowl immediately.Garnish with spring onions.Serve hot. SWEDISH APPLE PIE FOR THE #HOLIDAYS20 | 12 | 2018
By Soni Sinha
Apple desserts are an all-time favorite over here. My kids love anything with apples in it and I’m always looking out for apple dessert recipes to try. Given the copious amounts of pie we consumed over Thanksgiving at various dinner parties I was looking for a crust less pie dessert for the holidays and stumbled upon Swedish Apple Pie that sounded just about right. I had some tart apples lying around (always have them on hand!) and decided to put them to use. Given the stress of planning out holiday parties, this easy dessert is a sure shot winner in my books and great for a crowd. Of all the recipes I saw online I shortlisted thisand this
and
adapted them to make my own version of a Swedish apple pie. Not sure if the Swedes would call this their original apple pie but I do know that it tastes phenomenal and was a huge hit with my kids. Classic apple-cinnamon combo is what works its magic here as the flavors are spot-on.Warm baked apple desserts topped with ice cream are my weakness in these colder months!I know for sure that I’ll be making this over and over again. Swedish Apple pie is somewhere in-between a pie and apple crisp. Instead of layering the apples and flour mixture I just mixed the apples into the batter and that resulted in a flaky crumbly texture resembling a crisp.If you want it to look more like a pie crust I suggest you layer the apples first and top it with the batter. I used my cast iron pan to bake it and it baked perfectly.I topped mine with some vanilla ice cream and its disappearing fast!An unique twist to a traditional apple pie this crowd pleasing dessert is ideal for the holidays!Enjoy and wishing you a joyous holiday season! Here are some other dessert ideas for the Holidays! Peanut Butter Blossoms Nutella Swirl Cheesecake Bars Cream Cheese Chocolate Chip CookiesPrint Recipe
SWEDISH APPLE PIE
A crustless pie with the texture of an apple crisp, this Swedish Apple Pie is just perfect for the holidays!Course: Dessert
Cuisine: swedish
Servings: 6
Author: Soni Sinha
INGREDIENTS
* 4 medium granny smith apples peeled and diced* 2 tsp cinnamon
* 3 tsp brown sugar
* 1/4 cup whole wheat flour * 3/4 cup plain flour* 1 cup sugar
* 1/2 tsp salt
* 3/4 cup melted butter* 1 egg
* 1 tsp vanilla
INSTRUCTIONS
*
In a bowl toss the apples with cinnamon and brown sugar. In another bowl mix egg,butter and vanilla. Mix the flours,sugar,salt and add into the wet ingredients.Add the apples.Mix well.Grease a cast iron pan with some cooking spray.Spread the mixture evenly.Bake on 350 degrees for 40 mins or until a toothpick inserted in the center comes out clean. SALMON YOGHURT CURRY06 | 12 | 2018
By Soni Sinha
Curry is the ultimate comfort food! In these harsh and bitter cold days nothing beats a warm bowl full of homemade curry and rice!From the moment you start cooking, the emanating redolence of warm spices fill the air resulting in hunger pangs all around!The aroma, the vibrant color and the unbeatable flavor of a good curry is a food lover’s ultimate joy. Its no wonder that a curry is so loved by people everywhere.If you’re a curry lover then this easy recipe will blow you away with its deliciousness. I’m sharing with you my Salmon yoghurt curry that I’ve learnt from my Dad and cook it all the time.If you don’t like Salmon, then Arctic Char or Tilapia will alsowork well.
I used my latest kitchen addition (my new Air Fryer) to fry the fish first before adding it into the sauce. I loved how the fish cubes developed a lovely golden color without the use of too much oil (I just drizzled a few drops) in a matter of minutes and I couldn’t resist eating a couple just on their own! The Air Fryer does a good job of cooking things really fast and I like using it. I will be trying more Air Fryer recipes and sharing it with you. This curry does require a few ingredients from your Indian grocers like nigella seeds and Kashmiri chilies. The Kashmiri chilies are non-spicy and just used to give that vibrant color to the sauce. The yoghurt is added towards the end of the cooking and make sure to keep stirring it until its nicely incorporated into the curry and does notcurdle.
The aromatic nigella seeds, cardamom and cinnamon are the first ingredients that flavor the oil. Some onions, ginger, cumin and coriander go next adding the next layers of flavor to this dish. Once the sauce simmers away its time to add the perfectly golden Salmon cubes and they don’t take long to come together since they’re already cooked in the air fryer.The resulting curry is a harmonious blend of wonderful spices with Salmon that’s sure to satiate yourtaste buds. Enjoy!
Here are a few other curries that you can try! Easy Indian Chicken CurryPumpkin Masala
Paneer Tikka Masala
Chicken Tikka MasalaIngredients
Fried Salmon marinade * 1 lb of cubed Salmon* 1 tsp Turmeric
* 1/2 tsp red chili or cayenne* 1 tsp salt
* Drizzle of mustard oil Curry * 1 tsp Nigella Seeds* 2 green cardamoms
* 1/2 inch cinnamon
* 1 large onion finely chopped * 1 tbsp ginger paste* 1/2 tsp turmeric
* 1 1/4 tbsp kashmiri chili powder * 2 tsbp ground cumin * 1 tbsp ground coriander * 1 medium tomato chopped* 1 3/4 cups water
* 2-3 fresh green chillies (optional) * 2 tbsp beaten yoghurt* Salt
* 3 tbsp mustard oilInstructions
* Marinade the Salmon cubes with the 4 ingredients.Leave aside for15 mins.
* Arrange the cubes in the air fryer tray and cook on 400 degrees for about 8-10 mins or until you see the pieces turn golden. * Take them out and set aside. * Heat the mustard oil in a deep skillet.Add the nigella seeds,cardamom and cinnamon.Cook for about 1/2 a minute and add thechopped onions.
* Saute the onions until slightly golden and add the ginger paste.Cook for about 1 minute. * Add all the spices and mix well.Add the tomatoes and let it cook on low medium heat until the tomatoes are cooked and oil separatesfrom the sides.
* Add water,salt and green chilies.Bring to a boil and let the sauce simmer on low heat for about 10 mins. * Add the salmon cubes.Mix gently.Chk the seasonings. * Add the beaten yoghurt and keep stirring until all incorporated. * Serve hot with rice.3.1
https://www.sonisfood.com/2018/12/salmon-yoghurt-curry.htmlwww.sonisfood.com
PUMPKIN BOURBON PUDDING21 | 11 | 2018
By Soni Sinha
I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin PieTruffles
and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that Idiscovered here
and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!). With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all updon’t you think?
I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall! The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do! Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy! Here are a few other Thanksgiving recipes that you might enjoy- Indian Roasted Cornish Hens Stir Fried Brussels Sprouts with Cranberries Sweet Potato Cranberry Casserole with Almond StreuselIngredients
* 2 tablespoons bourbon * Nonstick cooking spray * 1 slightly beaten egg white * 1 slightly beaten egg * 1 15 oz can pumpkin * 1 5 oz can (2/3 cup) evaporated milk * 1/2 cup packed brown sugar * 1 teaspoon pumpkin pie spice * 1/3 cup quick-cooking rolled oats * 2 tablespoons brown sugar * 2 teaspoons melted butter*
*
Instructions
* Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside. * In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture. * Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish. * Transfer to wire rack.Serve warm.3.1
https://www.sonisfood.com/2018/11/pumpkin-bourbon-pudding.htmlwww.sonisfood.com
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