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Saturday, February 20, 2010
Louise Bourgoin Glamour France March 2010
Louise Bourgoin Glamour France March 2010
French actress Louise Bourgoin pose for the cover page of the fashion magazine Glamour France for the month of March 2010. The beautiful Louise Bourgoin had decided to try her luck on the big screen and offers a new adventure and courageous character to French cinema.
French actress Louise Bourgoin pose for the cover page of the fashion magazine Glamour France for the month of March 2010. The beautiful Louise Bourgoin had decided to try her luck on the big screen and offers a new adventure and courageous character to French cinema.
Friday, February 19, 2010
Paneer ke Pakore (Appetizers - Vegetarian)
Paneer ke Pakore (Appetizers - Vegetarian)
Ingredients:
* Salt to taste
* 1 cup Besan
* Vegetable oil
* ½ cup Chutney
* 200 gms Paneer
* tsp Garam Masala
* tsp Red Chilli powder
* ½ tsp roasted Cumin powder
* 2 tbsp Coriander leaves, chopped
Method:
1. Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2. Add little water and beat the mixture to form a thick and smooth batter.
3. Cut paneer into medium size thick square shape pieces. Remove asmall portion of paneer from the centre top and fill it with chutney.
4. Heat oil in a deep frying pan.
5. Dip the paneer pieces carefully (so that green chutney dosen`tcome out) into the batter and deep fry on medium heat until goldenbrown.
6. Serve hot with any chutney.
Tip: Always make sure that the potatoes are boiled well in advanceand cooled before you use them. It would be better if they can berefrigerated for a short time. This helps the starch in the potatoes tosettle down and the tikkis will not be gooey.
Ingredients:
* Salt to taste
* 1 cup Besan
* Vegetable oil
* ½ cup Chutney
* 200 gms Paneer
* tsp Garam Masala
* tsp Red Chilli powder
* ½ tsp roasted Cumin powder
* 2 tbsp Coriander leaves, chopped
Method:
1. Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2. Add little water and beat the mixture to form a thick and smooth batter.
3. Cut paneer into medium size thick square shape pieces. Remove asmall portion of paneer from the centre top and fill it with chutney.
4. Heat oil in a deep frying pan.
5. Dip the paneer pieces carefully (so that green chutney dosen`tcome out) into the batter and deep fry on medium heat until goldenbrown.
6. Serve hot with any chutney.
Tip: Always make sure that the potatoes are boiled well in advanceand cooled before you use them. It would be better if they can berefrigerated for a short time. This helps the starch in the potatoes tosettle down and the tikkis will not be gooey.
Izabel Goulart GQ US March 2010
Izabel Goulart GQ US March 2010
Brazilian model Izabel Goulart done an editorial “Grace Under Fire” with Topher Grace for the men’s magazine GQ US for the month of March 2010. The photo shoot is taken by photographer Paola Kudacki and stylist by Madeline Weeks.
Brazilian model Izabel Goulart done an editorial “Grace Under Fire” with Topher Grace for the men’s magazine GQ US for the month of March 2010. The photo shoot is taken by photographer Paola Kudacki and stylist by Madeline Weeks.
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