Top Ad

Sign Up To The Free Email Newsletter!

Want to get notified whenever we produce the latest content ? Then subscribe now to start receiving hot updates from today.

5.9.16

Reliance Jio 4G launched on 5th september 2016 - internet tariff plan details

Reliance Industries Ltd-head Mukesh Ambani announced the much awaited launch of Jio 4G services in India on Thursday. Sept. 1.
Reliance Jio 4G is confirmed to commercially launch on Sept. 5. The notable aspect of the new network service is that users will no longer have to pay for voice and roaming charges and they will have to pay just the internet bill. Thats not all, there are special offers for students and corporates as well.
Here's the breakdown of Reliance Jio Internet Tariff plans:
Jio Tariff plansRs.149 (S)Rs.499 (M1)Rs.999 (M2)Rs.1,499 (L)Rs.2,499 (XL)Rs.3,999 (XXL)Rs.4,999 (XXXL)
Free Voice(Local/STD/ no roaming charges in India)YesYesYesYesYesYesYes
4G Data0.3GB4GB + ULtd 4G at night*10GB + ULtd 4G at night*20GB + ULtd 4G at night*35GB + ULtd 4G at night*60GB + ULtd 4G at night*75GB + ULtd 4G at night*
Jio Apps subscriptions worth Rs. 1,250YesYesYesYesYesYesYes
Unlimited SMS100ULtdULtdULtdULtdULtdULtd
Wi-Fi (JioNet HotSpot)-----8GB20GB40GB70GB120GB150GB
ISD-----Rate cutterRate cutter30 mins+ Rate cutter50 mins+ Rate cutter80 mins+ Rate cutter100 mins+ Rate cutter
Validity Pack (Days)28 days28 days28 days28 days28 days28 days28 days
*Night: 2:00 a.m. to 5:00 a.m.

26.7.16

Meatballs in Spicy Curry Gravy


  • 500 g (1 lb) minced lamb or beef 
  • 1 onion, finely chopped 
  • 1 tablespoon ginger paste 
  • 4 green finger-length chillies, minced
  • 2 tablespoons channa flour 
  • 1 teaspoon salt 
  • 3 tablespoons oil 
  • 1 teaspoon mustard seeds 
  • 1 onion, peeled and sliced 
  • 2 sprigs curry leaves 
  • 625 ml (2½ cups) thin coconut milk 
  • 125 ml (½ cup) thick coconut milk 
  • ½ teaspoon salt 
  • 3 tablespoons lime juice 

Spice Paste 

  • 3 tablespoons coriander seeds 
  • 2 teaspoons sesame seeds 
  • 5 dried red chillies, cut into lengths 
  • 4 cloves garlic 
  • 1 tablespoon ginger 
  • 1½ teaspoons garam masala 
  • 1 teaspoon black pepper powder 
  • 1½ teaspoons cumin powder 


1 To make the meatballs, combine the minced lamb or beef with the onions, ginger, chillies, channa      flour and salt. Mix well and shape into round balls. Set aside. 
2 To prepare the Spice Paste, first dry-fry the coriander seeds, sesame seeds and dried chillies in a          wok or skillet over low heat for 3 to 4 minutes until lightly browned and fragrant. Allow to cool and    then grind them with the garlic and ginger in a blender until fine. Stir in the garam masala, black        pepper and cumin powders and mix well. Set aside. 
3 Heat the oil in a pan and fry the mustard seeds until they pop. Add the onion slices and curry              leaves, then stir-fry until the onion browns, about 3 minutes. Add the spice paste and stir-fry until        the oil separates, about 5 minutes. 
4 Add the thin coconut milk and gently put in the prepared meatballs. Simmer over gentle heat until      the meatballs are cooked, about 20 minutes. 
5 Add the thick coconut milk and bring to a boil and simmer for 1 minute. Season
   with salt to taste. Turn off the heat and stir in the lime juice. Serve hot with rice or bread. 

Serves 4 
Preparation time: 40 mins 
Cooking time: 30 mins

Mutton Soup


  • 2 tablespoons oil 
  • 2 short cinnamon sticks 
  • 6 cardamom pods 
  • 6 cloves 
  • 1 teaspoon fennel seeds 
  • 1 onion, thinly sliced 
  • 2 sprigs curry leaves 
  • 500 g (1 lb) mutton ribs or 300 g (10 oz) lamb meat 
  • 2 teaspoons ginger paste 
  • 2 teaspoons garlic paste 
  • 2 green finger-length chillies, chopped 
  • 1 teaspoon turmeric powder 
  • 2 tablespoons meat curry powder 
  • 1½ litres (6 cups) water 
  • 1 potato, peeled and cubed 
  • 1 carrot, cubed 
  • 40 g (¾ cup) chopped coriander leaves 
  • 40 g (1 cup) chopped mint leaves 
  • 1 teaspoon salt, or to taste 

1 In a large pan, heat the oil and fry the cinnamon, cardamoms, cloves and fennel until aromatic,            about 3 minutes. Add the onion and curry leaves and stirfry for a further 5 minutes until the onion is    golden brown. 
2 Add the meat, ginger and garlic pastes, the green chillies, spice powders and water. Bring to a boil,      then simmer over low heat until the meat is tender, about 1½ hours. 
3 Add the vegetables, herbs and salt 30 minutes before the end of cooking. Adjust the salt to taste and    serve. 

Serves 4-6 
Preparation time: 20 mins 
Cooking time: 1½ hours

Country-style Lamb Curry


  • 2 teaspoons + 3 tablespoons oil 
  • 2 onions, chopped 
  • 1 large ripe tomato, diced 
  • 3 tablespoons coriander seeds 
  • 2 dried red chillies, soaked in water, drained 
  • 200 ml (¾ cup) water 
  • 1 teaspoon mustard seeds 
  • 1 teaspoon fennel seeds 
  • 2 onions, peeled and sliced 
  • 1 sprig curry leaves 
  • 2 ripe tomatoes, quartered 
  • 500 g (1 lb) boneless lamb or beef, cubed 
  • 500 ml (2 cups) thick coconut milk 
  • 250 ml (1 cup) water 
  • 25 g (½ cup) coriander leaves, chopped 
  • 1 teaspoon salt 

1 Heat 2 teaspoons of the oil in a skillet and fry the onions, diced tomato, coriander seeds and dried        chillies until aromatic, about 3 minutes. Cool thoroughly and grind to a paste in a blender with the      200 ml (¾ cup) water and set aside. 
2 Heat the remaining oil and fry the mustard and fennel seeds until aromatic. Add the onion slices          and curry leaves and stir-fry until the onion turns brown. Add the ground spice paste, the tomato          quarters and the cubed meat. Stir-fry until the meat changes colour. 
3 Add the coconut milk, the remaining 250 ml (1 cup) water and the coriander leaves and cook,              stirring frequently, until the meat is tender, about 30 minutes for lamb and 45 minutes for beef (add    more water if using beef and the curry becomes too dry). Season with the salt, and serve. 

Serves 4 
Preparation time: 15 mins 
Cooking time: 40 mins (lamb) or 50 mins (beef)

Mutton or Lamb Masala


  • 4 tablespoons oil 
  • 2 short cinnamon sticks 
  • 6 cardamom pods 
  • 6 cloves 
  • 1 teaspoon fennel seeds 
  • 1 onion, peeled and sliced 
  • 2 ripe tomatoes, diced 
  • 1 tablespoon meat curry powder 
  • 2 teaspoons garam masala (see note) 
  • 1 tablespoon coriander powder 
  • 500 ml (2 cups) water 
  • 500 g (1 lb) mutton or lamb, cubed 
  • 1 teaspoon salt 

Spice Paste 

  • 2 onions, sliced 
  • 3 em (1 in) ginger 
  • 2 cloves garlic 
  • 1 teaspoon black peppercorns 
  • 2 sprigs curry leaves, removed from stalk 
  • 5 dried red chillies, cut into lengths 
  • 20 g (½ cup) mint leaves 
  • 25 g (½ cup) fresh coriander leaves 


1 Grind the Spice Paste ingredients in a blender until fine. Set aside. 
2 Heat the oil in a wok over medium heat and fry the cinnamon, cardamoms, cloves and fennel until      aromatic. Add the onion and tomatoes and stir-fry until the onion turns golden brown, about                3minutes. 
3 Stir in the ground Spice Paste, the meat curry powder, garam masala and coriander powder. Add the    water and mutton or lamb. Cook until the meat is tender and the liquid evaporates, about 30                minutes. Season with salt to taste.

Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight.

Serves 4
Preparation time: 40 mins 
Cooking time: 35 mins