Posts filed under ‘Chutneys’

The Misal Pav burger!

The hot Summer, Exams, work, Summer camps  and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.

As I said in my earlier post, the idea for this burger kept hovering in my head for a long  time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.

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The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love 🙂

Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way 🙂

Misal Pav burger

The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!

IMG_5245

The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

5-6 burger buns or Laadi pav

~2-3 Tomatoes Sliced

1 large onions sliced

1 cucumber sliced

Few sprigs fresh coriander leaves

For the Patty:

1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)

1 potato cooked,peeled and mashed

¼  cup bread crumbs or as required

2-3 tbsps Chopped coriander

1 small onion chopped

3-4 garlic pods chopped

2 tbsp crushed roasted peanuts

1 tsp green chili paste or red chili powder to taste

1-2 tsp Kanda Lasoon masala

Salt to taste

Oil for shallow frying

For the Mango Chutney

1 raw mango cubed

3 tbsp grated jaggery or more to taste

1-2 tsp Aachari masala

Salt to taste

2-3 tsp oil

For the Onion-Tomato chutney

1 onion chopped

1 tomato chopped

2-3 garlic cloves sliced

2 tsp Kanda lasoon masala

½ -1 tsp red chilli powder

3-4 tsp oil

Salt to taste

Method:

For the Patty

Mix all the ingredients for the patty except the oil.

Make ~ 5-6 balls of the mixture and flatten into a patty

Shallow fry in hot oil in a nonstick pan  till browned on both sides

For the Mango chutney:

Heat oil in a pan.

Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.

Add the Achari masala and cook for 1-2 more minutes.

Take off the heat and cool.

For the spicy chutney

Heat oil in a small pan.

Add the garlic and onion and sauté for 1-2 minutes

Add the tomatoes and cook for 2-3 minutes more

Season with salt and spices

To assemble the burger:

Cut the burger buns in half.

Add 1-2 tsps of the spicy chutney.

Place slices of tomato, Cucumber,onion and coriander leaves

Place the patty on the salad.

Top with the tangy Mango chutney and then top with the other half of the bun

Serve immediately

IMG_5239

May 28, 2015 at 5:57 pm 1 comment

karale (कारळे) /Khurasni(खुरसणी)/ Niger seeds chutney and stuffed Bhindi/Okra

Every time I put a photo of the coming soon recipe on My Foodcourt’s FB page the ‘soon’ never happens. The past month has just zoomed past me (the entire half year for that matter!). Both the kids are back to school after a two month long vacation. The little one started going to her ‘new school’, she is very happy that she finally gets to go to her dada’s school 🙂

The  hot sultry summer has given way to a breezy-rainy weather. The Monsoon has also brought with it the much awaited new season’s of Masterchef Australia and White collar – lots of things to look up to; just like this chutney.

I have been meaning to make this chutney for many days but the easy availability of a readymade/mom-made chutney kept me from making it  till now.

The chutney that I am talking about is made from karale (कारळे) / Khurasni (खुरसणी) in Marathi or as I learned from Shruti on the FB page, they are known as Niger seeds in English. More on Niger seeds here.

The seeds are pound with garlic and red chilly powder to make a very tempting fiery chutney usually eaten with bhakri, Roti or hot rice. This chutney is also used as a filling for veggies like brinjal. I did not have brinjals and hence I added the chutney to the filling I made to stuff Bhindi/okra. The result was a fantyastic tasting spicy side dish. The lad kept asking for more and failed to notice the number of Rotis that went into his tummy. 🙂

Here’s the recipe for the Niger Seeds chutney:

1 cup from karale (कारळे) /Khurasni(खुरसणी) or Niger seeds

~ 10-12 garlic pods peeled (you may use less)

2 tsp red chilli powder (you can add more)

Salt to taste

Method:

Lightly roast the Niger seeds for 1-2 minutes (take care not to burn them)

Grind/ pound together all the ingredients to a dry chutney. I started by using a wooden morter and pestle but pounding the seeds to a fine powder was taking time so gave in and used the mixer.

Serve this with hot BhakriRoti/Rice preferably with a drizzle of groundnut oil.

Recipe for stuffed Okra with Niger seed chutney:

10-12 medium sized fresh and tender Bhindi/okra, washed, dried and slit lengthwise

2 tbsp oil

Juice of half a lemon/lime

Fresh coriander leaves for garnish

For the stuffing:

2 medium sized onions peeled and grated

½ cup roasted groundnut powder

4 tsp above Niger seeds chutney

2 tsp Kanda Lasoon masala (optional.I used my mom’s.)

Salt to taste.

Method:

Mix all the ingredients for stuffing.

Stuff the okra with it.

Heat oil in a wide flat bottom nonstick pan. Add the stuffed bhindi carefully.

Cook for 3-4 minutes without stirring.

Stir carefully.

Cover and cook for the next 3-4 minutes. Add a few drops of lime juice and stir once.

Cook uncovered till done (not very soft or mushy ). If you have the time and the patience cook uncovered all the time stirring only occasionally.

Garnish with fresh coriander leaves.

Serve hot with Bhakri,Roti or Rice.

Aparna of My Diverse Kitchen has started a  series of photography exercises for amateur food photographers. See last month’s exercise for My Foodcourt here.

The theme for this month’s exercise was ‘Less is More’, which is currently my style of photography. The chutney as well as stuffed Okra/Bhindi  photos above was taken with this theme in mind.Keep it simple is currently my photography mantra too.

Thank you again Aparna for coming out with these simple but helpful themes for the exercise.

June 25, 2012 at 10:21 am 4 comments

A Festive Tea party

Last One month we having been celebrating one festival or the other and the festivities still continue with the Ganesh festival. I am not a typical ‘rituals person’ but enjoy the festive food that is prepared during the festivals. We have been indulging in all kinds of traditional feasts and still continuing with it maybe for another month! As my grandmother would say ‘you do not think of the calories during these feasts’. Homemade fresh sweets and savories (majority made with homemade ghee (brown butter) are stored in steel containers luring you with their delectable aromas each time you pass by! I have decided to give up concern for my growing waistline till the festivities last and indulge in the feasts without any guilt! 🙂

Last week we celebrated the festive season with some family friends over to our house for high tea. Usually this is referred to here in the local language as Faraal (snacks) instead of tea party. A variety of Indian savories and sweets are served along with tea or coffee. Given our guests’ festive diet restrictions we decided to have dishes without onion and garlic, which was really difficult for an onion-garlic addict like me.

Apart from some fried crispies we had Tamarind Poha and Sweet Corn Appe (recipe below) as the main snacks along with some Mint-lemon Tea for the tea party. I do not have the photos of the actual party since I was very busy making and serving hot Corn Appe , so these are all ‘after’ photos with whatever leftovers I had.

As I mentioned in my earlier post, I had some 2 kgs of corn to be used up, I made a no onion- sweet corn version of Appe. Appe are small round savoury steamed cakes usually made with the Idli batter and spices to enhance the flavor. An Appe mould or tava as it is called (Aebleskiver pan) is a must for making these delightful little balls of goodness.

The Sweet corn added a lovely crunch to the spicy appe and I did not miss the onions at all. Infact, everyone asked me for the recipe. A simple sweet corn twist in the recipe changed the taste of the humble appe!

I served mint-lemon tea along with the snacks. This was a welcome change from the traditional double boiled, tannin loaded dark brown tea that is normally served with Faraal.

My small high tea party is going to be a part of the Big Tea Party at A Mad Tea Party hosted by the wonderful Anita. I love her yearly parties and thanks Anita once again for a lovely theme!

 

Here’s the recipe for the Sweet Corn Appe:

For about 10 Appe

Ingredients:

1 cup Idli batter (I used readymade)

½ cup Sweet corn kernels

3-4 tbsp chopped fresh coriander leaves

2-3 tsp green chilli paste (adjust to your taste)

Salt to taste

1 tsp mustard seeds

2 tsp oil for the tadka(tempering)

more Oil for shallow frying the Appe.

Method

Mix together the idli batter, sweetcorn, coriander leaves, chilli paste and salt.

In a small pan heat 2 tsp oil and add the mustard seeds and heat till they crackle.

Add the mustard seeds+oil to the above batter.

Mixwell.

Heat the Appe pan/tava.

Drop spoonfuls of the batter into each round mould in the pan.

Drizzle little oil from the sides of the batter.

Cover and cook for 5-6 minutes on low heat or till the lower part of the Appe turns golden.

Turn each Appe with a wooden skewer (if using non stick pan) and cook on the other side for another 5 minutes.

Insert the skewer and test the Appe for doneness. (The batter should not stick to the skewer).

Serve hot with chutney or sauce.

Note:

I used readymade Idli batter since I had to make ~ 50 Appe’s.

My mom makes a version of Appe with a mixture of daals and rice for the batter. So you can also add a mixture of Daals instead of just Urad daal to the batter.

Corn- ذرة on Foodista

September 15, 2010 at 10:42 am 11 comments

Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:

Ingredients:

7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying

 Method:

Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:

Ingredients:

2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste

 Method:

Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.

 

Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork

August 22, 2010 at 8:17 pm 19 comments

Almond Powder

Saturday mornings are special for us. It’s the only time we get to be  together, without having to rush for work/school. Though it is my day off, ‘getting up late or sleeping in’ luxury is not for me. The son ensures that. He loves to sleep in on weekdays, when we have to rush for school/work but on a Saturday he is up and shining at 6. Last Saturday was also the same and he insisted to go on a morning walk! He is mighty impressed by some superhero on TV and believes this is the only way to build up muscles!

I had planned Dosas for our post walk brunch but was not in the mood for elaborate chutney or Sambar to go with it. Wanted something quick and simple. I saw this recipe for Almond powder a few days ago at Talimpu. I had a pack of almonds which was threatening to get rancid and waiting to be used up! The recipe itself looked quick and simple and used all the day –to-day ingredients.

We enjoyed the delicate, nutty flavour of the lightly spiced powder on the hot dosa; a good variation from the usual Chutney powder. Thanks Raji for this lovely idea

I tweaked the original recipe to suit our taste. I did not use the recommended oil at all and added a pinch of jaggery powder while grinding.

Here’s the recipe:

~18-20 Almonds

4 Red chillies

½ tsp Cumene seeds

1” piece of tamarind

Salt to taste

Pinch of jaggery powder

(You can change the proportions to suit your taste)

Dry roast Almonds till you get a nutty aroma.

Similarly dry roast the Chillies and cumene seeds.

Add the other ingredients and grind together to a fine powder.

Sprinkle this on hot dosa (on the dosa tava itself) and top with Ghee/clarified butter if you like.

 Since I have used ‘Almonds waiting to be used up’ in this recipe the Almond Powder travels all the way to St.Louis for Blog Bites#4

June 22, 2010 at 12:39 pm 18 comments

RedChilli-Garlic Chutney(Lashnichi Chutney)

Fiery Wood

                Fire(y) Wood  for Click -Wood at Jugalbandi

A handful of roasted peanuts (with or without skin), some red hot dry chillies, some garlic pods and salt; pound them together, not in the mixer but in a mortar and pestel; that’s it-the hot fiery chutney is ready.

Serve with Bhakri, Chapati or sprinkle on Khakras. Add a little peanut oil to the Chutney if you like before serving.

 

March 16, 2009 at 9:29 am 14 comments

Alu Posta and Khajur Khatta

RCI is a fantastic event started by Lakshmik of Veggie Cuisine‘Celebrating the Regional Cuisines of India. It gives us an opportunity to explore the varied cuisines of India.

This month Swapna of Swad is hosting RCI: Oriya.

Searching for Oriya recipes made me realize how little I know about the cuisine from this costal state of India!Swapna was kind enough to provide links to some sites featuring authentic Oriya recipes, which were a great help.

Thank you, Swapna for hosting RCI:Oriya .I have learnt a lot about Oriya Cuisine!

Today I made Alu Posta (Potato in poppy seed curry) and Khajur Khatta– chutney like side dish with Tomato and Dates. 

I followed the recipes for both from here and here.

alupostaandkhajurkhatta.jpg

For the Alu Posta, I did not deep fry the potatoes as required in the original recipe. (I have been indulging in a lot of deep fried eats for the past week and my stomach can’t take it anymore.)

I loved Alu Posta with the potatoes soaked in the poppy flavour.

The Khajur Khatta was an instant hit with my little one, who otherwise is not very fond of sweet taste!

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Alu Posta recipe

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 2 medium sized potato peeled and cubed

2 tbsp spoon of poppy seeds (Khuskhus) soaked in warm water for 15-20 minutes

½ tsp mustard seeds

½ tsp Cumene seeds

3 Green Chillies chopped

~ 4 tsp Oil

Salt to taste 

Grind the poppy seeds to a smooth paste using some water.

Heat oil in a Kadai/wok.

Add the mustard seeds and cumene seeds.

Add the potatoes.

Cook covered till the potatoes become soft.

Add the green chillies and fry for a few seconds.

Now add the poppy paste and salt.

Add a little water and mixed nicely.

Serve hot with Roti.   

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Khajur Khatta recipe

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7-8 Dates (Khajur) deseeded

2 medium sized tomato cut into small pieces

2 green chillies chopped into pieces

½  tsp punch-phutana (½ tsp each mustard, cumene, fenugreek,fennel and ajowain/carom seeds)

1 lemon sized ball jaggery

1/4 tsp turmeric powder

2 tsp of oil

Salt to taste

Heat oil in a pan.

Add the punch-phutana and let them  splutter

Add  green chillies.

Add tomato, turmeric powder, salt, dates, jaggery  and mix it properly

Add a little water and cook till tomatoes and Dates become soft. Cook to a thick gravy .

Serve as a side dish with Roti and Alu Posta.  

August 22, 2007 at 4:35 pm 15 comments

Mirchi cha Chatka aka Yoghurt Mirchi

Mirchi is Chilly (here dark green ‘Lavangi’ Mirch) and Chatka means ‘burn’ in Marathi. Does that give you an indication of how fiery this recipe must be? This recipe is sure to burn your taste buds.

This is an out –and- out chilli entusiats’ recipe.

I have used dark green Mirchi (something like ‘Lavangi’)for this recipe which is more Pungent. If your palette cannot tolerate the heat, use chillies which are less pungent.

Before you enjoy this ‘Chatka’ make sure your room is well ventilated or even better switch on the AC or the fan J

I have to warn you like the ‘Radio Mirchi’ RJ- It’s Hot J

Mirchi-cha Chatka for this month’s JFI-Mirchi hosted by the Nandita of Saffrontrail. or Yoghurt Mirchi for this week’s letter ‘Y’ for A to Z of Indian Cuisine hosted by Nupur of One Hot Stove (Hey Nupur I am not Cheating J )

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Mirchi cha Techa aka Yoghurt Mirchi recipe

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5-6 Green Chillies (Dark green variety)

1 tsp roasted cumene seeds

2 tbsp Curd/Yoghurt whiskedPinch of sugar (optional)

Salt to taste 

Roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have a direct flame burner you can also grill the chillies.

mirchichatka1.jpg

Roast till almost black spots appear on the chillies.

mirchichatka2.jpg

Cool and pound together with the roasted cumene seeds. Don’t grind the chillies to a fine paste if you are using a mixer. Grind them coarsely.

In a small bowl add the coarsely ground Chillies and curds.

Mix nicely and then add a pinch of sugar and salt to taste.

Mix and serve with Bhakri, Paratha or Sabudana(Sago) Khichdi

 mirchichatka3.jpg

         Don’t go by the placid colour of this recipe…It’s Hot J 

Other hot Chilli recipes on My Foodcourt here and here

July 26, 2007 at 10:42 am 13 comments

Thecha (Green Chilli -Garlic Chutney)

T has to be for Thecha– a must try for any chilli enthusiast.

Fiery Hivya Mirchicha Thecha (Green Chilli- garlic chutney) is enough to spice up any meal.

Bhakri with Thecha for this weeks A to Z of Indian Vegetables hosted by Nupur at One Hot Stove

Spicy green chillies are pounded (Thecha means to crush or pound in Marathi) together with lots of garlic and some roasted peanuts in a mortar and pestle (only) to make this much loved irresistible Chutney-Thecha.

_________________________________________________________                                                            Thecha recipe

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Ingredients: 

8-9 green chillies, de-stemmed and washed.

8-9 cloves garlic peeled

A handful of peanuts roasted and skins removed

Rock salt as per taste (or common salt/table salt)

1 tsp Oil 

Heat a tsp of oil in an Iron skillet/Tava. Add the green chillies and garlic and roast evenly till you see brown-black spots on them.

Let it cool.Lightly Pound the roasted green chillies and garlic together with the peanuts and some rock salt. (Optionally you can use table salt)

Iron Mortar pestle-we call it Khal-batta for pounding Thecha. A wooden Mortar pestle can also be used.

Serve with Bhakri or Roti.

Note: Shelf life of Thecha is about 1 week if refrigerated.

June 8, 2007 at 2:08 pm 36 comments

Spice it up 2

Sequel’s are in fashion in Bollywood and I don’t want to be left behind especially since most of the recent sequel’s have been hits!

This is a sequel to the Red Chili Chutney (Spice it up 1) Red Chili Thecha (Spice it up 2)

The Protagonist is the same- Fiery Hot Red Chili Pepper, the treatment is a bit different and the leading lady J has changed!From the mildly flavoured,sweet Onion now it’s the strong flavoured and pungent Garlic.And since it is Garlic, I have roasted it before making the Thecha!

So here’s one more recipe Red Chili Thecha to spice up the Valentine’s Day!

redchutney2.jpg

3 Red Chili Peppers washed and stems removed

3-4 bulbs small fresh garlic bulbs (I have used fresh green garlic as shown in the photo alternatively you can use 5-6 garlic cloves

2 tsp lemon juice

Salt as per taste 

For the Tadka:

1tsp oil

½ tsp Mustard seeds 

Roast the Chili peppers directly on a low Flame.(Pierce a fork in each Pepper and Roast it.) Similarly Roast the Garlic bulbs.If you don’t have the patience to roast each Pepper and garlic bulb chop the peppers and garlic bulbs and roast them in a pan with 1 tsp oil.Cool the peppers and garlic.Pound together the Red pepper and garlic to a coarse paste adding salt as required using a mortar and pestle. You can also coarsely grind it in a mixer. I prefer the taste using Mortar and pestle.Remove the Thecha in a bowl and add lemon juice. Mix properly and add the Tadka. (Heat oil in a pan and add the mustard seeds)

Mix well and serve with Bhakri or Paratha or Roti. This Thecha can stay upto 1 month if refrigerated but then who wants to keep it for a month! J

February 11, 2007 at 10:41 am 2 comments

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