MyMusingsSangSpeak - Pet Puja - Sabudana Kheer, Sago Pearls Porridge

 

MyMusingsSangSpeak - Pet Puja - Sabudana Kheer, Sago Pearls Porridge

Sabudana Kheer, Sago Pearl Porridge

Sabudana Kheer is a humble  Indian dessert of Maharashtrian households made especially on days of fasting (Upvaas). It is very easy to make dish with most minimal ingredients. It is also made when one is recovering from a tummy upset as it is easy to digest and nutritious (resistant starch, gluten free, good source of zinc)at the same time.

Earlier, the milk was never reduced and condensed to make this kheer. I reduce the milk to make this dessert slightly richer in taste.

Ingredients

Sabudana (Sago Pearls) -125 gms

Milk - 2 litres

Sugar - 1 large cup

Cardamom powder - 1/2 teaspoon

Saffron -25-30 strands

Water- Approx 1 cup

Method

Wash sabudana well and soak for minimum 3-4 hours. Heat milk and allow to boil on simmer for about 15-20 minutes. Add soaked sabudana and allow to cook for further 15-20 minutes. Keep stirring occasionally so that sabudana does not stick at the bottom of the pan. Add sugar and saffron strands and cook for further 10 minutes. Take off the heat and add cardamom powder. Allow to cool and serve chilled.

Note - Cooking time is about 45-50 minutes and this quantity suffices about 7-8 persons.

MyMusingsSangSpeak -Pet Puja- Gavarichi Bhaji, Guar Subji, Cluster Beans Vegetable

MyMusingsSangSpeak -Pet Puja- Gavarichi Bhaji, Guar Subji,

Cluster Beans Vegetable

Cluster Bean is a highly nutritious vegetable. It is very tasty and can be prepared in many ways. There are two types of Guar/Cluster beans available, one is the native (desi) variety and the other is hybrid. The desi/native variety is more tasty but rarely available. It is a much loved Maharashtrian dish. The seeds of Guar bean give out Guar Gum on extraction and this is a highly priced commodity in food and other commercial industries.

During our childhood, we used the inner green parts of the Guar seed as tattoos to beautify our faces. My mother associated this vegetable to her childhood days of Aamras lunches with mango puree, chapati and this simple Gavar vegetable.

The tender Guar beans can be stir fried in oil and sprinkled with little salt and consumed as a tasty snack. The beans can be made into a simple bhaji by stir frying with onions. One may add potatoes also for variation. Another way to prepare the beans is to make a curry. I am sharing a recipe using roasted groundnut powder and you are sure to like it.

Ingredients

Guar beans -250 gms

Onions - 2-3 medium sized

Oil -2-3 tablespoons

Roasted Groundnut Powder -2 tablespoons

Salt -To taste

Turmeric Powder - 1/2 teaspoon

Mustard seeds -1/2 teaspoon

Water- Half cup

Kanda Lasun(Onion Garlic) Masala - 1 teaspoon

Fresh Coriander leaves- 4-5 sprigs

Method

Clean the beans by removing the tough stalks from both ends and break them into cm long pieces. Slice the onions lengthwise. Heat oil in a pan and add mustard seeds, add onions and stir fry till slightly brown. Add the Guar beans along with turmeric and salt. Stir well, add half a cup of water and cover. Allow to cook for about 7-10 minutes.

Add kanda lasun masala and stir. Add roasted groundnut powder and stir well. Finally add coriander leaves and serve. Enjoy the Guar bhaji as accompaniment with roti/chapati or daal rice.

Note - Preparation and cooking time is about half hour and this quantity will suffice 3-4 persons.

MyMusingsSangSpeak- Pet Puja - Paatal Poha Chiwda (Rice Flakes Mixture Snack)

Paatal Pohyacha Chiwda (Rice Flake Savoury Mixture Snack)

Paatal Pohyacha Chiwda is a light, crispy, tasty snack that can be prepared very easily. You require thin rice flakes/puffed rice for this recipe, but, if these are not readily available, then one can use the normal poha too. With normal poha, the roasting time may increase. This snack uses very little oil; hence it is healthy in that respect.

This dish was never made by my mother. It was made by my aunt, and I liked it so I learnt to make it.

Ingredients

Paatal Poha (Thin rice flakes) – ½ kg

Groundnuts – 200 gms

Dry coconut (Thinly sliced) – 2 tablespoons

Cashews (broken) – 2 tablespoons

Chutney Daal – 2 tablespoons

Sesame seeds – 2 tablespoons

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Curry Leaves – 15-20

Green Chillies (finely chopped) – 3-4 nos

Garlic (finely chopped) – 1½ teaspoon

Turmeric powder – ½ teaspoon

Oil – ½ cup

Salt – To taste

Asafoetida – A generous pinch

Method

Fry the groundnuts and set aside. Dry roast the rice flakes on medium flame till they become crisp and a light cream colour, add few drops of oil in between while dry roasting. Add salt, turmeric powder and fried groundnuts and switch off the heat.

For tempering take another utensil. Heat oil and fry cashews pieces, chutney daal, and sliced dry coconut very lightly and add to the rice flakes mixture. Fry the finely chopped garlic till it turns crisp and brown and add to the rice flakes. Add asafoetida, chopped green chillies, mustard and cumin seeds and allow the chillies to become crisp. Add this tempered oil to the rice flakes mixture along with the sesame seeds and mix well. Lightly roast the rice flakes mixture on low flame for about 8-10 minutes, till it becomes crispy by stirring continuously so that all ingredients mix well and the salt gets distributed evenly also. 

While serving, you may add finely chopped onion and fresh coriander.

Note - Similar savoury snack can be made with cornflakes or wheat flakes or any other puffed grains.

MyMusingsSangSpeak- Pet Puja - Dadpe Pohe

Dadpe Pohe (Soaked and Pressed Rice Flakes Snack)

Dadpe Pohe is a delicious, lip smacking recipe of uncooked, soaked and pressed poha with lots of fresh vegetables. Dadpe means pressed, and in this recipe,the poha is soaked and pressed for a while and used uncooked.  It is a nice summery treat, very easy to prepare too. Generally, thin puffed rice flakes are used for this recipe. In case, thin variety is unavailable, one can make use of the normal variety too, only soaking and pressing time would increase in that case.

It is poha (puffed rice) soaked in coconut water/curds or a mix of both, and finely chopped onions, tomatoes, grated fresh coconut, carrot and cucumber, salt, sugar, lime to taste n for tempering oil, curry leaves, green chillies, mustard seeds n asafoetida, for garnish -fried groundnuts, chopped coriander.
This dish was never made at my home, I had it at my college-mate's home and I got this recipe from his mother as I had really liked the taste.

Ingredients

Thin Poha/Rice Flakes – 2 cups

Curds/Yoghurt – 1 to 1½ cups

Onion – 1 large (finely chopped)

Tomato – 1 medium (finely chopped)

Grated Fresh Coconut – 2 tablespoons

Salt – As per taste

Sugar - 1½ - 2 teaspoons

Lemon juice – 2 teaspoons

Fresh coriander – 2 tablespoons (Finely Chopped)

Fried Groundnuts – 2 tablespoons

Oil – 2 tablespoons

Asafoetida – 1 pinch

Mustard Seeds – 1 teaspoon

Curry Leaves – 14-15

Green Chillies – 2-3 nos

Cumin Seeds (optional) – ½ teaspoon

Carrot – 2 tablespoons (grated)

Cucumber – 2 tablespoons (grated)

Method

Clean the Poha/rice flakes well by straining through a strainer. Add curds, salt, sugar, lemon juice to the poha and keep it pressed for about half hour in a vessel by covering with a plate with weight placed on it. Add finely chopped onion, tomato, grated coconut, fried groundnuts, chopped coriander leaves, optional vegetables like grated carrot and cucumber and mix well.

For tempering, heat oil in a vessel. Add mustard and cumin seeds, asafoetida, curry leaves, chopped green chillies, allow the mustard to splutter well and add to the prepared poha mixture. Give a good stir so that the tempering mixes well with the poha mixture. Dadpe Pohe are ready to be served.  

MyMusingsSangSpeak- Pet Puja - Kelyacha Sheera

Kelyacha Sheera (Banana Suji Halwa)

Kelyacha Sheera is a typical Maharashtrian recipe, it is Suji Halwa with banana. I have already mentioned in my recipe of Suji Halwa or Sheera as in Marathi, that this dish is considered to be sacred and offered to God as Naivedyam, especially for the SatyaNarayan Puja and further is distributed as Prasaad. My mother used to make really amazing Kelyacha Sheera, by roasting the Suji (Semolina) along with bananas in pure ghee to a lovely golden brown. Even while writing, I am transported to the rich aroma of this lovely dish.
In childhood, this Prasaad of Kelyacha Sheera was a delicacy worth all the wait. It would be served very beautifully in banana leaf. Roasting with immense patience is the key to this wonderful recipe.

Ingredients

Rawa (Suji/Semolina) – 1½ cup

Pure Ghee – ½ cup

Banana (ripe) – 1 large

Milk – 2½ cups

Sugar – 1 cup or a little more

Cardamom Powder – ½ teaspoon

Dry fruits (Cashew, Almonds, Raisins) - Optional

Method

Take a hard-bottomed pan and heat the ghee and add suji to it. Keep roasting the Suji on medium heat till it turns to a light brown colour. Mash the banana and add to the roasted suji and keep stirring and roasting till the mixture turns a deep golden brown. Warm the milk and add to this mixture, be careful while adding as the suji mixture tends to splutter. Stir well, the suji milk mixture will come together, then add sugar to this mix. Mix well and cover with a lid and allow to cook for about 5 minutes. Add cardamom powder. Garnish with dry fruits and serve hot.

Note - Preparation and cooking time is about 30-40 minutes.

MyMusingsSangSpeak- Pet Puja - Laal Tikhatche Paatal Pithale/Pithala

Laal Tikhatache Paatal Pithale

This is a lip-smacking Maharashtrian recipe, very basic and rustic. It forms a part of the staple diet of an average agrarian Maharashtrian household. My family just loves this dish and it is really a soul satisfying one. As it is easy to prepare and requires minimum ingredients and tastes so delicious, it is famous amongst all Non Maharshtrians too. Laal Tikhatache Paatal Pithale tastes good with almost anything and serves as a perfect accompaniment with Jowar (Sorghum) Roti and rice.

Ingredients

Besan (Gram Flour) – 2 cups

Onion – 1 large

Garlic – 14-16 cloves

Red Chilly Powder – 1 teaspoon

Oil – 3-4 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida – 1 pinch

Salt – As per taste

Water – Approximately 1 litre

Chopped coriander leaves (optional) – 2 tablespoons

Method

Heat oil in a Kadahi and add asafoetida and mustard seeds, allow mustard seeds to splutter and then, add chopped onion. Fry for about 4-5 mins till it turns light brown, then add crushed garlic and give a good stir. Add red chilly powder and salt and stir for few moments and add water. Bring the water to boil and add gram flour, little quantity at a time and keep stirring continuously. Once all gram flour is added, stir well and cover and allow to cook for about ten minutes on medium flame. Stir occasionally, once you see oil separating, remove from fire. Add coriander leaves and serve hot topped with ghee accompanied by jowar roti and rice.

Note – Preparation and cooking time is about half hour to 40 minutes. This quantity is sufficient for 4 persons.

MyMusingsSangSpeak- Pet Puja - Paatal Pithale/Pithala

Paatal Pithale/Pithala

Pithala is the most famous Maharshtrian recipe, a lip-smacking delight and it comes in many avataars like paatal (liquid/semi liquid) or semi soft or firm consistencies and can be made in varied ways using various vegetables, constant ingredient being besan that is gram flour. Pithala is also known as Jhunka in Marathi. One can use either green chillies or red chilly powder as per one’s preference. It tastes best with jowar roti or rice. Here, I am giving you the recipe of paatal pithala using green chillies. Hope you all enjoy it.

There are many versions of this recipe in other Indian states too. It is a quick to make dish and generally all these ingredients used are readily available in the kitchen. When you are short of vegetables at home, this is a quick fix recipe. The average Maharashtrian farmer's daily diet used to be Pithala Bhakri.

Ingredients

Besan (Gram Flour) – 1 cup

Onion – 1 large

Garlic – 10-12 cloves

Green Chillies – 2-3 nos

Dry coconut grated – 1 tablespoon

Turmeric powder – ½ teaspoon

Cumin – ½ teaspoon

Mustard Seeds – 1 teaspoon

Oil – 2-3 tablespoons

Water – 750 ml approximately

Salt – As per taste

Chopped coriander leaves (optional) – 2 tablespoons

Method

Chop the onion, coarsely crush together chillies, garlic and dry grated coconut. Heat oil in a karahi and splutter cumin and mustard. Add chopped onion and fry for about 3-4 minutes. Add coarsely ground chiily, garlic and coconut. Add turmeric powder and water. Add salt and bring to a boil. Once the water has boiled, lower the fame and add besan, little by little and keep stirring so that it forms a smooth paste. Stir well and cook by covering with a lid for about 7-8 minutes. Remove from fire and add coriander leaves. Serve hot with a dollop of ghee along with jowar roti and hot steaming rice.

Note – Some people make a solution of besan and water and then add it to the fried mixture to get extra smooth consistency. You can follow that method too.

MyMusingsSangSpeak- Pet Puja - Kardaichi Bhaji (Safflower Vegetable)

Kardaichi Bhaji (Safflower Vegetable)

Kardai (Safflower) vegetable is a popular green leafy vegetable consumed in Maharashtra. It is a highly nutritious vegetable containing many minerals and vitamins. Kardai oil is also a healthy option of oil. The vegetable can be prepared in many ways, simply by tempering garlic and green chillies or by adding onion and various daals (pulses). It tastes good as accompaniment with almost anything like wheat or jowar roti.

Ingredients

Kardai (Safflower) – 1 bunch

Onion – 1 medium

Garlic – 10-12 cloves

Green chillies – 2

Chana Daal (Split Chickpeas) – 2 tablespoons

Oil – 2 tablespoons approximately

Salt – As per taste

Water – As per requirement

Method

Soak chana daal in water for about an hour. Clean the vegetable by separating the leaves and you may take the tender stems. Wash well and chop into approximately 1” long pieces. Chop onions and crush garlic and green chillies. Heat oil in a kadahi, add chopped onion and fry for 2-3 minutes, then add crushed ginger and green chillies and fry for further 2 minutes. Add the chopped vegetable, soaked chana daal, salt, water, stir well and cover with a lid and allow to cook for about 10 minutes on low flame. Afterwards, give a good stir, check if the daal has softened and cooked well. Remove from fire and serve.

Note - You may use daal of your choice, it could be moong, masoor or tur (arhar).

MyMusingsSangSpeak- Pet Puja - Tondli Bhaat

Tondli Bhaat

Tondle or Tondli (Marathi) is Ivy Gourd in English, Tindora/Tendli in Hindi and it is a much sought-after seasonal vegetable in India, prepared in various ways across the country in combination with onions, tomatoes etc. Tondli Bhaat is a delicious Maharashtrian recipe, made with Tondli and rice; it used to be a must in the traditional Maharashtrian wedding spread. Things have changed with time and it is very rarely served in Maharashtrian weddings anymore. Tondli Bhaat is one of my favourite dishes, and here is the recipe for the same. One needs to use AmbaMohar rice variety for this recipe to get the desired taste.

Ingredients

Rice (AmbaMohar) – 1 cup

Tondli (Ivy Gourd) – 100 gm

Onion – 1 medium

Tomato – 1 small

Groundnuts – 1 tablespoon

Garlic Ginger Coriander paste – 2 teaspoons

Turmeric powder – ½ teaspoon

Garam Masala – ½ teaspoon

Kanda Lasun Masala – ½ teaspoon

Oil+Pure Ghee – 2 tablespoons

Cinnamon – 1 piece of 2 inch

Mustard seeds – ½ teaspoon

Bay leaf – 1 large

Curry leaves – 10-12 nos

Big cardamom – 2-3 nos

Black Pepper – 6-7 nos

Cloves – 4-5

Green Chillies – 1-2

Salt – as per taste

Water – 3 cups approximately

Grated coconut – 2 tablespoons

Chopped coriander leaves – 2 tablespoons

Cashewnuts – for garnish

Kishmish – for garnish

Method

Soak groundnuts in water for half hour. Wash all the vegetables, slice Tondli, onion and tomato lengthwise. Wash rice and set aside. Heat oil and ghee in a pan and cinnamon, cardamom, bay leaf, cloves, black pepper, curry leaves, mustard seeds and allow to splutter for a minute. Add sliced onions and fry till light brown. Add slit green chillies and sliced tondli and fry for another minute. Add washed rice, soaked groundnuts, ginger garlic coriander paste, turmeric powder, garam masala, kanda lasun masala, salt, sliced tomato and stir well for about 2-3 minutes. Add approximately 3 cups of water and bring to a boil, then cover and allow to cook for about 15 minutes. You can pressure cook also if you wish to. Add more water if required.

Serve Tondli Bhaat hot, topped with grated coconut, chopped coriander, fried cashews and kishmish along with pure ghee.

Note – Preparation time is approximately 45 minutes to one hour. This quantity serves about 4 people.

MyMusingsSangSpeak- Pet Puja - Alu che Gargate (Alu chi Patal Bhaji/Alu che Phatphate)

Alu che Gargate (Alu chi Patal Bhaji/Alu che Phatphate)

Alu (Marathi word) is known as Colocasia/Arum in English and Arbi in Hindi and its tubers and leaves are used as vegetables in Indian cooking. This vegetable is full of vitamins and minerals and one must keep it in diet for these nutritious reasons.  The vegetable has the element called raphides (very fine needle like calcium oxalate crystals), that cause itching and discomfort. This acridity needs to be neutralised by using acidic material like tamarind, lime etc and proper cooking.

In Maharashtra, the Colocasia leaves are used to make Aluchi Wadi, a favourite Maharashtrian savoury snack and, in North India, it is known as Patra or Pattaud or Patraud. The tubers are prepared in a similar fashion as potatoes. Alu che gargate or Alu chi Patal Bhaji or Phatphate is a delicacy that is served during Maharashtrian weddings. It is an all-time favourite of Maharashtrians.

There are two types of edible Colocasia leaves in the market, one that is lighter green in colour and one that is dark green in colour. The lighter green is used to make the fluidy vegetable and the darker green variety is used to make the Wadi or the snack. In case, the light green variety is not available, one can substitute it by the dark green variety. The assembling takes a bit of time and cooking is quite easy.

Ingredients

Colocasia leaves with stems – 7-8 nos

Groundnuts – ½ - ¾ cup

Bengal Gram Daal – 2 tablespoons

White Radish – 3-inch piece

Fresh Coconut slices – 2 tablespoons

Tamarind – 2 tablespoons

Jaggery – 1½ tablespoons

Garlic – 10-12 cloves

Green Chillies – 2 – 3 nos

Turmeric – ½ teaspoon

Besan (Gram flour) – 3 tablespoons

Salt – As per taste

Oil/Ghee – 2 tablespoons

Mustard Seeds – ½ teaspoon

Water – Approx 5-6 cups

Method

Wash the Colocasia leaves and stems thoroughly, skin the stems and chop finely. Soak the groundnuts and daal for an hour. Soak tamarind also for an hour. Skin the radish and chop into cubes. Sieve the tamarind and extract the pulp. In a utensil, take the chopped Colocasia stem and leaves, along with soaked groundnuts, daal, jaggery, tamarind extract, turmeric, salt, chopped radish, and about 4-cups of water. Steam this in pressure cooker for about 20 minutes. Remove from pressure cooker, once the steam is let off, add the besan flour and give a nice stir with hand stirrer.

In a small vessel, heat oil and add mustard seeds, chopped green chillies and mustard seeds till they splutter. Add this tempering to the cooked vegetable and cook it for about 7-8 minutes. Serve hot with chapati or rice.

Note - Assembling time is about an hour and cooking tome 30-40 minutes. This quantity should be enough for 4 persons.

MyMusingsSangSpeak - Pet Puja - Shepu chi Bhaji

Shepu chi Bhaji

Shepu is Dill in English, Sowa/Suva in Hindi and it is a favourite leafy vegetable in Maharashtra. In Persian and Oriental cuisines, it is used more as a herb for garnish. In Maharashtra, this vegetable is used in many ways, sometimes with just basic ingredients like garlic and green chillies and sometimes in combination with various pulses or gram flour.

Mostly, people do not like Shepu because of its strong aroma and flavour, even I hated it in my childhood. Things changed over a period of time and I love this vegetable now. The nutritional benefits of this vegetable are far too many to be ignored, so it is best to include it in your diet occasionally at least. I am sharing the basic recipe of Shepu Bhaji here.

Ingredients

Shepu (Dill) – 1 medium bunch

Moong Daal (Split Green Gram) – ½ cup

Garlic – 10-12 cloves

Green Chillies – 2

Oil – 1½ tablespoon

Salt – As per taste

Water – Approx ½ - ¾ cup

Method

Wash Shepu well and chop it fine, both leaves and tender stems. Soak Moong Daal in water for about 1 hour. Heat oil in a pan and add chopped green chillies and crushed garlic and saute for a minute. Add the chopped vegetable and soaked daal along with salt and mix well. Add water and cover with a lid and allow to cook for about 10 minutes. Check if the daal is cooked, it should have the crunch. Remove from fire and serve with chapati or Jowar roti.

MyMusingsSangSpeak - Pet Puja - Mirchi cha Thecha

Mirchi cha Thecha (Crushed Chilli)

Mirchi cha Thecha is one essential Maharashtrian side dish, widely popular amongst Maharahtrians as well as Non-Maharashtrians. Thecha is a Marathi word meaning crush. The chilli which originated in Mexico, made a permanent home here in India and is an extensively used condiment. The staple agrarian diet in Maharashtra would be the humble combination of Jowar Bhakri, Pithala and Thecha along with onion.

Thecha can be prepared in a variety of ways, the most basic being green chillies fried and just crushed with salt and few garlic pods. Some people may add lime juice to it. Thecha is mostly eaten with uncooked oil. Some like to combine it with curds. Thecha can be made more flavourful with addition of groundnuts, dry coconut etc. My mother loved all kinds of Thecha, but the one with groundnuts and dry coconut was her favourite and, here, I am sharing this recipe.

Ingredients

Green Chillies – 4-5 nos

Oil – 1 teaspoon

Roasted groundnuts – ½ cup

Dry grated coconut – ½

Garlic – 9-10 cloves

Salt – As per taste

Method

Heat oil in a pan and fry the green chillies till they are just about done. Mix all the ingredients and grind coarsely in a mixer. Earlier, this used to be done manually in a pounder. Mirchi cha Thecha is ready for serving.

MyMusingsSangSpeak - Pet Puja - Ambat Chukya Chi Bhaji

Aambat Chukyachi Bhaji

Aambat Chuka is called Khatta Palak in Hindi and Green Sorrel in English. It is a sour leafy vegetable, with thick, juicy leaves and stems and is a good source of Vit C, Beta carotene, calcium, potassium and magnesium. This vegetable can be prepared individually or in combination with other leafy vegetables. Sometimes it is used in non-vegetarian recipes too. I always loved this vegetable for its unique sour taste. I have grown this vegetable in my kitchen garden when I was away from my home town and it grows quite easily and well too all round the year. Method of preparation of this vegetable is quite easy. The consistency of this recipe is semi liquid (Gargatti Bhaji in Marathi). It tastes heavenly with plain rice or Jowar (Sorghum) roti.

Ingredients

Ambat Chuka – 1 big bunch

Groundnuts – ½ cup

Chana Daal (Bengal Gram) – 2 tablespoons

Besan (Gram Flour) – 2 tablespoons

Curds (Optional)  – 1 tbsp

Water – 3-4 cups

Jaggery – 1 n ½ tablespoon

Turmeric Powder – ½ teaspoon

Salt – As per taste

Oil - 1 tablespoon

Ghee – 1 tablespoon

Green Chillies – 2-3 nos

Garlic – 10-12 cloves

Mustard seeds – 1 teaspoon

Method

Wash Ambat Chuka leaves and stems and chop about 1 cm in length. Soak groundnuts and daal in water for about an hour. Now take chopped leaves, soaked grounduts, daal in a stainless-steel vessel and add turmeric powder, salt, jaggery and approx. 3 cups of water. Pressure cook all these ingredients for about 10 minutes. Remove from heat and whisk well with hand. Add curd and besan and mix well. Cook this mixture on medium heat while stirring continuously for about 5-6 minutes. Now heat oil and ghee in a tempering vessel and add mustard seeds. Once the mustard seeds splutter, add chopped green chillies and crushed garlic and allow to heat for a minute. Add this tempering to the cooked vegetable. The Ambat Chuka vegetables is ready to be served.

Note – Cooking time is about half hour (plus one hour for soaking).