Naina 's kitchen

Я так рада получить эту супер... награду Pinnacle Honor... Я благодарю вас, уважаемые судьи и жюри, за то, что выбрали меня победителем... спасибо и вам, мои дорогие друзья с кухни Наины.

Thanks for being a top engager and making it on to my weekly engagement list! Chris C, Khuchiev M

Dear friends of Naina's kitchen.. feeling so glad and excited to achieve this global international artist of the year 2024... thank you so very much dear and respected judges for choosing me as a winner.. thank you so very much dear friends and my family for your special wishes and support..love from Naina Mitali and Naina's kitchen.

https://www.facebook.com/100063806692570/posts/929929755810572/?mibextid=JKhxCcgn07XyEHyd

Big shout out to my newest top fans! غسان العبدالله

Big shout out to my newest top fans! עמיר רבין, Aleks Aleks, غسان العبدالله

Привет, мои дорогие друзья с кухни Наины... Я так рада поделиться своим еще одним достижением - наградой Gem Icon Award... чувствую себя взволнованной после того, как выиграла этот прекрасный трофей с драгоценными камнями и золотую медаль и Сертификат победителя.. спасибо всем уважаемым судьям за то, что выбрали меня победителем. Спасибо вам, мои дорогие друзья кухни Наины.. за вашу любовь и поддержку ко мне и моей кухне.. любовь от Наина Митали и кухня Наины.

Боже мой...какие чудесные сюрпризы..Я потрясена..большое спасибо всем, дорогие..

Здравствуйте, дорогие друзья кухни Наины.. Я рад поделиться своим еще одним достижением моей фотовыставки, и я так рад выиграть эту престижную награду.. Почетную награду Винчи.Спасибо всем за вашу любовь и особые пожелания мне и моей кухне.

Я желаю вам всей моей дорогой семье, друзьям и людям всего мира самого зеленого и здорового Дня Земли.

Hello dear friends of Naina's kitchen.it's been a long time I am again here sharing one of my very authentic Indian dishe..a tasty yet super healthy veg dish.

Name+Soya Broccoli party..

Ingredients+
1 small Cup of boiled Soya Chunks (squeeze)
1 big size of brocolli pieces.
2 chopped onions.
1 big size of garlic cloves.
1 chopped ginger medium size.
4/5 green chilli.
Turmeric powder half teaspoon.
Coriander powder half teaspoon.
Cumin powder half teaspoon.
Fennel powder half teaspoon.
Black pepper powder 1 teaspoon.
Rock salt to taste.
Sugar half teaspoon.
Maggie hot and sweet tomato sauce 2 teaspoon.
Olive oil 4 tablespoons.
2 tablespoons of veg or non veg mayonnaise.

Method+

Heat the pan and add the oil and add the garlic cloves and fry till brown and now add the chopped onions and ginger and mix well now add the brocolli pieces and salt and sugar and mix well..when it gets a bit tender add the turmeric powder, coriander, cumin, fennel,, black pepper powder, green chilli and Soya Chunks and mix well...you can add a little bit of hot water if you need..now don't cover the pan.. keep the flame 🔥 medium and fry the entire vegetables and taste it if there's anything else needed to add...now if you think it's cooked evenly now serve it in a serving plates or tray and garnish with mayonnaise and enjoy this dish with simply steamed brown rice or Indian flatbread or parathas and enjoy with your family and friends and children...hope you enjoy this dish..I just like this dish so much.. thank you so very much for your love for the Naina's kitchen.may god bless you always 💐🌹.with lots of love from Naina Mitali.

Я так взволнован тем, что занял первое место на другой выставке в качестве победителя… я счастлив поделиться своим еще одним прорывным достижением со всеми вами, мои дорогие друзья на кухне Наины.

Желаю вам всем моим дорогим друзьям и близким, а также членам кухни Наины..С Пасхой... пусть Бог благословит вас всех всегда.

Здравствуйте, дорогие друзья кухни Наины..сегодня мы отмечаем праздник красок, любви и весны...Холи...Я желаю вам всем, мои самые лучшие и дорогие друзья кухни Наины, всего самого наилучшего и счастливого Процветающего фестиваля Холи. Да благословит вас Бог всегда… с большой любовью и уважением от Наины Митали и ее кухни.

Hello dear 😊 friends of Naina's kitchen.how are you all doing?hope all of you are having great time...
So today after a long time...my kitchen is open again 😊. sorry I actually been busy with my projects work and exhibitions etc...
Now I am sharing a lovely mouthwatering veg dish for every one...who are vegetarians or non vegetarians.

Name-Mixed magic of pumpkin and ridge gourd....

Ingredients+

1 little pumpkin cutted into diced.(you can easily measure as per your choice)
Ridge Gourd 2 Big sizes cutted into round shape.
2 big potatoes diced.
2 chopped onions.
4 tablespoons of garlic paste.
4 tomatoes cutted into two.
Green chilli 6.
Kalonji (Nigella seeds)1 tablespoon.
Turmeric powder 1 teaspoon.
Kashmiri red chilli powder 1 tablespoon.
Rock salt to taste.
Mustard oil 3 tablespoons.

Method+

Heat the pan or rice cooker...now add the oil and put the kalonji and chopped onions and garlic paste and fry them well..now add those vegetables one by one..now add the turmeric powder and kashmiri red chilli powder and rock salt...now mix them well..this is very healthy dish so you can easily enjoy this super delicious authentic Bengali style dish...noe you can add a little Bowl of hot water and cover the pan so that vegetables cooked evenly.5 minutes later open the cover and see if the entire vegetables cooked evenly and taste it if there's anything else needed to add.now this dish has to be a little bit juicy or you can make it a bit dry as per your choice.when the dish is ready now serve it on a serving plates or tray or Bowl..no need to be garnish.now you can have it with steamed brown rice or simply Indian flatbreads...I hope you will enjoy this dish with your family and friends and children.
I hope this lovely yet tasty dish you definitely going to try at once...

So now again I am going to close the door of my kitchen for today..hope soon will return again.may god bless you always and your family and friends and children too .. thank you so very much for the love you have in your heart for me and my kitchen... which is Naina's kitchen.. lots of love and respect from Naina Mitali and Naina's kitchen.Tata.

Здравствуйте, дорогие друзья кухни Наины. Я рад поделиться своим еще одним достижением.. еще одно перо в моей шляпе.. спасибо всем за вашу особую любовь и поддержку. Любовь со стороны кухни Наины.

Hello dear friends of Naina's kitchen..
How are you all...hope all of you are well and safe by the grace of God.
So here's my another dish is ready to share..a non veg dish for them who loves non veg dishes... easily made ...
Name-Prawn cashew Coconut.

Ingredients+
1 Kg fresh prawn...
150 gm cashew nuts crushed
Coconut powder 1 small bowl of.
100gm dried grapes.
1 big size of chopped onions.
2 tablespoons of ginger paste.
3 tablespoons of garlic paste.
Green chilli 7/8.
Chopped coriander leaves 1 small bowl of.
Turmeric powder 1 teaspoon.
Kashmiri red chilli powder 2 tablespoons.
Maggie hot and sweet tomato sauce 2 tablespoons.
Rock salt to taste.
2 tablespoons of cumin powder
Mustard oil 5 tablespoons.
Ghee clarified butter melted 3 tablespoons.
5 tablespoons of plain white Curd.

Method+
heat the pan and add the oil in it and add the chopped onions and garlic and ginger paste and fry them well..now add the prawn and mix well and now add the turmeric powder, kashmiri red chilli powder, green chilli, tomato sauce, cumin powder, rock salt and mix well now add the plain white Curd and add a bit of water so the spice will not be burnt...now add the coconut powder and dried grapes and fry them well...keep the flame medium and add a bit of water so the prawns will cooked evenly now cover it for a while..now open the cover and add the crushed cashew nuts and chopped coriander leaves and ghee from the top.and mix well.. taste it if there's anything else needed to add...now this dish need to be a bit dry...so your dish is ready to serve in a serving plates or tray and garnish with crushed cashew nuts and you can easily enjoy this lovely dish with steamed brown rice or basmati rice or for the optional with Indian flatbreads or parathas...rumaali Roti, butter nun etc..
You can enjoy this lovely mouthwatering dish with your family and friends and children...hope they will definitely appreciate your cooking...I hope you are enjoying my kitchen... thank you so very much for your special love and support..lots of love and respect and best wishes from Naina Mitali and Naina's kitchen.. thank you and will see you all soon.

Hello dear friends of Naina's kitchen..I am feeling so glad to achieve another grand award in Indian prestigious award 2024 a grand exhibition...this is meant to add another feather in my hat..I would like to give my heartfelt thanks to the entire judges for selecting me as a winner..I do thank you all my beloved friends of Naina's kitchen..love you all.thank you so very much for your special love and support.love from Naina Mitali and Naina's kitchen.

Hello dear friends...how are you 🌻 all doing...hope you all are fine and safe by the grace of lord Krishna and Jesus Christ..
So today I am sharing my another non veg dish for the non vegetarian...hope you will love it

Name+Chiken cashew pea...

Ingredients+

500gm steamed brown rice (you can measure as per your choice).
1 kg 50 gm Raw chicken pieces..
200gm Cashew nuts.
Green peas 500gm.
Kashmiri red chilli 7/8.
Chopped onions 2 big size of.
Bay leaves 5.
Garlic paste 4 tablespoons.
Ginger paste 4 tablespoons.
Cinnamon sticks 2.
Cloves 5.
Green Cardamom 5.
Black pepper powder 1 tablespoon.
1 black cardamom crushed.
Rock salt to taste.
Kashmiri red chilli powder 1 tablespoon.
100gm beaten plain white Curd.
2 drops of edible attar.
Kewda water 2 tablespoons.
Rose water 3 tablespoons.
Maggie tomato sauce 1 tablespoon.
Ghee clarified butter 5 tablespoons.
Olive oil 2 tablespoons.

Method+
Before you prepare the rice try to prepare the Chicken curry first..
Heat the frying pan or rice cooker and add the ghee and olive oil and add bay leaves, cinnamon sticks, cloves, green and black cardamom and chopped onions and garlic and ginger paste and fry them well..now add the raw chicken pieces and salt .and mix well..now add the tomato sauce, kashmiri red chilli, and kashmiri red chilli powder and salt and curd and mix well..and add a little bit of hot water 1 small bowl of..and cover the pan...5 minutes later open the cover and see if the entire chicken is cooked evenly and add the kewda water and rose water and sweet attar and cover the pan...when the sweet smell comes out ...it means your dish is half done..now add the entire steamed brown rice with the chicken dry curry ..now cover it again...for a while.. later open the cover and add the steamed green peas and cashew nuts and mix well.and a minute later taste it if there's anything else needed to add...if you think that your dish is tasty then all over the world will say it to you...
Now serve it in a serving plates or tray and enjoy with your family and friends and children......hope they will love to have it again and again..this is a very healthy dish and yet easy to make ..so my lots of love and good wishes for you all...stay blessed always..now I am going to close my kitchen...achcha to hum chalte hain..bye ..love from Naina Mitali and Naina's kitchen.

Hello dear 😌 friends of Naina's kitchen.have a great Sunday..hope all of you are well and safe by the grace of God.

I am going to share another non veg dish definitely for them who is non vegetarian..

Name+Doi Katla (Curd Katla).

Ingredients+

1kg of raw Katla fish pieces.
Chopped onions 2 big size of.
Garlic paste 4 tablespoons.
Ginger paste 3 tablespoons.
Plain white Curd 1 small bowl of.
2 big size of tomato wedges.
Red chilli 7/8.
Bay leaves 4.
Cinnamon sticks 2,cloves 4, green cardamom 4 .
Cumin seeds 1 teaspoon.
Turmeric powder 1 teaspoon.
Rock salt to taste.
1 teaspoon black pepper powder.
Kashmiri red chilli powder 2 tablespoons.
Mustard oil 150gm (For frying the fish pieces and for cooking)
Ghee clarified butter melted 2 tablespoons

Method+

Mix the turmeric little bit of and rock salt with the fishes and fry them with mustard oil and place them a side and now add some more oil if you need in the pan..now add bay leaves, cinnamon sticks, cloves, cardamom, cumin seeds and fry them well now add the chopped onions and garlic and ginger paste and fry them well..fry them till it's a bit brown...now add the tomato wedges,red chilli (Kashmiri chilli they are not such 🥵 hot..but it's so tasty and has great flavour and colour)You can find them in Indian grocery or shopping malls...now add the turmeric powder, kashmiri red chilli powder and rock salt and a bit of water so the spice will not get burnt...now add the beaten Curd and mix in the entire spices now let it boiled and taste it if there's anything else needed to add..now add those fried fishes and turn them upside down so the entire fish will dip in the spice...now want to say something about my dish..as you can see that the dish is so colourful to looking..but I am using the kashmiri red chilli and kashmiri red chilli powder fir enhancing my dishes..I actually against of using the food colour...you can use kashmiri red chilli and kashmiri red chilli powder for enhancing your food's colours and flavours...
Try to add the ghee clarified butter in the dish and serve it in a serving plates or tray and enjoy steamed brown rice or basmati rice and enjoy your special time with your family and friends and children..I hope you did enough enjoyed my kitchen as well..I do thank you so very much for your love 💕..may God bless you all always..love from Naina Mitali and Naina's kitchen.

Hello dear 😌 friends of Naina's kitchen..have a lovely Sunday to you all ..now I am sharing a non veg dish to you all ...who loves to eat non veg..

Name-Oregano Chicken.

Ingredients+

1kg raw chicken pieces.
3 big chopped onions.
Garlic paste 5 tablespoons.
Ginger paste 4 tablespoons.
Oregano 3 tablespoons.
Maggie hot and sweet tomato sauce 2 tablespoons.
Green chilli 6/7..break into two.
Turmeric powder 1 teaspoon.
Black pepper powder 2 tablespoons.
Chilli flakes 4 teaspoons.
Bay leaves 3/4.
Rock salt to taste.
Olive oil 4 tablespoons.
Ghee clarified butter melted 2 tablespoons.

Method+

Clean the chicken pieces in place them aside.
Now heat the nonstick pan or the rice cooker and put the olive oil in it.no need to heat the oil .now the bay leaves, oregano and chopped onions, ginger and garlic paste and fry them well..now add the raw chicken pieces and mix well ..now add the turmeric powder, green chilli, black pepper powder and tomato sauce and salt, chilli flakes and mix well ....I want to tell you that I haven't add any other chilli in this dish..like normal chilli powder or kashmiri red chilli powder...
Now add 1 bowl of hot water..now cover the pan and later open the cover and see if the entire chicken cooked evenly now taste it if there's anything else needed to add..this dish a bit dry ...so try to keep it dry as much as you can..when it's done now add the melted ghee and cover it ..now serve it in a serving plates or tray and enjoy this dish with your family and friends and children..I wish you and your entire family stay happy and blessed..my love and respect from the bottom of my heart ❤️🥰.. lots of love from me to you hope soon will be back again with another dish..till then Tata ....

Happy Sunday my dear friends of Naina's kitchen.hope all of you are well and safe by the grace of God.
Here I am sharing Sunday special lunch.

Name- Cashew Fried Rice.

Ingredients+

250gm Basmati rice steamed.(You can measure as per your choice).
200gm Cashew nuts.
150gm Dried grapes.
Bay leaves 4/5
Chopped onions 2 big size of.
Green chilli 5/6.
Cinnamon sticks 2 big.
Green cardamom 4.
Cloves 4.
Ghee clarified butter melted 4 tablespoons.
Rock salt to taste.
Pinch of sugar.
Coriander leaves for garnishing.

Method+

Steamed the rice and place it aside.
Now heat the pan and add the ghee clarified butter in the pan and now add bay leaves, cinnamon, cloves and cardamom,now add the chopped onions and fry them well till it turns the colour...now add cashew nuts and dried grapes and fry well now add the green chilli and add the steamed rice and add salt and sugar and mix well..
You can taste it if there's anything else needed to add..now when the rice is ready just serve it garnish with coriander leaves and enjoy with your family and friends and children..hope you have enjoyed enough my kitchen..thank you so very much for love for my kitchen..love and respect from Naina Mitali and Naina's kitchen.

https://www.facebook.com/photo.php?fbid=1161610641922892&set=a.712601676823793&type=3&mibextid=rS40aB7S9Ucbxw6v

Feeling so happy to achieving the prestigious golden Star award... thank you so very much dear judges for selecting me as a winner of the competition.love from Naina Mitali and Naina's kitchen.

• Name- Patishapta/Bengali sweet Crepes with Jaggery-Coconut filling

• Patishapta is a traditional Pithe (seasonal homemade Bengali sweet) prepared especially during winter. Soft crepes filled with melt in mouth coconut-jaggery-mawa filling these are completely addictive.

• Ingredients •
For the filling
1 medium-sized- Coconut (grated)
Cashew nuts crushed 100gm.
200g- Date Palm Jaggery/Patali Gur (Adjust as per your desire for sweetness)
½ cup- Water
4 green cardamoms crushed.
70g- Mawa/Khoya/Thickened milk solid (grated)
For the crepes
250g- Rice flour
75g- Rawa/Suji
60g- All-purpose flour/Maida
125ml- Liquid Date Palm Jaggery
Water as required.

• Method -
For the Patishapta filling break solid jaggery coarsely into pieces. Now In a Deep frying pan (nonstick preferably) add the jaggery and water, keep stirring over low heat until the jaggery melts completely and a thick mixture forms. Add some more water if required, so that the jaggery doesn’t burn.

Add grated coconut into the thickened jaggery mixture, stir well and keep cooking over low heat for the next 5-6 minutes.

Next to add mawa, cashew nuts crushed and add the green cardamom crushed.mix and keep cooking until the mixture becomes a bit dry but still spreadable. Remove from the heat, keep aside.taste it if there's anything else needed to add.

To make the Patishapta batter add everything mentioned For the Crepes in a bowl. Whisk well, keep adding water until a semi-thick batter forms. The batter should be neither thick nor very thin in consistency (read note).
Heat a nonstick tawa or frying pan and apply some vegetable oil with a pastry brush over the top surface of the pan, and pour two ladleful batter in a round shape.

Wait for 2 minutes and now add some coconut filling on top of the crepe vertically, a bit apart from the center. Start folding patishapta from one side, while folding press gently on top of the folded patishapta with the spatula, remove and keep aside. Do all these over low heat. Serve warm or at room.

• Recipe notes-
The Patishapta batter might start to become thick after making a few crepes, add a little bit of water to keep the consistency pourable that spreads on the frying pan without any effort.
Keep rest of the Patishapta refrigerated in an airtight container, and consume within 4-5 days.
You can reheat Patishapta in the microwave before serving, as they taste best while warm or cold too.

Now my dear friends..I hope you have liked this recipe too.. enjoy this lovely dish with your family and friends and children..take lots of love and respect from Naina Mitali and Naina's kitchen.may god bless you all.

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Hello dear friends of Naina's kitchen..I wish you all a very happy and prosperous Makar Sankranti to you and your entire family and friends..may god bless you all with lots of happiness and prosperity and good health..love from Naina Mitali and Naina's kitchen.

Hello dear friends of Naina's kitchen..how are you doing..hope by the grace of lord Krishna all of you are well and safe.now my today's special dish is ready to share with you all.

Name+Patishapta/Bengali sweet Crepes with Jaggery-Coconut filling

Patishapta is a traditional Pithe (seasonal homemade Bengali sweet) prepared especially during winter. Soft crepes filled with melt in mouth coconut-jaggery-mawa filling these are completely addictive.

Ingredients
For the filling
1 medium-sized- Coconut (grated)
Cashew nuts crushed 100gm.
200g- Date Palm Jaggery/Patali Gur (Adjust as per your desire for sweetness)
½ cup- Water
4 green cardamoms crushed.
70g- Mawa/Khoya/Thickened milk solid (grated)
For the crepes
250g- Rice flour
75g- Rawa/Suji
60g- All-purpose flour/Maida
125ml- Liquid Date Palm Jaggery
Water as required.

Method+
For the Patishapta filling break solid jaggery coarsely into pieces. Now In a Deep frying pan (nonstick preferably) add the jaggery and water, keep stirring over low heat until the jaggery melts completely and a thick mixture forms. Add some more water if required, so that the jaggery doesn’t burn.

Add grated coconut into the thickened jaggery mixture, stir well and keep cooking over low heat for the next 5-6 minutes.

Next to add mawa, cashew nuts crushed and add the green cardamom crushed.mix and keep cooking until the mixture becomes a bit dry but still spreadable. Remove from the heat, keep aside.taste it if there's anything else needed to add.

To make the Patishapta batter add everything mentioned For the Crepes in a bowl. Whisk well, keep adding water until a semi-thick batter forms. The batter should be neither thick nor very thin in consistency (read note).
Heat a nonstick tawa or frying pan and apply some vegetable oil with a pastry brush over the top surface of the pan, and pour two ladleful batter in a round shape.

Wait for 2 minutes and now add some coconut filling on top of the crepe vertically, a bit apart from the center. Start folding patishapta from one side, while folding press gently on top of the folded patishapta with the spatula, remove and keep aside. Do all these over low heat. Serve warm or at room.

Recipe notes+
The Patishapta batter might start to become thick after making a few crepes, add a little bit of water to keep the consistency pourable that spreads on the frying pan without any effort.
Keep rest of the Patishapta refrigerated in an airtight container, and consume within 4-5 days.
You can reheat Patishapta in the microwave before serving, as they taste best while warm or cold too.

Now my dear friends..I hope you have liked this recipe too.. enjoy this lovely dish with your family and friends and children..take lots of love and respect from Naina Mitali and Naina's kitchen.may god bless you all.

Hello dear friends of Naina's kitchen..how are you all..here's my another dessert is ready to share with you all.as I have told you will find everything ingredients at the Indian groceries...all over the world..
A bengali recipe of dessert with rice and milk with jaggery and dry fruits. Nolen gurer payesh is a delicious rice kheer or rice pudding made with date palm jaggery and rice. Nolen gurer payesh recipe is a winter delicacy as fresh date palm jaggery arrives in the markets in winters in west bengal. Date palm jaggery gives a rustic earthy flavor to the kheer. Hence this rice payesh tastes very different than the Rice kheer made with sugar. the taste grows on you slowly as you savor this delicious rice pudding.

Name+Nolen Gurer Payesh.

Ingredients+

1ltr Full fat milk.
100gm Gobinda bhog Rice.
200 Nolen Gur(Date Palm Jaggery)
100gm Cashew nuts.
50gm Raisins.
50gm Pistachios.
2 tablespoons Ghee clarified butter melted.
2 green cardamoms crushed.
8 tablespoons of Condensed milk.
Rose water 2 tablespoons.
Rose petals or rose flower for the garnishing.
Cashew nuts for garnishing.

Method+
Keep the container on gas. Pour 1 liter milk in

it and ready to boil. Keep in mind that not to overflow

milk from container.Keep boiling and wait for thick consistancy
When milk become thicker now add washed gobindo bhog rice in it and the melted ghee clarified butter and green cardamom and rose water,
Stir constantly. Keep a spatula in milk container for not to overflow milk. After 8 to 10 minutes rice will full boil.
Add khejur gur at this time. I preferably add date jaggery/khejur gur when the gas off. It will not spoil the milk. A creamy affect will see in this condition. Now add dry fruits.add condensed milk..add some more rose water and taste it if there's anything else needed to add..now serve it in a serving bowl and garnish with rose petals or rose flower and cashews.

Our khejur gurer payesh is ready now. It is very easy process but it takes patience for cooking. A love touch in

making payesh turns into paramanna .A beautiful heavenly aroma will come out from this payesh. It makes you

happy .I love it.
And I hope all of you are enjoying this lovely dessert..I wish you enjoy this lovely sweet dish sharing with your family and friends and children too.love and respect from Naina Mitali and Naina's kitchen.thank you for your special love.

Hello dear 😊 friends of Naina's kitchen.happy Sunday to you all.here's my another Sunday special dish is ready to share with you all.

Name+Fish Masala in Bengali style.

Ingredients+

1kg Katla fish pieces.
Chopped onions 2 big size of.
Garlic paste 4 tablespoons.
Ginger paste 3 tablespoons.
Green chilli 5/6.
Turmeric powder 1 teaspoon.
Kashmiri red chilli powder 2 tablespoons.
Rock salt to taste.
Tomato sauce 4 tablespoons.
Curry leaves 4 tablespoons of.
1 teaspoon of black cumin seeds.
Mustard oil 5 tablespoons of.

Method+

The first you need to fry the fishes with salt and turmeric powder and place them a sipe.now add some more oil in the same pan and add the black cumin seeds and curry leaves and fry them well..now add the chopped onions and garlic and ginger paste and fry well and add the rock salt...now add the turmeric powder, kashmiri red chilli powder, green chilli, tomato sauce and mix well..add a little bit of water so it's prevent to burn the spice..now add 1 big bowl of hot water and make it boiled...now add the fishes one after one..be careful not to break the fishes..now when the water gets dry a bit taste it if there's anything else needed to be added.now serve it in a serving plates or tray and enjoy with plain steamed brown rice..a lovely dish with your family and friends and children..hope all of you are enjoying my cooking..thank you so very much for your support and love toy kitchen..this is your kitchen too.. it's become your kitchen...so I am feeling honoured...stay always happy and healthy my dear friends...love and respect from Naina Mitali and Naina's kitchen.. coming back soon .. Tata.

Hello dear friends of Naina's kitchen.i am going to share a lovely non veg dish.

Name+Prawn fried rice...

Ingredients+
Prawns 1kg.(You can increase the number of prawn as per your choice).
Tiger prawns.600gm.
Cashew nuts 200gm.
Dried grapes 150gm.
Long grain basmati rice 1 big bowl of (500gm). steamed.
Chopped onions 2 big size of.
Green chilli 4/5.
Bay leaves 4/5.
Black pepper powder 1 tablespoon.
Rock salt to taste.
Sugar pinch of.
Dry spice powder (2 cinnamon sticks,5 green cardamoms,2 cloves grind).
2 cinnamon sticks.
4 green cardamoms.
4 cloves.
Black pepper seeds 1 teaspoon.
Rose water 4 tablespoons.
Kewda water 3 tablespoons.

Method+

You need to fry in ghee clarified butter the prawn and tiger prawns with salt..and place them aside.as you have done the rice before so you need not to prepare the rice.
Now put the butter in rice cooker or nonstick pan.now add chopped onions, green cardamom, cinnamon sticks, cloves, black pepper seeds and fry them well...now add the basmati rice and mix well and add the cashew, dried grapes, prawns and tiger prawns..now add the rock salt to taste and sugar and mix well..now add the kewda water and rose water and dried spice powder and black pepper powder and mix well and taste it if there's anything else needed to add..now cover the pan .now serve it in a serving plates or tray and garnish with the fried tiger prawns and enjoy with your family and friends and children.keep smile while cooking ..so it's enhanced the taste of your dishes..a special winter season dish..love and respect from Naina Mitali and Naina's kitchen..keep cooking and enjoy your life.