Farmer's Pie:

I've been trying hard to maintain and re-create my blog but I just dont have the time. Earlier I was trying to maintain a proper recipe book where I would be writting down all my priced and tasted recipes. But Lo!, its hard to even post what I have been cooking.... Booo hoo.....!! So i have decided guys, no more talks, I would simply post every recipe I try out to my blog and wala!, I can say I have my own recipe book online............Its that simple.

When i made this recipe, I was happy at its turn-out. The food was just so light and filling that you would love to keep trying it again and again.

Ingredients-
1/2 kg chicken mince
1tsp butter
1 onion chopped
2tsp woschestire sauce
2-3 button mushrooms
1 zucchini
1 handful carrots
1 handful babycorn
Salt to taste
Pepper to taste
2-3 mashed and pasted potatoes
1 Egg for basting
Little milk
Piping bag.

Method:
In a pan add a little olive oil and the butter and fry the chopped onion to light golden brown. Add the chicken mince and woschestire sauce. Mix it well. Add diced mushrooms and cover and cook for about 2-3mins. Open cover and add the diced carrots, zucchini and corn.Add salt and pepper powder.

Meanwhile boil 2-3 potatoes with milk,salt and pepper powder. Mash it to a pasty consistency for decorating to be done over the pie. Once the sauce is cooled,serve it in a baking dish and decorate layers with mashed potato mixture. Beat an egg and brush it all over the potato.

Bake for about 25mins and then serve. Healthy and nice way to relish your taste buds.

Cooking the simplest food gives me joy and happiness,as I struggle to complete my daily chores with my LO. So Im out here on the hunt and to give a try to easy and healthy recipes.So go ahead and try this dish and wait till I post my next recipe.

"Perfect Aqua Adventure- Atlantis Aquapark- Dubai.......

In the UAE, getting a holiday comes like a finding a water well in a desert..... And inspite of our 9days long declared holiday turned out to be a 4day holiday at last(as my DH works for a bank), the un-planned us, decided to dip up in water to beat the scorching heat this year......

After thinking and deciding, we planned up a trip to Atlantis second day after Eid to avoid the mad rush of people coming there!! (phew, u can imagine if I say it was still crowded)

The father and daughter make the first entry....

Once we all took a plunge it was a oodles and oodles of water all round us.... My LO was fortunate to take the plunge as well, but the heat was too much for her to bear.....

I was fortunate to click a few pics of the waterpark after which we had stored the digital away in the locker room...Nooooo ... I do not possess a waterproof camera like a few I saw using inside the waterpark....

River rides (had a great time with Huda)

The Leap of faith

Missed on this ride as I dint wear waterclothes... :((

Kids splash pool...

People planning to go out there need to definetly wear proper swim wear clothes, though people are allowed to play in normal rides with cotton stuff.... And thats where I enjoyed playing with my daughter......The waves push you around and trust me u get lost if you dont know from where u started....!!

The day ended with fun and laughter and I was really sad to head back home, but I could still feel the vibrant water even when I slept......Yes, I was ready for another splash to the waterpark again....

.....Malaysian Hangover: Chicken Pepper Satay:

Its been hardly a few months we are back from our much desired holiday to Malaysia and Singapore. But the taste of the Malaysian food and the aromatic spices still lingers near me. For those who love the usual flavour of the food cooked in coconut or sunflower oil, must say, that staying in Malaysia and experiencing the flavour with palm oil can be a dreaded experience if your not an experimenter in food delights.

Malaysian cook thier meals using the home based palm oil and let me tell u....pssst..... it does change the flavour of the meal, and if you cant take the smell then better stay away.....

But why worry, when u have oozes of oil at hand over the counter in the supermarkets all over the world. Trust me guys, this reciepe never changes the flavour even if cooked using our own sunflower or Olive oil. I live it up using olive oil for all my meals.

This reciepe was just a tricky treat to my family, and guess what it was a super duper favourite of not only my family but also my in-laws. Thought letme share this with you and let me know if you like it as well.

Ingredients:
1/2 cup water
1/2 tsp soy sauce
1/2 tsp brown sugar
1/2 tsp rec chilly powder
6tsp peanut butter
6tsp coconut milk
yellow and red bell peppers (cut lenghtwise)
Lime
Salt to taste
Skewers for frying

In a bowl mix in the 1/2 the peanut butter, soya sauce, chilly powder, lime and water and mix well till smooth and creamy in texture. Meanwhile marinate the chicken strips with salt and set aside. Add the marinade and coat it to the chicken. Also soak the skewers in water and set aside for a while

Roast the bell peppers and peel off the skin. Cut into 1" thick strips and set aside. Finally, place a single bell pepper slice over the chicken and skewer together. Great.....!! What else, just shallow fry and see how reciepes are cooked up in minutes.

And my final product.......

Coming to the dip, in a pan put the balance of peanut butter and add water and mix. Add the coconut cream and brown sugar, salt and pinch of chilly powder and dash of lime juice. Serve along with the shallow fried chicken satay pieces.

Chicken Soy-Tom

Ever wondered how funny at times a reciepe name goes..... I say hmmm this one really has a funny name. Leaving the name aside, what we all love in food is just the taste. So come'on all why bother about the name.....! Lets dig'in the reciepe now....


Wait, wait, lets have a look at the final dish first...

Doesn't it look just yummy....?? :))
BTW,all my reciepes are tried and tested and always shared with you my friends......
So cutting my blabber short lets get straight away to the reciepe.

Ingredients for marination:
1Kg chicken pieces
1tsp black pepper powder
1tsp white pepper powder
Salt
1tsp Ajinomoto (chinese salt)
1tsp ginger paste
1tsp garlic paste

Ingredients for rest of reciepe:
2large onions (chopped)
3" ginger (sliced)
1tsp garlic cloves (chopped)
1tsp red chilly powder
1tbsp soya sauce
3tsp tomato ketchup
3tsp tomato puree
2tsp red chilly sauce
3tbsp barbeque sauce
Salt to taste
Oil for frying and cooking
8 green chillies (garnish)
Coriander leaves (garnish)

Method:
Step 1- Marinate the chicken in the first seven ingrediens for about 30minutes. Then fry the marinated chicken in hot oil. Take out and keep aside.


Step 2- Heat the same oil in a pan. Fry the onions, ginger and garlic till they turn rich golden brown in colour. Take a bowl, add red chilly powder, soya sauce, tomato ketchup, tomato puree, red chilly sauce, barbecue sauce and salt and mix well. Add this mixture to the onion and fry for 2minutes. Now add the fried chicken to the gravy and cover and cook till gravy coats the chicken well. Simmer for 10mins on low flame. Remove and serve with garnish of green chillies and coriander leaves with hot steaming rice.

Now thats pretty simple guys. No pain and all gain for this easy-to-cook reciepe.

Chatter: Word & more words

I have always trying to bog about the new developments of my LO. Just as we all mum's say, "24hrs is just not enough for us mothers!!" (phew....!) for our tasks, its simple we all multi-task our day dont we? And thats my daily routine all through the year now and I've been dying to take a damn break for now.

I drag into the kitchen every morning just to make a cup of tea for the both of us and that just brightens me up in the morning. Sipping my tea over a newspaper of news over the internet is a must for me. Try to just enjoy my time before the little Huda wakes up.

Once she's up its never ending time for chatter. I must say its at times bugging to hear the same thing repeated but all the way its fun to hear the low peaked voice saying so many new words daily. I was just thinking of blogging all the new words she just speaks now. Some of her Vocab includes:

FAMILY:
Nana (maternal Grandma), Da-da (fraternal Grandpa), Da-di (fraternal Grandma), Ta-Ya (father's elder brother- same for her aunt), Ma-Ma (calls me this), Un-kin(Uncle), If-fan( Irfan for her father) and not to forget her fav doll toy Et-chi (Betsy)

FOOD:
Aa-nion(Onion), hmm-mm(potato), Tar-in(carrot), Chi-ii(chilly), Ban-na(banana), Pa-yii(water-actually says pani which is in Hindi), Chi-chin(Chicken), Mun-nun(Mutton).

 ACTION:
Tamm(come), Schit (Sit), Chan (Stand), Ceep (Sleep), Jum (jump), Eat .

ANIMALS:
Daat(Dog), Tat(Cat), Dat (Duck), Baa-yee(Birdee),

APPLIANCES:
Fann (fan),Phon (phone), Bobile (Mobile)-one of her favourite words and is spoken off very often even during the first few seconds of waking up. Her all past time is just to speak, so I just dial the local 101 enquiry service and give my mobile to her and she's all Ga-Ga over the phone as if the other person is speaking to her.

ATTIRE:
Sue (Shoe), Sact (socks), Pann (Pant), Shatt (Shirt).

OTHER WORDS:
Ov-ee(Over), Ta-ta (bye), Bye, Tap-top (laptop).

Huda has also tried framing a few sentences but I just dont seem to understand them as of now. She does understand what we try and communicate to her. I have been successful in teaching her many parts of her body which she proudly shows with action: some of the parts she shows are- eyes,ears,head, leg,stomach,fingers, elbow,teeth, tongue, cheeks, chin,nose.

I've been enjoying watching her play and do the not-to-do stuff all the while now. Grrrr....she makes my home so messy......... booo hoooo....But its best time of my life,watching her grow and play and been scolded.  Now that she is growing I feel my time to relax may come soon.... :)

BUNS

Ramadan is over and the food coming home is finally halted.....Grrrrr.....!!! I'd been receiving food non-stop during ramadan and almost never cooked anything except grilling for iftar during my entire ramadan.

I've been thinking of posting all the new stuff I cooked during ramadan. Its been a while I dint peek into my blog and was busy just eating my way around. So lets gets going. I was invited for a Iftar party and one lady just had prepared this wonderful soft and mouth watering Bun's.

Ingredients:
2cups maida (small)
1tbsp Jeera seeds (cumin)
2tbsp sugar
1 big ripe banana
pinch of salt
1/4-1/2 tsp baking powder
1tbsp curd
1tsp ghee

In a bowl first lightly mash the sugar and banana till the sugar fully dissolves and banana is liquified. Add the jeera seeds to this and mix again. In another bowl, add the maida alongwith salt and baking powder and mix with fingers. To this add the banana-sugar concotion and start mixing till you get a smooth and soft dough. Add curd and mix again. Add little more maida if reequired. Let it settle for about 4-6hours. Give a good bash with some ghee in between and let it settle again for the remaining time.

Finally, roll into small roundals or any shape as you desire and deep fry in hot oil. Go ahead, try it and let me know if you liked it.

Double Ka Meetha......

This authentic bread pudding commonly known as "Double Ka Meetha" is a rare piece of dish originating from Hyderabad in India. It is an immensely rich dessert and worthy of special occasions. Of course you can make it any other time too if you like looking skinny & thin or if you are a believer that "Weighing Scales are not a reflection of you" ;) then keep on preparing it.

I had first eaten this dish at my husband's cousins place and trust me the way she prepared this dish made me say, 'Let's give it a try'. I am not much of a sweet- eater but my better half just loves sweets and this is the only reason I give it a try.

Ingredients:

About 6-7 white bread slices

3/4 cup sugar ( I added just 10 tsp sugar)

1 1/4 cup water

3 cups milk

1 cup evaporated milk

1/2 tsp cardamom powder

few strands of saffron

1/2 cup mixed nuts ( pistas, cashews, slices almonds and chiroli(sara paruppu) seeds)

Method

1.Cut the bread into quarters.

2.In a skillet add some ghee and then toast these slices

3.Prepare the sugar syrup by adding the sugar and water in a skillet until it thickens. remove from heat and add the cardamom powder.
4.Warm the milk and evaporated milk together and add saffron strands to it.
5. Arrange the bread slices in a deep pan and pour the sugar syrup over it.

6.Now pour the milk mixture over it.
7. Garnish it with toasted nuts and saffron strands.

Now, if you've stopped staring at my priced dish, I would like to have a taste of it ..... Go ahead and try this simple, easy and tasty bread pudding from our own Hyderabad.

Soyabean Kofta's

Koftas are mostly what one would call as Meatballs. This is the very first time I'm trying this dish and guess I too would love this like other vegetarian lovers. Soya is like meat to vegetarians just like how we love chicken.

Not only are they simple to make (Really..you will see), they are very healthy ( baked - so almost no oil in the entire dish ), immensely nutritious (power of soy at its best) and totally yummy (even non vegetarians will love it!). All the ingredients work in harmony and my gravy is such a fast little thing to make. I wanted to showcase the Koftas more than the gravy hence kept it to bare minimal ingredients which will only compliment but not hog the limelight from the Soybean koftas. So not wasting much more time lets write up the recipe.

Ingredients:
For the Koftas
1 cup Soy beans
1 large potato
1 small onion, (shallots/red onions work great.)
1-2 green chillies, finely sliced (or as per taste)
few cilantro sprigs for garnish
juice and zest of one lemon
salt to taste
About 1/2-1 cup of Soya chunks

For Simple Gravy
1 onion, chopped finely
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tbsp tomato paste (optional)
about 1/4-1/2 cup tomato puree
1/4 tsp turmeric
1 tsp garam masala
1 bay leaf
salt to taste

Method:
Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. We are going to do that anyways.
Steam the potato in the steamer (with the skin. It has nutrition too)
Now mix all the ingredients for the koftas together except the soya chunks. Mash them with your hands or pulse it up in your food processor - whatever works for you.

If you are not able to make it into a ball and the dough seems moist, add some soy flour to thicken it up.
Spread the soy chunks on a plate and coat the balls with them.
Repeat with all the balls and place them in a lightly greased  baking sheet. Bake for about 10-15 minutes in an 400F oven.
Meanwhile in a skillet, in a 1/4 tsp oil (or skip the oil. Just place the onions and cumin on the hot skillet with some salt. The salt will bring out the moisture and help the onions cook easily. That way you cut the oil and make this dish oil free), saute the cumin seeds along with onions, ginger garlic paste and the spices together for a minute until soft.
Add the tomato paste (if using) and the puree.
Add enough water to make sufficient gravy and once it comes to a boil, thicken it up with little soy flour/cornstarch and bring it to a simmer.
Remove the koftas from the Oven and pour half the sauce over each of the koftas until they are soaked in the gravy.
Bake them for another 10 minutes and before serving pour out the remaining gravy.
Serve warm with phulkas.  Tell me now - Was that difficult?

Arabic Samosa's: (Tea Time Snacks)

Ingredients:
For Filling:
1 or 2 packets of fresh mince meat ( chicken or mutton) or the long frozen ones in freezers-your choice.
2 large onions finely chopped
2 spring onions (long green onions)
Handful of chopped parsley & Coriander (little of each to make a handful)
4 Crushed garlic glove (optional)
Olive oil
Salt & pepper to taste ( if you want them extra spicy add a level tablespoon of curry powder and 1 chopped green chilli)
For the Samosa:
Packet or two of Sambosa leaves.
3-6 large boiled and mashed potatoes
Small bowl of water and pastry brush
Flour Dredger
Plastic bags if freezing - your choice

Method:
The potatoes:  First boil and keep them aside. Then peel potatoes and cut into medium sized chunks.
Return to the still hot pan (heat off though). Add more salt to taste, add a tablespoon of soft butter to enhance the taste and make it a just little creamier. Smash with a potato masher. There should be no lumps.
 
The Filling:
Wash the mince a little and leave aside to drain. I always wash the mince a little.
Hot olive oil 2-3 tablespoon, in a non-stick skillet
Add onions and green onions and cook till slightly golden at edges. (add chilli here if you want chilli)
Once onion is red at the edges, add garlic, cook for a minute and then add the drained mince meat, stir with a wooden spoon and mix well. Cover for a few minute while mince cooks in its own juices and the water inside it.Every couple of minutes just stir and mix it so it evenly gets done. All in all this should take at least 20-30 mins for the meat to get done.
Towards the end while it still has some juices in it, add the salt & Pepper, and the curry powder ( if you want the spicy version) stir again well, and add 1/2 cup of water-let it simmer and when the meat mixture is done there there should be just the little oil to be seen, add the herbs ( Parsley & Coriander)Mix well just for a few seconds. Switch off heat, leave aside and in a stainless steel colander drain off excess oil, leave in colander and cover with foil until it is cool. DO NOT used hot mixture on Sambosas leaves.

While you are waiting for this, flour a large round tray, take out Sambosa leaves, open packet and wait a little a couple of minutes or so for the layers to loosen, cover with cling wrap or damp tea towel all the time to prevent them drying out and cracking.

Take the mince mixture, add mash potatoes to it. Sit down for the next step as it takes some time. Note: You can keep the fillings in the refrigerator for the next day if you haven't had time to complete them all-but only one day.

Making the Sambosas:
Take one sheet of Sambosa leaves. Brush the edges with water, place a tablespoon of filling from the mince meat filling first on the near to the corner of the edge at one end and fold continuously into triangles until complete. Rest on the tray with the last fold down so it doesn't open up. Press the edges down as you go along. Then sprinkle with a little flour and put in a plastic bag again with the last fold down-keep in bags to stop drying process of the leaves (Napco bags are good). Put about 12 in each bag. Don't worry about them sticking to each other as the flour prevents that, plus when frozen, just a little tap will separate them all.

Deep fry when required until golden brown.

Paneer Flutes

Paneer lovers i hope your listening. Yes, if your a paneer lover am sure you will definetly love this easy recipe. Its also a easy snack to prepare for the kids once they get back from school.

Ingredients:
For Wrapper
2 cups all purpose flour (or use wheat flour)
1 tbsp ghee/oil (optional)
salt to taste 
For the Stuffing
1 cup crumbled paneer
1/4 cup approx of v finely chopped red onions
1-2 green chillies, chopped finely (or as per taste)
1-2 cloves of garlic, finely minced (or as per taste)
1/4 cup fresh mozzarella, crumbled (or use grated mozzarella)
1/4 cup tomatoes, finely chopped
1 inch ginger, peeled and grated
1-2 drops of rice vinegar (or use regular - optional)
few sprigs of cilantro, chopped
salt to taste (little since wrapper also has salt)

Best tip: if your short of time you can easily buy the ready made sheets available in the markets for the wraps.

Take the wheat flour in a bowl. Add enough water to mould it into a soft dough. Knead till its smooth and fluffy. Meanwhile prepare the filling. On a stove top in 1 tsp oil, add all the ingredients together except the cheese. Saute until soft. You can do a taste test and change the seasoning according to your taste. Remove from heat and add fresh mozzarella along with cilantro. I find that adding the fresh ones make this so much more tastier. But regular grated one will work just fine. Toss until well mixed.Take the dough (divide into two or  three smaller pieces) and roll it out into a large rectangle. Cut them into smaller rectangles.Take one piece. Add the stuffing in shorter end of the rectangle making sure to leave few inches near the edges.

Roll it twice, bring the edges of the filling together (this is to prevent the filling from seeping out during frying). and then continue rolling until you reach the end. You can use a beaten egg or water mixed with flour mixture to bind the dough. I applied flour water mixture at the end. Now fry these up in hot oil.

.....Stacky Baby......

From past weeks, I've been watching Huda being obsessed with stacking stuff. Lets call it the phase of growth or development. She's been stacking any stuff which she gets her hands on....and I just love watch her grow....

There's two more picture of her stacking my Idly and her stacking cups, guess i have lost the picture in hard disk which apparently she dropped her milk..... anyways will post them when we recover them soon.....Till then happy stacking for my bebe.!!

Mothers & Babies

Its a treat to have parents stay with us. And i was lucky to have my mom come and stay with me as well post delivery. Once was mother was here,I happily went back to being my lazy self. Now after she left i had to remind myself, that I'm a mother and i have a daughter who needs to be cleaned, fed and looked after! I hope Huda doesnt have such high expectations from her mother !!!

Huda is a busy body now,running and playing and messing the home all the time. We have been keeping our ears open to a little sound going "dummm" announcing there is an accident :-)

All accidents need great pampering accompanied by a kiss from both her parents. But Little Hudu has been in great play all the time right from the young age.

These moments will be cherished my entire life and I just wish a re-union with my mother takes place soon.... Are you listening mom..??

Black And White: I Love these Click..!!!

If ever I would stand a chance to take part in a photo challenge, this would be my pick from the lot.

This snap was clicked on a lazy friday morning when poor little dada did not want to wake up and the little one was too way excited to wake her daddy up...I was quick enough to grab my digital and tadaaa.... a great pic for my lovely collection...

The above pic's were clicked while I was putting her dress on when i just felt like clicking a picture of my little doll. Just as she is looks, naughty as ever. Getting the clothes on her is a pretty difficult task and looks my days ahead is going bad again. Well what more can i say.

 Before I end here, would love to add in a pix of mama and baby...

Unexpected Surprise Dinner- Authentic Hyderbadi Biryani

I am always known to do things in a frenzy..!! I love suprising my spouse by the time he bangs back home. And this is just what happened last week.

Cooking though not my passion, i am a lazy self, and tend to look for easy-way-round to cook up my lunches and dinner. We always love biryani dont we?Who doesnt anyways. I dedicate this recipe to our dear friend Rafi who is in all praise of his hometown biryani. Rafi i hope your listening..! Though my effort to find an authentic hyderabadi biryani recipe from many people found no resuts I finally turned up to Rafi and asked him to get a recipe from his mum. But there too I gave up as he said it doesnt match the biryani they sell back in hyderabad... So, here's a treat for the hyderabadi biryani lovers. I'm sure you will truely enjoy this one.

When I was young, i used to be amazed about how much goes on in the kitchen just to cook up a meal and its just eaten in seconds..!!;-) Yes i said it well its really eaten up rather fast than its cooked up.
Well this recipe is a mind blower,can be cooked up in 1 hour straight away (please note, that's if you have everything ready)

Let's begin:
Ingredients:
For the Spice mix- 1/2tsp shahi jeera, 5 green cardamoms,1 cinnamon stick, 10peppercorns and 10 cloves.
For rice- 1.5cups of rice, salt, 2 bay leaves, 5 green cardamom, 10peppercorns, 1" cinnamon.

For marinade- 2 1/2 onions birishta (deep fried onions), 2 tbsp ginger garlic paste, salt, 1 tbsp red chilly powder, spice mix powder, 200ml curd, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves.
For cooking mutton- 21/2 onions birishta, 2 black cardamoms and 1 cinnamon stick, salt if required (as we already add salt while marinating mutton)
For settinng rice and mutton- biryani colour or food colour, chopped coriander and mint leaves and ghee.
                          
Firstly powder the spices for the mix and keep it ready. Take mutton, add ginger garlic paste and salt and mix well. Add the birishta, spice mix, chilly powder and the fried onions to it and mix again. Add beaten curd, mint and coriander leaves and let it refrigerate overnight or atleast for 2-3 hours.
                         
Now lets prepare the mutton first. Meanwhile you can heat water with spices and soak rice for the biryani. In a heavy bottomed cooker, take ghee and add cardamoms and cinnamon and fry till the spices releases it aroma into the oil. Add 2 1/2onions and fry till golden brown. (Please note, if using fresh onions fry till golden brown, if using ready made birishta no need to fry again. Alternatively, I make about 5-10kilos of birishta and store in a air tight contanier which i later use for my cooking. Preparing the birishta on the very day for cooking takes ample time and is very time consuming as the onions need to be fried on medium flame and they should not be burnt). Add the marinated mutton and cook till mutton is done. The gravy should be thick and not be too water in consistency.
                          
Meanwhile when the water boils add the rice and cook till 3/4th done. The rice should not be fully cooked and it should be removed off flame and drained once the grain is break-able by teeth and fingers.
                        
This is my style for the setting of the hyderabadi biryani. I usually use a non stick vessel and put about 2tbsp ghee and spread it to the base of the vessel. I add little gravy from the mutton to it as well. I layer half the rice to the vessel and drop in food colour, chopped coriander and mint leaves over it. Then I layer the entire mutton gravy over the rice. And finally pour the balance rice on top of it and again sprinkle the colour and the coriander and mint leaves over the rice. Add little more ghee on top so that rice is not too dry. Keep on dhum for 30 mins or till steam comes out.  Open and serve hot with any raita of your choice.

Marination process

Spice mix ingredients

The marinated mutton

The biryani... I clicked it after we both ate our share.!!          

Blogging Virgin

I've always been thinking of starting my own blog. I've been inspired by so many people out here blogging and I'm already blogged..!! Just that I have no clue what to blog about now. Should my blog be about myself as a home-loner, or the 'run around mom of a one-plus baby, or the cooking wifey thing!! Let me start doing all the stuff here now, what say??
Hope my blog gets a good shape unlike me ;-) Just wondering how people work out thier blogs and any suggestions are welcome.

Now this is where I live, Abu Dhabi. Its the capital of United Arab Emirates and a wonderful home to so many expats. Has a great outdoor life and loads of entertainment.