Tuesday, July 30, 2013

Muri ghonto...fish head curry


Traditionally in Bengal, a newly married groom is welcomed with a huge cooked fish head as the part of his first lunch at in-laws. When someone serves you a fish head as a part of the meal, do you label it 'Bizarre food'? Need to check with Andrew Zimmerman. :)  For us Bongs, it's nothing scary or extraordinary, yes, the fish head has to be cooked.

Fish being the staple diet for the Bengalis, fish head is eaten in various different ways, especially the large fish heads of Rohu, Katla, Hilsa are considered delicacies and special dishes are made out of them. Cabbage with fish head (bandhakopi-muro), bottle gourd with fish head (lau diye muro), hilsa head with colocasia stems or leaves (ilish er matha diye kochur loti / kochur saak) are only few to name. The menu for special occasions like marriage, rice-ceremonies, birthdays is not complete without muro diye dal (lentil with fish head). 

Other than the above mentioned dishes, there is one more - Muri-ghonto, a traditional and popular Bengali dish. The word 'Muri' or 'Muro' stands for head. (There is another Bengali word 'Muri' which means puffed rice but the "Muri" in muri-ghonto should not be confused with puffed rice). The muri-ghonto I have seen my mother cook is with rice. They are some other muri-ghonto recipes that involves no rice, some use flattened rice (chire or poha) or just potatoes.

Here I will share the 'Muri Ghonto'-fish head with rice recipe just the way my mother makes it. This uses a special variety of rice named Gobindibhog. Gobindobhog is a fragrant rice cultivated in West Bengal (India) and Bangladesh. Gobindobhog rice imparts a particular flavor to the dish that is impossible to recreate without that particular variety of rice. Luckily we do get Kalazira rice in the Bangladeshi store, which is equivalent to the Gobindobhog. If you can't manage to get your hand any of these two variety, use good quality Basmati rice. If you are wondering how the rice looks like, here is a glimpse for you, this is Kalazira rice.



Muri-ghonto usually taste better with large fish heads, but I get only live tilapia fish here, so I prepared it with that. If you can get Rohu or Katla fish, go ahead and use,  it will definitely taste better. I did exactly the way Ma does, with a little more rice. She keeps the rice fluffy and like pulao, so if someone does not prefer to eat the fish head they can enjoy the rice. And I do have 'someone' at home who does just that. :)

Things needed to make Muri ghonto:

  • Fish head of one fish
  • Rice: 1 cup
  • Potato: 4 small or 1 large
  • Onion: 1/2 cup
  • Garlic: 1/2 tsp
  • Ginger: 2 tsp
  • Cumin powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Red chili powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Nutmeg powder: 1/8 tsp
  • Shahjeera/black cumin seeds: 1 tsp
  • Cinnamon stick: 1 stick
  • Green cardamom: 3-4
  • Cloves: 7-8
  • Bay leaves: 2-3
  • Dry red chili: 2-3
  • Green chili: 2-3
  • Ghee/clarified butter: 1 tbsp and extra
  • Oil: 3-4 tbsp
  • Cashew nuts: 1/4 cup
  • Golden raisins: 1/4 cup
  • Salt to taste
  • Sugar to taste



Steps of making Muri ghonto:


1. Soak rice for 20-30 min, wash well and drain. Soak raisins in water. It is preferable to make muri-ghonto with Gobindobhog rice. The closest possible is the Kalazira rice, easily available in a Bangladeshi store. If you can't manage to get any of them, use good quality Basmati rice.

2. Smear fish head with salt and turmeric powder. Using large fish heads will bring much better result. I used tilapia fish, the only fresh fish available here. It is best advised to use the head of rohu or katla fish. Try look for buffalo fish or German carp in Asian market near you. Make sure you clean the fish head well, discard the gills.


3. Fry the fish head well, till nicely brown from all sides. Take out with a slotted spoon and keep aside.

4. Peel and wash the potato. I like using small round potatoes, or else cut large potatoes in to quarters. Fry the potato cubes and keep aside. Fry the cashew nuts to golden brown and keep aside.

5. In the same pan you used to fry the fish head, add ghee (clarified butter), when the ghee melts, add bay leaves, cinnamon stick, green cardamom, cloves, dry red chilies, black cumin seeds, cook  for 1 min. I do add a little oil along with the ghee.

6. Add finely chopped onions and cook till it changes color. Add garlic paste and ginger paste, cook for 1-2 min. Add cumin powder, turmeric powder, red chili powder, mix well. Add few teaspoons of water if needed. Add the washed rice, mix gently. Cook for 3-4 min, add hot water to the rice. The amount of water should be double the amount of rice you are using, that is for 1 cup of raw rice use 2 cups of hot water.


7. As the water boils, add salt, fried potato, cashew nuts, raisins, reduce heat and cook over medium heat for 8 min. Add the fried fish head and mix gently. Add sugar, whole green chilies, garam masala powder, cover and cook for 3-4 min over low heat. I do not like to break the fish head as the fish head I was using was not that big, if you want you can break it into small pieces.

8.  Switch off heat. Sprinkle little ghee and nutmeg powder, cover and let it rest for 10 min. Serve hot.


Print Recipe and PDFPrint Recipe

Muri-ghonto
Fish head curry with rice
(serves 3-4)
Ingredients:
Fish head of one fish
Rice: 1 cup
Potato: 4 small or 1 large
Onion: 1/2 cup
Garlic: 1/2 tsp
Ginger: 2 tsp
Cumin powder: 1 tsp
Turmeric powder: 1 tsp
Red chili powder: 1 tsp
Garam masala powder: 1 tsp
Nutmeg powder: 1/8 tsp
Shahjeera/black cumin seeds: 1 tsp
Cinnamon stick: 1 stick
Green cardamom: 3-4
Cloves: 7-8
Bay leaves: 2-3
Dry red chili: 2-3
Green chili: 2-3
Ghee/clarified butter: 1 tbsp and extra
Oil: 3-4 tbsp
Cashew nuts: 1/4 cup
Golden raisins: 1/4 cup
Salt to taste
Sugar to taste

Procedure:
1. Soak rice for 20-30 min, wash and drain.
2. Smear salt and turmeric powder to the fish head, fry them, keep aside.
3. Fry potato cubes and cashew nuts, keep aside.
4. Heat ghee (clarified butter), add bay leaves, cinnamon stick, green cardamom, cloves, dry red chilies, black cumin seeds, cook  for 1 min.
4. Add chopped onions, cook till it changes color, add garlic paste, ginger paste, cook 2-3 min.
5. Add turmeric powder, cumin power, red chili powder, cook for 1 min.
6. Add soaked rice, mix gently, add hot (double the amount of dry rice), add salt, fried potato, cashew nuts, raisins, cook for 8 min.
7. Add sugar, green chilies, garam masal powder, cover and cook for 3-4 min.
8. Switch off heat, sprinkle ghee (clarified butter), nutmeg powder, cover and let it rest for 10 min. Serve hot.


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Thursday, July 25, 2013

Blueberry cake...


It's surprising how life changes lane, taking a new turn,  sometimes showing you a different perspective altogether. You do things that you never thought of, you love  things that you  may have hated till now...life changes or we change, I feel we grow as we go on. Like I never knew I would love baking so much. For me baking was just a cake during Christmas. And now it has expanded to various breads, cakes, cupcakes etc. I now love every single step of baking. Measuring, mixing, working to get the perfect texture and so on. Baking is such an addiction.

Usually I bake a simple vanilla cake as a snack for my family. This time the kid bought a box of blueberry. She enjoyed baking last time, and we had  baked a fruit and nut bundt cake together. Yeah summer break!!! fun for the kid, not always same for the parents though. :) So it is the story of a box full of blueberries and a heart shaped cake.


This above picture of blueberries is my entry to "The Color Me Photography Challenge Series". The series is organised and hosted by Priya of The Humpty Dumpty Kitchen. The month of July is for "Colour Me Purple (And Blue and Violet!)". 





Back to the cake. It is a simple vanilla cake, I added the blueberries as the kid wanted it that way. I used the heart shaped pan just for fun.

Things needed to make blueberry cake:

(This will make a 10 inch round cake, or two 6 inch heart shape cake)
  • Unsalted butter: 1/2 cup
  • Sugar: 1 and 1/4 cup
  • Eggs: 4
  • Flour: 1 and 1/2 cup
  • Salt: 1 tsp
  • Baking powder: 1 tsp
  • Vanilla extract: 1 tsp
  • Milk: 1/4 cup
  • Blueberries: 1 cup
  • Extra butter to grease
  • Extra flour to dust



Steps of making blueberry cake:


1. Bring all the ingredients to room temperature. Pre-heat oven to 375 F. Grease the pan with butter or oil, sprinkle four or you can line the pan with parchment paper.

2. Wash the blueberries well, pat them dry.

3. Cream the unsalted butter and granulated sugar. I used a hand blender for this. Add eggs one by one, mix well after adding each one. Scrape the sides with a spatula as you are mixing. Add vanilla essence, mix well.

4. Sieve flour, salt and baking powder. If you are using salted butter, then don't add salt. Mix one third of the flour mix and gently fold it in. Add half of the milk, mix with spatula. Repeat till all the flour and milk are used.

5. Pour cake batter in the prepared pan. Drop some blueberries.

6. Bake at 375 F for 30 min, on the middle rack. Check with a toothpick or skewer whether the cake is done or not. Remove from oven, cool on a wire rack. You can decorate cake as you like, I sprinkled confectionery sugar on the cake.


And dusting the cake with sugar left such a beautiful design on my table. I couldn't help but take a picture of that.


Pretty, isn't it? I call it a sugar heart. And again this little things that may not be very important to others, but I love them, tiny, insignificant but enough to make me happy.



Print Recipe and PDFPrint Recipe
Blueberry cake
(for one 10 inch round cake)

Ingredients:
Unsalted butter: 1/2 cup
Sugar: 1 and 1/4 cup
Eggs: 4
Flour: 1 and 1/2 cup
Milk: 1/4 cup
Salt: 1 tsp
Baking powde: 1 tsp
Vanilla extract: 1 tsp
Blueberries: 1 cup
Butter to grease pan
Flour to dust pan

Procedure:
1. Pre-heat oven to 375 F. Grease and dust pan.
2. Cream butter and sugar. Add eggs one by one, mix well.
3. Add vanilla extract.
4. Sieve flour, salt and baking powder.
5. Add 1/3 of flour mix, fold in with a spatula. Add half of the milk. Repeat till all the flour and milk are used.
6. Pour cake batter on prepared pan, drop few blueberries, bake for 30 min at 375 F.
7. Cool down on a wire rack.

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Tuesday, July 23, 2013

saag paneer...


So what do you do when you have a 2 lb (1 kilo) bag of spinach? From pesto to panini, salad to sandwiches everywhere you can see some green, kind of  a green revolution in the kitchen. :)

The first dish made from that huge pile of spinach was this popular Saag-paneer. Saag-paneer is very common in any Indian restaurants, a little different take on the famous Indian dish Palak-paneer. In palak paneer, homemade cottage cheese (paneer) is cooked in a pureed spinach (palak) gravy. In case of saag-paneer other leafy greens like baby mustard leaves are very finely chopped along with spinach and the paneer is cooked on that green gravy, no need to puree the leafy greens.

I prefer saag paneer for two reasons. One being, this dish requires much less time and effort to prepare. Wash the leafy greens and chop them, you are ready to make the dish. No need to blanching and pureeing the leafy greens. And the second reason is, while making Palak paneer one need to blanch the spinach and drain the water. Blanching and draining the water wash out considerable amount of nutrition from the spinach.

So it was the saag paneer for our Monday dinner. I used store-bought paneer, but you can easily make then at home. I used only spinach for the gravy, when you have that huge bag full of spinach what else one would use!!! I followed more or less the same recipe I do follow for palak paneer.


Things needed to make Saag-Paneer:



  • Spinach: 400 gm
  • Paneer: 100 gm
  • Onion : 3/4 cup
  • Garlic : 3-4 cloves
  • Ginger : 1 inch
  • Tomato : 1 large
  • Cumin seeds: 1/2 tsp
  • Cinnamon stick: 1 inch
  • Black cardamom: 1
  • Cloves: 5-6
  • Cumin powder: 1 tsp
  • Coriander powder: 2 tsp
  • Turmeric power: 1/2 tsp
  • Red chili powder: 1-2 tsp
  • Green chili (chopped): 1
  • Garam masala powder: 1 tsp
  • Ghee / clarified butter: 1 tsp
  • Fresh cream: 2 tbsp
  • Salt to taste
  • Sugar to taste
  • Oil to cook

Steps of making Saag Paneer:


1. Cut the paneer into thick triangles or cubes.


2. Heat oil (1 tbsp) in a pan, fry the paneer pieces in batches, over high heat till the surface takes a nice brown color.


3. Boil 4 cups of water with a teaspoon of salt. Dip the fried paneer in that hot water, cover and keep in hot water for 15 min. Drain water and keep aside.

4. Wash spinach well. You can use baby mustard leaves too along with the spinach. Drain out excess water and chop very finely. Do not hurry, use a sharp knife, and chop as finely as you can. Keep aside.



5. In a deep pan or kadhai heat oil (3tbsp). When the oil is hot, reduce heat and add cumin seeds, cinnamon, black cardamom, cloves. As the spices release a nice aroma and starts to change color add crushed garlic. I prefer to use crushed garlic, as it imparts much better flavor than garlic paste. Cook the garlic for 1 min.

6. Add onion and cook till it takes nice brown color. Make sure the onions are very finely chopped. Add grated ginger, mix well and cook for 2 min. Add grated tomato. I like to discard the seeds of the tomato. Sprinkle little salt, cover and cook for 3-4 min.

7. Add cumin powder, coriander powder, turmeric powder, red chili powder, mix well and cook till oil separates.

8. Add chopped spinach, cook over high heat. Add salt and chopped green chilies, mix well. Keep stirring till all the spinach are wilted. Reduce heat, and cook for 5 min or till the spinach is cooked. Add the fried paneer pieces, sugar, garam masala powder and ghee (clarified butter), mix gently. Cook for 5 min, switch off heat. Add fresh cream (if using), mix and serve with roti, paratha or naan.


Print Recipe and PDFPrint Recipe
Saag-Paneer(Cottage cheese cooked in spinach gravy)
(Serves 4)
 Ingredients: 
Spinach: 400 gm
Paneer: 100 gm
Onion (very finely chopped): 3/4 cup
Garlic (crushed): 3-4 cloves
Ginger (grated): 1 inch
Tomato (grated): 1 large
Cumin seeds: 1/2 tsp
Cinnamon sticks: 1 inch
Black cardamom: 1
Cloves: 5-6
Cumin powder: 1 tsp
Coriander powder: 2 tsp
Red chili powder: 1-2 tsp
Green chili (chopped): 1 (optional)
Garam masala powder: 1 tsp
Ghee/clarified butter: 1 tsp
Salt to taste
Sugar to taste
Oil to cook
Fresh cream (optional): 2 tbsp

 Procedure:
1. Cut paneer into cubes or triangles, shallow fry on a pan. Boil water with salt, dip fried paneer in that hot water.
2. Wash and chop spinach.
3. Heat oil in a deep pan, add whole spices, add crushed garlic.
4. Add onion, cook till brown, add ginger.
5. Add tomato, cook for 3-4 min.
6. Add dry spices, mix well, cook till oil separates.
7. Add chopped spinach. Add salt, green chili cook till spinach is soft.
8. Add fried paneer, sugar, garam masala powder, ghee.
 9. Switch off heat, add fresh cream, serve hot with roti, paratha or naan.


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Thursday, July 18, 2013

Sirkewala peyaz...pickled onion


One of the most interesting thing in any North Indian restaurant is the pink pearl like onions that goes with most of the dishes, be it tandoori chicken or some hot naan with chicken tikka masala. Little sweet, vinegar soaked onions are called Sirkewala Peyaz. Sirka means vinegar and peyaz means onion. I always store a jar full of this to accompany any Indian curry or starter.

The process of making this pickled onion is very simple. You need only few ingredients, onion, salt, sugar, water and vinegar and you are ready for your pickled onion. There are many recipes that calls for just mixing the ingredients together to make the pickle(you can find that recipe in one of my favorite blog ecurry.com). But to eliminate the strong flavor of onion and vinegar I like to cook it for a little time. You can serve these pickled onion with various dishes. Other than tandoori chicken or kebabs I also enjoy them with sandwiches and burgers.


Things needed to make pickled onion:

(recipe adapted from vegkhana.com)
  • Small onions: 25-30
  • Salt: 2 tsp
  • Sugar: 1 tbsp
  • Water: 3/4 cup
  • Vinegar: 1/2 cup

Steps of making pickled onion:

1. Peel the small onion. In case you don't get the small onions you can use slices of large red onions. To peel the onions cut both the ends and peel the dry layers.



2. Wash the onions and pat dry with a kitchen towel. Make sure the onions are properly dried.

3. Sprinkle salt on the onions and rub salt on the onion to coat them well.


4. In a saucepan, take water, sugar, boil the water. As the water rolls to boil switch off heat and add vinegar. I used white vinegar. Mix well. Add the onion to the water-vinegar mix, cover and let it come down to room temperature. Some like to add green chilies, peppercorns, bay leaves, julienned ginger to this. But I prefer it to be just like in the restaurants, only onions.


5. Take a clean sterilized glass jar. Transfer the onions to the jar. Pour the vinegar mix to cover all the onions. Close the jar and store in refrigerator. Serve after 24 hrs. This will keep good for a month in the refrigerator. If you are using sliced large red onion, the procedure will be same. Wash and pat dry before you slice the large onion, then follow the same procedure as this.


Print Recipe and PDFPrint Recipe
Sirkewale Peyaz / Pickled Onion 
Serves:6-8

Ingredients:
Small onions: 25-30
Salt: 2 teaspoon
Sugar: 1 tablespoon
Water: 3/4 cup
White vinegar: 1/2 cup

Procedure:
1.Peel onions. Wash and pat dry.
2. Rub salt to the onions.
3. Mix sugar and water in a saucepan, let boil, as the water rolls to boil switch off heat. Add vinegar. Add onions. Cover and bring to room temperature. Transfer to a clean sterilized jar, cover and store in refrigerator.
4. Serve after 24 hrs.


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Sunday, July 14, 2013

Fruit n nut bundt cake...


Summer break and kids.....are quite alarming to most of the parents. One can suggest about summer camp, science camp etc, but everything has a price tag attached to it. Moreover I do want my kid to enjoy the fun of the break, than the regular routine life. Just like we used to do as kids. So a long 90 days of break and your active agile kid, not a very easy task. But to be very frank I enjoy it, being with my kid all the time, playing with her, doing some crafts, making some jewelry are like revisiting my own childhood. Yes, I think that's the key to enjoy with your kid, be a kid yourself.

Kids grow up fast, so treasure every single moment you are with him or her. There will be a time soon when they will grow up and will be busy in their own world. All these ever-demanding undivided attention will be gone. That's part of our life, so enjoy this moment, enjoy it now.

So when my daughter wanted to bake a cake I didn't say no. Though I was not very keen switching on the oven in this hot sweltering summer, but again did not want to miss the fun of baking a cake with my kiddo. And I must admit, she was great at folding the cake batter, gentle and with all the care she did it.



It was a simple fruit and nut cake as she wanted it to be. I added chopped dried fruits, cherries and cranberries to the cake batter along with some chopped pistachio, walnuts and almonds.


To bring a different flavor I added rum flavor to it. As I was making it for my kid, I did not use any alcohol, but added imitation rum flavor. You can use either the imitation flavor or 2-3 tbsp dark rum to flavor your cake. I used the bundt cake pan to make the fun ring shape cake, you can use the regular round cake pan as well. A cake is always a great snack, both for the kids and the grown ups, so gear up and bake a cake with your little one and have fun.


Things needed to make the cake:


(this will make a 9n3/4 inch bundt cake)

  • Flour: 1 and 3/4 cup
  • Eggs: 4
  • Sugar: 1 and 1/2 cup
  • Unsalted butter: 1 stick
  • Milk: 1/4 cup
  • Vanilla essence: 1/2 tsp
  • Imitation rum flavor: 1 tsp
  • Dry fruits and nuts of your choice
  • Baking powder: 1 tsp
  • Salt: 1 tsp
  • Extra butter to grease
  • Extra flour to dust


Steps of making the cake:


1. Pre-heat oven at 350 F. Grease the cake pan, dust with flour, keep aside.

2. Cream the butter and sugar with a hand blender. I used unsalted butter. If you are using the salted variety, then do not add extra salt.

3. Add eggs one by one to the creamed butter-sugar mix. After adding each egg, mix with hand blender. Add vanilla essence and imitation rum flavor, mix.

4. Sift flour, salt and baking powder.

5. Add 1/3 of the flour-mix and gently fold in to the batter. Add half of the milk, mix with a spatula. Repeat till you are done with all the flour and milk.

6. Chop the nuts and dry fruits. I added almond, pistachio, walnut, cherry and cranberry. Fold the chopped dry fruits and nuts to the batter.

7. Pour batter into the prepared pan, bake on the middle rack for 35 min. Check with a toothpick, cool down and enjoy with your family and friends.


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Thursday, July 11, 2013

Garam masala.....the Bengali version


What goes in the Garam masala? a common question I face from my readers. The word 'Garam' means hot and Masala means spices, though the hot does not imply the heat of chili but the powerful exquisite flavor of the spices. Garam Masala is a blend of different spices. It is extensively used in Indian cuisine, but the composition of Garam Masala differs from one region to the other. So I thought I would rather explain these various different combinations of Garam Masala for the interested readers. I will start with the Eastern part, specifically Bengal. Today I would like to focus on the simplest form of the garam masala, the Bengali version.


This above image is my contribution to edition #92 of Black and White Wednesday -  A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now managed by Cinzia of Cindystar, and hosted this week by Simona of BricioleThis is an image of the three basic ingredients of Garam Masala, cinnamon, green cardamom and cloves. The original Image I took was a color image I converted it to a black and white image using Photoshop.
On this page you can find who is hosting the current and future editions of this event.

A regular Bengali Garam Masala contains the basic three ingredients, Cinnamon, Cardamom (green) and Cloves. And that's the reason I also call them the 3'C' garam masala. Mix them in equal quantities and ground to powder and you are ready with your Bengali version of garam masala. I have seen my grand mother, aunts and mom to use not a powder but a paste. They use a flat stone to crush the hard spices then grind it with little water. They do this fresh everytime while cooking. Sometimes coarsely ground or lightly pounded garam masala are also used to hot oil as tempering (phoron) to the dish.



Cinnamon has it own delicate, slightly sweet fragrance. This spice is native to Srilanka and the oldest known spices. In European countries the use of cinnamon is mostly limited to sweets. In the Middle-East and Sub-continent cinnamon is extensively used in meat curries as well as in vegetarian curries and rice preparations. I like the flavor of cinnamon in my meat and fish curries. Personally I like to increase the amount of cinnamon while making a meat dish.


Cardamom is a spice of great antiquity, used for ages by the Egyptian, Greeks and Romans. It is extensively used in India and Middle-East. It is the third most expensive spice after saffron and vanilla. The plant grows profusely on the Malabar coast of India. The small green capsule contains several minute black seeds. Green cardamom is both used along with the green cover and without the cover, depending on the requirements. Black cardamom is also a related variety, but not used in the regular Bengali Garam Masala mix.



Cloves are dried unopened flower buds, named after the Latin word clavus, meaning nail. Clove has its own strong, sometimes bitter flavor. It is must while making pulao in Bengali household. I remember my grandmother used to make a rice flavored with cloves, named lobongo-bhat, an aromatic rice I love. But make sure you discard the small round part at the top of the clove before adding it to any dish.

So this is the easy simple Bengali style garam masala. Take equal quantity of cinnamon, green cardamom, cloves and ground them to powder. The powder can be stored in an air-tight container for 2-3 weeks. You can use this powder in dishes like Malaikari, bengali chicken or mutton curries, fish kaliya etc and etc.

Soon I will write about other different variations of Garam Masala used in different regions in India, till then keep rocking in your kitchen.

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