xmlns:fb='http://www.facebook.com/2008/fbml' Cooking with Ria

Sunday, April 26, 2015

Curried Goat


Spring is finally here! I yearned for her like a maiden yearns for her love. Maybe more than that. I haven't posted in a while and it's not for a lack of recipes or creativity. I've been busy cooking, developing and testing recipes, eating, reading, watching movies with my hubbie, gaining weight and complaining (mostly about the weather).

What I learned over the long winter is that we suffer because we don't accept things for what they are. We are always fighting against everything….the weather, life, situations, people, physical conditions…Maybe if we just accept the things we cannot change(and change the things we can), life will be a little easier. How did I come to this intelligent conclusion, you ask? I learned all this from…. a few ducks. Yes, ducks.

As I headed home from work one stormy, snowy day, my train got stuck over the water for about 20 minutes. The second I was about to experience a panic attack of major proportions, I peered out the window of the train and saw the most beautiful, calming scene I've ever witnessed. There was a swarm of ducks dancing in the water below, celebrating the snow fall and the magnificence of their beautiful life. They were not complaining, panicking, worrying, running, flying away or looking for cover. They were just there, accepting of the situation. My perspective on life changed forever. The voice that speaks to me said, just accept…accept. Panic attack averted. (I also accept that MTA NYC transit will never get their !@#$ together). 

Armed with one more powerful word associated with a peaceful vision of ducks swimming amidst a snow storm, I move forward with another coping strategy to help with my daily struggles. The truth is that life doesn't have to be difficult, we are the ones that make it so. We must always look for the good in every situation(and every difficult person we encounter). Be transformed by the renewing of our minds and recognize that by changing our thoughts we can change our reality.

That prelude has nothing to do with this recipe I'm about to share. If you're a Trini, curry duck has probably already infiltrated your cerebrum. Have no fear, as you know, curried goat is equally delicious. We shall leave the ducks alone today.

For those of you who are not familiar, curried goat is another very popular dish in Trinidad, as well as Jamaica. It does not boasts of a mild curry like curried chicken. It's a special occasion, iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event.


During one of my vacations back home, I remember the presence of a goat in my mother-in-law's backyard. One hot, sunny day, we were served a "memorable" meal of curried goat, peas dhal and dhalpourie roti. After that day, I don't recall hearing the goat behhhhh! This is not an uncommon occurrence either. This incident was not intended to dismay you in any bizarre food way, but to point out that mealtime in the land of sun, sea and steelpan occasionally consists of the freshest of local ingredients---can't get any more local than that!

I also love the "curry goat" from Jamaica. It's made a little differently but still rather delicious. In my experience it's more tender, probably cooked longer than the Trinidadian dish (in a pressure cooker) and the curry appears lighter in color. I decided to meld both experiences to create this simple, delicious recipe that my family enjoys and you will too.

The technique and ingredients vary slightly from curried chicken. The curry flavor is more pronounced because of the quantity of curry used, some like it with lots of heat (hot pepper), but you may only add based on your preference. Curry is not spicy in itself, as believed; it's the addition of the hot pepper that makes it spicy.

When I cook, I usually prepare about 4 pounds minimum, so cooking 2 pounds, to develop this recipe for you, seemed too simple for me! [That's 4 pounds in the pics below]. I used green seasoning in this recipe, because this is the reason we Trinis always have a bottle of green seasoning in our refrigerator. Many of our dishes become so much simpler! See the list of ingredients below, unbelievable isn't it? if you don't have green seasoning, see here or you may just use 4-6 scallions, 2 cloves of garlic, 2 sprigs thyme (in addition to the other ingredients listed below).



There is no challenge in making curried goat, it's just requires a simple technique which I demonstrate below….and patience waiting for it to cook!

This is better than restaurant-quality, this is the real deal, just like my mummy, aunty or grandma would make it. This is the only recipe you will ever need for curry goat. Trust me on this one (and all my other recipes).






Ria's Trinidadian Curried Goat
Serves 4-6


2 pounds goat meat, cut into 1-2 inch pieces
1 large onion, chopped (I use sweet onion)
6 tablespoons green seasoning
2 tablespoons minced garlic
2 teaspoons salt (I use Himalayan Salt) and freshly ground black pepper
Hot pepper, to taste
4 tablespoons extra virgin olive oil
3-4 teaspoons 'Trinidad' curry powder (Brands I use: Chief or Cariherb)
1-2 teaspoons duck and goat curry powder (ground masala)
6 thyme sprigs
6 leaves culantro (bandhania), chopped
½ teaspoon ground roasted cumin (geera)

Note: Duck and goat curry, also called ground masala, is sold in West Indian or Caribbean Grocers in Brooklyn, NY and Queens, NY(Liberty Ave.), or pick up a package on your next trip to Trinidad(Brand: Cariherb). If you don't have any, replace the amount with regular curry powder.

1. Cut goat into 1-2 inch pieces, or to your preference. Soak with the juice of ½ a lemon or lime. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.

2. Season goat meat with the green seasoning, onion, garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.


3. Make curry mixture: In a small bowl mix curry powders, 1 tablespoon green seasoning and 3 tablespoons water. Set aside.


4. Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until grainy and fragrant.


5. Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on high heat for about 5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed.


6. Add reserved marinating liquid and 4 cups of water(or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.

[Pic to the left: Cooking curry in my garage]

7. Before taking off the heat, stir in chopped culantro and cumin powder.


Remove thyme sprigs and serve over rice or eat with dhalpourie or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.


If you like my blog, say thanks by liking my FB page and sharing this recipe!

With love,

Ria
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Monday, February 2, 2015

Trinidadian "Boil and Fry" Black Eye Peas--Not a Music Group!


The year 2014 came and left like a thief in the night. Fortunately, it didn’t steal much except for a little bit of my sanity. I really don’t know what to expect from 2015 but I'm really trying not to focus on the unknown. I am learning that I need to be here in the NOW. I realize that I have never truly lived in the "Now". I continuously ponder on the regrets of the past; reminisce constantly on sweet and bitter (and bittersweet) memories, and like everyone else, I have anxieties about the future. It’s time to enjoy the present.

Thich Nhat Hanh, world renowned Buddhist leader, suggests saying “I have arrived. I have arrived”—meaning to acknowledge and bring yourself back to the present, completely aware of what you are doing in the present. He states that being you and doing what you are doing is a wondrous reality(I am sure you agree!). Be completely aware of yourself, follow your breath, conscious of your presence, thoughts and actions in the Universe. Be aware of the miracle of life and truly live and experience life—in the present. This is the only moment you will ever have.

How difficult can that be? For me it’s going to take practice. If you notice me walking around like a zombie chanting “I have arrived, I have arrived” please don’t think I have lost my mind. It just means that I'm on my way to becoming an enlightened, mindful being of sorts. Honestly, most of the accidents and mistakes I’ve made was as a result of my mind being preoccupied with thoughts other than the task at hand. With mindfulness practice, many mistakes can be prevented—especially in the kitchen! I preach mindfulness to my kids all the time. You know what they say, "practice what you preach"! 

Aside from that, the Dah is encouraging me to exercise because he is probably tired of hearing me complain about my "holiday" and "baby" weight gain. He installed a Total Body Gym in the middle of my bedroom ("my" because he just sleeps there), right next to the elliptical, weights and kettle bells. He says weird things like, "Push through the laziness", "Your body will say no, but you have to say yes", "You have to overcome the thought of exercise with your mind first, then the body will follow". "Keep on keeping on". All this from a man who, prior to a year ago, never exercised in the 22 years I've known him. Nowadays he exercises religiously. Recently, he complimented my appearance in the best way his Trini upbringing has taught him, “Everything looks up!" With that statement he raised his eyebrows and made an upward squeezing movement with his hands. If you know male sign language, you can easily interpret that. [He now denies his words and action..!]

Today I am sharing with you my current breakfast routine. Over the years, I have experienced weird phases/cravings where I'd eat a specific fruit for breakfast for a prolonged period of time, say 3 months, sometimes as long as 6 months. I've survived the mango, papaya, pomegranate, grapefruit and pear phases in the past couple of years. The pomegranate reign ended abruptly one day when, after eating it, my stomach started cramping so badly I immediately ceased and desisted consuming pomegranates permanently…and proceeded to the next craving, which was mango. Btw, the pomegranate phase was expensive. I paid $2.50 for a pomegranate each day!


Nowadays, with all the pressure of staying healthy and exercising, I am desiring real food for breakfast--something substantial. I wanted a meal that was vegetarian with lots of nutrition, fiber and protein to get me through my mornings. This dish has not disappointed.

This dish, referred to as "Googanee" by my Mom, is made traditionally with only onion, garlic, culantro (shado beni) and pepper, but I added veggies for additional flavor and nutrients. I usually grate a carrot into it also. Googanee or boil and fry black eye peas is eaten in Trinidad with roti for breakfast. I eat it alone or if I'm very hungry or stressed  I eat it with a scrambled egg or two.


If you're seeking a healthy alternative for breakfast a few days a week(or a wonderful side dish), then this is your answer. Did I mention that it's very affordable?!! A pound of beans is enough for 8-10 servings, that’s about 15 cents per meal. Warning---If you are preparing this recipe only for your self, make only one cup at a time, or else you will get all “blackeyed out” after the fourth day! 


Ria's Trinidadian Boil and Fry Black Eye Peas [Googanee]
Makes 4-6 servings

To boil:
1 cup dried black eye peas
6 cups water
1 teaspoon salt 

To Cook:
3 tablespoons extra virgin olive oil
1 medium onion, chopped ( I only use sweet onion)
½ large red sweet pepper, optional
½ large orange or yellow sweet pepper, optional
1 tablespoon minced or chopped garlic (if you love garlic like me, use two tablespoons)
¼ cup chopped fresh herbs (scallion, cilantro or culantro/shado beni)
1 teaspoon thyme leaves
½ teaspoon ground roasted cumin(geera), optional
Hot pepper, (scotch Bonnet, habanero), to taste, optional
2 pimento peppers, chopped
Salt and freshly ground pepper, to taste


Pick over beans. Soak beans overnight or a few hours.


Place drained black eye peas,  6 cups of clean water (meaning not the water you soaked it in) and salt in a pot over high heat. Bring to a boil, lower heat and cook until tender but still whole. Drain. While beans are boiling, chop onion, mince or grate garlic, chop peppers and herbs.


Heat oil in a dutch oven or heavy bottomed pot, over medium heat. Add onion, Cook 1 minute or until translucent. Add garlic and cook another minute.


Add peppers and herbs including thyme leaves and cook for 3-5 minutes until tender.



Add black eye peas, salt, freshly ground black pepper and cook about 5 minutes, stirring constantly, to prevent sticking. Add cumin, stir and remove from the heat. Test for salt and add more if desired.


For a complete vegetarian meal, eat alone, with roti or serve in a “hops” bread(rolls), or with freshly steamed jasmine or basmati rice. For a down home comfort meal, eat with cornbread…bbq chicken or steamed lobster….or with grilled salmon and sautéed baby spinach if your curves are important to you.


I look forward to sharing with you again soon. Hope you are enjoying my recipes so far! Don't be shy, write me and let me know. It really makes my day and motivates me to post. If you love my recipes or pics of food, "like" Cooking with Ria's Facebook page!

Lots of love,
Ria 
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Saturday, December 20, 2014

Ria's Simple "Trini Christmas is de Best" Holiday Ham


When I thought I finally had a strong grasp on 40, life went ahead and dealt me another wild card which, if I didn't play right, would result in permanent despair. I did some introspection. I realized that somewhere hidden in the challenges of the present year, I have actually accomplished every goal and dream I've ever dreamt. The house by the beach, my family, the successful career, the exotic vacations, the dream Audi that waits in the parking lot for me everyday after a long day's work(sorry, but I really really love my car), and so much more. I have become the woman in my dreams(well almost, there is always room for improvement). I had to stop for a moment (like a week) and appreciate and be grateful. Just be grateful for all the good and right in my life.

I reminded myself that happiness is not only success or money or having a family it is being grateful for NOW. It's a decision I make to be happy despite the heartbreaks, disappointments, my possessions and achievements, or lack of. I will not and should not continue to depend on any person (OR THING) to be happy. Happiness is accepting the present for what it is and loving myself despite the fact that no human being is capable of loving me unconditionally, like they promise or will promise. Also, don't expect anyone to be perfect because I am not perfect either.

When life deals us blow after blow, we should accept the ephemeral defeats, scream, complain, cry, but rise, dust ourselves off and keep climbing. What we see as obstacles are meant to lead us on the path to the ideal life--our highest, best selves--and in my current situation, teach me the ultimate lesson in forgiveness. We must trust that the Universe is always working in our favor, aim for the ideal life, forgive it all and resolve to be happy.

That's my advice to you and myself as we close 2014 and get ready to start chapter 2015 in our lives. Not only have I begun to be more grateful, accepting, forgiving, loving, but cooking is and has always been part of my therapy. This recipe is one of my favorites and I am happy to share it with you today!


Growing up in my mother's house I never ate pork, or so I proclaimed, but come Christmas time, I ate ham and bread like there was no tomorrow. Many of the most popular Trini Christmas Songs include a line or two about pork or ham, which confirms our love and passion for the delicacy. Undoubtedly, homemade bread and ham is one of the reasons why Trini Christmas is de best. Black cake(rum/fruit cake) and sorrel are two other reasons, but I have already posted about that here and here.
For many years it's been our family tradition to make homemade bread and ham on Thanksgiving Eve or Christmas Eve. This guarantees that the morning after there is a quick breakfast on the table as I'm usually too busy preparing our Thanksgiving Feast or Cinnamon Buns for the kids and neighbors on Christmas morning. When the Canadians used to visit, we'd have lots of laughs during the ham and bread making process, then we'd indulge in bread straight out of the oven, slathered with butter, with slices of ham and laced with pepper sauce, until midnight.


I've used this recipe for almost two decades. Once I was inspired to alter the recipe but the results weren't as good. I learned that simple was and still is de best. 

Many have mentioned boiling their ham, I did that once and realized that if your ham is not the traditional salted Trinidadian ham, boiling is not required. This is a no fuss, simple recipe that does not require basting or peering into the oven every 15 minutes to check on it(more like once per hour), plus the ingredients are simple. Some things need to be simple so you can concentrate on the other non-simple things in your life…like making the bread to go with the ham, wrapping presents, detangling Christmas lights and putting up the tree…Actually this bread recipe is rather fun to make and equally delicious. You should attempt it, you won't regret it.

Don't let the number of cloves deter you from trying this recipe. I guarantee you that it's not overpowering. It just sounds like a lot.



My family always look forward to our holiday ham and personally I couldn't keep myself away from this ham. I ate it for breakfast, lunch, snack and dinner. I even ate the pineapple. You know me.

I hope this recipe becomes a Tradition in your home too.


Ria's Holiday Ham

1 [5-7 pounds] smoked, bone-in fully cooked ham***
½ cup dark brown sugar
½ cup honey
1 tablespoon dijon or yellow mustard
1 can pineapple rings
100 cloves (If you don't care to count, ask any kid to do so or use a scant 1 ½ tablespoons)
Reserved pineapple juice

***7 pounds is ideal, but this recipe can be used for a ham that's up to 10 pounds. For this recipe, I used a 10 pound ham, because that's what the Hubbie brought home. 

Preheat oven to 325 degrees Fahrenheit.

1. Remove ham from packaging and rinse well under running water. Drain and pat dry with paper towels.
2. Score the surface of the ham creating a diamond pattern and place cloves at each corner and/or center of the diamond.



3. In a medium bowl whisk honey, brown sugar and mustard and 1-2 tablespoons of the pineapple juice (You don't want it too runny).


4. Rub or brush mixture over ham.


5. Place ham in a baking pan or roasting pan and top with the pineapple rings. If all the pineapple rings don't fit on the surface of the ham, place in the pan. You may pour the remaining pineapple juice in the pan too.

6. Place the ham in the oven and bake uncovered 15 minutes per pound. Baste every hour (or 30 mins if you like) for about 3 minutes continuously each time. This is called the "ham love-making process". Give it love to get love.  During the last 30 minutes baste every ten minutes to create a nice thick, fantastical, irresistible glaze. Remove from oven and let it rest for 10 minutes. Remove pineapple slices and cloves. Sometimes I leave them on if I am not slicing it right away.



Slice and serve with hot home-made bread slathered with butter and hot sauce aka Trini style peppah sauce. I usually strain the sauce from the bottom of the pan and drizzle it over the ham slices to take it up another notch. It soaks back in over time and adds even more flavor. Need I say more??

For your listening pleasure while you bake your ham and bread....and because there is no Trini Christmas without good music:
[Don't forget to come back to this page!]

Trini Christmas Songs/Parang:
Trini Christmas is de best - Susan Macio
Bring out the ham - Marcia Miranda
Ah want a piece of Pork - Scrunter

You could also listen to Daisy Voisin, the Trini Queen of Parang, Lord Kitchener(Drink ah Rum), Baron(It's Christmas) or Machel Montano (Soca Santa)!

With love, 
and Christmas Blessings,
Ria

If you love this blog, LIKE my Facebook Page! Don't follow me on Twitter because I like talking to myself there.....
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Saturday, October 4, 2014

Trinidad Parsad



Summer has bid us farewell. School is back in session. I have no vivid recollection of activities that occurred between the start of summer and the beginning of the school session. I know I worked maybe just a little too much and I'm getting used to my new commute to Midtown. It's always been a dream of mine to hike the Great Wall of China. Two weeks commuting in the NYC subways, squeezing into sardine packed cars, waiting for delayed trains, climbing stairs and more stairs, I no longer desire to visit or view first hand that aforementioned Wall, stairs included. 

Fulton Street subway station is a wonder of the world in itself, no need to visit a very far land in search of physically challenging stairs to conquer. More challenging is sprinting up the many stairs to catch a train when one is late for work. It's not uncommon to see older folks huddled over the handrails trying to catch their breath. I shall not confess whether I'm included in that statistic.  I am in dire need of a vacation. Diwali is later this month and I may hop on a plane to experience again the wonders of the festival of lights, after two decades in exile, and violate every law of moderation and indulge in excess parsad consumption to soothe my troubled, weary soul. Amen.

Parsad, for those of you who are not familiar with the word, is a traditional sweet served at Hindu religious ceremonies in Trinidad and other countries in the Caribbean. Flour and/or cream of wheat are cooked in ghee until golden brown, after which raisins, ginger and ground cardamom(elaichi) are added. It’s all brought together with a syrup made with milk, sugar and water, which results in a fluffy, pillowy soft, indulgent dessert.


I grew up in a Hindu household and it was quite challenging waiting for the almost three hour long  prayer service (also referred to as prayers or pooja) to end to receive the little plastic or brown paper bags filled with parsad and other sweet delicacies, including kurma, ladoo, roat, barfi, pera, lapsi and suhari. It was (and still is) against all rules to eat or taste any of the food or delicacies until after the prayer service had ended. Torture for a young foodie. Torture.


Because of the length of these devotions, the young rebel in me opted to hang out and chat with the cooks who were busy preparing huge iron pots of vegetarian dishes and paratha roti, which were to be served at the end of the pooja to the prayer devotees and non devotees(those who came only for the food and sweets). This meant that I had to perform dish washing, bell girl and sous chef duties, but those responsibilities were so much more bearable and exciting than sitting still waiting for the prayers to end.



I believe that this is one of the reasons I could now easily prepare a feast for a hundred people. I gained priceless experience and knowledge observing the older generation of cooks. Nowadays, I am much better behaved, obedient and spiritual, and on an occasional Sunday, you will find me sitting for several hours in church, even though there are no sweet treats or food served at the end of service. I bring my own. 


There are several versions of parsad, one is made solely with flour and another made with just cream of wheat. Then there is this recipe which combines both. Some folks enjoy their parsad warm and soft, others like it cold and hard straight out of the refrigerator. I don’t discriminate. I eat it any which way I get it, well except if it’s too white which means that the flour was not parched sufficiently in the ghee, which results in a bland, raw flour taste. The color of the parsad varies with the length of time the flour is cooked, aka parched...



Around Diwali time, when all my family and friends in Trinidad are enjoying an abundance of parsad (and prayer’s food), because of the frequency of pooja’s everywhere, I usually prepare a small batch to satisfy my craving, console myself and reminisce about my childhood.  Actually, that is all I seem to do these days, cook, eat, reminisce. Repeat. Hopefully, this year will be different.



Cook's "managing my weight" Tip---If you plan to make parsad as often as I do for your own personal satisfaction, you may decrease the ghee and sugar to half cup each. Just a suggestion. Calm down. 

Use this recipe if you want consistent results EVERY TIME! No more calling Aunties, Tanties or grandmas to ask them how to make parsad ...I did all the work for you....Three years of investigating, interrogating and testing to bring you the authentic taste of parsad. I hope you enjoy..:-)

Ria's Trinidad Parsad
Serves 8-10

1 can “Carnation” evaporated milk (12 oz)
1 cup organic whole milk
1 cup water
1 cup granulated sugar
3/4 cup ghee (clarified butter) ( I prefer Cow Brand Ghee)
cup all purpose flour
1 cup instant cream of wheat (farina)
½ cup golden raisins (Optional) 
2 tablespoons grated fresh ginger
1 teaspoon ground elaichi (cardamom)


Peel and grate ginger (I always give this task to my husband) and measure ingredients.



Make Syrup:

In a small saucepan with a long handle, add evaporated milk, whole milk, one cup of water and sugar and place over a low flame. Stir until sugar has melted. Keep on low flame.  

[A few times I added the ginger to the milk and it curdled, so I no longer bother. You may continue to use the milk if it curdled, I didn't notice a difference to the final product]


To cook:

Meanwhile, in a large heavy bottomed pot over medium heat, add ghee. 

When it melts, gradually sprinkle in flour and stir, using a wooden spoon in a rapid back and forth motion, scraping the flour from the bottom of the pot so it doesn't burn.

[If the flour is becoming brown too quickly, lower the heat.] 

Cook (parch), stirring continuously, scraping the bottom of the pot, until the flour is golden brown, like the color of tea with milk(or a little lighter if that's your preference), and light in weight, about 5-7 minutes. 

Add cream of wheat and continue to stir continuously, about 3 minutes. 

Add raisins, grated ginger and elaichi and cook 3 more minutes...

...until raisins are plump... 

Start pouring the hot milk mixture gradually (one cup or ladle at a time) into the pot, (and carefully since the syrup will splatter). 

[Feel free to ask your significant other or other trustworthy person to assist you in pouring the hot milk mixture into the pot. I pour one cup at a time--but quickly--because I find that it's easier to turn that way...]


Turn vigorously and rapidly in a back and forth motion, until the cream of wheat is cooked and all the liquid is absorbed, about 5-7 minutes--depending on your pot or the heat. It make look "pasty" for a little while, don't lose courage or confidence, success is just around the corner--just keep those arms moving....

The parsad is finished when it starts to clump together, your arms are dead tired and sweat is pouring from your forehead. No exaggeration.....and most importantly, the parsad is fluffy, pillowy soft, light...the aroma heavenly...

[It may seem a little greasy, but as it cools the grease will be absorbed to keep it at the right "parsad" texture.] 


With love,
prayerful wishes and
indulgent dishes,
Ria 


SAMPLE TRADITIONAL "VEGETARIAN" DIWALI MENU

(Using recipes already posted)

Appetizer: Pholourie or Aloo Pie and Mango Chutney
Dessert: Sweet Rice and Parsad



TRVDiscDefault::1201


DIWALI
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