Divine beauty

I was supposed to be skinny

Showing my ribs

Wagging my waist.

Huh! what a waste?

Beauty overwhelms me

Past your arms girth..

It seems world has just begin

Opening the knots beneath my skin

Once hideous is now a muse.

Ah! whats the use?

Those snake charmers

Seldom excites me

Mysterious, mystic love

Still haunts me.

Mexican Poha

I always believe in innovating and mixing cuisines. last evening, for a quick snack, I modified our regular poha (rice flakes) into mexican style. its quick, simple and yummy.

Here what we need:

Poha (rice flakes) : 100gms
one big onion diced
taco seasoning 1tsf
tomato ketchup 1tsf
vegetable oil 2tsf
salt as per taste

Soak poha in clean water and drain immediately. in a wok, on medium flame add vegetable oil, sweat the diced onion. Add ketchup, seasoning and salt. Add the poha. Mix well for 2 minutes. and serve hot.

Hidden Kiss

The hidden kiss

In my chest

Will savour your lips

Supple gentle tender

Branching out my love

Deep beneath soaked

I wait for the moment

Union of free souls

Haiku

A dozen smile
A frozen heart
Camouflaging into reality. 

Benefits of Oat meal

Recently there is a rage about Oat meal, I thought about proper research..
here is what I found:


Eating oats in your diet provides a wide range of important health benefits. New scientific research is also revealing exciting new information about the benefits of oats, some of it surprising.

Cholesterol and Heart
Benefits of eating oats on cholesterol and heart
Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol. Here's how it works. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to cholesterol, such as cholesterol-rich bile acids. This entrapment reduces the absorption of cholesterol into the bloodstream. The bad cholesterol, LDL, is trapped without lowering good cholesterol (HDL). Oats and grains are also one of the best sources of compounds called tocotrienols. These are antioxidants which together with tocopherols form vitamin E. The tocotrienols inhibit cholesterol synthesis and have been found to lower blood cholesterol. The accumulation of cholesterol is implicated in many types of cardiovascular disease. Oats, like all cholesterol-lowering agents, are most effective when consumed as part of a low-fat, high-fiber diet taken together with plenty of exercise. The beneficial health effects of oats are best if ½-1 cup (1½-3 ounces) of oats are eaten every day. One study found that the 1/10th ounce (3 grams) of soluble fiber from this amount of oatmeal decreased total cholesterol by approximately 2%, which correlates to a 4% decrease in coronary artery disease. Another study showed 1½ ounces (43 grams) of oatmeal resulted in a loss of 3% in total cholesterol and a 14% reduction in bad cholesterol after two months. Another study found that a 6-8 week diet of 1½-3 ounces (43-85 grams) of oat bran daily lowered total cholesterol by 20% and bad cholesterol (LDL) by as much as 25%. Another study found 3.5 ounces (100 grams) of oat bran (one-third of a cup of oat bran eaten twice a day) lowered cholesterol up to 15%. New research has also discovered that the antioxidants found in oats reduce cholesterol by reducing the ability of blood cells to stick to the inside of artery walls. So in other words, eat a cup of oats a day and you'll be okay!
Blood Sugars
Benefits of eating oats on blood sugars
Eating oats can spread the rise in blood sugars over a longer time period. Control of blood glucose and insulin levels is essential in preventing many of the complications associated with diabetes. Oat beta-glucan slows the rise in blood glucose levels following a meal and delays its decline to pre-meal levels. Here's how it works. As the beta-glucan in the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. This in turn slows down digestion and prolongs the absorption of carbohydrates into the bloodstream. This means dramatic changes in blood sugar levels are avoided. Other sources of soluble fiber are grains, fresh fuit and vegetables.
Anti Cancer
Benefits of eating oats on anti cancer
Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person's risk of getting cancer. Phytoestrogen compounds, called lignans, in oats have been linked to decreased risk of hormone-related diseases such as breast cancer. Most of the research has been focused on breast cancer, but similar effects are expected on other hormone-related cancers such as prostate, endometrium and ovarian cancer. International research has shown that women with a higher intake of dietary fibre have lower circulating oestrogen levels, a factor associated with a lower risk of breast cancer. The insoluble fibers in oats are also thought to reduce carcinogens in the gastrointestinal tract.
Blood Pressure
Benefits of eating oats on blood pressure
A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication. Nearly 1 in 3 American adults has high blood pressure. It usually has no symptoms, but can cause serious problems with the heart and blood vessels, leading to other complications.
Bowel Function
Benefits of eating oats on bowel function 
Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber. Insoluble fiber does not dissolve in water. It is spongy and absorbs many times its own weight of liquid. It makes stools heavier and speeds their passage through the gut, relieving constipation.
Weight Control
Benefits of eating oats on weight control
As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Athletic Performance
Benefits of eating oats on athletic performance
Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity. This website's author swears by them!
General Health and Longevity
Benefits of eating oats on general health and longevity
Oats have a higher concentration of well-balanced protein than other cereals. Oats contain phytochemicals (plant chemicals) which have been associated with protection from chronic disease such as cancer. They contain a good balance of essential fatty acids, which have been linked with longevity and general good health, and also have one of the best amino acid profiles of any grain. Amino acids are essential proteins that help facilitate optimum functioning of the body. Oats are a good source of essential vitamins such as thiamin, folic acid, biotin, pantothenic acid and vitamin E. They also contain zinc, selenium, copper, iron, manganese and magnesium. Oat beta glucan also appears to help speed up response to infection, which may result in faster healing. According to a new study, it was discovered that beta glucan can enhance the ability of certain human immune cells to navigate to the site of a bacterial infection, resulting in faster healing. So don't delay and start eating more oats today!
Nutrition

The table below summarizes the nutritional value of 100 grams of oats. Recommended dietary allowances have been omitted because they vary based on country, age, sex and pregnancy.

Oats
Nutritional value per 100 grams

Energy 390 kcal / 1630 kJ

Carbohydrate 66 g

Dietary fiber total 11 g
- Beta glucan 5 g
- Insoluble 6 g

Total fat 6 g
- Saturated 1.217 g
- Monounsaturated 2.178 g
- Polyunsaturated 2.535 g
- Cholesterol 0 g

Protein 17 g

Minerals 
Calcium 54 mg
Iron 4.72 mg
Magnesium 177 mg
Phosphorous 523 mg
Potassium 429 mg
Sodium 2 mg
Zinc 3.97 mg
Copper 0.626 mg
Manganese 4.916 mg

Vitamins 
Vitamin C 0 mg
Thiamin (B1) 0.763 mg
Riboflavin (B2) 0.139 mg
Niacin 0.961 mg
Pantothenic acid 1.349 mg
Vitamin B-6 0.119 mg
Total folate 56 mcg
Vitamin B-12 0 mcg
Vitamin A 0 IU
Retinol 0 mcg

Amino Acids 
Tryptophan 0.234 g
Threonine 0.575 g
Isoleucine 0.694 g
Leucine 1.284 g
Lysine 0.701 g
Methionine 0.312 g
Cystine 0.408 g
Phenylalanine 0.985 g
Tyrosine 0.573 g
Valine 0.937 g
Arginine 1.192 g
Histidine 0.405 g
Alanine 0.881 g
Aspartic acid 1.448 g
Glutamic acid 3.712 g
Glycine 0.841 g
Proline 0.934 g
Serine 0.750 g

Data source : USDA National Nutrient Database

Haiku

Noises of life

Cacophony of mind

Cocoon of your warmth.

Potato wedges with Cheddar Cheese

Potato wedges with Cheddar Cheese

A quick recipe, great for starter or tea time.

since its a quick one, am keeping my notes short and coming to recipe directly:

All I need:

Potato wedges : Frozen 1 kg ( one can make fresh potato wedges, cut raw potatoes in wedge shape and deep fry in vegetable oil till golden brown)

onion: 1 big ( peel and chop transversely to make onion rings)

Cheddar cheese : 200gms Or as per your cheese cravings

salt, pepper, oregano powder, italian seasoning.

Recipe:

Bake the frozen wedges in oven as per packet instructions. spread onion rings evenly over them. add the seasoning. mix well with fingers. add grated cheese. bake for 10 min at 180*C .

My friends dont let me serve in dishes.. they just directly gorge it from baking tray. hope you have the same experience too.

CHOCOLATE OAT MEAL COOKIE

CHOCOLATE  OAT MEAL COOKIE

It’s  raining  outside and am seating at my window sill with my brew coffee and chocolate oat meal cookie which I baked half an hour ago. Though it’s a perfect weather for writing down some poetry, for a change I started writing down the recipe of cookies as the smell coming out of my oven from the second batch of cookies is making me  go o la la J

What does one crave for, good food, good weather and good company. At the moment I have two.

Anyways, here is my recipe for the chocolate oat meal cookies

You need:

Butter 100gm salted

Powdered sugar 150 gm

Eggs 2

Refined flour 200gm

Oat meal 100gm

Baking powder 1tsf

Chocolate 100gm melted.

Here you go:

In a bowl, beat egg, sugar, butter. Add flour, oatmeal, chocolate. Add baking powder. Grease the baking dish, make small balls of batter and tap gently to give shape of cookie.

In a preheated oven of 300’C bake for 15 min. till the edges go brown.

You know what to do next...

Injouy. J

KACCHE AAM KI BIRYANI ( RAW MANGO BIRYANI)

KACCHE AAM KI BIRYANI    ( RAW MANGO BIRYANI)

This is one of the recipes I invented for the ETV cookery show. They were demanding something innovative and going with the summer season.

I decided to innovate some classic recipe with the latest flavour of Gujarat.  I say, you imagine, feel and create the new textures only when you are creatively challenged.

Here goes my kacche aam ki biryani or say Raw mango Pilaf.. summers are synonymous to mango either raw or perfectly tender fruit. Raw mango is well known to be a remedy for heat stroke. And being a doctor, I am always searching for such ingredients to highlight and popularise my recipe. :P

Here is what one need:

Raw mango (Alfonzo is a good choice as it is little bit on sweet side): peeled and grated: 1 medium size

Steamed rice, cool : 100gms

Ghee (oil): 3tsf

Cumin: 1tsf

Onion : 1 medium: finely chopped

Ginger garlic paste: 1tsf

Green chilli: 1 coarsely chopped

Sugar : a pinch

Salt: as per taste

Turmeric powder, coriander powder, garam masala: 1 tsf

Chopped vegetables (beans, peas, cauliflower, carrots)

Freshly chopped coriander and some fried onions for garnishing.

Method:

In a pan, add ghee: add cumin, once they start crackling, add onions, ginger -garlic paste. Wait till the onions go transparent. Add the raw mango, sugar, vegetables, green chilli and all spices. Add 2tsf of water and cover the pan with the lid. After 5 minutes (the mango will be tender now), add the layer of precooked steamed rice.  Cover the lid again for minutes. Garnish with coriander and fried brown onions.

Ready to serve!

My notes:

1. Since raw mango is tangy, we do not need yoghurt here.

2. On scale of nutrition, it has fruit vegetables.  So rich in minerals.

3. Dry fruits can be added.

4. Served with raita. It makes a complete meal

Molten Chocolate Cake II Choco Lava

Molten Chocolate Cake 

 Choco Lava

The name itself is tempting, steaming hot molten chocolate coming out in the very first bite of the freshly baked cake. Ah!

I learnt this recipe from my senior teacher Dr Anita Verma. She bakes it often for her kids. And I told to myself that am a kid at heart too, lets cherish myself.

Here goes the recipe:

You need:

Chocolate and lots of extra dark chocolate 50gms J

Coco powder 50gms

Refined flour 100gm

Butter 5ogm

Powdered sugar 100gm

1 egg

Baking powder : quarter tsf

Recipe: in a blender, mix butter, sugar, egg, coco powder till frothy. Add sieved flour and baking soda to the mixture. Fold well. Pour the mixture into silicon moulds. Chop the chocolate into cubes of 1inch size. Put a cube in each silicon mould in the mixture. Make sure, the mixture covers the cube from all sides and there is enough space in the moulds for cake to rise.

Bake in a preheated oven at 180C for 20 min. Serve hot.

Behind the scenes

Soya Chunks : Chinese style

Soya Chunks : Chinese Style

A friend of mine is pregnant and going through the third trimester of pregnancy. She was recently diagnosed heavily anaemic. She was put on protein rich diet. Being vegetarian she was bugged of eating lentils each day.

The day she shared this, she asked me if I could make something interesting out of soya chunks available in markets.

Soya protein has 50gms of protein per 100gms (as per the nutrela box), but my research says it’s around 35gm/100gm.

Here I came up with the idea, a tangy version for my expecting lady. I made soya chunks in some Chinese style.

Here is the recipe:

Soya chunks  100gm

1 onion chopped

1 capsicum chopped

Soy sauce  ¼ tsf

Red Chilli sauce  2tsf

Vinegar 1tsf

Corn flour a pinch

1 tsf vegetable oil

Boil the soya chunks as per instructions on the box.

In a pan, heat the oil. Sauté the onion, capsicum till tender. Add the sauces and vinegar. In 100ml of water mix corn flour (make sure no lumps). Add it to the pan. Add boiled soya chunks. Wait for 5minutes. Season with iodised salt and cracked pepper. Serve hot.

Can be served with steamed rice.

Textures

Benefits of Turmeric

Benefits of Turmeric

Starting with an information series. I googled and researched about the benefits of this versatile ingredient in our kitchen. It was earlier used as a dye, when people started realising its medicinal properties. Haldi (in hindi) or turmeric is an integral part of every Indian kitchen used in almost every recipe.

The active ingredient in turmeric is curcumin.

Following are its benefits:

1.Reduces skin Pigmentation

Since ages it is established that turmeric can help  out your skin tone and colour. apply a little turmeric mixed with cucumber juice or lemon  or yoghurt to the affected area. Leave on for fifteen minutes or more, and wash off. Do this everyday, and gradually you will notice your skin colour returning to normal. Some bathing soaps are available in markets claiming haldi and chandan as main ingredients. Uptan (a home face pack) is frequently made from gram flour, haldi and curd.

2. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. Haldi ka doodh (recipe in my blog itself) is used as a medicinal remedy for burns.

http://drpuneetaggarwal.blogspot.in/2012/10/haldi-ka-doodh-turmeric-milk.html

3. Is a natural liver detoxifier. It enhances metabolism.

4. May prevent and slow the progression of Alzheimer's disease. Researches have shown that daily consumption of small quantity of turmeric strengthens memory.

5. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects. Is a natural painkiller and cox-2 inhibitor.

6. Dieticians often recommend early morning consumption of 1tsf turmeric with warm water as it may aid in fat metabolism and helps in weight management.

7. Has long been used in Chinese medicine as a treatment for depression.

8. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

9. Speeds up wound healing and assists in remodeling of damaged skin.

10. Strengthens Bones : Women especially should drink this with lukewarm water every night, as it strengthens bones and reduces the risk of developing osteoporosis.
 

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to prepare haldi ka salan. I use raw turmeric to prepare salan.

Sun rise

 

Hues of light

opportunities fill the sky

I spread my wings

to touch the heights

A Man

Standing Out

Potato Chili

Potato Chili

A quick recipe, for that untimely craving of calorie rich junk food. Derived from Chinese origin I often make this recipe at home. With the availability of readymade French fries, it has become easier to savour this dish.

What one needs is:

French fries: 100gm (as per requirement): readymade or can be made at home (take a large potato, peel, chop lengthwise to make cubical pieces. Dust slight corn flour and fry them in vegetable oil.)

Red chilli sauce   3tsf

Soy sauce ¼ tsf

Vinegar 2tsf

Honey  ¼ tsf

Chopped onion 1

Diced capsicum (optional)

Finely chopped spring onions for garnishing.

Vegetable oil 1tsf

Salt to taste

In a pan, on medium heat, sauté onion. Add capsicum. Add the sauces and French fries, salt and honey. Sauté for two minutes.

Garnish with chopped spring onions.

Smile

Crumbled Tiramisu Pudding

Crumbled Tiramisu Pudding

Few days back, bunch of my friends planned a dinner at a fine restaurant of the city. The buffet of the day had tiramisu as in desserts. Meanwhile we finished our main course, we found that tiramisu at the bar was about to finish, I quickly filled my platter with the remaining tiramisu. The restaurant manager said that they will refill the bar shortly. So my friends dint even share with me. Unfortunately they refilled it with black forest cake as tiramisu was out of stock. Ouch! Everyone started cursing me for finishing it. (Though I was lil enjoying their disappointment).

Next day I made my version of tiramisu for myself, fortunately it turned out that one of the friends got the chance to relish it.

Here is my version:

Though it’s not an original recipe, but it’s quite easy version and quenched my temptation for tiramisu.

What you need is:

A sponge cake (chocolate or vanilla)

Whipped cream 100gm

Icing sugar 50gm

Cream cheese 50gms

Espresso coffee 2tsf

Sugar syrup 2tsf (optional)

Crumble the sponge cake with hands. Set the crumbles in a serving bowl. Pour sugar syrup (optional, you can omit to avoid extra sugar or add a pinch of coffee in syrup).

Whip cream cheese, icing sugar and coffee for 2 minutes.

Fold the mixture gently into whipped cream.

Layer this cream on the crumbled cake mixture. Dust with coffee or coco powder. Ready to serve.

My notes:

1.     It’s completely eggless.

2.     Can be made from left over cake. Or sometimes if the cake you are making crumbles in the process.

3.      Easter is round the corner, enjoy it.

KADDU KI SABZI (Pumpkin Vegetable)

KADDU KI SABZI

(Pumpkin Vegetable)

you my pumpkin pumpkin, hello honey bunny

After years of cooking, I still regret that I have never been able to produce the flavors my mom puts in her cooking. I know her main ingredient is love. Even if I follow the exact recipe and season ample amount of love, dedication and discipline in my food. At the end of the day, the recipe is not yet perfect.

My mom visits me twice a year, every time I request her to cook Kaddu ki Sabzi and Bharwa Paratha. She makes a perfect blend of sugar and tanginess of tomatoes.

Well, It started this way, that my friends planned a hangout at Drive-in cinemas along with dinner. One of my friend is little fussy about eating vegetables. I chose to prepare this recipe and asked him to trust me and try it. Amazingly he liked it. (considering he is a blunt man and gives only honest opinions. I am not gonna name him here, but il tag this link to his wall J).

Here goes the recipe:

Pumpkin medium riped 250gms (peeled & chopped in one inch cubes)

Tomatoes medium size 2 in number

2 tsf sugar

Quarter spoon fenugreek seeds (methi ke dane for tempering)

Salt, chilli flakes, turmeric powder for seasoning.

2tsf vegetable oil

In a pan, heat the oil on medium heat. Add fenugreek seeds, sauté for a minute. Add chopped tomatoes. Stir occasionally till they get tender. Add sugar. Wait for a minute. Add the seasoning. In the last add pumpkin cubes. Mix well. Cover the pan with lid. No need to add water as pumpkin releases its juices. Wait for ten minutes with occasional stirring. The recipe is ready if the pumpkin is nicely tender and juicy.

Garnish with coriander.

Best goes with paratha, poori, thepla.

My notes:

My mom is the best cook ever.

You can avoid peeling the pumpkin, it adds roughage to recipe.

The correct blend of sugar, tanginess of tomatoes and exact amount of salt is learnt with time. (don’t get disheartened if it doesn’t turn out well in first trial)

A Visit to Kadoli Farm

A  Visit to Kadoli Farm

Sunday 3.3.13, a bunch of friends left for Polo forest for photo shooting. It turned out to be a fun filled day with the most authentic, traditional, simple and delighted lunch treat at Kadoli Farm.

Kadoli farm, situated in the interiors of 8 acres of cultivated land owned by King and Queen of Vijayanagar, district Gujarat. The humble welcome by King Harvardhan Singh Rathore (he avoids to use Rathore as his surname owing to his personal reasons) and Queen Gargi Devi took us to the journey of royalty and its current existence.

After a quick ginger tea, we went for the work, we were scheduled for. The shoot was fun filled and tiring. The scorching heat made us dehydrated and hungry. The hunger pangs forced us to return back to our host where a sumptuous lunch was waiting for us.

I was terribly hungry; I quickly freshened up and asked the queen if I can start the meal. I complimented her as she looks like my aunt. She was dressed in chiffon sari, nicely draped covering her head. The two bangles and vermillion in her forehead, reminded me of my aunt.

I started opening the casseroles in which food was served on the wide table. I was expecting some rich spicy, dry fruits clad meal. But I was disappointed to see the simple, traditional food served in every Indian house. The menu was small and same, a paneer recipe, sabzi,chapatti, dal chawal , curd, salad and gajar ka halwa.

With a disappointed face, I started my meal. With first bolus of food, I felt the most amazing, soft buttery paneer cooked in rich green gravy. The sabzi was aloo mutter. Palak paneer was made as per the traditional authentic recipe: you blanch, blend and make spinach puree. In a thick bottom pan, sauté finely chopped garlic and onion. Add spices (black pepper and salt). On medium heat, cook the puree for ten minutes. Add cubes of paneer. The aloo muttar recipe was same as I had published in my earlier posts.

What sweeps away the heart is the dal. The yellow lentil (arhar/toor) which we regularly cook in our houses was the best part. Very simple, easily made. Just boil the lentil, in a pan sauté the diced garlic in desi ghee till burnt. Add salt. Add the tempering to the lentil. Garnish with chopped coriander. YESSS! The simplest recipe ever, trust me, it blew my taste buds.

The curd; rich creamy smooth like vanilla icecream. I asked her the secret; she told us that they get the fresh pure milk from buffalo for curd and paneer.

Gajar ka Halwa: Against my quick recipe which I make from condensed milk, the dessert here was quick too, grate the carrots, add few ml of milk and add loads of malai (the thick layer of milk after pasteurisation).cook for 15 min. Add sugar when it is almost done. Remove from heat, let the sugar melt itself. Garnish with dryfruits.

The menu was simple yet delightful, full of flavours. A savoury you rarely relish and eagerly look forward to. Moreover before completing this draft, the food is incomplete if the love is not added to food which I could see in her gestures and happiness while serving us.

Thanks to her highness Mrs Gargi Devi for the most memorable lunch ever.

Sticky Toffee Chocolate Pudding

Sticky Toffee Chocolate Pudding

A quick recipe I learnt from a friend came handy when my best friend from Delhi visited me last Sunday. On the short notice, I found my freeze stuffed with the ingredients of this recipe. And I loved her compliments like anything.

What you need is:

Dates 100gms finely chopped

Egg 1 in number

Refined flour 100gm

Refined sugar 100gm

Butter 50gm

1tsf baking powder

For sauce

Roughly chopped extra dark chocolate

100gms thick cream

Refined sugar 20gms

In a bowl, take roughly 50ml of boiling water and soak dates for two minutes. Drain the water (but save it). In a food processor, crush the dates; add egg, butter, sugar and flour. Add baking powder. Add the water (from dates) to make the consistency thick enough to flow.

In an oven bake it in ceramic bowl at 180C for 20min.

In a double boiler, melt chocolate, add cream and sugar. Mix well.

Take the bowl out of oven. Spread the sauce over the pastry. Bake it again for two minutes. Serve it hot.