Mango Bread

Most Mango Bread recipes on the internet were similar to the cake recipes. This one uses yeast and sounded more like bread.
Original recipe from Mayuris-Jikoni.
Recipe:

• Maida (APF)+ whole wheat flour- 1 1/4 cup
• Desiccated coconut- 1/4 cup
• Mango puree- 1/2 cup
• Sugar- 1+ 1.5 tsp
• Salt- 1/4 tsp
• Chilled butter- 1 tbsp
• Yeast- 1 tsp
• Chopped nuts (I used melon seeds)- 1/8 cup
• Water- 1.5 tbsp (not required if you are using instant active yeast)

Method:

1. For yeast activation, warm 1.5 tbsp of water, add 1 tsp sugar, a pinch of salt, 1tsp yeast, and let it sit for 15-20 mins.
   If using instant active yeast powder, warm the mango puree to activate the yeast.
2. Add both the flour to a bowl along with 1.5 tsp sugar and 1/4 tsp salt. Mix once.
3. Add the yeast (solution or powder), mango puree, and start making a sticky dough.
4. Dust a little more flour if required (I added around 1/8 cup of extra flour).
5. Add chilled butter 1/2 tbsp at a time and knead the dough. It'll be smooth and fluffy.
6. Apply a layer of butter on the top and let it proof for 1 1/ to 2 hours.
7. The dough will double in size. Punch it down and knead it again. Apply some ghee or oil to your palms so that it won't stick. Knead for 2-5 mins max. Let it be stretchy and airy.
8. Grease and dust the bread tin. Place the dough and cover it with a damp cloth for 40 minutes.
9. After 30mins, preheat the oven at 180 degrees C for 10 mins.
10. The dough would have doubled again by now. Brush the top with milk. (You can brush it with butter or ghee). Mine dried up because of using only milk.
11. Bake for 15-20 mins. It'll be done in around 18 mins so keep an eye on it.
12. Cool it and cut into slices. Serve.
13. 
    
    

Chickpea Flour Chocolate Coffee Brownie

We don't use much of this flour at home, so I had no new ideas until I thought of this. The original recipe is vegan and belongs to powerhungry website. I made a few changes, and this turned out more like a brownie.

Ingredients:

• Chickpea flour- 1+1/3 cup
• Sugar- 3/4 cup
• Cocoa powder- 1/2 cup
• Instant coffee powder- 1 tsp
• Baking Soda- 1 tsp+ pinch
• Salt- 1/2 tsp
• Coconut milk- 3/4 cup
• Hot water- 1/4 cup
• Oil- 1/6 cup
• Butterscotch essence- 1 tsp
• Vinegar- 1/2 tsp

Method:

1. Sift the dry ingredients except for sugar. In another bowl add sugar, hot water, coconut milk, oil, and essence. Mix well until the sugar melts.
2. Preheat oven at 180c for 10 mins. Grease and dust a baking pan.
3. Mix the wet and dry ingredients gently in one direction until there are no lumps.
4. Once the oven is ready, add vinegar to the batter, mix it again carefully, and pour it into the baking pan.
5. Bake for 20-25 mins. Check once. The brownie doesn't rise much. If it still feels a little uncooked but is turning hard, leaving it in the hot oven (turn off the power) for 2-3 mins.
6. Let it cool. Cut and serve. You can add a layer of ganache on the top.
7. 
   

Chocolate Ganache Cheat-version:

1. Add around 1/3 cup of the roughly chopped dark compound to a heavy bottom pan. Add 1 tsp of butter and 1/8 cup of milk/ water.
2. Heat it and stir continuously. Add a little more milk/ water if required.
3. Once the chocolate melts and bubbles (it'll start to thicken up), turn off the heat and let it cool.
4. Stir it once a while to avoid the skin forming at the top. The ganache will thicken up a little more as it cools.
5. Make holes in the brownie with a toothpick and pour this ganache.
6. Let it sit for a while. Add sprinklers when the ganache is 70% dry. That way, the sprinklers won't turn soggy.

Keep the brownie in the refrigerator after a day or two. It'll stay good for 4-5 days.

Eggless Fruit Cake (Without Oven)

Ingredients:

• All Purpose flour/ Maida- 1 1/4 cup
• Sugar- 1/2 cup (I used normal white sugar. Can be substituted with brown sugar or demerara sugar)
• Hot milk- 1/4 cup + 1 tbsp
• Dates Syrup- 1/4 cup
• Caramel sauce- 2 tbsp (can add another tbsp of extra sweetness)
• Whisked Yogurt- 1/2 cup
• Butter softened- 85 gms
• Baking Powder-1/2 tsp
• Baking Soda- 1/2 tsp
• Soaked Nuts- 1/2 cup
• Vanilla Essence- 1/2 tsp 
• Cinnamon powder- 1/4 tsp
• Nutmeg powder- 1/8 tsp
• (For the recipe of Soaking Nuts. I used Whiskey instead of Rum this year.) 
• The liquid of soaked nuts- 2 tbsp 

For Baking on the stove:

• Salt- 1/2 kg
• Nonstick thick bottom pan (with handles)
• A plate that fits in the pan
• A glass lid to cover the pan

Method:

1. Sift the maida, baking powder, baking soda into a bowl. Mix once gently.
2. In another bowl, beat softened butter and sugar until smooth. 
3. Add the dates syrup and caramel sauce. Mix well. 
4. Place a thick bottomed nonstick pan on the stove. 
5. Add a layer of salt and place a plate on it. Refer to the image.
6. Put the heat in simmer and close the lid.
7. Add hot milk to the butter+sugar bowl. The mixture will start to look curdled. It's okay. 
8. Add whisked yogurt, vanilla essence, 2 tbsp (or more) of the soaking liquid and mix well. 
9. Add the spice powders and mix once. 
10. Now add the sifted flour in two batches. Gently fold. Do not over mix. 
11. If the batter appears too thick, add another tbsp of warm milk. Make sure the batter is not runny. 
12. Add the soaked nuts and fold. 
13. Transfer to a greased and dusted pan. 
14. Make sure there is some space as the cake will rise. Mine also dripped from the edges. Use a slightly bigger dish and make sure it fits in the nonstick pan. 
15. Place it on the plate and cover with lid. 
16. Keep the heat in simmer or between simmer and medium. 
17. Cook for 35-45 minutes. 
18. Check in between using a toothpick. Insert the toothpick into the cake. If it comes out clean, the cake is done. 
19. Let it cool and then invert it onto a plate. 
20. Cut slices and serve. 
21. Store in the refrigerator for up to 10 days. 

Notes:

• Using Date syrup and caramel sauce gave me a good color. 
• Brown sugar should work the same way.  

Gajar Coconut Burfi

Ingredients:

• Gajar finely grated- 1 cup
• Coconut (finely grated/grinded) 1/2 cup or 1/3 cup 
• (Remove the brown part of the coconut flesh)
• Sugar- 3/4 - 1 cup
• Ghee/ Clarified butter- 1 tbsp
• Cardamom powder- 1 tsp 
• Cashew nuts/ Almonds- a handful for decoration
• Milk Powder- 2 tbsp (optional)

Method:

1. Wash and peel the skin of gajar or pink carrots. Finely grate or grind. 
2. Remove the brown skin of the coconut flesh, chop only the white part and grind it.
3. Take a nonstick pan and add 1 tbsp of ghee.
4. Add the grated gajar and saute. 
5. Keep the heat in simmer or medium. 
6. Stir occasionally and cook the gajar for 10 minutes.
7. Add grated coconut and mix. 
8. Cook for another 5 minutes. 
9. Add milk powder (optional). It tends to form lumps. So, mix it thoroughly. 
10. Add sugar and mix.
11. The sugar will melt and the mixture will cook in the liquid. 
12. Keep the heat on medium and stir occasionally. 
13. The mixture should come together and form a ball. 
14. Then it is ready to be transferred to a plate. 
15. Apply ghee on a plate and add this mixture. Spread it evenly using a spatula. 
16. Lightly press the cashews or almonds onto the surface of the burfi. 
17. Let it cool. Cut into desired shapes. Apply a bit of ghee to the knife to prevent it from sticking to the burfi. 
18. Separate the pieces, serve. 
19. Store in an airtight container for up to 4 days. 

Gajar Halwa (Pink Carrot Halwa)

Ingredients:

• Gajar- 1/2 kg
• Sugar- 1 cup
• Milk- 1/4 cup
• Water- 1/4 cup
• Ghee- 3 tbsp (clarified butter)
• Chopped nuts- Cashews, Almonds, Pistachios, Melon seeds, Chironji (the bigger ones roughly chopped)
• Cardamom powder- 3/4 tsp

Method:

1. Wash, peel and finely grate the gajar. 
2. Add 1 1/2 tbsp ghee to a thick bottom pan and add the grated gajar. 
3. Cover with lid and cook for 5-8 minutes in simmer. 
4. Mix regularly to avoid burning. 
5. Add milk first and cook for 3 minutes. 
6. Then add water (or double the quantity of milk). 
7. Increase the heat to medium. 
8. Keep the lid on and cook until the gajar is tender. It will take about 10-12 minutes. 
9. Add cardamom powder and mix well. Keep stirring to prevent the mixture from sticking to the pan. 
10. Once the gajar gets tender, add sugar and mix well. 
11. Remove the lid and let it cook until the sugar dissolves. 
12. Add the chopped nuts (or fry them in ghee and add) to the cooking halwa. Keep some aside for garnish.
13. Add the remaining 1 1/2 tbsp of ghee and mix well. 
14. The halwa will become thicker and comes together. 
15. It will take about 10-12 minutes. 
16. Take into a serving bowl and top with more nuts. 
17. Serve hot or cold. 
18. The halwa stays good for 3 days in the refrigerator. 

Eggless Jaggery Gajar Cake

Ingredients:

• Whole Wheat Flour- 3/4 cup
• Jaggery- 1/3 cup (powder/grated)
• Grated Gajar (pink carrot)- 1/2 cup
• Oil- 1/8 cup + 1 tbsp
• Milk- 1/4 cup
• Yogurt whey- 1/8 cup
• Vannila/ Butterscotch essence- 1/2 tsp
• Baking powder- 1/2 tsp
• Baking soda- 1/4 tsp
• Grated Nutmeg- 1/8 tsp (optional)
• Cinnamon powder- 1/8 tsp
• Soaked nuts- 1/4 cup (optional) I used them since I had whiskey soaked nuts ready. Can be substituted by normal raisins or tutti frutti. 

Method:

1. Sift whole wheat flour, baking powder, baking soda into a bowl. 
2. In another bowl add jaggery to oil and mix until the jaggery melts. 
3. To it, add milk, yogurt whey, essence and mix well. The liquid will look like a caramel sauce. 
4. Meanwhile, add salt to a nonstick pan and place a plate on it. 
5. Keep it on the stove and cover with lid. Heat should be in simmer. 
6. Check the image for clarity. 
7. Add this liquid to the bowl with dry ingredients. Mix once gently to avoid lumps.
8. Add the grated gajar and fold. Do not over mix. 
9. Grease and dust a baking dish. 
10. Add the soaked nuts (optional) and mix once. 
11. The batter should be thick in consistency. 
12. Pour the batter into the baking dish. 
13. Carefully place it in the pan and cover with lid again.
14. Let it cook/bake until the batter thickens up. 
15. Check once after 25 minutes. 
16. Carefully wipe away the steam on the lid using a kitchen towel. 
17. Keep the lid on throughout the cooking time.
18. Mine took 35 minutes to done. 
19. Insert a toothpick to check if the cake is done.
20. If it comes out clean, turn off the heat and let it cool. 
21. Invert onto a plate and cool completely before frosting or slicing. 
22. I did not use any frosting. 

Notes:

• The cake will be dense because of the jaggery, grated gajar, and whole wheat flour. 
• Store in an airtight container. 
• At room temperature, the cake stays good for 2 days. 
• Store in refrigerator for up to 4 days. 

 

Semolina Orange Eggless Cake

Ingredients:

• Semolina- 1 cup
• Yogurt- 1/2 cup
• Milk- 1/2 cup 
• Sugar- 1/2 cup 
• Orange flavored Glucon D- 1/4 cup (1/3 cup can also be used for stronger orange flavor)
• Baking Soda- 1/4 tsp
• Baking Powder- 1/4 tsp
• Ghee/ Oil/ Melted butter- 1 tbsp 
• Vanilla/butterscotch essence- 1 tsp

(Yogurt+milk should be 1 cup. The proportions can be adjusted accordingly)

Method:

1. Take sugar in a bowl and add the yogurt, milk mix to it. Beat until smooth. Add essence and mix well. 
2. To another bowl add semolina, orange flavored Glucon D and mix. 
3. To it add the yogurt-sugar mix and stir without lumps. 
4. Let it rest for 10-30 minutes. (The time period is up to you.)
5. Meanwhile, add salt to a nonstick pan and place a plate on it. 
6. Cover with lid and let it heat up for 5-10 minutes. The heat should be in simmer or medium. 
7. Grease a tin and dust with flour. 
8. I added dusted tutti frutti as well. (it is entirely optional)
9. Once the semolina is rested, add 1 tbsp ghee/oil.
10. Mix well. add baking powder, soda, and mix.
11. Add the dusted tutti frutti and mix gently.
12. Pour into the greased tin and place it carefully on the plate in the nonstick pan. (refer to the pictures)
13. Keep the flame between simmer and medium.
14. It will take about 30-40  minutes for the cake to be ready.
15. Use a toothpick or knife to test if it is ready.
16. If the toothpick comes out clean when poked into the cake, it means the cake is ready. 
17. Turn off the heat and let it cool down for 10-15 minutes.
18. When it is still warm, invert it onto a plate. 
19. Serve. 
20. It will stay good for 3 days in an airtight container. 
21. For longer duration, store it in the refrigerator.   

Dry Fruit Jaggery Ladoo

Ingredients:

• Cashews- 10-15
• Almonds-25-30
• Pistachios- 15-20
• Melon seeds- 2 1/2 tbsp 
• Chironji- 1 1/2 tbsp
• Poppy seeds- 1 tsp
• Coconut pieces- 2 tbsp
• Jaggery- <1/4 cup grated
• Milk- 1 tbsp (if needed)

Method: 

1. Take a nonstick pan and add almonds. 
2. Dry roast for 1 minute on simmer. 
3. Keep tossing to avoid burning.
4. Add cashews and pistachios. 
5. Toast for another minute. 
6. Add melon seeds, chironji. 
7. Toast for half a minute until the melon seeds start popping.
8. Add poppy seeds and turn off the heat.
9. Let it all cool down to room temperature. 
10. Grind into a coarse powder.
11. Add grated jaggery and mix well.
12. Grind again or use a spatula to mix.
13. Take into a bowl. 
14. If the jaggery doesn't release enough moisture, add milk 1/4 tsp at a time.
15. The mixture should not be too wet or sticky.
16. When it forms a rough lump, roll ladoos. 
17. No need to add butter or ghee as the nuts will release a lot of oil. 
18. If the ladoos are sticky roll them in desiccated coconut. 
19. Store in airtight container for a week. 

Note: Find Dry Fruit Ladoo here. 

Flattened Rice Jaggery Payasam- Aatukulu Payasam

Ingredients:

• Flattened rice- 1 cup (Atukulu/ Chidwa)
• Moong dal- 1/3 cup (Pesara pappu)
• Jaggery- 3/4 cup 
• Ghee- 2-3 tbsp (Clarified butter)
• Milk- 1 cup 
• Water- 1/2 cup 
• Half dried coconut- 1 tbsp (pieces)
• Cashews, Almonds, Melon seeds- roughly chopped
• Nutmeg grated or Elachi powder

Method:

1. Wash, soak and moong dal for 1-2 hours. 
2. Cook it in half cup of water for 15 minutes or until the dal becomes semi-soft. 
3. Keep it aside, ready to be used when preparing the payasam. (The dal can be cooked a few hours in advance. Just do not throw away the remaining water)
4. Take a nonstick pan and add 2 tbsp of ghee. 
5. Add the flattened rice to it. Fry until golden brown on simmer. 
6. To it, add milk and keep stirring to avoid lumps. 
7. Increase the heat to medium and let it cook. 
8. Once the flattened rice becomes soft (in 10-15 minutes) add the cooked moong dal. 
9. Mix well. 
10. Take a small pan. Add 1/2 tbsp ghee and fry the chopped cashews, almonds, melon seeds, etc until golden brown. 
11. Keep a portion aside for topping. Add the rest to the cooking payasam. 
12. Grate a piece of nutmeg or add 1 tsp elachi (cardamom) powder. 
13. In the same small pan fry the thinly sliced coconut pieces until golden. 
14. Keep a portion aside for topping. Add the rest to the cooking payasam. 
15. Mix well. Add 1/2 tbsp ghee to it and mix again.
16. Once it starts to thicken up, turn off the heat. 
17. Add the grated jaggery (or use jaggery powder). 
18. Mix well until it melts. Be gentle. Do not smash the flattened rice or dal.
19. Let it sit for a few minutes. 
20. I served it hot by topping with the remaining nuts and fried coconut pieces. 
21. It can be served cold as well.
22. Since we are using a nonstick pan the payasam will thicken up after taking it from the heat. Make sure it is a bit runny when you turn off the heat. 

Note: If you want it liquidy, add 1/4 cup water or milk when cooking. Turn off the heat when it's still in the liquid stage.

Pumpkin Jaggery Halwa

Ingredients:

• Pumpkin- 1/4 kg
• Jaggery- 100-150 gms
• Clarified butter/ Ghee- 4 tbsp
• Nutmeg- 1/8 tsp of powder
• Cashews, Almonds, Pistachios, Melon seeds, Chironji- chopped (except melon seeds and chironji)- 2 tbsp 

Method:

1. Wash, peel and grate the pumpkin. 
2. Also, grate/chop the jaggery into small pieces. Or use powdered one instead.
3. Take a non-stick pan and add 2 tbsp of ghee. 
4. Keep the heat on simmer. 
5. Add the grated pumpkin and cook until tender. 
6. No need to add water. The pumpkin will release enough of it.
7. Mix in between to prevent it from getting burnt.
8. Once the pumpkin is soft, add grated jaggery.
9. No need to add water. Keep stirring it.
10. The jaggery will melt and the mixture will cook in it.
11. Add nutmeg powder. (Can use any spice powder. I find grating nutmeg easier to pounding the cardamom)
12. In a small pan, heat 1 tsp ghee and fry the nuts until golden brown. 
13. Keep a little portion aside for topping and add the rest to the halwa.
14. Mix well. Once the halwa starts to thicken up, turn off the heat.
15. Remember we are using a non-stick pan. The halwa will turn hard if overcooked.
16. Turn off the heat when there is still moisture. That way as it cools down, the consistency will be correct for serving. 
17. Serve it hot or cold. 

Homemade Choco Almond Spread

Ingredients:

• Almonds- 1/2 cup
• Cocoa powder- 1 1/2 tbsp (or less)
• Sugar powder- 4-6 tbsp ( or less)
• Extra virgin Coconut Oil- 1/2 tsp (optional)
• Chocohips/grated dark chocolate- 1/2 tsp (optional)

Method: 

1. Dry roast the almonds for 3-5 minutes. 
2. Make sure they don't burn or become dark.
3. Once cooled add to a mixer jar and start grinding. 
4. It might be a bit easier in a food processor, but when grinding in a normal mixer jar, it will take around 20-30 minutes including the time needed to cool. 
5. Keep grinding until the jat gets hot. 
6. Open the lid and let it cool down. 
7. Use a spoon to regularly scrape the sides of the jar. 
8. Repeat the process until the almond becomes a paste and releases oil. 
9. It will happen eventually. We need to be patient, that's all. :) 
10. Once it releases oil, the mix will look like this. (refer picture 4)
11. 
12. Now add cocoa powder and choco chips (optional).
13. Add sugar powder and grind again. 
14. Keep pulsing. The mix will become smooth and silky. 
15. If it looks too thick, add 1/2 tsp coconut oil (or olive oil or almond oil). 
16. Coconut oil has a slight aftertaste. If you do not prefer it, use something else.
17. Once the spread looks like the store brought one, taste it (make sure not to eat it all ;) ).
18. Add cocoa powder or sugar powder if necessary. It depends entirely on your taste.
19. Transfer to an airtight box. 
    
20. Let it cool before closing the lid.
21. Store in refrigerator. 
22. I made a small batch. Change quantities accordingly. 
23. It will stay good for more than a month, I guess. 
24. Mine is a month old and tastes good.  

Carrot Ladoo

Ingredients:

• Carrot- 3 medium sized (wash, peel and grind into a paste)
• Condensed milk- 200 gms
• Pistachios- 8-12 finely chopped
• Crushed cardamom- 1/4 tsp
• Fresh coconut - 1/4 cup grated (can be substituted with desiccated version)
• Desiccated coconut- 1/8 cup (for rolling the ladoos)
• Water- 3 tbsp (if required)
• Ghee/ Clarified butter - 1 tsp

Method:

1. Wash, peel and grind the carrots into a fine paste. Add 2-3 tbsp of water if the mix is to dry. It happens if the carrots do not have enough water content in them.
2. Grate/grind fresh coconut (I removed the brown part). 
3. In a nonstick pan, add 1 tsp ghee. To that add the grated coconut and roast for 5 minutes. 
4. Keep stirring it regularly to avoid burning or coloring of coconut. 
5. The aim is to remove the moisture and rawness of the coconut.
6. If using desiccated coconut, roast for 1-2 minutes only. 
7. Then add the carrot paste and mix well. 
8. Continue stirring it regularly for 6-8 minutes. 
9. The paste should not taste raw. 
10. Then add a small can of condensed milk (200 gms) and cardamom powder.
11. Mix well. Let the mixture thicken up. 
12. Add the finely chopped or sliced pistachios and mix. 
13. Keep the heat on low and mix occasionally. 
14. Once the mixture forms a lump and sticks together in the center of the pan, turn off the heat. 
15. Let it cool to room temperature.
16. Apply some ghee on the palms of your hands and start making ladoos. 
17. Once all ladoos are done, take 1/8 cup desiccated coconut in a plate and roll the ladoos one by one gently in it.
18. The aim is to let the desiccated coconut finely coat the ladoos. 
19. Let the ladoos sit for 10-20 minutes to completely cool down. 
20. Store in an airtight box for 4 days or in the refrigerator for 1 week. 

Note:

• Use homemade condensed milk or substitute it with sugar or jaggery. 
• I haven't tried the jaggery version, but take care not to let it overcook. The mixture will harden. 

Tricolor Meeta Chawal (Sweet Rice)

Ingredients:

• Cooked rice- 3/4 cup (I used normal short grain)
• Sugar- about 4-5 tbsp (Depending on taste)
• Clarified butter/Ghee- 1 tbsp (or less)
• Cinnamon- 1/2 inch piece
• Cloves- 2
• Water-  <1/2 cup
• Cookie cutters (Can use plating molds. I don't have any, hence I used cookie cutters)

For coloring:

• Orange- Glucon D orange flavor- 1 tbsp (max.)
• Green- Crushed and powdered Pistachios- 1 tbsp powder 

• I got pale shades as I did not use any additional food color. For darker shades, add one drop of food color each. 
• Along with crushed pistachios, add 1/2 tbsp of kiwi crush (optional) for better color. 

Method:

1. As I used cooked rice, I spread the rice on a plate to remove excess moisture. 
2. A trick that worked for me was to wash the cooked rice with a small glass of cold water. The grains separated and stayed good. 
3. Take a nonstick pan. Add 1 tbsp ghee. Add the cinnamon and cloves. 
4. Then add sugar and water. Add water immediately because we do not want to caramelize the sugar. for this recipe. 
5. Let the sugar melt and come to a boil. 
6. Add the cooked rice and mix well. 
7. Cover with lid and keep the heat in low. 
8. It will take around 5 mins for the sugar syrup to be soaked by the rice.
9. Gently mix once in a while without breaking the grains.
10. As the mix turns glossy and there is no liquid left, turn off the heat. 
11. Let it cool for a minute.
12. Separate the rice into three parts. 
13. To one part add the Glucon D orange flavor powder and mix. 
14. To the second part add powdered pistachios and mix. 
15. Here add 1/2 tbsp or less of kiwi crush for extra flavor and color. 
16. I did not add because I felt both orange and kiwi flavors in a single dish would be overpowering. 
17. Or add one drop (not more) of food colors to get the desired shades.
18. Keep the third white part of the rice as it is. 
19. Grease the cookie cutters (I forgot to do that and they edges got disturbed)
20. Take a plate and place the greased cookie cutter. 
21. Add some green colored rice and press gently.
22. Then add plain colored rice and press gently.
23. Finally, add orange colored rice and press gently.  
24. Let it sit for a minute. 
25. Using a spoon or your fingers press lightly on the rice and gently remove the cookie cutter. The mold will come clean leaving the arranged rice in tricolor. 
26. Be patient and careful. 
27. Or use the circular mold and plate in a similar way. 
28. Serve and enjoy.