Friday, September 6, 2013

Dressing up for meals... talking about Supper Salads ;)

Many people consider salads to be an optional or less important part of their meal, somewhat of an appetizer before the "main course." This popular belief is wrong because a good salad has all the nutritional components required by our body, as important as the cooked "main course" or any other food group.

Check out some salad dressing:

Garden fresh Lettuce salad with Grilled Chicken 
(Caesar salad chicken)


5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
Salt and pepper
4 cherry tomatoes,
1 skinless, boneless chicken breast
2/3 head green-leaf lettuce, torn

1.    Preheat the oven to 450 degrees . In a large bowl, whisk together 3 tablespoons olive oil, the lemon juice and balsamic vinegar; season with salt and pepper.
2.  Meanwhile, preheat a grill pan over medium-high heat. Brush the chicken with the remaining 1 tablespoon olive oil, season with salt and grill, turning once, until the chicken is cooked through, about 8 minutes.
3.   Add the lettuce to the dressing and toss to coat. Place the salad on the  plate and top with the tomatoes . Thinly slice the chicken on the diagonal and arrange in the plate.

Chicken Salad with Miso Dressing Recipe


100 gms Chicken salami
2 tablespoons sake
2 teaspoons grated ginger
1 tablespoon low-sodium miso paste
1 teaspoon sea salt
2 small heads of butter lettuce, leaves torn
50 gms radish, thinly sliced
Pomegranate for garnish


1 tablespoon low sodium miso paste
2 tablespoons rice vinegar
4 tablespoons olive oil


1.      Thin slice chicken salami. Slice radish. Combine the sake, ginger, miso and salt. Toss the chicken slices into the mixture.
2.    For the dressing. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)
3.    Toss the lettuce with the dressing. Place the chicken and radish on top of the lettuce and sprinkle with the pomegranate seeds. Serve immediately.

Rucola salad with 
Granny Smith Apples, Orange with Citrus dressing


150g baby rucola
150g baby spinach
1 granny smith apples, quartered, cored and thinly sliced
1 orange , segments

1/4 cup red wine vinegar
1/3 cup orange juice
3 tbsp extra virgin olive oil
1 tsp minced garlic
Sea salt flakes and black pepper


1.      Rinse rucola and spinach, shake off excess water.
2.    Slice Granny smith apples into thin slice. Take out orange segments
3.    Add to rucola , spinach and granny smith apples. 
4. To make the dressing, whisk together the red wine vinegar, Orange juice , olive oil, garlic, salt and pepper and pour over salad just before serving.

Crabsticks and Pomelo salad with Raspberry dressings


150 gms Romaine Lettuce
2 sticks crabsticks,
80 gms pomelo
1/2 cup fresh raspberries
1 cup extra virgin olive oil
2 tablespoons balsamic vinegar, or to taste


1.  Place the raspberries, olive oil, and balsamic vinegar in a blender. Cover, and blend until smooth, about 1 minute. Refrigerate until ready to use. Stir or shake before using.
2.  Cut Romaine Lettuce leaves with hands. Line your bowl with it. Cub crabsticks into 2 and toss on greens.
3.    Peel off skin from Pomelo, pick on the pulp and toss on greens.
4.    Pour in Raspberry Dressing according to taste and toss. Takes less than 10 minutes to prepare. 

Let's get together over High-Tea!

High Tea is often a misnomer. Most people refer to afternoon tea as high tea, generally it is perceived to be regal and lofty, usually taken in a sitting room or withdrawing room. 

My idea of High Tea is to sip a tea/coffee as you watch the evening sunset from your balcony. As I believe ‘Each cup of tea represents an imaginary voyage

Come along inside…
We’ll see if tea and snacks can make the world a better place...

Apple Cinnamon crumbles Bars


450 gms Apples (roughly chopped)
50 gms cup raisins
50 gms castor sugar
1 tsp ground cinnamon
Zest of one lemon
200 gms all purpose flour
250gms Demerara sugar
½ tsp Baking soda
150gms melted butter
Whipped cream


  1. Preheat the oven to 190 C/375F/ Gas mark 5, 10 minutes before baking. Place the apples, raisins, sugar, cinnamon and lemon zest into a saucepan over a low heat. Cover and cook for about 15 minutes, stirring occasionally, until the apple in cooked through. Remove the cover and well with a wooden spoon to break up the apple completely. Cook for a further 15-30 minutes over a very low heat until reduced, thickened and slightly darkened. Allow to cool
  2. Lightly oil and line a 20.5cm/8 inch square cake tin/pan with grease proof/waxed paper of all baking parchment
  3. Mix together the flour, sugar, bicarbonate of soda, baking soda, oats and melted butter until well combined and crumbly. Spread half of the flour mix into the bottom of the prepared tin and press down. Pour over the apple mixed. Sprinkle over the remaining flour mix and press down lightly. Bake in the preheated oven for 30-35 mints until golden brown
  4. Remove from the oven and allow to cold before cutting into slice
  5. Serve the bars warm or cold with crème friche or whipped cream



100g plain flour
85g cold butter, diced
Small pinch of mustard powder
Small pinch of cayenne pepper
1 tbsp polenta (this is optional but does add extra crunchiness)
1 tbsp poppy seeds
100g Stilton , crumbled (it's easier to use if taken straight from the fridge)
extra Stilton to top the biscuits

  1. In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, Stilton and a pinch of salt, using your fingers and hands, until the mixture forms pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed
  2. On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker)
  3. To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin

Four Quarter Cake


Sugar  600
Butter 600
Milkmaid 600
Salt 12
Flour 600
Baking powder 18
Dark Choc Chop 320


  1. Take a saucepan and caramelize the sugar, when sugar starts to caramelize turn off the flame and add butter to the sugar
  2. Now add a paddle attachment to the machine and put the sugar and butter mixture
  3. As the sauce cools a little bit still warm enough add milkmaid slowly
  4. Weigh all the dry ingredients, dark chocolate and put it in to the previous mixture
  5. Now bake it in a pre heated oven at 180 C for 35 to 40 mins

Wednesday, August 28, 2013

How about a Thandai on Janmashtami Utsav!

Janmashtami is celebrated with great joy and attachment across India under various names such as Dahi Handi in Mumbai and Pune, Krishna Janma in Manipur, Ashtami Rohini, Saatam Aatham and more. Celebration of Janmashtami or Krishna Janmashtami also marks the beginning of a string of festivities. People to commemorate the festivity send lovely and inspirational Janmashtami wishes to their friends, family members and dear ones. 

Here are some Thandai ideas for celebrating this festival with chilling sweetness.

Wednesday, June 19, 2013

Stimulate your taste buds with delectable Lebanese food...

Lebanon, the land of the biblical cedars of the Lord, looks down from the mountains to the Mediterranean below. Here the archaic fuses with the metropolitan to form a beautiful proud, diverse and interesting land. Situated on the Eastern side of the Mediterranean between East and West, it is a cultural, culinary and commerce crossroads. Lebanese cuisine is the epitome of the Mediterranean cuisine, a cuisine that belongs to an ancient land that has been in the making pre-biblical days. It’s a reflection of its warm, welcoming and hospitable culture. If you happen to visit the country you will be welcomed very easily into someone’s home and your experience will be a memorable one. Its peoples, even through a long history of wars and political strife are life loving who like to socialize and be surrounded with culture, good food and whatever is a reflection of a good life. 

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Fresh vegetables, fruit, legumes, low-fat dairy products, fish, nuts and seeds are the foundation of Lebanese cuisine. Many staples of the Lebanese diet, including olive oil, a variety of nuts, stuffed vegetables, yogurt as well as baklava derived from Ottoman influences. Fresh ingredients are enhanced with herbs and spices instead of heavy sauces. The most common seasonings in Lebanese cuisine include mint, parsley, oregano, garlic, nutmeg, and cinnamon. Fresh fruits and vegetables are consumed in much larger portions than meats in the Lebanese diet, and flat bread or pita is eaten at nearly every meal.

You can get a variety of Lebanese dishes bursting with the flavors indigenous to Mediterranean countries. Lebanese dishes, including hummus, falafel and baba ganoosh, are made from fresh ingredients that are naturally low in fat and olive oil is used instead of the butter or cream. Lebanese cuisine can help you eat better as part of a healthy lifestyle. 


Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 to 6 servings


    2 to 4                        pita breads
    1 head                      Iceberg lettuce
    1/2                             red onion
    4                                 tomatoes
    1                                 cucumber
    1                                 cup mint leaves
    3 to 4 Tbsp.            Lemon Vinaigrette or similar salad dressing
    1/2 cup                    crumbled feta cheese
    12 to 24                   Kalamata or similar black olives

  • Toast pita breads, cool, and break into bite-size pieces. Set aside.
  • Tear or chop lettuce into bite-size pieces, wash and dry lettuce, put leaves in a very large bowl.
  • Thinly slice red onion and add to lettuce.
  • Chop tomatoes and add to lettuce.
  • Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce.
  • Cut mint into ribbons, and add to lettuce.
  • Add pita pieces to lettuce. Drizzle salad mixture with Lemon Garlic Vinaigrette and toss thoroughly.
  • Divide salad between serving plates to arrange on a large platter. Top with crumbled feta cheese and olives, if you like.


Muhammara is a spicy red pepper dip. It is east to make and can be served warm or cold. I suggest serving with toasted pita wedges or fresh veggies.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3                          red bell peppers
  • 1 medium        yellow onion, diced
  • 1/2 cup             olive oil
  • 1/2 cup             breadcrumbs
  • 3/4 cup            walnuts, crushed
  • 1 1/2 tab          chili powder, or 1 fresh Fresno chile, chopped
  • 1/4 teaspoon cumin


Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed. 


Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 16 oz                can of chickpeas or garbanzo beans
  • 1/4 cup               liquid from can of chickpeas
  • 3-5 tsp                lemon juice (depending on taste)
  • 1 1/2 tsp             tahini
  • 2                            cloves garlic, crushed
  • 1/2 teaspoon    salt
  • 2 tablespoons  olive oil


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.



  •  (600 g)      thick  yogurt
  • 1 tsp            salt
  • various seasoning
  • a cheesecloth
  • a sieve
  • a bowl
Instructions :
  1. Put a sieve onto a bowl and spread cheesecloth over it. Combine yogurt with salt. Put the mixture into the prepared sieve. Put it into a bowl and into the refrigerator. Let it drain for two days.
  2. Remove the drained yogurt from the cloth, shape it into little balls and roll the into various herbs, spices, nuts. You can also marinate it in a mixture of olive oil, garlic and fresh herbs. Or leave it as a spread, without shaping into balls.



  • 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
  • 2 tablespoons of fresh mint, chopped
  • I medium onion, finely chopped
  • 6 medium tomatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bulghur, medium grade
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Romaine lettuce or grape leaves to line serving bowl (optional)


Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.



  • 8 medium bananas
  • 2 teaspoons lemon jui2/3 cup od self rising flour
  • 2/3 cup rice flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 4 tablespoon light brown sugar
  • oil for deep frying

How to make it

  • cut bananas into chunks and place them in a large mixing bowl
  • sprinkle the lemon juice over the bananas to prevent discoloration
  • sift the self rising flour, rice flour, cornstarch and cinnamon, into a mixing bowl, gradually stir in the water to make a thin batter.
  • heat the oil in a wok until almost smoking then reduce the heat . slightly.
  • place a piece of the banana on the end of a fork and carefully dip into the batter, draining off any excess; repeat until all are battered.
  • Melt the sugar and make a thick syrup
  • carefully place the banana pieces in the sugar syrup till it get coated. serve along with Rose petal ice-cream

Saturday, June 8, 2013

Easy Dairy-Free Joy this Summer!!!

Everyone's favorite way to beat the heat is with a nice and cold treat. But, ice cream isn't the only choice for summer sweets. Sorbet, a frozen dessert typically made with ice and fruit juice, is a healthier way to cool off. Whether you are interested in making sorbet from scratch or using store-bought sorbet to create an entirely new concoction, it’s time for fruit sorbet!
A perfect dessert, easily homemade and with less calories and lower fat content than ice creams and sundaes.
Sorbet is a frozen dessert made from frozen sugar water and fresh fruit. It is naturally fat free and includes all of the benefits of eating fruit, including vitamins, minerals, and antioxidants.

­­­­­­Minted Watermelon sorbet

Watermelon, a classic summer treat, is delicious in juicy slices, but I took it to a whole new level with this frozen watermelon and mint sorbet. The sorbet consists almost primarily :


1 cups of sugar
2 cups of water
2 qts. Watermelon
1 tbsp Mint
2 tbsp. lemon juice - freshly squeezed


1. Combine the sugar and water in a saucepan and bring to a simmer. Simmer for 10 minutes until a syrup forms.
2. Add the watermelon, chopped mint, lemon juice to the syrup.
3. Puree the mixture in a blender.
4. Strain the mixture with a fine strainer. Press on the solids to extract as much juice as possible.

If you don't have an ice cream maker, you can freeze the sorbet in a covered container. Stir every half-hour so the mixture doesn't freeze into a solid block.

Orange Cinnamon Sorbet

To beat the recent heat craze and hot waves, let's take a step to prepare some really cold and refreshing dessert for the family to cool down the heat.........

But for this post I will be sharing the recipe on Orange Cinnamon Sorbet because now it is the peak season where you can get really huge and sweet oranges to make yummy dessert.

1 cup sugar
1 cup water ( just boil and chill)

2 oranges
½ cup frozen orange juice concentrate
½ cup lemon Juice
1 stick cinnamon
Grated “zest” from orange


  1. Scoop orange pulp from skin. Puree in blender. Blend together.
  2. Cooled syrup, orange pulp, frozen orange juice and lemon juice. Grated cinnamon.
  3. Freeze in Metal container. Remove from freezer and return to blender.
  4. Blend until smooth. Add orange zest. Blend.
  5. Return to freezer in individual servings dishes or glasses.
Tips: may serve in scoop of orange halves

Don't worry about whether this sorbet is being strongly infused with cinnamon taste. I can guarantee you that it’s only a very mild fragrant that act as a finishing touch to balance the citrus taste. But by all means if you just want a pure orange sorbet you can always omit the cinnamon stick.

Grape Sorbet

Grape Sorbet has a average-calorie, average-carb, low-fat and low-protein content. It is a good source of Vitamin C. 

The food contains 41.8g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and high in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 1.1 gms of protein, it is low in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Not only that, the low fat content of this product makes it suitable to be eaten when trying to lose weight. 

It is also rich in Vitamin C, whose benefits includes, but is not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

It has a low density of Sodium, thus making it suitable for a low-sodium diet. 

Based on the composite nutritive standing Black Grape Sorbet has been given a composite ranking of 71, and in moderation. 

½ cup sugar
3 cup grape juice
½ Soda
2 tblsp lemon juice
1 ½  tsp grated lemon peel
1 cup sprite


  1. In a small saucepan, dissolve sugar in ¼ cup of water. Bring to boiling.
  2. stir and boil for 1 minute. Cool to room temperature.
  3. Puree grape juice in food processor. Pass puree through strainer.( 3 cups of puree)
  4. stir soda, lemon juice, lemon peel and sugar syrup. Refrigarate until very cold. Add sprite.
  5. Pour into freezer container . Freeze until firm and slushy.                   

Tips: Top with grape halves.

Lemon Sorbet

A lovely refreshing lemon sorbet that's good enough to be served at dinner parties and surely a welcome cooling any day dessert for hot summer days.


    1 lemon's peel, finely diced 
    1 cup water 
    1/2 cup sugar 
    1/2 cup lemon juice 
    1/2 cup mineral water 
    6 strips of lemon zest, for garnish


1.  In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

It's intensely flavoured with a nice smooth texture. I like the bits of zest, they give it a more interesting texture.

Mango Sorbet with Lime and Chili

Mangoes contain the anti-oxidant compounds quercetin, isoquercetin, astragalin, fisetin, gallic acid and methylgallat as well as being packed full of enzymes. These compounds have been found to be beneficial in warding off a range of cancers – colon, breast, leukemia, and prostate cancers.
It also has tartaric acid, malic acid, and citric acid, all of which contribute to bringing about an alkaline condition in your body.
In addition Mango is good for the eyes, helps lower cholesterol and clears the skin.


3 large mangos, peeled and pitted and chopped into chunks
2 cups sugar water syrup.
1/4 cup freshly squeezed lime juice
1 tablespoon chili powder, plus extra for garnish


Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.

Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.

Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.

Thursday, May 23, 2013

Complaining about the weather!!!

Where all are talking about this sweltering summer season, Sun-tan creams, trips to freezing countries and healthy diets. Hmm... Diets!!! Let’s grab some Jamun (Black Plum) this summer...

Jambolan or Black Plum (Eugenia jambolan Linn) is a very large tropical tree that belongs to Myrtaceae family, appreciated for the colour, flavour and taste of its fruit. When sucked, it changes the colour of the tongue to purple due to its colouring properties. Besides these properties, its usefulness in treatment of diabetes is also praised by the people and health benefits of the fruit are appreciated by all. Extensive work on its pharmacological properties is being carried out in India and elsewhere.

Nutritional properties:
It is a fairly good source of mineral salts (calcium = 15 mg; potassium = 55 mg; magnesium = 35 mg; phosphorus = 15 mg; sodium = 26.2 mg/100 g fruit) and vitamin C (18 mg/100 g of fruit).

It provides 62 Kcal energy per 100 g of edible fruit

It contains fairly good amount of carotene (48 ug/100 g), folic acid (3 mg/100 g)

Jamun Mojito

1 lime, quartered
200 gms Jamun
12 mint leaves
1 cup of Jamun juice
1 tsp honey
1 tsp hot water
1/2 cup soda water
Crushed ice to serve


  1. Peel and pit Jamun, cut into cubes
  2. Mix honey with hot water to make syrup. Into a cocktail shaker squeeze and drop in lime wedges, Jamun and mint leaves. Muddle (mash) with a wooden spoon
  3. Add ice, juice and honey syrup. Stir and divide the contents between two glasses
  4. Add more crushed ice to the glass and top with 1/4 cup soda water each


Jamun aur Nariyal ki Chikki


250 gms Jamun
200 gms Dry Coconut
150 gms Brown sugar
150 grams Sugar
2-3 tbsp. Ghee


1.   Take a pan and put ghee
2.   When it melts put grated coconut
3.   In another pan mix brown sugar, sugar and water and boil
4.   When the mixture becomes hard add coconut and chopped Jamun and mix
5.   Take a bit plate with high sides and apply a little oil
6.   Pour the mixture in it
7.   Cut and let it cool

Jamun Muffin

2 cups all-purpose flour
1 tablespoon baking powder ½ teaspoon salt 1 egg 1 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly 1¼ cups sour cream 1½ cups Chopped jamun

1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine

3. Add the Jamuns to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the Jamuns are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature