June 18, 2011

500 Breakfast & Brunch Dishes : A Review, Blueberry & White Chocolate Muffins And A Giveaway! (Also Announcing The Winner Of The Previous One)

So far, June has been a crazy month for me though the rest of the month promises to make by being fun. The “craziness” had nothing to do with food, wasn’t particularly of the earth shaking kind and was only of importance to me so I shan’t bore you all with it. Most of my cooking this month has been pretty routine stuff and I’ve had very little time or energy to get creative in the kitchen or with the camera.

In fact, on many days, our lunches and dinners have consisted of one dish meals that I have just unimaginatively thrown together with whatever I could lay my hands on when I opened my fridge or looked at my kitchen cupboards/ shelves. No one has complained so far, and I’m just happy that my family is putting up with what I have been dishing out (literally and figuratively) that I haven’t dared to ask for feedback!

This month has had its “highlights” including Harini’s visit with her family and my sister coming down for a short stay and both of them bringing me the kind of stuff that would more than gladden a food blogging photographer’s heart. My husband also very sportingly offered to take my present camera off my hands and replace that with a slightly more advanced version, so I really couldn’t ask for more.

I have been baking on and off, since the rains are here and its so much cooler these days. One of things I baked about 10 days back was some “Blueberry & White Chocolate Muffins”. I know they are not exotic, unusual and perhaps quite an ordinary thing to bake. They are worth mentioning for 2 reasons. The first is just me as we don’t get blueberries here and they’re a bit of a novelty, though I understand they’re available in some of the fancy stores in Mumbai at exorbitantly high prices.

Madhuli (a fellow food blogger and friend) recently sent me some blueberries, macadamia nuts and Nasik raisins so the blueberries were just calling out to be used. Also I had these really pretty cupcake liners Finla had sent me which I have been hoarding for 4 months now!
The second reason is that these muffins are not just easy to make but so good, they just had to be blogged!

This recipe is one of the many in the book, 500 Breakfasts & Brunch Dishes by Carol Beckerman. Sellers Publishing recently sent me a review copy of the book and I can assure the book has some excellent recipes some of which can be served not just for breakfast or brunch.
These muffins, for example, would make an excellent after school snack.
Now I am an absolute breakfast person and will never ever skip this meal no matter what. I might do without lunch or dinner but there’s no way I could start my day on an empty stomach.
The only thing is that, being Indian, our breakfasts tend be savoury rather than sweet except for the odd day when we have pancakes, French toast or something similar.
In our home, things like muffins, pastries and sandwiches are usually snacking material or tea time fare.

This book is one of the 500 Series of books which have become a favourite of mine. As can be expected from the books in this series, this one also has colour coded chapters, concisely written and easy to follow recipes with beautiful photographs accompanying each one.

This particular book opens with an Introduction that talks about the types of breakfasts eaten around the world, the ingredients commonly used in the book as well as techniques involved in making muffins, pancakes, crepes and bread. The recipes are divided into chapters on Drinks, Smoothies & Yogurt; Cereals & Breakfast Bars; Breads; Pastries & Muffins; Eggs; Pancakes, Waffles & French Toast; Big Plates; Sides & Sandwiches.


Do you think you like the sound of Spiced Hot Coffee or a Rich & Creamy Hot Chocolate on a cold morning, Pumpkin Swirl Bread, Parmesan & Pine Nut Muffins, Chunky Monkey Pancakes, Almond Waffles With Apricot Sauce, Overnight Caramel Pecan French Toast, Kedgeree, Chilli Cheese breakfast Casserole, Wild Rice Cakes or Breakfast Burritos?
Then maybe this book is for you.

The book’s author, Carol Beckerman, is a freelance food write breakfast recipe developer. She used to run the kitchen for a traditional English pub, has catered large events and weekly neighborhood breakfast parties in the United States. She now chooses to cooks and bakes for local restaurants and has a site devoted to dairy-free cooking.

Here’s the recipe from the book for “Blueberry & White Chocolate Muffins”. As the author says, “ The trick to making perfect muffins is to combine the wet ingredients from one bowl into the dry ingredients in another bowl as lightly and quickly as possible”.
You might notice that the chocolate chips on my muffins are a bit browned. That's because I left them in the oven for about 3 minutes longer than I should have. Any longer and they would have burnt! But this browning, luckily for me, lent my chocolate chips a really nice caramel-like taste.

Blueberry & White Chocolate Muffins


2 1/4 cups all-purpose flour

1 tbsp baking powder

pinch of salt

1/2 cup sugar

1 cup white chocolate chips (or chopped white chocolate)

1 cup fresh blueberries (I used dried ones)

2 large eggs

6 tbsp unsalted butter, melted

1 1/8 cups buttermilk

1 tsp vanilla extract


Preheat the oven to 200C (400F) and line a 12-cup muffin pan with paper muffin cups.. In a bowl, sift together the flour, baking powder and salt. Stir in the sugar, white chocolate and blueberries.
In another bowl, whisk the eggs and then whisk in the melted butter, buttermilk and vanilla extract.

Make a well in the centre of the dry ingredients and quickly pour the in the wet ingredients.Stir quickly and lightly until just combined. It does not matter if there are a few lumps and dry bits.
Spoon quickly into muffin cups and bake for 20 to 25 minutes until golden, firm to the touch, and well risen. Serve warm or cool on a wire rack.
This recipe makes 12 muffins.

The Giveaway!

Sellers Publishing, as always, also sent me a second copy of 500 Breakfasts & Brunch Dishes to giveaway to one lucky reader of my blog. You can take a look at some of the recipes (and photographs) in the book in case you are wondering whether you really want to take a chance at leaving a comment to win the book.

So what do you have to do to try your luck here?
Just leave a comment at this post telling me what is your/ your family’s favourite breakfast food. Please ensure you also leave a link to your blog or a mail id or some way I can get in touch with you should you be the lucky winner.

The giveaway is open to bloggers and non-bloggers alike, and I will be happy to ship worldwide. This giveaway is open for a week till the 25th of June, 2011.

Do keep watching this space as I do have another book to give away very soon.


And Finally, The Winner Of The Previous Giveaway Is…………………

I had previously announced that I would be randomly picking one lucky person from the comments left at this post to win this cookbook. That lucky person who gets the copy of Kashmiri Cuisine Through The Ages by Sarla Razdan is Mary who blogs at Mary Mary Culinary.

Congratulations! Please mail me your postal address so I can send you the book.
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June 10, 2011

Eggless Spiced Cranberry And Chocolate Bread Pudding With A Lime-Vanilla Sauce

The reason for this bread pudding and post is Paper Chef. If you haven’t come across this before, Paper Chef is a virtual competition where 4 ingredients are randomly chosen every month, from a list which I understand is presently 103 items long! What you do is come up with a recipe using those 4 ingredients, cook it up, photograph it and blog about it. And if you win, you get to choose the next month’s 4 ingredients!

In the past, I’ve always wanted to join the fun at Paper Chef but never found the time. When I did find the time, the ingredients were either not available here or not suitable for a vegetarian chef. And then Paper Chef took a break.
Well, Paper Chef is back again, and I mentioned to Ilva (one of the hosts) that I wouldn’t be able to make the 7th deadline so maybe I would join in next month. Ilva, being the sweet person she is, told me she would accomodate my being a bit ate to the party so here I am.

It turns out that this month’s 4 ingredients are just down my alley. The ingredients are “Bread, Chocolate, Berries and Lime”.
Bread and chocolate are two things I really like and lime seemed right since we don’t seem to get lemons in India! The “berries” was a bit of a problem as its monsoon (seasonal rains) in my part of the world and mango time, not berry time. But that’s when I remembered I had some cranberries in the fridge.

It really takes one food blogger to know another; we know just what sort of gifts to get each other that would push the right buttons! I have mentioned how Finla played Santa in February by sending me a bag full of “loot” including 2 boxes of cranberries. Last week, Harini came down to stay over and guess what she brought me? Cranberries and lot of other foodie stuff plus some photography props! Now, these two ladies and I have been friends for a while and our friendship goes way beyond food and blogging, but well thought out gifts always help, right?

When I first saw the ingredient bread, all I could think of was bread pudding. One would think that bread pudding is easy enough to make but a lot of the time bread pudding seems to turn out a gloppy messy thing which I wouldn’t touch with the proverbial ten foot pole!
For me bread pudding is soft, creamy and moist while just holding its shape and texture. You should be able to slice through it with your spoon and have it almost dissolve in your mouth.

The challenge here was how to incorporate the lime into the bread pudding. I finally decided to make a sauce out of it. We also don’t like “eggy” custards here at home, so I made my custard for the bread pudding and the sauce with vanilla flavoured custard powder.
I used ordinary white bread, but the bread pudding would taste better if one used brioche, challah or other enriched breads. I made individual bread puddings using dariole moulds as I find it easy to unmould and serve them this way. You can also bake them in ramekins or in an 8” square dish.
Eggless Spiced Cranberry And Chocolate Bread Pudding


10 slices white bread, crusts removed

a little butter for toasting the bread

1/2 cup cream (25% fat)

3/4 cup milk

2 tbsp vanilla flavoured custard powder

1 tsp lime zest

2 tbsp butter, melted

1/2 cup caster (fine) sugar

1/2 tsp vanilla extract

1/2 tsp chai masala (or spice of your choice like cinnamon, nutmeg, etc)

2 tbsp butter, melted

1/4 tsp salt

1/3 cup dried cranberries

1/3 cup dark mini chocolate chips


Lightly butter the bread slices and toast them till golden brown, then cut them into 1” squares and put them in a big bowl. In another bowl, lightly hand whisk together the cream, milk, custard powder, sugar, lime zest, melted butter, vanilla extract, chai masala and salt. Once well blended and the sugar has dissolved, pour this liquid into the bread squares and lightly mix in a folding motion to coat all the bread. Cover and keep aside for about 15 minutes.

In the meanwhile, generously grease/ butter 4 or 5 dariole moulds (or ramekins/ square dish) depending on their size. Sprinkle one half of the cranberries equally amongst the moulds. Sprinkle one half of the chocolate chips over this.

Now half fill the moulds with the soaked bread squares. If the soaked bread seems a bit dry, add a little milk and mix gently. The bread should be wet but not soggy! Sprinkle the remaining cranberries and chocolate chips equally amongst the moulds. Top all the moulds with the remaining soaked bread.

Place the moulds/ baking dish in a roasting pan. Pour boiling water into the roasting pan carefully so it comes up to about 1/3rd of the moulds. Carefully place the roasting pan with the moulds into your oven and bake the pudding at 180C (350F) for about 22 to 25 minutes. When ready the top of the pudding must be light brown, looking a bit puffed and feel firm to touch. Do not let it dry out. A skewer inserted into the pudding should come out clean.

Allow the pudding to cool in the moulds for 10 minutes and then loosen the sides with a knife. Unmould onto a serving plate and serve warm with lime-vanilla sauce.

This recipe makes 4 to 5 individual puddings.

Eggless Lime-Vanilla Sauce


1/3 cup granulated sugar

2 tbsp butter, melted

2 tbsp vanilla flavoured custard powder

1 1/4 cup water

1 tsp vanilla extract

1/4 tsp salt

1/8 cup lime juice

1 tsp lime zest


Put the sugar, melted butter, custard powder, water, vanilla and salt in a pan and lightly whisk by hand till blended. Place the pan on the stove and cook the mixture on medium heat, whisking constantly, till the sauce starts thickening. Make sure the sauce doesn’t form lumps.

Add the lime juice and zest, whisk till blended and it thickens to a light pouring consistency. Let the sauce cool. Whisk occasionally so it is smooth. The sauce will thicken a little more as it cools. If the sauce is too thick add a spoon or two of water, mix well and warm slightly before serving with the pudding.

You can use this recipe with I cup of water (instead of 1 1/4 cup) to make an eggless lime curd.

And finally, a reminder that I’m giving away a cookbook and  yu might want to take a chance at winning it. The giveaway is open till the 12th June, 2011.
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June 7, 2011

A Glazed Mango Pound Cake And The Baking Club!

I have been blogging about food for a while now, but for about the first half of that time, I wasn’t really very aware or interested in being on social networking platforms like Twitter and Facebook. In my book, networking is a means to increase one’s visibility for whatever purpose one chooses and I’m really not very good at this sort of stuff. I find making small talk, even in the real world, a very difficult thing to do. So, I didn’t really see the point of my being in these places.

So when someone suggested that I should be on Twitter because it was fun, I joined in a rather half-hearted manner. And then a cousin asked me to join Facebook, as most of my immediate and extended family from all around the world is there, and it would a great way to keep in touch. Though I am not a very dedicated Tweeter or a Facebooker, I now know enough people there to drop in and talk to them on a regular basis.

Not only have I re-discovered friends from my student days, but I have also made some awesome friends with whom I connect beyond food and blogging, and these are friendships that will be with me for life. So what does social networking have to do with a glazed mango pound cake?

Nothing much other than the fact that this cake was the result of a discussion with some good friends on Facebook. A week back Arundhati and Arundati (Yes, namesakes but wait; there’s one more in this story!) were discussing some chocolate chip cookies they were baking together, one in India and the other in Singapore, and having fun doing it. That’s when Nandita remembered how much fun they had a long time back baking cake together. Enter one more Arundathi and myself and the five of us thought it would be a wonderful idea and even more fun if we all got together to bake a cake. And that’s the beginning of our very own baking group we call The Baking Club!

I’m afraid I lost track of who suggested what exactly, but given that it’s the season for mangoes in India, and that Indians who do not passionately love mangoes are a minority, it was a natural conclusion that we unanimously decided to bake a mango pound cake.

We decided to make it even more fun by deciding that we could use any recipe of our choice. Now pound cakes are called pound cakes for a reason. Traditionally, a pound cake was made with a pound each of the four main ingredients (flour, butter, sugar and eggs). Over time, pound cake recipes have changed and there are so many variations on the original that some don’t resemble the original pound cake anymore. Even I have one of those non-traditional type of pound cakes I make with home-made paneer.

My personal definition of a pound cake is that it is a cake which adds pounds to one’s frame! So I thought if I must make pound cake, maybe I could find one that wasn’t so heavy on the calories because frankly, I can do with less of them.
This particular pound cake looked promising, as I find I like the texture of buttermilk cakes. My adapted version is below.

I used Mankhurad mangoes, which is supposed to be the best of all Goan mangoes. The best Goan Mankhurad mangoes come from the Chorao Island, and I can assure you that they are indeed the best.

I used 3/4 cup sugar because my mangoes were very sweet, and as I was using a sugar glaze I didn’t want a very sweet cake. I tend to add a bit of lemon juice and a largish pinch of salt to most of my sugar glazes because I find it balances out the cloying sweetness of the sugar. You can choose to leave that out if you prefer.

I used only 2 egg whites in this cake and chose to use vanilla as the flavouring rather than my favourite cardamom. I have been overdoing the cardamom a bit so the change, but I must tell you that mango and cardamom is an unbeatable and the best combination.
Glazed Mango Pound Cake

(Adapted from CookingLight)


3/4 to 1 cup granulated sugar

1/3 cup butter, at room temperature

2 egg whites

1 tsp lemon zest

1 tsp vanilla extract (powdered cardamom)

1 2/3 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/8 teaspoon salt

3/4 cup buttermilk

3/4 cup chopped mango pieces

For the glaze:

1 to 1 1/2 cups icing sugar

1 tsp lemon juice

1/8 tsp salt

2 to 3 tbsp mango nectar/ pulp


In a largish bowl, with an electric mixer, beat the sugar and butter at medium speed for about 4 minutes). Add egg whites and beat well. Beat in lemon zest and vanilla extract.

Lightly whisk together the flour, salt, baking powder and baking soda. Add flour mixture to and the buttermilk, alternately, to the butter-sugar mixture beginning and ending with flour mixture. Using a hand whisk, lightly mix after each addition till well blended.

Add the mango pieces and fold in lightly so it is evenly dispersed in the batter. Scrape the batter out into a greased and floured bundt pan (or loaf pan - 8” by 4”/ 8” cake tin).

Bake at 180C (350F) for about 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove from the pan and cool on a rack.

Mix all the ingredients for the sugar glaze, adding the liquid in bits till you have a glaze of a thick pouring consistency. Pour the sugar glaze on a slightly warm cake and let it cool completely. This recipe serves 12.


This is a slightly dense but soft cake which delightfully surprises you with mango in every bite. The taste of mango and slight tang of lime/ lemon in the sugar glaze just adds to the cake. It’s a good summery cake which you could serve with coffee or tea. It also makes an excellent but light dessert with some fresh mango on the side. Otherwise leave out the glaze and serve it was some mango sauce on the side.

The Baking Club:

Arundathi : Mango Pound Cake

Arundati : Mango Cardamoma Pound Cake (Eggless)

Arundhati : Cardamom Mango Pound Cake

I’m also giving away a cookbook to one lucky person and if you would like a chance at winning it, please leave a comment at that post. The giveaway is open till the 12th June, 2011.
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June 5, 2011

Kashmiri Cuisine Through The Ages: A Review; Chaman Kaliya (Paneer/ Indian Milk Cheese In Yellow Gravy) And A Giveaway!

As someone who comes from the very warm and humid southern part of India, the northern parts of India closer to the Himalayas and the North Eastern states of India always seemed like a whole different world when I was a child.

If you are Indian, or have ever been to India, you would know that every state of India is almost like a country in itself with its own language (and script sometimes), distinctive food and other traditions. Think of an Indian Union, along the lines of the European Union, and you have an idea of what I’m talking about!

As far back as I can remember, Kashmir was my ultimate dream destination. Having lived in tropical countries throughout my life, the cool temperate climate of Kashmir seemed (and still does) exotic to say the least.

(Source: Wikipedia)

Who could resist the magic of all those pictures in magazines which showed you long stretches of snow-capped mountains, lush green pine trees and the golden yellow-reddish chinar trees in auutumn, gorgeous houseboats on a mirror-like Dal Lake, lovely contented and welcoming faces, exotic fruit like apples and apricots (remember we didn’t get these in the south in those days!), beautiful purple saffron fields, and more? So, if there was one place I wanted to visit, it was Kashmir. Now I am older, I have more places on my “dream destination list”, and Kashmir is still very much there.

(Source: Wikipedia)

Unfortunately for its people, as everyone knows, the situation in Kashmir is not exactly described by “happy” anymore. Hopefully, all concerned powers that be shall put aside personal criteria and work towards a solution that ensures peace in the Kashmir Valley. Easier said than done, but Kashmir is still a dream destination for me until fate intervenes and makes it a reality.

Recently Roli Books sent me a review copy of Kashmiri Cuisine Through The Ages by Sarla Razdan and I was interested in seeing what the book would hold for me, as a vegetarian.

Kashmiri cuisine is mostly meat based, though you can find vegetarian food too though perhaps not in such great variety as in other parts of India. Traditionally, their vegetarian (and non-vegetarian) food includes locally grown vegetables and fruit like spinach or greens (haak), turnips, lotus stem (nadir), aubergine/ eggplant, plums, apricots, green apples, etc.

Kashmiri cuisine is different from that of its neighbouring north Indian states not only because of its geography, but also by Persian, Afghani and Central Asian influences. It can be broadly divided into the Hindu Kashmiri Pandit style of cooking and the Muslim style of cooking. The famed Kashmiri Wazwan is supposed to be a gourmet experience.
The Wazwan is a multi-course ritualistic meal, mostly meat based, cooked by specially trained “wazas (cooks/ chefs) for festive and celebratory occasions. Kashmiri Muslim cooking is essentially non vegetarian whereas Hindu cooking includes quite a bit of vegetarian food.

Kashmiri cooking uses a wide range of Indian spices including cinnamon, saffron, cloves and cardamom. Unlike other Indian cuisines which tend to be largely rice-centric or wheat-centric, both rice and wheat are important in Kashmiri cuisine.

A vegetarian reviewing a cookbook that is about 2/3rds non-vegetarian is perhaps not a very complete exercise, but I believe each chapter of a book is representative of the whole book.
Sarla Razdan’s book is a collection of over 150 traditional Kashmiri recipes aimed, most of which are easy enough to cook. She starts the book by taking us through memories of her childhood of growing up in Kashmir and explaining what Kashmiri cuisine is all about.

Presented in a very visually attractive manner, the book has plenty of colourful photographs throughout giving the reader a sense of the beauty and essence of Kashmir from the past through the present. If you enjoy photography you will especially appreciate not just the colourful photographs, but also the black and white ones that give us glimpses of a by-gone era.

The book starts with a chapter titled “Basic Preparations” which includes how to make the masalas used in Kashmiri cooking. The recipes in the book are grouped under chapters on Snacks, Lamb, Chicken & Fish, Vegetarian, Rice & Bread, Chutneys & Pickles, Desserts and Low Calorie Recipes. The recipes are presented in clear and concise manner and are simple enough to follow. Ingredients measurements are given in cups, weight and volume, so there’s no need to worry about converting from one to the other.

The vegetarian recipes in the book seem to mostly feature aubergine, turnips and lotus stems which seems typical of Kashmiri cuisine. This book has some unusual pickles and chutneys like Apricot Pickle, Dried Red Chilli Pickle and chutneys made from walnuts, pomegranate and fried radish!

The chapter on Desserts is quite minimal but I understand that Kashmiri cuisine is not big on desserts per se though Kashmiris do like sweets. The chapter does include the famed Kashmiri Kehwa (green tea) and Sheer Chai (a salty pink tea also called Nun Chai).

I was a bit disappointed in the chapter on Rice & Breads. The author has only one recipe for bread, Roth (a sort of dry fruit bread/ cake) listed in this chapter. I was expecting to see flatbreads like the Kashmiri roti (a flatbread flavoured with cumin, fennel, black pepper, asafoetida, etc.), Khameeri Roti (a sweet yeasted flatbread), Tsot (a breakfast bread), Kulchas, Girda (a Naan-like bread), Lavasa (raisin and nut bread), Sheermal (a saffron flavoured Naan-like bread).

Sarla Razdan, a cooking enthusiast, was born in Srinagar (Kashmir). Following her journalist husband as far as New York and London, she has also had the opportunity to entertain at her table celebrities like the former Indian prime minister Atal Bihari Vajpayee, singer Lata Mangeshkar, cricketer Sachin Tendulkar, actor Sunil Dutt, to mention a few.

Band Gupi T’ Tamatar

I chose to try out her low calorie recipes for the popular Chaman Kaliya ((Paneer/ Indian Milk Cheese In Yellow Gravy) and the Band Gupi T’ Tamatar (Cabbage Cooked With Tomatoes) which I served for lunch with home-made naan.

Chaman Kaliya

Its not very easy to go wrong with paneer and the Chaman Kaliya is no exception. I’m sure the richer version tastes even better, though I found the Cabbage-Tomato preparation not quite to my taste, though I could possibly get used to it with time. I’m willing to concede that this is probably because I found the spice combination (Kashmiri Ver Masala With Asafetida) a little unusual.

If you would like the traditional and richer version of Chaman Kaliya, you can find it on page 91 of her book. Here I’m reproducing her low calorie version of this recipe.
Chaman Kaliya (Paneer/ Indian Milk Cheese In Yellow Gravy)


1 kg/ 2.2lb cottage cheese (paneer), cut into 1”-thick, square pieces

1 tbsp/ 15ml mustard/ refined/ olive oil

1 bay leaf (tej patta)

1 cinnamon stick (dalchini)

2 cloves (laung)

salt to taste

2tsp/ 6 gm turmeric (haldi) powder

2 tsp/ 6 gm ginger (sonth) powder

3 tsp/ 9 gm fennel (saunf) powder

1 tsp/ 3 gm cumin (jeera) powder

1 cup/ 240 ml/ 8 fl oz milk, skimmed and boiled

4 green cardamom (choti elaichi), crushed


Heat the oil in a deep pot; add bay leaf, cinnamon stick, cloves, salt and 8 cups water. Bring to the boil and add turmeric powder, ginger powder, fennel powder, cumin powder and mix well.

Add the cottage cheese and cook till the cheese is soft and the gravy thickens.

Add the milk and cook for 2 minutes. Sprinkle crushed green cardamom and mix well. Serve hot.

Serves 6-8.

And The Giveaway!

Since most of the recipes in this book are non-vegetarian and so not of any use to me, I thought it would make a nice gift to someone who would perhaps put this book to much better use than me. So I am giving away the review copy of Sarla Razdan's Kashmiri Cuisine Through The Ages.

To be eligible for this giveaway, all you need to do is leave a comment at this post telling me why you feel you would like to win this book.
This giveaway is open for one week from today till the 12th of June, 2011, when I shall randomly pick one commenter as the winner. I will be happy to ship worldwide.
Please leave a link to your blog or an email id so I can get in touch with you should you win. Good luck!

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