sare ahi kehnde hunde... :D:

BTW Nice  =D>

U -  :

eda murder kr dena main...  :marro:

sweet with heart....

OMG  :O aa ki aa...

:D: 'Ramkumari returns' e horror movie ghatt comedy movie laggdi mainu ta :D:

Te e Preet Luv ne ehojeha muh kyon bnaeya... :D:

vikram sanu director bna k aap ki krna tusi :hehe:

aven thodi na hunda, sariya khaniya painiya nai ta main bnouniya hi nai... :hehe:

When it comes to men and their timepieces, it is not just the style, but also the complications and design that draw their attention. Take a look at these intricately detailed yet manly watches, perfect to adorn a man’s wrist.





Ermenegildo Zegna

Celebrating their anniversary, the leading menswear brand launched the Monterubello Power Reserve to honour heritage and excellence. Limited to only 50 pieces in the world, these watches, crafted in pink gold, sport a 38mm diameter case. The watch also has a crystal case back that is exquisitely finished with the Girard Perregaux movement, offering a 46-hour power reserve.
Available at all Ermenegildo Zegna boutiques across the country.



Carl F Bucherer

Who said it’s just the women, men love diamonds too! And, the uniquely designed Adamavi collection of Carl F Bucherer only justifies this notion. Crafted in 18k rose gold, sporting leather and steel straps, all the models in the collection are characterised by timeless simplicity and mechanical reliability. Its bezel set with diamonds, the collection functions on an automatic movement with a 42-hour power reserve.
Available at all Ethos Boutiques across the country




Rado

The pleasure of sporting your favourite luxury brand on your wrist as you swings the racket on court. Rado recently unveiled its tennis-inspired mini collection called the Hyper Chrome Court. Sporting gleaming blue, green and orange detailing on the dials, which glow in the dark, the collection is a high-endurance one, perfect for playing matches. The Swiss-made watch has a 45mm dial that functions on an automatic movement with a power reserve of 45 hours. What also makes it perfect for matches is its scratch-resistant sapphire crystal on the black dials. It is belted with black rubber straps.
Available at leading retailers across the country



Panerai

Crafted in stainless steel, the Luminor 1950 10 Days GMT Automatic Acciaio is a masterpiece holding a simple look and 296 components. With a power reserve of 10 days, the automatic watch sports a 44mm steel dial with tan leather straps. Its back case cover is made of see-through sapphire crystal that gives a stunning view of  the watch’s complex mechanism.
Available at Panerai Boutiques in Mumbai and New Delhi



Frederique Constant

Complete your man’s wardrobe with Frederique Constant’s Worldtimer collection, which is a beautiful handmade, water-resistant automatic watch, crafted to accentuate his masculinity. The bezel, set in rose gold, offers a dial with world map imprints, strapped with exotic alligator skin.
Available at all Ethos boutiques in the country




Blancpain

With only 188 pieces in the world, the limited-edition Équation Du Temps Marchante by Blancpain was recently witnessed at the SIHH watch show in Geneva. Moulded in 18k red gold, with exotic alligator straps and a folding clasp, the watch is a perfect way to keep track of time, thanks to its self –winding mechanism.
Available on request

Tasty  :happy:

thank u :smile:

Nagauri Halwa



Ingredients
    1 cup sooji  (semolina)
    1 cup sugar
    4 cups water
    1/2 cup ghee
    1/4 tsp powdered green cardamom
    1 Tbsp blanched and shredded almonds - to garnish

Method

In a deep, heavy based sauce pan, melt the ghee add the sooji and stir fry over medium/low heat, depending on how often you stir it.

At the same time in another pan dissolve the sugar in the water over low heat and keep on simmer, till required.

It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the soojee mixture a lot of steam is created, which burns your hand.

When the sooji is a light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and the cardamom and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous.

Serve hot, garnished with the almonds.

Aloo Chaat
Crisp fried potatoes tossed with spicy masala



Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Potatoes, cubed 1/2 inch 3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons

METHOD
Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

...
Aloo Prantha Delhi Style



Ingredients
    Wheat Flour (Atta)
    Salt
    Oil
    Water
    Potatoes (boiled peeled and mashed)
    Green chillies
    Curry leaves
    Coriander leaves
   
    Directions
    1)Cut the potatoes into half and boil it.
    2)Once done, peel the skin off the potatoes and mash it with hand or a spoon.
    3)Cut green chillies and add it to the potatoes along with a pinch of salt, curry leaves and coriander leaves.
    4)Knead flour as required into a soft dough by adding salt as required with water.
    5)Make balls off the dough.
    6)Roll them into slightly thick small rotis.
    7)Fill the potatoes fiiling into it.
    8)Fold the roti and roll them into slightly thick rotis.
    9)Oil the heated kadai or tava and place the roti on it and keep turning the sides of the roti.
Do not forget to apply required oil, butter or ghee as required on both the ends.
Serve it hot with Curd or Pickle or any of Your Fav curries.
Portions are not mentioned as it can be taken in required quantity depending on the no. of members to be served.
 Easy to make and tasty to eat.

Aloo Pyaaz Prantha



Process is same as above, we just have to add onions according to our requirment into the Potato filling.

Anda Prantha

Ingredients:



Basic Chapati/Paratha Dough
Eggs – 1 for every 2 Paratha
Tomatoes – Finely chopped (as needed, to taste)
Onions – Finely chopped (as needed, to taste)
Cilantro – Finely chopped (as needed, to taste)
Green Chilies – Finely chopped (as needed, to taste)
Salt – to taste

Any or all of the following (to taste):

Red Chili Powder
Chaat Masala
Coriander Powder
Cumin Powder

For the Cheese version, add any kind of shredded cheese (preferably one that melts). For kids, you can add only cheese to the beaten eggs.

Method:

1. Beat Eggs and mix all of the above ingredients (except dough) together with the beaten
eggs. Keep aside.
2. Roll out a golf ball size portion of dough into a 4-5 inch disc. Dip into dry flour to prevent it from sticking to the surface.
3. Coat a thin layer of oil on the disc and sprinkle dry flour onto it.
4. Fold the disc into a semi-circle, coat another thin layer of oil and sprinkle dry flour on it.
5. Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle.
6. Place triangle onto a hot tava and flip it once bubbles appear.
7. Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket.
8. Pour in approx. 1/2 egg worth of mixture into the pocket and close it.
9. Allow it to cook on low flame for 20-30 seconds and gently flip it without letting all of the egg mixture spill out. A little will ooze out but that’s ok.
10. Cook once again, pressing slightly until all of the raw egg is cooked inside.
11. Serve immediately or keep in an insulated container until ready to serve.
12. Tastes great with Ketchup or chutney.

Muli Prantha



Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3 servings (6 pieces)

Ingredients:
1 cup Wheat Flour (for dough)
1/2 cup Dry Wheat Flour (for coating)
3/4 cup Shredded White Radish (Mooli)
1/4 cup finely chopped Radish Leaves
1 Green Chilli, finely chopped
1/2 teaspoon Garam Masala Powder
1 teaspoon Coriander Powder
1 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
3 teaspoons + shallow frying Oil
Salt
Directions for Stuffing:

    Remove excess water from shredded mooli by squeezing it. Keep removed water aside and use it to knead dough.

    Take squeezed mooli, chopped mooli leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl.

    Mix them properly and make a stuffing. Divide it into 6 equal portions.

Directions for Paratha:

    Take 1½ cup wheat flour, 2 teaspoons oil and salt to taste in a bowl. Knead smooth and soft dough using water squeezed from shredded mooli. If required, add additional normal water. Cover it with clean muslin cloth for 10 minutes.

    After 10 minutes, knead dough again and grease surface of the dough with 1 teaspoon oil. Divide it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour.

    Place one pattie on roti making board (chakla) and roll it out in a circle having approx 4-5 inch diameter. Put one portion of prepared stuffing in the center.

    Wrap stuffing with rolled circle and make a stuffed ball. Press it a little and give a shape of pattie.

    Coat it with dry wheat flour and roll out carefully and give it a circular shape having approx 6-7 inch diameter.

    Place it on a heated tava and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.

    Spread 1/2 teaspoon oil around its edge on both sides with the help of spatula and cook for 30 seconds each side. Repeat flip and cook process until light brown spots appear on both sides.

    Stuffed paratha with mooli is ready, transfer to a plate and spread butter over it. Serve with mint chutney and tomato raita.

Mix Prantha



 Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 10 to 12 servings

Ingredients

For The Stuffing
1 1/2 cups finely chopped mixed vegetables
3 to 4 spring onions , finely chopped
1 small potato , boiled
2 tbsp chopped coriander (dhania)
2 green chillies , chopped
1 tsp chilli powder
1 tbsp oil
salt to taste

For The Dough
3/4 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
2 tsp oil
1/2 tsp salt

For Cooking
ghee

Method
For the stuffing

    Heat the oil and fry the mixed vegetables, and spring onions on a very high flame for 4 to 5 minutes minute.
    Add the potato, coriander, green chillies, chilli powder and salt and mix well.


For the dough

    Mix all the ingredients and add water to make a soft dough.
    Divide the dough into 10 to 12 portions. Roll out thinly.


How to proceed

    Put 1 tablespoon of the stuffing in the centre of each dough round. Make an envelope by folding all the sides over the vegetables. Cook on a tawa (griddle) with ghee until crisp on both sides.
    Repeat for the remaining dough rounds and stuffing
    Serve hot.

Paneer Prantha



Ingredients

For The Dough
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp chilli powder
1 tsp dried mango powder (amchur)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta)
ghee for cooking

Method
For the dough

    Combine all the ingredients and knead into a soft, smooth dough using enough water.
    Divide the dough into 5 equal portions. Keep aside.


How to proceed

    Divide the stuffing into 5 equal portions. Keep aside.
    Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
    Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
    Roll out again into a square of 125 mm. (5") using whole wheat flour.
    Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
    Repeat with the remaining dough and stuffing to make 4 more parathas.
    Serve hot.


Chicken Prantha



Ingredients
Serves: 2

    250 grams Boneless chicken
    4 tablespoon garlic
    1 small tej patta
    1 small stick cinnoman stick
    4-6 peppercorn
    1 cup flour
    1 teaspoon garlic powder (optional)
    1 teaspoon chat masala
    salt to taste
    2teaspoon green coriander
    2-4 green chillies(optional)
    water as needed


Directions
Prep:25min  ›  Cook:10min  ›  Ready in:35min

    Boil chicken with garlic cloves, cinnamon stick, tej patta and peppercorns till it's completely cooked. No pink should remain in the center. Upon cooling, shred it roughly.
    Now, make the paratha dough. Break the dough into balls and shape them into the size of small oranges. Mix all the rest of the ingredients in a bowl. Fill each ball with 3 teaspoons of the mixture. Take care that the filling doesn't spill out.
    Now, put this stuffed ball on the chakla and roll it like a regular paratha.
    Heat a tawa on medium heat. Put a tsp of oil on it and when it sizzles, put the paratha. Cook on each side for about 2 minutes, till the colour changes to a rich, golden brown. Serve with ghee on top or with dahi.

ehne pta ni kidr nu muh chakkeya :D: