SEO Learning

What Is SEO?

SEO is a technique of modifying a website and its increase ranking and visibility of search engines.

 

SEO FACTORS:

there are two types of SEO factors

1. on-page optimization
2. off-page optimization

What is Film? Types of Films

A film, also called a movie, motion picture, moving picture, theatrical film, or photoplay, is a series of still images that, when shown on a screen, create the illusion of moving images

Movies are one of the sources of entertainment. 

Movies can be classified into different categories:

1. action
2. adventure
3. animation
4. biography
5. family entertainments
6. love stories
7. comedy
8. crime
9. horror
10. message-oriented etc...

movies are not only for entertainment to creating huge job opportunities, and sharing knowledge through experimental films, all are thinking about the films in his/her mind making films is easy, but is not an easy process. One movie normal time limit is 2hr to 3hr.  the behind the movie completion having more hard work, if u want to complete the production work for 24 unions.

Recently the film industry is having the good name and fame. Baahubali film showed the power of Indian film stamina. It is released in different languages and locations, It's collected huge gross/share.

DHABA STYLE CHICKEN CURRY RECIPE MAKE EASY WAY AT HOME

I think I’ve finally nailed it. This Dhaba vogue Chicken Curry is that the BOMB we’ve all been looking forward to. It took it slow, however, this awesomeness is completely happening in my house right now!

Dhaba’s, for the inexperienced area unit edge restaurants scattered everywhere in the country, and their food is exclusive. Hell, the expertise is exclusive. tiny mud shacks, with solely chaarpai’s (rope and wood cots) and a wood plank for a table, you’ll realize them as you drive on the road. {they area unit they’re} typically patronized by truck drivers and budget travelers United Nations agency is trying to find food that reminds them of home. Growing up, the highlight of any road trip was a go for holiday at a dhaba for steaming hot, spicy dhaba vogue chicken curry, deciliter fry and tandoori roti’s contemporary from the kitchen appliance to mop it all up.

Even today, visiting house is in the midst of a visit to the native dhaba. Since I’ve emotional to Bangalore, food from Dhaba's are some things I miss a great deal. And I’ve been making an attempt terribly exhausting to duplicate the dhaba vogue chicken curry I keep in mind. It took it slow, however, this formula comes pretty near to the important factor.

INGREDIENTS

1-kilogram chicken (Skinless, cleansed and dig medium sized pieces)

for the marinade:

2 tablespoons ginger garlic (Paste)

1 lemon (Juice of)

1 tablespoon salt

for the curry:

4 Onions (medium-sized, chopped)

10 cloves garlic

1½ inches ginger (piece of)

3 – four Chilies (Green (Adjust the spice as required))

1 tablespoon Cumin Seeds

2 bay leaves

½ cinnamon (Stick)

4 – five Cardamoms

8 – ten Peppercorns

4 – five Cloves

4 Tomatoes (medium-sized, chopped)

½ teaspoon turmeric (Powder)

1 teaspoon seasoning (Red (optional; alter the spice as required))

2 tablespoons coriander (Powder)

1 teaspoon garam masala (Powder)

to style salt

for tempering:

1 tablespoon clarified butter (heaping or processed butter)

2 Chilies (Green, slit lengthwise)

½ in. ginger (piece, julienned)

coriander (for garnishing)

INSTRUCTIONS:

Marinate the chicken items with ginger garlic paste, juice and salt. cowl and put aside for thirty minutes.

Grind onions, ginger, garlic and inexperienced chilies to a fine paste. Set aside.

Heat oil during a sterilizer or an oversized serious round-bottomed pan. Add cumin seeds. Roughly pound all the full spices (bay leaves, cinnamon, cardamom, peppercorns, and cloves) and augment the oil. Once they begin to splutter, add the onion paste. Cook the onion paste on an occasional flame, stirring often until it's reduced to a golden, brown paste and therefore the oil starts to surface.

Add tomatoes, salt, turmeric powder, red seasoning (if using) and coriander powder. Cook until the tomatoes begin melting, and virtually type a paste.

Add the chicken, garam masala, and ½ cup water.

Pressure Cooker:

At this stage, if you're employing a sterilizer, place the lid and pressure cook for three whistles.

Switch off the flame and let the steam escape before gap the cooking utensil.

Simmer for 5-10 minutes on high flame, if needed, to thicken the curry (Chicken leaves a great deal of water). I didn’t have to be compelled to do that.

Pan Method:

If you're employing a serious round-bottomed pan, bring the curry to a boil, scale back the warmth, cowl with a lid and let it cook on medium heat for 20-25 minutes.

Uncover the pan, and cook for one more 15-20 minutes until the water evaporates and therefore the curry starts to thicken.

Once the curry is prepared, turn out the flame.

In another tiny pan, heat clarified butter and add inexperienced chilies and ginger. Once they begin to splutter and become slightly crisp, turn out the flame and blend the tadka (or tempering) into the curry. prime with coriander.

Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.