Problem: Article: (If you plan to use potions to further increase your effectiveness, save them for when you become proficient at AoE grinding. If you die, you'll lose the buffs from the potions!) (And Ice Barrier if you have it.) (AoE grinding before level 30 is VERY difficult.) Be sure to hit every mob you pulled. Only spend a second or two doing this. If you picked a good place to grind, you just killed three mobs at once! Blizzard, frostbite (imp. or not) are your main tools to dealing damage (not necessarily a lot) and not take damage If done correctly, you can kill an enemy before they can even reach you. Turn and Blink if you are taking damage after Cone of colding to slow them.
Summary: Buff yourself with Arcane Intellect and Ice Armor. Fill your mana and health bars. Cast Mana Shield. Mount up! Aggro two to ten(The amount you can aggro increases with your level) mobs and run them to a clear area. Dismount, and immediately cast Frost Nova. Run to about 30 yards (27.4m) from the farthest mob you pulled. Cast Improved Blizzard. Cast it again, if the mobs are far enough away. Cast Cone of Cold if the mobs are too close. Run around the group and cast Arcane Explosion a few times. Now experiment with what spells you prefer, Flamestrike is very useful, as is an occasional direct damage spell if one mob resisted your AoE. Frost mages need to keep the enemy slow at all times, cone of cold, imp. If you are a Fire mage, use Pyro, then spam Fireball with occasional Fire blast.

Problem: Article: Use the same garam masala ingredients used when cooking the rice: one cinnamon stick, three or four cardamom pods, and four or five cloves, but don't add the cumin seeds yet. Saute them until the scents start to come out. Bite the cardamom pods to break them open slightly before adding them to the oil. This helps their flavor get out. Don't let the oil get too hot before adding the garam masala, as it will splatter and could burn you. If you can't find any of the ingredients in this recipe (cardamom pods, for example) at the regular grocery store, try your local Indian grocery. Mexican grocery stores and East Asian grocery stores may also have some of these ingredients. If your town does not have any international grocery stores, you can purchase these spices easily online. If you don't have any deep pans, use a pot with a broad base. It's important that your vegetables have a lot of room to cook. If you add them too early, they may have a burnt taste and smell, so don't add these to the fresh oil in the previous step. Stir it around until the seeds are distributed throughout your pan. This paste has a strong taste that some people will want in moderation, while others won't be able to get enough of. Use at least 1 tablespoons of the paste, but add more if you'd like. Stir the paste around until it's been distributed throughout your pan. This will include carrots, potatoes, onions, and cauliflower, and green chili peppers. Add salt to taste. Cook them in the ginger garlic paste mixture until they're about as cooked as you'd like them to be. They should still have a little bite and resistance to them when you bite into them. They'll be slightly browned, but not cooked all the way through. Stir occasionally to make sure the vegetables aren't burning to the pan. You'll ad the rest of it later, as finishing herbs, so don't dump all of it in there now! Again, this can be purchased either in an international or Indian market or online. Use the entire packet, and mix it evenly into the vegetables so they are evenly coated with the biryani spice mix. Just hold onto the rest of the yogurt for a little bit. We'll use it soon! Stir the pan until all of the ingredients have been evenly coated in the biryani mix. Both of these components have been cooked about of the way, and you want to finish cooking the together. This way, their flavors will start to meld together, and you'll have a more flavorful final dish. Remove half of the vegetables from the pan and set them aside. Spread the remaining vegetables into an even layer at the bottom of the pan. Add the rest of the yogurt (1/4 cup), along with 4 oz of cashew nuts. Stir to combine, and check the seasoning at this point. Add salt if you need to. Add the remaining vegetable over the bed of rice and spread them across the surface Top this layer with the rest of the rice, and spread it out in an even layer Sprinkle the rest of the chopped cilantro and mint leaves that you set aside earlier onto the top bed of rice. You'll know it's finished when the rice is light and fluffy and soft without being mushy.
Summary: Add whole garam masala to vegetable oil that has been brought up to medium heat in a large, deep, preferably non-stick pan. Add teaspoon of cumin seeds. Add the ginger-garlic paste you made in the "prep" phase. Add the vegetables you chopped in the "prep" phase. Sprinkle in about half of the cilantro and mint leaves your chopped during the "prep" phase. Add the store-bought biryani masala. Add about half of the yogurt this recipe calls for cup at this time. Add the whole packet of paneer. Combine the rice and vegetables. Add half of the rice in an even layer over the mixture. Add your finishing herbs. Cover the pot with a lid so it can steam-cook to completion.

Problem: Article: You need enough water to fill your jar. How much water you use will depend on how large your jar is. Keep the water boiling at this point. You can use any type of salt, such as: iodized salt, uniodized salt, sea salt or Epsom salt. If you plan on eating the salt crystals, do not use Epsom salt. Uniodized salt will give you the best-shaped crystals. If you want to make colored rock salt, add a few drops of food coloring. The more food coloring you add, the darker your crystals will become. Be careful not to get any of those extra salt grains into your jar. Some people find that placing a spoon into the jar first helps keep the jar from cracking. The string should be long enough to fit inside your jar, but not so long that it touches the bottom. About 1/2 to 1 inch (1.27 to 2.54 centimeters) from the bottom of the jar will be plenty. The string should be suspended in the water. If string won't stay down, tie a bead or paper clip to it. Again, the bottom of the string should not be touching the bottom of jar. If it is, cut the string shorter. If you can, try to keep the jar covered, such as with a box. You want the water to be able to evaporate, but you don't want any dust to get inside the jar, which can prevent the crystals from forming. The room temperature should also remain consistent. As the water evaporates, it will leave the salt behind. During this time, the salt will begin to come together and form crystals. Most of the crystals will grow on the strong, but you may also get some growing on the walls of the jar. It will take a few days for the crystals to grow. The longer you wait, the larger they will become. If you want really large crystals, you will need to use a crystal seed. Click here to learn how to grow and use a crystal seed. Once the crystals get to the size you want, carefully pull the string out and pour the water out of the jar. If you want to use these crystals to eat, carefully break them off the string. You can also use a butter knife to pry them away from the walls of the jar.
Summary:
Boil some water in a saucepan. Stir some salt into the water and let it dissolve. Keep adding salt until no more will dissolve, and a few grains remain at the bottom. Take the saucepan off heat, and pour the salt water into your jar. Tie a string to a pencil. Lay the pencil across top of jar and dip the string into the water. Place the jar someplace where it won't be disturbed. Wait for the crystals to grow. Use the crystals.