Friday, July 13, 2012

Following are the list of publications of my grandfather ( Part 1 ):

1. G.Panigrahi & R.V.Kammathy - Studies on Hypochoeris radicata L. A new record for India. Memoirs Indian bot. soc.3: 200 - 210. 1960.
2. R.S. Rao & R.V. Kammathy - Notes on Indian Commelinaceae 1- J.Bombay nat.Hist. Soc. 59: 58 - 70. 1963.
3. R.V. Kammathy & R.S. Rao - Notes on Indian Commelinaceae -2 Cytological observations. Bull.bot.surv.India3: 161 - 163. 1961.
4. R.V. Kammathy & R.S. Rao - Notes on Indian Commelinaceae 3 Cytological observations. Bull.bot.surv.India3: 393 - 394. 1961.
5. G.Panigrahi & R.V. Kammathy - Cytological evolution in Aneilema sensu lato in Eastern India. Memoirs Indian Bot. Soc. 90 - 98. 1961.
6. G.Panigrahi & R.V. Kammathy - Studies on the taxonomy and cytology of certain species on Aneilema sensu lato in Eastern India. Proc.nat.Acad. Sci. India 33: 491 - 506. 1963.
7. R.V. Kammathy - On the occurrence of two species of Hypochoeris in Nilgiris, S. India.Bull.bot.surv.India 5: 247 - 249. 1963.
8. G.Panigrahi & R.V.Kammathy - Cytotaxonomic studies on certain species of Commelina L. in Eastern India. J. Indian. Bot. Soc. 43: 294 - 310. 1964.
9. R.V. Kammathy & R.S. Rao - Notes on Indian Commelinaceae 4 : Cytotaxonomic observations Bull.bot.surv.India 6: 1-6. 1964.
10. R.V. Kammathy & R.S. Rao - I. O. P. B. Chromosome number reports. 5. Commelinaceae. Taxon 14 : 191 - 194. 1965.

Wednesday, June 6, 2012

Picture of a Topiary Garden..

Now make Your Crispy Fried Chicken at Home...

Crispy Fried Chicken

Ingredients

Chicken, cut into pieces - 1 (4 pound)
Buttermilk - 1 cup
All-purpose flour for coating - 2 cups
Paprika - 1 tsp
Salt and pepper - to taste
Vegetable oil for frying

Method

1.Take your cut up chicken pieces and skin them .

2.Put the flour in a large plastic bag and season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

3.Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

4.Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper.

5.Set it aside until the flour becomes a paste like consistency

6.Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

7.Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

8.When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy).

9.Remove cover, raise heat again and continue to fry until crispy.

10.Drain the fried chicken on paper towels.

11.Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. Serve 'N' Enjoy...

Friday, April 27, 2012

I found an interesting recipe from d following page Courtesy : https://www.facebook.com/Recipes.of.the.world

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

2 teaspoons vegetable oil
1 medium onion, chopped
1 pound boneless, skinless chicken breast, diced
1(15-ounce) jar Patak's Tangy Lemon and Cilantro Tikka Masala Cooking Sauce
1(15-ounce) can diced tomatoes
2 tablespoons half-and-half

Preparation

In a large skillet, heat oil.
Add onion and sauté 1 minute. Stir in chicken and sauté until meat is lightly browned.
Add cooking sauce and diced tomatoes. Bring mixture to boil.
Reduce heat and simmer 20 minutes or until chicken is cooked through.
Stir in half-and-half just before serving. Serve with rice.

I found an interesting recipe from d following page Courtesy : https://www.facebook.com/Recipes.of.the.world

Naan (Indian Flatbread)

Naan (Indian Flatbread)

Ingredients

Premade Naan, available fresh or frozen at most grocery stores*

Salad

1/4 cup sliced carrots
1/4 cup peeled and sliced cucumbers
1/4 cup sliced green cabbage
1/4 cup alfalfa sprouts
2 tablespoons Hidden Valley Original Ranch Dressing

Preparation

Naan: Prepare as directed on the package.
Salad: Combine carrots, cucumbers, cabbage and sprouts in a bowl.
Toss in dressing and top finished flatbread.
Cut into pieces and serve.