Brain teaser for you

THE ANSWERS ARE AT THE BOTTOM. RIDDLE #5 IS AMAZING.
IT SHARPENS THOSE GENES IN YOUR BRAIN AND STALLS
ALZHEIMER'S FOR YEARS!!

1.A murderer is condemned to death. He has to choose betweenthree rooms. The first is full of raging fires, the second is full of assassins with loaded guns, and the third is full of lions that haven't eatenin 3 years. Which room is safest for him?

2.A woman shoots her husband. Then she holds him under water for
over 5 minutes. Finally, she hangs him. But 5 minutes later they both go
out together and enjoy a wonderful dinner together. How can this be?

3.What is black when you buy it, red when you use it, and gray
when you throw it away?

4.Can you name three consecutive days without using the words
Wednesday, Friday, or Sunday?

5.This is an unusual paragraph. I'm curious as to just how quickly
you can find out what is so unusual about it. It looks so ordinary
and plain that you would think nothing was wrong with it. In fact,
nothing is wrong with it! It is highly unusual though. Study it and thinkabout it, but you still may not find anything odd. But if you work at it abit, you might find out. Try to do so without any coaching!

THE ANSWERS TO ALL FIVE THE RIDDLES ARE BELOW:
>
>>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>

1. The third room. Lions that haven't eaten in three years are dead.
That one was easy, right?

2. The woman was a photographer. She shot a picture of her husband,
developed it, and hung it up to dry (shot; held under water; and
hung).

3. Charcoal, as it is used in barbecuing.

4. Sure you can name three consecutive days, yesterday, today, and
tomorrow!

5. The letter e, which is the most common letter used in the English
language, does not appear even once in the paragraph.

Read More

Aaaahhhhh... Put on the kettle!!

Aaaahhhhhhhh... Put on the kettle!!

When things in your life seem, almost too much to handle, when 24 Hours in a day is not enough, remember the mayonnaise jar and 2 cups of coffee.

A professor stood before his philosophy class and had some items in front of him.

When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students, if the jar was full. They agreed that it was.

The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly.

The pebbles rolled into the open areas between the golf balls.

He then asked the students again if the jar was full. They agreed it was.

The professor next picked up a box of sand and poured it into the jar.
Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with a unanimous 'yes.'

The professor then produced two cups of coffee from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand. The students laughed.

'Now,' said the professor, as the laughter subsided, 'I want you to recognize that this jar represents your life. The golf balls are the important things - family, children, health, Friends, and Favourite passions – Things that if everything else was lost and only they remained, your life would still be full.

The pebbles are the other things that matter like your job, house, and car.

The sand is everything else --The small stuff.

'If you put the sand into the jar first,' He continued, 'there is no room for the pebbles or the golf balls.

The same goes for life.

If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.

So...

Pay attention to the things that are critical to your happiness.

Play With your children.

Take time to look after your health.

Take your partner out to dinner.

There will always be time to clean the house and fix the taps.

'Take care of the golf balls first - the things that really matter.
Set your priorities. The rest is just sand.'

One of the students raised her hand and inquired what the coffee represented.

The professor smiled. 'I'm glad you asked'.

It just goes to show you that no matter how full your life may seem, there's always room for a couple of cups of coffee with a friend.'

Read More

Mother knows best!!

Mother knows best!!

HAVING MOM OVER FOR DINNER

You don't even have to be a mother to enjoy this one...

Ben invited his mother over for dinner. During the course of the meal, Ben's mother couldn't help but notice how beautiful Ben's roommate, Jennifer, was. Ben's Mom had long been suspicious of the platonic relationship between Ben and Jennifer, and this had only made her more curious.

Over the course of the evening, while watching the two interact, she started to wonder if there was more between Ben and Jennifer than met the eye.

Reading his mom's thoughts, Ben volunteered, 'I know what you must be thinking, but I assure you Jennifer and I are just roommates.'

About a week later, Jennifer came to Ben saying, 'Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?'

Ben said, 'Well, I doubt it, but I'll send her an e-mail just to be sure. So he sat down and wrote:

__________________________________________________________

Dear Mom,

I'm not saying that you 'did' take the gravy ladle from the house, I'm not saying that you 'did not' take the gravy ladle. But the fact remains that one has been missing ever since you were here for dinner.

Love, Ben

__________________________________________________________

Several days later, Ben received an email back from his mother that read:
____________________________________________________

Dear Son,

I'm not saying that you 'do' sleep with Jennifer, I'm not saying that you 'do not' sleep with Jennifer. But the fact remains that if Jennifer is sleeping in her own bed, she would have found the gravy ladle by now.

Love, Mom

LESSON OF THE DAY -
NEVER LIE TO YOUR MOTHER

Read More

Peas Pulav With Kadai Paneer

Peas Pulav With Kadai Paneer:

(Kadai Paneer in Kadai)
If you plan for a Quick Recipe, You can select this combo. as it can made with less effort and also it pleases you. For me it took 45 mins. well planning before in hand will reduce this to 30 mins.




Ingredients for Peas Pulav:


Peas 1/2 cup

Rice 2 cups

Anise 1

Cumin+Clove Powder 1/4 spoon

Pattai-1, Cloves-2, Bay Leaf-1

Onion 1

Ginger+Garlic Paste- 1 spoon

Ghee 5 spoons

Cumin 1/4 spoon

Milk 1/2 cup

Green chilli 1

Method:

Wash and soak the Rice for 3o mins. Now In a thick bottommed Pressure Cooker,add 2 spoons of ghee. heat the ghee and add star anice, cumin, pattai, lavang, bay leaf. now add the slice onions and fry it well. let the smell come. now add slitted Green chilli and fry it. add ginger garlic paste and saute it well. now add the drained Rice and mix well with the ingredients in the cooker. add peas now and mix well. you can add milk or coconut milk here at this point. I added milk. add sufficient water and pressure cook it for 3 whistles.



Kadai Paneer:
Ingredients:

Paneer- 8 cubes

Red Onion-1

Tomatoes-2

Corriander Leaves- a fistfull

Turmeric powder- a pinch

Chilli Powder- 1 spoon

Butter-4 spoons

Oil- 4 spoons


Method:

Fry the Paneer in Tava.
need not add oil here to fry. frying it for few minutes will do. need not fry them on all sides. leave the fried paneer aside.
In a kadai, add oil and heat it. now add sliced onions fry it add sliced tomatoes fry it and add washed corriander leaves. fry them well. they should be transparent. now add little turmeric powder and salt. let them cool. grind them into a paste. (when corriander leaves are added..you can feel a nice smell..too sustain that smell..keap the kadai closed till it is done and cooled).
In a kadai. add oil, heat it and add the grinded paste. let them fried and add chilli powder. now mix well and add butter. leave the gravy in slow flame by closing it with a lid for 5 mins atleast. after 5 mins add the fried paneer cubes and mix well.
Garnish it with corriander leaves.

This gravy is best suited for chapathi's.

Read More

Spicy Potato Curry - For Rice

Spicy Potato Curry, I prepare this dish, whenever iam in short of vegetables and in need of curry with lots of kaaram.

If you have tasted the chettinaad dishes..their main spice ingredient would be the Pepper..but it will be a hidden spice, dominated spice would be of red chilli's. In same way, I have added Pepper powder here.


Here is the Recipe.....

Ingredients:

Potatoes-2 (peel the skin)
Red onion-1 (medium size) - chopped very finely
Tomatoes-2 - chopped very finely
Tamarind - a small lemon size

Dry Red chilli's-3
Curry leaves-8
Garlic-3

Mustard-1/2 spoon
Fenugreek-5 seeds
Asafoetida powder-1/4 spoon

Butter-2 spoons
Oil - 4tbsp's

List of Powder's:

Turmeric Powder-a pinch
Chilly Powder-1 tbsp
Corriander Powder-2 tbsp's
Cumin Powder-1/2 tsp
Curry Leaves Powder- 2 tsp's (Optional)
Pepper Powder-1/2 tsp Method:

In a Thick Bottomed Kadaai / Pan, heat 4tbsp's of oil.

Add mustard. when it crack's add fenugreek seeds, curry leaves, garlic and red chilli's. fry them well.

Now add Finely Chopped onions, saute them till they turn translucent. and add finely chopped tomatoes. saute the tomatoes along with onions, till they mix up along. You got to saute for atleast 3-4 minutes, till they mix up.

Now add Salt to taste and all the Powder's mentioned in the order. fry them well for2 minute's, till the oil comes out seperately.

Now add cubically cutted potatoe's and mix them well with the masala's.

Add 1/2 a cup of Tamarind water and close the kadaai with a lid. slower the flame. let the potatoe's get half-cooked.

After10 minutes..open the lid, add the butter and close the lid.

After 5 minutes..the potatoes would have cooked..and the spicy potato curry is ready.



Plus Points:

* The differences in the above recipe are, Potatoes getting cooked in the masala gravy. so you can expect tasty potatoes.

* Adding Curry leaves Powder will give you a secret taste..but you can't sort it out.

* The Spice of pepper will truly be enjoyable. and

* Adding butter will make this one a finger-licking curry:)

Try This, iam sure this will become your favourite.

Read More

Stuffed Brinjal Curry

Stuffed Brinjal Curry:



Ingredients:

Brinjal's / Egg Plant's - 4 (young tender one's)
Oil - 1/4 cup

For paste:

1. Shallots - 10
2. Roasted peanuts - 1/4 cup
3. Tomato - 1
4. Red chilli's - 2
5. Salt - as per taste
6. Garlic - 5 cloves
7. Chilli Powder - 1 tsp
8. Corriander Powder - 2 tsp

Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.

Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.

Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.


Method:

Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.

Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.

Now it's time to serve with Hot Rice.

Absolutely a Finger-licking Curry.shallots and peanuts play their role perfectly.

Read More

Control Over The Wife

Control Over The Wife

There were three guys talking in the pub. Two of them are talking about the amount of control they have over their wives, while the third remains quiet.After a while one of the first two turns to the third and says, "Well, what about you, what sort of control do you have over your wife?" The third fellow says, "I'll tell you. Just the other night my wife came to me on her hands and knees." The first two guys were amazed. "Wow! What happened then?" they asked.The third man took a healthy swallow of his beer, sighed and uttered, "She said, 'Get out from under the bed and fight like a man.' "

Read More

Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu or Lentil's Dumplings in Spicy Tamarind Gravy. Does the title seam's to be so lengthy. But the Preparation don't take so long. Just you need to soak chana dal for an hour before preparing this gravy. Whenever iam in short of vegetable's, i prepare this gravy.

Method for Preparing Urundai or Dumpling's:
First Soak a cup of chana dal in warm water for an hour.
Grind it along with 1/2 tsp Fennel/Saunf, 3 Dry Red Chilli, little salt, few Curry leaves and with 2tbsp of water in which it was soaked.
This should be grinded coarsely with less water.
Shape the paste into medium sized ball's.
Microwave it for 3 minute's. (or) Steam them for 4-5 minute's.

Ingredients for the Gravy:

1. Onion-1 finely sliced
2. Tomatoes-2 finely sliced
3. Tamarind- one small lemon size.
4. Jaggery-2 tbsp's
5. Turmeric Powder-1/4 tsp
6. Chilly Powder-2 tsp ( I use Aachi Kuzhambhu Milagaai thool)
7. Corriander Powder-3 tsp
8. Oil - 4tbsp
9. Mustard-1/4 tsp
10. Curry Leaves-10
11. Corriander Leaves- 2tsp

Method:

1. Heat Oil in a Kadaai/ Pan. add mustard seeds, when it makes sound, add curry leaves.

2. Add finely sliced onions and saute it well. Now add Tomatoes and saute it well, till they mix with each other.

3. Soak the Tamarind in a 1.2 cup of warm water for 5 minutes. and squeeze the tamarind and keep it aside.

4. Add little bit of salt, Turmeric powder, Chilli Powder and Corriander powder to the onion-tomato mix in the pan.

5. Add the steamed chana dal ball's to the pan and coat the ball's with the masala.

6. Add Tamarind water and let it boil, add Jaggery here. and close the pan with it's lid and let it sit on low flame for about 5-7 minutes.

7. Add Corriander Leaves to Garnish.

This is best with Hot Rice and for Dosa/Idli even for the next day. as there is no coconut added.

Read More

Paneer Butter Masala

Paneer Butter Masala Recipe

This Paneer Butter Masala Recipe is a very simple one, yet it never fails, even if you are going to try this for first time. My mom prepares this Paneer Butter Masala so excellently, whenever she prepares on weekdays, she stores some for me in fridge and i will feasting on it when i come home from hostel for weekends. This Recipe has very few ingredients. You cannot Omit Butter, as thats what enrich this dish. but you can also avoid butter and add fresh cream towards the end of preparing this gravy.

Ingredients:

Big Onion - 1
Tomatoes - 2
Capsicum - 1
Paneer - 150 gms
Corriander Leaves - 1 bunch or 1 cup
Cashews - 5 to 7
Chilly Powder - 1 tsp
Butter - 3 tbsp
Oil - 1 tbsp + 1 tbsp

Method:

Heat 1 tbsp of Oil in a Pan, and saute the onions and tomatoes. fry them till they turn translucent.
add corriander leaves and saute it too. Cool the mix for grinding.
Add Cashews to the onion -tomato-corriander leaves and grind them into a smooth paste. add little water to grind.

Heat 1 tbsp of Oil in a pan, and fry the chopped capsicum's. after frying the capsicum's, add the grinded paste to the pan. add little water and let the mix boil. add chilli powder and salt to taste.

Chop the Paneer into small cube's and add it to the pan. Add 3 tbsp's of Butter and close the pan with its lid and let the gravy boil in medium flame for about 4 minutes, till the oil emits on the sides of the pan.

Garnish with Corriander Leaves and serve with Chapathi's or Vegetable Pulao.

Note:

I have used the Paneer as such, without frying. If you are going to use fresh Paneer, thats not frozen, you can add paneer without frying.

If you are using Frozen Paneer, de-frost it in your microwave on high for 1 minute. or put the paneer in a bowl of water for 15 minutes.

Dip the paneer in hot water for 2-3 minutes, which makes the Paneer soft.

I have said this recipe orally to many of my friends and everyone have tried and liked the recipe very much.

This is certainly a Divine Paneer dish. Hope you all will try and enjoy this dish!!

Read More

PANNER TIKKA MASALA

PANNER TIKKA MASALA:

I should have made this post a week ago, but i could not manage to sit and write, as the Summer is So So Hot here in Chennai. Only if i post this Paneer Tikka Masala, my mind would think of Cooking or Making other post. So Here Iam with that Compulsion. There are two inspirations for me to try Paneer Tikka Masala. One. I read a recipe for PTM(Paneer Tikka Masala) in Aval Vikatan and Two. Bharathy's Paneer Tikka Pizza caught my eye. I mixed the both recipe's as far as i can and brought a Perfect Recipe for PTM. Paneer Tikka's tasted so Good as such than in the Gravy. so this is certainly a Keeper Recipe for Paneer Tikka's.

Paneer Tikka Recipe[Recipe for 2 or 3 adults.]

Tikka is referred to the pieces of Food, that is marinated with Curd and cooked.

Ingredients for Paneer Tikka:

Paneer - 200gms
Thick Curd - 7 tbsp's
Ginger Garlic Paste - 1 and half spoon's
Kashmiri Chilli Powder - 1 spoon
Garam Masala - 1/4 spoon
Salt to Taste.

Method:

1. You need to have Thick Curd to prepare these Tikka's. So Drain the Curd / Yogurt in a muslin cloth or cotton cloth for about 2 hrs atleast.
But what i did is, i drained the water content in curd and squeezed the curd on cotton cloth furthur to drain it completely. as a end result, i got a very thick curd, i spooned out the cotton cloth to get the thick Curd.

2. Cut the Paneer into strip's or cubes.
Mix the thick Curd, Ginger Garlic Paste, Chilli Powder, Garam Masala and Salt to taste together. add Paneer Cubes to the masala's mixed and mix well, so that all the paneer cubes are well coated with the Masala.

3. Refrigerate the Marinating Paneer with the Masala's for 3 hours. Marinating Overnight is also welcome.

4. If you have a Oven, Arrange the Paneer Strip's in a Greased Foil sheet. Pre-Heat the oven and Grill / Broil the Marinated Paneer for 10 - 15 minutes at 500F / 250C. till the Paneer turn into Golden Colour.

5. To Prepare in the Tava / Dosa Kal, Heat the Tava and arrange the Marinated Paneer Cubes(5 to 7) for a shift and roast the Paneer in medium Heat. add oil on side's of the Paneer and turn upside down, to roast the other side too.

If you want to Grill the Paneer Tikka's in a skewer, with Capsicum, Onion and Tomato. Insert a Paneer Cube, a small onion, a tomato piece, a capsicum and a Paneer cube. Follow the order and grill at the above specified temperature.

Now Paneer Tikka's are Ready.

Paneer Tikka's from the Oven, arranged Paneer Tikka's for Pizza Toppings

Ingredients for Paneer Tikka Masala Gravy:

One Onion
Three Tomatoes
One Green Chilli
Oil - 2 spoons
Cashews - 15 no.
Chilli Powder - 2 spoon's ( as cashews reduce the spice, check and add chilli powder, to suit ur taste)
Garam Masala - 1/ 4 tsp
Chopped Corriander Leaves - 2 tbsp's ( To Garnish)

Method:

Heat Oil in a Pan. Add a diced Onion and saute it, till it turns translucent. add chopped Tomatoes and Green Chilli. saute them for 2 - 3 minutes. add the Cashews, the Chilli Powder, Garam Masala and salt to taste.Let them all get mix well. Cool them down and Grind into a Fine Paste with little water added.

Heat the Pan and add the Grounded paste and let it Boil. add the Grilled Paneer cube's to the masala, just before serving and Serve with Chapathi's or Vegetable Pulao.

I Prepared Paneer Tikka Masala Pizza for Indian Flavoured Pizza's. I applied oil on both sides of the pizza base and spreaded the gravy of Paneer Tikka Masala over the base. then arranged the grilled Paneer Tikka's over the Gravy on base. arranged few capsicum slices and added mozarella cheese to the toppings. and baked the pizza at 200C for 15 minutes.

Have a Look at the Paneer Tikka Pizza..

Read More

Palak Panneer

Palak Paneer

Palak Paneer is one of my favourite. Its so simple to make and it makes a great pair with chapathi's or even plain rice.

Ingredients:

Serves 2 Adults.

Palak - 1 bunch (2 cup's chopped)
Onion - 1
Tomatoes - 2 (or) Tomato Puree - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Green Chilli's - 2
Corriander powder - 1tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Cashews - 4
Paneer - 100 gms
Oil - 1 tsp + 1 tsp
Cumin seeds / Jeera - 1/4 tsp

Method:

In a Pan, Add 1 tsp oil, heat it add 2 green chilli's and washed chopped palak leaves and saute it, till palak shrinks. cool it down. Grind it along cashews with little water.

Boil 1 cup of water with 2 tomatoes for 5 mins. or microwave at very high for 5 mins. when the tomatoes peel off their skin, remove the skin and grind the tomatoes alone to get tomato puree.

Heat a Pan, add 1 tsp oil, add cumin seeds and roast it, add ginger garlic paste and saute it. now add finely chopped onion and fry it till it turns translucent.

Add Salt to taste, Corriander powder, cumin powder, garam masala and mix well with the onions. Add the tomato puree and let it boil for 2 minutes. Then Add Palak Puree and let it boil. add little water to get desired consistency.

Add Paneer Cube's to the Palak in the Pan, let it boil for few minutes and serve Hot.

Serve with Chapathi's, Roti's or with Rice.

_________________________________________________________________________

Read More

5 Simple Ways to Eat More Leafy Greens

Plz Click The Indian Recipie Link In the Categories side bar for All Popular Indian Recipies.

5 Simple Ways to Eat More Leafy Greens
By Gobi · On Jun 29, 2011:


Everyone’s mad for greens these days! Once you get into the leafy greens habit, it’s hard to stop. And why would you? Greens are acknowledged as the most nutrient-rich group of veggies, with a multitude of benefits. The hardier greens, like kale, chard, and collards, are superb sources of
highly absorbable calcium, a perk that’s especially valuable to vegans. They’re one of the best sources of Vitamin K, essential to bone health, and are abundant in vitamins A, B (especially folic acid) and C. Greens also provide a wealth of antioxidants and chlorophyll, are protective against cancers, and are anti-inflammatory. All of these are great reasons to eat more greens, aside from the fact that they’re delicious, versatile, and add interest to all manner of preparations. Here are a handful of ways to enjoy them every day: 1.Use greens in smoothies and juices. Some greens are better for this purpose than others. Spinach tastes so mild in smoothies and juices that your taste buds barely know it’s there. Kale and collards are a bit more assertive but add a very mild green flavor to smoothies and juices. For either juices or smoothies, a big handful or two of spinach or one or two good-size kale or collard leaves per servings is about right. Greens blend well with bananas, apples, berries, and pears. You’ll need a high-speed blender (like Vita-Mix or BlendTec) to break kale and collards down smoothly; a regular blender is sufficient for spinach. For specific recipes, search “green smoothies” and you’ll find a wealth of ideas. 2. Use “massaged” raw kale in salads. Strip rinsed kale leaves from their stems (in my opinion, ordinary curly kale is best for this purpose) and chop them into bite-size pieces. Make sure the kale isn’t too wet before starting; use a salad spinner if you’d like. Place the cut kale into a serving bowl. Rub a little olive oil into your palm, then massage the kale for 45 seconds to a minute. It will soften up and turn bright green. To this, you can add all manner of other veggies and fruits, and dress any way you’d like. A simple formula that I’ve been enjoying for years: add dried cranberries, toasted or raw cashew pieces, vegan mayonnaise, and a little lemon juice. It’s downright addictive. Massaged kale goes well with avocado, apples, pears, napa or red cabbage, carrots, pumpkin seeds, walnuts…what you combine it with is limited only to what happens to be in your fridge. It can be dressed in ordinary vinaigrette, sesame-ginger dressing, tahini dressing, and the aforementioned vegan mayo. 3. Add hardy greens to stir-fries. The best greens to use for this purpose are lacinato (or “dinosaur,” a flat-leaf variety) kale, collards, or chard. Strip the leaves from the stems (you can slice the stems from the kale and chard very thinly and use them again. Stack a few leaves atop one another and roll up snugly from a narrow end. Slice very thinly. This will make long, thin ribbons; cut them once or twice across to shorten. Add these toward the end of your veggie stir-fries, as they cook pretty quickly this way. These blend well with all manner of veggies that you’d usually use in stir-fries—broccoli, cauliflower, carrots, celery, bok choy (itself a leafy green), asparagus, green beans, etc. Greens flavored with soy sauce, tamari, or Bragg’s liquid aminos, plus ginger, are super-tasty. 4. Use plenty of leafy spring greens in salads. Granted, this isn’t a revolutionary idea, but look beyond lettuce to create invigorating warm-season salads. Use lots of peppery watercress (a nutritional superstar), baby bok choy, tender dandelion greens, tatsoi, and mizuna (the latter two are Japanese greens that have become increasingly available at farm markets and CSAs). Combine with baby green and sprouts, plus your favorite salad veggies and fruits, for cleansing (and clean-tasting) salads. 5. Learn to love the bitter greens. Add variety to your greens repetoire by getting to know escarole, broccoli rabe, and mustard greens. These greens mellow out considerably with gentle braising or when incorporated into soups and stews. The basics: Heat a little olive oil in a large steep-sided skillet or stir-fry pan; sauté as much chopped garlic and/or shallots as you’d like. Add washed and chopped greens, stir quickly to coat with the oil, then add about 1/4 cup water or vegetable stock. Cover and cook until tender and wilted down, about 5 minutes. Traditional additions to this kind of braise are raisins and toasted pine nuts, plus salt and pepper and if you’d like, a little apple cider vinegar.

Read More

Ladies!! Now this is a good idea!

Read More

The Five Surgeons

Five surgeons from major cities discuss, who makes the best patients to operate.
The first surgeon, from Manchester, said: "I ​​like to see accountants on my operating table,
because when you open them, everything inside is numbered "

The second surgeon, from Birmingham, said, "Yeah, but you should try electricians!
Everything inside them is color coded. "

The third surgeon, from Edinburgh, said: "No, I really think librarians are the best,
everything inside them is in alphabetical order.

The fourth surgeon, from Belfast, chimes in: "You know, I like construction workers ...
those guys always understand when you have a few extra parts. "

But the fifth surgeon, from London, close all when he observed:
"You are all wrong. Politicians are the easiest to operate.
No guts, no heart, no balls, no brains and no spine and head and a s s are interchangeable. "...

Read More

Marketing Rules

Rules of Marketing

1. You see a gorgeous girl at a party. You go up to her and say: "I am very rich. Marry me!" - *That's Direct Marketing.*

2. You're at a party with a bunch of friends and see a gorgeous girl. One of your friends goes up to her and pointing at you says: "He's very rich. Marry him." - * That's Advertising.*

3. You see a gorgeous girl at a party. You go up to her and get her telephone number. The next day, you call and say: "Hi, I'm very rich. Marry me." - * That's Telemarketing.*

4. You're at a party and see gorgeous girl. You get up and straighten your tie, you walk up to her and pour her a drink, you open the door (of the car) for her, pick up her bag after she drops it, offer her ride and then say: "By the way, I'm rich. Will you marry me?" - * That's Public Relations.*

5. You're at a party and see gorgeous girl. She walks up to you and says: "You are very rich! Can you marry ! me?" - * That's Brand Recognition.*

6. You see a gorgeous girl at a party. You go up to her and say: I am very rich. Marry me! "She gives you a nice hard slap on your face."- * That's Customer Feedback*

7. You see a gorgeous girl at a party. You go up to her and say: "I am very rich. Marry me!" And she introduces you to her husband.- * That's demand and supply gap*

8. You see a gorgeous girl at a party. You go up to her and before you say anything, another person come and tell her: "I'm rich. Will you marry me?" and she goes with him. -* That's competition eating into your market share*

9. You see a gorgeous girl at a party. You go up to her and before you say: "I'm rich, Marry me!" your wife arrives. - * That's restriction for entering new markets*

Read More

Ladies Vs Real Women

Ladies - If you accidentally over-salt a dish while it's still cooking,

drop in a peeled potato and it will absorb the excess salt for an

instant "fix-me-up."

Real Women - If you over-salt a dish while you are cooking, that's too

damn bad. Please recite with me, The Real Women's motto: "I made it and you

will eat it and I don't care how bad it tastes."

*************************************************************

Ladies - Cure for headaches: Take a lime, cut it in half and rub it on

your forehead. The throbbing will go away.

Real Women - Take a lime, mix it with tequila, chill and drink. You

might still have the headache, but who cares?

*************************************************************

Ladies - Stuff a miniature marshmallow! In the bottom of a sugar cone to

prevent ice cream drips.

Real Women - Just suck the ice cream out of the bottom of the cone, for

Pete's sake. You are probably lying your ass on the couch, with your

feet up anyway.

*************************************************************

Ladies - To keep potatoes from budding, place an apple in the bag with

the potatoes.

Real Women - Buy boxed mashed potato mix and you don't have to worry

about the potatoes growing arms and legs.

*************************************************************

Ladies - When a cake recipe calls for flouring the baking pan, use a bit of

the dry cake mix instead and there won't be any white mess on the inside

of the cake.

Real Women - Go to the bakery - they'll even decorate the sonofabitch

for you.

*************************************************************

Ladies - If you have a problem opening jars, try using latex

dishwashing gloves. They give a non slip grip that makes opening jars

easy.

Real Women - Go ask the very HOT neighbor guy to do it.

*************************************************************

And finally the most important tip....

Ladies - Don't throw out all that leftover wine. Freeze into ice cubes for

future use in casseroles and sauces.

Real Women - Leftover wine??

Read More

Why I smoke so much ...

Why I smoke so much ...

Everyone ask me why i smoke so much .....

I was not like this ..........

I was like this

Until I saw this girl

I liked her so much that i told a lot of truth and lies to her example "u r soooo cute"

I promised her a lot..

I gave her costly gifts on February 14th.. this one...

I gave her a shock like this when she accepted my proposal...

I used to talk whole night and do this at work...

When ever i go out with my girl friend , My friends used to give me this look

Then I used to give them a pose like this

At last my girl friend gave the roses to me like this... and went away

I didn't know what to do , where to go...

…..then i got my precious ...

.......and i started smoking & drinking...

Read More