Ganashe

Ganashe:-

 

Ingredients:-

1. 1cup chocolate(grated from the chocolate slab or dark chocolate chips)
2. 1tbsp butter
3. 3-4 tbsps cream

Method:-

1. Melt the chocolate in microwave for 1min first , if its not completely melted for 1 more minute check again , if not again for 1/2 min , until the chocolate is completely melted.
2. Smoothen using the back of a spoon.
3. Add the butter and mix well , add the cream.
4. Mix it in quickly until it thickens.
5. You can add more or less of the cream to adjust the consistancy .
6. Store it in fridge to cool and cover with cling wrap .
7. Stays good for upto 3days in refrigrator.

Fish Masala Fry

Fish Masala Fry:-

Ingredients:-

1. 1big onion
2. 1tomato
3. 1 green chillie
4. 1/2 tsp corriander seeds
5. Few springs of corriander leaves
6. 5-6 red chillies(kashmiri)
7. 5-6 pepper corns
8. 1/4 tsp jeera
9. 2 garlic cloves with skin
10. 4-5 seeds of methi
11. Salt to taste
12. 2-3 tbsp oil
13. 1-2 springs curry leaves
14.  8-9 medium sized pieces of thinly sliced Surmai /2 -3 big pieces of fish/1very large slice .
15. Corriander leaves for garnish

 

Method:-

1. Grind ingredients from 1 to 10 to a smooth paste using very little or no water.
2. Heat oil in a shallow but wide non -stick pan.
3. Add 2 springs of curry leaves and the ground masala.
4. Fry it till its dark in colour and completly dried up , oil seperated.
5. Add the water from the mixer and give it a good boil , along with adding a few more springs of curry leaves .
6. Add the fish and use the spoon to put the masala over the fish .
7. Let it cook , (cove if needed for few minutes only).
8. Check for salt  and spice.
9. Let the gravy be realy thick.
10. Garnish with corriander leaves and serve hot.
    
    
    Suggestions
    Can be made with white pomfret whole or sliced, King fish ,any other fillet fish 

Idly using Rice Rava/Idly Rava

Idly (using Idly Rava/Rice rava):-

 

Ingredients:-

1. 1cup urid dal.
2. 2n 1/2cup idly rava (even 1:2ratio of urid dal n rice rava gives good taste n texture)
3. 1tbsp salt
4. 1tsp oil (to greese the moulds)
5. water to grind the batter.

 

Method:-

1. Soak urid dal for atleast 6-7 hours in enough water.
2. Soak idly rava seperatly at the same time as the urid dal in enough water (for 1 cup u need atleast 2 to 2n half cups water approxi.)
3. Now discard the water from the urid dal.
4. Grind urid dal in a mixer or grinder till smooth, very finely adding as little water as possible slowly while grinding.
5. Once urid dal is finely ground, add half the idly rava to it without the water and grind again for 1-2 rounds.
6. Remove the batter in a big bowl and mix in the rest of the soaked idly rava and the salt.
7. Give it a good mix using ur hand.
8. Clean the mixer with little water and add it to the batter ( ensure batter is not too thin in consistancy, if you feel it will become very liquid reserve it to adjust the consistancy after fermenting)
9.  Mix well with hand again.
10. Cover with cling wrap or a tight lid and let it sit in a warm place for about 10 hours to fermant(takes less time in summers and longer in winters)
    

    
    
11. Once the batter has risen. its ready for use.(you can see small air bubbles in the batter like in the above picture, if the batter is light and airy , there is no way your idly can fail the test of softness ) 
12. mix once gently
13. Now spoon the batter in oiled idly moulds or wati to fill only 2/3's of each greesed mould, leaving space for the idly to rice n fluff up.
14. Put about 3-4 glasses of water in a cooker or idly steamer, place the ring , now make let the water heat up and carefull place the idly stand or bowls in the cooker or steamer.
15. Close the lid and steam for 12-15 mins , with out using wistle (in case of cooker) or in a steamer .While opening take care that the steam water doesn't fall on the idly(it makes them mushy)
16. Remove from the cooker/steamer , and let it cool for few seconds.
17. With the help of a knife or back of a spoon ,run through the sides (edges)of each of the idly.
18. Unmould and serve hot with your choice of chutney or dry powdered chutney or even simple unsalted butter.
19. Enjoy piping hot perfectly spong soft idly.

Oreo Cookies dessert

Oreo Cookies Dessert

Another simple desert idea that I learnt from a friend of mine. Easy to make and good to taste.

Loved sweet indulgence for both kids as well as adults. Just worth it to give it a try when your bored of the usual cakes or other indian sweets.

 

The layer of cake is just to give it a texture, while biscuits add crunch and sweetness to the desert, the maltisers are a melt in the mouth and the chocolate sauce gives chocolateee taste , while ensuring you dont take your eyes of the sweet until you get your share.

 

 

Ingredients:-

1. 1can condensed milk.
2. 2-3 tbsp milk powder.
3. 2 tbsp milk.
4. 2-3 tbsp caster sugar .
5. 1cup wipping cream( i didnt use it as it ).
6. 2tbsp cream cheese (philadelphia).
7. 2tbsp fresh cream.
8. few slices of plain chocolate cake(or any other flavour).
9. few packets(4-6 minimum) of oreo biscuits.
10. maltisers and chocolate sause to decorate.

Method:-

1. Dry roast milk powder for 2mins or so until a nice aroma comes from it and its colour beings to get cream. witch off the gas and remove in a dish , let it cool.
2. Beat the condenced milk, add the milk powder and milk , blend again with stick blender or electric wisk.
3. Nowin seperate bowl add the cream cheese and the fresh cream, beat again.
4. If using wip cream beat it seperately with caster sugar till stiff. ( i dint use it , as it not available handy in my pantry)
5. Mix the condensed milk and the wip cream by cut and fold method(first pour, thcut using a spoon lift the mix and fold it in ) do this until its all mixed well. keep aside.
6. Layer the base of the pyrex dish or glass bowl with cake.
7. Pour chocolate syrup over it. 
8. Followed by a layer of oreo chocolate biscuits, that are first opened in 2 halfs, then dipped in little milk on both sides and finaly broken into small bite sized pieces and spread over in the glass bowl .
9. Pour the milkmaid mix over
10. Then the cream cheese mixture should be poured
11. Decorate with maltisers, left over oreo biscuits and chocolate sauce .
12. Freeze for 10-15 mins, then keep in fridge , serve chilled.

 

 
 
 


 

Eggless Tiramisu Cake

Eggless Tiramisu Cake

'Tiramisu' it self means 'come lift me up' , its a melt in the mouth desert and a sure way to win hearts of your loved once. I learn't this dish from the net but but i noticed that most of the ingredients were either very expensive and not easily available, then i did try with the locally available ingredients however i again got to learn that sugarless option to the same recepie is equally good , from a a friend Wahida, though i don't make the sugarless unless its really required(i love to indulge in sweets once in a while, so no compromise).

 

This tried and tested is one dessert thats welcome anytime of the day or night,with family or guests or in parcel for friends.People simply start looking at you as a great cook without any extra effort and seriously, makes you feel special , without tireing your self in the kitchen for long hours.

 

Do give it a try and experience the magical movements in life with a heavenly yummy dessert like Tiramisu, and get back to me with your clicks and feed backs.

 

 

Ingredients:-
For cream cheese toping:-

1. 1small can wipping cream.
2. 3-4 tbsp Caster sugar or icing sugar.
3. Vanila essence 3-4 drops
4. 1packet cream caramel ready mix powder
5. 1tbsp coco power
6. 3-4 big tbsp of cream cheese(Philadelphia)
7. 3-4 big tbsp of fresh cream.

Other ingredients:-

1. 3/4 cup water
2. 2tsp instant nescoffee or more if needed
3.  1-2 spoons of sugar
4. 3-4 packets Ulker biscuts(can use marie or thin digestive biscuits; quick to set, great to taste and inexpensive option to cake fingers) is prefered by me, if you like you can use cake fingers(for which you need atleast 2 -3 cups coffee decoction and it will require minimum 12 hrs to set n absorb).
5. some 2 tbsp coco powder to sprinkle over.
6. chocolate sauce (i didnt use, its optional)or chocolate shavings for garnish.

Method:-

• Wip the wipping cream with a stick blender or a electric beater.
• add the caster sugar or icing sugar and beat till its slightly stiff.
• add the vanila essence , cream caramel powder mix, and coco powder blend once.
• add the cream cheese and freash cream and blend again till its uniformly mixed.
• Don't over blend at this time and keep aside for further use.
• Heat water and add the coffee  and 1-2 spoons sugar to it.keep aside to cool.
• Keep biscuits of cake fingers ready to use.
• To assemble the tiramisu cake,
• Take a pyrex or glass bowl, dip 2 biscuits or 1 cake finger and dip for 2-3 seconds each in coffee on both sides and place in the bowl, complete this to cover the base of the bowl with one layer of this biscuit layer.
• Now use 1/3 cream cheese mix prepaired earlier and layer it on the biscuits and level it using the back of a spoon.
• Using a seive or tea-strainer  , sprinkle add the coco powder.
• Now again layer the biscuits dipped in coffee, and then the remaining cream cheese.
• Level using back of the spoon.
• Sprinkle add the coco powder and the chocolate shavings (or chocolate sauce , i dont like it).
• cover with cling wrap and Let it set in fridge(not freezer) for 2-3 hours if using biscuits, if ur using cake finger it takes about 12-15 hrs for absorbtion of flavours.
• Cut and serve chilled.
• If you are diabetic or a health freak and prefer sugar less , simply skip the sugar and reduce the coffee and this recepie will still be good , or simply sustitute with sugar free.

 

Paneer Pulao

Paneer Pulao

A quick , mild flavoured rice with the goodness of paneer or cottage cheese made with left over curry. This pulao is one which can be made with not much effort at the same time , liked by most kids as its not spicy at all. even adults love it provided you club it with any North Indian gravy dish.This is a better option if you have left over of haldi mirchi paneer(like i do)or if  you are tired of  eating the regular jeera/plain rice.

Do try this simple recipe and enjoy your special lunch without much effort.

 

Ingredients:-

1. 1-2 cups Haldi mirchi wala paneer(left over add fried paneer if the pieces are less in gravy). refer to recipe in north Indian gravy .
2. 1spoon garam masala.
3. 2 cups rice
4. 3n half cups water
5. salt to taste.

Method:-

• Wash rice.
• Add the curry and the garam masala.
• Add water and cook on high flame in a cooker with out weight.
• Once you see the steam coming out from the vent, put the whistle on the cooker.
• Let one whistle come then keep on slow for 2-3 mins.
• Switch off the gas, let the steam escape, and release pressure.
• Mix well and serve with lots of coriander leaves.
 
 


 



Elaichi and Safron Rabdi

Elaichi n Safron Rabdi:-
 

Ingredients:- (serves 4)

1. 2 liters whole cream milk
2. 1 cup sugar (granulated)
3. 1tsp green cardimum powder
4. pinch of safron strands
5. choice of chopped nuts for garnish.

 

Method :-

1. Put milk in a deep nonstick heavy base pot and heat it bring it to a rolling boil .
2. Keep gas on medium flame n use a wodden flat spatula to stir the same constantly
3. Keep doing this until the milk is reduced to less than 1/4 ( very thick n no liquid milk remaining ) only cream is gathered .switch off gas and keep aside to cool completely.
4. add the sugar and give a good mix let it melt n once its combined switch off the gas.
5. Add the cardimom powder and give a good mix.
6. Add safron strands and mix again.
7. Serve warm or chilled with chopped nuts for garnish .

Mashroom Matar masala

Mashroom Matar masala

Recipe

1.)Chop couple of big onions, 

2.)slit few green chilies, 

3.)peal n chop 1inch ginger, 

4.)take a wok, heat few spoons oil add the onions, fry until half done, 

5.)then add v. Little garlic chopped n the ginger n fry well add the green chilies too n keep stiring , 

6.)now add the green peas(frozen or cooked) n continuing the stir fry n finally the mushrooms n some more stiring on medium high flame do not let it sit there n burn, keep mixing , 

7.)at this point add haldi, red chili, Dhaniya jeera pw,salt garam masala pow, 8.) mix , sprinkle add water and let it dry out 

9.)serve hot after garnish with corriander leaves.... 

Egg-veg stir fried noodles

Egg-veg stir fried noodles

 

 

 

Ingredients:-

1. 1Packet hakka noodles (boiled n cooled as per packet instructions in hot boiling water with salt and oil , without any other seasoning)
2. 2-3 eggs
3. 1onion sliced finely
4. 2 tbsp garlic minced finely
5. 2tbsp ginger minced finely
6. 1 cup finely julliened fresh vegetables, like capsicum,carrots, french beans, chopped white of spring onions,etc
7. 1tbsp soya sauce
8. 1tbsp white vinegar
9. Spring onion greens for garnish
10. salt to taste
11. 1tsp white pepper powder.

Method:-

1. Heat oil in a wok or a deep pot , add the ginger garlic and fry well, add the onions and saute.
2. Make them in the side, break the egges one by one and scramble them carefully.
3. Mix every thing well. now add the other vegetables and saute .
4. Once the vegetables are fried nicely add the noodles while giving them a good toss,
5. Add the salt pepper, and the soya sauce and vinnegar.
6. Keep mixing until combined well.
7. serve hot withchopped greens of spring onions for garnish.
    



Banana Flower Ambado

Banana Flower Ambado

 

 

Ingredients:-

1. 1banana flower
2. 1onion chopped(optional)
3. 1tsp mustard seeds
4. Oil for frying
5. half cup grated coconut
6. salt to taste
7. 1-2tbsp red chilli powder
8. pinch of haldi powder
9. 1/2 tsp dhaniya jeera powder
10. Rice flour 2-3 table spoons(more if needed)
11. Idly rava few table spoons.
12. 1-2 tbsp besan

Method:-

1. To cut and clean banana flower,

• Remove the red petals of the flower one by one for the outer most layers of the flower.
• Collect the smaller white flowers from these petals.
• Cut each of these with a knifelength wise to open it up.
• Remove the hard middle stigma of the flowers and discard it.
• Keep the rest of the flower aside to chop for further use , do this for all the small flowers inside each of the pink petal.
• once you reach the big white petals inside the flower, use even the outer petal for chopping and discard the hard inner stigma of the small flowers for these too.
• Now finely chop the small flowers n white petals which we have salvaged after cleaning process.
• Wash them nicely with water 2-3 times to ensure any sticky gum like substance is washed off clean and keep in wate until used in prepration.

2. Heat oil in a pan .

3. Add the jeera n mustard seeds, once they crackle,

4. Add the hing and the onion, fry slightly

5. Add the chopped flowers (without water, drain well) and fry very well .

6. Cover n cook if needed by adding little water.

7. Add the spice powders(red chilli powder, haldi, dhaniya jeera powder) once the flower is cooked nicely.

8. Add the salt mix well n let it cool .

9. Add the flours to this and give a good mix to combine well so a wet sticky mixture is formed.

10. Heat oil for frying, shape the batter and deep fry till golden on both sides.



Cabage Zunka

Cabage Zunka

 

Ingredients:- 

1. 1Cabbage finely shredded
2. 1onion shredded (optional)
3. 4-5 tbsp besan(chickpea flour)
4. 1/2 tbsp red chilli powder
5. pinch of haldi
6. pinch of hing
7. 1spring curry leaves
8. salt to taste
9. 2tbsp oil
10. 1/2 tsp jeera
11. 1/2 tsp mustard seeds
12. 1-2 green chilles chopped finely
13. corriander leaves to garnish

Method:-

1. Heat oil in a pan and once its smoking hot , add the jeera ,followed by the mustard , once it begins to crackle, add one spring curry leaves, the hing powder, give a mix in between.
2. now add the onion and toss it for few minutes, add the cabbage and toss it too.
3. Cover n let it sweat in the heat for a minute of so.
4. Add the chopped green chillies mix well.
5. add the red chilli powder and haldi powder mix add salt to taste.
6. Mix well and sprinkle add the besan slowly little at a time, mixing along side just enough to bind the cabbage together.(take care not to make it into a lumpy mass) 
7. Serve hot in cabage leaves and garnish with corriander leaves(goes well with chapatis).
 



Strawberry Rabdi

Strawberry Rabdi:-
 

Ingredients:-

1. 2 liters whole cream milk
2. 1 cup sugar (granulated) +  2-3 tbsps for strawberry sauce
3. 1 box strawberry ( 20 nos atleast).

Method :-

1. Put milk in a deep nonstick heavy base pot and heat it bring it to a rolling boil .
2. Keep gas on medium flame n use a wodden flat spatula to stir the same constantly
3. keep doing this until the milk is reduced to less than 1/4 ( very thick n no liquid milk remaining ) only cream is gathered .switch off gas and keep aside to cool completely.
4. add the sugar and give a good mix let it melt n once its combined switch off the gas
5. for Strawberry sauce chop all the strawberries finely , and place in sauce pan , let it cook for 2-3 mins to soften once its wilted n pulpy add the sugar. n let it melt switch off gas once its in sauce consistancy takes about a minute.let it cool completely keep aside.
6. Mix the basic rabdi with the strawberry sauce once completely cooled n mix well (if its not cooled completely it will curdle)
7. Garnish with fresh strawbery n the strawberry sauce and serve cold.
   

    

Methi Chicken(Methi Murgh)

Methi Murgh

 

Ingredients:-

1. 2onions
2. 7-8 garlic cloves
3. 1inch ginger piece
4. 5 green chillies
5. 1kg fresh chicken( cut , clean , remove skin n make small pieces to get about 800 grams after cleaning)
6. 1cup curds
7. 1tsp corriander powder
8. 1/2 tsp haldi powder
9. 1tsp red chilli powder
10. 5-6 green cardimoms
11. 1maze flower
12. 1inch cinimon pieces
13. few pepper corns
14. 1bay leaf
15. 1tsp ghee
16. 1/2 tsp cumin seeds
17. 2 bunches of fresh methi leaves
18. salt to taste 
19. 2 tbsp fresh cream
20. 5-6 cashewnuts
21. garam masala powder
22. corriander leaves for garnish
23. 1 tbsp ginger juliennes
24. 1cup curd (optional)

Method:-

1. Grind 2onions,7-8 garlic cloves,1inch ginger piece n 2 green chillies.
2. Marrinate 800 grams chicken (cut into small bone in pieces) with 1cup curd,1spoon corriander powder,1/2 spoon haldi, 1spoon chilli powder, 5-6 green cardimoms, 3 black cardimoms, 1 maze flower, 1inch cinimon  stick broken into bits, few pepper corns,1 bay leaf, 1tsp ghee and mix well and keep aside atleast 20 mins.
3. in oil fry cumin seeds , then add onion paste, fry well till its done well.
4. to this add 1 bunch of finely chopped methi leaves and 1 bunch of only methi leaves (uncut).
5. saute for 5 mins or so .
6. now add the 3 green chillies slit in length wise and mix well.
7. Add chicken along with the marrination , mix well , cover and cook stirring in between (no need to add water),if chicken pieces are big add curd and cover cook (using a heavy weight over the lid/dum) 
8. Once chicken is cooked well add salt and cashew paste (5-6 cashews ground to a fine paste) n mix well.
9.  Add little cream n mix well.
10. Sprinkle add a pinch of garam masala( i didn't).
11. Garnish with ginger julienne n corriander leaves.
12. Serve fragrent hot methi murg with rice /roti /chapatis.

Banana Flower sabji

Banana Flower sabji

 

Ingredients:-

1. 1banana flower
2. 1onion chopped(optional)
3. 1tsp mustard seeds
4. 3-4 red chillies round once
5. half cup grated coconut
6. salt to taste
7. 1/2tbsp red chilli powder
8. pinch of haldi powder
9. 1/2 tsp dhaniya jeera powder

Method:-

1. To cut and clean banana flower,

• Remove the red petals of the flower one by one for the outer most layers of the flower.
• Collect the smaller white flowers from these petals.
• Cut each of these with a knifelength wise to open it up.
• Remove the hard middle stigma of the flowers and discard it.
• Keep the rest of the flower aside to chop for further use , do this for all the small flowers inside each of the pink petal.
• once you reach the big white petals inside the flower, use even the outer petal for chopping and discard the hard inner stigma of the small flowers for these too.
• Now finely chop the small flowers n white petals which we have salvaged after cleaning process.
• Wash them nicely with water 2-3 times to ensure any sticky gum like substance is washed off clean and keep in wate until used in prepration.

2. Heat oil in a pan .

3. Add the jeera n mustard seeds, once they crackle add the red chillies

4. Add the hing and the onion, fry slightly

5. Add the chopped flowers (without water, drain well) and fry very well .

6. Cover n cook if needed by adding little water.

7. Add the spice powders(red chilli powder, haldi, dhaniya jeera powder) once the flower is cooked nicely.

8. Add the coconut scrappings and serve hot.

 

 

 

 

 

 

 

 

Mexican Chicken Tortilla rolls

Mexican Chicken Tortilla Rolls:-

 

Ingredients:-

1. 2-3 chicken breast cut into small cubes.
2. 1tbs chilli powder
3. 1tbs pepper powder
4. salt to taste
5. 1tbs ginger garlic paste
6. 2tbs oil
7. 2 tomatoes finely chopped
8. 1onion finely chopped
9. 1capsicum finely chopped
10. 1green chilli chopped
11. few slices of cheese
12. ranch dressing
13. tortilla flat breads 1 packet ( makes around 7-8 of these.)

Method:-

1. Marrinate chicken pieces with ingredients from 2 to 5 and let it rest over night.
2. Heat oil in a non stick pan, add chopped 1tsp chopped onion and one garlic once its hot.
3. Add chicken to this n stir fry till its half done.
4. Add capsicum to this n stir fry .
5. Once its completely cooked add 1tbsp of chilli sauce and woshtershire sauce each. 
6. Mix well and switch of the gas.
7. Add the remaining onionb n tomatoes n green chilli n give it a good mix.
8. let it cool slightly.
9. place tortilla flat breads and spoon the filling along the center.
10. now add a slice of cheese on it.
11. Microwave on high for 1 minute.
12. add some ranch dressing.
13. Serve hot.

 

Black Pomfret Fish Biryani

Black Pomfret Fish Biryani

 

Ingredients:-

1. 1kg cleaned fish(black pomfret, sliced, skinless n bone in) alternatively surmai(king fish) , white pomfret can be used. you can use chicken too but pls increase the green chillies to 12-13nos
2. 1/2 tsp haldi
3. 1l2 tsp redchilli powder
4. salt as per taste
5. 1 bunch corriander leaves cleaned
6. 1 cup pudina leaves with no stems
7. 1 whole garlic pealed
8. 1 slice ginger
9. 10 green chillies
10. water as required
11. 3-4 cups rice
12. 1n 1/2 cup thick beaten curd or laban
13. 3 large onions cut in thin slices ( fried or microwaved  as explained in procedure below)
14. handful of cashew nuts
15. Oil couple of tbsps
16. 5 cloves
17. 1inch cinimon sticks
18. little jeera
19. 1 bay leaf
20. 5 green elaichi
21. few pepper corns
22. 3 small glasses of water ( enough to submerge rice)
23. 1tbsp ghee
24. pinch safron strands
25. corriander leaves for garnish
26. 1 tbsp kewra water

Recepie:-

1. Marinate cleaned black pomfret with ingredients 2 to 4 and keep for roughly 10 mins.
2. Mean while grind ingredients 5 to 9 using very little water to a course paste ( not like a chutney, little rough texture).
3. Pour in the fish and give a good mix and leave for 10 more mins.
4. Now add the curd or laban to soak the fish and little over it , leave it for another 10 mins.
5. For onions to be microwaved:- mix the sliced onions with 1 spoon oil , put in a microve safe dish, microwave for 4 mins on high ,remove mix , again in the microwave for 3 mins, remove n mix, again in microwave for 3 mins stiring once in between , again micro wave for 2 mins after mixing , do this for 1 mins after mixing , until the onion is dry n golden in colour (the time needed to microwave will vary with the microwave, it may increase or decrease depending on the watts , dont worry if you dont feel its crisp or dry or non greesy like the fried onions, just make sure its not burnt , never let it sit in microwave unattended n without mixing in between ). Keep in aside. saves wholoe lot of oil and frying, try once n you will know your microwave will work wonders for you. 
6.  Cook rice with ingredients 16 to 23 after frying the spice in little oil and then tied into a small muslin cloth and also safron strands , until 3/4 th done,most water is absorbed ,drain excess water if required n keep aside after removing the spice bag.
7. Take a deep bottom non stick pan, heat rest oil and carefully place the marinated fish in hot oil one by one to cover the base of the pot , ccok for 2-3 mins turn n cook over on the other side remove and keep aside. Do this for all the fish.
8. Keep gas on medium to low flame, Cover the base of the same deep pot with the fish cooked earlier, then pour the entire marrinate of curd on this put the half of the cooked rice , now put half the onion , some cashew nutsand layer the remaining fish cover with the remaining rice.
9. Now add the left over onion , rest of cashew nuts, corriander leaves, few chopped pudina leaves, and the kewra water. press down with the back of the spoon. covern with foil tightly and close with a heavy lid .
10. Keep the gas on a low flame n after 5 mins check slowly if the lid is hot (take care not to burn your fingers)
11. Switch off the gas.
12. Serve hot with your choice of raita or plain yogurt.