Tindora Rice / Kovakkai Sadam Recipe / Ivy Gourd Rice

Tindora rice / ivy gourd rice known as Kovakkai sadam in Tamil (Dondakaya annam in Telugu) is an easy, yummy Indian lunch box recipe . As many of my readers are asking me to share more rice varieties for lunch box, I thought of posting this easy, one pot rice recipe made using our Indian pressure cooker.

As this recipe has no grinding job, you can prepare it easily under 15 minutes. Ideal for bachelors and working women to pack it for lunch box. I adapted this recipe from

Sailus blog. I made some variations  and tried it without coconut as per my convenience. It came out really well. Sendhil and Raksha are not a fan of tindora vegetable. Still they liked this rice. I am sure your family would love it too. 

Do try it once and share your feedback with me. For variations, you can make the tindora masala separately and mix with leftover rice or freshly cooked rice. Ok, lets see how to make kovakkai sadam / tindora rice with step by step pictures.

Check out my 40+ Vegetable biryani and pulao recipes. 

Also see my other rice varieties for lunch box. 

Tindora rice / Kovakkai sadam

How to make tindora rice easily in a pressure cooker for lunch box.

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Basmati rice - 1 cup ( I used loose basmati rice bought from Metro) Tindora/ Kovakkai / Ivy gourd - 15 Big onion - 1 (finely chopped) Green chilli - 1 or 2 Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric ;powder - 1/2 tsp Lemon juice – as needed Coriander leaves + mint leaves - 2 tbsp Water – 1.5 cups Salt – as needed To saute Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 Bayleaf - 1 Black stone flower / kalpasi - 1 Cumin seeds - 1/2 tsp

HOW TO MAKE TINDORA RICE / KOVAKKAI SADAM

1. Wash and soak basmati rice in water for 15 minutes.
2. Wash and slice tindora / kovakkai into thin vertical slices.
3. Wash and chop onion. Set aside.
4. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala spices.
5. Saute onion, gg paste, green chilli. Add chopped mint+coriander leaves, sliced kovakkai and saute well.
6. Add spice powders and mix well. Lastly add water and salt. Mix well.
7. When the water roll boils, add the basmati rice. Mix gently.
8. Pressure cook for one whistle in low flame. Add lemon juice. Fluff the rice and serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash and soak basmati rice in water for 15 minutes. In the mean time, wash and slice tindora/ kovakkai. Trim off the top and bottom. Then cut into thin slices vertically. I chopped into 6 thin vertical slices. Wash and chop onion finely. Heat oil + ghee in a pressure cooker base. Once its heated, saute cinnamon, cloves, bay leaf and black stone flower. Add onion, green chilli. Saute till transparent. Then add ginger garlic paste. Saute till raw smell goes off. Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces. Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well. Lastly add water and let it roll boil. Add the washed rice. Mix gently. Close the cooker. Keep the flame high till vapor comes out.  Put the weight valve. Reduce the flame completely, cook for one whistle. It may take 8 to 10 minutes. Switch off the flame.  Remove the cooker lid after the steam is released completely.   Add lemon juice. Fluff the rice gently using a fork like ladle. Remove in a plate and serve hot with onion raita or any kurma, chips ! Enjoy !

Note

Adjust the quantity of spices as per your taste. You can use seega samba rice / Jeera rice or raw rice instead of basmati. I did not soak basmati. So I used 1.75 cups of water to make soft rice.

Try this easy, yummy, interesting tindora rice for your lunch box and enjoy !

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Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. 

Though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. 

When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. 

For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

Don't forget to check out my

Poha dosa / aval dosa

Puffed rice dosa

Sponge dosa without urad dal

Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.

Cuisine: Indian

Category: Breakfast Recipes

Serves: 15 

Prep time: 14 Hours

Cook time: 5 Minutes

Total time: 14Hours 5 Minutes

Chitra Ganapathy

INGREDIENTS

! cup - 240ml Dosa rice / Raw rice - 3 cups ( I used dosa rice) White, round urad dal - 1 cup Methi seeds / fenugreek seeds - 1/2 tsp Salt & Water - as needed Sesame oil / Gingely oil - to drizzle

HOW TO MAKE SOFT DOSA BATTER

1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
4. Adjust batter consistency adding water. Make small, thick dosa. 
5. Drizzle oil over the dosa and cook one side.
6. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
7. Make the second dosa in the same way and stack it. Cover with a plate.
8. Pack in a lunch box or for travel after dosa becomes warm.
9. Serve with idli podi or any chutney.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl. Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency. Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like. Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute. Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time. Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying. Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well. Enjoy !

Note

Methi seeds is optional. But I used it for nice flavor. You can soak rice and dal separately. Grind them separately and mix both the batter. Cooking soda is not needed. If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !

I served it with pottukadalai chutney.

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Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. 

Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. 

I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings just like restaurant ones. 

Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.

Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box

Cuisine: Indian

Category: Maggi recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Maggi veg atta noodles packet - 3 small ( Use any instant noodles) Paneer / cottage cheese - 100gms ( chop into small cubes) Cooking oil  or butter - 2 tbsp Cumin seeds - 1/2 tsp Big onion - 1 (Finely chopped or thinly sliced) Ripe tomato - 2 (Finely chopped) Red chilli powder - 1/2 tsp Maggi taste maker powder - 3 packets Turmeric powder - 1/4 tsp Sugar - a pinch Salt - little for masala Water - 3.5 cups ( 3 + 1/2 cup) Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

1. Chop paneer into small cubes. Soak in hot water till use.
2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
3. Add chilli powder, turmeric powder and little salt, sugar.
4. Add water, noodles tastemaker powder and bring to boil.
5. Break the noodles and to boiling water. Cook till soft.
6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end.  Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces. In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder, garam masala powder(optional) and saute till tomato becomes mushy. Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water. Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy. Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately. Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)

Note

Adjust the quantity of chilli powder as per your taste. You can also add 1/2 tsp garam masala powder for more masala flavor. If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder.

Enjoy Paneer masala Maggi noodles at home. Kids would love it !

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Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant.

This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.

Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

How to make cabbage peas biryani recipe for lunch box.

Cuisine: South Indian

Category: Biryani Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chopped or grated Cabbage – 1 cup Basmati rice – 1 cup Water – 1.75 cups Big onion – 1 (Sliced thinly) Green chilli- 1 to 2 nos (adjust) Ginger garlic paste – 1/2 tsp Mint + coriander leaves – fistful Turmeric powder - 1/4 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt- as needed Curd – 2 tbsp Lemon juice – Few drops (optional) To Saute in oil Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos. Cardamom - 1 Star anise - 1 Bay leaf - 1 Black stone flower / Kalpaasi - 2 nos

HOW TO MAKE CABBAGE PEAS BIRYANI

1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
6. Mix well and pressure cook in low flame for one whistle.
7. Fluff the rice gently with a fork without breaking the rice.
8. Serve cabbage peas biryani with onion raita !

METHOD - STEP BY STEP PICTURES

Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside. Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates. Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.   Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !   Enjoy !

Note

Adjust the quantity of spice powders as you like. You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly. You can also use jeera rice / seeraga samba rice instead of basmati rice.

Try this easy, yummy cabbage peas biryani and share your feedback with me !

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HomePuff Insulated Lunch Box Review

Last week I got Home Puff's Double Wall Vacuum Insulated, leak proof, Stainless steel Lunch Box of 1700ml capacity. I am sharing my reviews on this product after using it for one week. I have been using it regularly for packing Sendhil & Raksha’s lunch. Food stayed warm for more than 4 hours If you pack them really hot. I have tried packing Idli & sambar, Ven pongal, Sambar rice, Veg fried rice, Kuzhambu, Kootu, Dal tadka with rice and Veg biryani. Everything stayed warm for more than 4 hours. More over its completely leak proof which is a big relief for me. This insulated lunch box is much much better when compared with my old M****n steel lunch box. Friends, If you are looking for a good Insulated lunch box, you can go for Homepuff’s product. This product would be ideal for gifting too. I have also shared all the PROS & CONS based on my opinion. Have a look at them.

Home Puff Double Wall Vacuum Insulated - Stainless Steel Lunch Box With 3 Leak Proof,1700 Ml - Grey

PROS & CONS:

1. Looks so good and professional.
2. Its containers are with top grade stainless steel interior (304-Grade Stainless Steel) and exterior with Double Walled Vacuum Insulation for temperature control and durability over time. High Quality Lid with Silicone lining for heat insulation, BPA-free, non-toxic.
3. Well Designed with 3 separate Leak proof food containers with silicone gasket rings to keep dry and wet food hot in the same. I have tried packing sambar, Dal tadka as well.
4. Easy and comfortable to handle with good grip. Easy to carry too.
5. Every HomePuff lunch box comes with bag which unzips into a tablemat. This bag is made up of specially coated aluminium material which repels water and food stains.
6. Quantity of food would be enough for one adult/ 2 children.
7. Food stays hot for 2 hours and becomes warm for more than 6 hours. Similarly cold foods remain cold for 2 to 3 hours.
8. Warranty Details : 12 MONTH WARRANTY UNDER MANUFACTURING DEFECTS ONLY. DOES NOT COVER PHYSICAL DAMAGE, LIQUID DAMAGE & BURNT DAMAGES.

CONS :

1. This product is a bit pricey.
2. Looks big in size.
3. It would be better if there is some partition in one of the containers. It helps to pack more dishes. 
4. Please do not expect the food to be to hot. It stays warm around 60 to 70c upto 5 hours.
    
   You can find this product in HOMEPUFF.COM website, Amazon and Flipkart. You must visit their website to see their wide range of kitchen gadgets.

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Vegetable Brinji Rice Recipe – Seeraga Samba Rice Pulao Recipe

Brinji rice is a very popular rice variety in small hotels in Chennai. Long back I had shared a plain brinji recipe with coconut milk. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. So I tried it for our Sunday lunch. I am not sure if this the original Chennai brinji rice. But it came out well and tasted more like biryani/ pulao made with coconut milk. We all loved it. But I felt there is no much difference between the taste of this veg brinji and biryani. There are many versions available for this particular recipe.

Some recipes call for using freshly ground masala. As I had already shared a plain brinji sadam recipe, I wanted to prepare it with vegetables. Friends, If any of you know the authentic Chennai brinji rice recipe, please let me know. I am ready to try again and update this post. I have used jeera rice as its popularly known as brinji rice. So you can call this rice as Seeraga samba pulao as well.

In the original recipe, it is prepared with basmati rice. So you can also use basmati or even Sona masoori raw rice to make this brinji. But the flavor and the quantity of water varies. For variations, you can add fried bread pieces at the end. As this recipe has no grinding job and done directly in a pressure cooker bachelors can give a try and pack it for your lunch box.

Ok, Lets see how to make Tamil nadu style Vegetable brinji rice with step by step pictures.

Check out my Plain brinji rice recipe, Jeera rice veg biryani and my 40+ veg biryani varieties.

I used my Preethi Zodiac mixer grinder for extracting coconut milk easily. So I have shared separate step by step pictures for the same. Please check it out if interested. Preethi zodiac has really made my cooking much easier by helping me in chopping, grinding, atta kneading etc. Friends, you can think about buying this product if you are planning to change your old mixer. 


COCONUT MILK EXTRACTION USING PREETHI ZODIAC

• Take the coconut and cut into small pieces. You can also use grated coconut.
• Now take the super extractor jar and fit the blade. Cover the spout with the cap. Put the coconut pieces and grind to a coarse paste without adding water.

• Now add the required warm water ( 1:1 ratio of coconut and water for thick milk) and grind continuously.Coconut milk collects in the jar.

• Pour into a bowl and use as required.

Vegetable Brinji Rice Recipe

How to make Chennai special Brinji rice with vegetables & coconut milk

Cuisine: South Indian

Category: Main course

Serves: Serves 2 to 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Mixed vegetables - 1/2 cup ( 1 small carrot, 2 beans, handful of green peas, 1 potato) Basmati rice / jeera rice/ Raw rice - 1 cup Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no ( crushed) Bay leaf - 1 no Black stone flower / Kalpasi- 1 no Big onion - 1 no Ginger garlic paste - 1/2 tbsp ( Use freshly ground paste for best taste) Green chillies - 2 nos. ( Use 3 to 4 for spicy brinji) Mint leaves - 2 tbsp Ripe tomato - 1 no ( big, chop finely) Coriander leaves - Few Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp Salt - as needed Curd - 1 tbsp Water + coconut milk - 1 cup + 3/4 cup Fried bread pieces – Few (Optional)

METHOD

1. Wash and chop all the vegetables into small cubes. Set aside.
2. Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
3. Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
4. Add green chillies + mint leaves. Saute for a minute.
5. Saute tomato + coriander leaves till mushy.
6. Add spice powders, salt, curd and mix well.
7. Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
8. Remove the lid after steam is released. Fluff the rice and serve hot with raita, kurma or brinjal gravy as side dish.

METHOD - STEP BY STEP PICTURES

Wash the rice, drain the water completely and keep aside. No need to soak if using Jeera rice/ seeraga samba rice. If you are using basmati rice or raw rice, soak for 30 minutes. Wash and chop vegetables into small cubes, slice onions, finely chop tomato. Heat oil in a pressure cooker base. Saute cinnamon, cloves, bayleaf, black stone flower and crushed cardamom. Add onion, gg paste and saute till onion turns transparent. Add slit green chilli and mint leaves. Saute for a minute. Add tomato pieces, coriander leaves and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk. After it comes to roll boil, add washed rice. Mix well and cover the cooker with a lid. Pressure cook in low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita, vegetable kurma, Biryani brinjal gravy, tomato gravy etc. Enjoy !

Note

Adjust the quantity of green chillies as per your taste. You can also use basmati rice or raw rice. In that case, soak the rice for minimum 30 minutes and use 1: 1.5 cups to 2 cups of water.   You can skip red chilli powder and use green chillies alone.

Yummy Tamilnadu style vegetable brinji rice is ready ! Try at home and relish with your favorite side dish !!

 

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