Brookies (Brownie Cookies)

Brookies (Brownie Cookies)

Few weeks ago I went to a dessert fest with my friend K, & we tasted an amazing cookies with brownie taste. From that day I was looking for a recipe for those. Stumbled upon a recipe from Ghayathri Kumar after few days & gave it a try. Believe me they came out better than the one we tasted. K gave it a thumbs up too :)

Ingredients

350 gm Dark Chocolate (I took 70% cocoa)

45 gm Butter 

200 gm Brown Sugar 

250 to 300 gm All Purpose Flour / Maida or Whole wheat flour

1 tsp Baking Powder 

1/2 cup Milk 

1 tsp Vanilla 

100 gm Chocolate Chips 

Method 

In a bowl melt chocolate and butter. Allow it to cool completely.

To the same bowl add flour, baking powder, sugar, milk and vanilla.

Mix to form a soft dough.

Preheat oven to 175°C.

Take a small portion of the dough and press it into a cookie.

Top the dough with some choco chips.

Arrange them in a greased tray. Refrigerate the remaining dough while the batch is baking.

Bake for 12 - 13 minutes and remove from oven.

Let it cool in tray for 10 minutes until the cookies are firm to touch.

Remove them and cool completely on a wire rack.

Store in an airtight jar in fridge. (They remain fine outside too for few days if the weather is not too hot).

Tips

*I used salted butter, I think you can use unsalted one & add a pinch of salt.

*I used just 250 gm of maida but if you find the dough too soft to handle, you can add little extra.

*Using whole wheat flour will not change the taste at all.

*Cookies will look undone or soft after 12-13 minutes, but don't bake them more. They will firm up after cooling.

*Baking them for more than required time will make them hard.

*Taste and color will depend on the quality of chocolate used (I used Lindt 70% dark chocolate).

Ripe Mango With Greens

Ripe Mango With Greens 

Lovely colourful, sweet & sour salad with Ripe mango.

Ingredients

1 1/2 cups ripe mango cubes

1 small red capsicum, cubed

1/2 cup cherry tomatoes

1 cup fresh lettuce (or a combination of mixed greens like wild rocket leaves & some micro greens)

1 tsp olive oil

1 small onion, chopped (optional)

1 tbsp lemon juice

1/ 4 cup dry-roasted peanuts or cashews (I used caramelised almonds)

1 tsp red chilli flakes (or pepper)

pinch of salt

2 tbsp finely chopped basil 

1 tsp brown sugar (optional)

Method

Rinse fresh greens and dry. Place in a salad bowl. 

Add all the other ingredients & toss well.

Refrigerate for about 20 minutes. Serve chilled.

Tips

* If you can't find mango, try it with papaya or pineapple instead!

Raw Turmeric Pickle

Raw Turmeric Pickle

 

Turmeric has many benefits and this fresh turmeric pickle is a quick and easy pickle with just three ingredients. One of my Gujarati friend told me this few years back & from than I make it every season & many times.

Ingredients 

250 gms raw fresh turmeric (kachchi haldi)

1 tsp salt

 ½ cup lemon juice (about 3 large lemons)

Method

Rinse the turmeric roots well and peel them.

Chop them into long & thin pieces.

In a bowl add the turmeric, salt & lemon juice. Mix everything well.

Spoon everything in a clean sterilised glass jar.

Close the jar & keep it in the fridge for 6 days

Shake the jar everyday. The pickle is ready to be served in 6 days ( I love it so couldn't wait & ate it in 2 days).

Serve a very small portion, about 1 tsp of the fresh turmeric pickle with any indian meal.

Tips

* Turmeric stains cloths & your hands (yellow/orange, depending on how good is the root), so please do use gloves while working on them.

* The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.

* This pickle stays good for 2 months, refrigerated.

Benefits of Turmeric

• Turmeric is a powerful anti-inflammatory with studies showing it to be more effective than anti-inflammatory prescription drugs (NSAIDs)
• Therefore is powerful against arthritis
• Turmeric dramatically increases the antioxidant capacity in the body
• It improves brain function and dramatically decreases the risk of developing Alzheimer’s
• Turmeric lowers the risk of developing heart disease
• Can help prevent many types of cancer
• Turmeric is very powerful at preventing and reversing chronic fatigue conditions and can also help prevent depression.

Boondi Ladoos

Boondi Ladoos

One of my favourite Indian dessert is Boondi Ladoos. So I decided to make it in my kitchen. Here is a simple recipe from Internet with some tips from my maid who makes it regularly on festivals.

Ingredients 

For Boondi

1.5 cups besan/gram flour

1 cup + 1 tbsp water or add as required (the amount of water to be added depends on the quality of besan/gram flour)

2 pinch of saffron powder

½ tsp cardamom powder

1 tbsp melon seeds

2 black cardamoms seeds 

a pinch of edible camphor (optional)

¾ tbsp ghee to be added or ghee for applying on your palms for shaping the ladoos

oil for deep frying the boondis

For Sugar Syrup

1.5 cups sugar

¾ cup water

Method

For Boondies

Take besan & saffron powder in a bowl & add water to make a smooth batter. The consistency of the batter is important, check it by frying a few boondis. The boondis should have a round shape. (Check Tips).

Take a dry perforated ladle and place it above the hot oil. Add some batter on the perforated spoon ladle & spread the batter lightly with a spoon. 

Fry the boondis till they are cooked. Don't make them crisp, when the oil stops sizzling, remove the boondis.

Strain them well with a slotted spoon and add them directly to the hot sugar syrup.

Fry all Boondies in same manner & add them to sugar syrup.

Finally add melon seeds, cardamom powder, black cardamon seeds,  I tbsp ghee & a pinch of edible camphor (optional).

Mix well & shape the boondi mixture into ladoos. Place in small muffin liners.

Let it dry in open for sometime & then store them in airtight box in refrigerator.

For Sugar Syrup

Mix sugar & water in a pan on a low heat.

cook it & switch off the flame just before getting a one thread consistency. Keep it aside.

The sugar syrup should be hot when you add the boondis. so you can keep the pan with sugar solution on a plate or tray filled with hot water. 

You can fry the boondis & prepare the sugar solution side by side.

Tips

* If boondi become flat, on frying, the batter is thin & if they get tail ends, the batter is thick. 

* If thin, then add a bit of gram flour & check by frying a few boondis. if thick, then add a bit of water & then do the same test. 

* When frying Boondies, don't keep ladle at much height, as the batter droplets, when falling from a height, do not give a round shape.

* Don't fry crisp Boondies, if boondis becomes crisp then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar syrup.

* Remember that after each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides. It will help in making round Boondies.

* Adding ghee to Boondi & sugar syrup mixture, helps in binding the boondi ladoos.

* Don't wait for mixture to cool down as it will be difficult to bind Ladoos if it's not warm.

* Do let Ladoos dry before storing.

Couscous And Aragula Salad

Couscous And Aragula Salad

Couscous is a tiny pasta made of wheat, barley or rice; wheat couscous is the most widely available version and most of it is "instant" or quick-cooking. Although couscous was traditionally hand-rolled, these days it is made by machine: Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls.

You will be amazed at how versatile it can be. Couscous is more than just an accompaniment to stew. You can use it as a filler in patties (soak it in water for five minutes and use instead of breadcrumbs, add leftover cooked couscous to a salad; or use it in a bread, muffin, or pancake recipe (soak in an equal volume of warm water for five minutes or more before adding it—¼ cup couscous to ¾ cup wheat flour).

You'll find it especially useful if you are cooking for vegetarians or vegans (for whom you can omit the cheese and butter).

Ingredients

1 1/2 cups couscous

1 1/2 cups water (boiling)

2 tbsp fresh lemon juice

1/2 tsp mustard

1/4 cup olive oil (I used just a tbsp)

1/4 tsp dried red pepper flakes

Kosher salt

Freshly cracked black pepper

1 tomato, diced

1/2 cup dried currants

1 cucumber, seeded & diced

1 red bell pepper, seeded & diced

1/2 red onion, diced

1 cup arugula or wild rocket leaves

Method

Add boiling water to couscous & cover it for 5 mins. 

Couscous will puff up & will be cooked through to the center. 

If there is extra water than drain & allow to cool. 

Prepare dressing by whisking together the lemon juice & mustard while drizzling in the olive oil. 

Once slightly emulsified, stir in pepper flakes & season with salt & cracked black pepper.

Toss the tomato, currants, cucumber, red bell pepper, onion & arugula with the couscous. 

Pour the dressing over top. 

Season with salt & pepper to taste & toss to the combine.

Serve either chilled or as it is.

Tips 

* Add same or little less amount of water to couscous so you don't have to drain it laters. 

* You can add any green leaves to this salad or mix of different leaves too.

* I added dried blueberries instead of black currents. Can also add caramelised nuts.

* You can add chopped apple or pear to get a different taste.

* You can make same salad with wheat or bajra dalia (broken wheat or bajra) if u don't have couscous. Just boil it and use.

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Home-Made Condensed Milk

                                  

                                                   

Condensed milk is milk from which water has been removed. It is most often found in the form of sweetened condensed milk (SCM), with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today. Sweetened condensed milk is very thick, which when canned can last for years without refrigeration if unopened. Unsweetened condensed milk products spoil more easily. Condensed milk is used in numerous dessert dishes in many countries.

  

We get condensed milk very easily & never actually need to make it at home. But few days back when I had extra milk (even after making paneer & curds) I thought to try this & It actually was like canned one. So here I'm with the recipe I tried.

Ingredients 

1 1/2 cup full fat milk

3/4 cup sugar

1 tsp vanilla essence (optional)

1 tsp unsalted butter (optional)

Method

Take milk in a thick bottom pan.

Add sugar & heat on medium flame.

Once it boils, reduce the heat & keep stirring to keep it from burning.

Reduce milk & sugar mix to less then half & put the flame off.

Add butter & vanilla. Let it cool.

The mixture might have some lumps, which can be removed by blending once it cools down.

Mixture will thicken more after cooling, so don't worry if it looks thin in the beginning.

Your condensed milk is ready to be used.

Tips

* Always put a tablespoon of water in the pan before pouring milk, it prevents milk from burning.

* I didn't add butter & vanilla, but if you don't mind lil more calories than go ahead :).

* I read somewhere that to increase the shelf life of this condensed milk you can add pinch of baking soda to it, but I omitted that & used it within 2 days.

* This can be kept refrigerated for 2 to 3 days.

Kadi Patta Chatney

                                              

    

The curry tree is a tropical to sub-tropical tree which is native to India & Sri-Lanka. Its leaves (also known as Kadi Patta in Hindi) are used in many dishes in India & neighbouring countries. Here are few health benefits of kadi patta.

~Helps keep anaemia at bay

~Fights diabetes

~Good for Eyesight

~Improves digestion

~Lowers cholesterol

~Prevents greying of hair

Ingredients 

2 to 3 tbsp Chana dal

1 cup loosely measured fresh curry leaves

1 small piece of ginger

¼ tsp roasted cumin powder

2 to 3 Red chills or green chilies

Juice of half a lemon

Salt as needed

1 tsp oil

1 tbsp green coriander (optional)

Method

Wash curry leaves & drain them in a colander.

Dry roast chana dal & red chilies. Set these aside to cool.

Add oil & fry curry leaves till crispy. Cool them.

Add salt & lemon juice along with dal, curry leaves, coriander & chillies, in a blender.

Blend everything together with enough water.

Serve this with Idli & Dosas or with anything that you fancy :)

Tips

* Curry leaves should be fresh.

* Don't deep fry curry leaves or they will loose the colour & become blackish.

* You can add little coconut for a different taste.

* Consistency of Chatney depends on your taste.

Eggless & Low Fat Mayonnaise

                                                

Eggless & Low Fat Mayonnaise 

Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture. In countries influenced by French culture, mustard is also a common ingredient. In Spain, Portugal, Italy and Greece, olive oil is used as the oil & mustard is never included.

Ingredients 

1 cup hung curd
1/2 tbsp olive oil
1/2 tsp white vinegar
1 tbsp sugar
¼ tsp black/white pepper powder
½ tsp salt
1 tsp herbs of your choice

Method

Mix hung curd with all the ingredients & whisk for 2-3 minutes. Eggless Mayonnaise is ready. Keep refrigerated. It can keep fresh for 4-5 days.

Tips

* Hung curd should be completely without water.

* Use salt, sugar & vinegar according to your taste.

* You can add as many herbs you like to. I used dry mixed herbs.

* Olive oil in original recipe was 3 tbsp but I don't think you need that much. 

* If you find it little more thick, just add little milk.

* You can replace vinegar with lemon juice. 

* Adding half a spoon of mustard powder or paste is a good option too for a different taste.

* Don't throw away the whey extracted from curd, use it in gravies or to knead dough. 

* Mayonnaise can be used on sandwiches, as a base for dressings, as a dip, or as a base for salad dressings or sauces.

Blackberry Upside Down Cake

                                

Blackberry Upside Down Cake

Plump, deep-colored blackberries are a delightful treat. Saw some at Crawford market & thought I should make the most of them whilst they're in season. So here is the simple Upside Down cake. Saw this recipe on net (sorry for not noting down the link) but it was with egg, so turned it into eggless by using curds instead. Cake turned out to be super moist & very very yummy :)

Ingredients (8 servings)
1 1/2 cup fresh blackberries
2 tsp + 1/2 cup sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/4 cup curds or yogurt 
1 tsp vanilla
1 tsp grated lemon peel
1/2 cup buttermilk (see tips)

Method
Preheat oven to 200 C. 

Grease the baking pan with butter & Dust with flour.

Sprinkle 1 tsp of sugar in pan & shake to distribute evenly. 

Arrange blackberries in a single layer in cake pan. 

Sprinkle another 1 tsp sugar on berries.

Place pan with blackberries in oven for 5 minutes to thoroughly warm the berries.
Mix together flour, baking soda, baking powder & salt in a bowl. 

Beat together butter & remaining 1/2 cup sugar in a large bowl until light & fluffy. 

Add vanilla, lemon peel & curds. Mix until just incorporated. 

Add buttermilk & flour alternately, ending with flour & fold.

Spoon batter evenly over berries & all the way to the edge of the pan, smoothing the surface.

Bake in middle of oven for about 30 minutes, until top is golden or till a tester comes out clean. 

Run a thin knife around edge of pan, then invert a large plate over pan & using pot holders to hold plate & pan together tightly, flip cake onto plate. 

Serve cake warm or cool, either with whipped cream or with Vanilla ice-cream or enjoy just like that.

Tips 

* You can easily use more blackberries in same recipe.

* You can use fresh or frozen blackberries (subsitute equal amounts of either).

* Omit salt in recipe if your butter is salted.

* You can avoid lemon peel or can use orange peel instead.

* If you feel batter needs more liquid then add a tbsp of milk. (Make sure milk is added before ending with flour).

* 1/2 cup sugar is enough for batter if you like your cake less sweet otherwise just add 1 tbsp more. (You can sprinkle powdered sugar on the ready cake too later on).

* Buttermilk - 1/2 cup milk + 1/2 tsp lemon juice or white vinegar

                       Let it stand for 5 to 10 minutes.

                       Stir before using.

Butter less Chocolate Cake

                                             

  

My younger son's b'day was in December & my in laws were visiting us. They don't take butter so I wanted to bake a cake which is eggless & butter less, along with super soft texture. Saw this recipe on veganbaking.net & tried it. Cake came out really well. I baked it in a Bundt pan & so my kids named it Doughnut Cake :)

Ingredients 

For Cake

1 1/4 cup plane flour (maida or APF) 

1 cup sugar 

⅓ cup cocoa powder 

3/4 tsp baking soda 

Pinch of salt 

1 cup warm water (milk/soy milk/coffee) 

1 tsp vanilla extract 

⅓ cup vegetable oil (I used olive oil)

1 tsp white or apple cider vinegar 

For Glaze

2 tbsp dark chocolate 

1 tbsp heavy cream

For Cake

Preheat oven to 175 C. 

Mix the flour, cocoa powder, baking soda & salt. Keep aside.

Mix together sugar, vanilla extract & vegetable oil.

Gradually add water & flour alternately & keep folding. 

Just before ending with flour, add vinegar & fold well.

Pour in the greased & dusted Bundt Pan & bake for 30 minutes. 

Cool on a cooling rack. 

For Glaze

Melt the cream on slow flame, taking care not to burn it.

Put the flame off & add chocolate to it & let it melt.

Pour the glaze onto cake & decorate with sprinklers.

Let it cool for an hour.

Tips

* I reduced the amount of baking soda from 1 tsp to 3/4 tsp.

* Instead of water I used milk in cake.

* Even without butter the glaze was shiny.

* You can use any shape of pan to bake this cake.

Gond ki Panjeeri

                                                  

Gond or Dink or Tragacanth gum, is an “edible gum”, a resin that is extracted from the bark of the axle-wood tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes especially meant for eating after being cooked. Gond is normally prepared for pregnant ladies as it strengthens back bone & also for nursing mother as it is supposed to help in lactation. Gond Panjeeri is made on Janmashtami in north India. This recipe is high in calories but very yummy too, so you can have it in moderation. 

Ingredients
3 tbsp Gond/edible gum/dink (small pieces)
1 cup grated dry coconut
1/2 cup chopped Almonds
1/3 cup Water melon seeds

1 cup chopped Makhane/lotus seeds
2 cups Sugar
1 1/4 cups Water
1 tsp Green cardamom powder

2 tbsp desi ghee (clarified butter) for frying

Method

Grease the tray & keep aside.

Fry gond in ghee, in small batches.

It will fluff & become almost transparent when it is done. (these would swell 4-5 times their original size).

Fry makhanas till crisp on slow heat, keep aside.

Dry roast the seeds.

Chop the almonds & dry roast them.

Roast the dry coconut carefully as it burns easily.

Take a pan and add water, sugar & cardamom powder & cook till it reaches one string consistency.

Turn off the heat & mix all the dry fruits in it & transfer quickly to the greased tray.

Let it cool & cut into square or diamond shape pieces.

Ideally it should be 2" thick, leave it to set for about 3-4 hrs.

Store it in a airtight box.

Tips

* You can roast Gond in microwave - 

Take microwave safe plate & sprinkle the gond in it.

Keep the plate in microwave for approx 2 minutes.

After every 30 sec stir the Gond.

Take care as it burn fast.

* If you feel that after frying Gond pieces are big, you can grind it in mixer.

* Gond should be well fried & in small batches as it needs space to increase in size, under fried Gond will stick to your teeth.

* Other nuts & seeds can also be roasted in microwave.

* You can add dates, raisins, prunes etc also.

Note – It has both cooling and heat producing effects . In summer, after soaking in water it it becomes fluffy and soft . Consuming it in this form in summer helps to cool our body. In winter we use it after frying & grinding . It can be added to many sweets.  It generates heat in the body.

Chocolate Walnut & Cranberry Cake With Apple Roses

                              

Chocolate Walnut & Cranberry Cake With Apple Roses

This is the cake I baked for my Dad, who was visiting us for his 68th b'day, which was on 3rd dec '14. Cake is "Chocolate Walnut & Cranberry Cake", recipe of which is already given. Here I'm giving the simple recipe of apple roses to decorate the cake.

For Apple Roses

Ingredients

2 apples

3 tbsp granulated sugar

1/2 tsp ground cinnamon

Method

For Apple Roses

In a bowl mix granulated sugar & ground cinnamon.

Finely slice unpeeled apples.

In a large non-stick frying pan, spread sugar-cinnamon mixture. 

When the sugar starts to melt, arrange apple slices, cover & cook over medium heat for 1 minute without flipping.

When the apple slices are wilted down, transfer them into a large plate. The caramelised side should face upwards, otherwise the slice might stick to the plate. Keep aside to completely cool. 

Repeat with the remaining apple slices. 

For apple roses, start with a small slice. Roll the slices until the rose reach the size you want & secure with one or two cloves.

Then arrange in a greased cup cake mould & bake at 180ºC for 5 minutes.

Roses with little clove aroma are ready.

To Arrange On Cake

Sprinkle cooled cake with powdered sugar + cinnamon.

Arrange apple roses & serve.

Tips

* Handle slices of apple with care after caramelisation as they become very delicate.

* Colour of roses depends on colour of it's peel.

Christmas Fruit Cake

     

Traditional Christmas cakes have rum or brandy but I can't use them so used orange juice instead. This cake has spice powder too which gives nice aroma. Original recipe, from premascook.com, has little more sugar but I used less as we like it that way (you can reduce without thinking much as dates, prunes etc make up for sweetness).

Ingredients

1/2 cup brown sugar

1/2 cup unsalted Butter 

1/4 tsp Salt

1 cup Plain Flour 

1/4 tsp Baking soda

1 tbsp Vinegar

1/2 tsp Baking powder

1/4 tsp spice powder (1 clove , 1 small piece cinnamon & a small piece of nutmeg)

1/3 cup Fruit Juice ( I used fresh orange juice)

3/4 cup Mixed Nuts (cashew nuts,almonds, walnuts) 

3/4 cup dried Fruits (sultanas, raisins, cherries, prunes, dates, mixed peels), roughly chopped.

Method

Put the mixed fruits (not nuts) in a bowl & add the fruit juice, mix well. Leave soaked overnight in refrigerator.

Pre heat the oven. 

In a small bowl,mix baking soda & vinegar. Keep aside.

In  a mixing bowl, beat butter & sugar till it becomes light & fluffy.

Shift the baking powder, salt & plain flour.

Add nuts to flour to coat them so they don't sink while baking.

Add flour to butter & fold well.

Add the soaked fruits along with the juice, baking soda+ vinegar mix & spice powder. Fold well.

Pour the batter in baking pan & decorate with glazed cherries or nuts, whatever you prefer & bake for 35-40 minutes, at 180 degree Celsius .

When the cake is cooked, remove it from the oven & leave to cool.

Tips

* If using salted butter, then avoid using salt.

* You can use any other juice instead of orange, I like orange flavour more so used it.

* Refrigerate soaked dried fruits or they will get spoiled.

* If batter looks dry then you can use a tablespoon of milk.

Chocolate Kalakand

                                              

We ate loads of sweets in festive season, but that doesn't mean I can't make & eat more after Diwali !! And everyone in my family knows that when it comes to sweet I just can't stop myself. So here it is, Kalakand in chocolate flavour. Just few ingredients & a yummy, super easy & very popular sweet is ready.

Ingredients (makes 12 to 15 pieces)

4 + 4 cups milk

1/2 cup sugar

1/2 tsp elaichi powder

1/2 cup curds (for making paneer)

1 tbsp sliced almonds or pistachio for garnishing

1 1/2 tbsp cocoa powder

Method

For Paneer

Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the curds gradually and stir the milk gently. 

The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.

Wrap the curds in a muslin cloth and squeeze well. 

To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Kalakand

Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

Add the sugar & take out half of this mixture in a bowl & keep aside.

In the remaining mixture add ealichi powder & continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

Pour it over greased plate keeping about half inch thick.

Now take the remaining mixture in same pan & add cocoa powder.

Continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

Pour it over the first mixture & level it.

Sprinkle cut almonds or pistachio

Let it cool for about one hour & refrigerate it.

Cut the kalakand in squares.

Tips

*Putting few spoons of water in pot before putting milk reduces burning the milk at the bottom of the pan.

*You can make paneer with lemon juice or citric acid instead of curds, but then you have to wash the paneer in running water to remove the sourness. Personally I would suggest curds only as it makes soft paneer always.

*Make sure kalakand don’t become too dry.