Category: Indian Vegetables&Some

WV2 ~ Paneer Tomato

Morning:
A cup of ragi ganji without sweetener
A small bowl of leftover apple-cherry salad

Noon:
About half cup of Paneer tomato. Very tasty and flavorful. Parents also liked this paneer curry.
A cup of yellow vatana(peas), soaked overnight, pressure-cooked and then sautéed with onion and cherry tomatoes and seasoned with hing, salt and black pepper. Generously doused with fresh limejuice.
A glass of tomato rasam

Evening:
A glass of delicious buttermilk with homemade yogurt

Night:
2 chana dal based vada in a cup of sambar soopa
Small serving of carrot-cucumber raita
Few cherries

Workout:
Friends came over for a visit and stayed for dinner. Did a ton of house work. Cleaning, cooking, then cleaning again. On my feet almost the whole day. I believe in a way this is also a form of exercise.

In retrospect:
Should have something at least by 9 in the morning.
Exhausting yet excellent day.

Paneer and Tomato

Paneer Tomato
(for four or two, for one or two meals)

Paneer tomato tastes as heavenly as it looks. It captures some of the delectable flavor of summer season and puts the summer tomatoes to good use. Paneer provides added interest and some nutrition but without all the heaviness associated usually with paneer based curries. The recipe is from Sunitha’s website on recommendation from Kay. Thank you both for this wonderful recipe.

Ingredients:
6 big tomatoes (about an orange size)
12 to 15 half-inch cut paneer cubes
1 shallot or red onion – finely chopped
1 tablespoon ginger-garlic-cilantro paste
1 tablespoon – coriander powder
1/2 teaspoon – salt
1/4 teaspoon each – red chilli powder and turmeric
1 inch piece cinnamon, 1 bay leaf, 1 cardamom, 4 cloves
From masala dabba: Tadka ingredients

Preparation:
Step 1: Cut tomatoes into big chunks. Take them in a pot. Add cinnamon, bay leaf, cardamom and cloves. Also a cup of water. Bring to a boil and simmer. When tomatoes reach mushy-soft stage, turn off the heat and remove the pot from stovetop. Wait until cool, and then take them all in a blender and puree to soft without adding any extra water.

Step 2: In a pan, heat a tablespoon of peanut oil. From masala dabba, add a pinch of cumin and a sprig of curry leaves. Toast to fragrance. Add onion and sauté to soft. Stir in ginger-garlic paste and fry for couple of seconds. Next goes the pureed tomato and the seasoning. Salt, red chilli powder, turmeric and coriander powder. Mix and cover the pot. On high heat, cook the tomatoes until the sauce thickens. Add paneer cubes. Simmer on low heat for another five minutes.

Serve warm with rice or roti or pasta. Good on it’s own too.

Paneer Tomato
Paneer Tomato ~ for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

Share

Pickle a Month ~ Key Lime Pickle

Maybe you always thought that pickling at home was complicated and time consuming. Maybe you assumed that you wouldn’t be good at it. But neither has to be true. You already know what you love (lemon, mango, tomato etc). Learning to preserve is simply a matter of finding new ways to put these ingredients in the form of a pickle.

How you ask: Master one new recipe each month. One time it might be lime pickle, another it’s carrot. There is no shortage of sources for simple, straightforward pickle recipes that anyone can do in very little time. Opt for the simplest and the best tasting. In a year, you will have 12 delicious, homemade pickle preserves in your kitchen shelf ready to satisfy your cravings.

My favorite among easy pickle recipes is lemon pickle. The success of lemon pickle depends on lemon juiciness, skin (rind) thickness and size of the fruit. Key limes are perfect for lemon pickle because of their small size, thin skin and ample juice. Pickle and wait for two weeks. They would be ready for consumption. They also look similar to the limes we get in India. With regular US limes, we have to wait much longer because it takes time for them (rind) to get softened.

Key limes are in season right now, and I bought 50 key limes for two dollars at Canino’s farmers market, last weekend. A tasty, traditional pickle that doesn’t use tons of oil or sugar sounded like a great use of these fresh key limes. And that is exactly what we did with them. The recipe directions are from my mother-in-law. Here is my humble attempt with bota boti inglepeesh translation of the directions. Hope they are clear enough for you to follow. Join “Pickle a Month Sangham”, prepare pickles at home and enjoy.

Key Lime Pickle (నిమ్మకాయ ఉరగాయ)

(Quantity is for a family of two, for three to six months)

Ingredients:
50 key limes
15 regular sized limes for juice or 3 cups of limejuice
1½ cups iodine-free salt or sea salt
3/4 cup red chilli powder
1/8 cup methi (fenugreek) seeds
1 tablespoon peanut oil
1/2 teaspoon hing (asafetida)
—–
Clean glass jar, big size (2 to 2.5 quarts) and muslin cloth

Preparation:
The preparation is four steps. Cut some, juice some, grind some and finish off with popu touch.

1. Key Limes: Wash key limes thoroughly. Pat them dry with a clean kitchen towel. Place them under afternoon sun on a clean cotton cloth for sun drying. After about 3 to 4 hours, bring them inside. Rub and wipe off any moisture with kitchen towel. Cut key limes into halves and quarters. Remove seeds as many as possible for clean flavor.

2. Limes: Wash, dry and cut into halves. Squeeze juice and keep it ready in a cup on the side. For 50 key limes, we need at least 3 cups of limejuice.

3. Methi seeds: Dry roast methi seeds in a hot skillet. Cool and grind into fine powder.

4. Pickle Popu: Heat a tablespoon of peanut oil. Add hing. Toast for couple of seconds to fragrance. Turn off the heat. Keep aside to cool to room temperature.

Pickling:
Take the cut key limes in a big vessel suitable for mixing.
Add limejuice, chilli powder, salt, methi powder and pickle popu.
Mix thoroughly.

With a clean spoon, add the pickle to a glass jar. Remove the lid and cover the glass jar opening with a muslin cloth. Keep the jar on the counter-top, and mix the pickle once a day for a week. Always use clean and dry spoons, and take caution not to add any water or moisture. After a week, remove the muslin cloth and cover the jar tightly with lid.

In two weeks, the lime rind will be softened and key lime pickle will be ready for consumption. We love to have this pickle with rice and dal/sambar/rasam or yogurt rice. Also tastes great with breakfast items like upma, pongal and applied on bread sandwiches.

Here is the Key Lime Pickle Preparation in Images:

Cut:
Key Limes to Quarters
Key Lime Quarters

Bring the Ingredients Together:
Lime Juice, Red Chilli Powder, Sea Salt, and Methi Seeds
Lime Juice, Red Chilli Powder, Sea Salt, and Methi Seeds

Mix:
Mixing the ingredients together

Preserve:
Key lime Pickle in a Glass Jar
Key lime Pickle in a Glass Jar

© Recipe and Photos Copyright 2009 Indira Singari.

Share

Sun Salutation: Majjiga Mirapa (Dahi Mirchi)

It’s afternoon in June. Kids are on summer vacation, and not a single person out on the streets. It’s so hot here I wish it would rain – not so much for us because we have seen it.:) But for the in-laws, who came all the way from Nandyala to escape the heat and expecting some cold US weather.

Well, what can we do? Instead of moping around mumbling “it’s hot, it’s too hot …”, we decided to put the sun power to some culinary use. We started making traditional majjiga mirapa, vadiyalu and appadaalu.

What is that you ask? Let’s begin the series with Majjiga Mirapa. Telugu to ingleesh translation: sun-dried yogurt chillies. In Hindi, dahi mirchi.

How to: Pick slender and straight looking green chillies. I used fresh cayenne peppers for today’s recipe. with a sharp knife, slit the chilli in middle on one side. Keep the ends and the stem intact. Prepare all the chillies this way.

Take homemade Indian yogurt in a wide vessel. Add salt to yogurt. For a cup of yogurt, at least two tablespoons salt is needed. Add the slit chillies and soak them in salted yogurt for three to four days. Chillies should be covered completely with salted yogurt.

Stir the chillies two or three times a day for uniform coating. Do not cover the vessel at any stage. The acid in yogurt preserves the chillies and bleaches them to white. Chilli taste also changes from pure hot to a mix of sour, salty and spicy.

On the fourth day, remove the chillies from yogurt. Place them on a thick cotton cloth, under hot Sun for drying. It would take usually one or two days for them to completely dry. Bring the chillies inside during night, and keep under Sun during day time. Sun-dry until they are completely moisture-free. Store in a jar. They stay fresh for upto a year.

To Cook: Heat a cup of peanut oil and deep-fry majjiga mirapa to golden. We usually enjoy them with rice and dal /sambar/rasam or yogurt.

The taste: Sour, salty and spicy… very flavorful and addictive. One can’t help but say, “Salutation oh supreme Sun. May your shiny rays warm upon on our food always.”

Here are the Majjiga Mirapa Making in Images:



Chillies in Salted Indian Yogurt


Chillies Drying Under Hot Sun ~ Day One

Do you have this type of traditional culinary sun salutations? Do you practice?

Share

Salam to Salan with Banana Peppers: Mirchi Ka Salan

Summer in Houston seems similar to summer in Andhra. If you venture out in the afternoon, you’d sure get a blinding headache from the radiant heat. It is so hot right now, even Tabasco sauce would seem milder. One could cool off with a drink of Tabasco sauce… weatherman joke on local TV. But anyway, to counter the heat with something hotter, I made mirchi-ka-salan with banana peppers from the backyard. Bharathiyan way to keep the cool during hot months. 🙂

Banana Pepper from Backyard

Mirchi Ka Salan with Banana Peppers
(for four adults, for two meals)

Mirchi (Banana Peppers)
10 medium-sized banana peppers
Slice into half and remove the stem, white pitch and seeds. Cut the peppers to bite-sized pieces. (Wear gloves for sensitive skin.)

Salan:

To prepare salan, we need the following ingredients.
1/4 cup peanuts – roasted and skins removed
1/8 cup sesame seeds – toasted
4 dried red chillies (Indian variety)
1 tablespoon – coriander seeds
1/2 teaspoon – cumin
4 cloves and 1 thumb length piece of cinnamon
1×1 inch piece of ginger and 2 garlic cloves
1/2 teaspoon salt
2 tablespoons thick tamarind pulp
Fry the spices to fragrance on low heat. Take the roasted spices and other ingredients mentioned in the list above in a blender. Add about a cup of water and grind the ingredients to smooth paste. I usually add about a tablespoon of jaggery/sugar to this mix, to bring a mild-sweet flavor to salan paste.

Making of Mirchi ka Salan:

In a pan, heat about a tablespoon of peanut oil. Add the banana peppers. Saute to tender. Add the prepared salan paste. Add about half cup of water and mix. Have a taste, and adjust salt, sour(tamarind), sweet(jaggery) levels to your liking.

Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between. The color of salan sauce darkens and thickens. Mirchi ka Salan will be ready. Taste great with chapati or rice.

Chapati with Banana Pepper Ka Salan

Mirchi Ka Salan with Chapati ~ Meal Today and For JFI:Mirchi at Vysh’s Cardamom

© Recipe and Photos Copyright 2009 Indira Singari.

Share

Guacamole ~ My Version

Avocados from Chile

Small, grape like tomatoes from our backyard, Texas

Chilli-Garlic powder from home, Nandyala

Key limes from Mexico

Himalayan crystal salt probably from Himalayas

This is such a culinary bounty from different parts of the world. The moral to this melting pot: It does not matter who you are, what your origins are, or what you imagine you can do. Destiny awaits and you will be rewarded for embracing complexity through simplicity of flavor.

With this nugget 🙂 I wish you a sensible weekend.


Guacamole on a Rusk

Guacamole ~ My Version

2 ripe avocados
1 dozen grape tomatoes
1 teaspoon garlic-chilli powder
2 key limes for juice
4 sprigs of fresh cilantro, finely chopped
1/4 teaspoon salt or to taste

Cut avocados to half, and remove the flesh from the pit. Place the avocado in a bowl. Add the garlic-chilli powder, lime juice and salt. Mix and mash the avocado with a fork or spoon.

Add grape tomatoes and cilantro. Combine well. Chill the guacamole to preserve before serving, if prepared ahead. Serve at room temperature for best taste.

© Recipe and Photos Copyright 2009 Indira Singari.

Avocado Summer:
Jalapeno Guacamole from Sreelu

Share

Avocado Puffed Rice (Avocado Borugulu)

Avocado and Puffed Rice
Avocado and Puffed Rice

Puffed rice is to rice, like popcorn is to corn. Puffed rice, known as borugulu in Telugu, is a staple food in many parts of Andhra, India. Traditionally they were made fresh daily by heating rice in a sand-filled oven. The processing makes rice less perishable and the puffed shape, the crunchiness makes them quite a favorite among all age groups.

We often prepare upma style breakfast called (B)Uggani with puffed rice. While making this today, I thought, “why not add avocado?” Why not, indeed. This is how I introduced avocado to parents. It was great and we all loved the avocado borugula breakfast this morning.

Avocado Puffed Rice (Avocado Borugulu)

(for four for a light meal or breakfast)

8 cups crisp, puffed rice
1 avocado – ripe flesh finely chopped
1 large red onion, finely sliced
1 semi ripe tomato, finely diced
4 fresh green chillies, finely chopped
½ tsp each- turmeric and salt
1/4 cup- cooked chickpeas or roasted peanuts
Few sprigs of fresh cilantro and one lime or lemon
1 tablespoon- peanut oil
From masala dabba: cumin, mustard seeds and curry leaves

The preparation is a two step process.

Step 1: Take a big pot and fill half of it with water. Add puffed rice in it and with your hands push the puffed rice into water to soak them well. After about 5 minutes, take handfuls of puffed rice and firmly squeeze the water out. Place them in a colander. This is done to clean the puffed rice. What must stay behind in water is any sand, dust and chaff of the puffed rice. To see this process in photos, click here.

Step 2: Heat oil in a large skillet over medium heat. Add and fry a sprig of curry leaves and a pinch each – mustard seeds and cumin to fragrance. Add onions, green chilli and tomatoes. Saute for five minutes to tender. Add chickpeas, turmeric and salt. Stir and fry for two more minutes and turn off the heat.

Add the puffed rice to this hot onion mixture. Add avocado, cilantro and lime juice. Combine well gently. Serve as soon as you prepare. Tastes great when still hot.

© Recipe and Photos Copyright 2009 Indira Singari.

Traditional Borugula Recipes:
(B)Uggani for Breakfast
Borugula Laddu for Dessert

Avocado Puffed Rice
Avocado Borugulu ~ for Breakfast Today

Share

Potent Pacchadi: Allam Pacchadi

Allam Pacchadi (Ginger Chutney)
Allam Pacchadi (Ginger Chutney)

Ginger, one of the oldest and most popular spices in herbal medicines is spicy, peppery and fragrant. It is good both in sweet and non-sweet dishes. It adds a hot yet refreshing warmth to curries and cakes. Ginger is so good to health; our elders devised a great recipe for everyday consumption. That is allam pacchadi or ginger chutney. In this another 100 plus year old recipe, ginger, tamarind, jaggery and dried red chillies are ground together, then to remove the rawness fresh tadka is added and cooked for few minutes. This is a potent pacchadi, usually taken in small quantities and tastes excellent when served with idly, dosa or pesarattu.

Allam Pacchadi (Ginger Chutney)
(makes about cup and half)

Ginger: Fresh and young, thin skinned ginger is best for this recipe. Gently peel the skin and finely chop the ginger. One full cup.

Tamarind: Take two tablespoons of thick tamarind pulp.

Dried red chillies (Indian variety) – 6, small finger length ones

Jaggery: We need about quarter cup of jaggery for this recipe. Pound or grate it for easy mixing.

Take all the above in a mixer or in a mortar. Add half teaspoon of salt. Pulse or pound to smooth paste. Remove to a cup.

Do the tadka: In a small pan, heat a teaspoon of peanut oil. Add a sprig of curry leaves and pinch each cumin and mustard seeds. Also a pinch of hing. Toast to fragrance. Add ginger chutney to the pan. Cook for five minutes on low heat, stirring often. Remove and serve. Stays fresh for a week, when refrigerated.

© Recipe and Photos Copyright 2009 Indira Singari.

Allam Pacchadi (Ginger Chutney)
Allam Pacchadi with Idly ~ Breakfast Today

Share

Masoor Sprouts with Turai

For me, lunch is the ideal meal of the day. Less bustle than breakfast and less stressful than dinner. And this is what I prepared for our lunch today. Masoor dal sprouts cooked with fresh turai and served with chapati. Tasty combination.

Masoor sprouts are the next best thing after mung sprouts. The taste buds are in chorus. Any fans of masoor sprouts out there?

Masoor Sprouts
Masoor Sprouts

Masoor Sprouts with Turai

Masoor Sprouts – 1 cup
Turai (beerakaya) – 2
Red Onion – 1
Green Chillies (Indian variety) – 2
Grated Coconut – 1 tablespoon
Turmeric – 1/4 teaspoon
Salt – 1/2 teaspoon
From Masala Dabba: Tadka ingredients

For masoor sprouts: Purchase whole masoor dal from Indian grocery. For sprouting, we need the whole dal with skins, not the split, orange ones. Soak a cup of whole masoor dal in water for 6 hours. Drain and take the rehydrated dal in a muslin cloth. Cover and keep it in warm place. The sprouts will appear in a day or two.

Turai and Onion: Peel the ridges of turai. Wash and cut the turai to small, bite sized pieces. Finely chop onion and green chilli.

Cook: Heat a teaspoon of peanut oil in a skillet. From masala dabba, add 6 curry leaves and pinch each – cumin and mustard seeds. Toast to fragrance. Add onion and sauté to soft. Add turai pieces, green chilli and masoor sprouts. Cover the skillet. Cook, stirring often until the sprouts are tender. Turai cooks easily and doesn’t take much time. Just before turning off the heat, add coconut, turmeric and salt. Mix and cook two more minutes. Serve the curry warm with rice or chapati.

© Recipe and Photos Copyright 2009 Indira Singari.

Masoor Sprouts with Turai
Masoor Sprouts with Turai, Wrapped in Chapati ~ Meal Today

Share

Stuffed Karela ~ A 100 Year Old Recipe Pictorial

Stuffed Karela (Stuffed Kakarakaya)

Here is an offering, from my mother-in-law, that turns bitter karela into a bewitching morsel. As a new bride, she had learned this recipe from her mother-in-law at Nandyala half a century ago. Now, it’s my turn. I feel extremely privileged to learn first hand and share this centuries-old recipe tradition here on Mahanandi.

The ingredients and the cooking method are exactly as they were in the past. The only thing changed is the stuffing preparation. Earlier, they used to powder the ingredients in a mortar using a pestle. Now I use a Sumeet mixer.

In this recipe, the karela is subjected to steam cooking, stuffing and then sauteeing. The stuffing is ever desirable kobbari-pappula podi. Even children who would otherwise never touch a karela devour these tender karelas with a crisp outer shell and tasty stuffing. Stuffed karelas are excellent as a lunch or supper side dish, accompanied by daal, sambar or curd rice.

Stuffed Karela (Nimpina Kakara)

(Ingredients are for 6 karela. A steam-cooker and a wide, thick-bottomed skillet or pan are needed for preparation.)

Karelas – Young and fresh looking karelas, about hand or palm length are the best ones for this recipe. One or two karelas per person.

Stuffing – for 6 karelas, we need about half cup pappulu (dalia), quarter cup finely chopped dried coconut pieces, 6 Indian variety dried red chillies and half teaspoon each – cumin and salt. Take them in a mixer and grind to fine powder. Keep this stuffing in a cup on the side.

Then, follow the Karela pictorial.

Karela (Kakara Kaya)
Peel the Karela outer ridges lightly. Rinse under water.

Steam-cooked Karelas
Place a steam cooker on the stove-top. Fill the cooker to quarter with water. Add a teaspoon of salt to water. Place the karelas in a steam basket. Cover tightly with lid. Bring the water to boil and steam-cook the karelas to tender. Takes around five minutes. Pay attention to the process and do not overcook the karelas to mush. Remove the basket and let the karelas cool.

Seeds scooped out, steam-cooked karela ready for stuffing
With a sharp knife, cut karela lengthwise, keeping the ends intact like shown in the photo above. Scoop out the seeds and keep them in a cup. Prepare all of them this way and line them up for stuffing.

Karelas filled with stuffing
Fill the karela shell with stuffing. Add about a tablespoon of powder to each one, and spread along the length.

Threading the stuffed karelas
Bring the cut edges together and run a thread around the stuffed karela. Tuck the thread edges underneath a round. Karela will hold the shape and would remain closed during sautéing. There is really no need for tying the knot or needle threading.

Sauteeing the steam-cooked karelas and karela seeds
Place a wide pan on stove-top. Add and heat a tablespoon of peanut oil. Place the stuffed and threaded karelas in a single row. Also, on the sides, add the seeds removed from karelas. On medium-low heat, sauté karelas to golden, turning frequently. Take care not to blacken or burn them. The seeds also get grilled to crisp.

Stuffed Karela (Kakarakaaya) with Crisp and Crunchy Karela Seeds ~ Meal Today
Place the sautéed karelas in a serving dish after removing the thread. Sprinkle few tablespoons of remaining stuffing powder and also roasted karela seeds. Serve warm with rice, daal/sambar or yogurt rice.

© Recipe and Photos Copyright 2009 Indira Singari.
Ask First to reprint.

Share

Green Almond Pasta

This is another recipe that I came up with green almonds. Slice the green almonds thin and add them to tomato-basil sauce and pasta. When lightly cooked, green almonds have a wonderful flavor and texture, providing quite a different experience from the raw ones. For those of you new to green almonds, this is how I’d describe Green almond’s taste profile:

Outer green skin: Bitter and sour, like how it tastes when you bite into an olive.

The middle white part: Sour and sweet, like tender green mango.

The inner undeveloped almond seed part: Sweet and jelly like, similar to toddy palm seeds (Taati munjalu).


Green Almonds

Green Almond Pasta

1 teaspoon peanut oil or ghee
1 small onion, chopped
1 cup thinly sliced green almonds (like shown in the photo above)
2 cups mixed vegetables like carrot, zucchini, peas and corn
2 cups tomato-basil sauce
salt and chilli powder – to taste
Whole wheat pasta – enough to serve for four

Bring a pot of water to boil. Add pasta and cook to al-dente. Drain and keep aside.

In a large pan, sauté the onion in oil or ghee until translucent.
Add the green almonds and vegetables. Saute until tender for 5 minutes.
Stir in tomato-basil sauce, salt and chilli powder.
Cover the pan and simmer the sauce for about 10 minutes, stirring often.
Add the cooked pasta to the simmering sauce. Toss the ingredients well. Serve hot.

© Recipe and Photos Copyright 2009 Indira Singari.

Green Almond Pasta
Green Almond Pasta ~ Meal Today

Share

Oil-Free Salad with Green Almonds

Green almonds, Green Mango and Black Pepper
Finely Chopped Green Almonds, Green Mango, and Black Peppercorn

Today’s recipe is inspired by yesterday’s thought (post) . Green almonds and Green mango sounded like a natural pair. Before the idea expired, I had to try the combination. Green almonds and green mango were cut to small pieces. Black pepper and salt were added. When I had a taste, the flavor combination tasted awesome. Unripe almonds and unripe mango complemented each other without overwhelming and overpowering each other’s sweet and sour qualities. Parents also liked this simple, oil-free salad and praised the good ruchi.

Oil-Free Salad with Green Almonds and Green Mango
(makes about 4 half cup servings)

12 green almonds
1 small green mango
6 peppercorn
1/4 teaspoon salt

Wash the green almonds. Trim the edges and finely cut them to tiny pieces.

Peel the green mango skin. Cut and remove the seed. Finely chop the mango to tiny pieces.

Take peppercorn and salt in a mortar. Pound to coarse powder.

Put the chopped almonds and mango in a bowl. Sprinkle the pepper-salt powder. Combine and serve.

© Recipe and Photos Copyright 2009 Indira Singari.

Green Almond Salad
Oil Free Salad with Green Almonds and Green Mango ~ Meal Today

Share

In Season ~ Green Almonds

Green Almonds (Hara Badam)
Green Almonds

Green almonds (Hara Badam) are a rare and raw delicacy in India. I was very happy to see these precious gems again here in Houston at an Indian grocery shop. For us, like I mentioned they are a rare and raw delicacy. Short season and high price makes them a treat. We usually cut the green almond to half lengthwise, sprinkle salt and eat. Skin, seed and all. The sweetness of green almond has a delicate quality to it. Like the valley’s mist in early morning, the sweetness is ethereal and enthralling. You know the vadu manga? Very tender, bud size unripe mango, which is baby sweet with adult sourness just palpable. Green almond’s flavor is almost like that. They are really a delight, and I enjoy them greatly.

Share

Staypressed theme by Themocracy