Green Gram and Fenugreek Dosa

Dosas are a staple of south Indian cuisine. As much as paneer butter masala and chicken tikka are synonymous with Indian food for the western world, India has as many types of cuinines as we have states.

India is a sort of Europe, if you will. We are made of several states, each with their own cuisine, language, culture and clothing. Just like Europe is made of several countries, each with their own language, and culture. India is an amalgamation of all these states. Some cuisines and languages are just more well-known than others.

South India is made of four states and the one I live in is Tamil Nadu. The food here consists of fermented rice flours and mostly curries that have very mild spices. Of course even in Tamil Nadu, there are several kinds of food. We have many, almost a dozen sub-cultures, and they each have their own cuisines! Its quite wonderful, in a way. For example, food from different cities might be different, within the same state!

Dosas are pretty predominant across Tamil Nadu. Different people make it differently. There are so many many variations of this. I have made several variations myself in this blog. Well, you can imagine my delight when I came across this book: Dosai by Chandra Padmanabhan. She is one of my favorite south Indian cookbook authors. Every recipe of hers is a keeper! This book is so amazing. Here's a lovely recipe from the book.

 

Paithum Paruppu and Vendayam Dosai 
(Green Gram and Fenugreek Dosa)
(recipe from Dosai by Chandra Padmanabhan)

Makes 10-12 dosais

1/4 cup husked green gram (mung dal)
2 tsp Fenugreek Seeds
1 cup Parboiled Rice
1 1/4 tsp Salt
1 tsp Cumin Seeds
3-4 Green Chillies, seeded and finely chopped
2 tbsp Coriander Leaves, finely chopped
1 Onion, finely chopped
5-6 Curry Leaves
Oil, as needed

Combine the dal and the fenugreek seeds. Wash well and soak in water for a couple of hours. Separately, wash the rice and soak for a couple of hours.

Drain and grind the dal, till light and fluffy, adding 1/2-3/4 cup water.

Drain the rice and grind to a smooth batter with 1-1 3/4 cups water.

Combine both the batters and add the salt and mix well. Set aside and allow to ferment for 4 hours.

When ready to make the dosas, add the cumin seeds, green chillies, coriander leaves, onion and curry leaves. Adjust the consistency by adding some water to make the batter of pouring consistency.

Prepare a tawa or flat top pan. To Prepare: Smear a thin layer of oil evenly on a tawa or griddle pan using a halved potato, or onion dipped in oil. Heat the tawa. When you sprinkle a few drops of water on it, it should sizzle.
With a clean wet cloth, wipe the tawa to remove excess oil. Lower heat and the tawa is now ready for cooking the dosai.

How to cook the dosai:
Pour a ladle of batter into the center of the tawa or griddle pan. Spread quickly using a circular motion with the back of the ladle to form a 6" round dosai.
Drizzle 1 tsp oil around the edges.
Raise heat and cook for 1-2 minutes, till the base is golden brown.
Turn over carefully and fry the other side, till crisp and golden. Remove from heat.
Wipe the tawa with a wet cloth after making each dosai so that it does not get over-heated.
Oil the tawa again if it becomes too dry.

Repeat for the remaining batter.

Serve hot with a chutney, podi and/or sambar.

Other dosais in this blog: Dosai, Peas Dosai,  Neer Dosai, Tomato Dosai, Pesarat, Adai, Vegetable Adai, Akki Roti and Ilai Vadam.

Mustard Potatoes

Don't you love the taste of raw mustard? I do. I've used it a lot in my cooking. I simply love that pungency and a little bit of a hot, spicy taste. Its delicious.

Now, if you put that and potatoes together, there can be nothing wrong with it!

Here's a lovely Bengali dish with some raw mustard, mustard seeds, mustard oil and potatoes. It's really really good. It makes a great side with rice or rotis/ chapatis.



Bengali Mustard Potatoes

(the original recipe is from a paper I've torn out of a magazine ages ago and only recently found. I have no idea which magazine this is from, so can't credit the source)

4-5 tsp Mustard Seeds
8 Potatoes, scrubbed and cut into pieces
3 Tomatoes, chopped
4 tbsp Mustard Oil
Kasundi (a special Bengali mustard paste. Its available at specialty stores) (optional), to taste.
1 tsp Turmeric Powder
2 tsp Red Chilli Powder, or to taste
10-12 Garlic Cloves, crushed
2 cups Water
Salt, to taste

Crush the mustard seeds in a mortar and pestle or really with any heavy object.

In a deep pan, heat the mustard oil, add the garlic cloves and stir fry until the garlic is a golden brown. Add the crushed mustard and turn the heat to low. Allow to cook for a minute or two. Keep stirring and don't allow the mustard to burn. Add the potatoes wedges. Mix thoroughly to coat.

Add the tomatoes, turmeric powder, red chilli powder, kasundi, salt and water. Cook covered on medium heat till potatoes are cooked and tender, about 25-30 minutes,

Serve warm with rice or rotis.

If you like this, you'll also like Mustard Curry and Mustard Chutney, on this blog.

Milagai Inji Puli

Milagai Inji Puli or literally Tamarind-Chilli-Ginger, is a very famous south Indian side that tastes great with almost anything. Literally. Spread it on toast. Mix it in with rice. Add it to plain yogurt. So delicious. Here's a very simple recipe that's great to whip up and gets a lot of attention from guests.



Milagai Inji Puli
(Chilli Ginger Tamarind)

100 gms (about 1/4 cup) Ginger, cut into match sticks-sizes
5-6 Green Chillies, (use extra long ones. Snip off the top stem, slit halfway lengthwise,keep the chillies whole)
A lemon-sized ball of Tamarind, soaked in warm water and reserve the pulp
1 tbsp Sesame oil (I used Indian sesame oil - gingelly or til oil - but regular sesame oil is fine)
2-3 tsp Asafoetida (or according to taste)
A lemon sized ball of Jaggery
2 tsp Mustard Seeds
1 tsp Turmeric Powder (optional)
Salt, to taste

Heat the oil in a deep pan. Add the mustard seeds. When they begin to splutter, add the asafoetida and the long green chillies. Stir fry for a couple of minutes. Next add the tamarind pulp and turmeric powder (if using). Let it come to a boil and then add the salt and jaggery. Continue to boil until the mixture thickens.

Now add the ginger and boil for a couple more minutes. Remove from stove and allow to cool.

This can be stored in the refrigerator for up to a month.

Enjoy.

Idimee

Idimee is a fusion dish of Malaysian/ Burmese flavours of Mee Goreng and Indian idiyappam/ sevai or string hoppers. This was brought to India by the Chettiars, a successful business community in India.

This is easy to make and is a great one dish meal.

Mee Goreng

1 cup Idiyappam (I've linked to my recipe of it, but you can now even get store bought which just needs to be steamed. If you can, do try to make it at home. Its a bit of a lengthy process but worth it).
1/2 cup Carrots, julienned
1/2 cup Beans, julienned
1/2 Onion, sliced
1 tbsp Ginger Garlic paste
2 Green Chillies, chopped
1 Spring Onion, green and white parts chopped separately
4-5 tbsp Soy Sauce
Cilantro leaves, chopped, for garnish (optional)

Cook the carrots and beans until tender but still firm. Saute the onions and green chillies and stir fry until translucent and caramelised. Add the whites of the spring onions and saute. Add the cooked carrots and beans and stir fry until crispy.

Add the idiyappam and toss to mix with the vegetables. On a low heat continue to fry the veggies and idiyappam. Add the soy sauce and mix through.

Serve hot sprinkled with the greens of the spring onions and the cilantro, if using.

Enjoy.

Fried Green Tomatoes

I've heard so much about fried green tomatoes, but have never eaten them. Well, now I have. I didn't love it, it was a little too sour for me and the kids. We made a bhajji (vegetables fried in a thin batter) out of it. I did use the green tomatoes to make other stuff, like sambar, and loved that. But, no, the fried green tomatoes were not for me!

Fried Green Tomatoes

5-6 Green Tomatoes, cut into discs
Oil, for deep frying

Batter
1 cup Gram Flour
1/2 cup Rice Flour
A pinch of Asafoetida
A pinch of Salt
A pinch of Red Chilli Powder
Water, enough to make a batter.

First heat the oil in a deep pan. Make a batter with all the batter ingredients.

Dip the tomato slices in the batter until thinly coated. Slowly lower a few at a time into the hot oil. Flip after a minute, and fry until cooked through. Remove with a slotted spoon and transfer to a paper-towel lined plate. Repeat until you've fried all the tomatoes.

Serve hot with ketchup or a spicy chutney.

(Shown here with Kale chips. The little brown discs are the green tomato bhajjis)

Spinach Raita

I had this for lunch at a friend's and though I'm not a big yogurt fan, I loved this one. And it's so super simple!

Enjoy.

Sonu's Spinach Raita

Clean and chop spinach leaves.

Put 1-2 cups of salted water to boil. When boiling, drop spinach in it for 3-4 minutes.

Drain well. Keep aside.

Beat yogurt lightly with a fork. Add salt and crushed jeera. Add the boiled palak, chill for ½ hour and serve with roti or rice.

Mustard chutney

A friend would send this sauce and some delightful kachoris over once in a while. Though I loved the kachoris, the sauce is what I craved. I finally got the recipe and here it is!

Warning: the chutney/ sauce has a raw mustard taste that is pretty spicy but so delicious

Pooja's Mustard Chutney

100 g yogurt (strain out water for 10 mts)

4 green chillies

½ tsp mustard sauce

1 T mustard oil

Salt

Steam green chillies (add chillies to boiling water, cover with lid and leave for 2 mins).

 Remove from pan and de-seed.

Mix chillies with a little yogurt and blend tog in a mixer. 

Then add the mustard oil, mustard sauce and rest of the yogurt. Adjust salt according to taste and enjoy.

Hara Bhara Kabab

I recently got a wonderful cookbook called Complete Book of Indian Cooking by Suneeta Vaswani. Its filled with 350 delicious recipes and beautiful photographs. This one was particularly good. And quite healthy too.

Hara Bhara Kabab

(Spinach and Potato Patties)

2 Russet or gold potatoes

2 cups Spinach, cooked and squeezed dry

1/4 cup Peas, cooked and coarsely mashed

1.5 tbsp Green Chillies, chopped

1 tbsp Ginger, finely chopped

3 tbsp Cilantro, chopped

2 tbsp Cornstarch

1 tbsp Chaat Masala

Salt, to taste

3 tbsp Oil

In a saucepan of boiling water, cook whole potatoes until tender, 20 to 25 minutes. Drain, peel and mash.

In a bowl, mix together potatoes, spinach, peas, chillies, ginger, cilantro, chaat masala, cornstarch and salt, until well blended. Divide into 12 portions. Form into 2-inch round patties.

In a large non-stick skillet, heat 2 tbsp of the oil over medium heat. Add 6 patties at a time and pan fry on both sides until golden brown, about 2 minutes per side. Drain on paper towels. Serve hot with chutney or ketchup.

Fish Cutlets

My daughter just loves these! Sorry for the terrible photographs though...


Fish Cutlets

4 Fish Fillets
2 large Onions, minced
3 Garlic pods
3 Garlic pods, minced
5-6 Curry Leaves
1 tsp Pepper powder
2 tbsp Coriander Leaves, minced
2 tbsp Butter
2 tbsp Oil2 Eggs, well beaten
2 cup Breadcrumbs
Salt, to taste

In a pan, cook the fish fully submerged in hot water, with 2-3 garlic pods, salt and the curry leaves. Boil the fish for 10-12 mts.

When boiled, strain the fish and discard the garlic, water and curry leaves. Mash the fish into crumbs.
Heat the butter in a pan, add the minced onion and garlic and saute for 3-4 mts.

Add the crumbled fish. Saute for another 3-4 mts. Remove from heat and transfer to another bowl. Add more salt, pepper and 1 cup breadcrumbs and mix together.

Shape into balls and flatten slightly. Heat a pan with the oil.


Dip the cutlets into the beaten eggs, and then into the remaining 1 cup bread crumbs. Coat well.

Put the cutlets onto the heated pan and allow to brown slightly and then flip over, until both sides are a golden brown.

Chilli Cheese Toast

You know that craving you get when you come home from work, and just want to eat something before you start making dinner? This is just a wonderful tea-time snack. Very popular in India, chilli cheese toast has become somewhat of a tradition.


In this picture, I've used brown bread. I made a few with chillies and a few without.

Chilli Cheese Toast

10 slices of Bread (works equally on white bread as it does on baguettes or multigrain, so go with your favorite kind)
150 g Mozzarella Cheese, grated
4-5 Green Chillies, finely chopped
1 Egg
1/2 tsp Red Chilli Powder OR Crushed Red Pepper
2 pinches Baking Powder

Preheat oven to 375 deg F.

Lightly toast the bread. Make a paste mixture with the rest of the ingredients.

Apply the paste onto each slice of bread. Bake the bread for 10 minutes or until cheese is bubbly.

Serve warm.

Spicy Sago

Have you cooked with sago? It's a little difficult to use, since it becomes thick and soggy really fast. So you've got to soak it for just the right amount of time. It took me a long while before I figured out what that was. But once you do get it right, sago is absolutely delicious!

Khichdi is traditionally a combination of rice and lentils. In this case, we're substituting the sago for the carbohydrate (rice), and peanuts for the protein (lentils).


Sabudana (Sago) Khichdi

1 cup Sago, soaked for 2 hours in water
1 handful Peanuts, powdered
1/2 tsp Sugar
3 Green Chillies, chopped
2 Potatoes, boiled, peeled and cut into small pieces
1 tsp Red Chilli Powder
1/4 tsp Turmeric
1 tsp Cumin Powder
2 tsp Garam Masala
2 tsp Oil
1/4 tsp Mustard Seeds
2-3 Curry Leaves
a pinch of Asafoetida
2 tbsp Coconut, grated, for garnish
2-3 tbsp Cilantro, chopped, for garnish

Soak the sago for a couple of hours, until each grain loosens and feels light. Add crushed peanuts, sugar and salt and mix gently. Heat oil in a pan and add the mustard seeds, curry leaves, asafoetida and green chillies. When the mustard seeds pop, add the cooked potatoes, cumin powder, chilli powder, turmeric, garam masala and saute for a few minutes. Add the sago and stir gently. Finally add the grated coconut and cilantro leaves.

Bean Sprouts

I absolutely love cooked bean sprouts. I love cooked sprouts - of any kind! They're so delicious. And this recipe, inspired from one of my favorite cookbooks, is an absolute favorite of mine.


Spicy Bean Sprouts

1 cup Bean Sprouts
1/2 Green Bell Pepper, cut into strips
1/2 Tomato, blanched, peeled and cut into strips
1/4 cup Yogurt
1 tsp Gram Flour
a pinch of Asafoetida
1/4 tsp Cumin Seeds
1 Green Chilli, ground into a paste
a pinch of turmeric
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
1 sprig Cilantro, for garnish
Salt, to taste

Blanche bean sprouts in some boiling water. Mix together the yogurt and gram flour to make a smooth paste.

Heat some oil in a pan and add the asafoetida, cumin seeds, green chilli paste, turmeric, red chilli powder and yogurt mixture. Cook for a few minutes. Add sprouts and salt. Cook until the consistency is a little thick and add the bell pepper, tomato and garam masala. Cook for a few more minutes and then remove from heat and serve hot.

Roasted Eggplants

This very popular Indian dish is very simple to make at home. The important part of this recipe is roasting the eggplants in a pan over low-medium heat until the skin is charred and the pulp gets the smoky delicious flavor. I'm not an eggplant person, but this is a pretty good way to enjoy them.


Bhaingan Bhurta
(Roasted eggplants with spices)

2 large Eggplants
1 Tomato, chopped
1 Onion, chopped fine
1 Green Chilli, chopped fine
1 tsp Chilli Powder
1/4 tsp Coriander Powder
1 tsp Salt
1 tsp Oil
2 tbsp Cilantro, chopped, for garnish

Roast the eggplants over a fire until they are soft. I use a dry pan and keep turning the eggplants until all the skin is charred. You could also do it over an open flame. Peel and mash the eggplants.

Fry the onions in the oil until golden brown. Add the green chillies, chilli powder and coriander powder. Add the tomato and fry for a few minutes. Now add the mashed eggplants and mix well. Garnish with cilantro.

This is great with roti or as a spread on toast!

Carrots with Fenugreek Leaves

This is a recipe from a cookbook I use almost like a bible, Pure and Simple by Vidhu Mittal. I simply love this book! Definitely add this to your cookbook collection. She has interesting and simple vegetarian dishes even for the novice cook. All the steps are clearly listed and complicated steps are explained in lovely pictures.


Carrots with Fenugreek Leaves
(adapted from here)

1 pound Baby Carrots, or Carrots cut into strips, peeled
2 cups Fenugreek Leaves, chopped, washed and dried
1/2 tbsp Vegetable Oil
a pinch of Asafoetida
1/2 tsp Cumin Seeds
Salt, to taste
1/4 tsp Sugar
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder

Heat the oil in a pan and add the asafoetida, cumin and carrots. Saute for about a minute. Add 1/2 cup water, salt and sugar. Cover the pan and let cook on low heat until carrots are tender.

Add chilli powder and coriander powder and cook for a minute. Add the fenugreek leaves and toss with carrots on high heat until wilted, about a minute.

Vegetable Biryani

So we learned how to make great chicken biryani in my previous post. Now we turn to vegetable biryani. I love this recipe. Being vegetarian, I'm glad that people like the chicken biryani, but really, I'd rather make up my own mind by tasting. And that's why I love the vegetarian version - and it's really delicious.


Vegetable Biryani

1/4 cup Peas
1 Carrot, peeled and chopped
10 Green Beans, chopped
1 Potato, chopped
1/2 bunch Mint Leaves
2 Onions, sliced
2 Green Chillies, slit
1 tbsp Ginger-Garlic Paste
1 tbsp Biryani Masala
1/4 tsp Chilli Powder
1 cup Basmati Rice
1 tbsp Ghee
1 tbsp Oil
1 piece Cinnamon
2 Tomatoes
2 Cardamom
1 Bay Leaf
1/4 tsp Fennel Seeds
2 Cloves
Salt, to taste

Heat the oil and ghee in a pan. Add the cloves, fennel, cinnamon, cardamom and bay leaf. Saute for a minute or two. Add the sliced onion and green chillies and continue to saute for a minute. Add the ginger-garlic paste and saute until the raw smell of the paste disappears. Add the mint leaves and saute for a minute.

Add the tomatoes to the mixture and continue to saute. Add the vegetables, biryani masala, chilli powder and fry for five to ten minutes. Add 1 3/4 cups of water and let it come to a boil. Add the salt and mix. Add the basmati rice and stir to combine. Close the pan and allow to cook until rice is tender. Keep checking to make sure there is enough water. The rice should be just tender and not mushy.

When done, mix together to combine the rice, the spices and the vegetables in the pan. Serve hot with yogurt.

*Biryani Masala: This is available in most Indian stores. But you could also make it at home. The spice powder is a mixture of red chilli powder, coriander powder, cloves, cinnamon, aniseed, cardamom, ginger, garlic, onion, star anise and salt. Roast these ingredients on a dry pan and then grind to a smooth powder.

Chicken Biryani

Biryani is rice cooked with spices and either chicken or mutton or vegetables. For a long time I've been trying to find a perfect biryani recipe. Naturally, home cooked biryanis don't taste as good as the ones in restaurants, but this one comes pretty darn close!


Chicken Biryani

1 1/2 cups Basmati Rice
2 lbs Chicken Pieces
2 Onions, sliced
1 bunch Mint Leaves
2 Tomatoes, chopped
2 Green Chillies, slit
2 tbsp Ginger-Garlic Paste
2 Cloves
1 small piece of Cinnamon
2 Cardamom
1 Bay Leaf
1 tsp Fennel Seeds
1/2 tsp Chilli Powder
2 tbsp Biryani Masala*
1 1/2 tbsp Ghee/ Clarified Butter
1 tbsp Vegetable Oil
Salt, to taste

Heat the oil and ghee in a pan. Add the cloves, fennel, cinnamon, cardamom and bay leaf. Saute for a minute or two. Add the sliced onion and green chillies and continue to saute for a minute. Add the ginger-garlic paste and saute until the raw smell of the paste disappears. Add the mint leaves and saute for a minute.

Add the tomatoes to the mixture and continue to saute. Add the chicken, biryani masala, chilli powder and fry for five to ten minutes. Add 2 1/2 cups of water and let it come to a boil. Add the salt and mix. Add the basmati rice and stir to combine. Close the pan and allow to cook until rice is tender. Keep checking to make sure there is enough water. The rice should be just tender and not mushy.

When done, mix together to combine the rice, the spices and the chicken in the pan. Serve hot with yogurt. As I'm typing this, my husband is eating the biryani saying "its absolutely amazing".

*Biryani Masala: This is available in most Indian stores. But you could also make it at home. The spice powder is a mixture of red chilli powder, coriander powder, cloves, cinnamon, aniseed, cardamom, ginger, garlic, onion, star anise and salt. Roast these ingredients on a dry pan and then grind to a smooth powder.

Coming up next... Vegetable Biryani. Stay tuned.

Aloo Kadhi

Kadhi is a spicy yogurt-based curry that is very popular all over northern India. It is commonly eaten with rice or roti. It is light and full of flavor.


Aloo Kadhi

4 Potatoes, boiled and coarsely mashed
3 cups Yogurt, beaten
1/2 tsp ground Coriander
1/2 tsp Turmeric
1/2 tsp Chilli Powder
1 Green Chilli
1 tsp Cumin Seeds
a pinch of Asafoetida
Salt, to taste

Boil and coarsely mash potatoes and add to beaten yogurt along with coriander powder, turmeric, red chilli powder, salt and green chilli.

Heat oil in a pan and add cumin, asafoetida and then the above mixture. Keep stirring till it boils and thickens.

Fenugreek Leaves Rice

This is really a crowd-pleaser! A delicate and subtle flavor from the Fenugreek leaves and so healthy too!



Fenugreek Leaves Rice

3 bunches fenugreek leaves, chopped, with stems, no roots
a pinch Mustard Seeds
a pinch of Urad dal
1/2 tsp of Bengal Gram
4 Red Chillies
Salt, to taste
1/4 tsp Chilli Powder
1/2 tsp Turmeric
100 grams Roasted Gram (Pottu Kadalai), powdered
Juice of one lemon
2 cups Basmati Rice, cooked

Heat some oil in a pan. Add the mustard seeds, urad dal, bengal gram and fenugreek leaves. Stir fry for a couple of minutes. Add the salt, red chillies and mix well. Add the turmeric and roasted gram powder. Stir fry for 2 minutes and take off the heat.

Add the lemon juice. Mix well with the cooked basmati rice.

Kali Dal

Though I prefer a simple yellow dal seasoned with a blend of spices, once in a while, I love to indulge in this rich dal made of black lentils, and finished off with dollops of cream! This is a perfect accompaniment to naans.


Kali Dal

Ingredients A:
250 g Whole Black Urad Dal (Black Lentils)
Salt, to taste
5 Tomatoes, chopped fine
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 1/2 tsp Oil
1/2 tsp Ginger, minced
1/2 tsp Garlic, minced
1/2 tsp Chilli Powder

Ingredients B:
1 1/2 cups Cream
1/2 cup Coriander Leaves, chopped
6 Green Chillies

Seasoning:
1 Onion, sliced
1 tsp Cumin Seeds
5 Red Chillies
1 tbsp Ghee (clarified butter) or Butter

Wash the lentils. Do not soak. Put the lentils and Ingredients A in a stock pot with enough water to cover plus a little more.

Cook until the lentils are tender, about 30 minutes. Add Ingredients B. Cook for a further 35 minutes or until lentils are completely cooked.

Heat ghee in a small frying pan. Fry onions, cumin seeds and red chillies. Pour over prepared dal. Serve hot with naan/ rotis.

Field Beans/ Mochai

This is another wonderful mochai (field beans) recipe. Mochai is one of my all-time favorite legumes. If you can't find field beans in your neck of the woods, substitute fava beans and it'll taste as good.


Spiced Mochai/ Fava Beans/ Field Beans

2 Onions, chopped fine
3 cloves Garlic, chopped fine
1 tsp Mustard Seeds
1 tsp Chilli Powder
4-5 Curry Leaves
1 tsp Turmeric Powder
1/2 cup Green Beans, cooked, chopped
1/2 cup Field Beans/ Mochai, cooked

Heat some oil in a pan. Add the mustard, curry leaves, onions, garlic, turmeric and chilli powder. Keep sauteing until the oil begins to separate from the rest of the spices. Add the cooked green beans and the mochai, stir well for 5 minutes until everything comes together. Remove from heat. Serve warm.