Egg burji

Egg burji is one of my all time favorite recipes which is very simple to make and yet is substantial food to have at any time.


Ingredients:
1.)Egg - 3
2.)Green chillies - 2 (finely chopped)
3.)mustard seeds - 1/2 tsp
4.)Cumin seeds - 1/2 tsp
5.)onion -1 small(finely chopped)
6.)turmeric - 1/4tsp(or less)
7.)ginger garlic paste - 1/2 tsp
8.)salt - to taste
9.)oil - 1tsp
10.)chili powder -1/4 tsp (optional)

Procedure:
Beat the eggs well in a bowl. Take oil in a pan, when it is hot add mustard seeds, cumin seeds. When they start spluttering add onions, green chillies and fry till onion gets translucent. next add turmeric and ginger garlic paste and fry till onions get brown. Now add the salt and stir well. next add the eggs and mix well and let it rest for 2 mins. Stir occasionally till the eggs get cooked(Stir to make sure the eggs do not get burnt or stick to the pan). One the eggs are cooked depending on the taste add chili powder if needed and stir well. Cook for a couple of more minutes and Egg burji is ready to be served. This goes well with roti, bread or eat it juz like that..it tastes simply superb!!!

Baingan Bartha

Brinjal/Eggplant is one of the rich vegetables that can be prepared in so many ways with such different flavors. One can cook this veggie daily and yet give a totally new dimension to it in its taste. The recipe that i will be sharing is one of my husband's favorite recipes.


Ingredients:
1.)Brinjal/Eggplant - 1 large
2.)onion - 1 medium(finely chopped)
3.) tomatoes - 4(coarsely chopped)
4.)garlic - 2 tsps finely chopped
5.)green chillies - 3 finely chopped
6.)pepper powder - 1 tsp
7.)salt - to taste
8.)oil - 1tbsp
9.)coriander leaves - to garnish

Procedure:
Rub oil thoroughly on the brinjal and place it in the oven for 20 to 30 min at 550 degrees Fahrenheit. Keep checking on the brinjal now and then, and keep turning it to ensure that it is cooked well on all sides. When the brinjal is cooked its skin gets wrinkled. (This is the test to check if the brinjal is cooked. If the brinjal is cooked right the skin of the brinjal peels off with ease. And also the colour and texture of the cooked brinjal is quite different from a raw one. Cooked brinjal meat has a browner tinge to it and is a lot more softer than a raw one.). Once the brinjal is cooked remove from the oven and let it cool down. Then peel the skin and coarsely chop the brinjal.
Brinjal can also be cooked on stove top. For that apply oil to the brinjal and put on a pan.Cover the pan with a lid and let the brinjal cook. Keep turning occasionally(to make sure brinjal is not burnt.).When the brinjal is cooked the skin colr changes and skin is wrinkled. A cooked brinjals's skin peels off with ease.

In the mean while take oil in a pan. When it is hot add onions,garlic and green chillies. Saute till onions get golden brown. Now add the tomatoes and cook. Add salt and pepper powder, mix well and cook till the tomatoes are cooked. At this point add the cooked brinjal and mix well. Let it cook for some more time till all the flavors are thoroughly mixed. Garnish with coriander leaves and remove from the stove. Baigan bartha is ready to be served. This goes well with roti's or rice.

Creating new ODBC connection on 64-bit Vista/ODBC driver for 64-bit Vista

If u are trying to make a odbc connection to say MS Access or Excel, so that it can be used by a programming language (like java), on a 64-bit OS. Then the things u need to do are:
1.)Go to Control Panel
2.)Go to Administrative Tools
3.)Right click on Data Sources and go to its properties
4.)In properties change the following and click 'OK'
Target field to:
%SystemRoot%\SysWOW64\odbcad32.exe
From:
%SystemRoot%\System32\odbcad32.exe
Start In to:
%SystemRoot%\SysWOW64
From:
%SystemRoot%\System32
5.)Having done the above go to Data Sources and in that go to System DSN.
6.)In System DSN click on Add and select the driver u want and click 'Finish'.
eg. Driver *.mdb(for Access 2003), *.accdb(for Access 2007), *.xls(for Excel) and so on.

7.)Having done this Select the file u want by going to 'Select' and choosing the file u want to use

in ur program and give the Data Source Name(DSN) the same as name the name of ur

file.This will do the job.

Note: The DSN need not be the same as the name of the file. But what ever u give the DSN ,makes ure u use that in ur program to get Connection.

Roti

Roti is generally served with a side dish, which is generally a curry or raitha.


Ingredients:
1.)Wheat flour - 2 cups
2.)water - 1 cup
3.)salt - pinch
4.) oil - 1/2 tbsp

Procedure:
Take wheat flour and salt and mix well. Now add water little by little and knead to a soft dough.(amount of water that goes to the dough depends on the wheat flour, so always little by little).The dough should be soft, with a little sticky consistency. Now oil ur hands and try to knead the dough. Add a little oil to the dough and knead well. If the dough is too sticky, add a little flour. The dough should be in a consistency , where u can roll out the dough with the rolling pin. Not divide the dough into 6 balls and roll each of then into 6 inch diameter circle.Fry the rolled out dough with little oil or ghee.
Roti is ready to be served. This goes well with any curry

Tips

1.)Is the dish gets too spicy because of addition of chili powder, spiciness of the dish can be reduced to a considerable extent by adding coriander powder to it.

2.)If the dish is too salty, add coconut powder or coconut milk to reduce the salty flavor. Sometimes adding something sour like lime juice, tamarind juice and tomatoes helps too.

Tomato curry

This is a very simple curry. It goes well with plain rice, rotis and kichidi. This is one more 'jhatpat' recipe, which take very less preparation time.


Ingredients:
1.)Tomatoes - 4( chopped)
2.)green chillies - 4(slit lengthwise)
3.)onions - 1 medium(chopped)
4.)mustard seeds - 1tsp
5.)cumin seeds - 1tsp
6.)Urad dal /minnapappu - 2 tsps
7.)red chili powder - 1/2 to 1 tsp
8.)turmeric - pinch
9.)coriander powder - 1/2 tsp
10.)oil - 1tbsp
11.)curry leaves - 5
12.)salt - to taste

Procedure:
Take oil in a pan, when it hot add mustard, cumin, urad dal. When they start spluttering add the curry leaves, onions and green chillies. Fry till the onions are translucent. Now add turmeric powder and ginger garlic pates and fry till the raw flavor is gone. Now add tomatoes and cook them. when they are almost done add salt, chili powder(add chili powder to taste.Some tomatoes are more sour compared to other, hence will need more chili powder to get rid of sour flavor.) and coriander powder and mix well. Cook for another 5 to 10 mins and tomato curry is ready to be served.

Kichidi

Kichidi is one more thing that I fall back to when i have absolutely no patience to cook. I guess i learnt this from my mom :))


Ingredients:

1.)Basmati rice -1 and 1/2 cups

2.)Moong dal/Pesarapapu - 3/4 cup

3.)green chillies - 4(slit vertically)

4.)onion - 1 small(chopped length wise)
5.)Cloves - 3
6.)cinnamon - 1/2 inch
7.)tomato - 1 (optional)
8.)turmeric powder - 1/2 tsp
9.)ginger garlic paste - 1tsp
10.)oil - 1tbsp
11.)salt - to taste

Procedure:
Wash the dal(lentil) and soak for 15 to 30 mins(first start the cooking process by washing and soaking the dal). Take oil in a pan. When it is hot add cloves and cinnamon. Once it starts giving an aroma, add onions and green chillies. When the onions get translucent add turmeric and fry till the raw aroma of turmeric is gone. Now add ginger garlic paste and fry well till the raw flavor is gone. At this point, add the tomatoes(optional) and salt, and cook for 5 mins. Now to the above mixture add dal and rice and stir until all the grains are properly coated. Fry for 5 mins(this prevents the rice from getting mushy). The next step is to cook the above mixture in cooker(electric), with 4 and 1/2 cups of water. Kichidi is ready to be served. This goes best with the tomato curry, curd and pickle(Indian).