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This method is a more relaxed form of creating Indian recipes. After the initial cooking process, the food is put into a heavy pan with a tight-fitting lid and left to cook for a precise amount of time. The pan must be sealed completely so that no steam can escape. Traditionally, the pan would be sealed with a dough made from flour and water and the cooking would be done over charcoal, with more coal placed on top of the lid to provide heat from all sides. In a modern kitchen, however, it is easier to seal the pan with moist baking parchment, covered with a damp dish towel and topped with a double layer of foil or the pan lid.