Beta Game Testers Needed: Moong

There are a lot of reasons why someone might want to check out a guide like T Dub Sanders'. One might be interested in the underside of the game testing field. Others might just want to know what they can gain from a guide that is written to help people understand their role in the gaming industry. Others still are just pining for that ultimate career working alongside game developers and designers.

Whatever the reason, T Dub Sanders has put together one of the biggest and best game testing guides on the market – one that shows the underpinnings of the career in their raw, real format. There are no false promises of automatic testing or sitting at home and playing the newest games for hundreds of dollars a day.

That stuff is all pretty much a pipe dream and most people know it – yet many guide writers try to tell everyone that they can become the biggest and best new game testers in a field that doesn't really exist every day and too many fall for it. On the other hand, what T Dub has put together is a much more realistic, much more comprehensive look at what game testing is really about – the hard work and dedication that goes into becoming someone in charge of all that code each day.

By showing what it really takes to be a game tester, T Dub opens up an actual, realistic path to getting into the industry. He showcases skills needed to get started as a tester, the classes or college majors that people better be willing to invest in if they want to be a professional in this field and much more to help them figure out not only if the career path is right for them but if they are going to be cut out for it. That means a great deal for someone who may or may not know exactly what a game tester does and how it operates.

For anyone that is thinking about taking the path toward becoming a game tester, one of the first things that needs to be done is to learn more about what the career entails. Those people should pick up T Dub's newest guide and get a real insider's look at the job and how it really works. If you're serious about doing what T Dub shows you, you'll be on the fast track toward game testing in no time flat.

Showing posts with label Moong. Show all posts

Friday, August 9, 2013

How to Make Moong Wari in Kashmiri Style

4 Ways to Make Moong Wari in Kashmiri Style - wikiHow/**/var WH = WH || {};WH.lang = WH.lang || {};button_swap = button_unswap = function(){};WH.exitTimerStartTime = (new Date()).getTime();WH.mergeLang = function(A){for(i in A){v=A[i];if(typeof v==='string'){WH.lang[i]=v;}}}; wikiHow - How to do anything

HomeArticlesCommunityMy Profile WH.translationData = {};WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'});EditHome » Categories » Food and Entertaining » Recipes » World Cuisines » Indian Cuisine » Vegetarian Indian DishesHow to Make Moong Wari in Kashmiri StyleEdited by Ramani Swarna, Teresa, Flickety

Pin ItArticle EditDiscussMoong wari is a dish that is very popular among the Kashmiri Hindus. It is a form of lentil patty made from scratch, fried and served hot. It is usually prepared for weddings, receptions or for religious ceremonies. In this article, you will learn how to make moong wari in the Kashmiri Hindu style.

Edit Ingredients400 grams/14 oz whole green lentils2 teaspoons salt (or to taste)250 ml/8.4 fl oz oil100 ml/3.3 fl oz water10 grams/0.35 oz asafoetida

Edit Steps

Preparing the Lentils1Clean and wash the lentils.

2Soak the lentils in water for twelve hours or so.

3Drain the water from the lentils.

Processing or Grinding the Lentils1Add the lentils to the food processor or food grinder.2Add three green chilies that have been finely sliced into thin lengths.

3Add salt.

4Add asafoetida.

5Process or grind the lentils coarsely without water.

6In between pulsing, keep mixing with a spoon. This will help the mixture to grind down properly.

Preparing the Lentil Patties1Add the oil ro a large frying pan.2Dip your fingers in a bowl of water to dampen. This helps prevent sticking when handling the lentil mixture.

3Take a handful of the ground-up dough in your moistened fingers.

4Make the patties. Shape the patties using your fingertips.

5Shape each patty into a round.

Frying the Lentil Patties1Put the patties into the heated oil.

2Deep fry them in the oil.

3Turn the patties over once they have fried nicely on one side. Do this using the spatula.

4Keep changing the sides of the patties till they turn golden brown in color.

5Take the patties out of the oil.

6Place the patties on kitchen paper towel to absorb the excess oil.

Serve them with kheer or chutney.

Edit TipsAdd cumin seeds to enhance the flavor.Make a hole in the center of the patty with the spoon or the thumb. This is a more traditional appearance for the patty.

Edit Things You'll NeedFood processor or a mixer grinderSpoonFrying pan/skilletSpatulaKitchen paper towelArticle Info

Categories: Vegetarian Indian Dishes

Recent edits by: Teresa, Ramani Swarna

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Thursday, June 27, 2013

How to Make Khichadi with Rice and Moong Dal

3 Ways to Make Khichadi with Rice and Moong Dal - wikiHow/**/var WH = WH || {};WH.lang = WH.lang || {};button_swap = button_unswap = function(){};WH.exitTimerStartTime = (new Date()).getTime();WH.mergeLang = function(A){for(i in A){v=A[i];if(typeof v==='string'){WH.lang[i]=v;}}}; wikiHow - How to do anything

HomeArticlesCommunityMy Profile WH.translationData = {};WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'});EditHome » Categories » Food and Entertaining » Recipes » World Cuisines » Indian Cuisine » Vegetarian Indian DishesHow to Make Khichadi with Rice and Moong DalEdited by Ramani Swarna, Teresa, Flickety, June

Pin ItArticle EditDiscuss Make Khichadi with Rice and Moong Dal

Khichadi is all time favorite in many Indian homes. It is very healthy and non spicy dish. In this article, you'll learn how to make it at home, using the North Indian style.

Edit Ingredients500 grams/17.6 oz rice400 grams/14 oz moong dal or split green gram2 tablespoons turmeric powder1 teaspoon asafoetida1 tablespoon salt3 tablespoons ghee500 ml/17 fl oz water1 teaspoon cumin seeds

Edit Steps

Cleaning the Rice and Split Pea Gram1Pour the rice into a large mixing bowl.

2Add the split green gram to the rice.

3Clean and wash the mixture of rice and green gram under running water.

Frying with Ghee1Add ghee to the base of a pressure cooker.2Add cumin seeds. Cook over low heat until they splutter.

3Sprinkle asafoetida powder over the seeds. Mix well.

4Add turmeric powder and mix.

5Remove the water from the rice and green gram.

6Add the washed rice and green gram to the pressure cooker.

7Mix well with the spatula. Fry for a few minutes till the ghee covers the rice and green gram.

8Add water. The level should be above the mixture of rice and green gram.

Pressure Cooking1Cover the lid of the pressure cooker. Cook under pressure till there are two whistles (approximately six minutes of cooking under pressure).2Turn off the heat source. Let the pressure settle down.3Open the lid of the pressure cooker. Check whether the rice grains and green gram pulses are cooked enough.

4Add more water to get a thick consistency without separating the grains. Cook for a few minutes more.

5Add salt and mix well.

6Serve with curds or pickle. Add ghee before serving.

Edit TipsAdd red chili or pepper powder to make it spicier.Missvickie.com has tested Indian whistling pressure cookers and estimates that you need to allow about three minutes of pressure cooking per whistle.[1] This is for those of you opting to use a European or American style pressure cook (with jiggle or other type tops that don't whistle).Adding more water aids digestion and can help to fight constipation.

Edit Things You'll NeedSpatulaLadleSpoonPlatePressure cooker (preferably traditional Indian style, otherwise your usual pressure cooker)Utensil

Edit Related wikiHowsHow to Cook Indian KhichdiHow to Make KhichdiHow to Cook PongalHow to Make Simple Split Thoor DalHow to Make Indian Style Basmati RiceArticle Info Featured Article

Categories: Featured Articles | Vegetarian Indian Dishes

Recent edits by: Flickety, Teresa, Ramani Swarna

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