3 reasons why we should distribute healthy cupcakes to kids to give a moment of joy when the poverty that surrounds them cannot be removed with just one baked good ? Well, there are more than 3 and very good ones at.
Every so often one thinks and over-thinks how to manage a crazy schedule with two little kids – who are little enough to find joy in the most ordinary things in life together. Yet a little apart in age to move onto different things that hold their interest.
My son is now in the phase where he loves the story of ‘Black Beauty’, the horse and his life journey. And we are reading it over and over again. And we are carrying it to bed so that he can hug the book and sleep. My daughter is mainly treating books as a chew toy when no one is watching and at times trying to turn the pages to discover what’s inside.
And yet, he decided to keep away his book and try and flip through the pages of his sister’s book with her. She in turn , despite being so tiny has figured out that when we are reading out his story book, she can also actually join in by listening !
As adults there are so many times when we refuse to give up what we love doing just for a few hours to try and be with the other person and do what they truly want to do.
But children ? They can drop what they enjoy doing with unbelievable ease, and move onto another thing that makes the other person happy and immediately get engrossed in that.
May we all find the quality to be in the moment , be involved and be engrossed in what someone else loves doing – even if it is not what we might like.
Happy week ahead to all of you 🙂
For this time, here is a recipe that is super simple. It’s quick to mix and bake. Contains loads of spinach and some great spices . And a hint of Millet flour . It’s a great recipe to add to your collection of mealtime bakes and get more spinach into your child’s foodplate !
Pick up a fork and dig into these yum crustless glutenfree , butterfree Spinach and Caramelized Onion Quiche.
1 bunch of spinach washed and chopped finely
2-3 cloves of garlic, chopped finely
1 large onion sliced thinly and caramelized till they are brown
1 cup milk
2 tbsp jowar/sorghum flour
1 tbsp oil
Seasoned with salt, paprika and thyme as per your requirement.
Method – Beat the eggs nicely and add the seasoning, as well as the chopped garlic. Add milk and beat well. Add the jowar flour and oil, mix well. Add the onions and spinach. Mix well.
Pour it into ramekins or tart tins. Sprinkle some cheese ( optional). Bake for 20-25 minutes at 175 degrees C.
Mondays are not the most exciting days unless you truly enjoy what you do for a living. Sometimes it becomes better because of conversations that you have had the previous evening just as the weekend was winding down.
One such conversation while I sipped my #tea was with my 5 year old. I usually try and ask him what he wants in his #snack box and we negotiate or re-negotiate to come to a common ground on what we both are comfortable with 🙂 Now, remember I am not aiming to win the parent of the year award and so these are tough discussions about why store-bought chips cannot be a part of the box. But there are many moments which fill my heart with pride for the child I am raising – I told him that I will give him paneer / cottage cheese as one of the items for a snack on his #tiffin . He responded back saying that he wanted to eat #foxnuts / makhana . And as if to convince me he added ‘those are as healthy as paneer, Mamma’ . Truly speaking those are healthier and I realised that the slow and often challenging process of inculcating #healthyeating in #children is finally paying off !
On that note, let me share yet another one of my little boy’s favourites – a healthy pizza made with a base that you can’t imagine and topped with barbeque chicken.
Baked gluten free Pizza topped with barbecue chicken. The base is made of jowar / sorghum millet , foxtail millet grains and fresh amaranth leaves !
1 cup jowar
1/2 cup coarsely ground foxtail millet
1/2 cup chopped amaranth leaves ( red ones)
1 green chilly and 2 cloves of garlic
2 tbsp oil
Salt as per preference
1 tsp paprika powder for flavour
For Topping – Homemade Pizza Sauce, Grated cheese, corn, capsicum, barbeque chicken pieces / shredded portions.
Mix the flours and the spices. Add the chopped leaves, green chilly and garlic and grind well. Add to the flour-spice mix. Then add the oil and mix till it resembles coarse bread crumbs. Add warm water to bring together the dough. Let it rest for 30 minutes.
Roll it out into rectangles, cut the pizza slices / triangles and bake in a preheated oven at 170 degrees C, for 15-20 minutes until crisp. Remove and cool entirely, before storing in air tight containers.
Use with any toppings of your preference, and bake again for 10-12 minutes with the topping.
For the first 12 years of my school life , I went to a school that did not have its own field. It was the best school that I could have gone to – inclusive , close-knit, encouraging and warm. But we didn’t have a field that we could call our own – our Sports days were conducted in the field of another school. Our ‘heats’ and practice races were conducted in a large maidan / public ground. All that came rushing back to me as I sat in the pavilion and watched the field being prepared for the Sports Meet for my son’s class.
The way he would come and describe his field practice each day lifted my heart. The way he spoke about how they were running the races , made me smile immediately. The thrill of being in an open space , running a race , with your friends , the march-past , the flags , the dust-covered sports shoes. A child who didn’t care that the field didnt belong to her school when she ran. A child who didn’t care that the field did belong to his school when he ran.
It was as if Calcutta 1988 had merged into Bangalore 2018, seamlessly, from one childhood to another. From one field that we couldnt call our own, to one that we could.
We just loved the thrill of running a race, then and now
Alongside that we also love a Butterfree , white sugar-free , Gluten-free Brownie that melts in the mouth. Yup, that’s what a treat should be.
Superfood Amaranth ( if you didn’t know it already, it is my favourite flour ) in the form of grains mingled with dark chocolate – who says we need sugar or butter to make life happier ? 🙂
- 170g Dark Chocolate ( I used Bournville- 50% Dark)
- 50 ml Sunflower Oil
- 80 g Raw Sugar or Coconut Sugar
- 50g Sorghum / Jowar Flour
- 25g Amaranth Seeds , coarsely ground into a flour
- 2 Eggs
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla extract
Mix the chocolate and oil, and melt over a double boiler. Let it cool. Whisk together the sugar, the flours, baking powder. Preheat oven to 170°C.
Beat the eggs well and then add them to the melted chocolate-oil mix. Add the vanilla. Beat well. Pour the batter into your brownie pan or square tin which is lined with parchment paper. Bake for about 20-25 minutes. Cut into slices and serve.
I took my son to a place close to home, where the children were going to spend a couple of hours working on a patch of garden. I went with the idea of getting him to expend his energy since the summer vacations are on. As some of you might be aware, a restless 4 1/2 year old with unused energy is a different kind of person altogether !
For the first 15 minutes I simply looked on and prayed for him to remain engaged for the entire duration of 2 hours. I wondered if I had done the right thing – gardening and connecting with the soil, as well as nature are immensely therapeutic but will he want to do it again?
But as I kept watching him, my mind was whirling with thoughts….The world we live in – we have to teach our kids to play in mud, to wonder about the magical creatures living in the soil, to touch leaves without hesitation, to feel the wonder of planting a seed, to squeal with delight when a caterpillar crawls on their little hand.
And when you do that, the world we live in changes…A little each time, because we start removing the layers of indoor dust that’s settled into our own souls as well, to uncover the glistening beauty of outdoors.
That’s what nature does for us – puts us back right where we belong.
And by the end of those 2 hours, I think both of us had been put back where we belong – more me, than him. Because for a child, it is so much easier to sense that belonging. But for a jaded adult, it takes a while to revisit the deep recesses of the soul, scrape off the dirt and uncover the roots.
On that note, let me share something that is earthy in flavour and contains ancient grains.
Grow Fit has some excellent flour mixes and the first one “Ancient Grain Low Carb Atta” that I tried has yielded excellent results. I was very excited to try it in both, savoury and sweet bakes.
It is diabetic-friendly, PCOS-friendly, Low Carb and High Protein, containing Quinoa and Amaranth.
What I baked with it ( also eggless, bp/bs free) –
1. Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)
2. Chocolate Almond Cookies
They turned out so crisp and crunchy in texture, that I am looking forward to baking many more things with this flour super soon.
Baked Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)
1 cup of the Low-Carb Flour, Ancient Grain
Kasoori Methi and Ajwain as per your taste preference
2-3 tsp salt, 1-2 tsp red chilly powder, 1-2 tsp homemade garam masala
3-4 tbsp oil
Hot water for kneading
Mix all the dry ingredients well. Add the oil and mix with hand. Use hot water a bit at a time and then mix well. Knead it well and leave it side for 10 minutes. Shape it into rounds and bake at 180 degrees C, for 20 minutes or until crisp.
And talking about the earth brings me to my recipe.
Festive season is approaching and so are the advertisements about what to gift, why this time of the year is special and very importantly – how you need to look your absolute best. Seriously?
Recently I saw an ad, in which a mother is talking about how her child loves to pull her cheeks and after using a certain product the child has been telling her how soft her cheeks have become. My son saw it and promptly asked me – “Do you want me to get that for you Mamma?” He is 4 1/2 years old. I looked at him and asked if he didn’t like my cheeks as is ! He looked amused and responded that they were already soft, but if I wanted them to become even softer, like the Aunty on TV.
Well, where am I going with this ? Here’s my take – we really need to stop such emphasis on physical appearance. And let us stop when we can. Let us draw lines. Let us define boundaries on this one. To not encourage our children when they feel the need to appreciate what we look like. Yes, I want to be well-dressed and looking my absolute best. But I would not want my child to focus on how I can “improve” my physical appearance.
At some base level, it is imperative that a child knows and understands that softer cheeks are good. Infact they are great. But only if one already has them 🙂 Shift the direction of their thoughts to being proud of what you look like already. That will promote a positive body image in them as well.
Bring the festivities on , on that note ! And bake away – a recipe that closely resembles elements of our traditional kheer / rice pudding !
Mace and Saffron flavoured Italian Rice cake – with Almonds ( butterless, no all purpose flour , made with Arborio rice)
600 ml milk
1 tsp zest of lemon
150 grams of risotto rice ( preferably Arborio)
100 gms chopped almonds ( you can use any other nuts that you prefer but those which will go well with this flavour are alnuts, pinenuts, pistachios as well)
3 eggs, separated
85 grams caster sugar
1 tsp finely powder Mace
1 tsp saffron threads ( soaked in 1 tsp milk)
Cook the rice in the milk and the lemon zest till it is cooked well and soft. This should take about 40 minutes and the mixture will be creamy and thick. While it cooks ensure that you stir it well so that it does not stick to the bottom of the pan.
Shift this mix into a bowl to cool off well. Prepare a 9 inch springform cake tin by greasing and lining it. Preheat the oven at 160 degrees Celsius. Toast the chopped almonds in the oven for 5-7 minutes. Beat the egg yolks one by one into the rice mixture using the whisk or wooden spoon. Beat the caster sugar into this mix and add the chopped almonds, saffron threads soaked in milk and the powdered mace.
In a separate bowl, beat the egg whites into stiff peaks and gently fold them into the rice mixture. Put this final mixture into the prepared springform cake tin. Bake for 40 minutes or until the toothpick inserted in the centre comes out clean. Cool the cake in the tin and then cover it and place it in the refrigerator overnight.
Unmould the cake and remove the lining when you want to serve it the next day and dust with icing sugar. Slice and serve.
How does your second pregnancy feel different emotionally from your first one? I have never asked that question to anyone, but I did ask myself.
And the responses from within were mixed, confusing, unclear –
Because as you get ready to welcome your second baby, you also look at your first one, with a lot of pride and that twinge of regret about them having grown up so fast.
Because as you wonder about managing two children, you yet again look at your first one, and feel yourself slipping in and out of the role of a mother, and a confidante ( I don’t know if this will be the case in some years, but at 4 1/2 years of age, they still feel comfortable confiding in you 🙂
Because you know ( for sure this time !) that life has changed irrevocably and will never ever be the same, and then you look at your first one, to realize with even more incredulity about how you held onto your belief that life will have some semblance to what it was in your pre-baby days !
Because you longingly pat your tummy as you wait for the second one’s arrival, with the same longing in your soul to turn your first one back into a baby in your lap…
Because you speak those words of love to your second baby, to welcome them into your family, and the same love spills out of your eyes when you watch your first one pretending to be fearless and yet look out for your hand before crossing the road…
On that special note, I wanted to share one of the bakes that my first baby loves and I make many versions of.
Zero-Fat No-Flour Baked Chicken Cutlet – With White Pepper, Coriander, Garlic
250 gms chicken mince
1/2 onion chopped
2 cloves of garlic
2 small sprigs of fresh coriander
Salt as per your taste
2-3 tsp of freshly ground white pepper
1 tsp paprika powder
A handful of boiled peas
A slice of wholewheat bread if needed to absorb excess moisture in the mixture
Some sooji / semolina for coating
Some people prefer to use the mince as is. But I like to partially cook it in cinnamon for added flavour and then use. So just half-cook the mince with 1 small stick of cinnamon.
Then remove the stick, add the mince plus garlic cloves and onion in a food processor to grind it ( I don’t prefer a very smooth paste, so I leave it a little chunky).
Add the green peas, coriander, white pepper, paprika powder and salt one at a time to the mix and mix well.
If the mixture feels like it has too much moisture you can add some crumbs of wholewheat bread, else leave it as it into the fridge for an hour or so.
Take it out of the fridge, shape it into cutlets, coat it lightly with very fine sooji / semolina and place it on a greased baking tray. Bake it in the oven for about 20 minutes each side, at 180 degrees C and they are ready!
My tip – use freshly ground white pepper. The flavour is amazing.
I have done the same version with soya before for a friend whose vegetarian. Also used sooji for the coating.
For a vegetarian version, use soya ( granules or nuggets) cooked the same way. It gives a similar texture to the cutlet. If you don’t want to use sooji since it might make the cutlet seem dry, you can use wholewheat bread crumbs.
As a mother, let me share with you that it has been a very crazy yet happy half-year: filled with many worried nights, many days of undiluted joy, lots of second guessing myself as a mother and frustrations, of trying to weigh mother’s instinct against experience and expertise, of trying to wonder how does one need to behave when one becomes a mother..but most definitely a half-year with not a single dull moment in it.
But you know what – Thank you for being patient and waiting for me to grow into my role as your Mom…sometimes
I look at you and it seems to me that you understand what I say, you understand when I say I have two other babies –Gunna Masi and Elsu, and smile back. You understand when I say I won’t pamper you silly, but that doesn’t make me love you any less.
Most importantly you understand that seeing how you do on well-defined milestones is not for your mother, for they seem like a checklist to tick on….it is the uncharted adventures that are for me…
Like our first flight together alone means more than when you first rolled over, or our first road trip, our first visit to the children’s home, how you and Elsa started growing comfortable with each other’s presence or even our daily debates about why sleeping in the night takes precedence over playing away!
So here’s not to more milestones…but to more ADVENTURES, my son ! The adventurous journey that started when I became a mother..”
Sharing a recipe that marks the first break that I am taking from baking on order, as the Chief Baker of Ovenderful, ever since it started in November 2013.
Wholewheat Butter-free Egg-Free Chocolate Almond Cake
1 cup wholewheat flour
3/4 cup cane sugar
½ cup curd
½ cup milk
½ cup boiling water
¼ cup any flavourless oil that is safe for baking
¼ cup unsweetened cocoa powder ( use great quality cocoa powder, it makes a world of difference)
¾ teaspoon baking powder
4 teaspoon vanilla extract
1/2 cup chopped dark chocolate chunks
1/2 cup chopped almonds and some additional for topping the cake with
Grease and dust an 7/8 inch round cake tin. I used a springform one, but it is not necessary to use only that one. Pre-heat the oven to 160 degrees Celsius.
Sift together the wholewheat flour, cocoa powder, baking powder .
Beat the curd, cane sugar, oil and milk. Add vanilla extract and mix well.
Slowly add the dry ingredients to wet ones and mix well.
Slowly add boiling water and mix well ( just use a whisk, no need to beat it) to get a smooth batter. Add the chopped almonds and dark chocolate chunks, fold them into the batter gently. Pour in the baking tin. Bake for 40-45 minutes.
Let it cool off entirely before you remove it from the tin.
How would you sum up 11 months of stay in a place – moved in, settled in, moved out ? That’s pretty much the way I would have thought probably a decade ago. But today it seems like even in those short 11 months, one can fit in so much into one’s life in a place.
It starts with being unfamiliar and you yearn for your earlier comfort zone.
It goes into a resigned kind of acceptance of what you have currently and even if its different, you can live with it.
It changes to looking at the goodness that is present in parts of it, and which you probably overlooked before.
It moves to liking the place, forming a few relationships and getting involved with the community.
It escalates into enjoying your stay there, waiting to see the neighbourhood dog who wags her tail, the same children cycling around each day, the same help who cleans the apartment, the same person in the flat above who you havent had a chance to know by name yet but who smiles at you each time.
And then you pack and move on.
Such is life. That fragile. That ever-changing. That is how it shifts, it moves and changes shape each day for us. We wait for it to “settle” into a routine. But of course, it has its own plans.
So here is a quick, simple and versatile recipe which is simple to life in all those qualities-
Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives
1 cup wholewheat
1 tbsp of rice flour
1 cup boiled and pureed spinach ( I added ½ a green chilly, 2-3 cloves of garlic and a little chopped coriander to it while pureeing)
3-4 tbsp chopped chives
2-3 tbsp black sesame
1 tbsp white pepper
Salt as per requirement ( I used rock salt)
Add some warm water to make the dough pliable.
Mix all the above dry ingredients well. Then add the spinach puree and the warm water ( if needed). Cling wrap it and store it in the fridge for about an hour.
Take it out, roll it into a rectangle, use a sharp knife to cut long strips/sticks. Place them onto a baking tray which is lightly greased. Sprinkle some chives and black sesame. Bake in a pre-heated oven ( preheat for 10 minutes) at 175 degrees Celsius for 20-25 minutes. You need to turn the sticks around mid way. Allow it to cool entirely for it to become crisp.
When my son started going to a school that was close to home, I was very happy. That would mean a short travel time for him as well as me and the back and forth from school could be done quickly.
At that stage, little did I realize that the same back-and-forth that I was keen for us to do quickly, was exactly what I started enjoying. As days went by I would linger on while walking to his school slowly, taking in whatever caught my attention.
There is a comfort that comes from being in a routine – for me routine is not about a fixed time schedule. It is the same set of trees to pass each day, the same set of sleeping dogs by the road side, the same set of cleaning ladies cheerfully gathering the fallen leaves, the same security guards across small buildings, the same old scooter parked in the corner, dusty as can be and the exact same smile full of anticipation on my son’s face as I stand outside the school gate, when he sees me there.
There is a comfort that comes from following that pattern of holding hands, chatting about the school or friends or fights, and reaching home. It is as though within those 10 minutes of walking to his school alone I find the time I look for, for myself and my thoughts. And as soon as his small hand is in mine, the 10 minutes of walking back home can get transformed into finding the time I look for, again. But this time with him – something that belongs to him and me; for him to have childhood memories to smile over and for me to have his childhood memories to find peace and warmth in, on cold winter nights.
So on that note of warmth in cold winters, here is a lovely recipe of a cake – the flavours and colours are warm and inviting. You will love the way the different elements come together into one single bake – and to add to that, its Gluten-Free and Butter-Free !
Gluten-free Butter-free 100% Almond Flour Cake with Raisins, lightly glazed with Honey-Butter Syrup
- 2 cups finely ground almond flour
- 3 eggs, separated
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Raisins as per your requirement
Beat the egg yolks well until they become frothy and slowly add half the sugar. Mix well.
In a separate bowl, mix together the almond flour, cinnamon and baking powder. Then add the flour mixture to the beaten egg yolks and beat well. Add the vanilla extract.
Beat the egg whites into peaks and add the remaining sugar to it while beating. Dust the raisins with a bit of the almond flour and keep them aside.
Slowly add the beaten egg whites to the almond mixture and fold well . Remember to be gentle and not over-mix. Add the raisins and fold them through the mix.
Gently add the batter into a the prepared baking tin and place in the oven. Bake at 170°C for 35-40 minutes.
Remove from the oven and let it cool off before de-moulding it. Use a pastry brush to lightly brush the top with a mix of honey and melted better and serve.
I am not really a night person ( or not any longer!) in most cases – The only thing that I love doing before sleeping off is reading. And that was the case for a long time. Even now, given the fact that I have to get up very early I try to plan a lot of my work in terms of baking or writing in the those wee hours.
However, there are rare occasions particularly on the weekend, when even after a long day in the kitchen, I love to unwind with some baking. And usually it happens to be experimental in nature – not because I want to brood over a disaster, incase that it is the result. But more so because, I want to know and therefore plan for what I want to do the next day to rectify or re-try an experiment if the one done the night before fails !
Thankfully for me though, this recipe of Wholewheat-Oats Buttermilk Bread (adapted from a blog, which had in turned been inspired by a book on Jewish baking) has turned out superbly in its second trial. The first one was not too bad, but the second one has turned out beautifully and I can’t wait to bake it again.
The texture and flavour is delicious and while you can smear it with butter, my personal preference to have it with Gooseberry/Amla Jam – the combined flavours of the bread, chilly flakes and Amla are brilliant.
Whole Wheat –Oats Buttermilk Bread
2 cups whole wheat flour
1 Cup Rolled Oats
1/2 cup buttermilk
2 tablespoons honey
2 ½ teaspoons instant yeast
Oil for greasing the tin
1 teaspoon salt
½ cup warm water
Sprinkling of red chilly flakes
Mix the whole wheat flour and oats with salt.
Mix the honey with warm water. Dissolve yeast and keep it aside for 10 minutes.
Add the honey-water and the yeast to buttermilk. If you do not have it at home, you can use regular milk in which 1/2 tbsp of white vinegar is added.
Add the liquid mix to the flour mix and mix well. Let it rest for 15 minutes.
Start kneading after 15 minutes, and knead well for 5-6 minutes. Grease a bowl and let the dough rest in it, until it doubles(it took about 1 hour mine to double).
Grease your loaf tin and place the dough in the form of of an oval shaped loaf into the tin. Leave it to rest and rise for another hour.
Pre-heat the oven at 175 degrees C. Brush the top of the loaf lightly and sprinkle chilly flakes and then bake in the oven for 40 minutes.
Cool and slice.
*** Recipe for Gooseberry Jam/Amla
1/2 kg of Amla / Gooseberry washed and dried and boiled well so that the exterior is soft. Drain out the water ( you can use that for anything else ) . De seed the boiled amla, run it through the grinder.
Put it into a non stick kadai / pan. Keep it on low heat and stir. Add 3/4 cups cane sugar, 2-3 tbsp honey, 2 tsp ginger and 1 tsp or more if you prefer of cinnamon powder.
Keep stirring till it acquires the sticky jam like consistency. Cool off and store in air tight glass container.
I am not a painter, not one by a far stretch of imagination. My mother’s committed efforts to have a drawing and painting teacher come home and teach us regularly, given her own creative inclination did not yield much result. I can claim to have made one painting at the end of our learning phase. Yes, I could draw to some extent – drawings of science experiments for my school files.
So given my painting skills one would think it strange that one of the things I thoroughly enjoy is exploring museums with paintings by painters, historical monuments and churches, and sculptures made by artists of a bygone era. So a city like Florence is a dream for me – because it has everything that one envisions as a person who loves history and art ( as an observer). The cobbled streets, the eclectic mix of street-side sculptures, the imposing Duomo wherein resides Michael Angelo’s masterpiece, the people from different walks of life, the winding roads that you can climb up and down as you gaze at the city below you.
Florence or Firenze as it is called in Italian, made it to my Top 3 favourite cities right from the moment I stepped in. And despite the fact that it was 7 years ago and I havent had a chance to revisit, it has held its place in my heart – because while some cities flaunt their art and past artists unabashedly, thus enticing tourists from across the world to come over, there are a few rare cities that stand in quiet dignity because the calibre and depth of what they hold does not need a mass of tourists. It needs a discerning and involved traveller:) And Florence is one of those.
So from the heart of Florence, as a tribute to its beauty is my bake – the Schiacciata Alla Fiorentina, which is essentially a Florentine Sponge Cake, but a healthier version of it.
- 1/2 Jowar Flour
- 1/2 Rice Flour
- 1/2 All purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- Zest and juice of 1 orange
- 3 large eggs
- 1/2 cup warm milk
- 4 tablespoons oil
Preheat the oven to 170 degrees C. Butter your baking pan or you can choose to bake them as small cupcakes like me.
Add flours, sugar, baking powder, the juice, zest,milk, eggs and oil. Beat with a mixer until thoroughly mixed together.
Add the batter to the pan or the cupcake liners and bake for about 30 minutes or until it is completely baked ( I added some almonds as an after-thought, so you can do that if you want as well)
Cool it and serve.