Kuch Khaas Hai...

A mechanic was removing the cylinder heads from the motor of a car when
he spotted the famous heart surgeon in his shop, who was standing off to
the side, waiting for the service manager to come to take a look at his
car.

The mechanic shouted across the garage," Hello Doctor!! Please come over
here for a minute."

The famous surgeon, a bit surprised, walked over to the mechanic.


The mechanic straightened up, wiped his hands on a rag and asked
argumentatively, "So doctor, look at this. I also open hearts, take
valves out, grind 'em, put in new parts, and when I finish this will
work as a new one... So how come you get the big money, when you and me
is doing basically the same work? "

The doctor leaned over and whispered to the mechanic.....

.

.

.

.

.

.

.

...
..
..
Doctor said : " Try to do it when the Engine is RUNNING "

A crepe prepared using Cucumber and Rice.
Time Required: 20 Minutes + Soaking Time



Ingredients:

1 Cup Rice
1 Cup Coconut
1 Cucumber
4 Green Chilies
½ tsp Turmeric Powder
Oil for roasting
Salt to taste



Method:

Soak Rice for 3 to 4 hours. Peel and chop Cucumber into big slices. Sieve the Rice and grind it along with Cucumber, Coconut, Green chilies, Turmeric Powder and Salt to a batter. Heat and grease a griddle and pour a ladleful of batter and spread in a concentric circle. Sprinkle Oil and roast on both sides. Serve hot with Chutney.

Time Required: 8 Minutes
Serves: 4




Ingredients:

3 Cups Chinese Cabbage, Shredded
1 Cup Capsicum
3 – 4 Dry Red Chilies
1tbsp Ginger Juliennes
2tbsp Oil
Salt to taste


Method:

Chop Capsicum into thin strips. Chop each dry Red Chili into 3 to 4 pieces. Heat Oil and add Ginger, Red Chilies, Cabbage, Capsicum and stir for 2 to 3 minutes. Add Salt and toss. Remove to a serving dish and serve with boiled rice.

This is perfect way to preserve Pineapple with its natural aroma and taste intact. I like to retain the original color and aroma of Pineapple and hence have neither added food color nor essence.

Time Required: 25 Minutes



Ingredients:

1 Cup Pineapple Puree
1 Cup Sugar
A pinch of Cinnamon powder (Optional)
A pinch of Nutmeg powder (Optional)



Method:

Add 1 Cup water to the Pineapple puree and cook for 5 minutes. Seive and keep the water aside. Add Sugar to the sieved water and heat until the sugar melts. Now add the Pineapple pulp to the sugar-pineapple water and cook stirring continuously. Cook until most of the moisture evaporates and the jam is of “spreading” consistency. Add Cinnamon powder and Nutmeg powder and mix well. Store jam in dry airtight containers.

Salad prepared using Chinese Cabbage.
Time Required: 10 Minutes




Ingredients:

2 Cup Shredded Chinese Cabbage
1/2 Cup Yellow Zucchini
10 Cherry Tomatoes, sliced into two
1 Onion, Chopped finely
1 1/2 tbsp Vinegar
1 – 2 Green Chili, Chopped finely
10 half inch Tofu pieces (Optional)
1tbsp Grated Ginger
Salt to taste


Method:

Mix all the ingredients together and chill for an hour and serve.

SICK DAYS:

We will no longer accept a doctor statement as proof of sickness. If you are able to go to the doctor, you are able to come to work.

SURGERY:

Operations are now banned. As long as you are an employee here, you need all your organs. You should not consider removing anything. We hired you intact. To have something removed constitutes a breach of employment.

DRESS CODE:

It is advised that you come to work dressed according to your salary, if we see you wearing $350 Prada sneakers & carrying a $600 Gucci bag, we assume you are doing well financially and therefore you do not need a raise.

PERSONAL DAYS:

Each employee will receive 104 personal days a year. They are called Saturday & Sunday.

VACATION DAYS:

All employees will take their vacation at the same time every year. The vacation days are as follows: Jan. 1, July 4 & Dec. 25

BEREAVEMENT LEAVE:

This is no excuse for missing work. There is nothing you can do for dead friends, relatives or coworkers. Every effort should be made to have non-employees attend to the arrangements. In rare cases where employee involvement is necessary, the funeral should be scheduled in the late afternoon. We will be glad to allow you to work through your lunch hour and subsequently leave one hour early, provided your share of the work is done enough.

OUT FROM YOUR OWN DEATH:

This will be accepted as an excuse. However, we require at least two weeks notice as it is your duty to train your own replacement.

RESTROOM USE:

Entirely too much time is being spent in the restroom. In the future, we will follow the practice of going in alphabetical order. For instance, all employees whose names begin with 'A will go from8 to 8:20, employees whose names begin with 'B' will go from 8:20to 8:40 and so on. If you're unable to go at your allotted time, it will be necessary to wait until the next day when your turn comes again. In extreme emergencies employees may swap their time with a coworker. Both employees' supervisors in writing must approve this exchange.

LUNCH BREAK:

Skinny people get an hour for lunch as they need to eat more so that they can look healthy, normal size people get 30 minutes for lunch to get a balance meal to maintain their average figure. Fat people get 5 minutes for lunch because that's all the time needed to drink a Slim Fast & take a diet pill.

Thank you for your loyalty to our company. We are here to provide a positive employment experience.

Have a nice week.

Moral of the Pictures...

FRIENDS may not be able to pull YOU up....
BUT
They will still think of ways not to let You FALL....

A healthy breakfast to start the day

Time Required: 20 Minutes
Serves: 4




Ingredients:

12 slices of Wheat Bread
1 tin Baked Beans
1 Onion, Chopped finely
1tbsp Chopped Coriander Leaves, Optional
2 Garlic Pods
1 Green Chilies
½ tsp Chili Powder
1tbsp Butter/Olive Oil
Onion Rings
Capsicum Slices

Method:

In a pan heat Butter/Olive Oil and add Onions and Garlic and sauté. Add Green Chilies and Baked Beans mix well and cook for 2 minutes. Toast Bread. On each toast spread a layer of Beans and garnish with Onion rings, Capsicum and Coriander leaves and serve

A curry prepared using Bottlegourd and Bengal Gram.

Time Required: 20 Minutes
Serves: 4



Ingredients:

2 Cups Lauki/Sorekayi/Bottlegourd, Chopped
1 Cup Channa Dal/Bengal Gram
1 Big Tomato, Chopped
1 Onion, Chopped
1 – 2 tsp Chili Powder
1tbsp Oil
1tsp Jeera/Cumin Seeds
A pinch of Turmeric Powder
Salt to taste


Method:

Heat Oil and add Jeera, Turmeric Powder. Add Onion and sauté for a minute. Next add Tomatoes and sauté for another minute. Add Bengal Gram, Lauki, Chili Powder and Salt. Add 2 cups of water and mix well. Cook in pressure cooker and remove to a serving dish and serve with Phulka.

Time Required: 15 Minutes



Ingredients:

1 Carrot
1 Cherry Tomatoes
1 Onion
1 small Cucumber
Few Olives


For the dressing:

1 tsp Olive Oil
Juice of 1/2 Lemon
1/2 tsp Pepper Powder
Salt to taste



Method:

Slice the vegetables thin and an inch long. Mix the ingredients for the dressing in a bowl. Just before serving add the dressing to the vegetables and toss them in a salad bowl and serve.

Lentils in curds. Tastes good with Indian bread.

Time Required: 15 minutes
Serves: 4



Ingredients:

2 Cup cooked Tuvar dal/Togaribele/Red gram split
2 Cups
Curds/Yoghurt
1 small Onion, Chopped finely
2 tbsp Coriander Leaves. Chopped finely
2 Green Chilies, Chopped finely
Few Curry leaves
2 tsp Oil
½ tsp Mustard Seeds
¼ tsp Turmeric Powder
Salt to taste


Method:

In a mixing bowl mix Tuvar dal, Curds, Onion, Coriander leaves, Green Chilies and Salt. Heat Oil and add Mustard Seeds and when it splutters, add Turmeric powder. Add this to the curd mixture and mix well and serve with Phulka or Paratha.

A yogurt dish prepared using ripe Guava.

Time Required: 10 Minutes
Serves: 2



Ingredients:

2 Ripe Guavas
1½ Cups Curds/Yoghurt
1 – 2 Green Chilies, Chopped finley
5 – 8 Curry Leaves
1tbsp Coriander Leaves
1tbsp Oil
½tsp Mustard Seeds
Salt to taste


Method:

Wash Guavas and chop into big pieces. Mash the pieces in hand and remove to a mixing bowl. Add Curds, Salt, Green Chilies and Coriander leaves. Mix well.

Heat Oil and add Mustard Seeds and when they splutter add Curry leaves. Pour this over the Guava raitha and mix well. Serve with Phulka.

Grated raw Radish with Yoghurt also known as Mooli Raitha.

Time Required: 10 Minutes



Ingredients:

2 White Radishes, peeled and grated
1½ Cups Curds / Yoghurt
2 Green Chilies, Chopped finely
1tsp Oil
1tsp Urad Dal / Black Gram split
1tsp Mustard Seeds
Few Curry
leaves
3 sprigs Coriander leaves
Salt to taste


Method:

In a mixing bowl, mix Radish, Curds, Coriander leaves, Salt and Green Chilies. Heat Oil, add, Urad dal and Mustard Seeds and when they splutter add Curry leaves. Pour this over the yoghurt mixture and mix well. Serve with Rice, Phulka or Paratha.

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extravirgin olive oil; buttery imported prosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.

Yield: 4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)


Ingredients

* 1/2 pound uncooked cavatappi
* Cooking spray
* 1 garlic clove, minced
* 1 tablespoon finely chopped fresh parsley
* 2 tablespoons extravirgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 ounce very thin slices prosciutto, cut into thin strips
* 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese



Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

Materials Required:

1 big Sea Shell
1 Palm leaf
1 Red Rose
1 bunch white Aster or Chyrsanthamum
Few Dry twigs
3 Mango leaves



Method:

Trim the edges of the Palm
leaf. Bend the edge of the palm and tie it to the middle of it’s stem to give a fan shape. Arrange the flowers, twigs and leaves as shown in the pictures and place it on either a black wooden plank or a stool.

File these under “Super Easy, Still Impressive” - palmiers (light, sweet puff pastry cookies) are criminally cinchy to make and an impressive and tasty way to end a meal on a high (and not too heavy) note. I love to eat these with chocolate sauce or whipped cream, and every once in a while I get a little crazy and add some cinnamon to the sugar.


Ingredients:

* 1 cup sugar
* 1 sheet of puff pastry




Preparation:


Preheat the oven to 425.

Sprinkle half of the sugar on a cutting board. Unfold the puff pastry and press it down into the sugar. Sprinkle the other half of the sugar on top of the puff pastry and spread it around with your fingers, brushing off the sugar that doesn’t stick to the pastry.

Fold the sides of the puff pastry in to the center. Fold the pastry again so there are four layers. Using a sharp knife, cut the pastry across the short side into 1 inch slices. For the best results cut straight down, not back-and-forth like with bread or steak.

The very best baking results will be achieved using a silicone baking mat like a Silpat, but parchment paper will work in a pinch. To bake, take the sliced pieces and place them cut side down on the baking sheet. Unfold them slightly and twist the edges down, so that the cookies make a V (this part is not the easiest thing to explain, I know - basically you’ll have one end standing up on the cut side, and it will be the point on the V that’s formed with the two ends lying flat on the the non-cut side). Bake until the tops are slightly golden (about 7 minutes) and remove from the oven. Flip them over and put back in the oven another 4 or 5 minutes or so - until the tops and sides are nicely browed and the sugar has caramelized. Remove and let cool, then eat!

The trees change to a beautiful gold and rust color in Autumn and as they fall revel the intricate shapes of the branches they hung on for that year. This Ohara style flower arrangement is done using dried twigs, nuts and leaves.



Material Required:

1 Wooden Tray
1 Coconut
1 Onion or 1 Peach
2 White Aster flowers
1 crystal small cup
Few try twigs
2 or 3 Pine Cones
1 Drift wood
Any other dry stuff that you can lay your hands on


Method:

In the wooden tray, keep the drift wood in the middle and keep the cup with water in between the drift wood. Keep the Asters in the cup and arrange all the other material as shown in the picture. This arrangement reflects the seasonal change.

. Here’s a recipe for a great Summer Pasta Salad:

Ingredients:

* 1 Lb smallish, shaped pasta (rotini, farfalle, macaroni, anything small and easily fork-able)
* 1/2 bottle of Italian dressing (not creamy)
* 4 T Salad Supreme
* 1 12 to 14 inch cucumber or two smaller ones, peeled and seeded
* 1 pint cherry or grape tomatoes, washed and halved
* 4 ounces Provolone cheese (this is usually 4 slices of prepackaged sliced cheese)
* 4 ounces salami (again, usually 4 slices of prepackaged sliced meat, but this can also be 4 ounces from a whole salami)



Preparation:
Cook the pasta according to package directions and your taste. Keep in mind that when the pasta is done on the stove top, it won’t be reheated and therefore won’t get any softer - if you like your pasta less than al dente, cook it exactly to your taste. Put the drained pasta in the fridge to cool it down entirely.

In a bowl, combine the Italian dressing and the Salad Supreme and set aside. Dice the cucumbers into a size that will match the size of the halved tomatoes. Cut the salami and the cheese into pieces of similar sizes.

Once the pasta is cool, combine it with the vegetables, salami, cheese and dressing.

My tips: Make sure your pasta is cool, if not cold, before adding the rest of the ingredients! My mom had a near disastrous end to this recipe one time when she assembled the entire salad before the pasta had cooled entirely and ended up with big pasta-studded clumps of melty cheese. And experiment with vegetables! Tomatoes and cucumbers are just what I’ve settled on, but red and yellow peppers, carrot medallions or pieces of baby carrot, broccoli, cauliflower or even blanched, cut green beans or jarred giardiniera could make it work for you. Finally, if you skip the salami, this makes a fantastic vegetarian side or main dish.







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Last but not the least – ‘for the die-hard Net Addict’

This is Dutch style of flower arrangement. The materials used range from fruits, flowers and candles. The different hues of flowers and fruits complement each other with candles lighting up the arrangement. This arrangement is perfect during Diwali.

Materials Required:

3 Red Apples
2 Yellow Pears
2 Small Bananas
5 Red Roses
2 Candles
Few Stalks of Cyprus
1 block of Sponge soaked in water
for at least half an hour
1 basket
A small plastic sheet



Method:

Line the bottom of the basket with a plastic sheet. Place the sponge in the middle. Arrange the fruits first on the sides of the sponge. Cut the Roses in different lengths. Stick the Roses in any pattern you desire into the sponge. Cut the Cyprus stalks into long and short stems. Stick these on the other later and camouflage the sponge. Stick Candles into the sponge and light it up.

Decorating Tips

* We love the bold use of color with the 3 electric patterned fabrics---lime green, black and turquoise.
* Black shutters were attached to the standing mirror. Visually it gives a more dramatic impact to the corner.
* A rod was attached over the bed---2 glass chimes were added---with a picture anchoring the middle.
* A clever use of frames over the dresser in lieu in a mirror. These mirrors have no backing!!! It is the frame with glass only. Best of all the picture is wrapping paper. The art seems to float on the wall.
* A small wooden sign---AWESOME---gives the window seat a punch.