SEBASTIAN SZWAJCZAK - PORTFOLIO
Technorati Tags: SEBASTIAN SZWAJCZAK, Photography, Light, Photos, Images
Monday, August 4, 2008
SEBASTIAN SZWAJCZAK - Photography
SEBASTIAN SZWAJCZAK - PORTFOLIO
Technorati Tags: SEBASTIAN SZWAJCZAK, Photography, Light, Photos, Images
Sunday, August 3, 2008
Jo Bayliss - Creative Retoucher
Jo Bayliss - Creative Retoucher
Technorati Tags: Jo Bayliss, Photography, Photos, Images, Art, Creative
Idli Sambar recipe
Idli in Marathi
Ingredients:
1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar
Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
3) Once batter is well fermented, stir in one direction. Grease Idli molds with little oil. Fill them 3/4 with the batter. Take Idli cooker, add water (fill upto 2 inches) and let it heat up. If you are using normal pressure cooker, remove the weight before using, as we want to steam cook, not to pressure cook.
4) Once water starts bubbling, place the filled Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn the heat off and let the cooker stand for 5 minutes. Scoop out idlis by using knife of sharp edged spoon.
Serve hot with Coconut chutney or spicy Sambar.
Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.
Ingredients:1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar
Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
3) Once batter is well fermented, stir in one direction. Grease Idli molds with little oil. Fill them 3/4 with the batter. Take Idli cooker, add water (fill upto 2 inches) and let it heat up. If you are using normal pressure cooker, remove the weight before using, as we want to steam cook, not to pressure cook.
4) Once water starts bubbling, place the filled Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn the heat off and let the cooker stand for 5 minutes. Scoop out idlis by using knife of sharp edged spoon.
Serve hot with Coconut chutney or spicy Sambar.
Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.
Photography portfolio of Ryan Schude.
An interesting, impressive and refreshingly different online portfolio from Los Angeles based photographer, Ryan Schude.
Ryan Schude's Flickr, Myspace, and interview with the photographer.
Technorati Tags: Ryan Schude, Los Angeles, photographer, feature, online, gallery, portfolio, myspace, flickr, photography, shots, images
Saturday, August 2, 2008
Awards !!!
Thank you Shubha (Chutkibharpyar.blogspot.com) For this Lovely Award !
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Thank you Mints (vadanikavalgheta.blogspot.com) for sharing these Two Awards with me !!
-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Thank you Mints (vadanikavalgheta.blogspot.com) for sharing these Two Awards with me !!
Friday, August 1, 2008
शेंगदाण्याची उसळ - Shengadanyachi Usal
Peanuts Curry (English Version)
वाढणी : २ जणांसाठी
हि शेंगदाणा उसळ उपवासाच्या फराळी मिसळीमध्ये उत्तम लागते. फराळी मिसळीच्या रेसिपीसाठी इथे क्लिक करा.
साहित्य:
३/४ कप शेंगदाणे
१ टिस्पून तूप
१/२ टिस्पून जिरे
४ टेस्पून शेंगदाण्याचा कूट
१/२ कप पाणी
२ आमसुलं
२-३ हिरव्या मिरच्या
१ टिस्पून गूळ
चवीपुरते मिठ
कृती:
१) शेंगदाणे ५-६ तास भिजवून ठेवावे. नंतर प्रेशर कूकरमध्ये शिजवून घ्यावे. शिजवलेल्या शेंगदाण्याची उसळ करून घ्यावी.
२) उसळीसाठी आधी ४ टेस्पून शेंगदाण्याचा कूट आणि १/२ कप पाणी एकत्र मिक्सरमध्ये फिरवावे, यामुळे हे मिश्रण दाटसर होईल आणि उसळीला थोडा दाटपणा येईल.
३) नंतर पातेल्यात तूप गरम करून त्यात जिरे मिरचीची फोडणी करावी. त्यात कूटाचे मिश्रण घालावे. आवडीप्रमाणे थोडे पाणी वाढवून पातळ करून घ्यावे. यात आमसुलं, मिठ आणि गूळ घालून एक उकळी येऊ द्यावी. नंतर शिजलेले शेंगदाणे घालून मध्यम आचेवर उकळी काढावी. या उसळीला थोडा रस ठेवावा.
टीप:
१) जर तुम्ही नुसती उसळ खाणार असाल तर फोडणीमध्ये उकडलेला बटाटा किंव रताळे घातल्यास अधिक चविष्ट लागेल.
Labels:
peanut curry, shengdana usal, upavas usal
वाढणी : २ जणांसाठी
हि शेंगदाणा उसळ उपवासाच्या फराळी मिसळीमध्ये उत्तम लागते. फराळी मिसळीच्या रेसिपीसाठी इथे क्लिक करा.
साहित्य:३/४ कप शेंगदाणे
१ टिस्पून तूप
१/२ टिस्पून जिरे
४ टेस्पून शेंगदाण्याचा कूट
१/२ कप पाणी
२ आमसुलं
२-३ हिरव्या मिरच्या
१ टिस्पून गूळ
चवीपुरते मिठ
कृती:
१) शेंगदाणे ५-६ तास भिजवून ठेवावे. नंतर प्रेशर कूकरमध्ये शिजवून घ्यावे. शिजवलेल्या शेंगदाण्याची उसळ करून घ्यावी.
२) उसळीसाठी आधी ४ टेस्पून शेंगदाण्याचा कूट आणि १/२ कप पाणी एकत्र मिक्सरमध्ये फिरवावे, यामुळे हे मिश्रण दाटसर होईल आणि उसळीला थोडा दाटपणा येईल.
३) नंतर पातेल्यात तूप गरम करून त्यात जिरे मिरचीची फोडणी करावी. त्यात कूटाचे मिश्रण घालावे. आवडीप्रमाणे थोडे पाणी वाढवून पातळ करून घ्यावे. यात आमसुलं, मिठ आणि गूळ घालून एक उकळी येऊ द्यावी. नंतर शिजलेले शेंगदाणे घालून मध्यम आचेवर उकळी काढावी. या उसळीला थोडा रस ठेवावा.
टीप:
१) जर तुम्ही नुसती उसळ खाणार असाल तर फोडणीमध्ये उकडलेला बटाटा किंव रताळे घातल्यास अधिक चविष्ट लागेल.
Labels:
peanut curry, shengdana usal, upavas usal
Peanuts Curry
Peanuts Curry
Ingredients:
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp Peanuts Powder
½ cup Water
2 Kokum
2 to 3 Green Chilies
1 tsp Jaggery
Salt to taste
Method:
1) Soak peanuts in water for 5-6 hours. Pressure cook to 3 whistles or until tender.
2) Peanuts powder – roast ½ cup peanuts. Peel and grind coarsely.
3) Put 4 tbsp Peanuts powder and ½ cup water in a grinder. Grind for 30 seconds. This mixture gives nice thick gravy.
4) Heat 1 tsp Ghee, add Cumin seeds and chopped green chilies. Sauté for 5 seconds. Add Peanuts powder mixture. Add little water if needed. Add Kokum, salt and Jaggery. Bring it to boil. Then put cooked Peanuts and boil for couple of minutes on medium heat.
Labels:
Peanuts curry, Shengdana usal, upavas usal
Ingredients:
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp Peanuts Powder
½ cup Water
2 Kokum
2 to 3 Green Chilies
1 tsp Jaggery
Salt to taste
Method:
1) Soak peanuts in water for 5-6 hours. Pressure cook to 3 whistles or until tender.
2) Peanuts powder – roast ½ cup peanuts. Peel and grind coarsely.
3) Put 4 tbsp Peanuts powder and ½ cup water in a grinder. Grind for 30 seconds. This mixture gives nice thick gravy.
4) Heat 1 tsp Ghee, add Cumin seeds and chopped green chilies. Sauté for 5 seconds. Add Peanuts powder mixture. Add little water if needed. Add Kokum, salt and Jaggery. Bring it to boil. Then put cooked Peanuts and boil for couple of minutes on medium heat.
Labels:
Peanuts curry, Shengdana usal, upavas usal
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