Saturday, August 20, 2011
Wednesday, August 3, 2011
Tuesday, August 2, 2011
Garam Masala
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
How To Make Garam Masala
How To Make Garam Masala : Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.
Step 1: You will need
Units:
1 tsp whole cloves
3 to 4 bay leaves
2 green cardamom pods
4 black cardamom pods
12 black peppercorns
1 or 2 cloves of freshly grated nutmeg
6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
1 Chopping board
1 Spatula
1 Fine metal grater
1 Small bowl
1 Non-stick frying pan
1 Teaspoon
1 Spice grinder
1 Air-tight container
Serves:
8
Preparation Time:
5 minutes
Step 2: Prepare
Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.
Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.
Step 3: Toasting
Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.
Stir for 30 seconds, to really release the aromas within the spices.
Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.
Step 4: Grinding
Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.
Step 5: Use it well
Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.
Ingredients
For the garam masala
1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)
1 tsp black peppercorns
1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)
1 tsp whole cloves
1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
How To Make Garam Masala
How To Make Garam Masala : Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.
Step 1: You will need
Units:
1 tsp whole cloves
3 to 4 bay leaves
2 green cardamom pods
4 black cardamom pods
12 black peppercorns
1 or 2 cloves of freshly grated nutmeg
6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
1 Chopping board
1 Spatula
1 Fine metal grater
1 Small bowl
1 Non-stick frying pan
1 Teaspoon
1 Spice grinder
1 Air-tight container
Serves:
8
Preparation Time:
5 minutes
Step 2: Prepare
Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.
Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.
Step 3: Toasting
Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.
Stir for 30 seconds, to really release the aromas within the spices.
Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.
Step 4: Grinding
Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.
Step 5: Use it well
Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.
Ingredients
For the garam masala
1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)
1 tsp black peppercorns
1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)
1 tsp whole cloves
1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces
Perempuan dan Laki-laki
After long time live in east Flores family then now I can feel the different between being woman and man in the family, and that is sucks!!! I hate that.....So what if I am woman? If can make better than man then why man can get better treat than me as woman?
Sunday, July 31, 2011
one shoulder jumpsuit
watched Australi's next top model 6 and found a nice outfit that i really want.
wish I can make this one really soon and show off to the world ;
Family Portrait
Really Hard to have whole family in one frame kinda odd for us even we were plan together to have that but wastn work, and this one even with out fit like that lucky we have a family portrait with new member brother in law
Friday, July 29, 2011
Ita's kebaya
I made better kebaya day after day, this one made for my sister Ita on her wedding day, she wore that when we a big family company her to her husband's (Amcy) house in Baumata 2 days after her wedding day on July 8, 2011.
She was beautiful even more than when she wore her bridal gown.
She was look like my mom wear this kebaya.
Anyway I love this kebaya so much, AWESOME!
Terbang
This photo had taken on July 26, 2011, in front of my neighbor house.
Only regular jump but with special technique makes me seems fly over top the house and Olan had changed it with clouds.
Sky was clear at 8 am in that morning with Photoshop look at how it's look amazing righ.
Love this pic so much
Thursday, January 13, 2011
weird movie i have seen, sad and mad blended as my feeling n have nothing to say for that
http://www.theepochtimes.com/news/7-9-25/60099.html
Buddha Collapsed out of Shame,
Baktay (Nikbakht Noruz) wanders in front of the site of the enormous Buddha statues that once graced Afghanistan before the statues were destroyed with dynamite by the Taliban in 2001. (makhmalbaf.com)">
Movie Review: 'Buddha Collapsed out of Shame'
A look into post-Taliban Afghanistan through the eyes of a child
By Lidia Louk
Epoch Times New York Staff
| Sep 25, 2007 |
Buddha Collapsed out of Shame,
In the film Buddha Collapsed out of Shame, Baktay (Nikbakht Noruz) wanders in front of the site of the enormous Buddha statues that once graced Afghanistan before the statues were destroyed with dynamite by the Taliban in 2001. (makhmalbaf.com)
The instantly memorable movie title Buddha Collapsed out of Shame directed by Hana Makhmalbaf comes from an observation by her father, renowned Iranian film director Mohsen Makhmalbaf. "Even a statue can be ashamed of witnessing all this violence and harshness happening to these innocent people and, therefore, collapse."
Buddha Collapsed is Hana Makhmalbaf's first feature film. Her first short film was screened at the Locarno Film Festival (Ticino, Switzerland) when she was only eight years old.
Buddha Collapsed is set in Bamian, a small historic town in Afganistan ravaged by the Taliban's bloody rule. The violence has led to a complete destruction of precious historical and cultural relics, including the dynamiting of two priceless Buddha statues each over 100 feet tall that were carved into the Bamian cliffs 2,000 years ago. The tragic emptiness of the cliff openings' void where the statues used to preside serves as a backdrop for the most climactic and violent scenes of the film.
The story is a reflection of war and the seemingly unbreakable cycle of violence in children. Baktay (Nikbakht Noruz)—the main character, is a little girl in Bamian, who is obstinately trying to go to a recently opened girls' school across the river. In the process, she has to overcome her own family's poverty, her mother's indifference, and finally face ruthless boys who take her as a victim when playing a war game. The little girl's long and arduous journey provides numerous cultural references to modern day Afghanistan, and its attempt to return to normalcy following the Taliban's rule; including poverty, illiteracy, the need for reconciliation and reintegration in society.
Since the cute little Baktay serves as the narrative guide on this journey, it is very easy for the viewers to empathize with her aspirations and disappointments, despite the very basic dialogue. The purity of the child and her struggles illustrate the very core of Afghanistan's problems and challenges, as the audience experiences first-hand the ruthlessness of the Taliban via the boys' war game.
Very common for Makhmalbaf, is the neo-realist style of filmmaking, with simple and naturalistic portrayal of events, handheld cameras and non-actors in leading roles. However, the main story is told symbolically through the specific surroundings, the games characters play, the clothes they wear—all of these, plus the music, accentuating the climactic moments of the film, guide us on this colorful but devastating journey to the Middle East.
Buddha Collapsed is Hana Makhmalbaf's first feature film. Her first short film was screened at the Locarno Film Festival (Ticino, Switzerland) when she was only eight years old.
Buddha Collapsed is set in Bamian, a small historic town in Afganistan ravaged by the Taliban's bloody rule. The violence has led to a complete destruction of precious historical and cultural relics, including the dynamiting of two priceless Buddha statues each over 100 feet tall that were carved into the Bamian cliffs 2,000 years ago. The tragic emptiness of the cliff openings' void where the statues used to preside serves as a backdrop for the most climactic and violent scenes of the film.
The story is a reflection of war and the seemingly unbreakable cycle of violence in children. Baktay (Nikbakht Noruz)—the main character, is a little girl in Bamian, who is obstinately trying to go to a recently opened girls' school across the river. In the process, she has to overcome her own family's poverty, her mother's indifference, and finally face ruthless boys who take her as a victim when playing a war game. The little girl's long and arduous journey provides numerous cultural references to modern day Afghanistan, and its attempt to return to normalcy following the Taliban's rule; including poverty, illiteracy, the need for reconciliation and reintegration in society.
Since the cute little Baktay serves as the narrative guide on this journey, it is very easy for the viewers to empathize with her aspirations and disappointments, despite the very basic dialogue. The purity of the child and her struggles illustrate the very core of Afghanistan's problems and challenges, as the audience experiences first-hand the ruthlessness of the Taliban via the boys' war game.
Very common for Makhmalbaf, is the neo-realist style of filmmaking, with simple and naturalistic portrayal of events, handheld cameras and non-actors in leading roles. However, the main story is told symbolically through the specific surroundings, the games characters play, the clothes they wear—all of these, plus the music, accentuating the climactic moments of the film, guide us on this colorful but devastating journey to the Middle East.
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