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December 24, 2011

Now birth death certificates just a click away !

Birth, death and marriage certificates issued by local bodies are now just a click away. Information Kerala Mission (IKM) has uploaded details of all the certificates registered since 2000 which can be downloaded from the IKM website. The print-out of the certificate down loaded from the website is authentic as it carries a watermark of the Kerala Government. Around 80 per cent of the local bodies had registered the details of the certificates. Steps have been taken for establishing broadband connection at all the local bodies, he said. “Around 450 to 500 local bodies have been provided with broadband network. After completing the web connection, the certificates can be downloaded as soon as the data is entered,’’ Shamsuddin said. IKM is in the process of completing computerisation of 978
grama panchayats, 60 municipalities, 14 district panchayats
and 152 block panchayats. It is hoped that all the panchayats
would go online within five months. This system helps the public in ensuring that the data entered in the system are correct. Any correction in the certificate can be carried out by approaching the local bodies with relevant documents.
(courtesy; kerala interface

Ethnic Food - Rice Specials !!

Curd Rice

Ingredients: Rice - 1 cup
Milk - 2 cup
Curd - ½ cup
Green Chillies - 2 nos., chopped
Curry leaves - few
Urad dal - 1 tsp
Ginger chopped - 1 tsp
Mustard seeds - ½ tsp
Salt - to taste
Oil - 1 thsp

Cook rice with salt to a soft consistency. Mash and when
cool add the milk and curds. Heat oil and add the urad dal
and ginger and curry leaves. Add to the rice and mix off the
gas when it thickens. If the curd rice is to be kept for a long
period, reduce the curd and add more milk.

Ghee Rice

Rice - 1 cup | Water - 2 cup | Onion - 1 No
Green Chillies - 2 nos | Cardamom - 2 nos
Galric - 4 flakes | Ghee - 4 thsp
Clover - 4 nos.
Salt - to taste | Ginger - 2” piece
Cinnamon - 1” piece | Coriander leaves - 2
thsp; chopped

Smash ginger, garlic, cardamom, cloves,
cinnamon and green chillies. Heat the
ghee on slow fire. Fry sliced onions until
it becomes golden brown. Remove the
onions from the pan and fry the smashed
masala. Add the water, salt and rice. After
boiling it, reduce the heat and continue
cooking in low fire till rice is cooked and
water has dried. Add coriander leaves.
After serving in dust decorate with fried

Lime Rice

Cooked rice - 1 cup | Mustard seeds - ¼ tsp
Urad dal - 2 tsp | Chopped garlic - 1 tsp
Chopped green chillies - 2 tsp | Cashewnut - 6 nos
Curry leaves - a few | Turmeric powder - a pinch
Oil - 1 thsp | Line juice - ½ a lime’s
Salt - to taste

Heat oil in a frying pan, put in mustard seeds and when it
splutters, add cashew, urad dal and garlic. When dal is
slightly brown, add the other ingredients, cover the pan
and cook for 5 minutes over a low fire. Add lime juice and
remove from fire. Add to the cooked rice and mix well.

Tamarind Rice

Rice - 2 cups | Tamarind - 1 gooseberry sized ball
Asafoetida - a small piece or ¼ tsp | Channa dal - 2 thsp
Methi seeds - 1 tsp | Urad dal - 1 tsp
Mustard seeds, turmeric powder - ½ tsp each
Oil -1/2 tsp | Red chillies - 6 nos. | Garlic - 4 pods
Salt - to taste

Soak, strain and collect thick tamarind juice. Soak channa
dal and drain it. Fry asafoetida and powder it. Chop each
chilli into two or three pieces. Heat vessel, add oil, splutter
mustard, channadal, urad dal, add chillies and garlic and
salt. Add turmeric powder, tamarid juice, salt, asafoetida
powder and curry leaves. Boil till oil separates and floats
on top. Cook and drain 2 cups of rice, add tamarind chutney
and mix well.

(courtesy: bindu Narayanan,

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