Thursday, April 30, 2015

The Chubby Vegetarian Recipe Contest #1

Update, 5/15/15: Thank you for all of your entries. This contest is closed. Stay tuned to vote on our top 3 submissions.


Update, 5/11: You have until this Thursday night, 5/14, to enter your recipe in the comments section below. Voting will begin after that -- and we can't wait for y'all to see the top 3 contenders and vote for your favorite recipe overall so that we can make it and feature it on TCV! 

Some of our favorite recipes came from our family and friends. Sure, we love to be creative in the kitchen, but we also love to sit back and let someone else take the wheel every once in a while.  Michael Hughes's delicious Oyster Mushroom Rockefeller, Kelly English's rich Midnight Snack, and Simon Majumdar's spicy Life-Saving Dahl have all become staples in our own kitchen.

We want to see what you're cooking, and we'd love for you to share your original Chubby Vegetarian-inspired recipe with us. It can be an appetizer, main dish, or dessert, just as long as it is wholly your own concoction. Remember, we like to keep one eye on delicious and the other on healthy. So, get cracking and let your creativity shine!

We will pick the top three recipes submitted, and our readers will vote on which dish will be the champion. We will cook, photograph, and share the winner's recipe here at The Chubby Vegetarian along with a short interview and links to the winner's social media accounts. All you need to do to enter is type up your recipe and paste it into the comments below this post. (We will not publish the comments on the blog in order to keep your secret recipe a secret.) Let us all know that you've entered a recipe by posting a mystery photo of your creation via Instagram or Twitter and tag us using our handle: @chubbyveg.

The Chubby Vegetarian Recipe Contest is open to everyone from professional chefs to novice home cooks. Entries must be received by midnight on Thursday, May 14th to be eligible. Thanks for cooking with us!

23 comments:

Lys Green said...

I never grew up eating Indian food but my husband is Indian so over the years, I've learned to cook Indian food. My first trip to India, I tasted his Aunt's chana masala and fell in love with it so I asked her for the recipe...except it wasn't really a recipe more like a "I use this with a handful of that" In the end, I questioned her on the ingredients and was able to form my own Chana Masala - that not only meets the authenticity of traditional Chana Masala but also meets the healthy requirements that I uphold for my own cooking.

I've made this recipe multiple times for family and friends - it's been approved by my husband, his family, and our friends. Just a few weeks ago, I received a message from a friend in Houston saying he had chana masala at a restaurant but truthfully he wished is was mine as it's the best he's tasted in the states.

The recipe for my Chana Masala is below..

• 3 tablespoons olive oil

• 2 large cloves of garlic [or 1 heaping tablespoon of garlic paste]

• 1 heaping tablespoon ginger paste

• 3/4 cup red onion, finely diced [about 1 medium onion]

• 1 large tomato, pureed [about 1 cup, puree raw tomato in a food processor]

• 1 1/2 teaspoons kala salt

• 1 1/2 teaspoons amchoor powder [also known as mango powder]

• 1 teaspoon anrdana powder*

• 2 teaspoons channa powder*

• 1 teaspoon cumin

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon clove

• 3 cups cooked garbanzo beans**

• 1 1/2 - 2 cups water

Instructions

In a large pot, heat oil over medium-low heat. Add in the garlic, ginger, and red onion.

Cook until the onions begin to sweat and are slightly translucent [about 5 minutes].

Add in the tomato puree and cook another 3-5 minutes, stirring as not to burn. Add in all spices [kala salt, amchoor powder, anrdana powder*, channa powder*, cumin, cinnamon, & clove]. Allow these flavors for develop, cooking on medium-low for another 5 minutes, stirring as needed so the mixture doesn't burn.

Add in the garbanzo beans and allow the beans to cook with the onion-tomato-spice mixture on medium-low for another 3-5 minutes, stirring as needed to keep the ingredients from burning. At this time, add in the water [1 1/2 to 2 cups or until the beans are slightly covered].

After adding water, bring the curry to a boil, continuing the boil for up to 5 minutes.

Keep an eye on the pot so it doesn't boil over. Afterwards, reduce the heat to a simmer, cover the pot and allow the curry to thicken for at least 20 minutes.

Serve over rice.

*Note: If you can't tolerate a lot of spice in your food, add in only 1/2 a teaspoon of anradana powder and 1 teaspoon of channa masala powder initially. Before serving, taste the curry for spice level and adjust as needed - adding addition anradana and channa powder in 1/2 teaspoon increments.

The Yogi Vegetarian said...

Sounds like a great idea- can I enter more than one recipe?? :)

The Chubby Vegetarian said...

Enter as many as you'd like!

The Chubby Vegetarian said...
This comment has been removed by the author.
Meshala Huff said...

Crispy tofu stuffed poblano, with rice, sauteed veggies and cilantro lime vinaigrette.

Zoee said...

Tofu Slouvaki
Greek Salad
Tzatziki sauce
Grilled Pitas

Skewer (soak if not metal skewers) extra firm tofu (drained) cubes and marinate in the following for at least 2 hours:
1/2 olive oil, 2 T lemon juice, 1 T dried oregano, 1/3 c red wine vinegar, 2 cloves chopped garlic, 1/4 of a red onion chopped, 1 t sugar, salt/pepper to taste...Mix. Reserve about 1/3 cup for salad.

Liberally oil (or use cooking spray) grill pan or outdoor grill. Grill tofu skewers, turning often, for 10 minutes.

Salad:
Combine chopped head iceberg lettuce, 1/2 small sliced red onion, sliced large, or two tomatos, 1/4 c black olives, sliced. Add reserved marinade, toss. Can be made about half an hour before serving, chilled.

Tzatziki sauce:
Combine the followng:

1/2 c cucumber, peeled, seeded, and shredded, 1/2 c plain low-fat yogurt, 1 t lemon juice, 1 chopped garlic clove, salt/pepper to taste. Best made ahead and refrigerated for a couple hours.

Brush pitas with olive oil infused with 2 chopped cloves of garlic. Grill until softened and warm.

Kimberley said...

Strawberry Chia Seed Jam

1 Pound of Ripe Strawberries
1-2 Tablespoons pure maple syrup or agave nectar
1 Tablespoon of freshly squeezed lemon juice
1/2 vanilla bean, split lengthwise, seeds scrapped out and reserved
pinch of Kosher sea salt
3 tablespoons of chia seeds (white or black)

Wash and cut tops of your strawberries. Place berries in a blender with sweetener, lemon juice, vanilla bean, and sea salt. Process until smooth and slowly add your chia seeds until combined. Transfer to a mason jar and seal. Let it set in fridge for at least 15-20 mins or until your chia seeds have thickened into a puree similar to jam. Will last in refrigerate for a week.

Enjoy with your favorite vegan vanilla ice cream or for breakfast with yogurt topped with granola.

Meshala Huff said...

Sweet and Spicy South American Grilled Cheese!#butternutsquash #jalapeno #roastedredpepper #blackbeans #creamcheese #cheddar #sourcream #butter #sourdough

Neena said...

Asian Inspired sweet and spicey Shanghai Cassava

A delicious sweet and spicy blend of Chinese flavors that melts in your mouth Cassava or mogo also known as yuka is a perfect change from our everyday potatoes! This can be a great main dish or can be served next to a steak or chicken dish too!
Ing:
4 to 5 cups of cassava that is boiled and then fried
about 1 to 2 inch pieces
2 tbsp Ketchup
1 cup sweet chili Thai sauce
4 tbsp spring onions chopped (for garnish)
2 tbsp pepper flakes
3 tbsp soy sauce
salt to taste
1 tsp ginger and garlic
1 tbsp green chutney
1 tsp cumin seeds
1 big bell pepper chopped in 1 inch pieces
1 big onion chopped in 1inch pieces
1 red bell pepper chopped in 1 inch pieces
1 yellow bell pepper chopped in 1 inch pieces
2 tbsp oil
1/2 lime to sprinkle in the end on the finished product.
Method:
In a saucepan add the olive oil, once hot add the cumin seeds, and pepper flakes fry it a little in the oil and go ahead and add the ginger and garlic, green chutney and the cut onions and bell peppers. Cook the mixture until the onions are translucent than add the soy sauce, salt, ketchup, and the Thai chili sauce. Mix everything well and do a taste test to make sure you adjust the taste, once the sauce has come together go ahead and add the fried mogo or cassava inside, mix and top with the chopped spring onions and the fresh squeezed lime juice.
Enjoy

Neena said...

Healthy Fresh Fruit Triffle
A very easy and delicious fresh fruit trifle
Ing:
1 box pistachio flavored instant jello pudding mix
1 box of the vanilla pudding instant jello mix
16 oz can of cool whip
20 oz can of crushed pineapple
20 oz can of pineapple tidbits
4 cups of sliced strawberries
12 angle food cake individual molds
milk (follow package directions)
also use the juice of the pineapple tidbits in the preparation of the pudding
Method:
In a big bowl mix the pistachio and vanilla jello pudding and mix it with milk to form a nice thick pudding, than fold in 3/4th of the cool whip in the pudding and keep it aside.
Now take a nice big trifle bowl and start with layering the bottom with the angel food cake than add the pudding layer, sliced kiwis, sliced strawberries, angel food cake, pudding mix, pineapple tidbits, and than put a layer of the cool whip on the top. Lastly garnish with more fruit and refrigerate at least 1 hour before you serve.
Enjoy

Rahana's Cuisines said...

Delicious Crunchy Oriental Salad
A delicious salad with a mighty crunch!
Ing:
For the salad
1 head of lettuce shredded
1/2 of a head of red cabbage shredded
For the nut mixture
1/2 cup sunflower seeds
3 oz sliced almonds
2 tbsp sugar
1 pkt ramen noodles
t tbsp unsalted butter
Dressing
3/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 tsp soya sauce
Method:
Shred lettuce and red cabbage, put them in a salad bowl and keep aside.
In a frying pan, melt butter over medium low heat and add sunflower seeds, sliced almonds, sugar and ramen noodles and saute them until golden brown, let the mixture cool down completely, before you mix with the salad. Also make sure to mix the salad just before yo serve it otherwise it will become soggy. In a bottle or different container mix the dressing ingredients, and shake well. Mix the nut mixture and the dressing just before you serve.
Enjoy!

Rahana's Cuisines said...

Cream Cheese Wontons With Raspberry Chutney

Crispy wontons filled with a creamy spicy filling with a sweet and spicy raspberry chutney!
1 8 oz packet room temperature cream cheese
35 to 40 wonton wrappers (medium thickness)
2 to 3 tbsp jalapeños from a jar (depending on how spicy you want it)
2 to 3 cups of oil
1 egg white (to seal the wontons)
For the chutney
2 to 3 tbsp of red raspberry jam
1 tbsp chili and garlic sauce (anything hot)
2 tbsp jalapeño juice
1 tbsp soy sauce
Method:
For the wontons mix the jalapeños with the cream cheese and mix it well making sure it has incorporated completely well. Next separate the wonton sheets and put about 1/2 tbsp of mixture on the wonton sheet and brush the egg whites on the side making sure you seal it in a triangle shape than put egg wash on the two corners and bring them together, you can even leave it in a triangle shape if you like! Fry on med heat till golden brown and crispy
For the sauce
Mix all the ingredients together, and do a taste test to make sure the taste is perfect for your pallet.
Enjoy!

Rahana's Cuisines said...

Strawberry and Mandarin Salad with Black poppy seeds
A wonderfully mouth watering and crispy salad...
Ing:
4 to 5 cups Organic Spring Mix
dressing:
2 tbsp Balsamic Vinegar
1 tbsp Soya Sauce
1 tbsp Black Poppy Seeds
1 8oz can Mandarin Orange Juice
1 tsp Sesame Oil
For the fruits
1 cup Blueberries
1 cup Strawberries
You can add more fruit if you like
For the dressing add the juice of the mandarin in the bowl, than add the sesame oil and mix it well, next add the balsamic vinegar and the poppy seeds. Add the salad in the dressing and mix well, next add the fruits and reserve some for garnishing, mix again really well and transfer to a serving bowl and garnish with the left over fruit!

Rahana's Cuisines said...

Fat Free Pineapple and Pistachio Fluff
RThe best fat free yummalicious dessert in the universe, bet you can't have just one bite and walk away!
Ing:
2 boxes pistachio instant jello pudding mix
11/2 cups skim milk (I used 2% milk)
2 16-20 oz cans of crushed pineapple (drained)
1 16-20 oz can of pineapple tidbits (drained)
8 oz fat free cool whip
8 oz fat free sour cream
1/2 cup of nuts of your choice
1 8 oz can of mandarin oranges (drained) for garnishing
1/4 cup of pomegranates for garnishing
fresh mint for garnishing
Method:
In a big bowl put both the boxes of pudding in it and add the milk, with a mix stir to make a very thick pudding, to this add the sour cream and give a good mix, next add the crushed and the pineapple tidbits, make sure everything has mixed really well together, next add the cool whip and fold the cool whip in the mixture making sure all the ingredients are incorporated really well. Lastly you can garnish how ever you like using whatever fruit you like I am using the mandarin oranges and pomegranates... Hope you enjoy this recipe as much as my family and I do!!!

Rahana's Cuisines said...

Delicious Veggie Rice to compliment any Meat Dish!A delicious non meat rice dish that you can modify and can be served with any meat dish!
Ing:
2 tbsp olive oil
3 cups cooked rice
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 of a medium onion chopped
11/2 cup fresh mushroom sliced
1 bunch spring onions cut crosswise in 2 inches
4 eggs made into an 2 omelets and cut in long slivers
salt to taste
black pepper to taste
Method:
In a saucepan add 2 tbsp oil then add the spring onions and saute for 2 min then add the spring onions and let them fry up a bit, at this point go ahead and add the onions and bell peppers and saute for about 2 min. Season the veggies with salt and pepper and add the precooked rice and eggs, lastly put it in a serving dish and sprinkle with sumac!
This can be served with the koobideh kabobs!

Vicky Pillai said...

Quickie Kimchi Soup

Ingredients

200 grams Cabbage Kimchi, cut into 2cm by 2cm squares
100 grams Radish Kimchi, cubed
320 grams Firm Tofu, cut into 2cm by 2cm squares
2 bunches Spring Onions (Scallions), roots trimmed and cut into approximately 3cm long pieces. Keep the stalky ends (whitish and light green portions) separately from the leafy ends (dark green portions)
1 cup Kimchi Juice (Kimchi Brine)
1 cup Water
70 grams Shimeji Mushroom/ Shitake Mushroom/ Trumpet Mushrooms
Salt, as needed
1 Tbsp Roasted Sesame Seeds, as a garnish (optional)
Red chillies, sliced, as a garnish (optional)

Instructions

Add both the cabbage and radish kimchi to the pot over medium-high heat. Cook until the kimchi browns to a golden brown colour.
Then, add in the kimchi juice, water and the white, stalky end pieces of the spring onion. Bring the soup to a boil, then reduce heat to medium. Add in the mushrooms and layer the tofu on the top of the soup. Cover the pot and let the soup simmer, for about 5-8 minutes, until the mushrooms are soft and cooked through.
Remove the pot from heat and add in the leafy portions of the spring onion. Garnish with sliced red chillies and sesame seeds.
Serve as it is or with rice.

Notes

Squeeze out the kimchi from the cabbage kimchi so the kimchi browns faster.

Cooking time will vary based on the type of mushroom used.

I usually do not have to add in any extra salt because of the salt already present in the kimchi so add in salt only if your kimchi is not salty enough for you.

Corinne Carpenter said...

http://breakodayfarm.com/veggie-packed-gluten-free-lasagna/

The night before you intend to create this masterpiece, thaw a 10 oz. box of chopped spinach & a 10 oz. box of chopped broccoli in the refrigerator. Get a good night’s sleep.
The next day… start preparing your lasagna about 2 hours before supper.
Boil 9 gluten free lasagna noodles according to package directions.
While the noodles are cooking, make the white sauce.

sauce:

In a saucepan, melt 4 Tbsp butter on med-hi heat. toss in…
1/3 cup chopped onion.
3 small cloves of garlic
Cook until the onion softens a bit.
In a small bowl, mix 3 tablespoons white rice flour with 1 tablespoon cornstarch.
Whisk flours into butter & cook for about a minute. Keep whisking, don’t let it burn!
Whisk in 2 cups milk. Turn the heat down to med-low. Cook, stirring occasionally, until it gets smooth, creamy & thickened.

filling:

While the sauce & noodles are cooking, make the filling. In a large bowl, mix

15 oz. ricotta cheese
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon salt

veggies:

Peel & chop 2 carrots
squeeze the liquid from the spinach
keep the broccoli handy
Shred 8 oz mozzarella cheese

Heat the oven to 350.

layers:

Scoop 1/2 cup of the white sauce into a 9×13 baking pan.
lay 3 noodles in the pan
spread as best you can, 3/4 cup of the ricotta over the noodles
sprinkle 1/2 of the broccoli and 1 carrot on next
Pour 1 cup cream over the veggies, layer on 3 more noodles, 3/4 cup ricotta, half of the mozzarella half of the spinach, the other carrot
last 3 noodles, last of the ricotta
Sprinkle on what’s left of the broccoli & spinach. Pour on the rest of the white sauce.
Sprinkle on the rest of the mozzarella.
Cover with foil & bake for one hour.
Uncover & let it cool 15 minutes before cutting.

Erin Heil said...

Ingredients:

2 Tbsp of olive oil
1 large sweet onion, chopped
1 zucchini, sliced thin
1 yellow squash, sliced thin
8 oz button mushrooms, quartered
2 cloves of garlic, chopped
Salt and pepper to taste
Mozzarella cheese (2-3 cups)
Parmesan cheese (1/2- 1 cup)
Béchamel sauce (recipe follows)
No bake lasagna noodles
1 Tomato sliced

Directions:

1. Preheat oven to 350 degrees; Grease an 8x8 pan and set aside
2. Heat olive oil over high heat. Add onions, squash, and zucchini and sauté until liquids are released and onion is translucent. (5-8 minutes)
3. Add mushrooms to the onion, squash, zucchini mixture, and cook until mushrooms are slightly browned (5-7 minutes)
4. Add garlic and cook for 30 seconds or until the garlic is fragrant. Add salt and pepper to taste, and set aside to cool.
5. Make Béchamel sauce:
1. Melt 6 Tbsp of butter in saucepan
2. Add 3 ½ Tbsp of flour to melted butter. Stirring continuously, mix the butter and flour until it becomes light brown in color (about 5 minutes)
3. Slowly whisk in 2 cups of room temperature milk. Continue to stir until the sauce thickens (About 5 minutes). Set aside and begin to prepare lasagna.

Preparation:
1. Pour ¼ c. of sauce on the bottom of 8x8 pan
2. Add a layer of noodles (may need to be broken to fit pan)
3. Place ¼ of the vegetable mixture on top of noodles
4. Top with a handful of mozzarella cheese and a sprinkle of Parmesan cheese
5. Top with ¼ c. of sauce
6. Add another layer of noodles
7. Repeat steps 2-6 for 3 layers ending with noodles
8. On the final layer of noodles, top with sauce, mozzarella, sliced tomato spread evenly, and a sprinkle of Parmesan
Cover and bake for 30 minutes
Remove cover, reduce heat to 325, and bake an additional 30 minutes
Allow to cool for 10-15 minutes before cutting and serving

Serve with bread and Enjoy!

Erin Heil said...

Yummy Chili
Ingredients:
3 Tbsp. olive oil
3 White onions chopped
4 cloves of garlic chopped
1 green pepper chopped
1 poblaño pepper chopped
½ habanero pepper or 1/8 dried ghost pepper chopped (optional)
1 lb. of meatless “crumbles”
30 oz. black beans (canned)
30 oz. dark red kidney beans (canned)
15 oz. light red kidney beans (canned)
28 oz. diced tomatoes (canned)
32 oz. vegetable juice or spicy vegetable juice
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. garlic powder
2 Bay leaves
1 avocado (optional)
Sour cream (optional)
Chopped onion (optional)
Grated Cheese (optional)
Hot sauce (optional)

Instructions:
1. Rinse and drain beans. Set aside
2. In a large stock pot, sauté onions garlic, green pepper, poblaño, and habanero pepper or dried ghost pepper (if using) in olive oil until fragrant- about 5 minutes
3. Add the meatless crumbles, beans, tomatoes, vegetable juice, and spices, and simmer for at least one hour, up to eight hours on low heat. Adjust seasonings as needed.

4. Serve with sliced avocado, grated cheddar, sour cream, chopped onions, and/or hot sauce

Erin Heil said...

Farmers Market Lasagna
Ingredients:

2 Tbsp of olive oil
1 large sweet onion, chopped
1 zucchini, sliced thin
1 yellow squash, sliced thin
8 oz button mushrooms, quartered
2 cloves of garlic, chopped
Salt and pepper to taste
Mozzarella cheese
Parmesan cheese
Béchamel sauce (recipe follows)
No bake lasagna noodles
1 Tomato sliced

Directions:

1. Preheat oven to 350 degrees; Grease an 8x8 pan and set aside
2. Heat olive oil over high heat. Add onions, squash, and zucchini and sauté until liquids are released and onion is translucent. (5-8 minutes)
3. Add mushrooms to the onion, squash, zucchini mixture, and cook until mushrooms are slightly browned (5-7 minutes)
4. Add garlic and cook for 30 seconds or until the garlic is fragrant. Add salt and pepper to taste, and set aside to cool.
5. Make Béchamel sauce:
1. Melt 6 Tbsp of butter in saucepan
2. Add 3 ½ Tbsp of flour to melted butter. Stirring continuously, mix the butter and flour until it becomes light brown in color (about 5 minutes)
3. Slowly whisk in 2 cups of room temperature milk. Continue to stir until the sauce thickens (About 5 minutes). Set aside and begin to prepare lasagna.

Preparation:
1. Pour ¼ c. of sauce on the bottom of 8x8 pan
2. Add a layer of noodles (may need to be broken to fit pan)
3. Place ¼ of the vegetable mixture on top of noodles
4. Top with a handful of mozzarella cheese and a sprinkle of parmensan cheese
5. Top with ¼ c. of sauce
6. Add another layer of noodles
7. Repeat steps 2-6 for 3 layers ending with noodles
8. On the final layer of noodles, top with sauce, mozzarella, sliced tomato spread evenly, and a sprinkle of parmesan
Cover and bake for 30 minutes
Remove cover, reduce heat to 325, and bake an additional 30 minutes
Allow to cool for 10-15 minutes before cutting and serving

Serve with bread and Enjoy!

Jenny Dunklee said...

From Jenny Dunklee, lazyveganbaker@gmail.com

Savory Blue Cornmeal Waffles
(Inspired by your Gluten Free Cornmeal Waffles. These are dense, filling waffles that with a little topping of pesto or gravy can make a whole meal.)
Make 4 large waffles

1 cup diced potato
1/2 cup diced carrot
1/2 cup water
1/2 cup vegetable oil
1 1/2 cups plain soymilk mixed with 1 1/2 tablespoons lemon juice
2 1/2 cups blue cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons ground flax seed
3/4 teaspoon salt
1/4 teaspoon black pepper
pinch (or more) cayenne powder
1/2 cup red bell pepper, diced (you can also use the food processor to fine chop the bell pepper and onion.)
1/2 cup yellow bell pepper, diced
1/2 red onion, diced

1. Cook the diced carrots and potato until the carrots are tender, then drain the water off and let cool.
2. In a food processor or blender, puree the carrots & potatoes with the water and vegetable oil until mostly smooth. There will still be some chunks and that's ok.
3. Pour the puree into a medium bowl and mix in the soymilk.
4. In a large bowl, combine the blue cornmeal, baking powder, baking soda, flax seed, salt, black pepper and cayenne.
5. Add the puree to the cornmeal and mix until well combined.
6. Stir in the bell peppers and onion.
7. Set aside for 8-10 minutes to let the cornmeal soften.
8. Heat your waffle iron, spray or brush both sides of it with oil before cooking each waffle. Pour about 1 cup batter onto waffle molds and cook 4-5 minutes or until easily releases from the waffle iron and is done.
9. Serve with pesto or salsa & avocado or a side of gravy.

Meshala Huff said...

Coconut Fried Rice! Cook onions, jalapeno and garam masala until fragrant and brown. Add tomato paste and toast until deep red. Add coconut flakes and chicken stock and simmer for 15 minutes. Lastly Add #gluten free soy sauce and 1 tablespoons of vinegar. Salt and pepper to taste. Use left over rice to stir fry. I topped it with quick picked red pepper, pineapple, jalapeno, cilantro, and toasted coconut.

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