Monday, November 30, 2009

Ferrari World Abu Dhabi

Ferrari World Abu Dhabi preview!!!

Ferrari has released preview images and information on the Ferrari World Abu Dhabi theme park which is set to open in 2010. Among the features is the 200,000 square meters red roof inspired by the double curve side profile of the Ferrari GT body with the largest “prancing horse” emblem in the world.



Ferrari World Abu Dhabi, set to open in 2010, is the world’s first Ferrari theme park and largest attraction of its kind. It will be
an intense multi-sensory experience and a must-visit for enthusiasts, fans and families.
The Park pays tribute to the passion, performance, technical innovation that Ferrari has established over the years and represents today.
Its iconic sleek red roof is directly inspired by the classic double curve side profile of the Ferrari GT body, spanning 200,000 m2 and carrying the largest Ferrari logo ever created.
Ferrari World Abu Dhabi will host a number of attractions, including rides for children of all ages, providing the complete Ferrari experience: over 20 state-of-the-art attractions, each designed to bring to life a different part of the Ferrari story, including the world’s fastest rollercoaster, travelling at speeds exceeding 200 km/h and emulating the sensation of being in a Ferrari F1 car, or the G-force experience taking passengers on an adrenaline-pumping ride up over 62 m, through the roof and back down again.
The Park is located on Yas Island - set to become a global tourist destination with a wide range of accommodation and entertainment facilities - on the North East side of Abu Dhabi’s mainland.
Abu Dhabi, at the crossroads between Europe, Asia and Africa, was chosen as the ideal location to build the Ferrari theme park, motor sports being extremely popular in the United Arab Emirates.
The Park is owned by Aldar Properties PJSC, Abu Dhabi’s leading property development, management and investment company.
Farah Leisure Parks Management L.L.C, a joint venture between Aldar Properties PJSC and ProFun Management Group Inc. (international leisure facilities management and operating company) will be responsible for managing and operating Ferrari World Abu Dhabi.
For further information visit www.ferrariworldabudhabi.com.
Ferrari World Abu Dhabi - Key information

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Building


Designed by globally renown architectural firm Benoy
Building height is 45m (147.6 ft), with a roof edge circumference of 2,200 m (7217.8 ft)
Enclosed space (area accessible to the general public) is 100,000 m2 (1,076,391 sq ft)
Over 35,000 tonnes of steel have been used to reinforce the structure
Landscaped area around the main building is 450,000 m2 (4,843,759 sq ft)
Roof
Design inspired by the classic double curve side profile of the Ferrari GT body
Made from metal and glass designed to reduce glare and heat
Total surface area is 200,000 m2 (2,152,782 sq ft)
The Ferrari logo is 65m x 48.5m, the largest Ferrari logo ever created
Highest point is 48m, with a total of 6,900 meters of roof guttering
Rides
Designed by one of the world’s most prominent design firms Jack Rouse Associates
Over 20 state-of-the-art rides and attractions.
Featured attractions include:
The world’s fastest roller coaster emulating the feeling of being in an F1 car
G-force experience taking passengers on an adrenaline-pumping ride up over 62m, through the roof and back down again
State-of-the-art racing simulators using a similar system as those used by the Ferrari racing team
Flume ride journey through the heart of a Ferrari 599 engine
Driving and Racing school for junior drivers, with expert training
Aerial voyage over Italy following a Ferrari

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Sunday, November 29, 2009

Chilly Chicken


Ingredients:
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste

Method:
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.

Wednesday, November 25, 2009

RECIPE TIME ( HOT KACHORI)


Ingredients

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.


Shape into balls with greased palms.
Keep aside.

To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

TRY AND LET US KNOW!!!

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