Orange and Banana Smoothie

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Winter is almost fading away and its getting bright and sunny here in Bangalore. And its time to bring back the juicers and blenders into the kitchen again. I have had a wonderful winter this year. Family visiting us, lots of Indian winter food cooking in the kitchen, overload of ghee and pure indulgence. And suddenly now I feel there is a spate of drought in my kitchen and my house. Its a signal saying that its time to go back to old ways, old ways of cooking (less ghee) and old ways of eating (eating healthy). And here comes my favorite smoothie to my respite. This Orange and Banana Smoothie is all about freshness and yumness.

While the freshly squeezed orange juice adds the much need zing to the smoothie, the mini bananas adds the natural sweetness to this charming beauty. The flax seeds provides the nutrients and the pure vanilla extract the amazing flavour to this smoothie. Gets ready in no time and full of goodness that you ought to fall in love with it.

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RECIPE

INGREDIENTS: (For 2 people)

  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup plain yogurt
  • 2 medium bananas, frozen for 10 minutes
  • 1 tbsp flax seeds
  • 1 tbsp rolled oats, lightly toasted and cooled
  • 1 tsp vanilla extract
  • 2 tsp maple syrup/ agave
  • 1/2 tsp orange zest, to garnish
  • few mint leaves, to garnish
  • 4 – 5 ice cubes, optional

METHOD:

  • In a blender put orange juice, roughly chopped frozen bananas, flax seeds, yogurt, oats, vanilla extract, maple syrup and ice cubes and blend it until no lumps are there.
  • Transfer this to a glass, garnish with some orange zest and mint leaves are serve.

Enjoy!

Dark Chocolate Granola

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Chocolate for breakfast – doesn’t that sound interesting enough! This delicious granola is every chocolate lovers dream come true. Make this scrumptious chocolate granola with just 11 basic ingredients and yes you’ll fall in love with it. Healthy, tasty, easy and all the good things you can think of. I am a complete coffee addict, period! I need my steaming cup of coffee to kick start my day. However this Dark Chocolate Granola is the only thing that can replace my coffee. It is super addictive and my new friend on the breakfast table. The secret to this granola is using the most premium chocolate available

The hide and seek of the chunks of dark chocolate in the chocolate-y granola is phenomenal. The nuttiness from the almonds and the tangy-ness from the berries all lends in beautifully to create a healthy breakfast and on the go snack. Try it and you’ll get addicted for sure!

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RECIPE

INGREDIENTS: (Makes 4 cups)

  • 2 1/2 cups rolled oats
  • 1 cup mixed nuts, roughly chopped (I used 3/4 cup almonds and 1/4 cup walnuts)
  • 2 tbsp mixed seeds (I used pumpkin and melon seeds)
  • 2 tbsp chia seeds
  • 1/2 cup dried mixed berries
  • 4 tbsp brown sugar
  • 1/2 cup + 1 tbsp honey or maple syrup
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup dark chocolate chunks (I used 72% dark chocolate)
  • 1/2 cup unsweetened Dutch processed cocoa powder
  • 1/2 tsp vanilla extract

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Line your baking sheet with parchment paper and keep aside.
  • In a bowl mix all the dry ingredients – oats, nuts, mixed seeds, chia seeds, dried berries, brown sugar and cocoa powder and keep aside. Make sure to mix it well so that the cocoa powder covers the entire mixture.
  • In another bowl whisk together butter, vanilla extract and honey until incorporated.
  • Now add the wet ingredients into the dry ones and mix it well until the dry ingredients are coated enough.
  • Now spread out the mixture on the baking sheet and put it to bake for 20 – 22 minutes
  • Around 10 minutes into baking, use a fork to just toss the granola mix so that it bakes evenly without burning and put it back into baking for 10 -12 minutes more.
  • Take it out from the oven and allow it to cool completely. Store it in an airtight container and you can use it for 7 – 10 days.

Enjoy!

 

 

Gharwali Khichdi

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Basic homestyle khichdi is my synonym for comfort food. There is nothing better that can remind you of clean and sumptuous home food than this Khichdi. A bowl of piping hot Mixed Dal Khichdi, a generous dollop of ghee and a fragrant tadka – a complete one pot meal and definitely your answer to a lazy day food.

 

Growing up in a Marwari family, khichdi was a pretty regular affair in the kitchen with so many different variations. Not only was it served with homemade ghee but also with kadhi, pickle, papad, fried munchies and curd. A simple dish was ornated and with that extra touch of love (read Ghee!) from grandmom made it even more delicious. Light on the tummy, nutritious and yummy, this lentil and rice concoction has been one of my all time favorite Indian meal. You definitely can’t go wrong with this one!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup uncooked rice, soaked in water for 30 minutes
  • 1/4 cup uncooked lentils, soaked in water for 30 minutes (I took half moong dal and half Toor dal)
  • 1 green chili, split lengthwise
  • 2 – 3 dried red chilli
  • 2 cloves
  • 1 cardamom pod, seeds removed
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1 1/2 tsp ghee + extra for garnishing
  • 1/2 tsp turmeric powder
  • hing, to taste
  • salt, to taste
  • chopped cilantro leaves, for garnsihing
  • fried onion, for garnsihing

METHOD:

  • Take a saucepan and put it on medium heat. Meanwhile wash the lentils under water a couple of times.
  • Once the saucepan is heated, put ghee. Now add cumin seeds, mustard seeds, hing, green chili, red chilli, grated ginger, bay leaf, cloves and cardamom pod and saute for 10 seconds.
  • Now add the washed lentils and stir for 40 – 50 seconds.
  • Add some salt and turmeric powder and mix it well. Add 1 cup of water and mix it. Cover the saucepan and let the lentil for 10 minutes or so.
  • Once half done, add the washed rice into the saucepan and give it a good stir. Add more salt and around 2 1/2 cups of water and stir. Cover the saucepan with a lid and let the mix cook for 20 minutes or until the rice and lentil is perfectly cooked.
  • Once done, transfer it to a bowl, garnish with coriander leaves, fried onions and a generous dollop of ghee and dig in!

 

Baby Spinach, Apple and Nuts Salad

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The season of festivity is over and its time to get back to the grind – eating clean, eating fresh and enjoying the best winter produce in your town. And thats why I say The New Year Salad Magic is here! I remember a few years back I always made resolutions of quitting sugar, eating healthy, eating more salads with the start of the new year. Obviously these resolutions worked for a few weeks and then I went back to the old way of living – cheating, cheating and more cheating! However having made no resolutions of quitting anything in the recent times, I feel I have started eating healthier and tastier food. This Baby Spinach, Apple and Nuts Salad is just a testimony to that.

Lush green and absolutely delicious, this salad makes you fall in love with it. The beautiful blend of flavors – earthy, fresh, nutty, zingy and sweet is what makes this salad complete. The lovely earthy essence of the baby spinach leaves, the tart granny smith apples, the spiced nuts and seeds, the sweet cranberries and the creamy goats cheese, all blend in wonderfully to boast of this cozy and comforting salad. Whisk together a basic homemade dressing and you are done.

So get back to the kitchen, toss up some deliciousness for your family because this salad definitely screams winter yumness to me!

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RECIPE

INGREDIENTS: (for 2 – 3 people)

  • 2 cups of baby spinach
  • 1/2 medium sized granny smith apple, sliced
  • 1 small red onion, finely sliced
  • 12 – 15 walnuts, broken into 2 pieces each
  • 2 tbsp goat cheese or feta cheese, crumbled
  • 1/2  tbsp melon seeds
  • 1 tbsp dried cranberries, roughly chopped
  • 1/2 tsp paprika
  • 3 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (you can use 1/2 tbsp lemon juice if you like less tangy)
  • 5 – 6 fresh basil leaves, finely chopped
  • pinch of dried garlic powder (you can used 1 – 2 cloves of crushed garlic)
  • salt, to taste
  • freshly ground black pepper, to taste

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METHOD:

  • In a bowl whisk 3 tbsp extra virgin olive oil and lemon until well incorporated. Add chopped basil leaves, garlic powder, salt and black pepper and whisk it and keep aside (preferably in the fridge until ready to use).
  • Put a saucepan on low – medium heat. Add 1/2 tbsp olive oil. Add paprika and saute for 5 – 6 seconds. Add walnuts and melon seeds and saute for 30 – 40 seconds until the nuts and seeds is coated with paprika.
  • Once done remove it from the heat and keep aside.
  • In a bowl mix baby spinach, apple slices, onion slices, paprika coated nuts and seeds, dried cranberries and the salad dressing kept it in the fridge.
  • Toss it gently together using a salad spoon. Taste and adjust for salt and pepper.
  • Garnish with crumbled goats cheese and serve immediately!

Voila!

Fresh Sorghum/ Jowar Hummus

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Happy 2018 folks! A new year, new aspirations, new vigor and new learnings. The year gone by was a great year with continuous learning and unlearning. And as we have ushered into the new year, I want to make this year more memorable, more fun filled and more enlightening be it learning how to become a better person, a better cook and a better human. This is not a resolution for 2018, but a small effort to embark on a journey of perfection and happiness.

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When it comes to food, I want to explore different cuisines, understand the food culture, eat clean and enjoy. What better way to start learning and cooking with local Indian produce. Winters in Indian brings a plethora of fresh produce – lush green spinach, fresh turmeric, fresh garlic and fresh grains. Loaded with so much goodness, these fresh produce is a constant reminder how beautiful India is. And what happens when you take local produce and turn it into something as simple and lovely like a Hummus. This Homemade Fresh Jowar/ Sorghum Hummus lends an exotic flavor to the usual Hummus. Easy to make with some basic ingredients and a healthy snacking option. Get your creative juices flowing because you can do just so much more than the recipe shared below. Add your favorite herbs or slather it on your toast with some veggies, this recipe will surely win your hearts this winters!

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RECIPE

INGREDIENTS: (Make 1.5 cups)

  • 1 1/2 cup fresh Jowar/ Sorghum
  • 2 1/2 tbsp white sesame seeds
  • 4 cloves of garlic
  • 2 tbsp of fresh parsley, chopped
  • 4 – 5 tbsp extra virgin olive oil
  • 1/4 tsp dried mint
  • 1 tbsp fresh lemon juice
  • salt, to taste

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METHOD:

  • Put a saucepan on medium-low heat and dry roast the white sesame seeds until fragrant. Once done, remove it from the heat and let it cool down.
  • In a food processor, add the toasted sesame seeds and 1 tbsp olive oil and grind it to a smooth paste. Once done keep it aside
  • Now take the fresh jowar, parsley leaves, garlic cloves, the toasted sesame paste and extra virgin olive oil in a food processor and grind the mixture into smooth paste.
  • Scrape down the sides, add lemon juice and splash of water (if needed) and blitz it to form an almost smooth paste. (it is okay if you feel the chewy texture of the jowar in the paste)
  • Transfer it to a serving bowl, drizzle some olive oil and dried mint leaves and serve with toast, crackers or crudites.

Enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Roasted Pepper and Tomato Pasta Soup

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The soup season is officially here and I am completely smitten by it. Warm jackets, hoodies, cozy blankets and everything to keep me warm is finally out and shining bright in my wardrobe. All I need is delicious comforting food to kick start my winter in the best way possible. And what better than this Roasted Pepper and Tomato Pasta Soup. Snuggled up in my blanket, this soul warming delicious soup is the perfect way to spend my winter evenings.

I remember as a child that right from the onset of winters, mum made tomato – carrot soup to lush green spinach soup or probably lemon coriander soup. This was followed by a creamy and cheesy casserole and then the usual Indian dinner. I admit I am lazy and can’t cook a myraid of things at once. Not a superwoman like my mum however hard I try. This soup is an inspiration from what she makes during winters – Soup + Pasta = Deliciousness!

The reddish hue comes from the beautifully roasted plump tomatoes, red peppers and fresh red chilis. The Indian and Italian herbs lends bags of flavor to this dish. Fresh herbs to finish it off and everything comes together beautifully with pasta. So grab your pots and pans now because this recipe is a must try.

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RECIPE

INGREDIENTS: (For 3 -4  people)

  • 10 large tomatoes, quartered
  • 1 large red pepper, cut into big cubes
  • 1 red chilis (they look like jalepenos, optional)
  • 1 large onion, finely chopped
  • 5 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 6 cloves of garlic
  • 2 tbsp fresh basil leaves, finely chopped
  • 1 bay leaf
  • 1 piece clove
  • 2 cup vegetable stock
  • 1 tsp chili flakes (you can made more for spice)
  • salt, to taste
  • freshly grounded black pepper, to taste
  • fresh basil leaves, to garnish

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METHOD:

  • Preheat your oven to 200 C for atleast 15 minutes and slightly grease your baking tray with melted butter or oil and keep aside.
  • Meanwhile take a big bowl with the mentioned quantity of olive oil, dried oregano, dried parsley, salt and black pepper and mix it using a spoon.
  • Now add quartered tomatoes, 4 pieces of garlic cloves, bell pepper chunks and red chili to the olive oil mix and massage the veggies generously until coated with oil.
  • Transfer it to the baking tray and bake it for 30 minutes at 200 C.
  • Once done remove it from the oven and let it cool down.
  • Meanwhile take a pot of water, add salt and bring it to boil. Once it comes to a rolling boil, add pasta and cook it according to instructions given in the packet.
  • Once pasta is cooked, wash it under cold water and keep it aside.
  • Now take a saucepan and add butter. Once hot add bay leaf, chili flakes and clove and saute for 30 – 40 seconds. Now remove the clove and add chopped garlic and cook it for 30 – 40 seconds on medium heat.
  • Add onion and cook it until is translucent. Add the fresh basil leaves and cook it for 30 – 40 seconds.
  • Now add the pan of roasted veggies and herbs to the saucepan and sauté for 1 – 2 minutes.
  • Add vegetable stock and let the mixture come to a boil.
  • Take it off the heat, remove bay leaf and using a stick blender, blend it to a fine pureé.
  • Add it back to the saucepan on medium flame and adjust for seasoning and let it be hot.
  • To serve, divide the pasta equally into serving bowls, put the soup on top of it, garnish with fresh basil leaves and serve hot!

 

Sooji Rava Dhoklas

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Everyone has their special time with their daily cup of coffee or tea. Its the most precious time. It rejuvenates you, gives you the necessary kick and you are back to your daily chores. And when you can pair something delicious and healthy with your cup of coffee or tea, its pure bliss. This fluffy suji dhokla is my all time favourite breakfast and snack. I remember mum making it so often – sometimes the basic ones and sometimes loaded with colorful veggies. I had an undying love for this dish and still love it. Lapping up with homemade tangy chutney – oh so yum! Never do I remember that a batch of these dhiklas lasted for more than 30 minutes. We literally gobbled up these pillow-y bites.

The fluffy dhoklas, tempered with basic Indian spices is delicious and my entire family loves it. Its a no brainer recipe and a perfect addition to your meal table.

RECIPE

METHOD: (For 3 – 4 people)

For the dhokla batter:

  • 2 cup semolina/ sooji
  • 1 cup curd (I used relatively thin curd)
  • 1/4 – 1/2 tsp grated ginger
  • 1 /2 tbsp oil + extra for brushing the plate
  • 1/4 tsp green chili paste
  • 1 packet eno
  • salt, to taste

For tempering:

  • 1 green chili, cut lengthwise
  • 1 1/2 tbsp cooking oil
  • 10 – 12 curry leaves
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 1 tsp chili flakes
  • coriander leaves, for garnishing

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METHOD:

  • In a bowl mix all the ingredients mentioned under the dhokla batter except Eno and whisk it until combined.
  • Now add some water so that it the batter is slightly thicker than the idli batter.
  • Meanwhile add water in the steamer base and ring it to oil. Grease the pan with oil and keep aside.
  • Now add eno to the batter and whisk it vigourously until evenly incorporated. Immediately transfer the batter to the pan and put it to steam until a tooth pick  inserted comes out clean. This would take about 15 – 18 minutes on a medium-high flame.
  • Once cooked allow it to cool for 10 minutes and then slice it up.
  • Meanwhile for tempering, take a saucepan on a medium flame. Add oil, curry leaves, cumin seeds, mustard seeds, sesame seeds and saute for 10 seconds.
  • Now add chili flakes and green chili and saute for 20 seconds.
  • Now add a couple of tablespoons of water and turn off the flame. Saute for 10 seconds and pour the tempering over the sliced pieces of dhokla.
  • Garnish with coriander leaves and serve with green coriander chutney.

Enjoy!

NOTE: Please note that in case you have to make this dhikla in 2 batches, add eno to the first batch and put it to steam immedaitely. Only when the next batch is ready to go inside the steamer is when you put eno to that batch.

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Overnight Pumpkin Pie Parfait

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The nip in the air, the beautiful color of the leaves, the pretty pumpkin decoration adorning everyone’s houses and not to forgot the aroma of the most delicious and comforting food wafting through my entire house – that’s absolutely dreamy! Yes Fall and Halloween is right here and so in my favorite Fall recipe of Overnight Pumpkin Pie Parfait!

While I was in the US, everyone eagerly waited for Fall. The most picturesque any city can get throughout the year. Perfect time to spend nestled in the blanket, sip on a cup of hot latte or warm soup and enjoy the scenic beauty. And then comes those pumpkin recipes – the delicious Pumpkin Spiced Latte or the Pumpkin Pies, you can’t stop but gorge on those. This Parfait is a twist on my favorite pumpkin pie which helps be indulge guilt free. The warmth from the fresh spices and the creaminess from the coconut milk and yogurt is the best thing to ask for every morning.

So just when you were thinking how to indulge in a pumpkin pie, you’ve got you covered!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1 1/2 cup diced pumpkin, seeds removed
  • 200 ml unsweetened coconut milk
  • 100 grams plain greek yogurt
  • 2 tbsp black chia seeds
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 3/4 cup almonds
  • 2 1/2 tbsp agave nectar (or honey)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground ginger powder
  • 1/4 tsp nutmeg powder
  • 1 – 2 cloves
  • 1 pod of cardamom
  • orange zest, for garnshing
  • edible flowers, for garnishing

METHOD:

  • In a bowl mix rolled oats, coconut milk, greek yogurt, 1 tbsp agave nectar, chia seeds and vanilla extract and whisk it under there are no lumps. Keep it in the refrigerator in a bowl overnight.
  • Take the diced pumpkin pieces in a pressure cooker with a bit of water and let it cook for about 3 – 4 whistles. Once its done let the steam escape on its own before you open it.
  • Once cooked to perfection and softened completely take the cooked pumpkin cubes and puree it along with cardamom, cloves, nutmeg powder, cinnamon powder, ginger powder and the remaining agave nectar.
  • Puree it completely (without water). In case you have a lot of water in the puree, you can cook the mixture on low-medium flame to let the moisture evaporate and then allow the puree to cook down completely.
  • Meanwhile take the walnuts and almonds and pulse it in a food processor until the big lumps don’t exist.
  • Use a couple of serving jars, layer each of them with equal amount of walnut and almond crumb.
  • Then evenly divide the the coconut-yogurt and chia mixture. Layer it with pumpkin spiced puree.
  • Finally garnish with orange zest strips and edible flowers. Allow it to cool for 5 – 10 minutes before serving.

Happy Fall!