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Monday, October 11, 2010

Outdoor Wall Lighting : Just Set Your Mood

Yeah! Lighting is the deliberate application of light to achieve some aesthetic or practical effect. It is the reason all we have to carefully think out in advance before purchasing outdoor wall lighting. It includes use of both artificial light sources such as lamps and natural illumination of interiors from daylight.

Outdoor Wall LightingI would like to ask a question here is; is it possible to set your mood with ever-lasting outdoor wall lighting? Off course, all you can set the mood with elegant line of modern-day outdoor light fixtures from “”. Yes! It is one of the online places where you can see various types of outdoor wall lighting to suit your requirement and off course wallet.

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Still if all you have any questions on this large segment of exterior lighting you can chat with them or call at 801-738-2614. I don’t think you have needed to chat with them. Because it is time to place your orders. Am I right?

Parathas (32nd Serve)

Dear Women of the House,

ParathaI know while reading the heading of this article naturally your mind recalled many types of Parathas like Aaloo Paratha, Lachha Paratha, Mooli Paratha, etc.

A paratha an Indian flat-bread that originated in the Indian subcontinent. It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat flour on a tava.

Today we will see how to make taste parathas.

Ingredients: (For 6-8 parathas)

Aata - 2 cups
Water - 1 cup
Salt - 1/2 tsp
Bland Oil or Ghee - 1/2 cup

Method to make Parathas:

Using the aata, salt and water, make and knead the dough, and put the tava on to heat, exactly as for chapattis.

Half fill a small bowl with the oil or ghee, and keep it handy next to the plate of dry atta. Knead the dough briefly and divide it into portions about 1 and 1/2 times larger than for chapattis.

In exactly the same way as for chapattis, roll one portion into a roti as thin as you can. Smear 1/2 tsp oil all over the surface. Fold it in half, smear oil over the surface again and fold again. Roll it out, doing your best to maintain the triangular shape.

For parathas, the tava should be a little less hot than for chapattis. Test by sprinkling a pinch of dry atta on it; it should take 5 seconds to turn brown. When it is at the right temperature, place the paratha gently on it and start rolling out the next one. As soon as the upper surface of the paratha begins to rise i blisters, turn it. Smear the surface with 1/2 tsp oil, and when the underside begins to show flecks of brown turn it again and smear oil on that surface. Press down around the edges with the tongs or the back of the teaspoon, and cook a minute or so more on each side till both are a rich brown.

Remove the paratha and put it in a basket, which you have lined with foil on top of a napkin. Repeat till all the parathas are made.

Note: You can reheat parathas quite successfully by toasting them on the direct flame, as in the last step of making chapattis. They come up almost as good as new.

Now taste the paratha with your beloved hubby and wait for his answer....