Mathura Special Sweet Lassi...........

Lassi, plain smoothie or cool drink?

You can call it anything! Indeed sweet lassi can be referred as smoothie or cool drink...It is generally served chilled and therefore is a wonderful hot weather coolant drink.

Traditionally Lassi is a yogurt based drink very popular in the Northern & North Western parts of the Indian Subcontinent especially in Haryana, Punjab and Uttar Pradesh..I got this lovely recipe from my friend swati.She had made this for a potluck party and all of us simply loved it!...For the first time I got to know from her that Lassi is one of the major drink of Mathura... Mathura is a religious city from the ancient time period.This Mathura Special Lassi reffered as bridge lassi is a sweet and chilled liquid recipe...prepared from the large quantity of curd and sugar. Dry fruits are added for the best taste.. For good fragrance cardamom and rose essence is added and this makes it unique...

Lassi can be prepared in many different ways...It is made by blending yogurt with water and Indian spices.Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and topped with a thin layer of clotted cream.

Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Makkhaniya lassi is simply lassi with lumps of butter in it ...hmm isnt it sounds yummy!... It is usually creamy like a milkshake.

Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. This drink really helps to cool down when the summer sun is beating hard against the dusty streets.Lassi is a part of daily diet of many people.It is served as a part of all meals. Most people end their meal with a glass of Lassi. It can be taken at any time of the day but is mostly served in the afternoons and evenings.With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis...

This one is very filling and so tasty that you won’t stop at one glass. Here’s how to make this lassi.

MATHURA SPECIAL SWEET LASSI

Ingredients:

2 cup curd (Plain Yogurt)
1/2 cup sugar (or according to your taste)
1 cup water
2 big spoons of rose syrup or rose essence (I used ruafsa syrup)
few crushed ice cubes

For garnishing:

Sprinkle cardamom powder on it
Ice cubes
Chopped pistachio and almonds

Method:

1.In a blender or grinder add sugar, curd , water, rose syrup or rose essence and ice cubes. Blend it well.
2.Now pour it in glass and sprinkle pinch of cardamom powder on it.
3.Garnish with few ice cubes and chopped pistachios and almond pieces.
4.Serve chilled.Iam sure your guests will be delighted on having it.

Note: You can add more or less yogurt or water for a thicker or thinner beverage as per your need and taste.

submiting this recipe for the following events.

a) Serve it-Blended an amazing event @ kirthi's kitchen and oh taste and see....

b) Bon Vivant #6 - Sunny Refreshing Drinks @ Sumee's Culinary Bites

Mexican style red beans curry...

To all my readers: A big THANKS for visiting FOOD FRENZY. I started blogging in the month of march and put up a site meter towards april end . Counting from that day and including my own visits, it crossed up to 3,000 visitors. Thanks to all my friends, family, blog friends, and readers. Your comments and visits encourage me a lot!

Since a long time, I wanted to change the look of my blog. I am not happy with the initial look  and also was not getting any good one among the templates that Blogger offers.But I had to chose one among them...I will surely try to figure out my own design while experimenting with HTML codes.Till then you will need to bear this newly chosen design with me..I added a new background image, changed the template format.Do let me know how you find the new look. I tend to use too many colors sometimes. So, any kind of feedback is appreciated:)

Chipotle-is one of the first Mexican restaurants meals I tasted in New-york.From that day I have become fan of mexican cuisine....Beans (black beans or pinto beans or kidney beans or red beans) are widely used in Mexican cuisine, either in the form of curry or without the curry (dry) or sometimes just boiled version.

Coming from India it reminds me of Rajma Chawal (Red kidney beans curry with Rice) which is a staple food in northern region.To tell you frankly, me and my husband both disliked this rajma when we were in India but now after coming to USA and after trying this mexican cuisine we both have started loving it... I was excited to come across the Mexican curry version of it that I got to review on internet from one of my blogger friend. These mexican beans are similar to rajma yet unique in their own ways.

This mexican style Red beans curry is very similar to the way you would make Rajma curry except the peculiar combination of Indian spices that differentiates the two. It is definitely a good alternative to regular version whenever you feel like having Rajma in the Mexican way or when you feel like preparing any mexican dish at home.

MEXICAN STYLE RED BEANS CURRY

Ingredients:1 cup red beans or entire tin of soaked beans that you get readymade in the market
1 medium sized onion finely chopped-preferably red onion
2 bay leaves
1&1/2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp oregano
1 tbsp minced garlic
1 tbsp Oil
Salt to taste
Coriander for garnishing

Method:1.Soak the beans overnight or for 8 hours. Omit this step if you are using soaked beans from tin.
2.Now boil/cook these soaked beans with some salt & water (around 4 cups) in a pressure cooker or large vessel till they are soft.
3.Test by pressing it with a spoon on one the beans - it should get mashed easily. Drain the beans. You may want to keep this drained water & use later to adjust the gravy consistency.
4.If using tin packed soaked beans proceed as per directions mentioned on the tin while cooking or boiling these beans.
5.Heat Oil in a pan, once hot add bay leaves & onion. Saute till onions are translucent
6.Add garlic & cook for 2 mins till the raw flavor of garlic disappears.
7.Add red chilli powder,cumin powder, oregano, salt & mix.
8.Now add the cooked beans, mix well. Add the water (used for cooking the beans) to adjust the consistency as desired.
9.Simmer on low to medium flame for 15-20 mins.
10.Our Red Beans curry is ready!! Garnish with coriander or sour cream & serve hot with Rice or any bread of your choice.

Do try this alternative to Rajma & tell me did you liked it?

Happy Cooking!!
supriya

Very happy to link this recipe to event Show me your HITS-Legumes and lentils...a wonderful event hosted by Nalini

and secondly to the amazing event- Cooking with seeds-Red Kidney beans....guest hosted by Raddhima and event by Priya...

Upvaas special danyachi amti...

I don't keep regular fasts; it's impossible for me to spend entire days eating nothing... More importantly,on the fast day.. you have to continuously watch yourself before popping anything in your mouth. That's so difficult. Open the cabinet, see the pack of chips, stuff some in your mouth. There goes your fast down the drain. Last year, I did something very bad. I was fasting for ganesh chaturthi and had spent the entire day on fruits... I met my best friend in the evening and enjoyed a plate of bhel with her:((. I had completely forgotten that I was fasting. Oh God, forgive me! So, it's more from the fear of breaking fasts that I don't do many.

However, there are a couple of fasts that I keep and abide by. There have been a couple of additions to the list since I got married. Last Saturday was Mahashivratri. On this very day we worship shiva-almighty,seek his blessings by visiting his temple...worship him by offering fruits..pray him by standing in long queue in rain but this happens only in India..In US it was not raining being summer, we just visited hindu temple of kentucky and worshipped god..This day also calls for a full-day fast. Now, I consider fasts as an excellent oppurtunity to eat my favorite items such as sabudana khichadi,sabudana vada,ratalyacha khees.On this day, I made sabudana khichadi,kakadichi koshimbir,varyache tandul and my favorite curry - Danyachi Amti. It is my favourite curry since childhood...I used to love danyachi amti prepared by my mom...Yesterday I missed her a lot when I prepared this...I wished I was in India with her and enjoying delicious amti prepared by her with her sweet hands.. I remember my colleagues complimenting its taste and uniqueness whenever I carried it in my lunch box.The curry is a Maharashtrain upvaas special...Here we go with the recipe...

UPVAAS SPECIAL DANYACHI AMTI

Serves: 2

Preparation time: 30 minutes

Ingredients:

1 cup roasted and grounded peanut powder

1 cup water

Salt to taste

1/8 tsp tamarind pulp

3 green chillies chopped fine

1/2 tsp sugar
1/2 cup washed coriander leaves(optional)
few slices of potato or sweet potato
a pinch of hing
1 tsp of jeera
1 tsp ghee

Method:
Combine all the ingredients in a blender or grinder and blend till smooth. Heat a pan on medium flame. Transfer the curry to the pan and boil for 5-6 minutes. Stir frequently.To it add slices of cooked potato or sweet potato.

For the tempering:

Heat another pan and add 1 tsp ghee to it. Next, add 1 tsp cumin seeds and a pinch of asafoetida or hing. When the cumin seeds splutter, add this tempering to the above curry and mix well.

Serve hot with sabudana khichadi or varyache tandul.

Note:Coriander leaves are optional.It gives amazing color to recipe but some people do not eat coriander leaves on fast day so it totally depends on you whether to include it or not.My mother in law prefers it while my mom does not.So as per your family rituals you can use it or not for upvaas.

This is my contribution to WTML guest hosted by kalyani and wonderful event by Gayathri....

Solkadhi....Kokani cuisine

Special occasions call for really special treats, don't they?..Its very very true that Certain occasions and festivals remind us of certain dishes and tastes..Our marriage reminds us of angur malai, my sis engagement reminds us of mango shrikhand and list continues...


SolKadhi-a pink colored appetizer drink made from the kokam fruit and Coconut Milk reminds me of my best friends marriage where I tried it for the first time..and really felt in love with it! Once you try it, Iam sure you’ll be hooked to this unique Indian drink recipe.

I have observed that every marriage that happens in pune is incomplete without this solkadhi...Really puneites are fond and blessed with this!

Day before yesterday my husband was so very happy that he got all the raw material from patel brothers and instructed me to prepare the same...He only haunted for recipe on net and came out with this one...He was so very excited to gulp it sooner that within no time he made maximum preparations and started with the recipe.

And when we tasted end product..amazing... it came out really fabulous...We thought we never attempted making solkadhi at pune and here we just made it easily!..Our joy knew no bounds...literally felt like great achievement...


Believe me it is very simple...and tastiest appetizer we ever tasted!..Looking at the kadhi only will make you refreshing...Indeed it is light, rejuvenating and divine in taste...It is a cooling drink with a light coconut base and a hint of kokum...made from dried outer rind of the kokum fruit, solkadhi is a very popular Konkani drink.Tangy with a hint of sweetness (from the coconut milk), its delicate flavour and what it does to the palate is very tough to describe in words.....this is something you need to drink to really appreciate.... Traditionally, it is served as an appetizer before meals, or as a digestive after a particularly heavy meal- no matter when you choose to have it, one thing is certain - the delicately tangy flavour of solkadhi will leave you craving for more!

This Summer Special SolKadhi is really made with heart and soul..And so, to me, this is absolute "soul" kadhi!!..It is a common dish across konkan belt in Maharashtra so also it is famous as malvani cuisine also!

You can enjoy it with steamed rice.It tastes awesome with moong dal khichadi too...So also it helps in food digestion. People also drink solkadhi after heavy food.

Yesterday when we had Solkadhi after our dinner we were literally in heaven...just fantabulous.

SolKadhi is also referred to Kokam curry... Kokam,also called as Garcinia Indica in scientific term,is dark purple or black in color...which is available readily at any indian store.

Kokam has great properties which is why it is beneficial for health. It is used for treating skin rashes, indigestion. It has cooling properties. In Ayurveda Kokam also controls pitta level in our body...so I suggest you to try this as it is very useful for our body...

Don’t just read this make it! I promise You will love this SolKadhi.I love the color, aroma and texture of Sol Kadhi. There are some more version of SolKadhi you can prepare it with tempering which is referred as saar in marathi or you can enjoy it without tempering...We just love the second version of it!

Now here we go with the recipe!

SOLKADHI

Ingredients:
Kokum - 8-10 petals, soaked in warm water for about 1 hour
Coconut milk - 200 ml,say entire tin that you will get in indian store
If you are going to use homemade coconut milk then you need entire coconut-extract milk from entire coconut.
Garlic - 2 cloves
Green chillies - 2
Salt - to taste (rock saltis mostly prefered)
Cumin seeds - 1 tsp, roasted and pound to a coarse powder
coriander leaves - for garnishing
Ghee-2 tsp(optional)
a generous pinch of hing/asfoetida
cumin seeds-1 tsp

Method:
1.Pound garlic and chillies finely together in mixie,add it to the coconut milk.
2.Strain the juice of the kokum or else you can grind kokum in mixie or blender,pass it through sieve..and then mix it to the coconut milk.
3.Season with rock salt and hing... Chill, garnish with coriander leaves and a pinch of the cumin seed powder and sip.
4.You can also opt for tempering prepared from ghee,hing and cumin seeds and pour it on solkadhi to enjoy it as saar with khichadi or plain rice...

Note for reference : Do check the balance of flavours - sol kadhi is not overwhelmingly sour, it has just that little hint of tanginess; it is not very coconutty either, so do keep that in mind when mixing the two.

This is my entry to cool summer sips, hosted by Jyoti...

Jump' N Jive @ Icypritz, hosted by preeti...

SHOWCASE- Fun in the Sun, a wonderful event started by Divya...

Baked Veggie Nachos....

For some reason, nachos have been my craving for months now...Literally months. And now, with the 4th july coming up...its the best menu that can be easily and very quickly made at home... I have perfect excuse to make a heaping dish of hot, cheesy tortilla chips smothered in piles of baked veggies and sour cream…

I was first introduced to these nachos and tortillas only after coming to USA..and from that time it has been a major contributor to my affinity towards Mexican cuisine... Just so I thought I could share the recipe with you all.. Aren’t I thoughtful?...Yup many indians dont know what nachos exactly are? So for my indian friends...

Nachos are considered more "Tex Mex" than Mexican, being an invention of one Ignacio "Nacho" Anaya, a restaurateur serving American servicemen in the 1940s. At their essence, they are simply a layer of tortilla chips with melted cheddar cheese and jalapeno peppers.

Unfortunately, the sports stadium concessionaires got a hold of the nachos idea and ruined it by using melted, processed Velveeta cheese, instead of real cheddar. So now, many people think that that's what nachos are. How distressing!

Nachos are all about the ingredients - the best tortilla chips, freshly made refried pinto beans, grated cheddar cheese, jalapeno peppers, salsa, guacamole, sour cream and fresh cilantro...

Thus Nachos are a popular food based on nixtamalized corn, that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal.

I hope all my dear Indian friends got bit knowledge about nachos...

The best thing about these nachos is their balance of flavours - cheese and veggies..but believe it or not, they are actually nutritious too. Isnt it a treat!

This Ultimate Vegetarian Nachos version are perfect for hectic weeknight meals, late-night snacks, or Friday nights. Deliciously crispy in the oven, they are also microwaveable for 45-second cooking. Vegetarian Nachos being vegetarian, contain only fresh ingredients, and they'll be ready before you can order a pizza!

So, for real, one of the best parts of these nachos is that, not only do all of the vegetables add a healthy touch but also a ton of flavor, they’re also a fun twist on the typical limey, salsa and beany toppings that you get to see popularly at mexican restaurant.

I promise its going to be Unquestionably delicious... a perfect party food,when loaded up with veggies they also make a great main course for sharing....

On menus at casual restaurants or in parties, I've noticed a twist on nachos: potato chips in place of tortilla chips. Sometimes called "Irish nachos," most versions are fried, but not mine!

There are many ways we can make Nachos. Most simple version is tortilla chip with cheese sauce. But my personal favorite is a fully loaded version with veggies. Vegetable Nachos are quite simple & easy to make & go great as snacks/starters/appetizers.

Do,Try this delicious food variety of vegetarian nachos. Ready in minutes, it's faster can be made very within no time and healthier, too.

There are no real measurements required for this recipe. Moreover you can use any vegetables of your choice.

BAKED VEGGIE NACHOS

a.Before Baking

b.After Baking

Ingredients:

1 Tortilla chips packet (I used Doritos nachos cheese flavor)
1-2 cups of Grated Cheese (I used combination of Mozzarella & mild cheddar pizza blend)
1/4 red capsicum finely chopped (optional I havent used it)
1/4 green capsicum finely chopped
1/4 red onion finely chopped
1 tomato finely chopped
Few jalapenos (optional)
Coriander for garnishing
salt & pepper to taste

Method: 
1.Start your oven on Broiler mode. In a serving dish (make sure its oven/microwave safe), layer the tortilla chips evenly.
2.Sprinkle some grated/shredded mozzarella cheese (as little or more as much as you like). I like more so added maximum.
3.Now add all the veggies evenly followed by coriander & sprinkle some salt & pepper on top.
4.Top it with some jalapenos
5.Followed by some more cheese (mild cheddar).
6.Now keep the Serving dish in the Oven on broiler mode for about 5 mins or till the cheese starts to melt.
7.Once the cheese has melted, switch the oven to Bake mode at 350F & let it bake for 2 mins.
8.If you are using a microwave, micro the dish for about 2 mins or till the cheese melts.

Note for reference: You can also roast your veggies on a pan before adding them to Nachos if you dont have oven.You can also use nonfat Greek yogurt as the final touch instead of sour cream. I’m telling you, if your men don’t see the label, they won’t know the difference...Just try and see!
Make Vegetarian Nachos small or large. To serve it make use of a cookie sheet.
If there are picky eaters in the family, let everyone make their own plates and top them they way they like!

That's it our Vegan Nachos are ready!! Serve them with guacamole & sour cream or simply on their own.

Happy Snacking!!
Supriya

Cottage Cheese in Spinach Gravy.....

We seem to have purchased some kind of magical spinach from the SAMS store. I used it twice to make vegetables like patal bhaji/curry...I tried palak pakoras,made palak parathas.. still it hasn’t got over. It’s as if everytime I keep it in the fridge, it increases in quantity. Now, I am a big palak fan. But, I can’t eat it everyday. Then, there’s the dread that if I neglect it, it will wilt and die. Yesterday, in another futile event to use up the spinach, I made palak paneer. It turned out very good, but the mission remained unaccomplished.

As my entry for Spotlight:Curries/Gravies...hosted by Chandrani and Indrani.. I am sending this curry / vegetable / gravy that’s a beautiful medley to two of my favorite foods. Palak and Paneer join hands to create Palak Paneer....

This recipe has been adapted from sanjeev kapoor khazana..a youtube video...Believe me it tasted perfect as in restaurant...My hubby said "Now no need to order palak paneer in restaurant as you have mastered in it" Thanks for the video....

Here we go with its preparation...This can be also referred as spinach delight, palak bahar etc.

COTTAGE CHEESE IN SPINACH GRAVY

Ingredients:

2/3 tbsp of Oil

1 tsp cumin seeds

20-30 Garlic pods

4/5 green chillies

2 medium onions chopped giving straight cut like one which we chop for bhaji's

1/2 cup curd or dahi and 1/2 cup whipped cream

1 tbsp of coriander powder

1/2 tsp of turmeric powder

salt as per your taste

black salt if available a generous pinch

250 gms of paneer cubed one...

2 big cups of boiled spinach

1 big tbsp of coriander leaves paste

1/2 lemon's juice

Method:

1.Boil palak or else deep leaves in boiling water for 2 mins and immediately rinse palak under cold running water.This method is called refreshing of palak.This helps retaining of green color of palak.

2.Now place this in blender or grinder and make its smooth paste.

3.Also make paste of coriander leaves and keep aside.

4.Now heat oil in pan,add cumin seeds,allow it to turn bit brown then add finely chopped garlic pieces.Dont make paste of garlic.

5.Add finely chopped green chilles and saute it for few seconds.

6.Now add chopped onion strings and fry till it becomes translucent meaning lose their original structure and become crunchy fussy and golden brown.

7.Add 1/2 cup curd and mix it nicely.

8.Now start adding spices to it...say coriander powder,turmeric powder and salt as per your requirement.

Black salt enhances taste so try adding it.Allow it to simmer on low flame

9.Meanwhile cut paneer in to desired cubes.

10.Add spinach puree followed by coriander leaves paste.

11.Mix it thoroughly and add paneer cubes to it.

12.On top of it add lemon juice which helps in digestion a lot.

13.Garnish with whipped cream and grated paneer .

Your palak paneer is ready to serve with either naan.fulka, plain paratha, Malaysian paratha or kulcha

Note:Serve hot.Addition of coriander paste makes this recipe different from other one!

Add chopped garlic pods which enhances taste..add it in greater quantity it tastes awesome,,,dont grind it in mixie...addition of black salt makes it unique...so also try adding lemon juice at the end in all green leafy veggies including salad...it not only tastes better but aids in digestion...some believe that addition of acid to greens makes it unacceptable for consumption but believe me it is not so!

Dry Gobhi Manchurian............

When you stay away from home, friends become family. In fact, they become everything - neighbours, guides, mentors, relatives, and critics. You try to search for familiar relations in their faces, and someone looks like your sister, brother, or aunt. We have been in the US for more than 6 months now. Having never been away from home, it was tough for me to adjust at first. But then I started surviving with the help of so many friends staying nearby....

The apartment complex where we stay is home to many Indians as there are many Indians staying in our complex. These people work in the same organization, We all have become pretty close-knit families now. We spend some weekends playing UNO, going for badminton,watching swimming.attending events organized by our apt,smoothie parties or visiting each other. One such tradition that we have here is inviting people for dinner either to know them better, or cook something special for close friends, or treat farewell when they are going back to India.

Our dear friend V had invited us for dinner sometime back as she was going back to india and for her  marriage. She took loads of efforts and almost spent the entire day cooking. Amongst the plethora of dishes she had cooked, Gobi manchurian was one among them-her signature dish.Luckily, we liked this vegetable at the dinner party. So I whisked the recipe from her and made it at home.So also both of us are fan of chinese and I was eagerly waiting for the good recipe and finally we successfully made it!In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all classes of people but one which I made it... too resembled the one at restaurant...My husband praised me a lot !

Gobhi Manchurian also referred as Cauliflower Manchurian is a popular Indo-Chinese appetizer..Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation...This one is tantalizing starter in which cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce... It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal in a party. Try this absolutely delicious recipe...

Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and deep fried. It is then sauted in a spicy, sweet and tangy sauce. This is a dry version and served as appetizer.This popular street fare can be made with gravy also.  I have always wanted to try this dish but was looking for a perfect recipe. I got one from V and here I am sharing with you all...

So Here we Go!

GOBHI MANCHURIAN

Ingredients:

2 cups cauliflower, cut into florets

Oil to deep fry

Step 1: For the batter:

5 tbsp maida /All purpose flour/ plain flour

3 tbsp cornflour

1/2 tsp red chilli powder (optional, depending on heat level preferred)

1/4 tsp pepper powder

1 garlic clove, minced finely

A pinch of salt

About 1/4 cup water

Step 2: For the sauce:

1 small onion, chopped fine

1/4 cup capsicum, chopped fine

4 cloves garlic, minced

2 green chillies, slit midways (use to taste)

2 tbsp tomato ketchup

1 tsp green chilli sauce (optional but recommended)

2 tsp soy sauce

2 tsp vinegar

2 tsp cornflour mixed with 4 tbsp water

Salt, check before adding

Procedure:

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.

2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.

3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.

4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.

5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.

6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Its done!Hmm...Yummy...Enjoy! I bet you will surely fall in love with this one! Trust me and try it!

Note: This recipe is for the dry version of gobi manchurian that's usually served as an appetizer or side-dish. You can add more water-cornflour mixture and make the sauce looser to serve with fried rice.