Shahi Paneer Recipe

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2 servings

Ingredients:

• 250 gms Paneer (cottage cheese), cubed into 1-inch pieces
• 1 medium Tomato, crushed
• 2 medium Onions
• 5-6 Cashew Nuts
• 1 teaspoon Coriander Seeds, roasted
• 1-2 Cloves (lavang)
• 1/2 piece of Bay Leaf
• A small piece of Cinnamon Stick
• 2 Green Cardamoms
• 1 tablespoon Ginger Garlic Paste
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Coriander Powder
• 1 drop of Red Food Color, optional
• 1/3 cup Curd (not sour), beaten
• 1/3 cup Warm Water
• 1/2 teaspoon Sugar, optional
• 2 tablespoons Fresh Cream
• 1/4 teaspoon Garam Masala Powder
• 2-3 strands of Saffron, dissolved in 1 teaspoon water, optional
• 3 tablespoons Cooking Oil or Ghee (clarified butter)
• Salt to taste
• 1-2 teaspoons Kasuri Methi , for garnishing

Directions:

• Grind cashew nuts with roasted coriander seeds into smooth powder and keep aside until required.
• Blanch the onions by following the directions given in the “How to Blanch Onion” recipe and crush the blanched onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.
• Stir-fry until it becomes light brown for approx. 3-4 minutes.
• Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder (prepared in step-1) and stir-fry for a minute.
• Add crushed tomato puree and salt.
• Stir-fry for approx. 2-minutes.
• Add curd, sugar and 1/3 cup warm water.
• Mix them and let mixture boil until oil starts to separate.
• Takeaway kadai from flame and let the mixture cool for 5 minutes. Discard whole spices (cloves, bay leaf, cinnamon and green cardamom), transfer mixture to a blender jar and blend it to smooth puree in blender or food processor. Again, transfer it to same kadai and place on the stove.
• Add fresh cream, garam masala powder and dissolved saffron.
• Mix well and cook for a minute.
• Add paneer cubes and mix properly to coat them with gravy.
• Cook for 3-4 minutes and turn off flame.
• Garnish it with kasuri methi and serve hot with Punjabi butter naan or tandoori roti in lunch.

How to Make Fried Ice Cream

Ingredients

• 1 liter (33 oz) ice cream (any flavor).
• Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
• Flour (a small bowl of it, approx 1/2 cup).
• Oil (use an unflavoured oil that has a high heat point).
• 2 eggs (beaten in a bowl large enough for dipping).
• Cinnamon and/or sugar (optional).

Steps

• Prepare the two baking sheets by lining with a silicon liner or parchment paper. Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
• Scoop symmetrical balls of ice cream. Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
• Harden the scooped ice cream balls in the freezer. Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
• Set out the bowls for dipping. Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
• Coat the ice cream. Remove the balls from the freezer, then:
• Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
• Roll each ice cream ball in the beaten egg.
• Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
• Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell. This method can be done immediately before frying, or like the method above may be re-frozen as follows.
• Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.
• At this point, you can actually keep the ice cream balls frozen for up to two months if needed.
• Fry the coated ice cream balls. Heat up the oil until it shimmers - approx 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won't fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it's done.
• Serve the ice cream balls. Serve immediately after frying, with chocolate or caramel sauce or other favorite sauce.
• If you'd like the dessert to be colder, place it back into the freezer for a few more minutes after it's fried, then pull out and serve a little colder. This is a personal preference and isn't essential.

Badi-Palanga saaga Odia Style

Cooking Time Required : 15 mins

Cost of preparation: 15-20 rupees

Ingredients:

• Palanga (palak, spninach) leaves ( 2 bunches),
• Tomato ( 1 small),
• Red chilli ( 2 nos ),
• Pancha phutana (1/3 tsp),
• Oil ( 3 tsp),
• Badi ( 1/2 cup ),
• Salt.

Preparation:

• Wash the palanga leaves thoroughly and cut into fine pieces.
• The tomato should be cut into very small pieces.

Cooking:

• Heat a pan and add 1 tsp oil. Add the badis and drizzle with some more oil on top. Stir fry till the badis are golden brown. Transfer to a bowl and crush into small pieces.
• Heat a wok (kadai). Add the oil. When it starts smoking, add the red chillis (broken into 2-3 pieces each) and pancha phutana. Add the tomatoes to the spluttering seeds.
• Fry till the tomatoes are well cooked.
• Add the palanga leaves and salt. Cook uncovered till the leaves are done. Remove from the wok into a serving bowl. Add the crushed badis. Mix well.
• Tip: This dish can also be prepared without adding the tomatoes. Instead brinjal ( cut into small cubes ) can also be used.
• Instead of adding the badi, one can also add roasted moong dal. The moong dal should be dry roasted and broken into small pieces.

Cauliflower Bhaji/Indian Style Cauliflower and Potato

This recipe is delicious.  It was given to me by an excellent cook that I regard highly.  If you want to re-create the Indian restaurant experience in your own home, give this recipe a try.  It does not disappoint.  Keep in mind, if you are using a large cauliflower, you'll need to up the amount of each spice slightly.  

Ingredients:-

• One small head of cauliflower, about 1.5 quarts, chopped into even, bite-sized pieces.
• One medium sized potato, peeled, cooked and chopped into small chunks
• 1 tbsp canola oil
• A pinch of asafoetida (hing)
• 1/4 tsp turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp cayenne powder (or to taste)
• 1/2 tsp amchoor
• 1/8 tsp garam masala
• 1/2 tsp salt
• A small handful cilantro leaves, finely chopped

Directions:-

• Cook the cauliflower pieces.  This can be done by steaming, boiling, or microwaving.  I'm usually in a rush and often end up microwaving as it only takes about 3-4 minutes to cook the pieces.  
• The ideal "cooked" cauliflower piece is tender but still has a bite to it.   Play around with this to get it right - it will depend on different factors, for example, how powerful the microwave is, or how large or small one considers "bite-sized" to be.
• Heat the oil in a wide bottomed pan.  Add the cumin seeds and allow them to sizzle and become aromatic.  Add the turmeric and asafoetida. 
• Immediately add the cooked cauilflower pieces and cooked potato chunks.  Stir until spices evenly cover cauliflower and potato.
• Sprinkle evenly over the mixture - coriander powder, cayenne powder, amchoor, garam masala and salt.  Stir thoroughly over the heat until well combined.
• Add the cilantro and stir until evenly distributed.  

Samosa Or How To Make Samosa Recipe

Ingredients:

• Maida – 200 gms
• White Chickpeas – 200 gms, boiled
• Broccoli Florets – 1 cup, cleaned, washed, chopped
• Green Chillies – 6
• Onions – 2, finely chopped
• Saunf – 1/4 tsp
• Garam Masala Powder – 1 tsp
• Ghee – as required
• Coriander Leaves – handful, chopped
• Salt as per taste
• Oil for frying

 Method:-

1. Combine salt, ghee and maida in a bowl.

2. Mix well to a thick dough.

3. Heat very little oil in a pan.

4. Fry the saunf for 20 to 30 seconds.

5. Add the onions, green chillies, broccoli and chickpeas.

6. Saute for 2 to 3 minutes.

7. Add the garam masala powder, salt and coriander leaves.

8. Stir to mix well. Remove after a minute.

9. Make small balls of the dough and roll them out into small puris.

10. Add 1 or 2 tsp of the broccoli mixture and fold into a triangle.

11. Heat oil for deep frying over medium flame.

12. Fry the prepared samosas till light golden brown and remove.

13. Drain excess oil.

14. Serve with green chutney or ketchup.

Aloo Paratha Recipe

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:

• 1 cup + 1/2 cup Wheat Flour
• 2 medium Potatoes, boiled and peeled
• 4 tablespoons finely chopped Coriander Leaves
• 1 teaspoon Lemon Juice
• 1 teaspoon Sugar
• 2 Green Chilli, finely chopped
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chilli Powder
• 1 teaspoon grated Ginger
• Butter
• 2 tablespoons Oil
• Salt
• Water

Directions:

First prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil, cover it with clean muslin cloth and set aside for 15-20 minutes to settle at room temperature.

step-1

Now, prepare alu paratha stuffing by mixing mashed potatoes, chopped green chillies, red chilli powder, grated ginger, garam masala, sugar, lemon juice and salt in small/medium size bowl. Mix all ingredients properly.

step-2

Divide stuffing into 6 equal parts and give them a shape of ball. Divide prepared dough into 6 equal parts, give them a round shape and press a little to flatten like pattie.

step-3

Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board). Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in the center of it.

step-4

Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.

step-5

Gently press stuffed ball on rolling board and dust some dry flour over it.

step-6

Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.

step-7

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.

step-8

Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.

step-9

Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it once in previous steps).

step-10

Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following same process. Serve it with tomato raita and pickle.

Manda Pitha

Ingredients :

• Broken Basmati rice ( 1 1/2 cups )
• milk ( 2 cups ), water ( 2 cups )
• pepper powder ( 1/5 tsp )
• cardamon powder ( 1/4 tsp )
• salt ( 1/4 tsp or to taste).

For the pura

• Coconut ( finely grated, 1 no )
• mall lumps of jaggery ( 6-7 tsp )
• raisins ( 1/2 cup )
• ghee ( 1 tsp )

Procedure :

• Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ).
• Put in a grinder and grind into a fine powder.
• Grate the coconut or grind the pieces in a mixer-grinder. Cooking Bring the milk and water to boil.
• Add salt, cardamon and pepper powder.
• Add the rice flour in small batches and mix continuously so that no lumps are formed.
• Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis .
• Switch off the flame at this stage. Allow the dough to cool down a few degrees till it is tolerable.
• Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.
• Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.
• Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it.
• Close and mould into balls. Spread some banana leaves over the idli plates.
• Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.
• Take out of the idli vessel.Now Manda Pitha is ready.

Chilly Fish

Chilly fish was an instant hit at home which I served with fried rice. This can be served as a starter too. It is definitely inspired by the Indo-Chinese version where the fish is deep fried and then added into a spicy chilly sauce. This is a quick and easy to make recipe. You can use any fish like King fish,Salmon,Grey sole or Cat fish.

Ingredients
To fry 

• Fish boneless- 1 lb
• Soya sauce- 2 tsp
• Chilly powder- 1/2 tsp 
• pepper powder-1/2 tsp
• salt to taste
• flour- 3 tsp
• corn flour- 2 tsp
• oil for frying

For the sauce

• Soya sauce- 1 tsp
• Dark soya sauce- 1/2 tsp
• Oyster sauce- 1 tsp
• Chilli sauce- 2 tsp
• Stock or water - 1 cup
• Corn starch- 1 tsp
• Onion - 1 medium
• Bell pepper -1 or a combination of different colors
• Dry red chilly- 2
• Garlic- 3 pods 
• Ginger- 1 inch thick
• Chopped green onions- a hand full

Method 

• Clean and cut fish into medium sized cubes and marinate it with soya sauce, chilly powder, pepper powder and a pinch of salt for 10 minutes. 
• Make a thick batter with the flour and dip the fish pieces one by one and deep fry in hot oil and set aside.
• Make a  bowl mix all ingredients listed under sauce except corn starch and keep ready.
• Cut onions and peppers into small cubes. Thinly dice ginger and garlic. 
• Heat oil in a pan and add garlic and red chilly and fry for a minute add in onion and garlic and saute for another minute. 
• Now add bell pepper and green onions. Do not over cook. Add in the sauce and allow to boil. Slide in fish pieces and simmer. 
• Finally mix corn starch in 3-4 tsp of water and allow the sauce to thicken a bit. Serve warm.

Chilli Gobi

Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang. Its quick and easy.
Ingredients:-

• 500 gm cauliflower (gobhi) - cut into small florets 
• 2 tsp salt 
• 1 egg 
• 1/2 cup corn flour 
• 1 tsp ginger-garlic paste 
• Water to mix the batter 
• Oil for deep frying 
• 2 cups onions - chopped coarsely 
• 2 Tbsp green chillies - thickly sliced 
• 1 Tbsp soya sauce
• 2 Tbsp vinegar
• Some greens for garnish

Method:-

• Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture. 
• Heat the oil, and fry over medium heat to a golden color. 
• 
  
• Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet. 
• Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi. 
• Mix well, and serve garnished with some greens. 
• If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

Simple Evening Snacks with Puffed rice

Half a bowl Mudhi (about 200g)

• 1 onion finely chopped,
• 2 green chilli finely chopped
• 2 tablespoon mixture
• 1/4 teaspoon mustard oil.
• few drops of lemon juice
• Little coriander leaf finely chopped
• Cucumber three/four teaspoon finely chopped
• Boiled potato finely chopped three teaspoon
• black salt (Chat salt) a pinch
• red chilli powder
• ½ cup roasted peanuts
• boiled white peas

Put all the ingredients in a bowl and mix it. Serve immediately.

Chicken Dum Biryani Recipe

Ingredients

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)
• For theMarinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon
• For the Masala:
• 1/2 Tbsp desi ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yoghurt
• 1 tsp yellow chilli powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water
• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

For the rice:

• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chillies, sliced  

Method

For the Jhol:

• Scrub and wash the rice and soak it in water for about 15-20 minutes.
• Cut the chicken into even-sized pieces.
• In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
• In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
• Cook the onions partially on slow heat to ensure that they do not change their colour. If you think the heat is getting too high to handle, put in a little bit of water.
• Once the onions are nice, glossy, well cooked and on the verge of changing colour, add the yoghurt.
• Add the yellow chilli powder and cook on low heat for 1 minute.
• Now add the chicken, followed by saunf powder and salt. Mix well.
• Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
• Add the finishing spices to the 'jhol' (the chicken and liquid), then add the cream to it. This is the jhol or the infusion in which the rice will be cooked. Keep this aside.

For the rice:

• In a pan, heat some water. Add salt and rose water to it.
• As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
• In another pan, heat half of the jhol you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
• Check seasoning before adding rice after which you would not be able to adjust it.
• Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
• Now add the other half of the rice and jhol. Let it cook on a low heat (on dum, in it's own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
• Drizzle with some rose water and serve hot.

Carrot Stuffed Paratha with Aloo Sabji

For the Carrot Stuffed paratha

For the paratha

• Wheat flour - 1 cup
• Salt to taste
• Ajwain - 1/4 tsp
• water to knead the dough
• For the carrot filling
• Carrot, grated - 1 cup
• Chili powder - 1/2 tsp
• Calt to taste
• Ajwain - 1/4 tsp
• Cumin powder - 1/4 tsp
• Turmeric a pinch
• Garam Masala - 1/4 tsp
• Oil - 1 tsp

 How to make the paratha

• Take the flour in a wide bowl, add ajwain, salt and water to the flour and knead to a soft dough. Keep it aside.
• To make the filling
• Heat the oil in a non stick pan, saute the whole cumins, then add the carrot and saute well. Add the other spices and mix everything well.
• Simmer for couple of minutes and keep it aside.
• How to make the stuffed paratha
• Divide the dough into equal balls. Dust and roll out into discs. Roll out two parathas. On top of one paratha, spread the filling and cover the other paratha over the top and seal well.
• Heat a tawa and cook the parath with oil on all sides.

 Aloo Sabji

Ingredients Needed:

• Potato / Aloo - 3 medium
• Salt to taste
• Green Chilies - 2
• Red chili powder - 1/2 tsp
• Cumin whole - 1/4 tsp

 How to make the aloo

•  Wash and slash the potatoes. Mw for 6 mins. soak in water and peel.
•  In a pan, add add, cumin seeds, when they splutter, add the cubed aloo along with all the spices. simmer with lid covered and cook for 5 - 7 mins
•  Serve it with Carrot stuffed parathas.

SPICY PUFFED RICE

Ingredients:
I am giving you the ingredients without the quantity.You can use according to your preference. 
There is no hard rule for the measurements in this recipe. If you like peanuts more then add it more.Feel free to plus or minus the ingredients of your choice.

• Puffed rice / Rice krispies / Murmura
• Mustard
• Garlic pods
• Curry leaves
• Peanut
• Roasted gram dal / chutney dal
• Red Chilly
• Turmeric powder
• Curry leaves
• Red chilli broken to pieces
• Salt ( Check and add. Few plain puffed rice itself is salted )
• Oil -2 -4 tsp

Method:

• Peel garlic and keep aside. Keep all the ingredients ready .
• Heat a broad kadai/pan and add oil. First add mustard and peanuts.
• After a minute or so, add garlic pieces .Saute them on medium flame. Let both garlic and peanuts become crispy and golden brown.
• Later add roasted gram dal ,red chilli pieces and curry leaves . Saute.
• Once curry leaves are crisp add salt, turmeric powder and chilli powder. Mix well.Keep the flame on low. It gets burned soon.
• Add the puffed rice and mix well so that all the puffed rice gets evenly coated with spices.Keep the flame on low and keep mixing for about 3-5 minutes , so that puffed rice gets more crispier. Switch off .
• That's it.. our spicy crispy puffed rice is ready to munch.Store in airtight container once it cools .Stays crisp for upto a month if handled well. Enjoy it as it is or top it with chopped onion ,tomato and coriander leaves for that extra taste.

Shallow Fried Potatoes in Spicy Curry Powder

Shallow fried potatoes in spicy curry powder, easy to make in minutes.

Ingredients    

• 1 no        Potato
• 2 tsp       Ginger garlic crushed
• 5 nos      Curry leaves
• ¼ tsp      Turmeric powder
• 1 tsp       Red chilli powder
• 3 tsp       Corrainder/dhania powder
• ½ tsp      Salt (or to taste)
• 3 tbsp     Oil

Instructions

• Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer which makes the work easier. 
• Soak them in cold water to avoid discoloration. In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, salt , potato pieces and toss everything together to coat the paste to all sides.
•  Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on meduim flame) and fry for few minutes, when it becomes dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning.
•  Finish the dish by garnishing with finely chopped fresh curry leaves. Good combination for curd rice.

Meal maker (Soy Chunks) Curry

Soya chunks also known as meal maker or vegetarian textured protein is stir fried in onion tomato mixture

Prep time- 7 mins

Cook time- 13 mins

Total time- 20 mins

Ingredients (240 ml cup used)

• 1 sprig curry leaves
• ¼ tsp. cumin
• ¾ to 1 cup soya chunks
• 2 tomatoes
• 1 very large onion sliced
• Pinch of hing
• 1 to 2 green chilies sliced
• ½ tsp. red chilli powder
• ½ to ¾ tsp garam masala
• 2 tbsps. Oil
• Coriander leaves to garnish

Instructions

• Boil soya chunks in lot of water for 3 to 5 minutes depending on the size, Leave them in the water for a while. Rinse them at least twice and squeeze off the excess water and keep it aside.
• Heat oil in a pan, add cumin and curry leaves and saute till cumin begins to splutter.
• Add hing, chili, onions and fry till they turn translucent.
• Add ginger garlic and fry till the raw smell goes away.
• Add tomatoes and fry till mushy.
• Add chili powder and masala powder. Mix and fry.
• Add soaked nuggets and mix everything well.
• Cover with a lid and cook on a low heat for 3 to 5 minutes without burning.
• Garnish with corriander leaves