Economic downturn reduces recruitment activity in the Gulf – GulfTalent.com

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STROKE:

Remember the 1st Three Letters….S.T.R.

STROKE IDENTIFICATION

It only takes a minute to read this…

A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke….totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.

RECOGNIZING A STROKE

Pemember the ‘3′ steps, STR . Read and Learn!

Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.

Now doctors say a by-stander can recognize a stroke by asking three simple questions:

S *Ask the individual to SMILE.
T *Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently)
(I.e. It is sunny out today)
R *Ask him or her to RAISE BOTH ARMS.

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If he or she has trouble with ANY ONE of these tasks, call emergency number immediately and describe the symptoms t o the dispatcher.

New Sign of a Stroke ——– Stick out Your Tongue

NOTE: Another ’sign’ of a stroke is this: Ask the person to ’stick’ out his tongue.. If the tongue is ‘crooked’, if it goes to one side or the other,that is also an indication of a stroke.

]]> http://firstcitizen1.wordpress.com/2009/07/13/stroke/feed/ 0 firstcitizen http://firstcitizen1.wordpress.com/2009/07/13/stroke/ http://feedproxy.google.com/~r/Firstcitizen/~3/h1OMg0khcGg/ http://firstcitizen1.wordpress.com/2009/07/11/bhagavatgita/#comments Sat, 11 Jul 2009 08:12:33 +0000 SK http://firstcitizen1.wordpress.com/?p=124 ]]>

THE BHAGAWAD GITA SIMPLIFIED

Bagwad geetha

Why do you worry without cause?

Whom do you fear without reason?

Who can kill you?

The soul is neither born, nor does it die.

Whatever happened,

happened for the good;

whatever is happening,

is happening for the good;

whatever will happen,

will also happen for the good only.

You need not have any regrets for the past.

You need not worry for the future.

The present is happening…

What did you lose that you cry about?

What did you bring with you,

which you think you have lost?

What did you produce,

which you think got destroyed?

You did not bring anything,

whatever you have, you received from here.

Whatever you have given, you have given only here.

Whatever you took, you took from God.

Whatever you gave, you gave to Him.

You came empty handed,

you will leave empty handed.

What is yours today,

belonged to someone else yesterday, and

will belong to someone else the

day after tomorrow.

You are mistakenly enjoying the thought

that this is yours.

It is this false happiness that is

the cause of your sorrows.

Change is the law of the universe.

What you think of as death,

is indeed life.

In one instance you can be

a millionaire, and

in the other instance you can

be steeped

in poverty.

Yours and mine, big & small

erase these ideas from your mind.

Then everything is yours and

you belong to everyone.

This body is not yours,

neither are you of the body.

The body is made of fire, water, air, earth and

ether, and will disappear into these elements.

But the soul is permanent – so who are you?

Dedicate your being to God.

He is the one to be ultimately relied upon.

Those who know of his support are forever

free from fear, worry and sorrow.

Whatever you do,

do it as a dedication to God.

This will bring you the

tremendous experience of

joy and life-freedom forever.

Your Personality

1. By Name

2. By Month

3. By Date

4. By Signing Style

1. By Name

Does your name begin with: A?
U are not particularly romantic, but you are interested in action. You mean business. With you, what you see is what you get. You have no patience for flirting and can’t be bothered with someone who is trying to be coy, cute, demure, and subtly enticing. You are an up-front person. You often don’t get hints & you never pass any. Brains turn you on. You must feel that your partner is intellectually stimulating; otherwise you will find it difficult to sustain the relationship. You require loving, cuddling, wining, and dining to know that you’re being appreciated. Your mate’s physical attractiveness is important for you. You tend to be very practical, & not very emotional. Your choices are very good & can only lead to trouble. You are very self satisfied & egoistic.
________________________________________________________

Does your name begin with: B?
You give off vibes of lazy sensuality. You enjoy being romanced, wined, and dined. You are very happy to receive gifts as an statement of the affection of your lover. You want to be pampered and know how to pamper your mate. You are private in your statement of endearments, and particular when it comes to love. You will hold off until everything meets with your approval. You can control your appetite & feelings. You require new sensations and experiences. You are willing to experiment.
________________________________________________________

Does your name begin with: C?
You are a very social individual, and it is important to you to have a relationship. You require closeness and togetherness. You want the object of your affection to be socially acceptable and good-looking. You see your lover as a friend and companion. You are very sensual, needing someone to appreciate and almost worship you. When this cannot be achieved, you have the ability to hold out on affection until you receive this. You are an expert at controlling your desires and doing without.
________________________________________________________

Does your name begin with: D?
Once you get it into your head that you want someone, you move full steam ahead in your suit. You do not give up your quest easily. You are nurturing and caring. If someone has a problem, this turns you on. You are highly passionate, loyal, and intense in your involvement’s, sometimes possessive and jealous. You are very sharp & talented often with sense of humor. When people bother to look deep inside they cannot resist what they see. You are stimulated by the eccentric and unusual, having a free and open attitude. You get jealous of other people and lose your temper.
________________________________________________________

Does your name begin with: E?
Your greatest need is to talk. If your date is not a good listener, you have trouble relating. A person must be intellectually stimulating or you are not interested sexually. You need a friend for a lover and a companion. You hate disharmony and disruption, but you do enjoy a good argument once in a while-it seems to stir things up. You flirt a lot, for the challenge is more important. But once you give your heart away, you are uncompromisingly loyal. You will fall asleep with a good book. Sometimes, in fact, you prefer a good book to a lover.
________________________________________________________

Does your name begin with: F?
You are idealistic and romantic, putting your lover on a pedestal. You look for the very best mate you can find. You are a flirt, yet once committed, you are very loyal. You are sensuous and privately passionate. Publicly, you can be showy, extravagant, and gallant. You are a born romantic. Dramatic love scenes are a favorite fantasy past time. You can be a very generous lover.
________________________________________________________

Does your name begin with: G?
You are fastidious, seeking perfection within yourself and your lover. You respond to a lover who is your intellectual equal or superior, and one who can enhance your status. You are sensuous and know how to reach the peak of stimulation, because you work at it meticulously. You can be extremely active-never tiring out. Your duties and responsibilities take precedence over everything else. You may have difficulty getting emotionally close to people.
________________________________________________________

Does your name begin with: H?
You seek a mate who can enhance your zest for life, fun & everything you seek for. You will be very generous to your lover once you have attained a commitment. You are very affectionate & very strong. Your gifts are actually an investment in your partner. Before the commitment, though, you tend to be very careful with your every move and equally cautious in your involvements often, as you believe that you have to look out for yourself. You are a sensual and patient lover. You will hold off till everything meets your full approval. You are a perfectionist, hard to satisfy and strong in your beliefs. Not influential, you always stand your ground. People can always count on you to stand by them in a crisis. You are a dreamer with a passion for life.
________________________________________________________

Does your name begin with: I?
You have a great need to be loved, appreciated…even worshiped. You enjoy luxury, sensuality, and pleasures of the flesh. You like necking spend hours just touching feeling & exploring. You look for lovers who know what they are doing. You are not interested in an amateur, unless that amateur wants a tutor. You are fussy and exacting about having your desires satisfied. You are willing to experiment and try new modes of statement. You bore easily and thus require adventure and change. Your commitments don’t last very long & you often tend to stray. Loyalty is not one of your strong points. You are more sensual than sexual, but you are sometimes downright lustful.
________________________________________________________

Does your name begin with: J?
You are blessed with a great deal of physical energy. When used for a good cause there is nothing to stop you, except maybe that they aren’t always used for the good. ( you could dance all night.) You respond to the thrill of the chase and the challenge of the mating game. You can carry on great romances in your head. At heart you are a roamer and need to set out on your own every so often. You will carry on long- distance relationships with ease. You are idealistic and need to believe in love. You have a need to be nurtured deep within.
________________________________________________________

Does your name begin with: K?
You are secretive, self-contained, and shy. You are very sexy, sensual, and passionate, but you do not let on to this. Only in intimate privacy will this part of your nature reveal itself. When it gets down to the nitty-gritty, you are an expert. You know all the little tricks of the trade, can play any role or any game, and take your love life very seriously. You don’t fool around. You have the patience to wait for the right person to come along. You are very generous & giving, often selfless. You are kind-natured & sweet, which is found to be
attractive by many. You are a good friend.
________________________________________________________

Does your name begin with: L?
You can be very romantic, attached to the glamour of love. Having a partner is of paramount importance to you. You are free in your statement of love and are willing to take chances, try new sexual experiences and partners, provided it’s all in good taste. Brains turn you on. You must feel that your partner is intellectually stimulating, otherwise you will find it difficult to sustain the relationship. You require loving, cuddling, wining, and dining to know that you’re being appreciated.
________________________________________________________

Does your name begin with: M?
You may appear innocent, unassuming and shy; but we know that appearances can lie. When it comes to sex, you are no novice but something of a skilled technician. You can easily go to extremes, though, running the gamut from insatiability to boredom with the whole idea of love. You can be highly critical of your mate, seeking perfection in both of you. It is not easy to find someone who can meet your standards. You have difficulty expressing emotions and drawing close to lovers. You are often selfish, thinking you are always right no matter what. You never give in. Winning is your prime desire- at any cost. You often forget friends and family and you live for the moment.
________________________________________________________

Does your name begin with: N?
You are emotional and intense. When involved in a relationship, you throw your entire being into it. Nothing stops you; there are no holds barred. You are all consuming and crave someone who is equally passionate and intense. You believe in total freedom. You are willing to try anything and  everything. Your supply of energy is inexhaustible. You want to be pampered and know how to pamper your mate. You also enjoy mothering your mate. You often have the greatest love affairs all by yourself, in your head. You are very imaginative.
________________________________________________________

Does your name begin with: O?
You are very interested in fun activities yet secretive and shy about your desires. You can re-channel much of your energy into making money and/or seeking we. You can easily have extended periods of celibacy. You are a passionate, compassionate lover, requiring the same qualities from your mate. Love is serious business; thus you demand intensity, diversity and is willing to try anything or anyone. Sometimes your passions turn to possessiveness, which must be kept in check.
________________________________________________________

Does your name begin with: P?
You are very conscious of social proprieties. You wouldn’t think of doing anything that might harm your image or reputation. Appearances count. Therefore, you require a good-looking partner. You also require an intelligent partner. Oddly enough, you may view your partner as your enemy…a good fight stimulates those vibes. You are relatively free of hang-ups. You are willing to experiment and try new ways of doing things. You are very social and sensual; you enjoy flirting and need a good deal of physical gratification.
________________________________________________________

Does your name begin with: Q?
You require constant activity and stimulation. You have tremendous physical energy. It is not easy for a partner to keep up with you. You are an enthusiastic lover and tend to be attracted to people because of their ethnic groups. You need romance, hearts and flowers, and conversation to turn you on and keep you going.
________________________________________________________

Does your name begin with: R?
You are a no-nonsense, action-oriented individual. You need someone who can keep pace with you and who is your intellectual equal-the smarter the better. You are turned on more quickly by a great mind than by a great body. However, physical attractiveness is not very important to you. You have to be proved to be worthy for a partner. You have a need to prove yourself the best. You want feedback on your performance. You are open, stimulating & romantic.
________________________________________________________

Does your name begin with: S?
For you, it is pleasure before business. You can be romantically idealistic to a fault and is capable of much sensuality. But you never loose control of your emotions. Once you make the commitment you stick like glue. You could get jealous and possessive. You tend to be very selfish often regarding yourself as the only human being on the planet. You like being
the center of attention. You are very caring, sensitive, private & sometimes very passive. Turned on by soft lights, romantic thoughts. When it gets down to the nitty-gritty, you are an expert. You know all the little tricks of the trade, can play any role, or any game, and take your love life very seriously. You don’t fool around. You have the patience to wait for the right person to come along. You are very generous & giving, often selfless. You are kind nature & sweet, which is found to be attractive by many. You are a good friend.

________________________________________________________

Does your name begin with: T?
You are very sensitive, private & sometimes very passive. You like someone who takes the lead. Music, soft lights & romantic thoughts turn you on. You fantasize & tend to fall in & out of love soon. When in love you are romantic, idealistic, mushy & extremely. You enjoy having your senses & your feelings stimulated, titillated & teased. You are a great flirt. You can make your relationships fit your dreams, all in your own head. Once you put your mind to something you manage to stand by it and see your dreams through. You aren’t very good at expressing your feelings. You like things your own way. You do not like change; you like to hold on to things. This may not always be good because if given an opportunity things may develop into great things. You work your way to the top. Attention must be given to what others say because even though you don’t want to hear it their advice may turn ! out to save your life.
________________________________________________________

Does your name begin with: U?
You are enthusiastic & at you’re happiest when in love. When not in love you’re in love with love and always looking for someone to adore. You see romance as challenge. You are a roamer & needs adventure, excitement freedom. You enjoy giving gifts & looking good. You
are willing to put others feelings above yours.
________________________________________________________

Does your name begin with: V?
You are individualistic & you need freedom, space & excitement. You wait till you know someone well before committing yourself. Knowing someone means psyching her/him out. You feel a need to get into his/her head to see hat makes him tick. You are attracted to eccentric types. You believe that age is no barrier. You are good at responding to danger, fear & suspense.
________________________________________________________

Does your name begin with: W?
You are very proud, determined & refuses to take no for an answer when it come to love. Your ego is at stake all the time. You are romantic, idealistic, often in love with love itself, not seeing your partner for who she or he really is. You feel deeply about love & tends to throw all of  your self into a relationship. Nothing is too good for your lover. You like laying love games.
________________________________________________________

Does your name begin with: X?
You need constant stimulation because you get bored quickly. You can handle more than 1 relationship at a time with ease. You can’t shut off your mind. You can do 2 things at once. You are very talented.
________________________________________________________

Does your name begin with: Y?
You are sensual & very independent. If you can’t have it your way, you will forget the whole thing. You want to control your relationships, which doesn’t work out too well. You respond to physical stimulation. However if you can make money you will give up the pleasures of the flesh for the moment. You have a need to prove yourself the best. You want feedback on your performance. You are open, stimulating & romantic.
________________________________________________________

Does your name begin with: Z?
You are very romantic but show feels that to love means to suffer. You wind up serving your mate & attracting people who have unusual trouble. You see yourself as a lover’s savior.

POLL OF THE DAY

2. By Month

JANUARY
*Ambitious and serious *Loves to teach and be taught *Always looking at people’s flaws and weaknesses *Likes to criticize *Hardworking and productive *Smart, neat and organised *Sensitive and has deep thoughts *Knows how to make others happy *Quiet unless excited or tensed *Rather reserved *Highly attentive *Resistant to illnesses but prone to colds *Romantic but has difficulties expressing love *Loves children *Homely person *Loyal *Needs to improve social abilities *Easily jealous.

FEBRUARY
*Abstract thoughts *Loves reality and abstract *Intelligent and clever *Changing personality *Temperamental *Quiet, shy and humble *Low self esteem *Honest and loyal *Determined to reach goals *Loves freedom *Rebellious when restricted *Loves aggressiveness *Too sensitive and easily hurt *Showing anger easily *Dislike unnecessary things *Loves making friends but rarely shows it *Daring and stubborn *Ambitious *Realizing dreams and hopes *Sharp *Loves entertainment and leisure *Romantic on the inside not outside *Superstitious and ludicrous *Spendthrift *Learns to show emotions.

MARCH
*Attractive personality *Affectionate *Shy and reserved *Secretive *Naturally honest, generous and sympathetic *Loves peace and serenity *Sensitive to others *Loves to serve others *Not easily angered *Trustworthy *Appreciative and returns kindness *Observant and assess others *Revengeful *Loves to dream and fantasize *Loves traveling *Loves attention *Hasty decisions in choosing partners *Loves home decors *Musically talented *Loves special things *Moody.

APRIL
*Active and dynamic *Decisive and haste but tends to regret *Attractive and affectionate to oneself *Strong mentality *Loves attention *Diplomatic *Consoling *Friendly and solves people’s problems *Brave and fearless *Adventurous *Loving and caring *Suave and generous *Emotional *Revengeful *Aggressive *Hasty *Good memory *Moving *Motivate oneself and the others *Sickness usually of the head and chest *Easily get too jealous.

MAY
*Stubborn and hard-hearted *Strong-willed and highly motivated *Sharp thoughts *Easily angered *Attracts others and loves attention *Deep feelings *Beautiful physically and mentally *Firm standpoint *Easily influenced *Needs no motivation *Easily consoled *Systematic (left brain) *Loves to dream *Strong clairvoyance *Understanding *Sickness usually in the ear and neck *Good imagination *Good debating skills *Good physical *Weak breathing *Loves literature and the arts *Loves traveling *Dislike being at home *Restless *Hardworking *High spirited *Spendthrift

JUNE
*Thinks far with vision *Easily influenced by kindness *Polite and soft-spoken *Having lots of ideas *Sensitive *Active mind *Hesitating *Tends to delay *Choosy and always wants the best *Temperamental *Funny and humorous *Loves to joke *Good debating skills *Talkative *Daydreamer *Friendly *Knows how to make friends *Abiding *Able to show character *Easily hurt *Prone to getting colds *Loves to dress up *Easily bored *Fussy *Seldom show emotions *Takes time to recover when hurt *Brand conscious *Executive *Stubborn *Those who loves me are enemies *Those who hates me are friends.

JULY
*Fun to be with *Secretive *Difficult to fathom and to be understood *Quiet unless excited or tensed *Takes pride in oneself *Has reputation *Easily consoled *Honest *Concern about people’s feelings *Tactful *Friendly *Approachable *Very emotional *Temperamental and unpredictable *Moody and easily hurt *Witty and starkly *Sentimental *Not revengeful *Forgiving but never forgets *Dislike nonsensical and unnecessary things *Guides others physically and mentally *Sensitive and forms impressions carefully *Caring and loving *Treats others equally *Strong sense of sympathy *Wary and sharp *Judge people through observations *Hardworking *No difficulties in studying *Loves to be alone *Always broods about the past and the old friends *Likes to be quiet *Homely person *Waits for friends *Never looks for friends *Not aggressive unless provoked *Prone to having stomach and dieting problems *Loves to be loved *Easily hurt but takes long to recover *Overly concerned *Puts in effort in work.

AUGUST
*Loves to joke *Attractive *Suave and caring *Brave and fearless *Firm and has leadership qualities *Knows how to console others *Too generous and egoistic *Take high pride of oneself *Thirsty for praises *Extraordinary spirit *Easily angered *Angry when provoked *Easily jealous *Observant *Careful and cautious *Thinks quickly *Independent thoughts *Loves to lead and to be led *Loves to dream *Talented in the arts, music and defense *Sensitive but not petty *Poor resistance against illnesses *Learns to relax *Hasty and rusty *Romantic *Loving and caring *Loves to make friends.

SEPTEMBER
*Suave and compromising *Careful, cautious and organized *Likes to point out people’s mistakes *Likes to criticize *Quiet but able to talk well *Calm and cool *Kind and sympathetic *Concerned and detailed *Trustworthy, loyal and honest *Does work well *Sensitive *Thinking *Good memory *Clever and knowledgeable *Loves to look for information *Must control oneself when criticizing *Able to motivate oneself *Understanding *Secretive *Loves sports, leisure and traveling *Hardly shows emotions *Tends to bottle up feelings *Choosy especially in relationships *Loves wide things *Systematic.

OCTOBER
*Loves to chat *Loves those who loves him *Loves to takes things at the center *Attractive and suave *Inner and physical beauty *Does not lie or pretend *Sympathetic *Treats friends importantly *Always making friends *Easily hurt but recovers easily *Bad tempered *Selfish *Seldom helps unless asked *Daydreamer *Very opinionated *Does not care of what others think *Emotional *Decisive *Strong clairvoyance *Loves to travel, the arts and literature *Soft-spoken, loving and caring *Romantic *Touchy and easily jealous *Concerned *Loves outdoors *Just and fair *Spendthrift and easily influenced *Easily lose confidence.

NOVEMBER
*Has a lot of ideas *Difficult to fathom *Thinks forward *Unique and brilliant *Extraordinary ideas *Sharp thinking *Fine and strong clairvoyance *Can become good doctors *Careful and cautious *Dynamic in personality *Secretive *Inquisitive *Knows how to dig secrets *Always thinking *Less talkative but amiable *Brave and generous *Patient *Stubborn and hard-hearted *If there is a will, there is a way *Determined *Never give up *Hardly become angry unless provoked *Loves to be alone *Thinks differently from others *Sharp-minded *Motivates oneself *Does not appreciate praises *High-spirited *Well-built and tough *Deep love and emotions *Romantic *Uncertain in relationships *Homely *Hardworking *High abilities *Trustworthy *Honest and keeps secrets *Not able to control emotions *Unpredictable.

DECEMBER
*Loyal and generous *Patriotic *Active in games and interactions *Impatient and hasty *Ambitious *Influential in organizations *Fun to be with *Loves to socialize *Loves praises *Loves attention *Loves to be loved *Honest and trustworthy *Not pretending *Short tempered *Changing personality *Not egoistic *Takes high pride in oneself *Hates restrictions *Loves to joke *Good sense of humor *Logical.

3. By Date

If your birthday is on..  Scroll down to find out about your  nature..

4. By Signing Style

SINGLE UNDERLINE BELOW THE SIGN
These persons are very confident and are good personalities. They are a little bit selfish but believe in “Happiness of human life”.

TWO DOTS BELOW THE SIGN
These persons are considered to be Romantic, can easily change their fianc�es as if they change their clothes. They prefer beauty in other persons & they themselves try to look beautiful. They easily attract others.

SINGLE DOT BELOW THE SIGN
These persons are more inclined towards classical arts, simple & are very cool. If you loose faith with them, then these persons will never look back at you. Hence its always better to be careful with these people.

NO UNDERLINES OR DOTS BELOW THE SIGN
These persons enjoy their life in their own way, never pay attention to others views. These are considered to be good natured but are selfish too.

RANDOM SIGN, NO SIMILARITY BETWEEN NAME & SIGN
These persons try to be very smart, hide each & every matter, never say anything in straight forward manner, never pay attention to the other person of what he is talking of.

RANDOM SIGN, SIMILARITY BETWEEN NAME & SIGN
These persons are considered to be intelligent but never think. These people change their ideas & views as fast as the wind changes its direction of flow. They never think whether that particular thing is right or wrong. You can win them just by flattering them.

SIGN IN PRINTED LETTERS
These persons are very kind to us, have a good heart, selfless, are ready to sacrifice their life for the sake of their near & dear. But these seems to think a lot and may get angry very soon.

WRITING COMPLETE NAME AS THEIR SIGN
These persons are very kind hearted, can adjust themselves to any environment & to the person they are talking. These persons are very firm on their views & posses a lot of will power.

command prompt -windows xp

Command Prompt

The command prompt is now can be said often forgotten .But there are lot of things which it can do to make some functions which the normal GUI (Graphical User Interface) may have problem and specially in the age of Windows Vista which has lot and lots that unwanted stuffs which makes it a little screw in the hole.

Here is list very useful 10 commands.

To access command prompt click START MENU (Windows Picture in extreme Left corner in Vista) and now select RUN Type CMD or COMMAND  and click ENTER key.

DIR

Display a list of files and subfolders

Syntax
DIR [pathname(s)] [display_format] [file_attributes] [sorted] [time] [options]
Key
[pathname] The drive, folder, and/or files to display,
              this can include wildcards:

                 *   Match any characters
                 ?   Match any ONE character

   [display_format]
/P   Pause after each screen of data.
/W   Wide List format, sorted horizontally.
/D   Wide List format, sorted by vertical column.

   [file_attributes] /A: 

   /A:D  Folder         /A:-D  NOT Folder
/A:R  Read-only      /A:-R  NOT Read-only
/A:H  Hidden         /A:-H  NOT Hidden
/A:A  Archive        /A:-A  NOT Archive
/A    Show all files
   several attributes may be combined e.g. /A:HD-R

   [sorted]   Sorted by /O:

   /O:N   Name                  /O:-N   Name
   /O:S   file Size             /O:-S   file Size
/O:E   file Extension        /O:-E   file Extension
   /O:D   Date & time           /O:-D   Date & time
/O:G   Group folders first   /O:-G   Group folders last
several attributes may be combined e.g. /O:GEN

   [time] /T:  the time field to display & use for sorting

/T:C   Creation
/T:A   Last Access
/T:W   Last Written (default)

   [options]
/S     include all subfolders.
/R     Display alternate data streams. (Vista only)
/B     Bare format (no heading, file sizes or summary).
/L     use Lowercase.
/Q     Display the owner of the file.

/N     long list format where filenames are on the far right.
/X     As for /N but with the short filenames included.

/C     Include thousand separator in file sizes.
   /-C    don't include thousand separator in file sizes.

/4     Display four-digit years

Example : c:\DIR  which displays all directories in drive C

IPCONFIG

Configure IP (internet protocol configuration)

Syntax

IPCONFIG /all         Display full configuration information.

IPCONFIG /release [adapter]
Release the IP address for the specified adapter.

IPCONFIG /renew [adapter]
Renew the IP address for the specified adapter.

IPCONFIG /flushdns    Purge the DNS Resolver cache.

IPCONFIG /registerdns Refresh all DHCP leases and re-register DNS names.

IPCONFIG /displaydns  Display the contents of the DNS Resolver Cache.

IPCONFIG /showclassid adapter
Display all the DHCP class IDs allowed for adapter.

IPCONFIG /setclassid  adapter [classid]
Modify the dhcp class id.

If the Adapter name contains spaces, use quotes: “Adapter Name”
wildcard characters * and ? allowed, see the examples below

The default is to display only the IP address, subnet mask and default gateway for each adapter bound to TCP/IP.

For Release and Renew, if no adapter name is specified, then the IP address leases for all adapters bound to TCP/IP will be released or renewed.

For Setclassid, if no ClassId is specified, then the ClassId is removed.

Examples:
> ipconfig                   ... Show information.
> ipconfig /all              ... Show detailed information
> ipconfig /renew            ... renew all adapters
> ipconfig /renew EL*        ... renew any connection that has its
name starting with EL

> ipconfig /release *Con*    ... release all matching connections,
eg. "Local Area Connection 1" or
"Local Area Connection 2"

> ipconfig /setclassid "Local Area Connection" TEST
... set the DHCP class ID for the
named adapter to = TEST

XCOPY

Copy files and/or directory trees to another folder. XCOPY is similar to the COPY command except that it has additional switches to specify both the source and destination in detail.

XCOPY is particularly useful when copying files from CDROM to a hard drive, as it will automatically remove the read-only attribute.

Syntax
XCOPY source [destination] [options]

Key
source      : Pathname for the file(s) to be copied.

destination : Pathname for the new file(s).

   [options] can be any combination of the following:

   Source Options

/A           Copy files with the archive attribute set (default=Y)

/M           Copy files with the archive attribute set and
                turn off the archive attribute, use this option
                when making regular Backups (default=Y)

   /H           Copy hidden and system files and folders (default=N)

/D:mm-dd-yyyy
                Copy files that have changed since mm-dd-yyyy.
If no date is given, the default is to copy
                files with a modification date before today.
(at least 1 day before)

/U           Copy only files that already exist in destination.

/S           Copy folders and subfolders

/E           Copy folders and subfolders, including Empty folders.
                May be used to modify /T.

/EXCLUDE:file1[+file2][+file3]...

(Windows 2000 only) The files can each contain one
or more full or partial pathnames to be excluded.
When any of these match any part of the absolute path
of a SOURCE file, then that file will be excluded.
For example, specifying a string like \obj\ or .obj will exclude
all files underneath the directory obj or all files with the
.obj extension respectively.

   Copy Options

/W           Prompt you to press a key before starting to copy.
   /P           Prompt before creating each file.

/Y           (Windows 2000 only) Suppress prompt to confirm overwriting a file.
may be preset in the COPYCMD env variable.
/-Y          (Windows 2000 only) Prompt to confirm overwriting a file.

   /V           Verify that the new files were written correctly.
/C           Continue copying even if an error occurs.

/I           If in doubt always assume the destination is a folder
                e.g. when the destination does not exist.

   /Z           Copy files in restartable mode. If the copy is interrupted part
                way through, it will restart if possible. (use on slow networks)

/Q           Do not display file names while copying.
/F           Display full source and destination file names while copying.
/L           List only - Display files that would be copied.

Destination Options

/R           Overwrite read-only files.

/T           Create folder structure, but do not copy files. Do not
include empty folders or subfolders.
                /T /E will include empty folders and subfolders.

/K           Copy attributes. XCOPY will otherwise reset read-only attributes.

   /N           If at all possible, use only a short filename (8.3) when creating
a destination file. This may be nececcary when copying between disks
that are formatted differently e.g NTFS and VFAT, or when archiving
data to an ISO9660 CDROM.

/O           (Windows 2000 only) copy file Ownership and ACL information.

/X           Copy file audit settings (implies /O).

XCOPY will accept UNC pathnames

Examples:

To copy a file:

XCOPY C:\utils\MyFile D:\Backup\CopyFile

To copy a folder:

XCOPY C:\utils D:\Backup\utils /i

To copy a folder including all subfolders.

XCOPY C:\utils\* D:\Backup\utils /s /i

The /i defines the destination as a folder.

Notes

In many cases the functionality of XCOPY is superseded by ROBOCOPY.

To force the overwriting of destination files under both NT4 and Windows2000 use the COPYCMD environment variable:
SET COPYCMD=/Y
This will turn off the prompt in Win2000 and will be ignored by NT4 (which overwrites by default).

When comparing Dates/Times the granularity (the finest increment of the timestamp) is 2 seconds for a FAT volume and 0.1 microsecond for an NTFS volume.

The WinXP version of XCOPY will accept wildcards for the source e.g. *.txt
It is also more forgiving with trailing backslashes

RD

Delete folder(s)

Syntax
RD pathname
RD /S pathname
RD /S /Q pathname

Key
/S  : Delete all files and subfolders
in addition to the folder itself.
Use this to remove an entire folder tree.

/Q  : Quiet - do not display YN confirmation

Place any long pathnames in double quotes.

RD does not support wildcards but you can remove several folders in one command by listing the pathname to each.
e.g.

RD c:\docs\Jan c:\docs\Feb “c:\My Documents\Mar”

RMDIR is a synonym for RD

DEL

Delete one or more files.

Syntax
DEL [options] [/A:file_attributes] files_to_delete

Key
files_to_delete : This may be a filename, a list of files or a Wildcard 

options
/P  Give a Yes/No Prompt before deleting.
/F  Ignore read-only setting and delete anyway (FORCE)
/S  Delete from all Subfolders (DELTREE)
/Q  Quiet mode, do not give a Yes/No Prompt before deleting.

/A  Select files to delete based on file_attributes 

file_attributes:
R  Read-only    -R  NOT Read-only
S  System       -S  NOT System
H  Hidden       -H  NOT Hidden
A  Archive      -A  NOT Archive

Wildcards: These can be combined with part of a filename

   *  Match any characters
   ?  Match any ONE character

Examples:

To delete HelloWorld.TXT
DEL HelloWorld.TXT

To delete “Hello Big World.TXT”
DEL “Hello Big World.TXT”

To delete all files that start with the letter A
DEL A*

To delete all files that end with the letter A
DEL *A.*

To delete all files with a .DOC extension
DEL *.DOC

To delete all read only files
DEL /a:R *

To delete all files including any that are read only
DEL /F *

Folders
If a folder name is given instead of a file, all files in the folder will be deleted, but the folder itself will not be removed.

Temporary Files
You should clear out TEMP files on a regular basis – this is best done at startup when no applications are running. To delete all files in all subfolders of C:\temp\ but leave the folder structure intact:

DEL /F /S /Q %TEMP%

When clearing out the TEMP directory it is not generally worthwhile removing the subfolders too – they don’t use much space and constantly deleting and recreating them can potentially increase fragmentation within the Master File Table.

Deleting a file will not prevent third party utilities from un-deleting it again, however you can turn any file into a zero-byte file to destroy the file allocation chain like this:

TYPE nul > C:\examples\MyFile.txt
DEL C:\examples\MyFile.txt

Undeletable Files

Files are sometimes created with the very long filenames or reserved names: CON, AUX, COM1, COM2, COM3, COM4, LPT1, LPT2, LPT3, PRN, NUL
To delete these use the syntax: DEL \\.\C:\somedir\LPT1
Alternatively SUBST a drive letter to the folder containing the file.

If a file (or folder) still appears to be ‘undeletable’ this is often caused by the indexing service.
Right click the file you need to delete, choose properties, advanced and untick “allow indexing” you will then be able to delete the file.
To cure the problem permanently – Control Panel, Add/Remove programs, Win Accessories, indexing service.

Delete Locked files (Typically IE temp files or the Offline cache)
This works on any version of NT, 2000 or XP

Close all applications
Open a command prompt
Click Start, and then Shut Down
Simultaneously press CTRL+SHIFT+ALT.
While you keep these keys pressed, click Cancel in the Shut Down Windows dialog box.
In the command prompt window, navigate to the cache location, and delete all files from the folder (DEL /s)
At the command prompt, type explorer, and then press ENTER.

DELTREE

Previous versions of Windows had the DELTREE command that deletes all files and sub folders.
DEL /s will delete all files
RD /s will remove all files and folders including the root folder.

:: Remove all files and subfolders but NOT the root folder
:: From tip 617 at JsiFAQ.com
@echo off
pushd %1
del /q *.*
for /f "Tokens=*" %%G in ('dir /B') do rd /s /q "%%G"popd

Normally DEL will display a list of the files deleted, if Command Extensions are disabled; it will instead display a list of any files it cannot find.

ERASE is a synonym for DEL

MD

Make Directory – Creates a new folder.

Syntax
MD [drive:]path

Key
The path can consist of any valid characters up to the maximum path length available

You should avoid using the following characters in folder names – they are known to cause problems

© ® ” – & ‘ ^ ( ) and @

also many extended characters may not be recognised by older 16 bit windows applications.

The maximum length of a full pathname (folders and filename) under NTFS or FAT is 260 characters.

Folder names are not case sensitive, but only folder names longer than 8 characters will always retain their case, as typed.

For Example

C:\temp> MD MyFolder

Make several folders with one command

C:\temp> MD Alpha Beta Gamma

will create

C:\temp\Alpha\
C:\temp\Beta\
C:\temp\Gamma\

Make an entire path
MD creates any intermediate directories in the path, if needed.
For example, assuming \utils does not exist then:

MD \utils\downloads\Editor

is the same as:

md \utils
cd \utils
md downloads
cd downloads
md Editor 

for long filenames include quotes

MD "\utils\downloads\Super New Editor"

You cannot create a folder with the same name as any of the following devices:
CON, PRN, LPT1, LPT2 ..LPT9, COM1, COM2 ..COM9
This limitation ensures that redirection to these devices will always work.

If you plan to copy data onto CDROM avoid folder trees more than 8 folders deep

MKDIR is a synonym for MD

DATE

Display or change the date

Syntax

to display the date
DATE /T

to set the system date
DATE
or
DATE <date_today>

A typical output from DATE /T is “Mon 11/09/2000″ but this is dependent on the country code.
The date formats for different country codes are as follows:

Country or language   CountryCode  Date format Time format

   United States         001          01/23/1997  5:35:00.00p 

Czechoslovakia        042          23.01.1997 17:35:00
France                033          23.01.1997 17:35:00
   Germany               049          23.01.1997 17:35:00 

Latin America         003          23/01/1997  5:35:00.00p
International English 061          23/01/1997 17:35:00.00 

Portugal              351          23-01-1997 17:35:00
   Finland               358          23.1.1997   17.35.00

   Switzerland           041          23.01.97   17 35.00
Norway                047          23.01.97   17:35:00 

Belgium               032          23/01/97   17:35:00
Brazil                055          23/01/97   17:35:00
   Italy                 039          23/01/97   17.35.00
United Kingdom        044          23/01/97   17:35:00.00

   Denmark               045          23-01-97   17.35.00
   Netherlands           031          23-01-97   17:35:00

   Spain                 034          3/12/98    17:35:00 

Hungary               036          1997.01.23 17:35:00

   Canadian-French       002          1997-01-23 17:35:00
Poland                048          1997-01-23 17:35:00
   Sweden                046          1997-01-23 17.35.00

Date Formatting

In Control Panel Regional settings a short date STYLE can be set. This can be used to change the date separator, the order (e.g. dd/mm/yyyy or mm/dd/yyyy) and the number of characters used to display days and months.

Date Format information in the registry

The Country Code is a setting in the registry:

This can be read using REG.exe as follows

FOR /F "TOKENS=3 delims=       " %%G IN ('REG QUERY "HKEY_CURRENT_USER\Control Panel\International\iCountry"') DO (SET _country=%%G)

The date separator is also a registry setting

This can be read using REG.exe as follows

FOR /F "TOKENS=3 delims=       " %%G IN ('REG QUERY "HKEY_CURRENT_USER\Control Panel\International\sDate"') DO SET _date_sep=%%G

If Command Extensions are disabled DATE will not support the /T switch

ROBOCOPY.exe

Robust File and Folder Copy.
By default Robocopy will only copy a file if the source and destination have different time stamps or different file sizes.

Syntax

ROBOCOPY source_folder destination_folder [file(s)_to_copy] [options]

Key

file(s)_to_copy : A list of files or a wildcard.

(defaults to copying *.*)

Source options

/S : Copy Subfolders

/E : Copy Subfolders, including Empty Subfolders.

/COPY:copyflag[s] : What to COPY (default is /COPY:DAT).

(copyflags : D=Data, A=Attributes, T=Timestamps).

(S=Security=NTFS ACLs, O=Owner info, U=aUditing info).

/SEC : Copy files with SECurity (equivalent to /COPY:DATS).

/DCOPY:T : Copy Directory Timestamps. ##

/COPYALL : Copy ALL file info (equivalent to /COPY:DATSOU).

/NOCOPY : Copy NO file info (useful with /PURGE).

/A : Copy only files with the Archive attribute set.

/M : like /A, but remove Archive attribute from source files.

/LEV:n : Only copy the top n LEVels of the source tree.

/MAXAGE:n : MAXimum file AGE – exclude files older than n days/date.

/MINAGE:n : MINimum file AGE – exclude files newer than n days/date.

(If n < 1900 then n = no of days, else n = YYYYMMDD date).

/FFT : Assume FAT File Times (2-second date/time granularity).

/256 : Turn off very long path (> 256 characters) support.

Copy options

/L : List only – don’t copy, timestamp or delete any files.

/MOV : MOVe files (delete from source after copying).

/MOVE : Move files and dirs (delete from source after copying).

/Z : Copy files in restartable mode (survive network glitch).

/B : Copy files in Backup mode.

/ZB : Use restartable mode; if access denied use Backup mode.

/IPG:n : Inter-Packet Gap (ms), to free bandwidth on slow lines.

/R:n : Number of Retries on failed copies – default is 1 million.

/W:n : Wait time between retries – default is 30 seconds.

/REG : Save /R:n and /W:n in the Registry as default settings.

/TBD : Wait for sharenames To Be Defined (retry error 67).

Destination options

/A+:[RASHCNET] : Set file Attribute(s) on destination files + add.

/A-:[RASHCNET] : UnSet file Attribute(s) on destination files – remove.

/FAT : Create destination files using 8.3 FAT file names only.

/CREATE : CREATE directory tree structure + zero-length files only.

/DST : Compensate for one-hour DST time differences ##

/PURGE : Delete dest files/folders that no longer exist in source.

/MIR : MIRror a directory tree – equivalent to /PURGE plus all subfolders (/E)

Logging options

/L : List only – don’t copy, timestamp or delete any files.

/NP : No Progress – don’t display % copied.

/LOG:file : Output status to LOG file (overwrite existing log).

/LOG+:file : Output status to LOG file (append to existing log).

UNILOG and UNILOG+ will output to a unicode logfile ##

/TS : Include Source file Time Stamps in the output.

/FP : Include Full Pathname of files in the output.

/NS : No Size – don’t log file sizes.

/NC : No Class – don’t log file classes.

/NFL : No File List – don’t log file names.

/NDL : No Directory List – don’t log directory names.

/TEE : Output to console window, as well as the log file.

/NJH : No Job Header.

/NJS : No Job Summary.

Repeated Copy Options

/MON:n : MONitor source; run again when more than n changes seen.

/MOT:m : MOnitor source; run again in m minutes Time, if changed.

/RH:hhmm-hhmm : Run Hours – times when new copies may be started.

/PF : Check run hours on a Per File (not per pass) basis.

Job Options

/JOB:jobname : Take parameters from the named JOB file.

/SAVE:jobname : SAVE parameters to the named job file

/QUIT : QUIT after processing command line (to view parameters).

/NOSD : NO Source Directory is specified.

/NODD : NO Destination Directory is specified.

/IF : Include the following Files.

Advanced options you’ll probably never use

/EFSRAW : Copy any encrypted files using EFS RAW mode.##

/SECFIX : FIX file SECurity on all files, even skipped files.

/TIMFIX : FIX file TIMes on all files, even skipped files.

/XO : eXclude Older – if destination file exists and is the same date

or newer than the source – don’t bother to overwrite it.

/XC | /XN : eXclude Changed | Newer files

/XX | /XL : eXclude eXtra | Lonely files and dirs.

An “extra” file is present in destination but not source,

excluding extras will delete from destination.

A “lonely” file is present in source but not destination

excluding lonely will prevent any new files being added to the destination.

/XF file [file]… : eXclude Files matching given names/paths/wildcards.

/XD dirs [dirs]… : eXclude Directories matching given names/paths.

XF and XD can be used in combination  e.g.

ROBOCOPY c:\source d:\dest /XF *.doc *.xls /XD c:\unwanted /S

/IA:[RASHCNETO] : Include files with any of the given Attributes

/XA:[RASHCNETO] : eXclude files with any of the given Attributes

/IS : Include Same, overwrite files even if they are already the same.

/IT : Include Tweaked files.

/XJ : eXclude Junction points. (normally included by default).

/MAX:n : MAXimum file size – exclude files bigger than n bytes.

/MIN:n : MINimum file size – exclude files smaller than n bytes.

/MAXLAD:n : MAXimum Last Access Date – exclude files unused since n.

/MINLAD:n : MINimum Last Access Date – exclude files used since n.

(If n < 1900 then n = n days, else n = YYYYMMDD date).

/BYTES : Print sizes as bytes.
/X : Report all eXtra files, not just those selected & copied.

/V : Produce Verbose output log, showing skipped files.

/ETA : Show Estimated Time of Arrival of copied files.

## = New Option in Vista (XP027) all other options on this page are for the XP version of Robocopy (XP010)

Robocopy EXIT CODES

File Attributes [RASHCNETO]

R – Read only

A – Archive

S – System

H – Hidden

C – Compressed

N – Not content indexed

E – Encrypted

T – Temporary

O – Offline

If either the source or desination are a “quoted long foldername” do not include a trailing backslash as this will be treated as an escape character, i.e. “C:\some path\” will fail but “C:\some path\\” or “C:\some path” will work.

Robocopy will fail to copy files that are ‘locked’ by other users or applications, limiting the number of retries with /R:0 will speed up large jobs.

By copying only the files that have changed, robocopy can be used to backup very large volumes.
To limit the network bandwidth used by robocopy, specify the Inter-Packet Gap parameter /IPG:n
This will send packets of 64 KB each followed by a delay of n Milliseconds.

ROBOCOPY will accept UNC pathnames including UNC pathnames over 256 characters long.

/B (backup mode) will allow Robocopy to override file and folder permission settings (ACLs).

To run ROBOCOPY under a non-administrator account will require backup files privilege, to copy security information auditing privilege is also required, plus of course you need at least read access to the files and folders.

The NT 4 and Windows 2000 resource kits include Robocopy 1.95 but I recommend you download the Windows Server 2003 Resource Kit Tools which include Robocopy XP10, this fixes a number of bugs and will even run on NT/2K. Robocopy does not run on Windows 95, or NT 3.5. (RoboCopy is a Unicode application).

Robocopy ‘Jobs’ and the ‘MOnitor source’ option provide an alternative to setting up a Scheduled Task to run a batchfile with a RoboCopy command.

Examples:

Copy files from one server to another (auto skip files already in the destination)

ROBOCOPY \\Server1\reports \\Server2\backup *.doc /S

List files over 32 MBytes in size:

ROBOCOPY C:\work /MAX:33554432 /L

Move files over 14 days old: (note the MOVE option will fail if any files are open and locked.)

ROBOCOPY C:\work C:\destination /move /minage:14

Backup a Server

The script below copies data from FileServ1 to FileServ2, the destination holds a full mirror along with file security info. When run regularly to synchronize the source and destination, robocopy will only copy those files that have changed (change in time stamp or size.)

@ECHO OFF
SETLOCAL

SET _source=\\FileServ1\e$\users

SET _dest=\\FileServ2\e$\BackupUsers

SET _what=/COPYALL /B /SEC /MIR
:: /COPYALL :: COPY ALL file info
:: /B :: copy files in Backup mode.
:: /SEC :: copy files with SECurity
:: /MIR :: MIRror a directory tree

SET _options=/R:0 /W:0 /LOG:MyLogfile.txt /NFL /NDL
:: /R:n :: number of Retries
:: /W:n :: Wait time between retries
:: /LOG :: Output log file
:: /NFL :: No file logging
:: /NDL :: No dir logging

ROBOCOPY %_source% %_dest% %_what% %_options%

SHUTDOWN.exe

Shutdown the computer

Syntax

SHUTDOWN [logoff_option]  [/m \\Computer] [options]

logoff_option:
/i         Display the GUI (must be the first option)
    /l         Log off. This cannot be used with /m or /d option
    /s         Shutdown
    /r         Shutdown and Restart
    /a         Abort a system shutdown.
               (only during the time-out period)
/p         Turn off the local computer with no time-out or warning
               (only with /d)
    /h         Hibernate the local computer (only with /f )
    /e         Document the reason for an unexpected shutdown of a computer

Options:

/m \\Computer  : A remote computer to shutdown.

/t:xxx         : Time until system shutdown in seconds.
                    The valid range is xxx=0-600 seconds. [default=30]
/c "Msg"       : An optional shutdown message [Max 127 chars]

/f             : Force running applications to close.
This will not prompt for File-Save in any open applications.
so will result in a loss of all unsaved data!!!

/d u:xx:yy     : List a USER reason code for the shutdown.
/d P:xx:yy     : List a PLANNED reason code for the shutdown.
xx Specifies the major reason code (0-255)
yy Specifies the minor reason code (0-65536)

Options in bold are for Windows 2003 only

Example:

To create a desktop shortcut that will immediately shutdown your system, set the shortcut Target Properties to:
C:\Windows\System32\shutdown.exe -s

When using this command to reboot a server, the shutdown process will normally allow about 30 seconds to ensure each running service has time to stop. The shutdown can be made faster if all the services are first halted using NET STOP

e.g.
net stop "Microsoft Exchange Internet Mail Service"
net stop "Microsoft FTP Service"
net stop "Some other Service"
SHUTDOWN /t:25 /r

Typical Reason codes:
E = Expected
U = Unexpected
P = planned (C = customer defined)

Type    Major Minor Title
U      0     0   Other (Unplanned)
E       0     0   Other (Unplanned)
E P     0     0   Other (Planned)
U      0     5   Other Failure: System Unresponsive
E       1     1   Hardware: Maintenance (Unplanned)
E P     1     1   Hardware: Maintenance (Planned)
E       1     2   Hardware: Installation (Unplanned)
E P     1     2   Hardware: Installation (Planned)
P     2     3   Operating System: Upgrade (Planned)
E       2     4   Operating System: Reconfiguration (Unplanned)
E P     2     4   Operating System: Reconfiguration (Planned)
P     2     16  Operating System: Service pack (Planned)
2     17  Operating System: Hot fix (Unplanned)
P     2     17  Operating System: Hot fix (Planned)
2     18  Operating System: Security fix (Unplanned)
P     2     18  Operating System: Security fix (Planned)
E       4     1   Application: Maintenance (Unplanned)
E P     4     1   Application: Maintenance (Planned)
E P     4     2   Application: Installation (Planned)
E       4     5   Application: Unresponsive
E       4     6   Application: Unstable
U      5     15  System Failure: Stop error
E       5     19  Security issue
U      5     19  Security issue
E P     5     19  Security issue
E       5     20  Loss of network connectivity (Unplanned)
U      6     11  Power Failure: Cord Unplugged
U      6     12  Power Failure: Environment
P     7     0   Legacy API shutdown

e.g. SHUTDOWN /r /d P:2:17

DIRUSE

Display disk usage

Syntax
DIRUSE [options] Folders...
Options
/M  Display in Mb
/K  Display in Kb
/B  Display in bytes (default)
/,  Use thousand separator when displaying sizes.
/Q:#    Quota limit, mark folders that exceed the size (#) with a "!".
set %errorlevel% to ONE if any folders are found that
exceed the specified size

/*      Report on one level of subfolders (top-level folders)

/D      Display only folders that exceed specified sizes.
/S      Include detail of every subfolder in the output
/O      Don't check subfolders for quota overflow.
/V      Display progress report for every subfolder

/C      Use Compressed size instead of apparent size.
/L      Output overflows to logfile .\DIRUSE.LOG.
/A      generate an alert if quota is exceeded
(requires the Alerter service)

Note: the ‘-’ symbol can be used in place of the ‘/’ symbol.

Firefox 3.5   — fast and furious

mozilaa 3.5

With the release of new version of the Internet browser Firefox the browser battle has just got hotter. The new Mozilla firefox offers more speed, more settings, more security  and enhanced video features.

The release of Firefox 3.5 an open source technology comes with major 8 new features.

Detailed look on Firefox 3.5 features:

Speed :

Mozilla Firefox group claims that Firefox 3.5 is more than 2 times faster than its older Firefox 3 and 10 times faster than Firefox 2.Also they includes the new TraceMonkey JavaScript engine.A new function XPCOM keeps the memory usage under control by freeing and cleaning the unused memory.

Video :

With Firefox 3.5, users can enjoy video and audio content from within their browser, without the need for any plug-ins. Web developers can embed audio and video into Web pages in open format Ogg Theora, courtesy a new feature of HTML 5. Mozilla claims that it’s the first to integrate this feature directly into the browser.

Web developers can use these technologies to design pages that interact with video content in different ways, offering richer interactive experience beyond controlling playback and volume.

mozilaa 3.5

Security:

Firefox 3.5 includes features like removing the full trace of websites visited with its new user friendly and security features, This feature as they call “Forget this Site feature”. To remove all private data or activity of the past few hours, a user needs to click on Clear Recent History, another Firefox-only feature that gives him full control over what stays and what goes.

Website location and information:

Location Aware Browsing aims to save users time by allowing websites to know where they are located. If a user chooses to share his location with a website, it can use that information to find nearby points of interest and return additional, useful data like maps of the area. It is an optional feature.Also, Firefox assures that it doesn’t share users’ location without their permission.

Fonts:

Users can view a wider variety of fonts on web sites while surfing. Site designers and developers can create custom fonts that will be displayed and rendered properly even if they don’t have the font installed on their computers.

Web Organisation

This feature aims to get users site in order. Users can simply arrange the order of their tabs by dragging them in one swift move of their mouse. Or, if their browser window is getting cluttered with too many tabs, they just requite to drag a tab out of its existing spot and it will automatically open up in a new window.Users can read feeds using an online Web service, a client-side feed reader or by creating a Firefox Live Bookmark. So there’s no need to comb the Web for the latest news and updates.

Add ons  go more  !!!!

More than 6000 add ons like online auctions, upload digital photos, see the weather forecast in a glance and listen to music all from the convenience of his browser.There’s no need to open a new window or a tab for each task. If a user is not sure where to begin, he can try Fashion Your Firefox which is a handy Web application that recommends add-ons based on his interests.Also, restart the browser without losing your place after you install an add-on or software update. And, if Firefox or your computer unexpectedly closes, you don’t have to spend time recovering data or retracing your steps through the Web. If you’re in the middle of typing an email, you’ll pick up where you left off, even down to the last word you typed.

New Indian Languages added

The new language addition is Assamese also supports Bengali, Gujarati, Hindi, Kannada, Marathi, Punjabi and Telugu. Other Indian languages that are likely to be included in future upgrades of the browser are Malayalam, Oriya and Tamil.

Download free Firefox from Mozila site

Click here

ABOUT THE MALL

The Arab traveller and adventurer Ibn Battuta was a man of great vision and strong Islamic values. He set off to journey the world at the age of 20 and soon became acknowledged as a scholar and a man of great wisdom. Today Ibn Battuta Mall is the first shopping complex inspired by an individual’s life nearly six centuries after he embarked on his renowned journey.

Each region Ibn Battuta explored – Andalusia, Tunisia, Egypt, Persia, India and China – is reflected in the architecture and theme of the mall’s six courts. These courts strongly project the historical and cultural richness of this Arabian icon’s life, serving as inspiration to all those who visit.

The mall possesses a unique multi-cultural atmosphere and a real sense of ease, thanks to the concept of retail zoning, whereby the zones are divided into four sections: Family & Convenience; Major Department Stores; Up-Market Brands & Lifestyles; and Entertainment & Leisure. With the knowledge that customers enjoy shopping in thematic environments whilst doing errands, sampling culinary delights and relaxing in general, we hope our customers will enjoy an inspiring and extraordinary experience at Ibn Battuta Mall.

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Elegant Indian Recipes

Indian subcontinent is such diverse that food habits also different form area to area. Some are very traditional and some are modified and modern. Here is the list of 50  great Indian recipes.

Indian recipes

1. Aloo Palak

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1″ piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

2. Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

METHOD:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt

to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced

vegetables and

bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Fry as above and proceed as above.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

3. Sindhi Saibhaji

Ingredients:

1 each – carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.

1/2 bunch any other leafy greens.

1 cup green gram dal

1/2 cup horsegram dal (channa dal)

4-5 green chillies

2-3 clovettes garlic

1 tsp. red chilli powder

1 tsp. dhania (coriander seed) powder

1 tsp. salt

1/2 tsp. turmeric

3 tbsp. oil

1/2 tbsp. ghee

2 pinches asafoetida

METHOD:

Clean and wash dals.

Clean, wash and chop spinach and vegetables except tomato.

Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

Mix well, add enough water to cover the contents.

Add all masalas and mix.

Place whole tomato on top, cover and pressurecook for 3 whistles.

Cool the cooker, open and handblend the contents.

Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)

Makes for: 6

Shelf life: Best fresh

4. Shahi Paneer

Ingredients:

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2″ piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2″ fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.

5. Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.

Makes for: 5

Shelf life: Best fresh

6. Navratan Korma

Ingredients:

2 cups peas boiled

1 large carrot chopped and boiled

1/2 cup tomato sauce

1/4 cup curd

1/4 cup malai(cream)

3 tbsp. butter

1 small sweet lime

1 small apple

1 banana

2 slices pineapple

10-15 cashewnuts

20 raisins

2 glaced cherries for decoration

1 tbsp. coriander chopped

1 tbsp. ghee

salt to taste

Dry Masala:

1 tsp. cuminseeds

2 tsp. khuskhus (poppyseeds)

1 tsp. cardamoms

Wet Masala:

1 large onion

1/4 cup coconut shredded

3 green chillies

Method:

Grind the dry and wet masalas separately.

Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.

Add butter to ghee and heat, add the wet masala and fry for 2 minutes.

Add the dry masala and salt and fry 2 more minutes.

Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries.

Serve hot with naan, roti or paratha.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

7. Malai Kofta

Ingredients:

Gravy:

125 gms. cream

75 gms. khoya or paneer

150 ml. milk

50 gms. cashewnuts

3 tsp. white pepper powder.

2 1/2 tsp. sugar

2 tsp. grated ginger

1/4 tsp. nutmeg powder

1/2 tsp. turmeric powder

1 tsp. garlic crushed

1″ cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Kofta:

50 gms. khoya

50 gms. paneer

5 medium potatoes

20 gms. cashewnuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cumin seeds

salt to taste

Garnish:

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

Method:

Koftas

Boil the potatoes, peel and smash them.

Mix together all the ingredients except raisins and cashews.

Take a ping-pong ball sized dough in hand.

Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.

Repeat for remaining dough. Keep aside.

Gravy:

Roast the cinnamon, cardamom, nutmeg and cloves together.

Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.

Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.

Add paste and fry further for 5-7 minutes stirring well.

Add 2 cups water and simmer on low for 15 minutes.

Warm the koftas either in the oven or on the tava.

Optional: You can deep fry the koftas also.

To serve place warm koftas in a casserole.

Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.

Garnish with grated cheese and chopped coriander.

Serve hot with naan or parathas.

Making time: 45 minutes.

Makes: 10 koftas with gravy.

Shelf life: Best fresh.

8. Samosa

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

water to knead dough

For filling:

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

salt to taste

oil to deep fry

Method

For dough:

Make well in the flour.

Add oil, salt and little water.Mix well till crumbly.

Add more water little by little, kneading into soft pliable dough.

Cover with moist cloth, keep aside for 15-20 minutes.

Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.

Stir fry for a minute, add onion, saute till light brown.

Add coriander, lemon, turmeric, salt, red chilli, garam masala.

Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.

Cool. Keep aside.

To proceed:

Make a thin 5″ diam. round with some dough.

Cut into two halves. Run a moist finger along diameter.

Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal third side as above.

Make five to six. Put in hot oil, deep fry on low to medium till light brown.

Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper.

Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: Bestfresh

9. Masala Vada

Ingredients

1 cup yellow gram (chana) dak

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely chopped

3-4 green chillies finely chopped

1/2 tsp. cumin seeds

oil o deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest,coarsely.

Mix all other ingredients, including whole dal.

Add 2-3 tbsp. hot oil to the mixture.

Heat oil, make pattie shaped rounds with moist palm.

Let carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Shelflife: Best fresh

10.  Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.

Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.

Boil dal for 5 minutes, drain.

Cool a little. Heat oil in a heavy pan.

Add all seeds whole and crushed allow to splutter.

Add asafoetida, mix. Add all other ingredients.

Mix well. Do not smash the dal fully.

But enough to make the mixture hold well.

Remove from fire, cool.

Divide into 15 portions.

Shape into balls with greased palms.

Keep aside.

To proceed:

Make a paste with water, of flour for patching.

Keep aside.

Take a pingpong ball sized portion of dough.

Knead into round. Roll into 4″ diam. round.

Place one ball of filling at centre.

Pick up round and wrap ball into it like a pouch.

Break off excess dough carefully.

Do not allow cover to tear.

Press the ball with palm, making it flattish and round.

Repeat for 4-5 kachories.

Deep fry in hot oil, on low flame only.

If the kachori get a hole anywhere, apply some paste.

Return to oil and finish frying.

Turn and repeat for other side.

Fry till golden and crisp. Small bubbles must appear over kachori.

Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces

Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

11.  Spicy Sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.

12.  Pear and Mango Chutney

Ingredients:

250 gms. raw firm mango

250 gms. pears.

500 gms. sugar

2 tsp. salt

1 tsp. red chilli powder

1 tsp. garam masala

1 tbsp. marshmelon (kharbooja) seeds.

1 tbsp. raisins.

2 cloves powdered

8 each almonds and cashews chopped finely.

Method:

Peel and mash and pear.

Put 1 tbsp. sugar in a heavy saucepan.

Heat on a low flame, stirring and cooking till it turns brown.

Add 500 ml. water and boil.

When the sugar has fully dissolved in the water add remaining sugar.

When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.

Boil till a thick jam consistency is obtained. Stir occasionally.

Add the clove powder and garam masala.

Cool a bit and transfer to clean airtight jar.

Making time: 1 hour

Shelf life: 1 month

Makes 1.5 kgs. chutney.

13.  Green All-Purpose Chutney

Ingredients:

15 green chillies

1/2 cup coriander

1/2 lemon

1 tbsp. sev or potato wafers crushed

1/2 tsp. jaggery

salt to taste

1 tsp. oil

1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie.

Heat the oil and add the asafoetida and put in the mixie.

Run the mixie till a smooth chutney is obtained.

Try using no water or as little as possible to make the chutney keep longer.

Add water as and when required.

Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.

Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

14.  Sarson ka saag

Ingredients

1 bunch sarson greens

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese or paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

Method

1.Chop both greens, wash, drain.

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

Making time: 25 minutes (excluding pressure cooking time)

Makes: 3-4 servings

Shelflife: Best fresh

15.  Sweet Pongal

Ingredients (for two people) :-

Moong dhal – 1/2 cup.

Rice       – 1/2 cup.

Milk

Coconut

cashew

jaggery

raisins (khish-mish – dry grapes)

cardamom

ghee.

Fry the moong dhal (before washing) till it becomes little light brown (it

will start smelling). Then soak rice and dhal separately for 10 minutes.

Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and

cook it seperately (in two different containers). Meanwhile cut coconut in

very small pieces and fry in ghee. Fry cashew and raisins also separately.

Break the jagerry and put in water (very little) and make a syrup. This is

done because sometimes jagerry has mud and stones. After we make the syrup

strain it through tea strainer. Put the rice and dhal in a big vessel and

add milk (may be one  cup) and cook it till all the milk gets absorbed. Add

jaggery syrup and again cook till even it gets absorbed. Add three big table

spoons of ghee, powdered cardamon and cook again for a while. Add fried

coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.

16.  Ulundu vada

urad dhaal

hari mirch

salt

Soak dhaal in water over night. Grind dhaal in little water.

Then make vada shape and deep fry in oil.

17.  Adai

Rice – ½ cup

urad dhaal – ¼ cup

chana dhaal – ¼ cup

thoor dhaal – ¼ cup

yellow moong dhaal – ¼ cup

red chillis

salt

Soak everything in water over night. Grind with little water.

18.  Dhaal vada

urad dhaal -

chana dhaal -

red chillis -

Following is the thread test (tar) to check required consistency of syrup (chashni). If no thread is formed, but there is

stickiness in the syrup when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like,

gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used in soaking pancake pancakes like

malpua. On further boiling two tars are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop

of syrup dropped on a plate will form a soft ball when cooled. After this stage do no stir briskly and continuously or the

sugar will recrystallise. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on

sweets like balushahi, surti ghari, etc. At this stage when the syrup is dropped in a plate it will form a hard ball when

cooled. Following are the steps shown to make sugar syrup (chashni) in the right way.

a.Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.

b.Put both in a deep saucepan to boil, stirring occasionally.

c.When the mixture comes to a boil, add 1/2 cup milk.

d.When a thick scum is formed on the surface of syrup, it is time to strain.

e.Always use a metal strainer or moist cloth to strain the hot syrup, never plas tic.

f.Put back to boil, checking the consistency required as above.

g.Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

h.Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter

the texture of the resulting sweet dish. To save time, prepare the syrup on a second burner, while making the rest of the

recipe. This will avoid excess wastage of time and unnecessary cooling off, of the fried flours, etc. as the recipe demands.

19.  Shrikhand

Ingredients

1/2 kg. curds

300 gms. sugar

1/2 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

Beat well till sugar has fully dissolved into curd.

Pass through a big holed strong strainer, pressing with hand or spatula.

Mix in cardamom powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.

Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)

Makes: 6-7 servings

Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

20.  Puranpoli

Ingredients

300gms. channa (yellowgram) dal

300 gms. jaggery (molasses)

1 tsp. cardamom powder

150 gms. plain flour

1 tbsp. ghee

warm water to knead dough

ghee to serve

Method

Boil dal in plenty of water till soft but not broken.

Drain in a colander for 10-15 minutes.

Pass through an almond grater little by little till all dal is grated.

Mash jaggery till lumps break. Mix well into dal.

Put mixture in a heavy saucepan and cook till a soft lump is formed

Take care to stir continuously, so as not to charr. Keep aside.

Mix ghee, flour, add enough water to make a soft pliable dough.

Take a morsel sized ball of dough, roll into a 4″ round.

Place same sized ball of filling in centre, life all round and seal.

Reroll carefully to a 6″ diameter round.

Roast on warm griddle till golden brown.

Repeat other side.

Take on serving plate. Apply a tsp. of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour.

But this method will consume more ghee and therefore calories.

Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black

masala, garam  masala and some mashed dal.)

Making time: 45 minutes

Makes: 7-8 puranpolis

Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

21.  Patisa (Soan Papdi)

Ingredients

1 1/4 cup gramflour

1 1/4 cup plain flour (maida)

250 gms. ghee

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. milk

1/2 tsp. cardamom seeds crushed coarsely

2 tsp. charmagaz (combination of 4 types of seeds) refer glossary

4″ squares cut from a thin polythene sheet

Method

Sift both flours together.

Heat ghee in a heavy saucepan.

Add flour mixture and roast on low till light golden.

Keep aside to cool a little, stirring occasionally.

Prepare syrup simultaneously.

Make syrup out of sugar, water and milk as shown in introduction.

Bring syrup to 2 1/2 thread consistency.

Pour at once into the flour mixture.

Beat well with a large fork till the mixture forms threadlike flakes.

Pour onto a greased surface or thali and roll to 1″ thickness lightly.

Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.

Store in airtight container.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: 2 weeks

22.  Coconut Burfi

Ingredients

250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.

Use method as shown in introduction.

2.Warm coconut in heavy saucepan, pour in the syrup.

3.Stir well and cook till soft lump forms.

4.Spread in a greased plate. Cool.

5.Sprinkle cardamom powder (optional).

6.Cut into squares, store in airtight container.

Making time: 30 minutes

Makes: 20-25 pieces

Shelflife: 2 weeks

23.  Imarti

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee.

Lower flame and allow to crisp turning once.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.

The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

If not available, take a 12″x 12″ thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.

Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

24.  Kaju Barfi

150 gm cashewnuts

400 gm sugar

elaichi powdered

silver foil (optional)

500 gm khoya

Method

Dry grind the cashew

Mix khoya (grated) and sugar

Heat in a heavy pan, stirring continuously.

Once the sugar dissolves, add the cashew (powdered) and elaichi

Cooking, constantly stir till soft lump is formed and does not stick to sides

Roll on a flat surface to desired thickness and apply silver foil.

25.  Khajur Burfi or Rolls

1 tin condensed milk

1 kg khajur deseeded (dates)

250 gm mixed dryfruits (badam, cashew, pista)

1/2 cup dessicated dry coconut

Method

Break up khajur coarsely

Add milkmaid and dryfruit all in a heavy, non-stick pan.

Cook on slow flame, stirring continuously.

Do not allow to stick to bottom.

It takes a while to cook

Stir gently till a soft lump forms.

Spread some of the coconut on a butter paper sheet.

Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

Chill the rolls in the fridge

Cut into slices

Or set in a tray and cut into squares.

26.  Kalakand (Milk Burfi)

2 litres milk

1/2 to 3/4 cup sugar

chopped nuts to decorate (pista, almonds)

silver foil (optional)

1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil

Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water,

take in a plate and press down.

Do not knead.

Put the remaining milk in a heavy pan and boil to half.

Add the chenna and boil till the mixture thickens, stirring continuously.

Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

Set in a tray, apply silver foil and sprinkle the chopped nuts.

27.  Badam ka seera

1 1/2 cup almonds soaked overnight

3 cups hot milk

250 gm ghee

1/2 to 1/3 cup sugar

Method

Peel the almonds, wash and grind to fine paste.

Heat ghee in a heavy pan.

Add paste and cook on first high then slow flame, stirring continuosly.

After a while it should turn a light brown and aromatic.

Carefully pour hot milk and stir.

Use a long-handled spatula as the mixture tends to splatter.

When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.

Decorate with chopped nuts and serve hot.

28.  Carrot Halwa

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method

Peel and grate carrots

Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening,

Stir continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a

soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

29.  Doodhi Halwa

1 kg doodhi

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

Peel and grate Dudhi

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening,

Stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour.

Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a

chopped almond or pista.

30.  Chickoo Halwa

6 chickoos

1/2 tea cup milk

1/4 – 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 – 3 drops cochineal (essence)

1 tbsp ghee

Method

Peel and mash chickoos or blend.

Add milk and boil in heavy saucepan.

When slightly thick add khoya and cook, stirring continuously.

Add sugar and ghee. Cook on low turning continuously till ghee oozes.

Garnish with almond or walnut in centre of the halwa.

31.  Dal ka seera

500 gm Moong dal (green)

500 gm sugar

500 gm ghee

saffron soaked in alittle milk

elaichi powder

water about 250 ml.

Method

Soak the dal for 5-6 hours.

Wash and remove the skins well.

Grind dal fine either in a stone grinder or electric grinder or mixie.

Use as little water as possible.

Put sugar and water in a pan and put to boil.

Once sugar dissolve add a few tblsp. of milk.

As the syrup boils the scum will rise.

Remove with a strain.

Further boil till the syrup become sticky between the fingers.

(One thread should fall when poured from a tilted spoon) keep aside.

Heat the ghee in a heavy kadai (vessel) and add dal.

Keep stirring rigorously to avoid burning.

Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

Pour the hot syrup, add elaichi and dissolved saffron.

Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

Decorate with chopped dry fruit.

Serve hot especially on a cold day.

32.  Atte ka seera

2 tbsp. wheat flour

2 1/2 tbsp. ghee

3/4 to 1 cup sugar or molasses (jaggery)

elaichi powder

chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously

Side by side add to sugar 2 1/2 cups water and keep to boil

When the atta becomes a golden brown, add the boiling sweet water

Stir gently and continuously till excess water evaporates and the ghee separates.

Decorate with chopped nuts

33.  Beetroot Halwa

1 kg beetroot

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

Peel and grate beetroot

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening,

Stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour.

Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve

hot, decorated with a chopped almond or pista.

34.  Rava (Semolina) Ladoo

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.

Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.

Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Serves: 12 helpings

Time required: 1/2 hr.

Shelf life : 15 days

35.  Rossogolla

Ingredients:

1 litre milk

1/2 tsp. citric acid

1 1/2 cups sugar

4 cups water

2-3 drops rose essence

Method:

Heat the milk and bring to boil.

Cool the milk for a couple of hours. Remove the cream layer.

Reheat the milk and bring to a boil.

Add the citric acid dissolved in some water.

Stir slowly till the milk is fully curdled.

Keep as it is for 5 minutes.

Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.

Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.

Press out the excess water and remove in a wide plate.

Gently knead into a soft dough by passing between fingers.

Make twelve equal sized balls of the dough.

Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.

Take off from heat and cool them to room temperature.

Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings

Time required: 1/2 hour.

36.  Pedhas

INGREDIENTS

500 gms. khoya (mawa)

300 gms. sugar

3 drops colour as required

8 to 10 pistas sliced

1/2 tsp. cardamom powder

cookie mould

Method:

Grate khoya . Powder sugar . Mix together in a skillet .

Heat on low flame , stiring continously .

Cook till mixture thickens . It should form a very soft lump .

Cool for 10 minutes . Addcardamom powder & colour . Mix well .

Take a small fistful of mixture . Form a ball . Press into the cookie mould .

Turn out carefully . Press 2-3 slices of pista on the centre .

Repeat for remaining mixture .

Note on khoya.

Khoya is available in most Indian sweetmeat stores anywhere.

Making at home consumes time but isn’t that difficult.

Boil milk on high flame in a large heavy saucepan till water evaporates ,

leaving a soft lump. Stir frequently while cooking.

OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.

Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces

Time required: 1/2 hr.

Shelf Life: 15 days     (refrigerated)

37.  Mava Burfi

Ingredients:

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

Method:

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.

Cook on slow flame, stirring continuously.

Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.

Cool a little. Spread on the working board silver foil carefully and evenly.

Make incisions with knife to cut in the desired size and shape.

Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3

In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:1/2 hr.

Shelf life: 10 days

38.  Malai Ladoo

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1.Mash paneer.

2.Add condensed milk and cook on slow flame, stirring continously.

3.Cook till thick and sides leave.

4.Add essence and remove from flame.

5.Mix well.

6.Pour on plate.

7.Cool. Make ladoos.

8.Sprinkle powdered elaichi and decorate.

39.  Gulab Jamoon

Ingredients

500 gms. khoya

125 gms. plain flour

1/4 tsp. baking soda

1/4 cup milk

1/4 tsp. cardomom powder

1 pinch saffron strands

250 gms. sugar

ghee to deep fry

Method

1.Crumble the khoya. Sieve in the flour and soda together.

2.Mix in the cardomom powder and crushed saffron.

3.Mix well to form a soft dough. Use as much milk as required for kneading.

4.Make balls of even size. Makes about 25-30.

5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

6.When they rise up put back on fire and fry till medium brown.

7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.

9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.

2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings

Time required: 1 hr.

Shelf life :2-3 days, (1 week refrigerated)

40.  Sweet Kachori

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

1.Mix ingredients for filling. The mixture should be soft and crumbly.

2.Mix ingredients for cover. Using water knead to a pliable dough.

3.Cover with a wet cloth. Keep aside

4.Boil sugar and water adding a tbsp. of milk to clear the syrup.

5.Boil till the syrup is slightly sticky between the fingers.

6.Strain. Crush and add the saffron. Keep aside.

7.Make 15 to 16 flattish balls of the mixture.

8.Divide dough also into 15 to 16 parts.

9.Roll one part into a puri, place one mixture ball in the centre.

10.Pull up all the sides to seal the mixture and press in centre.

11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12.Repeat for remaining kachoris.

13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored

without refrigeration for one week and sweetened as required .

Serves:15 helpings .

Time required:2 hr.

Shelf life: 10 days .

41.  Spicy Khaja

Ingredients

2 cups gram flour

1/2 cup plain flour

2 tsp. red chilli powder

1/2 tsp. omam seeds (ajwain)

1/2 tsp. cumin seeds

1 tbsp. coriander very finely chopped

1 tbsp. oil

salt to taste

oil to deep fry

Method

1.Mix both flours together.

2.Make a well in the centre, add all other ingredients, except oil to deep fry.

3.Mix them well in the flour.

4.Add enough water to make a soft pliable dough.

5.Divide dough to make small (4″ diameter) thin rounds.

6.Prick on both sides with a fork.

7.Allow to dry on a clean cloth for 25-30 minutes.

8.Deep fry in hot oil till a light browning appears.

9.Do not over fry.

10.Drain and cool completely before storing.

Making time: 30 minutes

Makes: 25-30 pieces

42.  Shankarpala

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3″ thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light goldenbrown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 1/2 cups.

43.  Mitha Khaja

Ingredients

1 1/2 cup maida (plain flour)

1/2 cup jaggery

1 cup water

1/4 tsp. cardamom powder

1 tbsp. ghee

ghee to deep fry

Method

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4″ rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

Makes: 20-25 pieces

44.  Karanjia

Ingredients

For cover :

1 cup plain flour (maida)

1 tbsp. ghee

water to knead

For filling:

1/2 cup coconut flakes fine

1/2 cup khoya

1 tbsp. poppy seeds (khuskhus)

1 tsp. cardamon powder

1 tbsp. crushed almond

1/4 cup sugar ground

10 to 15 raisins

Method

For cover:

1.Roast khoya to a light pink by stirring continuously over low heat.

2.Cool and break in fine crumbs with fingers.

3.Mix flour and ghee well.

4.Add enough water to make soft pliable dough.

5.Keep aside.

For filling :

1.Roast coconut flakes lightly. Cool.

2.Mix all other ingredients.

3.Check for sweetness.

1.Make small (4 “) rounds, not too thin not too thick .

2.Place 1 tsp. filling in one half of round .

3.Fold over the other half, sealing in the mixture.

4.Seal edges by twisting or pressing together .

5.Make all in t he same way.

6.Dry on clean cloth for 30 minutes.

7.Deep fry in hot ghee on low till light brown on both sides.

8.Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available.

Making time: 1 hour.

Makes: 13 to 15 pieces.

45.  Boondi

Ingredients

1 cup gram flour

1/2 cups sugar

1 cup water

1/4 tsp. cardamom powder

6-8 chopped almonds

ghee to deep fry

perforated flat spoon about 5″ diameter

Method

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.

2.Remove scum and boil liquid till the syrup is sticky between the fingers.

3.Keep aide, but keep warm for use.

4.Make batter with gram flour, which should not be too thin.

5.The batter should evenly coat the back of a spoon when dipped in it.

6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.

7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.

8.Pour back remaining batter and wipe spoon.

9.Stir the boondis in the ghee gently and fry till crisp but not brown.

10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.

11.Spread on a wide plate, add cardamom powder, almonds and mix gently.

12.Cool completely and loosen the boondi with finger till each droplet separates.

13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is

very easy.

Making time: 30 minutes.

Makes: 3 cups approx.

46.  Sada (Plain) Dosa

Ingredients:

1 cup plain rice

1 cup parboiled rice

1/4 cup white udad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Method

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours.

Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.

47.  Rava Dosa

Ingredients:

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

Method:

Blend all the ingredients together.

Add more buttermilk if necessary.

ginger grated Roll the dosa in a three-fold cylinder.

oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 – 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Makes: 10 – 12 thin dosas

Shelflife: Fresh only.

Texture: Thin with polka sized holes, not too crisp, foldable.

48.  Mixed Dal Dosas

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicsarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method:

Wash rice separately and dals toghether.

Soak in plenty of water and keep aside for 5-6 hours.

Wet grind the rice till semolina type grain can be felt

Wet grind rice till fine.Mix both batters.

Add the curds, salt, soda and oil.

Mix well till fluffy and light.

Keep aside for 3-4 hours before making dosas.

Heat griddle, pour batter and make as for plain dosas.

Serve hot with chutney.

Make thin or thick as desired.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

49.  Masala Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

Chop potatoes coarsely. Chop green chillies.

Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.

Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander.

Mix well.

50.       Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder

1 long bean tamarind

2 flakes garlic

1 tbsp. groundnuts

salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.

==========================

Google’s [some NOT AVAILABLE SERVICES]

When we come across the name of Google .We say it’s all about success. It’s all about how pinch has become a giant. But not for all cases every where and every one. The following are the list of Google adds on services or acquired services which Google had finally stopped. Some are added or can be said as integrated with other services and some are absolutely stopped.

Google Answers

Question and Answer service. Allows users to post questions and also answer the queries of other users. Google has stopped this service on November 26, 2006; luckly they have archived all past information’s and posts for reference.

Google Browser Sync

Google Browser Sync freeware from Google came online on 8 June 2006, and as of June 2008 has been discontinued. This allows users of Mozilla Firebox up to versions 2.x to synchronize their web browser settings across multiple computers via the Internet. It is not compatible with Firefox 3.0 (and Google will not make it compatible, see below).

Google Deskbar

A desktop mini browser feature was integrated or similar feature was there in Google desktop.

Free Search

Discontinued with the introduction of Google Custom Search.

Hello

A feature which allowed users to send images to their blog, this service was discontinued with the arrival of the Picasa much superior than former.

Joga Bonito

A social networking site like Orkut, but meant for football fans collaboration of Nike and Google.

Lively

3D animated chat program launched on July 9, 2008 and closed December 31, 2008.

Local

Discontinued and with a new integration of Google Maps.

Page Creator

With the arrival of Google Sites this service was discontinued by Google and all previous info’s were reinstated to Google Sites. By 2008 they stopped accepting sign ups. Preferably an old man in a new cloth with a bit more of resistance.

Catalogs

Search engine for over 6,600 print catalogs, which are acquired through Optical character recognition. This service has been discontinued January 2009.

Dodgeball

Google’s acquired mobile social service site which stared in 2005 discontinued by 2009 with initial of Google latitude.

Google Notebook

Perhaps a big upset for its previous users, this allow users View and add notes to your Google Notebook. This feature was discontinued January 2009.

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