Thursday 13 December 2012

The ABC's Of Fruit From Apples To Zucchini




A = APPLE, APRICOT, AVOCADO, ALMOND

B = BANANA, BLUE BERRY, BLACK BERRY, BEAR BERRY, BOYSEN BERRY, BLACK CURRANT, BRAZIL NUT

C = CUSTARD APPLE, CHAYOTE, CHICKOO, COCONUT, CHERRY, CURRENT, CHOKE BERRY, CITRON, CARAMBOLA, CANTALOUPE, CHINESE WATER CHESTNUT, CASHEW NUT, CHESTNUT

D = DURIAN, DRAGON FRUIT, DATE

E = EGGFRUIT, ELDERBERRY, EMBLIC

F = FIG,

G = GRAPES, GRAPEFRUIT, GOOSEBERRY, GUAVA

H = HONEYDEW, HUCKLE BERRY, HACK BERRY, HICKORY NUT, HAZEL NUT

I = ITA PALM, IVI, INDIAN FIG

J = JUJUBE, JACKFRUIT

K = KIWIFRUIT, KUMQUAT

L = LEMON, LIME, LITCHI, LINGONBERRY, LOQUAT

M = MANGO, MELON, MULBERRY, MANGOSTEEN

N = NECTARINE, NUTMEG

O = ORANGE, OLIVE, OIL PALM,

P = PAPAYA, POMEGRANATE, PLUM, PEACH, PASSIONFRUIT, PEAR, PINEAPPLE, POMELO, PHYSALIS, PRICKLY PEAR, PEANUT, PISTACHIO NUT, PINE NUT, PUMPKIN SEED, PECAN NUT

Q = QUINCE,

R = RAMBUTAN, RASPBERRY, RED CURRANT, RAISIN

S = STARFRUIT, STRAWBERRY, SEA GRAPE, SAPODILLA

T = TANGERINE, TIGERNUT

U = UGNI,

V = VOAVANGA, VANILLA

W = WATERMELON, WAX APPLE, WOLF BERRY, WATER CHESTNUT, WALNUT

X = XIGUA, XIMENIA FRUIT, XEROPHUTE

Y = YELLOW WATERMELON

Z = ZUCCHINI

Tuesday 23 February 2010

Dahi Wada


Ingredients:

  1. 1 1/2 cups Urad Daal without skin (black lentils)
  2. Salt to taste
  3. 2" piece of ginger grated
  4. 2 green chillies chopped very fine
  5. Vegetable/ canola/ sunflower oil for deep frying
  6. 3 cups thick fresh yoghurt (should not be sour)
  7. Red chilli powder to taste
  8. 1 tbsp chaat masala
  9. 2 tsps cumin seeds roasted gently and ground into a fine powder
  10. 1 1/2 tsp sugar
  11. Chopped corainder leaves to garnish

Preparation:

  1. Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Do not add any water while grinding.
  2. Add the green chillies and ginger to this paste.
  3. Mix 1 cup of yoghurt with 2 cups of water and salt to taste. Keep aside.
  4. In another bowl mix the remaining yoghurt with the red chilli powder,
    chaat masala, cumin powder, sugar and salt to taste. Mix well. Keep
    aside.
  5. Heat oil for deep frying on a medium flame. Grease your palms with oil
    and put 1 tbsp of the lentil mix in your palm. Make into a donut shape
    (these are the vadas).
  6. Slide each vada into the hot oil and fry till light golden. Drain and
    put immediately into the yoghurt/water mix. Allow to soak for 2-3
    minutes.
  7. Remove from the yoghurt/water mix and press gently between your palms.
    Arrange these vadas in a deep platter as you prepare them.
  8. When all urad daal paste is used up and the the vadas are done as above
    and in the platter, pour the thick yoghurt mix over them to cover
    completely.
  9. Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.
  10. To serve, put 1 or 2 Dahi Vadas in a plate and garnish with Tamarind Chutney and green Mint-coriander Chutney.
Tamarind Chutney:
  1. Soak Tamarind in water for sometime and then squeeze the tamarind out from water. 
  2. Boil Tamarind pulp along with Jaggery(Gudh) until Jaggery melts.

Mint-Coriander Chutney
:
  1. Take equal quantity of Mint leaves and Coriander leaves. Wash them properly and keep aside.
  2. Grind the above leaves along with 2-3 garlic cloves, 2-3 green chillies, salt according to taste and Amchur or 2 tsp lemon juice.

Saturday 19 December 2009

Top & Cheap Web Hosting Providers


Host Gator provides Shared, Reseller and Dedicated web hosting solutions. Our services are designed for both beginners and professionals. All of our shared plans include a 99.9% uptime guarantee, 24/7 support and a 45-day money back guarantee.
Lunarpages has been a joy to work with. Especially the representative I have worked with directly. To have an actual person to talk to (particularly in this business) has really meant a lot to me.
PowWeb offers top notch web hosting, domain names, and email services. Our quality hosting is affordable for either a small business website or a personal web site. Many web hosting review sites rank us as the best web hosting provider, because we offer web tools for web site marketing, webmail services, domain names and other web hosting services.
Web Hosting: Unlimited Sites only $7.95/m
StartLogic web hosting and domain name registration services. StartLogic offers affordable business website hosting with free domain names. StartLogic is the best provider to host your small business website or personal web site.
Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.
Netfirms provides free Web hosting, domain names, web page design tools and email for small business.
Website Hosting, VPS, Dedicated, and Ecommerce Services for your Business or Lifestyle. FREE Site Builder, 24/7 Support and a 30 day guarantee.

Saturday 28 November 2009

TANDOORI CHICKEN


INGREDIENTS:
1. Chicken 1 No.
2. Lemon juice 3 tsp.
3. Red chili powder 2 tsp.
4. Curd (Yogurt) As per taste
5. Garlic paste 1 tsp.
6. Ginger paste 1 tsp.
7. Garam masala powder ½ tsp.
8. Mustard oil 1 tsp.
9. Oil For basting
10. Salt As per taste
METHOD:
1. Skin the chicken and make diagonal incisions all
over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and
leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast
again till done.
6 Serve hot with onion slices and lemon wedges.

CHICKEN 65


INGREDIENTS:
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying
METHOD:
Mix the chicken pieces with yogurt, salt and cook the
chicken until the pieces are tender and all the water
evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic
paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain.
Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

GINGER CHICKEN


GINGER CHICKEN - Chicken shreds with mushrooms prepared in Soya - ginger sauce
Ingredients:
Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste
Method:
1. Put the Soya sauce, onion, ginger, garlic,
vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for
half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken
shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture,
together with the cornflour mixed with sherry, to
the chicken.
6. Add the mushrooms and cook till sauce
thickens slightly.
7. Serve hot.

CHILLY CHICKEN


CHILLY CHICKEN - Chicken in chili and Soya sauce gravy.
Ingredients:
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste
Method:
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.