51 Mindworks Technology Chandigarh
Mindworks geographic positioning in a smaller town enables us to help client organisations arrest at...
52 Next Bangalore
NEXT is a preferred recruiting and training vendrs for Fortune 500 call centers in India. NEXT has i...
53 Pardigm
Shift Chennai Pardigm is the best in call center traing and recuritment having branches in chennai,hyderabad,bang...
54 Princeton Academy Mumbai
For over 6 years , has been the leader in field of training for various aspects of call centre and e...
55 RAM Informatics Limited Hyderabad
One of the pioneers in Call Center Training in India offering its services in Banglore, Chennai, Hyd...
56 Ramco Systems Limited Chennai
Ramco is the ONLY Authorised Education Partner for Nortel Netwoks in India. Please visit the website...
57 Reflectionz Consulting Bangalore
58 Shradha HRD Delhi
Largest corporate Call Center Training company in India- offers complete Linguistics for US, UK & Au...
59 Shree Solutions Bangalore
Shree Solutions delivering training in Datacommunication and Telecommunication technologies. We of...
60 Syngrity Consultants Pune
A New Delhi based Learning Company imparting training in Communication Skills, Customer Service and ...
61 Tasmac Management Pune
Tasmac Mgmt are a Pune based Corporate Training & Consulting organisation focussed in the areas of S...
62 Travel Guru Delhi
Travel Guru, a division of Tecnovate eSolutions, is a pioneering endeavor to introduce BPO focused T...
63 Vyom Labs Pvt Ltd Pune
Vyom Labs a technology training provider in Pune, is focused & specialized in offering Technical BPO...
64 Wings Customer Care Delhi
Wings Customer Care is a professionaly managed call center training institute based in Gurgaon and p...
65 Amtrain Staffing Mumbai
Providing BPO's, call centers, and phone rooms with U.S. trained staff, and U.S. trainers for ex...
66 Fands Infonet Pvt. Ltd. Pune
Fands Infonet Pvt. Ltd. is an integrated Information Technology (IT) organization providing services...
67 ISP Technocrafts Mumbai
ISP Technocrafts is one of the leading Training company, specialising in Training for International ...
68 Orbit Soft Solutions Hyderabad
only JAVA/J2EE expert in java/j2ee...
69 Genovate Solutions (India) Pvt. Ltd. Mumbai
Authorised SAP Education Centre offering Consultant Certification programs with Certification froim ...
70 Sivam Software Other We are providing good traing with support of corporate trainers....
71 Suntek Software Solutions Hyderabad
Suntek software Solutions is established to impart training to fresh graduates who are aiming for a ...
72 Bulls Eye Pune
Born in 1995 out of a partnership between IIM and XLRI alumni, Bulls eye aims at MBA Preparatory an...
73 Jetking Chennai
Jetking is an ISO 9001-2000 Certified Company having 75 Training centres across India.. Jetking offe...
74 Asia Quality IT Solutions Inc Chennai Software Testing
Introduction to Testing Basic Concepts of Testing ...
75 Aero Infotech Chennai
...where we are dedicated to developing high quality, user friendly software products, provide netwo...
76 TICO Institute of Embedded Technology Delhi
A Unique EMBEDDED institute which provides LIVE PROJECT training & experiences to Engg. students and...
77 Deccancode Pune We conduct 8051/89C51 trainings which are totally practical oriented and also give kita as part of t...
78 Athiya Organizational Competencies (p) Ltd. Bangalore At ATHIYA, we develop and deploy strategic knowledge initiatives to promote corporate excellence. Wi...
79 KBuffer Chennai !!!TECHNICAL WRITING!!! Have you heard of this? Yes, it is an emerging new career... Get to knwo m...
80 Exuberant Solutions Delhi Mobile Technology Academy (MTA) is focused in providing trainings individual/students and Corporates...
81 Novasoft Bangalore Novasoft Solutions-a career and consulting company in IT.Current programs offered,SAP R/3(all Module...
82 Basics and Basics Career builders Bangalore WORKSHOP: Personality Development. Selling skills & marketing excellence Effective communicatio...
83 Indiaoptions.com Kochi www.indiaoptions.com...
84 Impulse Tutorial Other WE HAVE WELL STUCTURED PROGRAM FOR GATE ,JTO, IES,PSU..BE... WE HAVE MOST EXPERIENSED FACULTY TEAM ...
85 Akiko Callnet Delhi India's Leading Job Provider & Trainer in BPO Industry. Join Call Center Training with 100% J...
86 MindstormGlobalTechnologies Chennai Projects & Training Integrate technology and business through domain focus and optimal so...
87 Vani Institute Hyderabad ECE,EEE,MECH,CSE,IT,IN,CHEMICAL,IP&OTHER COMPETITIVE EXAMS. Best institute for GATE/IES/competative...
88 Keyskill Bangalore KEYSKILL, a division of KEYSOFT Solutions, provides end-to-end training on data warehousing c...
89 Vani institute of science and technolgy Other Training in Instrumentation Engg. and Electronics and Communication Engg....
90 ATS Infotech (P) Ltd Delhi MCSE, CCNA, J2EE, .NET, Embedded Systems...
91 I.E.S. Made Easy Delhi the insitute has best faculity having best knowledge in their field . Mainly Chadda Sir....
92 Real Time Embedded and VLSI Labs Chennai WE OFFER INTENSIVE TRAINING AND LIVE PROJECTS FOR B.E/M.E/B.Tech/M.Tech STUDENTS IN AREAS OF VLSI,EM...
93 Mobile Technologies Kolkata Mobile Technologies A leading I.T.Service provider calling fresh graduates to join the I.T. Industry...
94 Converjez Chennai Focus on Communication Skills, Customer Handling Skills and Accent Neutralisation. Specific US/UK Ac...
95 GeneTech Professional Education and Training Hyderabad Offer professional Education and Training for life science and biotechnology students on the latest ...
96 Fable Placement Services Delhi call center trainings...
97 Florida Software Solutions Bangalore This is one of the premier institute Nurturing the S/W professionals in IBM Mainframes,Java and Soft...
98 Maples ESM Technologies Pvt Ltd Hyderabad The only KTC (Knowledge Transfer Center) for Mainframe Application programming with access to real t...
99 Elmaq.edu Bangalore At Elmaq.edu, you get the best chance to get trained and placed in a more authorized and authenticat...
100 Pollux Technologies Pvt Ltd Bangalore Right Training for Right People,we provides IBM Mainframe/J2EE/.NET/Software Testing/...........
Monday, January 22, 2007
Saturday, January 13, 2007
IT Companies-1
50 IT Companies in India
1
Aadventz outsourcing [p] ltd
Chennai
Adventz is a leading staffing provider Professional Organization That Provides Excellent Recruitment...
2
aAmbit - InfoAppsTech
Hyderabad
Software Development Company with offices at Chicago, New Jersey and Hyderabad...
3
Citytech Corporation
Kolkata
Citytech Corporation is an IT services company, offering a wide array of solutions customized for a ...
4
CMG Technologies
Chandigarh
CMG Technologies offers top-quality professional best web design, web programming services, custom ...
5
Creative World
Hyderabad
Creative World is a leading global solutions in Domain Services, Web Hosting, Web Site Designing, Ma...
6
e-ICON Online Services Pvt.Ltd
Hyderabad
e-ICON Online services Pvt.Ltd http://www.eicononline.com...
7
ER Consulting
ER Consulting is a premier Human Resource Consulting firm with a vision to provide professional plac...
8
IndiaMART InterMESH Limited
Delhi
IndiaMART.com is a leading B2B marketplace that assists buyers and sellers to trade with each other ...
9
Labnics Equipment Pvt. Ltd.
Mumbai
Labnics is a renowned manufacturer of a wide range of analytical and biotechnology equipment. The pr...
10
Microsoft Corporation (India) Pvt. Ltd.
Bangalore
Software development development of office tools....
11
Novacom Technologies (India) Pvt Ltd
Mumbai
Novacom Brainware helps you in utilising this brainpower to its ultimate potential. We specialise in...
12
RGV Telecom
Bangalore
RGV provides specialized IT Solutions and Consultancy Services, including the execution of turnkey p...
13
Suistah Technologies
Bangalore
Suistah is a software solution provider. The company undertake customised software solutions, e-comm...
14
4eGuru.com
Pune
4eguru.com provides personalized and customized business webpage design and development, web-hosting...
15
7/16 Software solutions
Delhi
It is a software company. aao naukri doonga.pahle aao pahle pao.offer stock rahne tak. o.k. bye...
16
A&M Communication Pvt. Ltd.
Bangalore
ITES and Business Process Outsourcing (BPO)...
17
A2Z CONSULTANTS
Chennai
Software, IT, ITES, BPO and call center placements and training. Conduct of Job Fairs and Campus rec...
18
Aagami Software Tech
Bangalore
...
19
Aarohi Communications Pvt. Ltd.
Bangalore
Aarohi Communications is building a family of Storage Processing Engine™ ICs to enable the next gene...
20
ABB Industries IT Development Centre Ltd
Bangalore
...
21
Accelerated Networks (India) Pvt. Ltd.
Bangalore
Accelerated Networks, now merged with Occam Networks, Inc. designs, develops and markets telecommuni...
22
Accenture Services Private Limited
Bangalore
Accenture is a global management consulting, technology services and outsourcing company. Committed ...
23
Access Networks India Pvt. Limited
Bangalore
Access networks is a technology centric company, committed to provide cutting edge technology soluti...
24
Accord Software & Systems Pvt. Ltd.
Bangalore
Accord Software & Systems is involved in Aerospace, GPS, enterprise solutions and embedded systems. ...
25
Accura Softech Pvt. Ltd.
Bangalore
...
26
Acionyx Technologies Pvt. Ltd.
Bangalore
Custom software development and consulting services...
27
Acusis Software India Private Limited
Bangalore
Acusis is the pioneer of home-based medical transcription in India. A Acusis offers home-based medic...
28
Ad & Cad Technologies Inc.
Bangalore
...
29
Adamya Computing Technologies Pvt. Ltd.
Bangalore
Adamya is a technology integrator, focussing on DSP, networking & communications and platform techno...
30
ADC (India) Communications and Infotech Pvt. Ltd.
Bangalore
...
31
Aditi Technologies Private Limited
Bangalore
Design development, and deployment of software....
32
Adityaa Call Centre Private Limited
Bangalore
Call center with both inbound and outbound services. Has marketing tie-up with KSE California, US an...
33
ADS Solutions Pvt. Ltd.
Bangalore
E-Commerce, software development, legal transcription, insurance documentation, medical billing, cal...
34
Advanced Micronic Devices Ltd.
Bangalore
IT, healthcare and related software services. Advanced Micronic Devices Ltd., Bangalore, India has ...
35
Advanced Professional Training Interactive Pvt. Lt
Bangalore
E-learning, e-business solutions, knowledge management and software products....
36
AdviceAmerica Software
Bangalore
AdviceAmerica is a leading provider of Web-based Financial Planning software. Our Financial Planning...
37
Aeron Technologies
Bangalore
Cad/Cam Services...
38
Agere Systems India Pvt. Ltd.
Bangalore
The India Development Center of Agere Systems focuses on the areas of semiconductor/microelectronics...
39
Agni Software Private Limited
Bangalore
Agni Software focuses on building “intelligent” solutions for various industrial segments. The compa...
40
Agrawal Techno Solution
Delhi
ITES and Business Process Outsourcing (BPO)...
41
AI Soft Technologies Pvt. Ltd
Bangalore
IT Soultions....
42
Aithent Technologies Pvt. Ltd.
Bangalore
The Aithent service portfolio covers: Architecture and Solution, Integration, Outsourcing and M...
43
Ajaxdotcom Private Limited
Bangalore
E-services and medical transcription...
44
AK Aerotek Software Centre Pvt. Ltd.
Bangalore
AK Aerotek Software Centre offers the services of Software Development, Code Scrutiny and Independen...
45
Akash Software Pvt. Ltd.
Bangalore
Provides business process solutions, develop web-based applications and customised software in the f...
46
Alcatel Internetworking Pvt. Ltd.
Bangalore
Telecommunications and Internet technology, software development of Internet working products...
47
ALL INDIA SOFTWARE PVT.LTD
Kolkata
KLKDHVGUKLHFHJJTHTRH TR H RT H TR HR H TRHR THY...
48
Allegro Networks Pvt. Ltd.
Bangalore
Development of third generation router, software development and unit testing team in India....
49
Alliance Semiconductor (India) Pvt. Ltd.
Bangalore
Alliance Semiconductor Corporation serves markets that require innovative semiconductor solutions to...
50
Alok pvt LTD.
Kolkata
American based Software company (generation X)...
Saturday, January 6, 2007
Kmasutra position UPDATED
KAMASUTRA POSITION 6
The position of the Amazon
The man sat on a chair. The woman assoit in the Amazon on one of the thighs of her partner and guides the penis to the opening of the vagina. Once the introduced penis, it will be able to contract its vaginal muscles to keep the penetration, and to avoid the unexpected exits.
The More
• The man can easily cherish the centres and the clitoris of his partner to more easily lead it to the orgasme.
• Position recommended to the men suffering from premature ejaculation.
The Less
• Amplitude of movement limited and not very major penetration
_____________________________________________________________________________________
KAMASUTRA POSITION 5
The position of Andromaque.
The man is lying on the back, his partner places himself at the top of him, in squatted or knelt position, the completely rectified bust. It controls perfectly the depth and the rate/rhythm of the penetration and can leave free
course to its phantasms of domination.
The More
• The woman keeps a total control allowing him to be more in confidence and to find the good movements to
maximize her pleasure.
• The man has the free hands to get even more pleasure with his partner by cherishing his centres, his buttocks or
his clitoris.
• Position offering a good stimulation of the point G.
Les moins
• Sometimes uncomfortable angle of penetration for the man, even painful if the rod yields.
_____________________________________________________________________________________
KAMASUTRA POSITION 4
The position of perfect Alignment.
The woman lies on the man the legs drawn aside to facilitate the penetration. Once the penis well places from there,
it tightens the legs so that the bodies of the 2 partners are superimposed in a perfect alignment. The woman can then
begin stimulation by rubbing her body laterally and horizontally against that of her partner
The More
• Very intimate position offering a maximum contact between the 2 partners.
• The tighter vaginal walls support more intense feelings.
• Recommended for the love tantric.
The Less
• Penetration depth and limited amplitude of movement.
________________________________________________________________________________
KAMASUTRA POSITION 3
Union of the Lovers.
The two partners upright face to face, the man rubs his penis on the vulva of his partner. After a few minutes of
friction, the vulva will open naturally to allow a surface penetration. If the woman is of smaller size than the man, it
will be able to be grown while carrying stiletto heels or growing themselves artificially with a support (a such
directory) under each foot.
The More
• Realizable practical position with the improvist in all the situations.
• Good stimulation of the clitoris and the nipple
The Less
• Surface penetration.
• Not easily realizable position if the 2 partners are very different sizes.
_____________________________________________________________________________________
KAMASUTRA POSITION 2
Union of Bee
The woman assoit on the penis of its partner, him even sitted and ahead unfolded legs. The woman can then be and
vertically come being pressed on the hands and the legs. The man accompanies the movement by raising it by the
buttocks or the thighs.
Alternative:
The man can place back at the wall for a better support. The woman can kneel instead of sitting down
in order to be able to lean more easily ahead and to change the angle of inclination of the vagina.
The More
• The woman controls better the penetration depth that in the other positions with penetration by behind. .
• The walls before vagina and the point G are well stimulated. .
• The man in passive position can lengthily cherish the centres and the clitoris of his partner.
The Less
• Tiring position for the man in the absence of support.
------------------------------------------------------------------------
KAMASUTRA POSITION 1
Union of the Eagle.
Lengthened on the side, the two partners intertwine the arms and the legs, the woman enclosing the size of her
partner between his thighs. The man slightly folds up his legs to facilitate the penetration.
The More
• Very intimate position offering a maximum contact between the two partners.
• Good penetration depth if the man folds sufficiently his thighs between those of his partner.
The Less
• Amplitude of movement limited.
____________________________________________________________________________________
The position of the Amazon
The man sat on a chair. The woman assoit in the Amazon on one of the thighs of her partner and guides the penis to the opening of the vagina. Once the introduced penis, it will be able to contract its vaginal muscles to keep the penetration, and to avoid the unexpected exits.
The More
• The man can easily cherish the centres and the clitoris of his partner to more easily lead it to the orgasme.
• Position recommended to the men suffering from premature ejaculation.
The Less
• Amplitude of movement limited and not very major penetration
_____________________________________________________________________________________
KAMASUTRA POSITION 5
The position of Andromaque.
The man is lying on the back, his partner places himself at the top of him, in squatted or knelt position, the completely rectified bust. It controls perfectly the depth and the rate/rhythm of the penetration and can leave free
course to its phantasms of domination.
The More
• The woman keeps a total control allowing him to be more in confidence and to find the good movements to
maximize her pleasure.
• The man has the free hands to get even more pleasure with his partner by cherishing his centres, his buttocks or
his clitoris.
• Position offering a good stimulation of the point G.
Les moins
• Sometimes uncomfortable angle of penetration for the man, even painful if the rod yields.
_____________________________________________________________________________________
KAMASUTRA POSITION 4
The position of perfect Alignment.
The woman lies on the man the legs drawn aside to facilitate the penetration. Once the penis well places from there,
it tightens the legs so that the bodies of the 2 partners are superimposed in a perfect alignment. The woman can then
begin stimulation by rubbing her body laterally and horizontally against that of her partner
The More
• Very intimate position offering a maximum contact between the 2 partners.
• The tighter vaginal walls support more intense feelings.
• Recommended for the love tantric.
The Less
• Penetration depth and limited amplitude of movement.
________________________________________________________________________________
KAMASUTRA POSITION 3
Union of the Lovers.
The two partners upright face to face, the man rubs his penis on the vulva of his partner. After a few minutes of
friction, the vulva will open naturally to allow a surface penetration. If the woman is of smaller size than the man, it
will be able to be grown while carrying stiletto heels or growing themselves artificially with a support (a such
directory) under each foot.
The More
• Realizable practical position with the improvist in all the situations.
• Good stimulation of the clitoris and the nipple
The Less
• Surface penetration.
• Not easily realizable position if the 2 partners are very different sizes.
_____________________________________________________________________________________
KAMASUTRA POSITION 2
Union of Bee
The woman assoit on the penis of its partner, him even sitted and ahead unfolded legs. The woman can then be and
vertically come being pressed on the hands and the legs. The man accompanies the movement by raising it by the
buttocks or the thighs.
Alternative:
The man can place back at the wall for a better support. The woman can kneel instead of sitting down
in order to be able to lean more easily ahead and to change the angle of inclination of the vagina.
The More
• The woman controls better the penetration depth that in the other positions with penetration by behind. .
• The walls before vagina and the point G are well stimulated. .
• The man in passive position can lengthily cherish the centres and the clitoris of his partner.
The Less
• Tiring position for the man in the absence of support.
------------------------------------------------------------------------
KAMASUTRA POSITION 1
Union of the Eagle.
Lengthened on the side, the two partners intertwine the arms and the legs, the woman enclosing the size of her
partner between his thighs. The man slightly folds up his legs to facilitate the penetration.
The More
• Very intimate position offering a maximum contact between the two partners.
• Good penetration depth if the man folds sufficiently his thighs between those of his partner.
The Less
• Amplitude of movement limited.
____________________________________________________________________________________
Friday, January 5, 2007
VLSI Training Center
Vlsi Training Centers:Address
Horizon
Singapore Complex, 24/203,
Natesan Street,
T.Nagar, Chennai - 600 017
Tel: 91 44 435 3944
Email: hit@vsnl.com
V3logic(P) Ltd
330/1, "Swathi", 2nd 'A' Main Road,
Above Telephone Exchange,
Domlur Layout,
Bangalore-560 071.
Phone: (080)-535 1561/2/3
Email: v3logic@vsnl.net
BitMapper Integration Technologies
Pvt Ltd
A / 1, 2nd floor, Success Chambers,
Apte Road, Pune - 411005 India.
Tel : +91 - 20 - 5521488 / 89
Email : bitmapper@vsnl.com/info@bitmapper.com
VEDA Institute of Information
Technology Pvt. Ltd.,
7-148/3 Habsiguda,
Hyderabad - 500 007
BlueLogics Software(India) Pvt. Ltd
#44, 4th Floor "Shalin",
Anandnagar post office,
Mahalaxmi-Bhatha Road,
Ahmedabad - 380007
ATIIT (P) LTD,
25, Dr. Radhakrishnan Salai, IV Floor
Mylapore,
Chennai-600004.
Horizon
Singapore Complex, 24/203,
Natesan Street,
T.Nagar, Chennai - 600 017
Tel: 91 44 435 3944
Email: hit@vsnl.com
V3logic(P) Ltd
330/1, "Swathi", 2nd 'A' Main Road,
Above Telephone Exchange,
Domlur Layout,
Bangalore-560 071.
Phone: (080)-535 1561/2/3
Email: v3logic@vsnl.net
BitMapper Integration Technologies
Pvt Ltd
A / 1, 2nd floor, Success Chambers,
Apte Road, Pune - 411005 India.
Tel : +91 - 20 - 5521488 / 89
Email : bitmapper@vsnl.com/info@bitmapper.com
VEDA Institute of Information
Technology Pvt. Ltd.,
7-148/3 Habsiguda,
Hyderabad - 500 007
BlueLogics Software(India) Pvt. Ltd
#44, 4th Floor "Shalin",
Anandnagar post office,
Mahalaxmi-Bhatha Road,
Ahmedabad - 380007
ATIIT (P) LTD,
25, Dr. Radhakrishnan Salai, IV Floor
Mylapore,
Chennai-600004.
VLSI company in India
International Companies in India:
Address
Alliance Semiconductors
No:39, Langford Road,
BANGALORE -- 560 025.
Phone : 080-2246452, 2246849, 2246850.
Analog Devices
No:26, Palmgrove Road,
Off Victoria Road,
BANGALORE -- 560 047.
Cadence
201, 2nd Floor Prestige Centre Point No.7,
Edward Road
Bangalore 560 052
Tel: 91-80-228-3651/52/53
Chip Engines(I) Pvt Ltd
No: 201, 202 & 301,
Ashoka Bhopal Chambers SP Road,
Secunderabad
Pin-no: 500-003 Andhra Pradesh
Phone: (040) 7721642, 7720885
Cirrus Logic Software Pvt. Ltd.
106-A, Muttha Chambers,
Senapati Bapat Road,
PUNE -- 411 016.
Cisco
5th Floor, Sona Towers,
71, Miller's Road,
BANGALORE -- 500 052.
Control Net (India)
Plot L-44, UNIT-1,
Software Technology Park
Verna Industrial Estate, Verna-Salcete
Goa. 403 722.
Phone:+91 832 783615 - 22
CMOS Chips
No:418, 6th B Cross, 6th Block,
Kormangala,
BANGALORE -- 560 095.
Cradle Technologies
Cynergy System Design
C-97, Sector-2
Noida 201 301
TEL: +91-1191-4531144/4555277
Cypress Semiconductors
Sharada Towers, 1st Floor,
56, Nandidurga Road,
Benson Town,
BANGALORE -- 560 046.
Phone : 080-3530132, 3530134
GDA Technologies
Address 1:
24, Bawa Road
Alwarpet,
Chennai 600 018
Address 2:
5/8 Primrose Cross Road
Bangalore, 560025
IKOS India Pvt Ltd
Sector 10,
NOIDA -- 201 301.
Phone : 011-8522576.
Intel
9th Floor, Du Parc Trinity, 17 M.G. Road,
Bangalore 560 001.
Interra Software (India) Pvt. Ltd.
SDF E-14, NEPZ
NOIDA -- 201 305.
Phone : 011-8568037.
Lucent Technologies
Golf View Campus, Wind Tunnel Road,
BANGALORE -- 560 017.
Microchip
India Liaison Office
Divyasree Chambers, 1 Floor, Wing A (A3/A4)
Bangalore 560 025
TEL: +91-80-229-0061
Motorola India
The Senate,
33A, Ulsoor Road,
BANGALORE -- 560 042.
Phone : 080-5298511.
Motorola India Electronics LTD
VLSI Design Centre,
415/2, Sector 14, Mehrauli-Gurgaon Road,
GURGAON -- 122 001.
Phone : 0124-303212, 307212.
National Semiconductors
NatSem India Designs Pvt.Ltd)
7/6 Brunton Road,
BANGALORE -- 560 025.
Phone : 080-5298511.
Paxonet Communications
(Previously CoreEl Logic)
Surya Bhavan,
1181, Fergusson College Road,
PUNE -- 411 005.
Phone : 020-5533982, 5538074, 5538362
Phillips Semiconductors
Philips House,
150/1 Infantry Road,
BANGALORE -- 560 001.
Phone : 080-2282094.
RealChip Pvt LTD
161, Greams Road,
CHENNAI -- 600 006.
Phone:044-8291013, 8291014, 8294017.
Sage Design Systems (India) Pvt. Ltd.
1096, 12th A Main,
HAL IInd Stage, Indiranagar,
BANGALORE -- 560 008.
Phone : 080-5263878.
Sanyo LSI Technology India Ltd.
Unit 03 Level 08
Discoverer Block
WhiteField Road
Bangalore 560 066
Ph:91-080-8410600/841/0602/8410603
Email:slti@sanyo.co.in
Siemens Semiconductors Group
10th Floor, Raheja Towers,
M. G. Road,
BANGALORE -- 560 001.
Phone : 080-5594067.
Spike Technologies India Pvt. Ltd
(State of Art Design Center in India)
951, VijayaLakshmi Complex,
Second Floor,
24th Main, J.P. Nagar II Phase,
Bangalore - 560 078.
Phone: 91-80-6540313 / 14 / 16 / 17,
ST Microelectronics Ltd.
Sector 16A, Institutional Area,
NOIDA -- 201 301.
Phone : 011-8530965, 8556233, 8522810
Sun Microsystems
6th Floor, Divyasree Chambers,
Off Langford Road,
BANGALORE -- 560 027.
Synopsys
131/82/2C, 3rd A Cross,
18th Main, 6th Block,
Koramangala, Bangalore 560 095
Phone: 011.91.80.552.2201
Tality
57, Noida Export Processing Zone
Noida, U.P. 201 305
TranSwitch Pvt. Ltd
A-2/9, Safdarjung Enclave,
NEW DELHI -- 110 029.
Phone : 011-6165111, 6165113.
Texas Instruments
Golf View Homes,
Wind Tunnel Road, Murugesh Palya,
BANGALORE -- 560 017.
Phone : 080-5269451, 5269452
Virage Logic
A-360, Sector 19,
NOIDA -- 201 301.
Indian Companies :
Address
Accel
CDAC (GOVT Organisation)
Centre for Development of Advanced Computing,
Pune University Campus,
Ganesh Khind,
Pune - 411 007
Deccanet
1, 2 nd Main Rd,
GG Palya Extn., Off Tumkur Rd., Bangalore
DCM Data Systems Ltd.
8th Floor, Vikrant Tower, 4, Rajendra Place,
NEW DELHI -- 110 008.
Phone : 011-5769248, 5719967.
Delsoft India Pvt Ltd
Future Techno Designs Pvt Ltd
Pan Asia Business Services,
Tiffany's Annexe,
23/2 Vittal Mallya Road,
BANGALORE -- 560 001.
Phone : 080-2210508.
GPS Usha Pvt. Ltd.
27, Lavelle Road,
BANGALORE -- 560 001.
Phone : 080-2271397.
HCL Technologies India Pvt. Ltd.
A-11, Sector 16,
NOIDA -- 201 301.
Phone : 011-8510794, 8510736.
Moschip Semiconductor Technology
Ltd
43, Whisper Valley,
H. S. Darga,
HYDERABAD -- 500 008.
SDF # G-9B, 2nd Floor, NEPZ,
NOIDA -- 201 305.
Ncore Technology Pvt. Ltd
4F Leo Complex,
44-45, Residency (Cross) Road,
BANGALORE -- 560 025.
Paradigm Model Infoservices Ltd.
103/63 Uttamar Gandhi Salai,
Chennai 600 034
Semiconductor Complex Limited
(GOVT Organisation)
Head Office:
Phase VIII, S.A.S. Nagar 160 059,
Punjab
Phone : 91-172-254401 to 254411
Silicon Autamtion Systems
Renamed as SASKEN
3008, 12th B Main, 8th Cross,
HAL IInd Stage, Indiranagar,
BANGALORE -- 560 008.
Silicon Interfaces
606, Nirman Kendra,
Dr. E. Moses Road,
Mahalaxmi,
MUMBAI -- 400 011.
Phone : 022-2663326.
SiCore Systems Pvt. Ltd.
161, Greams Road,
CHENNAI -- 600 006.
Phone : 044-8224689, 8228607.
Tata ELXI
VLSI Design Group,
123, Richmond Road
Bangalore -- 560 025.
Phone : 080-5563945, 5364835
Teamasia Semiconductor LTD
6-3-1090 B3 Munawar Chambers
Raj Bhavan Road
Somajiguda
Hyderabad
Phone 91 40 6513691
U&I Scotty Computers Ltd
3,11th Cross, 3rd Main,
West of Chord Road,
Bangalore 5650 086.
Phone: 3491641/42 Fax: 3491623
Wipro Infotech Group
8, MG Road,
BANGALORE -- 560 001.
Address
Alliance Semiconductors
No:39, Langford Road,
BANGALORE -- 560 025.
Phone : 080-2246452, 2246849, 2246850.
Analog Devices
No:26, Palmgrove Road,
Off Victoria Road,
BANGALORE -- 560 047.
Cadence
201, 2nd Floor Prestige Centre Point No.7,
Edward Road
Bangalore 560 052
Tel: 91-80-228-3651/52/53
Chip Engines(I) Pvt Ltd
No: 201, 202 & 301,
Ashoka Bhopal Chambers SP Road,
Secunderabad
Pin-no: 500-003 Andhra Pradesh
Phone: (040) 7721642, 7720885
Cirrus Logic Software Pvt. Ltd.
106-A, Muttha Chambers,
Senapati Bapat Road,
PUNE -- 411 016.
Cisco
5th Floor, Sona Towers,
71, Miller's Road,
BANGALORE -- 500 052.
Control Net (India)
Plot L-44, UNIT-1,
Software Technology Park
Verna Industrial Estate, Verna-Salcete
Goa. 403 722.
Phone:+91 832 783615 - 22
CMOS Chips
No:418, 6th B Cross, 6th Block,
Kormangala,
BANGALORE -- 560 095.
Cradle Technologies
Cynergy System Design
C-97, Sector-2
Noida 201 301
TEL: +91-1191-4531144/4555277
Cypress Semiconductors
Sharada Towers, 1st Floor,
56, Nandidurga Road,
Benson Town,
BANGALORE -- 560 046.
Phone : 080-3530132, 3530134
GDA Technologies
Address 1:
24, Bawa Road
Alwarpet,
Chennai 600 018
Address 2:
5/8 Primrose Cross Road
Bangalore, 560025
IKOS India Pvt Ltd
Sector 10,
NOIDA -- 201 301.
Phone : 011-8522576.
Intel
9th Floor, Du Parc Trinity, 17 M.G. Road,
Bangalore 560 001.
Interra Software (India) Pvt. Ltd.
SDF E-14, NEPZ
NOIDA -- 201 305.
Phone : 011-8568037.
Lucent Technologies
Golf View Campus, Wind Tunnel Road,
BANGALORE -- 560 017.
Microchip
India Liaison Office
Divyasree Chambers, 1 Floor, Wing A (A3/A4)
Bangalore 560 025
TEL: +91-80-229-0061
Motorola India
The Senate,
33A, Ulsoor Road,
BANGALORE -- 560 042.
Phone : 080-5298511.
Motorola India Electronics LTD
VLSI Design Centre,
415/2, Sector 14, Mehrauli-Gurgaon Road,
GURGAON -- 122 001.
Phone : 0124-303212, 307212.
National Semiconductors
NatSem India Designs Pvt.Ltd)
7/6 Brunton Road,
BANGALORE -- 560 025.
Phone : 080-5298511.
Paxonet Communications
(Previously CoreEl Logic)
Surya Bhavan,
1181, Fergusson College Road,
PUNE -- 411 005.
Phone : 020-5533982, 5538074, 5538362
Phillips Semiconductors
Philips House,
150/1 Infantry Road,
BANGALORE -- 560 001.
Phone : 080-2282094.
RealChip Pvt LTD
161, Greams Road,
CHENNAI -- 600 006.
Phone:044-8291013, 8291014, 8294017.
Sage Design Systems (India) Pvt. Ltd.
1096, 12th A Main,
HAL IInd Stage, Indiranagar,
BANGALORE -- 560 008.
Phone : 080-5263878.
Sanyo LSI Technology India Ltd.
Unit 03 Level 08
Discoverer Block
WhiteField Road
Bangalore 560 066
Ph:91-080-8410600/841/0602/8410603
Email:slti@sanyo.co.in
Siemens Semiconductors Group
10th Floor, Raheja Towers,
M. G. Road,
BANGALORE -- 560 001.
Phone : 080-5594067.
Spike Technologies India Pvt. Ltd
(State of Art Design Center in India)
951, VijayaLakshmi Complex,
Second Floor,
24th Main, J.P. Nagar II Phase,
Bangalore - 560 078.
Phone: 91-80-6540313 / 14 / 16 / 17,
ST Microelectronics Ltd.
Sector 16A, Institutional Area,
NOIDA -- 201 301.
Phone : 011-8530965, 8556233, 8522810
Sun Microsystems
6th Floor, Divyasree Chambers,
Off Langford Road,
BANGALORE -- 560 027.
Synopsys
131/82/2C, 3rd A Cross,
18th Main, 6th Block,
Koramangala, Bangalore 560 095
Phone: 011.91.80.552.2201
Tality
57, Noida Export Processing Zone
Noida, U.P. 201 305
TranSwitch Pvt. Ltd
A-2/9, Safdarjung Enclave,
NEW DELHI -- 110 029.
Phone : 011-6165111, 6165113.
Texas Instruments
Golf View Homes,
Wind Tunnel Road, Murugesh Palya,
BANGALORE -- 560 017.
Phone : 080-5269451, 5269452
Virage Logic
A-360, Sector 19,
NOIDA -- 201 301.
Indian Companies :
Address
Accel
CDAC (GOVT Organisation)
Centre for Development of Advanced Computing,
Pune University Campus,
Ganesh Khind,
Pune - 411 007
Deccanet
1, 2 nd Main Rd,
GG Palya Extn., Off Tumkur Rd., Bangalore
DCM Data Systems Ltd.
8th Floor, Vikrant Tower, 4, Rajendra Place,
NEW DELHI -- 110 008.
Phone : 011-5769248, 5719967.
Delsoft India Pvt Ltd
Future Techno Designs Pvt Ltd
Pan Asia Business Services,
Tiffany's Annexe,
23/2 Vittal Mallya Road,
BANGALORE -- 560 001.
Phone : 080-2210508.
GPS Usha Pvt. Ltd.
27, Lavelle Road,
BANGALORE -- 560 001.
Phone : 080-2271397.
HCL Technologies India Pvt. Ltd.
A-11, Sector 16,
NOIDA -- 201 301.
Phone : 011-8510794, 8510736.
Moschip Semiconductor Technology
Ltd
43, Whisper Valley,
H. S. Darga,
HYDERABAD -- 500 008.
SDF # G-9B, 2nd Floor, NEPZ,
NOIDA -- 201 305.
Ncore Technology Pvt. Ltd
4F Leo Complex,
44-45, Residency (Cross) Road,
BANGALORE -- 560 025.
Paradigm Model Infoservices Ltd.
103/63 Uttamar Gandhi Salai,
Chennai 600 034
Semiconductor Complex Limited
(GOVT Organisation)
Head Office:
Phase VIII, S.A.S. Nagar 160 059,
Punjab
Phone : 91-172-254401 to 254411
Silicon Autamtion Systems
Renamed as SASKEN
3008, 12th B Main, 8th Cross,
HAL IInd Stage, Indiranagar,
BANGALORE -- 560 008.
Silicon Interfaces
606, Nirman Kendra,
Dr. E. Moses Road,
Mahalaxmi,
MUMBAI -- 400 011.
Phone : 022-2663326.
SiCore Systems Pvt. Ltd.
161, Greams Road,
CHENNAI -- 600 006.
Phone : 044-8224689, 8228607.
Tata ELXI
VLSI Design Group,
123, Richmond Road
Bangalore -- 560 025.
Phone : 080-5563945, 5364835
Teamasia Semiconductor LTD
6-3-1090 B3 Munawar Chambers
Raj Bhavan Road
Somajiguda
Hyderabad
Phone 91 40 6513691
U&I Scotty Computers Ltd
3,11th Cross, 3rd Main,
West of Chord Road,
Bangalore 5650 086.
Phone: 3491641/42 Fax: 3491623
Wipro Infotech Group
8, MG Road,
BANGALORE -- 560 001.
HOt Jobs
Hindustan Aeronautics Limited
Looking Fresh Engineers
Hindustan Aeronautics Limited (HAL), a Billion Dollar Company, is a premier Aeronautical industry of South East Asia, with 16 Production/Overhaul/Service Divisions and 9 co-located R&D Centers spread across the Country.
HAL Bangalore Complex is Currently looking Candidates for appointment as Assistant Engineer/Assistant Officer.
Sl.No Advt.No Post Discipline
1 BC/A/06/2006 Assistant Engineer (Gr-I) 2 Posts Ground Movement Control, Aerodrome Operations
2 BC/A/07/2006 Assistant Apron Officer (Gr-I) 3 Posts Apron Control, Aerodrome operations
Qualifications:
1. (Sl.No.1) Degree in Mechanical/ production Engineering/ Auto Mobile Engineering with minimum 60% mark in the aggregate of all the semesters/ users in respect of General/ OBC candidates/ corresponding CGPA Rations Gradations
2. (Sl.No.2) B.Sc. in Physics / Maths with English as one of the subjects plus M.Sc. in Physics/ Mathematics. Should have obtained 60% Marks in the aggregate for all the Semesters/ Years both in the B.Sc.& M.Sc. Degree examinations, in respect of General/ OBC candidates.
Last Date 17.01.2007
1.BHELLooking Fresh Engineer Trainees
THE POSITIONS & REQUIREMENT
Engineer Trainees in the disciplines of
a) Mechanical Engg 250
b) Electrical Engg. 100
c) Electronics Engg. 50
d) Computer Sc. & Engg. 2
Total 402
Supervisor Trainee in the disciplines of
a) Mechanical Engg 300
b) Electrical Engg. 100
c) Electronics Engg. 40
d) Civil 60
Total 500
The number of vacancies indicated above is tentative. Actual requirement may, however, vary based on further assessment. The above requirement is for BHEL’s various Manufacturing Units and Project Sites spread over India. Actual requirement may, however, vary based on further assessment.
QUALIFICATIONS
Engineer Trainee : Full time regular Bachelor’s Degree in Engineering or Technology from a recognised Indian University/ Institute in the disciplines of MECHANICAL/ ELECTRICAL/ ELECTRONICS/ COMPUTER SC. & ENGG. with minimum 60% marks in the aggregate of all years/ semesters.
Supervisor Trainee : Full time regular three years Diploma in Engineering from a recognized Indian University/ Institute in the disciplines of MECHANICAL/ ELECTRICAL/ ELECTRONICS/ CIVIL with minimum 60% marks in the aggregate of all years / semesters.
In addition, candidate should have undergone one year of “Technician Apprentice” training under Apprentices (Amendment), Act 1973.
Note:
1. For all the above positions, candidates who can submit proof of their having passed the said examination by 28th February, 2007, are also eligible to apply.
2 List of equivalent qualifications/ disciplines, which will be considered against the above positions will be provided on our recruitment website.
UPPER AGE LIMIT as on : 15th January, 2007
Engineer Trainee : 27 years for Graduates, 29 years for Post Graduates
Supervisor Trainee : 27 years
GENERAL
1. The submission of applications will only be through our recruitment website.
2. For the address of our recruitment website and also for opening date of this site, desirous candidates our advised to visit our Company website www.bhel.com.
3. Our recruitment website will provide necessary details regarding examination fee, how to apply, general instructions, last date of submission of applications etc.
4. Other than BHEL employees, candidates presently employed in Central/ State Government, PSUs shall be required to submit ‘No-Objection Certificate’ at the time of interview from their employer, if they qualify upto the stage of interview.
5. Candidates are advised to possess a valid e-mail ID, which is to be entered in the on-line Application Form. They are also advised to retain this e-mail ID active for atleast six months as any important intimation to the candidates shall be provided by BHEL through e-mail. They are further requested to check regularly their e-mail for any communication from BHEL in this regard.
http://www.bheletr.co.in/etrlive/jsp/
2.Railway Recruitment Board- Bangalore
Addendum to Employment Notice No.2/2006
Date of Issue : 16-12-2006 Closing Date : 16-01-2007.
In continuation of RRB/Bangalore's Employment Notice no. 2/2006 published in Employment News dated 25th Nov - 1st Dec 2006, applications are invited in the prescribed formatfrom eligible Indian Nationals for recruitment to the following posts of Rail Wheel Factory and South Western Railway.
Section Engineer (Track Machine) : Degree in Mechanical / Electronics / Production / Instrumentation Engineering 20-35 A-3 Rs.60/- 30
Junior Engineer : / II / Track Machine : Diploma in Mechanical / Electronics / Production / Automobile / Instrumentation Engineering 18-33 A-3 Rs.60/- 31
Junior Engineer / II / P-Way : Diploma in Civil Engineering
Section Engineer / Mechanical : Bachelor's Degree in Mechanical Engineering or equivalent from a recognised Institution.
Junior Engineer / II / Mechanical : Diploma in Mechanical Engineering or equivalent from a recognised Institution.
Chemical and Metallurgical Assistant Gr.I : Degree in metallurgy / Chemical Engineering or M.Sc. Degree in Chemistry / Applied Chemistry.
Chemical and Metallurgical Assistant Gr.II : Bachelor's Degree in Science with Physics and Chemistry with a minimum of 45% marks from a recognised institution.
Register and Apply Online through E-Application - Log on to www.railwayrecruitment.org/Bangalore
OR Apply by using format published in EN 2/2006 OR Download application from our website.
3.Civil Services Examination, 2007
IMPORTANT
1. CANDIDATES TO ENSURE THEIR ELIGIBILITY FOR THE EXAMINATION:
The Candidates applying for the examination should ensure that they fulfill all eligibility condition for admission to examination. Their admission at all the stages of the examination will be purely provisional subject to satisfying the prescribed eligibility conditions
Mere issue of admission certificate to the candidate will not imply that his candidature has been finally cleared by the Commission.
Commission take up verification of eligibility conditions with reference to original documents only after the candidate has qualified for interview/Personality Test.
2. APPLICATION FORM :
Candidates must apply in the Common Application Form devised by the Commission for its examination, which can be purchased from the Designated Head Post Offices/Post Offices (specified in Appendix III of the notice) throughout the country against cash payment of Rs. 20/- (Rupees Twenty only). Each such form can be used only once and only for one examination.
In case of any difficulty in obtaining Application Forms from the designated HPOs/POs, the candidates should immediately contact the concerned post Master or UPSC's "FORMS SUPPLY MONITORING CELL" over Telephone No. 011-23389366/FAX No. 011-23387310.
Candidates are advised to read carefully the "Instructions for filling up the Application Form" given in Appendix-II of this notice.
3. LAST DATE FOR RECEIPT OF APPLICATIONS :
All applications must reach the "Secretary, Union Public Service Commission, Dholpur House, Shahjahan Road, New Delhi - 110069" either by hand or by Post/Speed Post or by Courier, on or before the 15th January, 2007.
However, in respect of candidates residing abroad or in certain remote localities specified in para 6 of this Notice the last date for receipt of application by Post/Speed Post only (not by Hand or by Courier) is 22nd January, 2007.
4. Penalty for wrong answer (In objective type paper).
Candidates should not that their will be penalty (Negative Marking) answers marked by a candidate in the Objective Question Papers.
5. FACILITATION COUNTER FOR GUIDANCE OF CANDIDATES :
In case of any guidance/information/clarification regarding their applications, candidature etc. candidates can contact UPSC's Facilitation Counter near gate 'C' of its campus in person or over Telephone No. 011-23385271/011-23381125/011-23098543 on working days between 10.00 hrs and 17.00 hrs.
6. MOBILE PHONES BANNED :
(a) Mobile phones, pagers or any other communication devices are not allowed inside the premises where the examination is being conducted. Any infringement of these instructions shall entail disciplinary action including ban from future examinations.
(b) Candidates are advised in their own interest not be bring any of the banned items including mobile phones/pagers to the venue of the examination, as arrangement for safekeeping cannot be assured.
PageTop
F.1/10/2006-E.I.(B): Preliminary Examination of the Civil Services Examination for recruitment to the Services will be held by the Union Public Service Commission on the 20th May , 2007
4.AERONAUTICAL DEVELOPMENT AGENCY
(An Autonomous Body under Ministry of Defence, Govt. of India)
ADVERTISEMENT REF NO. ADA :ADM:EST:ADV-069:2006
Looking Research Fellows
Aeronautical Development Agency is entrusted with the task of design, development and flight testing of Tejas (Light Combat Aircraft). In addition to Programme Management, ADA is responsible for development of aerodynamics, flight mechanics, structural design & testing, CAD/CAM, electrical system, mechanical system, propulsion & fuel system, flight control system, avionics system, weapon system, flight test instrumentation & telemetry system etc. of Tejas.
To participate in the above task, we are in need of Research Fellows in the following disciplines: Freshersworld.com
Post
Research Fellow ‘A’
Research Fellow ‘B’
Age limit as on 31.12.2006
28 years
32 years
Basic Qualification
First Class BE/BTech (Aero /Mech / Stuctures/ E&E / E&C / Telecom / Instrumentation / Metallurgy / Computer Science Engg) with Minimum 60% Marks in aggregate
Experience
Nil
2 years relevant experience in Design/R&D (after completing UG) or
First Class ME/M.Tech with Minimum 60% Marks in aggregate
Stipend
Rs.8000/- pm with 15% HRA
Rs.9500/- pm with 15% HRA
Tenure
Initially for two years, extendable by one more year in the same grade or could be upgraded as Senior RF ‘A’ with a stipend of Rs.9000/- pm
Initially for two years, extendable by one more year in the same grade or could be upgraded as Senior RF ‘B’ with a stipend of Rs.10000/- pm
General Conditions for the post of Research Fellows: Freshersworld.com
1. Gate Score shall be the basis for screening.
2. Candidates should have completed the respective degree (Graduate/Post-Graduate) and should be in possession of Degree Certificate or Provisional Degree Certificate.
3. Aggregate % of last 6 semesters should be calculated by taking total of actual marks obtained in last 6 semesters / 3 years
4. Selected candidates may be posted anywhere in India if considered necessary.
5. Candidates employed in Govt/Semi Govt./PSUs/Autonomous Bodies should, in addition to registration on website, forward a hard copy of the application through proper channel. Freshersworld.com
6. Candidates applying for more than one post should register separately.
7. Outstation candidates attending interview are eligible for reimbursement of Second Class to-and-fro train fare by shortest route.
8. If any information furnished online is found to be wrong, the candidates will not be interviewed and TA will not be paid.
How to apply?
Candidates are required to register their applications only through our web-sites :
http://www.ada.gov.in/recruit or http://ebusiness.ada.gov.in/recruit.
Last Date for Registration of Application is 22 January 2007.
Looking Fresh Engineers
Hindustan Aeronautics Limited (HAL), a Billion Dollar Company, is a premier Aeronautical industry of South East Asia, with 16 Production/Overhaul/Service Divisions and 9 co-located R&D Centers spread across the Country.
HAL Bangalore Complex is Currently looking Candidates for appointment as Assistant Engineer/Assistant Officer.
Sl.No Advt.No Post Discipline
1 BC/A/06/2006 Assistant Engineer (Gr-I) 2 Posts Ground Movement Control, Aerodrome Operations
2 BC/A/07/2006 Assistant Apron Officer (Gr-I) 3 Posts Apron Control, Aerodrome operations
Qualifications:
1. (Sl.No.1) Degree in Mechanical/ production Engineering/ Auto Mobile Engineering with minimum 60% mark in the aggregate of all the semesters/ users in respect of General/ OBC candidates/ corresponding CGPA Rations Gradations
2. (Sl.No.2) B.Sc. in Physics / Maths with English as one of the subjects plus M.Sc. in Physics/ Mathematics. Should have obtained 60% Marks in the aggregate for all the Semesters/ Years both in the B.Sc.& M.Sc. Degree examinations, in respect of General/ OBC candidates.
Last Date 17.01.2007
1.BHELLooking Fresh Engineer Trainees
THE POSITIONS & REQUIREMENT
Engineer Trainees in the disciplines of
a) Mechanical Engg 250
b) Electrical Engg. 100
c) Electronics Engg. 50
d) Computer Sc. & Engg. 2
Total 402
Supervisor Trainee in the disciplines of
a) Mechanical Engg 300
b) Electrical Engg. 100
c) Electronics Engg. 40
d) Civil 60
Total 500
The number of vacancies indicated above is tentative. Actual requirement may, however, vary based on further assessment. The above requirement is for BHEL’s various Manufacturing Units and Project Sites spread over India. Actual requirement may, however, vary based on further assessment.
QUALIFICATIONS
Engineer Trainee : Full time regular Bachelor’s Degree in Engineering or Technology from a recognised Indian University/ Institute in the disciplines of MECHANICAL/ ELECTRICAL/ ELECTRONICS/ COMPUTER SC. & ENGG. with minimum 60% marks in the aggregate of all years/ semesters.
Supervisor Trainee : Full time regular three years Diploma in Engineering from a recognized Indian University/ Institute in the disciplines of MECHANICAL/ ELECTRICAL/ ELECTRONICS/ CIVIL with minimum 60% marks in the aggregate of all years / semesters.
In addition, candidate should have undergone one year of “Technician Apprentice” training under Apprentices (Amendment), Act 1973.
Note:
1. For all the above positions, candidates who can submit proof of their having passed the said examination by 28th February, 2007, are also eligible to apply.
2 List of equivalent qualifications/ disciplines, which will be considered against the above positions will be provided on our recruitment website.
UPPER AGE LIMIT as on : 15th January, 2007
Engineer Trainee : 27 years for Graduates, 29 years for Post Graduates
Supervisor Trainee : 27 years
GENERAL
1. The submission of applications will only be through our recruitment website.
2. For the address of our recruitment website and also for opening date of this site, desirous candidates our advised to visit our Company website www.bhel.com.
3. Our recruitment website will provide necessary details regarding examination fee, how to apply, general instructions, last date of submission of applications etc.
4. Other than BHEL employees, candidates presently employed in Central/ State Government, PSUs shall be required to submit ‘No-Objection Certificate’ at the time of interview from their employer, if they qualify upto the stage of interview.
5. Candidates are advised to possess a valid e-mail ID, which is to be entered in the on-line Application Form. They are also advised to retain this e-mail ID active for atleast six months as any important intimation to the candidates shall be provided by BHEL through e-mail. They are further requested to check regularly their e-mail for any communication from BHEL in this regard.
http://www.bheletr.co.in/etrlive/jsp/
2.Railway Recruitment Board- Bangalore
Addendum to Employment Notice No.2/2006
Date of Issue : 16-12-2006 Closing Date : 16-01-2007.
In continuation of RRB/Bangalore's Employment Notice no. 2/2006 published in Employment News dated 25th Nov - 1st Dec 2006, applications are invited in the prescribed formatfrom eligible Indian Nationals for recruitment to the following posts of Rail Wheel Factory and South Western Railway.
Section Engineer (Track Machine) : Degree in Mechanical / Electronics / Production / Instrumentation Engineering 20-35 A-3 Rs.60/- 30
Junior Engineer : / II / Track Machine : Diploma in Mechanical / Electronics / Production / Automobile / Instrumentation Engineering 18-33 A-3 Rs.60/- 31
Junior Engineer / II / P-Way : Diploma in Civil Engineering
Section Engineer / Mechanical : Bachelor's Degree in Mechanical Engineering or equivalent from a recognised Institution.
Junior Engineer / II / Mechanical : Diploma in Mechanical Engineering or equivalent from a recognised Institution.
Chemical and Metallurgical Assistant Gr.I : Degree in metallurgy / Chemical Engineering or M.Sc. Degree in Chemistry / Applied Chemistry.
Chemical and Metallurgical Assistant Gr.II : Bachelor's Degree in Science with Physics and Chemistry with a minimum of 45% marks from a recognised institution.
Register and Apply Online through E-Application - Log on to www.railwayrecruitment.org/Bangalore
OR Apply by using format published in EN 2/2006 OR Download application from our website.
3.Civil Services Examination, 2007
IMPORTANT
1. CANDIDATES TO ENSURE THEIR ELIGIBILITY FOR THE EXAMINATION:
The Candidates applying for the examination should ensure that they fulfill all eligibility condition for admission to examination. Their admission at all the stages of the examination will be purely provisional subject to satisfying the prescribed eligibility conditions
Mere issue of admission certificate to the candidate will not imply that his candidature has been finally cleared by the Commission.
Commission take up verification of eligibility conditions with reference to original documents only after the candidate has qualified for interview/Personality Test.
2. APPLICATION FORM :
Candidates must apply in the Common Application Form devised by the Commission for its examination, which can be purchased from the Designated Head Post Offices/Post Offices (specified in Appendix III of the notice) throughout the country against cash payment of Rs. 20/- (Rupees Twenty only). Each such form can be used only once and only for one examination.
In case of any difficulty in obtaining Application Forms from the designated HPOs/POs, the candidates should immediately contact the concerned post Master or UPSC's "FORMS SUPPLY MONITORING CELL" over Telephone No. 011-23389366/FAX No. 011-23387310.
Candidates are advised to read carefully the "Instructions for filling up the Application Form" given in Appendix-II of this notice.
3. LAST DATE FOR RECEIPT OF APPLICATIONS :
All applications must reach the "Secretary, Union Public Service Commission, Dholpur House, Shahjahan Road, New Delhi - 110069" either by hand or by Post/Speed Post or by Courier, on or before the 15th January, 2007.
However, in respect of candidates residing abroad or in certain remote localities specified in para 6 of this Notice the last date for receipt of application by Post/Speed Post only (not by Hand or by Courier) is 22nd January, 2007.
4. Penalty for wrong answer (In objective type paper).
Candidates should not that their will be penalty (Negative Marking) answers marked by a candidate in the Objective Question Papers.
5. FACILITATION COUNTER FOR GUIDANCE OF CANDIDATES :
In case of any guidance/information/clarification regarding their applications, candidature etc. candidates can contact UPSC's Facilitation Counter near gate 'C' of its campus in person or over Telephone No. 011-23385271/011-23381125/011-23098543 on working days between 10.00 hrs and 17.00 hrs.
6. MOBILE PHONES BANNED :
(a) Mobile phones, pagers or any other communication devices are not allowed inside the premises where the examination is being conducted. Any infringement of these instructions shall entail disciplinary action including ban from future examinations.
(b) Candidates are advised in their own interest not be bring any of the banned items including mobile phones/pagers to the venue of the examination, as arrangement for safekeeping cannot be assured.
PageTop
F.1/10/2006-E.I.(B): Preliminary Examination of the Civil Services Examination for recruitment to the Services will be held by the Union Public Service Commission on the 20th May , 2007
4.AERONAUTICAL DEVELOPMENT AGENCY
(An Autonomous Body under Ministry of Defence, Govt. of India)
ADVERTISEMENT REF NO. ADA :ADM:EST:ADV-069:2006
Looking Research Fellows
Aeronautical Development Agency is entrusted with the task of design, development and flight testing of Tejas (Light Combat Aircraft). In addition to Programme Management, ADA is responsible for development of aerodynamics, flight mechanics, structural design & testing, CAD/CAM, electrical system, mechanical system, propulsion & fuel system, flight control system, avionics system, weapon system, flight test instrumentation & telemetry system etc. of Tejas.
To participate in the above task, we are in need of Research Fellows in the following disciplines: Freshersworld.com
Post
Research Fellow ‘A’
Research Fellow ‘B’
Age limit as on 31.12.2006
28 years
32 years
Basic Qualification
First Class BE/BTech (Aero /Mech / Stuctures/ E&E / E&C / Telecom / Instrumentation / Metallurgy / Computer Science Engg) with Minimum 60% Marks in aggregate
Experience
Nil
2 years relevant experience in Design/R&D (after completing UG) or
First Class ME/M.Tech with Minimum 60% Marks in aggregate
Stipend
Rs.8000/- pm with 15% HRA
Rs.9500/- pm with 15% HRA
Tenure
Initially for two years, extendable by one more year in the same grade or could be upgraded as Senior RF ‘A’ with a stipend of Rs.9000/- pm
Initially for two years, extendable by one more year in the same grade or could be upgraded as Senior RF ‘B’ with a stipend of Rs.10000/- pm
General Conditions for the post of Research Fellows: Freshersworld.com
1. Gate Score shall be the basis for screening.
2. Candidates should have completed the respective degree (Graduate/Post-Graduate) and should be in possession of Degree Certificate or Provisional Degree Certificate.
3. Aggregate % of last 6 semesters should be calculated by taking total of actual marks obtained in last 6 semesters / 3 years
4. Selected candidates may be posted anywhere in India if considered necessary.
5. Candidates employed in Govt/Semi Govt./PSUs/Autonomous Bodies should, in addition to registration on website, forward a hard copy of the application through proper channel. Freshersworld.com
6. Candidates applying for more than one post should register separately.
7. Outstation candidates attending interview are eligible for reimbursement of Second Class to-and-fro train fare by shortest route.
8. If any information furnished online is found to be wrong, the candidates will not be interviewed and TA will not be paid.
How to apply?
Candidates are required to register their applications only through our web-sites :
http://www.ada.gov.in/recruit or http://ebusiness.ada.gov.in/recruit.
Last Date for Registration of Application is 22 January 2007.
Thursday, January 4, 2007
Ardh Kumbh,Allahabad
Lakhs flock to Ardh Kumbh
ALLAHABAD: More than 20 lakh people took a holy dip at the confluence of the Ganga, the Yamuna and the Saraswati here on Paush Poornima on Wednesday, marking the beginning of a mammoth month-long Ardh Kumbh congregation, amid tight security.
A steady stream of devotees made a beeline for about 30 bathing ghats from early morning despite chill winds and fog enveloping the sprawling Kumbh Nagari. Allahabad, in fact, was the coldest place in all of Uttar Pradesh at 6.3 degrees Celsius.
Many foreign tourists were also around, and when asked for their comments, their common refrain about the congregation was: ``Incredible!''
The holy bath over, many pilgrims were seen moving towards the Bade Hanuman temple, which is the only one with a supine idol of Lord Hanuman, while some others tried to venture out to attractive pandals of different "akharas", four of whom have already made their ceremonial entry into the mela ground in colourful processions.
About 10,000 policemen and 4,000 home guards were deployed for maintaining law and order. In addition, there were 32 barricaded checkpoints manned by Central Reserve Police Force and Border Security Force personnel.
National Security Guard commandos, anti-terrorist squads, quick response teams of commandos, bomb disposal squads and anti-sabotage teams have also been deployed.
A large number of policemen also kept a close watch from towers and through closed-circuit TV cameras. Plying of vehicles was banned.
The turnout was, however, much thinner than earlier official estimates of 80 lakh people. The devout attributed it to fear of general law and order problems and the poor quality of water in the Ganga.
However, as the early morning fog lifted and the sun beat down on the undulating sand tracts, the crowds got thicker.
Wednesday, January 3, 2007
Sixth Central Pay Commission
Sixth Central Pay Commission, Government of India
1.1 Should there be any comparison/parity between pay scales and perquisites in Government and the public/private sector?
1.2 Is it possible to quantify all other benefits, excluding pay, derived by employees in Government and the public and private sectors from security of tenure, promotional avenues, retirement packages, housing and other invisibles? In view of these benefits, can there be any fair comparison between the salaries available in the government vis-à-vis the salaries in the private sector?
1.3 In order to ensure a fair comparison based on principles of equity and social justice, would it not also be appropriate to take into account the economic conditions of large sections of the community that are less privileged than Government employees and many of whom live below the poverty line?
2. International comparisons
2.1 Some countries have raised civil service pay scales almost to levels prevalent in the private sector on the hypothesis that a well-paid bureaucracy is likely to be honest and diligent. To what extent would such a hypothesis be valid and how far would such a course of action be desirable?
3. Impact on other organizations
3.1 Salary structure in the Central and State Governments is broadly similar. The recommendations of the Pay Commission are likely to lead to similar demands from employees of State Governments, municipal bodies, panchayati raj institutions & autonomous institutions
Their paying capacity is considerably limited. To what extent should this factor be considered in devising a reasonable remuneration package for Central Government employees?
4. Salaries
4.1 How should we determine the salary to be paid to a Secretary in the Central Government? Please suggest an appropriate basic pay for a Secretary? Can appointment to this post be made on a contractual basis where salaries and tenure are linked to the performance in terms of achieving defined targets?
4.2 What should be the reasonable ratio between the minimum and the maximum of a pay scale?
4.3 Is it necessary to persist with a pre-determined minimum-maximum ratio on ideological considerations? Or is it more important to ensure efficient administration by preventing flight of outstanding talent from Government?
5. Relativities
5.1 Employees in the Secretariat and analogous establishments are entitled to higher pay scales than the corresponding field functionaries. This was supposed to compensate them for the loss of certain facilities available to them in field assignments and the extra effort required for decision-making at the policy level. Are these factors valid even today particularly in the context of decentralization and devolution of administrative powers? Is this discrimination between field and secretariat functionaries even justified today?
6. Group-A Services
6.1 Is there a case for a Unified Civil Service, merging therein all Central (both technical and non-technical) and All India Services, allowing vertical and horizontal movement ? Or should there be two distinct
streams, one embracing all the technical services and the other for non-technical services?
6.2 Do you feel that the pattern of pay scales for all Group A Services should be redesignated so as to attract candidates of the requisite caliber? Keeping in view some of the compensation packages being offered to fresh professionals by the private sector, what emoluments would you suggest for an entrant to a Group-A Service in Government?
7. Professional personnel
7.1 Should there be a higher compensation package for scientists in certain specialized streams/departments like Department of Space, Department of Atomic Energy? If so, what should be the reasonable package in their case?
8. Classification of posts
8.1 Presently, civilian posts in the Central Government are classified into four Groups (‘A’, ‘B’, ‘C’ & ‘D’) with reference to their scales of pay. The Fifth Central Pay Commission had recommended their reclassification into Executive, Supervisory, Supporting and Auxiliary Staff. Would you suggest any changes in the existing classification or should the classification recommended by Fifth Central Pay Commission be adopted with/without modifications?
9. Restructuring of Group ‘C’ & ‘D’ posts
9.1 Should all lower Group ‘C’ functionaries in the Secretariat be replaced by multi-functional Executive Assistants, who would be graduates and well versed in office work, secretarial skills and use of modern office equipment including computers? Should Similar arrangements can be evolved for Group ‘C’ posts in other organisations of Government?
9.2 Should a similar regrouping of Group D staff into fewer categories capable of performing diverse functions also be carried out?
10. Pay Scales
10.1 How should a pay scale be structured? What is a reasonable ratio between the minimum and maximum of a pay scale?
10.2 The successive Pay Commissions have progressively reduced the number of distinct pay scales. The number of scales has therefore come down from more than 500 scales at the time of the Second Central Pay Commission to 51 scales before Fifth Central Pay Commission, which was brought down to 33 scales by the Fifth Central Pay Commission. The reduction in the number of pay scales brings in attendant problems like the promotion and the feeder grades coming to lie in the same pay scale, etc. Do you feel whether the existing number of pay scales should be retained or increased or decreased or whether the same should be replaced by a running pay scale?
11. Increments
11.1 What should be the criteria for determining the rates and frequency of increments in respect of different scales of pay? Should these bear a uniform or varying relationship with the minima and/or maxima of the scales?
12. Revision of pay scales
12.1 Is there any need to revise the pay scales periodically especially when 100% neutralization for inflation is available in form of dearness allowance?
12.2 How should pay be fixed in the revised pay scales? Should there be a point-to-point fixation? If not, please suggest a method by which it can be ensured that senior personnel are not placed at a disadvantage vis-à-vis their juniors and due weightage is given for the longer service rendered by the former.
13. Compensatory Allowances
13.1 Is City Compensatory Allowance a sufficient compensation for the problems of a large city? If DA and HRA provide full neutralization, do you think CCA should continue? Is there a need for changing the basis of classification of cities and the rates of CCA? If so, please suggest the revised basis and rates.
14. Pay and perquisites for Armed Forces
14.1 What should be the basis for determination of pay scales for Armed Forces Personnel? What percentage weightage should be assigned to (i) parity with civil services, (ii) comparison with private sector, (iii) special and hazardous nature of duties, (iv) short career span and (v) restricted rights?
14.2 How should the pay of a soldier, sailor and airman be determined? How should it relate to the minimum wage in Government and the pay of a constable in paramilitary or internal security forces?
15. Abolition of feudalism
15.1 Should all vestiges of feudalism in the country like huge residential bungalows sprawling over several acres, large number of servants’ quarters, retinues of personal staff, bungalow peons, use of uniformed personnel as batmen or on unnecessary security or ceremonial duties etc. be abolished? Please make concrete suggestions.
16. Specific proposals
16.1 In what manner can Central Government organizations functioning be improved to make them more professional, citizen-friendly and delivery oriented?
16.2 Please outline specific proposals, which could result in:
(i) Reduction and redeployment of staff,
(ii) Reduction of paper work,
(iii) Better work environment,
(iv) Economy in expenditure,
(v) Professionalisation of services,
(vi) Reduction in litigation on service matters,
(vii) Better delivery of service by government agencies to their users.
17. New concepts
17.1 Do you think the concepts of contractual appointment, part-time work, flexible job description, flexi time etc. need to be introduced in Government to change the environment, provide more jobs and impart flexibility to the working conditions of employees?
17.2 For improving punctuality/introducing new concepts like flexi time, should biometric entry/exit be introduced?
17.3 What steps should be taken to ensure that scientists, doctors, engineers and other professionals with sophisticated education and skills are retained in their specialized fields in Government? Should they be appointed on contract with a higher status and initial pay, advance increments, better service conditions, etc.?
17.4 Should there be lateral movement from Government to non-Government jobs and vice versa? If so, in which sphere(s) and to what extent ?
17.5 It has been suggested that existing Government employees should be encouraged to shift to employment on contract for specified periods in return for a substantially higher remuneration package. Would you agree?
18. Performance Appraisal
18.1 In what way should be present system of performance appraisal be changed? Should be ACR be an open document?
18.2 How far has the introduction of self-assessment helped in the process of appraisal?
18.3 Should appraisal be done for an entire team instead of for individuals?
18.4 In what manner can Government employees be made personally accountable for their acts of omission or commission, without any special safeguards? Would you recommend any amendments to Article 311 of the Constitution, Section 197 of the Code of Criminal Procedure, Section 17 and 19 of the Prevention of Corruption Act, 1988 and various rules relating to conduct of Government servants and disciplinary proceedings?
19. Holidays
19.1 Kindly comment on the appropriateness of adopting a five-day week in Government offices when other sectors follow a six day week. Please also state whether the number of Gazetted holidays in Government offices should be reduced? Please also comment on the appropriateness of declaring Gazetted holidays for all major religious festivals.
19.2 What do you think is the state of work ethics and punctuality in Government offices? Kindly suggest ways of improving these.
1.1 Should there be any comparison/parity between pay scales and perquisites in Government and the public/private sector?
1.2 Is it possible to quantify all other benefits, excluding pay, derived by employees in Government and the public and private sectors from security of tenure, promotional avenues, retirement packages, housing and other invisibles? In view of these benefits, can there be any fair comparison between the salaries available in the government vis-à-vis the salaries in the private sector?
1.3 In order to ensure a fair comparison based on principles of equity and social justice, would it not also be appropriate to take into account the economic conditions of large sections of the community that are less privileged than Government employees and many of whom live below the poverty line?
2. International comparisons
2.1 Some countries have raised civil service pay scales almost to levels prevalent in the private sector on the hypothesis that a well-paid bureaucracy is likely to be honest and diligent. To what extent would such a hypothesis be valid and how far would such a course of action be desirable?
3. Impact on other organizations
3.1 Salary structure in the Central and State Governments is broadly similar. The recommendations of the Pay Commission are likely to lead to similar demands from employees of State Governments, municipal bodies, panchayati raj institutions & autonomous institutions
Their paying capacity is considerably limited. To what extent should this factor be considered in devising a reasonable remuneration package for Central Government employees?
4. Salaries
4.1 How should we determine the salary to be paid to a Secretary in the Central Government? Please suggest an appropriate basic pay for a Secretary? Can appointment to this post be made on a contractual basis where salaries and tenure are linked to the performance in terms of achieving defined targets?
4.2 What should be the reasonable ratio between the minimum and the maximum of a pay scale?
4.3 Is it necessary to persist with a pre-determined minimum-maximum ratio on ideological considerations? Or is it more important to ensure efficient administration by preventing flight of outstanding talent from Government?
5. Relativities
5.1 Employees in the Secretariat and analogous establishments are entitled to higher pay scales than the corresponding field functionaries. This was supposed to compensate them for the loss of certain facilities available to them in field assignments and the extra effort required for decision-making at the policy level. Are these factors valid even today particularly in the context of decentralization and devolution of administrative powers? Is this discrimination between field and secretariat functionaries even justified today?
6. Group-A Services
6.1 Is there a case for a Unified Civil Service, merging therein all Central (both technical and non-technical) and All India Services, allowing vertical and horizontal movement ? Or should there be two distinct
streams, one embracing all the technical services and the other for non-technical services?
6.2 Do you feel that the pattern of pay scales for all Group A Services should be redesignated so as to attract candidates of the requisite caliber? Keeping in view some of the compensation packages being offered to fresh professionals by the private sector, what emoluments would you suggest for an entrant to a Group-A Service in Government?
7. Professional personnel
7.1 Should there be a higher compensation package for scientists in certain specialized streams/departments like Department of Space, Department of Atomic Energy? If so, what should be the reasonable package in their case?
8. Classification of posts
8.1 Presently, civilian posts in the Central Government are classified into four Groups (‘A’, ‘B’, ‘C’ & ‘D’) with reference to their scales of pay. The Fifth Central Pay Commission had recommended their reclassification into Executive, Supervisory, Supporting and Auxiliary Staff. Would you suggest any changes in the existing classification or should the classification recommended by Fifth Central Pay Commission be adopted with/without modifications?
9. Restructuring of Group ‘C’ & ‘D’ posts
9.1 Should all lower Group ‘C’ functionaries in the Secretariat be replaced by multi-functional Executive Assistants, who would be graduates and well versed in office work, secretarial skills and use of modern office equipment including computers? Should Similar arrangements can be evolved for Group ‘C’ posts in other organisations of Government?
9.2 Should a similar regrouping of Group D staff into fewer categories capable of performing diverse functions also be carried out?
10. Pay Scales
10.1 How should a pay scale be structured? What is a reasonable ratio between the minimum and maximum of a pay scale?
10.2 The successive Pay Commissions have progressively reduced the number of distinct pay scales. The number of scales has therefore come down from more than 500 scales at the time of the Second Central Pay Commission to 51 scales before Fifth Central Pay Commission, which was brought down to 33 scales by the Fifth Central Pay Commission. The reduction in the number of pay scales brings in attendant problems like the promotion and the feeder grades coming to lie in the same pay scale, etc. Do you feel whether the existing number of pay scales should be retained or increased or decreased or whether the same should be replaced by a running pay scale?
11. Increments
11.1 What should be the criteria for determining the rates and frequency of increments in respect of different scales of pay? Should these bear a uniform or varying relationship with the minima and/or maxima of the scales?
12. Revision of pay scales
12.1 Is there any need to revise the pay scales periodically especially when 100% neutralization for inflation is available in form of dearness allowance?
12.2 How should pay be fixed in the revised pay scales? Should there be a point-to-point fixation? If not, please suggest a method by which it can be ensured that senior personnel are not placed at a disadvantage vis-à-vis their juniors and due weightage is given for the longer service rendered by the former.
13. Compensatory Allowances
13.1 Is City Compensatory Allowance a sufficient compensation for the problems of a large city? If DA and HRA provide full neutralization, do you think CCA should continue? Is there a need for changing the basis of classification of cities and the rates of CCA? If so, please suggest the revised basis and rates.
14. Pay and perquisites for Armed Forces
14.1 What should be the basis for determination of pay scales for Armed Forces Personnel? What percentage weightage should be assigned to (i) parity with civil services, (ii) comparison with private sector, (iii) special and hazardous nature of duties, (iv) short career span and (v) restricted rights?
14.2 How should the pay of a soldier, sailor and airman be determined? How should it relate to the minimum wage in Government and the pay of a constable in paramilitary or internal security forces?
15. Abolition of feudalism
15.1 Should all vestiges of feudalism in the country like huge residential bungalows sprawling over several acres, large number of servants’ quarters, retinues of personal staff, bungalow peons, use of uniformed personnel as batmen or on unnecessary security or ceremonial duties etc. be abolished? Please make concrete suggestions.
16. Specific proposals
16.1 In what manner can Central Government organizations functioning be improved to make them more professional, citizen-friendly and delivery oriented?
16.2 Please outline specific proposals, which could result in:
(i) Reduction and redeployment of staff,
(ii) Reduction of paper work,
(iii) Better work environment,
(iv) Economy in expenditure,
(v) Professionalisation of services,
(vi) Reduction in litigation on service matters,
(vii) Better delivery of service by government agencies to their users.
17. New concepts
17.1 Do you think the concepts of contractual appointment, part-time work, flexible job description, flexi time etc. need to be introduced in Government to change the environment, provide more jobs and impart flexibility to the working conditions of employees?
17.2 For improving punctuality/introducing new concepts like flexi time, should biometric entry/exit be introduced?
17.3 What steps should be taken to ensure that scientists, doctors, engineers and other professionals with sophisticated education and skills are retained in their specialized fields in Government? Should they be appointed on contract with a higher status and initial pay, advance increments, better service conditions, etc.?
17.4 Should there be lateral movement from Government to non-Government jobs and vice versa? If so, in which sphere(s) and to what extent ?
17.5 It has been suggested that existing Government employees should be encouraged to shift to employment on contract for specified periods in return for a substantially higher remuneration package. Would you agree?
18. Performance Appraisal
18.1 In what way should be present system of performance appraisal be changed? Should be ACR be an open document?
18.2 How far has the introduction of self-assessment helped in the process of appraisal?
18.3 Should appraisal be done for an entire team instead of for individuals?
18.4 In what manner can Government employees be made personally accountable for their acts of omission or commission, without any special safeguards? Would you recommend any amendments to Article 311 of the Constitution, Section 197 of the Code of Criminal Procedure, Section 17 and 19 of the Prevention of Corruption Act, 1988 and various rules relating to conduct of Government servants and disciplinary proceedings?
19. Holidays
19.1 Kindly comment on the appropriateness of adopting a five-day week in Government offices when other sectors follow a six day week. Please also state whether the number of Gazetted holidays in Government offices should be reduced? Please also comment on the appropriateness of declaring Gazetted holidays for all major religious festivals.
19.2 What do you think is the state of work ethics and punctuality in Government offices? Kindly suggest ways of improving these.
Tuesday, January 2, 2007
Chicken Recipes
1. Chicken 65
Ingredients:
2 chicken breasts - skinned, cut bite sized1 tsp chilli powder1 tsp salt1 tsp black pepper powder2 egg white2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 tbsp lemon juiceoil for deep-fryingMethod:
Mix the chicken, salt, black and red pepper and keep aside for an hour then mix in the cornflour, maida and egg white.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add buttermilk, and salt to taste. Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
2. BUTTER CHICKEN
Ingredients:
1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped4 tbsp cream
Method
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
· Put the chicken into a large mixing bowl and pour over the yogurt mixture.
· Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
· Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
3.Malwani Chicken
Ingredients:
1 chicken-cut into pieces1 tsp cumin seeds1 tbsp coriander seeds2-3 dried red chillies1 cup coconut-grated1 cup onions-grated2 tsp ginger-garlic paste1 tsp salt or to taste1 tsp turmeric powdertamarind pulp from 20 gm tamarind1 cup coconut cream
Method:
Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut. Heat oil and add the onions and ginger-garlic paste. Saut?ill onions are brown. Add the chicken over high heat and saut?ill opaque. Add the ground paste, salt and turmeric and saut?ill fat separates. Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender. Add the tamarind and coconut cream, simmer for a few minutes and serve.
4. CHICKEN TIKKA MASALA
Ingredients-
Part A:2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting)
Part B:5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger, juliennedhoney to taste
Method
· Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
· Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
· While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
· Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
· If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
5. COCONUT CHICKEN CURRY
Ingredients
1/4 cup whole unsalted cashews 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces Salt To Taste1/4 cup vegetable oil 1/4 tsp black mustard seeds 1/4 tsp cumin seeds 1/4 tsp ground coriander 1 tbsp curry powder 1 medium onion, thinly sliced 1 tsp finely grated fresh ginger 1 garlic clove, minced 1 (14 ounce) can unsweetened coconut milk 1/4 cup frozen peas 2 tbsp chopped cilantro
Method
· Preheat the oven to 350 degrees F.
· Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
· Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
· Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
· Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
· Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
· Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
6.CHICKEN KORMA
Ingredients:
1 (2 1/2 pound) cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika 2 tsp fresh ginger, chopped 2 tsp peanut or sunflower oil2 tsp ground coriander 1/2 tsp ground chili 1 tsp cumin Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped
Method:
· Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
· Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
· Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
· Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
7. CHICKEN CURRY
Ingredients:
1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic, minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken, diced 1 (3 ounce) can mushrooms, drained Salt To Taste
Rice Ring1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold
Method:
· Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
· Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
· Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
· Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.
8.Chicken Fry.
Ingredients:
1 kg chicken- cut into 8 piecesMix together for marinade1/2 tsp ginger paste1/2 tsp garlic pastesalt to taste2 tsp chilli powder2 tbsp vinegar2 tbsp gram flour2 tsp ajwain5 cloves-roasted and powdered1 tsp fenugreek seeds-roasted and powdered4-5 peppercorns-roasted and powderedseeds pf 2 black cardamoms-roasted and powdered2 tsp cumin seeds-roasted and powdered1/2 cup mustard oillemon twists and coriander to garnishMethod:
Prick the chicken in 2-3 places, marinate in the mixture and keep for 3-4 hrs.Heat the oil in a heavy-based pan and put the chicken pieces into it.Deep-fry over a medium flame, till the chicken is tender. Takes 15-20 minutes.Serve garnished with lemon twists and coriander leaves.
9.INDIAN CHILLI CHICKEN
Ingredients
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce1 egg2 tbsp corn flour / corn starch5-6 green chilies (finely chopped)2 green onion tops (finely chopped), if available1 tsp garlic pasteSalt To Taste1/2 tsp white pepper powder or to taste1 tsp sugarA pinch of ajinomoto (optional)2 cups chicken broth / water1 tbsp oilOil to fry
Method:
· Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
· Heat oil and deep fry the marinated chicken pieces till golden brown.
· Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
· Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
· Add fried chicken pieces to it and cook for few minutes.
· Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
· Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
10. CHICKEN DRUMSTICKS
Ingredients:
6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying
Method:
· In a bowl add Soya sauce, ginger-garlic paste, sugar.
· Add chicken wings coat well and set aside for 1/2 hour.
· Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
· Heat oil in a wok / kadhai.
· Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
· Serve chicken drumsticks hot with thin slices of onions and lemon.
Ingredients:
2 chicken breasts - skinned, cut bite sized1 tsp chilli powder1 tsp salt1 tsp black pepper powder2 egg white2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 tbsp lemon juiceoil for deep-fryingMethod:
Mix the chicken, salt, black and red pepper and keep aside for an hour then mix in the cornflour, maida and egg white.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add buttermilk, and salt to taste. Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
2. BUTTER CHICKEN
Ingredients:
1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped4 tbsp cream
Method
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
· Put the chicken into a large mixing bowl and pour over the yogurt mixture.
· Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
· Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
3.Malwani Chicken
Ingredients:
1 chicken-cut into pieces1 tsp cumin seeds1 tbsp coriander seeds2-3 dried red chillies1 cup coconut-grated1 cup onions-grated2 tsp ginger-garlic paste1 tsp salt or to taste1 tsp turmeric powdertamarind pulp from 20 gm tamarind1 cup coconut cream
Method:
Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut. Heat oil and add the onions and ginger-garlic paste. Saut?ill onions are brown. Add the chicken over high heat and saut?ill opaque. Add the ground paste, salt and turmeric and saut?ill fat separates. Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender. Add the tamarind and coconut cream, simmer for a few minutes and serve.
4. CHICKEN TIKKA MASALA
Ingredients-
Part A:2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting)
Part B:5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger, juliennedhoney to taste
Method
· Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
· Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
· While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
· Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
· If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
5. COCONUT CHICKEN CURRY
Ingredients
1/4 cup whole unsalted cashews 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces Salt To Taste1/4 cup vegetable oil 1/4 tsp black mustard seeds 1/4 tsp cumin seeds 1/4 tsp ground coriander 1 tbsp curry powder 1 medium onion, thinly sliced 1 tsp finely grated fresh ginger 1 garlic clove, minced 1 (14 ounce) can unsweetened coconut milk 1/4 cup frozen peas 2 tbsp chopped cilantro
Method
· Preheat the oven to 350 degrees F.
· Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
· Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
· Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
· Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
· Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
· Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
6.CHICKEN KORMA
Ingredients:
1 (2 1/2 pound) cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika 2 tsp fresh ginger, chopped 2 tsp peanut or sunflower oil2 tsp ground coriander 1/2 tsp ground chili 1 tsp cumin Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped
Method:
· Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
· Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
· Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
· Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
7. CHICKEN CURRY
Ingredients:
1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic, minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken, diced 1 (3 ounce) can mushrooms, drained Salt To Taste
Rice Ring1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold
Method:
· Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
· Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
· Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
· Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.
8.Chicken Fry.
Ingredients:
1 kg chicken- cut into 8 piecesMix together for marinade1/2 tsp ginger paste1/2 tsp garlic pastesalt to taste2 tsp chilli powder2 tbsp vinegar2 tbsp gram flour2 tsp ajwain5 cloves-roasted and powdered1 tsp fenugreek seeds-roasted and powdered4-5 peppercorns-roasted and powderedseeds pf 2 black cardamoms-roasted and powdered2 tsp cumin seeds-roasted and powdered1/2 cup mustard oillemon twists and coriander to garnishMethod:
Prick the chicken in 2-3 places, marinate in the mixture and keep for 3-4 hrs.Heat the oil in a heavy-based pan and put the chicken pieces into it.Deep-fry over a medium flame, till the chicken is tender. Takes 15-20 minutes.Serve garnished with lemon twists and coriander leaves.
9.INDIAN CHILLI CHICKEN
Ingredients
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce1 egg2 tbsp corn flour / corn starch5-6 green chilies (finely chopped)2 green onion tops (finely chopped), if available1 tsp garlic pasteSalt To Taste1/2 tsp white pepper powder or to taste1 tsp sugarA pinch of ajinomoto (optional)2 cups chicken broth / water1 tbsp oilOil to fry
Method:
· Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
· Heat oil and deep fry the marinated chicken pieces till golden brown.
· Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
· Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
· Add fried chicken pieces to it and cook for few minutes.
· Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
· Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
10. CHICKEN DRUMSTICKS
Ingredients:
6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying
Method:
· In a bowl add Soya sauce, ginger-garlic paste, sugar.
· Add chicken wings coat well and set aside for 1/2 hour.
· Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
· Heat oil in a wok / kadhai.
· Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
· Serve chicken drumsticks hot with thin slices of onions and lemon.
India Vegie Dishes
Eggs in Spicy Almond Sauce
Ingredients
1 oz blanched slivered almonds
2 tsps whole cumin seeds
2 tbsps white poppy seeds
1 tsp ground coriander seed
1 whole dried hot red pepper
5 tbsps vegetable oil
3 whole cardamon pods
1 medium onion, finely chopped
4 cloves garlic, finely chopped
¾" fresh ginger, finely chopped
2 fl oz yoghurt
2 fl oz spicy tomato sauce
1 tsp salt
4 fl oz single cream
1 tbsp lemon juice
½ tsp garam masala
4 hard- boiled eggs cut in half
Directions
Put the almonds in a small heavy frying pan and stir over a medium to low heat until lightly browned. Pulverize in a grinder and remove.
Put 1 tsp cumin seeds, poppy seeds, coriander seeds and the red pepper into the frying pan. Dry roast over a medium low heat until the poppy seeds darken, then grind the spices.
Heat the oil in a 7-8" frying pan over a medium flame. When hot put in the remaining cumin seeds and the whole cardamon pods. Stir and fry for a few seconds then add the onion garlic and ginger. Stir and fry for about five minutes until lightly browned.
Put in 1 tbsp of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture.Add the remaining yoghurt 1 tbsp at a time in the same way. Then add the tomato sauce in the same way.
Put in the ground spices and stir for 10 seconds. Put in the ground almonds and stir for 10 seconds more. Add 8 fl oz water and the salt. Simmer , cover and reduce heat.Simmer gently for 5 minutes.
Add the cream, lemon juice and garam masala. Stir to mix. Simmer on a low heat for 4-5 minutes. Put the eggs into the sauce. Spoon some of the sauce over them and simmer gently for 7-8 mins, spooning the sauce over the eggs often.
Seve with rice or bread and a green salad.
Chick Pea Pancakes(Pudla)
by Mimi Rippee
Ingredients
1 1/4 c. chick pea flour
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
4 jalapenos, very finely chopped
5 garlic cloves, minced
2 T chopped cilantro
3 T oil
Directions
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.
Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.
Dal Kofta Curry(Steamed Toor Balls in Buttermilk)
Recipe by Jonathan Kandell
Ingredients
For kofka balls:
1 cup Toor dal* *toor dal is also known as toovar dal
1/2" piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional) For Curry:
4 cup buttermilk or yoghurt
4 green chilies, finely chopped
1 " piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx.desiccated unsweetened coconut, ground if desired For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves
Directions
1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool.
2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like it's missing something until you add the flavored oil.
3. Carefully place kofta balls into sauce.
4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen.
If you use non-fat yogurt, there is only 2 T oil in the whole dish!
Enjoy.
Bengali Eggplant with Mustard Seeds
Ingredients
1 large eggplant--1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C+ water
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)
Directions
Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you want.
This dish also tastes good cold the next day.
Variation: Anasua Munshi tells me that in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture.
Indian Chickpeas
Here is one of our favorite "vegetarian dish". We always include it to our menu for an indian dinner.
Ingredients
250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Directions
Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID!
In a frying pan, heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot of cold.
Gobi Aloo(Cauliflower And Potatoes)
This recipe livens up ordinary cauliflower and potatoes into something quite different.
Ingredients
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Directions
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
Masaledar Sem(Spicy Green Beans)
(Serves 6)This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.
Ingredients
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Directions
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Vegetable Kurma
Recipe from Sriram
Ingredients
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Directions
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)
Vegetable Curry
Recipe from Sriram, 1985
Ingredients
1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed
Directions
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)
Green Pepper Curry
Recipe from Sriram
Ingredients
2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
Directions
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
Dry Potatoes(Sookha Aloo)
(4-6 Servings)
Ingredients
4 medium size Potatoes
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t garam masala
Oil (to fill pan to 2")
Directions
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)
Ingredients
2 5" long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/2 tsp. grated garlic
1/4 tsp. turmeric
1/2 tsp. garam masala
1/2 cups plain curds
salt to taste
2 tbsp. mustard (or other ) oil
Directions
Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash, drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till half-tender.
Wash, drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.
Alur Khosha Bhaja
Yield: 2 Servings
Ingredients
1 tb Besan
1 c Potato peels, firmly packed
1 tb Vegetable oil
1 tb White poppyseeds
1/8 ts Salt
1 dash Cayenne
Directions
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes.
Remove from heat & serve hot or at room temperature.
3 Samosas Recipes
Samosas (1)
Ingredients
For the pastry:
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper 2 Tbsp lemon juice
oil for deep frying
Directions
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
Samosas (2)
Ingredients(1)
2 1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
Directions(1)
1) Place the flour in a medium-sized bowl. Mix in the salt.2) Mix in the milk or yogurt to make a smooth dough.3) Add extra flour, as needed, to keep the dough from being sticky.The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.
Ingredients(2)
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
Directions(2)
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
Ingredients(3)
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
Directions(3)
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.3) Serve warm or at room temp.
ASSEMBLY
1) Preheat the oven to 425F. Generously oil a baking sheet.2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down.5) Serve within 15 min. with dipping sauce.
Samosas (3)
Ingredients
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
Directions
PASTRYSift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling.
FILLINGHeat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full.
Bandhakopir Ghanto
Yield: 4 Servings
Ingredients
2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts garam masala
Ghee, optional
Directions
Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.
Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.
Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Vegetable Biriyani
Recipe By : Mrs. Gandhi
Ingredients
2 c Basmati rice
1 c Vegetables steamed -(green peas,beans, -carrots,cauliflower etc)
2 md Onions chopped
2 tb Raisins
2 tb Cashew nuts or slivered -almonds
2 ts Salt
1 t Turmeric powder
1/2 ts Cinnamon powder
1/4 ts Clove powder
1/4 ts Nutmeg powder
1/4 ts Chilli powder
1/4 ts Coriander powder
3 tb Butter
Directions
Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown.Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together.Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions , raisins and cashewnuts to rice and mix well.
Begun Pora
Yield: 4 servings
Ingredients
1 md Eggplant
2 tb Vegetable oil
1/4 ts Kalonji seeds
2 ea Green chiles
1 c Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro, chopped Green onions, for garnish
Directions
Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned.
Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Farashi Beaner Chochori
Yield: 4 Servings
Ingredients
2 tb Mustard oil
1/4 ts Five spice powder
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/4 ts Salt
1 ts Sugar
2 1/2 c Green beans, sliced
1 ts Black mustard seeds, ground -- & mixed with
2 ts Water & allowed to stand -- for 30 minutes
2 tb Poppyseeds, white, made into -- a paste
Cilantro, for garnish
Directions
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Geela Kitchuri(Vegetables With Rice & Lentils)
Yield: 6 Servings
Ingredients
1 1/2 c Rice
3/4 c Red lentils
3/4 c Split peas, soaked
7 c Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 c Green peas, fresh or frozen
1 1/2 tb Ginger, grated
2 ea Green chiles, seeded & -- chopped
2 ea Bay leaves
1/4 c Vegetable oil
1/4 ts Turmeric
1/4 ts Garlic powder
1/4 ts Cayenne
1 1/2 tb Salt
3/4 ts Sugar
2 ea Tomatoes, seeded & chopped
1/4 c Vegetable oil
3 lg Yellow onions, thinly sliced
1/4 c Coconut, chopped
1 1/4 ts Cumin, ground & roasted
1 1/4 ts Coriander, ground & roasted
1 1/4 ts Sambhar spice
2 1/2 tb Cilantro, chopped
Directions
Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking. When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together.Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot.Pranati Sen Gupta, "The Art of Indian Cuisine"
Tofu Cutletswith Pineapple-Ginger Glaze & Rice
Yield: 6 servings
Ingredients
CUTLETS
1 lb Extra-firm tofu
1/3 c Cilantro, chopped
1 tb Jalapeno, seeded & minced
1 tb Ginger, grated
1/2 ts Herb salt
1/2 c Pecans
2 tb Olive oil PINEAPPLE-GINGER GLAZE
1 md Pineapple
1 tb Ginger, grated
1 1/2 tb Olive oil
3 tb Apricot jam
3 tb Lime juice
Salt
Cayenne
3 tb Currants RICE
1 1/4 c Rice
1 tb Olive oil
Salt & pepper
2 tb Cilantro
Directions
Roughly break tofu & squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor & process until smooth. Shape into 24 crack-free cutlets & place on a try. Sprinkle with pecans & press firmly into place.
Warm 2 non-stick skillets over medium heat & warm 1/2 tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.
PINEAPPLE-GINGER GLAZE: Peel & core pineapple & put enough pineapple through a juice extractor to extract 1 1/2 cups. Cut remaining fruit into 1/4" dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half. Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.
RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.
TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half & spoon glaze over the cutlets. Yamuna Devi, "Yamuna's Table"
Bengali Zucchini Curry
Yield: 1 Recipe
Ingredients
2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
1/2 ts Turmeric
1 ts Ginger paste
1 ts Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1 1/2 c Water
Oil for frying
Hot chapatis or rice
Directions
Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.
Bengali-Style Oven-Fried Potatoes
Yield: 8 servings
Ingredients
2 lb Russet potatoes
Olive oil spray
1/4 ts Turmeric
1/2 ts Cumin
1/4 ts Cayenne
Salt & pepper
Directions
Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.Yamuna Devi, "Yamuna's Table"
Ingredients
1 oz blanched slivered almonds
2 tsps whole cumin seeds
2 tbsps white poppy seeds
1 tsp ground coriander seed
1 whole dried hot red pepper
5 tbsps vegetable oil
3 whole cardamon pods
1 medium onion, finely chopped
4 cloves garlic, finely chopped
¾" fresh ginger, finely chopped
2 fl oz yoghurt
2 fl oz spicy tomato sauce
1 tsp salt
4 fl oz single cream
1 tbsp lemon juice
½ tsp garam masala
4 hard- boiled eggs cut in half
Directions
Put the almonds in a small heavy frying pan and stir over a medium to low heat until lightly browned. Pulverize in a grinder and remove.
Put 1 tsp cumin seeds, poppy seeds, coriander seeds and the red pepper into the frying pan. Dry roast over a medium low heat until the poppy seeds darken, then grind the spices.
Heat the oil in a 7-8" frying pan over a medium flame. When hot put in the remaining cumin seeds and the whole cardamon pods. Stir and fry for a few seconds then add the onion garlic and ginger. Stir and fry for about five minutes until lightly browned.
Put in 1 tbsp of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture.Add the remaining yoghurt 1 tbsp at a time in the same way. Then add the tomato sauce in the same way.
Put in the ground spices and stir for 10 seconds. Put in the ground almonds and stir for 10 seconds more. Add 8 fl oz water and the salt. Simmer , cover and reduce heat.Simmer gently for 5 minutes.
Add the cream, lemon juice and garam masala. Stir to mix. Simmer on a low heat for 4-5 minutes. Put the eggs into the sauce. Spoon some of the sauce over them and simmer gently for 7-8 mins, spooning the sauce over the eggs often.
Seve with rice or bread and a green salad.
Chick Pea Pancakes(Pudla)
by Mimi Rippee
Ingredients
1 1/4 c. chick pea flour
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
4 jalapenos, very finely chopped
5 garlic cloves, minced
2 T chopped cilantro
3 T oil
Directions
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.
Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.
Dal Kofta Curry(Steamed Toor Balls in Buttermilk)
Recipe by Jonathan Kandell
Ingredients
For kofka balls:
1 cup Toor dal* *toor dal is also known as toovar dal
1/2" piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional) For Curry:
4 cup buttermilk or yoghurt
4 green chilies, finely chopped
1 " piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx.desiccated unsweetened coconut, ground if desired For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves
Directions
1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool.
2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like it's missing something until you add the flavored oil.
3. Carefully place kofta balls into sauce.
4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen.
If you use non-fat yogurt, there is only 2 T oil in the whole dish!
Enjoy.
Bengali Eggplant with Mustard Seeds
Ingredients
1 large eggplant--1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C+ water
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)
Directions
Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you want.
This dish also tastes good cold the next day.
Variation: Anasua Munshi tells me that in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture.
Indian Chickpeas
Here is one of our favorite "vegetarian dish". We always include it to our menu for an indian dinner.
Ingredients
250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Directions
Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID!
In a frying pan, heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot of cold.
Gobi Aloo(Cauliflower And Potatoes)
This recipe livens up ordinary cauliflower and potatoes into something quite different.
Ingredients
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Directions
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
Masaledar Sem(Spicy Green Beans)
(Serves 6)This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.
Ingredients
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Directions
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Vegetable Kurma
Recipe from Sriram
Ingredients
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Directions
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)
Vegetable Curry
Recipe from Sriram, 1985
Ingredients
1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed
Directions
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)
Green Pepper Curry
Recipe from Sriram
Ingredients
2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
Directions
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
Dry Potatoes(Sookha Aloo)
(4-6 Servings)
Ingredients
4 medium size Potatoes
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t garam masala
Oil (to fill pan to 2")
Directions
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)
Ingredients
2 5" long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/2 tsp. grated garlic
1/4 tsp. turmeric
1/2 tsp. garam masala
1/2 cups plain curds
salt to taste
2 tbsp. mustard (or other ) oil
Directions
Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash, drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till half-tender.
Wash, drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.
Alur Khosha Bhaja
Yield: 2 Servings
Ingredients
1 tb Besan
1 c Potato peels, firmly packed
1 tb Vegetable oil
1 tb White poppyseeds
1/8 ts Salt
1 dash Cayenne
Directions
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes.
Remove from heat & serve hot or at room temperature.
3 Samosas Recipes
Samosas (1)
Ingredients
For the pastry:
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper 2 Tbsp lemon juice
oil for deep frying
Directions
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
Samosas (2)
Ingredients(1)
2 1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
Directions(1)
1) Place the flour in a medium-sized bowl. Mix in the salt.2) Mix in the milk or yogurt to make a smooth dough.3) Add extra flour, as needed, to keep the dough from being sticky.The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.
Ingredients(2)
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
Directions(2)
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
Ingredients(3)
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
Directions(3)
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.3) Serve warm or at room temp.
ASSEMBLY
1) Preheat the oven to 425F. Generously oil a baking sheet.2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down.5) Serve within 15 min. with dipping sauce.
Samosas (3)
Ingredients
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
Directions
PASTRYSift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling.
FILLINGHeat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full.
Bandhakopir Ghanto
Yield: 4 Servings
Ingredients
2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts garam masala
Ghee, optional
Directions
Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.
Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.
Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Vegetable Biriyani
Recipe By : Mrs. Gandhi
Ingredients
2 c Basmati rice
1 c Vegetables steamed -(green peas,beans, -carrots,cauliflower etc)
2 md Onions chopped
2 tb Raisins
2 tb Cashew nuts or slivered -almonds
2 ts Salt
1 t Turmeric powder
1/2 ts Cinnamon powder
1/4 ts Clove powder
1/4 ts Nutmeg powder
1/4 ts Chilli powder
1/4 ts Coriander powder
3 tb Butter
Directions
Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown.Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together.Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions , raisins and cashewnuts to rice and mix well.
Begun Pora
Yield: 4 servings
Ingredients
1 md Eggplant
2 tb Vegetable oil
1/4 ts Kalonji seeds
2 ea Green chiles
1 c Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro, chopped Green onions, for garnish
Directions
Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned.
Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Farashi Beaner Chochori
Yield: 4 Servings
Ingredients
2 tb Mustard oil
1/4 ts Five spice powder
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/4 ts Salt
1 ts Sugar
2 1/2 c Green beans, sliced
1 ts Black mustard seeds, ground -- & mixed with
2 ts Water & allowed to stand -- for 30 minutes
2 tb Poppyseeds, white, made into -- a paste
Cilantro, for garnish
Directions
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Geela Kitchuri(Vegetables With Rice & Lentils)
Yield: 6 Servings
Ingredients
1 1/2 c Rice
3/4 c Red lentils
3/4 c Split peas, soaked
7 c Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 c Green peas, fresh or frozen
1 1/2 tb Ginger, grated
2 ea Green chiles, seeded & -- chopped
2 ea Bay leaves
1/4 c Vegetable oil
1/4 ts Turmeric
1/4 ts Garlic powder
1/4 ts Cayenne
1 1/2 tb Salt
3/4 ts Sugar
2 ea Tomatoes, seeded & chopped
1/4 c Vegetable oil
3 lg Yellow onions, thinly sliced
1/4 c Coconut, chopped
1 1/4 ts Cumin, ground & roasted
1 1/4 ts Coriander, ground & roasted
1 1/4 ts Sambhar spice
2 1/2 tb Cilantro, chopped
Directions
Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking. When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together.Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot.Pranati Sen Gupta, "The Art of Indian Cuisine"
Tofu Cutletswith Pineapple-Ginger Glaze & Rice
Yield: 6 servings
Ingredients
CUTLETS
1 lb Extra-firm tofu
1/3 c Cilantro, chopped
1 tb Jalapeno, seeded & minced
1 tb Ginger, grated
1/2 ts Herb salt
1/2 c Pecans
2 tb Olive oil PINEAPPLE-GINGER GLAZE
1 md Pineapple
1 tb Ginger, grated
1 1/2 tb Olive oil
3 tb Apricot jam
3 tb Lime juice
Salt
Cayenne
3 tb Currants RICE
1 1/4 c Rice
1 tb Olive oil
Salt & pepper
2 tb Cilantro
Directions
Roughly break tofu & squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor & process until smooth. Shape into 24 crack-free cutlets & place on a try. Sprinkle with pecans & press firmly into place.
Warm 2 non-stick skillets over medium heat & warm 1/2 tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.
PINEAPPLE-GINGER GLAZE: Peel & core pineapple & put enough pineapple through a juice extractor to extract 1 1/2 cups. Cut remaining fruit into 1/4" dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half. Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.
RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.
TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half & spoon glaze over the cutlets. Yamuna Devi, "Yamuna's Table"
Bengali Zucchini Curry
Yield: 1 Recipe
Ingredients
2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
1/2 ts Turmeric
1 ts Ginger paste
1 ts Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1 1/2 c Water
Oil for frying
Hot chapatis or rice
Directions
Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.
Bengali-Style Oven-Fried Potatoes
Yield: 8 servings
Ingredients
2 lb Russet potatoes
Olive oil spray
1/4 ts Turmeric
1/2 ts Cumin
1/4 ts Cayenne
Salt & pepper
Directions
Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.Yamuna Devi, "Yamuna's Table"
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