BRIAN WILLIAMS

BRIAN WILLIAMS
BRIAN WILLIAMS

NIGHTLY NEWS

The first report in the “Nightly News” series The Price You Pay examines how drought is impacting America’s grocery aisles.

see here the video…

 

and another one: 

 Bruce Springsteen – “The Price You Pay”

Advertisements

Too gede prama

PleaseSee:http://gedepramascompassion.com/words-of-wisdom/Thank’s

In the night a strange dream, in color, I went to the toilet, just as normal, my door open, outside door open, toilet door open, going to the right, pent down, and my penis to the toilet, In my dream I pissed in the toilet, in real… Oops… (I pissed in my bed) 🙂

Now 7 years in Nepal, before in India… First Time… Think I become old… 

PS. I lost your latest reaction… ? (new Mouse)

Now I have to go back home, cause my pressure cooker is on the fire (slow)

See you later,

Sw. Prem Ojas

Recognized by H.H. the Daila Lama and H.H. Osho, cool isn’t it?

idli

Idli
Idli
Ingredients
  • 1 cup basmati rice or sona masoori rice or regular rice
  • 1 cup parboiled rice
  • ½ cup urad dal/black gram, skinned whole or skinned spilt
  • ¼ cup poha/flattened rice
  • ¼ tsp methi seeds/fenugreek seeds
  • water as required
  • salt
  • oil to apply to the idli moulds
Instructions
  1. pick and wash both the rice and urad dal.
  2. soak the rice and poha in water for 4-5 hours.
  3. soak the urad dal with methi seeds separately for 4-5 hours.
  4. drain the soaked urad dal. reserve the water.
  5. grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.
  6. grind the rice to make a smooth batter.
  7. mix both the batters together in a large bowl or pan. add salt and mix well.
  8. cover and let the batter ferment for 8-9 hours.
  9. after the fermentation process is over, the batter will become double in size and rise.
  10. gently mix the batter.
  11. grease the idli moulds.
  12. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
  13. if using pressure cooker remove the vent weight.whistle.
  14. steam for 10-12 mins or until the idlis are done.
  15. remaining batter can be stored in the refrigerator.
  16. serve the steaming hot idlis with coconut chutney and sambar.

source

idli
idli