View allAll Photos Tagged chapati
Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to South Asia, prevalent throughout the modern-day nations of Pakistan, Nepal, Bangladesh, India, Sri Lanka, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
Parathas are one of the most popular unleavened flatbreads in the Indian subcontinent, made by baking or cooking whole-wheat dough on a tava, and finishing off with shallow-frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots.
Leh (Inde) - Cette photo a été prise à Leh, dans l’Etat du Ladakh. Ces hommes sont l’équivalent de nos boulangers. Ils sont en pleine préparation des chapatis. Se présentant sous la forme d’une galette, ce pain indien est essentiellement constitué de farine de blé complet. Il est élaboré sans levain, ni levure. Un incontournable de la gastronomie indienne. Il accompagne tous les plats traditionnels. On le déchire en morceaux avec lesquels on attrape les mets, de sorte qu’il remplace utilement la fourchette.
Sur la photo le mode fabrication n’a pas changé depuis des siècles. Les chapatis sont faits à la main et cuits dans four à bois.
- Pour cette série, j'ai dû faire plus de photos que de coutume. Beaucoup images imparfaites ou carrément ratées. Et encore lorsque le soir à l'hôtel j'ai chargé ma carte mémoire sur mon ordinateur, une seule me satisfaisait, mais c'était un portrait. Têtu, après avoir analysé mes photos et tiré les enseignements de mes erreurs, je suis revenu le lendemain pour tenter d'obtenir trois ou quatre photos qui pourraient constituer une mini-série.
Manufacture of chapatis
Leh (India) - This photo was taken in Leh, in the state of Ladakh. These men are the equivalent of our bakers in the middle of preparing chapatis. This Indian bread comes in the form of a pancake essentially made of whole wheat flour. It is made without leaven or yeast. A staple of Indian cuisine. It accompanies all traditional dishes. It is torn into pieces with which to catch the food, so that it usefully replaces the fork.
In the photo, the manufacturing mode has not changed for centuries. The chapatis are handmade and cooked in a wood oven.
New-Delhi (Inde) - Lors de mon reportage dans le quartier d'artistes en lutte contre les expropriations, après quelques difficultés, une famille de marionnettistes a finalement accepté de m'accorder une interview. L’entretien s’est bien déroulé et j’ai été invité à partager le repas composé de riz et de chapatis (sorte de pain indien). Cette famille n'est pas la plus pauvre de la colonie car le chef de famille est un maître marionnettiste de renom. Il a été invité il y a quelques années pour une tournée européenne et s'est notamment produit en France à Charleville Mézières, dans le cadre du Festival Mondial des Théâtres de Marionnettes. Malgré sa réputation, si on lui avait donné le choix, il serait resté dans son bidonville où ses parents originaires du Rajasthan, étaient venus s'installer en 1950.
La jeune femme sur la photo qui prépare les chapatis est la belle-fille du maître des marionnettes.
Preparation of chapatis
New Delhi (India) - During my reporting in the artists' district fighting against expropriations, after some difficulties, a family of puppeteers agreed to grant me an interview. The interview went well and I was invited to share the meal consisting of rice and chapatis (a type of Indian bread). This family is not the poorest in the colony because the head of the family is a renowned puppet master. He was invited a few years ago for a European tour and notably performed in France in Charleville Mézières, as part of the World Festival of Puppet Theaters. Despite his reputation, if he had been given the choice, he would have stayed in the slum where his parents, originally from Rajasthan, had come to settle in 1950.
The young woman in the photo making the chapatis is the puppet master's daughter-in-law.
Chapati (alternatively spelled chapatti, also known as roti, rotli or phulka, (in East Africa) chapo, and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple inPakistan, India, Nepal, Bangladesh, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
Chapatis are one of the most common forms of wheat bread which are a staple food in the Indian subcontinent. The carbonized wheat grains discovered at the excavations at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus Valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably.
Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants who settled in Southeast Asia and the Caribbean islands
fish and rice alongside, plantain, chapatis and mixed salad of carrot, pepper, onion, brussel sprout, lettuce and dried cranberries, sprinkled with chilli powder and chilli sauce all seasoned with salt
fish and rice had been boxed for the freezer, removed and reheated
saltfish www.sainsburys.co.uk/gol-ui/product/cawoods-dry-salted-sk...
a saltfish recipe flic.kr/p/2oWx1iD ackee & saltfish
slices of plantain flic.kr/p/2paWcdB
gluten free sorghum chapatis flic.kr/p/2peAu5d
both plantain and gluten free sorghum chapatis were
dipped in a batter of chickpea flour, water, coriander powder, coriander seeds, chilli powder and turmeric
then deep fried in rapeseed oil
sorghum flour is gluten free
chickpea flour is gluten free
rapeseed oil is gluten free
chilli sauce recipe www.smh.com.au/goodfood/recipes/tomato-and-chilli-jam-201...
display fabric a recent charity shop find
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Chapati (alternatively spelled chapatti, also known as roti, rotli or phulka, (in East Africa) chapo, and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple inPakistan, India, Nepal, Bangladesh, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
Chapatis are one of the most common forms of wheat bread which are a staple food in the Indian subcontinent. The carbonized wheat grains discovered at the excavations at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus Valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably.
Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants who settled in Southeast Asia and the Caribbean islands
Preparación de chapati para los fieles. Templo sij Gurdwara Bangla Sahib ( गुरुद्वारा बंगला साहिब), Delhi, 1996 . Digitalizada de Kodak Professional Elite Chrome 100 asa. Original: Canon AE-1 Program, FD 50mm. f/1.8
Two starving little monks delight in chapatis which we had difficulty in ending then we shall play with them the good hour at least with stones the game(set,play) of jacks(ossicles). Of magnificent moments to share in front of the very attractive Buddhist monastery of Lingshet or Lingshed situated in the region of Zanskar at the heart of Himalaya.
.
Deux moinillons affamés se délectent des chapatis que nous avions du mal à terminer puis nous jouerons avec eux une bonne heure au moins avec des pierres au jeu des osselets. De magnifiques instants partagés devant le très joli monastère Bouddhiste de Lingshet ou Lingshed situé dans la région du Zanskar au cœur de l'Himalaya.
“Scents evoke very, very powerful memories, whether it’s the scent of someone that you know and someone that you love, or if it’s a meal that your mother made.”
Bangla sahib Seikh temple
Volunteers cooking the Roti (Chapati) for the hundred waiting for basic meal
IMG_6879 1400x1050
Femme indienne du Rajasthan, à quelques kilomètres à l'ouest de Barathpur, occupée à cuire les chapatis dans la cuisine de sa petite maison.
Pain traditionnel indien sans levain fabriqué dans chaque famille, le chapati accompagne tous les repas. Il est particulièrement savoureux lorsqu'il vient d'être cuit et qu'il est encore chaud.
chicken curry with chapatis alongside whole grain rice, mushrooms, lettuce and carrot with servings of chilli sauce, plum butter, chickpea sauce and white bean sauce, garnished with fresh coriander and seasoned with chilli powder and salt
dhal curry flic.kr/p/2ovde3n
i cooked today's portion of dhal curry with coconut cream and an extra 2/3rds cup of water, three chicken drumsticks were added
the drumsticks were cooked slowly on a low heat in the dhal curry
when the meat came away from the bone i shredded it and stirred
i left the curry to continue slowy cooking on a low heat until the oil was visibly simmering on the top
chapatis flic.kr/p/2n5XeSh
wholegrain rice by tilda www.sainsburys.co.uk/gol-ui/product/basmati/tilda-brown-b...
mushrooms sliced and cooked in butter on a low heat
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
chickpea sauce flic.kr/p/2ovg92Z
white bean sauce flic.kr/p/2ovg92Z
chilli sauce www.smh.com.au/goodfood/recipes/tomato-and-chilli-jam-201...
curry notes
i made changes after some tips from Man_of Steel www.flickr.com/people/kramerdesignstudio/
i used rapeseed oil instead of extra virgin olive oil
i made sure i dry roasted the hard spices, then blitzed in the nutribullet before any other cooking.
i also used some curry leaves. the curry leaves are not blitzed
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
vegetable and bean curry with homemade chapati, slices of egg topped with whole black pepper and servings of tomato and chilli jam, apple sauce and bread sauce, meal lightly salted
vegetable and bean curry precooked, heated through in microwave
chapati flic.kr/p/2n5XeSh
bread sauce flic.kr/p/2n5q6A2
tomato and chilli jam flic.kr/p/2mZkTMw
apple sauce flic.kr/p/2k545Sb
spotted this large white plate in the charity shop at the top of my road. larger than the brown plate. may help to improve presentation
www.flickr.com/groups/14784463@N22/discuss/72157721915946...
BBC Rick Stein's search in India for the perfect curry (52)
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
Six Common Cooking Mistakes While Preparing Chicken Curry
(Tips To Make It Perfect)
www.youtube.com/watch?v=FV6Elm3gdRA
How to Cook Spices for Chicken Curry | Indian Food
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
"100 x: The 2022 Edition","100x:2022","Image 15/100"
crepe/pancake with a salmon and salad filling sprinkled with grated mature cheddar cheese alongside a bowl of salad
i follow hwicker for cookery ideas. all his culinary photos are mouthwatering. the crepes he makes are fabulous flic.kr/p/2qB7o47
crepe/pancake
(ingredients for more or less 9 crepe/pancakes depending on the size of the pan and thickness of the crepe/pancakes)
50g plain flour
50g buckwheat
2 eggs
300ml whole milk
1tbsp oil
shrove tuesday 4th march, 2025 publicholidays.co.uk/pancake-day/
i'm unsure if i've made crepes or pancakes, probably pancakes. either way they're thin and not rubbery :)
salmon was £1.95 salmon trimmings from sainsburys www.sainsburys.co.uk/gol-ui/product/all-fish-seafood/sain...
i used 50g half the packet
more information
there are many recipes for each, just a selection
Pancakes www.bbcgoodfood.com/recipes/easy-pancakes
Crepes www.allrecipes.com/recipe/16383/basic-crepes/
Blintzes tastesbetterfromscratch.com/blintzes/
Tortillas www.bbcgoodfood.com/recipes/tortillas
Chapatti www.indianhealthyrecipes.com/chapati/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
(Rynchops flavirostris)
Nyumba ya Mungu Dam
Tanzânia
(Versão portuguesa, mais abaixo)
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Skimmers, Thorns and an Imbecile: Our first Tanzanian Misadventure
The road out of Usariver was surprisingly smooth in most parts, freshly patched in places, but any comfort it might have offered was quickly erased by the guide’s aggressive driving. He weaved through the traffic like he was late for his own wedding, cutting corners, overtaking dangerously, and making poor Ana flinch every few minutes in the passenger seat.
And then, of course, there was the talking.
“You see, the problem is that the judge was completely corrupt,” he was saying. “I even paid the lawyer to talk to the judge—off the record, of course—but still, I lost the house.”
I glanced at Ana, who was gripping the door handle with one hand and wincing as he narrowly dodged a lorry. Her other hand was pressed to her temple, as if trying to block out the noise.
“So… what do you do, professionally?” he asked me, abruptly.
I hesitated. “Software development.”
“Oh! I studied that too,” he said, delighted. “But the smart ones go into sales. That’s where the money is.”
I nodded vaguely. He didn’t need encouragement—he was already back to listing his personal misfortunes in unfiltered detail.
Two hours of this. Two long hours of his monologue bouncing around the dusty interior of the vehicle, which, by the way, was filthy. It had clearly never been cleaned. Bits of old napkins fluttered in the breeze every time we opened a window, and more trash appeared each day, none of it ours.
We finally reached Kisangara, where we were supposed to pick up the local guide. Naturally, he wasn’t ready. We waited for what must have been half an hour.
“They’re just buying some chapatis,” we were told.
Chapatis, as we soon discovered, would be our staple food for nearly a week. That and samosas. With very few exceptions.
That day’s target, suggested entirely by the guide (not by us—we didn’t yet realize he had his own agenda), was the African Skimmer. A lifer for us, so we didn’t object. We had no reason to. Yet.
As we approached the dam area, my concern grew. Neither our guide nor the local seemed to know exactly which path to take. A few locals gestured and shouted that we should go another way.
He ignored them.
We ended up at the top of an impassable ravine. Dead end.
After a mix of blind guesses and backtracking, we finally found a small village. On the other side, the dam reservoir stretched into the morning haze. But the skimmers weren’t there.
We followed the shoreline for a while, encountering more obstructions. The landscape was stunning—rich with birds—but most were species we had already photographed elsewhere.
Still, the light was magical.
Then began the real madness. We went full off-road. No track, no path, just pure improvisation. We drove straight through acacia thickets, the thorny branches scraping the sides of the car and jabbing through the windows.
“Close them,” Ana muttered, shielding her arm from another jab.
We lurched over gullies and mounds, at times nearly tipping over. And strangely, I caught myself thinking: This is why you travel like this. No glossy eco-tour would bring you here.
Then another thought: And this is exactly the kind of beat-up car you want for it—scratches don’t matter when it’s already a wreck.
We finally emerged into a clearing with perfect visibility of the lake—alive with birds in every direction.
“Wait, wait,” I called out, pointing. “Malachite Kingfisher! Perfect light!”
“You already got that one earlier,” he said, without stopping.
“Yes, but this one is...”
“You need to focus,” he cut in, stepping on the gas.
I clenched my jaw. He drove another 50 meters and pointed toward the lake.
“Great White Pelican!”
I scanned. “Where?”
“There!” he insisted.
I eventually spotted it, 300 meters out at least.
“It’s too far,” I said. “Not worth a shot.”
“Take it as a record photo.”
“I don’t take record photos.”
He snorted and drove forward again, then stopped next to another pelican, this one closer.
“Is this close enough for you?” he barked.
“It’s better,” I replied carefully. It wasn’t ideal, but I didn’t want to argue.
Then we saw them—a group of 10 to 15 African Skimmers, some perched near the water, others gliding in elegant arcs before landing again. Finally.
We started photographing from a distance, hoping to get closer without disturbing them.
Suddenly, both guides got animated. “White-winged Tern!” they cried.
“We’ve got that one,” I said. “Photographed it in Australia.”
“No, no,” said our guide. “This one only occurs in Africa.”
“But isn't Chlidonias leucopterus?” I asked.
Blank stares.
To avoid seem hostile, I added, “We’ve only seen them in winter plumage. This one’s... spectacular.”
By now, the guide was out of the vehicle, camera in hand, fully focused—ironically—not on the skimmers we had come for, but on this tern. Meanwhile, the entire skimmer group took off and disappeared.
When he finally returned, he was glowing.
“Got some great shots!” he said.
“Of dots,” Ana murmured under her breath.
We drove on, passing dozens of birds that, while not new to us, would’ve made beautiful photos. He didn’t stop.
Eventually, we spotted three more skimmers resting. We managed to get a few decent shots—not quite the dramatic images I’d imagined of them skimming the water’s surface, but still, a win.
After we’d taken what we could, I asked if we could keep looking.
He drove a bit more, then veered off-track again, plowing through acacias like a man with a death wish.
I got the feeling the session was over.
“Couldn’t we keep searching for the skimmers?” I asked.
“They’ve flown. They don’t come back,” he replied, dismissively.
Just like that.
As we bounced away through the thorns once more, I stared out the window, the morning's golden light slowly turning harsh.
Disappointment settled in.
“So much for focus,” I muttered.
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Skimmers, Espinhos e um Imbecil: A nossa primeira desaventura na Tanzânia
A estrada desde Usariver até Kisangara estava, na verdade, em razoável estado — com algumas secções em obras, mas longe de ser má. O pior mesmo era a condução do nosso guia. Agressiva, impaciente, cheia de ultrapassagens perigosas e travagens bruscas que transformaram a viagem num verdadeiro teste aos nervos.
A Ana ia no banco da frente, coitada, sorte a minha. Não bastava ter de se agarrar ao puxador da porta cada vez que ele decidia jogar à roleta russa com camiões em sentido contrário, como ainda tinha de o ouvir. Durante duas horas.
“O juiz foi completamente corrupto,” dizia ele, indignado. “Até paguei ao advogado para ele comprar o juiz. Mesmo assim, tiraram-me a casa!”
Troquei olhares com a Ana, que cerrava os dentes a cada guinada.
“E tu? O que fazes profissionalmente?” — perguntou, de repente.
“Desenvolvimento de software,” respondi, meio contrariado.
“Ah, também estudei isso. Mas os inteligentes vão para vendas. É aí que está o dinheiro.”
E lá continuou, imperturbável, a contar-nos todos os detalhes dos seus problemas pessoais, do despejo à corrupção no sistema judicial, passando pelas oportunidades que achava que o mundo lhe devia.
Chegámos finalmente a Kisangara, onde devíamos apanhar o guia local. Claro que não estava pronto. Esperámos meia hora, talvez mais.
“Falta comprar os chapatis,” disseram-nos.
Chapatis — como haveríamos de descobrir, seriam a base da nossa alimentação nos cinco ou seis dias seguintes. Isso e chamuças, com raras excepções.
O objetivo do dia — proposto por ele, não por nós — era fotografar os African Skimmer. Uma espécie que ainda não tínhamos, por isso não nos opusemos. Não havia razão para isso. Ainda.
Quando nos aproximámos da barragem, comecei a ficar preocupado. Nenhum dos dois guias parecia saber exatamente qual o caminho a seguir. Alguns locais acenaram e disseram que devíamos virar noutro sentido.
Ele ignorou.
Acabámos num desnível intransponível, de onde não se via sequer o lago.
Após várias tentativas e erros, lá encontrámos uma aldeia. Ao passarmos por ela, avistámos finalmente a albufeira da barragem. Mas os skimmers não estavam lá.
Fomos seguindo a linha de água, contornando mais obstáculos. A paisagem era deslumbrante e havia aves por todo o lado, embora quase nenhuma fosse novidade para nós. Ainda assim, a luz matinal era magnífica.
E então começou o verdadeiro disparate. Entrámos em completo corta-mato, sem trilha, sem direção clara, a abrir caminho por entre acácias espinhosas que riscavam a carroçaria e entravam pelas janelas, obrigando-nos a fechá-las rapidamente. Passámos por valas, buracos e terrenos inclinados, por vezes a um triz de capotar.
E, no meio da loucura, tive um pensamento curioso: É por isto que não se vem com uma agência de turismo. Nenhum operador convencional nos traria aqui.
Logo seguido por outro: E é bom que o carro seja velho — tal como o meu — assim ninguém se preocupa com os riscos na chapa.
Finalmente, saímos das acácias para uma zona aberta, com vista magnífica sobre o lago, repleta de aves.
“Espera, espera!” — exclamei. “Malachite Kingfisher! E com luz perfeita!”
“Já fotografaste um ali atrás,” respondeu, sem sequer abrandar.
“Sim, mas este está muito melhor...”
“Precisas de te focar,” interrompeu, como se estivesse a ensinar um novato.
Contive-me no que me apetecia dizer. Passou mais uns metros e apontou para o meio do lago.
“Great White Pelican!”
Procurei e não via nada.
“Aonde?”
“Ali, ao centro!”
Finalmente identifiquei a silhueta, muito ao longe.
“Está demasiado longe para uma boa fotografia,” comentei.
“Tira como foto de registo.”
“Eu não tiro fotos de registo.”
Fez uma careta, arrancou de novo e parou ao lado de outro pelicano, este bem mais próximo.
“Agora está suficientemente perto?” disse, num tom que beirava o agressivo.
“Está melhor,” respondi sem entusiamo. Não estava, mas não valia a pena acirrar mais.
Momentos depois, vimos um grupo de 10 a 15 skimmers, pousados junto à água. Alguns esvoaçavam brevemente antes de voltar a pousar. Finalmente!
Começámos a fotografar ainda à distância, para não os afugentar.
Entretanto, o guia e o guia local começaram a exclamar entusiasmados. “White-winged Tern!”
“Já temos,” respondi. “Fotografámos na Austrália.”
“Impossível. Esta espécie só existe em África.”
Questionei. “Mas não é a Chlidonias leucopterus?”
Nenhuma reação.
Como não queria hostilizá-lo, disse: “Só as tínhamos visto em plumagem de inverno. Esta está muito mais bonita.”
Quando dei por ela, o guia já estava fora do carro, a fotografar a gaivina. Ignorou por completo os skimmers. Resultado: desapareceram. O bando tinha voado.
Quando finalmente regressou ao carro, vinha radiante.
“Tirei umas grandes fotos!” disse.
“De pontos,” murmurou a Ana.
Continuámos a avançar, passando por inúmeras espécies comuns, mas lindíssimas. Nada de parar. Até que vimos outro pequeno grupo de skimmers, pousados. Fotografámos o que conseguimos — não era a imagem sonhada, com eles a deslizar sobre a água, mas era o que havia.
Depois de algum tempo, sugeri continuar a procurar.
Ele arrancou, mas, passado pouco tempo, já ia de novo em corta-mato por entre as acácias.
Ficou claro: para ele, a sessão tinha terminado.
“Não podemos continuar a procurar os skimmers?”
“Já voaram. Não voltam mais,” disse, secamente.
E pronto. Estava decidido.
Enquanto nos afastávamos, entre ramos e espinhos, o sol começava a subir e a luz perdia a sua doçura.
Fiquei a olhar pela janela, a paisagem a fugir por entre os riscos da carroçaria.
Desilusão.
“Pois... tanto foco, e nem uma foto decente,” murmurei.
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All my photos are now organized into sets by the country where they were taken, by taxonomic order, by family, by species (often with just one photo for the rarer ones), and by the date they were taken.
So, you may find:
- All the photos for this trip Tanzânia (2025) (377)
- All the photos for this order CHARADRIIFORMES (1170)
- All the photos for this family Laridae (Larídeos) (204)
- All the photos for this species Rynchops flavirostris (1)
- All the photos taken this day 2025/04/23 (15)
==================***==================
dahl curry and lamb bhuna alongside royal purple rice, jasmine rice and spinach with servings of plum butter and tomato chilli sauce, all on a base of salad and homemade chapatis on the side
lamb bhuna flic.kr/p/2qSk6Af a portion removed from the main freezer and reheated
a portion of dahl curry reheated from some made earlier in the week when dahl had been soaked for a few hours, cooked in whey leftover from yoghurt making, cooked with garam masala powder, chilli powder, turmeric powder, chopped onion, chopped chillies, and concentrated tomato paste. (vegetable stock is usually the liquid of choice but i had the whey handy)
chapatis cooked using the roti maker flic.kr/p/2n5XeSh
1 cup wholegrain flour
less than a cup of warm water
a sprinkling of turmeric
blend the ingredients into a dough
cut the dough into 4
leave to rest
place a ball of dough onto the no stick plate of the roti maker
follow the instructions of the roti maker
how to use the roti maker www.youtube.com/watch?v=fRq-o2_GDZw
how to make roti/chapati pipingpotcurry.com/roti-chapati-indian-flatbread/
tomato chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
plum butter recipe www.daringgourmet.com/plum-butter-pflaumenmus/
jasmine rice www.sainsburys.co.uk/gol-ui/product/tilda-fragrant-jasmin...
royal purple rice flic.kr/p/2qVQ5pu
the jasmine and royal purple rice are both sticky rice. they were washed, soaked and steamed together
The Secret Behind Forbidden Rice: All About Black Rice, Plus a Simple Black Rice Recipe
www.masterclass.com/articles/the-secret-behind-forbidden-...
How To Cook Black or Purple Sticky Rice (Khao Kum)
www.youtube.com/watch?v=kiOkWU6wikE
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
This morning wife served Besan ki roti , that had coriander, ajwain, onion , red chillies stuffed in it, the chutney was made out of lasson , garlic , green chilly..
Some of the dishes wife makes have been enjoyed by the furious physician Dr Glenn Losack MD when he visited my house..
Valdimir Mouveau my French friend and Marc de Clercq my Belgian friend ,too have liked my wife's dishes.
The other dishes wife makes our Lucknowi Dum Biryani, Thehri,Khichdi, Khichda, gilawat ke kebab , and various types of dals and jeera rice too.
Baigan ka bharta is a speciality too..
Chicken is a daily feature , sometimes meat , but we dont eat beef at all.
Keema or mince is somtimes a farefor breakfast , sometimes she makes Idli sambar too..much better than what is served at an Udipi Restaurant..
We dont eat bread , rice and chapatis are the staple diet.
Wife also makes fish- Rawas , Promfret , Surmai Bombay ducks.. she does not like Bangda, prawns too she makes with spinach.
She was taught all this by my late mother Shamim Shakir.
Now my wife enjoys the food made by both my daughter in laws one from Lucknow the other from Mumbai.
I learnt cooking when I worked in Muscat in the early 80s , but it was more Malyali style as I worked with people from Kerala at a place called Tecodev owned by Dr Hamed Al Riyami..at Muttrah.
From my first Horse Shooting
Model: Mara
Mua: Ina Weiershäuser
Dress: Chapati
Assistent : Maddy
Horse Owner & Assistents: Maren, Michelle & Anna
Photo&PP: Kiara Black Photography
w w w . k i a r a b l a c k . d e
follow me and my work at twitter:
FACEBOOK:
www.facebook.com/pages/Kiara-Black-Photography/33300438433
COPYRIGHT NOTICE
No unautorised use please!
ALL of my works and content on this page & gallery are under German copyright law and CANNOT be saved, downloaded, or used for layouts, blogs, websites, myspace, banners, designs, cd, etc.WITHOUT the owners permission (Katharina Schimmel/ Kiara Black Photography) .
Failure to comply with this may result in prompt legal action. Please respect copyrights.
From my first Horse Shooting
Model: Mara
Mua: Ina Weiershäuser
Dress: Chapati
Assistent : Maddy
Horse Owner & Assistents: Maren, Michelle & Anna
Photo&PP: Kiara Black Photography
w w w . k i a r a b l a c k . d e
follow me and my work at twitter:
FACEBOOK:
www.facebook.com/pages/Kiara-Black-Photography/33300438433
COPYRIGHT NOTICE
No unautorised use please!
ALL of my works and content on this page & gallery are under German copyright law and CANNOT be saved, downloaded, or used for layouts, blogs, websites, myspace, banners, designs, cd, etc.WITHOUT the owners permission (Katharina Schimmel/ Kiara Black Photography) .
Failure to comply with this may result in prompt legal action. Please respect copyrights.
Every day the cow would stroll down the city streets, heading for specific houses where it knew the door would open and someone inside would feed it chapati.
soya chunks and bean curry alongside salad of tomato, carrot, onion and lettuce, and freshly made chapatis
(a serving of plum butter and chilli sauce added after the photo)
soya chunks curry made of soya chunks, black eyed beans, dhal, mixed with finely cut onion, carrot, tomato and spinach, concentrated tomato paste, water, rapeseed oil, spices of garam masala, ground cumin, chilli powder and turmeric powder, seasoned with salt
blackeyed beans were precooked after being presoaked overnight
dhal also precooked
soya chunks www.sainsburys.co.uk/gol-ui/product/fudco-/fudco-soya-chu...
soya chunks soak up the curry sauce for flavour
spinach sprinkled over the top of the curry a minute before serving
rotimaker for the chapatis flic.kr/p/2n5XeSh
how to make chapatis pipingpotcurry.com/roti-chapati-indian-flatbread/
how to make soft chapatis www.youtube.com/watch?v=ENXQ5lm4_fU&t=5s
curry notes
rapeseed oil not extra virgin olive oil that i had used in the past
dry roast the hard spices, then blitz in the nutribullet before any other cooking
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
the blue mirrored tablecloth is a recent charity shop find
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
crepe/pancake with a salmon and salad filling
i follow hwicker for cookery ideas. all his culinary photos are mouthwatering. the crepes he makes are fabulous flic.kr/p/2qB7o47
crepe/pancake
(ingredients for more or less 9 crepe/pancakes depending on the size of the pan and thickness of the crepe/pancakes)
50g plain flour
50g buckwheat
2 eggs
300ml whole milk
1tbsp oil
shrove tuesday 4th march, 2025 publicholidays.co.uk/pancake-day/
i'm unsure if i've made crepes or pancakes, probably pancakes. either way they're thin and not rubbery :)
salmon was £1.95 salmon trimmings from sainsburys www.sainsburys.co.uk/gol-ui/product/all-fish-seafood/sain...
i used 50g half the packet
more information
there are many recipes for each, just a selection
Pancakes www.bbcgoodfood.com/recipes/easy-pancakes
Crepes www.allrecipes.com/recipe/16383/basic-crepes/
Blintzes tastesbetterfromscratch.com/blintzes/
Tortillas www.bbcgoodfood.com/recipes/tortillas
Chapatti www.indianhealthyrecipes.com/chapati/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Varanasi (Inde) - La Kharbuza n’est pas le bidonville le plus déshérité du monde. Il y a certes des familles très pauvres qui vivent dans des baraques en bambou dont les murs ne sont que des bâches et de vielles couvertures. Les plus « nantis », parviennent à construire de maison en barque et torchis. Ces derniers sont souvent souvent des chauffeurs de taxis, des commerçants ou des salariés relégués ici en raison de la crise du logement. De sorte que le bidonville de La Kharbuza est un lieu de mixité sociale.
La femme présentée ci-dessus, est l’épouse d’un modeste cyclo-pousse. Le couple vit dans une maison de fortune avec son beau-frère et sa belle-soeur. Ils n’ont pas les moyens de s’acheter des matériaux pour construire une maison en dur. En revanche, cette famille a quand même de quoi de se nourrir. Et petit plus, elle a récupéré un vieux téléviseur (visible en arrière-la) et un antique lecteur de DVD pour se distraire.
Mais les revenus ne sont pas suffisants pour se soigner. Cette famille fait donc appelle aux services de l’ONG Action Bénarès, qui offre des consultations gratuites aux habitants du bidonville.
Preparation of chapatis
Varanasi (India) - The Kharbuza is not the most deprived slum in the world. There are certainly very poor families who live in bamboo huts whose walls are nothing but tarpaulins and old blankets. The "better off" manage to build houses in brick and mud. The latter are often taxi drivers, traders or employees relegated here due to the housing crisis. So the slum of La Kharbuza is a place of social diversity.
The woman pictured above is the wife of a modest pedicab. The couple live in a makeshift house with their brother-in-law and sister-in-law. They cannot afford the materials to build a solid house. On the other hand, this family still has something to eat. She recovered an old TV (visible in the background) and an ancient DVD player for entertainment.
But the income is not sufficient to treat oneself. This family therefore calls on the services of the NGO Action Bénarès, which offers free consultations to the inhabitants of the slum.
These are the kitchens of this Temple in Delhi which feed hundreds of people every day for free - a Indian soup kitchen wit Chapatis!
The Langar (food) is prepared by gursikhs who work there and also by volunteers who like to help out.
Great for Steve to take us there. it was good to see so many people being looked after in this country with such as large income discrepancy
IMG_6860 1400x1050
crepe/pancake spread with lemon curd and natural yoghurt
to look more appetising should have
drizzled lemon juice over this dessert
sprinkled icing sugar or chocolate powder
maybe folded into a triangle rather than rolling
i follow hwicker for cookery ideas. all his culinary photos are mouthwatering. the crepes he makes are fabulous flic.kr/p/2qB7o47
crepe/pancake
(ingredients for more or less 9 crepe/pancakes depending on the size of the pan and thickness of the crepe/pancakes)
50g plain flour
50g buckwheat
2 eggs
300ml whole milk
1tbsp oil
shrove tuesday 4th march, 2025 publicholidays.co.uk/pancake-day/
i'm unsure if i've made crepes or pancakes, probably pancakes. either way they're thin and not rubbery :)
lemon curd flic.kr/p/2qKucM1
natural yoghurt recipe flic.kr/p/2qKzR3N
more information
there are many recipes for each, just a selection
Pancakes www.bbcgoodfood.com/recipes/easy-pancakes
Crepes www.allrecipes.com/recipe/16383/basic-crepes/
Blintzes tastesbetterfromscratch.com/blintzes/
Tortillas www.bbcgoodfood.com/recipes/tortillas
Chapatti www.indianhealthyrecipes.com/chapati/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
chicken curry alongside wholegrain rice, broccoli, servings of chilli sauce, all surrounded by a green salad and a homemade chapati on the side
the wholegrain rice tasted fine but it's overcooked.
could have done better with the chapati too but it all tasted ok :)
chapati recipe www.indianhealthyrecipes.com/chapati/
chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
chicken curry alongside wholegrain rice, broccoli, servings of chilli sauce, all surrounded by a green salad and a homemade chapati on the side
the wholegrain rice tasted fine but it's overcooked.
could have done better with the chapati too but it all tasted ok :)
chapati recipe www.indianhealthyrecipes.com/chapati/
chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
dahl curry alongside purple and jasmine rice, madumbi, okra, onion and sweet red pepper, salad and servings of plum butter and tomato chilli sauce with homemade chapatis on the side
a portion of dahl curry reheated from some made earlier in the week when dahl had been soaked for a few hours, cooked in whey leftover from yoghurt making, cooked with garam masala powder, chilli powder, turmeric powder, chopped onion, chopped chillies, and concentrated tomato paste. (vegetable stock is usually the liquid of choice but i had the whey handy)
chapatis cooked using the roti maker flic.kr/p/2n5XeSh
1 cup wholegrain flour
less than a cup of warm water
a sprinkling of turmeric
blend the ingredients into a dough
cut the dough into 4
leave to rest
place a ball of dough onto the no stick plate of the roti maker
follow the instructions of the roti maker
how to use the roti maker www.youtube.com/watch?v=fRq-o2_GDZw
how to make roti/chapati pipingpotcurry.com/roti-chapati-indian-flatbread/
taro (madumbi/arbi flic.kr/p/2qWJk1D) stock.adobe.com/uk/search?k=madumbi peeled, sliced, cooked in boiling water until soft (takes only a short time), removed from the water, turned into a frying pan and cooking finished in extra virgin olive oil, turmeric, chilli powder and lemon
okra, onion and sweet red pepper were cooked in extra virgin olive oil with turmeric
tomato chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
plum butter recipe www.daringgourmet.com/plum-butter-pflaumenmus/
jasmine rice www.sainsburys.co.uk/gol-ui/product/tilda-fragrant-jasmin...
royal purple rice flic.kr/p/2qVQ5pu
the jasmine and royal purple rice are both sticky rice. they were washed, soaked and steamed together
The Secret Behind Forbidden Rice: All About Black Rice, Plus a Simple Black Rice Recipe
www.masterclass.com/articles/the-secret-behind-forbidden-...
How To Cook Black or Purple Sticky Rice (Khao Kum)
www.youtube.com/watch?v=kiOkWU6wikE
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Venezuela and Colombia have the Arepa, the French have the tasty French Stick and baguette, our friends in India have the Naan and Chapati, Australians have the Damper, our Mediterranean cousins in Italy have delicious Focaccia and Grissini, Ethiopians have Injera and our Scandinavian friends have Knäckebröd. What do us Brits have to offer? Thin sliced white! As comedian Micky Flanagan once joked you could have one of these in the cupboard before you set off on two weeks holiday and it would still be fresh when you get home, probably because it’s full of preservatives but don’t quote me. All I can say is that it tastes as bad as it looks.
Mutter Paneer Recipe / Matar Paneer Recipe Restaurant Style with step by step pics. It is a yummy combo of matar/green peas and paneer/cottage cheese, cooked in an onion- tomato based gravy, seasoned with Indian spices. I used Homemade Paneer, Garam Masala Powder and Frozen peas, so the taste was very exotic and delicious. If you want a restaurant touch in the gravy, you can add fresh cream, milk instead of water and honey instead of sugar with little drops of lemon juice at last. For a Dhaba Style, increase the chilli powder and green chilli to make it spicier. Always it is an evergreen combo with Chapati, Phulka, Jeera Rice and even with Veg Pulao (Do click the highlighted words for the recipe link).
Recipe Link: asmallbite.com/mutter-paneer-recipe-matar-paneer-recipe-r...
a closeup of dahl curry alongside purple and jasmine rice, madumbi, okra, onion and sweet red pepper, salad and servings of plum butter and tomato chilli sauce with homemade chapatis on the side
a portion of dahl curry reheated from some made earlier in the week when dahl had been soaked for a few hours, cooked in whey leftover from yoghurt making, cooked with garam masala powder, chilli powder, turmeric powder, chopped onion, chopped chillies, and concentrated tomato paste. (vegetable stock is usually the liquid of choice but i had the whey handy)
chapatis cooked using the roti maker flic.kr/p/2n5XeSh
1 cup wholegrain flour
less than a cup of warm water
a spinkling of turmeric
blend the ingredients into a dough
cut the dough into 4
leave to rest
place a ball of dough onto the no stick plate of the roti maker
follow the instructions of the roti maker
how to use the roti maker www.youtube.com/watch?v=fRq-o2_GDZw
how to make roti/chapati pipingpotcurry.com/roti-chapati-indian-flatbread/
taro (madumbi/arbi flic.kr/p/2qWJk1D) stock.adobe.com/uk/search?k=madumbi peeled, sliced, cooked in boiling water until soft (takes only a short time), removed from the water, turned into a frying pan and cooking finished in extra virgin olive oil, turmeric, chilli powder and lemon
okra, onion and sweet red pepper were cooked in extra virgin olive oil with turmeric
tomato chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
plum butter recipe www.daringgourmet.com/plum-butter-pflaumenmus/
jasmine rice www.sainsburys.co.uk/gol-ui/product/tilda-fragrant-jasmin...
royal purple rice flic.kr/p/2qVQ5pu
the jasmine and royal purple rice are both sticky rice. they were washed, soaked and steamed together
The Secret Behind Forbidden Rice: All About Black Rice, Plus a Simple Black Rice Recipe
www.masterclass.com/articles/the-secret-behind-forbidden-...
How To Cook Black or Purple Sticky Rice (Khao Kum)
www.youtube.com/watch?v=kiOkWU6wikE
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
crepe/pancake spread with lemon curd and natural yoghurt
i follow hwicker for cookery ideas. all his culinary photos are mouthwatering. the crepes he makes are fabulous flic.kr/p/2qB7o47
crepe/pancake
(ingredients for more or less 9 crepe/pancakes depending on the size of the pan and thickness of the crepe/pancakes)
50g plain flour
50g buckwheat
2 eggs
300ml whole milk
1tbsp oil
shrove tuesday 4th march, 2025 publicholidays.co.uk/pancake-day/
i'm unsure if i've made crepes or pancakes, probably pancakes. either way they're thin and not rubbery :)
lemon curd www.bbc.co.uk/food/recipes/lemon_curd_68499
natural yoghurt recipe flic.kr/p/2qKzR3N
more information
there are many recipes for each, just a selection
Pancakes www.bbcgoodfood.com/recipes/easy-pancakes
Crepes www.allrecipes.com/recipe/16383/basic-crepes/
Blintzes tastesbetterfromscratch.com/blintzes/
Tortillas www.bbcgoodfood.com/recipes/tortillas
Chapatti www.indianhealthyrecipes.com/chapati/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
soya chunks with black eyed beans and peas in a curry sauce of water (no stock available), spice powders of garam masala, chilli, turmeric, cumin, coriander, and ginger, tomato paste, and coconut paste with freshly cut herbs from the garden of mint, basil and chives, alongside slices of boiled egg centred with whole black pepper, shredded lettuce, thinly sliced potato cooked in butter with finely chopped onion, servings of chilli sauce and plum butter, all seasoned with salt and sprinkled with chilli powder.
(poor presentation but tasted ok)
the green and gold fabric is a sari, a charity shop find
soya chunks www.sainsburys.co.uk/gol-ui/product/ProductDisplay?storeI...
i've been experimenting with soya chunks in curry. i've had the bag of soya chunks in my cupboard for a while and the other day thought i'd better do something with them. i wasn't hopeful.
i cooked them in my homemade curry sauce to absorb flavour and was very surprised. i really liked them :) a definite for future meals
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
chilli sauce www.smh.com.au/goodfood/recipes/tomato-and-chilli-jam-201...
black eyed beans precooked until soft then added to curry sauce
green peas were cooked from frozen in the curry sauce
finely sliced potatoes were parboiled before adding to the sweated finely chopped onions cooking in butter in a large deep frying pan
easy side dish for chapati and/or rice
soya chunks curry/ soya chunks masala by dindigul food court
www.youtube.com/watch?v=a-gv05Q_nGQ&t=174s
i adapted this recipe but i will follow it on another day
ingredients
soya chunks 1 cup
onion 2
paste of 1 tomato
ginger garlic paste 1 tbl spoon
curd 2 tbl spoon
chilli powder ½ teaspoon
turmeric powder
oil 2 tbl spoon
fennel seeds ½ teaspoon
curry leaves
coriander powder 1 teaspoon
garam masala 1 teaspoon
cumin powder ¼ teaspoon
pepper ¾ teaspoon
coriander leaves
salt
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...