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• Melechet Shamayim - Blog by a Torah scribe who documents many aspects of a scribe's work in photos and articles.
• The STa"M Forum - A place for English speaking scribes, rabbis and vendors of Stam from around the world to communicate, share ideas, ask questions and offer advice.
• Children's Torah Scroll - Information about the Torah scroll geared towards children. Ability to purchase a letter in a Torah scroll and receive a personalized certificate.
• Friedman, Jen Taylor - Biography of this female scribe and artist who created the Tefilin Barbie. [Internet Explorer.]
• How to Obtain a Letter in a Torah Scroll - Information about purchasing a letter in a Torah Scroll.
• Mordechai Pinchas Sofer Stam - Gives an overview of Jewish scribal arts. Documents the personal journey of a scribe practicing this age-old craft.
• Neil H. Yerman - Artist and Sofer - Information and photographs about Torah and sofrim from a contemporary scribe.
• Safrus - Information about kosher scribal art, guide to Torah and mezuzos, and a scribed Hebrew alphabet guide.
• Sofer of Tzfat - A Torah scribe from Tzfat, Israel offers torah scrolls, mezuzahs and other items including 'vegetarian tefillin' made from animals which died of natural causes.
• Sofer on Site - Rabbis Gedaliah and Moshe Druin of Miami, Florida provide scribal services at the home or synagogue of the client.
• The Sefer Torah Recycling Network - Acquires donations of Sifrei Torah and raises funds to repair them for transfer to needy locations in Israel.
• Torah Scrolls - Rabbi Aaron Shaffier offers new and used Torah scrolls, atzei chaim, mantels and Sephardi Torah cases.
• Torah Sofer - Articles about new Torah writing fundraisers, caring for aging scrolls, how and why Torah and mezuzah scrolls are created, and bridging the oral and written Torah from scribe Rabbi Shmuel Miller.
• YK's Sofer Blog - Torah scribe documents many aspects of his work. Includes original photo examples of different styles of writing as well as translations of halachic texts.
• Yoter MiStam - Sofer Stam Cooperative - Cooperative of Torah scribes offering tefillin, mezuzot, and sefer Torahs as well as inspection and repairs.

Random Indian Recipes:-

• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• 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 ...
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.