Egg Curry - Fast and easy to serve

Ingredients:

• 12 eggs (2 per head)
• 6 potatoes (optional)
• 2 large onions - sliced finely
• 2 tomatoes chopped
• 2 tsps ginger-garlic paste
• 1 tsp dhania powder (coriander)
• ½ tsp jeera powder (cumin)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp garam masala (a spice blend)
• 2 tbsps oil
• salt to taste
• 2 cups water for gravy

Method :

• Boil eggs (put eggs in boiling water and cover it for 10 mins with simmer flame) and potatoes (optional) in pressure cooker.
• Shell/peel and keep aside.
• In a pan heat oil and fry onions with oil.
• When brown, add ginger-garlic paste and tomatoes, along with all powdered spices but don't add garam masala.
• Fry well till rich brown in color.
• Now add water along with the eggs and potatoes.
• Simmer for 5 minutes.
• Sprinkle garam masala and serve hot.

Missing "install new fonts" Commands in the Fonts Folder in Windows 98

When you open the Fonts folder in Windows Explorer, the following commands may be missing from the Fonts folder menus. On the File menu:

• Open
• Print
• Install New Font

This behavior can occur for any of the following reasons:

• The System and Read Only attributes are no longer set for the Fonts folder. The Fonts folder must have its System and Read Only attributes set to work correctly.
• The Fontext.dll file may be missing or damaged, causing the menus to contain only the commands for a generic folder.
• The Desktop.ini file may be missing or damaged. Note that you do not see the Desktop.ini file when you view the Fonts folder. To see the file, open an MS-DOS session and view the Windows\Fonts folder.

Tasty Poha

Things we’ll use to start making Poha are:

• 2 Cups dry poha
• 4 Green chillies
• 1 Onion
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• Salt to taste
• Few curry leaves
• Oil as little as required

Firstly we need to Soak dry poha in water for few minutes say 2 to 3. then wash and drain water, during this you can also heat the oil in a pan, we are not using much oil here but just as low as possible, just to fry the onions and green chili. After putting oil in the pan wait till its heat up properly.

Add mustard seeds 1 tsp. cumin 1 tsp. and curry leaves if needed for taste.

Fry onions and chili till becomes light brown golden.

Add a pinch of turmeric and salt as per your taste, fry it properly.

Now put the poha we kept after draining the water in the pan.

Put it on low heat for 4 minutes, stir it time to time so it will not stick to the bottom of the pan. After 4 minutes turn off the heat and cover the pan for few minutes before you serve it to eat.

How to make tastiest pure vegetarian tomato soup

Firstly we need to choose the best tomatoes for making a good soup which are deep red tomato having a thin skin and sweet, juicy flesh.

• Now we need to prepare our vegetables, cut each tomato into quarters and slice off any hard cores because they don't soften during cooking and it will make hard bits in the soup at the end. Peel the onion chop them into small pieces. Chop the celery roughly the same size.

• Put spoon oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan awaiting you can feel the heat getting higher from the oil, after that tip in the onion and celery and mix them together with a wooden spoon. Keep the heat low, cook the vegetables until they're soft and changed to faint colored. This should take about 10 minutes and we should stir them two or three times so they cook equally and don't stick to the bottom of the pan.

• Holding the tube over the pan, squeeze in about 2 tsp of tomato purée, and then stir it around so it turns the vegetables red. Now put the tomatoes in the pan, shower in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and put them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow satisfactorily. Stir it often so it will keep everything well mixed.

• Gradually pour in the stock, moving at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very mushy looking.

• Now its time to take out the pan from the heat, take the lid off and wait for a few seconds or so while the steam escapes, then take out the pieces of bay leaf and throw them away. Put the soup into your mixer until it's about three-quarters full, fit the lid on tightly and turn the machine on full.Blend until the soup is smooth you can also stop the machine and check it by lifting the lid after about 30 seconds, then pour the soup into a large bowl. Repeat with the soup that's left in the pan.