Think beyond your thinking
Speaking thousands of lie
Just to bring a sweet smile.
Will speak more and again
For it is the only living reason.
What beautiful eyes has seen
What it dreamed, I may be might
Not be but promise to be moron
That your deceiving eyes has keen.
The truth that I hide the one
I loud but silently speaks,the
Promises of living and dying
Together, as it is the only truth
That is not made to be broken.
You’ll definitely love this irresistible and delectable one dish meal with hot and spicy flavour. You can also enjoy the dish with some curry.
Cuisine : Indian type : main course cooking time : 10 to 15 minutes Preparation time : 20 minutes
Ingredients :
For garnish : Fresh coriander finely chopped
Method :
Note : you may cook this recipe with left over rice. If you don’t have vaal sprouts then you can use peanuts.
It was dark… Whenever i look outside it was always dark… I could listen echos of crying. My mother’s, my father’s, friends.. all were crying. I tried to stand but got no success, as if my body was paralyzed… Only thing i could do was to lye down back… Then i revived my past and found out the dr. Saying “HE IS NO MORE”
Sev puriis one of the popular Indian chaat.The combination of papdi (crispy flat puri), sev (deep fried gram flour noodles), boiled potatoes (batata), moong (green beans), onion and assortment of chutneys like green chutney and tangy date tamarind chutney make it simply irresistible. Learn how to make it at home by following this easy chaat recipe with step by step.
Preparation time : 20 minutes Serves : 2 servings
Ingredients:
Directions:
1.Prepare green chutney and khajur imli ki chutney according to their recipes in advance. Boil the potatoes and green moong beans insalted water. Keep all required ingredients ready before assembling the chaat.
2.Take two serving plates and arrange8-papdi puris on each plate.
3.Place 1/2 tablespoon chopped potato and approx. 1-teaspoon moong over each papdi.
4.Place 1/2 tablespoon onion and 1/2 tablespoon tomato over each papdi.
5.Top each one with 1-teaspoon khajur imli chutney.
6.Top each papdi with 3/4 teaspoon green chutney.
7.Sprinkle 1/4 cup sev and chaat masala powder to taste over each serving plate.
8.Garnish with chopped coriander leaves.
Sev puri chaat is ready for serving. Serve it immediately to get the crispy taste of puri and sev with chutneys. Assemble it at the time ofserving because it will turn soggy within few minutes.
Tips and Variations: For variation, add boiled chana (black gram) in place of boiled moong.Add curd andgarlic chutneyto make it more spicy.Add finely chopped green raw green mango for delicious tongue tickling tang.Adjust the quantity of chutneys to your taste.
Taste: Crispy, sweet, sour and mild spicy
Serving Ideas: Serve this sev batata puriby itself as an afternoon snack. You canalso serve this in kid’s birthday party. Prepare all ingredients in advance and then keep them in individual bowls. At the time of serving, assemble it and serve.
Do share this recipe with your friends and family 🙂
Also read:- Horror stories on our blog
I will not start my story with ONCE UPON A TIME…. OR LONG TIME AGO.
This story starts when i was 13 , like most of the children i didn’t believe in ghosts. So now ,i think you have got the meaning of story’s title.
It was monday evening. My mom was cooking food in kitchen and dad had gone out for some work. I was sitting in my room with very dim light and was thinking of what i would get on my upcoming birthday. At that time i observed a person roaming in my room . I asked ,”who’s there?” . No one answered. I went to turn on the lights and when i turned the lights on, that man started to move out of my room. I didn’t recognise him.
He was having a broad body, big mustache and was wearing a white coloured waist and a blue cheak Dickey ( lungi).
I was freazed for a moment and had no idea of who was he? What should i do?
I tought that he was a theif and decided to follow him, but when i went out of my room he was not there. I shouted ” Mom there is an intruder in our house “. She came running and asked ” why am i shouting? “. I told her that there was a man in my room and described his full appearence. After hearing everything my mom just paused for a minute and told me that he was my maternal uncle.
I was shocked and terrified. Why? Because my mom had only one brother, and he died before my birth.
From that day i always say,” yes, they exists“.
Want to read somemore real stories?
Stay tuned to our site for more stuffs 🙂
Also check:- india and its development
Also check:- how to make rava dosa on our site and stay tuned for more
Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarindpaste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes, and yes, don’t blame usif you get addicted to it.
Make coconut chutney at home step by step recipe below-
Preparation time : 10 minutes cook time : 2 minutes serves : 6 servings
Ingredients :
For Tempering :
Directions :
1.Take chopped coconut in a small chutney jar of food processor or grinder.
2.Grind it to make a medium coarse paste and transfer to a plate.
3.Add green chillies, roasted chana dal and ginger in same chutney jar.
4.Grind them to a smooth powder.
5.Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
6.Grind them to make a medium coarse paste. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl.
7.Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
8.Take away pan from flame and immediately pour tempering over the prepared coconut paste and mixwell. Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.
Tips and Variations : Adjust quantity of water according to make it thick or diluted.Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutneyConsume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.
Taste : Mild spicy
Serving Ideas : It’s hard to imagine south Indian dishes like dosa, idli, vada, etc being served without it. However, itsuse is not just limited to it, as it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.
*note:- this post is for knowledge purpose only. The owner of this site have not responsible for any harm or dilemma*
Hey friends back again to tell you some more stuff related to carding… As in my last post i gave you information of carding using ANDROID
I am here to tell you about scam sites and good one 👍👍
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Here they are
If you find any other good or scam site just comment below
Also share this post 🙂
*The cc sites have been copied from somewhere on internet please dont mind*
Were I smile earlier as I do now,
Were petals blossomed as they are now,
Were winds talks with silence as I heard
now or the things suddenly happened so kind.
Were I was a day dreamer or night
now not decieve me alone or I sight
in everything a smiling face of her.
Is things started to be mine however;
this happened suddenly somewhere
which I wish of lasting forever,
that for I’m someone’s special
thanks for making me special.
Do comment your appreciations
INDIA….. A country with many religions, many languages.
India became independent in 1947; and since then also, it has not developed much with respect to other countries.
India is a nation where each and every person has to abide the rules; but when we see India with a close view, we get to know that there are some rules which are not followed by government itself . Now you will think that what the hell is this person saying? How government can unfollow their own rules?
But yes it is true, not directly but indirectly. And i will justify myself .
Government made a rule that follwing untouchability is illegal. But government only gives the reservation on the basis of caste.
Government of India tells which is lower caste and which is high caste by giving reservation. In India a person’s caste tells that he is poor not his conditions, in this nation person belonging to SC,ST,and OBC class is considered dumb.
I never understood that a person with all the same physical and biological functioning is given selection at lower marks.
Now i will tell why i think how other countries are more developed than India. In most countries there are nearly 25% workers from India in every company. These 25% workers are those students who were not selected due to reservation.
So, what i want to say, is that reservation is making this country Undevloped though it is developing.I think that one day government will realise his mistake and remove reservation from education. So that India can stand at the peak of this world.
जय हिंद
Onion rava dosa recipe step by step-
This is a variation of the popular rava dosa recipe with onions. Rava dosa is one of the easiest dosa to make since no grinding and no fermentation required.
I have tampered the dosa batter with mustard seeds, cumin seeds and curry leaves. This tampering gives a very nice flavour to the dosa and does not take more than five minutes.
To make the batter, you can use water or buttermilk. Sometimes i prepare the batter with water and some times with buttermilk. Both ways the onion rava dosa tastes good. The spices and herbs that go into the dosa give their own taste and flavour…. Not to forget the presence of onions too.
This instant onion rava dosa is best served with coconut chutney or vegetable sambhar.
Instant onion rava dosa recipe below- preparation time: 25 minutes. Cook time: 20 minutes. Total time: 45 minutes
Instant onion rava dosa recipe is a quick breakfast option.
Course : breakfast. Cuisine : south indian servings : 2 to 3
Ingredients measuring cup used, 1 cup = 250ml
Main ingredients:
For tampering –
How to prepare recipe:-
1. take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
2. heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cuminand curry leaves. saute for a few seconds till the cumin browns.
3. add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
4. pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
5. heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
6. with a ladle pour the dosa batter from theedges towards the center.
7. sprinkle ¼ or ½ or 1 tsp of oil from the top.
8. let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.
9. serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.
for any questions comment below 😊
Chirag Sushil Saxena
kj0098
Ashton
Lynx
Namrata singh
Unsaid words 