COOKING COURSES IN MUMBAI : IN MUMBAI
COOKING COURSES IN MUMBAI : COOKING CLASSES DENVER COLORADO
Cooking Courses In Mumbai
Bhandari Bawa a Devil in Disguise
I met the Chancawalli Sufis body piercers or Rafaees as they sat around the Holy Fire or Dhuni at the Shrine of the Holy Saint Maqdoom Shah Baba of Mahim..
I was introduced to their head or Peer Sikandar Wali Baba, by my friend Fahad Pathan whose late father was the Pesh Imam of the Makdoom Shah Baba Mosque..
I began recording their story through pictures , following them from one holy shrine to the other and showing their lives , their frugality and their adherence to the Chillum holy smoke of the hashish filled pipe.. I dont smoke nor do I believe in Sufism but I went up to Haji Malang a mountain top , with burnt feet as I had walked on a ramp of hot coals the night before last year and my back to was sordid with self flagellation all these being rituals of my Shia beliefs in the month of Moharam , commemorating the Martyrdom of Imam Hussain .. here I shot the Hijras , all the Bawas or ascetics loved me I came from a different world but I looked like them.. was open to their thoughts their ascetism..my jewelry , my camera all served to bind me with the bawas.
Back in Mumbai at the last Urus this Bhandari Bawa the chief cook of the medicant group began hassling me , I was miserable as I had a serious foot wound , I am diabetic.., during my picture taking he would come and turn his back in such a way that his ass filled the entire frame.. on the day I was shooting a woman who was being exorcized as she was possessed , he tripped me deliberately, on the Dhuni a continuous fire source ,I managed to save myself but my feet touched the holy kneaded flour I was severly reprimanded by Sikandar Wali Baba who I am sure as a Peer should have been aware at course of events, but Baba fired me instead of Bhandari Baba.. I walked away, later I tried to mend this broken fence of my relationship with the Chancawalli Sufis but Sikandar Baba humiliated me and that was the end.. These Hijra photos of Haji Malang were on a Cd I just discovered , I saw Bhandari Babas mug among the Hijras out come my poetic anguish and this long explanation..
Sikandar Wali Baba died recently , so I had returned back to the Fold of the Chancawalli Sufis under a new chieftain Khalifa Baba or popularly called Handi Cauldron.
he hates humans
of all shapes and size
hijdas with a venom despise
he hates photographers
who look like bawas
are more wise
yes he hates me
to death a reason
I did realize when
he tried to trip me into
the holy fire or the dhuni
a devil in disguise
I fell out with the
Sikandar wali baba
a few other guys
I saw them at ajmer
all these bawas
it was no surprise
I introduced them on the web
through my camera as my eyes
today this relationship
a premature death and a demise.
..a reason for goodbyes..
from a world they inhabit
known as body piercing Raffaees
smoking chillum ..
spiritual misery condemned
to more lies.
an act overplayed
needs to be improvised
me a shia thug
a sufi baptised
An Angel of a Kid
88,540 items / 536,640 views
This girl stays next to my shop, many attempts to shoot her have been failures, she is shy , reticent and coy..her mother , her brothers ask her to pose for me she refuses point blank, this was my lucky day, when she came and stood by my infamous door, that is waiting for an Angel from America to do the honors...
I have no other place to shoot them, this a vehicular road , that has huge trucks moving in every minute because this road Bandra Bazar Road leads to the Bandra Bazar Market..Dickensian setting of most of my picture subjects.Little Fat Boy Mr Pickwick, Uriah Heep,Mr Micawber you can find them all as Muslims of course..Aunt Peggoty is Hafiza Bi... Ha Ha Ha
When Dr Glenn Losack visited me in Mumbai I did not have this tailoring outlet..I was situated at another place in Bandra , close to Waterfield Road..there was better photography situations out there , regular visits to my shop by the Naga Sadhus , the whippers the Hijras etc..
Here it is the same faces I shoot and if I did not my camera eyes and my camera would both go rusty..
Glenn loved Bandra because he has some memorable moments at my house,my wife cooking bland stuff for him, and he loved her dal and chicken tikka, Marziya was far too small..My wife liked Glenn and she saw that he was happy at our home all times.
Glenn would sit at this very computer and do his stuff.
Yes my family is eagerly waiting for this American whom we consider our immediate family.. with no strings attached.
Americans are very good people, with good hearts , and a bit crazy most of the time in a friendly way of course , its this bit craziness that makes them American..it is this bit craziness ..that makes me get along with Glenn and Fred too.. Fred is Indo American , I have never met him, but consider him family too..
And now I have a new friend I think she too is a bit crazy to spend most of her time with crazy photographers like me and Glenn.
She is Angel and I dedicate this post to her.
The name of the girl in the picture is Miss Ayesha.
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COOKING CLASS MINNEAPOLIS. CLASS MINNEAPOLIS
Cooking class minneapolis. Healthy oils for cooking.
Cooking Class Minneapolis
Exam Grading in the Coffeeshop
Lovely Monday-- I have been enjoying my 3 day weekends this semester! It means that I can play a bit over Saturday and Sunday, and then do my work on Monday. Today I bundled up and went to our local coffee shop to grade exams, as I had promised to return them by Tuesday. I spent a few hours there, enjoying a decaf latte and a black-and-white brownie while I graded. The class did fairly well, although I was annoyed by the number of people who could not do a dihybrid cross, despite me telling them it would be on the exam and they should practice. Not one of them came to my office hours, and they all claimed in lecture that they could do it, but as I told them then, it is not just about understanding, but also about practicing. Oh well!
In the evening I went to Erin's house for yummy dinner and the finale (finally-- we are quite late!) of ANTM. What will we do now?! Well, sometime soon, maybe January, we will take a few cooking classes through the Minneapolis Adult School. That was my 30th bday gift for Erin. I think it should be fun!
Photograph by: Justin Stubleski
Description: Editorial Class-Culinary In-Class Assignment. Shoot a series of images highlighting and encompassing the work, atmosphere, and individuals, in the AiMN Culinary program. v
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COOKING BAKING RECIPES : COOKING BAKING
Cooking baking recipes : Cooking without a stove
Cooking Baking Recipes
Grands!® Cinnamon Pull-Apart Bread Recipe
Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
1 c. shortening
1 1/2 c. + 2 tbsp. sugar
2 eggs, beaten
2 3/4 c. sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 400 degrees F. Mix the shortening, 1 1/2 c. sugar, and eggs until creamy. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt. Gradually mix the dry works into the wet works. Mix until thoroughly combined and of cookie dough consistency. In a separate bowl, mix 2 tbsp. sugar and 2 tsp. cinnamon thoroughly. Roll the cookie dough into walnut-sized balls, roll around in the sugar/cinnamon mixture to cover, and spread pieces evenly across parchment paper on cookie sheet. Bake at 400 for 10-12 min. Cool on rack, and eat!
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CEPHALON COOKING SCHOOL TORONTO - SCHOOL TORONTO
Cephalon Cooking School Toronto - Cooking Couples - Cooking Schools In Oklahoma.
Cephalon Cooking School Toronto
Tools of the trade.
Some of the accoutrements of my time at Cephalon. So streamlined... so corporate... so not mine anymore!
Celebrating My Last Day!
Out to lunch with the chosen few: Deidre, Darrin, Andrea, Amy, Michelle, Adam, Carrie, Pete and Nisha.
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COOKING DUNGENESS CRAB : COOKING DUNGENESS
Cooking dungeness crab : Julia child mastering the art of french cooking ebook : Cooking temperatures beef.
Cooking Dungeness Crab
Vientamese Style Baked Dungeness Crab
Stir-fried crabs with garlic, ginger, green onions, and chili (all minced) and then roasted in an oven with cilantro and lemon juice.
Vientamese Style Baked Dungeness Crab
Stir-fried crabs with garlic, ginger, green onions, and chili (all minced) and then roasted in an oven with cilantro and lemon juice.
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COOKING FRESH LIMA BEANS. COOKING FRESH
COOKING FRESH LIMA BEANS. 1ST EDITION MASTERING THE ART OF FRENCH COOKING.
Cooking Fresh Lima Beans
"Chez Wong", preparing cebiche de lenguado in front of fans
(following is quoted from a CNN article):
Fusion in Lima: Machu Picchu can wait
POSTED: CNN, 11:16 p.m. EDT, October 22, 2006
LIMA, Peru (AP) -- The tour buses don't line up outside Javier Wong's place.
His 10-table Sankuay restaurant, steps away from a wide avenue lined with tire and rim vendors in Lima's industrial La Victoria district, is sort of a speakeasy for ceviche, raw fish soaked in lime juice and pepper that is Peru's best-known dish.
Wong prepares a ceviche so striking it is bound to make even the crankiest traveler forget his jet lag and the rows of soot-encrusted buildings around the corner.
Known as Chez Wong by locals, the restaurant is in his three-story home, so don't bother to look for a sign outside. Just say the chef's name when the door cracks open and you get a suspicious look.
There are no menus at Sankuay. Wong, who was born of Chinese ancestry, will
determine your first and second courses with a quick glance at your party.
Peru's sprawling, chaotic capital is for most travelers little more than a launching pad to other destinations like Cuzco, the main stopover en route to Peru's top tourist attraction, Machu Picchu.
But it's worth spending more than the 24 requisite hours in Lima just to sample the
restaurants. This city of 8 million people is a focal point for a cuisine that has exploded in the United States, where Peruvian dishes have appeared in some of the most prestigious food magazines.
Lima chefs like Wong take particular advantage of the high quality and variety of fish that thrive in cold Humbolt Current waters that run northward past the coastal capital. Behind a spotless white counter, wearing his signature woven golf cap, Wong vigorously chops an onion with his US$900 (euro719) Victorinox knife. In a metal bowl he stirs it with cubes of fresh raw flounder, juice from acidic Peruvian limes, aji (Peruvian chilies), salt and ground pepper. He dumps the fragrant mix unceremoniously onto an oval plate. Absent are the traditional ceviche additions of camote (sweet potato) and choclo (corn with huge white kernels). Wong's ceviche is salty and the unorthodox use of ground pepper gives the dish a crunch.
The fish's texture is not lost but enhanced by the juicy mix's strong flavor.
A blue and orange flame encircles his deep paella dish as he shakes a stir-fry of green onions, soy beans, flounder chunks, red peppers and four tablespoons of beer. "Every day you're in the kitchen, you discover something new," Wong says above the sizzle.
The secret to this fusion of Asian and Peruvian cuisine found in fine restaurants
throughout Lima is the country's intricately woven ethnic tapestry. Chinese and Japanese immigrants in the late 19th and early 20th centuries brought with them Asian ingredients, cooking techniques and a new take on traditional dishes, especially on the capital's beloved seafood plates.
Fried Walleye Pike, Broiled Garlic Mashed Potatoes, Lima Beans and Green Tea
It's 100 degrees out today, and to cook with cast iron I MUST have all my windows open. Did that stop me? Ha!
I got wind that there was some fish market that just opened up by my apartment, so I decided to walk down and check it out. (Again, in 100 degree heat.) I was pretty disappoined by Succulent Seafood. They had a ton of frozen stuff, but their fresh fish counter was smaller than a normal grocery store. The "fishmonger" working there seemed fairly confused when I started asking specific questions. (I have fishmonger in quotes, because calling someone a fishmonger implies they have a certain expertise in the field.)
They did have fresh "exotic" fish, which was kind of cool I suppose. Everything fresh was very expensive, and I didn't want to buy $20 worth of fish and mess is up since I've never cooked something like giant sea bass before. So, I settled with the Walleye Pike filet and went home- since most white fish cooks about the same.
I breaded it in world-famous Panko bread crumbs with a ton of pepper, some salt, and a hint of chili powder and ground red pepper just for fun. I just bought a 14 inch cast iron skillet a few days ago, and have been excited to use it. Everything probably would have cooked a little more even in my hard anodized pans, but that's nowhere near as much fun as filling your apartment with smokey cast iron goodness.
Meanwhile, I used some leftover potatoes and garlic I had sitting around that I were scared were going to go bad soon, so I mashed them up Alton Brown style. He peels the regular potatoes (or in my case, Yukon Golds) for mashing, then keeps red potatoes with the skin on and cut up in to smaller chunks to give the potatoes some texture. The potatoes took way less time to cook than I thought they would, so I experimented with fluffing them with a fork to give them some ridges, then throwing them under the broiler. The fish was still taking longer to cook, so I tossed some mozzarella cheese on top with some parsley flakes and put them back under the broiler.
And just because I'm trying to clear my freezer out of the weird bags of frozen vegetables I bought months ago when they were 10 for $10, I made some lima beans with enough butter to cause two heart attacks.
Oh, and I've been all about every form of green tea possible lately, so I had some iced green tea with my dinner to use up the rest of the lemon.
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COOKING MEAT RECIPES - COOKING MEAT
Cooking Meat Recipes - Cooking Mexican Food - Earthenware Cooking Pots.
Cooking Meat Recipes
Sauce in the pot.
Making my own sauce from The Mill's recipe. It's the ONLY sauce I make. It's simple and doesn't have anything yucky in it like green peppers which, when cooked, smell like hot bellybutton muck.
Muscart's Meat Emporium
Definitely the best place in the whole of Runcorn. Not just a butcher's shop - it's a goddam emporium of meat!
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COOKING LIGHT FRESH FOOD FAST - COOKING LIGHT FRESH
Cooking light fresh food fast - Cooking made easy recipes.
Cooking Light Fresh Food Fast
Fresh and Fast Broccoli soup
Start with about 2 tablespoons of butter or olive oil in a pot. Chop 1 medium yellow or white onion, 3 medium carrots, and about a poind of broccoli, including part of the stems. Cook over medium heat, covered, until vegetables are limp but not brown. Add 1 clove of minced garlic, fresh ground pepper, salt, and a quart of chicken stock. Simmer, covered, until all the vegetables are very soft. Add 4 ounces of Neufchatel or light cream cheese and blend with an imersion blender. If you don't have an imersion blender you can blend a cup at a time in a regular blender. Not too smooth - leave the vegetables slightly chunky for texture. Add 1 cup of non fat milk or 2% milk, simmer for another 10 minutes and serve.
made a really yummy chicken dish tonight out of a magazine by cooking light called "fresh food fast". The premise of the mag? each recipe either had 5 or fewer ingredients, or it took 15 minutes or less to make. and sometimes, you got both!!!
i'm loving this...(and so is mr. woowoo and the mini-woowoos).
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HASH COOKING - HASH
HASH COOKING - HEAL HEMORRHOIDS WITH COOKING OIL.
Corned Beef Hash with cooked egg on top.
Breakfast for dinner! I hadn't made corned beef hash before, and didn't want to risk ruining a Sunday Morning Breakfast with a dish that I had never made or eaten before. It was a great dinner, and would have been an excellent Sunday breakfast. My only complaint was that it was a little salty, and that was partially my mistake because I salted the potatoes at the beginning not thinking about the corned beef being a little salty. So, we had a piece of toast with grape jelly on the side and that helped balance out the salt flavor.
Photo taken with Brian's I-phone.
First, the hash browns
Preheat oven to 350 degrees F. Grease a 13?9 inch baking dish. Place the hash brown potatoes in the bottom of the baking dish.
(This already takes up half the dish! A little much, I say.)
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COOKING TIMES BEEF : TIMES BEEF
COOKING TIMES BEEF : CAST IRON SKILLET COOKING RECIPES.
Cooking Times Beef
082 - Beef!
March 23, 2010--We went to Buford Hwy. Farmer's Market today, and I came to a (rather late) realization that it's a great place to find good, relatively inexpensive cuts of meat. I think I managed to get this very nice London Broil (which will make at least three two-person meals) and two ribeye steaks (which will make two two-person meals) for around $10 total. They also carried some cuts that you can't often find elsewhere (like some really nice skirt steak that I passed on this time, but will definitely get next time), all at prices that are about 30% less than the regular grocery store.
Other exciting finds: Haribo Primavera (chewy strawberry candies that are really hard to find in the States), *real* orange Fanta (which is made with real orange juice), and freaking 2-liter bottles of kinderbeer (a non-alcoholic malt beverage similar to Malta Goya).
I feel like I might have to do some more regular grocery shopping there.
Beef Pasta and Mushroom Soup Recipe
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 box Hamburger Helper® beef pasta
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium cloves garlic, finely chopped
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
2 tablespoons dry red wine, if desired
2 tablespoons chopped fresh parsley
1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.
High Altitude (3500-6500 ft) Increase last cook time to 15 minutes.
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COOKING THERMOMETER PROBE. THERMOMETER PROBE
COOKING THERMOMETER PROBE. INDIAN VEGETARIAN COOKING RECIPES. HERB USES IN COOKING
Cooking Thermometer Probe
The long wait...
40 minutes into the long-haul cooking time and the apartment was thick with the heavy fragrance of spice and porkfat. Jules and I would regularly leave the apartment for a minute or two just so we could comeback nasally refreshed and smell it again.
Also, I highly recommend that you avoid this model of probe-thermometer. It bites.
Masterbuilt, wood chips, and probe thermometer
I dropped the probe for the thermometer down the vent on the top of the smoker.
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COOKING LAMBS HEARTS. COOKING LAMBS
COOKING LAMBS HEARTS. COOKING CLASS IN CHICAGO. GOURMET COOKING INGREDIENTS
Cooking Lambs Hearts
Despite the freakishly high winds in western upstate Sunday, I grilled these lamb kebabs because I just had my heart set on making this dinner that day. Glad I did and also glad that the grill with the hot coals didn't get blown over like the huge oak tree in my parents' yard did 2.5 hours south. What a great tree. Sigh.
Combine 1.5 lbs ground lamb (or beef), 1 small grated onion, 1/2 cup chopped flat leaf parsley, 2 Tbsps. chopped fresh cilantro, 1/2 tsp each of cumin, nutmeg, cardamom, dried oregano and dried mint.
Chill in refrigerator 1 hour. Wet hands and form mixture into 24 oblong meatballs. Thread onto skewers with wedges of lime in between (which I forgot this time out but really, you shouldn't because grilled lime adds an otherworldly smoked citrus flavor to the dish). Place koftas on a hot grill and cook for 10-12 minutes, turning frequently. Makes12 skewers.
I usually make some kind of yogurt sauce as an accompaniment--plain yogurt with lemon juice, garlic, tahini and a dash of cumin is nice but because I made the mint/yogurt sauce for the eggplant, I just used that as a side scoop for the kofta. Do what you want, it's all good.
Adapted from "The Essential Asian Cookbook"
Ox Heart 7123
Bloke cooking evil-sounding ox heart at the Taste East food festival, Spitalfields.
This stall was run by the Saint John restaurant - a fab place for lovers of offal and 'nose to tail' eating, as they call it. Helen and I went there recently and had our first taste of sea urchin, bone marrow salad and lamb's tongues. Technically, it was the sea urchin's gonads although, fortunately, we didn't know this at the time.
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COOKING STEAK ON A STOVE : COOKING STEAK ON
Cooking steak on a stove : Roaster oven cooking.
Cooking Steak On A Stove
A Summer Dinner
What we have here is a product of having a little extra time on my hands.
I enjoy eating, but half the fun of food (perhaps even more than half) is cooking the meal.
18oz Ribeye with just a light light sprinkle of seasonings with fresh ground garlic, sea salt and black pepper cooked to medium.
For sides we have a red potato baked over the grill with olive oil and a smidgen of that sea salt again, paired with some grilled corn... I took some sliced bread and dropped it on the grill too.
It's a wonder to me why people even have stoves and pans.
MSF hanger steak in the water bath
Okay, so I had one fancy tool to help me...a very precise thermometer. Outside of that, I just had a big pot of water sitting on the stove.
There's no question that an immersion circulator or PID temp control would make this process easier and more precise, and for much longer cook times they're a no-brainer.
However, if you're willing to babysit a bit...anyone can try to cook sousvide (Yep, I'm talking to you!)...notice all the food that already comes cryovac'd from the store? ; )
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GLUTEN FREE COOKING MAGAZINE - GLUTEN FREE
GLUTEN FREE COOKING MAGAZINE - COOKING OIL SUPPLIERS IN MALAYSIA
Gluten Free Cooking Magazine
I was at the checkout of my local grocery store and I saw a magazine by the bags. The cover stuck out as it obviously had some vegetable dish on the cover. I picked it up and took a look, it was "pumpkin curry". I said to myself, "I don't care, I am making this vegan". Turns out it was, almost. It just had some chicken stock which is easy enough to replace. The magazine had a couple other vegetarian recipes that I plan on making.
The pumpkin curry recipe is modified a bit, I didn't have pumpkin but I had pepper squash. Also, I love winter squashes but I hate peeling them, so I always roast them in the oven. Here is my modified recipe. I also added a couple more vegetables, because I like vegetables. I marked those as optional. Also, if you do not like hot, you can use 1 tbsp ginger and 2 tsp curry powder.
2 leeks, chopped (The recipes called for 1 onion and 1 cloves garlic, so, when I say leek in the instructions you can just add these if that's what you have on hand).
1 hot pepper, minced (optional).
2 tbsp minced fresh ginger (I keep my ginger in the freezer and grate it with a microplane as needed, no need to peel it).
2 green peppers, diced (optional).
2 carrots peeled and sliced thin (optional).
1 bunch of swiss chard, cut fine.
6 cups diced pumpkin, or whatever winter squash you like. Peeled and diced. It can be roasted before-hand if you're lazy like someone.
1 cup of chick peas soaked overnight and cooked, or drain and rinse a can of them.
4 tsp curry powder.
3 tbsp tomato paste.
1 1/2 cups VEGETABLE stock. Because vegetable stock trumps chicken stock in flavour.
2 tbsp chopped fresh cilantro.
Salt and pepper, to taste.
Place the leeks, hot pepper, ginger, and swiss chard in a large pot with 1 cup of water (or enough to barely cover), bring to a boil and cover completely, reducing the heat so it doesn't burn. After about 5 minutes, add the rest of the peppers, carrots, pumpkin, tomatoes, tomato paste, curry powder, chick peas, and stock. Bring to a boil then reduce heat to simmer. Cook for about 20 minutes (if you are cooking squash form raw, you might need to cook it a little longer). Add salt and pepper to taste. Garnish with fresh cilantro.
Serve over brown basmati rice, or any brown rice you like.
The recipe sests garnishing each bowl with cilantro, raisins and almonds. I thought "Ewwww" so I didn't go for that. I tried toasting the seeds form the squash, but I ruined it so I didn't have anything to add. I am not a fan of raisins so they didn't make the cut. The amounts were 1/4 cup almonds and 1/4 cup raisins.
Halibut with horseradish aoili and parsley sauce
From April's Fine Cooking Magazine. With caramelized parsnip chips, dressed in a parsley-lemon butter. Aoili is topped with gluten free bread crumbs.
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COOKING WITH JULIA CHILD : JULIA CHILD
Cooking With Julia Child : Organic Cooking Classes : Easy Dutch Oven Cooking Recipes.
Cooking With Julia Child
In honor of Julia Child and the new movie "Julie and Julia".
Spent the weekend with in-laws and watched a bunch of vintage "Cooking with Julia" early PBS shows.
My gawd they were entertaining and matched all of the the "Saturday Night Live" parodies. They were shot in Black and White with one camera. A thirty-minute show in one shot with one camera. It was like watching a classic Hitchcock movie except about cooking.
She did literally toss crumbs and such out of the pan onto the floor at her feet and keep cooking.
In the omelet show she was turning out omelets in 40 seconds after the prep work was done. And she absolutely showed you exactly what you had to do to get the same results - and if she messed up she showed that and showed how to fix it ... "After all, you are in the privacy of your own kitchen, who is to know?"
It was so enticing and delicious looking that we had to go out and get omelet stuff and try and repeat the work.
I got to saute the veggies and shrooms and that was it, so it was not "daddy cookin'".
I also did not get to go to the "Julie and Julia" movie with the girls.
But I did get a great omelet and all I had to do was sweat some onions, celery, mushrooms, garlic, and of course, prepare a few adult beverages.
gratin with polish sausage and onions
we currently are watching old episodes of The French Chef with Julia Child. the first one was the potato episode from which this recipe was born - Gratin de Pommes de Terre et Saucisson. we also found it on page 155 of Mastering the Art of French Cooking for more exact measurements.
it was very satisfying and hearty. the only changes we made were to use parmesan on top as we did not have swiss, added more onions and followed her on-screen guidance for the custard of 2 eggs to 1 1/2 cups of cream. we paired it with simple broiled asparagus with a bit of lemon juice, olive oil and salt and pepper.
man i miss red wine, woulda rounded out this meal wonderfully! that and a big hunk of good crusty bread. i DO love my carbs - i'm finding it even more so as a pregnant lady.
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SECRET COOKING SHOW : COOKING SHOW
Secret cooking show : Cooking in the bush : Cooking a prime rib roast
Secret Cooking Show
2007-06-29, Gais's place, Paris.
The idea of the DIY pizza (DIY = do it yourself) came from my last holiday in Reunion, I spent a lot of time sleeping and when i eventually got up, I would crawl to the sofa and watch sat TV.
which sucked most of the day, so I ended up watching that cool cooking show with a young british chief, Oliver ??? , he did one show where he had a lot of guests for a party and the DIY pizza was his secret weapon to deal with it.
Secret #24 - Sometimes I pretend I have a cooking show.
This is so not what I wanted to do for my "secret" today but what I originally tried was just not working so I resorted to this.
But this defintely is a most embarrassing secret of mine.
I only do it when I am all alone and cooking (which doesn't happen all that often).
In case you are wondering, these are homemade pizza bagels that I make each week to sell at the market.
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MACKEREL COOKING : COOKING
MACKEREL COOKING : COOKING WITH LEEKS : COOKING TEMPERATURES CONVERSION.
Since the fishing from shore was next to impossible, we decided to take a charter fishing trip. We had a charter trip in mind anyway, but weren't sure if we wanted to go out for Tuna or stay close to shore. Due to the weather we decided to stay close to shore and took the 'Fishinfool' out in the Oregon Inlet and started hitting some Blue Fish before the Spanish Mackerel stole the show. One of the first inland fishing charters I have been on and I would definitely do it again. Thanks to CPT Bobby and 1st Mate William. I've eaten these fish twice in the last week and will probably thaw some for a meal later. We had them filleted and as per 1st mate William's instructions marinated them in some lemon pepper and grilled them on low for 15 to 20 minutes skin side down; spray the grill with non stick and no flipping the fish. Mmmm. I'm going to be looking for these in the grocery store from now on.
Mackerel cooked in van
Mackerel cooked in van, on the Beara Penninsula, Ireland
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MALLIKA BADRINATH COOKING RECIPES IN TAMIL. MALLIKA BAD
Mallika Badrinath Cooking Recipes In Tamil. Denver Cooking School
Mallika Badrinath Cooking Recipes In Tamil
Mallika's cycle time
May 23rd, Mallika's sister arrives... it was a much awaited arrival. For over a fortnight, she kept everyone on the start line... Mallika was full of glee....
The three friends are learning bicycle.. and have tricycle friend too who wants to jump on to their bicycle
Mallika's sister Arrives
May 23rd, Mallika's sister arrives... it was a much awaited arrival, for over a fortnight, she kept everyone on the start line... Mallika was full of glee....
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SPANISH COOKING VERBS. COOKING VERBS
SPANISH COOKING VERBS. COOKING KNIVES.
Spanish Cooking Verbs
Verb Ballets 2009
Verb Ballets 2009 - Transient Encounters --- Choreography: Lynn Deering ---Lighting Design: Trad A Burns --- Dancers: Danielle Brickman, Ashley Cohen, Katie Gnagy, Catherine Meredith Lambert, Erin Conway Lewis, Michael Medcalf, Brian Murphy, Anna Roberts
Verb Ballets 2009
Verb Ballets 2009 - shift --- Choreography: Mark Tomasic --- Lighting Design: Trad A Burns --- Dancers: Catherine Meredith Lambert, Danielle Brickman, Ashley Cohen, Katie Gnagy, Erin Conway Lewis, Brian Murphy, Anna Roberts
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cooking dried pinto beans
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