Aug 31, 2015

Bright paint Social Icons -working link!

Thank you to everyone who liked these icons! Somehow the download link stopped working in the old post. So here they are with a working link! YAY! Download here
I'd love to see how you use them so feel free to post your website in the comments!
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Jul 6, 2015

Chole masala

chole celery-9530

 

I have been getting adventurous and trying to make some more indian recipes. The nice thing is a lot of the recipes aren’t difficult. Plus many recipes are gluten free, dairy free, meat free and sugar free!

 

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   Cut onion and green chili. Grind it in food processor along with ginger and garlic and make paste.

 

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If you are using a wimpy mini processor you might have to add some water to help it process everything like mine.

 

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After chopping chili pepper and onion don’t stick your finger in your eye or even on your face. It’s just a tip I though of, not like I know anyone who actually did that!

 

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Heat oil in a pan.
   

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Add the paste and fry on medium heat

 

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until golden brown (The oil starts separating from the mixture).
   

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I added some more ginger here just because.

 

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Add red chili powder, turmeric powder, coriander powder,

  

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Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes. 

 

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This is where I would’ve added tomatoes but I was out so I improvised with celery.

 

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Add garam masala and salt. Mix well.

Fry for 2-3 minutes.

 

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Garnish with chopped cilantro leaves and serve hot.

 

 

Ingredients

  •     1 (15 ounce) can chickpeas
  • 1 onion, chopped 
  • 1 tomatoes, chopped I used celery lol!
  • 1 green chili pepper, chopped
  • 4 -5 garlic cloves, chopped
  • 1 inch gingerroot, chopped
  • 1 teaspoon red chili powder
  • 1⁄2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons coconut oil
  • cilantro leaves, for garnishing

    Cut onion, tomato and green chili. process  in food processor along with ginger and garlic and make paste.
    Heat oil in a pan.
    Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
    Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
    Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
    Garnish with chopped green coriander leaves and serve hot.

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Jun 16, 2015

No sugar no dairy no wheat –No way!

SALADS-3760

 

Yes way.

This salad has no gluten, no sugar, and no dairy.

 

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I haven’t been taking photos of recipes lately because I’ve been eating lots of raw foods and making salads. I know that’s not an excuse. Ok, ok. here’s what’s been happening, after I make it I just sit down and eat it. No photos.

 

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I then reason that it’s ok because it wasn’t the most beautiful salad and next time I’ll make a prettier salad and take the time to mark down the ingredient.

 

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They always say eat your colors and you’ll get your vitamins, well this salad has every color but red. Oh actually I did add a tomato but it was that guest who showed up so late it missed the group photos.

 

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This isn’t a raw food only salad because I used cooked black-eyed peas and red lentils. It’s not a vegan salad because I had hard boiled eggs. Or does eating eggs make it not vegetarian?

 

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I don’t know but it was good.

 

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And then it happened, I set the camera down, made the salad and then ate it. But you get the idea.

 

No sugar-no gluten-no dairy salad

ingredients

  • lentils, cooked
  • black-eyed peas, cooked
  • carrots
  • sugar snap peas
  • lettuce broccoli
  • kale
  • beets
  • avocado
  • tomato
  • eggs, boiled

Chop everything to the size you like to eat. I prefer small. I do not like trying to wrestle 3’'” carrots or half an apple into my mouth.

 

dressing:

  • coconut oil or olive oil
  • lemon juice
  • curry spice and  salt to taste

Toss with dressing proportions to taste.  Eat right away or make a few hours ahead and refrigerate.

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May 6, 2015

Red Bird

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This dude stopped by tonight!  Now I am not a bird photographer. I just don’t have the patience to wait for them to get done being scared of me. I get bored and go do something else.

 

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But this red guy was just standing there in the grass!  I had time to go get my camera

 

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and he was still there!

 

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So I got a little closer.

 

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and a little closer,

 

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and a little closer. He never moved, just turned his head  and looked.

 

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This the closest I’ll probably ever get to a cardinal or any other bird.

When I was done photographing him he flew away.

He probably only wanted a selfie.

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Apr 27, 2015

Macro view of a boring rainy day

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I remember my friend saying he loved a macro lens because he could spend the whole day in his own back yard getting great photos.

Here is what I found on a boring rainy day!

 

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ISO 500  f/3.2 1/160 sec  105mm

 

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ISO-800   f/4.5    1/60 sec   105mm

 

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ISO-800   f/5    1/60 sec   105mm

 

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ISO-800   f/5    1/60 sec   105mm

 

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ISO-800   f/5    1/60 sec   105mm

 

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ISO-800   f/5    1/60 sec   105mm

 

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ISO-800   f/5    1/60 sec   105mm

 

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ISO-200   f/5    1/100 sec   105mm

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Apr 6, 2015

Mint & Cilantro Chutney

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I finally made Mint cilantro chutney! I first was introduced to this green sauce at an India fest last year. At first I was afraid it was too hot and spicy for me but I was bold and tried it anyway on the fried little somethings that I’ve forgotten the name of but are really good. Then I was at a party and Indian friends were putting this green chutney on their pepperoni pizza!

They all told me making mint cilantro chutney was easy and they were pretty much right.

 

mint cilantro chutney-9485

 

I started with a handful of mint,

 

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a green chili

 

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that I took the seeds out of because I was scared that it was going to be too hot.

 

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Into a food processor I put lemon juice,

 

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chilies chopped,

 

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mint,

 

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Cilantro,

 

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red pepper,

 

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salt,

 

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and cumin seeds.

 

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and blended it all up. Done. Easy.

 

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That’s it. Refrigerate up to a week.

 

 

Mint & Cilantro Chutney

  • 1 cup fresh cilantro
  • 1/2 cup fresh mint 
  • 1 hot green chili pepper
  • 2-3 tablespoons fresh lemon juice
  • 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
  • 1/2 teaspoon cumin seeds
  • salt to taste

lend/puree all ingredients above  until smooth.

Serve as condiment, salad dressing, dip or spread.

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