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.
Tuesday, September 29, 2009
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.
Sunday, September 27, 2009
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.
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.
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.
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.
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.
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.
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.
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