How To avail 10-Minute Free Talk Time benefit for Interrupted Calls

How To avail 10-Minute Free Talk Time benefit for Interrupted Calls

Vodafone Offers 10-Minute Free Talk Time for Interrupted Calls

Vodafone India under its ongoing Vodafone Delights offer introduced free 10-minute talk time to customers whose conversation gets interrupted for any reason, a company statement said on Friday, evidently aimed at bettering its image in the current scenario of frequent call drops.

"Each conversation on our network is important and must carry on uninterrupted. At times, however, conversations do get interrupted. To continue such conversations, we are offering 10-minute talk time benefit, no questions asked," said Sandeep Kataria, Director - Consumer, Vodafone India.

To avail this talk time benefit, customers need to SMS 'BETTER' on 199 and talk time of 10 minutes will be credited immediately (within 30 minutes) to their number.

This initiative on voice follows close on the heels of the up to 67 percent data benefit to customers, announced earlier this week.

For prepaid customers, the free minutes will be valid till next day midnight and for postpaid customers, till the end of the billing cycle. Vodafone says the free talk time credit can be availed once during the month long bonanza and is applicable only when calling from a Vodafone connection to another Vodafone number within the same circle.

Vodafone is launching this campaign across August, which is the Vodafone Delights month and this 360-degree campaign, built on the key premise that 'conversations should always continue' will be seen across the country on television, radio, social media, OOH and print.

Source gadgets.ndtv

How To Make Kodo Millet Burger

How To Make Kodo Millet Burger

Kodo Millet Burger

 

Kodo Millet Burger

Chef	:	Pramod Ladka
Recipe Servings	:	1
Restaurant	:	Yogisthaan Cafe, Bangalore
Recipe Cook Time	:	15 minutes
..................................................................

A burger that does away with all those unwanted calories along with having an amazing taste. The Kodo Millet burger is a meal high on nutrients and proteins to get you through a busy day.

Ingredients

For the Patty:

• 
  30 gm kodo millet
  
  30 gm watermelon seeds
  
  3 leaves coriander
  
  3 leaves spring onion leaves
  
  3 leaves basil
  
  3 leaves parsley
  
  2 gm mustard paste
  
  
  For the Salsa:
  
  1 tomato
  
  2 Tbsp of coriander leaves
  
  A pinch of Salt
  
  1 Onion
  
  15 ml olive oil
  
  A pinch of black pepper
  
  1 small leaf of spring onion
  
  
  For the Hummus:
  
  50 gm chickpeas
  
  1 Tbsp of lemon juice
  
  5 ml olive oil
  
  A pinch of salt
  
  A pinch of chilli powder
  
  1 Tbsp chopped coriander
  
  
  For the Bun:
  
  20 gm iceberg lettuce
  
  2 tomato slices
  
  2 pieces onion slices
  
  1 piece bun
  
  

Method

1. Soak the watermelon seeds and millet separately for about an hour in advance.

2. Grind the millet and watermelon seeds in a fine paste.

3. To this add coriander and mustard paste.

4. Now add cumin powder

5. Add chopped basil, parsley and spring onion leaves to this mix

6. Add salt to taste.

7. Give this mixture the form of a patty and cook it on a non-stick pan till brown on both sides.

1. In a bowl add chopped tomato, onion, spring onion, coriander.

2. Now add olive oil, black pepper and salt to taste.

 Your salsa is ready.

1. Boil the chickpeas and mash it into a fine paste.

2. To it add olive oil, coriander, chilli powder, lemon juice and salt to taste.

3. Spread humus over the bun.

4. Now place the patty with slices of tomato, onion and iceberg lettuce.

Serve with the salsa on the side.

SHOP FOR HEALTH

Key Ingredients: spring onion, basil, parsley, onion, salt,black pepper, lemon juice

Source food.ndtv

How to cut mango in four or five parallel lines through the flesh lengthwise, without cutting the skin.

How to cut mango in four or five parallel lines through the flesh lengthwise, without cutting the skin.

How to cut a mango

• Luke Mangan's frozen mango daiquiri
• Curtis Stone's mango-pineapple daiquiri
• Jill Dupleix's mango passionfruit frozen yoghurt

We have such sweet, juicy mangoes in Australia, we should be taught in school how to cut them up properly. The problem is there's a long, flat, pit inside that clings to the flesh. 

So if you missed mango class, here's how.

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How to cut a mango

Jill Dupleix shares her tips for getting the flesh from a summer mango.

Hold the mango upright, and starting 1cm out from the stem, cut off the two widest cheeks. (If the knife runs into the pit, just start again a little further out.) 

Now take each cheek and use the tip of the knife to cut four or five parallel lines through the flesh lengthwise, without cutting the skin. Turn the mango and cut parallel lines cross-wise.

Flip the mango inside out and push the cubes off with your thumb or a spoon.

With the remaining sides on the mango pit, slice them off, following the curve of the pit, and peel off the skin. 

The glass trick

If you just want mango flesh for a smoothie, ice-cream or mango daiquiri, take a strong glass, and place the lip of the glass against the edge of the mango cheek and slide it down, close to the skin.

Result: mango in glass, skin in bin – and daiquiri on the way!

More kitchen how-tos:

• How to de-seed a pomegranate
• How to cook asparagus
• How to cut capsicum
• Source goodfood
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How to make the pavlova a day before you serve it

How to make the pavlova a day before you serve it

How to make the perfect pavlova

Dutch chef Rob Kabboord was introduced to this delicacy while working at London's Waldorf hotel, where he made individual pavlovas for banquets using 50 litres of egg white at a time. It's the same foolproof recipe he wrote in his notebook, which always travels with him.

We may never resolve the question of whether pavlova originated in Australia or New Zealand, but we can all agree that it's an impressive dessert, even if it does strike fear in the hearts of nervous cooks and can trip up even experienced chefs. Kabboord says the perfect pav is simply a matter of following a few rules.

Before you start:

• Make sure your whisking bowl is clean. Give it a light wash with vinegar before use.

• Have everything ready on the bench. When you start mixing the pavlova, you should not stop, unless your kitchen is on fire.

• The whole thing should take less than 10 minutes (not including cooking time) to prepare.

• Make sure the eggs are as fresh as possible.

• The egg whites must not contain any trace of yolk. Separate the eggs individually and bring the whites to room temperature.

• Use the yolks to make a delicious custard for the pav (see below).

Rob Kabboord's foolproof pavlova

Ingredients

4 egg whites (5 if you are using small eggs)

250g pure icing sugar or fine castor sugar, sifted

½ teaspoon white vinegar

1 tablespoon cornflour, sifted

Method

1. Preheat your oven to 200 degrees Celsius.

2. Prepare a baking tray by placing baking paper on it. Put a little melted butter or vegetable oil spray on the tray so that the paper will stay in one place while you are spooning the pavlova mix on to it.

3. Using an electric mixer, beat the egg whites on a medium setting until soft peaks form.

Once soft peaks appear, add the sugar all at once and beat the mixture for a minute or so on full speed. Do not stop the machine to add the sugar. It needs to be a continuous process to trap as much air as possible in the egg whites. You'll see the mixture change texture almost immediately, from loose, soft peaks to a more glossy, meringue-style mixture.

4. Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved. It needs to reach the ribbon stage – when a spoonful of the meringue mixture poured back into the bowl sits on the surface like a ribbon.

5. Slow the machine, add the vinegar and let the beaters make three rotations, then remove the bowl from the mixer.

6. Sprinkle the cornflour over the egg white mixture and, using a clean spatula, gently fold in the cornflour – no more than six folds.

7. Spoon the mix on to the prepared tray and mould it into the shape you want. Kabboord prefers to leave it pretty heaped. Don't mess with the mix too much, though, as you want to get it in the oven quick smart. The other option is to use a preheated and lined tray. Speed is the key here.

8. Place the tray in the middle of the oven and immediately turn the temperature down to 120 degrees Celsius. Don't use the fan.

9. Cook for 80-90 minutes but don't let the pavlova colour. You may see a little sugar syrup seep out of the bottom but the crust should be firm. Inside, it will be soft and marshmallowy.

10. Cool to room temperature and decorate using quark, Meredith goat's curd or mascarpone (cream is boring!) and your favourite toppings, such as chopped summer fruit or passionfruit custard.

Note on storage: Kabboord says it's best to make the pavlova a day before you serve it but it will keep for up to two days in an airtight container at room temperature. Don't refrigerate it.

PASSIONFRUIT CUSTARD

Ingredients

450ml milk

145g sugar

Zest of 2 lemons (use a Microplane)

60g cornflour, sifted

4 egg yolks

60g unsalted butter, cut into small dice

4 passionfruit

juice of 2 lemons

Method

Simmer the milk, sugar, lemon zest over medium heat.

Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil.

Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard.

Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.

Source goodfood

How to make a folder of design ideas and pictures from magazines to keep you inspired

How to make a folder of design ideas and pictures from magazines to keep you inspired

5 Ways to Cut Down on Stress During a Home Remodel

Maybe you’ve grown just sick enough of that 1970s avocado-green kitchen to update it to something more sleek and modern. Or perhaps it’s as simple as remodeling a bathroom. Whatever the room, home renovations can test even the most patient personality through the sheer chaos and mess that are inevitable.

To get through your renovation, organizing the clutter is key. The following tips should help you stay on top of the disorder.

• Have files for everything. Paperwork should be kept in one place because it will pile up. Inexpensive file folders that are portable can help you stay structured. Create a file for all receipts, and as you post them to a budget, move them to another file labeled “posted.” Permits and papers from the city or homeowner’s association should be kept together in another folder in order to easily put your fingers on them. Just for fun, make a folder of design ideas and pictures from magazines to keep you inspired.

• Cover it up. One word: plastic. No, not credit cards. Use it to cover all heavy furniture that must stay in the room. This will prevent dust and debris from getting into the nooks and crannies and keep the finish on the furniture looking shiny.

• Keep a list. Supplies are going to run low, and no matter how good your memory, things are going to fall through the cracks if you don’t write them down. Hanging a clipboard on a nail in the area where you are working will help you to stay on point about people you need to call, or things you need to do or buy for the next day.

• Have a place for everything. If you’re doing the remodel yourself, there is going to be a certain amount of upheaval. One thing that will help reduce your stress level is keeping your tools in one place. Create a space such as a table, where all small tools are kept The larger tools can sit on the floor underneath. Also, every time you are finished with a tool, put it back in the appropriate spot.

• Contain your stress. If cigarettes or smokeless tobacco helps your stress level, try your best to keep things clean by going outside to smoke or by carrying a portable spittoon. After all, you don’t want a fresh burn mark or stain from a spill to end up on your brand-new floors. FLASR has created a unique, one-of-a-kind pocket-sized spittoon that allows users to open and shut it with just one hand, making it an ideal solution for taking your snuff, dip or chew into any room that’s being renovated. In addition, the Atlanta-based company’s spittoon, has an advanced closing mechanism, ensuring that it stays securely closed when not in use, eliminating the risk of spill and leaks often seen with cups and bottles.

For more information, visit www.flasr.com. Market listing: FLASR (OTCQB: FLSR).

Source copyrightfreecontent