Friday, November 23, 2012

Chicken & Bok Choy In Oyster Sauce

I had this recipe bookmarked for long time and finally today got a chance to make this as all the ingredients are handy and available. Any South Asian Stir fry are always quick and health. You cannot miss on the fragrance of the garlic and ginger when fried in butter to get that extra flavor over the vegetable or any meat for that matter. Bok choy and chicken are going to be a terrific combination with oyster sauce. Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. This thick, brown sauce with a sweet, salty, and earthy flavor is adding body, flavor and color to the dish.

Serve         2
Preparation time:                         45 minutes (Including Marinating)


 Chicken breast:              200 Gram
 Bok choy:                  2 Small
 Garlic:                       1 Clove (chopped)
 Ginger:                      1/2 Teaspoon (finely shredded)

 Oyster sauce:             1 Tablespoon
 Sesame oil:               1/2 Teaspoon

 For Marinade
 Salt:                                1 Pinch
 Light soy sauce:        1 Teaspoon
 Cornstarch:               1 Tablespoon
 Oil:                           1/2 Teaspoon


1) Rinse the chicken and wipe it dry. Cut into thin slices.
2) Put the chicken in a large bowl and add soy sauce,salt and cornstarch. Mix well.
3) Add the oil. Mix thoroughly and put in the fridge for 30 minutes.
4) Heat the pan and add 2 tablespoons of oil. Add garlic, once it is fragrant, add the bok choy. Fry till the cabbage is cooked. Keep warm.
5) In the pan, put 2 more tablespoons of oil. Add ginger, once it is fragrant, add the marinated chicken. Stir fry until meat is done.
6) Add cooked bok choy, oyster sauce and mix well.
7) Bring to a boil once, turn the heat off and add Sesame oil. Serve hot with white or brown rice of your choice.


Thursday, November 22, 2012

Paneer Chandni (Cottage Cheese cubes in cashew gravy)

No two dishes were alike in the elaborate cuisine of 18th century court of the princely kingdom of Awadh now city of Lucknow. The most exotic and expensive ingredients were sourced and styles of preparation were long and painstaking because of slow cooking process. The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the ingredients used in creating such a variety. Dhungar, Dum, Baghar, Zamin doz are few techniques used for Awadhi cooking. Today I am sharing an authentic Paneer recipe from king's Awadhi kitchen.

Serve     2

Preparation time:  45 minutes


Cottage cheese:                            250 grams
Cashew nuts:                                50 grams
Ginger:                                         15 grams
Green Chili:                                  2 small
Khoya (Reduced Milk):                50 grams
Cardamoms:                                 2-3
Ghee (clarified butter):                  1 tablespoon
Cloves:                                        2 small
Onions:                                        50 grams (finely chopped)
Salt to taste
White pepper
Milk or Cream:                            2 tablespoon
Few almonds and saffron threads for garnish


1) Cut the cottage cheese into 1 inch cubes.
2) Make a paste of cashew nuts, ginger, green chili, khoya and 1 cardamom.
3) Heat ghee in a pan/ lagan, crackle cloves and one cardamom. Add chopped onion and saute. Ensure that it does not get brown or it will change the color of gravy.
4) Add the cashew paste and cook stirring continuously at low heat so that it does not stick to the bottom.
5) Check the seasoning, add cottage cheese cubes and cook till gravy is thick and cheese cubes are soft.
6) Finish with cream or milk to adjust the consistency
7) Transfer to serving pot, garnish with almond flakes and saffron thread. Serve hot with your favourite naan


Wednesday, November 21, 2012

Cake Roll

I made a twin layered Choco Mocha cake yesterday. Now I am left with some Mocha Mascarpone frosting. Surfing through the net I found this yummy recipe of no flour sponge cake which is super soft. Combining the cake base with mocha mascarpone frosting will be nice experiment. Finally I am very happy with the results; it’s really soft,  creamy and actually mouth melting.

Partially adapted from Joy Of Baker
Serve   2

Preparation time:           30 minutes
Cooking time:               17 minutes        

For sponge
Egg:                       3 large (separated)
Chocolate:             50 grams
Sugar:                    5 tablespoon
Vanilla essence:      1/4 teaspoon
Pinch of salt
For frosting
Instant coffee powder:         2 teaspoon
Cheese Cream:                   20 Grams
Mascarpone Cheese:          50 grams
Vanilla sugar:                      2 tablespoon


1) Preheat the oven at 180 degree Celsius and place the rack at the center of the oven.
2) Butter the round tray and then line the pan with parchment paper and again butter the paper.
3) Melt the chocolate in a microwave or on a double boiler and reserve.
4) In a big bowl put 3 egg yolk and 4 tablespoon sugar and beat with an electric whisk for 3-4 minute until it become, thick light and fluffy. Add vanilla essence add mix again. Add melted chocolate and beat only to combine.
5) In a clean mixing bowl beat the egg whites until foamy. Add pinch of salt and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoons of sugar until stiff peaks form.
6) Fold the egg white to the yolk mixture to just combine. Don't over mix or batter will deflate.
7) Spread the mixture in the prepared tray and bake for 17 minutes at 180 degrees.
8) For frosting whisk together all the ingredients like coffee powder, cheese cream, mascarpone cheese and vanilla sugar until smooth and combined.
9) Carefully transfer the sponge with the parchment paper to the working table and let it cool completely.
10) Spread the frosting on the sponge and roll it with the help of parchment paper taking the paper out carefully. Pipe you favourite design on the top to decorate and enjoy a super soft and moist cake roll.


Monday, November 19, 2012

Aloo Katliyan (Spicy Sliced Potato)

Potato has always been a staple vegetable worldwide. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India. Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. This recipe is inspired from a swanky restaurant of south Mumbai.  Potato is boiled with turmeric to give it a beautiful saffron color and tempered with Indian spices. Let's enjoy this simple yet classy recipe from one of my finest dining experience.

Partially adapted from Masala Kraft by Taj Hotel, Colaba

Serve:  4

Preparation time: 45 minute


Large potato:              1/2 kilogram
Salt to taste
Turmeric powder:       1/2 teaspoon
Olive Oil:                    30 ml
Cumin Seed:               1/2 teaspoon
Carom Seed:              1/4 teaspoon
Garlic:                        1/2 teaspoon (chopped)
Curry leaves:              5-6 leaves
Ginger:                       1/2 teaspoon (chopped)
Green Chili:                1/4 teaspoon (chopped)
Red chili flakes:          1/4 teaspoon
Asafoetida:                1/4 teaspoon
Chat masala:              1/4 teaspoon
Red chili powder:       1/4 teaspoon
Coriander leave:         1 springs (chopped)
Lemon Juice:              1 tablespoon


1) Peel and slice potatoes into one cm thin slices.
2) Boil potato with salt and turmeric powder till almost done.
3) Heat oil on a griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
4) Add curry leaves ginger, green chili, red chili flakes, asafoetida, salt, chaat masala and red chili powder.
5) Toss in the boiled potato slices & cook till done.
6) Finish with coriander leaves and lemon juice.


Friday, November 16, 2012

Pistachio Pear Smoothie

Since I’m not really one who eats whole fresh fruits all that often, I sort of had to find a way to use them. Although my hubby and son both are ardent fruit lover. This smoothie will suffice all of our taste buds and food interest. I love its light green color. This smoothie didn't need much of anything else to make it into something really great. For real, this has got to be the most refreshing smoothie I have ever had, yet, it contains so much protein that it’ll keep you satisfied for a very long time!

 Serves 2

Preparation time:                      2 minutes
Cooking time:                          2 minutes


Pear:                                      2 medium sizes (chopped)
Low fat cottage cheese:          2 tablespoon
Low fat plain Greek yogurt:    2 tablespoon
Soy milk:                                1 cups
Cardamom:                            1 pinch    
Honey:                                   2 tablespoon
Pistachio:                               2 tablespoon (few to garnish)


1) Put all the ingredients in a blender together and process it until smooth.
2) Serve cold and garnish it with pistachio.


Thursday, November 15, 2012

Choco Orange Smoothie

Chocolate and orange combination is a match made in heaven. It is not as popular as chocolate and cherry or chocolate and raspberry, but it’s definitely not behind in taste. This smoothie can be used as a dessert if made a bit thick like mousse. Cacao (raw chocolate) is an excellent source of magnesium and vitamin C, high in antioxidants, and good for your heart, brain, and teeth. It also contains nature’s feel good chemical, the amino acid tryptophan. Oranges are also high in vitamin C, and a good source of potassium, folate, and vitamins A and B1.

Serve     2
Preparation time :                      3 minute
Cooking time:                            3 minute


Orange:                              2 small
Chocolate:                         20 grams (chopped) Substitute-Drinking chocolate
Soy Milk:                           1 cup
Honey:                               2 tablespoon

1) Peel oranges and chop chocolate.
2) Put all the ingredients in a blender until smooth.
3) Pour in to glasses and serve cold.


Wednesday, November 14, 2012

Apple Cinnamon Cheese Smoothie

When you have so many apples you keep using it for everything from cakes, to tarts, to shakes and yes a smoothie today. I guarantee you will fall for this smoothie. I personally like granny smith apple's sour flavor,  but for this recipe you can also use other variety according to your taste. Enjoy this delicious yet healthy drink any time of your day and feel energized.

Serve:            2
Preparation time:       15 minutes
Cooking time:            2 minutes


Granny Smith Apple:                  1 medium (finely chopped)
Butter:                                       1/4 tablespoon
Brown Sugar:                            1 tablespoon                    
Low fat cottage cheese:             2 tablespoon
Low fat Greek yogurt:               2 tablespoon
Unsweetened soy milk:              1 cup
Walnut:                                     2-3 (finely chopped)
Cinnamon:                                 1/2 teaspoon
Honey:                                      1 tablespoon

1) Cook apple, butter and sugar at low to medium heat. Cook apple until soft.
2) Blend all cooked apple, cottage cheese, walnut, yogurt, soy milk and cinnamon in food processor until smooth
3) Pour it in the glass and garnish with some walnut and cinnamon powder.


Tuesday, November 13, 2012

Mint Orange Smoothie

This is a great refreshing drink for all the orange lovers and fun way to cool off. A low-calorie, healthy smoothie. It is perfect post-workout thirst quencher or mid-afternoon snack. Oranges, like most citrus fruits, are a good source of vitamin C.

Serve       2

Preparation time:        2 minutes
Cooking time:            2 minutes


Orange:                    1 small (peeled and frozen)
Vanilla ice cream:     1/2 cup
Orange Juice:           1 cup
Mint:                        5-7 leaves (few for decoration)


1) Peel the orange and keep it in fridge for 30 minutes.
2) Add all the ingredients and blend it in a blender till smooth.
3) Pour this in two glasses and serve it with mint garnish on the top.


Monday, November 12, 2012

Banana Almond Smoothie

Bananas, Almonds and Flex seeds all are an excellent source of vitamin B, manganese, potassium, dietary fiber, and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol. Today I am using all these basic ingredients to make two types of breakfast smoothie. One is for people who love coffee and the other is for people who don't love coffee :)
Packed with vitamins, minerals and omega-3′s, this is a breakfast smoothie that sticks with you until lunch. Both these recipes are made with frozen banana, almond and milk:
1) It is made all the more substantial with the addition of flax seeds for the first smoothie. The almond powder lightens up the flavor and makes it taste like a treat.
2) Adding a spoonful of espresso powder for a kick in the morning or for an afternoon pick-me-up. Try it!!!

Banana Almond Flax Smoothie

Serve:   2
Preparation time: 2 minutes
Cook time: 5 minutes


Banana:                                       1 medium (preferably frozen, sliced)
Yogurt:                                        4 tablespoon
Low fat milk:                                1 cup
Almond:                                       10 pieces
Flax seeds:                                   1 tablespoon
Honey:                                         1 tablespoon
Vanilla essence (Optional):            2 drops


1) Dry roast the almond and flex seed in a pan. Ground to make a rough powder.
2)  Place all of the ingredients in a blender, along with a almond and flex powder. Blend until smooth.
3) This substantial smoothie is perfect after a high-energy workout. This smoothie is best if served right away.

Banana Almond Espresso Smoothie

Serve:   2
Preparation time: 2 minutes
Cook time: 5 minutes
Minimally adapted from


Banana:                                       1 medium (preferably frozen, sliced)
Low fat milk:                                2 cup
Almond:                                       10 pieces
Instant espresso coffee:                 1 tablespoon
Honey:                                         1 tablespoon


1) Blend banana, milk, almond powder, instant coffee and honey together in a food processes unit smooth.
2) Pour it into two glasses and enjoy this creamy espresso smoothie.


Friday, November 9, 2012

Forbidden fruit Cake (Grapefruit Yogurt Cake)

The grapefruit is a subtropical citrus tree known for its bitter fruit, an 18th-century hybrid first bred in Barbados. When found, it was named the "forbidden fruit". The fruit is yellow-orange skinned and largely an oblate spheroid; it ranges in diameter from 10–15 cm. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Now you know why I called my cake "Forbidden ". This week I am celebrating tea/ coffee cake week in my blog nothing could have been a better ending of the week without this amazing tickling cake. It has a specific tickling flavor that gives a punch to your taste buds.

Minimally adapted from Joy the Baker

Preparation time: 20 minute
Cooking time:  30 minute


All-purpose flour:                       1 cup
Baking powder:                         1 teaspoon
Salt:                                          1/4 teaspoon
Eggs:                                         2 medium
Sugar:                                       1 cup
Whole milk yogurt:                    1/4 cup
Vegetable oil:                            1/4 cup
Grapefruit juice:                        1/4 cup  
Vanilla extract:                          1 teaspoon
Grapefruit zest:                         1/4 teaspoon

1) Position a rack in the center of the oven and preheat the oven to 180 degrees C.  Grease a  round cake tin or line the bottom with a parchment paper and set aside.
2) In a bowl, sieve together the flour, baking powder and salt to blend.
3) In a large bowl, beat the eggs and sugar until the eggs are thick and pale yellow.  Add the yogurt, oil, 1 Tablespoon of grapefruit juice, zest and vanilla extract.  Stir well to combine.
4) Fold the flour mixture using a rubber spatula to combine.
5) Pour the batter into the greased tin. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center.
6) In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Let it cool to room temperature.
7) Slowly spread the glaze over the warm cake using a pastry brush. Let the cake cool completely and absorb the glaze syrup.
8) To finish the cake, dust it with some white powdered sugar. Cake is ready to tickle your taste bud.


Thursday, November 8, 2012

Crunchy Pear Chocolate Cake

Pear and chocolate sounds strange!!!! Wait have a look on the the pictures first. Yes, it totally surpassed all my expectation. This streusel topping will really spruce up your cake. This cinnamon streusel takes just seconds to mix up, just sprinkle it over cake right before baking. It's that easy! Streusel is giving it a crunchy effect. Although the topping is of German origin, it is sometimes erroneously referred to as Danish or Swedish.

Minimally adapted from "Gale Gand's Brunch!" by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009)

Prep Time: 15 minutes
Cook Time: 35 minutes


All-purpose flour:                          1 cups
Baking powder:                             2 teaspoons
Sugar:                                           1/2 cup
Salt:                                              1/4 teaspoon
Cinnamon:                                     1/2 teaspoon
Egg:                                               1 large
Milk:                                              1/4 cup
Unsalted butter:                              4 tablespoons melted
Vegetable oil:                                 1/4 cup
Ripe pear:                                      1 large (peeled, cored and chopped)
Chocolate:                                     50 grams (cut in small pieces)

Streusel Topping:
Brown Sugar:                                 4 tablespoon
All-purpose flour:                           4 tablespoon
Cold unsalted butter:                      2 tablespoon (cut in small pieces)
Cinnamon:                                     1 teaspoon


1) Heat oven to 180 degree celcius. Butter the baking pan.
2) In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon. Sieve it twice.
3) In a separate bowl, mix egg, milk, oil and melted butter until well combined using a whisk.
4) Pour into dry ingredients; add the pears and chocolate cubes. Mix well.
5) Pour into prepared tin.
6) To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
7) Bake 35 to 40 minutes until golden and dry on top. Cool in pan and cut as desired.


Wednesday, November 7, 2012

Rum Flavoured Raisin and Apple Cake

Apple cake is a popular cake produced with the many varieties of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by adding various spices such as nutmeg or cinnamon, which give off a unique flavour. Various nuts can also be used like almond and walnut. I wanted to make it a bit different hence trying rum flavour and raisin to go with granny smith apple. I am going to bake a rum flavoured cake for first time. I was not sure how will it turn out to be. And to my surprise it turned out to be yummy and looks good as well.


Cake flour:                            1 cup
Eggs:                                      3 medium ( Separated)
Granny Smith Apple:              2 medium (Peeled, cored and diced)
Sugar:                                    1 cup
Sunflower oil:                         1/2 cup
Baking powder:                     1 teaspoon
Salt:                                       1/4 teaspoon
Raisin:                                   1/2 cup
Rum essence:                         2 teaspoon
Butter:                                   1 tablespoon
Cinnamon powder:                1 teaspoon

1) Cut the apple in small cubes. Add butter, 2 tablespoon of sugar and cinnamon powder. Cook it on a medium low heat until soft for about 5-7 minutes.
2) Puree half of the cooked apple to make apple sauce and reserve half to layer the cake.
3) Sieve together, flour, baking powder and salt.
4) In a large bowl mix together the oil, sugar and egg yolk using a electric whisk till creamy. Add applesauce, raisin and rum essence.
5) Beat the egg white in a large bowl until soft peak. Fold the flour and egg yolk mixture in two parts. Avoid mixing too much.
6) Preheat the oven at 180 degree celsius and line a round cake tin.
7) Pour half the cake batter into the tin. Spread a thin layer of caramelized apple pieces over it. Pour the remaining batter in the tin.
8) Bake at 180 degree celsius on centre rack for about 45-50 minutes. Check after 30 minutes if the top is getting brown, cover it with foil and cook further till the tester comes out clean.
9) Enjoy this delicious cake with your evening tea/coffee.


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Tuesday, November 6, 2012

Whole Orange Chocolate Cake

This Dense, dark, devilishly delicious cake will be gone even before you can think of keeping it. This yummy cake it made using whole orange. Yes you are right whole orange, no wastage expect few seeds. An amazing recipe with the goodness of orange and chocolate. You can have this with your tea or coffee any time of the day.

Adapted minimally from

Preparation: 40 minutes
Cook time:   1 hr 20 minutes

Seville orange:                      1 medium
Butter:                                  For greasing
Milk Chocolate:                    50 grams (broken into pieces)
Eggs:                                    3 medium
Sugar:                                   1 cup
Sunflower oil:                        1/2 cup
Cocoa powder:                     2 tablespoon
Plain flour:                             1 cup
Baking powder:                     2 teaspoon
Vanilla Essence:                     1 teaspoon

For Icing:
Plain white chocolate:             100 grams (Broken into pieces)
Double cream:                        2 tablespoon


1) Pierce the orange with a skewer or a sharp knife. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool.
2) Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a  round cake tin.
3) Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
4) In a large bowl, lightly beat the eggs, sugar and oil.
4) Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
5) Sieve in the cocoa, flour and baking powder in separate bowl. Mix well to the liquid mixture and pour into the tin.
6) Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 25 minutes and cover with foil if it is browning too much.)
7) Allow to cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.
8) To make icing, put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, and then stir until smooth. Or just microwave it for 1 minute and mix well. Set aside until firm enough to do icing over the cake - up to 5-7 minutes.
9) Transfer the cake to a serving plate. Using a icing cone make your pattern over the top. You can also decorate with strips of candied orange peel.


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Monday, November 5, 2012

Choco Banana Coffee cake

Coffee cakes are typically single layer cakes that may be square or loaf-shaped rectangular cakes, or they may be ring shaped. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. A class of cakes intended to be eaten alongside coffee as part of a breakfast meal or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table.


Banana:                               1 large ( 2 small) ( mashed in a blender)
All purpose flour:                 1 1/4 cups
Sugar:                                  1 cup
Cocoa powder:                    1/4 cup
Salt:                                     1/4 teaspoon
Eggs:                                    2 medium
Butter:                                  2 tablespoon
Sunflower oil:                       1/2 cup
Milk:                                    1/4 cup
Lime juice:                            2 teaspoon
Baking powder:                    1 1/2 teaspoon
Vanilla essence:                    1 teaspoon
Walnut:                                1/2 cup (Chopped)


1) Preheat the oven at 180 degree celsius and line a baking tray with baking parchment
2) In a large bowl sieve together the flour, cocoa, salt and baking powder.
3) In a separate bowl mix oil, butter and sugar using an electric whisk until pale and creamy.
4) Add egg one at a time whisking continuously.
5) Add banana, milk and lime juice. Whisk at low speed for 1 minute.
6) Add vanilla essence. Mix well.  Add all the dry ingredient and fold it.
7) Pour it in the tin and sprinkle the chopped walnut  and bake it for 30-35 minutes or until the tester come out clean.


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Thursday, November 1, 2012

Phad Phak (Thai Stir fried vegetable)

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book "How to Cook and Eat in Chinese', to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Making a stir fry is one of the easiest, cheapest, and quickest ways of creating a great healthy and satisfying meal. By choosing a wide range of veggies, you can not only get a great mix of important micronutrients that fill the nutritional gaps in diets,  but they also make the dish look vibrant and colourful.

Adapted from Hip Asia by Taj- Connemara

Serve:   4
Preparation Time:  20 minutes

Broccoli:                100 grams
Zucchini:                100 grams
Baby corn:             100 grams
Asparagus:             75 grams
Haricot bean:          125 grams
Button mushroom:   75 grams
Chinese cabbage:    75 grams
Bok Choy:              75 grams
Oyster Sauce:         75 grams
Pimentos:                60 grams
White pepper:         1 teaspoon
Vegetable stock:     1 cup
Garlic:                     50 grams (chopped)
Oil for stir frying


1) Heat oil in a wok. Saute garlic till light brown.
2) Chop vegetables in dices and add to the wok. Toss well
3) Add oyster sauce, white pepper and pimentos
4) Add vegetable stock and stir-fry the vegetable till cooked.
5) Serve hot with a bowl of brown rice.