Monday, 31 May 2010

Gujarati mango soup

About the food:

I came across this odd, new, innovative and fantastic recipe in Madhur Jaffrey's ' The ultimate curry bible', which I am currently reading. My apologies to madhur-ji, I have modified the recipe slightly, tuning the spice mix.This is a Gujarati recipe, where it is served as an appetizer, and is accompanied by the puris ( Indian fried flat breads). This can be a fantastic option of a vegetarian soup, and it feels deliciously fresh.

When I read through the recipe for the first time, I fought with my imagination to visualise it ( and to taste it!). Even when I was preparing it, I was extremely apprehensive about the success of the dish. But when it was done, I was absolutely bowled over by its taste, smoothness, texture and freshness. You could even serve this to the kids as a light meal, which would be an extremely healthy option.

The recipe uses the ripe alphonso mangoes, which is one of the best mangoes in India: with just the right mix of sweetness and texture. You can go ahead with this recipe with any other variety, then you have to adjust the salt and sugar quantities. But if you want the best, go for the alphonso!

Preparation time: 20 mins
Cooking time:10 mins

Ingredients: serves 4-5

5-6 ripe alphonso mangoes or 700 ml canned alphonso mango pulp
200ml plain yogurt
2 tbsp sugar
1/2 teaspoon salt
2 tbsp vegetable oil
2 red dried chillies
1 teaspoon black mustard seeds
10-12 curry leaves
1 tbsp cumin powder
1 tbsp coriander powder


1. If you are using whole mangoes, soften the mangoes by pressing and rolling them over your palm, until you can feel the pulp has become a smooth paste. Now peel the mangoes carefully, capturing the juices, and squeezing the seed and scrubbing the skin. Whisk the pulp into a smooth paste. Press the pulp through a sieve to take any fibre out.

If you are using the canned pulp, pour it in a mixing bowl.

2. In a bowl, put the yogurt. Add 125 ml (1/2 cup) of water and whisk it well. Add the cumin, coriander and salt. Mix them well.

3. Add the mango pulp to the yogurt. Add the sugar and 400 ml of water ( a little less than 2 cups), and mix them well.

4. Heat oil in a pan. Put the mustard seeds, curry leaves and the red chillies, broken into halves. Let them crackle. Remove from the flame and add the mixture. Return to the flame, bring it to boil, cover and simmer for 5 mins, taking care the base does not stick to the pan.

5. Remove from heat and serve warm.

Sunday, 30 May 2010

Oriental style aubergine soup

About the food:

This dish belongs to the Chinese/Thai cuisine.

I recently had this soup at a Chinese eatery, and it tasted so new and different that I was immediately drawn to it. It took me some time before I could find a recipe which is the closest match to the dish, and impoverished on it in to get it done. It is a brilliant dish, ideal for the vegetarians, and could be served as a starter or as a light meal. It is extremely easy to make, and I am thoroughly in love with this dish. I can promise, many of my guests would soon have it served!

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients: serves 4

3 aubergines
2 garlic cloves, finely chopped
1 tbsp ginger paste
vegetable oil
salt to taste
1 tbsp Sesame seeds, dry roasted in a pan.

For the sauce:

4 tbsp soya sauce
2 tbsp wine vinegar
2 tbsp black pepper powder
1/2 cup tomato puree
2 tbsp Thai sweet-chilli sauce


1. Cut the aubergines in small 1 inch pieces. Make sure that each piece has a share of the skin, otherwise the piece will become very soft.

2. Brush a steamer rack with oil. Put the aubergines in the rack and steam it for about 10-12mins. Take care not to overcook them, the aubergines should just be tender and cooked through.

3. To make the sauce, put all the ingredients for the sauce in a bowl and mix well.

4. Heat a pan. Pour 1 tbsp of oil. Fry the chopped garlic for 1 min. Add the ginger and stir fry for another minute. Add the sauce and continue stirring over a medium flame. Continue until the oil separates from the mixture. Add 1/2 cup of water to make the sauce a little dilute. Adjust the water quantity according to the thickness of gravy, to get a thick soup. Season it with salt, it needed.

5. Add the steamed aubergine pieces, cover and cook for 2 mins.

6. Pour it on a serving bowl and garnish with the sesame seeds.

Saturday, 29 May 2010

Rajasthani style lamb curry

About the food:

This is a traditional Rajasthani dish ( from the Indian state of Rajasthan), which I picked up from a TV- show on Travel & living channel. This dish does not use the traditional turmeric powder, but is with yogurt and cream, thus giving a delicious white & milky look. I am not at all a fan of lamb, goat or any kind of red meats, their smell is extremely strong for me. But ever since I saw this recipe, I thought I have got to do it.

In this recipe I have used de-boned lamb joints. To tell the truth, this is my first ever cooking experience with a lamb, and I was extremely nervous. I was not sure how strong the smell would be, and whether even I would be able to taste it. But at the end of the toil, I was extremely happy that it came up very well, and the smell was not strong at all!

Preparation time:1 1/2 hrs
Cooking time:1 hr

Ingredients: (serves 4)

500 gms lamb, de-boned and chopped into small cubes
5 tbsp lemon juice
1 cup natural yogurt
1 cup double cream
salt to taste
Whole garam masala ( 3 cardamom, 3 cloves, 1/2 inch cinnamom)
3-4 whole red chilli, broken in 2-3 pieces
2 bay leaves
2 tbsp kewra water
1 tbsp pistachio nut, broken in pieces
4 onions, made in quarters
2 tbsp garlic paste
3 tbsp ginger paste

For the masala:

1/2 nutmeg
1 mace flower
6 cardamom
6 cloves
1 inch cinnamon


1. Wash the meat and drain. Marinate with the lemon juice and keep in the fridge for about 1 hr.

2. Dry roast the masala in a pan. Grind them into a fine powder and keep airtight.

3.Boil the onions for 3 mins. This will make the onions look pale and white, as appropriate for the dish, as well as make it soft, and smell less strong. Drain them and make a paste in a mixer. reserve.

3. Heat 3 tbsp ghee in a pan. For healthy reason I used vegetable oil, but put 1 tbsp of ghee to it for the flavour. It is up to you what you would want. Add the whole garam masala, bay leaves and the red chillies. Let them crackle. Add the onion paste and stir on a medium flame for 2-3 mins. Add the ginger and the garlic and continue to stir. after 3 mins, add the lamb and stir well with the ingredients. Add salt to taste. Continue cooking over medium flame stirring every now and then until the oil separates out. This takes time: about 15 minutes, if not more, Just be patient.

4. When the oil separates, add the yogurt, one spoonful at a time, and mixing well. Otherwise it might cuddle. Add 2 tbsp of the powder masala and mix well. Add the kewra water. Cover and continue cooking over a low flame until the meat is cooked. Take care that the food does not stick to the base of the pan or burn. This is the longest phase, taking more than 30 mins. You might add a little water if the gravy dries up.

5. When the meat is cooked, add the cream and swirl through.Cover and let it boil. Try to keep the white colour of the cream, which gives it an enchanting look.

6. Garnish with the pistachio nuts and serve.

Accompaniment: Paratha/ any Indian bread/ Basmati rice

Wednesday, 26 May 2010

Authentic Kacchi biriyani

About the food:

Prepared with rice and meat, Biriyanis are the pinnacle of rice cookery for all South Asians (mainly Pakistan, India & Bangladesh) and also in Arabian countries. It is a highly aromatic Muslim dish, and it is served as an one-dish meal.It takes time to prepare, and uses the most expensive seasonings such saffron & cinnamom.

This recipe is based on a recipe I found in Madhur Jaffrey's ' Ultimate curry bible', though I have made few variation of the spices. The author found this recipe from an authentic mughlai source through a friend of hers' in Bangladesh.And it is truly authentic, which you can tell by its taste and aroma.

The authentic recipe calls for cooking the pot over wood fire. Given the challenges of modern life, I have substituted that with an oven. The original recipe calls for the meat from ' the hind leg of a castrated he-goat or khassi ki gosht'. My apologies to the biriyani fans, but I have prepared this dish with chicken: just to get more confidence. I am going to try this with the meat very soon.

The recipe calls for ' say a prayer before you start'. Its recommended that you do, as after the pot is sealed, no adjustments are possible.

Preparation time: 24 hrs
Cooking time: 2 hrs

Ingredients: serves 4-5

8 pieces of chicken thighs and drumsticks, skinless/ 8 pieces medium sized goat-meat pieces
450 gms Basmati rice
salt to taste
2 big onions
2 bayleaves
3 cardamom pods
3 cloves
2 inches of cinnamom sticks
4 tbsp rosewater
0.5 gms saffron threads
200 ml milk ( 2/3 cup)
10 dried apricots, chopped or alu bukhara

For the masala:

6 cardamom pods
6 cloves
4 inches of cinnamom sticks
1/2 whole nutmeg, crushed
2 mace flowers
1 tsp shah jeera
1 tsp shah marich

For marination:

250 ml Plain yogurt
1 tsp turmeric powder
5 tbsp of the masala
1-2 tbsp red chili powder
2 tbsp ginger paste
1 tbsp garlic paste

The sauce:
250 ml plain yogurt
1 bunch of fresh mint leaves, chopped
salt to taste.


1. Dry roast all the whole masalas in a pan, taking care not to burn them. Dry grind the roasted masalas in a grinder and store in an airtight container.

2. Put the chicken/meat in a bowl. Whisk the yogurt in another bowl. Add the masala, turmeric powder, red chili powder ,ginger and the garlic paste and mix it well. pour this over the chicken/meat pieces and mix them well. Cover and refrigerate for 18-24 hrs.

3.Put the rosewater in a cup. Put the saffron threads in a foil, and wrap it. With a rolling pin, crush the threads to a powder. Take it out and mix it with the rosewater and keep it for 4 hrs.

4.Wash and soak the rice in a bowl of water of 2 hrs. Drain the water.

5.Boil water in a pan. Add bay leaves and the whole spices to it. Add the rice and bring it to boil. cook for 3-4 mins, or until a rice breaks in 3-4 parts when crushed. Drain.

6. Cut the onions in fine rings. Add 3 tbsp ghee in a heated pan. Fry the onions until light golden brown.

7. Pour 4 -5 tbsp of ghee in an deep oven proof pan with a lid. I used my 7 ltrs pressure cooker for it, and covered it with a heavy lid. Put the marinated chicken/meat at the bottom of the pan. tuck in the dried apricots.Sprinkle with salt to taste. Put the fried onions. Put a layer of half of the rice.Pour half of the rosewater on top of the rice. Layer the rest of the rice and pour the remaining rosewater. Pour the milk on top. Cover the pan with silver foil. Put in on a hob, and let the steams come out of the sides. Cover it tightly again, and put the lid on top.

8. Pre-heat an oven. Place the pan in the oven and cook it on 160 deg C/ gas mark 3, 1 hr for the chicken, and 1 hr and 45 mins for the meat.

9.For the sauce, whisk the yogurt, add the mint leaves and a little salt.

10.Uncover the pan, layer it on a plate and serve hot with the yogurt.

Saturday, 22 May 2010

Honey & orange glazed chicken

About the food:

This food is from the oriental cuisine, and is very easy to prepare. You can serve this as a starter or it could even be served as a main dish accompanied by plain basmati rice, topped with butter.

Preparation time: 15mins
Cooking time: 1 hr

Ingredients: serves 4

10 skinless chicken thigh & leg pieces
1 tbsp black pepper powder
salt to taste
3-4 tbsp vegetable oil
1 tbsp sesame seeds

for the sauce:

1 cup orange juice
1/2 cup clear honey
4 tbsp Worcestershire sauce
2 tbsp white flour
salt to taste
1 tbsp black pepper powder
1 tbsp lemon juice


1. Mix the chicken pieces with salt and pepper. Brush an oven tray with oil or place a baking sheet on it. Arrange the chickens on the tray and brush them with oil. Pre-heat the oven. Cook the chickens for about 30-35 mins at 180 gas mark. Turn the chicken pieces halfway through the cooking, and brush the upper side with oil. Keep a careful watch as not to burn the pieces.

2. Preparing the sauce:
Heat a pan. Mix all the ingredients for the sauce together, taking care not to form any lumps. Bring it to boil, stirring continuously, until the sauce becomes smooth and thickens.

3. When the chicken is done, coat each pieces in the sauce and put them back in a clean, oil brushed oven tray. Cook them for about 15 mins at 180 deg C to give the honey glazed finish.

4. Toast the sesame seeds on a pan. Garnish the chicken pieces with the sesame seeds and serve.

Accompaniment: plain basmati rice with butter.

Wednesday, 19 May 2010

Mediterranean roasted vegetable and chicken

About the food:

This is a Mediterranean dish, and could be an extremely healthy and filling dinner with a chunk of garlic bread. This is very easy to prepare, and you can vary the seasonings according to your taste. And you can also add your favourite veggies, and it tastes fantastically refreshing.

Preparation time: 30 mins
Cooking time: 25mins

Ingredients: (serves 4)

300 gms boneless chicken, cut into 1 inch by 2 inches pieces


1 yellow & 1 red bell pepper, cut in 1 inch squares
1 aubergine, cut in pieces with 1 inch thickness
2 courgettes, cut in circles with 1 inch thickness
10 small salad tomatoes
a small bowl of button mushrooms, cut vertically in thin semi-circular pieces
2 big onions, cut in chunky pieces

For marination:

4 tbsp lemon juice
3 tbsp worcestershire sauce
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp black pepper powder
salt to taste
4 tbsp olive oil
1 bunch of fresh parsley, finely chopped


1.Wash, drain and put all the cut vegetables in a big bowl. Mix it with the chicken pieces.

2.Put all the ingredients for the marination in the bowl and mix it well. Cover and let it marinate for about 2 hours. Refrigerate if the weather is warm.

3.Brush an oven tray with olive oil, and arrange all the ingredients in a single layer. Pre-heat the oven and cook for 20- 25 mins at 180 deg C. Keep a watch as not to burn the food and adjust the timing accordingly.

4. Serve it hot with garlic breads.

Sunday, 16 May 2010

Bengali style fish curry (Pabda fish)

About the food:

This is a traditional Bengali delicacy and an extremely coveted dish.Pabda is a river fish, and is heavenly in taste.

There is a funny story to tell about my experience with this dish.

I had never been a fan of fishes, which is very unlikely for a Bengali. To the extreme, when I was in college, I would not eat in the same table where fishes were being served. My mom arranged to cook fishes when I was not at home, as the smell of raw fishes made me sick. But eventually, with my mom's persistence and a lot of effort from my part, I developed a taste bud for it.

And when on the other day, while shopping in Tesco, I found pabda fish, my heart sank. Having lived abroad for about 7 yrs now, it brought back the nostalgic memories of home, of the spices, of the family meal. So, before thinking that I have never cooked this fish before, it was in my shopping basket.

I called my mom up back in India for the recipe and excitedly started off to cook. I heated oil in the pan, mixed salt and turmeric with the fishes, and was just about to fry them. Then in a frenzy I realised that I need to de-gut the fish, which has not been done! It was a moment of utter frustration, as I did not know how to de-gut fishes. I saw myself in the shoes of Julie Powell, as in the film of 'Julie & Julia' , who was struggling with the lobsters. Then, my instincts ruled and I was successful at last, but would always remember my first day experience of cooking a fish from the scratch!

Go ahead and dive for the recipe: I promise that its extremely easy to cook: only a bit messy with the cleaning part. But even then, it's worth it!

Preparation time: 30 mins
Cooking time: 30mins


6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste


1. Wash the fishes, drain and mix them well with salt and turmeric powder.

2. Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.

3. Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

4. Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.

Tuesday, 11 May 2010

Vegetable chop

About the food:

This is an Indian snack, fantastic as a party starter or just to be served with a cup of hot tea. This has always been my all time favourite, and it brings back the nostalgic childhood memories with my family, when we used to savour it from vendors in the long train journeys. Try this, and all will love it, I bet!

Preparation time: 1 1/2 hrs
Cooking time: 20mins

Ingredients: (makes apprx. 20)

1 big Potato, peeled, boiled and smoothly mashed
4 medium carrots, finely chopped
4 medium beet roots, finely chopped
1 bowl white flour
1 big onion, finely chopped
2 eggs
2 bowl breadcrumbs
1 bowl peanuts, broken in halves and dry roasted
1 bowl green peas, part boiled (if not frozen)
Chat masala powder
4-5 green chillies, de-seeded and finely chopped (optional, only if you want the chops hot)
Ginger paste 1 tbsp
Salt to taste

For the Masala:
2 inchs Cinnamom stick
2 dried red chillies
1 tbsp jeera (cumin) seeds
1 tbsp dhania (coriander) seeds


1. Heat a pan. Dry roast the ingredients for the masala until they change colour and crackle. Take care not to roast for long, as then it will turn bitter.Grind the masala into a fine powder. Store it in an airtight container.

2.Mash the boiled potatoes well. Add salt to taste, and mix it well.

3. Heat 3 tbsp of oil in a pan. Add the onions, and let it be slightly brown. Add the mashed potato and continue cooking. After 5 mins, add the garlic paste, carrot, beet roots and peas one by one, each time mixing them well. Carry on cooking for 15 mins over a slow flame. Add the masala powder as prepared above and the peanuts and mix it well in the pan.

4. Let the mix cool down. check for the seasonings and adjust. Roll them up in small size balls and shape them as a pipe (3 inchs long, 1 inch across) like structure, to form the chops.

5. Roll each chops in a plate containing the flour, carefully coating them on all its sides.

6. Beat the eggs in a bowl. Dip the chops in the eggs to coat its all sides.

7. Place bread crumbs in a plate. Roll the chops over the crumbs for an even coating.

8. Heat oil in a pan. Deep fry the chops in batches until golden brown. Take it out on a kitchen tissue.

10. Arrange them on the serving tray. Sprinkle the chat masala over it. Serve with a mustard sauce.

Saturday, 8 May 2010

Cheese filled Jalapeno peppers

About the food:
Jalapeno is a Mexican hot & sweet pepper, which has a delicious flavour. I had this food at one of my friend's place, and it was so delicious that I was deeply intrigued to it. I promised myself that I had to learn to prepare this. Then some research, some alterations and here it is! It is a superb snack, or you can serve it as a starter. Try this out, it will never fail you!

Note: you can substitute the jalapeno peppers with bell peppers/capsicum, and it tastes as good.

Preparation time: 2 hrs
Cooking time: 15 mins


4 jalapeno peppers, cut in halves and de-seeded.
1/2 small bowl of white flour
1/2 small bowl of cornflour
3 eggs, whisked
1/2 small bowl of bread crumbs or corn flakes crumbs
1 small pack of soft cheese, at room temperature
salt to taste
1 tbsp of garlic salt
1 tbsp of paprika powder
Vegetable oil for deep frying


1. Cut the halved jalapeno peppers in 3 inches stripes. Boil water in a pan. Put the peppers in the water, cover and cook for about 10mins or until they are tender.Drain the water and wipe the peppers dry with a kitchen tissue.

3.Fill all the pepper portions with a spoonful soft cheese. Freeze for about 2 hrs.

4.Take 3 bowls:

Bowl 1. Mix the corn flour, white flour, salt, garlic powder and the paprika.
Bowl 2. Keep the whisked egg.
Bowl 3. Keep the golden breadcrumbs.

5. Take out the frozen peppers. Dip and coat them with the items in the three bowls one by one. Arrange them on a plate. But do this in batches, as the frozen cheese might start melting.

6.Heat oil in a pan for deep frying. Deep fry the coated peppers in batches until they are golden brown.

7. Serve hot with mayonnaise and mustard sauce.

Thursday, 6 May 2010

Bengali sweet polau

About the food:

This is a traditional Bengali recipe, which has an irresistible salt and sweet taste. In any typical Bengali meal, you would expect to find this dish. Serve this with any curry dish and it is absolutely delicious.

Preparation time: 30 mins
Cooking time: 30mins


Basmati rice 500 gms
Ghee 5-6 tbsp
Sugar 4-5 tbsp
Cashew nuts -one handful
Raisin -one small handful
Salt to taste
Kewra water/Rose water 3 tbsp
Bayleaves 2
Whole garam masala (clove, Cinnamon & cardamom) 1 tbsp
Yellow food colour (powder/liquid) 1 teaspoon

Polau masala:

Clove 3 tbsp
Cardamom pods 3 tbsp
Cinnamon stick 4 inchs
Shah Jeera 1 tbsp
Shah Marich 1 tbsp
Nutmeg 1 whole fruit
Mace 2 tbsp


1. Preparing the masala:

Crush the nutmeg fruit in pieces. Mix all the masala ingredients together. Heat a pan and fry all of them on slow flame until they are light golden. Remove from flame and grind them finely in a grinder. Put it in an airtight container and reserve.

2. Soak the raisins in warm water for about an hour or until they are swollen. Drain the raisins. Heat a pan. Add 1 tbsp of ghee.Fry the raisins and the cashew nuts till they are lightly golden. Set it aside in a bowl.

3.Mix the yellow colouring agent in a small amount of water and mix it well.

4.Wash and drain the rice. Measure the rice in cup. Add double amount of water to the rice. Say, if you take 1 cup rice, you should add 2 cups of water. This measurement is extremely important.

5. Heat a pan. Add 4 tbsp of ghee and let it melt. Add the whole garam masala and the bayleaves to the pan. Let them brown and turn the flame off. Pour this in the rice container, taking care as it might split. Add sugar, salt, the colour and the kewra water and mix them well.

6. a) For microwave cooking:
Put the above mixture in the microwave and cook for 15-20 mins on 850 watts/ high power.

b) For cooking on the hob:
Cover the rice and start cooking it over a medium flame. Reduce the flame when the water boils. Keep a close watch until all the water dries. Take care the rice does not stick to container base.

The rice should be soft, and yet they should not stick to each other. Remove the rice immediately to the another container as they are done, otherwise heat will melt the rice at the bottom of the container. Spread the rice lightly on a flat container. If needed, use more than one container.

7. Arrange a layer of the rice on the serving tray. sprinkle 1 tbsp of the polau masala and mix them well with the rice. Spread another layer, and repeat mixing the masala.

8. Garnish the rice top with the fried cashew and raisins and serve hot.

Tuesday, 4 May 2010

Deep fried ice-cream

About the food:

This is one of the most amazingly delicious food I ever tasted. I was bewildered to learn about the food when I was in high school. Ever since I always thought of it, but did not happen to taste it. It is only recently I had a variation of this food at one of my friend's place, and I promised to myself, that I have to explore this dish..and a bit of research here and there, and it is!

Preparation time: 10 mins
cooking time: 10mins

Ingredients: serves 4

1 box of two-in-one vanilla-strawberry icecream (or your favourite flavour)
1 pound sliced white bread
vegetable oil for deep frying
3 heaped tbsp of cornflour
3 heaped tbsp of plain white flour


1. Mix the cornflour and the white flour in a bowl. Add water to make a smooth batter.

2. Discard the side crusts of the bread slices by carefully cutting it with a knife. Put a bowl of water ready and deep a bread slice, and take it out immediately and sqeeze the water out by pressing it flat on the palms of both hands. One fried ball would need 2-3 bread pieces, so keep them ready.

3. Scoop out a big ball of ice-cream and put it at the centre of a bread slice. Make a circular mould with it, cover the top of the ice-cream with the other slice, and make a round mould as perfect as you can.

4. Deep the balls is the batter and cover all its sides.

5. Heat oil in a pan or a deep frier. Start to heat up before you are ready with the ice-cream balls, as frying process has to be very fast, and the ice-cream balls should not wait for the oil being heated. This is very crucial. Deep fry the balls in the pan, turning it on both sides for about 30 seconds. The flame should be high and any time more than this might melt the ice-cream inside.

6. Serve it immediately. You might garnish it with chocolate sauce.