How to Impress Any Girl

10 Coolest Ways To Impress A Girl


Love is life. Without love, life is meaningless. So, you must love anyone in your life. There are many men around us who have found their dream girl. They did this with some simple tricks. There are many others who love their dream girl, but can not propose due to fear. In this post, I will help them and provide some ways to impress a girl.

1. Make up your mind at first. If you want anyone so badly, the chance of getting her increases by many times. So, if you think, you love her, stick to your position, never hesitate, never compare. It is the first and most important way.

2. Try to talk to her. Always pick up her favorite topic. Look at her eyes while talking. Girls like those who can look at their eyes, not other parts.



3. Remain well dressed and clean shaved. Girls like perfumes also. Make her feel that you are a gentleman. She will be attracted to you by your gesture.

4. Help her in anything. Girls like those who help them. Try to do those simple jobs she needs. Help her with a smile on your face. Your job is half done!

5. Do not talk on your mobile phone while you are with her. Give your 100% concentration to her. Don’t look at other girls. If you talk to her on cellphone, listen carefully and make her feel that you are attentive to her speech.

6. Ask about herself. Girls like this type of questions. Ask about anything she likes, dislikes, her past, future plans, family, friends etc.

7. Try to meet her friends and make them friends. Girls like those who can maintain a good social relationship.

8. Praise her regarding appearance. Tell her about her positive characteristics. Tell her, you are looking very beautiful today. This simple words will make your job 90% done!

9. Try to take her opinion before starting a work. It will make her feel that you give importance to her thoughts.

10. At last, take a rose, look at her eyes and say simply, I LOVE YOU. There are 99.99% chances that you will be succeeded.

Happy life!

how to make Chinese Chilled Noodles easy

Chinese Chilled Noodles

Total Time: 3 hr 35 min
Prep: 25 min
Inactive: 3 hr
Cook: 10 min
Yield: 8 to 10 servings

Ingredients
1/2 cup sesame oil
7 tablespoons black soy sauce
3 tablespoons balsamic vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt, plus additional for cooking pasta
2 teaspoons Fresh Chile Oil, recipe follows
12 scallions, roots trimmed, green and white parts thinly sliced, divided
1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
Fresh Chili Oil:
8 fresh red cayenne chile peppers
2 fresh red Scotch bonnet chile peppers
1 cup canola oil
1 teaspoon kosher salt
Directions
Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.

When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 1 to 2 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.

Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.

Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.

These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.

Fresh Chili Oil:
Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.

Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CHICKEN TANGRI KEBAB Easy to make

CHICKEN TANGRI KEBAB

Chicken leg piece is marinated in curd, ginger garlic and spices and marinated to get this recipe

Ingredients:

2 large leg pieces of chicken
1/2 c curd
1 tblsp lemon
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tblsp ginger garlic paste
A few drops of edible orange color
How to make chicken tangri kebab:
Clean and wash the chicken pieces and make random slits on them
Mix all the ingredients except salt together.
Rub and wrap chicken pieces in it and keep aside for an hour
Now mix in the salt.
Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings

CHICKEN DRUMSTICKS easy to make

CHICKEN DRUMSTICKS

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

CHICKEN PAKORA Easy to make

CHICKEN PAKORA

Ingredients:


500 gm Boneless Chicken Pieces
2 tbsp Oil 
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion 
1 tsp Ginger-Garlic paste
2 tsp Vinegar 
1 cup Curd
1 tsp Lemon juice



Preparation:

Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pcs with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown Condiments
Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Tandoori Salmon Easy to make

Tandoori Salmon

Preparation Time: 10 min
Cooking Time: 20 min
Number of servings: 4

Ingredients :

4salmon fillet
200gfat free yogurt
4tablespoonslemon juice,equivalent to the juice of 1 lemon
1tablespoonmedium curry paste
1teaspoonground ginger
1teaspoonturmeric ground
1teaspoonpaprika
1teaspoonground cumin
1teaspoonground coriander
cooking method
1. Mix all the ingredients together except the salmon.
2. Pour the mixture over the salmon fillets and coat them well.
3. Leave to marinate in the refrigerator overnight or for at least 4 hours.
4. Place the salmon fillets on a baking tray keeping the remaining marinade aside.
5. Bake in a preheated oven at 180 degrees for 20 minutes or until the salmon is cooked through and golden brown. As the coating of the salmon dries up during cooking, top it up with the remaining marinade.

Best served with basmati rice. If desired, a crushed garlic clove can be added to the marinade ingredients.

BIRYANI BADSHAHI Easy to make

BIRYANI BADSHAHI

Ingredients:

1/2 kg Mutton 
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam) 
1/2 tblsp Mint Leaves (Pudina Leaves) 
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta) 
1/2 tblsp Cumin Seed (Jeera) 
2 large sliced Onion (Kanda Pyaaz) 
2 Brown Cardamom (Elaichi Moti) 
1 tblsp Oil 
4 pods Garlic (Lasun) 
2 Cloves (Lavang) 
1 " long piece Ginger (Adrak) 
1/2 tblsp Saffron (Kesar) 
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi) 
1/2 " Cinnamon (Tuj/Dalchini) 
1/2 kg Curd (Dahi) 
125 gms Milk 
3 cups Water
How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

KHASTA POROTA Easy to make

KHASTA POROTA

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.

BENGALI FISH CURRY Easy to make

BENGALI FISH CURRY

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

RUSSIAN PUDDING Easy to make

RUSSIAN PUDDING

Here's a delicious pudding recipe with fruits and chocolate. Learn how to make Russian pudding.

1 cake
2 cup fresh cream
4 cup milk (doodh) 
4 tsp custard powder
1/2 cup sugar
1 orange (santra) 
1 apple (seb) 
1 cup grapes (angoor) 
1 slice pineapple (annanas) 
few chocolate pieces
How to make russian pudding:
Beat cream so as to thicken it.
Mix custard in 1 cup cold milk.
Boil remaining milk.
After 1 boil, add sugar and custard and stir continuously until it thickens.
Then remove it from the flame.
Cut orange, apple, pineapple and grapes into small pieces.
Cut cake also into small pieces.
Spread cake pieces in a dish and then custard and all the fruits.
Refrigerate it for sometime for setting.
Then spread cream on it.
Grate chocolate and garnish the pudding with it.
Serve it chilled.

Paneer With Capsicum Easy to make

Paneer With Capsicum

Paneer cubes marinated in capsicum paste and baked.

400 gms cottage cheese (paneer), cubed
50 gms capsicum (shimla mirch), chopped fine
200 gms curd (dahi)
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced
How to make paneer with capsicum:
Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint leaves and garlic together.
Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
Put these pieces on skewer and grill them till soft and done.
Serve with lemon slices and shredded red cabbage.

Tandoori Chicken Chaat Easy to make

Tandoori Chicken Chaat

An appetiser of sliced tandoori chicken in a spicy masala with a touch of raw mango. Learn how to make tandoori chicken chaat.

2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango (kachha aam)
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger (adrak), julienned
How to make tandoori chicken chaat:
To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
Cut the raw mango into thin strips.
Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
Serve immediately, garnished with chopped ginger.

Tandoori Paneer Pakora Easy to make

Tandoori Paneer Pakora

Here's a spicy, tempting paneer pakora recipe that can be served as a snack to your guests. Learn how to make tandoori paneer pakora.

250 gm cottage cheese (paneer)
2 green chilly (hari mirch)
2 onion (pyaj)
1/4 cup curd (dahi)
2 cup gram flour (besan)
a pinch baking powder
1/2 tsp red chilly powder (lal mirch)
1 tsp salt (namak)
a pinch orange colour
oil for frying
How to make tandoori paneer pakora:
Cut paneer, hari mirch and pyaj into small long pieces.
Mix dahi, namak, lal mirch, baking powder and orange colour in besan and make a thick batter using water.
Heat oil in a pan.
Dip a piece of paneer, hari mirch and onion in the batter and deep fry in oil.
Sprinkle some tandoori masala on all pakoras and serve them hot.

Prawn Arabian Easy to make

Prawn Arabian

Tiger prawns fried in seasoned flour and served with grated cheese.

8 tiger prawns (cleaned, shelled and deveined) with tails
Salt and pepper to taste
3 eggs, beaten
Flour as required
Oil
75 gms cheese, grated
4 tblsp finely chopped spring onion
2 tblsp garlic
2 tblsp coriander, chopped fine
1 lettuce
200 gms tomatoes, chopped
How to make prawns arabian:
Dry the tiger prawns with tail with a kitchen napkin. Apply salt and pepper.
Dip them in beaten egg and roll in the flour and deep fry till done. Remove excess oil on the kitchen tissue.
Sprinkle grated cheese on top of the fried prawns.
Put them along with spring onion, garlic and coriander.
Serve with lettuce leaves and chopped tomatoes.

Cheese Tikka Croissant Easy to make

Cheese Tikka Croissant

Here is a very mouth watering recipe for cheese tikka croissant. It is a very good tea time snack.
Ingredients:

4 Croissant buns
250 gm cottage cheese
2 green chillies
2 pieces of ginger
1/2 cup curd
1/4 tsp chilli powder
salt to taste
2 green cardamoms
1 tsp gram flour
1-2 drops of orange colour
oil for fry
How to make cheese tikka croissant :

Cut the cheese into 1/2 square pieces.
Grind green chillies, green cardamoms and ginger.
Hang curds in a muslim cloth.
Remove all water.
Mix together all ingredients and let the cottage cheese marinate for 2-3 hours.
Heat a non-stick pan and fry cheese pieces applying a little oil on both sides.
Or roast in an oven or tandoor.
Now cut the tops of the buns and scoop them
Fill the mixture in scooped buns, place the tops, apply a little butter over them and bake in a preheated over for 15 minutes at moderate.
When they are done, serve hot.

AAM PANNA Easy to make

AAM PANNA

Aam panna is a popular tangy summer cooler. Here is a simple recipe for how to make aam panna. Green mango panna or aam panna is a great remedy for heat stroke and dehydration. It is packed with vitamins too.

Serves : 10
Cooking time : 20 mins

Ingredients ::

3 medium size green raw mangoes
1 cup Sugar
1 tblsp roasted cumin powder
Black salt to taste
Salt to taste
2 cup water
1 tblsp Mint leaves (pudina patta)
Ice crushed


How to make aam panna:
Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 10 minutes.Then remove from fire
Alternately you can pressure cook the mangoes with water till soft.
Let them cool and then peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp along with water to a smooth paste.
In a pan take the pulpy mixture, add sugar and let it cook on flame till the sugar dissolves completely. Stir continously lest you burn the mixture.
Remove from fire and add roasted cumin powder, black salt and salt.
Let this mixture cool down properly.
To make the drink : take a tall glass pour 1 -2 tblsp of the mango mixture and pour in chilled water till 3/4 th. Now add finely chopped mint and crushed ice.
Garnish with mint leaves and serve immediately.
Note:
1. You can increase or decrease the quantity of sugar as per your desire.
2. You can use jaggery instead of sugar.
3. This mixture can stay in refrigerator for upto a week.

CHICKEN MALAI KEBAB Easy to Make

CHICKEN MALAI KEBAB

Chicken malai kebabs make a great party food. These kebabs are very smooth and succulent and literally melt in the mouth. Murgh malai kebabs are mildly flavored with cream and cheese and ginger garlic paste. Discover how to make chicken malai kabab by following this easy recipe.

Ingredients:

1 kg chicken (boneless)
30 ml malt vinegar
1 egg
60 gms processed cheese
10 gms green coriander (finely chopped)
100 ml oil
4 portions yield
15 gms salt
50gms ginger garlic paste
10 gms corn flour
10 gms green chili (deseeded)
120 ml fresh cream
50 gms butter


How to make chicken malai kabab :
Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside.
In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it.
To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator.
Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes.
Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour.
Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney, lachha onion, lemon wedge along with Onion Kulcha.

Vegetable Kebab Easy to make

Vegetable Kebab

Here's a delicious, spicy snack recipe for cheese and alu lovers. Learn how to make vegetable kabab.

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)
How to make vegetable kebab :
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry both gobis with azinomotto powder.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.
Serve them hot.

Kale Chane Ka Kebab Easy to Making

Kale Chane Ka Kebab

1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread piece
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
How to make kale chane ka kebab :
Soak bengal gram lentil and brown chickpeas for 2 hours.
Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
Water should dry up completely.
When it cools then grind it in a mixer.
Soak bread and press with both the hands to retain water.
Grind it with chickpeas in a mixer.
Make kababs of the mixture.
Make a thick thickened milk batter.
Coat kababs in this batter.
Heat oil in a pan and deep fry all kababs in it.
Serve them hot.

Hara Bhara Kabab Easy to Making

Hara Bhara Kabab Recipe

Here's a nutritious, tempting snack recipe. Learn how to make hara bhara kabab.

2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying
How to make hara bhara kebab :
Boil, peel and grate potato.
Boil peas and strain.
Make a fine paste of ginger and green chilies.
Finely chop coriander.
Heat 1 tbsp oil in a pan and crackle cumin seeds.
Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
Mix properly and remove it from the gas.
Add this to the potatoes mixture and make kababs of long shape.
Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
Serve them hot.

Galouti Kebab Easy to making

Galouti Kebab Recipe

Galouti kebab is made from minced meat and chana dal and seasoned with various spices. Learn how to make galouti kabab.

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs
How to make galouti kebab:
Mix all the ingredients very well with the minced meat and refrigerate for two hours
Now make small patties of the mix and deep fry.
Serve the Galouti Kebab hot with onion rings and mint chutney.

Dahi Ke Kebab Easy to Making

Dahi Ke Kebab Recipe

This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab :
Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

RAJMA CHAWAL Easy to Making

RAJMA CHAWAL RECIPE

Rajma chawal is a simple yet delicious meal. Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates. So it makes a wholesome meal. It is great meal for kids lunch box too as it one of the favorite dish among the kids.

Serves : 4 - 5
Preparation time : 40 - 45 mins

Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (finely chopped)
6 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (grated)
1 tbsp coriander leaves (finely chopped)
¾ tsp red chili powder
½ tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tsp butter
1 tbsp oil
Ingredients for rice
1 cup rice
3-4 cups of water
1 tsp salt


How to make rajma chawal:
Method for making Rajma:
Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.
Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.
Add the garlic and green chili, cook for a minute.
Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).
Take it out in a serving bowl and garnish it with coriander leaves.
Serve hot with plain rice.
Method for making rice
Wash the rice properly and keep aside.
Take a pan, add water to it. Let it boil.
When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.
Switch off the heat and drain the starch water by pouring the rice and water over colander.
Transfer the rice in a bowl.
Serve hot.

JEERA PULAO Easy Make

JEERA PULAO RECIPE

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):
Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water.
When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Khatti Arbi Ka Salan Recipe Easy make

Khatti Arbi Ka Salan Recipe

Khatti arbi ka salan is easy to make. Arbi pieces are put in curry made from tomatoes and onion and then tamarind paste is added.

Colocassia (arbi) 250 gms.
Oil 3 tbsps.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind Pulp 2 tbsps
How to make khatti arbi ka salan:
Peel and slice onions. Chop tomatoes, de-seed and chop green chillies.
Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp.
Boil Arbi in salted water till tender, peel, slice the bigger ones into two pieces if desired.
Heat oil in a pan and sauté onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes.
Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat.
Add chopped tomatoes and cook till the tomatoes are completely mashed.
Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes.
Add tamarind pulp. Cover and simmer for 15 minutes.
Serve hot with Hyderabadi paratha.

Chaandi Korma Easy to Make

Chaandi Korma Recipe

Chaandi Korma gets its name because of its white gravy which is prepared from khoya, cream and garnished with silver varq.

Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khoya) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver Varq for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish
How to make chaandi korma:
Wash chicken and cut into 12 pieces.
Chop onions. Grind the almonds into a fine paste.
Heat oil in a cooking vessel, add sliced onions and sauté till golden brown.
Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
Add the almond paste, khoya and yogurt, cook slowly for 15-20 minutes.
Add the white pepper powder and stir.
Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
Once the chicken is cooked add the fresh cream and stir.
Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
Garnish with silver varq, almond and pista slices.

Biryani mutton nawabi Easy to Make

Biryani mutton nawabi

Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour. Keep aside.
In the same oil fry the onions till crisp.
Grind the fried onions and chillies to a fine paste.
Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
In a separate pan heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
Add the drained rice and saute for 4-5 minutes.
Add warm water. The level of water should be 1 1/2 inches above the rice level.
Add salt as per taste. Cook till rice is done.
Spread on a plate and remove the cinnamon, cardamoms and cloves.
To Assemble
Take a heavy bottomed pan and line it with ghee.
Add the prepared mutton and sprinkle garam masala over it.
Cover with cooked rice and dot with ghee.
Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
Cover the pan and seal the edges with dough.
Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
Mix and serve hot garnished with chopped mint leaves.

CHINGRI MACHER KOFTA Easy to Make

CHINGRI MACHER KOFTA RECIPE

for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
How to make chingri macher kofta :
Shell, de-vein and wash the prawns.
Then boil them.
When cooked, grind to make a smooth paste.
Mix in the salt, onions, green chillies and cut coriander leaves.
When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
Fry in hot mustard oil.
Keep aside.
Extract milk from the coconut.
Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
Heat up oil in a saucepan.
When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
Gradually stir in the coconut milk extract and a little salt.
Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
Pour out pure ghee on top just before serving.

Aloo posto Easy to Make

ALOO POSTO RECIPE

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)
How to make aloo posto :
Take off and cut the potatoes into one inch sized pieces.
Keep them in water.
Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
Remove and grind to a fine paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
Take off the lid, mix in salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

Easy Making Gulab Jamun

GULAB JAMUN RECIPE

Ingredients:

1 cup Milk Powder
2 tsp all purpose flour
1/2 tsp baking soda
1 tsp suji
2 tblsp ghee
Whole milk just enough to make the dough
For the Sugar Syrup
2 cup Sugar
2 cup water
4 - 5 Cardamom
few drops of lemon
Few strands of kesar
Oil for frying

How to make gulab jamun:
Soak the suji in a 1/2 cup of water so as to make it soft.
In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.
Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

MUSHROOM DO PYAZA RECIPE

MUSHROOM DO PYAZA RECIPE

Mushroom do pyaza uses the onion in double the quantity hence the name "do pyaza". This mushroom curry is tasty and can be made in a jiffy. Mushroom do pyaza makes a perfect side dish in any north Indian meal. Khumb do pyaza is an ideal option for a low calorie dish without compromising on the taste.

Serves : 2
Total time : 20 mins
Ingredients:
500 gms mushroom (quartered)
1 tbsp oil
1/4 tsp cumin seed
1 tsp ginger garlic paste
2 onions (chopped)
1 capsicum (sliced)
4 small onions (cut in halves)
2 tomatoes (chopped)
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp lemon juice
1 tbsp coriander leaves
Salt to taste

How to make mushroom do pyaza:
Heat oil in a pan, add cumin seed and when it starts to splatter add ginger–garlic paste and onion.
Fry till the onions are translucent.
Then add all the spices, coriander powder, turmeric powder and red chili. Mix all the ingredients well and let it cook for a minute.
Add tomatoes and cook for 2 minute, till tomatoes are little pulpy.
Add the small onions and capsicum and fry for 2-3 minute, till capsicum is little soft.
Now add the mushroom pieces along with salt. Cover it with a lid and cook till done. Cook on low flame.
When mushroom are cooked add finely chopped coriander leaves and lime juice.
Mix gently and serve.
Note :In case you do not have small onions then use ordinary onions. But remember to cut them in big pieces.

Karela Masaledar Easy

KARELA MASALEDAR RECIPE

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder
How to make karela masaledar :
Take off and reserve the scrapings of the karelas.
Give a slit on one side and take off all the seeds.
Cut karelas into thin slices.
Wash and rub two table spoons salt all over the karelas and its scrapings.
Set aside for 3-4 hours.
Wash completely again and squeeze dry the karelas.
Heat up oil in kadhai.
Deep fry the cut karelas till dark brown and crisp.
Take off the karelas and keep aside.
Slice onions.
Heat up 3 tblsp of oil in a kadai.
Mix in cut onions.
Stir fry for 3-4 minutes till they are transluscent.
Mix in scrappings of karela and let it stir fry till onions are a little brown.
Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
Mix in salt if needed.
Serve hot with chappatis

Paneer Pulao Recipe

Paneer Pulao Recipe

How to prepare Paneer Pulao


 Prep Time : 10 mins
 Cook Time : 25 mins
 Serves: 2

Ingredients needed

   Basmati rice -1 cup
   Water - 2 cups
   Onion - 2
   Green chillies - 2
   Ginger-garlic paste -1 tsp
   Peas - 1/2 cup
   Paneer cubes - 15-20 small cubes
   Mint leaves -handful
   Coriander leaves - handful
   Lemon juice -1 tbsp
   Salt as required

   For the seasoning

   Oil- 1 1/2 tbsp
   Cloves -2
   Cardamom-1
   Cinnamon-1 inch piece

Preparation

Wash and soak basmati rice for 20 minutes. Drain and keep it aside.

Shallow fry paneer cubes in oil till golden brown. Put them in warm water with a little salt for 5 minutes. Drain and keep it aside. Cut the paneer into small cubes. (To make it visually appealing, I just placed 4-5 bigger pieces in the photo above)

Chop onions finely, slit green chillies.

Method

Heat oil, add cloves, cinnamon and cardamom, then add finely chopped onions, green chilli and saute till onion turns transparent.

Add ginger-garlic paste and saute for some more time.

Add peas, finely chopped coriander leaves, mint leaves, rice and saute for a few more seconds.

Add 2 cups of boiling water, lemon juice, salt required and pressure cook rice for 3 whistles.(I usually cook with a vessel inside the cooker. If you are cooking directly in the cooker, you do not have to cook for 3 whistles. Just close the cooker without the weight and cook on medium flame, once it is half cooked, stir the contents, close the cooker with weight and simmer for 4-5 minutes.)

Then add fried paneer cubes to the cooked rice, mix well and serve with raita or any gravy or just homemade potato chips.

Disable Windows 8’s Lock Screen in windows 8

Disable Windows 8’s Lock Screen

Tired of being forced to click through Windows 8’s lock screen before you get to the Start screen? Here’s how to bypass it. Boot your PC or wake it from sleep, and you go straight to Windows 8’s lock screen, which looks more like the screen you’d expect to see on your smartphone than on a PC. It tells you the time and date, and a variety of timely information—meetings taken from your calendar, updates from social networking sites, an indication of your power level, email notifications, and other similar information. That’s all very nice, but if you’re on a PC, you probably want to get straight to work. And that means getting to the Start screen faster. If you like, you can bypass the Lock Screen.

To do it, you use the Local Policy Editor. Launch it by pressing Windows key+R to open the Run bar, type gpedit.msc, and press Enter or click OK. The Local Policy Editor launches

Go to Computer Configuration→Administrative Templates→Control Panel→Personalization. Double-click the “Do not display the lock screen” entry, select Enabled, then press Enter or click OK. Exit the Local Policy Editor, then reboot. The new setting should take effect immediately. The next turn you reboot or wake your PC, you won’t see the Lock screen. Instead, you’ll go straight into logging into Windows 8.



Hacking the Hack The Local Policy Editor comes only with Windows 8 Pro and Windows 8 Enterprise. But you can still turn off the Lock screen in any version of Windows 8 by using a Registry hack.
In the Registry Editor, go to HKEY_LOCAL_MACHINE\SOFTWARE\Policies\Microsoft\Windows\Personalization and create a DWORD called NoLockScreen. Change its value from 0 to 1, exit the Registry Editor, and exit and restart Windows 8. (Note: If you don’t find the Personalization key, you’ll have to create it before creating the NoLockScreen DWORD.)

God Mode in windows 8

Put "God Mode" in easy reach

You wouldn't know it by looking at the Desktop or Start screen, but Windows 8 practically bristles with settings you can customize. The problem is that they're scattered throughout Windows 8, and it can be time-consuming to track them down individually.
However, there is one way to find them all in one place: You can use what some people call "God Mode." While the term "God Mode" has a powerful ring to it, the truth is it's not a separate mode that you put Windows into. It's really a hidden folder that gives you fast access to many settings spread out across Windows 8. It's easy to put that folder right on the Desktop.

First, make sure that you can view hidden files in File Explorer, the system navigation app that in earlier versions of Windows was called Windows Explorer. Run File Explorer, click the View tab, and check the boxes next to "Hidden items" and "File name extensions" in the Ribbon at the top.
Then right-click the Desktop and select New --> Folder. That creates a folder on the Desktop named "New folder." Rename the folder:
GodMode.{ED7BA470-8E54-465E-825C-99712043E01C}

The folder icon changes, and it has the name GodMode.
(Note that the "GodMode" text isn't what turns the folder into a special folder; instead, it's that long string of letters and numbers inside the curly brackets. You can use any text you want before the period just ahead of the opening bracket, and it still points to the same folder and everything works the same.)
Double-click the icon, and you'll launch a folder filled with dozens of actions, tools and tweaks, from "Change Automatic Maintenance settings" to "View update history." They're organized by category. Expand or shrink each category by clicking the small triangle next to it. Each category displays a number next to it, showing how many settings there are in it.

To start any action or tweak, double-click it in the list. In some cases you'll follow a wizard, in other cases you'll need to fill in dialog boxes, and in yet other cases you'll be sent to the Control Panel or another Windows location to do the work.