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Mango Salsa Recipe, salad recipe

When mangoes are in season and plentiful at the market, it’s hard to resist making Mango Salsa. It’s so easy!

It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as salmon.Mango salsa with fresh diced mango, red onion, jalapeño, cilantro and lime. Perfect with seafood and chicken. goes great with tacos and nachos and a great party starter, snack or appetiser. Or you can simply enjoy them by themself as a mango salad it’s absolutely refreshing and no one able resist one bite

For other quick starter recipe do check out my Potato Bread Starter or Mini Idli Recipe or the Chicken Momos.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Mango Salsa

  • 1 ‏Ripe but Firm Mango
  • ¼ cup ‏Onion diced
  • ¼ cup ‏Tomatoes diced
  • ¼ cup ‏Red Bell Pepper diced
  • 1 tbsp ‏Green Capsicum diced
  • 1 tbsp ‏Cilantro / Fresh Dhania chopped
  • ½ tbsp ‏Green Onion leaves chopped
  • ¼ tsp ‏Green Chilli diced
  • pinch ‏Roasted cumin powder
  • ⅛ tsp ‏Black pepper
  • 1 tsp ‏Lime juice
  • as per your taste ‏Salt

Prepping for the Mango Salsa

1)Chop all the ingredients, mango, onions, tomatoes, bell pepper, capsicum, cilantro , green onion leaves and green chilli.

 Method of making the Mango Salsa

  1. Add all the chopped above ingredients in a bowl along with the roasted cumin powder, black pepper powder, lime juice and salt and give it a good mix.
  2. Keep the Mango Salsa in the refrigerator for 15-30 minutes or until the salsa is chilled.
  3. Serve once chilled with some nacho chips or on top of grilled chicken or fish.

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2 Min Eggless Chocolate Cake

Chocolate Cake in 2 minutes, is this for real, is what you must be thinking as when you hear two minutes you always think of  Maggi / instant noodles, as rest all stuff always takes forever to make… but what if i told you can make this Chocolate Cake in just 2 minutes… would u be interested? ….  i am sure you would be…..so now no more excuse make this eggless Chocolate Cake in two minutes and make you kids happy. Its eggless and you don’t even need an oven.

for other cake recipes do check out my ParleG cake recipe or my Multi Grain Cooker Cake Recipe.

Step by Step Video for ‘Chocolate Cake’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Chocolate cake

  • 1 cup ‏Maida/ All purpose flour
  • ½ cup ‏Dahi/ curd/ Yogurt
  • ½ cup ‏Oil/ Ghee / Butter
  • 3 tbsp ‏Unsweetened Cocoa powder
  • ½ cup ‏Milk
  • ⅔rd cup ‏Powdered sugar
  • 1 tsp ‏Vanilla essence
  • ½ tsp ‏Baking soda
  • 1 tsp ‏Baking powder
  • pinch of salt ‏Salt

Prepping for the Chocolate Cake

  1. Run all the dry ingredients through a sieve – So first add the all purpose flour, cocoa powder, powdered sugar, salt, baking powder and baking soda. The lightly tap the sieve.
  2. Once all the ingredients are run through the sieve and collected in a bowl do not mix it or else the process of aeration will be defeated. And now keep it aside.

Method of making the Chocolate Cake

  1. Now in a bigger bowl add the oil and the curd and mix it well for the next 2-3 minutes.u can use a balloon whisk.
  2. Once mixed add the dry ingredients little at a time to the curd and oil and mix it will.
  3. Once the dry ingredients are completely mixed in with the oil and the  curd then add a little milk at a time till you get a pouring consistency. You will need approximately a ½ cup of milk
  4. Then add and mix the vanilla essence.
  1. To a lightly greased appam / appe pan add the cake batter.
  2. Once all the cavities are full tap it lightly on the counter 3-4 times so as to let the air escape.
  3. And then put the appam pan on the flame which should be low and cover and cook for 2 minutes.
  4. After two minutes turn off the flame and flip the cakes and cover and cook for 5-10 seconds.
  5. After 5-10 seconds take a took pick and peirce one of the cakes and if it comes out easily that means the cakes are ready.
  6. So add some sprinkles and if you want to make it even more fancier than add some whipped cream on top.

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Instant Karonda Pickle, Karvandache Lonche

Karonda pickle is made out of karonda which is a type of  berry which is green and sour when unripe and turns red and sweet as it ripens.

Karonda,the wonder fruit has been used for its medicinal properties.The fruit is rich in Vitamin C and has antiscorbutic(effective in prevention or relief of scurvy) properties.It is rich in Iron and is used for treatment of anaemia.It also has anti microbial and antifungal properties.Traditionally karonda juice was used to clean old wounds which have become infected.It has been used for treatment of anorexia and also has analgesic and anti inflammatory properties.Recent research suggests that Karonda helps in lowering cholesterol levels too.

Karonda is widely used in preparation of jams,jellies,pickles,chutney,relish,squash,syrups and tarts. Who knew karonda (cranberries in Hindi) could help benefit your body so much? Now if you don’t wish to add it to a trail mix, you can reap the benefits by sneaking cranberries in oatmeal chocolate chip cookies, muffins or sprinkling a handful of cranberries on your salad or even your go-to morning cereal.

So today I am going to show you how to make a sweet, sour and spicy pickle using our hero of the day… Karonda.

Step by Step Video for ‘Karonda pickle‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Karonda Pickle

  • ½ cup ‏Karvanda / Karonda / Cranberries / Carissa Carandas
  • 2 tbsp ‏Achar masala/ pickle masala
  • ¼ tsp ‏Mustard seed / Rai
  • ¼ tsp ‏Turmeric / Haldi powder
  • 1 tsp ‏Jaggery / Gul
  • ⅛ tsp ‏Asafetida / Hing
  • 1 tbsp ‏Oil

Prepping for the Karonda pickle 

  1. Wash the karonda and add them to water along with salt and let them soak for the next 2 hours.
  2. After 2 hours drain them and dry them.

Method for making the Karonda pickle

  1. In a bowl add the achar masala along with the gud / jaggery and the turmeric powder and the dried karonda and mix it well and keep aside.
  2. In a kadai add the oil and once the oil is hot add the rai / mustards seeds, and once they sizzle then add the hing and wait for the oil to come down to room temperature.
  3. And once the oil is at room temperature add it to the bowl in which you have the karonda.
  4. And mix it well by pressing the gud down.

If you pour hot oil in the karondo bowl then the achar masala will turn dark red and won’t be very appealing.

Once mixed remove it in a serving bowl and keep it aside for 3 days before eating.

Do not keep in the refrigerator.

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Creamy Masala Corn Sabzi Recipe

Here is a quick and easy Creamy Masala Corn Sabzi made of sweet corn, which will make you eat more chapatis than you usually do!

Creamy Masala Corn Sabzi is a simple indian curry recipe prepared with sweet corn kernels in spicy and creamy tomato and onion based sauce. the taste of the sweet corn curry recipe is on a mild sweet in taste and is ideal for less spice eaters. it tastes great when served with Garlic naan, or roti but can also be served with jeera rice too.

With a balanced taste and pleasing appearance, this Corn ki Sabzi will be loved by all.

For more indian Sabzis do check out my shahi paneer recipe or aloo pyaz ki sabji or the veg Kofta Curry Recipe

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Corn Sabzi

  • 1 ½ cup ‏Boiled Sweet Corn / makki ke dane
  • 2 ‏Medium size chopped Onion / Pyaz
  • 2 ‏Medium size chopped Tomato
  • 1 tbsp ‏Cashew / kaju
  • 1 tsp ‏Muskmelon seed/ kharbuja
  • 2 tbsp ‏Fresh Cream / Malai
  • 2 ½ tsp ‏Kashmiri Red chilli powder
  • ½ tsp ‏Garam masala
  • 2 tsp ‏Coriander Cumin powder / Dhania Jeera powder
  • 2 tsp ‏Dried Fenugreek leaves / Kasuri methi
  • 1 tbsp ‏Cilantro / Fresh Dhania
  • 1 tsp ‏Garlic Ginger paste / Adrak Lasan paste
  • 2 tbsp ‏Oil
  • as per your taste ‏Salt
  • 1 1/2 cup ‏water

Prepping for the Corn Sabzi 

1)Boil the sweet corn, and finely chop the onions, tomatoes and dhania/cilantro  and keep them in separate bowls.

2)soak the muskmelon seeds and cashew seeds in water for ½ hr.

3)after ½ hr muskmelon seeds and cashew seeds along with a little bit of water in a blender and make a smooth paste. Then remove it in a bowl and keep aside.

Method for making the Corn Sabzi

1) In a kadai add the oil and once oil is hot add the onions and stir and cook the onions on a medium flame for the next 4 to 5 minutes.

2) after 5 minutes the onions should be cooked and now add the tomatoes, 1 teaspoon of the ginger garlic paste and salt which will help the tomatoes to get cook faster. Make sure to mix it well and then cover and cook for the next 4 to 5 minutes.

3) after 5 minutes or once the tomatoes are fully cooked add the Kashmiri red chilli powder followed by the dhania jeera powder and the Garam Masala and now mix this all in and cook it for the next 30 seconds

4)after 30 seconds or once you start the oil oozing out add the corn and mix it well again. and cook for the next 1 minute

5) after 1 minute add the Cashew and muskmelon paste along with the cream /homemade Malai /fresh cream and mix it all in and cook for 1 minute.

6)then add 1 and ½ cup of water and mix and wait for it to come to a boil and once it comes to a boil then turn the flame on medium and cover and cook for 5 minutes.

7) after 5 minutes add the dhania and kasuri methi.

And cook for 30 more seconds and then remove it in a serving bowl.

 

Garnish it with some cream or grated cheese.

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Easy homemade Nimbu Masala Soda

Nimbu Masala Soda also known as Banta, Batli Soda,  Goti Soda (Goti means small marble ball). Some know it as Goli Soda, others call it heaven in a bottle especially when they have been traveling in the scorching roads of Delhi. Nimbu Masala Soda is an  carbonated lemon flavored soft drink. It is very popular in India. Even it is popular across North India and especially the capital Delhi. In fact, it is known as “Delhi’s Local Drink”, Nimbu (Lemon) soda or Kanchay Waali Drink.

The drink is often sold mixed with lemon juice, crushed ice, chaat masala and kala namak (black salt) as a carbonated variant of popular lemonades Shikanjvi or Jal-Jeera. It is available at street-sellers known as Bantawala.

If you are grown up in India, then I am sure that you have been taken baraf Ka Gola, Pani Puri, street food, etc…and Nimbu Masala Soda is one of them. And it is also easily available on each and every corner, street of India.

 you can also check out other summer drinks like 5 lemonade or spiced buttermilk or jal jeera.

Step by Step Video for ‘Nimbu Masala Soda’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Nimbu Masala Soda

  • 1 Nimbu ‏Lime juice / Nimbu ras
  • ½ cup ‏Sugar / Sakar
  • ½ cup ‏Water for the sugar syrup
  • ½ tsp ‏Black pepper powder / Kali mirch powder
  • 1 tsp ‏Black salt / kala namak
  • 1 tsp ‏Chaat masala
  • 1 bottle ‏Soda
  • 4-5 tbsp ‏Ice

Prepping for Nimbu Masala Soda  

1)Crush the ice and keep aside in a bowl.

Method of making the Nimbu Masala Soda 

  1. In a pan add ½ cup of sugar and ½ cup water and cook till the sugar completely dissolves in the water.
  2. Then remove from the flame and keep aside till it comes down to room temperature.
  3. Once it’s it at room temperature add 6 tsp of the sugar syrup in a glass and store the remaining sugar syrup in a airtight container for use later
  4. Then add the black pepper powder, juice of 1 lime, black salt, chaat masala and 4-5 spoon full of crushed ice.
  5. Then cover the glass with a bowl and shake it up.
  6. Once shaken add the few slices of lime and few leaves of mint ( optional)
  7. And now add the soda water and stir
  8. And serve while still chilled.

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Raw Mango Onion Chutney Recipe

Raw Mango Onion Chutney Recipe also known as kairicha takku, is grated raw mango and onion mixed in with spiced and then hot oil poured over it.

Raw Mango Onion Chutney Recipe is a maharashtrian specialty and there various of the Maharashtrian Takku, here I have presented the basic & traditional version for you all.  Because of the fact that this Raw Mango Onion Chutney recipe/ Kairi Takku is uncooked, you can enjoy the flavor of raw mangoes with a dash of spice & sweetness to it.

For other summer dishes do check out my chocolate ice cream recipe or for mango recipes do check out my mango ice cream recipe, or my panna recipe.

 

Step by Step Video for ‘Raw Mango Onion Chutney ‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Raw Mango Onion Chutney Recipe

  • 1 ‏Raw Mango / Kachi keri
  • 1 ‏Onion Medium size
  • ¼ cup ‏Jaggari / Gud
  • ⅛ tsp ‏Turmeric / Haldi powder
  • ½ tsp ‏Red chilli powder
  • ¼ tsp ‏Mustard seed / Rai
  • ¼ tsp ‏Cumin seed / Jeera
  • 1 tbsp ‏Cilantro / fresh Dhania
  • pinch ‏Asafetida / Hing
  • ½ tbsp ‏Oil
  • as per your taste ‏Salt

Prepping for the Raw Mango Onion Chutney Recipe 

1)Wash the raw mango and dry it then using a Peeler remove the skin of the mango.

2)Using a grater, grate the raw  mango.

3)finely chop the onion , and the cilantro

4) grate the jaggery

Method for making the Raw Mango Onion Chutney Recipe

  1. In a big mixing bowl at the grated raw mango followed by the chopped onion then the cilantro which is Dhanya and mix it all in.
  2. Once mixed add the grated jaggery on top and keep the bowl aside.
  3. now in a tampering pan add a little bit of oil and once the oil is a little hot add the mustard seed which is rai and once the mustard seeds start to sizzle add the cumin seeds which is jeera then the hing a little bit of turmeric powder followed by the red chilli powder and now let’s add this on top of the jaggery.
  4. now add salt as for your day and mix everything in.
  5. One makes keep this raw mango onion chutney in the fridge for the next 10 to 15 minutes after 10 to 15 minute it is ready to serve

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Instant Gunda Pickle Recipe

Gunda pickle is a very tasty Gujarati Pickle, Every gujarati household always has a jar of this pickle although they might have different variations of the recipe. This is my Favorite way of making the Gunda pickle, and have been making it for years and let me tell you it always comes out perfect.

Gunda pickle is a very delicious sour and spicy Gumberry which goes very well, with theplas, rotis, parathas, spicy puris etc. My mom used usually carry thepla and Gunda pickle when we used to travel. Now I do the same, as its a perfect food while traveling.

Unripe mangoes, lemon, green chilis, gunda (cordia) and kerda are commonly used as key ingredients in Gujarati cuisine, and this summer i will be sharing many pickle recipes with you.

I already have the Pickle masala and chunda recipe online so please do check them out.

Step by Step Video for ‘Gunda Pickle’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make the Gunda Pickle

  • 100 gram ‏Gunda /Lasoda /Bhokar /Gum berry
  • ½ cup ‏Pickle masala / Achar masala
  • ¼ cup ‏Grated raw mango/ Kachi keri
  • pinch ‏Asafetida / Hing
  • 3 tbsp ‏Oil

Prepping for the Gunda Pickle 

  1. Grate the raw mango and keep it aside in a bowl
  2. Remove the crowns of the gunda and then using a pestle partially  break open the mouth of the gunda, and then using a knife remove the pit. Dip your fingers in the salt so as to make it less sticky.
  3. Have the pickle masala ready.

Method for making the Gunda Pickle

1)to prepare the  Pickle stuffing for Gunda,  add the Achar masala and the grated raw mango a Pinch of Asafetida / Hing ase the Achar masala already has a lot of Hing in it. and now add the oil ( warm up the oil oil and then once it comes down to room temperature then add it ) to at this now let’s mix everything in.

2)Once everything is mixed in use you hands to mix and add a little pressure so to help the liquid from the raw mango to ooze out.

3)And now add this stuffing in the Gunda and remove any excess stuffing by pressing the Gunda from the opening and keep it aside in a bowl.

4)Once All the Gunda are ready then take a small Kadai and add oil and then add the stuffed Gundas to the oil and then turn on the flame

5)Gently move the Gundas in the oil so as to cover them with oil and now cook for 4 to 5 minutes on medium flame or until all the sides of the wonders are cooked properly

6) Once the Gundas are cooked then turn off the flame and add the leftover stuffing Gunda masala and mix it just for 30 seconds and then remove it in a bowl to serve.

7)You can serve immediately or you can put it in an airtight container in a refrigerator for 1-2 weeks.

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Mayo Cream Cheese Sandwiches

Mayo Cream Cheese Sandwiches are simple and delicious. I added some crunchy cucumber, carrots, cabbage and some mild spices.  These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box.  This super simple sandwich is a hit with almost everyone.

Sandwiches are also called as coleslaw sandwich will and are very popular in the US. other sandwich recipes do check my Egg Salad sandwich recipe or the spinach corn and paneer cheese sandwiches or the Bombay masala toast sandwich

 

Step by Step Video for ‘Mayo Cream Cheese Sandwiches’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Mayo Cream Cheese Sandwiches

  • ¼ cup ‏Capsicum / Shimla Mirch
  • ¼ cup ‏Carrot / Gajar
  • ½ cup ‏Cabbage / Patta gobi
  • ¼ cup ‏Cucumber / Kakdi
  • ¾ tsp ‏Black pepper / Kalimirch
  • 4 tbsp ‏Mayonnaise
  • 2 tbsp ‏Cream Cheese
  • ½ tsp ‏Sugar / chini
  • as per your taste ‏Salt

Prepping for the Mayo Cream Cheese Sandwiches

1) Grate the cabbage, carrot and cucumber and finely chop the capcicum and keep aside in a bowl

2) remove the crust of the bread slices

 

Method for making the Mayo Cream Cheese Sandwiches

1) Add the grated carrot, cabbage, cucumber(Squeeze the cucumber to remove the moisture from it before adding in  the bowl) and capsicum in a big mixing bowl.

2 )Add the black pepper powder,Sugar And salt be careful with the amount of salt that you add as the mayonnaise and cream cheese already has some salt content in it.

3) now add the cream cheese as well as the Mayonnaise and give it a good mix. and keep aside

4) On one slide of the bread apply this Mayo Cream Cheese stuffing and cover it up with the other slice.You can always love the sandwich as it is or you can bring it on a griddle or in a toastie.

5)  so if you are grilling on a griddle apply  a little bit of butter on both sides and grill chill both sides are Golden in colour and then slice it in the centre and serve with some tomato sauce or ketchup.

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Achar Ka Masala, Pickle Masala

Easy homemade tasty Achar Ka Masala, Pickle Masala for aam pickle, nimbu pickle , mirch pickle,  all kinds of pickle. You can also add this masala to your vegetables and curries. If you are making sprouts salad add a pinch of this masala and your boring bland salad will start chatpata.

If you follow my recipe and my tips this Achar Ka Masala, Pickle Masala will last you for a year.

If you do like this recipe I am sure you will love my Chunda recipe so do check it out.

Step by Step Video for ‘Achar Ka Masala, Pickle Masala’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Achar Ka Masala, Pickle Masala

  • 1 ½ cup ‏Split & dehusked Mustard seed /Rai dal / Rai na kuria
  • 1 ½ cup ‏Split & dehusked Fenugreek seed /Methi dal / Methi na kuria
  • 4 cup ‏Kashmiri Red chilli powder
  • 1 cup ‏Salt
  • 2 tbsp ‏Asafetida / Hing
  • ½ cup ‏Oil

Prepping for the Achar Ka Masala, Pickle Masala

  1. Keep the Split & dehusked Mustard seed /Rai dal / Rai na kuria  and the Split & dehusked Fenugreek seed /Methi dal / Methi na kuria in the sunlight for 2 -3 hours so its gets sun baked. (this will help the masala last longer)
  2. Now in a Kadai at the salt and dry roast the salt in the time all the moisture from the salt evaporate it should take about 3 to 4 minutes  on low flame.
  3. you will be able to tell that the salt in 3 of moisture once it becomes very light. then keep it aside for it to come down to room temperature
  4. now in a another Kadai heat the oil and then turn off the flame and wait for the oil to come down to room temperature

 Method for making the Achar ka masala, pickle Masala

  1. In a big mixing bowl add the Split & dehusked Mustard seed /Rai dal / Rai na kuria  and the Split & dehusked Fenugreek seed /Methi dal / Methi na kuria.
  2. Followed by the Kashmiri red chilli powder then the asafoetida / Hing  and the room temperature salt and now using a spatula mix everything in.
  3. once mixed, start adding little oil at a time and start mixing it in.
  4. Once everything is mixed in take a tight bottle or a container and start adding this pickle masala in the bottle make sure that you keep pressing the masala down while adding it in the bottle this will help the oxygen  to get out of the masala thus making it even more air tight.

 

Tips: the reason we do not add hot oil to the masala is because if you do and hot oil then the masala will turn blackish in colour.

The same goes with turmeric the reason we do not add turmeric in this masala is so as to avoid that dark colour

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No Bake Chocolate Peanut Butter Bars Recipe

These Chocolate Peanut butter bars are a bite of heaven in each bite. Not only they are easy to make 20 minutes – but anyone who likes chocolate or peanut butter or both are going to fall head over heels in love with this dessert / sweet dish. The flavour is a awesome combinations of sweet, bitter, chocolate, peanutty (nutty) and a bit salty.

Trust me once you have it there is no going back.

No bake chocolate Biscuit cake recipe , or the zebra cake recipe, homemade Chocolate Ice cream or if you feel like something indian then try out the atte ka halwa, or lapsi, instant basundi recipe

Step by Step Video for ‘No Bake Chocolate Peanut Butter Bars’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the No Bake Chocolate Peanut Butter Bars

  • 200 grm ‏Digestive biscuit
  • 200 gram ‏Bittersweet Chocolate
  • 100 gram ‏Dark Chocolate
  • 100 gram ‏Milk Compound chocolate
  • ½ cup ‏Creamy Peanut butter
  • ⅓ cup ‏Butter
  • 1 tbsp ‏Walnut
  • 2 tbsp ‏Peanut butter in each of these bowl
  • 8”*8” ‏Cake mould

Prepping for the Chocolate Peanut Butter Bars 

1)Roughly chop the Chocolates and keep aside in a bowl

2) Chop the walnuts in small pieces.

Method for making the Chocolate Peanut Butter Bars

1)Place the Digestive biscuits in a food processor/ or a mixer grinder and blend until you get coarse texture.

2) Add peanut butter and melted butter and blend once again until completely combined and the mixture holds together.

3)Lightly grease a 8×8 inch (20x20cm) square pan with butter or oil and line with parchment paper, and grease the parchment paper as well in such a way that some edges are longer to make it easy to lift it up once it’s set.

4)Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

5) sprinkle some chopped up walnuts and press them down with a help of the back of the spoon.

6)Melt chocolate and 2 tbsp (30g) of creamy peanut butter by using the double boiler method over low heat. Stir until smooth.

7)Spread the chocolate over peanut butter layer.

8)place the other 2 tbsp (30g) of peanut butter into a small saucepan over low heat and stir until melted and smooth. Add this melted peanut butter on top and with a knife create swirls on the surface.

9)Refrigerate for 2-3 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!No Bake Chocolate Peanut Butter Bars

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