Orange curry - Mango & Drumstick Curry

At the outset I would like to thank everyone for inquiring about me.. lately I have been busy with my exams and was being lazy too.

To make up for that... here is one curry that one can make when you are lazy and dont want to cook up something big!

This curry was among the favorites for me and my sister. We fondly use to call this, Orange curry. This recipe is originally for fish curry and my mom used to substitute fish with vegetables whenever there was no fish available. You can make this with only mangoes or drumsticks, if both are not at hand. Enjoy this curry with rice!


Ingredients
1 small or medium Raw mango
10 frozen Drumstick
1 Tomato

To Grind
1 heaping cup fresh shredded Coconut (or frozen )
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
4 pearl Onions (tiny ones)
1/2 inch Ginger
1/4 tsp Fenugreek seeds
3-4 Curry leaves
Salt

For tempering
Oil
1/2 tsp Mustard seeds
1 dried Red chili
2 pearl onions
Few springs of curry leaves

Method

• Heat a deep pan or kadai with raw mangoes, drumsticks and halved tomatoes with salt using enough water so the vegetables are submerged (don't add too much water or else the gravy will be too runny) and let it boil till the vegetables are cooked
• Grind all the ingredients under the to grind section using minimal water to get a smooth paste. (I used almost 1/4 cup water to grind the ingredients, you could add more)
• Add the coconut mixture to this cooked vegetables and stir if needed add more water for the gravy(I used 3/4- 1 cup of water...but it may vary)
• For tempering heat a small pan with oil and mustard seeds, when it starts spluttering split the dried red chili and add to the oil with sliced pearl onion and curry leaves
• When the onion turn brown add this to the gravy taste the curry and adjust the seasoning
  

Note:

Tastes better after couple of hours and even better the next day.

Khaman aka Khaman Dhokla

In Gujarat khaman and dhokla are considered as two different recepies however in Maharastra I found they called khaman as khaman dhokla. I make dhoklas but khaman I never tried making at home until I came across Daagh's blog ARAD. Now I make khaman dhokla quite often.

Thank you once again Daagh for this Jhatphat Khaman Dhokla, true to its name...came out fluffy and soft everytime I made it. I made a itsy-bitsy variation by adding little sugar to the batter and used red chili powder instead of green chilies.

This is my entry for Rooma's MBP, theme - Finger Foods and Starters.

This is also my entry for Trupti's - Little Chefs in the Kitchen, event. My li'l one is about 2 yrs old so its too early for her to help me in the kithcen, so I did not have her show up in the snaps however I am sending in this kid friendly recipe for this event.

Ingredients

1 cup Besan (gram flour)
1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Salt

Method

• Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
• Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
• Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
• Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
• For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
• Take out dhokla and cut into pieces
• Pour the tarka mixture over it
• Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.

Rice Pudding - Valentine Day Special

Happy Valentines Day.

I have been asked to share some of my memories. I am not very good at penning down my thoughts and feelings, so thought to avoid it.....mmmm! I love my hubby S a lot!!! As a young girl I used to dream about my perfect prince, he should be this, he should be that .....and found everything that I wanted in my prince to be, in my hubby and more than that. I feel I am the luckiest girl in this whole world (I bet most of us think the same way!)

He is always there for me, understands me, supports me, loves me….he completes me. I love the fact that he pampers me a lot ;) and sometimes I feel that I am competing with my daughter! :).

The part of the heart shaped pillow that you see in the last picture was my hubby’s first valentine gift to me, after marriage.

We both love rice pudding(pal payasam) a lot...and now even our little one loves it. I think it will taste better when serve in the earthen pot, I didn't have one. Have to get it next time I visit India.

This is my entry for Pooja's Theme of the week - Valentines Day.

Ingredients

½ cup Rice
5 cups Milk
8 tbsp Sugar
4 Cardamoms
Few raisins

For Garnish

Dried cranberries

Sliced Almonds

Cherry

Method

• Rinse the rice under water and place into the pan
• Add the half of the milk and stir. Cover and cook for 15-20 min until soft. Mash the the mixture for few minutes
• Then add sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the kheer is to thick, add a little extra milk or water
• Add cardamom and raisins. Remove from the heat and pour into serving dishes
• Decorate with nuts and dried cranberries. Kheer can be served hot or cold

Note:

Tastes better the next day.

Veg Pulav & Meme

This is the first time I ever got tagged, I am excited as well as nervous...I was tagged by Sandeepa of Bong Mom's CookBook with a MeMe of "5 Things most people don't know about me". Thank You Sandeepa. Well 5 things most of you don't know about me are :

I had never cooked until I got married. I couldn't even prepare a cuppa tea (It was not that I was not interested in cooking). All our relatives and friends use to complain my mom about not teaching her children to cook....and mom use to smile and say, the kids will learn whenever the time comes. She was so true and here i am with my food blog!

I was born in Kerala, raised in Gujarat, and my in-laws are from Mumbai. So that's why you can see the mix of recepies from all the three states.

I am scared of horror movies.....Its been a long long time since I have watched a horror movie. I think the first and the last time I ever watched a horror movie was when I was in 3rd grade and that too an English one, couldn't sleep for couple of months and kept everyone else awake too :).

I am usually in control however when it comes to my daughter, I don't know what happens to me, I just trip...that's how I called 911 couple of times without any reasons and had to apologize both times.

Sri is not my name. Actually it's my daughter's nickname.

I would love to tag Sumitha, Mandira, Mishmash and Shaheen.

I am sure everyone of you know how to make a veg pulav...However I thought that I will contribute my version too!! :). So here's the recipe for the pulav....

Ingredients

2 cups Basmati rice
2 tbsp Oil/ghee (you could do 50-50)
Whole garam masala (1 bay leaf, 1 inch cinnamon, 3 cloves, 1tsp fennel seed)
1 small Onion (or half of medium size Onion)
1/2 cup Green beans (you can add more if you wish)
1/2 cup Carrot
1/2 cup Green peas
1 tsp black pepper or Red chili flakes
1 inch Ginger
4 Garlic cloves (mine were big ones)
6-7 Green chili
1 tsp Lemon juice
Salt
4 cups Water

Method

• Soak the basmati rice for half an hour or so
• Wash and french cut the green beans or you could also use frozen french cut beans, chop the carrots and chop the onion
• Make a paste out of ginger, garlic, grenn chili,lemon juice and salt
• Heat oil or ghee in a pan, add the whole garam masala
• After few seconds add the chopped onion, french cut green beans, green peas, carrot, red chili flakes and salt
• Sauté for till the onion are golden color then add the ginger-galic paste, add the garam masala powder and saute for a minute or two
• Drain the rice and add it to the pan, mix it gently
• Add 4 cups of water and bring it to a boil, reduce the heat to low and cover and cook till the rice is done...and there you have it friends veg pulav!!!
  
  
  

Note:

You can substitute water with vegetable stock or even chicken stock for that extra flavor.

Instead of adding the whole garam masala you could go ahead and add garam masala powder....if using powder add it while adding the ginger galic paste.

Churetta Appam

Churette means fold in Malayalam, thus churettappam, this is what we called it at home. It is a dish that we make for breakfast. This is one of those snacks which I prefer to cook when I feel like lazing around and don't want to spend much time in the kitchen!

You can also find a similar kind of dish made in Bengal, named Pati Shapta which I recently came across at Sandeepa's blog.

For this recipe you could make the batter using just Wheat flour or Maida (all purpose flour) or could also do 50-50 or in any ratio I think you got the point. For filling you could add sliced banana or plantain as well , I am not a big fan of banana so left that out. The quantity for filling could be altered and measured as per your need and taste.

Ingredients

For Batter
3/4cup Wheat
1/4 cup Maida (all purpose flour)
Salt

For filling
1 1/2 cup Coconut scraped
1/2 cup Jaggery (you could also use sugar if you want to)
1 sliced Banana (optional)
Cardamom powder (optional)

Method

• For filling mix together all the ingredients from For filling in a bowl
• For the batter mix in the flour and salt with some water to make it like dosa batter

• Heat tava, use little oil if not using nonstick pan and spread a ladle full of batter as you would for dosa

• After a minute or so turn it over and spread the coconut mixture in the center

• Fold it towards the center from both sides

• Take it out on to a plate with seam side down, and there you have it friends... Churettappam!!!

Shaheen's Plantain Pinwheel

Couple of days back I tried Shaheen's Plantain Pinwheel. They were out of this world...it was really tasty. This comment is coming from the person who doesn't like banana or plaintain that much! Will definitely try again...Thanks for sharing this recipe Shaheen.

A Foodie Tribute

My post today is a tribute to the fellow bloggers here. Here are some of the numerous recipes of fellow bloggers that I have attempted and had documentary evidence in the form of snaps! In future I will make it a point to take snaps of all my attempt of recipes of fellow bloggers.

Ashaji's - Foodie's Hope


This was the first time I ever baked Scones. And loved it as it is. Didn't even get time to cool them :) They were all gone in seconds. Is definitely a keeper. Though while baking them i forgot to brush them with milk or cream as it calls for in the recipe that's why may be it didn't had that nice golden color but taste wise mmmm!!!!...will remember next time.Thankyou Ashaji.

Sandeepa's- Bong Mom's CookBook

Breadrolls are one of my many favorite snacks. When I saw Baked beet breadroll posted on Sandeepa's blog...I was dying to make them. Boy! they were out of this world, so good that I didn't want to share it with my hubby. I guess I brushed too much of egg wash on the rolls that's why they turn too dark, tastewise it was perfect, next will take care while brushing egg wash on the rolls. Thankyou Sandeepa.

Archana's - Spicyana


Archana's Fruitcake, was the best thankyou treat for all my guest on Christmas eve. I had made them in mini loaf pan. Everyone loved it. While baking them the whole house was filled with its sweet aroma. Thankyou Archana for such a wonderful recipe.

Trupti's -The Spice Who Loved Me


Last but not the least, Trupti's Ringana-Batata Shaak i.e brinjal potato subzi. This is a subzi which I cook quite often now whenever I have brinjals or eggplant at hand, its a simple and easy recipe which I love...Thankyou Trupti for this Gujarati subzi which I always relish.

Rasmalai - Quick and Easy

Happy Sankranti to all my friends. On the eve of sankrati , neighbors exchange sweets and as per popular saying "Teel gull gya anhi godh godh bola" which in simple translation means "exchange sweets and sweetness in your words "

I wanted to spread the same fervour over by making this simple and easy Rasmalai.. hope you all enjoy it.. and remember be sweet in your words as well!

Ingredients
20 -22 no. Haldiram's canned rasgulla (I used 2 cans)
4 cups Whole Milk (you could also use 2 % fat milk)
14 0z. Condensed milk
A good pinch Cardamom powder

Garnish
Saffron strands
Cashews
Almond
Pistacchio

Method

• Heat up the milk until you see bubbles forming on the rim
• Reduce the heat to medium and keep on stirring till milk is reduced to half
• Add the condensed milk and keep on stirring occasionally for 15 minutes, the color will turn pale.
• At this time milk should coat the back of your spooon and when it does switch of the heat, mix in cardamon and let it cool.
• Take the canned rasgulla's, discard the liquid and squeeze out the liquid from each rasgulla by pressing them between your palms.
• Add these rasgulla's to the milk and store it in refrigerator...its tastes better with time!!!
• While serving garnish them with chopped or powdered nuts and 2-3 saffron strands and there you have it friends....Rasmalai, quick and easy!!!!!!!

Note:
You could store this rasmalai's in a air tight container for a week.

Fish Curry - Kerala Style

I was born in "Gods own country" in the calm and serene settings around the backwaters of rural kerala and have been fortunate to savor the delicacies of kerala cuisine where coconut is one of the key ingredients.

There are multiple ways of preparing fish curry in kerala and this is one of them. Fish curry with coconut is a simple and tasty dish which can be prepared in a jiffy without compromising your taste buds. Fish curry is served with rice and I have made an accompaniment of beans thoran.

This is my entry for this months JFI hosted by Ashwini.

Ingredients

For grinding
1 cup Coconut shredded
5-6 small Onions
3 dried Red chili
1/2 inch Ginger
1/2 tsp Corriander powder
1/2 tsp Chili powder
1/4 tsp Turmeric powder
1/4 tsp Fenugreek seeds
few springs of Curry leaves
Salt to taste
Little water

For tempering
Oil
1/3 tsp mustard seeds
2 small Onions
2 whole Dried red chilies
few springs of Curry leaves

1 medium size Tilapia (you could use any fish of your choice! )
2 small Tomatoes
half raw Mango
3-4 Black kokum

Method

• Soak kokum in a little warm water.
• Grind all the itmes listed under "for grinding" section
• Heat oil in kadai add mustard seeds as they splutter add the remaining items listed under "for tempering" section
• Reduce the heat to medium and to it add the ground paste with little water
• Add quartered tomatoes, cut mango pieces and kokum with its water. Check the seasoning and adjust it accordingly
• When the gravy start to boil simmer and add fish to it
• Cover and cook till the fish are done ....and there you have it friends fish curry with coconut, kerala style!!!!

Healthy Bhel Puri

(Happy Birthday Dhan)

Today is my younger sister’s birthday and to celebrate this occasion I wanted to make something that she likes the most.

Since she is miles and miles away I cannot offer this to her at least I can post this snack here for her to savor!

Back home during our childhood, I and my sister frequently used to visit a roadside stall name Masi’s bhelpuri , which still sells the same bhelpuri to this day! Since my sister loved this very much I have attempted to recreate the magic that the stall’s bhelpuri offered…

The specialty of this particular stall’s recipe was that it included fruits,grated beet on top thus making it nutritious and chatpata.. On weekend’s one had to wait for at least an hour to lay your hands on the lovely snack. There was no parking near by and the roads used to get crowded. The stall became so popular that motorists started avoiding the street during weekend evening hours.

The ingredients have no fixed measurement, I just eyeballed them. You could use as much or as little you want. But still to give you a fair idea, I am measuring some of them.

Ingredients

3 cups Bhel puri mix ( It’s a mix of thin sev and murmura)
¼ cup Onion chopped
¼ cup Tomato chopped
½ cup Apples chopped (yes apples…this is the healthy part )
3-4 Grapes cut in halves
¼ cup Pomegranate
Beet root grated (yep!!! to garnish)
2 tbsp Ketchup
1 to 2 tsp Sweet tamarind chutney (alternatively you could use Trupti’s apple butter chutney)

1 tsp Green chutney
1 to 2 tspYoghurt
Cilantro leaves

Method

• Take a little more then half of your bhel puri mix and add ketchup,sweet tamarind chutney,green chutney, yoghurt ,onion,tomatoes,apple,grapes,pomegranate and mix
• Add the above mix into your serving bowl and add the remaining bhel puri mix
• Garnish it with cilantro and grated beet root….and there you have it friends…..Bhel Puri!!!
  
  

Note: You could also add chaat masala while garnishing.

Chole Masala aka Kabuli Channa Curry

If you guys are craving for some dhaba style chole then you have come to the right place. Chole is a popular punjabi delicacy. Call it chole, kabuli channa or chickpeas ... whatever you may call, this is one lip smacking dish which is enjoyed by everyone. You can have this along with bhature, roti, naan, puri, rice or even bread! Usually chole is accompanied with bhature and if you would like to have an easier way out to make bhature...go south , its tortilla to the rescue. Just have to fry those medium size babies in oil and there you have it.... instant bhature...and they taste good.

Ingredients
1 cup Chole
4or5 dried Amla (dried nellika or gooseberry)
1 tsp Cumin seeds
1 large red Onion
3 ripe Tomatoes (blanched or canned ones)
1 1/2 tsp Ginger
1 1/2 tsp Garlic
1 big Green chili (or 2 small)
1 tsp Chili powder
1 tsp Corriander powder
1/3+1/4 tsp Turmeric
1 tbsp Chole masala
1 tsp Tomato ketchup (secret ingredient :))
Salt to taste
few Cilantro leaves
1 tbsp Oil

Method

• Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs
• Pressure cook chole with 1/3 tsp turmeric,dried amla,sufficient water and salt upto 3 whistle, open after 10 mintues when all the pressure is released
• Drain the chole, reserve the liquid and don't forget to remove the amla
• Chop up onion, blanch the tomatoes(heat sufficient water in a saucepan with tomato and let it come to a boil,switchoff the stove and let it cook in the water for 6-8min) or you could also use canned whole tomatoes and chop them
• Finely chop ginger, garlic and green chili or crush them all together into a paste in a pestal
• Heat oil in a deep saucepan and add cumin seeds
• When the cumin seeds change color add chopped onion to it and saute till they are brown
• Add the Ginger-garlic paste to it and saute for couple of minutes
• Add all the dry powders to it and saute for a minute and then add the chopped blanched tomatoes and salt
• Saute the tomatoes till they are soft and mushed up, add the secret ingredient ketchup and mix
• Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
• Add the reserved water depending on the gravy you need, check and adjust the seasoning
• Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves
• Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side and there you have it friends.....Chole Masala!!!

Puran Poli

Puran poli-a delicacy prepared on any festive occasion in Maharashtra. Its one of the favorite dishes of my family. My little one loves it a lot so I used to buy the readymade frozen puranpoli for her and this is the first time I attempted to make one on my own. Turns out that it is really simple and easy to make and realize that fresh homemade ones are better than the readymade frozen ones. My job became easlier when I got this recipe from my MIL.... I know many of you must be good at this but since it was my first time and the poli turned out good, so thought of sharing this with you all, my friends.

I am posting this for this month's JFI hosted by Kay and this is the first time I am taking part in the event.

Ingredients
1 cup Channa dal or Tuver dal
1 cup Jaggery
1 tsp Cardamom powder
½ tsp Nutmeg powder
2 cups Wheat flour
1- 1/2 tsp Oil
1 cup Water
Salt to taste
Ghee

Method

• Knead a smooth dough similar to one for making chappati, using wheat flour, oil, salt, and sufficient water, keep aside
• Pressure cook Channa dal with 2 cups of water and a pinch of salt upto 3 whistles
• If you have water in excess pour them out and keep it aside
• Now add jaggery to this dal and stir continuously on low flame
• Add cardamom and pinch of nutmeg to the mixture and continue stirring
• If the mixture becomes too stiff you could add reserve water to it or if its runny continue stirring it. The mixture should be like a loose dough which could be spreadable.

(Channa dal mixture)

• Take a lime size dough and roll it as you would for chappati but medium thickness and then spread the dal mixture on the chappati.

(Spread dal mixture on rolled out dough)

• Now roll out another lime size dough into a chappati and place this rolled dough on the previously rolled dough and seal the edges with water.

(place the second rolled out dough on the earlier spreaded mixture)

• Once again rollout the rolled dough gently so that they adhere to each other and are sealed properly
• Place the puranpoli on a heated tava, after a few minutes when you see it puffing turn it and after a minute on the other side start pressing the puran poli with the back of a spoon turning them, it will puff up. This make the puran poli soft
• Place it a plate and spread ghee on both the side......and there you have it friends Puran poli!!!!
  
  

Note:

You could have puran poli just like that or with any curry. I like it with Rajma and I use the reserved water from the cooked dal to cook rajma.

Alternatively you could also make them by rolling the dough in small circle as in puri then adding the tbsp of dal mixture in the center making a bundle and rolling them again using a little flour.

Tomato Pachadi

This is one of my favorite pachadi's, Tomato pachadi. I love the way it looks, those red tomatoes popping out of the rosy curd. Sometimes when i have to cook for one I just make this pachadi and have it with rice for a quick and easy meal. One can also make this just as an additional dish for the dinner table. This is my granny's recipe. I remember granny making this pachadi for me whenever i was not in a mood to eat what was cooked that day and i would have it with rice and fish fry by its side...yummy!!!

Ingredients

3 Tomatoes (medium size)

1 cup Yogurt
1 tsp Mustard seeds
3-4 Small onions (pearl onions)
1 Dry red chili
few Curry leaves
1/2 tsp Chili powder
Oil
Salt
Pinch of hing (Optional)

Method

• Wash and quater the tomatoes and slice the small onions
• Heat oil in a sauce pan and add mustard seeds
• When it starts to splutter add the onions, dried red chili and curry leaves
• Add a pinch of hing (if using) and then add the quartered tomatoes, red chili powder and stir
• When the tomato become soft and you see oil separating, switch off the stove
• Add the yogurt and salt to it and mix
• If the gravy is too thick you can add little water .....and there you have it friends, Tomato pachadi!!!

Thepla - Methi Paratha

Methi paratha is a versatile dish which can be eaten for breakfast, lunch, snack or even dinner.It tastes good as it is, however it tastes better with dahi(yoghurt) or chundho(sweet mango achar). These parathas are good for 3 days if kept outside, but won't last till then :). Methi leaves are available easily during winter and i hope you enjoy this dish too!!!

Ingredients
one small bunch of Methi leaves(mine came up to 1cup packed)
2 1/2 cup Wheat Flour (you can use bajra flour or can do 50/50)
2 tbsp Besan (Gram flour)
1 1/2 tbsp Oil
2 tbsp Til
1 tsbsp Ajwain
1/2 tsp Cumin seeds
1 tsp Chili powder
1/3 tsp Turmeric
1/2 cup Yogurt
1 inch Ginger
3 large Garlic cloves
3 green chili
handful of Cilantro
Salt to taste

Method

• Clean ,wash and chop methi leaves
• Make a paste of ginger,garlic,green chili and cilantro leaves
• Add the ginger paste,methi leaves, oil, til, ajwain, cumin seeds, chili powder, turmeric, yogurt to a mix of wheat flour and besan and knead to form a dough
• Or you can put all the above ingredients into the food processor and knead a dough that would be easy too
• If the dough is runny or too sticky add flour as needed or if its dry add yogurt or water
  
  
• Make lemon size ball and then roll it as you do for chapatti, but not too thin.
  

  

• Place the paratha on a heated tava, after couple of minutes when you see it puffing turn it and apply 1/2 tsp of oil on it and turn them again and apply oil on the other side too pressing the paratha with the back of a spoon

Light Snack - Onion Poha

Poha!!! hmm... this brings back the memories of my good ol' school days. I still remember, forgetting my tiffin box deliberatly so that i could have a chance to eat poha from our school canteen. It was my fav, topped with sev and murmurra. The softness of poha, crunchiness of sev and murmurra, tanginess of lime and sweetness of sugar, all these diverse flavors come together and you have a snack that's simply irresistable.

To this dish i have added grated carrot and lemon zest. The zest adds extra zing while the strands of carrot make it little more colorful!

Ingredients

2 cups poha
1 medium onion
2 green chilies
2 tbsp grated carrot
1/4 tsp turmeric
1/3 tsp chili powd
1/2 tsp sugar
1/2 tsp mustard
half lemon
1 tsp lemon zest
few curry leaves
salt to taste

Garnish
Handful of cilantro
Thin Sev & Murmura (Puffed rice)
(you could also use bhelpuri sev which is combo of both)

Method

• In a colander Wash poha silghtly with water 2-3 times.
• Heat oil in a pan, add mustard, when it splutters add green chili, curry leaves and onions and saute till the onions are translucent
• Add turmeric,chili powder,sugar and salt to poha, mixing gently and seperating it with fingers so that they dont stick
• Add poha, grated carrot , lemon zest, lemon juice, lower the heat and cook with the lid on for 6-8 min. In between stir, so that it does not stick to bottom of the pan.
• Serve garnishing it with some sev and murmura and cilantro leaves….Tadaaa!!!! there you have it friends.