Saibhaji Archives | Sindhi Rasoi |Sindhi Recipes

5 Sindhi Dishes From Leftovers

Alka Keswani — Mon, 23 Jan 2023 10:24:20 +0000

5 Sindhi Dishes made from the Leftovers No matter how particular you are about cooking just the right quantities of food, there may be some leftover food at your home, at some point of the time. Generally we just reheat the food and consume as it is but there are times when we relish the leftovers in a different avatar. Here are 5 such Sindhi style recipes requiring a few basic ingredients to give a makeover to your leftovers. Do tell me in the comments section if you have tried any of these. Also do tell me about your favorite dishes from any cuisine, made using leftovers. Let’s check the 5 Sindhi dishes from Leftovers: Saibhaji Tikki : Most of you must have cooked or tasted the Sindhi Saibhaji; a healthy mish mash of Spinach and other greens, assorted veggies/onions, tomatoes, dal and basic spices. And when Sindhis have some leftover Saibhaji they love to turn the subzi into Tikkis (Kebab/Patty). Just heat the Saibhaji to reduce excess moisture, if any and add some Gram flour/Semolina (either or both) for the binding. Adjust the seasoning. You can add some chopped onions, coriander leaves, pounded anardana, some amchoor and a little of garam masala to enhance the flavors. Divide into small portions and make round patty/tikkis. Heat a griddle/pan, spread some Ghee/oil and place the tikkis. Cook on medium heat, flipping intermittently, till the tikkis are brown and crisp. Sprinkle some chaat masala/Amchoor before serving. Tastes best with Mint coriander chutney. Seyal Phulka Also called Seyal Maani, this dish is one of the most popular dishes in Sindhi cuisine and it is made using leftover roti/chapati/Phulka. It is made in a few different ways. Some prefer cooking it in a pounded greens’ mix while others make it in garlic tomato base. Some stuff the green mix in leftover rotis (whole), fold it like a Calzone and cook it under some weight, on a griddle. I prefer the one made using fresh green garlic (when in season) and tomatoes. You can use regular garlic when fresh green garlic is not available. Check the Recipe Video of Sindhi Seyal Maani/Seyal Phulka! You can check more Sindhi food recipes on my Youtube channel SindhiRasoiOfficial. Do like, subscribe and share with your friends and family. Aur Pya Chanvar Aur means Mustard seeds and Chanvar means Rice in Sindhi. The ‘tempered’ /stir fried rice dish is popular in many regional cuisines but Sindhis make it with the most basic tempering. Heat 1 tbsp oil in a pan, add a few curry leaves and 1 tsp mustard seeds. When the seeds crackle, add 1 tsp (or as per taste) red chilli powder, 1/4 th tsp turmeric powder and add leftover boiled/steamed rice (around 2 cups). Add some salt to taste and sprinkle a few drops of water. Mix well and cook on medium heat for 3-4 minutes. I prefer the rice to be softer in texture and hence I add 2-3 tbsp of water and cover the pan with a lid and cook it on low flame for 5 minutes. Enjoy Aur Pya Chanvar piping hot, with some Papad/Dahi/Pickle. Dal Jo Chilro A Chilro is a savoury pancake and is generally made using whole wheat flour or Gramflour (Besan Jo Chilro). But Ma, my MIL, often makes the Cheela (Chilro) from leftover mung dal. Heat the leftover mung dal well to thicken its consistency . For one cup of thickened dal, you may need 2 tbsp of besan/atta and 1-2 tbsp of suji (Semolina). Besan acts as thickening as well as a binding agent. Semolina too absorbs the moisture and renders crisp texture to the Cheela. You can adjust the proportions of flour and Suji as per your liking. The idea is to make a batter of spreadable consistency. Leave aside the batter for 10 minutes. Heat a flat pan/griddle and pour around 1 tbsp of oil/ghee. When hot, carefully add this hot oil to the batter. This is to make the Chilro more crisp. Now spread the batter on the pan (divide the batter in two portions if you want thinner cheela). Cook on medium to low flame, flipping gently in between. Do add some more oil/ghee while cooking. Cook it till the surface appears to be brown and crisp. Relish it hot, with some green chutney or Ketchup. Goes well with bread as well as Roti. Here is the Recipe Video of Cheela made from leftover Dal! Mithi Dab^al (Sweetened Bread) If you have few leftover bread slices that are not fresh enough to make Sandwiches or if you have some leftover syrup after the Gulab Jamuns are done and dusted with, then this simpler, dairy free version of Shahi Tukda/ Double Ka Meetha is just perfect to use up the leftovers and to satiate your sweet cravings. Just cut the bread slices in any shape (Triangle, Circle, Square, Rectangle), deep fry till golden brown and crisp and allow it to cool down a bit. Add the fried bread pieces to warm (and not the hot) syrup, remove on a plate/platter and enjoy. The bread may turn too soggy if you dip hot bread in hot syrup. Also, the bread may not soak enough syrup if the bread and syrup both are very cold. Drizzle some syrup while serving and garnish with chopped nuts for that extra oomph. Do share your tips/tricks/recipes to use the leftover food in a delicious way.

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Sindh Da Swad~Sindhi Food Pop Up At Punjab Grill

Alka Keswani — Thu, 11 Apr 2019 16:34:53 +0000

And I am back to blogging! It feels really strange to accept the fact that I have been ignoring the blog since long but I can easily put the blame on the rough times me and my extended family had been through (more about that in my next post)! And while life could be really mean to you, yet there are moments when you can’t help but wonder how comforting and buoyant some incidents could be! Thanks to my blog, I have met many amazing people, online as well as offline, often discussing at length, the nitty-gritties of Sindhi cuisine and one such person is Chef Jyoti Vishnani. A sweet, petite and pretty contestant of Masterchef India, season 4, Jyoti, a Sindhi Chef from Ulhasnagar (my home town) wears many feathers in her hat. Her talent and hard work led her to be a part of a prestigious project with Chef Vikas Khanna, an opportunity to share her recipes on ‘Tata Sky Cooking’ and a privilege of gaining work experience at Chef Sanjeev Kapoor’s Signature by Sanjeev in Doha. Chef Jyoti vishnani Jyoti and I often discuss about Sindhi cuisine, its history and evolution and also rant about the way it is neglected by restaurant industry, about the dearth of fine dining Sindhi restaurants and the measures that need to be taken to bring our cuisine on global radar. So when she told me about a Sindhi Pop-Up she has curated for Punjab Grill, in Mumbai, I was obviously thrilled beyond words. Yesterday I had an honor to be one of her special guests and I thoroughly enjoyed the food and her company. Here are the deets! Punjab grill @ BKC, Mumbai The Pop-Up: Sindh Da Swad, the Sindhi food Pop-Up at Punjab Grill ( BKC and Kala Ghoda outlets) curated by super talented Chef Jyoti Vishnani, commenced on 6th April 2019, would wind up on 14th April. Folks in Mumbai, please do attend this! I visited Punjab Grill at BKC with great expectations and thankfully I was not disappointed. The ambiance was pleasant and the staff,very courteous! It was late afternoon, hence the place was quieter and Chef Jyoti and I had long conversations about Sindhi food, the pop-up, the menu and of course about our cravings for Ulhasnagar’s Sindhi street food. The Menu: If you are well versed with Sindhi Cuisine you would surely acknowledge the efforts put in by the Chef, to curate the exhaustive a la carte menu. To begin with, the Summer coolers on the menu are Rose Sherbet and Chandan (Sandalwood) Sherbet. Starters: Dal Pakwan ( Mixed lentils topped with vegetable garnish and tangy chutney served with crunchy crisps), Batan papdi chaat (unique Sindhi street food), Saibhaji Dhodho (Signature Sindhi Spinach, veggies and lentils mash topped on flavorful Jowar roti /canapé) and some more popular snacks from the cuisine. Non Veg. Starters like whole fish fry, Keema patties etc are being loved by the diners as per Chef’s observation. Mains: The most popular and loved dishes from the cuisine are thankfully up on the menu. From Tidali Dal (three lentils mix) to Sindhi Kadhi and from Bhughal mutton to traditional fish preparations, one can pick plenty of dishes to try out to satiate Sindhi food cravings. The famous Sindhi rice dishes including Bhuga chaanwran (Garam masala flavored rice cooked with caramelized onions) and popular flatbreads like Koki and Dhodho wonderfully compliment the kadhi and curries, equally! Desserts: You cannot afford to not have falooda on the menu if you are serving multi course Sindhi food or exclusive Sindhi desserts. So yes, you can gobble that after a scrumptious Sindhi meal. Singhar Ji mithai, yet another gem from the cuisine is made in-house so it is a must try dish on the menu as well. What I had: Since I was alone, I opted for few selected dishes and requested for tiny portions of each. The portions actually served to diners are obviously bigger! To begin with, there was the unique Sindhi Chaat dish called Batan Papdi also known as batarn or batar papdi. The special Batan rusks dipped in tangy chutney and topped with papdi, beetroot touched onions and Dal moath (farsan) served as a perfect start of the meal.Those who have tasted the dish at any stall or eatery in Ulhasnagar, the popular Sindhi dominated area in Mumbai, would really appreciate the perfect replication of street food flavors of this chaat. I had a hard time holding back my temptations of requesting ‘ thoda paani dena bhaiya‘ ( paani, here, refers to the chutney). Would highly recommend the chaat with an extra shot of chutney. Batan Papdi Chaat Dal Pakwan: This popular Signature Sindhi dish, usually considered as a heavy breakfast, was served as a starter. The dish of mixed lentils cooked to perfect creamy consistency, topped with typical garnish of onions, potatoes, tomatoes and green chutney, served in shot glasses along with pakwan (crisps) was modern in appearance but had remarkable traditional flavors. And since portions were moderate, you are left with plenty of room to try out other delicacies. Dal Pakwan Saibhaji Dhodho: The canapé stole my heart! Saibhaji, the mash of spinach, veggies and lentils served on the Jowar Dhodho (refers to patted flour rotis) discs reminded me of my mom ( and this is a big deal) and her signature dish; Juar Jo Dhodho! The Saibhaji had a dry-ish texture so that it could be served as a top up on Dhodho. The subzi had a perfect blend of earthiness of spinach, tartness of tomatoes, aroma of dill leaves and nuttiness of Chana dal. And the Dhodho had that magic touch of sayi thoom or fresh green garlic that makes Sindhi Dhodho so appetising. I gobbled multiple portions of this lovely dish! Yes, it was that good! Saibhaji- Dhodho Aani Basar: Aaani in Sindhi originally meant fish roes. Fish roes fritters cooked in Onion tomato base was/is known as Aani ji bhaji. The vegetarian version is made by flavorful gramflour tikkis fried and added to curry. The aani basar in this pop-up is the vegetarian version. Aani Basar The portion I received was bit high on salt but what I loved about the dish was the melt in the mouth texture of tikki. For the perfect aani dish, tikkis must be well spiced ( and not bland) and must be soft enough to cut in through, smoothly and Chef Jyoti really nailed it! Besan Ji Aani The crunch and nuttiness of whole coriander seeds while having a bite of tikki was a delight to my taste buds and the copious amounts of moyan (fat) gave the tikkis the quintessential texture and crumb. The sweetness of onions provided a delicious base to the tikkis. It was neither bland nor had overpowering masala (spices) flavors. Kadhi chaanwran. Yet another signature Sindhi dish, a delicious blend of roasted gram flour, tangy tamarind and goodness of vegetables, this humble dish is always a winner! Chef Jyoti’s version of kadhi was bit thicker than the one we make at home but it surely had the robust flavors and aroma of perfectly roasted flour, a key factor that decides the fate of the dish. The choice of vegetables used in Kadhi was completely in sync with my preferences, particularly the okra and potatoes that were cooked to perfection. Thankfully the overpowering Cauliflower or oddly placed peas or Beeh (lotus stem) were not used in the Kadhi. Sindhi Kadhi Kadhi was paired with aromatic steamed/ boiled white rice. If you happen to order this dish, I would highly recommend you to take a small portion of rice in a bowl and ladle some hot kadhi over it to make a soupy rice kind of mix and relish it the way Sindhis do, typically! Bhughal Beeh: Honestly speaking, the Bhughal Beeh I know, is a dish made from boiled lotus stem cooked in onion tomato gravy to the extent where the gravy turns like a coating on lotus stem chunks.But Chef Jyoti’s version was very different though I simply loved the bursts of flavors of this dish as well! Bhughal Beeh I am very biased towards lotus stem as I love it in any form and hence this dish too passed the taste test with flying colors. The slightly pungent flavors of garlic and green chillies complemented the earthy flavors of lotus stems while the poppy seeds gave a slightly crunchy, sweet nutty twist and the typical Sindhi garnish of amchoor powder tickled my traditional Sindhi taste buds! I hogged on these as well! Degh waari Bhaji: I had filled myself up by now, but couldn’t resist tasting Degh waari Bhaji since the dish always takes me down the memory lane, back to my childhood days when food served during marriage ceremonies in Sindhi communities was generally Kadhi chaanwaran and/or degh waari bhaji. Huge portions of lotus stem and unpeeled potato chunks cooked in brinjal, onion, tomato gravy, heavily flavored with freshly toasted and ground garam masala cooked in huge degh over logs and served with khada masala spiced rice was termed as Degh waari roti ( roti here means food and not chapati). Degh Waari Bhaji Eventually lotus stem was replaced by other ingredients like Macaroni, Phoolpatasha, Soya granules etc and now in many temples or on religious occasions/ celebration meals, you will find the later version of degh waari bhaji. If done right, the dish can beautifully mimic the flavors of meat curries. Chef Jyoti’s version had soya granules and phoolpatasha and pronounced flavors of garam masala. I would have preferred a little gravy in the dish as personally I prefer to have this curry with boiled rice, just as in good old days! Judging my love for lotus stem by the way I was focusing more on it, Chef Jyoti went inside the kitchen to get some fried Beeh kachryun for me. My soul just blessed her’s, as I munched upon the crisp, crunchy bites of sundried, fried lotus stem chunks! Beeh Jyun Kachryun I really felt sad as I couldn’t relish the classic meat dishes like Mutton, taryal machchi, keema patties etc because of the ongoing Navratras and had to resist the temptations to try out sherbet or falooda and other desserts as I am currently off sugar for health reasons. I wish I could taste everything that’s on the menu!I hope Sindh Da Swad gets extended beyond Navratri so that I can go back again and relish the rest of the dishes from the menu. Great job done Jyoti! So very proud of you! Please note: Since Chef Jyoti refused to let me pay for the meal, I don’t know the price of any dish. The portions that you see in pictures were customized aptly so as to avoid wastage of food. The actual portions served in a la carte are bigger! You can visit the BKC or Kala Ghoda outlet of Punjab grill to enjoy Sindh Da Swad pop-up!

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12 awesome Sindhi food combinations that you must try

Alka Keswani — Tue, 21 Jul 2015 05:04:36 +0000

When it comes to food, some matches are made in heaven! Here are some of the most delicious Sindhi food combinations that you must try if you really want to taste the true flavors of Sindhi cuisine. Ranging from humble dal rice to ‘inspired’ macaroni curry, from soul soothing Kadhi -rice to signature Saibhaji pulav, here is an exhaustive, lip-smacking list of all the favorite meal combinations of Sindhi people. Enjoy! Before I forget, please take a note that eating a Sindhi papad and some pickle with many of the meals mentioned here, will give you that authentic ‘Sindhi maani‘ (meal) feel ! 1) Dal- Pakwan : Nutty, mushy dal scooped with crispy crunchy pakwan, with a dash of mint coriander chutney is a hands down winner when it comes to the most popular signature Sindhi breakfast. To get the recipe of dal pakwan click here 2) Koki-Papad: Almost a staple Sindhi breakfast, thick spiced up roti called Koki is often had with papad. Grab some hot chai or chilled yogurt and you will end up eating a quick fix, filling and most satisfying breakfast. If you are lucky enough, you can fetch some spicy dal moong from the nearby thela. To get recipe of Koki, click here 3) Seyun- patata: The sweet, rich, vermicelli with savory shallow fried, soft, spicy potato chunks is yet another favorite combination. A must try!! To get the recipe of Seyun patata, click here 4) Chaap- Chola : Get over the regular aloo tikki with ragda; the Sindhi chaap chola made from the patties stuffed with boiled and spiced chana dal, and shallow fried till crisp, tastes divine. Topped with spicy, flavorsome kabuli chana curry, chutney and crunchy raw onions, this street food will surely blow your mind! For recipe of chaap chola, click here 5) The mighty Sindhi Kadhi- chaanwaran:Enough said !!! For the recipe of Kadhi chaanwaran, click here: 6) Saibhaji – Bhuga chaanwaran, kachalu tuk Healthy and wholesome, this delicious Sindhi style spinach subzi tastes awesome with rice cooked with caramelized onions. The sinful, crispy double fried arbi adds an element of crunchiness. Have it with some traditional Sindhi pickle and the I bet you will crave for this kind of meal again and again! For the recipe of Sindhi saibhaji and bhugha chaanwaran, click here 7) Tidali Dal- Dhodho: Another healthy combination where the simple nutty flavors of three kind of lentils compliment well with patted sorghum roti. A rustic meal that is best enjoyed with some raw onions and side dish of your choice. For the recipe of Tidali dal, click here 8) Ghyarsi Dhodho– Bhaji: This satvik, fasting food, a classic combination of sauri flour roti (Dhodha) with tangy, peppery, tamarind flavored potato and lotus stem curry might just turn out to be a reason to start observing the Ekadashi fast 🙂 For recipe of gyarsi Dhodho ain bhaji, click here: 9) Tayri-Vangan patata:This sweetened rice flavored with fennel seeds, Kopra and black raisins is a sacred food for Sindhis. Served as prasad on all auspicious occasions, this tayri /tairi tastes great with Vangan patata (Brinjal and Potato curry). To check the recipe of Tayri, click here : 10) Varyun waara Chaanwaran ain Macroli phoolpatasha: Spicy Amritsari wadi cooked with caramelized onions and rice, when served with macaroni (yes, pasta sneaked into our kitchens eons ago!) and fox nut seeds curry, will blow up your taste buds ! To get the recipe of Varyun waara chaanwaran, click here 11) Degh waara Chaanwaran ain Beeh patata:A traditional food cooked on logs during wedding ceremonies, this smoky spiced up rice with lotus stem and potato curry was one of the reason that non Sindhis used to gate crash Sindhi ceremonies ! To get this awesome recipe, click here ! 12) Seero Malpuro:The rich syrupy fried Malpuras with equally rich, melt-in-the-mouth semolina halwa is such a heady combination. Ever tried it? To get the recipe of Seero malpuro, click here And to wind it up, this Sindhi Thali that is capable enough to send you into a food coma ! Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took (Crisp fried Taro root and potatoes) Sannah pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha ( Flash fried rice/ sago papad) Gathri pickle (Mango pickle, on the top left, outside Thali) Did I miss out anything? Do let me know via comments and I will try to add it to the list 🙂

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Sindhi Saibhaji With Spinach and Amaranth Leaves

Alka Keswani — Mon, 18 Mar 2013 19:43:42 +0000

Sindhi Saibhaji With Spinach and Amaranth Leaves Sindhi style spinach dish, known as saibhaji (sai=green) is one of the most popular dish amongst Sindhis and non-sindhis as well. Saibhaji generally consisits of Spinach, sorrel leaves, dill leaves, fenugreek leaves and some assorted vegetables along with handful of soaked Bengal gram. All of us are aware of the health quotient of spinach but the Amaranth leaves are less popular, though highly nutritious. This simple ‘green dish’ is loaded with vitamin A, calcium, Niacin, Iron etc. Talking about Amaranth leaves, well, these are one of the best sources of calcium, and must be included in our daily diet, specially of those children who are lactose intolerant and the people who are vegan, and hence cannot consume milk and milk products. So lets check the recipe of Sindhi Saibhaji ! Print Sindhi Saibhaji With Amaranth Leaves Rating 4.8 from 4 reviews Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 3 Sindhi Style saibhaji or Spinach cooked with assorted vegetables and lentils along with nutritious Amaranth leaves Ingredients Spinach ½ Bunch (Approximately 150 gm) Red Amaranth leaves (Laal Maat) ½ bunch or 100 gm Khatta (chuuka, khatti paalak) few leaves (If available ) Dill leaves or Sua… few (depending on your taste) Fresh Fenugreek leaves (A handful). If unavailable, use 1 tsp of kasuri methi instead! Tomatoes 2 (Or 3 medium sized, if Khatta paalak is unavailable) Brinjal (Egg Plant) 1 Small Okra (bhindi)1, 1 small potato (either or both) Arbi (kachaloo) ½ (optional) Onions 2 Soaked Channa Dal (Bengal Gram Dal) ½ cup Soaked Moong dal chilka (Khichdi ki dal) ¼ th cup or less Green Chillies 2-3 Ginger a bit Coriander powder 1 tsp Turmeric Powder ¼ tsp Salt to taste Oil 1-2 tbsp Method Pick the leaves of all leafy greens and cut off the stems. Soak in plenty of water for few minutes so that the dirt and grit settle down. Drain the leaves on colander and repeat the rinsing if needed. Drain again and chop roughly. Peel and dice Arbi, onions and potatoes.Chop brinjal and Okra too. Keep all the veggies soaked in water to avoid oxidation.Except onion you can skip any other vegetable if its not in the stock at home. The slimy vegetables imparts a bit of smoother, mushy texture to the final dish. You can skip okra and arbi or you can also add up other vegetables like carrot, french beans etc.These chopped assorted vegetables are known as Vakhar in Sindhi. Heat oil in pressure cooker, add Vakhar (the chopped veggies in bowl, after draining) and saute it till tender. Add chopped greens, tomatoes, green chillies, ginger, all dry spices, salt,soaked lentils and mix well. Add little water and close the lid.Wait for at least 7-8 whistles, or alternatively, when the pressure builds in cooker, lower the flame to minimum and let it cook for 8-9 minutes under pressure.Make sure you have added some water, to avoid charring of the vegetable mixture.Later on,when pressure subsides, mash it well with wooden whisker, and adjust its consistency to a semi dry one Many also prefer a Garlic Tadka (Tempering). But in our family, Saibhaji is eaten without tempering. It could be served with almost everything, ranging from plain steamed rice, to bhugha chaanwaran, Varyun waara chaanwaran, veg biryani, Koki or Doda. 3.2.2885

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Saibhaji

Alka Keswani — Thu, 20 Mar 2008 17:10:44 +0000

Saibhaji or spinach is a signature sindhi dish,which is cooked with lots of vegetables Print Saibhaji Rating 5.0 from 2 reviews Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3 Sindhi saibhaji recipe Ingredients Spinach 1 Bunch (while buying spinach, ask the vendor to add some khatta and sua i.e Dill leaves and some fenugreek leaves i.e methi) Tomatoes 2 Medium Brinjal (Egg Plant) 1 Small 1 okra, one small potato (either or both) Arbi (kachaloo) ½(optional) Onion 2 Channa Dal (Bengal Gram Dal)1 small cup(soak for at least ½ hr, rinse properly) Green Chillies 2-3 Ginger a bit Coriander powder Turmeric Powder Salt to taste Oil 2 tps Method Wash spinach leaves along with khatta ,methi (you can use 2 tsp of kasuri methi in case fresh leaves are unavailable) and sua (dill leaves) and chop them well Wash and dice all the other vegetables, including onions Heat oil in pressure cooker, add all chopped vegetables but excluding spinach , green chillies and tomatoes, fry them till tender Add chopped spinach leaves along with khatta, methi and sua, tomatoes, green chillies, add all dry masalas, salt, chana dal and fry for few minutes Add little water and close the lid.Wait for at least 7-8 whistles open the lid , mash it well and adjust its consistency Could be served with almost everything, ranging from plain steamed rice, to bhuge chawal,veg biryani , koki or doda. The picture shows saibhaji with pulav and fried brinjal.The pulav shown here is actually cooked in pressure cooker,all you need to do is take some oil, add chopped vegetables of your choice, like carrots,cauliflower, beans and /or peas, sliced onion, saute all of them together and add rice, chopped green chillies ,salt, turmeric powder a pinch of garam masala and some kasuri methi, add some water (just above the level of rice), close the lid of pressure cooker and wait for two whistles.Let it stand for 5 minutes and serve 2.2.1

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