Tandoori Gobi

Thursday, February 26, 2009

I have been waiting over a month to see some snowfall for all the hype P had given. Am I crazy to wish for it???? Nah,all I wanted is to make a Snowman. Living in the Midwest that is certainly not a big ask.Though the weather has been cold,we haven’t witnessed much snow this year. The nature’s way of creating it white, reflects so well in the night. I wish to have a snowball fight, taste the icicle, skiing and enjoy the wondrous splendor of the nature, there’s always a next winter for these activities. Remember the fairy tales – Little Match girl, trying to sell matchsticks on a wintry New Year’s eve? I have fond memories of my school Annual Day celebration where I won this book as first prize in the Drawing competition while in Class I .My first tryst with snow was through this book.Little did I know that this would turn to reality many years later!

God was kind enough to shower some last week. I was freezing but knowing the stubborn I am didn’t quite listen to P, after a lot of “to do” and “not to do”, went ahead with it . I had a tuff time making one, the snow wasn’t wet (wet granular one is the best one to use),it was difficult to assemble them together. I finally ended up making a snow baby and not a snowman:-D. And the wonderful coincidence to this is the state wide alert for heavy snow storm today:-P

In this weather, what could be more delicious than a hot Tandoori Gobi?

Ingredients –

Cauliflower – 1 (carefully cut into large florets,big chunk would be good)
Thick Curd – 1 cup (I used low fat curd)
Ginger Garlic paste – ¼ tsp(Optional)
Coriander powder -1tsp
Chilli Powder – 2 tsp (Change the spice level as per your taste)
Turmeric Powder – ¼ tsp
Besan – 2 tbsp
Garam Masala – 1tsp
Chunky Chaat Masala – 1 tsp(I used MDH chunky chaat masala)
Green Chillies – 1tsp (Crushed/minced) This is optional.
Olive oil – 1tsp
Lemon juice – 2tsp
Asafoetida/hing – a pinch
Onions – ¼ cup(thinly sliced)
Cilantro – For garnishing
Salt – as required

Method –

1.If you don’t have thick curd, hang curd in a muslin cloth for about half an hour to drain water.
2.Mix the curd along with all the powders (Chilli,Turmeric,Besan,Garam Masala, coriander powder & chaat Masala)in a bowl.If using ginger garlic paste & green chillies,add them too.Add salt & hing.The addition of Turmeric & Chilli powder gives it a nice Orange Color.
3.Cauliflower needs to be steamed so that it turns out to be l’il soft while eating.Either use the microwave or use our conventional method,parboil it with salt water.Ensure not to overcook.
4.Drop the Cauliflower to the mixture and mix well.Use a plastic wrap/a lid and close the bowl and allow it to marinate for about 4-5hrs in the refrigerator.
5.These are made in the Tandoor/Griller. If using a griller,push the florets onto bamboo skewers,keep some marinate mixture aside & brush the florets once in a while and grill them.I used the broil option in the Oven.Place the florets on a baking tray, sprinkle Olive oil and broil at 350F until color changes.In between flip the florets.Be watchful as it might get charred soon,as the heat is directly applied to the food in this method.However,the charred ones taste a lot better.
6.Toss sliced onions and lemon juice together and garnish it on the Gobi along with Cilantro.Serve it with Mint Chutney.The hotter the better:)

Oil can be avoided as broiling doesn’t need oil.Broiler is a process of cooking food in high heat, so be very careful. In fact while making this, the smoke alarm got triggered at home:-P.It ain’t that bad,its just that I wasn’t paying attention to it. You may also place a silver foil on the baking tray, as the cauliflower has a tendency to stick to the tray.

This is off to JFI,Cauliflower is the theme for JFI:Cauliflower,hosted by Mythreyee of Paajaka Recipes.The event was originally started by Indira of Mahanadi.

Since this is orange in color,this goes to FIC Orange hosted by Aparna of Diverse Kitchen,originally started my Harini of Tongueticklers.

Also,Rachna of the Gourmet Launchpad is hosting A Healthy Bite event,this is off to her event too.Rachna this appetizer is neither fried nor has any fatty food,am not sure if this qualifies,you may take a call.Thanks!


Cherimoya Custard and an Award!

Monday, February 23, 2009

It was Oscar fever at home too. However,I wasn’t too keen on watching it,but P insisted and dragged me to see the program.I didn’t quite enjoy Slumdog Millionaire,except for Rehman nothing else seemed right to me.I am a diehard fan of A R Rehman, so he being nominated was the only enthu that kept me on with the award ceremony. I was jumping to glory to see him receive the much coveted award. And to add to this,his performance at the Oscars was mind blowing.I was touched by his “Thanksgiving speech”.When he won the first award for the Best Original Score,along with his thanking note he said “Mere paas Ma hain”(ofcourse he translated this- I have my mother),apparently his Mom had accompanied him for the ceremony and for the second award he said “Ella Pugazhum Iraivanuke” meaning - All praises/tributes is to God. I am in complete awe of his simplicity and humility.Hats off to him – Jai ho!

Coming to my recipe,Cherimoya is nothing but Custard Apple.I happened to find it at the local Chinese market here.This is one fruit that I’ve missed eating for long.It brought back memories of the Custard Apple tree at my house back in India.Although the tree bore delicious fruit, it was tedious to remove the zillion seeds in it. To my pleasant surprise the one here had less than ten seeds ,making my job much simpler.It makes me wonder,the wonders of Nature’s creation,the same fruit being different yet so similar across continents


Cherimoya/Custard Apple – 1
Sugar – ½ cup
Cream – ½ cup
Milk – 1 cup
Vanilla Extract/essence – 1tsp
Egg Yolk – 1(optional)
Kit Kat chocolate – 1 (small – chopped)

Method :

1.Cut and deseed the Cherimoya,extract the pulp and mash it.
2.If using egg,beat the yolk along with Vanilla Extract.
3.Add sugar,mashed pulp and Milk.Mix well,add the cream. Refrigerate it add the chopped chocolate before serving.

A friend of ours actually served Custard along with Chocolate which was delicious, this was originally her idea. I added egg thinking it would make it smooth, but this can be avoided.

Vidhas of the "Appetizing Recipes" has passed on this award to me.Thanks so much! I would like to pass it on to Varsha,Mangala and Jaishree


Easy appetizers - Spring Rolls & Dim sum

Thursday, February 19, 2009

A recent visit to one of the Chinese Grocers here was such a revelation, I found almost all the veggies that I’ve been missing here.It was actually my Bro’s engagement in India, I was feeling pathetic sitting here and to cheer up my mood P took me for shopping,which always helps me:-P. Apart from the other shopping,I thoroughly enjoyed my veggie shopping too.I picked up Banana Flower(Vazhai Poo),White Pumpkin,Small Green Brinjals to name a few. I also picked up Wanton wraps and spring roll sheets from there and made these yummy appetizers:-P

Dim sum which is a Cantonese word literally means “Touch the heart” .This appetizer has surely touched my heart,an all time fav one:) Remember Mainland China/Beijing bites in India???? These are served in small steamer baskets. In most of the places these are ordered from a menu,in few other places these are brought & served by the servers in a trolley, one such restaurant that I remember visiting is Civet in Bangalore,India which followed this.Dim Sum can be made by steaming or frying ,even pan fried ones are very common. The Chinese prefer having Chinese tea (Jasmine Tea to be precise) along with them, because it helps in digestion. Here in the US, the shallow fried ones are called “Potstickers”. Nowadays things are getting Indianized, but still Dim Sum rules! Its believed that making Dim sum is an art by itself.These days it’s a lot easier to make one,thanks to the wraps which are easily available. In India they are quite popular as “Momos”. I’ve personally known these as Momos only,which are mainly made with rice flour.Dim Sums however, use some kind of specialty rice flour.

They are called Wantons & Dumplings too. Momos are Tibetan name for Dumpling. And Wantons are type of dumpling common in Chinese cuisine.Huh…..confusing,eh? Well I made both steamed and the fried ones. As far as I’ve known Wantons are always associated with the fried and Momos with the steamed ones. Whatever the name is, it’s surely is a winner. For the sauce, I just randomly added the ingredients, didn’t actually have any definite recipe in mind, the outcome was super duper!

Spring Rolls


Spring Roll Pastry Sheets – As many as u need. I used 10 of them
Cabbage – 1 cup(shredded)
Carrot – 1 (grated)
Noodles – ½ cup cooked (I used veg hakka noodles)
Capsicum – ½ cup(finely chopped)
Onions – ½ cup(finely chopped)
Ginger Garlic Paste -1 tsp
Soy Sauce – 2 tsp
Green Chillies – 4 (finely chopped/crushed)
Oil – 2tsp + for frying
Salt – as per taste

For the sealing -

Cornstarch – 1 tbsp mixed with 5tbsp of water.

Method :

1.In a wok/pan,heat 2 tsp of oil.Add Ginger Garlic paste and Onion, sauté for a minute. Add the remaining ingredients one by one.Saute it well for 3-4mins,do not overcook the veggies they need to be crispy.Allow it to cool.
2.Remove each pastry sheet carefully and place a spoon full of mixture and roll it tightly. First from the end, then the sides and then the opposite side. Mix cornstarch with water and use it for sealing.
3.Deep fry in hot oil, until brown.

The filled rolls can also be frozen and fried as and when required.

Chilli Garlic Sauce


Ginger – 1 inch piece
Garlic – 2 small pods
Red Chillies – 5-6(increase as per individual spice levels)
Onions – ½ cup(roughly chopped)
Soy Sauce – 2 tbsp
Tomato Ketchup – 2 tbsp
Salt – as per taste

Method –

1.Grind the onions,redchillies,ginger and garlic together.
2.Heat a cup of water,add the paste and the remaining ingredients.
3.Allow it to boil and switch of the flame when it turns thick.

This was actually red in color,because of the bright light it looks orangish.In the final display with the Dim sum it looks fine.

Steamed Dim Sum


Wanton wraps – 10 (use as many as u want)
Cabbage – 1 cup (finely chopped)
Onion – ¼ cup (finely chopped)
Tofu – ¼ cup(crumbled)
Oil – 2 tsp
Ginger Garlic paste – 1 tsp
Green chillies - 4 (finely chopped/crushed)
Soy Sauce – 1 tsp
Salt – as per taste


1.In a Wok/pan,heat oil,add ginger garlic paste,green chillies and onions, sauté for a minute,add the remaining ingredients. Sauté well, don’t overcook the veggies. Allow it to cool.
2.Remove each wrap carefully, place the filling in the centre and fold as per your choice.

Moisten the ends of the wrapper with a dab of water.Fold the wrap as per your choice be it a single fold/similar to our very own Modaks(Kozhakattai) or even fold it into half and press/crimp the edges forming a pleat(saree pleat) like structure.

3.Steam it for about 10-12mins.

Always serve these hot,else it looses its taste.

Fried Dim Sum


Wanton wraps – as per requirement
Cheese – 3 tbsp

Method –

1.Place l’il bit of cheese in the centre and fold it as per your choice.Just like the steamed ones,a single fold would do good too ie., fold it diagonally than seal the edges using water. Ensure it is folded well, else the cheese would ooze out and melt.
2.Deep fry in hot oil until brown. Serve hot with the sauce.

Any kind of cheese can be used. Instead of cheese,the filling used for steamed ones can also be used.The Spring Roll Pastry sheets and Wanton wraps can be found in the frozen section in any Chinese grocers. Wanton wraps are available in different thickness; I used the thin ones.Instead of Frying these can be Pan fried too.


Lemon Raisin Chocolate Cake and an award!

Sunday, February 15, 2009

It’s the month of romance,day of exchanging chocolates,flowers,gifts between loved ones all in the name of St Valentine.He was one of the most popular priest/saint in Rome .One of the kings (I seldom remember his name) decided that single men made better soldiers than the once with families. Valentine disagreed, fought for this injustice and secretly got young lovers married. What a thought!! And finally the King got to know about his deeds and put Valentine to death. I believe V-day is celebrated to commemorate the anniversary of his death.There are many other stories regarding this day,whatever it is,I suppose Valentine is undeniably a romantic figure. I bet most of the men would have loved to beat this guy who made this day possible coz they wudn’t have to buy flowers/chocolates/expensive gifts everytime:-P. Don’t you think women get more stuffs all the time????? They even have a day for themselves “Women’s day”.I think it’s time to have a “Men’s day” and appreciate all men who have made some difference in our lives:)

I had a wonderful time yesterday,thanks to P. I never knew he cud surprise me so well…very thoughtful of him.We had a lovely dinner at a Lebanese restaurant,my first tryst with Tabouli and it was yumm! And not to forget the belly dance there,which was surely a coincidence. The way we were seated,P was facing the dancer,I ensured we exchanged seats once the program started.Am sure Varsha might say "you too Brutusii” again:D. Post dinner it was Icecream time at Coldstone and then we watched Pink Panther 2 which I din’t enjoy much,felt it was a l’il slow.I somehow didn’t find Aishwarya Rai Bachan all that great,she wasn’t very appealing in this movie,age was showing up on her!

I guess liking “Chocolaty” stuff is a girl thing. A lot of men don’t prefer chocolate. As a matter of fact, P doesn’t prefer it much too,so I baked a “Lemon Raisin Chocolate Cake” for him. Though it was for him,knowing the “meanie wife” I am ,I had to ensure that it suits my taste buds too,thus added li’l bit of chocolate chips which he din’t mind:-P


All Purpose Flour – 3cups
Sugar – 2 cups
Eggs – 3
Butter – 2 sticks(1 cup melted)
Vanilla Essence – 1 tsp
Lemon Zest - 2- 3 tsp
Raisins – ¼ cup
Chocolate chips – just a li’l (I used ¼ cup)
Milk – 1 cup
Baking Powder – 2 tsp

Method –

1.Sift Flour and baking powder together. Keep aside
2.Beat butter and sugar until fluffy.Add eggs and vanilla essence.
3.Continue beating, add the flour l’il by l’il.Add milk accordingly to get a batter like consistency.You may increase the quantity of milk based on the requirement.Add in the lemon zest.Mix well.
4.Transfer the batter to a greased pan,sprinkle raisins and chocolate chips.

5.Bake at 350F until a needle pierced in the centre comes out clean/till it turns brown. Allow it to cool and then serve.

At the end,it was a gorgeous looking cake:)

Generally, after baking because of the weight,raisins/chocolate chips would have resided in the bottom of the cake,so l’il bit of flour is mixed along with it before sprinkling on the batter. However, I didn’t do this, the raisins and chips were evenly spread in the cake.

Yasmeen of the Healthnut blog has passed on this award to me. Thanks so much Yasmeen:)


Cinnamon Rolls

Thursday, February 12, 2009

Every other day I’ve been going out and things keep me busy. Jes got some time time now, thought to blog and also see what my fellow bloggers are up to!

I got to attend the Midwinter Feast at the International Institute of this state. It was well attended by people from different countries (around 20 different countries).We along with three more friends represented India. P along with his friends started identifying the flags of different countries displayed....Algeria,Lebanon,Denmark,Somalia,Hungary,Indonesia….…etc and that’s when I realized how bad I was.(huh!).For entertainment,there was a belly dance called Shaka Shaka Shaka by two beautiful girls(not sure from which country) and not to forget the soothing Carnatic music performance by our very own Nirmala Rajasekhar,she is definitely a great singer.

Being a foodie,I thoroughly enjoyed the different cuisines.For starters – Hummus & Pita(Lebanese),Piiraka(Finnish) this was new to me,it was something like a pie - a nice crust with mashed potatoes and for non veggies Martabak(Indonesian) and Eggrolls(Thai). Veg options in the main course- Lasagne(Italian),Bean Cake Moi-moi(Nigerian),Pad Thai(Thai) and Spicy Veg Biryani(Somalian) ,Green Bean Salad(Lebanese),Mediterranean Salad(Egyptian).And the best was the Desserts – Apple Turnovers(Swiss),Sweet Potato Pie(African American),Cookies(Tibetan) and Baklava(Egyptian).Ahhhh what a feast:-P. The icing on the cake was the $100 gift coupon(For one of the finest restaurants here) which I won there. I was overjoyed!

Coming to my recipe, I relished my first Cinnamon roll in Las Vegas Airport and haven’t forgotten the taste till date. The flavor that it brings to any food is incredible.P has a sweet tooth and made this for him yesterday.Its usually a li’l soft but I like it to be a li’l crunchy munchy :)

Ingredients & Method:

For the dough
All Purpose Flour – 3 cups
Granulated Sugar – 5 tbsp
Salt – a pinch
Vanilla Extract – 1tsp
Butter – 1 stick(1/2 cup)
Baking Powder – 2 tsp
Milk – ½ - ¾ cup

For the filling

Cinnamon powder – 2 tbsp
Brown Sugar – ½ cup
Granulated Sugar – ¼ cup
Pecans – 2 tbsp chopped (optional)
Butter – 2tbsp
Flour –for rolling/dusting

Mix all the above filling ingredients together and set aside.

For the icing-
Granulated Sugar – 1 cup
Vanilla Extract – ½ tsp
Milk – 5 tbsp
Cream – 3tbsp


1. Mix all the dough ingredients to form soft dough.Use 1/2 to 3/4 cup milk depending on the texture of the dough.
2. Using a rolling pin, roll the dough into a rectangle(use flour for dusting).Evenly spread the filling on top of it. Carefully roll the dough and seal the ends(you may use milk to help you with sealing). Cut the roll into pieces (thickness to an inch or more).

3. Place the rolls on greased baking sheets and Bake at 375F until brown. It took 35mins for me. Allow it to cool for just few minutes.
4. Prepare the icing by mixing all the ingredients and drizzle it on top of the cinnamon roll.Let it set and enjoy the rolls!

I placed few pecans on top of the rolls,which is optional.Serve it hot or cold.

Since this was for P,I am sending this to Alka of Sindhirasoi who is hosting the "Just for You" event.

And also to Varsha of Will-O'-the-wisp who is hosting the event "Desert for the rest of us" originally started by Ramki of One Page cookbooks.


Easy Coconut Macaroons and awards

Thursday, February 5, 2009

While making Coconut Macaroons yesterday, I was thinking about my Dad.After a good meal,he would go to the kitchen and ask my Mom “ Wats there to eat”? He actually meant something to munch or savories. We call it “Norukuthini” in Tamil.I wud ask “ Wats there to Norukufy”? (jes a modernized way of calling it).Mom used to get wild at times as we would have jes finished our dinner.My Bro and me wud end up laughing:).The funniest part are the things that he would enjoy eating – If he din’t find anything like a Muruku,Mixture or cookies, he would scrape li’l coconut and eat it with sugar,Toasted Peanuts/Cashewnuts/Pistachios or even as simple as milk powder. Things haven’t changed even now!

Similarly,once P gets back from work he looks around in the kitchen to “norukufy” something:-P.I try and make different stuff for him and this was the easiest I could think of making yesterday.


Shredded coconut – 2 ¾ cup (I used sweetened coconut)
Sweetened condensed Milk – ¾ cup
Vanilla extract/essence – 1 tsp
Salt – a pinch

Method :

1.Mix all the ingredients together
2.Use an Ice cream scoop or spoon to drop the mixture onto a greased baking sheet and bake at 325F (preheated)for about 15 min or until golden brown. Cool it before munching:-D

Prep Time – 5 mins apart from the baking time.
Serving - Makes around 25-30 small Macaroons.

I also used Hershey's Chocolate syrup on top of the macaroons.P doesn’t prefer this much,so jes made a few for myself.Few even add eggs to the recipe.Let me know if anyone has tried that.

Varsha of Will–O'-the–Wisp has passed on this award.This is my second one,feels so good!

Also, Mahimaa of the Indian Vegetarian Kitchen has passed on the above mentioned award.Thanks Mahimaa!
And I would like to pass on both these awards to Ramya of Maneadige,Mangala of Recipes24x7,Vidhas of Appetizing recipe,Trupti of Trupti's Food Corner,Nags of Edible Garden,Varsha of Will-O'-the-wisp,Hema of Adlak's Kitchen,Asha,Harini of Sunshinemom and Lubna of Yummy Food.

This goes to the “Just for you” event organized by Alka of Sindhirasoi.

Last but not the least,this is also off to Varsha of Will-O'-the-Wisp event Recipe for the rest of us - Dessert originally started by Ramki of One Page Cookbooks.


Akki Roti & Badnekayi Yennegayi

Monday, February 2, 2009

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is "Dharwad Peda","Antina Undi"( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi's kitchen where I saw women make Jowar and Akki Roti's with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Roti’s were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I've always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu "Yennaikathirikai" is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24x7 and Yennegayi Badnekayi from Ramya’s Mane Adige. I did make some changes to suit our taste buds.

Akki Roti


Rice – 2 cups
Urad Dal – 2 tbsp
Cucumber – 1(grated)
Rice flour - 4 tbsp for dusting/rolling
Salt - as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li'l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

Badnekayi Yennegayi

Eggplant/Brinjal – 8 nos(small purple ones)
Tamarind – ¼ cup extract (I soaked ½ of a lemon sized tamarin ball in water)
Onion – ¾ cup (finely chopped)
Green chilly – 2 slit (optional)
Mustard Seeds – 1 tsp
Curry leaves – a few
Asafoetida/hing – a pinch
Jaggery – 1tsp
Oil – 2 tbsp

For the Masala/filling -

Coconut – ½ cup
Coriander seeds – 2 tbsp
Red chillies – 8nos
Cumin seeds – ½ tbsp
Peanuts – ¼ cup
Sesame seeds – 1 tbsp
Onion – 1 small (roughly chopped)

Method –

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya's blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!


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