Easy Cookingandcraft

                                      Fish Curry -Meen Kuzhambu  INGREDIENTS Fish – ½ kg,medium size pieces Mustard seeds – 1 tsp Fenugreek seeds – ¼ tsp Cumin seeds -1/2 tsp onion – 1 Tomato-1 chili powder – 2 tbsp Coriander powder – 1½ tbsp Turmeric powder – ½ tsp puli/tamarind pulp  – 1/2 cup (Soak tamarind in half a cup of hot water) Curry leaves Salt oil Method:          Heat oil in a pan(meenchatti),Add Mustard seeds,Fenugreek seeds,cumin seeds,curry leaves             Add chopped onions  Cook on a high flame till onions are golden brown,Add Chopped Tomato,green chilies Add All spices turmeric powder,Chili powder,Coriander powder,required salt When oil separates add  tamarind pulp and Bring it to a boil               Add fish pieces and cook on a medium flame for 7-8 minutes with lid on or till the fish is done.           The fish will cook faster so be careful not to break the pieces,

                    Double Ka Meetha Ingredients  6 slices of fresh bread (brown/white) 1/2 cup milk 1/2 cup sugar syrup (  left over Gulab Jamun sugar syrup ) 8 almond,Pista sliced 2 tablespoons raisins 1 tablespoon oil/ghee, for Toast bread slices Method In Pan Add Ghee/Oil  For Toast our Breads  Spread all Breads evenly  Toast them till gets Brown color in both sides Transfer into Another Bowl   This is Left over Gulab Jamun sugar syrup  Add our left over jamun sugar syrup into toasted breads spread evenly  Add Milk and keep Aside In same Pan add ghee and fry the nuts one by one                                    Add our tempering into bread and let them soak for 15 mintz                                                    NOTE: keep them Refrigerate  while soak                                                     After Ref