Dabak Vadi

Some recipes are so nice, the moment you see them, you want to try them out. This was one of them. 

5 tbsp besan

3 cups sour buttermilk 

1/2 tsp haldi powder

1 tsp red chilli powder

1/2 tsp mustard seeds

A pinch of hing

1 tbdp crushed garlic 

1 green chilli

1/4 cup water

1 tsp oil

1 sprig curry leaves

Salt to taste 

Method:

Make a thick almost dough like batter by mixing besan, salt, 1/4 tsp haldi and 1/2 tsp red chilli powder. 

Heat oil, splutter mustard seeds, add curry leaves, green chilli, garlic and hing and sauté for a minute. 

Add red chilli powder and haldi powder. Add buttermilk and salt. Mix well, bring to a boil. 

Using a slotted spoon, put a blob of besan batter on it and rub over it with the other hand, so that the batter falls into the boiling butter milk in the form of boondis. Keep repeating this process till all the batter is finished.

Keep stirring the buttermilk alongwith the dabak wadis till it thickens. 

Serve hot with rotis. 

Sprouted moong dhokala

Sprouted moong is a perennial favourite of mine. When I was young, I would consume enormous quantities of it, and I still can. But with age, the tongue gets more demanding, and I need to sprinkle salt on it now. I also love experimenting with dishes that have it as a primary ingredient, and this dhokla was particularly good. 

1 cup sprouted moong

1/2 cups spinach

1/4 cups grated carrot

1 tsp ginger- green chilli paste

2 tbsp besan

A pinch of hing

Salt to taste

1/4 tsp haldi powder

1 packet Eno fruit salt

For tempering:

1 tbsp oil

1/2 tsp urad dal

1 tsp mustard seed

1 tsp sesame seeds

Method:

Grind the moong sprouts, spinach and carrot till you get an even but slightly coarse consistency 

Mix in the ginger green chilli paste, salt, hing, besan, haldi powder. 

Grease a flat plate and keep aside

Add Eno fruit salt to the mixture, and while the fizzing is still taking place, spread the mixture on the plate

Steam in a pressure cooker with the whistle removed for 12 minutes. 

Cut after allowing to cool

Heat the oil, add mustard seeds, and after it stops spluttering, add urad dal and sesame seeds. Pour over the dhokla, garnish with grated carrot and serve. 

Muli Bhaji Nu Muthia

I'd picked up a big bunch of radish the other day, and after using half in a stir fry, still have quite a few to use up. Took to the internet, and found this recipe that used radish leaves. I adapted it slightly and came up with something that I really liked.

1/2 cups radish leaves and red radish, chopped

1/3 cup whole wheat flour

4 tsp rawa

3 tbsp curds

1 tsp haldi powder

2 tsp chilli powder

Salt to taste

2 tsp oil

1 tsp mustard seeds

1 pinch of hing

2 whole dry red chillies

1 tbsp lemon juice

Dhania patta for garnish (optional)

Method

Combine the radish leaves, wheat flour, rawa, curds, haldi powder, red chilli powder, salt, mix well and knead into a soft dough using water.

Divide the dough into equal portions and roll them into cylindrical shape.

Steam the muthias in a steamer for 15-20 minutes or till done.

Remove from the steamer, cool and cut into thick slices.

Heat oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the hing and red chillies and saute for 20 seconds.

Add the sliced muthias and saute for 2 minutes.

Add the lemon juice, coriander, mix well and serve hot.

Green Moong Dhokla

One of my colleagues got this really lovely green dhokala the other day, and after finishing off most of it, I asked for the recipe. It seemed surprisingly easy- so easy in fact, that I suspected there would be a trick to it. But since there is not very much that can go wrong with green moong, I decided to give it a try. And it turned out absolutely fantastic.

1 cup green moong dal
1 inch piece ginger
1 green chilli
Salt to taste
A pinch of sugar*
1 packet Eno (I got only lemon flavour, and that added to the taste)
1 tbsp oil
1/2 tsp mustard seeds

Method:
Soak the green moong for 6-8 hours (or overnight).
Grind green moong, ginger, green chilli, with minimal water, till you get a consistent batter.
Add salt and sugar, mix, and let it stand for 10 minutes.
Meanwhile, grease a container, and heat the water in a pressure cooker.
Add Eno, mix well, pour into the greased container, and level the surface.
Put in the pressure cooker. Close the lid (with the whistle taken off), and cook on high heat for 6 minutes. Reduce the flame and steam for 3 additional minutes.
Remove, and leave it out to cool. Cut into squares.
Heat the oil, temper the mustard seeds, and pour over the dhoklas.
Garnish with grated coconut, if desired.

*- I added this because the batter seemed too hot

Sukhdi- a Sweet from Gujarat

The moment I saw this recipe, I wanted to try it out. And the first thing I did after reaching home was to measure out the atta and make it. I had halved the quantities because I wasn't sure how it would be, but now I wish I had doubled them  instead.

1 cup wheat flour
2-3 tbsp Ghee
1/2 cup grated jaggery

Method:

In deep bottomed pan heat the ghee. Add the wheat flour and roast it till pink in colour or till it leaves its aroma.

Remove the pan from the stove and immediately add jaggery and keep folding it in the wheat mixture to melt and blend well.
Once the jaggery has blended well in the wheat flour empty the contents into a greased thali.
With the help of a steel bowl, using its bottom, press the mixture and level it uniformly, then cut into diamond shaped pieces and allow it to cool

Patra/ aluvadi

ISomewhere along the course of my stay in the city, I discovered 'patra' and grew to love it. Even though it looked as if it was drenched in oil, I couldn't resist picking it up for lunch a couple of times a week.

It was only about a year back that I learnt how to make it, and it took me about a year after that to actually buy a bunch of colocasia leaves and make it. 

And now I wonder why I never attempted it before!

3-4 medium sized colocasia leaves

For the batter:

1 tsp ginger paste

1/2 tsp dhania powder

1/2 tsp red chilli powder

1/2 tsp jeera powder

1 tbsp tamarind pulp

3/4 cup besan

2 tbsp jaggery

Salt to taste
Water as required

For tempering:
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp white sesame seeds
Grated coconut for garnish

Method:
Wash the colocasia leaves, pat dry and remove the stem. Turn over, and slice out the mid vein with a sharp knife, taking care to ensure the leaf itself remains intact.
Make a batter with the ingredients, add water only sparingly- the batter should be thick.
Cut each leaf along the midrib.
Spread batter on the first leaf, then place the next leaf so it points the other way, and spread batter on it. Continue till all the leaves are used up.
Press the vertical edges in, then start rolling tightly. Once completely rolled, tie it with some twine, and place on a greased steamer (I used an idli stand).
Steam for 20-25 minutes.
Remove the twine, and slice finely with a sharp knife.
Heat some of the oil, and lightly brown both sides of the patras.
Heat the rest of the oil, temper the mustard seeds, then add the sesame seeds. Pour over the patra.
Serve garnished with coriander and grated coconut.

Quick chunda

I've been wanting to make chunda from before the mango season began, but life was super hectic during those summer months, and I never got down to doing so. Once the alphansos came (and went), I resigned myself to waiting another year before I could make chunda- and then surprise of surprise, I came across a few raw mangoes and picked them up.
However, before I could gather the ingredients to make chunda, the monsoons arrived and I was left holding a raw mango that I didn't know what to do with. A quick google search showed me something called a quick chunda that could be made without having to keep it in the sun, and before I could change my mind, I whipped up this batch for me.

1 raw mango grated
1/2 tsp haldi powder
1/2 tsp salt
1 tsp red chilli powder
1 tsp jeera roasted and powdered
3/4 cup sugar (I got about a cup of grated mango)


Method:
Add haldi and salt to the mango, mix well.
Add 2 tbsp sugar, mix well, and leave it for 5-10 minutes till it is well incorporated. Add another 2 tbsp and keep repeating the process till all the sugar is incorporated.
On a very low flame, heat the mango mixture till all the sugar dissolves- do not heat too much or the sugar might start crystallizing.
Add red chilli powder and jeera, mix well and store in an airtight container.

The chunda is ready to eat right away, and tastes incredible with dal rotis made from leftover dal.

Stuffed brinjals in green tuvar gravy

This recipe was so different from anything I have tasted that it had me at hello. I just had to try it out to see what it was like, so when I bought half a kilogram of brinjals this week, I made sure to keep a few aside for trying out this dish.
What can I say about it? Except that it was different beyond expectations, and I loved it so much, I am definitely making it again soon.

1 cup tuvar dal soaked for 15-20 minutes
5-6 baby brinjals
3-4 baby potatoes

For ground masala
1 cup finely chopped coriander leaves
3-4 tbsp grated fresh coconut
1 tsp turmeric pwd
1 tbsp coriander pwd
1 tbsp ginger paste
1 green chilli
1 tsp red chilli pwd
a pinch hing

Cooking oil
salt to taste
1 tsp sugar (optional - I didn't add)

Method
Grind all the ingredients listed under ground masala to a smooth paste.
Slit the brinjals crosswise, and stuff with the ground masala.
In a pressure pan heat 2 tbsp oil add the stuffed brinjals and saute for 5 minutes , add the potatoes, soaked dal and the remaining masala and saute on  medium heat for 5 minutes. Add 1  1/2 cups water and pressure cook for 15 minutes.

Stuffed baigan

I've never gotten over my fascination for stuffed baigan, so when I saw this Gujarathi recipe, it was only a matter of time before I tried it out. To be honest, I wasn't sure how the combination of grated onions and peanuts would work, but my fears were without ground- even the hubby came back for seconds!

500 gms baby brinjals

1/2 cup roasted peanuts
2 large onions
2 large tomatoes
8 cloves of garlic
1 tsp kasoori methi
3 tbsps fresh corriander
2 tsps chilli powder
1 tsp dhania powder
1tsp jeera powder
1 tsp turmeric powder
1 tsp amchur powder
½ tsp hing
Salt to taste
2 tbsps oil

Method:
Slit the brinjals (but leave the stems) enough for filling them and keep them aside.
Grind the rest of the ingredients into a fine paste.
Stuff the brinjals with the ground paste.
Heat the oil, and fry the remaining paste for about 5 minutes on a high flame stirring continuously.
Add the stuffed brinjals and stir for another 5 minutes.
Add a little water and cover and cook until the brinjals are done.
Taste for flavour and add any seasoning if needed.
Searve hot with rotis.

Gavarfali Subji

Whenever I go to the vegetable market, I see bunches of gavarfali lovingly tied together with a rubber band (or a piece of twine). For the longest time, I didn't even know what it was called, and even after I found out, I could never understand why people seemed to treat it with so much reverence. To me, it seemed just like a rustic version of beans (a vegetable none of us is fond of).
Yesterday, however, I decided to be a little more adventurous, and bought a bunch of gavarfali. Now I know why people swear by the vegetable!

250 gms gavarfali (cluster beans)
1/2 tsp jeera
1/2 tsp mustard seeds
a pinch of hing
1/2 tsp fennel seeds
1 sprig curry leaves
1 tsp oil
salt to taste

For the curd mixture

1/2 cups curds

2 tsp dhania powder

2 tsp chilli powder

1/4 tbsp besan

salt to taste

Method

String the gavarfali by removing the ends and edged fibre.
Pressure cook the gavarfali in 1 cup of water for 2 whistles. Keep aside.
Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
Add the curd mixture, curry leaves, 2 tablespoons of water and salt and stir continuously.
Let the mixture simmer for 5 minutes.
Add the gavarfali along with the water used to pressure cook it. and mix well.
Cook the subzi for a few minutes more.
Serve hot with rotis.

Fajeto/ Gujarati mango kadhi

Mango season is upon us, and since alphasos are much cheaper this year than normal, I am really freaking out on them. So when I heard about fajeto, I just had to try it out. Since the recipe I was given didn't sound quite right, I googled it, and found a recipe that really worked for me.

1 cup ripe pureed mangoes
1 cup yogurt
3 tablespoons gram flour
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
2 teaspoons jaggery
salt to taste

For tempering

1 tablespoon ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch piece cinnamon stick
1 dry red chilli
1 teaspoon grated ginger
5-6 curry leaves, finely chopped
1 tablespoon chopped coriander leaves

Method
In a sauce pan combine all the main ingredients along with 2 cups of water and whisk them together until well combined. Bring the mixture to come to a boil whisking occasionally. Once the mixture begins to boil, turn the heat to low and simmer for 10 minutes.
Heat ghee in a large sauce pan on medium heat; add mustard seeds and cumin seeds allow them to crackle. Add the cinnamon, dry red chilli, and curry leaves and stir for a few seconds.
Pour the seasoning over the simmering Fajeto. Turn off the heat and garnish with chopped coriander leaves.Serve the Fajeto along with a hot bowl of rice and your favourite vegetable*

* preferably serve it with a spicy vegetable curry, because this tends to leave a sweetish taste in the mouth

Aam raas Poori

In a classic case of miscommunication, but me and the hubby picked up a dozen mangoes each over the weekend. Since you can eat only so many mangoes, I decided to make Aam raas Poori for lunch today.
This is the Gujarathi version, which uses a pinch of ginger powder- in the Maharashtrian version, you add saffron instead.

4 ripe mangoes
Sugar to taste (I added just 1 tsp, but could have done without)
A pinch of ginger powder

Method:
Peel the mangoes, and slice the flesh into a blender. Add the sugar and ginger powder (no milk or water).
Blend for about two minutes, till you get a smooth consistency.
Serve chilled, with Pooris.

Sindhi kadhi

My hubby's aunt often made Sindhi kadhi and Tahdig when she called us over for dinner, and though I was ambivalent the first time I had it, by and by, I grew to like it. One thing that remained a mystery, however, was the nomenclature. When something looked like sambar, and definitely didn't have any curds in it, why should it be called "kadhi"? It was only much later that I found out that the method of preparation of Sindhi kadhi was almost identical to that of regular kadhi, with the main difference being that it substituted tamarind water for curds.
This is the first time I made it, and I am definitely making it again.

4 tbsp besan (bengal gram flour)
A pinch of hing
Few curry leaves
1 tsp jeeraa
1/4 tsp methi seeds
2 small potatoes (cut into big cubes)
2 large carrots, cut lengthwise
1/3 cup peas
1 green chillie
1 inch ginger (chopped / grated)
1/2 tsp red chilli powder
1/2 tsp haldi powder
 tamarind pulp, made out of 1 lemon sized ball of tamarind
 2 tbsp fresh coriander leaves (finely chopped)
Salt to taste
2 tbsp oil

Method:
Heat oil in a deep pan, temper with jeera, methi seeds and curry leaves.
 Add gram flour and stir, till besan turns little golden in color and lets out a lovely fragrance.
Add hing and mix well. Add about 1 cup water, and stir well to prevent lumps from forming.
Add potatoes, and after 2-3 minutes the carrots and peas.*
Stir in salt, red chilli powder and haldi powder, mix well. Cover the pot with a lid, and let the vegetables cook till they are soft.
After 5-6 minutes, add tamarind pulp and mix well.
Serve hot with steamed rice, jeera rice or tahdig.

* if you are adding vegetables that need to be fried, fry first, then add to the kadhi.

Gujarati kadhi

One of many reasons I love a Gujarathi thali is because of the sweet kadhi that comes with the piping hot khichudi. Khichudi is easy to replicate, but for some reason, I never thought to attempt the kadhi. Never, that is, till I made kadhi three times in a fortnight recently, and got thinking about whether I should now attempt something a little different.
Asked a few Gujaratis for the recipe, but the ones they gave me didn't seem to be what my taste buds remembered, so I took the basic recipe from Tarla Dalal, and tweaked it a bit. Maybe I am imagining it, but it tasted pretty much as I remember.

2 tbsp besan

1 1/2 cups curds

1 tsp ginger-green chilli paste (I crushed one green chilli and used 1/2 tsp ginger paste)
2 curry leaves
2 tbsp sugar
salt to taste

For The Tempering
1/2 tsp jeera
1/2 tsp mustard seeds
a pinch hing
1 red chilli , broken into pieces
1/2 tsp methi seeds
2 tsp ghee

Method
Combine the besan, curds and 2 1/2 cups of water in a deep pan and whisk well.
Add the ginger-green chilli paste, sugar and salt, mix well and bring it to boil, while stirring continuously. Keep aside.
For the tempering, heat the oil in a small pan and add the jeera and mustard seeds.
When the seeds crackle, add the hing, methi seeds, curry leaves and red chillies and stir for 15 seconds.
Pour the tempering over the kadhi and simmer for 2 to 3 minutes.

Chauli- baigan ki subji

Though I have often seen this green sitting side by side with the palaks and methis, I've never thought to try it out. Maybe it was because I didn't have a recipe, or maybe it was because I am not particularly adventurous when it comes to greens. But this remained one of the few greens I haven't ever gone near. Until the other day when I was at the vegetable vendor with a friend, and asked her how she cooked it. "With baigan", was her reply. Immediately intrigued, I forced the recipe out of her in bits and pieces, and made it a couple of days later. I loved it, and the kids tolerated it, which is saying quite a lot!

1 bunch chauli leaves, destemmed, washed and chopped 250 gms small brinjals, cut into eighths 4-5 pods of garlic 1 green chilli 1 tsp jeera 1/2 tsp haldi powder Mustard oil Salt and sugar to taste Method Heat the oil, and splutter the jeera seeds. Add chopped garlic and the green chilli and fry till the garlic browns. Add the brinjals, and fry till partially cooked Add the greens, salt, sugar and turmeric powder, and mix well. Cover the pan, and let it cook in its own steam till done

Khandavi

Khandavi was another of those dishes that I thought could only be bought from a farsan shop. That belief, perhaps, dates back to the time when I was really young, and I saw my mother trying to make it. For some reason, she could just not get it to behave, and never made it again. If an expert cook like her couldn't make khandavi, what hope did I have to even attempt it?
And then I came across this really easy recipe by Uma Raghavan, and though I was certain I wouldn't be able to pull it off, I had to try, and the results were yummy. Even easier to make than mor kuzhu, and that's saying a lot!

1 cup yogurt
3 tablespoons of chana flour
Pinch hing
Pinch haldi powder
Salt to taste
half green chilli
Slither of fresh ginger cut up



2 tsp sugar

For tempering
Curry leaves
Mustard seeds
Green chilli
 
For garnish
Grated coconut
Chopped coriander leaves 
 
Method
Put above in a blender and mix/grind well.
Pour mixture in a heavy based pot and cook on low heat stirring constantly till mixture thickens and leaves the side of the pot.
Pour this on a largish flat ungreased plate and spread thinly using a spattula.
Leave to cool for couple minutes, then cut into long strips and roll. Arrange this in flat dish.
 
In small bowl dissolve two small teaspoon sugar in little water  and sprinkle this over the rolls.
Heat a little oil, and temper the ingredients listed under tempering. Pour over the rolls.
Garnish with grated coconut and coriander.

Chilla

Another childhood favourite, one which my mother used to make pretty often, and which I would gobble up unabashedly. It is only now that I am cooking regularly, that I realise my mother probably had it as a back-up dish for all those days when she didn't really feel like cooking, but there was a family to be fed!

2 cups whole wheat flour/ atta

1/2 large cauliflower

green chillies to taste

baking soda- optional (I don't use it)

cooking oil

salt, garam masala to taste

Method:

Grate the cauliflower, mix well with the flour, and add water to make a batter (of dosa consistency)

Add the salt, chillis and garam masala and incorporate well. You can add the baking soda at this point.

Heat a tawa, lower the temperature by drizzling water on it. Pour two spoonfulls of batter, and spread in a circle. Put oil around the circumference, and let it cook on a low flame.

Once the side is browned, flip over, and let the other side cook too. 

Serve with pickles and/ or curds.

Dhokla

Dhokla is one of my favourite snacks, but like many others, it was one of those things that I thought only "other people" (or outside establishments) could make. Though I have often been assured that it is one of the easiest things to prepare, I was never ready to accept it. 

It was only after I opened the steamer and saw the fluffy surface of the dhokla that I was finally willing to accept that it could be made at home. The next time, however, I need to do it differently, so it gets done better.

For The Batter
3/4 cup soaked yellow moong dal
3 green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan 

2 tbsp curds

1 1/2 tsp fruit salt

For The Tempering1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish and serving
1 tbsp finely chopped coriander (dhania)
1 tbsp grated coconut

green chutney

MethodCombine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
Just before steaming, sprinkle fruit salt and mix lightly.
Pour the batter into a greased container

Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked*. Keep aside.

Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
Add the green chillies and sauté on a medium flame for 30 seconds.
Pour the tempering over the prepared dhoklas and spread it evenly.
Sprinkle the coriander and coconut evenly on top.
Cut into pieces and serve hot with green chutney.

 

* - since it is hard to know when the dhokala is done, it might make more sense to divide the batter into two containers and steam each separately- this will ensure the entire batter gets cooked properly.

Khatta Meetha Karela

I am not particularly fond of karela, but I keep trying out recipes in the hope I will find something I will like. This khatta meetha karela sounded interesting, and for the most part, it lived upto expectations. I am definitely making it again before deciding if I'm making it a keeper or not.

2 cups of diced bitter gourd, steamed

¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
½ teaspoon turmeric powder
¼ teaspoon asafoetida powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon cumin powder
1 teaspoon dry mango powder
4-5 curry leaves, finely chopped
1 tablespoon of jaggery, or more to suit your taste
¼ cup of roasted crushed peanuts
2 tablespoons oil
2 tablespoons of freshly chopped coriander leaves
salt to taste


MethodHeat oil in a heavy bottomed pan on medium high; add the mustard seeds, cumin seeds, curry leaves and allow them to crackle.
To this add the asafoetida, turmeric powder and stir in the steamed bitter gourd and simmer for a few minutes.
Stir in the red chilli powder, dry mango powder, coriander powder and cumin powder and jaggery.
Continue to stir until the jaggery melts and gets well combined into the vegetable.
Turn the heat to low and simmer for 5 to 10 minutes, stirring occasionally.
Turn off the heat when the mixture starts looking shiny. Stir in the crushed peanuts and coriander leaves
Serve hot.

Dal-dhokli

Nearly a quarter century back, on a family holiday in Goa, I tasted the most amazing dal-dhokli in a restaurant in Panjim. Though I have returned often to the city, I have never been able to locate the restaurant again, and in a quest spanning several years, I haven't found the same dal-dhokli at any other restaurant in Bombay, Ahmedabad, Baroda, Surat or Bhavnagar (you get the drift). In my more fanciful moments, I've even wondered if I actually tasted that, or if it was just the product of a few neurons getting signals mixed up.

So when I saw this recipe for dal-dhokli on a food forum, I had to make it. This is not a Dan Brown novel, and this is NOT the dal-dhokli I tasted. But, I liked it enough to know I will make it again.

Pressure cook 1 measure toor dal, with 1 tomato, a handful of peanuts, a half inch piece of ginger and 1/2 tsp haldi powder till soft.
While it is cooking, knead a dough with atta, kasuri methi (or spinach), 1/2 tsp chilli pwd, 1/2 tsp dhania pwd and salt to taste. Roll into thickish roties, cut into diamonds and keep aside.
In a tsp of ghee, temper 1 tsp mustard seeds, a few curry leaves, 1/2 tsp hing, 1 red chillie (broken), 1 tsp red chilli powder, 1/2 tsp each of zeera and dhania powder.
When a nice aroma comes, add the cooked dal, 1 tbsp jaggery, the juice of 1 lime and salt to taste.
Add dhoklis into the dal, and let it boil for about 2 mins, till properly cooked.