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Hyderabadi Biriyani
2008-04-12 06:20:00
Ingredients:1 whole chicken / 2 lbs chicken,1 kg Basmati rice / 2 lbs rice1 cup thinly sliced onions,2 tsp ginger/garlic paste,3 tsp chilli powder,½ tsp turmeric,100 g cashew nuts,4 or 5 bay leaves,4 or 5 cloves,2 cm long cinnamon sticks,3 or 4 cardamom pods,1 or 2 tsp shah jeera,2 cups mint leaves,1 cup coriander leaves (cilantro),½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),1 lemon,1 ½ tsp salt (according to taste),1 cup ghee (clarified butter),½ cup yogurt,1 cup oil,few strands of saffron,2 cups finely sliced onions, MethodMake deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally ...

Bread Jamun
2008-04-12 04:59:00
Ingredients :Brown corners of the bread OilWaterSugarMethod :Combine sugar & water. Heat until it becomes a thick sugar syrup. Take the brown corners of the bread and make it into smooth dough with enough water.Make small balls from the dough.Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till it becomes crispy & brown. Then put this fried ones in the sugar syrup.Ready to serve.
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Paper Dosa
2008-04-12 04:52:00
Ingredients : For Paper Dosa ½ cup raw rice¾ cup urad dal½ cup rice floursalt to tasteoil for cookingFor the Sambhar :1 cup toovar dal 1 chopped tomato1 chopped onion2 brinjals, cubed1 drumstick, cut into 4 pieces1 potato, peeled and cubed1 tbsp tamarind pulpsalt to tasteFor the Sambhar Masala :6 to 8 red chillies1 tbsp coriander seeds1 tsp methi1 tbsp toovar dal1 tbsp chana dal1 tbsp urad dal1 tsp haldi powder½ tsp hing1 tsp oilFor the Tempering :1 tsp mustard seeds6 curry leaves¼ tsp hing2 tbsp oil**********************************LETS START COOKINGFor the Sambhar Masala : Heat the oil and roast all the ingredients for the sambhar masala in it.Grind to make a fine paste in a mixer using a little water. Keep aside.For the Paper Dosa: Wash and soak the raw rice and urad dal for 4 hours.Drain, mix the rice flour and grind to make a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle f...

Vegetable Pulav
2008-04-12 04:34:00
Ingredients :¼ kg basmati Rice25 gms carrots, chopped.25 gms french beans, chopped.25 gms cauliflower, chopped.25 gms peas.2 cloves2 cardamoms2 pieces cinnamon2 onion, sliced.¼" piece ginger, crushed3 flakes garlic, crushed¼ tbsp chilli powder.a pinch haldi powder1 tbsp coriander, chopped3 green chili2½ cup water3 tbsp gheesalt to taste************************************ ***LETS START COOKINGHeat ghee in a cooker, then put the cloves, cardamoms, cinnamom, slicedonions and sauté for sometime.Put the ginger garlic and sauté till it smells nicely.Put the rice and mix for sometime, then put vegetables, chili powder, haldi powder, coriander leaves, green chilies, salt and water.Close the cooker lid and pressure cook for 5 minutes. Take out from heat.Ready to serve.
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Kerala Style Chicken Curry
2008-04-11 09:26:00
Chicken - 1 kgOnion(large) - 3 nos(finely sliced)Tomato - 3 - 4 nosPepper powder - 3 tspDried red chillies - 4 - 5 nosGinger - A two inch pieceGarlic pods - 10 nosRed chilli powder - 1 tspTurmeric powder - 1 tspLemon juice - 1 tbspSalt - As reqdOil - 3 - 4 tbspCurry leaves - A fewCoriander powder - 4 tbspTamarind - A lemon sized ballGaram masala powder - 1 tspCoriander leaves(chopped) - 2 tbsp***********************************LE TS START COOKING**1)Clean the chicken and cut into small pieces.2)Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.3)Heat oil in a pan or a kadai.4)Fry finely sliced onions till golden brown.5)Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Keep it aside.6)Heat 2 tbsp of oil in another kadai.7)Fry the chicken for 5 minutes on high flame. :- The chicken will cook very quickly.8)Add the tomato-onion mix and blend everythi...
More About: Style , Kerala , Chicken

Chola Battura
2008-04-11 05:03:00
Ingredients :500 grams maida1½ tsp sugar 20 grams fresh yeast or 2 tsp dry yeast2 tbsp fresh curds25 grams ghee or margarine or butter1 tsp saltOil for deep frying*********************************** LETS START COOKINGSieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Chapati
2008-04-10 05:10:00
Ingredients :Wheat flour1 tsp salt1 tsp ghee************************************* ******LETS START COOKINGPrepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer than that of puri.Keep aside for an hour.Then shape parts of dough into balls bigger than the ones fit for puris.Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on the tawa moderately.Ready to serve.

Poori
2008-04-10 05:07:00
Ingredients : Wheat flour2 tsp sugaroil or ghee for fryingasafoetida watersalt to taste**********************************LE TS START COOKINGPrepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee. Knead well. Shape parts of the dough into balls of desired size.Dust them with wheat flour. Roll into puris on a wooden board.Deep-fry them in hot oil or ghee, in a frying pan.

Spicy Paneer Nan
2008-04-09 05:13:00
Ingredients :For the dough :500 grams maida20 grams fresh yeast or 2 tsp dry yeast25 grams ghee or margarine or butter2 tbsp fresh curds1½ tsp sugar1 tsp saltFor the stuffing :100 grams paneer, grated1 onion, chopped3-4 green chillies, chopped2 tbsp coriander, choppedsalt to taste************************************ ****LETS START COOKINGSieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.Mix all the ingredients for the stuffing properly.Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.Seal the edges and roll into oblong shape to any other shape whichever you like.Grease a pressure...
More About: Spicy , Paneer

Green peas paratha
2008-04-08 05:17:00
Ingredients :For the stuffing :2 teacups boiled green peas5 green chillies, finely chopped1 tsp jeera1 tbsp gheesalt to tasteFor the dough :3 teacups whole meal flour2 tbsp ghee½ tsp saltFor the parathas : Ghee for frying*********************************** ****LETS START COOKINGFor the stuffing :Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.For the dough: Sieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.How to proceed:Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.Cover the mixture by drawing up the edges towards the center.Press on a floured board and roll out into a round as large as saucer. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 ...
More About: Green , Peas , Paratha

Methi Ki Roti
2008-04-07 05:22:00
Ingredients :2 teacups cauliflower, grated½ tsp jeera1 onion, chopped1 tbsp coriander leaves, chopped2 green chillies, chopped½ tsp ginger, chopped2 tsp oilsalt to taste***********************************L ETS START COOKINGHeat the oil and sauté the jeera until they crackle.Put the onion, green chillies and ginger and sauté for further ½ minute.Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.Put the coriander and stir well.
More About: Methi , Roti

Aloo ki Poori
2008-04-05 05:27:00
Ingredients :2 teacups maida2 potatoes, boiled 2 pinches pepper powder½ teacup milk2 pinches saffron2 tbsp melted ghee½ tsp saltghee for deep frying Method :Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Chicken Vindaloo
2008-03-18 05:15:00
Ingredients :1 kg chickenFor Seasoning :3 tsp gheefew coriander leaves1/2 onion finely sliced Salt to tasteFor VindalooMasala :To be ground into paste :3 tsp jira12 dry kashmiri chillies1/2 an inch turmeric2 pods cardamoms10 garlic cloves 2 tbsp vinegar Method :Cut and wash the chicken and make pieces.Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours.Add them to the meat. Allow it to simmer for 10 minutes.
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Chicken Khurma
2008-03-15 05:02:00
Ingredients :1-1.5lb chicken2 medium Onions3 big Green Chillies, chopped1/2 inch Ginger, chopped1/4 cup Coconut grated 1/2 tsp turmeric powder 1/2 tsp Coriander powder1/2 tsp Cumin seed powder1 tsp Saunf Garam masala1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1) Salt to taste4 tsp Oil2 tbsp Coriander leaves Method :Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions.Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and...
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Butter Chicken
2008-03-12 04:34:00
Ingredients :1 whole chicken 2 tomatoes puree in a blender2 onions, chopped 1 tbsp ginger-garlic paste 15 cashew nuts paste 1 ½ tbsp butter 3 tbsp cream 1 tsp chilli powder Oil for frying salt to taste For the marinade :1 tbsp tandoori masala ½ tbsp garam masala (cloves, cinnamon and cardamom powdered) 2 tbsp lime juice ½ tsp jeera 5 tbsp yoghurt Method :Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.
More About: Chicken , Butter

Chicken Biriyani
2008-03-10 04:40:00
Ingredients :8-10 oz basmati rice, rinsed 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, chopped 1 tsp finely chopped fresh ginger 4 boneless, skinless chicken breasts ¼ tsp cayenne pepper ½ tsp ground cuminFor garnishing :1 tbsp fried onions2 tbsp toasted flaked almonds 1 tsp ground coriander a pinch of nutmeg ¼ tsp ground cinnamon ¼ tsp turmeric 6 fl oz natural yogurt 1 tsp sugar 3 tbsp raisins or sultanas salt and black pepper Method :Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Chec...
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Baked Chicken
2008-03-05 04:30:00
Ingredients :Chicken 2 portions (without skin) Lemon juice 2 tsp. Ginger garlic paste 1 tsp.Green chilies Four Oil 1 tsp. Plain flour 20 gm. Salt and pepper as per taste Lemon wedges and coriander leaves Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.
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Chicken Fried Rice
2008-02-22 04:49:00
Ingredients :6 cups boiled Basmati rice1 cup chicken 1/2 cup prawns cooked 1 egg1/4 cup capsicum cut into fine strips1 cup regular onion, chopped fine 1 cup spring onions, chopped fine2 tablespoons of ginger-garlic paste1 cup of mixed vegetablessoya saucechilli sauce Method :Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready.
More About: Rice , Chicken , Fried Rice , Fried

Rosemary Chicken with Orange-Maple Glaze
2008-02-13 03:56:00
Ingredients1 cup orange juice1/2 cup dry white wine1/2 cup maple flavored syrup2 teaspoons chopped fresh rosemary1/2 teaspoon salt1/2 teaspoon freshly ground black pepper4 skinless, boneless chicken breast halves2 tablespoons butter2 tablespoons olive oilMethod1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minut...
More About: Orange , Chicken , Rosemary , Maple

Chicken 65
2008-02-12 04:43:00
Ingredients 1-1.5 lb boneless chicken 2 tsp Chilli powder 3 tbsp Lime Juice2 tbsp Curd 2 tsp Ginger garlic paste Salt to tastea little Food coloring Oil for deep fryingFor garnish: Curry Leaves Green Chillies – finely choppedRed OnionsLime slices Method:Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
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Chicken Soup
2008-02-04 05:05:00
Ingredients:500 gms chicken bones 100 gms boneless chicken(Skinned)30 gms all purpose flour1 tsp garlic, chopped½ tsp cumin seeds1 tsp white pepper powder2 bay leaf2 green chilies½ tsp garam masala powdersalt to taste.1 tsp oilMethod :Clean and wash chicken bones.Clean, wash and cut chicken into small piecesPut chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.Boil for half an hour. Strain and keep aside.Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.Bring it to a boil and serve.
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Chicken Tikka
2008-02-01 05:09:00
Ingredients : 2 tbsp coriander seeds2 tbsp paprika2 tbsp jeera1 tsp mango powder 1 tsp chilli powder juice of a lime good thick yoghurtsalt to taste2 lb chicken, diced5 to 6 cloves garlic, chopped1 large onion, finely choppedchicken stock or wateroil Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.
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Fish Patties
2008-01-18 04:10:00
Ingredients:2 eggs, beaten1/2 cup bread crumbsOil for fryingMix together for the patties:250 gms codfish, cooked and minced2 potatoes, boiled and smashed1 small onion, chopped finely.1/2" ginger, grounded into paste3 garlic flakes, grounded into paste5 green chillies, chopped finely1/2 tsp garam masala1/4 tsp turmeric powder1 tbsp coriander leavesSalt as per taste Method:Add to the patties mixture 1/2 of beaten eggMix it wellMake small rolls of the mixture and flatten itHeat oil for fryingDip the patties in the remaining beaten eggRoll it in the bread crumbsDeep fry till golden brownRemove and drain itServe hot with wafers
More About: Fish

Meen Mappas
2008-01-13 04:05:00
Ingredients:½ kg - fish (black pompfret), cut into pieces150 g - onion, chopped150 ml - thick coconut milk4 - green chilies, slit12 flakes - garlic, chopped2 tsp - ginger, choppedcurry leaves3 petals kudampuli, torn into pieces and soaked in 150 ml water50 ml oilmustard seedsmethi seedssalt to tastemix the flowing powders with 4 tbsp of water½ tsp - black pepper powder½ tsp - turmeric powder½ tsp - chili powder2 tsp - coriander powder.Method:Apply, chili, turmeric powders, galic paste, salt on fish. Marinate and deep fryHeat the oil and season with mustard, methi, garlic, ginger, green chilies and curry leaves. Add onion and fry till sift.Add masala paste, fry well.Add kodumpuli and boil and boil till thick.Add fish, cook on low flame for few minutes.Add coconut milk, give boil and remove.

Chicken Fry
2008-01-12 04:55:00
Ingredients:1 lb chicken 1 onion 1 tsp ginger-garlic paste2 green chilies, finely chopped 3 tsp dhania powder 1 tsp garam masala ½ tsp haldi powder1 tsp chili powder A pinch of nutmeg and pepper powder Cilantro leaves Salt to taste Method:Heat oil in a pan.Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.Add salt and dhania powder to taste and cook until it is done.Garnish with cilantro.
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I Phone is Here!!! .... :P
2007-09-17 05:10:00
Meizu M8 MiniOne (16GB)Dubbed the Chinese iPhone , we?re familiar with the form factor and touchscreen looks of Meizu?s miniOne. We know that Meizu will take out telephony, at least for the time being, and we?ve learned recently of the miniOne?s face-lift. I know it takes a lot of effort to get interested in the miniOne?s specs outside the superficial form factor, the need to be objective compels us to be give our attention. So here are Meizu miniOne PMP specs.- ARM11 533MHZ (perhaps Samsung S3C6400) processor- 128MB DDR SDRAM cache (two 16 512Mb chip components 1024Mb 3 2)GSM+EDGE+WCDMA- WIN CE6.0 based on the Windows CE kernel FOR MEIZU M8- Video decoder CODEC (Possible Samsung S3C6400 built-CODEC)- 3.32-inch TFT VGA ?720 x 480? 16 million colors Touchscreen- 3 megapixel camera and a .3 megapixel VGA for conferencing (Autofocus, no flash)- 1600mAHBattery : 1600mAH- Bluetooth (with GPS access) , Line Out with DMB support, Wi-Fi connectivity with wireless card- Plays 30fps 720 x 480 ...

Next Generation Clock
2007-09-14 05:24:00
Emtrace shows off its Widget Station, an all-in-one desk clock that can show live weather and traffic reports, during the Consumer Electronics Show sneak peek. Eighty companies unveiled their latest products for the media before the start of the 2007 CES show that began on Monday.
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Dell XPS M1730 spotted in the wild?
2007-08-05 03:16:00
It looks like Dell is finally readying a followup to its M1710 speedster with the XPS M1730. The 17-inch laptop will of course be packing some Santa Rosa muscle, but according to rumors Dell's also going to provide that new Core 2 Extreme X7800 chip for the real speed demons / big spenders out there. For graphics the base models will be getting an NVIDIA GeForce 8600 GS card with 256MB of memory, with a 512MB GeForce 8700M GT waiting in the wings.Other rumored specs include 4GB max of RAM and a 512MB or 1GB Intel Turbo Memory option, Bluetooth 2.0, Blu-ray and that welcome numeric keypad addition. The word is this one will go on sale August 27th, and while the paint job is bordering on "crime against humanity," hopefully Dell will have a few more acceptable options to decorate this gaming beast whenever it does hit the market.
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Cubisto World?s smallest mp3
2007-05-25 17:47:00
MobiBLU is one of the leading manufacturer of some amazing players in mp3 players world. Few months back they came up with world?s smallest mp3 player and here is yet another one smallest mp3 player called Cubisto. Not just a size that is key feature of it but it is also packed with some cool features like OLED display, FM tuner, along with FM recorder and voice recorder, upto 2GB memory, and alarm clock.
More About: World , Mall

Nokia N81, N82
2007-05-11 13:05:00
Symbian-Guru has the scoop on not one, but two unannounced new high-end Nokia handsets, the N81 (pictured on the left) and the N82 (pictured on the right).The slider-style N81 looks it'll be the successor to their N91 musicphone (except less, uh, busted-looking) and sport a full 8GB of memory, a 2.4-inch QVGA display, quad-band EDGE and 2100MHz HSDPA, WiFi, Bluetooth 2.0, and a 3.5mm headphone jack.The N82 has a more traditional candybar form-factor and'll have a five megapixel camera with Xenon flash and auto-focus Carl Zeiss lens, quad-band GSM (doesn't say whether it'll be GRPS or EDGE, but we're guessing EDGE), 2100MHz HSDPA, a 2.4-inch QVGA display, Bluetooth 2.0, WiFi, integrated GPS, FM tuner, and a microSD memory card slot.