deliciousindianreceipes.blogspot.com
Indian Recipes: Coconut Chutney
http://deliciousindianreceipes.blogspot.com/2009/11/coconut-chutney.html
Monday, November 2, 2009. Fresh grated coconut – 1 cup. Geen chillies – 6 to 7 (for spicy chutney). Roasted channa dal – 2 tablespoon. Ginger – 1/4 inch piece. Tamarind paste – 1/4 tablespoon. Coriander leaves – 1 tablespoon. Curry leaves – 1 sprig. Oil – 1/2 tablespoon. Heat half tablespoon oil, add green chillies and saute for a few seconds. Take out, season and its ready to serve with any dish of choice. Created by Deluxe Templates. Wordpress designed by New WordPress Themes.
deliciousindianreceipes.blogspot.com
Indian Recipes: Rajasthani Dal
http://deliciousindianreceipes.blogspot.com/2009/11/rajasthani-dal.html
Monday, November 2, 2009. Urad Dal (Blackgram) - 1/2 cup. Rajmah (Kidney Beans) - 1 cup. Onions - 2 nos. Ginger - 1 1/2. Garlic paste - 1 tablespoon. Turmeric - 1/2 tablespoon. Chilli powder - 1/4 tablespoon. Garam masala - 1/2 tablespoon. Tomato ground - 1 cup. Green chillies chopped - 4. Coriander leaves - 1/4 cup. Cream - 1/4 cup. Ghee/butter - 4 tablespoon. Salt - To taste. Water - 8-9 cups. Soak both urad and rajmah overnight. Finally add fresh cream and serve. Labels: Dals and Kadhis.
deliciousindianreceipes.blogspot.com
Indian Recipes: Lemon & Pepper Soup
http://deliciousindianreceipes.blogspot.com/2009/10/ingredients-lemon-juice-2-tablespoons.html
Saturday, October 31, 2009. Lemon and Pepper Soup. Lemon juice - 2 tablespoons. Black peppercorns, crushed - 1/2 teaspoon. Oil - 1 teaspoon. Gram flour (besan) - 1 tablespoon. Carrot, sliced thinly - 1 medium. Cabbage, shredded - 1/4 small. Mushrooms, sliced - 4-6. Green capsicum, seeded and chopped - 1 medium. Tomato, chopped - 1 medium. Salt - to taste. Vegetable stock - 4-5 cups. Bean sprouts - 1/2 cup. Heat oil in a saucepan, add besan and stir-fry briefly. Stir for a minute. Stir and serve piping hot.
deliciousindianreceipes.blogspot.com
Indian Recipes: Medu Vada
http://deliciousindianreceipes.blogspot.com/2009/11/medu-vada.html
Tuesday, November 3, 2009. Split black gram skinless (urad dal) - 1 cup. Salt - to taste. Asafoetida - 1/4 teaspoon. Curry leaves - 8-10. Cumin powder - 1 teaspoon. Peppercorns, crushed - 1 teaspoon. Oil - to deep fry. Wash and soak dhuli urad dal in two cups of water for six hours. Drain and grind the dal into a fine paste. Wash, pat dry and chop curry leaves. Add salt, asafetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai.
heritagethings.blogspot.com
Heritage Things: November 2009
http://heritagethings.blogspot.com/2009_11_01_archive.html
Monday, November 2, 2009. Thailand Siam 1907 Provisional Issue. Monday, November 02, 2009. Thailand Siam 1955 King Naresuan. Monday, November 02, 2009. Thailand Siam Provisional Issue 1894. Monday, November 02, 2009. Thailand Siam Provisional Issue 1909. Monday, November 02, 2009. Thailand Siam 1907 Provisional Issue. Thailand Siam 1955 King Naresuan. Thailand Siam Provisional Issue 1894. Thailand Siam Provisional Issue 1909. Created by Deluxe Templates.
meracorner.blogspot.com
Mera Corner: Password Management
http://meracorner.blogspot.com/2008/07/password-management.html
Tuesday, July 15, 2008. Most of us might have faced situations when we are unable to remember the damn password that we gave. Stuck! Not now, after you read this . Choosing passwords is very important as it should be hack-safe. For eg, if you use your (or your girl/boy friend’s) name as the password, it can be easily guessed or hacked as many tools use name-dictionaries along with common dictionary words as a feed to break the password. To keep everything in control, just follow a few easy steps:. This ...
deliciousindianreceipes.blogspot.com
Indian Recipes: Dal Paratha
http://deliciousindianreceipes.blogspot.com/2009/11/dal-paratha.html
Wednesday, November 4, 2009. Wheat flour - 500 gm. Ajwain - 1/2 tablespoon. Mung dal - 100 gm. Kala jeera - 1/2 tablespoon. Salt - to taste. Saunf - 1/2 tablespoon. Red chilly - 1/2 tablespoon. Oil - 2 tablespoon. Garam masala - 1/2 tablespoon. SCoriander (finely chopped) - for flavour. Dhaniya - 1/2 tablespoon. Ghee for making parantha - 150 gms. Soak mungdal for 5-6 hours. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. The dough should be soft.
deliciousindianreceipes.blogspot.com
Indian Recipes: Rajasthani Dahi Vada
http://deliciousindianreceipes.blogspot.com/2009/11/rajasthani-dahi-vada.html
Monday, November 2, 2009. Moong Dal Vada (medium size) -10. Curd - 500 gms. Sugar - 2 tablespoon. Salt - to taste. Garam masala - 1/2 tablespoon. Roasted Jeera Powder - 1 tablespoon. Red Chilly powder - 1 tablespoon. Tamarind Chutney - 1 cup. Coriander Leaves - (finely chopped) a few. Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste.
heritagethings.blogspot.com
Heritage Things: Thailand Siam Provisional Issue 1894
http://heritagethings.blogspot.com/2009/11/thailand-siam-provisional-issue-1894.html
Monday, November 2, 2009. Thailand Siam Provisional Issue 1894. Monday, November 02, 2009. Thailand Siam 1907 Provisional Issue. Thailand Siam 1955 King Naresuan. Thailand Siam Provisional Issue 1894. Thailand Siam Provisional Issue 1909. Created by Deluxe Templates.