Wednesday, April 19, 2017

Assamese Baked Savoury Kordois | Low calorie Kordois Recipe

Assamese Baked Savoury  Kordois

Hi Supermoms,

" Kordois" is an Assamese Snack that is made either as a sweet or as a savoury snack. This snack is made specially on Bihu Festival days. The Kordoi is shaped like a 'Star Fruit' using the all purpose flour and traditionally deep fried. But in this healthier version, I have used Multigrain flour , carrots and baked the kordois instead of deep frying them . Crisp and tasty Kordois can make your tea time interesting and wholesome. 

Instead of baking this dish, you can also deep fry them.  A very tasty snack .

Assamese Baked Savoury  Kordois


Assamese Baked Savoury  Kordois:

Preparation time : 15 minutes
Cooking time : 10-12 minutes 
Serves : 4-6
1 cup =250 ml cup

Ingredients :

1 cup multigrain flour
1 carrot ( grated)
1 onion ( finely chopped)
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder/ dhania powder
1/2 teaspoon ajwain/ carom seeds
salt to taste
2 tablespoons oil to grease

Method :

1. Add the flour, onions, carrots, red chilli powder, dhania powder , ajwain, salt in a wide bowl and mix well.

Chef tip : You can add grated or finely chopped vegetables of your choice.


I added carrot and onion

2. Add water little by little and make a stiff dough.

3. Divide the dough into smaller portions.
4. Dust the working space with flour and roll out the portion into thin circles.

5. Using a knife , cut the circle into stripes, leaving the corners .
6. Roll the circle and pinch the sides of the rolled kordois.


7. Repeat the same procedure for the entire batch.
8. Preheat the oven at 180 degrees C for 10 minutes.
9. Line the baking tray with parchment paper or butter paper.

10. Place the kordois on the parchment paper.
11. Brush the kordois with oil and bake them in the preheated oven at 160 degrees C for 10-12 minutes, turning them and greasing them mid way. 

Your delicious and healthy Assamese baked Kordois is ready for tea/coffee time snack.


Happy Cooking !

With love,

Masterchefmom



Tuesday, April 18, 2017

Assamese Boror Tenga | Tangy Gravy with lentil dumplings | Gluten Free and Vegan Recipe

Assamese Boror Tenga


Hi Supermoms,

Indian Cuisine is so vibrant and am so proud of it. I am always to happy to learn and explore various cuisines of India. Today I am sharing a tasty and tangy dish from Assam. 

'Tenga' is a popular Assamese Sour Curry dish that is served as the last course in a traditional Assamese meal. Tomatoes, lime and  Thekera are usually used as the souring agents. Assamese cuisine is so vibrant and uses a lot of seasonal and locally available herbs and spices. 

Like the Bengali cuisine, the Pas Phoran (Panch Phoran , the five spices) are used for tempering the dishes. Whole spices bring makes the dishes more flavourful. Usually , fish is marinated and added in the tenga. However in the vegetarian version, fried lentils fritters or dumplings are added to make the tenga , protein rich, wholesome and also tasty. Enjoy the Tenga along with steaming hot rice or with phulkas /roti. 


Assamese Boror Tenga 

Preparation time : 30 minutes
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients:

For the lentil fritters:

1/2 cup red gram/ masoor dal 
1 green chilli
pinch of asafoetida
salt to taste
oil ( to fry)

For the gravy :

1 onion ( finely chopped)
4 tomatoes( finely chopped)
1 potato ( mashed)
1 cup bottle gourd ( peeled and cubed)
1/8 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon dhania powder/coriander  powder
salt ( to taste)

For the tempering :

1 teaspoon mustard oil
1 teaspoon Pas Phoran
1-2 bay leaves
1 dry red chilli ( halved)

For garnish :

Handful of cilantro/coriander leaves ( finely chopped)

Method:

1. Wash the dal twice and soak it  for 30 minutes along with green chilli and grind to a coarse paste.
2. Add salt, asafoetida and mix well.
3. Heat oil in a kadai for frying.
4. Spoon small portions of the batter into oil and fry them till they are golden.
5. Drain them in a kitchen towel. 
6. Heat a pan with oil and temper with ingredients given under ' tempering'.
7. Now add the onions , a pinch of salt and fry till they turn light brown.
8. Now add the chopped tomatoes, turmeric powder and mix well.
9. Cook the tomatoes over low heat till they breakdown and become mushy. 
10. Now add the bottle gourd, red chilli powder, coriander powder  and adjust salt levels.
11. Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.
12. At this stage, add the mashed potato to the tenga and mix well.
13. Adjust water levels if required and cook for another 3-4 minutes and switch off.
14. Add the lentil fritters , mix well and garnish. 

Your delicious Assamese Boror Tenga is ready to be served with your rice or rotis. 

Assamese Boror Tenga | Tangy Gravy with lentil dumplings


Chef Tips :

1. You can add your choice of seasonal vegetable along with tomatoes.
2. Instead of masoor dal , you can also use moong dal / husked and split green gram.
3. Mustard oil gives this dish it's authentic flavour, you can however substitute it with any other oil of your choice. 

Do try my Thekera Tenga Recipe also.

Happy Cooking!

With love,

Masterchefmom



Thursday, April 13, 2017

Tamil New Year Recipes | Tamizh Puthandu Recipes


Tamil New Year Special Recipes

Hi Supermoms,

I had compiled Tamil Puthandu Recipes for your easy reference. Just click on the name of the recipe to view the entire recipe with pictures.

Innippu | Sweets:

Paruppu Poli /Bobbatlu/Puran Poli
Mango Pacchadi/Ugadi Pacchadi/ Tamil New Year Pacchadi
Rava Kesari/Sheera/Sooji Kesari
Quick Aval kesari /Atukula kesari
Paal Kozhukkatai/Milk Modak/Mani Kozhukkatai
Suyyam/Poornam Boorelu
Javvarisi Payasam / Sabudana Kheer / Saggubiyyam
Godhuma Rava Payasam/Godumai Rava Kheer/ Broken Wheat Kheer
Sakkarai Pongal/Bellam Pongali/ Sweet Pongal
Sama Rice Kheer/Samai Payasam
Chettinad Puri Payasam
Aval Puttu / Atukula Puttu
Boondi Laddoo
Mysore Pak

Rice Varieties:

Puliodarai/Pulihora
Lemon Rice/Ellumichai Sadam
Thalippu Thayir Sadam/Daddojanam/ Curd rice 
Thengai Sadam /Special Coconut Rice
Karuvepillai Sadam ( Curry leaves Rice)
Nellikai Sadam 
Turmeric Rice ( Manjal Sadam)

Other Grains/Millet Special Recipes:

North Arcot Special Godumai Rava Puliodarai/Broken Wheat Puliohare
Oats Pongal
Sama Rice Chow Chow Bath

Special Puthandu Rasam:

Veepampoo Rasam

Savouries and Snacks :

Medhu Vadai/Garelu
Paruppu Vadai /Dal Vadai ( no onion and garlic)/Paruppu Vadai /Dal Fritters/Indian Falafel
Masala Vadai /Masal Vadai
Vazhapoo Vadai
Javvarisi Vadai/ Sabudana Vadai
Mirchi Pakoda
Palak Bajji/bhajji
Kanda Bajji
Onion Pakoda
Thenkuzhal/Chakli
Murukku
Ribbon pakoda

Have a Happy and Prosperous New Year🙏
Puthandu Nal Vazhthukkal!


Happy Cooking !

With love,

Masterchefmom



Indian Rasam Sauce Pasta with Paniyaram Balls |Pasta in Indian Rasam Sauce | South Indian Italian Fusion Recipe by Masterchefmom

Pasta with Paniyaram Balls in Indian Rasam Sauce

Hi Supermoms,

How many of you love rasam ? I am sure many of you love it. Pasta on the other hand is loved by the younger generation but not so much welcomed by the elders of the family. My father and my MIL would love to have rasam rice than a pasta dish, any day.

But that changed with this recipe. I am so happy to share another fusion creation my kitchen to yours. If you are making a family dinner than this will be a sure winner as every one will be happy.

I have added panner/ cottage cheese while garnishing. You can add mozzarella cheese or tofu too. Instead of curry leaves, you can sprinkle curry leaf powder that will give the flavour, but will not be pushed away like the leaves while eating. I have used penne and macaroni, but it would be great if you use spaghetti variety of pasta for this recipe.

This Indian Rasam Sauce Pasta with paniyaram balls  is a complete and wholesome meal . 


Indian Rasam Sauce Pasta with Paniyaram Balls:

Preparation time : 15 minutes
Cooking time : 25 minutes
Serves : 2
1 cup = 250 ml cup

Ingredients:

2 cups pasta ( cooked Al dente with a pinch of salt)

For the paniyaram balls:

2 teaspoons oil ( for shallow frying in paniyaram pan)

For the Indian Rasam Sauce :

4 tomatoes ( pureed)
4-5 garlic pods ( crushed or grated)
1 teaspoon Instant rasam powder ( adjust according to spice requirement)
1/4 teaspoon curry leaves powder
pinch of turmeric powder ( optional)
salt to taste

For the tempering :

1 teaspoon ghee
1/2 teaspoon mustard seeds 

For garnish :

finely chopped cilantro 
1/4 cup grated cheese ( of your choice)


Method :

1. Boil the pasta, transfer them to a large bowl  and set it aside.

2. Heat the paniyaram pan/appe pan with oil and spoon the batter into the cups.

3. Cover and cook the paniyaram on both sides and add it to the pasta.
4. Heat a kadai/wok with ghee and temper with mustard seeds.
5. Add the tomato puree, rasam powder, turmeric powder, salt and allow the mixture to cook over low flame for 7-8 minutes.



Chef tip : If the mixture becomes too thick, add water . 
6. Switch off and add cilantro and cheese.
7. Pour the prepared sauce over the pasta and mix well.
8. Garnish with extra cheese if required.

Your delicious Pasta in Indian Rasam Sauce is ready to be served . 

Indian Rasam Sauce Pasta with Paniyaram Balls

Happy Cooking !

With love,

Masterchefmom












Wednesday, April 12, 2017

Vangi Bath | Karnataka Style Brinjal Rice | Tasty Vangi Bhath Recipe


Vangi Bath

Hi Supermoms,

'Vangi' in Kannada means 'Brinjal/ Aubergine/Eggplant'. This is a spicy brinjal rice made using the Vangi Bhat Masala. Long brinjal variety with less seeds are best suited to make this rice. If the masala is ready, you can make this rice within a few minutes. The rice tastes better when marinated for 2 hours. So, it is an ideal picnic or office/school lunch box dish. 

During summers, when you are not in a mood to make elaborate meals , this rice comes handy. I served the Vangi Bhat with cucumber and carrot raita and it tasted so delicious.

Vangi Bath



Vangi Bath :

Preparation time : 5-7 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel : Iron Kadai/wok

Ingredients :

1 cup raw rice ( cook with 2 cups of water and cool the cooked rice so that they do not turn mushy)
 3 cups brinjal (thinly sliced)
1 large onion ( thinly sliced)
1/8 teaspoon turmeric powder
2 teaspoons Vangi Bath Masala ( adjust according to spice requirements)
salt ( to taste)

For tempering :

1 tablespoon sesame oil
1 teaspoon ghee ( optional)
1 teaspoon mustard seeds
2 teaspoons peanuts 
1 sprig curry leaves 


Method :

1. Heat a pan/kadai with oil and ghee and temper with ingredients given under ' for tempering'.
2. Now add the onions, salt, turmeric powder and fry them for 3-4 minutes.


3. Now add the Vangi bhat masala, sliced brinjal and mix well.

4. Cook covered for 3-4 minutes only so that the brinjal gets cooked but not mushy. 
5. Open the lid and cook till the brinjal gets fried well and reduces in size.
6. Switch off and mix the cooked rice .



Your delicious Vangi bath is ready to be served immediately or packed for lunch box. 


Vangi Bath

Happy Cooking !

With love,

Masterchefmom








Monday, April 10, 2017

Bengali Chapor Ghonto Recipe | Gluten Free and Vegan Recipe

Bengali Chapor Ghonto Recipe



Hi Supermoms,

Indian Cuisine is so vast and learning new recipes from various regions of India, has always fascinated me. Bengali Cuisine has it's unique flavours and today I am going to share another great recipe from this cuisine.

It is a great idea to bring variety to every day cooking and this Bengali Curry is a great lunch option. 

In Bengali ' Chapor' means ' to pat'. As the moong dal batter are shaped by patting them and flattening them before shallow frying them, they are called Chapor. The Chapor Ghonto is a wholesome dish that is made using seasonal vegetables . It is a delicacy of the Bengali cuisine.  The Panch Phoran is tempered in ghee and this makes this dish even more tasty. This is a  wet sabzi( vegetable dish) and tastes great with rice or rotis. 

Bengali Chapor Ghonto Recipe


Bengali Chapor Ghonto Recipe :

Preparation time : 4-5 hours
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

For the Chapor :

1 cup moong dal/ husked green gram
1 dry red chilli
1/2 " ginger ( grated)
salt ( to taste)
Mustard oil ( to grease)

For the tempering :

1 teaspoon ghee
1 teaspoon panch phoran
2 bay leaves
1-2 dry red chillies ( halved)

Other ingredients :

1 Potato ( cubed)
1 brinjal ( cubed)
1 cup bottle gourd ( cubed)
1 carrot ( cubed)
1 teaspoon sugar ( adjust)
1/8 teaspoon turmeric powder
1/2 cup bengal gram / channa dal ( boiled)
salt to taste 

For garnish( optional) :

handful of cilantro / coriander leaves 

Method:

1. Wash and soak moong dal for 3-4 hours .
2. Drain excess water and grind it coarsely along with dry red chilli and ginger.
3. Add salt and mix well.
4. Grease a tawa and your hands with oil.
5. Pinch small portions of the dal batter and pat them flat  and place them in the greased pan.
6. Once you have placed all the patties in the tawa, place it over medium heat and cook till they turn crisp on all sides.
7. Drain the patties and set them aside.
8. Heat a kadai/wok over medium flame  with ghee and temper with ingredients given for the same.
9. Add the chopped vegetables, turmeric powder, salt and 1 cup of water.
10. Let the mixture cook for 6-7 minutes or till the time , the vegetables are cooked. 
11. Now add the cooked channa dal and mix well.
12. Let the mixture cook for another 3-4 minutes , adjust water if required.
13. Add the lentil patties , cilantro and switch off. 

Delicious Chapor Ghonto is ready to be served . I served it along with Bhaja Muger dal, Aloo Bhaja and Assamese Boror Tenga. 


Chef tips : 

1. You can use seasonal vegetables of your choice.
2. You can adjust spice levels according to your taste.


Happy Cooking !

With love,

Masterchefmom









Vellarikkai Carrot Pachai Chutney | Cucumber Carrot Raw Dip | Quick and Healthy Dip Recipe | Gluten Free and Vegan Dip



Hi Supermoms,

Summer has started and fresh skinny cucumbers ( Kakdi in Hindi )  have flooded the markets. Cucumbers are thirst quenchers and helps keeps one hydrated. 

Usually, I slice them and serve it along with lunch. But some of it always remains and gets stored in the refrigerator and later 'forgotten'. Also, it might be un interesting for kids and adults as well to eat plain cut veggies and when you repeat, it gets monotonous.

So, I found an interesting way to finish up the cut cucumbers and carrots by converting them into a dip that can go along with snacks/rotis/ rice etc., 

Quick, easy and no cooking at all. 

I actually heated up the sesame oil before adding it to the chutney/dip. A keeper recipe.

Vellarikkai Carrot Pachai Chutney


Vellarikkai Carrot Pachai Chutney:

Preparation time : 5 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

3 skinny English cucumber ( roughly chopped)
1 carrot ( roughly chopped)
1/4 cup coconut ( fresh, chopped)
1-2 green chillies
1/4  teaspoon kashmiri chilli powder ( optional )
1 teaspoon lemon juice 
1-2 teaspoon sesame oil 
salt ( to taste)

Method :

1. In the jar of a mixer, add all the roughly chopped cucumber, carrot, chillies, coconut and grind it along with chilli powder.
2. Transfer it to the serving dish, add salt and lemon juice.
3. Add sesame oil and mix well.
Chef tip : Adjust oil quantity according to taste. You can use oil of your choice. You can heat the sesame oil if you like.

Your fresh, quick and healthy dip for the summers is ready ! When you have friends over next time, make this two minute dip and serve along with your savoury snacks. 

Vellarikkai Carrot Pachai Chutney | Cucumber Carrot Raw Dip | Quick and Healthy Dip Recipe

Happy Cooking !

With love,

Masterchefmom




Thengai Paal Rasam | Coconut Milk Rasam Recipe

Coconut Milk Rasam Recipe

Hi Supermoms,

Do you know that coconut milk helps to heal mouth and stomach ulcers? When any one in the family suffers from mouth ulcers, I make fresh coconut milk and give them on an empty stomach. It really helps.  Even otherwise, I love coconut milk and enjoy it along with idiappam and appam. I add freshly powdered cardamom and sugar to it and it tastes divine. 

Coming to today's recipe - Coconut milk rasam , it is a soothing rasam recipe , perfect for summers. Try to hand crush the tomatoes for maximum flavour . I have added few garlic pods, but you can avoid them if do not like garlic taste. But it is so good for health. 

Without further delay, let me share this recipe with all of you.




Important Note : Using a stone mortar and pestle to grind the spice mix and  the chillies, green chillies and tomatoes, gives the best flavours to this rasam. Home made fresh coconut milk is the best. However, you can also use store bought coconut milk. But there will be a significant change in the taste of the rasam. 

Thengai Paal Rasam | Coconut Milk Rasam Recipe:

Preparation time : 5 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

3 tablespoons fresh coconut milk ( first milk, extracted from 1/2 coconut  )
2 tomatoes ( roughly chopped)
2 green chillies ( roughly chopped, adjust quantity according to heat of chillies)
5 garlic pods 
1 sprig curry leaves ( roughly torn)
3 cups of water ( adjust)
salt to taste

For the spice mix :

1/2 teaspoon peppercorns
1 teaspoon cumin seeds
1 teaspoon dhania/coriander seeds

For tempering :

1 teaspoon ghee ( for vegans, use coconut oil)
1/2 teaspoon mustard seeds
pinch of asafoetida

For garnish :

4-5 stalks of coriander /cilantro ( finely chopped)

Method :

1. Using a mortar and pestle, crush the tomatoes, so that the juices are released .
2. Add the crushed tomatoes to 2 cups of water in a heavy bottom vessel or kadai and place it over low heat.

3. Crush garlic and chillies and make them into a coarse paste and add it to the tomato water mixture.

4. Rough tear the curry leaves and add it to the tomato water mixture.
5. While the mixture is simmering, extract the coconut milk and set it aside.
6. Grind the spice mix using mortar and pestle and add it to the tomato mixture.

Chef tip: Let the tomato water simmer for at least 7-8 minutes before you add the spice mix.
7. Add salt and another cup of water and allow the rasam to boil for another 5-7 minutes and switch off.
8. Add the coconut milk  , mix well and garnish with cilantro leaves.

9. Heat an iron ladle with ghee and temper with mustard seeds and asafoetida.
10. Pour it into the rasam and close the lid of the vessel.

Your soothing, healthy and delicious coconut milk rasam is ready to be enjoyed along with your lunch  or can be had as a soup. 


For more rasam recipes, click here.

Happy Cooking !

With love,

Masterchefmom






Friday, April 7, 2017

Adai Sliders | Indo- American Fusion Recipe | Gluten Free and Vegan Slider Recipe | Fusion Recipes by Masterchefmom

Adai Sliders

Hi Supermoms,

You all know my love to create new , interesting and fun recipes that are healthy and at the same time eye appealing to youngsters. 'Adai' or the traditional lentil pancakes from India is so tasty , wholesome and  gluten free too. 

I have given 'Adai' a make over by this recipe. Mini Burgers are called 'Sliders' in the United States . I have substituted the slider buns with mini adai ( all made over the stove stop).

Adai works just perfect as the 'bun' substitute, in fact better and healthier too. And the best part is that it can be made so quickly and assembled .

I have used cheese spread, tomato ketchup and pickled onions , tomatoes, cucumber and fresh mint and coriander as the slider stuffing . But , you can use vegetable and sauces of your choice. 

I have used hung curd , cottage cheese , potatoes as the slider layers and all of them taste so delicious.

Adai Sliders


Adai Sliders:

Preparation time : 30 minutes
Cooking time : 15 minutes
Makes : 10 sliders 
1 cup = 250 ml cup

Ingredients :

2 cups Adai batter ( thick)
1 tablespoon sesame oil ( to make the adai)
1 onion ( sliced into rings and soaked in equal amounts of  water + vinegar mixture for 30 minutes)
1 small tomato ( de-seeded and thinly sliced)
1 capsicum/bell pepper ( sliced thinly)
1 cucumber ( thin variety , optional)
handful of fresh mint leaves
handful of cilantro/ coriander leaves ( optional)
2 tablespoons of cheese spread or hung curd 
1 tablespoon tomato sauce 

Method :

1. Grease a tava with sesame oil and heat it over low flame.
2. When the tava is hot, spoon batter to make mini adais.



3. Cook them on both sides.
4. Repeat the process for the entire batch.

5. Your mini adais are ready to be assembled into sliders.

6. Collect all ingredients in one place and assemble the sliders. 
7. You can spread the cheese on one side of the adai and then start to build the slider with all other vegetables .
8. Close the slider with another cheese spread mini adai or you can spread tomato sauce ( your choice).
Delicious and tasty Adai Sliders are ready ! They can be great party starters too!

Adai Sliders

Happy Cooking !

With love,

Masterchefmom









Chapathi Noodles| Chapati Noodles Recipe | Masterchefmom Fusion Recipes


 Chapati Noodles Recipe

Hi Supermoms,

There are so many ways of using up the left over rotis/phulkas/chapati ( all Indian flatbreads). My mom always used to tear up the left over chapati and soak it in warm milk with sugar. Oh,  so yum ! What a delicious way to use them. 

You can also make Kathi rolls, Gozleme and Pizza with Chapati.  Today I am sharing an easy and  attractive way of using up the left over chapati. You can use your creativity and add vegetables and sauces of your choice. I use vegetables that are available at home on that particular day. This dish tastes great even with just onions and tomatoes. 

You can pack this for your office/school tiffin box or can make them for your  after school/tea time snacks.

 Chapati Noodles Recipe



 Chapati Noodles Recipe :

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 onions ( sliced thinly)
2 tomatoes ( roughly chopped)
1/2 green capsicum /bell pepper ( you can use red /yellow coloured ones too)
2 green chillies ( slit length wise)( optional)
1 teaspoon red chilli sauce
1 teaspoon soy sauce
1 teaspoon tomato ketchup 
1 teaspoon white vinegar ( optional)
salt to taste

For tempering :

2 teaspoons sesame oil
1/2 teaspoon sesame seeds 
2-3 garlic pods ( finely chopped or crushed)

For garnish :

finely chopped scallions/spring onion greens OR cilantro
2 teaspoons of tomato sauce or ketchup

Method :

1. In a clean working counter, tightly roll a chapati and cut them into thin slices.

2. Repeat the same for all the chapatis.
3. Heat a wok/kadai with oil and temper with sesame seeds and garlic.

4. When the garlic turns light brown add the chopped vegetables , salt and cook over medium flame till the onions and tomatoes turn lightly glossy .
Chef tip : Do not wait for the tomatoes to turn mushy. Light crunchiness in the onions adds to the taste. As the chapati already has some salt adjust the quantity accordingly.
5. Now add the soya sauce, vinegar, tomato ketchup, red chilli sauce and give it a quick stir.
Chef tip : Increase or decrease the quantity of sauces according to your family taste preference. You can use your choice of sauces to make it more interesting and yummy.
6. Add the chapati noodles and mix well over medium flame for 1-2 minutes and switch off.

7. Transfer the noodles to the serving plate/bowls, garnish with scallions or cilantro and drizzle tomato ketchup and serve hot.

 Chapati Noodles Recipe


Tasty and easy snack is ready in a jiffy. 

Happy Cooking !

With love,

Masterchefmom







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