Category Archives: Indian Snacks

How to make Eggless Whole Wheat Chocolate Cupcakes ❤

  1. Preheat your oven at 170 to 180 degree C.
  2. You can use a hand blender to blend all the ingredients quickly and easily.
  3. Take the curd in a big bowl,  add sugar, lemon juice, oil, milk and vanilla essence. Make a smooth paste.12271114_10207955620159209_1367609686_o
  4. Sieve all the dry ingredients.Whole wheat flour, cocoa powder, baking powder, salt and baking soda.
  5. Now in a bigger bowl add dry ingredients into wet ingredients in small batches and  mix well.
  6. Add milk if batter is too thick.13521658_10209732057089022_279146918_n
  7. Grease 6 cupcakes tray with oil and dust with flour or use cupcake liners.
  8. Pour the batter and tap gently to remove air bubbles.13775377_10209924573221805_4573140640037515591_n
  9. Place the tray inside an oven. Bake for around 20 to 25 minutes.
  10. To check if it is cooked, insert a tooth pick and it should come out clean.13697114_10209924572821795_2963829348417342774_n13782137_10209924572701792_7361240337778726422_n
  11. Let it cool and Enjoy …yum yum.

13692536_10209924572141778_7878549237346486465_n13697015_10209924572341783_741081627544041326_n

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How to make Crispy Methi Masala Puri and Diamonds..

Crispy Methi Masala Puri and Diamonds

My kids all time favourite snack . It is easy to make and enjoy with cup of tea.

sharing simple recipe with you

Ingredients :

  • 1 cup all purpose flour (maida)
  • 2 tbsp semolina (suji)
  • 1/2 tsp kasuri methi
  • 1/4 tsp cumin seeds
  • Pinch of asafoetida
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • Oil for deep frying
  • Water as required

Method:13649500_10209857522825587_154016011_n

  1. Take maida, suji, cumin seeds, kasuri methi, asafoetida, red chilli powder, turmeric powder and salt in a bowl and mix well.
  2. Add oil, mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or soft.
  4. Cover the dough and let it rest for 30 minutes.
  5. Other side heat the oil in a pan on slow or medium heat for frying puri and diamonds.
  6. Once again knee the dough.
  7. Divide it and make big circle with rolling pin.
  8. Cut into circle shape using small round cutter.
  9. Cut into diamond shape using knife.
  10. Prick the puries and diamonds all over with a fork or spoon end.
  11. Keep pieces on dry cloth.
  12. Once oil is hot enough, add pieces in the oil.
  13. 1 11
  14. Fry till it become golden brown on slow flame.
  15. Remove it on paper towel. let it cool.13631557_10209855114485380_594463114787265387_n
  16. Then can keep in a airtight container.13631483_10209855114085370_7952113480095590191_n13659039_10209855114285375_4272053383470527494_n
  17. Enjoy with tea !!!!!

 

Enjoy yummy and delicious Pinwheel Sandwich

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How to make Eggless Vanilla Cupcakes…

Eggless vanilla cupcakes…yummm

 

  1. Preheat your oven at 170 to 180 degree C.
  2. You can use a hand blender to blend all the ingredients quick and easily.
  3. Take the curd in a big bowl,  add sugar, lemon juice, oil, milk and vanilla essence. Make a smooth paste.12271114_10207955620159209_1367609686_o12271196_10207955620079207_922176243_o
  4. Sieve all the dry ingredients.All purpose flour, baking powder, salt and baking soda.12231580_10207955620399215_327691538_n
  5. Now in a bigger bowl add dry ingredients into wet ingredients in small batches and  mix well.12270332_10207955620719223_1543835102_n
  6. Add milk if batter is too thick.
  7. Grease 6 cupcakes tray with oil and dust with flour or use cupcake liners.13578534_10209757157836525_451077049_n
  8. Pour the batter and tap gently to remove air bubbles.13438891_835723086533484_7381221648282020503_n
  9. Place the tray inside an oven. Bake for around 20 to 25 minutes.13438822_835723073200152_9083067881522345293_n
  10. To check if it is cooked, insert a tooth pick and it should come out clean.13533271_835723053200154_8587192819479623550_n 13495024_835723063200153_1705466298225389971_n
  11. Let it cool and Enjoy them with tea…yum yum.

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How to make Methi Vadi (Fenugreek Fritters)

Methi Vadi (Fenugreek Fritters )

Its a spicy blend of fresh fenugreek leaves and gram flour. Easy to make and superb, crispy side dish during meal.

I am sharing an easy way of making Methi Vadi. ☺

2016-06-24-11-45-01-6

Recipe as follows .….

Ingredients :

  • 1 cup fresh Methi leaves chopped
  • 1 cup gram flour (besan)
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • Oil for frying

Method:

  1. In a big bowl put all the ingredients.
  2. Fenugreek leaves, besan, ginger chilli paste, turmeric powder, red chilli powder, cumin seeds, sesame seeds, oil, asafoetida, garam masala powder and salt.
  3. Make a thick batter by adding sufficient water at a time and mix well. 12271140_10207979447434876_578320768_o1-3
  4. Adjust spices and salt as per your taste.
  5. Heat 2 cups of water in a steamer or big broad pan.
  6. Grease plate with oil. Pour batter into the greased plate and steam for around 15 to 20 minutes.12287203_10207979447474877_144287377_o-2
  7. To Check, insert a tooth pick and it should come out clean.
  8. After cooling down cut Methi vadi into diamond or square pieces using a knife.13493175_10209712785407242_816883466_o
  9. You can store in airtight container in the freezer.
  10. Shallow fry Methi vadi pieces on slow till it turns golden brown in colour.13509692_10209712785487244_2068088829_o
  11. Serve hot.2016-06-24 11.45.01
  12. Its crispy and delicious. Enjoy!!!!!20160623_221502-1

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How to make Fried Modak ..

Modak, a delicious sweet made with jaggery and fresh coconut filling. Its a traditional Maharashtrian  Ganesha’s favourite sweet.

I am sharing my way of making crispy fried Modak .

Recipe as follows..

Ingredients :

For Making the Filling

  • 1 Cup Fresh Grated Coconut
  • 1 Cup Grated Jaggery
  • 1 tsp Ghee
  • 1/2 tsp Poppy Seeds
  • 1/2 tsp Nutmeg Powder
  • 1/2 tsp Cardamom Powder

For Making Outer Cover

  • 1 Cup Wheat Flour
  • 1 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Water
  • Oil for deep frying

Method:

Method of Making Inside Filling :

  1.  In the heavy bottom pan add  Ghee, Fresh Grated Coconut, Grated Jaggery and Poppy Seeds.
  2. Mix well.
  3. 2015-11-30 15.09.45
  4. Cook on slow flame until jaggery melts and mixes with coconut.
  5. Add cardamom powder and nutmeg powder.
  6. Mix well and switch off the flame.
  7. Modak filling is ready to use.
  8. 2015-11-30 09.26.09
  9. Keep filling aside to cool.

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well. 2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or too soft.2015-12-09 09.08.59
  4. Cover the dough and let it rest for 30 minutes.
  5. Dough is ready to use.

 

Method of Making Modak  :

watch my video https://www.facebook.com/jyotiscookbook/videos/879667162139076/

(https://www.youtube.com/watch?v=6mSWGCqPLOk)

  1. Once again kneed the dough.
  2. Divide it and make small circle with rolling pin.13815056_10209968405917595_357650795_n
  3. Make the shape below with the help of your 2 fingers.
  4. Add filling inside the shape.
  5. Bring together all the eges and make modak.
  6. Make all modaks.

 

Method of Frying Modak :

  1. In a deep frying pan heat oil on medium flame.13820339_10209968405357581_1414052828_n
  2. Fry Modak on low  flame till it turns golden brown in colour.13819769_10209968405557586_964794950_n

13820825_10209968404957571_1283064455_n

Delicious Modak  is ready to eat… enjoy!!!13839754_10209968406237603_1282833768_o

 

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How to make Bombay masala toast Sandwich (Without Toaster)..

Bombay masala toasted sandwich (Without Toaster)

It is simple to make and delicious in taste. A quick snack for anyone when in a hurry.

You don’t have toaster at home!!!    no worries…. you can still make Bombay toasted sandwich on skillet (tawa) by following this simple procedure.

Sharing my way of making yummy and crispy  Bombay masala toasted sandwich the easy way…

Ingredients :

For Potato Masala:

  • 4 to 5 medium Boiled Potatoes
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger chilli paste
  • 1/2 tsp coriander powder
  • 1/2 tsp  cumin powder
  • 1 Medium sized chopped onion
  • 1 tsp lemon juice
  • Salt to taste

For Sandwich:

  • 8 to 10 Bread Slices
  • Butter

Method:

To make Potato Masala:

  1. Heat oil, add asafoetida and cumin Seeds. After cumin seeds changed colour add chopped onion.
  2. Saute till it become golden brown.
  3. Add ginger chilli paste and saute it.
  4. Add  red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.
  5. Roast till the oil separates from the sides of the pan.
  6. Add mashed potatoes and mix well.2016-05-24 11.55.33
  7. Add lemon juice and garam masala powder. Adjust spices as per your taste.
  8. Garnish with coriander leaves.2016-05-24 11.56.12
  9. Potato masala is ready to use.

To make sandwich :

  1. Heat non stick tawa or pan on slow flame.
  2. Spread some butter.
  3. Place bread slice on tawa and spread potato masala on bread slice properly.2016-05-24 11.56.53
  4. Cover with another bread slice.2016-05-24 11.58.28
  5. Now place flat dish and a heavy weight on top of it.12966605_10209196974952303_1602893644_n
  6. After 2 minutes spread butter and flip onto the other side.2016-05-24 11.57.29.jpg
  7. Roast both the sides on slow flame till it become crispy.
  8. Cut it and serve with tomato ketchup or chutney. ..yum2016-05-24 11.59.16

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How to make colourful layered tutti frutti Rainbow Gujiya / Karanji

Gujiya/ Karanji are delicious sweets, made with semolina, nuts and dry coconut filling. FB_IMG_1458477561887

Its a traditional Maharashtrian and Gujarati sweet dish made in the festivals of Holi and Diwali.

Diwali, the festival of colours is around the corner. I made a colourful twist in my rainbow Gujiya  by adding tutti frutti in the filling and coloured layers on the outer part of the Gujiya.

I am sharing my way of making crispy and delicious Colourful Layered ‘Rainbow Gujiya’ (Name given by my princesses)..

with step by step pictures…

Recipe as follows..

Ingredients :

For making the Filling

  • 1 cup dry grated/  desiccated coconut
  • 3/4 cup powdered sugar
  • 1/2 cup fine semolina
  • 1/4 cup ghee
  • 2 tbsp poppy seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 2 tbsp chopped nuts like cashews and almond
  • 2 tbsp tutti frutti

For making Outer Cover

  • 1 cup all purpose flour/ maida
  • 1 tsp fine semolina
  • 2 tbsp hot ghee
  • Salt to taste
  • 1/4 tsp any 2 types of food colouring
  • Warm milk

For making Cornflour paste

  • 2 tbsp cornflour
  • 2 tbsp ghee

Oil/ ghee for deep frying Gujiya

 

Method:

Method of Making Inside Filling :

  1. In the heavy bottom pan dry roast poppy seeds and grated coconut separately on very low flame. After it changes colour keep aside to cool down.
  2. In the same pan add ghee and roast semolina on low flame till it changes its colour. Then keep aside to cool down.
  3. In a big bowl take powdered sugar, add roasted poppy seeds, coconut and semolina.
  4. Now add nutmeg powder, cardamom powder, nuts like cashews and almond and tutti frutti. Mix well.
  5. Gujiya filling is ready to use.12721862_10208830570192413_1611044807_n

 

Method of Making dough :

  1. In a big bowl take all purpose flour/ maida, semolina and salt and mix well.
  2. Add hot oil or ghee, Mix well till you get a crumbly texture.12324997_10208832171592447_122047526_n
  3. Now pour warm milk little at a time and start kneading the dough. Dough should not be too tight or too soft.12825637_10208832171432443_362666103_n
  4. Cover the dough with a wet cloth and let it rest for 30 minutes.12064396_10208833603268238_1577280820_n
  5. Dough is ready to use.

 

Method making Cornflour paste

  1. Take ghee and cornflour in a bowl.12596601_10208832170952431_1887015740_o
  2. Make thick and smooth paste.12596589_10208833600148160_719880499_o
  3. Add more cornflour if required. Keep aside.

 

Method of Making Gujiya  :

  1. Kneed the dough and divide dough into 3 equal parts. 12272649_10208832171312440_2108878351_n
  2. Add different food colouring in 2 balls and again kneed the dough of each colour.12595988_10208832171152436_1699066433_n
  3. Get ready with these things before starting to making Gujiya.12674863_10208830566472320_750736504_o
  4. Make big disc (Roti) of each dough ball with rolling pin.
  5. Now take 1st disc and spread cornflour paste evenly.12516547_10208833601668198_1608922435_n
  6. Now place 2nd disc on it.12226413_10208833600428167_1726927833_n
  7. Now again spread cornflour paste evenly.12071758_10208833600108159_1885151823_n
  8. now place 3rd disc. 12674496_10208833600628172_407361974_n
  9. Again spread cornflour paste evenly.12324870_10208833573707499_1013204994_n
  10. Now make a tight roll.12674484_10208830570472420_2138002056_n12675268_10208833595788051_1582597280_o
  11. Now cut the roll horizontally.12722611_10208833573267488_468410722_o
  12. Now cut into 1 inch pieces.12516801_10208833599148135_229075538_o
  13. Take one piece and flatten with your palm.
  14. Now roll puri while keeping outer colour layer up.12358256_10208830569432394_902479080_n
  15. Apply milk on the edges of the puri and add filling in the centre.12527708_10208833602148210_1533359585_n
  16. Now seal the edges and create desired shape by using fork or gujiya cutter.12476405_10208833606988331_1868894171_n
  17. Make pleats by using press and fold method.
  18. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
  19. Make all Gujiyas in the same way.12721630_10208830569512396_1235202636_n

 

Method of Frying Gujiya:

  1. In a deep frying pan heat oil on low flame.
  2. Fry Gujiya on low flame till it become crispy from both the sides.12834800_10208830569992408_902731335_n
  3. Remove and put it on a paper towel and let it cool.12674134_10208830568272365_1456566458_n
  4. Delicious Gujiyas are ready to eat.FB_IMG_1458477558583
  5. See the beautiful layers.12380138_10208832170992432_1546760624_n
  6. Happy Diwali…. with colourful layered tutti frutti rainbow “Gujiya/ Karanji”   enjoy!!!12324960_10208830568992383_366626661_n

 

My colourful layered Gujiya was selected  for Chef Sanjeev Kapoor’s  #holiwithmasterchef contest.

 

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How to make Instant Suji Dhokla…

Instant Suji Dhokla easy, quick and yummy. …white dhokla.

Here is the recipe of yummy, spicy and soft Suji Dhokla,  I want to share with you..

Ingredients :

  • 1 cup fine suji/ semolina
  • 1/2 cup curd
  • 1 tbsp oil
  • 1 cup water
  • 1 tsp chilli and ginger paste
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 1 pkt Fruit salt (Eno)
  • Salt to taste

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 7/8 curry leaves
  • 2 tbsp chopped coriander leaves

Method :

  1. Take suji in a big bowl. Add curd, oil, chilli ginger paste, lemon juice, sugar and salt. 12825539_10208796169132408_529115289_n
  2. Add water and mix well. Keep for 30 minutes.1931925_10208796168332388_613098662_n
  3. Add eno fruit salt mix well.12226405_10208796168772399_387707092_n1462006_10208796169812425_121122406_n12834688_10208796167652371_1850467950_n
  4. Heat 2 cups of water in a steamer or big broad pan. Grease plate with oil. Pour batter into the greased plate.12477002_10208796170212435_1004551587_o
  5. Steam for around 15 to 20 minutes.12443316_10208796170652446_1576065671_o
  6. To check, insert a tooth pick and it should come out clean.
  7. After cooling down cut Dhokla into square pieces using a knife.
  8. In a small tadka pan heat oil on slow flame. Add mustard seeds and let it splutter. Now Add cumin seeds, sesame seeds, curry leaves and fry for seconds.12443350_10208774236504106_1348967990_o
  9. Pour tempering over dhokla. Garnish with chopped coriander leaves.  10366051_10208794240444192_5183942207945454502_n

Yummy  dhokla is ready to serve..

10372768_10208794239364165_8900950402118649073_n12422348_10208793406623347_985662730_o

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How to make Instant Suji Appam (Semolina Appam)

Instant Suji Appam is a quick and easy-to-make snacks with ingredients that are in your home.  Appam patra is used to fry Suji Appam. It uses less oil thus it more healthy.  Do variations by adding finely chopped tomato, grated onion, carrot or any vegi.

Here is the recipe of yummy, spicy and crispy Suji Appam,  I want to share with you..

Ingredients :

  • 1 cup suji/ semolina
  • 2 tbsp curd
  • 1 tbsp oil
  • 1 cup water
  • 1 tsp chilli and Ginger paste
  • 1 tsp cumin seeds
  • 1 tsp lemon juice
  • 1 tsp fruit salt (Eno)
  • Salt to taste
  • Oil for frying

Method :

  1. Take suji in a big bowl. Add curd, oil,  water, chilli, ginger paste, cumin seeds, lemon juice and salt. 12751760_10208754502210761_1653865829_o
  2. Mix well and keep for 30 minutes.
  3. Add eno fruit salt mix well. Keep the batter thick.
  4. Heat appam patra on slow flame.
  5. Add few drops of oil in each mould and pour a spoonful of batter. 12794331_10208745152697029_3634223428297371990_n
  6. Cook it for 2 to 3 minutes.
  7. Flip appam after one side is done.1618532_10208745152417022_3103207644844013056_n
  8. Fry on slow frame on both sides.12814454_10208745152297019_4544117095548029220_n
  9. Yummy Suji Appam is ready to eat with  Green Coriander Coconut Chutney….

12822975_10208767063844794_118794524_o

Enjoy  …

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How to make Alu Vadi/ Patra/ Pathrode..

Alu vadi is a Maharashtrian and Gujarati snack. Made with rolled colocasia leaves which is then fried to perfection. We prepare it during festivals or special occasions.

Sharing you my method of making Alu vadi.

Recipe as follows .….

Ingredients :

15 to 20 Colocasia leaves (Arbi ke patte)

For Batter :

  • 2 cup gram flour (besan)
  • 1/2 cup rice flour
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp tamarind (seedless)
  • 2 tbsp jaggery
  • 1 tbsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • 1/2 cup warm water

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Pinch of asafoetida
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves

Method of making Batter:

  1. Take tamarind, jaggery  and 1/2 cup warm water in a bowl. Keep this for around 30 minutes.
  2. Strain the mixture through a sieve.
  3. Put mixture in a big bowl. Add gram flour (besan), rice flour, ginger chilli paste, pinch of asafoetida, garam masala powder, turmeric powder, red chilli powder, coriander powder, cumin powder, sesame seeds, oil and salt.12804327_10208730730336479_331961250_n
  4. Make a thick batter by adding a little water at a time and mixing well.12834732_10208730730296478_1687104543_n
  5. Batter is ready to use in making Alu vadi..

Method of making Alu Vadi:

  1. Wash, clean and wipe colocasia leaves.
  2. Remove central vein by using knife. Use rolling pin to flatten the leaf.10417009_10208730731456507_2104294756_n
  3. Apply the batter on a large leaf. 12822069_10208730731176500_960139040_n
  4. On it place small leaves and apply batter again. Cover the full leaf with the batter.10668398_10208730731096498_1871097193_n
  5. Now fold leaf from one side and apply batter on that side.11101192_10208730730776490_1571920893_n
  6. Same thing for the other side.
  7. 1937946_10208730730896493_982992608_n
  8. Now start rolling the leave tightly to keep the batter and leaves together.12833197_10208730732136524_2032994910_n
  9. And its done. 939114_10208730730536484_97414376_o
  10. Prepare all rolls in the same ways.
  11. Heat 2 cups of water in a steamer or big broad pan.
  12. Grease plate with oil. Place all rolls into the greased plate.12810074_10208730730376480_837648928_o
  13. Steam for around 20 to 25 minutes.12842358_10208730730496483_1775283360_o
  14. After cooling down cut roll into slices using a knife.

 

Method of tempering and serving  Alu Vadi:

  1. Heat oil in heavy bottom shallow pan on slow flame.
  2. Add mustard seeds, cumin seeds,sesame seeds and pinch of asafoetida.
  3. Add sliced rolls.12834925_10208730732536534_670730375_n
  4. Fry slices on slow flame from both sides for few minutes.938554_10208730733296553_152223940_o
  5. Garnish with fresh grated coconut and chopped Coriander Leave.
    1932398_10208718422388788_5530146724437723983_nIts crispy and delicious. Enjoy!!!!!10400117_10208718422188783_8087579236101363071_nThanks for visiting my blog and do share your valuable comments.

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