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Wednesday, 31 July 2013

Sandwich Cake

Sandwich Cake
A tea time party snack that will enhance the joy of your tea party.I followed the recipe from local food channel.It is great in taste as well as in its first look.First it was a time consuming and quit long process form me,but after the result i thought that all my hardwork is gives a look of loaf cream cake but when you cut it in slices and take a bite you just forget everything,the taste of roasted chicken along with salad,eggs and mayo it is just wonderful.Must try it :)

1 loaf Jumbo Sandwich Bread (cut into lengthwise slices) (this can be ordered through a bakery)

8 Tbsp  butter
1/2 tsp  salt
1/2 tsp  black pepper
1/2 tsp  mustard paste
1 Tbsp  lemon juice
3-4 eggs  boiled and sliced
1/2 cup  ketchup
1 cucumber  cut in thin slices
2 tomatoes  sliced
1/2 cup  mayonnaise
2 chicken breast roasted* - shredded
1 cup  green chutney**
Salt  as required
Black pepper  as required


1/2 cup Curd cheese***
200gms or 1 tub Cream cheese
1 Tbsp Castor sugar
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Green olives - sliced
Glacé cherries - cut in half
White cabbage - shredded
Red cabbage - shredded


In a bowl add butter, salt, pepper, mustard paste and lemon juice and beat with mixer till fluffy. Set aside.Remove all crust from bread slices.Place a clean damp kitchen towel or napkin on a chopping board and butter 1 side of each slice of bread.Leave 1 slice on board, place others on a plate and cover with another damp cloth.

With the buttered side up, spread the green chutney over the butter. Be generous. Then add next slice buttered side down (on chutney). Then, on the top if that slice spread some mayonnaise.

Add sliced eggs (you can mash them if you prefer) sprinkle a little salt and pepper, then add next slice - buttered side down (on egg).

On top of this slice spread mayonnaise, then spread tomato ketchup.

Add sliced tomatoes, a little salt and pepper, and then next slice of bread, buttered side down (on tomato).

Spread mayonnaise on top of this slice and add cucumber slices then next slice of bread butter side down (on cucumber). Spread mayonnaise on top of this slice and add the roasted chicken - remember be generous - then next slice of bread butter side down (on chicken).

Do not put mayonnaise on the top of this slice.
Wrap the sandwich in the damp cloth and put in the freezer for 1 hour.

Place curd chess in a bowl. Beat well. Add salt and pepper and cream cheese. Beat again.
Add cream And beat again, making sure all ingredients are mixed well - but don't beat too much.
Remove sandwich from the freezer and spread topping over top and sides.
With left over topping, put it in a piping back and pipe around edge.
Decorate with olive slices, cherry halves. Place back in freezer - it can stay here until ready to use - remove from freezer 1 hour prior to using.
When ready to serve, add cabbage around cake.
*Here is the recipe of some basic items which will be used in the filling of the sandwich cake.

*roasted chicken

2 chicken breasts
Marinated in:
1/2 tsp  salt
1/2 tsp  pepper
1/2 tsp  mustard powder
1 Tbsp  ketchup
1 Tbsp  Worcestershire sauce.

Marinate chicken for at least 20 minutes. Heat 2 Tbsp of oil in a pan, cook for about 15 minutes - or until cooked - turning at least once. Cool, the shred in medium side pieces. Set aside.

**green chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt

Blend all ingredients together to make a smooth paste. Set aside.

NOTE  To make curd cheese, take 2 cups yogurt and put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup curd cheese.

  Sandwich Cake


Sandwich Bread (cut into lengthwise slices) 1
Eggs (boiled and mashed)  2
Chicken boiled and shredded  1 cup
Green Chatni  1 cup
Ketchup  ½ cup
Cucumber (cut into slices)  1
Tomato (cut into slices)  1
Salt  as required
Black pepper  as required
Butter  8 ounces
Mayonnaise  ½ cup
Ingredients for topping
Curd cheese  ½ cup
Cream cheese  8 ounce
Castor sugar  1 tbsp
Fresh cream whipped  4 ounce
Salt  ¼ tsp
White pepper  ¼ tsp


Trim all crust from bread slices; put 1 slice on chopping board, spread with butter then green Chatni. Put second slice on top. Spread with butter then mashed eggs, cover with third slice of bread, and spread ketchup. Put slices of tomato on it. Sprinkle salt and pepper then 4th slice of bread. Put slices of cucumber. Sprinkle salt and pepper. Put 5th slice of bread. Spread Roasted chicken on it. Then put the last slice on top. Fold it in a wet napkin. Freeze for 1 hour. Cover top and sides with topping. Chill till firm. Decorate with olives, cherries and salad leaves.
TIP: For decoration of the cake i used potato icing.For this boil the 2 potatoes mash well and add 2tbsp milk ,lemon juice 1tbsp and color of your choice.Then put this mixture into Icing Bag and make design or glaze on cake. 

Chiffon Cake...

                                         Chiffon cake

Egg whites 7
Cream of tartar ½ tsp
Egg yolks 7
Fine sugar 1 ¾ cup
Flour 2 cups
Baking powder 1 tbsp leveled
Oil ½ cup
Salt 1 tsp
Vanilla essence 1 tsp
Boiling water ½ cup
Chilled water ¼ cup
Sifted cocoa ½ cup
Pinch of red food color

 for fudge icing
Sifted cocoa ½ cup
Butter 6 ounces
Icing sugar 1 ½ cup
Fresh cream 2 to 3 tbsp
Lemon juice 1 tbsp
Chocolate essence ½ tsp

 Pre heat oven to 150 degree C.
 Separate the eggs and place the whites in one bowl and the yolks in another.In a separate bowl add 2cups sifted flour,1 ¾ cup sugar, 1tbsp baking powder and salt.
 Make a well in the centre add ½ cup oil, 7 egg yolks a pinch of red color, and 1tsp vanilla essence.
 Cook ½ cup cocoa powder in boiling water .Add chilled water, mix and cool
 Add the dissolved cocoa powder to the flour mixture and beat with an egg beater on low speed and keep aside.
 Beat 7 egg whites with cream of tartar until stiff peaks form,
Fold the egg whites into the batter and pour gently into an ungreased tin.
 Bake for 55 minutes at 150degree C and then for 15 minutes on 180 Degree C
 Upon removing the tin from the oven , invert the pan on a flat surface and allow it to cool completely .

Method for icing
Heat ½ cup cocoa and 6 ounces butter till the butter just melts, remove from the stove and add 1 1/2cup icing sugar and 2-3tbsp cream.Beat till thick and place the bowl in a fridge till the icing is chilled. Beat again till thick.Frost the cake with the icing and decorate accordingly.

TIP: you can use 3TBSP of Vinegar or lemon juice instead of cream of tartar.

Strawberry chiffon Pie

                 strawbery chiffon Pie is a dessert instead of traditional cake here biscuits are used for base.and then use of egg whites and whipped cream makes the filling fluffy and foam is just like chiffon cake which is similar to the angel's cake.Must try this dessert.

Ingredients for pie base
Digestive biscuit 8 ounces crushed
Butter 4 ounces melted
Ingredients for filling
Strawberries 250 gm chopped
Caster sugar 8 ounces
Gelatin 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup

Method for base
 Crush the biscuits with a rolling pin and mix with melted butter
 Line the biscuit crust with an 8 inche flan tin.then In a saucepan mix 3 ounces sugar with gelatin along with ½ the strawberry puree in a sauce pan. Bring to a boil for 2 minutes, remove and cool.
 In another sauce pan boil the reaming puree with 3 ounces sugar, and cook for 2 minutes and remove
 Beat the egg whites till stiff add in the remaining 2 ounce sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
 Pour this mixture onto the biscuit base, smoothing the surface.
 Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
 Chill for two hours until set.

Hob Knob's Alaska Brownies

                                       Hob Knob's Alaska Brownies:


    Butter  6 ounces/150 gms
    Sugar 6 ounces
    Eggs  3
    Flour  4 ounces/1cup/ 8 tbsp /100gms
    Coco powder 2 ounces /50 gms / 4 tbsp
    Baking powder  1 1/2 tsp
    Vanilla essence  1 tsp
    Milk  2 tbsp
    Cooking chocolate melted 2 ounce

   For Icing:

    Icing sugar
    Coco powder

   For Ganache:

    Chocolate  4 ounces
    Cream  4 tbsp


    Put butter, sugar beat it, until it becomes creamy.
    Now put flour, coco powder, baking powder and filter it.
    Then put the mixture, along egg, vanilla essence, milk, melted chocolate bake it on 180 degree C keeping     it 9x9 inch pan.
    For making icing: Beat the icing sugar and butter well.
    Now add coco powder and beat it.
    Then paste the brownie and serve it.

Chocolate Cherry Surprise..

                        Chocolate cherry surprise

This is a delicious dessert recipe a mixture of cheeries and chocolate...mouth watering dessert will enhance the taste of your feast...
Ingredients for chocolate sponge
Eggs 3
Caster sugar 3 ounce
Coco powder 1 ounce
Flour 2 ounce
Baking powder ½ tsp
Vanilla essence 1 tsp

Any fruit juice ½ cup
Cherrie pie filling 1 tin
Cream cheese 8 ounce
Condensed milk ½ tin
Whipped cream 2 packets
For chocolate sponge first of all beat the eggs and caster sugar together until get into form.add vanilla essence and beat well.Swift together the flour,baking powder and coco powder.Now fold the dry mixture into eggs mixture using hands or spatula.Bake for 20 mins at 180'C.
Beat 1 packet of cream stiff, sweeten to taste with condensed milk mix with beaten cream cheese, keep aside.
To assemble
In a transparent bowl spread a layer of chocolate cake, moist with fruit juice, spread half tin of Cherrie pie filling, then cheese and cream filling, then in center put cherry pie filling, decorate with swirls of cream.

Fillet-o-Fish Burger

MC Fillet Fish Burger

Mac Nuggets

Delicious Recipe of Mac Chicken Nuggets...

Chicken Ceasor Salad

KFC Hot Shots

KFC  hot shots recipe...

KFC Hot & Spicy Zinger Burger

KFC Spicy rice

KFC Rice N Spice...

KFC twister

Original recipe of KFC Twister

Almond Paraline Cake

I made this cake for ma younger brother's birthday party..and everyone just loved it :) recipes was followed from chef Elan.Must try this delicious cake..

For Butter Cream Frosting
250 gm Sugar
60 ml Water
4 nos Egg White
500 gm Unsalted Butter (room temperature and chopped)
For Almond Cake
100 gm Almond Flakes
100 gm Sugar
150 gm Hazelnut Spread (Nutella / Ferrero)
300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)
3 pcs Vanilla Sponge

 Vanilla Sponge Cake Recipe:
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
25 gm Melted Butter

1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Fold in flour gently. (Refer to video) The way you fold in the flour will affect the end product. Please refer to visual for the proper technique to fold.
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 to 30 minutes till golden brown and edges of cakes is the same texture as the center. Altenatively you may also insert a toothpick to the center of cake, if it comes out clean then you know the cake is done.

Part 1 (Making The Frosting)
1) Place sugar in a heavy pot and pour water covering it evenly.
2) Bring it to a boil (do not stir) until soft ball stage which is about 240F / 116C. Refer to video on how to check consistency without a thermometer.
3) Remove from heat and immediatelt start to whisk egg whites together till fluffy.
4) By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.
5) Continue to whisk even after pouring in the sugar syrup to cool down meringue.
6) Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Part 2 (Assembling The Cake)
1) Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelise and coat almonds evenly.

2) When almonds are cooled,pound it a little to loosen the almond pieces.
3) Mix the hazelnut spread with 500gm of butter cream.
4) Place the first piece of vanilla sponge on a cake board, brush with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

5) Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate as per your desire and serve.

Recipe makes 1 X 20cm (8") Round Cake Ring

KFC Hot & Spicy Fried Chicken

secret recipes of KFC...

Coffee mousse with paraline..

Banoffee PIe

A dessert with the combination of bananas and toffee sauce...enjoy :)

Monday, 29 July 2013


A delicious recipe of shawrma from middle eastern cousine..

For Chicken:

I took one chicken breast fillet of almost 350 gms,slice the fillet into thin slices and wrap into cling and then flatten with rolling pin or with the back of mug/glass.

For Marination:
Thick Yougart:3-4 tbsp
salt:to taste
black pepper:1/2 tsp
red chilli powder:1/2 tsp
Lemon juiece or white vinegar:5 tbsp
zeera powder or crushed i used freshly crushed:1 tbsp
Coriander powder/sookha dhaniya powder/crushed:1 tbsp
Soya sauce:1 tbsp
Woochestershire sauce: 1tbsp
Ginger garlic paste:1 tsp
oil:3-4 tbsp
Mix all the ingredients and make a thick paste coat very well on chicken using your hands.Leve the chicken in this marination for atleast 3-4 hours.
Then bake these chicken fillet in preheated oven at 190c for 20 minutes or until chicken is done.
Then cut chicken into strips.
Take thinly sliced onion,tomatoes,olives,jalapenos,green chillies,you can add salad leaves or iceberg too or use any kind of salad you like.

For sauce:
1/2 cup of yougart
1 pinch of salt
2 tbsp of Tahini paste( i used ready made)
3-4 tbsp of mayoneise
1 tbsp of vinegar or lemon juice
Mix all things very well and sauce is ready.

For Shawarma Bread:
2 cups of plain flour/maida
1 cup of corn flour
1 tbsp of iinstant dry active yeast
2 tbsp of butter/oil
1 tsp of salt
2 tbsp of yougart
Lukewarm milk/neem gram as required to make soft dough
Mix all the dry ing in a bowl then add butter,yougart mix it and then knead with milk into soft dough.
grease the bowl with little oil and then cover the bowl with cling and leave it to rise for 1-2 hours in a warm place.
After the dough is raised make circles and cook on hot pan /tawwa.....hommade shwarma bread is ready to use:)

First apply sauce then place chicken strips and then add salad vegetables,roll it tightly cut daigonally from the centre and enjoy

Thursday, 25 July 2013

Pizza Twister

For Dough:
500 gm of plain
1 egg
2-3 tbsp of oil or melted butter
1 tsp of salt
1 tbsp of sugar
1 tbsp/7 g of instant active dry yeast
1 cup of milk to knead the dough(neem garma/luke warm....the temp of milk should be mild not very hot nor cold otherwise the dough will not rise)
First mix all the dry ingredinets with hand add egg then add oil and mix.
Pour milk little by little and knead the flour into soft dough.If you need more milk you can add some water .
After the dough is ready graese a bowl and place the dough in it and cover the bowl with a cling ot damp kitchen towel.
Put the dough at some warm place and let it rise for 1-2 hours or until ita double in size.
Once the dough is rised take it in your hands and punch it down to remove the air now bang it on your work surface for three times.It will remove the air.
Now roll out dough into thin circles like chappati,the size and thickness should be the same like chappati.
Leave the rolled circles for 15-20 minutes.
Now put these in preheated oven at 250c with both upper and lower oven on.Place the baking tary on upper shelf and bake just for 4-5 minutes until very lightly colored,dont overcook, otherwise it would be difficult to wrap and it will break.Once the twister wraps are done wrap these into a kitchen towel until ready to use.

For Twister Tomato Sauce.

in 2tb oil add 2cloves of garlic chopped,fry it untill in light red color ,add 1/4 tsp rossemeri dry leaves,1/4 tsporegano leaves,i/1 cup tomato puree ,1 tsp crushed red chillies and salt.cooked it very well.and dry its water properly.

For Chicken:
2 chicken Breast fillet(each weigh 250 gms)
Wrap fillets in cling film and flatten with a rolling pin.
Now cut long and thin strips out of these fillet.
The lenght appx 5 inch to cover the length of twister.
The width apxx of 2 inches.
Now Marinate these chicken strips with 1 teaspoon of salt,1/2 tsp of white pepper,1/2 tsp of black pepper, 1 tsp of garlic powder or freshly made paste of garlic.1 tablespoon of soya sauce and 1 tbsp of white vinegar.
Mix all the spices well with chicken and leave for marination.for about 30 minutes to 1 hour.
first chicken strips will be dipped in batter and then rolled into a dry flour mix.
Take 1/2 cup of corn flour and half cup of plain flour/maida.
Add 2 tbsp of chilli garlic sauce.
Add 1/2 tsp of salt and if you like spicy add some chilli flakes.
Make batter by mixing all these ingredients with cold water.
Make seasoned flour by mixing half cup of maida/plain flour and half cup od corn flour, mix with 1 tsp of baking powder and 2 pinches of salt and black pepper.Mix together and dry coating is ready.
Now take chicken strips one by one dip into the batter roll into dry coating of flour and shake any excess flour and deep frin in hot oil until golden nd crispy.
Take pizza twister apply pizza sauce 1 or 2 tablespoons.
Sprinkle some gratted mozzarella cheese.
Put fried chicken strip along with some green pepper/shimla mirch and lettuce leave,
Roll tightly and serve hot with fries...:)

Cheese Zinger Burger

chicken breast 4 boneless flattened
 salt 1tsp
 pepper 1/2 tsp
 mustard paste 1 tsp
 mayonnaise 3tbsp mixed with white vinger 2tbsp
salad leaves 4
 cheese slices 4
 burger buns 4
dry flour 1 cup to roll
 ingredients for better:
 flour 3tbsp heaped
 cornflour 3tbsp heaped
 baking powder 1/2 tsp
 egg 1
chilled water to make better


Marinade chicken breast with salt,pepper, n mustard paste for 15 minutes,
 dip marinated chicken in better,roll in dry flour,deep fry in fry pan till crispy and golden.
Cut buns apply mayonnaise and vinger sauce, spread cheese slice top with chicken then salad leaves again mayonnaise sauce, cover with buns n serve hot.

Tuesday, 23 July 2013

½ kg chicken fillet cut into 2”thick strips, finger size in length.
Salt to taste
Juice of 1 lemon
4 green chillies (grounded)
1 bunch green coriander (grounded)
1 tbsp corn flour
1 egg (beaten)
50 samosa sheets or as required

Marinate chicken strips in all masalas except egg leave it for ½ hr to marinate.
Cut samosa sheet in width very finely like spaghettis. So it will look like threads
Add beaten egg in chicken.
Take 1 strip of chicken n lightly roll in samosa threads be careful not to press ,roll till chicken strip is fully covered with threads of samosa sheet .
Repeat with all strips of chicken.
Deep fry in moderately hot oil till threads are golden in colour.
Serve with chilli sauce.

Monday, 22 July 2013

Chicken Burger


Chicken mince 1/2 kg
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper 3/4 tsp
Wooster sauce 1 tbsp
Oregano powder 1/2 tsp
Egg, beaten 1
Bread, sliced 1
Milk 1/4 cup

For Batter

Flour 3 tbsp
Water as required
Corn flour 1 tbsp
Baking powder 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Dry self raising flour to coat as required


1. Add chicken mince, ginger garlic paste, salt, black pepper, Wooster sauce, oregano powder, beaten egg, bread sliced and milk.
2. Mix all well and make in the shape of thin patties (big kebabs) dip in prepared batter.
3. Then roll in dry self raising flour, freeze till required.
4. Finally shallow fry.

For Batter

1. In a bowl mix together flour, corn flour, baking powder, salt, Black pepper and make into thick batter with water.


Dry Self Raising flour, 1 cup plain flour, baking powder and 1/2 tsp salt combine these ingredients and store in tightly covered jar.
Use in any recipe that requires self raising flour.

Chicken Donuts

For Dough:

Flour 1-1/2 cup
Instant yeast 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Egg 1
Oil 2 tbsp

For Filling:

Chicken boneless 1 cup
Onion chopped 2 tbsp
Flour 1 tbsp
Salt 1/4 tsp
Black pepper 1/4 tsp
Milk 1/2 cup
Butter 1 ounce
Egg 1
Coriander leaves 1 tbsp
Green chilies chopped 2
For making dough: Strain flour, add yeast, sugar, salt, egg and oil, knead with lukewarm water. Now cover for 30 minutes and leave it.
For filling: Heat butter and fry chopped onions.
Now add together with chicken cubes with flour, salt, black pepper and milk and cook until it becomes thick.
Then take out, put green coriander and chopped green chilies.
Now roll rising dough and cut with round cutter.
Then put filling in it and close its side.
In end, dip in beaten egg and deep fry it.

Friday, 19 July 2013

Reshmi Kebab Paratha Roll

-       Chicken mince                                                 1/2 kg
-       Coconut (grounded)                                           3 tbsp
-       Almonds (grounded)                                          2 tbsp
-       Salt                                                                 as per taste
-       Crushed red pepper (kuti hoi lal mirch)                1 tbsp
-       All spices powder (garam masala powder)           1 tsp
-       Roasted cumin powder (bhuna hoa zeera)           1 tsp
-       Roasted and crushed coriander seeds                1 1/2 tsp
(bhuna aur kuta hoa dhania)
-       White pepper                                                    1/2 tsp
-       Green chillies (grounded)                                   4 to 5
(pissi hoi hari mirch)
-       Ginger garlic paste                                            1 tbsp
-       Corn flour                                                          1 tbsp
-       Clarified butter (Ghee)                                        1 tbsp (heaped)
For chutney
-       Yogurt                                                              1 cup
-       Red chili powder (lal mirch)                                 1/2 tsp
-       Green chillies (grounded) (pissi hari mirch)           2                                 
-       Chat masala                                                      1 tsp
-       Salt                                                                  1/4 tsp
For paratha
-       Refined flour (Maida)                                          2 1/2 cup
-       Oil                                                                    2 tbsp
-       Salt                                                                  1/2 tsp
Paste to apply inside paratha
-       Refined flour (Maida)                                         1 tbsp
-      Clarified butter (ghee)                                        1 tbsp
-       Egg white                                                        1

-       Remove the cover of almonds, then grind coconut and almonds with little amount of water to make a paste.
-       Marinte the chicken with almond and coconut paste, all spices, crushed red pepper, roasted cumin powder, roasted and crushed coriander seeds, white pepper, grounded green chillies, ginger garlic paste, ghee and corn flour. Mix very well, make long shape kebab (like seekh kebab), and fry them in frying pan (do not deep fry)
-       In a pan, place the coal on onion peel (chilka), in middle of the kebabs, then put 2,3 drops of oil on it, cover the lid for 1 minute. It will give very good smoked smell.

Method for paratha:
-         Mix all the ingredients of paratha and knead the dough with water, and keep the dough aside for about 45 minutes.
-          Now make small ping pong size balls, then roll each ball to form a small size chapatti (size of a CD), now apply the paste (mix egg white, flour and ghee), all over the chapatti, then close it like forming a roll of it, lengthen this roll from both ends like forming a rope and then curl this rope in shape of a coil. 
-          Now make a big chapatti out of this coiled dough ball.
-          Shallow fry the paratha.

Method for chutney:
Beat the yogurt, add green chillies, chat masala, salt and red chili powder and mix it well.

Now place one kebab in paratha, spread some chutney, roll it and have a delicious yummy roll.