Wednesday, 5 May 2010
This moist and delicious chocolate cake gets an extra kick from the cinnamon and cayenne.
1 1/2 cups flour, sifted
1 cup sugar (try Florida Crystals brand)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2-3/4 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish
• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.
• In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
• Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
• Dust with the confectioners’ sugar before serving.
Makes 8 to 10 servings
Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.
1 Cup Whole Wheat Flour
0.5 Cup Toasted Hazelnut Meal (see note below)
1/3 Cup Cocoa Powder
1/2 tsp Baking Soda
Pinch of Salt
3/4 Cup Sugar
1 Cup Brewed Coffee (1 cup warm water + 1tbsp instant coffee)
1/2 Cup Canola Oil
2 tsp Vanilla Extract
2 tbsp Cider Vinegar
Preheat oven for 375F.
Line the mini muffin pan with paper cupcake liners.
Mix flour, sugar, cocoa powder, hazelnut meal, baking soda, salt. Make sure everything is mixed well.
Now add oil, brewed coffee, vanilla extract together. Mix well using food processor or whisk.
Add the mixed dry ingredients to the mixed oil-coffee mixture in two batches. Make sure everything is mixed well.
Add vinegar and mix quickly. Avoid over beating.
Fill the cupcake liners. Bake for 12-15 minutes or until the toothpick inserted in the middle comes out clean.
It makes around 30 mini cupcakes or about 12-15 normal sized cupcakes.
Note - Layer 1/2 cup raw hazelnuts on a cookie sheet and keep it in the oven for 15 minutes at 250F. Turn it in 7-8 minutes. Cool it for few minutes and pulse it in grinder to make hazelnut meal.
You can use almond, walnuts instead of hazelnuts.
If you do not want to use coffee, just use plain water.
Saturday, 1 May 2010
1 cup jasmine rice
2 Tbs. peanut or vegetable oil
1/2 to 1 tsp. crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. white vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn
Cook jasmine rice according to package directions.
Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
1 green bell pepper, chopped into bite-size pieces
1 to 1+1/2 cups chopped asparagus OR green beans
generous handful cherry tomatoes
3/4 can coconut milk
3/4 cup vegetable OR faux chicken stock (for a creamier curry, see note below recipe)
1/2 cup fresh Thai basil OR sweet basil
Optional: 2-3 fresh or frozen kaffir lime leaves
Optional: Other vegetables of your choice (see suggestions below recipe)
GREEN CURRY PASTE:
1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
1/4 can coconut milk
1-3 Thai green chilies OR jalapeno
1 compressed cup chopped coriander/cilantro, leaves & stems
1 shallot, chopped
4-5 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
1 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
1 tsp. brown sugar
1/2 tsp. sea salt
Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes.
Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking the vegetables - you want the tomatoes to keep their shape and the green veggies to retain some of their crispness.
Remove curry from heat and taste-test it for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!
For a Creamier Green Curry (as shown): Substitute stock with 1/2 can evaporated milk, OR 3/4 cup (more) coconut milk for vegans.
Other Vegetables that Work Well in this Recipe: yam or sweet potato, squash or pumpkin, snow peas, eggplant, broccoli, water chestnuts, bok choy, bamboo shoots, canned baby corn.
Friday, 30 April 2010
2 cups tur dal soaked for 2hrs
4 pieces of kokum
5 to 8 chilies
½ ginger cut into small pieces
Pinch of hing
Salt & haldi to taste
Gud to taste
1 tsp mustard seeds
1 tomato chopped in big pieces
Hand full of curry leaves
Boil the dal. In a tadka katori take little ghee add mustard seeds when the stop spluttering add hing, curry leaves. Add this to the dal then add haldi, salt, kokum, chilies, ginger, Gud & tomatoes. Boil for 20 min
Serve hot garnish with coriander leaves
for main preparation:
1 1/2 glass of water
½ cup channa dal
1 cup moong dal
½ cup tur dal
5to8 green chilies
a small pc of ginger
4 pieces of aambeli ( dry mango)
turmeric and salt to taste
4-5 red chilies
a pinch of hing(asafetida)
8-10 curry leaves
fresh green coriander leaves
In a pressure cooker put all the 3 dals,1 1/2 glass water, boil for some time and wait for 1 whistle. mash the boiled dal with a mini-primer, add dry mango ,salt, turmeric powder chopped green chilies and ginger cut into small pieces, then add some water(as per your requirement for how dense u want the dal to be) and boil for 10 min. then prepare for tadka
in a tadka katori take little ghee, pinch of hing, curry leaves, dry red chilies, jeera and cook till spluttering sound of jeera is heard.
Add this tadka to the boiled dal and cook for 5-10 more minutes.
Your Tridali paut is ready
serve hot in a glass katori and garnish with fresh green coriander leaves.
2 tbsp besan/gram flour
2 cups water
1 small eggplant
1 potato cut into big pieces
Salt – to taste
A pinch of hing
5 to 8 green chilies
1 tsp jeera
1 tbsp oil
Hand full curry leaves
½ tsp haldi
4 pieces dry mango/ aambeli
Coriander leaves (for garnish)
Ghantias: ½ cup besan , Salt – to taste, A pinch hing, ½ tbsp crushed coriander seeds, 1 tbsp oil & water as required
Method of making Ghantias: mix all ingredients together & make semi stiff dough. Make rolls & cut into 2 inches long pieces
Mix besan & water together to make a batter. In a sauce pan, heat oil. When hot, add cumin seeds, chopped green chilies, asafetida ,and curry leaves. Allow it to temper. Add the gram flour batter to this tempered mixture & add eggplant, salt & haldi. Let it boil on a high flame. Once it starts to boil add dry mangoes, potatoes & Ghantias. Reduce the flame to medium low. & let it simmer once the Ghantias are cooked the besan saag is ready to be served.
Garnish with coriander leaves & serve with rice.
Thursday, 29 April 2010
1 cup water from tur dal ( the water in which you boil the dal)
2 tbsp besan
1 tsp jeera, hurba ( fenugreek seeds) , each
1 potato cut in big pieces
4 pieces suran/yam
4 pieces drumstick
4 pieces bhindi
4 pieces gavar
½ inch Ginger cut into small pieces
2 cups water
Some dry channa or black eye peas ( lubia) soaked
8 to 15 chilies as per taste cut into half
Salt to taste
½ tsp haldi
Sugar to taste
Hand full of curry leaves
A pinch of hing ( as we say in our language unchi vagarani)
Mix the besan in water & keep aside
Heat oil in a sauce pan add jeera, fenugreek seeds, a pinch of hing. Then add curry leaves, chilies, ginger, suran, gavar, and channa/lubia & add the besan mixture. Add tur dal water, haldi & salt. Allow it to boil then add potatoes, kokum & drum sticks. Lower the heat to medium flame & let it cook for ½ hour.
Then check the seasoning & add sugar accordingly as Bhatia kadhi is should be a mixture of all flavors sweet , sour& hot. Now you can add bhindi & then cook till the bhindi is cooked. Now your delicious Bhatia kadhi is ready to be served with Dal chawal or mong chawal.
Note: you can even add banana to it & it changes a bit of flavor. You have to add the skin of the banana to get the taste, but discard it before serving. As a health alternative you can use canola oil it doesn’t affect the taste.
Monday, 26 April 2010
300 gm flour
125 gm castor sugar
200 gm chilled butter
1/2 tsp cardamom powder
2 tbsp castor sugar
edible food color
Mix flour, sugar and spice in a bowl. With your fingertips, rub in diced butter into the flour. When the mixture resembles breadcrumbs, knead it into soft dough.
Knead on a floured surface until smooth. Wrap the dough in a paper and chill for 30 minutes.
Roll on a floured surface till 1/8" thick. Cut and arrange on a baking tray. Chill for ten minutes.
Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.
Dip each biscuit into a plain or colored sugar and cool before storing in an airtight tin
8"2 plain vanilla sponge square
1 cup pineapples-chopped fine
3 tbsp pineapple juice/syrup
3 cups cream-chilled
1 tbsp sugar
cherries and pineapple slices for garnish
Whip the cream with the sugar, till it holds its shape. Be careful not to over beat, as it will turn into butter.
Place one sponge on the plate upside down, remove the paper and spread the chopped pineapple over it in a layer.
Spread a layer of cream over this and cover with the second sponge, upside down.
Remove the paper and sprinkle with the juice/syrup. Now cover neatly with a layer of cream. Cut into desired sized rectangles and decorate with piped whipped cream.
Garnish with the pineapple slice and cherries, chill and serve.
160 gm semi sweet chocolate
2 tbsp milk
1/2 cup nuts - chopped
1 tsp Vanilla/almond essence
a greased plate to keep the chocolates
Place chocolate and milk in a pan.
In a bigger pan, bring water to a boil and shut off the heat.
Immediately, place the pan with the chocolate over this hot water and stir slowly as soon as it starts to melt.
When the whole mixture is well blended take the pan off the heat immediately. Mix in the vanilla.
Stir in the nuts, and drop spoonfuls of mixture on the greased plate and leave to set. Your chocolates are ready.
2 slice chocolate cake,
2 chocolates, cut into pieces
3 tsp sugar
2 tsp lemonjuice
1/2 cup cream
1 scoop vanilla ice cream
100 gm butter
Cut the bananas into not so small pieces. Heat the butter (a little more than warm) and put in the banana pieces and cook for two minutes.
Add the sugar and continue cooking till it is completely done. Then add the lemon juice and continue cooking.
In another pan, melt the cut pieces of chocolate and the cream and cook on a slow flame. Spread the cooked banana evenly on the chocolate slices.
Now decorate the chocolate slices with the melted chocolate-cream mixture and serve with a scoop of vanilla ice cream on its side.
1/2 litre vanilla ice cream
1/2 litre chocolate ice cream
1 tbsp chopped tutti frutti or cherries ( dried)
4 tbsp chopped mango
2 tbsp rum
125 ml whipped cream
3 tbsp chopped roasted almonds
dusting of cocoa and icing sugar
Fill a 7-8" cake tin with vanilla ice cream and then chocolate ice cream reserving three tbsp for top.
Fill centre with candied peel, mixed with mango, rum and cream.
Cover with remaining ice cream. Cover with foil and freeze over night.
Serve dusted with icing sugar and nuts.
For Apple Pie Filling
100 gm Butter
4 Medium Apple
1/3 tsp Cinnamon
15 -20 gm Sugar
For Pie Cover
100 gm Flour
100 gm Icing Sugar
100 gm Butter
50 ml Water
For Raisin Chutney
1 tbsp Whole mix spices
100 gm Raisin
30 gm Sugar
20 ml Lemon Juice
20 ml Orange Juice
For Apple Pie Filling
Peel the apples & chop. Add in a sauce pan, moist the apples with 100 gm of butter and add 1/3 tsp Cinnamon and 15-20 gms sugar, cook it till it becomes thick.
Fill the pie shell with the apple mixture.
For Pie Cover
Prepare the pie dough, mix 100 gm flour, 100 gm butter, 100 gm icing sugar till it becomes crumbly; add 50 ml water into it to form smooth dough.
Divide the dough in two equal pieces. Refrigerate for ½ a hr. Roll half of the dough 1/8 inch thick and line the pie pan. Reserve the other half wrapped tightly under refrigeration.
Roll out the remaining dough 1/8 inch thick and place it over the filling. Crimp the edges to seal, cutting several vents in the top of the pie. Bake at 180 C, about 45 minutes to 1 hour. Cool to room temperature before serving.
For Raisin Chutney
Cook 100 gm raisins, 30 gm sugar, 20 ml lemon juice, 20 ml orange juice and whole spice together on slow fire till it becomes soft. Serve with hot apple pie.
200 gm melted dark chocolate
150 gm milk chocolate
175 ml fresh cream
Melt the dark chocolate and cool it to the room temperature and brush them on silicon moulds. Keep it in the freezer for at least 10 to 15 mins.
Boil the cream and add the mix of dark and white chocolate into it. Pour in the melted mix into the chocolate mould.
Set it in the fridge for atleast an hour and serve cold.
150 gm Cream Cheese ( mascarpone cheese)
50 gm sugar-free
250 ml cream
180 gm Mango puree
1 tbsp black pepper
3 gm gelatin
For Biscuit base
100 gm sugar free biscuits
50 gm melted butter
Crush the biscuits and add in the melted butter. Now spread the mixture in a springform pan & refrigerate for 15 mins.
In a large bowl, fold in the cream cheese, sugarfree natura, cream, mango puree, black pepper and gelatin.
Pour it over biscuit base and refrigerate for an hour and serve cold.
150 ml whipped cream
30 gm sugar
125 gm cream cheese
1 tsp gelatin
20 gm coffee powder
1 kg chocolate sponge or 6 cookies
100 gm chocolate
50 ml cream
Soak the gelatin in cold water .
Whip the cream and sugar, gently fold in the cheese and set it aside.
Melt the gelatin in the sauce pan and add little water to coffee power.
Mix the gelatin and coffee into the whipped cream.
Cut roundels of chocolate sponge and fill the whipped cream mixer in the mold and cover it with chocolate sponge.
Boil cream add chocolate to make garnish .pour over the chocolate sponge to give it a thin layered.
Set it in the fridge for 30 mins.
Saturday, 24 April 2010
500 grams of dark chocolate sweetened
480 grams of milk powder, full cream
As per taste Cayenne pepper (red hot)
1 large piece of cinnamon
Hot water or milk as required
In a large mixing bowl add the grated chocolate, milk powder and red pepper to taste
Use ½ cup of mixture of chocolate with every cup of milk or hot water, and the preparation of hot chocolate be sure to boil the mixture for at least 15 seconds and use the cinnamon stick to stir and presents the marshmallow (optional)
950 ml of a full-fat or whipped cream
400 grams of dark chocolate sweetened semi solid
whip the cream once the cream stars becoming stiff then slowly add the chocolate & start folding the cream on the chocolate & continue folding till the mixture is in pouring consistency.
Pour in a tall glass & refrigerate for 30 min & serve
1 cup of nuts (optional)
450 grams of dark chocolate sweetened (melted)
450 grams of white chocolate (melted)
450 grams of milk chocolate (melted)
• mold in the form of lollipops
• stick lollipops
How to prepare
Add the nuts to one or all of the types of chocolate & spray the mold
Pour in the molds until chocolate completely filled
Put a popsicle stick in place so that they remain fixed in the mold
Leave aside the mold to bond chocolate
Once the chocolate is firm de-mold & enjoy
2 Cup of dried cherries
450 grams of dark chocolate sweetened soft
Heat a pan on low flame add cherries & sauté for 2 min
Then add the chocolate to the cherries & mix well so that the chocolate coats the cherries completely. Now mold the chocolate as require & use.
Note: Use a larger amount of chocolate if you want thicker layer of chocolate and vice versa
4 cups of corn flakes
450 gms of dark chocolate and sweetened soft
Put corn flakes in a large bowl and pour over it about half the amount of chocolate & mix well so that chocolate covers the corn flakes properly.
Keep aside for 30 min or when you feel the chocolate has started drying add the remaining chocolate to the mixture to form a second layer of chocolates on the corn flakes.
to make bite size chocolates place spoon fulls on a baking tray or make balls & keep it in a airtight container.
If want to serve hot just place the mixture in a microwave safe bowl & heat for 30 sec on med high temperature.
Friday, 23 April 2010
1 cup Milk (cold)
1 Tsp Coffee, Instant chocolate pwd
Sugar as per taste
1 scoop chocolate ice cream
1 tbsp Vanilla ice cream
Mix all ingredients together except vanilla ice cream
Give it a nice shake or whip it until the sugar is dissolved
You can have it at the same time or if you want it to be more chilled just freeze it for a while & while serving it add the vanilla ice-cream on the top & sprinkle some chocolate pwd on top & enjoy your shake
Bounty Fritters or Chocolate Pakoras
1 pack mini bounty chocolates
1 cup plain flour
1 cup cornflour
1/4 cup sugar
1/5 tsp salt
1 1/2 tsp Baking soda
1/4 cup evaporated milk
1/2 cup water
Sift plain flour, cornflour, baking soda, sugar and salt. Add evaporated milk and water. Work into batter which is coat-able consistency. Heat wok with oil. Lower heat. Take out Bounty chocolates and dip it in batter. Then put it in oil. Deep fry & Continue to fry fritters until golden. Wipe dry with oil absorbing paper. Allow to cool.
Serves 4 - 6
Comments: These fritters taste different & can be eaten as a desert or as munchers.
They taste awesome & once you eat them you want to eat more. Enjoy!!!!!
10-12 large fleshy drumsticks, unpeeled, cut into 3" fingers
1 cup roasted gram, whole
5 slices bread crumbled coarsely
1/2 cup fine bread crumbs for coating
3-4 flakes garlic, grated
1" piece ginger, grated
3-4 green chillies finely minced
1 large onion, coarsely grated, sprinkle with a little salt
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
salt to taste
oil for deep frying
Boil drumsticks in plenty of water. Remove.
Scrape out inside flesh carefully, with a blunt knife, or back of a spoon.
Cool, run in a mixie till smooth.
Toast whole gram lightly on griddle till light golden.
Powder gram in mixie till fine, keep aside.
Press out all excess water from salted onions.
Heat one tbsp. oil
Add grated garlic, ginger, chillies, onions.
Stir till onions are tender.
Add drumstick pulp, salt, garam masala, coriander leaves
Cool a little.
Add ground gram, crumbled bread, mix into a lump.
Make small oblong cutlets with mixture, roll in breadcrumbs.
Chill for 10 minutes, reroll in breadcrumbs.
Fry in hot oil, till crisp and golden.
Serve hot with sauce, tamarind chutney, or green chutney.
Making time: 30 minutes
Thursday, 22 April 2010
· Burj Khalifa is located in Dubai, UAE.
· It’s 828 metres tall (2,717 feet).
· The exact height was not revealed until final stages of the construction.
· It was officially opened on Jan 4, 2010.
· It was previously known as Burj Dubai.
· Burj means Tower in Arabic language.
· It’s renamed after Sheikh Khalifa bin Zayed Al Nahyan, the President of UAE and ruler of Abu Dhabi.
· The tower’s official website iswww.burjkhalifa.ae
· Tallest building, previously Taiwan’s Taipei 101 (509m).
· Tallest free-standing structure, previously Canada’s CN Tower (555m).
· Tallest man-made structure, previously USA’s KVLY-TV Mast (629m).
· Tallest man-made structure ever, previously Poland’s Warsaw Radio Mast (647m).
· Building with most floors (160), previously USA’s World Trade Center (110).
· Highest elevator installation.
· Highest outdoor observation deck (~440m)
· Highest mosque at 158th floor.
· Fastest elevators at speed of 64km/h, or 18m/s.
· It would take just a minute to reach from ground level to top floor.
· Burj Dubai has more than 162 floors.
· It has 49 office floors.
· It houses 1044 residential apartments.
· It has a floor area of 334,000 square metres.
· There’s 57 lifts in the tower.
· There’s 28,261 of glass-panels on the exterior of the tower.
· Its top spire can be seen from 95km afar.
· The architecture features a triple-lobed footprint, an abstraction of the Hymenocallis flower.
· The Y-shaped floor plan aims to maximize views of the Gulf.
· Over 1,000 pieces of art from prominent Middle Eastern and international artists will adorn the tower and the surrounding Emaar Boulevard.
· The tower’s peak electricity demand is estimated at 50MVA, equivalent to roughly 500,000 100-watt light bulbs.
· It’s expected to use an average of 946,000 litres of water each day.
· During peak cooling conditions, the tower will require around 12,500 tons of cooling, equivalent to the cooling capacity of about 10,000 tons of melting ice.
· Construction began in September 2004 and took 1,325 days
· The tower’s architect and engineer is Skidmore, Owings and Merrill (Chicago).
· The main constructor is Emaar Properties, a joint venture by Korea’s Samsung C&T, Belgium’s Besix and UAE’s Arabtec.
· The construction project manager is Turner Construction Company.
· Bill Baker is the chief structural engineer.
· Adrian Smith is consulting design partner.
· It took some 22 million man-hours to be completed.
· On downside, foreign construction workers were pay as little as $4 per day.
· Over 45,000 cubic-metres of concrete, weighing more than 110,000 tonnes, were used.
· Concrete used was enough to lay a 2,065km-long pavement; and equivalent to the weight of 100,000 elephants.
· Total weight of aluminium used is equivalent to that of five A380 aircraft.
· Total length of stainless steel bull nose fins used is equal to 293 times the height of France’s Eiffel Tower.
· The foundations were dug to depths of 50m.
· Total cost estimated at US$1.5 billion.
· The price for the offices spaces reached as high as US$4,000 per sq ft.
· Residential spaces as high as US$3,500 per sq ft.
· The building is part of the a 490-acre flagship development called Downtown Burj Khalifa.
· Burj Khalifa is about twice the height of Empire State Building (443m).
· It’s taller than Hong Kong’s Victoria Peak (552m).
· It’s the first world’s tallest structure in history to include residential space.
· It will feature the world’s first Armani Hotel, which occupies 15 of the lower 39 floors.
· The exterior temperature at the top of will be 6°C cooler than its base (some say 10°C).
· Jan 4, its opening date, was the birthday of Sir Isaac Newton.
· Around 12,000 people are expected to live and work in the tower when it’s fully occupied.
· 103,000 Volume of glass used for exterior façade, in square metres
· 15,500 Volume of stainless steel used for cladding, in square metres
· 10 Maximum speed, in metres per second, at which lifts in the Burj travel
· 192 Number of piles that were used in the building’s foundations
· 5,670,000 Total built up area of the tower, in square feet
· 330,000 Volume of concrete used to build the tower, in cubic metres
· 39,000 Amount of reinforced steel used to build the tower, in metric tonnes
· The highest residential floor is on the 109th floor with the observation deck at the 124th floor.
· The world's tallest skyscraper uses double-decker elevators to present a futuristic look
· World's highest swimming pool (76th floor)
· World's highest elevator installation
· Artistically designed to withstand Dubai's towering temperatures in the hot summers, the exterior fascia contains 22,000 cladding panels made of a reflective glazing, engrained with numerous stainless steel tubular upright fins and aluminum and textured stainless steel spandrel panels)
· Interestingly, the next tallest building is the world, the Taipei 101, with an antenna height of just 509.2m (1670.6ft) cost $1.76 billion.
· Highest vertical concrete pumping (for a building): 606 m (1,988 ft) (previously Taipei 101 - 449.2 m (1,474 ft))
· Highest vertical concrete pumping (for any construction): 606 m (1,988 ft) (previously Riva del Garda Hydroelectric Power Plant - 532 m (1,745 ft))
· World's highest installation of an aluminium and glass façade, at a height of 512 m (1,680 ft)
· It weighs 500,000 tonnes.
· The Armani Hotel in the tower is described as an "ultra-luxe seven-star" hotel. It self-proclaims itself as the world's most luxurious hotel.
· Although there are 200 storeys, 40 are uninhabited and unnumbered. The top floor is therefore the 160th floor, immediately below the spire. It is full of mechanical stuff. Floors 156 to 159 are used for communication and broadcast purposes and 155 is more mechanical stuff. The best people can do is floors 139 to 154, which house corporate suites.