This document provides a recipe for Rasmalai, an Indian dessert made of soft cheese balls in a creamy saffron flavored reduced milk syrup. The recipe instructs to boil milk until reduced, then add sugar, cardamom, saffron, pistachios and almonds. Rasgulla are squeezed of excess syrup and dropped into the creamy milk mixture to cool before serving chilled, garnished with more nuts. The Rasmalai comes out very soft and delicious, using just 110g of paneer to make 6 pieces, making it a perfect dessert for parties.
This recipe is for unniyappam, a South Indian sweet snack made from rice flour, wheat flour, coconut, jaggery, and banana. To make unniyappam, coconut and jaggery are roasted and melted respectively before being mixed into a batter with rice flour, wheat flour, mashed banana, and water. The batter is allowed to rest before baking powder, cardamom, and sesame seeds are added. Small rounds of the batter are fried in oil until cooked through and golden brown on both sides. The unniyappam are served hot.
This document discusses value addition of jamun fruit. It introduces jamun and its nutritional properties. Then it describes various value added products that can be made from jamun like jamun ice cream, juice, seed powder, jam, and wine. It provides recipes and instructions for making these products. The aim is to utilize jamun, which is highly perishable, to create products that can be stored and marketed more easily.
In this list today i am going to present you an easy to make Godhuma rava sweet recipe prepared
using wheat Rava or Semolina. This recipe is so yummy and can be prepared without much effort.
Gulab jamun is a popular Indian dessert consisting of small dough balls deep fried and soaked in sugary syrup. The dough is made from milk powder or flour, with saffron and cardamom added for flavor. The balls are deep fried until golden brown then soaked in a sugar syrup, which is often flavored with rose water or other spices. Gulab jamun makes a sweet ending to Indian meals and are traditionally served during Diwali celebrations.
The document describes recipes for several mango dishes, including mango pie, fresh mango salsa, mango sticky rice, a mango tango smoothie, mango daiquiri, tropical mango cooler, and mango fizz. The mango pie recipe calls for mango pulp, gelatin, cream cheese, sugar, and a pie crust. The mango sticky rice recipe involves steaming glutinous rice with coconut milk and serving it with fresh mango slices. The other recipes provide methods for preparing mango-based drinks and desserts that blend or mix mango with ingredients like yogurt, lemon juice, rum, pineapple, and milk.
The document provides recipes for a school English project including a mango smoothie, paneer kathi roll snacks, dal makhni main dish with parantha and carrot pickle, and a phirni dessert. The mango smoothie recipe simply blends milk, yogurt, vanilla, mango, and ice. The paneer kathi roll recipe includes a marinade for paneer and vegetable filling that is placed in chapatis and pan fried. The dal makhni is a lentil dish served with parantha flatbread and carrot pickle. The phirni pudding is made by simmering rice in milk with sugar, nuts, and saffron.
This document provides a recipe for Rasmalai, an Indian dessert made of soft cheese balls in a creamy saffron flavored reduced milk syrup. The recipe instructs to boil milk until reduced, then add sugar, cardamom, saffron, pistachios and almonds. Rasgulla are squeezed of excess syrup and dropped into the creamy milk mixture to cool before serving chilled, garnished with more nuts. The Rasmalai comes out very soft and delicious, using just 110g of paneer to make 6 pieces, making it a perfect dessert for parties.
This recipe is for unniyappam, a South Indian sweet snack made from rice flour, wheat flour, coconut, jaggery, and banana. To make unniyappam, coconut and jaggery are roasted and melted respectively before being mixed into a batter with rice flour, wheat flour, mashed banana, and water. The batter is allowed to rest before baking powder, cardamom, and sesame seeds are added. Small rounds of the batter are fried in oil until cooked through and golden brown on both sides. The unniyappam are served hot.
This document discusses value addition of jamun fruit. It introduces jamun and its nutritional properties. Then it describes various value added products that can be made from jamun like jamun ice cream, juice, seed powder, jam, and wine. It provides recipes and instructions for making these products. The aim is to utilize jamun, which is highly perishable, to create products that can be stored and marketed more easily.
In this list today i am going to present you an easy to make Godhuma rava sweet recipe prepared
using wheat Rava or Semolina. This recipe is so yummy and can be prepared without much effort.
Gulab jamun is a popular Indian dessert consisting of small dough balls deep fried and soaked in sugary syrup. The dough is made from milk powder or flour, with saffron and cardamom added for flavor. The balls are deep fried until golden brown then soaked in a sugar syrup, which is often flavored with rose water or other spices. Gulab jamun makes a sweet ending to Indian meals and are traditionally served during Diwali celebrations.
The document describes recipes for several mango dishes, including mango pie, fresh mango salsa, mango sticky rice, a mango tango smoothie, mango daiquiri, tropical mango cooler, and mango fizz. The mango pie recipe calls for mango pulp, gelatin, cream cheese, sugar, and a pie crust. The mango sticky rice recipe involves steaming glutinous rice with coconut milk and serving it with fresh mango slices. The other recipes provide methods for preparing mango-based drinks and desserts that blend or mix mango with ingredients like yogurt, lemon juice, rum, pineapple, and milk.
The document provides recipes for a school English project including a mango smoothie, paneer kathi roll snacks, dal makhni main dish with parantha and carrot pickle, and a phirni dessert. The mango smoothie recipe simply blends milk, yogurt, vanilla, mango, and ice. The paneer kathi roll recipe includes a marinade for paneer and vegetable filling that is placed in chapatis and pan fried. The dal makhni is a lentil dish served with parantha flatbread and carrot pickle. The phirni pudding is made by simmering rice in milk with sugar, nuts, and saffron.
This recipe provides instructions for making Kurukku Kalan, a South Indian dish made with raw banana, yam, yogurt, coconut, and spices. The main ingredients are sliced raw banana, cubed yam, thick yogurt, grated coconut, green chilies, and spices like turmeric, red chili powder, and pepper. These are cooked together with the yogurt until thickened. A coconut-cumin paste is also prepared and added. Finally, mustard seeds, red chilies, and curry leaves are tempered in oil and poured over the finished dish.
This recipe calls for cooking split green gram or moong dal in ghee with sugar and condensed milk to make a sweet halwa. The ingredients include soaked and pressure cooked moong dal, ghee, sugar, condensed milk, cardamom powder, and chopped pistachios and almonds. The dal is boiled in ghee until golden brown, then the remaining ingredients are added and stirred until the halwa is ready to serve.
This recipe calls for cooking split green gram or moong dal in ghee with sugar and condensed milk to make a sweet halwa. The ingredients are boiled together until golden brown and flavored with cardamom powder before adding chopped pistachios and almonds. The finished moong dal halwa is a sweet Indian dessert made from pressure cooked split green grams.
This document provides a recipe for Dondakaya Vepudu, an Indian stir fry of ivy gourd (also known as tindora or tondli). It calls for thinly slicing the ivy gourd and stir frying it with mustard seeds, curry leaves, turmeric, and a spice powder made from roasted cumin, red chili, and peanuts. The ivy gourd is cooked until slightly wrinkled but still crunchy, then the spice powder is added to flavor it before serving hot over rice or with dal or sambar.
This document provides a recipe for Moong Dal ka Halwa from Masterchef Sanjeev Kapoor's website. The recipe calls for split green gram soaked and ground to a coarse paste, ghee, gram flour, milk, sugar, khoya/mawa, green cardamom powder, and almonds. It describes sautéing the moong dal in ghee until golden brown, combining it with saffron-infused milk, khoya, sugar syrup, and spices, then cooking it for 5 more minutes before serving garnished with edible silver foil. The document also lists similar sweet recipes and invites the reader to follow Sanjeev Kapoor on social media.
This berry buttermilk soup recipe uses blueberries, water, sugar, orange zest and juice simmered for 20-25 minutes then blended and mixed with buttermilk. The soup is light, aids digestion, and can be served chilled with orange or strawberry slices.
This smoothie recipe contains almond milk, vanilla ice cream, almonds, almond butter, and biscuits blended together. To make it, chop almonds and biscuits and mix in a bowl. Then blend almond butter, almond milk, almonds, and biscuits with ice cream. Pour into cups to serve six people a delicious smoothie.
The pre-school age is the very time in life when children want to do.
If this urge is suppressed and children are forced to be quiet and sit still and listen, this drive is quenched.
Consequence we’ll later in vain at young adults for autonomy and the interest in working manually, the confidence in the ability to do things, and a determination to keep trying—but it won’t be there. This must be developed and encouraged early.
So at Edu4Trans, we try to look for ways to engage children in practical work projects,-and they love it.
Here the ppt slides of our Bread baking experience with preschoolers.
This recipe is for a traditional Indian sweet snack called Rava Delight. It involves cooking sugar and water into a syrup, then mixing that syrup with roasted rava or semolina along with ghee, coconut, nuts like almonds and pistachios, and spices like cardamom. The mixture is spread into a tray and cut into diamond shapes once cooled.
Piles Fissure-Fistula - Diet And Natural TreatmentJVGAJJAR
This document provides dietary and herbal recommendations for treating anal fistula, fissure, and piles. It recommends consuming fruits like apples, pears, watermelons, and coconut water, and avoiding surgery. Herbal treatments mentioned include Triphala guggul tablets, curcumin capsules, Vara churna, and Nirgundi oil.
This document provides recipes for three courses - an artichoke cream soup starter, tuna tartare main dish, and a strawberry dessert. The artichoke soup recipe includes sautéing vegetables and making a puree. The tuna tartare recipe involves marinating sliced tuna in olive oil, soy sauce, and other ingredients. Finally, the strawberry dessert consists of making a strawberry coulis, soaking sponge cake in simple syrup, and layering the ingredients with whipped cream.
This document provides instructions for preparing Genmaicha tea. It begins by explaining that Genmaicha tea is a Japanese green tea mixed with roasted brown rice. This gives it a savory flavor from the rice and refreshing flavor from the green tea, while also lowering the caffeine content making it suitable for children and elders. The document then provides a 4 step process for preparing Genmaicha tea, including recommended steeping time and water temperature to achieve the best balance of flavors. Product information such as ingredients, origin, expiration and packaging details are also listed.
1) The document provides a recipe for Pazham Pori or Ethakka Appam, a Kerala-style crispy banana fritter.
2) To make it, sliced plantains are dipped in a batter of wheat flour, sugar, baking soda, salt and turmeric and deep fried until golden brown.
3) The fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
This document contains recipes contributed by members of the Clean community. It includes recipes for shakes, soups, salads, and desserts that are suitable for different Clean programs such as Cleanse, Gut, and Refresh. The recipes provide options for breakfast, lunch, dinner and snacks and use whole foods ingredients like vegetables, fruits, nuts, seeds and legumes.
Get your Matcha whisked to perfection!
See the video here: snip.ly/SiiI
Equipment:
• Bowl
• Scoop (Chashaku)
• Sieve
• Cloth
• Whisk (Chasen)
Step 1: Heat bowl
Heat the whisking bowl using boiling water from a kettle or your espresso machine.
Step 2: Heat whisk
Use the hot water in your bowl to soften the tines of the whisk. Gently turn the whisk over to soak every tine.
Step 3: Dry bowl
Dry your bowl thoroughly to avoid Matcha clumping at the bottom.
Step 4: Sift Matcha into bowl
Sift 2-3g of Matcha into bowl, depending on taste preference. One heaping scoop
is about one gram.
Step 5: Pour water gently onto Matcha
Use about 100ml water for 2-3g of Matcha.
Water should be about 75ºC.
Avoid splashing as you pour.
Step 6: Get whisking!
Place the whisk into the Matcha and slowly move backwards and forwards.
Speed up your motion.
Avoid hitting the sides of the bowl too hard although inevitably you will touch the sides. Completely avoid hitting the bottom of the bowl.
Keep whisking until a light green foam appears.
Gently pull up the whisk and smooth out any large bubbles on the surface by running the tip of the whisk through the foam.
Step 7: Pour Matcha into drinking cup
... or if using a “chawan”, drink straight from the bowl, traditional style!
Step 8: Clean whisk and store Matcha
Clean your whisk by whisking it in pure hot water (never with soap!).
Seal the airtight Matcha can and place it in the fridge.
Step 9: Sit back and ENJOY!
www.chikitea.com
www.Facebook.com/ChikiTeaTime
The document provides recipes for three fall-themed sweet treats: Caramel Apple Cookies, Cranberry Scones, and Cranberry Candy-Bar Cookies. The Caramel Apple Cookie recipe calls for making caramel frosting with brown sugar, butter and apple juice to spread on baked cookies topped with pecans. The Cranberry Scone recipe instructs to mix cranberries into a buttermilk-based dough and bake into wedges, serving with an almond frosting. Finally, the Cranberry Candy-Bar Cookie recipe layers a caramel, cranberry sauce and chocolate cake batter mixture before baking into bars.
Who doesn’t love the smell of fresh baked goods filling the house? We put together three of our favorite sweet treat recipes that will make your mouth water.
The gallery Vazrazdane invites visitors to view the painting exhibition "My Angel" by Ognyan Nedkov from January 17th to February 2nd, 2015. Nedkov's new collection is characterized by his typical finesse, delicacy, and beauty. A theme of love and tenderness runs throughout the canvases, as the characters express care and tenderness for their partners. The dreamy figures depicted exhale a poetic air that transports the viewer to a timeless place where only love and kindness exist.
The document provides instructions for creating a database in Microsoft Access to support a hotel management system, including creating tables that correspond to the entity-relationship diagram, setting up relationships between the tables, and using lookup fields and enumeration types to simplify data entry while maintaining data integrity. The database tables include records for guests, bookings, rooms, room types, and services to track availability, bookings, guest information, and services provided at the hotel.
This recipe provides instructions for making Kurukku Kalan, a South Indian dish made with raw banana, yam, yogurt, coconut, and spices. The main ingredients are sliced raw banana, cubed yam, thick yogurt, grated coconut, green chilies, and spices like turmeric, red chili powder, and pepper. These are cooked together with the yogurt until thickened. A coconut-cumin paste is also prepared and added. Finally, mustard seeds, red chilies, and curry leaves are tempered in oil and poured over the finished dish.
This recipe calls for cooking split green gram or moong dal in ghee with sugar and condensed milk to make a sweet halwa. The ingredients include soaked and pressure cooked moong dal, ghee, sugar, condensed milk, cardamom powder, and chopped pistachios and almonds. The dal is boiled in ghee until golden brown, then the remaining ingredients are added and stirred until the halwa is ready to serve.
This recipe calls for cooking split green gram or moong dal in ghee with sugar and condensed milk to make a sweet halwa. The ingredients are boiled together until golden brown and flavored with cardamom powder before adding chopped pistachios and almonds. The finished moong dal halwa is a sweet Indian dessert made from pressure cooked split green grams.
This document provides a recipe for Dondakaya Vepudu, an Indian stir fry of ivy gourd (also known as tindora or tondli). It calls for thinly slicing the ivy gourd and stir frying it with mustard seeds, curry leaves, turmeric, and a spice powder made from roasted cumin, red chili, and peanuts. The ivy gourd is cooked until slightly wrinkled but still crunchy, then the spice powder is added to flavor it before serving hot over rice or with dal or sambar.
This document provides a recipe for Moong Dal ka Halwa from Masterchef Sanjeev Kapoor's website. The recipe calls for split green gram soaked and ground to a coarse paste, ghee, gram flour, milk, sugar, khoya/mawa, green cardamom powder, and almonds. It describes sautéing the moong dal in ghee until golden brown, combining it with saffron-infused milk, khoya, sugar syrup, and spices, then cooking it for 5 more minutes before serving garnished with edible silver foil. The document also lists similar sweet recipes and invites the reader to follow Sanjeev Kapoor on social media.
This berry buttermilk soup recipe uses blueberries, water, sugar, orange zest and juice simmered for 20-25 minutes then blended and mixed with buttermilk. The soup is light, aids digestion, and can be served chilled with orange or strawberry slices.
This smoothie recipe contains almond milk, vanilla ice cream, almonds, almond butter, and biscuits blended together. To make it, chop almonds and biscuits and mix in a bowl. Then blend almond butter, almond milk, almonds, and biscuits with ice cream. Pour into cups to serve six people a delicious smoothie.
The pre-school age is the very time in life when children want to do.
If this urge is suppressed and children are forced to be quiet and sit still and listen, this drive is quenched.
Consequence we’ll later in vain at young adults for autonomy and the interest in working manually, the confidence in the ability to do things, and a determination to keep trying—but it won’t be there. This must be developed and encouraged early.
So at Edu4Trans, we try to look for ways to engage children in practical work projects,-and they love it.
Here the ppt slides of our Bread baking experience with preschoolers.
This recipe is for a traditional Indian sweet snack called Rava Delight. It involves cooking sugar and water into a syrup, then mixing that syrup with roasted rava or semolina along with ghee, coconut, nuts like almonds and pistachios, and spices like cardamom. The mixture is spread into a tray and cut into diamond shapes once cooled.
Piles Fissure-Fistula - Diet And Natural TreatmentJVGAJJAR
This document provides dietary and herbal recommendations for treating anal fistula, fissure, and piles. It recommends consuming fruits like apples, pears, watermelons, and coconut water, and avoiding surgery. Herbal treatments mentioned include Triphala guggul tablets, curcumin capsules, Vara churna, and Nirgundi oil.
This document provides recipes for three courses - an artichoke cream soup starter, tuna tartare main dish, and a strawberry dessert. The artichoke soup recipe includes sautéing vegetables and making a puree. The tuna tartare recipe involves marinating sliced tuna in olive oil, soy sauce, and other ingredients. Finally, the strawberry dessert consists of making a strawberry coulis, soaking sponge cake in simple syrup, and layering the ingredients with whipped cream.
This document provides instructions for preparing Genmaicha tea. It begins by explaining that Genmaicha tea is a Japanese green tea mixed with roasted brown rice. This gives it a savory flavor from the rice and refreshing flavor from the green tea, while also lowering the caffeine content making it suitable for children and elders. The document then provides a 4 step process for preparing Genmaicha tea, including recommended steeping time and water temperature to achieve the best balance of flavors. Product information such as ingredients, origin, expiration and packaging details are also listed.
1) The document provides a recipe for Pazham Pori or Ethakka Appam, a Kerala-style crispy banana fritter.
2) To make it, sliced plantains are dipped in a batter of wheat flour, sugar, baking soda, salt and turmeric and deep fried until golden brown.
3) The fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
This document contains recipes contributed by members of the Clean community. It includes recipes for shakes, soups, salads, and desserts that are suitable for different Clean programs such as Cleanse, Gut, and Refresh. The recipes provide options for breakfast, lunch, dinner and snacks and use whole foods ingredients like vegetables, fruits, nuts, seeds and legumes.
Get your Matcha whisked to perfection!
See the video here: snip.ly/SiiI
Equipment:
• Bowl
• Scoop (Chashaku)
• Sieve
• Cloth
• Whisk (Chasen)
Step 1: Heat bowl
Heat the whisking bowl using boiling water from a kettle or your espresso machine.
Step 2: Heat whisk
Use the hot water in your bowl to soften the tines of the whisk. Gently turn the whisk over to soak every tine.
Step 3: Dry bowl
Dry your bowl thoroughly to avoid Matcha clumping at the bottom.
Step 4: Sift Matcha into bowl
Sift 2-3g of Matcha into bowl, depending on taste preference. One heaping scoop
is about one gram.
Step 5: Pour water gently onto Matcha
Use about 100ml water for 2-3g of Matcha.
Water should be about 75ºC.
Avoid splashing as you pour.
Step 6: Get whisking!
Place the whisk into the Matcha and slowly move backwards and forwards.
Speed up your motion.
Avoid hitting the sides of the bowl too hard although inevitably you will touch the sides. Completely avoid hitting the bottom of the bowl.
Keep whisking until a light green foam appears.
Gently pull up the whisk and smooth out any large bubbles on the surface by running the tip of the whisk through the foam.
Step 7: Pour Matcha into drinking cup
... or if using a “chawan”, drink straight from the bowl, traditional style!
Step 8: Clean whisk and store Matcha
Clean your whisk by whisking it in pure hot water (never with soap!).
Seal the airtight Matcha can and place it in the fridge.
Step 9: Sit back and ENJOY!
www.chikitea.com
www.Facebook.com/ChikiTeaTime
The document provides recipes for three fall-themed sweet treats: Caramel Apple Cookies, Cranberry Scones, and Cranberry Candy-Bar Cookies. The Caramel Apple Cookie recipe calls for making caramel frosting with brown sugar, butter and apple juice to spread on baked cookies topped with pecans. The Cranberry Scone recipe instructs to mix cranberries into a buttermilk-based dough and bake into wedges, serving with an almond frosting. Finally, the Cranberry Candy-Bar Cookie recipe layers a caramel, cranberry sauce and chocolate cake batter mixture before baking into bars.
Who doesn’t love the smell of fresh baked goods filling the house? We put together three of our favorite sweet treat recipes that will make your mouth water.
The gallery Vazrazdane invites visitors to view the painting exhibition "My Angel" by Ognyan Nedkov from January 17th to February 2nd, 2015. Nedkov's new collection is characterized by his typical finesse, delicacy, and beauty. A theme of love and tenderness runs throughout the canvases, as the characters express care and tenderness for their partners. The dreamy figures depicted exhale a poetic air that transports the viewer to a timeless place where only love and kindness exist.
The document provides instructions for creating a database in Microsoft Access to support a hotel management system, including creating tables that correspond to the entity-relationship diagram, setting up relationships between the tables, and using lookup fields and enumeration types to simplify data entry while maintaining data integrity. The database tables include records for guests, bookings, rooms, room types, and services to track availability, bookings, guest information, and services provided at the hotel.
This document discusses different types of banking including direct banking, online banking, and wireless banking. It then focuses on electronic banking (e-banking) and its growth in India since the 1990s. The document provides details about HDFC Bank, one of India's largest private sector banks, including its history, mergers and acquisitions, products and services. It also ranks the top Indian banks by deposits in 2007 and discusses regulations and security issues related to e-banking.
Designing effective power point presentation 2013Devavrat Mathur
The document provides tips for designing effective PowerPoint presentations with the following key points:
1) Keep presentations big, simple, clear, progressive, and consistent. Use large, easy-to-read fonts and limit content to avoid overwhelming the audience.
2) Ensure visuals like images, animations, sounds and transitions enhance understanding without distracting from the core message.
3) Maintain consistency across stylistic elements, formatting, and visual design to reduce confusion and emphasize important information.
POMS the latest R&D Results - Kube et alprogressive01
The document summarizes recent research on Pacific Oyster Mortality Syndrome (POMS). It discusses:
1) Outbreaks of POMS in various locations since 2007 caused by Ostreid herpesvirus. Mass mortalities can occur within a week.
2) The R&D response is focusing on genetic selection for resistance, developing a laboratory infection model, and evaluating husbandry practices.
3) Three key points about breeding for resistance: there is genetic variation, better field data yields better genetic progress, and selective breeding provides a solution but will take time to see full effects.
Joseph Bruss was attending a technical college for a career in safety engineering, but he was more passionate about working in media. After discovering Full Sail University's online media communications program, he enrolled to study something that interested him. Bruss is now enjoying his education and networking opportunities. He is excited to see what career options become available to him upon completing his degree program in media.
Pannathon Tunyavanich provides personal details about himself in 3 sentences. He shares his name, nickname, and favorite colors. Additionally, he lists his favorite food, sport, and hobby. He concludes by stating his ambition is to become a dentist and provides his social media account names.
Dip Your Toes in the Sea of Security (phpDay 2016)James Titcumb
Security is an enormous topic, and it’s really, really complicated. If you’re not careful, you’ll find yourself vulnerable to any number of attacks which you definitely don’t want to be on the receiving end of. This talk will give you just a taster of the vast array of things there is to know about security in modern web applications, such as writing secure PHP web applications and securing a Linux server. Whether you are writing anything beyond a basic brochure website, or even developing a complicated business web application, this talk will give you insights to some of the things you need to be aware of.
KAMI is a non-profit organization that promotes environmental preservation and sustainable development in Haiti. It seeks to reduce tree cutting, provide alternative fuels, and create job opportunities through education and cooperatives. The document discusses KAMI's activities in 2012, including overseeing programs in Haiti, purchasing a motorcycle to expand outreach, inspecting jatropha plantations, and increasing the number of stoves distributed. It also summarizes a visit by volunteers to see KAMI's work firsthand and invites others to learn more about the organization's efforts.
This webinar discusses sales tax filing tips for online sellers. It covers finding sales tax filing due dates, which vary by state but are typically monthly, quarterly, or annually. It also discusses how to gather sales and tax data from all sales channels, common mistakes like not collecting tax on all channels, and how to use the TaxJar tool to simplify the filing process. The webinar emphasizes the importance of filing on time to avoid penalties and collecting accurately to avoid audits.
We are the manufacturer, supplier, wholesaler, exporter and retailer of Rose Cut Diamond Earrings, Rose Cut Diamond Jewellery and Rose Cut Diamond Necklace.
Open source e cloud per il non profit - settembre 2016 -Claudio Tancini
Molte realtà NonProfit subiscono un forte gap nell’utilizzo delle tecnologie informatiche. La combinazione Open Source Software e Infrastrutture in Cloud permette il recupero con maggiore velocità e minor rischio economico, la sessione ne condivide i vantaggi e i punti di attenzione.
This interview had been carried out to get the information about the work of a fire alarm engineer. This field is actually very important as it also contributes to the society. Nevertheless, people does not recognize them well and do not know more about their job and duty. We do not realize that there is someone working at the back stage helping the Fire and Rescue Department to make sure the safety of the occupants in the building. They make sure we are safe with setting and maintaining the system to avoid fire from spreading out. They job is more than we can describe here. Maybe we have seen the fire extinguisher in our office or when we get to the building like school, government offices, shopping complexes, private office and many other places. We actually have little knowledge about who is involved in setting, preparing and maintaining all these systems. This interview is also likely to open our mind and our hearts to know more about them and also their duty as they also play important roles in our community. Hope that this interview will add more information about the deeds and the service as Fire Alarm engineer.
This document contains recipes for 15 dishes that feature papaya as a main ingredient. The dishes include fruit salads, salads, soups, desserts and more. They provide instructions on combining papaya with ingredients like shrimp, rice, chicken, yogurt to make meals and snacks. The formatting is consistent with titles and sections for each individual recipe followed by a list of ingredients and directions for preparation.
This recipe provides instructions for making a chocolate ice cream shake. It involves blending together 2 cups of vanilla ice cream, 1/2 cup of milk, 1/4 cup of powdered chocolate drink mix, and 1 teaspoon of powdered egg whites. The mixture is blended until smooth to create a thick chocolate shake.
This recipe summarizes how to make an almond milk panna cotta dessert. It involves soaking gelatin in milk and blending it into a mixture of milk, cream and sugar. The mixture is poured into a dish and chilled until set. Once set, chopped almonds are added. Meanwhile a fruit sauce is made by simmering fruit, wine or water, and sugar. The panna cotta is served chilled with the chilled fruit sauce and sliced strawberries.
This document provides recipes for 48 different types of ice cream, sorbet, and sherbet. It includes ingredients and instructions for making items like Almond Amaretto Gelato, Almond Ice Cream, Amaretto Peach Ice Cream, Apple-Cheese Ice Cream, and Avocado Pineapple Sherbet. The document encourages visiting the listed website for more details and secret recipes. It provides pictures to illustrate some of the recipes.
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
This document provides recipes from Cypriot cuisine contributed by students of Mathiatis Primary School in Nicosia, Cyprus. It includes recipes for Traxanas soup, Sieftalies, Afelia pork with pourgouri, Halvas katsarolas semolina pudding, Daktila kirion ladies' fingers, and Mbourekia me anari anari cheese pies. The recipes demonstrate how foreign influences from empires that have ruled Cyprus, such as Greece, Turkey, and Britain, have been combined with local ingredients to create traditional Cypriot dishes.
The document provides instructions for preserving peaches in multiple ways:
1) Peach leather is made by pureeing peaches and dehydrating the puree into flexible sheets.
2) Peaches can be frozen by blanching them in a solution to prevent browning, then packing them in sugar or syrup before freezing.
3) Additional freezing methods include making peach puree or pie filling.
4) Peaches can also be dehydrated, canned using a water bath canning process, or stored in syrup packs or with dry sugar. Proper preparation and packaging methods are described to safely preserve the peaches.
Tripti enjoys cooking as her hobby and shares her passion through her website, Tashi Cuisine. She loves experimenting with new recipes for her family, testing dishes repeatedly until satisfied with the results. Through her website, Tripti aims to share her cooking skills and recipes in an easy manner. The document includes several recipes for dishes like Kadai Gravy, Smiley Potato, Mango Halwa, Kheer, and Dahi Kabab.
The document provides recipes for several components of chocolate banana caramel bites including:
1) A banana cake recipe with mashed bananas, flour, butter, sugar, eggs, and buttermilk.
2) A chocolate glaze made from dark chocolate, corn syrup and cream to coat the cake.
3) A burnt caramel drizzle made by cooking sugar and water then adding cream.
4) The cake is sliced and layered with caramel cream before being dipped in chocolate or drizzled with caramel.
Make Easy recipe by using step by step guide from our chef. Worldwiderecipe allows you to enhance your cooking skill.
Fore more and free recipe visit our website : www.worldwiderecipe.com
This document provides recipes for two dishes: a Hatch chile smash burger and gulab jamun. The burger recipe combines ground beef, onion, roasted Hatch chiles, salt, and pepper into patties which are seared and topped with cheese. The patties are served on buttered buns with mayonnaise. The gulab jamun recipe combines khoya, paneer, flour, cardamom, and milk into balls that are deep fried and soaked in a sugar syrup flavored with rose water.
This document provides recipes for several traditional Greek Christmas sweets including baklava, kourabiedes, melomakarona, troufakia, diples/xerotigana, and vasilopita. Baklava is a sweet pastry made of layers of phyllo filled with nuts and sweetened with syrup. Kourabiedes are butter cookies with almonds. Melomakarona are cookies with honey syrup and walnuts. Troufakia are treats made with chocolate, biscuits, and walnuts. Diples/Xerotigana are dough rolled into thin strips, fried, and dipped in syrup. Vasilopita is a traditional yeast cake with
This recipe is for pineapple rings with ice cream flavored cream. It uses canned crushed pineapple, milk, egg yolks, sugar, corn starch, and heavy cream. The pineapple is simmered with some of its juice and sugar until softened. Corn starch is added to thicken it. A custard is made by heating milk and tempering yolks with some of the hot milk. The pineapple mixture and vanilla are stirred into the cooled custard. The mixture is chilled then frozen in an ice cream maker and hardened in the freezer.
This recipe provides instructions for making a chocolate orange mousse cake. It has five layers: a biscuit base, a chocolate mousse layer, an orange mousse layer, candied orange slices for garnish, and an orange jelly topping. The biscuit base is made by crushing Oreo cookies and mixing with butter. Chocolate and orange mousses are made by beating cream, adding gelatin to juice or melted chocolate, and folding into the beaten cream. Candied orange slices are made by boiling and cooking orange slices in syrup. Orange jelly is made by cooking an orange jelly mix and pouring it over the assembled cake layers in the springform pan.
This recipe provides instructions for making a chocolate orange mousse cake. The cake has layers of biscuit base, chocolate mousse, orange mousse and candied orange slices. It is topped with an orange jelly layer. The biscuit base is made by crushing Oreo biscuits and mixing with melted butter. Chocolate and orange mousses are made by beating cream and mixing with chocolate or orange juice mixtures thickened with gelatin. Candied orange slices are made by boiling and cooking orange slices in sugar syrup. Orange jelly is prepared using an orange jelly mix and poured over the layered cake before chilling.
Spraylite recipe of the week raspberry crisp piespraylite
This recipe is for a raspberry crunch pie with a light and refreshing filling made of cream cheese, yogurt, and raspberries. The pie has a crunchy cornflake crust and takes about 3 hours total to make, with 1 hour of active preparation time. It serves 8 people and includes ingredients like cornflake crumbs, cream cheese, raspberries, and optional toppings like chocolate syrup or whipped cream.
Mango Recipes – Top 15 Traditional Indian Recipes for both Raw and Ripe MangoesGeeta Subramanium
Mangoes have been almost universally accepted as the most delectable and gratifying of all fruits. They are also unique, because they are among just a handful of fruits that are consumed both raw and ripe, like banana, jackfruit, papaya, etc.
I have presented some venerated, traditional Indian recipes for both raw and ripe mangoes. The recipes are pan Indian and do not belong to any one state. They are all easy to prepare, and with the exception of a couple of recipes, are not time - consuming. Do use good quality mangoes to get the best results.
I hope you have as much fun as I did while preparing these recipes. The appreciation from friends and family who taste the dishes is always very encouraging.
15 Mango Recipes - Traditional Indian recipes for both raw and ripe mangoesGeeta Subramanium
Mangoes have been almost universally accepted as the most delectable and gratifying of all fruits. They are also unique, because they are among just a handful of fruits that are consumed both raw and ripe, like banana, jackfruit, papaya, etc.
I have presented some venerated, traditional Indian recipes for both raw and ripe mangoes. The recipes are pan Indian and do not belong to any one state. They are all easy to prepare, and with the exception of a couple of recipes, are not time - consuming. Do use good quality mangos to get the best results.
I hope you have as much fun as I did while preparing these recipes. The appreciation from friends and family who taste the dishes is always very encouraging.
This recipe is for a classic coconut cream pie. It involves making a custard filling by cooking milk, sugar, cornstarch, eggs and coconut until thickened. The filling is poured into a baked pie shell and chilled. Once chilled, whipped cream flavored with vanilla is spread on top and sprinkled with coconut. The pie makes 8-10 servings depending on slice size. A variation using chocolate is also provided.
Similar to Deepawali special rasgulla - eknazar (20)
Shahi Pulao is a vegetarian Indian rice dish that serves 4 people. It contains rice, onions, ginger garlic paste, green chilies, mint leaves, coriander leaves, oil, sugar, and zeera. To make it, the onions are sautéed with sugar until browned, then the spices and herbs are added. Soaked rice is added and brought to a boil before covering and simmering for 5 minutes. Optional fried onions can also be added.
Rista is an Indian mutton dish from the region of Kashmir. It involves making small meatball shapes from a mixture of ground mutton, mutton fat, turmeric, and spices. The meatballs are boiled for 10 minutes then added to a thick gravy made from saffron water, chili paste, cloves, cinnamon, cardamom, onion paste, and sugar. The meatballs are cooked in the gravy with a lid for 2 minutes before being served hot, garnished with fennel seed powder.
This 3 sentence summary provides the key details about the Pad Wali Roti recipe:
The recipe is for Pad Wali Roti, an Indian flatbread made with wheat flour, ghee, oil and water that is rolled and layered with ghee before being fried until puffed and cooked on both sides. To make the roti, dough is formed from wheat flour, oil, water and salt, divided and rolled into balls then thin rounds which are layered with ghee and rolled together before being fried on a tawa.
This recipe provides instructions for making microwave mutton chops using lamb chops marinated in a yogurt-based mixture with spices like garlic paste, red chili powder, cloves, ginger paste, and black cardamom. The lamb chops are flattened, rubbed with the marinade and gram flour, and microwaved for 6 minutes after being fried for 5 minutes to produce a quick Indian meat dish.
This recipe is for a chicken salad with toasted rice from India. It contains chicken, rice, garlic, lemongrass, shallots, green onions, mint, galangal, Thai chilies, fish sauce, lime juice, and sugar. The chicken is cooked with oil and then mixed with the other ingredients. Roasted galangal and chilies are ground into a fine powder. The mixture is tossed with toasted rice powder and served at room temperature with assorted raw or lightly steamed vegetables and herbs.
Indian Cooking Recipes- Find the USA Indian Community, Food Recipes, Vegetarian Recipes Videos, Health and Beauty Tips, Weekly HoroScope, Jokes,Festivals, Shayari, Latest local news for Indian community in USA at Eknazar.
Wash the Spinach leaves and remove the stems. Blanch the spinach leaves in boiling water for 1minute and refresh in cold water. Puree the spinach leaves in a blender and set aside.
Sift the flour into a bowl.
Mix together the yoghurt, baking powder, salt and sugar in 200ml about 1 cup of water. Add to the flour and knead to smooth dough, adding more water as required. Set aside, covered, for 40 minutes.
India's god krishna was the king of jerusalemeknazar.com
In Anacalypsis, The 17th century British orientalist and iconoclast, Godfrey Higgins, insisted that Christianity was already firmly in place in both the West and the East, many centuries before Jesus Christ was born. He said, The Crestians or Christians of the West probably descended directly from the Buddhists, rather than from the Brahmins. (Vol. 2, pp 438, 439.)
1. Deepawali Special : Rasgulla
Ingredients
Milk (full cream milk)- 1 liter
Lemon juice - 2 - 2 1/2 tbsp
Sugar - 2 cups
Water - 4 cups
All purpose flour/Maida - 1 tsp
Cardamom powder - a pinch
Mix a 2 tsp of maida in 3/4 cup of warm water and keep it aside.
Directions
You need soft paneer to make rasgullas.
Check out my detailed post on how to make paneer .
Now a small recap
Boil milk in a heavy bottomed pan.When it comes to boil, simmer and add lemon juice stirring
continuously.
The milk will start curdling. Stir until the milk solids separates from the whey.
Strain it using a muslin cloth.
Wash paneer well under cold running water to remove the lemon smell. Gather the four sides of
the cloth, twist and squeeze out all water from the paneer.
2. Hang the muslin cloth with paneer for 40 minutes to drain all the excess water completely.
You will get soft crumbled paneer.
Knead the panner well, adding maida and 1/2 tsp of sugar to make a soft, pliable dou gh. The
more you knead, the more softer your rasgullas will be. Your palms will become greasy and the
paneer will leave the sides of the dish.
Divide the dough into equal portions and make smooth balls, ensure that there are no cracks.
Preparing the sugar syrup
Mix water, sugar and cardamom powder in a cooker/big vessel and boil. Let the sugar dissolve
first.
When the sugar syrup is boiling, drop the balls gently into the hot sugar syrup. See to it that they
do not touch each other.Cook on high flames for 7-8 minutes with lid closed.
After that, open the lid, add 2-3 tbsp of the maida water and continue cooking for another 5
minutes. Now again add 2 tbsp of plain hot water to the boiling syrup. Adding a little hot water
from time to time prevents the sugar syrup from getting thicker.
Cook for another 3-4 minutes or till the balls are cooked. When you press the rasgullas slightly, it
must return to its original shape, then it is an indication that it is cooked.
Let it be in the cooker until it cools down.
Refrigerate for 3 hours and serve cold. If needed garnish with slivered almonds and finely
chopped pistachio.
Enjoy this New Year with Delicious Rasgollas.
You will get approximately 14-15 rasgullas for this measurement. This may vary depending upon
the size of the balls.
Note -We are adding water in between as we do not want the sugar syrup to thicken. It should
remain in the slightly sticky consistency stage.
3. If using pressure cooker, do not put weight for the cooker.
Sugar syrup must always be boiling briskly while cooking rasgullas.
You can take 3-4 ladles of sugar syrup, add 3 ladles of hot water to it and keep it in the fridge.
You can use that syrup at the time of serving.