Friday, 22 February 2013

Nachni Palak Muthiya/ Red Millet flour and Spinach steamed dumplings...Go West , part II

Soooooooo while the Methi Muthiya was steaming, I realized I could do the same with leftover Spinachbut the same thing...naaahtrolled the net and found Tarla Dalal had one with Spinach, Fenugreek and Ragi/Red Millet flourdid a few changes and made Nachni Palak Muthiyawell now you know and hopefully understand why I didn’t have the patience to the garnishing bit !!! ;-)

The taste was quite different from Methi Muthiya  and the texture was softer...but I remain undecided about which one I liked more

Note to self: need to make both a few more times to pick a winner.






Nachni Palak Muthiya ( Steamed Spinach Dumplings with Red Millet flour and Whole Wheat Flour)



Ingredients:


For the dough:

  • Palak/Spinach, washed and finely chopped, 1 cup
  • Ragi/Nachni / Red millet flour, ¼ cup
  • Atta/Whole Wheat flour, ¼ cup
  • Besan /Gram flour/Chickpea flour, 1 tbsp
  • Garlic, paste, 1 tsp
  • Ginger, paste, 1 tsp
  • Turmeric powder, a pinch
  • Dahi/Plain Yogurt, 2-3 tbsp
  • Salt, to taste
  • Baking soda/ Eno salt, a pinch
  • Coriander powder, ½ tsp
  • Cumin powder, ½ tsp
  • Red chili powder, ½ tsp

For tempering:

  • Oil, 2 tbsp oil
  • Mustard seeds, 1 tsp
  • Curry leaves, 7-8
  • Til/White sesame seeds, 1 heaped tbsp
  • Hing/ Asafoetida, ¼ tsp pinch
  • Green chilies, chopped, 2-3 (seeds removed if you want)


Instructions:


To prepare dough, mix all ingredients and knead into a soft dough.(must use yogurt in this one)  

Put the steamer on.

Grease your palms with a little oil and make barrel shaped long rolls – about 1 ½” to 2” in diameter. 

Place the rolls on a greased container a couple of inches apart as they will swell up on steaming. 

Steam for about 15-18 minutes. Insert a toothpick to check if they are done. 
Don’t over steam – as they will go hard. 

Let them cool down slightly and cut each roll diagonally into ½” thick slices. These slices are called “muthiyas” (we munched on a few right after steaming !! )


There are 2-3 ways to add tempering:  


  • You can either add the tempering mix straight on the steamed “muthiyas”. (This is also the healthiest way of eating them)
OR 
  • add “muthiyas” to the tempering in the pan and let them fry for about 2-3 minutes 
OR 
  • do what I did – since I was making these for the first time I wasn't too sure whether I would be able to handle them without breaking them.Heat a non stick pan and lightly fry the “muthiyas” crisp on both sides using about ½ tsp of oil. Lay them on a serving platter.

For the tempering, heat  oil in a pan and add mustard seeds. Once the mustard seeds start spluttering add in the rest of the ingredients, mix for about 10-15 seconds and switch of the gas. Pour the tempering on the muthiyas and done!

Garnish: (optional) coriander leaves











Methi Muthiya/ Dumplings with Fenugreek leaves...look West, The Indian West

I have four standard dishes  for methi/fenugreek leaves which I end up making again and againso last weekend when I realized I had more methi than I needed , decided to try Methi Muthiya out for brunchhad been on my list for quite some time but somehow had never tried it making it myselfIn fact have never made any Gujrati dish at home besides dal and I need to rectify it since I quite like Gujrati khana in spite of the fact that it is all vegetarian!!…these can either rolled into balls and deep fried or can be steamed like I have 













Methi Muthiya/ Dumplings with Fenugreek leaves


Ingredients:


For the dough:

  • Methi/Fenugreek leaves, cleaned and chopped finely, 1 cup
  • **special ingredient, refer below
  • Besan/Gram flour/Chickpea flour, 1 ¼  cup
  • Suji/ Semolina, 1 tbsp
  • Atta/ Whole Wheat flour, 1 tbsp
  • Til/ White sesame seeds, 2-3 tsp
  • Dahi/ Plain Yogurt, 1 tbsp  or so, if required
  • Oil, 1 tbsp
  • Baking soda or ENO salt , a pinch
  • Sugar, 1- 1 ½  tsp
  • Salt, to taste
  • Turmeric, 1/2 tsp
  • Coriander powder, ½ tsp
  • Cumin powder, ½ tsp
  • Red chili powder, ½ tsp
  • Lemon juice, 1 tbsp
  • Ginger paste, 1 tbsp
** I had about ¾ cup finely chopped up garlic chives, which I added in there and loved it. You can skip it and reduce the quantity of besan to 1 cup. If skipping garlic chives, add 1 tsp of garlic paste


For tempering:

  • Oil, 2 tbsp oil
  • Mustard seeds, 1 tsp
  • Til/White sesame seeds, 1 heaped tbsp
  • Hing/ Asafoetida, 1/4 tsp
  • Green chilies, a couple, diagonally cut and seeds removed if you want


Instructions:

The proportion for besan to methi leaves is based on the fact that the methi leaves have just been cut and have no additional water sticking to them. If they have been cut for a while or have still water sticking to them you will need to add a little more besan to get a firm dough but if there is too much water, don’t risk it as too much besan will dry them up..squeeze out the water and then use.


To prepare dough mix all ingredients except yogurt and keep aside for 10-15 minutes. Knead into a firm dough – if the mix is not coming together add a little yogurt, if it is too sticky add more besan and all other spice powders proportionately.

Put the steamer on.

Grease your palms with a little oil and make barrel shaped long rolls – about 1 ½” to 2” in diameter. Place the rolls on a greased container  a few inches apart as they will swell up a bit on steaming.
Steam for about 15-18 minutes. Insert a toothpick to check if they are done. 
Don’t over steam – as they will go hard. Let them cool slightly and cut them diagonally into ½” thick slices. These slices are called “muthiyas” (we munched on a few right after steaming !! )


There are 2-3 ways to add tempering.  You can either add the tempering mix straight on the steamed “muthiyas” OR add “muthiyas” to the tempering in the pan and let them fry for about 2-3 minutes OR do what I did – since I was making these for the first time I wasn’t too sure whether I would be able to handle them without breaking them.

Heat a non stick pan and lightly fry the “muthiyas” crisp on both sides using about ½ tsp of oil. Lay them on a serving platter.

For the tempering, heat  oil in a pan and add mustard seeds. Once the mustard seeds start spluttering add in the rest of the ingredients, mix for about 10-15 seconds and switch of the gas. Pour the tempering on the muthiyas and done!! Serve with green chutney or ketchup.

Done?? Hah!! You would think sobut noooo , you can garnish them with freshly grated coconut and coriander leavesI didn’t because by this time I had lost my patience and was super hungryso yes, DONE!! And YUMMMMM J

Wednesday, 20 February 2013

Korean Salads...life beyond Pajeon is as easy!!

Sukju Namul (Korean Mung Bean Sprout Salad)...Going on vacation next week so of course trying to eat healthy this week...as if...but hey, at least am trying...right?... OK, so one of my favorite cuisines is Korean...I had it for the first time about 8 years back in the U.S. and was hooked...of course not so easy to find at that time here so learnt a few basic dishes and when I say basic I mean really basic because even the ingredients were hard to come bynow, of course it is a completely different story altogetherfrom supermarkets to stand alone dedicated stores to one of the finest Korean restaurantall in the neighborhood J...these are the first two dishes that a Korean colleague of mine had taught me...of course the cleaning of both the sprouts and spinach takes time(read makes you want to pull your hair out) but after that it is a breezeboth of these can be eaten as salads or as sides.


Korean Bean Sprout Salad mmskitchenbites




Sukju Namul (Korean Mung Bean Sprout Salad)


Ingredients:


  • Mung Bean sprouts, washed, sorted and roots removed
  • Spring/Green Onion, chopped
  • Sesame seeds, lightly roasted

Dressing:


  • Light soy sauce, 1 tsp
  • Sesame oil, 1 tsp
  • Garlic clove, minced, 1
  • Sugar, a pinch

Instructions:


Blanch bean sprouts in boiling water for no more than 30 seconds –they will become translucent. Immediately rinse with cold water and drain well.

Combine the soy sauce, sesame oil, garlic and sugar in a small bowl. 

Mix the spring onions with the sprouts, Pour the dressing over the sprouts. Mix well and serve topped with sesame seeds

I have it at room temperature when eating with rice and chilled, when eating as a salad.

I also add a few red chili flakes at times.



Notes:


  • The dressing amount is given for proportion and of course you can adjust according to taste and quantity.




Shigumchi Namul (Korean Spinach Salad)



(recipe moved here)


Monday, 18 February 2013

Panzanella / Bread Salad...the KING of salads in my books!!

If your husband runs away at the mere mention of  salad, you have to make Panzanella...if you are in one of those 'kitchen is closed today' mood, you have to make Panzanella...if you are in one of those carb overload but still want to eat healthy otherwise will feel guilty mood, you have to make Panzanella...the excuses could be plenty but bottom line...you cannot not make Panzanella!!


Italian Bread Salad mmskitchenbites




Panzanella (Italian Bread Salad)


Ingredients:


  • Bread , any 2-3 day old crusty bread
  • Garlic cloves,1-2
  • Tomatoes, cut into big chunks
  • Cucumbers, peeled and cut into small chunks
  • Fresh Basil leaves, coarsely chopped
  • Onions, sliced thin
  • Extra Virgin Olive Oil
  • Salt and Pepper


Dressing:


  • Extra Virgin Olive Oil, 4 tbsp
  • Balsamic vinegar, 2 tbsp
  • Salt, to taste
  • Pepper, to taste


Instructions:

Place tomatoes, cucumber, onion, salt, pepper, EVOO & Balsamic vinegar in a large salad bowl. Mix well and taste – be sure not to overdo the balsamic or EVOO to overpower the tomatoes. Balsamic to EVOO ratio is 1: 2 and start with a little amount first. Cover and refrigerate for an at least an hour.

Preheat oven to 200 C. 


Rub the bread lightly with garlic cloves and cut into bite size cubes.
Spread the bread cubes on a baking tray in a single layer. 

Drizzle with some EVOO, salt & pepper and toss to coat. 
Bake for about 12-15 minutes or until golden and set aside to cool.



Add in the bread and basil leaves to the tomato mix, toss well and serve immediately so that the bread doesn’t go soggy. And if you want the bread to absorb the juices as well, cover and refrigerate for about 15-20 minutes after tossing
.


You can replace Balsamic Vinegar with Red Wine Vinegar if you must, but please don't even attempt this with any other vinegar!



Saturday, 16 February 2013

Tangy Masala Aloo...my saviors!!

Lehsuni Dal reminded me that I had forgotten to post another one which is garlicky...had uploaded the picture of Tangy Masala Aloo on FB but missed the recipe...I am just going to blame it on old age...yes, I now have two more grey hairs bringing the total to seven and a few college kids I met the other day called me auntyit had to happen one day, and it is scarynot the aunty bit (that one I am actually OK with) but the loss of memorywho will act as a reminder service to hubz now?? who will remember who said/did what and when?? am I turning into hubz?? or just getting old(er)?? should I start eating Chyawanprash?? should I end my rant and move on with the post?? Yesmustlet’s forget about what I forgot and let’s make this one about potatoes and ketchup - both of which have been my saviors plenty of times when other things failed !!



“Blood may be thicker than water, but it's certainly not as thick as ketchup. Nor does it go as well with French fries.” 


“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” 










Tangy Masala Aloo


Ingredients:


  • Baby Potatoes, 15-20
  • Garlic, 12-15 cloves
  • Onions, chopped fine,2
  • Tomato, chopped fine, 1
  • Tomato ketchup, 2-3 tbsp
  • Bayleaf, 1Kashmiri red chili powder, 1 tsp
  • Kashmiri Red chili powder, ½  tsp
  • Red chili powder, ½  tsp
  • Coriander powder, 1 ½ to 2 rsp
  • Fresh coriander, chopped, about ¼ cup
  • Salt, to taste,
  • Oil, 1 tbsp
  • Water, about half a cup

Instructions:


Boil baby potatoes in salted water till almost done. Peel and keep aside.

Heat oil in a pan and add garlic cloves. Once they start turning light golden brown on both sides, add the bayleaf and onions, with a pinch of salt. 

Add tomatoes and ketchup when onions turn golden brown. 

Fry till the tomatoes go mushy and then add all the spices. Sauté for a minute and add water. Let the gravy come to a boil. 

Add potatoes, mix well. Cover and cook for 5-10 minutes till the potatoes get cooked. 

Remove the cover, increase the flame and dry up the gravy- should be a ‘latpata’ kind of masala by the time you are done i.e. a barely there gravy. Take it off the flame and mix in the fresh coriander.

Lehsuni Dal/Garlic Flavored Lentils...lets keep the vampire away!!

"There is no such thing as a little garlic."

And I completely agree...so if you don’t like garlic, please move on to next post as this one is surely not for youLehsuni Dal (Garlic Flavored Lentils)a typical North Indian staple lentil currycan be made in various combinations or with different dals – Masoor or Mung Dhuli or Arhar dal or a mix of any two. The flavor changes a little with every dal but one thing that remains constant is the aroma of garlic






Lehsuni Dal (Garlic Flavored Lentils)


Ingredients:


  • Dhuli Masoor dal/Red lentils, 1 cup
  • Water, about 2 -2 ½ cups
  • Tomatoes, finely chopped, 2-3 large
  • Turmeric, ½ tspSalt, to taste
  • Desi ghee/ Oil, 1-2 tbsp
  • Cumin seeds, 1 tspGarlic, finely chopped, 8-10 cloves
  • Green Chilies, slit, 2-3
  • Asafoetida, ¼ tsp
  • Fresh Coriander, chopped, to garnishLemon juice, a little, optional



Instructions:


Wash the dal until water runs clear. Let it soak for 5-10 minutes. 

Cook till dal is soft and mushy in a pressure cooker/ pan with water, salt, turmeric and tomatoes.

Open the pressure cooker and check the consistency of the dal – keep it a little thick if serving with roti/ flatbread and a little runnier if serving with rice.


Once the dal is cooked, prepare the tempering.


Heat ghee in a small pan over low heat. Add cumin seeds and green chilies, Cook till cumin sizzles. Add in the garlic ; fry, stirring frequently, till garlic goes light golden brown. Please ensure that garlic doesn't burn. Add in the asafoetida and switch off the flame. Pour this mix into the dal along with fresh coriander. 

Gently stir and serve piping hot. Add a squeeze of lemon, if using, at the time of serving.



And like earlier dal posts, let’s also see a picture of Dhuli Masoor Dal taken from the net...we already know what Mung Dhuli Dal is from  here and which one is Arhar dal from here



Thursday, 14 February 2013

Espresso Panna Cotta...bring on the love

Hubz and I don’t believe in V day , don't celebrate it...but we believe in love and we believe in coffeeso this Espresso Panna Cotta is for all those who are busy celebrating V day and for all those who are not J J J







Espresso Panna Cotta
(recipe from foodnetwork.com)


Ingredients:


  • Whole milk, 1/2 cup 
  • Gelatin, unflavored powdered, 1 1/2 tsp 
  • Heavy cream, 1 1/2 cups 
  • Instant coffee powder, 3 heaping tsp
  • Sugar, 1/4 cup 
  • Salt, a pinch
  • Dark chocolate, for garnishing


Instructions:


Place the milk in a small heavy saucepan. Sprinkle the gelatin over the milk and let it stand for 5 minutes so that the gelatin softens. 

Now, on medium heat, stir just until the gelatin dissolves for about two minutes, but  ensure that the milk does not come to a boil.

Add the cream, espresso powder, sugar, and salt. Still on low heat, stir ,till the sugar dissolves, about three more minutes.

Remove from the heat and let cool slightly. 

Pour the cream mixture into 2 Martini glasses, dividing equally. 

Cover and refrigerate, stirring every 20 minutes during the first hour. 
Chill until set, minimum 6 hours and up to 2 days.

When ready to serve, use a vegetable peeler or grater on the chocolate block some shavings. Sprinkle the shavings over each panna cotta and serve.



Wednesday, 13 February 2013

Honey Mustard Chicken....the zero fuss meal

I like chicken and I like roasted chicken even moregreat results with minimum fussHoney Mustard Chicken is one of our favorite recipesif you want to make it lighter, you can use chicken without skin and cover & bake or like me, remove the skin after it is done OK, to tell you truth my intention every time is to get rid of the skin but so far have never succeeded !!…depending on how strong a flavor of mustard I am in the mood for, I switch between whole grain, English and Dijon...this one was made with Dijon



Honey Mustard Chicken mmskitchenbites




Honey Mustard Chicken


Ingredients:


  • Chicken legs, with skin on,4
  • Honey, 3 tbsp
  • Dijon mustard, 2 tbsp
  • Light soy sauce, 2 tbsp
  • Lemon juice, 1 tbsp
  • Garlic cloves, crushed, 3-4
  • Black pepper, crushed, 1 tsp
  • Salt, to taste
  • Oil, 1 tsp


Instructions:


Mix honey, mustard, soy sauce, lemon juice, garlic ,pepper, salt and oil in an oven proof dish. 

Add the chicken and toss to coat evenly. Cover and let it marinate in the refrigerator for 5-6 hours.

Bring it back to room temperature before baking it in a preheated oven at 20C for 30-40 minutes, till the juices run clear when the meat is pierced with a knife.

Toss in a few additional cloves of garlic with skin on when baking, if you want.

We had it with sautéed broccoli, beans and mashed potatoes. 

You can increase the marinade and add in par boiled potatoes along with the chicken.

Monday, 11 February 2013

Viral Prawn Pulao..errrr no...Biryani..err no..Pulao..err no...WHATEVER!! BUT VIRAL STAYS!!

Soooo...I had this post planned in my head...was going to talk about the difference between a pulao and a biryani...and in the end reveal the answer to what I had cooked before getting to the recipe...and also show how knowledgeable I was...but NOOO!! Something went wrong with the Anti – virus on my laptop and I lost some of my data and pictures I had taken with the cameraonly left with a few of pictures in the phoneughhhh...soooothe new name !!











“Viral Prawn Rice thingy”



Ingredients for the rice:


  • Basmati Rice,  1 ½ cups 
  • Green Cardamom,2
  • Cloves,2
  • Cinnamon,1” stick
  • Star Anise,1
  • Salt, to taste


Ingredients for the Prawn Masala :


  • Fresh Prawns, cleaned & deveined with tails intact, 30  medium size
  • Onions, thinly sliced, 3 large
  • Tomato, finely chopped, 2 large
  • Plain Yogurt/Dahi, 3 heaped tbsp
  • Ginger, paste, 1 tsp
  • Garlic, paste, ½ tsp
  • Green Chilies, finely chopped, 2-3
  • Salt, to taste
  • Sugar, ½  tsp
  • Bay leaf,2
  • Black Cardamom, 1
  • Green Cardamom,2
  • Cloves,2
  • Cinnamon,1” stick
  • Mace, ¼ tsp
  • Nutmeg, a big pinch
  • Red Chili powder, 1  tsp
  • Kashmiri Red chili powder, 1 tsp
  • Coriander powder, ½ tsp
  • Cumin powder, 1 tsp
  • Fresh Coriander, only leaves, finely chopped, 3-4  tbsp
  • Oil, 2 tbsp

Ingredients for assembling:


  • Desi Ghee, 1 tbsp
  • Milk, 3-4  tbsp
  • Saffron strands, 1 tsp (optional) 
  • Green/Red chilies, slit and seeds removed, a couple


Instructions:

Soak saffron in warm milk and keep aside.

Heat oil in the pressure cooker , add the bay leaf and black cardamom. After about 30 seconds , add the onions with salt and sugar. Fry the onions till golden brown. 

Add ginger garlic paste, green chilies, the spice powders, rest of the whole spices and tomatoes. Stir for 5-10  minutes, till tomatoes go mushy. 

Add the prawns, stir and remove from heat. 

Add the yogurt – spoon by spoon and mix. Mix well and close the lid. 

After full pressure comes, bring the flame to lowest. Let it cook for 2 minutes- no more! Release the pressure and immediately open the lid.

If there is a little too much gravy or it too runny, take out the prawns and cook the gravy till it gets the thick enough to coat the prawns. Mix in the coriander leaves. 
(This method of cooking the prawns for the pulao is my MIL’s and has never failed me as the timing is perfect. If you think you can cook the prawns in a pan without overcooking them, please go ahead)


Wash and soak the rice in cold water for not more than 10-15 minutes. 

Drain and boil the rice with green cardamom, cloves, bay leaf, cinnamon, star anise and salt till they are about 80% done. 

Drain well and spread out the rice on a flat tray to cool. 


Now to assemble :  
Take a heavy bottom pan and smear the base with ghee.

Spread a layer of rice at the bottom of the pot, top it with prawns masala and then top this with the rest of the rice. 

Sprinkle saffron infused milk ,green chilies and ghee on top. 

Cover with a tight fitting lid and cook over slow indirect heat (pan placed over tawa/griddle) or in an oven  on "Dum " for about 25-30 minutes or so, just ensure that no steam escapes while cooking – you can either cover the edges of the lid with a thick kitchen towel or with dough to seal it . 

Remove the lid once done, fluff up the rice with a fork and it is ready to serve with some raita or salad of your choice.









Oh!! and forgot to tell you, if you are greedy, put in some extra prawns while making the Prawn Masala and keep some aside to eat with plain rice the next day!! J



Friday, 8 February 2013

Banana Cake/Muffin...muffinhead going bananas!!!!!!!!

Happy Happy Happy today!!...50th post and a picture or two of mine got published on Tastespotting, Tasteologie and Kitchenartistry and not to forget the new facebook page!! Couple of thank yous in order


I am not a baker and I am not a bloggerI do one of these things rarely and have started doing the other regularly because of one personmy sissy Nbelow is how it all it started before a few others decided to join in and have some fun at my expensewell "the blog", as it turns, out didn't quite shape up the way sissy had hopedshe wanted  my mad ravings about life and people to be made public and I refused to do so and instead started this one ( I needed to record my recipes somewhere  and I consider lifting a pen to write as too much work !! )...so. thank you sissy for these two things, for the other two precious ‘things’ and for the trillion other stuff...




Talking about the blog, well the  credit for the pictures goes to my friends “Mo” and “Na” (notice them in the conversation above)both fabulous photographers (and writers) with fancy cameras who led by example and encouraged and pushed me to read the manual of my camera to discover there was a ‘close up’ function there, that I could turn off the flash, that there were tons of other fancy things in there, asked me to click in daylight and have a little patienceI try and follow the daylight bit and that is why you don’t get to see the fancy dinners I cook (I honestly do, cross my heart), read the first 10 pages of the manual and as for the patience bit – never ever gonna happen!! So thanks to them and  total “luck by chance” that those photos got accepted and published (luck by chance is one of my favorite phrases, sadly no one apart from a few people get it).

As for the baking part, well, sissy started baking when she was in college and I would stand there and help...and by help I mean licking the bowls clean, passing my expert comments and irritating herthis is one of her recipes...the reason I like it is because it is simple and easy for someone like me to handleit is crunchy on top and soft in the middle...supposed to be made in a cake tin but I couldn't find mine (I have six and realized only now that they still have not been unpacked from a year back from when we had moved last time)  so made them in a muffin pan which was a recent purchase (point to note hubby, there is a reason why I keep on buying all this stuff)...oh and btw I was supposed to add walnuts in it but forgot, so added a couple on top. And, of course, as you would have noticed, please, unlike me, don’t fill up the muffin thingy  till the top edge.

And thank you to all those who come visiting the blog...thanks to you, the blog has crossed a "webpage view" number I never ever thought it would and didn't even know till now that I wanted it to...and the 30 of you who have given the thumbs-up to the fb page (voluntarily, bullied by me or gently nudged by MY people)...

Reading this you would never believe that I am one of those people who doesn't like the blogs where you literally have to go through the entire “ Ramayan” to get to the recipe...but I am and my apologies for rambling on today...Happy weekend people, see you on Monday!!

And for those of you who think this is all a bit too much...BOO-YAAAH!!






Banana Cake/Muffins

Ingredients:


  • Regular flour, 2 cups
  • Sugar, 1 cup
  • Baking powder, 1 tbsp
  • Salt, ½  tsp.
  • (Very) Ripe bananas, mashed, 2 ( the riper, blacker the better)
  • Milk, 1/3 cup
  • Oil, 1/4 cup
  • Egg, 1 large


Instructions:

Preheat oven to 180 C.

Grease the cake pan/muffins liners.

In a bowl sift together flour, baking powder, and salt. Add in the sugar and mix. Add in the rest of the ingredients and stir only till everything is combined together – don’t over mix.

Pour batter into greased pan. Bake cake tin for about 45-50 minutes and muffins for about 25-20 minutes - or until toothpick inserted in center comes out clean. Let it rest for about 5-10 minutes out of oven before taking out of the pan.

(can add chopped walnuts, but I forgot! So added a few on the top)