Wednesday, 30 April 2014

New Tiger Colourfull Tattos



New Tiger Tattos Styles

Tiger tattoo styles area unit among the foremost common tattoo styles. Nowadays,
a lot of and a lot of folks area unit dying to wear tiger tattoo styles. it'd be for the rationale that these animals area unit bit by bit connexion the list of the world’s scarce species.
And within the gift day, several teams area unit being shaped to assist conserve and shield the tigers that still exist..




New Indian Cuisine Recipes 2014


                                                                                 MALAI MUTTER PANEER

1 packet paneer
2 cups frozen peas
Half cup light cream
Handful of brokan cashews
Chopped coriander
2 tbsp tomato paste
2 red onions
1 tbsp ginger-garlic paste
1 tbsp khus-khus
1 tsp masala powder
3 elaichis red chili powder
                                                                                 

DIRECTION

Grind the ingredients from 6 to 12 in a food processor.
In a saucepan,add 3 tbsp of oil and add some cumin.
Then add the paste from the food processor.
Cook for about 10 minutes till all the water evaporates.
Now add the peas,cover and cook for 5 minutes.
Meanwhile cut the paneer into 1 inch cubes.
Fry the cashews in little ghee.
Add cream to the saucepan and cook for 15 minutes.
Now add the paneer cashews,cho[[ed cilantro and salt to it.
Mix well and heat up.

         

                       SARSON KA SAAG

INGREDIENTS

1 bunch sarson greens
1 bunch spinach
1 onian,greated
Half tsp ginger,grated
Half tsp garlic,grated
3 green chilies
1 tbsp grated cheese
Half lemon juice
Salt to taste
2 tbsp ghee
1 tbsp oil
Half tsp garam masala
1 tbsp maiza flour

DRECTION

chop both greens,wash and drain
heat oil in the pressure cooker direct
add both greens,green chilies and stir
add ginger,garlic and stir
add few pinches salt, 1 cup water
pressure cook till done
mash well.heat ghee in a pan, add onion, saute till brown
add all other ingredients, except cheese.
Stir well and cook till oil seprates
Garnish with cheese.serve hot
 

                              
                                       
                

                          PUDHINA PULAO

1.75 cups basmati rice
2 piece ginger
3/4 cup curd
1.5 cup mint leaves
2 bay leaves
4 to 6 green cardamoms
4 to 4 clovers
3 to 4 large cardamoms
8 to 10 black peppercorns
3.25 cups water for cooking
3 tbsp ghee
Salt to taste

DIRECTION

Clean and wash the rice. Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash and chop the pudhina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves,green cardmamos,largecardmamos, cloves and black peppercorns.
When they begin to crackle,put the cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water and bring to a boil.
Now add the chopped pudhina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.
Garnish with mint leaves .ready to serve.