Beef tehari

Beef   tehari

Ingredients :

•Beef 1 kg (2 lbs)

•Onion paste  – 1/2 cup

•Garlic paste – 2 tsp

•Red chili powder – 1 tbsp
•Turmeric paste – 1 tbsp
•Ginger paste – 2 tsp
•Cumin powder – 1 tbsp
•Coriander powder – 1 tbsp
•Salt – 3 tsp
•Onions – 2 medium, thinly sliced
•Cinnamon – 2 1/2 inch sticks
•Cloves – 8
•Cardamom – 4 pods
•Bay leaf – 1 medium
•Green chili – 6-8
•Oil – 1/2 cup (or less)
•Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)
Method :
•Cut beef into small pieces
•Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender.
 This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom.
You may add additional water if needed.
•In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
•Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
•Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
•Add in the rice and fry an additional 5 minutes. Stir continuously.
•Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
•As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom.
 Cover and cook for 25 minutes.
•served with vegetable salad

Sweet & sour chicken

Sweet & sour chicken(4 serving)

Notes
Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry.
 Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional
1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat.
 Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes.
Transfer the partially-cooked chicken to a plate. Reserve the pan.

3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally,
 until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan.
 Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
 Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ;
 Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

Shindi biryani

Ingredients:
1kg goat meat, boneless and cut into large cubes
500g basmati rice
100g natural yoghurt
3 medium tomatoes, cut into thin wedges
Vegetable oil
3 medium potatoes, boiled until tender and cut in half
3 medium onions, thinly sliced
3 tbsp fresh ginger, minced
1 tbsp garlic, minced
10 cloves
5-6 green cardamom pods plus 8 to cook rice
4-5 cinnamon quills
1 tablespoon dried red chilli powder
½ tbsp turmeric
½ tbsp paprika
5 bay leaves
1 tbsp coriander powder
2 heaped tsp cumin powder
2 tsp cumin seeds
8 to 10 dried plums
1 tbsp salt
8 -10 black peppercorns, ground
2-3 black cardamom pods
3 long green chillies, whole, plus 1 finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
1 tbsp saffron, soaked briefly in milk
25g each of sultanas, slivered almonds, walnuts and cashew nuts
Fried onion rings, to garnish

Method :

Fry onions in a little vegetable oil until golden brown and translucent.
Add goat and stir for a few minutes.
Add ginger and garlic.
Add yoghurt and all dried spices except saffron, mixing well to combine.
Add 1 cup water, green chillies and salt.
Cover and simmer for 45 minutes.
Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
Add saffron to one half of the rice and stir through to distribute saffron evenly.
Combine tomatoes, mint, coriander, and sliced green chilli.
Add 1/3 of the tomato mixture to the goat mixture.
Cover and cook for a further 5 to 10 minutes.
On a large serving platter, spoon out ½ the plain rice and top with the goat curry.
Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.
Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.

Roast chicken

Ingredients
1 medium sized free range chicken
Half a head garlic
Half lemon
5 garlic clove
100G (7 tablespoons) butter
to taste salt and pepper
Half onion
100G (7 tablespoons, or enough to lightly coat chicken.) dried basil
1 tablespoon olive oil


1.Cut the garlic and lemon into half. Mince the 5 cloves of garlic and cut the onion into cubes.
2.Stuff the chicken with the lemon half.
3.Stuff the chicken with the half head of garlic.
4.Continue to stuff the onion cubes into the chicken.
5.Seal the chicken with the tooth pick.
6.Rub the whole chicken with butter evenly.
7.Continue to rub the whole chicken with minced garlic.
8.Sprinkle the chicken with olive oil and rub evenly.
9.Sprinkle a generous amount of salt.
10.Sprinkle with ground pepper.
11.Lastly, sprinkle the whole chicken with dried basil.
Preheat the oven and bake the chicken in 180 degrees Celsius / 355 degrees Fahrenheit for 1.5 hours.
The chicken should reach an internal temperature of 165 °F. Once it has fully cooked,
remove the chicken and allow it to rest for 15-20 minutes before serving.

 

Italian chicken

Ingredients:

Prep: ~30 mins.
Cook: ~30 mins.
Serves: 4
Filed Under
Dinner > Chicken
Italian
SpringIngredients
1/4 cup champagne
5 tbsp lemon juice
2 cloves minced garlic
5 tbsp heavy cream
1/4 cup butter, chilled
1 lb spaghetti
4 skinless, boneless chicken breasts
2 tbsp extra virgin olive oil
2 tbsp butter
1/4 cup Italian bread crumbs
4 oz bacon
6 oz mushrooms
Method:

1.Add the lemon juice and champagne to a saucepan over medium heat and bring up to a gentle boil. Once the liquid has reduced by 1/3 lower the heat to a simmer and slowly stir in the cream. Once the cream has thickened, gradually add in the chilled butter and stir until it has become fully incorporated. Season the lemon butter sauce with salt and pepper. Remove the sauce from the heat and keep warm.

2.Next, bring a large pot of lightly salted water to a boil. Add the pasta and cook per the directions on the package. Drain the pasta and then set aside.

Coat the chicken breasts with the breadcrumbs and grill until fully cooked. This is a healthier version, as the original called for the breasts to be fried in hot oil.

2Step 3

3.In a skillet, add the olive oil and cook the bacon, garlic, and mushrooms until the bacon is fully cooked, and the mushrooms are soft.

Next, cut up the chicken breasts into strips and then add them to the skillet with the cooked bacon, mushrooms, and garlic.

4.Pour half of the lemon butter sauce into the chicken mixture and stir. Be sure to taste and add seasonings if needed. Feel free to add in more of the lemon butter sauce as desired.

Continental chicken

continental chicken
 4 person servings

Ingredients :
4 skinless, boneless chicken breast halves
4 ounces fresh mushrooms, sliced
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups water
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 pinch ground black pepper
1 1/2 cups instant rice

Method :
1.In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water,
 parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
2.Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

Chicken vindalo

Ingredients
Spices:
- Whole red chillies. Note: I am not telling you how many chillies to use. This is up to you, but the dish is best when very spicy,
 so we are using about 10-12 Kashmiri chillies
- 8 cloves
- 1 tsp cumin seeds
- 3 inches of cinnamon stick
- 6 green cardamom pods
- 1 tsp black peppercorns
- 4 tsp white poppy seeds
Other:
- 3 inches of ginger, chopped. Note: I cheated because we were out of ginger, and I am eternally sorry.
- 6 plump garlic cloves, more if you have small cloves
- 1 tbsp tamarind puree
- 2-3 tomatoes Note: Tomatoes are optional, and not an authentic Goan ingredient in this dish. Try it both ways
- a bunch of coriander. Note: This is optional and I suggest making the dish with and without to see what you like best.
- 3 large onions
- 1 lb chicken breast or pork tenderloin
- Jaggery (Jaggery is the traditional unrefined sugar used in India)
- cider vinegar
- salt and pepper

1.In a clean coffee grinder, grind the chillies and the rest of the spices (except the poppy seeds) to powder.
 Transfer the ground spices to a suitable receptacle. Then (and only then) grind the poppy seeds.
 The poppy seeds will release oil when processed and that would otherwise gob up your spice mixture.
 In the picture below you can see the ground chillies, ground spices and the ground poppy seeds (top left).
2.Ok, now we need to puree the garlic and ginger with some cider vinegar. Roughly chop the garlic and ginger
 and blend with about 2 tablespoons of cider vinegar until you have a smooth paste like the one below.
3.Mix the all the spices together with the garlic and vinegar puree and the tamarind.
4.Ok, chop your onions and fry in a couple of tablespoons of sunflower oil (or ghee if you are going for a full-on cardiac)
 until past translucent and starting to go brown, say 10-15 minutes or so. Then add the spice paste you have made and another tablespoon of oil.
 Fry this mixture for at least another 5 minutes. It is important to fry dried spices for a while to maximize the flavor released from them
 and to aid with digestion later.
5.Now chop you tomatoes and finely chop the coriander (if you are using it). Don't be shy of the coriander stalks.
This dish will cook for a while longer, and the coriander will break down somewhat to add a nice flavor to the sauce.
 So fry this for another 5 minutes until the tomatoes are breaking down a bit.
6.Add the chicken to the dish and saute the mixture for another 5 minutes or so. Then add 1/4 pint of water and bring to the boil.
 Now season the dish with a little salt and add about 3 teaspoons of jaggery (sugar). Stir this in and leave simmering on the hob for as long as you like.
 Just make sure the chicken is done. I find that 30 mins-45 mins gives the best flavor for me. Taste the sauce after about 20 minutes and adjust for salt,
jaggery and maybe a wee bit more cider vinegar if you like your vindaloo a bit more piquant.
7.Finish the cooking cycle and serve with boiled rice and as much soured cream (or yogurt) as you need to quench the fires. As ever,
 you must drink copious amounts of wine with this dish (or beer if you made it really hot). I recommend an un-oaked Chardonnay.
The combination of oil and vinegar in this dish makes it a good one for making a lot of and keeping in the fridge for a few days
(if your body can stand the repeated harsh treatment). That is to say that oil and vinegar act as a preservative.
 The flavors will really pierce the meat after being left overnight in the fridge, and it does actually taste even better the next day.
 Just don't go to work after having it for breakfast!

Chicken dopiaza

Ingredients
3 tsp Chili powder - freshly made - use whatever type and amount you want. I don't want to coerce you into eating a curry that is too hot for you.
2 bay leaves fresh or dried.
A couple of inches of cinnamon stick
3 red chillies Get the thin ones like birds-eye if you can, we used 3 chunky ones.
1/2 tsp turmeric - you never need much of this; be careful as it will stain (it was used as a dye, and probably still is).
1 tsp cloves - that's about 10-12 of them.
1 tsp peppercorns these will remain whole so feel free to grind them up if you don't want to risk biting into one and getting a spice surprise, yum.
6 cardamoms
1 tsp garam masala powder
6 big cloves garlic - more if you've got small ones.
2 tablespoons garlic puree
1 lb chicken breast or a whole chicken weighing a bit more. - This dish can be prepared with chucks of chicken breast or a whole chicken cut up in the normal way.
  We prefer chicken breast, but each to their own.
1/2 cup (that's about 125ml) full-fat plain yogurt
Sunflower oil or ghee
2 tomatoes chopped
8-10 small potatoes - or larger ones chopped into roughly 2" square chunks
A small bag of shallots or baby onions. Use as many as you like.
2-3 medium onions - to be grated or food processed.
1 tsp sugar

1.Make a paste of your chili powder with a little water. Set the oven to about 160C (320 Fahrenheit).
 Grate/process the 2-3 medium onions and then squeeze the juice out with a cheesecloth or some such. Get rid of the pulp and save the juice.
 You should have 1/3-1/2 cup of juice (yes, we made too much).
2.Peel the potatoes and chop them up, or just scrape them if you are using new (baby) potatoes.
Then you must part-boil them - just bring them to the boil from cold water and leave them bubbling for a minute.
 Drain and put them to one side. Meanwhile, peel the shallots and start them off cooking in a couple of tablespoons of oil.
 When they look like the photo, remove them with a slotted spoon and put to one side.
3.Now fry the chili paste and fry over a medium heat for a few minutes. This will improve flavor and prevent indigestion later on.
 Stir constantly, as you do not want the paste to stick or burn. Add the garlic and bay leaves and continue to fry for a couple of minutes.
 Watch the garlic. We don't want it to burn or crisp. So vary the heat as needs be. Now add the whole red chillies, turmeric powder, cardamom,
 cloves and the cinnamon stick.
4.Stir round about ten or so times, then add the ginger puree and continue to stir for 2 more minutes. Note: watch out for the ginger puree -
it has a high water content and will spit when added to hot oil! OK, now add the butter, chicken, yogurt, sugar, potatoes and tomatoes.
 Mix well and cook for about 5 minutes.
5.Add the garam masala, onion juice and the shallots and mix. Transfer to an oven dish (we cooked in an oven dish from the start)
 and cook in the oven for about 30-45 minutes, depending on how long it takes to get the potatoes cooked through.
If it dries out too much than just add a bit of boiling water.
6.Serve with boiled rice, yogurt and a nice white wine that's a touch on the sweet side and very, very cold.
 I hope you try this and enjoy it as much as we do. Final note: I guess I better say, don't eat the whole cardamoms or cinnamon stick!

Chicken dhanshak

Ingredients
- 500g (1.1 pounds) Chicken breast (you can also do this on the bone if you wish)
- 300g (.66 pounds) Toor dal (just go for green lentils if you can't find any)
- Fresh or minced ginger
- 6 garlic cloves
- 3 medium onions
- 1 red pepper
- 1 orange or yellow pepper
- 1 large potato
- 3 chopped tomatoes
- 1 lime (juice of)
- 1 tablespoon tamarind paste
- 1 small tin of pineapple rings in their own juice (optional)
- 1 bunch coriander (that's what you loyal allies of the Crown call cilantro)
- 1 tablespoon jaggery (substitute for dark brown sugar if you can't get jaggery)
- sunflower oil or butter/vegetable ghee if you can get it (we ran out of ghee so used oil)
- Salt and pepper

Spices:

- 1/2 teaspoon turmeric powder
- 3 teaspoon good quality dhansak masala (or curry powder)
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoon red chili powder

1.View the slideshow of all steps or jump in below.

2.Fill the kettle and put it on. Peel and chop the potato into 1.5 inch chunks.
Roughly chop one of the onions and both peppers and put them all to a medium saucepan.
 Peel and crush 3 garlic cloves with the side of the knife and add them to the saucepan.
 Add the lentils and three teaspoon of minced ginger. Add the turmeric and tamarind to the saucepan also.

3.Cover the mixture in the pot with boiling water and simmer over a medium flame.
You'll simmer the vegetables until the lentils are very soft, about 20 to 30 minutes.
If the vegetables start to stick or dry up, add more boiling water and turn the heat down.
 Whilst this mixture is simmering, chop the remaining onions and fry them in a large saucepan over a medium heat in 2 tablespoons of oil.

4.Make a spice paste with the remaining spice powders and a little cold water.

5.When the onions are softening (5-10 minutes) add the spice paste and fry over a medium-low flame for 5 minutes.
 Frying the spices takes the bitter edge off them and prevents indigestion later on.

6.Chop the coriander, tomatoes and remaining garlic and add to the onions. Fry for a further 5 minutes.

7.Chop the chicken into chunks. When the vegetables are cooked add them to the large saucepan along with the chicken and the jaggery.

8.Allows this mixture to simmer for about 20 minutes then add the juice from the pineapple.
 After another 20 minutes add the pineapple chunks and lime juice. Cook for another 10 minutes until it looks like this:

9.Server with any rice (I usually just use simple boiled rice) and some Greek yogurt or soured cream.

10.Enjoy your chicken dhansak with a nice dry white wine.

Barbecued chicken

Barbecued chicken (6 serving)

Ingredients
2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows
Directions
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.

Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking,
 which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes,
 turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between
 a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.

Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes,
 until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce,
 chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

 

Chicken fried rice

Ingredients:
•4 cups cold cooked rice
•8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
•2 eggs (more if desired)
•1/2 cup green peas
•1 medium onion, diced
•1 green onion, diced
•Seasonings (add according to taste):
•Light Soy Sauce
•Oyster sauce
•Salt
•Pepper
•Oil for stir-frying, as needed
Method:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion. 
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Chicken salad

Ingredients
1 tsp salt
2 boneless skinless chicken breasts, thinly sliced
1 small red onion
3/4 cup distilled white vinegar
1 small head green cabbage, shredded
1 carrot, peeled and finely shredded
2 tbsp finely chopped cilantro
1 or 2 thai or serrano chiles, finely chopped
1 garlic clove, chopped
1/2 tsp sugar
3 tbsp fish sauce
6 tbsp Japanese rice vinegar
pinch of salt

1.Fill a small sauce pan half full with water, add 1 tsp salt and bring to boil.
 Add the thinly sliced chicken breasts. Bring the water back to boil,
 remove the pan from the heat and cover tightly. Let stand for 20 minutes.
 The chicken should be firm yet still yield a bit to the touch. Any juices should be clear.
 Be sure the chicken is fully cooked. Remove the chicken from the pan and discard the water.
 When cool enough to handle, shred with your fingers into thin pieces, pulling the meat along its natural grain.
 Put the chicken in a large bowl and let it cool to room temperature.
2.Meanwhile, put the onion in a small bowl and add the vinegar just to cover. set aside for 15 minutes;
 the vinegar will reduce the harshness of the onion. Drain well and add to the bowl with the chicken,
 along with the cabbage, carrot and cilantro.
3.To make the dressing for the spicy cabbage and chicken salad, use a mortar and pestle (I used a blender),
to mash the chiles, garlic, sugar and salt together. Then scrape the paste into a bowl and add the fish sauce and rice vinegar,
stirring to dissolve the sugar and salt and to combine well.
Just before serving, pour the dressing over the salad and toss to mix well. Taste and adjust the flavors to your liking
(I don't think it needs anything else, the flavors are perfectly balanced). Transfer to a serving plate and enjoy your spicy cabbage and chicken salad!

Beef shrimp bombay

Ingredients
Making the Marinade:
Ingredients:
(These are approximate)
1 pt Orange Juice
1/4 cup Vinegar
juice from Lime
juice from Lemon
1/4 cup fresh Ginger (roughly chopped)
1/4 cup Worcestershire Sauce
1/4 lb Honey
5 cloves Garlic (roughly chopped)
6 Arbol Chili Peppers (crushed)
2 tbsp Thyme
1/4 cup Bourbon
2 tbsp Chervil
2 tbsp Cinnamon
3 tbsp Seasoning Salt
1/4 cup Soy Sauce
4 Mint Leaves (chopped)
Combine all the ingredients together in a bowl. Refrigerate for an hour.

1.Making the Bombay: Ingredients: 2 lbs Eye of Round 1/2 lb Shrimp 3 tbsp Curry Powder 4 3 stalks Celery 5 cloves Garlic juice from Lime juice from Lemon 1/4 cup Ginger 1 large Tomato 1/2 Red Onion (largely diced) 1 Mango (diced) 1 Papaya (diced) 2 Kiwi (diced) 1/4 Pineapple (diced) 1/2 can Coconut Milk 1/2 bag Coconut Flakes 10-15 Almonds Scallions Cayenne Pepper Cilantro Mint
2.Roughly slice it widthwise 3 or 4 times, to get thinner steaks.
3.Place overnight in the marinade.
4.Slice the steaks into into strips and after getting a wok extremely hot, stir fry them. Add a small bit of marinade and let it caramelize to give the beef some color.
5.Put the beef on the side, and do the same for the shrimp. Next, stir fry the garlic and ginger until they start to darken and add in the fruit and vegetables. Let them cook for about 3 minutes, then add a little bit more of the marinade.
6.Once it starts to boil, make a small cornstarch slurry and add until the sauce becomes thick. Add the stir fried meats and vegetables and mix well.
7.Let a pan get hot, and toss the almonds, scallions, and coconut in. Once it starts to brown, continue sauteing off the heat so the coconut doesn't burn.
8.Serve over rice, or rice noodles and top with the coconut mixture.

Lamb curry

Lamb curry(6 serving)
Ingredients
1 cup grapeseed oil
3 medium onions, diced small
4 teaspoons turmeric
6 teaspoons masala powder
8 cloves garlic, minced
1 to 2 chiles, diced small (your choice)
5 pounds lean lamb, cut into 1-inch cubes
2 cups all-purpose flour
1 (6-ounce) can tomato paste
1 1/2 quarts vegetable stock or water
3 medium sized potatoes, peeled and diced small
2 cups rice
2 teaspoons salt
1/2 cup chopped fresh cilantro leaves

Directions: You can replace the turmeric and masala powder with curry powder
In a large cooking pot, heat the oil and add the chopped onions, frying until golden brown.
 Stir in the turmeric and masala powder (or curry powder), garlic and chiles,
 mix well and cook for a couple of minutes to integrate flavors. Add the lamb and sear on all sides.
 Sprinkle the flour over the meat using a sifting motion, spoon in tomato paste,
 then gradually add the stock (or water) stirring constantly while doing so. Reduce the heat,
 cover and simmer over low heat until meat is tender, about 1 hour. Check the pot often and stir so the curry doesn't burn.
 If the sauce is thickening too fast during this cooking time, add water to retain the consistency and to prevent burning.
 (If you prefer, once you have added the stock or water and the sauce is a good smooth consistency,
 you may transfer to a covered roasting pan and finish in the oven at 350 degrees F until the meat is tender.)
 In the last 30 minutes of cooking time, stir in the potatoes.
While the lamb curry is in its last 1/2 hour, bring 5 cups of water to a boil, add rice and salt, reduce heat,
 cover and cook until tender, about 20 minutes. Remove from heat and let sit 5 minutes.
Spoon rice onto serving plate, top with lamb curry and garnish with fresh cilantro.

 

Carribean curry

Ingredients:

Serves: 4
2 teaspoons olive oil
6 thin spring onions, finely chopped
1 medium yellow capsicum, seeded and coarsely chopped
1 tablespoon finely chopped, peeled fresh ginger
1½ teaspoons curry powder
¼ teaspoon chilli flakes, or to taste
¼ teaspoon ground allspice
2 tablespoons salt-reduced soy sauce
1½ tablespoons brown sugar
¼ teaspoon salt
1 can (400 ml) reduced-fat coconut milk
3 roma tomatoes, quartered lengthways and seeded
250 g swordfish or blue eye cod steaks, skin removed, cut into 5 cm chunks
250 g medium prawns, peeled and deveined
2 tablespoons chopped coriander
1 tablespoon freshly squeezed lime juice

Preparation method :

Prep:30  mins | Cook:30  mins
1.Heat oil in a large flameproof casserole over medium heat. Add spring onion, capsicum and ginger.
 Sauté until softened, 5 minutes. Add curry powder, chilli flakes and allspice. Sauté 2 minutes.
 Stir in soy sauce, brown sugar, salt, coconut milk and tomato. Simmer gently, uncovered, for 15 minutes.
2.Add fish and prawns to mixture. Simmer gently, uncovered, just until fish is cooked through,
5 to 8 minutes. Add coriander and lime juice. Serve at once.

Duck redwine

Ingredients:

3 fresh duck legs
1 cup good red wine
1 diced onion
1 diced carrot
2 cloves garlic
2 sprigs thyme
1 bay leaf
a few pieces of orange zest
salt and freshly ground pepper
a little oil
about 500 g baby carrots
2 tbsp chopped parsley

Method:

Place the duck legs in a bowl with the wine, onion, carrot, garlic, thyme, bay leaf and orange zest. Cover with plastic wrap and marinate overnight in the refrigerator.
Preheat oven to 160°C.

Lift duck from marinade and pat it dry on a paper towel. Season duck with salt and pepper. Heat a little oil in a cast-iron pan and brown duck on all sides.

Drain vegetables and herbs from the marinade, add to the pan and stir for a few minutes. Add wine, stir and bring to a low simmer. Cover with a lid and bake in the preheated oven for about 1 1/2 hours.

Peel baby carrots and steam for a couple of minutes. When the duck is almost cooked, remove duck pieces from pan and strain the sauce. Discard herbs and pieces of vegetables. Return duck to the pan and add the sauce and baby carrots. Cover pan and return to the oven for 15 minutes.

Serve duck pieces on plates and top with baby carrots. Spoon the glorious sauce over the top and serve sprinkled with chopped parsley. Bon appétit!

 

Fish curry with coconut

Ingredients:
1.  10-12 pieces Fish (clean and cut)
2.  1 Cup Fresh Coconut
3.  6 Shallots
4.  1 tsp Ginger root
5.  4 Green chilies
6.  1 tsp Turmeric Powder
7.  8 Fenugreek Seeds
8.  1 tsp Chili Powder
9.  1 sprig Curry Leaves
10. 5 Kudampuli
11. 1/2 medium-sized Tomato (chopped)
12. Salt to taste
13. 1 tbsp Oil.


Method:

1. Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time.
2. Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.
3 Also add shallots and ginger to the oil and fry them.
4. Add fish pieces to it and fry for few minutes.
5. Then add ground paste of coconut, green chilies, tomatoes and salt.
6. Add water as needed. Let it boil at high temperature.
7. When the fish gets cooked and curry boils up, add soaked Kudampuli.
8. Then lower the flame and add curry leaves to the curry.
9. Fish Curry with Coconut is ready.


 

Fish curry

serve 4 person Cooking time 15 min.
Ingredients:
1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise
Method:
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated,
 add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly.
 Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil,
 add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Hilsa polao

Hilsa polao
Ingredients
•6-8 ilish (hilsa) pieces
•1/2 tsp turmeric powder
•2 tsp ginger paste
•1 tbsp lemon juice
•3 tsp salt
•2 cups Basmati rice
•1  bay leaf
•4 cloves
•4 cardamoms
•1 tsp kalojieera (nigella)
•3 tbsp ghee
•¼ cup cooking oil
•3 dried red chillies
•3 green chillies
Method :
1.Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
2.Meanwhile cook the rice and let cool for 30 minutes
3.In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
4.In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
5.Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
6.Turn off the heat and remove the rice from the pan.
7.Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
8.Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
9.Repeat with the process with the remaining fish, rice and spices.
10.Pour ½ cup of water over the rice.
11.Cover tightly and simmer over low heat for 15 – 20 minutes.

Bengali fish

Ingredients: (3 serving)

500 g haddock fillets, skinned
1/4 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 green chillies, chopped
1/4 tsp salt
handful coriander leaves, chopped
3 tbsp groundnut oil
For the sauce

1/4 tsp cumin seeds
1/2 tsp brown orblack mustard seeds
2 cloves garlic, crushed
2 cm ginger, grated
1 onion, finely chopped
2 tomatoes, roughly chopped

Method:
1. Cut the fish into pieces, about 9cm long.

2. Combine the turmeric, ground cumin, ground coriander, chillies, salt and half the coriander leaves. Coat the fish evenly with this spice mixture.

3. Heat 2 tablespoons of the oil in a frying pan set over a medium heat and fry the fish for 2 minutes on each side, until lightly browned.
 Drain on absorbent kitchen paper and set aside.

4. Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop, add the garlic, ginger, onion, and tomatoes.
 Fry gently for 8 minutes.

5. Add about 200ml boiling water and stir to combine it with the masala.

6. Return the fish to the pan and simmer for 10-12 minutes, or until the sauce has slightly thickened and the fish is cooked.

7. Garnish with the remaining coriander and serve hot with naan or pitta breads.

 

Mexican lasagana

Mexican lasagana (4 serving)
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan.
 Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.
 Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through,
 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans,
then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
 Top with the scallions and serve.

Shrimp curry

Ingrediants:
1 cup basmati rice, rinsed
2 teaspoons Madras-style curry powder
Kosher salt
3 1/2 tablespoons vegetable oil
1 medium white onion, quartered
3 cloves garlic
1 2-inch piece ginger, peeled
1 14.5-ounce can diced tomatoes
1 to 2 serrano chile peppers, halved (remove seeds for less heat)
1 pound medium shrimp, peeled and deveined
1/2 cup whole or low-fat plain yogurt
1/3 cup chopped fresh cilantro.

Method:
Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan.
 Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside.
 Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat.
Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles,
1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes.
Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp,
cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
Serve with the rice and garnish with the remaining cilantro.
Per serving: Calories 387; Fat 13 g (Saturated 2 g); Cholesterol 171 mg; Sodium 847 mg; Carbohydrate 43 g; Fiber 3 g; Protein 24 g.

Spicy chilli

Ingredients
2 tbsp Oil
Ground Beef
1lb. Steak (I used sirloin tip)
2 small onions
4 1/2 stalks of celery
2 cloves garlic
2 cans 16oz Bush's HOT Chili Beans
2 Cups water
2 tsp. Salt
1 tsp. Course Ground Black Pepper
1 tsp sugar
3 tbsp Chili Powder
1 tsp Tabasco
1 cup Ketchup
Lawry's Mesquite marinade
Crushed Hot Peppers

1.Marinate the steak in the Lawry's mesquite marinade, the crushed red peppers and also course black pepper.
 Marinate for two hours. Cook on a grill set to high for 3 min a side. It will be very rare.

2.Cut and peel the onions. I used a chopper to save time (and tears).

3.Cut and wash the celery, now cut in to about 1/4" chunks.

4.Lightly brown the meat first in the 2 tbsp of oil.

When that is done, push the meat to one side of the pan and add the chopped up onion, celery and garlic. Cook till tender, about 5-10 min.

5.Add the rest of the ingredients.

6.Stir and bring to a boil, cover. Reduce heat and simmer. Set the timer for 45 minutes.

7.Cut the steak in to cubes and add to the spicy chili with 30 minutes left. Continue to stir the spicy chili occasionally and simmer.

8.Add some cheese to your spicy chili and enjoy!

Zucchini

Ingredients
Serves: 6
1 large zucchini, grated or finely chopped
1 small onion, chopped
1 clove garlic, chopped
3 eggs, beaten
½ cup (60g) grated Romano cheese
1 tablespoon chopped parsley
1 cup (250 ml) milk
2 cups (250g) plain flour
salt and pepper to taste
2 tablespoons olive oil

method:
Prep:10  mins | Cook:15  mins
1.In a large bowl, mix together the zucchini, onion, garlic, eggs,
 cheese, parsley, milk, and flour. Season with salt and pepper.
2.Heat about 1 tablespoon of oil in a large frypan over medium heat.
 Drop tablespoons of the batter into the frypan, and flatten slightly with the back of a spatula.
 Turn fritters over when the center appears cooked. Cook on the other side until golden brown.
 Set aside and keep warm. Add more oil to pan as needed, and continue with remaining batter.

Shrimp salad

Ingredients
Dressing:
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 tsp Grey Poupon
1/2 large Shallot
1 Garlic Clove
4-5 Chives
Salt/Pepper to taste
Dice the garlic and chives. Slice the shallot into paper-thin strips.
Cobb Salad:
1/2 head Red Leaf Lettuce
1/2 head Romaine
3 Hard Boiled Eggs (quartered)
1 Large Avocado (diced)
1 Tomatillo (diced)
3 Roma Tomatoes (diced)
1 Yellow Tomato (diced)
1 Garlic Clove (minced)
1/2 Large Shallot (minced)
3 Tbsp Vinegar
7oz Roquefort Cheese
1/2 lb Shrimp (peeled)
1/4 cup White Wine
2 Lemons
4 sliced of Bacon (cooked and diced)

1.Whisk all the dressing ingredients together and refrigerate for an hour.
2.Since I can't stand plain raw tomatoes, combine the tomatoes, tomatillo, shallots,
and garlic with the vinegar and juice from one lemon. Salt and pepper to taste and refrigerate for an hour to allow flavors to set.
If you don't mind the tomatoes raw, just add them to the salad without marinating them.
3.Sautee the shrimp off in some Olive Oil. As they near doneness, add the juice from the other lemon and wine.
4.Chop the romaine and red leaf up and layer in a shallow salad bowl.
5.Add the dressing. Layer each ingredient in a row.

Cheese veggie pizzas

Ingredients (4 serving)
4 medium whole wheat flour tortillas (or 4 whole wheat English muffins, split)
1/2 cup Hidden Valley® Original Ranch® dressing
1/4 cup jarred marinara or spaghetti sauce
Veggies laid out in bowls or on a cutting board: finely sliced red and yellow peppers, grated zucchini, finely chopped sweet onion.
 Sliced tomato, sliced black olives
1 cup mozzarella cheese, shredded
Method:
Preheat oven to 400 degrees. Cover two large baking sheets with foil (for easy cleanup) and spray with vegetable oil spray.
 Bake the tortillas blind (empty) for 4-5 minutes, turning halfway through. Remove from oven and set aside to cool enough for kids to handle.
 (If using English muffins, simple toast on lowest setting until just barely toasted.) Meanwhile,
 in a small bowl, mix Hidden Valley® Original Ranch® dressing with marinara sauce. Spread a few tablespoons of sauce on each tortilla,
 followed by the cheese and veggies. Bake until cheese is bubbly throughout, about 6-8 minutes.

Burger

Ingredients
Serves: 4
1x400g tin black beans, red kidney or pinto beans, drained and rinsed
1/2 green capsicum, quartered
1/2 onion, halved
3 cloves garlic, peeled
1 egg
2-3 teaspoons chilli powder
3 teaspoons cumin
1 teaspoon hot pepper sauce
60g (1/2 cup) dried breadcrumbs

Method:
Prep:15  mins | Cook:20  mins
1.Preheat oven to 190 degrees C. Lightly oil a baking tray.
2.In a medium bowl, mash choice of beans with a fork until thick and pasty.
3.In a food processor, finely chop green pepper, onion and garlic. Stir into mashed beans.
4.In a small bowl, stir together egg, chilli powder, cumin and hot pepper sauce.
5.Stir the egg mixture into the mashed beans. Mix in breadcrumbs until the mixture is sticky and holds together.
6.Divide mixture into four burgers.
7.Place on baking tray and bake in preheated oven for about 10 minutes on each side.

Thai chicken soup

Thai chicken soup
Ingredients:
•6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
•1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
•1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
•4 kaffir limes leaves (fresh or frozen)
•1 cup shiitake mushrooms, sliced
•1 thumb-size piece galangal or ginger, grated
•1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
•1/2 to 1 can good-quality coconut milk
•2 Tbsp. lime juice
•2+ Tbsp. fish sauce
•1 tsp. brown sugar (optional, according to taste)
•handful fresh coriander leaves
•handful fresh basil leaves
•3 spring (green) onions, sliced
•optional: other vegetables, like sliced bell pepper or cherry tomatoes
•optional: *wheat or rice noodles, if serving as the main course (see tip below)
Method:
1.Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2.Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones,
 add those too. Bring to a boil.
3.Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass
 (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4.Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using).
 Stir well. Simmer gently 1-2 minutes.
5.Turn heat down to minimum. Add lime juice and stir.
6.Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty,
 adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it.
 If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
7.Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor,
 add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce.

Hot & sour soup

Hot & sour soup
4 Parson served
Ingredients:
•1 cake tofu (fresh, if possible)
•2 ounces pork/chicken tenderloin
•Marinade:
•1 teaspoon soy sauce
•1/2 teaspoon sesame oil
•1 teaspoon tapioca starch (or cornstarch)
•Other:
•1/2 cup bamboo shoots
•2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
•(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
•1 small handful dried lily buds
•6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
•1 teaspoon salt, or to taste
•1 teaspoon granulated sugar
•2 tablespoons soy sauce
•2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
•1 teaspoon sesame oil
•1 Tbsp cornstarch dissolved in 1/4 cup water
•1 egg, beaten
•1 green onion, finely chopped
•White pepper to taste (no more than 1 tablespoon)
•Hot chili oil, to taste, optional
Method :
Hot and Sour Soup Directions:
Shred pork/chicken. Mix marinade ingredients and marinate pork for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus,
 soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms,
 soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.
Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir.
 Add the tofu. Bring back to a boil and add the marinated pork/chicken.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added.
 Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste.
 Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve,
 thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.

Halwa

Ingredients:
1. 1 kg Corn flour
2. 1 kg Sugar
3. 1 kg Ghee
4. 1 Cup milk
5. 100 gms Almonds
6. 100 gms Pistachios
7. 1 tsp Saffron


Method:
1. Mix corn flour in 1 cup of water
2. Allow it to dissolve properly.
3. Dissolve saffron in water.
4. Mix 3 cups of water in sugar and boil for it for sometime.
5. Add milk and boil it for 5 minutes.
6. Mix corn flour and saffron mixture to it.
7. Cook the mixture over medium heat.
8. As the mixture turns thick, start adding oil.
9. Continue adding oil and stirring till the mixture gets separated.
10. Add almonds and pistachios.
11. Place this mixture on greased plate.
12. Keep it for cooling for a while.
13. Cut into square pieces.

14. Halwa is ready.

Minty green tea

1 Cup of Minty Green Tea.

Ingredients:

Dried Green Tea Leaves 1 Tbsp
Fresh Mint Leaves 5 – 6
Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.
Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Suggestions: If using green tea bag, place the bag in serving cup along with mint leaves.
 Pour the hot water and cover for few minutes before serving the green tea.

 Use sugar or other sweetener if desired.