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Indian Fashion brand Saheli Couture is on of the most famous brand. Its introduced latest collection of party wear dresses for girls and women. Indian actresses Preity Zinta modeled for these party wear dresses. These dresses consist on long shirts with churidar. Have a look.
lets start step by step masala papad recipe method: 1. take all the ingredients for the masala toppings in a bowl – finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt. do add less salt as chaat masala already has black salt in it. 2. add lime juice. 3. mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads. 4. take the papads. you can take large papads or medium ones. 5. since this papad was large, i just broke it into 4 pieces. you can keep the papads intact if you prefer. 6. heat oil for shallow frying in a pan and slid the papad into the hot oil. 7. fry for some seconds till the papad is crisp. no need to brown the papads. 8. with a slotted spoon or with tongs remove the papad and drain the oil. 9. place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp. 10. spoon the masala filling on the fried papads. 11. sprinkle chopped coriander leaves. 12. serve masala papad immediately or else they turn soggy.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
1 medium onion, finely chopped or ½ cup finely chopped onion
1 medium tomato, finely chopped or ½ cup finely chopped tomatoes
2 tbsp chopped coriander/dhania
1 tsp lime or lemon juice or add as requried
½ tsp red chili powder or 1 or 2 green chilies, finely chopped
1 tsp roasted cumin powder/bhuna jeera powder (optional)
1 tsp chaat masala or add as required
salt as required
enough oil for shallow frying papads
take all the ingredients for the masala toppings in a bowl - finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt.
add lime juice and mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads.
take the papads. you can take large papads or medium ones.
heat oil for shallow frying in a pan and slid the papad into the hot oil.
fry for some seconds till the papad is crisp. no need to brown the papads.
with a slotted spoon or with a tong remove the papad and drain the oil.
place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp.
spoon the masala filling on the fried papads.
sprinkle chopped coriander leaves.
serve masala papad immediately or else they turn soggy.
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Spaghetti with Spicy Tomato Sauce recipe | Pasta Recipe
The recipe calls for canned tomato paste which gives really nice tangy taste to the dish. If you do not wanted to buy canned product then use 1 medium tomato puree instead. I have tried it that way and it was delicious too. If using fresh tomato puree then follow this: sauté ginger garlic first, add puree cook it all the moisture evaporates and oil starts to ooze out then continue with adding spices in the recipe. Please skip or reduce the sugar as fresh puree will not have as much tang as canned one.
You can adjust the spice level by adjusting the chili powder quantity. Below quantity will give you medium spicy taste.
Step by step recipe for Spaghetti with spice tomato sauce: 1) Cook the spaghetti as per package instruction of follow this: bring about 4-5 cups of water to a boil, add big pinch of salt. Once water starts to boil add spaghetti into it. Keep it whole, do not break, as it cooks it will settle down in the boiling water. Let it cook for 8-10 minutes or till al dente. NOTE: Boiling pasta and making sauce, do both tasks simultaneously. Keep all the ingredients ready for tomato sauce, add pasta to the water and on other stove start making sauce. Both will be ready at the same time and mix them together.
2) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle, add dried red chili and sauté for 30 seconds. 3) Add onions and cook till it becomes translucent.
4) Add freshly grated ginger and garlic with tomato paste. 5) Mix and sauté for 30-40 seconds.
6) Add spices (red chili powder, garam masala) along with salt and sugar. 7) Mix immediately.
8) Add 1 cup of water. And let it comes to a boil. 9) Simmer to for 5-6 minutes or till it gets thick.
10) Sauce should be really thick. 11) Then mix in chopped tomatoes and let it get heated through, it will start releasing its water and starts to soften. Do not cook tomatoes too much; they should be just barely soft.
12) By this time spaghetti should be cooked, drain the water. Add chopped cilantro to the sauce. 13) Mix in and turn off the stove.
14) Add drained spaghetti. 15) Toss well in the sauce and serve.
Spaghetti with Spicy Tomato Sauce recipe
Indian style spicy tomato sauce tossed with whole wheat spaghetti. Delicious pasta recipe with Indian touch
Spaghetti - ½ pound (230 grams)
Oil - 1 tablespoon
Cumin seeds - ½ teaspoon
Dried red chili - 1
Onion - ½ cup, finely chopped
Ginger - 1½ teaspoon, grated
Garlic - 1½ teaspoon, grated
Tomato paste - 2 tablespoons
Red chili powder - 1 teaspoon
Garam masala - ¼ teaspoon
Water - 1 cup
Tomatoes - 3 medioum or 2 cups finely chopped
Cilantro - ¼ cup, finely chopped
Salt - to taste
Sugar - ½ teaspoon
Cook the pasta as per package instruction or follow this procedure: bring 4-5 cups of water to a boil, add big pinch of salt. Add spaghetti in boiling water and cook for 8-10 minutes.
Heat the oil in a pan. Once hot add cumin seeds and dry chili. Let the seeds sizzle.
Then mix in chopped onions and cook till they are soft and translucent.
Sauté ginger, garlic and tomato paste for 30-40 seconds.
Add spices with salt and sugar. Mix immedietly.
Add water 1 cup of water and let it simmer till it becomes thick sauce about 5-6 minutes.
Add chopped tomato and cook till it is barely soft or just get heated through.
While tomatoes are cooking, spaghetti should be ready, drain the water. Mix in chopped cilantro to the sauce.
And finely toss in cooked spaghetti well.
Taste – spicy and tangy
Shelf life – Best served fresh. But leftover can be refrigerated.