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Feedback Presenting a complete range of home appliances, kitchen products and cookware, designed with an impetus on customer needs and preferences, Butterfly has been an integral part of many Indian homes. The first in India, to introduce Stainless Steel Pressure Cookers and Vacuum Flasks, and acquire the ISO 9002 certification, in the LPG and Mixie divisions, the company is recognised for its Performace and Reliability. Stabiliser Vacuum Flask Pressure Cooker Butterfly invites Dealers to register for distributorship, entailing resale of the complete range of Butterfly products that include: Pressure Cookers, Vacuum Flasks, Water Filters, Mixer Grinders, LPG, Dinner Sets, Hot Packs, Wick Stoves, Wet Grinders, Stabilisers, Cookware and other household appliances.

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Home Sitemap Help Your Account Report A Bug / Request a Product or Feature Thursday, September 22, 2005 Search : More Search Options Browse : Choose a Category... Alphabet Beads Beadalon Products Charms Fresh Water Pearls Gemstone Beads Gemstone Chips Glass Beads Fiber Optic Beads Gold Beads Swarovski Crystal Peruvian Ceramic Beads Price Cutters What's New Specials Recommend this site to a friend Thursday, September 22, 2005 Bead Making In India [ Bead Making Home ] [ Mine Rough ] [ The Factory ] [ Preforming ] ... [ Grinding Process ] Cooking chalcedony in earthen pots to get red carnelian (Click On Image For Larger View) (Click On Image For Larger View) Sign up for My Newsletter/Mailing list Email: There are now people online. Have you been to a bead factory? Do you have pictures? I would really like to publish them to my website Email Me :  Page Hits This Page Has Been Viewed 6,513 Times

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45. Modern Bead Making In India - Cooking Chalcedony. @ JSBeads.com / Jerry Smith, B Modern Bead Making In india cooking chalcedony. (Close Up) @ JSBeads.com / Jerry Smith, Beads! http://www.jsbeads.com/beadmaking/FACTO006.asp

Home Sitemap Help Your Account Report A Bug / Request a Product or Feature Thursday, September 22, 2005 Search : More Search Options Browse : Choose a Category... Alphabet Beads Beadalon Products Charms Fresh Water Pearls Gemstone Beads Gemstone Chips Glass Beads Fiber Optic Beads Gold Beads Swarovski Crystal Peruvian Ceramic Beads Price Cutters What's New Specials Recommend this site to a friend Thursday, September 22, 2005 Bead Making In India [ Bead Making Home ] [ Mine Rough ] [ The Factory ] [ Preforming ] ... [ Grinding Process ] Cooking chalcedony in earthen pots to get red carnelian. (Close Up) Sign up for My Newsletter/Mailing list Email: There are now people online. Have you been to a bead factory? Do you have pictures? I would really like to publish them to my website Email Me :  Page Hits This Page Has Been Viewed 6,514 Times

46. Cuisine Receipes for dishes from curries to snacks, along with conversion tables and cooking terms and tips. http://indiacuisine.bravehost.com/

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48. The Indian Food Guide For Indian Recipes And More... Chef Sanjeev's food guide, including indian recipes, information on spices from india, and cooking techniques. http://www.sanjeevkapoor.com/

Login Name Password New User forgot password Last updated on: Thursday, September 22, 2005 All things hot and spicy from Chettinaad A number of recipes will be just a click away at NO COST Howeve ... will get to choose from a vast collection of recipes perfected by Master Chef Sanjeev Kapoor. A ready reckoner of the recipes shown on the popular Khana Khazana Show. Shop online for Sanjeev Kapoor's books, cds, and don't miss the fantastic offers ! From the TV, to your Kitchen........ Win attractive prizes. Star Chef Sanjeev Kapoor will choose the best original recipe as the winner.

49. Group Tours To Cooking, Cooking Tour In India, Group Tours To Cooking In India, Group Tours to india offers details about cooking tour itinerary to india, cooking holidays in india. http://www.grouptourstoindia.com/group-tour-itineraries-for-india/cooking-tour.h

Group Tours to India offers details about cooking tour itinerary to India, cooking holidays in India. Home Group Tour Itineraries Cooking Tour Cooking Tour (19 nights / 20 days) DELHI - AGRA - JAIPUR - UDAIPUR - DELHI - MUMBAI - COCHIN - PERIYAR- KUMARAKOM - CHENNAI - KOLKATA Day 01 - Arrive Delhi On arrival you will be met by a Group Tours to India representative and transferred to hotel, where we will be holding the rooms on ready occupancy basis. Overnight stay at the hotel. Day 02- Delhi Day 03 - Delhi - Agra Today morning drive to Agra en route visiting Akbar's tomb at Sikandara. Upon arrival check in at the hotel. In the afternoon take a city tour covering Taj Mahal, Red fort etc. Overnight stay at the hotel in Agra. Day 04 - Agra - Jaipur Day 05 - Jaipur Day 06 - Jaipur - Udaipur Day 07 - Udaipur - Delhi Day 08 Mumbai -Cochin In the morning transfer to the airport to fly to Cochin, also known as the Queen of the Arabian Sea. After arrival, check in at the hotel. An afternoon city tour covers Jewish Synagogue built in 1568, St. Francis church. Originally built of wood in 1503, the church is the oldest in India. Witness a Kathakali dance show in the evening. Overnight stay at the hotel. Day 09: Cochin - Periyar Travel to Periyar. Enjoy the scenic journey at Periyar where you will be greeted by the mist-capped peaks, spice plantations and open grasslands and stunning waterfalls. The trekking trails await you to quench your exciting adventurous spirit. At arrival check in at the hotel. Overnight stay at the hotel

50. PPPindia Recipes - Laddu South Indian recipes with cooking tips. http://www.pppindia.com/recipes/

Recipes Quick Links Home About us In the News Contact us Java Training Biz pages Internet Booths Trade Board Forums WebMarketing Matrimonials Category : Sweets Laddu Servings : Ingredients : Bengal Gram flour : 500 gms Raw Rice flour: 2 tbsp Sugar : 625 gms Ghee : 1 tsp Salt : A pinch Cashewnuts: 100 gms Raisins : 25 gms Cardomoms : 10 No Kalkandu(cubed sugar) : 25 gms Method of Preparation : To Prepare boondi : In a wide mouth mixing bowl, mix bengal gram flour, rice flour, a pinch of salt, ghee and with required amt of water, make a thick liquid to the consistency of dosa batter. Heat oil in a frying pan, holding the boondi plate (a plate with lot of holes), above the oil spread the batter so that very small pieces are dropped into the oil. Stir the boondis until fully cooked. Drain the excess oil. To prepare Laddu : Make sugar syrup by boiling 1:1 sugar and water for about 5 minutes. Add a pinch of kesari powder to this syrup. Drop the boondis into the sugar syrup and mix well. Roast cashewnuts and raisins in ghee and add it to the mix. Also add cardamoms and kalkandu and mix well. Wait until the mixture cools down to a temperature until your hand can with stand the heat. Now make into even balls by pressing lightly with hand. Spread and allow to cool.

51. Group Tours To Cooking In India,Group Tours Of Cooking Tour,Cooking Tour To Indi grouptourstoindia.com provides a information about cooking Tour, cooking Tour india, cooking Tours india and Special interest tours to destinations that http://www.grouptourstoindia.com/special-interest-tour/cooking-tours.html

Home Special Interest Tours Group Tours to Cooking Group Tours to Special Interest - Cooking Tour Itineraries : Cooking Tour Travel through the cities of India on your cooking tour, savour curries and chutneys, relish the flavours, and breathe in the aroma of subtle spices, while you observe demonstrations by master chefs of Indian cookery and enjoy the delicious meals prepared for you. Explore the culinary riches of India on your cooking tour of India. North India is known for its Mughlai cuisine, a creation of the chefs of the Mughal emperors. Known for its rich curries and heady aroma of spices, Mughlai cuisine has both vegetarian and non-vegetarian dishes. Further North Kashmir is known for its traditional feast or Waazwan, where many different meat dishes are prepared and spread on a white sheet, from which Kashmiris traditionally eat, seated on the floor. Because of India's long coastline, seafood is also popular in India. Different states in India have different methods of preparing and cooking varieties of seafood. Different species of fish, crabs, shrimp, mussels and prawns are fried, baked, picked, salted and preserved to make delicious culinary surprises. Staple food items include various kinds of Indian flatbread, naan, chappatis, rotis, puris, which are accompanied by vegetables, meat dishes and pickles. In the south and East of the country, rice is the staple dish eaten at most meals along with pulses and yoghurt. South India is known for steamed and fried pancakes called idlis and dosas, made from ground rice flour and pulses.

52. Home Cooking Easy to cook vegetarian dishes from South india. http://members.tripod.com/homPag/

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53. Surfing Bangalore, India - Cooking - Sweet Saffron Rice Add the cold milk and sugar and cook, covered till the rice is fully cooked. Add the cream and sprinkle with the saffron milk. Cover and cook for a minute. http://www.bangalorenet.com/tips/cooking/safrice.htm

Sweet Saffron Rice the rich dessert is the Indian equivalent of English creamed rice I ngredients M ethod parboiled rice 1/2 tsp. saffron strands 4 tbsp. sugar 2 tbsp. hot milk 2 tbsp. thick cream 1/4 tsp salt 45 g ghee cardamoms 1 inch stick cinnamon's 8 tbsp cold milk 30 g each of almonds, raisins and shelled walnuts Blanch, slice and toast the almonds. Fry the raisins. Toast the saffron strands, crumble them and soak in the hot milk.. Heat the ghee. Add the rice, salt and spices and fry for 3 minutes. Add the cold milk and sugar and cook, covered till the rice is fully cooked. Add the cream and sprinkle with the saffron milk. Cover and cook for a minute. Remove to a hot serving dish, sprinkle with almond slices, walnuts and raisins and serve. Back to Indian Cooking

54. Surfing Bangalore - Cooking - Gaajar (Carrot) Ka Halwa More results from www.bangalorenet.com india Parenting cooking ClubModern indian recipes using ingredients widely available in Western countries. http://www.bangalorenet.com/tips/cooking/carrot.htm

G aajar (Carrot) Ka Halwa I ngredients M ethod 1 Kg Red Carrots (Scraped and Grated fine) 1 Litre Milk 1 Cup Sugar 25 grams each of Almonds, Pistachios, Cashew Nuts and Charoli 1 tbsp of Cardamom 1 tsp Saffron Essence 4 tbsp of Butter Pound all the nuts and cardamoms to a fine powder. Place the carrots and the milk together in a pan and cook. Stir frequently until the mixture turns thick and dry. Add sugar and keep on stirring until all the moisture is absorbed. Add 4 tbsp of pure ghee and fry until golden coloured. Serve hot sprinkled liberally with groundnuts Back to Indian Cooking

55. IndiaParenting.com - The First & Only Portal For Indian Families ...Worldwide! cooking For Beginners Men and women often find themselves in situations where (c) 1999 india Parenting Pvt. Ltd. Please be sure to read our Copyright, http://www.indiaparenting.com/

Edit your registration We are the recipients of 6th Britannica Internet Guide (BIG) Award for excellence on web. I'm expecting! I would love to know what's happening to my baby every week. My Due Date is... Day Month Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Year See a sample To contribute an article, a story, a recipe, a poem or just about anything, Click Here Play Groups/Nurseries Hospitals Social Organisations ... Click Here to register your classes for FREE How organised are you? Very Somewhat Completely Chaotic! View Results Express your Opinion Previous Polls Planning a Baby ... Women's Issues what's new Defy Age Your numerical age has little to do with how old you really are. A 75 year old may really be in his late fifties, while a 55-year-old may really be closer to 65! Career Options: Law Is your child considering a career in law? Help him make an informed choice. Here’s what he needs to know. Hair and Age Your hair plays an important role in making you look younger or older. So, look after it. Art How much do you know about art? Increase your and your child's cultural knowledge by reading short introductions to 3 important styles and periods.

56. Mbox-27: Deaths In India/cooking Oil Deaths in india/cooking oil. Michele GaleSinex/CIAS, UW-Madison (mgs@AAE.WISC.EDU) Tue, 8 Sep 1998 151324 -0500. Messages sorted by date thread http://www.sare.org/sanet-mg/archives/html-home/27-html/0492.html

Deaths in India/cooking oil Michele Gale-Sinex/CIAS, UW-Madison ( mgs@AAE.WISC.EDU Tue, 8 Sep 1998 15:13:24 -0500 Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] Next message: Michele Gale-Sinex/CIAS, UW-Madison: "Potassium uptake in (mutant) A. thaliana" Previous message: Michele Gale-Sinex/CIAS, UW-Madison: "Vibrio/oysters, TX" Next in thread: d.parthasarathy: "Re: Deaths in India/cooking oil" Howdy, all This story has been going on for several weeks on ProMED, but I thought I'd wait to see how it unfolded. Figured some of you might be interested. peace misha DROPSY, EPIDEMIC - INDIA (DELHI) (06) A ProMED-mail post Date: Mon, 31 Aug 1998 16:25:36 -0500 Source: News media Via: Clyde Markon Several northern and eastern Indian states banned the sale of mustard oil last week as the death toll in the capital climbed. Mustard oil is used mostly in the eastern and northern states for cooking. Hundreds of people complained of swollen limbs, vomiting and breathing and cardiac problems after consuming adulterated oil. At least 15 people have died and more than 500 have been treated in hospital.

57. Mbox-27: Re: Deaths In India/cooking Oil Re Deaths in india/cooking oil. d.parthasarathy (dp@hss.iitb.ernet.in) Thu, 10 Sep 1998 144415 +0530 (IST). Messages sorted by date thread http://www.sare.org/sanet-mg/archives/html-home/27-html/0501.html

Re: Deaths in India/cooking oil d.parthasarathy ( dp@hss.iitb.ernet.in Thu, 10 Sep 1998 14:44:15 +0530 (IST) Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] Next message: Patricia Millner: "USDA-ARS Sustainable Agriculture Position Announcement" Previous message: Eliza Lindsay: "Re: Sustainable ag culture" In reply to: Michele Gale-Sinex/CIAS, UW-Madison: "Deaths in India/cooking oil" Heres a letter to the editor of an Indian newspaper that was sent off by some of us in response to the Govt. of India's decision to ban loose sale of all edible oils, which was in response to the dropsy deaths. After reading the letter, some of you may have suggestions to make regarding the alternatives to prevent aduleration. The big Indian companies and some of the multinationals are already celebrating hoping to make a kill selling packaged oil if and when loose sales are banned. Thinking of all the discussions here on sanet, I was just thinking that if everybody bought local, the level of trust needed to make the system function would be adequate to ensure that no adulteration takes place.

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60. Delicious India secrets from the heartlands of Africa and india and took them to Macau. European food married the Eastern modes of cooking and blessed by other http://www.deliciousindia.com/

International Recipes Low Fat Recipes Low Sugar Recipes The Largest Recipe Search Vegetarian Recipes Holiday Recipes More Low Carb Recipe Of the Day ... Breakfast Recipe Of the Day Cuisine From Macau The Little Europe In Asia! by Michael Fernandes T here is but one word to describe Macanese food, the cuisine of Macau, Heavenly. Imagine a cuisine in which the zingy flavours of Portuguese cuisine emerge in each morsel. Add to that the influences of Chinese food, which by itself is an absolute explosion of exotic spices and taste. Two distinct cultures, Portuguese and Chinese, make for two separate cuisines. But in Macau, they converge; to be reborn as one - Macanese cuisine. The European parentage of Macanese cuisine can be traced to the colonising endeavours of the Portuguese. More than just claiming land, the Portuguese borrowed spices - the culinary secrets from the heartlands of Africa and India and took them to Macau. Once on Oriental ground, Portuguese cuisine metamorphosed into an extraordinary pot pourri. European food married the Eastern modes of cooking and blessed by other influences has made Macanese food a staggeringly exotic and hybridised cuisine. Combining Chinese techniques of stir-fry cooking with western styles brought about many a delicious adventure.

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