Monday, January 31, 2011

Lazy Hubbie's Panini

My husband doesn't like cooking much.If he has to cook something for survival this is one dish he like to make. He has become such a fan of this that now-a-days he even volunteers to make this when I am not around. I am sure you would also enjoy this simple sandwich.
Bread-2 slices
Cheese spread-1tbs
Pepper- to taste
Salt-to taste
Spread cheese-spread  on one side of the first slice of bread. Layer with chopped onions (we prefer this as it is less messy to eat this way),de-seeded tomatoes (this prevents the bread turning mushy),cilantro,pepper and salt. To the other slice of the bread apply butter on one side and then put the buttered slice facing the fillings. Place it in the preheated panini press and cook till the sandwich turns golden brown.

Saturday, January 29, 2011

Oven Roasted Asparagus

Asparagus is something which we don't usually try out; though we had tried it on a few occasions previously. But because of its medicinal properties whenever I find a recipe that I think would suit us, I try it out, but it never seemed to work for us. Last week while watching Kitchen Boss in TLC, I came across this recipe being presented and thought that it would work, seeing the ingredients that went into making it. And it really did.
1pound medium-thick stalks asparagus
I tablespoon Extra virgin olive oil
Coarse Kosher or sea salt
Red chilli flakes
1/4 cup breadcrumbs
Chunk of Parmesan for grating
Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.If you are a person who doesn't like asparagus's tough skin you can peel the skin using a peeler
Place the asparagus on a sheet pan and toss the asparagus with enough evo just to coat. Add a generous pinch of salt and red chilli flakes and toss to coat.
Sprinkle the breadcrumbs and grated parmesan evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown.

Thursday, January 27, 2011

Ash-e Mast

Ash-e Mast is a lightly spiced yogurt based thick soup with herbs,white rice,chick peas with addition of meat and/or vegetables. I decided to make this as I wanted to make a Persian dish that is a little spicy and that would suit the cold winter weather. My search for such a dish ended up on My Persian Kitchen, and by the looks of it, I knew it would be something my family would love to try out. Of course, as usual I substituted some of the ingredients with my own and came up with this modified version of the recipe.
2 onions
4 cloves garlic
2 cups soya granules
1 egg
1/2 cup chickpeas, dried
1/3 cup rice
1 bunch parsley, equivalent to 4 cups
1 bunch cilantro, equivalent to 3 cups
1 bunch mint, equivalent to 2 cups
1 bunch green onions or chives
1/4 + 1/8 tsp turmeric
Saute one of the onions and 3 garlic cloves until translucent. Add 1/4 tsp turmeric and saute for another minute. Add 4 cups of water, a dash of salt and add chickpeas. cover and cook for one hour.If using a pressure cooker for 20 minutes.
In the mean time, puree the second onion along with one clove of garlic.Add 1/8 tsp turmeric, salt and pepper.Mix well together. Add soya granules and an egg and mix it all well.
Make little balls with the above mixture about the size of a cherry.
Add rice to the chickpeas along with 3 cup of vegetable broth (or water). Cook for 15 minutes more.If using a pressure cooker cook for another 8 minutes.
Rough chop your herbs.
Add soya balls to the chickpeas and rice.  Add salt & pepper to adjust seasoning.
Add herbs cover and cook for 5 minutes till the soya balls are cooked on  medium. While cooking make sure to stir the pot every so often to make sure that the bottom doesn’t stick.  Further adjust seasoning if needed.
Once the Ash-e(soup) is ready you can either add 2 cups of yogurt to the pot or a dollop of yogurt to each  bowl.  If you are adding the yogurt to the pot, let it warm through gently making sure it does not boil. Sending this over to A.W.E.D- Iranian by DK, hosted by Sweet Artichoke.

Wednesday, January 26, 2011

Eggplant Parmesan

My daughter doesn't like to eat any dish made with egg-plant if she knows what the ingredient is. The only way I can make her eat any egg plant preparation is to camouflage it in such a way that she won't suspect it is egg-plant. Since she is a lover of Italian food (with me taking liberties to suite the Indian palette of ours), I found this recipe one sure way to make her eat some egg-plant.
The original recipe: Family Circle
Egg plant - 1 big, cut into 1/4" thick circles (I shaved off the skin also, but you can leave the skin on)
Bread-crumbs - 3/4 cup
Eggs- 2 numbers
Chilli paste - 3 tbsp (or to your taste)
Salt - to taste
Garlic powder - 1/2 tsp
For the sauce:
Garlic - 4 cloves
Canned tomatoes - 2 cans
Oregano - 1 1/2 tsp
Red pepper flakes - 1/4 tsp
Basil (fresh) - 1/2 cup
Onion - 1/2 cup, diced
Mozzarella cheese - 1/2 cup
Pasta - 1 packet, cooked following the directions on the pack
For the Egg Plant :
Heat the oven to 400 degree F. Spray a baking sheet with cooking spray. In a plate, mix bread crumbs, Parmesan cheese, oregano and salt. In another plate, lightly whisk the eggs. In a bowl, mix the garlic powder and chilli paste. Apply this chilli paste evenly on to both sides of the egg plant slices. Dip each slice in the egg and coat it with bread crumb mix. Place the egg plant slices on the prepared baking tray, spray with cooking oil evenly and bake for 25 minutes or until it is brown or tender.
For the Sauce:
While the egg plant is in the oven, heat a skillet, add 2 tbsp of cooking oil and saute the onions till slightly brown. Add garlic, tomato, oregano, salt and red pepper flakes. Simmer this, stirring occasionally for 10 mts. Add basil to the sauce. If you like a chunky sauce, leave it as it is or if you want is smoother, you can blend this using a hand blender.
Overlap the eggplant slices on a baking sheet(make 4 piles), spoon sauce evenly over each portion. Don't use up the whole sauce - reserve about 1/4th for serving. Evenly sprinkle with Mozzarella cheese and bake at 400 degrees F for 10 mts. Serve the eggplant with pasta and the sauce that was reserved.
Sending this over to Bake Off hosted by Champa  and to Akila for her event Dish Name Starts with:E

Monday, January 24, 2011

Deconstructed Fried Ice cream

To deconstruct food is to take apart a dish or recipe or whatever into its different taste elements or Ingredients.This is my venture into making a deconsrtucted fried icecream.This is a very quick fix dessert that you can put together when you have an urge to have something sweet .
Ingredients: to serve 4
Bread slices-2
Butter-2 tsp
Ice cream-4 scoops (or as required)
Any fruit sauce-4 tsp(you can add 2 tsp of water to 2tsp of your favorite fruit jellies and microwave for 30 sec)
Heat a pan to medium heat. Add some butter and toast the bread on both sides. Serve the toasted bread, ice cream and sauce.The person having the dessert can put it together as they like. Isn't this an easy recipe to put together even on a busy weekday?

Friday, January 21, 2011

Orange Tofu with Mushrooms

I had heard so much about how good the orange chicken is and always wanted to make the "veggie" version of it. Then I came across this recipe from PhamFatale and so wanted to try it out. I made some changes to the original recipe, substituting some of the ingredients with my own.
1 (12-ounce) package firm tofu
1 small white onion
1 teaspoon fresh ginger, finely minced
2 cups orange juice, freshly squeezed
3/4 cup soy sauce
1 tablespoon brown sugar, depending on how sweet the oranges are
1 clove garlic, finely minced
1-1/2 tablespoons ketchup
1 teaspoon tomato paste
1 teaspoon chili garlic sauce
1/2 teaspoon sea salt
7 tablespoons tapioca starch
3 tablespoons rice vinegar
2/3 cup water
5 tablespoons canola oil
1 tablespoon lime juice
1/4 teaspoon black pepper, freshly ground
12 button mushrooms,  sliced
1 tablespoon cilantro, finely chopped
1 tablespoon green onion

For the orange sauce mix the tapioca starch, soy sauce,2 teaspoons brown sugar, ketchup, tomato paste, chili garlic sauce and 2/3 cup water . Set aside.
In a pan,pour 1 teaspoon of oil. Add the minced fresh ginger and cook for about 1-2 minutes. Add 1 1/2cups of orange juice. Bring to a boil. Add the tapioca mixture  that is set aside and stir constantly to prevent the starch from sticking to the bottom of the wok. Continuously stir the broth as it will thicken very quickly.
In  wok, heat about 2 teaspoons of oil. Add the garlic and onion saute till the garlic turns slightly golden.Add the sliced mushrooms. When the color is translucent and shiny, season with salt. Add about 1/2 cup of orange juice and a teaspoon of brown sugar. Cook for about 3-4 minutes. The mushrooms should be tender, yet still firm. Transfer the mushrooms to the orange sauce which should be thick and syrupy. If you find the sauce to be too thick, add 2 to 4 tablespoons of water.
Drain and pat dry the tofu.Slice the tofu into 1" thick pieces.Fry the tofu in medium heat on all sides and immediately dip the tofu into the orange-flavored sauce. The tofu will deflate instantly. Finish with lime juice, cilantro,green onion and black pepper. Toss well.

Tuesday, January 18, 2011


In our house we love soups and love to have them with hot breadsticks.This is one recipe that I uses to make soft breadsticks. The original recipe is from, though I have made some little changes.This recipe is for all the breadsticks lovers.
Yield:18 breadsticks
1 cup lukewarm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast

Mix water ,brown sugar and yeast and set aside for about 5 minutes. Once the yeast is proofed make dough  using all the ingredients. Roll out into a 10x12 inch rectangle.Cut into strips about 3/4 inch wide.Give each strip a twist and place on a greased cookie sheet.Let rise for at least 20 minutes.Bake at 375 for 10-15 minutes.Brush with butter and sprinkle with garlic salt and parmesan cheese or if you want a sweet variation you can sprinkle some cinnamon sugar after you brush butter.
Sending this over to Bake Off hosted by Champa

Sunday, January 16, 2011

Potato Gnocchi in Spinach Sauce

Gnocchi are Italian dumplings served with a sauce. I had tried making this before, but never turned out that good. I was telling this to my husband's cousin, and she suggested that the reason may be that I wasn't using the potato ricer - and guess what, I got this from her for Christmas along with this wonderful recipe!
Thanking her once again, I am dedicating this post to her.
It is important to cook the gnocchi immediately after making them. If they stand, they become sticky and difficult to work with. Begin heating your cooking water before you rice the potatoes. You should also have a skillet of sauce or melted butter ready so that you can transfer the cooked gnocchi directly to the skillet.

1 1/2 pounds Yukon Gold potatoes (preferably 2 large potatoes)
1 large egg, lightly beaten
Several scrapings of freshly grated nutmeg
3/4 teaspoon sea salt
Approximately 1 cup unbleached all-purpose flour, or as needed
Olive oil
Preheat the oven to 425 degrees. Bake the potatoes until a knife pierces them easily, about 1 hour.
When the potatoes are almost done, bring a large pot of salted water to a boil over high heat for cooking the gnocchi.
Peel the potatoes while they are hot. Cut them into manageable chunks and pass them through a ricer directly onto a work surface. With a table fork, spread the potatoes out until they are about 1/2 inch thick and let them cool to room temperature.
It would be good to go through the images of making the gnocchi before you proceed to the next steps
Drizzle the beaten egg over the potatoes. Sprinkle with nutmeg and salt, then scatter 1 cup flour over the potatoes.
Working quickly and gently, use a bench scraper to reach underneath the ingredients and lightly toss them together, as if you were working a pie dough.
Continue fluffing the ingredients without kneading them, using the scraper and your free hand, until the mixture resembles very coarse crumbs.When you have made all 6 ropes, line them up 3 at a time and use the scraper to cut them crosswise into 3/4-inch-square nuggets. Flour the nuggets lightly and gently toss them with the flour to prevent sticking.
Now you are ready to shape the gnocchi. Hold a table fork, tines up, in one hand. With the other hand, pick up a gnocco with your thumb and index finger, grasping it on the cut sides. Place it on the tines of the fork as far from the end as possible. With your thumb, gently press the gnocco with a forward movement so that it curls slightly. One side will have the indentations from the tines; the other side will be slightly concave. Keep the gnocchi on the work surface, lightly floured, until you make them all.

Drizzle about 2 tablespoons olive oil into a large baking dish.Boil the gnocchi about 2 dozen at a time. After they float to the surface, count 20 seconds, then lift them out with a skimmer/strainer and transfer them to the oiled baking dish, turning to coat them with the oil. Continue until all the gnocchi are cooked and lightly oiled, adding more oil if needed, then transfer them to a skillet containing your sauce. Reheat them gently in the sauce and serve immediately with a spoon, not tongs.
Yields enough gnocchi for 6 servings

For the sauce I had used my own recipe as below:
Tomato paste- 3tbsp
Butter - 1 tbsp
Garlic- 2 cloves, chopped fine
Curry powder - 2 tsp
Spinach - 1 cup, chopped fine
Parsley - 1 tsp
Salt - to taste
Brown the butter in a pan; add garlic and the tomato paste. When the butter starts to separate  from the tomato paste, add curry powder and saute for 2 minutes. Add the spinach and parsley, and saute till they wilt. Add about half a cup (or  a little less) of water, salt and let it simmer till it thickens to the consistency of your liking.

Additional tip: When the Gnocchi is done, prior to transferring it into the oiled baking dish, I had added 1/4 teaspoon of chilli-flakes and 1/8 tsp of salt to the oil to add a little more zing to the Gnocchi.

Sending this to Veggie/Fruit of the month:Potato hosted by Divya and,event by Priya

Wednesday, January 12, 2011

Obattu /Puran Poli

In Kerala, where I hail from, we don't normally celebrate Pongal. My memories of Pongal starts with the time I had moved to Bangalore for my studies. Of all the dishes that my land-lords used to prepare for the Pongal, obattu was my favorite. That may be because, I am a big fan of boli, which is a thinner version of obattu. Presenting my version of obattu to my readers and wishing you all a Happy Pongal!!
Split Bengal gram-1 cup
Grated Jaggery -1 cup or to taste
Cardamom Powder-1/2 tsp
All purpose flour-2 cups
Ghee -3 tsp
Vegetable oil-1/4 cup
Salt-a pinch
Turmeric- 1/4tsp
Make a dough out of all purpose flour,oil and turmeric powder, addling a little water. Keep it aside for an hour. Cook the bengal gram in enough water, sieve of excess water and mash it into a pulp. Mix with jaggery and cardamom. Add 1/2 tsp ghee and cook the mixture till it thickens. When it is cool enough, make small balls out of this and keep it aside. Now make small balls out of the previously prepared flour dough. Press each ball into a small disc and place the bengal gram ball in the center of the disc. Wrap the flour dough around the bengal gram ball by bringing all the sides to the center and pinching the ends together, to form a bigger ball. Roll this out as thin as you can without breaking the outer covering. Cook this on a hot tawa smeared with ghee. Cook  both the sides till done. Serve with milk or milk payasam.

Sending this over to the Pongal Feast Event hosted by Kurinji.

Tuesday, January 11, 2011

Roasted Vegetables

This is an easy recipe that anyone can put together, using the vegetables of your choice. This can be had along with chapathis/nans or any other types of bread - or can be had alone as a snack by itself.
Onion -1
Tomatoes -2
Potatoe - 3 medium
Cauliflower - 1/2 of medium sized
Garlic - 4 cloves, minced small
Mushrooms/bell peppers/ or any other vegetables - optional
Chilli flakes/ or any curry powder - 2 tsp (or to taste)
Salt- to taste
Olive oil - 4 tbsp
Curry leaves - 2 sprig
Dice all the vegetables into thick, chunk sized pieces. Mix all the other ingredients together and spread it on a cookie tray, in a single layer. Bake at 350 degrees F, till the vegetables are done. ( cooking time will depend on the size of the cut pieces - try to have them cut to even sizes for uniform cooking).For me it usually takes 30  minutes.Half way through the baking at about 15 minutes give a stir to the vegetables. If you use more vegetables, proportionately increase the quantities of the other ingredients.
This is so easy a recipe that even my husband could make it! And I am sure you would enjoy this.
Sending this over to Bake Off hosted by Champa

Sunday, January 9, 2011

Spinach 'N Cheese Manicotti

Manicotti are crepe-like pasta tubes filled with delicious ingredients.In this version its stuffed with spinach, mushrooms, basil, garlic, ricotta and Parmigiano.This recipe I got it from the back of a box of Barilla.This was so easy and tasty that I thought of sharing with you all.
1 box Manicotti
1 jar pasta Sauce
2 tbs Extra Virgin Olive Oil
6 oz Mushrooms,(optional)
1 clove Garlic, Minced
12 oz Fresh Spinach, Chopped  (6 oz if using mushroom)
15oz Ricotta Cheese
1/3 cup Basil, Chopped
1 tsp Salt
1/2 cup Parmesan Cheese, Freshly Grated
!/4 cup Mozzarella cheese
Preheat the oven to 350°F.
Cook Manicotti for 7 minutes; drain and rinse in cool water. Set aside.
Heat oil in large skillet over medium heat. Add mushrooms and garlic; sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
Spread ¾ cup Italian Baking Sauce over bottom of 9x13-inch baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining Sauce evenly over filled shells; sprinkle with cheeses. Cover with foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted.

Friday, January 7, 2011

Meringue Mushrooms

For this months Sweet Punch challenge we had Meringue as the theme .We had 3 choices and I chose the Meringue Mushrooms as they looked sooo cute.This was so easy to make and turned out pretty nice.They were so light and were  melting away in our mouths in just seconds.As I made this a few days before I used them to decorate my Yule Log that I made for Christmas and I liked the overall look.Thank you Sweet Punch for this nice recipe.
2 large (30 grams) egg whites, room temperature

1/4 teaspoon cream of tartar

1/2 cup (100 grams) superfine (caster) white sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor).

Line two baking sheets with parchment paper. Have two pastry bags ready (one for piping the caps and stems and one for gluing them together). Fit one small pastry bag with a number 3 (1/16 inch diameter) (.2 cm) round plain tip (used to glue the stems and caps together) and one large pastry bag with a number 6 (1/2 inch diameter) (1 1/4 cm) round plain tip (for stems and caps).  Fold down the tops of the bags to form a deep cuff on the outside and place each bag in a tall narrow glass for support. This will make it easy to transfer the meringue to the pastry bags.

Preheat oven to 200 degrees F (100 degrees C) and place 2 oven racks in the upper and lower thirds of the oven.

In bowl of electric mixer, at moderately slow speed, beat the room temperature egg whites until foamy.  Add the cream of tartar and beat at medium speed until soft peaks form.  Continue beating (increasing speed to high), gradually adding the superfine sugar, until the whites are very stiff and glossy.  (You want to make sure that the sugar has dissolved completely - to test rub a little of the meringue between your fingers.)

With a rubber spatula place approximately 1/4 cup of the meringue in the pastry bag with the small tip (used to glue the caps and stems together).  Place the remainder of the meringue in the large pastry bag.

To Pipe Caps: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 2 inch (5 cm) round that is about 1 inch (2.5 cm) high.  Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue.  Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.

To Pipe Stems: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top.  The stem should be about 1 inch (2.54 cm) high.  Try to keep the stems as straight as possible.  Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.

Bake the meringues for approximately one hour, or until the mushrooms are firm enough that they can be lifted from the baking sheet without sticking.  Rotate the baking sheets from top to bottom and front to back (about three quarters of the way through) to ensure even baking.

Remove from oven and with a small sharp knife, make a small hole in the middle of the underside of each mushroom cap.  Using the small pastry bag fitted with the 1/l6 inch tip, pipe a little bit of meringue in the hole and gently press the top of the stem into the hole.

Place the mushrooms, caps down, on a parchment lined baking sheet and return to oven for about 15 - 30 minutes, or until the mushroom are dry.  Remove from oven and lightly dust the tops of the mushrooms with cocoa powder.  Use a small pastry or paint brush to smudge the cocoa powder, if desired.

Store in an airtight container for several weeks.

Makes about 24 - 30 mushrooms (depending on size)

Monday, January 3, 2011

Meduvada / Uzhunnuvada

With the new year on, I thought of a new beginning for my blog. Why not I invite some of the good cooks I know to share their special recipes with my readers? The first guest I have here is my aunt, Gadha - she is my mom's youngest sister. She is a career lady who expertly juggles her office and home responsibilities admirably - in short a super-woman. This is one of her many mouth watering recipes that I had the privilege of enjoying - and which she so graciously agreed to share with Sugar'N Spice.
The meduvada or Uzunnu vada as it is called in Kerala is a doughnut shaped savory dish taken as a snack by itself or forms part of a more elaborate breakfast - typically along with dosa or idlis. This is a traditional recipe with a modern twist- to suit the fast paced life of today.
Urad dal soaked in water for 4 hrs -2 cups
MTR vada mix (you can substitute with other brands)-1 pack
Hot green chillies (chopped fine)-10
Onion (medium size) -1 (chopped fine)
Ginger (chopped fine)-1/4th of an inch
Black pepper crushed -1tsp
Curry leaves -2 sprigs
Vegetable oil for deep frying-3 cups
Salt as required
Grind the soaked dal to a fine paste using as little water as possible, you can add water to the blender as needed, little at a time.  Mix it with the rest of the ingredients including the vada mix.  Set aside for 10 minutes.  Heat up the oil in a deep pan. When the oil is really hot, take a small amount of the vada mixture (size of a lemon), wet your left hand with water, put the ball on your left palm, touch the water again with your finger and make a hole in the middle of the ball and carefully transfer it to the hot oil, add 3 or 4 more of vadas to the oil, turn it occasionally to make it light brown.  Transfer it to a platter with paper towel.  Serve it hot with coconut chutney or Sambar.

Saturday, January 1, 2011

Chocolate Sheet Cake

Happy New Year to you all!!
Thought of starting the new year with a sweet favorite of our family. From our family to yours!
This chocolate sheet cake is popularly known as the Texas Sheet Cake. Some say the cake got its name because it is so big as the state of Texas in the US! And that it can be served for so many in one bake.
This is so easy to make that you don't need special equipments like an electric whisk or anything of that sort. Even those who are not experienced in cake frosting can try this and come up trumps! So I would highly recommend this to any of the aspiring bakers out there. And I am sure this would be one of those cakes you would turn to when you are short of time-and want assured results.

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
½ cups Finely Chopped Pecans
1/2 cup  Butter
1/4 cup Cocoa
1/4 cup +2Tablespoons Milk
1/2 teaspoon Vanilla
4-1/2 cups Powdered sugar
In a bowl mix flour, sugar, and salt.In a saucepan, melt butter and add cocoa. Mix well.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In another bowl, mix buttermilk and eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan(or cookie pan with sides) and bake at 350-degrees for 20 minutes.
While the cake is baking, make the icing. Chop slightly toasted pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over the warm cake, while still in the pan.Sprinkle the chopped pecans on the icing.
Cut into squares, when the cake and the icing both have cooled down sufficiently
Sending this over to Bake off hosted by Champa and Baking for Beginner's hosted by Vandana
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