Sprouted Moong Cutlets
March 31st, 2007
1 cup moong sprouts, blanched 2 large potatoes, boiled and grated 1 tbsp oil to shallow fry 1 small onion, finely chopped 1/2 inch piece ginger, finely chopped 1/2 cup gram flour (besan) 2 ripe bananas 3-4 green chillies, finely chopped Salt to taste 1/2 medium bunch fresh coriander leaves, finely chopped 1 teaspoon dry mango powder (amchur) 1 cup bread crumbs Heat one tablespoon of oil in a pan. Add onion and sauté on medium heat for a minute. Add ginger and stir-fry for 30 seconds. Add besan and sauté till fragrant. Set aside. Take peeled ripe bananas in a bowl. Mash and add grated boiled potatoes. Mix in chopped green chillies, salt and blanched sprouts. Mix cooked besan mixture in the potato mixture. Add chopped coriander leaves and amchur powder. Mix in three tablespoons of breadcrumbs. Heat two ...


Baked Moong Sprout Wadas
March 31st, 2007
1 and 1/2 cups green gram split without skin (dhuli moong dal) 2 tbsps black gram split without skin (dhuli urad dal) 1/2 cup moong sprouts, blanched 2-3 green chillies, roughly chopped 1 inch piece ginger, roughly chopped Salt to taste 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp baking powder Oil for greasing 2 cups yoghurt, whisked and salted 1/2 cup coriander chutney 1/2 cup sweet tamarind chutney 2 tablespoons fresh coriander leaves, chopped Mix moong dal and urad dal. Soak in three cups of water for two hours. Drain and set aside. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water. Transfer into a large bowl. Mix well and set aside to ferment for six to eight ...


Spinach and Beansprout Soup
March 31st, 2007
2 bunches spinach, shredded 1/2 cup bean sprouts 1 teaspoon butter 1 bay leaf 1/2 onion, chopped 2 stalks celery, chopped Salt to taste White pepper powder, to taste 1 teaspoon fresh cream Melt butter in a saucepan and add bay leaf, chopped onion, chopped celery and sauté until onion is transparent. Add spinach, stir for a minute, add half of the bean sprouts and stir well. Add four cups of water and cook till spinach is done without getting discoloured. Remove, cool and strain, do not discard the liquid. Remove the bay leaf and puree the spinach till smooth. Put it back in the pan. Add only as much liquid as needed to get the correct consistency. Reheat and add salt, white pepper powder and remaining bean sprouts. Bring to a boil. Serve hot garnished with fresh cream.


“Yahoo Go! for TV”, “Windows Live for TV” and {Google TV}
March 31st, 2007
Now a days these big giants are focussing on TV market as well. Yahoo and Microsoft have already relased the beta version of "Yahoo! Go for TV" and "Windows Live for TV". Microsoft's beta version is on invitation basis. Rumours are milling around on the internet that Google is also working on it. Few of them are saying that it is already there in the market and Google is sending invitation to the GMail users on random basis, but Google hasn't confirmed anything yet. A heavily produced YouTube video from Mark Erickson at “Infinite Solutions” shows users how to get in on the super-secret (and non existent) Google TV beta. It involves sending yourself an email and then logging in and out of Gmail multiple times ...


Microsoft unveiled Mobile Browser Deepfish
March 30th, 2007
Microsoft Research has released "Deepfish" a prototype browser for Windows Mobile 5+ phones that users can sign up for and try out. What is Deepfish? Deepfish is a lightweight client application that leverages a powerful server side technology for delivery of content such as web pages to a Windows Mobile device. Content is displayed in a familiar desktop format that requires no additional work by the content or site author. Deepfish provides: * A familiar look and feel of web pages on mobile as seen on desktop. * Bandwidth optimized rendering for faster content delivery. * Address bar web navigation. * Intuitive zooming, panning and cue map for quick navigation and browsing. ...


Prawn Malai curry
March 2nd, 2007
Ingredients 500 gms prawns 4 to 5 tbsp oil 1 big or 2 medium sized onions (grated ) 6 to 7 cloves garlic (crushed) 2 bay leaves 3 to 4 green cardamoms (peeled) 1 stick cinnamon ¼ tsp turmeric powder 2 tsp red chilli powder (or as per taste) 200 ml coconut milk salt to taste 2 to 3 green chillies (slit) Method Clean, de-vein and wash prawns well.Lightly, heat oil in a kadai. Lightly fry the prawns and keep aside. In the same oil add onions, crushed garlic, bay leaves, cardamoms and cinnamon. Add turmeric powder and red chilli powder. Sauté on a low flame till ...


Stuffed Dates – Arabian Dish
March 2nd, 2007
12-16 dates 1 tsp lemon rind 12-16 almonds 100 grams ricotta cheese 2 tbsps castor sugar Slit dates carefully and remove the seeds. Gently open them and set aside. Finely grate lemon rind. Roast almonds and set aside. Mix ricotta cheese and castor sugar well. You can use cream cheese or fresh chenna, well mashed, instead of ricotta cheese. Add a pinch of lemon rind and mix. Make a cone with butter paper, put the cheese stuffing into it and pipe it into the date slits. Place an almond on top of the cheese in each date. You can use blanched almonds or cashewnuts or walnuts too. Instead of dates you can stuff prunes (dried apricots) similarly. Serve at room temperature.


Shawarma – Arabian Dish
March 2nd, 2007
4 chicken breasts 4 pita bread 4 tbsps olive oil Salt to taste For yogurt sauce 1 cup yogurt Salt to taste 4 cloves garlic, ground 2 tbsps lemon juice 1 sprig fresh parsley For salad 1 medium onion, sliced 1 medium tomato, sliced 2 jalapenos, sliced Salt to taste 2 tbsps tahina 3 tbsps yogurt 6-8 fresh mint leaves, hand torn Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces. Thread these pieces onto a skewer. Keep the skewer on the rack. Place rack in the preheated oven. Add salt, garlic paste to yogurt and whisk well. Add lemon juice and mix. Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight for smooth yogurt sauce. Garnish with a sprig of ...


Kibbeh bi Shamiyeh – Arabian Dish
March 2nd, 2007
300 grams lamb mince 3/4 cup burghul 1 medium onion, roughly chopped 1 tsp cumin powder 1/4 tsp white pepper powder Salt to taste 1/4 tsp cayenne pepper Oil to deep fry For filling 100 grams lamb mince 2 tbsps olive oil 2 small onions, finely chopped Salt to taste 1 tbsp Lebanese spice 2 tbsps pine nuts Soak burghul in one cup of water for half an hour and drain. Take lamb mince in a blender. Add roughly chopped onion, cumin powder, white pepper powder, salt, cayenne pepper (or red chilli powder) and blend till smooth. Transfer into a bowl. Add burghul and mix thoroughly. Heat olive oil in a pan, add finely chopped onions and sauté till light brown. Add lamb mince and cook. Add salt and cook till dry. Add Lebanese spice powder (a mixture of cinnamon, cloves, green cardamoms and ...


Fattoush – Arabian bites
March 2nd, 2007
1 medium green capsicum, seeded, cubed 1 medium tomato, cubed 1 medium cucumber, cubed 1 medium onion, cubed 2-3 slices bread, cubed 1 tbsp olive oil 1 small bunch lettuce (iceberg), hand torn 5-6 black olives 5-6 green olives 1-2 sprigs fresh parsley For dressing 3 tbsps olive oil 1 tbsp vinegar 1 tbsp lemon juice Salt to taste 5-6 black peppercorns, crushed 1 tbsp fresh parsley, chopped 1 tsp dried mint Heat olive oil in a pan, add bread pieces and sauté on medium heat to make croutons. To make the dressing take olive oil in a bowl, add vinegar, lemon juice, salt, crushed black peppercorns, parsley, dried mint and whisk well. Tear iceberg lettuce into a bowl. Add all the vegetables and onion. Add black and green olives. Tear parsley and add. Toss well. Just before serving pour the dressing over, add ...


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