Vacation means sleeping in one and a half. Do not go to the office. The job does not have much pace. And if the lunch is delicious, then there is no talk.
Let's now know how to make this delicious fish khichuri:
Materials
Basmati rice like quantity
Piece without any thorns of fish
Mung Dal-2 cup
Pea-2 table spoon
An onion chopped
Garlic Kochi-1 cup
Ginger Kochi - 2 teaspoons
Green pepper powder - 2 teaspoons
Yellow powder - 1 teaspoon
Cumin powder - 1 teaspoon
Whole ghee - Half tea spoon
Oil - 2 table spoons
Like salt amount
Ghee-half teaspoon
Dhanepata Kochi - 2 table spoons
Lemon juice - 2 table spoons
Ready system
At first, put two table spoons of lemon juice, a little olive oil and a little salt in fish pies. Put rice and pulses in a vessel and soak it for half an hour in water. Then heat the oil in the pot. Once the oil is hot, add cumin and onion onion and fry it together.
Now add ginger curry, rosemary, turmeric powder, turmeric powder, cumin powder, salt to taste and spices thoroughly with a little water. Pour the rice and pulse water in the water and stir well with the kadai. Take two and a half cups of rice and pulses for three to four minutes. Then spread the pieces of peas, coriander leaves, marinated fish pieces.
Then cook the lid and cook the medium until the rice is cooked. In this, the fish will be boiled and if the amount of water is enough, the poodle will be neat. But yes, remember that fish will be broken after shifting fish. You can sprinkle a little ghee before eating it down. Serve hot with tomatoes, onions, spice fish whiskers.