Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Apr 12, 2017

Garam Masala Deviled Eggs

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,For a more authentic Indian take on curried deviled eggs try this recipe with garam masala instead of curry powder. Garam masala is a traditional Indian spice mix whose warm and peppery notes brilliantly contrast with creamy egg yolks. Tangy tamarind from Worcestershire sauce and tart lime lend added zest to this dish also. An easy treat to make that can be served as an elegant appetizer before a posh dinner or at a springtime picnic!

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Nepali Style Garam Masala
I really think garam masala works much better with deviled eggs than the usual curry powder. Traditional blends of garam masalas are varying ratios of black pepper, cassia/cinnamon, cloves, cardamom, nutmeg, and possibly cumin, fennel, or star anise. The slightly sweet and richly aromatic warmth of these spices are far more complimentary to the delicate, creamy flavor of hard-cooked eggs than the readymade curry powders you'll find in western markets. Most of the curry powders you find for sale in western countries are far too harsh and fenugreek heavy. Try this recipe with your favorite store-bought brand of garam masala or make your own with one of these regional recipes from South Asia: Nepali Style Garam Masala, Basic Garam Masala, Mughlai Garam Masala, Kashmiri Garam Masala, or Parsi Garam Masala.

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This recipe came about as I was looking for an appetizer to serve at a dinner party we were hosting. I wanted to showcase the beautiful eggs we have here in Nepal. (Above you see our handsome Gaston in black and white checks with with his lovely ladyfriend in red, Mademoiselle Belle.) We certainly don't have any curry powder in our Indian household so I used a recent batch of garam masala I had made. Shabash! It was a hit at the dinner party and has been requested at every meal we've hosted since! My Indian husband had never tasted deviled eggs of any sort but now these are his favorite which he lovingly calls "Eggs with cream." (Most Indians call mayonnaise cream.)

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Look what I found at our local supermarket! All the way from New Orleans it's Crystal brand Worcestershire sauce. It's somewhat the worse for wear as one of the bottles in the case broke and leaked all over. How it got to Nepal from Louisiana boggles my mind. I do love the sharp, sweet, and tangy tinge of tamarind that worcestershire sauce gives to these deviled eggs. Worcestershire sauce has a slight asafoetida/hing-like umami punch that adds Indian flair too. I put a pinch of turmeric in for rich color and to cut the eggy taste a bit. Lime juice is another ingredient typical of Indian cuisine that brings it's floral tartness. Cilantro's fresh green herbaceous note is typically Indian also.You could certainly customize this recipe to your tastes and to what you have on hand. In place of the cilantro I've tried fresh mint, chopped chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, finely diced red onions, and pickled jalapenos with great result!And so without further ado is the recipe:

Ingredients:
6 eggs, hard-cooked and peeled.
1/4 C mayonnaise
1 TBS lime/nimbu juice (or 2 tsp white vinegar)
1 tsp ground mustard powder or prepared mustard
1 tsp garam masala
1/2 tsp Worcestershire sauce
1 TBS chopped cilantro/dhania (fresh mint, chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, & pickled jalapenos are all options too)
salt to taste
For garnish: paprika, Kashmiri mirch, cayenne powder, chopped mint or cilantro

Here's what to do: 
1) Slice peeled hard-boiled eggs in half lengthwise, removing yolks to a mixing bowl. Placed halved whites on a serving platter.
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2) Combine yolks with the mayonnaise, lime juice, Worcestershire sauce, mustard, garam masala, turmeric, chopped cilantro, and 1/2 teaspoonful salt in mixing bowl.

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3) Mix ingredients until creamy using fork, food processor, blender, or mixie. Adjust salt to taste.

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4) Spoon or pipe egg yolk mixture into halved egg whites. For a do-it-yourself pastry bag, clip the end of a small sandwich bag and fill with the egg yolk mixture. Gently squeeze the bag from the top to pipe the mixture into the egg white halves.

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5) Garnish each egg with chopped mint or cilantro. Sprinkle a little Kashmiri mirch, paprika, or cayenne pepper for an extra kick of flavor and color. This recipe can be made up to 4 hours ahead of serving. Cover and refrigerate until ready to serve. Makes 12 deviled eggs.

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Apr 5, 2017

Nepali Style Okra (Bhindi Tareko)

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Tantalize your tastebuds with this simple spicy okra dish from Nepal! Sliced okra is first flash-fried to banish any trace of slime. The pods are rendered crisp, delightfully chewy, and infused with the warmth of cumin, coriander, and chilis. Try this quick and easy vegan recipe to get a healthy serving of vegetables with any meal. 

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Nepalis do a lot of simple stir-frys like this. Be it potatoes, lab lab beans, or even chayote. If you see tareko on the menu at any casual eatery in Nepal you can be sure it will be a lightly spiced, fresh, and tasty vegetable side prepared this way. My maid showed me how to make this bhindi tareko or fried okra recipe that she makes quite often at home. It's the easiest, fastest, and most delicious okra dish that even my mutton-crazed Kashmiri family loves. Since this dish has a crisp and chewy texture it's a great way to use those okra pods that are a little past the petite and tender stage and are a bit large and fibrous. We enjoy this as a side dish with rice or rotis. If you're doing the low-carb thing I could see this as a delicious accompaniment to a garam masala spiced grilled chicken breast.

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To minimize the dreaded slime that can accompany okra dishes it is advised that the pods be completely dry before slicing. I do this by rinsing them vigorously in a colander and then setting them out in full sun in the backyard to dry outside for at least two hours. It seems to help if the okra gets a little wilty before cutting too. Frying the sliced okra in salted and smoking hot oil really gets rid of any residual stickiness. After about ten minutes of frying any and all slime is absolutely gone. Do not cover the okra while cooking as steam seems to perpetuate sliminess also. Using a shallow, wide pan like a skillet so that the okra can be spread in a single layer help to achieve the crispy edges and aid in slime reduction too. Utilizing a pan with a non-stick finish will allow you to use considerably less oil if desired also. That's all the okra cooking tips I've learned over the years so now it's off to the recipe!

Ingredients:
1/2kg/1lb okra, tops and tails removed and sliced into scant half inch rounds
3 TBS cooking oil (or just enough to cover the bottom of your cooking vessel)
2-3 dry red chilis/lal mirch broken in half (omit for less heat)
1 tsp cumin/jeera seeds
2 tsp garlic/lahsun paste
2 tsp ginger/adrakh paste
2 tsp ground cumin/jeera
2 tsp ground coriander/dhania
1/2 tsp turmeric/haldi

Here's what to do-
1) Heat oil in skillet or kadhai with one teaspoon salt for about 5 minutes over medium heat. Add cumin seeds and broken red chilis and fry for half a minute.

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2) Add chopped okra and stir well to coat all pieces with oil. Allow to fry for 5 minutes uncovered.

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3) Add 1 teaspoon salt, garlic paste, ginger paste, ground cumin, ground coriander, and turmeric to frying okra and stir well.

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4) Fry for 5-7 minutes more or until the okra becomes crisp. (Don't worry if the okra seems a bit slimy, after about 10 minutes of frying the slime completely disappears.) Salt to taste and serve as an accompaniment to rice or rotis.
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Helpful Hints:
You might wish to retrieve the dried red chilis from the dish right before serving. This will minimize the risk of anyone biting into a random fiery hot bit of chili while enjoying their okra. Nepalis and Kashmiris would not remove the chili bits before serving but might toss them aside on their plate when served.

Mar 22, 2017

Peanut Butter Shorties (eggless)

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This decidedly decadent shortbread recipe makes the peanuttiest peanut butter cookies ever! Adding salted peanuts lends an extra bit of crunch and a deliciously salty-sweet flavor. Buttery, meltingly tender, and so simple to make this egg-free recipe can can easily be made vegan by substituting a good quality margarine or shortening for the butter.

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I think it's well known worldwide that Americans love peanut butter. Yes, it's as American as apple pie, hot dogs, and the 4th of July! Peanut butter has everything we American love with it's salty, savory, and rich peanut flavor. Unfortunately the rest of the world seems to find peanut butter's rather sticky and somewhat velvety texture revolting. That would include my Kashmiri family. So I found this classic un-foul-uppable recipe in my Sierra 4-H Club cookbook from 1973. Baked into a cookie is the only way my Kashmiri clan loves peanut butter. Actually, now that I think about it they'll eat peanut butter in these chocolatey easy no-bake 5 Minute Cowpat cookies too. But that's about it.

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What's not to love?!?
 All cultural considerations aside, these cookies store well, are eggless, and super easy to make. They can certainly be made vegan by simply substituting a good quality vegetable shortening or margarine for the butter. Whether you make these made these with the organic Hessian-weave peanut butter from the health food store or the greasy kid stuff from the supermarket they turn out great! Chunky or smooth both work well too. I prefer to keep them strictly peanut-y by adding salted peanut but you could get posh and personalize them by adding white or dark chocolate chips or even honey roasted peanuts. If you really wanted to get fancy you could drizzle or dip them in white or dark chocolate for a true indulgence! And so without further ado here is the recipe, enjoy!

Ingredients:
1 C butter or margarine, softened and at room temperature
2/3 C peanut butter, chunky or smooth
3/4 C powdered sugar
1 tsp vanilla
2&1/4 C all purpose flour
1 C salted and roasted peanuts, or mini chocolate chips

Here's what to do:
1) In a large mixing bowl beat together softened butter, peanut butter, powdered sugar, and vanilla until creamy. Be sure there are no lumps of butter. (The lumps or bits you see in the photo below are peanuts from the chunky peanut butter I used.)

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2) Add flour and peanuts to creamed mixture and mix until dough comes together and pulls away from the sides of the bowl. The dough will start out a bit crumbly but should start sticking to itself after about 2-3 minutes of mixing. Cover dough with cling film and place in the refrigerator for at least 2 hours.

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3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat about 2 inches apart. Flatten with the bottom of a glass wrapped in cling film or the heel of your hand. (I used a tablespoon sized cookie scoop to form the dough into balls before flattening with the bottom of a glass wrapped in cling film.)

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3) 4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes about 3 dozen. Store in an airtight container for up to 2 weeks.

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Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

This recipe could easily be customized to your tastes by adding dark chocolate chips, white chocolate chips, or honey roasted peanuts instead of salted peanuts. 

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Feb 6, 2017

Cherry Cardamom Snowballs (eggless)

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Surprise your valentine with these Cherry Cardamom Snowballs! A touch of warm cardamom spices up chewy cherries in this tender and buttery cookie. So easy to make and so pretty too!

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These are really good. As in I made five batches of these before I could get a photo of them. My family ate the first four batches of these before I could even take a picture! I had to hide these in a box on top of the refrigerator out of sight to get these photos. 

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I wanted to make a pink snowball cookie for Valentine's Day. The only thing remotely pink in my pantry was a jar of maraschino cherries. We all know by now that Bibi's favorite cookie is snowballs -so why not cherry snowballs? What's Bibi's favorite spice for cookies (other than cinnamon)? Cardamom! So why not Cherry Cardamom Snowballs? Yes! And it worked. Brilliantly. As always these snowball cookies are a breeze to make, look daintily delicious, and can easily be made vegan with a good quality vegetable shortening. Have a Happy Valentine's Day and enjoy!

Ingredients:
3/4C powdered sugar
1C butter or margarine, softened (or vegetable shortening)
seeds from 7-8 green cardamom pods, coarsely ground (or 1 tsp ground cardamom)
2 tsp maraschino cherry juice
1 tsp baking powder
few drops red food coloring
1/2 tsp salt
1/2 tsp red food coloring
2C all-purpose flour
1/2C drained maraschino cherries, chopped finely
1C powdered sugar for rolling

Here's what to do:
1) In large mixing bowl beat powdered sugar, butter, cardamom, 2 teaspoons maraschino cherry juice, baking powder, food coloring, and salt until thoroughly blended.

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2) On low speed, beat in flour a half cup at a time. Stir in cherries. Cover dough with cling film and chill for at least four hours. (I usually put mine in the freezer overnight.)

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3) When ready to bake preheat oven to 325F/ Shape dough into 1-inch balls. Place balls 2 inches apart on silicone mat or parchment lined cookie sheets.


4) Bake for 20 to 25 minutes or until edges are light golden brown. Allow to cool for 10 minutes before transferring from cookie sheets to cooling racks with spatula. Cool 20 to 30 minutes.

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5) If desired roll cookies in powdered sugar. Makes 24 cookies. Store in airtight container for up to one week.
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Jan 30, 2017

Momo ko Achar (Nepali Chutney for Dumplings)

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Momos are a savory dumpling of Tibetan origin that are popular in Nepal. Momo ko achar is the spicy tomato based dipping sauce traditionally served with momos. This recipe combines fire roasted vegetables with earthy cumin, bright coriander, zesty red chili, and the surprising zing of Szechuan peppercorns. The result is an amazing blend with a uniquely Nepali taste! Serve as an authentic accompaniment to steaming hot momos or as a delicious dip for potstickers. 

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My Nepali maid taught me how to make this chutney or dip. I've tasted several different versions of this sauce across Nepal but hers is still the best! I guessed what was in the chutney but didn't know Nepalis charred the tomatoes, bell pepper, chilis, garlic, and ginger. Fire roasting certainly makes a huge difference in flavor! 


For truly authentic momo ko achar the vegetables would be roasted on the embers of a traditional Nepali stove called a chulo. Chulos come in various sizes and configurations but are generally made of clay and wood fired. The lovely lady in the above photo has one of the newer indoor models which have a chimney built along the wall. If you look closely you can see her pots are coated with mud on the bottom to prevent blackening and scorching from the fire.  I am told nothing can compare to the taste of food slow-cooked upon a chulo but I use my gas stove for more timely results. I char the vegetables on the gas burners of my stove but you can get similar results if you use the broiler in an oven. I wondered if the spices would be dry roasted but traditionally they aren't.

Nepali timur or Szechuan peppercorns
Please be advised that this chutney is HOT.  It's not just the green chilies that are spicy hot. Nepali timur or Szechuan peppercorns and red chili powder adding their zing too. So there's three kinds of heat going on in this sauce! You may leave the chilies out for less heat and swap the traditional timur for tamer black peppercorns - but momos are meant to be eaten with tears streaming down your face!

Ingredients:
3 large tomatoes
1 bell pepper/capsicum, destemmed and deseeded
2-3 green chilies/hari mirch
4 cloves of garlic/lahsun, peeled
1&1/2 inch piece of ginger/adrakh, peeled
1 C cilantro/dhania, chopped
1 tsp cumin/jeera, ground
1 tsp coriander/dhania seeds, ground
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp timur/Szechuan peppercorns (or ground black pepper)
1 TBS oil of choice
Salt to taste

Here's what to do:
1) Roast the tomatoes, bell pepper, green chilies, garlic, and ginger until blackened. Either put them over an open flame or cut them in half and put them under a broiler until the skin blackens and splits. I do this on the gas burners of my stove but traditionally this would be done on the coals of a cooking fire.

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2) Allow roasted vegetables to cool completely. 

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3) When the roasted vegetables have completely cooled peel away the blackened skin. Remove seeds and stem from bell pepper. Place roasted vegetables, cilantro, cumin, coriander, Kashmiri mirch, timur, oil, and one teaspoon salt in a blender, mixie, or food processor. Grind until mixture is smooth.

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4) Grind until mixture is smooth. Salt to taste and serve with piping hot momos or potstickers. Keep in an airtight container in the refrigerator for up to one week.

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Helpful Hints-
Other authentic variations of this recipe blend in a tablespoonful of dry roasted sesame seeds or dry roasted peanuts.

Jan 18, 2017

Kashmiri Rajma Gogji (Spiced Beans with Turnips)

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In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day. 

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Turnips or gogji are a favorite Winter treat in Kashmir. The turnips you see in the photo above are grown in our garden from Kashmiri seeds. As temperatures drop in the valley root vegetables become a plentiful Winter staple. I have never seen anyone get so excited about turnips as my Kashmiri family. The Kashmiris have many dishes combining turnips with everything from lotus roots (nadroo) to their beloved mutton. Pairing beans with turnips isn't a combination I would have ever thought of but it works! 

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The dish starts by frying the turnips in salted oil. This is an step many recipes miss. The resulting caramelized salt crust really gives the turnips a bit of extra flavor, texture, and authenticity. The browned turnips are then set aside while a masala base of traditional spices is prepared. A mutton bone is often included in this base for extra flavor. (If you don't have a mutton bone or wish to make this dish vegetarian or vegan just leave it out. There's more than enough flavor in this dish without it.) Then the beans are stewed until soft with the masala making a rich gravy. The fried turnips are then returned to the pot for a final simmer until rendered deliciously tender. Traditional Kashmiri rajma are a tiny variety of kidney beans quite similar to the beans used in the famed Creole dish of red beans and rice. Here I'm using a local Nepali variety of red beans that have a similar rustic flavor and soft texture. Regular kidney beans or pinto beans work well with this dish too. In Kashmir, heaps of steamed rice are served with rajma gogji as well as other Winter dishes like haak maaz(collards with mutton), monji haak (kohlrabi greens), tao mooj (fried daikon radish chutney), and baby potatoes (dum aloo).

Ingredients: 
1&1/2 C dry kidney or pinto beans soaked in 4 cups water with 1 tsp salt for at least 4 hours up to overnight then drained and rinsed (or two 14 oz cans of kidney or pinto beans with liquid)
3 TBS cooking oil or ghee
1/2 C onion, diced
1 mutton bone (optional) 
2 tsp garlic/lahsun paste or 1/2 tsp asafoetida/hing
2 brown cardamoms/kali elaichi, bruised in mortar and pestle
3 green cardamoms/elaichi, bruised in mortar and pestle
4 cloves/laung
2 tsp cumin seeds/jeera
2 tsp ground fennel
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp dry ginger powder/soonth
1/2 tsp turmeric/haldi
1/2kg or 1lb turnips, peeled and cut into approximately the same size

Here's what to do: 
1) Peel turnips and mix with 1 teaspoon salt in a bowl and set aside. Some liquid will come out of the turnips. Heat oil or ghee in pressure cooker with 1 teaspoon salt or deep, heavy bottomed pot for 7 minutes. 

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2) Rinse salt off turnips and pat dry. Fry turnips in salted oil until browned on all sides. Set fried turnips aside.

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3) To the same hot oil add diced onion and mutton bone if using.  Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.

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4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.

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5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!

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