Eggnog Pound Cake

from: Flo Braker’s Baking for All Occasions

MyBakingAddiction.com

http://www.mybakingaddiction.com/eggnog-pound-cake-with-crystal-rum-glaze/

Ingredients

For the cake

2 tablespoons dark rum or water

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg, preferably freshly grated

8 ounces unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs, lightly beaten

1 cup store-bought refrigerated (rather than canned) eggnog

1 teaspoon pure vanilla extract

For the crystal rum glaze:

3/4 cup granulated sugar

2 tablespoons dark rum

2 tablespoons water

Directions

Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

 Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

Crystal Rum Glaze

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

French Toast Casserole

Prep Time: 15mins

Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes

Servings: 6-8

We love this recipe! Double up the ingredients for a large family brunch or leftovers.

The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.

Ingredients: 

6 cups (packed down) bread cubes

6 eggs

2 1/2  cups milk

1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)

2 teaspoon vanilla extract

1 tablespoon margarine, softened

1 cup chopped Walnuts or Pecans

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.

 Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden

Serve warm with a little whipped cream or maple syrup on top.

Strawberry Lemonade Cupcakes with Lemon Cream Cheese Frosting

From Cupboard to Cupboard

http://fromcupboardtocupboard.blogspot.com/2011/05/strawberry-lemonade-cupcakes.html

For Cupcakes:

1 package white cake mix [I like Betty Crocker]

1 (3 oz) package strawberry jello

1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]

1 cup vegetable oil

1/2 cup buttermilk

4 eggs

In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.

Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)

Cool on wire rack until completely cooled!

For Lemon Cream Cheese Frosting:

1/2 cup crisco

1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 tablespoon clear vanilla extract

2 pounds powdered sugar

1/2 teaspoon salt

2 Tablespoons lemon juice

2 Tablespoons lemon curd

1 drop yellow food coloring

1 tablespoon milk if needed

Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.

Decadent Chocolate Brownies

Prep Time: 15 Min

Cook Time: 35 Min

Ready In:1 Hr

Servings 24 Bars

Ingredients

1/2 cup butter

1/2 cup unsweetened cocoa powder

2 cups white sugar

4 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.

In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out a with a little batter on it, not completely clean. Cool for a few minutes before cutting into bars.

Roasted Onion Soup Meatloaf

Ingredients

3 pounds extra-lean ground beef (or 1 lb veal, 1 lb pork, 1 lb beef)

1 ½ cups dry bread crumbs

3 eggs

1 can of Roasted Onion Soup-undiluted

2 TBS Worcestershire sauce

1 large white onion, ½ diced finely and ½ thinly sliced into circles

1 jar of a good home style brown gravy

Salt and pepper

*optional- thinly sliced onions on top*

Directions

Preheat oven to 400 degrees F (175 degrees C).

In a large mixing bowl, combine ground meat, onions, bread crumbs, eggs, Worcestershire sauce, and onion soup.

Shape into a loaf and place in a loaf pan. Arrange the sliced onions on top, brush with olive oil and sprinkle with salt and pepper.

Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink.

Remove from oven, pour brown gravy all over the top, cover and allow to rest for 10-15 minutes before serving

Rhubarb and Strawberry Pie

Recipe courtesy of AllRecipes.com

http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Pie/Detail.aspx

"A delicious tart and sweet combination. Fresh or frozen rhubarb may be used."

Ingredients

1 cup white sugar

1/2 cup all-purpose flour

1 pound fresh rhubarb, chopped

2 pints fresh strawberries

1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter

1 egg yolk

2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Penne Alla Norma

Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated.
Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4 to 6

Ingredients

1 pound penne
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

Hot and Spicy Buffalo Sauce

Use this hot an spicy sauce for marinating and grilling on chicken wings, thighs, breasts or tenderloins! *Warning* -No joke, it is "hot and spicy" for sure!

Ingredients:
1/4 cup butter
1/4 cup Louisiana hot sauce or other
1 dash ground pepper
1 dash garlic powder
1 dash paprika
1 dash cayenne pepper
1 dash salt


Directions:
Combine the butter, hot sauce, ground pepper, paprika, salt, cayenne and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Pour all but 3 tablespoons of the marinade over the chicken into a plastic bag or bowl. (Reserve the rest for brushing on chicken while grilling)
Let sit at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Grill chicken until cooked, brushing with marinade halfway through. Serve with celery sticks and blue cheese dipping sauce...and of course, plenty of FLUIDS!

Simple Beef Stew

My older daughter recently began making home cooked meals and asked me for a recipe for a "Beef Stew". She complained that the recipe was "much too complicated" for her, so I had to quickly write up a new recipe for a beginner. This is the simplest beef stew recipe I could come up with. The steps are easier than my original stew and not at all complicated. You really can't go wrong with the flavors as long as you taste as you go along. The vegetables that you use are totally versatile and you can add in a variety of other ingredients to increase the depth of flavors such as; a little red wine into the broth mix, some bay leaves or more fresh herbs, even some parm cheese stirred in at the end or sprinkled on top! 
This is enough for about 4 people, I pretty much triple this to serve to my 6 and have left overs for the hubby's lunch for the week.

Serves: 4

Ingredients:
1 lb. stew beef, cubed
1/3 cup olive oil
1 cup flour
1 tsp each of; salt, pepper, paprika, garlic powder, thyme, and parsley
3 cans Beef Broth
3 cups water
4 Idaho potatoes, peeled and diced in 1-1/2 inch cubes
1 package frozen carrots
1 packages frozen green beans or peas
1 small onion, finely diced
½ can tomato paste, or 1 cup crushed tomatoes (optional)
2 Tablespoons Worshishire sauce

Directions:
Fill a large stock pot or heavy bottomed cast iron pot with the three cans of beef broth and three cans of water. Bring to a boil.

Cut your beef into 1-inch cubes. In a small bowl add flour, salt and pepper. Mix with a fork. Toss your beef cubes in the flour mix until fully coated, shake off the excess flour.

Heat the olive oil in a frying pan on low/medium heat. Sauté beef cubes until browned on all sides, making sure not to crowd the meat into the pan.

Meanwhile, to the pot of broth, add the tomato paste or crushed tomatoes, the vegetables, potatoes and Worshishire sauce to the boiling broth. Add in the browned meat, sprinkle in the spices and stir to combine well.

Lower heat to medium/low and let simmer for about 1 ½ -2 hours.
Stir occasionally, checking the vegetables for doneness and add in more salt to your taste.

Matzo Ball Chicken Soup

Ingredients:

3 eggs
6 to 9 cups Chicken broth or stock
1 cup shredded white meat chicken
¼ cup Vegetable Oil
1 TBS Extra Virgin Olive Oil
¼ tsp salt
¼ tsp black pepper
¼ tsp Paprika
1 cup Matzo Meal
1 carrot, diced
1 celery stalk, diced
¼ cup grated onion
Chopped fresh parsley or dill

Directions:

1. Beat together the eggs and 1/2 cup of the broth.

2. Stir in the onion, oil, salt, and pepper. Add the matzo meal; the dough should be very
moist. Cover the mixture and refrigerate for at least ½ hour.

(about the amount of time it takes to do the following.)

3. Dice, then sauté’ the carrot and celery in 1 TBS Olive oil until translucent and set
aside.

4. Place the chicken broth and shredded chicken in a large soup pot on high, add the
paprika and bring to a boil.

5. Using wet hands, shape the matzo mix into small balls, about 1 inch in diameter.

6. Turn the heat down to medium and gently drop the balls in. Cook until expanded and
set, about 20 minutes. To serve, set the matzo balls in soup bowls and ladle the soup
over them, garnish with parsley or dill.

Jalapeno and Cheddar Cheese Cornbread

Recipe courtesy of Nancy Josland Dalsin

Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter
Preparation:

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, and cheese.

Heat the skillet or pan in the oven or on the stovetop

Laksa Singapura (Spicy Singapore Noodle Soup)

Recipe courtesy of Nancy Josland Dalsin

from "Green Mangoes and Lemon Grass" by Wendy Hutton

12-16 fish balls
1 1/2 lb fresh round rice flour (laksa) noodles, blanched in boiling water 30 seconds
2 cups bean sprouts
13 oz cooked prawns, peeled and deveined, tails intact
12 canned or fresh quail eggs, hard boiled and peeled if fresh, hard boil for 3 minutes in salted water for easier peeling
4 large pieces deep fried dried bean curd, blanched in boiling water 1 minute, sliced
sprigs of polygonum (long-stemmed mint) to garnish (you can use cilantro)

Laksa Gravy

10-12 dried chilies, cut in 3/4 in lengths, soaked in hot water to soften
2-3 large red chilies, sliced
16 shallots, minced
2 in galangal, minced
6 cloves garlic, minced
1 in ginger, minced
3 stems lemon grass, tender inner part of bottom 4 in only, sliced
3/4 in fresh turmeric or 1 teaspoon turmeric powder
1 1/2 teaspoons dried shrimp paste, toasted
1/3 cup vegetable oil
2 teaspoons coriander, lightly toasted and ground to a powder
1/2 cup dried prawns, soaked to soften them, ground to a powder
3 cups water
4 tablespoons finely minced polygonum leaves (long stemmed mint)
1 1/2 teaspoons salt, or more to taste
1 1/2 teaspoons sugar, or more to taste (I used brown sugar)
3 cups coconut milk

To make the Laksa Gravy, process both lots of chilies, shallots, galangal, garlic, ginger, lemon grass, turmeric and shrimp paste to a smooth paste, adding a little oil if needed to keep the mixture turning.

Heat the oil in a large saucepan, add the chili paste and stir fry over low moderate heat until fragrant and the oil starts to separate, about 10 minutes. Add the coriander powder and stir fry 1 minute. Add the dried prawns and stir fry 1 minute. Stir in the water, polygonum leaves, salt, and sugar. Bring to the boil, lower heat, and simmer uncovered for 5 minutes. Add fish balls and simmer another 5 minutes. Add the coconut milk and bring almost to the boil then remove from heat.
To serve, divide the noodles and bean sprouts between four large bowls. Fill each with hot gravy, then top with prawns, fish balls, quail eggs and bean curd slices.

Murghi Elaichi (Cardamom Scented Chicken With Ginger and Garlic) and Spinach

Recipe courtesy of Nancy Josland Dalsin

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste
2 teaspoons cardamom seeds from green or white pods, ground
1 teaspoon cayenne
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground turmeric
8 chicken drumsticks, skin removed
2 tablespoons canola oil
1 medium size red onion, cut in half lengthwise and thinly sliced
4 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Combine the Ginger Paste, Garlic Paste, cardamom, cayenne, salt and turmeric in a small bowl and mix well to form a wet paste. Smear each drumstick with the paste and refrigerate, covered, for at least 30 minutes or as long as overnight.
(I added all to a zip lock bag, mushed it all together and left it overnight).

2. Heat the oil in a large saucepan over medium heat. Add the paste-smeared drumsticks and the onion, bay leaves, and cinnamon sticks. Allow the chicken to sear all over and the onion to soften and brown lightly, stirring occasionally, until the bottom of the pan acquires a thin brown layer of spice and onion and the mixture smells menthol-like, 18 to 20 minutes.

3. Pour 1 cup water into the pan and scrape the bottom to deglaze it, releasing the thin layer of browned spices, chicken and onion. Reduce the heat to medium-low, cover the pan and braise the chicken, spooning the juicy, saucy onion slices over the drumsticks frequently, until the meat is fall-apart tender, 25-30 minutes. Transfer the chicken to a serving platter.

4. Raise the heat to medium-high and cook the sauce, uncovered stirring occasionally, until it has thickened, about 5 minutes.

5. Remove the bay leaves and cinnamon sticks. Stir in the cilantro, spoon the sauce over the drumsticks, and serve.

You can substitute other bone-in chicken pieces. If you wish, stir in 8 ounces well-rinsed fresh baby spinach leaves in Step 4.
.

Nancy's Singapore Chili Crab

Recipe courtesy of Nancy Josland Dalsin

from Green Mangoes and Lemon Grass by Wendy Hutton

3-4 lb live mud crabs (or what is available to you)
2 tablespoons vegetable oil
6 shallots, minced
6-8 large cloves garlic, crushed and minced
2-3 tablespoons minced ginger
3-4 red bird's-eye chilies, minced
3 1/2 cups chicken stock
4 tablespoons hot bean paste, or 3 tablespoons salted soybean past plus 2 extra bird's-eye chilies
1/4 cup bottled chili sauce
1/2 cup bottled tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
2 teaspoons salt
1 teaspoon white pepper
2 eggs, lightly beaten
2 tablespoons cornflour, mixed with 3 tablespoons water

Chili-Ginger Sauce
6 large red chilies, minced
5-6 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

(I cut back on the chilies)

Put the crabs in the freezer for 15 to 20 minutes to immobilize them. Cut in half lengthways with a cleaver and remove the back and spongy grey matter. Remove the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

Mack Chili-Ginger Sauce by blending all ingredients in a spice grinder and set aside.
Heat the oil in a wok and add shallots, garlic, ginger, and bird's-eye chilies. Stir-fry over low-medium heat until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, Chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt, and pepper. Bring to the boil, then lower heat and simmer 2 minutes. Add the crab pieces and simmer uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornflour mixture and stir until the sauce thickens and clears. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty French bread.

Maa Di Dal (Slow-Cooked Creamy Black Lentils With Whole Spices)

Recipe courtesy of Nancy Josland Dalsin

Makes 6 cups

1 cup whole black lentils (sabud urad), picked over for stones
1/2 cup yellow split peas (chana dal), picked over for stones
8 medium size cloves of garlic
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide and 1/8 inch thick)
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
4 green, white, or black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
4 tablespoons Ghee or unsalted butter
1 teaspoon cumin seeds
1 cup finely chopped red onion
1 cup crushed tomatoes or tomato sauce
2 teaspoons coarse kosher sea salt
1/2 teaspoon cayenne pepper
1/2 cup heavy (whipping) cream (I used plain yogurt)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

2. While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

3. As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves and cinnamon sticks. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.

4. While the legumes are cooking, heat 2 tablespoons of ghee in a medium-size skillet over medium high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Add the onion and stir-fry until it is a light brown around the edges, 3 to 5 minutes.

5. Reduce the heat to medium-low and stir in the tomatoes, salt and cayenne. simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

6. Once the legumes are tender, stir in the sauce, the kidney beans, and the cream. Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices. Add this to the legumes and stir once or twice.

7. Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

8. Stir in the remaining 2 tablespoons ghee and the cilantro, and serve. (with Naan, or rice)