Samsung's 12 megapixel SCH-W880 made official

We might still have debates over whether the SCH-W880 represents a cameraphone or our newly minted category of phonecamera, but there's no doubt about this: the Samsung AMOLED 12M is now official and coming to (at least) Korea in October. With a 3x optical zoom, 720p video recording, dedicated camera controls, and a 800 x 480 3.3-inch AMOLED display grabbing the headlines. Touch AF makes use of the touchscreen to let you choose focus areas, while image stabilization and Smart Auto modes fill out the software side of the camera.

Chicken in dark soya sauce

Ingredients:
4 tbsps yoghurt
1 tbsp tomato Sauce(ketchup)
Coriander leaves for garnishing
1 kg Chicken
6 tbsps soy Sauce(dark)
8 nos green Chilies(slit lengthwise)
6 nos. onion(sliced)
5 tsps ginger/Garlic paste
2 tbsps black Pepper
1 tbsp clarified Butter
Salt to taste

Method:
Marinate the chicken with ginger/garlic paste, dark soya sauce, slitted green chillies, pepper powder, curds & salt. Keep for 10mins. Make sure you use the dark soy sauce not the thin watery kind Take the ghee in a kadai - fry the sliced onions till brown & bit crispy. Keep it aside. In the remaining ghee pour the marinated chicken & cook without water. Once the chicken is done add the tomato ketchup & the fried onions . Cook for just 3mins. Garnish it with coriander leaves.

Chicken 65

Ingredients:
2cups Boneless chicken pieces
1tsp Ginger garlic paste
1tsp Fennel seed powder
1no White Egg yolk
2tbsp Corn flour
1/4tsp Red food colour
1tsp Cumin seed powder
1/2tsp SaltOil for deep frying
2no Green chillies
5nos Curry leavesSpring onion( for garnishing)

To Mix:
1cup Thick yogurt
1tsp Pepper powder
1tsp Garam masala powder
1/2tsp Turmeric powder
Salt

Method:
Mix white egg yolk, food colour, cumin seed powder, ginger garlic paste, fennel seed powder, salt n corn flour into thick paste, squeeze out excess of water from the chicken pieces n mix with the spices..marinate the chicken pieces for atleast one hour..heat oil for deep frying, fry them in batches until they get well cooked...
Heat oil in another pan, fry the curry leaves n slit opened green chillies..meanwhile mix all the ingredients from list (to mix)..
Once the green chillies r well fried, add the thick paste of yogurt n all spices, stir them continously in simmer,
once they start boiling add the already fried chicken pieces n cook them until the oil get separates, its should be dry..chicken pieces will get well coated with the yoghurt gravy.

Murgh-e-Khalmi

Ingredients:
1 kg chicken-skinned and cut into 8-10 pieces
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 cup yoghurt-placed in a colander to drain out excess water
2 cloves
1/2 tsp cinnamon-broken, roasted and powdered
1/2 tsp black cumin seeds-roasted and powdered
a large pinch of kesar
2 tbsp lemon juice
1/4 cup refined flour
1 egg-slightly beaten
1 large onion-sliced into rings
1 tbsp chopped mint leaves
1 lemon cut into wedges

Method:
Wash the chicken and wipe dry. Prick in 2-3 places. Mix all the ingredients, except those for garnishing. Marinate the chicken for 2-3 hours in the mixture.
Before serving, place the marinated chicken on a drip-tray and grill till light brown, or bake in a hot oven for 15-20 minutes. It is best cooked in a tandoor.
A drip-tray is essential, because the drippings need to escape. Chicken cooked in drippings become soggy.
Serve hot, garnished with onion rings, chopped mint leaves and lemon wedges.

Chicken Meatballs

Ingredients:
4 tbsp oil
2 onions - finely chopped
2 tsp garlic paste
2 tbsp thick tomato puree
1/2 kg minced chicken
75 gm fresh breadcrumbs
2 tbsp chopped coriander
1/2 tsp chilli powder
3 tbsp hung yoghurt
salt and pepper
1 tbsp lemon juice
2 tbsp butter/ oil
Sauce:
1 tbsp flour
175 ml chicken stock
150 ml yoghurt
chopped coriander to garnish.

Method:
Fry the onion, garlic paste and tomato puree together.
Grind the mixture with the remaining meatball ingredients together. Shape into balls and coat with flour.
Fry in hot oil until brown. Remove from the pan. Fry the flour in the pan.
Add chicken stock. Stir in the yoghurt.
Place the meatballs in the gravy and allow it to heat through. Garnish with coriander. Serve with pasta.

Chilli Paneer

Ingredients:
350 gm paneer-cubed
2 tsp salt or to taste
1 egg
1/2cup cornflour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced or to taste
1 tbsp Soya sauce (adjust according to strength)
2 tbsp vinegar
1/4tsp ajinomoto
some greens for garnish

Method:
Mix together the paneer, 1 tsp salt, egg, cornflour, garlic, ginger and enough water to have the pieces ?coated? with the mixture.
Heat the oil, and fry paneer pieces over high heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look ?wet?.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, MSG and the paneer.
Mix well, and serve garnished with some greens.

Creamy Mushroom and Corn

Ingredients:
200 gm mushrooms-fresh, sliced thin
1 cup boiled corn (kernels only)
1/2 cup spring onions - chopped fine
2 tbsp butter1 tsp oil
1 tbsp maida
1/4 tsp pissi kali mirch
1 cup milk
1 tsp salt or to taste
1 tbsp ajwain leaves-chopped fine
1/2 tsp oregano leaves
1/2 cup grated cheese
1/2 cup cream

Method:
Heat the butter and oil in a pan and add the onions. Saute till onions are a little soft.
Add the mushrooms and corn and saute for about a minute.
Add the flour and turn around till the mixture leaves the sides of the pan.
Remove from heat and add the milk very gradually, stirring all the time to avoid lumps.
Bring to a boil and lower the heat. Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese.

Paneer Pasanda

Ingredients:
1/2 kg paneer-cut into broad slices
2 tbsp chickpea flour
1/4cup clarified butter
1 tsp cumin seeds
1 tbsp finely chopped ginger
1 cup hung yogurt
1/4tsp turmeric
2 tsp coriander powder
salt to taste
1/2tsp chilli powder
1/4tsp garam masala
2-3 green chillies - slit
1 1/2cup water
1 tbsp chopped coriander leaves
2 tbsp malai

Method:
Heat the clarified butter in a pan and fry the pieces of paneer. Lift them out and set aside. In the same clarified butter, add the cumin seeds, saute a little and add the ginger.
When the ginger turns a light brown, add the chickpea flour. Saute and add yogurt, turmeric, coriander powder, salt, chilli powder, and garam masala. Saute over a medium heat till the fat separates.
Add the green chillies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes.
Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream.

Cheese Balls

Ingredients:
1 cup cheese-grated
2 eggs
1/4cup maida
1 tsp salt
1/4 tsp chilli powder
1/2 tsp baking powder
oil for frying

Method:
Mix all the ingredients except the oil, and beat to a fluffy batter.
Rest in a cool place about 15 minutes.
Heat the oil and deep fry spoonfuls of the batter to a golden color, first at high then medium.

Did you know......... some interesting facts (Part 1)

A zebra is white with black stripes.
All the planets in our solar system rotate anticlockwise, except Venus. It is the only planet that rotates clockwise.
Hummingbirds are the only animal that can also fly backwards.
Insects do not make noises with their voices. The noise of bees, mosquitoes and other buzzing insects is caused by rapidly moving their wings.
The cockroach is the fastest animal on 6 legs covering a meter a second.
The word "listen" contains the same letters as the word "silent".
The only 2 animals that can see behind itself without turning it's head are the rabbit and the parrot.
A 'jiffy' is an actual unit of time for 1/100th of a second.
India invented the Number System. Zero was invented by Aryabhatta.
The whip makes a cracking sound because its tip moves faster than the speed of sound.
A hippopotamus can run faster than a man.
India never invaded any country in her last 10000 years of history.
'Hippopotomonstrosesquippedaliophobia' is the fear of long words.
Didaskaleinophobia is the fear of going to school.
Phobatrivaphobia is a fear of trivia about phobias !!
It is impossible to lick your elbow. ( We know you gonna try this !!! )
A snail can sleep for 3 years. ( wow, lucky chap eh ? )
The names of the continents all end with the same letter with which they start
In 1883 the explosion of the volcano Krakatoa put so much dust into the earth's atmosphere that sunsets appeared green and the moon appeared blue around the world for almost two years.
"Almost" is the longest word in the English language with all the letters in alphabetical order.
Twenty-Four-Karat Gold is not pure gold since there is a small amount of copper in it. Absolutely pure gold is so soft that it can be molded with the hands.
Electricity doesn't move through a wire but through a field around the wire.
Do you know the names of the three wise monkeys? They are: Mizaru (See no evil), Mikazaru (Hear no evil), and Mazaru (Say no evil ).
55 per cent of people yawn within 5 minutes of seeing someone else yawn. Reading about yawning makes most people yawn.

Mojito shoe by Julian Hakes

London architect Julian Hakes has designed a pair of shoes with no foot plate. Called Mojito, the design consists of a single piece that wraps around the wearer’s foot, forming support for the heel and ball. The foot naturally forms a bridge between the two. The product is made of carbon fibre, laminated with rubber on the side that touches the floor and leather on the side next to the skin.

Fried fish

Ingredients:
 
Fish fillets (any fish): 4 (200 grams each)
Fresh yeast: 3 grams
Milk: 2 tablespoons + 1 cup
Refined flour: ½ cup + 6 tablespoons
Corn flour: ½ cup
Baking powder: ½ teaspoon
Salt: To taste
Egg yolk: 1
Oil: To deep fry
 
Method:
 
Sprinkle a little salt on the fish fillets.  Dissolve yeast in two tablespoons of warm milk. Keep it in a warm place.

 Add salt and mix.
Mix together half cup of refined flour, corn flour, baking powder and salt well.  Add egg yolk to the yeast mixture

and mix.  Add this mixture to the flour and whisk.  Add milk and continue to whisk well to make a thick and smooth

batter.  Cover and rest it for one to one and a half hours to ferment.
Heat sufficient oil in a deep frying pan. Roll the fish fillets in the remaining refined flour.  Shake away excess

flour.  Dip them in the batter and deep fry in hot oil till golden.
Drain and place them on an absorbent paper.
Serve hot with tartare sauce.

Amritsari Fish

Ingredients:      
 
Fish fillets (preferably surmai)
1½ inch long fingers: 600 grams
Red chilli powder: 1 tablespoon
Salt: To taste
Carom seeds (ajwain): 1 teaspoon
Ginger paste: 2 tablespoons
Garlic paste: 2 tablespoons
Lemon juice: 1 tablespoon
Gram flour (besan): 1 cup
Oil: To deep fry
Egg: 1
Chaat masala: 1 teaspoon
Lemons, cut into wedges: 2
 
Method
 
Take the fish fingers in a bowl.  Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice,

gram flour and mix well.  Set aside.
Heat sufficient oil in a kadai.
Break an egg into the fish mixture and mix.
Put the fingers, a few at a time, into the hot oil and deep fry till almost done.  Drain and place on an absorbent

paper.
Deep fry again just before serving till golden and crisp.
Drain and place on an absorbent paper.  Serve hot with lemon wedges.

Shammi Kabab

Ingredients:
1/2 kg - kheema (minced meat)
2 - eggs (beaten)
6 tbsp - gram dal
6 tbsp - oil
2 tsp - cumin seeds
4 to 5 - cloves
6 - green cardamoms
2 - onions (finely chopped)
15 cloves - garlic (coarsely pounded)
2'' piece - ginger (coarsely pounded)
6 to 8 - green chillies (finely chopped)
1/2 tsp - turmeric powder
3 tsp - red chilli powder
3 to 4 tsp - coriander powder
a handful of coriander leaves (finely chopped)
oil for shallow frying
salt to taste
 
 Method:
Clean and wash the kheema.
Wash and soak the gram dal in water for about 30 minutes.
Heat 6 tbsp oil in a heavy bottom vessel, add cumin seeds, cardamoms and cloves and saute for a couple of seconds.
Add finely chopped onions, garlic, ginger and green chillies.
Saute on a low flame till onions turn transparent.
Add the washed kheema, gram dal (water drained out), turmeric powder and salt to taste.
Mix well.
Cook after covering with a lid that has some water on top of it, so that the kheema does not stick to the bottom of

the vessel.
Cook on a low flame, stirring at regular intervals till the kheema and the dal become tender and the water dries up.
Add red chilli powder, coriander powder and coriander leaves.
Saute for a few minutes.
Add in the beaten eggs and mix well.
Heat oil on a tawa.
Make round thick tikki-like kebabs and shallow fry them on a slow flame till golden on both sides.
Serve hot with onion kachumbar and mint green chutney.

Gingery Fish Kababs

Ingredients:
1 1/4 pounds - raw firm fish (surmai)
3 tbsp - minced fresh ginger
4 cups - fresh pineapple in large chunks (or substitute canned pineapple chunks)
2 cups - pineapple juice
1 tbsp - cornstarch
2 tbsp - light soya sauce
1 1/2 tablespoons - white vinegar
2 - garlic cloves, crushed
1 - large red onion, cut in wedges
 
 Method:
In a small saucepan, dissolve cornstarch in pineapple juice.
Add soya sauce, vinegar, garlic and ginger.
Simmer until slightly thickened, about 7 minutes. Let cool.
Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
Thread fish, pineapple and onion on skewers.
Place on a hot grill (or under a broiler) until fish is done to your liking.
Serve with rice.
Heat marinade and use as a sauce over fish and rice.
 

Reshmi Kabab

 Ingredients:
2 lbs. of Chicken (boneless)
4 medium Onions
2 Eggs
1 (2"-piece) of Ginger (Adrak)
8 cloves of Garlic (Lasan)
1 bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
1 tsp. of Cumin Seeds (Zeera)
1 tsp. of White Pepper
1 tsp. of Garam Masala
Salt (to taste)
Lemon (for garnish)
Spring Onions (for garnish)
 
 Method:
Mince the chicken well. Gring the onion, ginger, garlic, cilantro/coriander leaves, cumin, white pepper and garam

masala together. Add the egg and salt and mix well.
Shape the grounded chicken into long sausages, put on skewers and cook over charcoal fire or in rotisserie until well

tender.
Garnish with onions and lemon before serving.

Seekh Kabab

in a tandoor oven.
 

Ingredients:
450 gm (1 lb) - lamb mince
To Chopped Together:
2 nos - onions (medium size)
5 nos - garlic cloves
1.5 cm - (0.5 inch) of ginger
1 nos - green chilli (de-seeded)
2 to 4 sprigs - fresh coriander

For Dry Masala:
2 nos - cardamoms (small, green, ground)
1 nos - cardamom (black, ground large)
1 pinch to 1/2 a tbsp - chilli powder
1/2 tbsp - garam masala
1/2 tbsp - cumin seeds (whole)
1 tbsp - dry coriander
1/2 tbsp - salt

 
 Method:
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander.
Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill.
Cook on all sides until brown.
Serve on a bed of lettuce.
Garnish with tomatoes, onion rings, chillies and coriander.
Note:
Made with keema (lamb or beef mince) and traditionally cooked

Kabab Samak (Fish Kababs)

Ingredients:
2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper, seeded and cut into 20 to 24 square pieces
18 - bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from ½ lemon
freshly ground black pepper to taste
salt to taste
To Garnish:
lemon wedges
chopped fresh parsley leaves

Method:
Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
Serve garnished with lemon wedges and parsley.

Fish Cutlet

Ingredients:
1 pound - fish
1 - egg white
2 tbsp - corn flour
1 tbsp - coriander leaves (chopped)
1 - medium sized onion (chopped finely)
3 - medium sized green chillies
1 tsp - coriander seed powder
1 tbsp - lemon juice
1 pinch - cinnamon powder
1 tsp - ginger paste
1 tsp - garlic paste
1 tsp - cumin
oil for deep frying
salt to taste

Method:
Make diagonal slits on the fish and then steam it for ten minutes.
Remove from heat and gently mash it along with the remaining ingredients.
Make mixture into walnut sized balls and flatten slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let it fry for two minutes and then turn upside down.
Both sides must be golden brown.
Do not fry for too long as the taste can become slightly bitter.
Serve hot.
It is a good appetizer.

Chinese Prawns Fry

Ingredients:
jumbo prawns - 20 nos
plain flour(maida) - 1/4 cup
corn flour - 1/4 cup
baking pdr - 1 pinch
soya sauce - 1 tsp
aginomotto - 1 pinch
pepper pdr - 1 tsp
salt to taste
oil for deep frying

Method:
Clean and slit the prawns.
Add soya sauce and salt to the cleaned prawns and marinate for 1 hr.
Then half cook the marinated prawns along with the mixture.
Make a thick batter of maida, cornflour, pepper pdr, aginomotto and salt.
Heat oil in a nonstick kadai, then dip the cooked prawn in the batter one by one.
Deep fry it till golden brown.

Hara Fish Fry

Ingredients:
fish - 1/2 kg
green chilli paste - 2 tsp
coriander leaves paste - 4 tsp
garlic paste - 1/2 tsp
ginger paste - 1 tsp
termeric powder - 1/2 tsp
cloves powder - 1/2 tsp
onion - 1 chopped
tomato - 1 chopped
oil - 3 tsp
salt to taste

Method:
Mix green chilli paste, coriander leaves paste, ginger garlic paste, turmeric powder, cloves powder and salt stir well.
Wash fish and marinate the fish with this mixture and keep aside for 10 to 15 mins.
Heat oil in a pan, fry the onions until golden brown.
Add the marinated fish and add tomato to it and cook for 10 minutes in a low flame.

Fish Manchurian

Ingredients:
250 gms fish pieces
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:
Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute.
Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

The Sachin Tendulkars New House- Bandra-Mumbai-Shell House

The Sachin Tendulakars New House(Shell house at Bandra)Mumbai Architect: Javier Senosiain , Designing Team: Mishab and Badsha.

Location: Bandra- Mumbai-India

Nautilus

Light, colour and shape

Interior garden

Fluidity of space

Shell

Path

A poetry of space

The TV Room

Bathroom

Kitchen

Detail

Bedroom