Food Directory

Food Home:- Society: Genealogy: Religions: Jewish:

 

• 24th International Conference on Jewish Genealogy - Offers beginners and experienced alike a week of exciting research and resource opportunities in history-rich Jerusalem, July 11-16,2004.
• Avotaynu, Inc. - Publisher of information and products of interest to persons who are researching Jewish genealogy and family history, Jewish Surnames, Jewish Roots.
• Cyndi's List - Jewish - Online resources for Jewish genealogy.
• Douglas E. Goldman Jewish Genealogy Center - Information about the genealogy center of the Beth Hatefutsoth/ Museum of the Jewish Diaspora. A searchable database of genealogies of Jewish families from around the world is available. Also provides software, links to online research resources. Tel Aviv.
• EURO-Jewish - Jewish Genealogy in Europe.
• Epic Domain - Surnames: Zarchin, Kagan, Ginsberg, Abramson, Kandel, Likier, and Licker.
• Holocaust Victim Assets Litigation (Swiss Banks) - Process to allow Nazi victims or their heirs to claim assets deposited in Swiss banks before and during World War II.
• JGL: Jewish Genealogy Links - A list of several hundred Jewish Genealogy Links, cross-indexed by subject.
• Jewish Genealogical Society of Philadelphia (JGSP) - Announcements.
• Jewish Immigrant Culture - The mission of The Archive is to preserve the history and collective memory of the Jewish immigrant community from the former Soviet Union and to create an engaging environment for today's immigrant culture.
• Jewish Reunion - Assists Jewish people in locating long lost friends and relatives where there is a UK connection.
• Jewish Web Index - A compendium of thousands of links relating to Jewish genealogy research sorted in alphabetical order by country or subject.
• Jewish-Roots - For anyone interested in Jewish genealogy.
• JewishGen - Provides a wide range of resources including databases, familyfinder, articles, societies, projects and discussion groups.
• Mayoff Family - Information on surnames Mayoff, Mayov and Majew. Includes an online newsletter and resources for Jewish genealogy.
• Rabbinic Genealogy Special Interest Group - A forum for those interested in rabbinic genealogy or researching rabbinic ancestry within any geographic area or time period.
• SEPHARDIM-L - Rootsweb mailing list for anyone who is researching their Sephardim ancestors.
• Sephardic and Sephardim Genealogy, Jewish Genealogy - Sephardic Genealogy, Jewish Genealogy, sources of information. Internet, archives, books.
• Sephardim.com - Research information, links and family name list.
• The JewishGen ShtetlSeeker - Locates settlements in Central and Eastern Europe. Covers linguistic and historic variants for names.

Random Indian Recipes:-

• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Chana Chhole
  Soak kabuli chana in water for 6-7 hours with cumin seeds, dalchini, elaichi and pepper. Put in pressure cooker and give 3 whistles and keep on low flame for 4-5 min. Cut onions and tomatoes in slices. In a pan heat the oil and add tejpatta and dalchini. Now add onions and saute it till golden brown. Then add tomatoes and fry it for 4-5 min. When tomato and onion mix well. Add ginger garlic paste and ...