Thengai Sadam (Toasted Coconut rice)...home alone!!

Thengai Sadam (Toasted Coconut rice)…one of my favourite go to meals when home alone is to add different tempering to rice (there is always, always cooked rice at home)…this one has completely different flavor than the other Coconut Rice on the blog…dump in a bowl, grab a book, and dig in J

Thengai Sadam (Toasted Coconut rice)

Ingredients:

• Cooked Rice, about 2 cups
• Coconut, fresh or frozen (thawed), finely grated/shredded, about ½ cup

For tempering:

• Black Mustard seeds, ½ tsp
• Urad dal/ Split black gram lentils OR Chana dal/ Split Bengal gram OR Both, 1 tsp
• Dried Whole Red Chilies, 1-2
• Green Chilies, slit, 1-2
• Ginger, finely chopped, about 1 tsp
• Curry leaves, a few
• Hing/Asafoetida, a big pinch (optional)
• Peanuts OR Cashews OR Both, 2-3 tbsp
• Salt, to taste
• Oil, 1 tbsp

Instructions:

In a pan/skillet/kadhai, toast the coconut till it just begins to change colour. Remove and add to the rice with salt. Mix everything well and keep aside.

In the same pan, heat the oil and add mustard seeds. When the mustard seeds start spluttering, add in the dals.

Once the dals start changing colour, add in the green chilies, ginger, curry leaves, hing, peanuts, cashews and dried red chilies.

Stir well and fry everything on low heat till the peanuts and cashews turn golden brown.

Add in the rice mix to the pan. Stir well but gently to allow the tempering to mix well with the rice.

Switch off the heat once the rice is all warmed up.

Tuck in!!

Notes:

• Traditionally coriander leaves are never added. I add them when I eat this rice on its own and omit when serving with a curry.

• Also, when serving with a curry, I reduce the amount of coconut to about ¼ cup.

• You can toast the coconut along with the tempering after the nuts turn golden and then add the rice. I find the flavor is better when coconut is toasted earlier and mixed with the rice first (plus the fact that I can toast the coconut in a big batch for a few things in one go)

• I also add onions to this at times (finely chopped and fried till it starts going soft with the tempering). I like the texture even though it’s never ever used traditionally.

• If not serving immediately, I prefer to also fry cashews/peanuts separately and keep aside. Top the rice with nuts only when serving or else they tend to go soft and lose that crunch factor. 

Mulligatawny Soup…Surprise!!!

Mulligatawny Soup…Surprise!!! Yes, that is what is it is like to order a Mulligatawny soup…because you never really know what you will get!! The colour can vary from pale yellow to dark red…the ingredients vary – as mentioned below in ingredient listing and the long notes section below…and so does the consistency – can be thick, thin, blended or chunky…IMO, there is no right or wrong version but yes, a couple with some strange ingredients!! J...but, ideal for this kind of weather (to make as well as to eat) no matter what the colour, ingredients or consistency is!!

Mulligatawny Soup

Ingredients:

• Onion, chopped, 1 cup
• Potato, chopped, ½ cup OR Sweet Potatoes as well OR a mix of both (optional)
• Carrots, chopped, 1 cup
• Celery, ¼ cup (optional)
• Tomato, chopped, 1 large
• Tomato puree, 2 tbsp (or can use an additional tomato)
• Masoor Dhuli Dal/Red lentils, washed well and drained, ½ cup OR Arhar/ Toor/Split Pigeon Peas OR even Mung (Moong) Dhuli/Spit Yellow Skinless Mung (Moong) 
• Fresh Green Chilies, finely chopped, 1-2 (optional)
• Garlic, grated/finely chopped, 2-3 cloves,
• Fresh Ginger, grated/paste, 1 tsp
• Black Pepper Powder, 1 tsp
• Red chili powder, ½ tsp
• Cumin powder, 1 tsp
• Turmeric Powder, ¾ tsp
• Coriander powder, ½ tsp
• Stock of your choice or Water, 4 cups plus more, if needed
• Coconut Milk, 1 cup (optional)
• Cooked Rice, ½ - 1 cup (optional)
• Oil, 1 tbsp
• Salt, to taste
• Lemon Juice, to taste (optional)
• Fresh Parsley or Fresh Coriander to garnish

Instructions:

Heat the oil in a large saucepan or Dutch oven. Over medium high heat, stir in the onions, potatoes, carrots and celery.

Once the onions start to soften and the potatoes begin to brown, add in the garlic and green chilies. Sauté for a minute or so.

Lower the heat and add in black pepper powder, red chili powder, cumin powder, turmeric powder and coriander powder and toss to coat.

Add in the lentils, tomato, tomato puree and ginger paste. Stir and mix well with the vegetables and let it cook for a minute.

Increase the heat to high and add in the stock. Once the stock comes to a boil, reduce the heat to medium low and leave to simmer for about 30-40 minutes, stirring occasionally. The vegetables should get tender and dal completely cooked.

Cool slightly and then blend the soup either using an immersion blender or a food processor. You can leave the soup chunky if you want or only blend about half the portion.

Transfer back into the pan and add in the cooked rice. Add more stock/water to adjust consistency but do remember that coconut milk is yet to be added in.

Heat the soup again till piping hot. Add in the coconut milk, salt and taste and adjust seasonings. Simmer for 4-5 minutes.

Switch off the heat and mix in some lemon juice. Garnish with parsley or coriander.

Options:

• With poultry or meat added. Please don’t blend the soup for this version 

Take about ½ kg of boneless chicken cut into small pieces (preferably thigh pieces) and add along with the lentils. Cook till meat is tender. You can substitute chicken with turkey, mutton/goat meat, lamb or beef as well

If using leftover cooked meat, shred into tiny pieces and add about 15- 20 minutes before switching off the flame.

• Some other options that we have eaten or made and liked: 

1. Only use sliced onions, ginger, garlic, dal, spices and boneless chicken pieces. No blending and add in the cooked rice just before serving.
2. Only use sliced onions, ginger, garlic, spices and boneless chicken pieces. No blending and add in the cooked rice just before serving.
3. Above option 1 and 2 but without rice.
4. Above option 1 and 2 with coconut milk added.
5. Above option 1 and 2 with tomatoes added.
6. Use coriander seeds and cumin seeds. Dry roast them first and then grind into a powder.
7. All the above options with a tablespoon or two of tamarind pulp instead of adding lemon juice later

• Some added ingredients I have read about but have never tried (and probably won’t ever!!):

1. Apples
2. Mango Chutney
3. Sweet Corn
4. Bell peppers
5. Whipping Cream

• Pictures of the different dals I have mentioned above can be found on these posts:

1.  Masoor dal
2. Arhar Dal
3. Mung (Moong) Dhuli

Mutton Pepper Fry...real food!!

Mutton Pepper Fry…this post is for someone who thinks that I eat way too much chicken and not enough real food!!

Mutton Pepper Fry

Ingredients:

• Mutton/Goat Meat or Lamb, boneless and cut into small pieces, 500 gm
• Coriander powder, 3 tsp
• Chili powder, 1 tsp
• Turmeric powder, ½   tsp
• Salt, to taste
• Water, about 2 ½ cups
• Onions, sliced finely, 3
• Garlic, sliced finely, 4-5 cloves
• Curry leaves, a handful
• Black peppercorns, coarsely crushed, 1- 1 ½ tbsp
• Oil, 2 tbsp

For the spice mix:

• Green cardamoms, 4
• Cloves, 4
• Cinnamon, 1” stick

Instructions:

Wash and clean the mutton.  Boil till tender with coriander powder, chili powder, turmeric powder and salt – about 20-25 minutes. You should be left with about ¼ cup liquid to be used later.

While the mutton is cooking, light dry roast and then finely grind the green cardamoms, cloves and cinnamon. Keep aside.

Heat oil in a wok/kadhai or a pan.

Add in the onions and let them fry till they start turning golden brown.

Add in the garlic, curry leaves and fry for a couple of minutes till garlic gets soft.

Now add in the crushed peppercorns and the mutton with the liquid. Sauté for 2-3 minutes over low heat.

Add in the spice powder, mix and let meat cook for a further 4-5 minutes until all the water dries up and meat is browned.

Check and adjust for seasoning. Done!

Option: you can add in some tomatoes if you want...increase the oil by 1 tbsp.  Use 2 finely diced onions and when they soft, add in 3 finely chopped tomatoes. Let the tomatoes go mushy and release oil before adding mutton. This will give you nice smooth thick gravy.

Meen Molee/Fish Molee/Kerala style fish curry cooked with coconut milk ...Annie's Song!!!

Meen Molee/Fish Molee (Kerala style fish curry cooked with coconut milk)…am not very confident making fish curries but this is one of those that I love to make since I have never messed it up J (till now)…Annie, thank you for the recipe J

Meen Molee/Fish Molee (Kerala style Fish curry cooked with Coconut Milk)

Ingredients:

• Fish fillets,  (preferably white fleshed) cut into small pieces, 250 gms  ( I have made and eaten this with Seer (King Fish), Rohu (Carp), Rawas (Indian Salmon) , Pomfret and Sole...my friend Mo has made it with Red Snapper and swears by it )
• Fresh Ginger, grated/paste, 1 tsp
• garlic, grated/paste, 1 clove
• Pearl onions, thinly sliced, ½ cup ( you can use normal onions as well)
• Black peppercorns, coarsely crushed, ½ tsp  
• Curry leaves, 10-12
• Green chilies, slit, 2-3  ( remove seeds from half or all of them if you want)
• Tomato, cut into 5 wedges, 1 medium size
• Coconut milk, thin, ¾ cup *refer to notes
• Coconut milk, thick, ¼ cup *refer to notes
• Turmeric powder, ¼ tsp
• Salt, to taste
• Coconut Oil, 1 tsp + 1 tsp (if you don’t have coconut oil, use any white flavorless oil) 

For marinating:

• Salt, ¼ tsp
• Turmeric powder, ¼ tsp
• Lemon juice, 1 tsp

Instructions:

Wash, clean the fish and pat dry. Marinate the fish with marinade ingredients listed above for 10-15 minutes.

Heat oil in a pan and lightly fry marinated fish pieces on a medium heat. Remove and keep aside.

Heat the remaining oil in the same pan. Add ginger, garlic and fry for 10-15 seconds.

Add in the onions, green chilies, curry leaves and sauté till onions become soft and translucent.

Add in the turmeric and pepper and fry for 15-20 seconds till the raw smell of the turmeric goes away.

Now add in the thin coconut milk, mix well and let it simmer for 2-3 minutes.

Slide in the fried fish and tomato wedges. Cover and cook the fish – since the fish is already half done while frying, it only needs to be cooked for 2-3 minutes.

Pour in the thick coconut milk and salt – carefully stir or just swirl the pan to mix in the coconut milk. You don’t want to break the fish or mush up the tomatoes by stirring too much.

Let is cook for another couple of minutes and done!

Notes:

• I use coconut milk powder as it is easy to adjust consistency per your requirement. 

• If you are using canned milk, keep the can in the refrigerator for a few hours – remove and open it without shaking too much. The layer formed on top will be thick milk/cream and the layer on bottom will be thin milk. 

• If you want to make it from fresh coconut – use grated or chopped coconut and blend it with double the amount of warm water to a smooth runny mixture. Sieve and squeeze through a muslin cloth – this is your first extract a.k.a. thick coconut milk. Blend the remaining coconut mixture with equal amount of warm water. Sieve and squeeze through a muslin cloth again – this is your second extract a.k.a. thin coconut milk. 

• You can make coconut milk with unsweetened, dried coconut as well – same process as with fresh grated coconut. 

• I prefer using coconut milk powder for curries because with it I have never faced the typical issue of coconut milk splitting while making the curry.The other option is not let the milk boil but only gently simmer to avoid it from splitting.

Sambhar Dal...my hybrid rose!!!

Sambhar Dal…I love Sambhar but not many people and places make the the kind I like...I cannot stand the Sambhar served in most restaurants here...too thin, too sweet , too sour…so I happily chomp on the Idilis and Dosas with chutneys and when in the mood for Sambhar, I do my thick dal kind of version to at home and call it Sambhar Dal lest the "this is not authentic" brigade sues me...feel free to adjust the thickness/consistency to your liking – I promise everything else specified below is authentic!! J

Sambhar Dal (South Indian style Lentil and Vegetable stew)

Ingredients:

• Tur/Tuvar/Arhar dal/ Split Pigeon Peas, 1 cup
• Water, 4 cups (plus more if needed later)
• Salt, to taste
• Turmeric powder. ¼ tsp
• Tamarind , small lime sized ball (refer to notes below) 
• Drumsticks, 2-3, outer skin lightly scraped and then cut into about 3” pieces
• Coriander leaves, a few for garnishing

For Tempering

• Oil, 1 tbsp 
• Mustard seeds, ½ tsp
• Methi seeds/ Fenugreek, 7-8
• Hing/ Asafoetida powder, a big fat pinch
• Dried Red Chili, 1-2
• Shallots/Pearl Onions/Sambhar onions, peeled, 10-12 (I didn’t have so used regular onions, sliced, 1 large)
• Curry leaves, 7-8
• Sambhar Masala Powder, 2 tsps (refer to notes below) 
• Red chili powder, if needed

Instructions:

Soak tamarind in half cup hot water for 15-20 minutes. Extract a thick pulp and discard the rest. Keep aside.

Wash the dal till water runs clear. Soak it for about 20 minutes.
Pressure cook the dal with salt and turmeric till soft. (2 whistles in the pressure cooker, or you can do it in a pan). Once it cools down, open the cooker and blend the dal well with the back of the spoon. Keep aside

Heat oil in a deep pan on medium heat. Add mustard seeds and fenugreek seeds. When they start spluttering add in the dried red chilies, hing, onions and curry leaves. 

Stir for about a minute and add in the drumsticks. Sauté for a couple of more minutes.

Add in about a cup of water and let the mix come to a boil. Lower the flame, cover the pan and cook till drumsticks are almost done.

Once drumsticks are almost done, add the tamarind extract, red chili powder and sambhar powder.

Stir well and let it cook for a couple of minutes.

Add the dal to the pan and let it simmer for about 10 minutes.

 Adjust seasoning and the consistency to your liking – if too thick, add some water; too thin, let it simmer for another few minutes.

Notes:

• Sambhar is not supposed to be either too thin or too thick – IMO, adjust consistency to your liking and call it what you want.

• If you don’t have Tamarind, add tomatoes. Typically if tamarind is added, it is called sambhar, if tomatoes are added, it is called dal. Go ahead and add either or both.

• You can add packaged tamarind extract as well – just read the package and check for taste, as it can be a little sweet at times. Adjust seasoning accordingly.

• You can replace drumsticks and add any vegetable of your choice – would suggest not adding more than 2-3 different kinds – ghiya/bottle gourd, drumsticks, tomatoes, onions, eggplants, carrots, green beans, pumpkin are some of the options.

• Refer here on how to choose the right kind of drumsticks and how to eat them as well!

• You can add ½ tsp sugar or jaggery towards the end to balance flavors – I don’t

• If you don’t have sambhar masala, add about a tbsp of coriander powder while sautéing the veggies and up the quantity of red chili powder as well. You can of course make your own Sambhar powder using the below recipe:

Sambhar Masala Powder

Ingredients:

• Chana Dal/ Split Bengal gram, 1 tbsp
• Urad dal/Skinless Split black lentils, 1 tbsp
• Tur/Tuvar/Arhar dal/ Split Pigeon Peas, 1 tbsp
• Methi/ Fenugreek seeds, ½ tsp
• Mustard seeds, ½ tsp
• Coriander seeds, 2 tbsp
• Cumin seeds, 1 tbsp
• Dried red chilies, 10-12
• Curry leaves, 7-8 
• Hing/ Asafoetida powder, ½ tsp
• Turmeric, 1 tsp
• Oil, 1 tsp

Instructions:

Mix all dals and roast on low flame with a tsp of oil till they crisp up and turn reddish. Keep aside to cool.

Individually roast all other ingredients in the same pan except turmeric and hing. Keep aside to cool.

Pls. ensure that you don’t burn any one of them.

Once everything is cooled down, dry grind into a fine powder. Done!!

Store in an airtight container and use as needed.

Medhu Vada/ Urad dal Vada/Black Gram Lentil fritters...the lazy bones version

If you already know how to make Medhu Vadas and to make them perfectly, pls. don’t kill me!!!  'cause even though I get the taste and texture right, I can never get the shape right…never…so I don’t even bother trying anymore…I got that doughnut shape right, just once, using a poly sheet but it took way tooooo long and patience is one of those things that I don’t deal in…so I am willing to call them Dal Pakoras if it bothers you or Medu Vadas, the lazy bones version...but honestly the shape doesn't  matter...the taste does...and hence am posting this…and remember the original aim of  “the blog” was for me to record what I make and not to show off ;-) …If you are one of those who doesn't know what these are or haven’t ever made these at home before...go ahead and try them…halve the quantities if you have to...but do try…there are a few tips at the bottom...gathered from everywhere and experience cause I messed up a few times initially and now thanks to these I don’t...the vadas turn out crispy on the outside and soft & fluffy on the inside…perfect every single time

Medhu Vada/ Urad dal Vada (Black Gram lentil fritters)

Ingredients:

• Dhuli Urad dal/Skinless split black lentils, 1 cup
• Ginger, 1” piece
• Green chilies, 2-3
• Semolina, 1 tbsp
• Hing/Asafoetida, 2 big fat pinches
• Cumin seeds,1 tsp
• Black peppercorns, crushed, 10-12
• Onions, finely chopped, 1 large
• Fresh Coriander leaves, finely chopped, 2-3 tbsp
• Curry leaves, finely chopped, 2-3 tbsp
• Salt, to taste
• Oil, for deep frying

Instructions:

Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect, if not then at least for 6 hours. (Any less, and you give up your right to blame me!!)

Drain the dal and keep aside.

In the mixer/grinder, first add the green chilies and chopped ginger. Pulse a couple of time. Now add the dal – about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter. 

Empty out the batter into a container. Add semolina, salt, cumin, crushed peppercorns. Mix the batter well. 

Now comes the fun part – you have to beat/whisk the batter to aerate it. 

Use your hands, a spoon or a whisk to do the same. But before that, fill a small bowl with water and drop a pinch of batter in the same. If the batter is right, it will float on top of the water. If it sinks or is kind of 'hanging' in the middle, it is time to start whisking.  

Do that ‘float’ test again after some time and stop whisking when it floats. 

You will also notice that the batter has become whiter. Do a taste check of the salt and add onions, coriander, curry leaves and more salt if needed. Mix well and keep aside.

Heat oil in a kadhai for deep frying the vadas. Be generous with the amount of oil you put in so that the vadas don’t stick to the pan.

Oil needs to get medium hot – which means when you drop in the batter in the oil, it should quickly rises to top with slight bubbles. If it browns too quickly, the oil is too hot and vadas will burn from outside and remain uncooked from inside. These need to be gently fried to a light golden colour. If the batter sinks, oil is not hot enough.

Time to fry – ideally need to use your hand but if hot oil scares you, you can use a spoon.

If like me, you can’t make those doughnut holes, ensure you take small dollops of the batter so that the inside gets the chance to completely cook by the time the outside gets to the right colour.

Wet your hand/spoon, take a small dollop of the batter and gently slide it in the hot oil. Remember – don’t worry about the shape, just ensure they are not too big. Don’t fry more than 4-5 at a time.

Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and drain on a kitchen towel.

Repeat with rest of the batter and remember to test the oil temperature before every batch and also to wet your hands so that the batter slides off easily.

Serve hot or warm with any chutney of your choice.

If serving later, turn your oven to warm (the lowest temperature) and keep the vadas inside the oven till serving time.

I didn’t get a chance to click the picture of the inside, next time I guess.

Any additional tips, pls. do share….

Notes:

• They say that making this with whole skinless urad dal is better but since I make these only occasionally and never have that dal at home, I use split skinless urad dal.

• Grinding for too long makes the batter sticky, so keep an eye on it while grinding and stop once all the dal is done.

• Also, ensure that the batter doesn’t get hot while grinding – if it does, vadas will become hard. Keep an eye on it and also pulse a few times initially.

• I like adding semolina as it helps with the crispness and the vadas also remain crisp for longer.

• The more water you add while grinding, the more oil the vadas will soak while deep frying.

• Semolina also helps if the batter has become watery.

• And remember –shape doesn’t matter. Just keep a check on the oil temperature and size.

• Try and make the vadas right after grinding the batter so that they turn out soft.

• And as always, pictures of the dal so that you know what I am talking about.

Raw Mango Rice...declaring Spring today!!!

Surprise Surprise!!! went to my Sabjiwallah Bhaiya and saw this beautiful green raw mango staring at me…happy happy happy..had forgotten it was March already and ‘Holi’ is coming up and it will officially be Spring soon..well, I am declaring Spring today!!!…soooo, I don’t exactly remember when I first had this Raw Green Mango Rice or who fed it to me but what I do know is that I love love love love love it…and honestly it is much better than the lemon rice that the rest of the world is crazy about (not that there is anything wrong with lemon rice, I have it quite often..but then who would pick lemon over mango??) …and perfect for my weekday lunch

Raw Green Mango Rice

Ingredients:

• Cooked Rice, about 2 cups
• Raw Mango, Peeled and finely grated, 1 medium size
• Onion, finely chopped, 1 small (optional) *
• Garlic, finely chopped, 4-5 cloves (optional)*
• Turmeric powder, ¼ tsp
• Oil, 2 tbsp
• Mustard seeds, 1 tsp
• Curry leaves, a few
• Urad or Chana dal or Both, 1 tbsp **
• Hing/Asafoetida, a big pinch ( optional) *
• Green chilies, finely chopped OR Whole Dried  red chilies,  3-4 ( I used green this time)
• Salt, to taste
• Red chili powder, to taste
• Roasted or Fried Peanuts, 2-3 tbsp**

Instructions:

Heat the oil in a pan. Add mustard seeds and when they start spluttering add the hing, dals ,curry leaves and green/dried red chilies. 

Keep on stirring and when the dals start turning light golden brown, add in garlic and onion. Fry till the onions go soft. 

Add in the mango, salt, red chili powder and turmeric powder. Fry for 5-6 minutes on medium low flame till mango mix gets a little sheen to it and starts coming together. Switch off the flame.

Add cooked rice and mix well. Check for salt, sprinkle with peanuts and it is ready to serve.

* Garlic , onion and hing is optional for this one but I add as I like the texture plus I also save some of the mango mix to eat with a Malabar Parantha later J

**  Dal and Peanuts add to the crunch factor...you can add either or both, I like to add both. 

Black Pepper Chicken..."It is, What It Is"

I wish I could weave stories around my food...especially my Black Pepper Chicken...long stories…stories that would make you remember people, places and things...sighhh!!...but the truth is I am a very “it is, what is it is” kind of a person…so, while I often try to do a little write up, I end sitting in my front of my computer, staring at it and cursing when I can’t come up with one or can’t put what is in my pretty little head on paper…maybe I should take up creative writing classes along with photography lessons...or maybe I should cook some more and not worry about stories and light…after all isn't it “it is , what it is” ??

Black Pepper Chicken

Ingredients:

• Chicken, small cuts, 350 gms
• Oil, 1 tbsp
• Mustard seeds, ½ tsp
• Onions, finely chopped, 2
• Curry leaves, 10-12
• Tomato, finely chopped, 2
• Ginger, grated/paste, ½ tsp
• Garlic, finely chopped, 7-8 cloves

For the marinade:

• Black Pepper Powder, 1 tbsp
• White Wine Vinegar, 2 tbsp
• Salt, to taste

For the Pepper Spice powder:

• Green Cardamom,1
• Cloves, 2
• Cinnamon, 1/2 inch
• Black Peppercorns, 1 tsp

Instructions:

Marinate the chicken pieces with black pepper powder, vinegar and salt for a couple of hours .

Dry roast (separately) all the ingredients mentioned under ‘Pepper Spice powder’. Cool, mix and grind coarsely. Keep aside.

Heat oil in a pan. Add mustard seeds, onions, half of the curry leaves and a pinch of salt. Fry the onions till golden brown. 

Add ginger, garlic and half of the pepper spice powder, salt and tomatoes. Mix well and cook on low flame till, tomatoes go all mushy and oil is released.

Add the chicken with the marinade. Stir and mix well on high heat for a couple of minutes. 

Reduce the flame, cover and let the chicken cook in its own juices – do check and stir every few minutes so that the masala doesn’t stick to the bottom of the pan. 

When the chicken is almost done, add the remaining curry leaves and pepper spice powder, stir and serve once chicken is completely cooked through.