15+ Simple and Easy Low carb keto Indian vegetarian recipes

Here’s a list of 15+ delicious low carb keto Indian vegetarian recipes that will help you get into the ketogenic diet groove without gaining tons of weight.

There is nothing harder than putting a healthy meal on the table without all of the hassles of preparing it. The ease with which you can prepare keto meals allows you to fit them into any schedule, work around your family’s schedules, or just enjoy eating when you don’t have all of the ingredients on hand. Below are some of the most basic and easy keto Indian vegetarian recipes that will help you get started with this wonderful diet!

Low carb keto 15+ Indian vegetarian recipes

Whenever you have discussed weight-loss tips with your friends or any other experienced personnel, some of them must have suggested to you a keto diet plan. The keto diet is a meal chart with low carbs and high protein and fat percentages.

Have a look at: keto diet plan for vegan

When you consume the keto diet day by day, your carbs are replaced by protein. Then you start shredding your weight. So here we have low-calorie Indian vegetarian keto recipes for your weight loss.

Do calories matter on a keto diet?

Morning keto Indian vegetarian breakfast recipes

Here we have tried to give low carb keto Indian vegetarian food recipes which are deficient in carbs and enriched with protein.

Upma

Upma is one of the best vegetarian keto breakfast meals if you want to lose weight quickly. 100gm of upma has fibre, vitamins, unsaturated healthy fats, and nutrients. It is deficient in cholesterol that makes it a healthy meal and helps you to meet your daily nutrients requirement.

Ingredients

• 2/3rd cup semolina
• 1 inch finely chopped ginger
• 1 medium-sized finely chopped onion
• 1-2 finely chopped green chilli as per your taste
• 1½ tablespoon mustard seed
• Few curry leaves
• 1½ tablespoon black gram
• 2½ tablespoon oil
• 1½ tablespoon Bengal gram
• Salt to taste
• 1 tablespoon lemon juice
• 1/2 tsp coriander leaves (finely chopped)
• ½ of finely chopped medium-sized carrot
• Chopped bean

Instructions

1. keep a nonstick pan on gas and roast the semolina on a low flame till those become light brown colour. Keep those on another plate. Make sure the semolina does not get too brown/ burnt. You can also take it before roasted semolina.
2. Now heat 2 ½ tsp of oil in the hot pan, add some curry leaves and mustard. When the mustard seeds start to crack add Bengal gram, black gram, and green chilli. Fry them for 2 minutes.
3. Then onions are added and fried till they become translucent in colour. Grated ginger, chopped bean, and carrot are added and sauteed for 3 min.
4. Salt and 1 cup of water were added to it and the water was left to dry up. Semolina was added gradually.
5. Then these are stirred continuously to prevent lumps.
6. Then it was covered for a few seconds like 20 seconds and let it get cooked till it starts to get mushy. Put off the heat and finally, lemon juice was added and mixed well. Then adorn upma with coriander leaves.

Weight loss drinks

Keto idli

Idli is one of the most preferred low calorie South Indian food. If it is made up of oats or suji, then it will be more proteinaceous and fewer carbs. You know the benefits of suji. So it will aid your weight loss goal. So let’s start with the recipe.

Ingredients

• 2 cup semolina/suji (coarse)
• 1 ½ cup curd
• 1 tsp salt
• ½ cup water
• 1 ½ pinch of baking soda

Instructions

1. First, in a large pan, roast 2 cups of suji for 5-6 minutes or till it turns light brown.
2. Then leave it to cool completely, and transfer roasted suji to a mixing bowl.
3. Then 1 cup curd and salt are added and mix them thoroughly without forming any lumps. Keep them in that condition for 18-20 minutes till suji absorbs water.
4. Then again ½ cup water added or as per the requirement to prepare idli dough. Before steaming the idlis, 1½ pinch of baking soda and give a thorough mix.
5. Pour the dough immediately onto an oiled idli plate. Steam them on a medium flame for 10-15 minutes.
6. At last, serve suji or plain Rava idli along with chutney and sambar.

Poha

Vegetarians, vegans and people who are sick of eating eggs for breakfast on the keto diet rejoice because we have got a dish that ticks all the boxes today. we are going to make a dish called ketogenic poha.

Ingredients

• 1 ½ cup chopped cauliflower
• ¾ cup chopped onion
• some curry leaves
• ½ teaspoon asafoetida/Hing
• 2 ½ tablespoon lemon juice
• 2 dry red chilli
• ½ cup water
• ¾ cup cabbage
• ½ cup roasted peanuts
• ¾ teaspoon mustard seeds
• 1 teaspoon turmeric
• 2 tablespoon olive oil
• salt as per taste
• Some chopped coriander leaves

Instructions

1. 1st heat olive oil in a pan. When the oil is hot , put mustard, hing, dry red chilli and curry leaves one by one. Let them crack for one and a half minutes. Now, add chopped onions and saute for 2 minutes.
2. Now chopped cauliflower, turmeric and salt are added. Mix them thoroughly. Then water is added and leave it to boil once.
3. Now finely chopped cabbage is added and mixed thoroughly. At last, roasted peanuts and lemon juice are added.
4. Then garnish it with chopped coriander leaves and your keto poha is ready.

15 days Indian keto diet meal plan

Keto dosa

Ingredients

• 50gm Grated mozzarella
• Coconut milk
• 1 cup Almond flour
• 10gm cumin (jeera) powder
• Two pinch hing (asafoetida)
• 2 tablespoon coconut oil for frying dosa
• salt to taste

Instructions

1. At first, all ingredients are mixed except coconut oil in a medium bowl and mix them thoroughly till the quality of batter becomes thin.
2. Keep the batter in that condition for at least 15 minutes. You can also make the batter thin by using warm water.
3. Then put a non-stick dosa pan on the stove and put coconut oil on it when the pan is hot. Put the prepared batter and spread it evenly in a circular manner.
4. Sprinkle some oil and cook on medium-low heat until red or golden colour appear on the dosa and when the dosa is prepared, the sides start lifting from the pan.
5. Then fold the prepared dosa and serve it with coconut chutney.

Keto sandwich

Sandwich is one of the most favourite foods of our young generation. So here we have a small idea of making a healthy sandwich and consuming it won’t affect your fitness goals.

Ingredients

• Keto Bread
• Salad vegetables
• Cheese

Instructions

1. Use low-carb bread. Otherwise, you can make some keto bread or order from online sites. Use toasted bread to aid your taste buds.
2. Keep it simple with tomato and small-sized chopped spinach. Also use cucumber, onions, and peppers. These are rich in low carb.
3. Cheese is not mandatory. But if you want a healthy sandwich, then don’t put cheese in it according to our point of view.

Low Carb Keto Ice Cream Recipe

Lunch keto Indian vegetarian recipes

When it comes to lunch, everyone wants a healthy and tasty meal without adding extra pressure to our health. So we have some really beneficial ideas for healthy low carb veggie recipes. They are described below.

Keto garlic Mushroom

This is not only proteinaceous and low carbs but also tasty and a perfect veg side item for your lunch.

Have a look at low cab high protein recipes

Ingredients

• 2 tablespoons of Olive Oil
• 4-5 finely chopped garlic cloves
• ½ teaspoon of Salt
• ⅓ teaspoon of whole Pepper
• ½ kg of Mushrooms
• 3 ½ tablespoons of Butter
• 2 tablespoons of chopped mint leaves

Instructions

1. Place a large non-stick pan on the stove with high flame.
2. Oil, garlic, salt, and pepper are added when the pan is hot and saute them until a good aroma comes.
3. Then put mushrooms in it and mix them thoroughly..
4. Stir the mushrooms for 5-6 minutes and then 1 tablespoon butter is added at a time, allow each tsp curd to melt and mix the mushrooms before adding the next tsp curd.
5. You can also add some cornflour to keep the mushroom mass separate.
6. When the mushrooms start to release liquid, then keep the heat to medium flame and stir if needed until all the liquid evaporates and the mushrooms turn a deep brown colour . It will take merely 10-15 minutes.
7. Your recipe is ready and then garnish them with mint leaves.

Dahi tadka

Ingredients

• 1 ½ cup yoghurt
• 2 teaspoons healthy oil
• ¾ teaspoon cumin seeds
• 4 cloves chopped garlic
• Some curry leaves
• 2 dry red chilli
• A pinch of thing
• ½ teaspoon turmeric powder
• 1 ½ teaspoon red chilli powder
• salt as per taste
• Coriander leaves for garnishing

Instructions

1. Heat oil in a non-stick pan on medium flame and put cumin seeds. Leave them till they crack.
2. Garlic, curry leaves, dry red chilli are added and stir them for a few seconds till the colour of garlic changes to light brown.
3. Then turmeric and red chilli powder are added and mixed thoroughly. Then turn the gas off immediately.
4. Take the yoghurt in a bowl and pour the prepared hot spices on the yoghurt with some salt as per your taste. Mix thoroughly.
5. Garnish with coriander leaves and then serve. Always prefer fresh yoghurt for better taste.

Mix veg butter masala

Ingredients for gravy

• 3-4 small-sized Tomato
• 2 medium-sized Onions
• 20-25 Cashew Nuts
• 2 Dry Mirch
• ¾ tsp Sugar
• 2 medium-sized whole Cinnamon
• 2-3 Cardamoms
• 2-3 Cloves
• Salt as per taste
• 350 ml Water

Ingredients for curry

• 2 tbsp Olive Oil
• 1 ½ tsp ground Cardamoms
• ½ cup small-sized Potato Pieces
• ½ cup finely chopped Carrot Pieces
• 7 French Beans medium-sized
• 12-13 pieces Cauliflower(optional)
• 200-300 gm tofu(available online with low cost)
• ½ cup Green Peas
• 1 tsp homemade ginger garlic Paste
• Salt as per taste
• one pinch of turmeric powder
• ¾ tsp Coriander Powder
• ¾ tsp Cumin Powder
• 1 ½ tsp Kashmiri Mirch Powder as per your choice
• 1 ½ tsp Kasuri Methi
• ¾ tsp Garam Masala
• 3 tbsp Olive oil
• ½ cup of coconut milk
• 1 tsp edible coconut oil

Instructions

1. Mix all the ingredients described above in the Gravy portion and add salt to it, cover the lid and cook until the tomato becomes soft and mushy and cashew nuts are softened. Then grind the mixture to puree.
2. Put the pan on the stove and add olive oil when the pan is hot. Then Crushed cardamoms, mashed Potato pieces, carrot, beans and cauliflower pieces and salt are added and fried for about 2-3 minutes.
3. Then add olive oil and fry the vegetables until they become light golden in colour.
4. Once the required golden is obtained, add the prepared ginger and garlic paste, turmeric powder, coriander powder, cumin powder, Mirchi powder, garam masala, and Kasuri methi.
5. Then add tomato Puree, mix them thoroughly, cover, and leave them to cook on a medium flame until oil is seen on the surface. After 5-6 minutes, green Peas are added and cooked on a medium flame for some minutes till the peas are softened.
6. Finally add tofu Pieces, Coconut milk, and some olive oil. Cook for a minute and your recipe is ready.

Low carb Ketogenic Indian chicken recipes

Keto veg Manchurian

Ingredients For Keto Manchurian Balls

• ¾ cup Riced cauliflower
• ½ cup grated Cabbage
• ¾ cup grated Paneer
• ½ green Capsicum cut into pieces
• ½ cup medium-sized chopped Onion
• 1 ½ tsp flax seeds(available online)
• 2 ½ tbsp Isabgol
• 1-2 Small green chilli chopped as per your wish
• 200gm grated cheese
• Salt as per taste

For Keto Manchurian Sauce

• One cup chopped Onion
• ½ cup chopped Capsicum
• Ginger
• Garlic
• 1 ½ tbsp Green chilli sauce
• 1 ½ tbsp olive oil
• Soya sauce

Instructions

• In a bowl, take chopped cabbage, cauliflower, paneer, onion, capsicum along with ground flaxseed, hemp hearts, psyllium husk, green chili, grated cheese, and salt as per taste. Mix them thoroughly.
• Then prepare small round balls from the mixture.
• Now in a frying pan, heat the oil on a medium flame and the balls are deep-fried for 30-40 seconds or until the balls turn golden in colour. After preparation keeps them separate.

For preparing the Manchurian sauce

1. Heat 1 ½ tsp olive oil in a pan and ginger, garlic and green chilli are added to it. Stir them for some minutes..
2. Then capsicum and chopped onions are added and stirred for 1-2 minutes.
3. Mix them with green chilli sauce, soya sauce afterwards.
4. Now add the described amount of water and leave it to boil for around 4 minutes.
5. Then mix the Manchurian balls with sauce and the recipe is ready.

Also read

Day with Indian keto recipes

keto Indian diet plan for weight loss 

Vit b12 Indian vegetarian foods

Keto Potol/Parbal kurma

Ingredients

• 12-14 pieces Parwal/ Pointed Gourd
• 2 medium sized finely chopped Onion
• 1 small sized chopped tomato
• 3 tbsp thick Coconut milk
• some Ginger
• 2-4 Garlic cloves
• 8-10 Cashew nuts
• 7-8 Almonds
• Some Raisins
• 3 Cardamoms
• ⅓ tsp turmeric powder to marinate parbals
• 1-2 tsp Chilli powder as per your choice
• ¾ tsp Coriander powder
• ⅓ tsp Turmeric powder
• ¾ tsp Cumin powder
• ¾ tsp Garam masala
• Salt according to your taste
• 3-4 tbsp Olive Oil
• 2-3 Bay leaves
• 2 medium sized Cinnamons
• 4 Cardamoms
• 5-6 Cloves

Instructions

To make the Onion-nuts Korma paste

1. Heat olive oil in a kadhai on medium heat and add 2 cardamoms, cinnamons and 2 cloves after the oil is hot.
2. Then add chopped onions, ginger and garlic and stir them for around 5 mins.
3. The chopped tomatoes along with the cashew nuts, almonds and raisins are added along with salt and stir until the tomatoes become paste. 4. Now put the kadhai aside and leave it to cool for a few minutes. Then grind the mixture after adding coconut milk in a grinder.

To make the curry

1. Peel the pointed gourds diagonally after washing and then marinate them with salt and turmeric powder and keep it aside for 5-6 minutes. Heat 2 ½ tbsp of oil in a large pan on medium heat. Then fry the parwals until they are soft and golden brown in colour. Strain excess oil and keep them aside.
2. Add the rest of the oil in the same kadhai on high flame till they are very hot. Then decrease the heat to medium-low. Cinnamon, cardamom, cloves and bay leaf are added and fried for a few seconds.
3. Then add the prepared masala paste along with chilli powder, turmeric powder, coriander powder and cumin powder and stir continuously. 4. Then the masala is cooked until oil is released on the surface.
4. Add some warm water to the masala and mix them thoroughly. Keep the gas in a sim position to let the mix boil for 2-3 minutes.
5. Then add the fried parwal to the gravy and cook them in a sim position for 5-6 minutes.
6. Finally add 1 tsp of olive oil and garam masala and stir it thoroughly. 8. Now our recipe is ready

Keto bhindi do pyaza

Ingredients

• 250 gms Bhindi/ Lady Finger
• 6 medium sized Onions 4 for paste + 2 chopped
• 2 medium sized Tomato
• 1-2 Green Chill as per your choice
• 1 ¾ tbsp home made ginger garlic Paste for better taste
• Some chopped coriander leaves
• Salt as per your taste
• 1 ½ tbsp Coriander Powder
• 2 tbsp Olive Oil
• 1 tsp Turmeric powder
• ¾ tbsp Cumin seed
• 1 ½ tbsp Red Chilli Powder
• ¼ tbsp Garam Masala

Instructions

1. Start preparing a paste of 4 onions, 2 tomatoes, 4 garlic pods, 1 ½ tbsp coriander powder, ¾ tbsp cumin seeds, 1 tbsp red chilli powder, ¼ tbsp turmeric powder.
2. Wash the lady fingers completely and dry them gently to keep away slippery and clinginess. After cutting the top and tail part, Slice them vertically into 2 pieces of 1inch each.
3. Start heating olive oil in one frying kadai on a medium to high heat.
4. Use healthy oil for frying. It may cost you a little more, but will prevent upcoming severe heart diseases and obesity.
5. Put cumin seeds when oil is hot. Let it fry and then begin to add lady fingers one by one and fry in a high flame for 5-6 minutes or till they become soft and fried.
6. Move them occasionally so that they will be evenly cooked and not burnt. Cook them with the lid opened.
7. After cooking well, keep the fried lady fingers separate in another bowl.
8. Start adding 2 tbsp oil to the pan. Lay chopped onions and stir them till they become golden brown in colour.
9. Put onion paste in it. Stir them till cooked well.
10. Put some kasuri methi or dried fenugreek leaves in it, ½ cup water and leave it on sim. Add sauteed fried bhindi to the prepared gravy and leave it for 4-5 mins on sim.
11. Stir from time to time to avoid sticking gravy to the kadai.
12. When the lady fingers are cooked , add garam masala, chopped coriander leaves and mix them thoroughly and gently.
13. Now your recipe is ready.

Dinner keto Indian vegetarian recipes

Keto veg tadka

Ingredients

• 1 cup Whole lentils of a tadka packet
• large chopped Onions
• 1 large chopped Tomato
• 1 ½ tbsp home made ginger- garlic paste
• Chopped Green chillies as per your choice
• ¾ tbsp Turmeric powder
• 1 ½ tbsp cumin powder
• ¾ tbsp Kasoori methi
• 1 tbsp Chilli powder
• 1 ½ tbsp Coriander Powder
• 2 tbsp Olive Oil/ Sunflower oil
• 1-2 Dried kashmir Chilli
• 1-2 bay leaves
• 1 ½ tbsp Cumin seeds
• ½ tbsp Garam masala powder
• 1 tbsp coconut oil
• Salt as per taste
• 1 tbsp Sugar
• chopped Coriander leaves

Instructions

1. Start adding the soaked whole tadka dal to a pressure cooker and leave it for 2-3 whistles on flame.
2. After that put a pan on medium flame.In the same pan heat the oil.
3. Then dried red chillies, bay leaves and cumin seeds are added.
4. When the cumin seeds start cracking, put chopped onions and fry them for 2-3 mins or until they turn golden brown in colour.
5. Then add the ginger-garlic paste and continue to stir for a few mins till a good aroma comes.
6. Put the chopped tomato and green chillies and fry until the tomato is soft and mushy.
7. Add turmeric powder, chilli powder, cumin powder, coriander powder and salt and sugar along with ½ cup water and stir until oil appears on the surface.
8. Now put the boiled tadka dal and 1/2 cup of water and mix everything thoroughly.
9. Cook for 6-7 minutes, stirring from time to time.
10. Add kasuri methi, garam masala powder and a tbsp of coconut oil and give a final mixing.
11. Garnish with chopped coriander and recipe is ready.

Keto dalma

Ingredients

• 1 cup soaked Tur dal
• ½ tbsp garlic-ginger paste
• ¼ tbsp Turmeric powder
• ¼ tbsp garam masala
• Salt as per taste
• ¼ tbsp cumin seeds
• 1-2 bay leaves
• 1 chopped small papaya
• 2-3 Sliced green chillies
• 3 dry red chillies
• Some Curry leaves
• Chopped coriander leaves
• One cup Water
• 2 tbsp olive oil

Instructions

1. Add soaked tur dal in a pressure cooker,then put chopped papaya, turmeric powder, salt, water, bay leaf, ginger paste and cook them up to 3 whistles.
2. Then take a pan and add 3tbsp coconut oil, green chillies, dry red chillies, cumin seeds and saute them for 5 secs.
3. Then add the prepared dal in it.
4. Add some curry leaves and some garam masala and cook them for another 3mins. Garnish with some coriander leaves.
5. Then your recipe is ready. You can also add other vegetables as per your wish. It will be more healthy.

Channa masala recipe

Ingredients

• 1 cup chickpeas soaked overnight
• Salt as per taste
• 2 ½ cups water to boil the chickpeas
• 1 ½ inch ginger
• 4 large garlic cloves
• 1-2 green chili as per your taste
• 2 tablespoons olive oil
• 1 bay leaf
• 4 whole cardamom
• 3-4 cloves
• 1 inch cinnamon
• 3/4 teaspoon cumin seeds
• 1 large chopped onion
• Blended 2 medium sized tomatoes
• 1 tbsp coriander powder
• ½ tbsp cumin powder
• ½ tbsp paprika
• ¼ tbsp turmeric powder
• 1/4 tbsp garam masala
• 1 tbsp crushed kasuri methi

Instructions

1. Soak 1 cup raw white chickpeas overnight .
2. Then transfer the soaked chickpeas to a pressure cooker along with salt and 3 cups of water.
3. Cook on high flame till 2 whistles,after 2 whistles cook them in medium flame for another 10 minutes. Leave the pressure cooker to release vapour naturally.
4. Take crushed ginger, garlic and green chili. Keep them separate.
5. Heat a pan over medium flame on the stove. When hot, add the olive oil and then add the whole spices- bay leaf, green cardamom, cloves, cinnamon and cumin seeds.
6. Let the spices fry for 30 seconds till they sputter.
7. Then add the finely chopped onion and stir. Cook for 3 minutes until the onions become light brown in colour.
8. Add some salt so that onions cook faster. By this time puree 2 tomatoes using a blender and place them separate.
9. Add the crushed ginger-garlic and green chili. Stir and cook for 1 minute until the smell of the ginger-garlic is gone.
10. Add the pureed tomatoes and stir and cook for 5 minutes on medium flame and stir it often.
11. Then add coriander powder, cumin powder, turmeric and garam masala. Cook the spices for 40 seconds. The oil should appear on the surface.
12. Put the boiled chickpeas and mix. Also add 2 cups of water and stir.
13. Cover the pot with a lid, leave it on sim for 10-15 minutes to cook well.
14. Add crushed kasuri methi and mix well.
15. Garnish with more coriander leaves and your recipe is ready.

Bottle gourd curry (lauki ki sabji)

lauki ki sabzi is a very simple Indian curry prepared with bottle gourd, few spices and popular in all regions in India.
Today, we are sharing the gourd vegetable recipe made in the instant pressure cooker and gluten-free, keto and vegetarian low-carb recipe.

Ingredients

• Bottle Gourd: We used 1 medium gourd, about 3.5 cups when sliced. Wash the gourd, peel it off, discard the seeds and cut it into 1/2 inch pieces, otherwise the small pieces of the gourd will mash into the pressure cooker. Gourd is easily found in any Indian grocery or Asian store.
• Green pepper: gourd vegetable is usually mild. To make this curry little bit spicy, we have used two green Thai peppers, you can skip it if you wish.
• Ginger: We’ve used ginger in this gourd curry recipe, you can also add minced garlic with ginger.
• Curry leaf: curry leaf provides a unique flavour to the gourd vegetable. We definitely suggest, don’t leave it.
• Onions: We have used this recipe with finely chopped Onions as my base. If you’re making a recipe with non-onion garlic, you might want to skip it.
• Tomato: We have used a roma tomato to make the base of this curry. You can also puree the tomatoes instead and add them if you’d like.
• Oil: We have used coconut oil in this recipe, you can use your favorite vegetable oil.
• Dry spices: We have used turmeric powder, red chilli powder, coriander powder, garam masala and mango powder. Spices can be reduced or increased as desired.
• Coriander leaf: We have used coriander leaf for garnish.

Instructions

Wash the gourd first and peel it off and cut it into half an inch pieces.

Instant pot method

1. Press the saute on the instant pot. Pour the oil into the pot. 
2. When it’s hot, add the cumin seeds and let them explode.
3. Then add chopped ginger, green pepper, and curry leaves. Roast for 30 seconds.
4. Add chopped Onions. Fry it until brown.
5. Then, add the tomatoes and cook for 2 minutes more until the tomato is soft.
6. Then add all the dry spices like turmeric powder, red chilli powder, coriander powder, garam masala powder, gourd crumbs, water, salt, and mix well.
7. Make sure to deglaze the pot to avoid the burn alert, scrap any spices sticking to inner pot.
8. Close the lid on the pot and change the pressure valve to the sealing position.
9. In addition, set the pot to manual/pressure cook (high pressure) and timer at 5 minutes. 
10. When the pot beep immediately, release natural pressure (NPR). Remove the lid and squeeze the lemon juice and arrange the cilantro leaf to combine well.
11. Gourd is ready and served with hot chapati and parathas.

Nutrition info for 1 serving

• Calories: 289 Calories
• Total Carbs: 10.74g
• Fiber: 3.09g
• Net Carbs: 7.65g
• Protein: 39.6g
• Fat: 9.2g

What did you learned today?

If you want to look into eating a low carb diet but don’t know where to start, this post will help you learn how to properly prepare and style keto-friendly recipes.

Must read: how many carbs are in a low carb diet

Choosing the right recipes isn’t hard once you know what you’re looking for but sometimes it can be daunting trying to find high-quality information on different types of keto diets and then trying to determine what recipes fulfil your needs.

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Easily now you can feel free to answer. These thoughts of yours will give us the opportunity to learn something and improve something.

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