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Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: sun, india, 11/10/08
Topic: COOKING      Submitted on: Ask Agent
Subject: ponnanganni

can u give some good recipes with ponnaganni keerai?

Rate = 2.5 (Rated by 13 Council Members)
[ This query closed ]
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Response from: Ms saipriya r,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Dear Sun ,

Recipes for Ponnanganni Keerai :-

Ingredients

Keerai ( cut finely ) : 4 cup Onion : 100 gm Coconut : ¼ Green gram dal : 1 handful Oil : 4 spoon Mustard : ½ spoon Black gram dal : ½ spoon Ponnanganni keerai poriyal Dry red chilli : 4 Salt : as needed

Method

Clean ponnanganni keerai. Cut onion into pieces. Boil green gram dal in water and set aside. Grate coconut. Heat oil in a frying pan. Add mustard, black gram dal and chilli. When mustard splutters, add onion and fry. Add keerai and fry for sometime. Add paruppu, salt, grated coconut, stir well and remove the pan from the stove.

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Ponnanganni Keerai Saambhar :-

Ingredients

Thuvar dal ( red gram dal ) : 150 gm Ponnanganni keerai : a bunch Small onion : 15 Tomato : 2 Green chilli : 6 Turmeric powder : a pinch Oil : 3 tsp Salt : as needed Tamarind : a small ball Mustard : a little Cumin : a little Asafoetida : a little Dried red chilli : a little

Method

Cook thuvar dal with a spoon of oil and a pinch of turmeric powder. Add 3 cups of water to thuvar dal. Cut onion, tomato into big pieces. Slit green chilli. soak tamarind in water and prepare extract. Remove the roots and clean the keerai, 3 or 4 times. Add keerai, onion, tomato, green chilli to the cooked dal and let it boil. When the keerai is cooked, add tamarind extract and let it boil. Heat oil in a big pan or vessel. Add mustard, cumin,asafoetida and chilli. When mustard splutters, add the saambhar and let it boil. This saambhar should not be watery. Dal and keerai should be of equal proportion. This can be served as a side dish for idli and dosai.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Keerai (Greens) Rice

Ingredients: cooked Rice – 1 cup Any available keerai chopped – 2 cups ( mulai keerai, sirukeerai or araikeerai) Sambar Onion – 5 Nos Tomato – 1 No (option) Garlic flakes – 4 Nos Green Chillies – 2 Nos Sambar Powder - 2 teaspoons Turmeric powder – a pinch Ghee – 4 tablespoon Mustard – ½ teaspoon Urad dhal – 1 teaspoon Salt – 1 teaspoon or as per taste

Method:

Chop the onion. Slit the green chillies into two. Chop the tomatos finely. Crush the garlic. In a kadai put the ghee and make seasoning. Add chopped onion, green chillies, garlic and fry well. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder and salt and mix well. Add chopped greens and stir well. Reduce the heat and close with lid. Allow to cook for just two minutes. No need to add water. Open the lid and stir well and add the cooked rice. Mix gentely.Remove from the fire. Serve with potato chips.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Manathakkaali Keerai Kootu

Ingredients:

Manathakkaali Keerai – 1 bunch Yellow moong Dhal – ½ cup Coconut –1/2 cup Green chillies – 4 Cumin – 1 teaspoon Rice – 1 teaspoon Turmeric Power – a pinch Salt – ½ teaspoon or as per taste

For seasoning:

Coconut Oil – 1 - 2 teaspoon Mustard – ½ teaspoon Small onion – 2 Nos

Method:

Remove the leaves from the stem (stem should not be used – the stems are hard and give bitter taste). Wash and chop the greens. Cook the yellow moong dal along with turmeric and a spoon of oil till soft. In a pan make Season with mustard and small onion chopped finely. Add the chopped greens and cooked dal and cook on low flame. Grind coconut, green chillies, cumin seeds and rice to a fine paste and add to the Kootu and stir well.

Enjoy .

Rate = 2.5 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Amit Arora,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Ponnanganni Keerai

The Botanical name of this greens is 'Alternanthera sessilis'. Sanskrit name is Matsyakshi. The common English name is Dwarf copperleaf/ Joyweed/ Sessile joyweed. Well...we call that "Ponanganni keerai" in Tamil. It is body coolant. It gradually induces a change, and restores healthy functions without evacuations (Alterative). Specifically recommended in the case of - - Fever - Eye ailments - Asthma - Gonorrhea - Syphilis

To my knowledge it improves eye sight! As the name implies it improves one's complexion! People say its good for Piles complaint and reduces flabbiness.

Well there are again 2 varieties 'Semai Ponnanganni' & 'Naatu Ponnanganni'. Yeah nothing but Foreign species and Native species! What ever the variety you've got...this recipe suits it and its good for health! rECIPE FOR poriyal

Ingredients:

Ponnanganni(greens leaves alone) 1 large bowl full - chopped Chana dal 1-2 fistful (soaked in water for 20 minutes) Garlic 10-15 cloves Green chilies/Dry red chilies- 3 chopped Salt Turmeric pinch Pepper powder 1 spoon Coconut grated 2 spoons(optional) Mustard seeds 1/4 spoon Oil few spoons.

Method:

Cook dal in 1 cup of water. Wait till its kind of semi-done! Set aside.

In a wok, heat oil. Add mustard and wait till it pops. Add garlic and chilies too.

Further add coarsely chopped greens and cooked dal. Cook over medium heat.

When it is done, add pepper, coconut and remove from heat.

Serve to go with plain steamed rice! Its bet way! The other regular way...you know....goes as side dish!

Ponnanganni Keerai Saambhar Serves 4

Ingredients

Thuvar dal ( red gram dal ) : 150 gm Ponnanganni keerai : a bunch Small onion : 15 Tomato : 2 Green chilli : 6 Turmeric powder : a pinch Oil : 3 tsp Salt : as needed Tamarind : a small ball Mustard : a little Cumin : a little Asafoetida : a little Dried red chilli : a little

Method

Cook thuvar dal with a spoon of oil and a pinch of turmeric powder. Add 3 cups of water to thuvar dal. Cut onion, tomato into big pieces. Slit green chilli. soak tamarind in water and prepare extract. Remove the roots and clean the keerai, 3 or 4 times. Add keerai, onion, tomato, green chilli to the cooked dal and let it boil. When the keerai is cooked, add tamarind extract and let it boil. Heat oil in a big pan or vessel. Add mustard, cumin,asafoetida and chilli. When mustard splutters, add the saambhar and let it boil. This saambhar should not be watery. Dal and keerai should be of equal proportion. This can be served as a side dish for idli and dosai.

Note

If Saambhar powder is used for the above recipe, the saambhar can be served along with rice.

This recipe is taken from the book "Sidedish Variety" by Uma Shogalingam published by Karpagam Puthakalayam

Ponnanganni omelet recipe

Ingredients

Very finely chopped ponnanganni leaves 1 Cup Finely chopped onion 1 Beat egg 2 Finely chopped green chilly 1 Salt to taste Oil for frying

Method

Clean and wash ponnanganni leaves Finely chop ponnanganni leaves Mix egg, salt, green chilies and beat to fluffy Mix ponnanganni leaves and beat again with fork or egg beater Heat 3 teaspoon of oil in a tava When oil is hot reduce the flame and spread mixture in it Turn around and cook other side of omelet till fully cooked and turns light golden color Serve hot I hope you like the three recipes. Happy cooking

Rate = 2.5 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
sun,

Ponnanganni keerai - This keerai, as the name suggests, improves the complexion of the body.

This keerai has opposite effects when eaten in different ways - This applies to only this keerai. When you cook it with pepper and a tiny bit of salt and nothing else and eat it with rice, it will help with weight loss. Whereas you cook it with dal and have it with ghee, it is supposed to help with the weight gain.

(http://mathy.kandasamy.net/virundhu…)

(http://www.ammas.com/a1/advisors/in…)

Please see http://www.kamalascorner.com/2008/0… for Keerai Recipes

Recipe for Keerai Puzhi Masiyal

Ingredients :

Ponnanganni Keerai- 1 bunch, Tamarind – a gooseberry size, Green gram dhal - 1/4 cup, garlic flakes - 2 Nos, Mustard seeds- 1 teaspoon, Urad dhal - 1 teaspoon Fenugreek seeds - 1/2 teaspoon, Asafotida powder - a pinch,

Red Chilli – 1 No, Jeera – 1 teaspoon, Onion – 1 small size, Tomato- 1 No, Sambar powder- 1 teaspoon, Turmeric powder- 1/4 teaspoon, Oil- 2 teaspoons, Salt – as per taste

Method :

Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Chop onion and tomato finely. Soak the tamarind in water and squeeze out thick juice

Cook green gram dhal along with a pinch of turmeric powder till soft. In a kadai put the oil and when it hot add mustard. When it pops up add urad dhal, jeera, fenugreek, asafotida powder and red chilli and fry till the urad dhal turns light brown. Add chopped onion and fry till it is transparent. Add tomato pieces and fry for a while. Add garlic flakes, salt, sambar powder and turmeric powder. Mix well. Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content.

When the keerai is cooked, add cooked dhal. Mix it and allow to boil for one minute. Then add tamarind juice and allow to boil on low flame. Remove from stove and mash with thick spoon.

Recipe for Keerai Rice

Ingredients :

Rice – 1 cup, Ponnanganni Keerai chopped – 2 cups, Sambar Onion – 5 Nos, Tomato – 1 No, Garlic flakes – 4 Nos, Green Chillies – 2 Nos, Sambar Powder - 2 teaspoons, Turmeric powder – a pinch, Oil – 4 tablespoon, Mustard – ½ teaspoon, Urad dhal – 1 teaspoon, Salt – as per taste

Method :

Chop the onion. Slit the green chillies into two. Chop the tomatos finely. Crush the garlic. Cook the rice till soft.

In a kadai put the oil and when it is hot add mustard. When pops up add urad dhal and fry till it turns light brown. Add chopped onion, green chillies, garlic and fry well. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder and salt and mix well. Add chopped Ponnanganni Keerai and stir well. Reduce the heat and close with lid. Allow to cook for two minutes. No need to add water. Open the lid and stir well and add the cooked rice. Pour over one teaspoon gingelly oil and mix well. Serve with vegetable chips.

Please see this link for Recipe of Ponnanganni Keerai Saambhar

http://umashogalingam.sulekha.com/b…

Ingredients :

Ponnanganni keerai : a bunch, Thuvar dal ( red gram dal ) : 150 gm, Small onion : 15, Tomato : 2, Green chilli : 6, Turmeric powder : a pinch, Oil : 3 tsp, Salt : as needed,Tamarind : a small ball, Mustard : a little, Cumin : a little Asafoetida: a little,Dried red chilli : a little

Method :

Remove the roots and clean the keerai, 3 or 4 times. Soak tamarind in water and prepare extract.

Cook thuvar dal with a spoon of oil and a pinch of turmeric powder. Add 3 cups of water to thuvar dal.

Cut onion, tomato into big pieces. Slit green chilli. Add keerai, onion, tomato, green chilli to the cooked dal and let it boil. When the keerai is cooked, add tamarind extract and let it boil.Heat oil in a big pan or vessel. Add mustard, cumin,asafoetida and chilli. When mustard splutters, add the saambhar and let it boil. This saambhar should not be watery. Dal and keerai should be of equal proportion. This can be served as a side dish for idli and dosai.

Note :

If Sambhar powder is used for the above recipe, the sambhar can be served along with rice.

Please see this link for Ponnanganni Keerai Poriyal

http://food.sulekha.com/cuisine/sou…

Ingredients :

Keerai ( cut finely ) : 4 cup, Onion : 100 gm, Coconut : ¼, Green gram dal : 1 handful, Oil : 4 spoon, Mustard : ½ spoon, Black gram dal : ½ spoon Dry red chilli : 4,Salt : as needed

Method :

Clean ponnanganni keerai. Cut onion into pieces. Boil green gram dal in water and set aside. Grate coconut. Heat oil in a frying pan. Add mustard, black gram dal and chilli. When mustard splutters, add onion and fry. Add keerai and fry for sometime. Add paruppu, salt, grated coconut, stir well and remove the pan from the stove.

You can also see this Recipe

http://www.tasteofmysore.com/2007/0…

Ingredients :

Ponnangani Kerai : 3 big cups (Wash and Cut), Cooked Lentils : 2 tbsp (optional, tastes good if you add), Green Chillies : 4 (slit vertically), Onion: 1 medium size (diced to cubes of 1/2"), Garlic: 1 pod (minced), pepper: 1/2 tsp, Sambhar Powder : 1tbsp, turmeric: a pinch, Oil: 1tbsp

Tampering Ingrediants: Mustard & urad dhal

Method :

Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies. Then add onion, pepper and turmeric. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked.

Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with leaves. Serve hot with rice or chapathi.

You can also see these links for Recipes

http://annaparabrahma.blogspot.com/…

http://solaiachiskitchen.blogspot.c…

http://food.sulekha.com/cuisine/sou…

http://www.indusladies.com/forums/k…

You can also see these links

http://www.indusladies.com/forums/k…

http://www.hemant-trivedis-cookery-…

Rate = 2.5 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: M Parvati,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
Keerai Puzhi Masiyal

Ingredients:

Keerai- 1 bunch Tamarind – a gooseberry size Green gram dhal - 1/4 cup garlic flakes - 2 Nos Mustard seeds- 1 teaspoon Urad dhal - 1 teaspoon Fenugreek seeds - 1/2 teaspoon Asafotida powder - a pinch Red Chilli – 1 No Jeera – 1 teaspoon Onion – 1 small size Tomato- 1 No Sambar powder- 1 teaspoon Turmeric powder- 1/4 teaspoon Oil- 2 teaspoons Salt – ½ teaspoon or as per taste

Method:

Cook green gram dhal along with a pinch of turmeric powder till soft.

Remove the roots and wash the keerai thoroughly. Chop the keerai finely.

Chop onion and tomato finely.

In a kadai put the oil and when it hot add mustard. When it pops up add urad dhal, jeera, fenugreek, asafotida powder and red chilli and fry till the urad dhal turns light brown. Add chopped onion and fry till it is transparent. Add tomato pieces and fry for a while. Add garlic flakes, salt, sambar powder and turmeric powder. Mix well. Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal. Mix it and allow to boil for one minute. Then add tamarind juice (soak the tamarind in water and squeeze out thick juice) and allow to boil on low flame.

Remove from stove and mash with thick spoon.

Keerai Paruppu (Dhal) Masiyal

Ingredients:

Keerai- 1 bunch Green gram or Thuvar dhal – ½ cup Mustard seeds- 1 tsp Jeera – 1 tsp Onion – 1 small Tomato- 1 Sambar powder- 1 tsp Turmeric powder- ½ tsp Oil- 2 tsp Salt – ½ teaspoon

Method:

Take Thuvar or green gram dhal and cook till soft.

Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add jeera, tomato chopped finely, salt, sambar powder, turmeric powder. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely. Keep the stove in slow flame.

Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add the onion chopped finely. Fry for a while and put this into keerai. Mash well with thick spoon.

Rate = 2.5 (Rated by 8 Council Members)

 
Response from: Anna B,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Hi sun,

Here are some recipes:

Agathi Keerai Charu

Ingredients:

Agathi Keerai - a small bunch Onion - 1 Green Chillies - 2 Jeera - 1 teaspoon Coconut - 2 tablespoon Oil - 1 teaspoon Mustard - 1/2 teaspoon Salt - 1/2 teaspoon

Method:

Remove the keerai from its stem. Chop onion and green chillies finely. In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well. Add jeera and salt along with a a cup of water. Close with lid and cook on low flame till it is cooked. Grind the coconut into a fine paste and add to the keerai. Mix well and allow to boil for further two to three minutes.

It can be taken mixed with hot rice. This is very good for healing the sour in mouth and tongue. You can drain the liquid (charu) and take as a soup.

Keerai (Greens) Rice

Ingredients: Rice – 1 cup Any available keerai chopped – 2 cups Sambar Onion – 5 Nos Tomato – 1 No Garlic flakes – 4 Nos Green Chillies – 2 Nos Sambar Powder - 2 teaspoons Turmeric powder – a pinch Oil – 4 tablespoon Mustard – ½ teaspoon Urad dhal – 1 teaspoon Salt – 1 teaspoon or as per taste

Method:

Cook the rice till soft.

Chop the onion. Slit the green chillies into two. Chop the tomatos finely. Crush the garlic.

In a kadai put the oil and when it is hot add mustard. When pops up add urad dhal and fry till it turns light brown. Add chopped onion, green chillies, garlic and fry well. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder and salt and mix well. Add chopped greens and stir well. Reduce the heat and close with lid. Allow to cook for two minutes. No need to add water. Open the lid and stir well and add the cooked rice. Pour over one teaspoon gingelly oil and mix well.

Murungai Keerai (Drumstick Leaves) Poriyal

Ingredients:

Murungai Keerai – a small bunch Red Chillies – 2 Nos Urad dhal – 1 teaspoon Asafotida Powder – a pinch Mustard – ½ teaspoon Coconut Gratings – 2 tablespoon Oil – 1 teaspoon Salt – ½ teaspoon or as per taste

Method:

Remove the leaves from the stem. Wash well and keep aside.

In a kadai put the oil and when it is hot add mustard. When it pops up add red chillies broken into pieces and urad dhal, asafotida and fry well. Add Murungai Keerai along with salt and stir well. Cover with lid and reduce the heat to low (No need to add water). Stir now and then and cook till the keerai is cooked well. Add coconut gratings and mix well.

Agathi Keerai Thuvatal

Ingredients:

Agathi Keerai - a small bunch Onion - 1 Green Chillies - 2 Coconut gratings - 2 tablespoon Oil - 1 teaspoon Mustard - 1/2 teaspoon Jeera - 1 teaspoon Urad dhal – 1 teaspoon Asafotida Powder – a pinch Salt - 1/2 teaspoon

Method:

Remove the keerai from its stem. Chop onion and green chillies finely.

In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafotida powder and fry till the urad dhal turns light brown. Add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well. Close with lid and cook on low flame till it is cooked. Add coconut gratings and stir fry till all mixed well.

Rate = 2.5 (Rated by 8 Council Members)

 
Response from: sonia ,   
Registered Member on Ammas.com
Source: google.com
Hi Sun,plz http://www.tasteofmysore.com/2007/0…

check THE HUB FOR SOME KEERAI RECIPES

Rate = 1.5 (Rated by 9 Council Members)

 
Response from: vrindha nair,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Hi, Keerai any for that matter ,generally we cook with dal,or mix with rice but you could make parata, or baji/pokavada with it. For parata , make the keera subji .......... 1.splutter mustard ,red chilly ,curry leaves,in oil . 2. add 1 onion chopped to it,fru till transparent add 1 tea spoon of ginger and garlic paste , mix it well and then add turmeric powder, salt, 1 tea sp. garam masala,mix well add a buch of keera leaves washed and chopped well.cover with lid and when done mix it with the atta flour and make a dough, to make parata with ghee. Keera pakavada: 1. Take a small packet of corn ,put it in a vessel ,smash a little, add salt, hinge, 1tea sp. of ginger garlic paste , chopped onions(1),mix everything well.Add 1 egg to it mix it well . 2.Then mix in 1 table spoon of maida into it & 2 cups of besan.knead it all together to mix well. 3. Then to it add the chopped keera , salt if not enough and 2 teaspoon oil. 4. Once the mixture for pakavada is ready ,pour oil in a deep frying pan ,heat it and fry the pakavada in the shape you like with spoon or by hand.Eat with tomato sauce.

Rate = 2 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Krishna veni Avirineni,   
Council Member on Ammas.com
Source: http://srishkitchen.blogspot.com…
Hi, Ingredients: Arai Keerai / Any kind of Spinach – 1 bunch (separate the leaves from spinach and wash and clean it well) Red Gram Dhal – ¾ th handful Tomato – 2(finely chopped) Onion – 1(finely chopped) Green Chilly – 2 Garlic Pods – 4 (finely chopped) Sambar Powder – 2 tbsp Kolambu Podi – 2 tbsp Tamarind Juice – 15 tbsp or as you wish Turmeric Powder – ½ tbsp Asafoetodia – ½ tbsp Mustard Seeds – ½ tbsp Salt – to taste Cooking Oil

Cooking Time: 15 minutes Service For: 3 People Add red gram with required amount of water in the cooker and let it cook for 6 to 8 whistles so that red gram will be well mashed while you open the cooker. Heat oil in a pan and saute it with mustard seeds. Add onions, tomatoes, garlic, chillies and fry it well until the tomato is mashed and oil comes out of the dish. Add sambar powder, kolambu powder and tamarind juice to it and mix well so that no lumps are found. Add turmeric powder, asafoetodia and cleaned spinach and fry it well. Add this to the cooked red gram in the pressure cooker with enough salt and water and let it cook for 3 whistles. Delicious spinach kolambu is ready to serve.

Rate = 1.5 (Rated by 2 Council Members)

 
 
 
 
 
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