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Record and replay movies of your screen.

Portable BB FlashBack Pro v2.6.4.1293

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Easy WIFI Radar

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cast:- EMRAAN KHAN SOHA ALI KHAN

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Hubble top 10 pictures with summary

Kaminey dialogs

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at Karnatak Bhawan, Sec 12 R K Puram at 5 pm
you all are co-ordially invited
there is no fee for attending this event
Audience please take your seats 30 mins before the programme starts.
contact at 9868006155 for venue details

website:- http://nrityaarpan.com/

You Don't Mess With The Zohan-2008 in hindi

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Tera Mera Ki Rishta (2009) - 1CD - DvdRip - XviD - Subs{RS/MU/NL/UP}

Tera Mera Ki Rishta (2009) - 1CD - DvdRip - XviD - Subs{RS/MU/NL/UP}

---

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99 | 2009 | 1CD | *DVDRip* | Eng Subs | XviD |

99 | 2009 | 1CD | *DVDRip* | Eng Subs | XviD

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Crysis

Crysis

Crysis Warhead

Crysis Warhead


or

Indian Food Glossary

A-G

A

Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc. Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal.
Adrak: Ginger
Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours
Am chur: Mango powder. A sour flavoring agent.
Ata (Atta): Chapatti flour. Fine whole meal flour used in most Indian breads.

B
Bandai: Aniseed stars.
Badam: Almond
Bagar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavors of the spices and flavors the entire dish.
Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite-sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India.
Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice. They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice – which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice.
Besan: Chickpea flour.
Bhaaji or Sabji: Deep-fried vegetable dipped in a seasoned batter – usually made with onion.
Bharta: A spicy vegetable dish, with a pulp like consistency. A commonly made bharta is a "baingan" (eggplant) bharta.
Bhel Puri: One of Bombay’s favorite snack’s. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy cilantro chutney.
Bhuna or Bhunao: is to sauté or stir-fry. Usually onions, tomatoes, ginger, garlic and green chilies are fried in oil, but to make sure that this doesn’t stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked.
Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice.
Bombay Duck: A smallish fish native to the Bombay area known locally as Bommbil. It is dried and appears on the table as a crispy shallow-fried starter or as an accompaniment to a curry.
Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney.
Boti Kebab: Marinated boneless cubes of meat cooked in a tandoor.


C

Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery.
Cayenne pepper: A type of chili powder.
Ceylon curry: Usually cooked with coconut, chili, and lemon.
Chakla Belan: A special rolling pin and board.
Channa: Chickpea.
Chaat: Salty snacks served with an array of sweet and spicy chutneys.
Chai: Indian tea.
Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee".
Chaval: Rice.
Chhalni: Sieve
Chutney: Fresh relishes made with fruits, vegetables, and herbs.
Curry: To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish.
Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.


D

Dahi: Yogurt
Dal: Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures
Dalchini or Darchim: Cinnamon
Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid.
Dhania: Coriander
Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree.
Doroo: Celery
Dosa: A popular delicacy from southern India made from rice and "urad" dal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar".
Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo". Dum means, "to steam" or "mature" a dish.


E

Ekuri: Indian version of scrambled eggs, which obviously means the addition of onions and spices.
Elaichi: Cardamom


F

Feni: A Goan drink made from cashews or coconut is the perfect beach drink.


G

Gajar: Carrot
Garam Masala: A North Indian spice blend, literally meaning, "hot mixture".
Ghee: Clarified butter.
Gobhi: Cauliflower.
Goor or gur: Jaggery (palm sugar) or molasses.
Gosht: Lamb
Gram flour: Chickpea flour.
Gulab Jamun: Deep-fried cake balls served with aromatic syrups.
Gurda: Kidney.

H - N

H
Haldi or Huldi: Turmeric.
Halvah: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvah is the "Gajar Halvah".
Hing: Asafetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like "spicy garlic. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form.


I

Idli: South Indian steamed rice cakes: a very popular snack from the south of India. Generally eaten with "sambar" and "chutney".
Imli: Tamarind.


J

Jaifal or Taifal: Nutmeg
Jal frezi: Sauté or stir-fry.
Jalebi: They are sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert.
Jeera or zeera: Cumin.
Jhinga: Prawns or shrimp.

K

Kachumber: Indian salad usually made with cucumber, tomatoes, and onions flavored with salt, sugar and lemon juice.
Kabli channa: Chickpeas.
Kadhi: Yogurt soup.
Kaju or Kajoo: Cashew nut.
Kala jeera: Black cumin seeds.
Kala namak: Black salt.
Kaleji: Liver.
Kalongi: Nigella, similar to wild onion seeds.
Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.
Karela: Bitter gourd
Kashmir Chicken: Whole chicken stuffed with minced meat.
Katori: Small serving bowls which go on a thaali (tray).
Kebabs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan.
Keema: Ground meat, raw or cooked.
Kheer:Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold.
Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats.
Khurzi: Lamb or chicken, whole with spicy stuffing.
Kish mish: Sultanas
Koftas: Spiced meat or vegetable balls deep-fried and served with a curry sauce.
Kokum: A variety of plum, pitted and dried. They are very sour.
Korma: Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices.
Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro.
Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc.


L

Lasan: Garlic
Lassi: A tall cool drink made from yogurt and water and made either sweet or salty.
Lavang or Laung: Cloves


M

Maccchi or macchli: Fish
Makke: Corn flour
Malai: Cream
Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder (originally a British invention to approximate Indian seasoning) but prefer making their own ever-changing blends.
Malaya: The curries of Malaya are traditionally cooked with coconut, chili, and ginger.
Mama: Puffed basmati rice.
Masala Dabba: Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use.
Masoor: Red lentil with a green skin.
Mattar or Mutter: Green peas.
Mattar Paneer or Mutter Paneer: Curried peas with cubes of fried homemade cottage cheese.
Methi: Fenugreek.
Mirch: Pepper.
Mollee: Fish dishes cooked in coconut and chili.
Moong: One of the more commonly used lentils. It has a green skin and can be used whole, split or polished to make various dals.
Munacca: Raisins
Murgh: Chicken


N

Naan: Indian flat bread made from wheat and baked in a tandoor.
Naan keema: Baked naan bread, stuffed with a thin layer of minced meat curry
Naan peshwari: Baked naan bread stuffed with almonds and or cashews and or raisins.
Nargis kebab: Indian scotch egg spiced minced meat around a hard-boiled egg.
Namak: Salt
Namkeen: Salty
Naryal: Coconut
Neem: Curry leaf.
Nimboo: Lime

P-Z

P

Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut.
Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried.
Palak or sag: Spinach or green leafy vegetable
Paneer: Indian cottage cheese
Papdams (Papad): Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer.
Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture.
Pasanda: Meat, usually lamb, beaten and cooked in one piece.
Piaz, peeaz, or pyaz: Onion.
Pista magaz: Pistachio nut
Podina: Mint leaves or powder.
Poha: Pounded rice.
Pooris: Deep-fried whole-wheat flatbreads.
Pullao: Delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves etc.
Pulses: Types of lentils.


Q

Quas chawal or kesar chaval: Rice fried in ghee, flavored and colored with saffron.

R

Raan: Leg of lamb marinated in yogurt-based masala.
Rai: Mustard seed.
Raita: A cooling chutney of vegetables and yogurt.
Rajama: Red kidney beans.
Rassgulla: One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom.
Rogan Josh gosht: Rich lamb curry, literally meaning "red juice lamb". It is a traditional Northern Indian dish of lamb that is marinated in yogurt, then cooked with ghee and spices and tomato. It should be creamy and spicy – but not too hot.
Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers.
Ruh gulab: Rose water


S

Sag or saag: Spinach
Sabzi: The generic term for vegetables.
Sambhar or sambar: Lentil curry from the south of India. Served as an accompaniment with "idli"and "dosa".
Samosas: The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.
Sarson ka sag: Mustard leaves
Saunf or souf: Aniseed.
Seekh Kebab or sheek kebab: The word "Seekh" in Hindi means skewer. Seekh kebab simply means kebabs on a skewer. Kebabs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor".
Seenl: Allspice. Related to the clove family.
Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores.
Shami kebab: Round minced meat rissoles.
Shashlik: Cubes of skewered lamb.
Sonf: Fennel seed.
Sont or Sonth: Dried ginger.
Supari: Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.


T

Tadka: A garnish of spices and fried onions.
Tadka dal: Fried lentils and spices garnished with spices and onions.
Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.
Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor.
Tej pata: Bay leaf.
Thaali: A tray that holds the complete meal served in individual bowls (katori).
Tikka: Skewered boneless meat cubes cooked in a tandoor.
Toor or toovar: A type of lentil.
Tulsi: Basil.


U

Udrak: Ginger.
Urad: A type of lentil


V

Varak: Fine thin edible silver foil used to decorate or garnish Indian desserts and "paan". It has been known to aid in digestion.
Vindaloo: Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made.


X

Xacutti: A Goan dish using chicken and coconut.


Y

Yakni: Mutton.

Z
Zafron or kesar: Saffron – the world’s most expensive spice. Saffron is the stamen of the crocus flower.

Photoshop Tutorials: Bouncing Ball Animation

We will create a ‘.gif’ bouncing ball, using Adobe Photoshop only. This tutorial will guide you through detailed steps and high quality image illustrations are provided to ensure that you grasp the facts and procedures.

Tools used throughout this tutorial:

*Elliptical Marquee Tool


As part of the ‘Marquee Tool’ family, the ‘Elliptical Marquee Tool’ serves its purpose well. You can create oval and circle shapes with this tool, and alternate them to suit your preferences. This tool can be found on the ‘Tools’ panel *or you can access it by pressing ‘M’ at any time during your design. Once you have drawn a circle with this tool, you can right click inside the shape with the tool still actively selected, in order to choose the preferences, such as ‘fill’, ‘stroke’, etc.

*Gradient Tool


This tool can be found on the ‘Tools’ panel, with all the other tools. It is mainly used to create smooth or sharp color-flow gradients on certain areas of your design. It uses both the primary – and secondary colors in conjunction, in order to create the flow. To create a gradient, click at one point, which will be the beginning point of the primary color, then drag the cursor to another point, and where you release the cursor, will be the point where the secondary color ends. *Access this tool by pressing ‘G’ as a keyboard shortcut.

Creation and Implementation:

Create a new ‘.psd’ file on which you will start you new design. You can do this by going to ‘File > New…’ *or by pressing ‘Ctrl’ + ‘N’ as a keyboard shortcut. This will open a prompting dialog on the workspace, which allows you to specify the preferences, sizes and color schemes of the new document. View Figure1 as an illustration to the exact values which needs to be inserted.


Figure 1

Name your document according to your personal choice. Set the width of the document to 250px and the height to 300px. Ensure that the measurements are set to ‘pixels’, and not ‘centimeters’, ‘inches’ or something else.

The resolution field has to be set to 800dpi to ensure that your design will be top quality. The higher the value in this field, the more pixels your design will contain per inch, thus giving you a finer detail design. Press ‘Ok’ to continue creating your document. You will notice a new, blank design window opening on the workspace.

Select the ‘Elliptical Marquee Tool’ in the ‘Tools’ panel *or press ‘M’ to select it. Now click anywhere on the design window and drag to create a circle. Your circle should be more or less 140px in diameter. In order to allow Photoshop to create a perfect circle, you can hold the ‘Shift’ key while dragging with the ‘Elliptical Marquee Tool’. By doing this, you create a perfectly round circle.

You should notice that the circle you have created is just a basic dashed outline. We will now fill the circle with the desired color. Move over to the ‘Tools’ panel and select the color you would like to use by setting it in the color box. Once you have set the color which you are going to use, right-click on the shape with the ‘Elliptical Marquee Tool’ still selected. Select ‘Fill...’ and press ‘Ok’ on the dialog.

You circle has now been filled with the desired color. See the ‘Layers’ panel. If the ‘Layers’ panel is not visible on your workspace, press ‘F7’ to make it visible. You should notice that you have one layer, named ‘Layer1’. You can rename this layer as ‘circle’. See Figure2 as an illustration to how your design should look at this moment in time.


Figure 2

With the area of the ‘circle’ layer still actively selected, you will now create a new layer, and rename this new layer as ‘shading’. Select the ‘Gradient Tool’ situated on the ‘Tools’ panel. Before you apply a gradient, you need to reset the colors in the ‘Color Box’ to black and white. You can do this by pressing ‘D’ and then press ‘X’ to switch white as the primary color.

Now click on the top-left edge of the circle layer, and drag the cursor down to the bottom-right edge where you will release the mouse. Change the blending mode of the ‘shading’ layer from ‘Normal’ to ‘Multiply’ and then reduce the opacity to 60%, thus making the layer 40% transparent.

Create another new layer, and name this layer ‘highlight’. Do exactly the same as you did with the shading layer, except three differences. The gradient will be dragged only half the diameter of the ‘circle’ layer, the blending mode will be set to ‘Screen’ and the opacity will be set to 70%.

View Figure3 as an illustration to how your design should look at this moment in time.


Figure 3

Your ball is now complete, and we need to create a shadow. To create a realistic looking shadow, you will select the ‘Elliptical Marquee Tool’ and draw a flat oval underneath the ball. You will then select the ‘Gradient Tool’ and apply a black and white RADIAL gradient to the marquee shape. View Figure4 below as to how the shadow should look.


Figure 4

We are now ready to start the animation. Read the paragraph below as guidelines to how the animation will be executed.

Animation in Photoshop works with frames. You can also use motion tweens to allow certain objects to change position, shape or opacity over a range of frames. The ball will go up slowly, and the shadow will become more transparent, as the ball moves away from the surface. The ball will then reach a top end, and come down fast, with the shadow regaining its opacity. Let’s get this started.

Go to ‘Window > Animation’ to open the animation panel. You should see one frame, no1, with the design. Now duplicate that frame. The second frame will look exactly like the first one, but you now need to move the ‘circle’, ‘shading’ and ‘highlight’ layers upwards on the second frame. Also set the opacity of the ‘shadow’ layer to 25% on the second frame. Now duplicate frame no1 again, and move the frame to the position of frame no3. Click on frame no2 and create a motion tween between frame no2 and no1. Then do the same with frame no3 and no2.

You can now add the finishing touches, such as letting the ball go up slower and come back down faster.

To export the file as an animated ‘.gif’ file for use on the web, go to ‘File > Save for web...’ and save the layered animation as a ‘.gif’ file.

And you are done with your own animated ‘.gif’ bouncing ball.


Final Result Bouncing Ball Animation Tutorial

Biophysical Chemistry - James P. Allen

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SAT II Math, 10th ed (Academic Test Preparation Series)

SAT II Math, 10th ed (Academic Test Preparation Series)


http://rapidshare.com/files/133655193/SAT_II_Math_10th_Edition.rar

google chrome

use google chrome as your browser,its free and so fast,keep ur net clean :)

flash tutorials

hey people
i will be writing flash tutorials or you people
these tutorials will first be posted here then i might think of posting them somewhere else

flash has only 4 main topics to learn (excluding action scripting) namely
1. Motion Tween
2. Shape Tween
3. Masking
4. Guide layer

there 4 topics are like the abcd of flash
once you know the abcd properly you can make really complex and wonderful sentences
same is with flash
to learn about these topics at the most basic level is very easy
but here in oug since the standards are very high i will try my best to teach you how to conquer over these topics and create awesome animations
Flash is formost an animation tool for the web. You can use Flash to create vector-based interactive animation or a vector graphic, plus you can incorporate sound. The Flash authoring environment is made up of:


starters should use flash 5


* The Stage, this is where you create and view individual frames
* The Timeline, where you define the movie over time
* Drawing tools you use to create graphics



When working in Flash what you are creating is a movie which will then be exported to a Flash Shockwave file.

These are the parts of a Movie:

Frame: Frames define each moment in the Flash movie. A frame may be a keyframe if it defines a change in the animation.

Layer: Help with the organization of your Flash movie, such as, keeping symbol and other objects separate.

Symbol: A symbol is a reusable object in Flash. These can be a graphic, button, or movie clip. This becomes important when using tweening to create animation.
tool bar will differ in different versions
[tut2] motion tween


Motion tween provides a motion to an object without changing its shape

its really simple but yet can be used to make complex superior flash movies

now starting with the tutorial

1. Take an object or draw any using the tools from the toolbar onto the stage
(it should be drawn on frame one)

2. Go to Frame 20 on the timeline and insert a frame. (right click.Insert > keyframe)

3. Select the object and move it a little bit (using the arrow tule)

4. Go back to the first frame in the timeline. Right click on the first frame in the time line and click on insert motion tween. This is the first option in the pop-up box.

NOTE: As you can see on the timeline, the frame is now a light blue with a dotted line. This is because there is a problem with the tween. The tween itself has begun but has not been finished. Something important to remember is that to create a motion tween or have something morph, the symbol has to begin one symbol and end something different. The beauty of Flash lies in the fact that all you have to do is create the beginning and ending product and Flash creates everything in between.

5. goto the first frame and create motion tween (jus like step 4)

note: if the dotted line still exists select that are (the dotted line area) and create motion tween

voila your done
press ctrl+enter to see ur movie


if any problem than feel free to ask
if the tut is wrong then please correct me
credit to heart stealer

Photoshop Tutorials: Animated Rain

Step 1 - Introduction

Now, lets pretend its a gloomy, rainy day outside and you have nothing to do except go on the computer. So, lets say you want to play with Photoshop. Well, check this out, you can make something like looks just like outside weather!


Step 2 - Add Noise

Now, lets get started with adding some rain. First, create a new layer and fill it in with all white. Go to the top of your ImageReady window and click Filter> Noise> Add Noise.


Step 3 - Noise Settings

Now, a new window should pop up for the noise options. Use the following settings or click the images for the settings as well. Amount: 400%, Distribution: Guassian, Monochromatic: Check.


Step 4 - Motion Blur

Now, your finished with the Noise settings, click Ok. Now again, go to Filter> Blur> Motion Blur. Use the settings above or look at the text i give you. Angle: -60°, Distance: 27.


Step 5 - Duplicating

Now, don't duplicate the layer 3 times, but redo the steps 2-4 again 3 times so you get 4 different results, but using the same settings. Now, move the blending options for all 4 of them to Multiply.


Step 6 - Adding the Animation

Now, go to your animation box. If you do not have one, go to Window> Animation. Now, create 4 frames. For each one, display a different piece of the 4 rains you made. Make the time between each one set to 0. Make sure each rain layer's opacity is set to 50%. This makes it so you can see through it.


Step 7 - Press Play!

Now, press the button that looks like the play button on the animation box. Watch your rain fall from the sky onto your image! Try experimenting with this tutorial to get better results!