Carnage on Dalal Street continues
Sensex hits a new 2008 low of 10239.7; Nifty hits a new 2008 low of 3198.9
Worst weekly performance for sensex & Nifty ever; Sensex ends down 15.5% or 1950 points and nifty ends down 14% or 550 points for the week
Sensex ends down 800 points to close at 10527; Nifty ends down 233 points to close at 3279
CNX Midcap Index down 7%, BSE Small-cap Index down 7.3%
Bse Realty Index dn 11.3%, Dlf dn 8.7%, Unitch dn 12.1%, Akruti city 7.2%, Hdil dn 18.8%, Ib Real Estate dn 19.4%
Bse Metal Index dn 9.2%; Tata Steel dn 15%, Hindalco dn 11%, Sail dn 7.2%, Sterlite dn 6.1%
Bse Cap goods dn 9.2%; Punj Lloyd dn 18%, Bhel dn 8%, L&T dn 7.8%, Abb dn 7.4%, Siemens dn 9.4%
Bse Bankex dn 7.8%; Icici Bank dn 19.8%, Yes Bank dn 20.1%, Axis Bank dn 14.6%, Hdfc down 8.8%
Bse Oil & Gas dn 6.7; Reliance Ind dn 7.3%, Cairn dn 11.9%, Rnrl dn 11.7%, Essar Oil dn 12.7%
Index Losers : Rcom dn 20.3% , Rel Infra dn 19.5%, Suzlon dn 17.6%, Rpower dn 9.8%
Relentless selling in midcap stocks : Core Proj dn 42.4%, India Infoline dn 24.9%, Nagar Const dn 24.2%, Bajaj Jind dn 22.3%
Relentless selling in midcap stocks: Welspun Guj dn 22%, United Spirits dn 21.1%, Bajaj Finserve dn 20%, India Bulls Sec dn 20%, Guj Nre Coke dn 19.7%
Horrible NSE Advance:Decline Ratio at 1:11
Total market turnover at Rs 68100.82 crore vs Rs 75587.35 crore
Nse F&O Turnover at Rs 48279 crore vs Rs 57666.95 crore
F&O Snapshot:
Nifty futures adds 36 lakh shares in OI; ends at a premium of nearly 23 points on back of cash based selling
Aggressive short build up in Private Sector banking stocks
Metal, Infra, Telecom and Oil & Gas stocks continues to see short build up
Nifty PCR slips to 0.74 in today’s trade
Aggressive short build up in stock fut ; more than 30 stocks adds more than 10% OI build up
Liquid mid cap stocks butchered with selling in cash market
Unwinding in 3400 put continues
Call writing continues in 3400-3600 call options
Options Activity:
Nifty 3600 call adds 7.9 lakh shares
Nifty 3400 call adds 6.1 lakh shares
Nifty 3500 call adds 6.1 lakh shares
Nifty 3400 put adds 5.2 lakh shares
Stock Options:
RPL 110 put adds 1.3 lakh shares
Chambal Fert put adds 51 thousand shares
OI Addition :
Axis Bank 45%
India Infoline 41%
Kotak Bank 32%
Icici Bank 29%
Fresh short:
Banks : Icici bank , Axis Bank , Kotak Bank , Yes Bank
Metals : Hindalco , Tata Steel
Misc : RCom , JP associates , Punj Lloyd , ONGC , R power ,
Long Unwinding : Rnrl , Chambal Fert, Naga Fert , Arvind Mill
Friday, October 10, 2008
Saturday, August 23, 2008
Phoonk : Movie Review
Once again Ram Gopal Varma treads one of his favourite territories – horror. His movie Phoonk doesn’t spook you as much as it intrigues you with its black magic theme and its unexpected conclusion.
Not that the story’s conclusion is unconventional or novel. Rather, it’s somewhat hackneyed. But what surprises you is that a man like Varma would endorse such a climax to his story where superstition holds a sway over scientific logic.
Every frame of ‘Phoonk’ has an unmistakable Varma stamp over it. The dimly lit rooms, the uncanny characters, the lingering shots of props like toys or statues or even crows or cats, the camera angles and the background music – all mesh together to give an eerie look to the movie. However, after a while, it becomes a tad too repetitive.
The movie tells the story of Rajeev ( Sudeep ), a builder and a staunch atheist with a family comprising of a loving wife ( Amrita Khanvilkar ), two kids Raksha ( Ahsaas Chana ) and Rohan (Shrey), and a religious mother.
A non-believer in God or Devil, Rajiv’s world and his belief system goes topsy-turvy when an evil is let loose in his house and the most affected is his daughter Raksha who begins behaving in strange ways.
The doctors say Raksha suffers from “psycho dissassociative disorder” but offer no conclusive cure. Not long before it’s clear that a black magic spell has been cast on Rajeev’s family by some malicious ill-wishers. It’s a spell that only an exorcist can break.
Unlike any pulpy horror flick, ‘Phoonk’ doesn’t scare you with its gory details but by gradually building up your anticipation regarding what would unfold on the screen. Varma’s technical prowess does come handy to this effect but there are a couple of scenes where the filmmaker overindulges in this style.
However, Ramu does manage to extract good performances from the cast – particularly from Sudeep and Ahsaas Chana. Sudeep is convincing as a man whose mind is muddled because all his non-beliefs turn out wrong one by one. Ahsaas Chana is excellent as a child possessed by an evil spirit. Amrita Khanvilkar gives a restrained performance while Zakir Hussain (as exorcist) is a bit over the top.
All in all, ‘Phoonk’ is an average horror flick that shakes and stirs you at times but doesn’t blow you away.
Not that the story’s conclusion is unconventional or novel. Rather, it’s somewhat hackneyed. But what surprises you is that a man like Varma would endorse such a climax to his story where superstition holds a sway over scientific logic.
Every frame of ‘Phoonk’ has an unmistakable Varma stamp over it. The dimly lit rooms, the uncanny characters, the lingering shots of props like toys or statues or even crows or cats, the camera angles and the background music – all mesh together to give an eerie look to the movie. However, after a while, it becomes a tad too repetitive.
The movie tells the story of Rajeev ( Sudeep ), a builder and a staunch atheist with a family comprising of a loving wife ( Amrita Khanvilkar ), two kids Raksha ( Ahsaas Chana ) and Rohan (Shrey), and a religious mother.
A non-believer in God or Devil, Rajiv’s world and his belief system goes topsy-turvy when an evil is let loose in his house and the most affected is his daughter Raksha who begins behaving in strange ways.
The doctors say Raksha suffers from “psycho dissassociative disorder” but offer no conclusive cure. Not long before it’s clear that a black magic spell has been cast on Rajeev’s family by some malicious ill-wishers. It’s a spell that only an exorcist can break.
Unlike any pulpy horror flick, ‘Phoonk’ doesn’t scare you with its gory details but by gradually building up your anticipation regarding what would unfold on the screen. Varma’s technical prowess does come handy to this effect but there are a couple of scenes where the filmmaker overindulges in this style.
However, Ramu does manage to extract good performances from the cast – particularly from Sudeep and Ahsaas Chana. Sudeep is convincing as a man whose mind is muddled because all his non-beliefs turn out wrong one by one. Ahsaas Chana is excellent as a child possessed by an evil spirit. Amrita Khanvilkar gives a restrained performance while Zakir Hussain (as exorcist) is a bit over the top.
All in all, ‘Phoonk’ is an average horror flick that shakes and stirs you at times but doesn’t blow you away.
Wednesday, August 20, 2008
BIPASHA BASU INTERVIEW
view BIPASHA BASU picture gallery
view BIPASHA BASU picture gallery
She has proved her worth as an actress of substance and now she is ready for her second big release of this year BACHNA AE HASEENO. Bapasha Basu can't hold her excitement anymore. She shares her experience of working with Ranbir Kapoor and much more with our correspondent.
So you are all excited...
Yes... excited certainly I am. It's a big film and expectations are high but more than that it's a good film. I must say this is a great film from Yash Raj.
Yash Raj... Hmm. Your last Yash Raj release DHOOM 2 too was also a hit. Does that add to the expectations?
Big banners always matter. They are always important. I am more excited because I am working with this banner. Yash Raj has always made good films and I am sure this one too will be appreciated by the cinemagoers.
Your last film RACE was a hit. So you have had a good year so far.
I am keeping my fingers crossed. It was a different film and this one is a different film altogether. I do fewer films these days because I have decided that I will only do those films which I would really enjoy doing. I enjoyed doing this film and more so because of a perfect set of costars and a good director.
Which means you liked everything about this film...
I wanted to do a romantic film because I haven't done one for a long time. BACHNA AE HASEENO had a lovely script...I mean it was perfect from all corners. But what was more attractive was my character 'Radhika'. It was almost custom made for me. I could relate to it. And not only just me but the entire casting has been perfect including Deepika, Ranbir and Minissha's character. That makes a lot of sense.
So how does Radhika look?
It is an out and out glamorous role.
You mean like the one in RACE?
You can't compare the two. It was thriller and this is an out-and-out romantic film. Radhika is a dancer by professional who comes to Mumbai and joins Shaimak Dawar's dance group. She is smart, intelligent and highly fashionable...in one word she is today's perfect urban girl. Each character has been given a different kind of look, including mine.
Did you have to work a lot on your look?
No, it was Aki Narula who gets the credit. He has given me a damn cool look. He has made me look as much fashionable as possible. He is simply great at his job.
view BIPASHA BASU picture gallery
She has proved her worth as an actress of substance and now she is ready for her second big release of this year BACHNA AE HASEENO. Bapasha Basu can't hold her excitement anymore. She shares her experience of working with Ranbir Kapoor and much more with our correspondent.
So you are all excited...
Yes... excited certainly I am. It's a big film and expectations are high but more than that it's a good film. I must say this is a great film from Yash Raj.
Yash Raj... Hmm. Your last Yash Raj release DHOOM 2 too was also a hit. Does that add to the expectations?
Big banners always matter. They are always important. I am more excited because I am working with this banner. Yash Raj has always made good films and I am sure this one too will be appreciated by the cinemagoers.
Your last film RACE was a hit. So you have had a good year so far.
I am keeping my fingers crossed. It was a different film and this one is a different film altogether. I do fewer films these days because I have decided that I will only do those films which I would really enjoy doing. I enjoyed doing this film and more so because of a perfect set of costars and a good director.
Which means you liked everything about this film...
I wanted to do a romantic film because I haven't done one for a long time. BACHNA AE HASEENO had a lovely script...I mean it was perfect from all corners. But what was more attractive was my character 'Radhika'. It was almost custom made for me. I could relate to it. And not only just me but the entire casting has been perfect including Deepika, Ranbir and Minissha's character. That makes a lot of sense.
So how does Radhika look?
It is an out and out glamorous role.
You mean like the one in RACE?
You can't compare the two. It was thriller and this is an out-and-out romantic film. Radhika is a dancer by professional who comes to Mumbai and joins Shaimak Dawar's dance group. She is smart, intelligent and highly fashionable...in one word she is today's perfect urban girl. Each character has been given a different kind of look, including mine.
Did you have to work a lot on your look?
No, it was Aki Narula who gets the credit. He has given me a damn cool look. He has made me look as much fashionable as possible. He is simply great at his job.
After PHOONK, Ramu to direct Amitabh-Abhishek
As a filmmaker, Ram Gopal Varma is in the thick of giving finishing touches to his latest directorial venture, PHOONK. The brilliant publicity, banking on chilling promos and a superbly designed website have made PHOONK one of the most keenly awaited horror flicks of recent times.
A firm believer in moving on, the iconoclastic Ram Gopal Varma is already focusing on his next big venture that he intends to start. Contrary to concocted fall out stories, it will once again feature his favourite father-son duo of Amitabh and Abhishek Bachchan.
While on the same project, Ramu informs that the untitled venture is all set to take off this December. And before the gossip gears get into overdrive, the project is not a sequel to SARKAR RAJ!
A firm believer in moving on, the iconoclastic Ram Gopal Varma is already focusing on his next big venture that he intends to start. Contrary to concocted fall out stories, it will once again feature his favourite father-son duo of Amitabh and Abhishek Bachchan.
While on the same project, Ramu informs that the untitled venture is all set to take off this December. And before the gossip gears get into overdrive, the project is not a sequel to SARKAR RAJ!
Indian wrestler Sushil Kumar wins Olympic bronze
ndian wrestler Sushil Kumar defeated Leonid Speiridonov of Kazakhstan in the men's freestyle (66 kg) event to grab the bronze in the Olympic Games here Wednesday.
This is the second medal for India at the Beijing Olympics after shooter Abhinav Bindra claimed the first ever individual Olympic gold last week.
This is the second medal for India at the Beijing Olympics after shooter Abhinav Bindra claimed the first ever individual Olympic gold last week.
IMPORTANT PENNY SHARES
1) RPG LIFE Scince at 30/- ; Reached at 43/- Now 34/-
2) COMPAC DISC Recommended at 50/- NOW Trading 70/-
3) POCHIRAJU IND. Recommended at 17/- Now Trading at 22/-
4) Lloyds Steel at 10.5/- Now Trading at 12/-
5) IFCI at 38/- Now Trading at 47.95/-
WE CAN ALSO TRY ON I SPAT INDUSTRIES, ALPHA LABORATORIES, NAGARJUNA FERT & CHEMICALS LTD.
KALYAN VALIVARTHI
2) COMPAC DISC Recommended at 50/- NOW Trading 70/-
3) POCHIRAJU IND. Recommended at 17/- Now Trading at 22/-
4) Lloyds Steel at 10.5/- Now Trading at 12/-
5) IFCI at 38/- Now Trading at 47.95/-
WE CAN ALSO TRY ON I SPAT INDUSTRIES, ALPHA LABORATORIES, NAGARJUNA FERT & CHEMICALS LTD.
KALYAN VALIVARTHI
IMPORTANT BUZZING STOCKS IN INDIAN MARKET
SUBEX SYSTEMS LTD : I would advice the investors to sell the stock at higher levels. The counter is not looking impressive fundamentally and there is lot of risk. So, the investors should switch over to other counters on rally
RANBAXY LABORATORIES LTD : I recommend the investors to hold the stock for the short term. The counter has resistance at Rs 520 levels and if it crosses these levels, then it can rally further. On the downside, it has support at Rs 480.
INDUS DVLP BANK OF INDIA : I advice the investors to sell the stock on rally. The earning visibility is not good and lots of issues are pending. So, the investors should switch over to other counters in the same space
POLARIS SOFTWARE LAB : I advice the investors remain invested by keeping a stoploss of Rs 105
HINDALCO INDUSTRIES LTD : I would advice the investors to sell the stock on rally. The counter has resistance at Rs 160 levels and the investors can exit the counter at those levels
RANBAXY LABORATORIES LTD : I recommend the investors to hold the stock for the short term. The counter has resistance at Rs 520 levels and if it crosses these levels, then it can rally further. On the downside, it has support at Rs 480.
INDUS DVLP BANK OF INDIA : I advice the investors to sell the stock on rally. The earning visibility is not good and lots of issues are pending. So, the investors should switch over to other counters in the same space
POLARIS SOFTWARE LAB : I advice the investors remain invested by keeping a stoploss of Rs 105
HINDALCO INDUSTRIES LTD : I would advice the investors to sell the stock on rally. The counter has resistance at Rs 160 levels and the investors can exit the counter at those levels
RELIANCE PETROLEUM LTD
I would advice the investors to hold the stock. The refinery has good long-term prospects and it would make good profits once operations start
Tuesday, August 19, 2008
ALMOND BISCOTTI RECIPE
3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)
How to make almond biscotti:
* Mix sugar and butter.
* Combine in brandy, almond extracts, vanilla, nuts and eggs.
* Mix them well.
* Stir in flour, baking powder and salt.
* Shape it into loaves.
* Place loaves on cookie sheet.
* Bake it for 25 to 30 minutes.
* Take out of the oven.
* Let them cool slightly.
* Reduce into 1/2†diagonal slices and return again to cookie sheet.
* Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
* Let them cool completely.
* Store them in an airtight container.
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)
How to make almond biscotti:
* Mix sugar and butter.
* Combine in brandy, almond extracts, vanilla, nuts and eggs.
* Mix them well.
* Stir in flour, baking powder and salt.
* Shape it into loaves.
* Place loaves on cookie sheet.
* Bake it for 25 to 30 minutes.
* Take out of the oven.
* Let them cool slightly.
* Reduce into 1/2†diagonal slices and return again to cookie sheet.
* Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
* Let them cool completely.
* Store them in an airtight container.
MORU KALAN RECIPE
Ingredients:
2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves
How to make moru kalan:
* Heat oil in a pan and put in the mustard seeds.
* Once they start spluttering, add the curry leaves and ginger garlic paste.
* Sauté it for twoo minutes and add the chopped onion and red chilies.
* Fry it for a few minutes and then add the dry powders.
* Lower the heat and add the pre-beaten curd.
* You will need to keep stirring it continuously to make sure that it does not boil.
* Keep checking for steam and immediately remove from stove.
* Add salt and mix well.
* You can store it in glass jars in the refrigerator.
2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves
How to make moru kalan:
* Heat oil in a pan and put in the mustard seeds.
* Once they start spluttering, add the curry leaves and ginger garlic paste.
* Sauté it for twoo minutes and add the chopped onion and red chilies.
* Fry it for a few minutes and then add the dry powders.
* Lower the heat and add the pre-beaten curd.
* You will need to keep stirring it continuously to make sure that it does not boil.
* Keep checking for steam and immediately remove from stove.
* Add salt and mix well.
* You can store it in glass jars in the refrigerator.
PESARAPAPPU PAYASAM RECIPE
Ingredients:
1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder
How to make pesarapappu payasam:
* First wash the moong dal and keep aside.
* In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
* Now add the jaggery and let it melt.
* Mix well and fry till the dal is done and it looks like a smooth mixture.
* Now add the elaichi powder and mix well.
* Take off the heat, garnish with grated coconut and serve hot.
1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder
How to make pesarapappu payasam:
* First wash the moong dal and keep aside.
* In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
* Now add the jaggery and let it melt.
* Mix well and fry till the dal is done and it looks like a smooth mixture.
* Now add the elaichi powder and mix well.
* Take off the heat, garnish with grated coconut and serve hot.
CHUM CHUM RECIPE
Ingredients:
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
1 cup sugar (cheeni)
1 cup water
2 - 3 drop lemon colour
100 gms condensed milk (unsweetened)
1/4 tsp green cardamom (chhoti elaichi) powder
few saffron (kesar) strands
How to make chum chum:
* Melt sugar in water and heat up to make a thin syrup.
* Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
* Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.
* Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve cold.
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
1 cup sugar (cheeni)
1 cup water
2 - 3 drop lemon colour
100 gms condensed milk (unsweetened)
1/4 tsp green cardamom (chhoti elaichi) powder
few saffron (kesar) strands
How to make chum chum:
* Melt sugar in water and heat up to make a thin syrup.
* Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
* Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.
* Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve cold.
POTATO DAHIWADA RECIPE
ngredients:
green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry
How to make potato dahiwada:
* Boil and mash the potatoes.
* Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.
* Take the bread slices and cut them in a round shape, with a help of a mould.
* Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.
* Take approximately 2 tblsp potato mixture and spread on the round slices evenly.
* Make it smooth.
* Heat up up the oil for frying and fry the rounds till golden brown.
* Take off on a paper towel to get off excess oil.
* Let them cool.
* Mean while cream the curds and spice up it with common salt and black salt.
* When the rounds are cool assemble them in a dish and pour out the curd on it.
* Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.
* Serve with sweet tarmarind chutney
green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry
How to make potato dahiwada:
* Boil and mash the potatoes.
* Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.
* Take the bread slices and cut them in a round shape, with a help of a mould.
* Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.
* Take approximately 2 tblsp potato mixture and spread on the round slices evenly.
* Make it smooth.
* Heat up up the oil for frying and fry the rounds till golden brown.
* Take off on a paper towel to get off excess oil.
* Let them cool.
* Mean while cream the curds and spice up it with common salt and black salt.
* When the rounds are cool assemble them in a dish and pour out the curd on it.
* Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.
* Serve with sweet tarmarind chutney
BLACK FOREST PIE RECIPE
Ingredients:
1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling
Almonds (Toasted)
How to make black forest pie:
* Melt chocolate with sweetened condensed milk over low heat in pan.
* Remove from heat.
* Combine almond extract and stir well.
* Pour it into a bowl and let it cool completely.
* Beat it till it becomes smooth.
* Mix whipped cream.
* Place it into prepared pastry shell.
* Let it chill about 4 hours so that it is set.
* Serve it with the cherry pie filling.
* Garnish with toasted almonds.
1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling
Almonds (Toasted)
How to make black forest pie:
* Melt chocolate with sweetened condensed milk over low heat in pan.
* Remove from heat.
* Combine almond extract and stir well.
* Pour it into a bowl and let it cool completely.
* Beat it till it becomes smooth.
* Mix whipped cream.
* Place it into prepared pastry shell.
* Let it chill about 4 hours so that it is set.
* Serve it with the cherry pie filling.
* Garnish with toasted almonds.
SUGAR COOKIE HEARTS RECIPE
Ingredients:
1 cup Butter (unsalted)
1 cup Sugar
2 Egg
1 tblsp Vanilla
3 cup Flour
1 tsp Salt
1/2 tsp Baking soda
Icing:
1 cup confectioner Sugar (sifted)
2 tblsp Milk
How to make sugar cookie hearts:
* Combine butter and sugar till smooth.
* Mix eggs and vanilla into the butter mixture.
* Mix well.
* Combine flour, salt and baking soda together.
* Combine it with the butter and egg mixture prepared.
* Mix well.
* Let it chill for about 2 hours.
* Reduce the dough into quarters.
* Roll out one quarter on a slightly floured surface to 1/8†thickness.
* Shape into heart shapes with help of a knife or cutter.
* Place it on an ungreased cookie sheet.
* Bake in a preheated oven at 350 degrees, till the edges are brown, it will take about 6-8 minutes.
* Let it cool.
* How to make Icing:
* Combine confectioner sugar and milk together till smooth.
* Spread it on the cookies.
1 cup Butter (unsalted)
1 cup Sugar
2 Egg
1 tblsp Vanilla
3 cup Flour
1 tsp Salt
1/2 tsp Baking soda
Icing:
1 cup confectioner Sugar (sifted)
2 tblsp Milk
How to make sugar cookie hearts:
* Combine butter and sugar till smooth.
* Mix eggs and vanilla into the butter mixture.
* Mix well.
* Combine flour, salt and baking soda together.
* Combine it with the butter and egg mixture prepared.
* Mix well.
* Let it chill for about 2 hours.
* Reduce the dough into quarters.
* Roll out one quarter on a slightly floured surface to 1/8†thickness.
* Shape into heart shapes with help of a knife or cutter.
* Place it on an ungreased cookie sheet.
* Bake in a preheated oven at 350 degrees, till the edges are brown, it will take about 6-8 minutes.
* Let it cool.
* How to make Icing:
* Combine confectioner sugar and milk together till smooth.
* Spread it on the cookies.
HYDERABADI BIRYANI RECIPE
Ingredients:
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste
How to make hyderabad biryani :
* Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
* Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
* Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
* Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
* Soak the almonds in water for half an hour and keep aside.
* Beat the curd in a bowl and divide into two equal portions.
* Dissolve saffron in warm milk and add it to one portion of the curd mixture.
* Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
* Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
* Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
* Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
* Add the dry fruits and nuts when the vegetables are done.
* In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
* Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
* Place a moist cloth on top, cover the lid tightly so that it gets sealed.
* Put the handi on dum in a pre-heated oven for 15-20 minutes.
* Serve the hyderabadi biryani hot with mint chutney and other vegtables.
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste
How to make hyderabad biryani :
* Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
* Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
* Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
* Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
* Soak the almonds in water for half an hour and keep aside.
* Beat the curd in a bowl and divide into two equal portions.
* Dissolve saffron in warm milk and add it to one portion of the curd mixture.
* Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
* Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
* Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
* Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
* Add the dry fruits and nuts when the vegetables are done.
* In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
* Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
* Place a moist cloth on top, cover the lid tightly so that it gets sealed.
* Put the handi on dum in a pre-heated oven for 15-20 minutes.
* Serve the hyderabadi biryani hot with mint chutney and other vegtables.
SRI LANKAN CHICKEN CURRY RECIPE
Ingredients:
30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice
How to make sri lankan chicken curry:
* Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
* Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
* Add coconut cream and lemon juice, simmer uncovered for 5 minutes.
30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice
How to make sri lankan chicken curry:
* Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
* Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
* Add coconut cream and lemon juice, simmer uncovered for 5 minutes.
AFGHAN CHICKEN RECIPE
Ingredients:
1/2 kg chicken breast
5 garlic cloves made into a paste
2 c curd
1 tsp black pepper, crushed (kali mirch)
Salt to taste
2 tsp juice lemon.
How to make afghan chicken:
* Mix all the ingredients of the marinate together very well in a bowl.
* Clean the chicken and remove it of any fat that is seen.
* Now with a sharp knife, make random slits all over it.
* Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
* You must refrigerate the chicken overnight before cooking.
* Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well.
* Remember not to let the chicken char.
* Sprinkle chat masala powder, lemon juice and serve hot.
1/2 kg chicken breast
5 garlic cloves made into a paste
2 c curd
1 tsp black pepper, crushed (kali mirch)
Salt to taste
2 tsp juice lemon.
How to make afghan chicken:
* Mix all the ingredients of the marinate together very well in a bowl.
* Clean the chicken and remove it of any fat that is seen.
* Now with a sharp knife, make random slits all over it.
* Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
* You must refrigerate the chicken overnight before cooking.
* Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well.
* Remember not to let the chicken char.
* Sprinkle chat masala powder, lemon juice and serve hot.
CHICKEN KEEMA AND EGG RECIPE
Ingredients:
1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.
For Garnishing
1 double fried egg
1 tbsp coriander chopped
How to make chicken keema and egg:
* Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
* Thai curry paste, curry leaves,
* Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
* Simmer the keema for 8-10 minutes on a medium flame.
* Fry the keema on high flame for 2-3 minutes.
* Add a little water and cook for another 15 minutes.
* Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.
1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.
For Garnishing
1 double fried egg
1 tbsp coriander chopped
How to make chicken keema and egg:
* Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
* Thai curry paste, curry leaves,
* Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
* Simmer the keema for 8-10 minutes on a medium flame.
* Fry the keema on high flame for 2-3 minutes.
* Add a little water and cook for another 15 minutes.
* Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.
INDIAN BUTTER CHICKEN
ngredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
* Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture.
* Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
* Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture.
* Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
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