Wein-O-Rama - restaurant review and what to eat at 1009 Oaklawn Ave., Cranston, RI (401) 943-4990. See our top menu picks!
Wein-O-Rama - restaurant review and what to eat at 1009 Oaklawn Ave., Cranston, RI (401) 943-4990. See our top menu picks!
This week's menu plan is a little different. Rather than breaking out meals for each day of the week, I am going to share a bunch of T...
Rama V's New Mouthwatering Thai Menu
Idejét nem tudom, hogy mióta szemezek ennek a süteménynek az eredetijével, ami a Rama Süssünk-süssünk valamit című hőskölteményében jelent meg. ...hmmm... ha a kiadványban meghirdetett játékra a recep
___________________________________________________________________________________________________Retro-Rama Mama: A nostalgic trip down memory lane through vintage recipes, magazine articles and ads from a very different time with the occasional re-purposed craft!
Diese Vorspeise ist perfekt um eure Liebsten um den Finger zu wickeln... es ist schließlich Valentinstag!
The Bhagavad Gita is universally regarded as the single most influential philosophical text shaping spiritual thought and life. Spoken by Lord Krishna...
A Malaysian Food Blog based in Kuala Lumpur that shares some of the Malaysia best restaurants and best Malaysia food to eat.
Wein-O-Rama - restaurant review and what to eat at 1009 Oaklawn Ave., Cranston, RI (401) 943-4990. See our top menu picks!
I have tried to write some festival menus for my readers and followers so that it is easier for people to plan their festival day Menu.These are traditional and general dishes prepared on the day you can change it according to your convenience.Let us start with our Some of the festivals i have mentioned only the neivedhyam part. Tamil New year is the beginning of the new year and first and important festival.it is beginning of the chittirai masam so my father used to do tarpanam.my mother used to put a padi kolam and run kavi or semman(red colour border) around the kolam. She used to make payasam,vadai,appalam and mango pachidi specially other than the sambar,rasam,kootu and curry. The significance of making Mangai pachidi with fried neem flowers is it is one dish with all tastes sweet,salt,spice,sour and bitter.Same way life is filled with all kinds of things like happiness,sorrow ups and downs Tamil New Year Paruppu Arachuvitta sambar Rasam Thayir pachidi Mango Pachidi Raw Banana curry Beans curry Puli Inji Paruppu vadai Paruppu Payasam Curd Sri Rama Navami Apart from the menu these are the special items prepared for neivedhyam. Panagam Neer More Paruppu Kosumalli Aadi pandigai This is the first day of Addi(Tamil month)Masam. Thengai Pal Payasam Thayir pachidi Kosumalli Kootu Curry(any vegetable) Sambar Rasam Aamai Vadai Appalam Aadi 18 This is the 18thday of Aadi masam you make 4 types of rice variety and it is a neivedhyam for Cauvery amman. Payasam Vadai Vella Sadam Thengai Sadam Lemon Sadam Tamarind Rice Curd Rice More kozhambu Fried Vadams Varalakshmi Vratham Paruppu Payasam Vadai Uppu kozhukattai Vella Kozhukattai Ellu kozhukattai Paruppu Kozhukattai Pacharisi Idli Sundal Aavani Avittam Breakfast Idli Appam Lunch Paruppu Payasam Vadai Appalam Poorna Poli Thayir Pachidi Kosumalli Curry Kootu Pitlai More kozhambu Rasam Gokulashtami(krishna Jayanthi) Murukku Uppu Seedai Vella Seedai Vadai Aval Payasam Pal khoa Thattai Apart from the above The following things can be kept for Neivedhaym. Aval Butter Milk Curd Bananas Vetrilai Pakku Coconut Fruits(guava,Pears) Vinayagar Chathurthi Vella Kozhukattai Uppu Kozhukattai Vadai Appam Sundal Navarathri Navarathri starts on Next day of Amavasya in Purattasi masam(Tamil Month).We Generally set up the steps for Golu and arrange the dolls on Amavasya day and start calling people from the next day. We call neighbors,friends and relatives in the evenings and give them Vetrilai,pakku,fruit and coconut.Along with that we give a sundal and a sweet that is offered a s neivedhyam for the golu. Friday of the Navrathri is very special to call people and we make Arisi vella puttu for neivedhyam. All the nine days of Navrathri you make a Sundal and a payasam for neivedhyam for the Golu and give it to people. Sundal Varieties Black Channa Sundal Mochakottai Sundal Pasi Paruppu Sundal Sweetcorn Sundal Kadalai paruppu Sundal Kondakadalai Sundal Spicy Peanut Sundal Pasi payaru Sweet sundal Payasam Arisi Thengai Payasam Payatham paruppu payasam Paruppu payasam with coconut milk Kadalai paruppu payasam Paal payasam with condensed milk Arisi vella puttu Kalkandu Pongal Saraswathi Poojai Whether you keep golu or no saraswathi poojai is done in all the houses.A new blouse piece or a cloth with flowers is placed on the Saraswathi photo.Important books and musical Instruments are kept for the pooja. After the pooja put sandhanam and kunkumam on all the objects in the house like doors,tables,tv and cupboards. Ulundu Vadai Payasam Sugiyan Kabuli channa Sundal Diwali/Deepavali Previous day Evening Bajji Wheat halwa Breakfast on diwali day Idli Coconut Chutney Onion Sambar Lunch Paruppu Payasam Vadai Sweet Kosumalli Salt Kosumalli Curry Kootu More kozhambu Pitlai Rasam Appalam Karthigai Deepam Karthigai Deepam is a festival of Lights for the Tamilians.We light lamps especially agal vilakku which are made our of mud, all over the house and light the big kuthuvilakku's and place it in the middle of decorative kolams inside the house.My mother used to put kolams with soaked and groud rice flour.It is called ezha Kolam all over the house and a decorative design in the middle of the house to put the Kuthuvilakku(either silver or Venkalam).Every year it is a custom to buy 4 new agal vilakkus to add to the collection.Wipe the agal vilakkus with a tissue(because it is mud we cannot wash them)put sandhanam and kunkumam on two or four sides and place them on a palagai in a row.Later in the evening put the thiri and pour Gigelly oil and light one by one and place it around the house.Now a days we all live in apartments it is not possible to put vilakus around the house so you can place the small agal villakus around the kolam. We make two types of pori urundai and two types of adai and appam for neivedhyam in the evening apart from pazham,pakku and vetrilai. In the mornings apart from the usual menu we make a payasam,vadai and appalam. Aval Pori Urundai Nel Pori Urundai Vella Adai Uppu Adai Appam Kadalai Urundai Neiappam These are the things made for neivedhyam in the evening when you light the lamps. Morning apart from the usual festival menu Payasam Appam Vadai can be made. Thiruvadhirai Thiruvadirai is celebrated when Thiruvadirai star(nakshatram) and full moon coincide in the month of Marghazi,we celebrate in favour of lord shiva.All the Sivan temples allover the world celebrate this auspicious occassion with special Abhishekam,puja to Lord Natraja . On this festival day our houses are cleaned and decorated with kolam,"Maa-ilai Thoranams and Flowers Thoranams. A delicious sweet known as "Thiruvadirai Kali" is prepared in all our families.This specially made Thirvadirai -Kali is made with Thiruvadirai Kootu with seven vegetables.These two dishes are prepared early in the morning and offered as neivedhyam in a banana leaf along with Betel leaves,Betel nuts and bananas and distributed to everyone in the family. Thiruvadhirai Kali Ezhukari Kozhambu Pongal Recipes Pongal is a three day harvest festival celebrated in Tamilnadu.It is a harvest festival where you thank sun god for the harvest and thank Indra for the rains Bhogi is the first day of pongal which is celebrated in the last day of Margzhi masam.People usually collect all the unwanted things in the house and burn them in the centre of the village like a bonfire basically to keep them warm in the last days of winter. People also pain their housed to give it a fresh look after the rains. However we generally clean up the house well decorate the entrance with beautiful kolams lined with semman or kaavi.The special items that are made on Bhogi day is Paal poli and Aamai vadai I have given the Taditional menu in a Tamil Brhamin house in Tanjore style below.Each family has their own practises and preferences. Bhogi Pandigai Paal Poli Vadai Payasam Thayir Pachidi Curry Kootu Kosumalli More Kozhmbu Rasam Paruppu Appalam Sankaranthi/Pongal Festival Sarkarai Pongal Ulundu Vadai Ezhukari Kozhambu Rasam Thayir Pachidi Chow chow Kootu Red Pumkin Curry Raw Banana Curry Kanu Pidi Kanu Pandigai Four types of Variety Rice Coconut Rice Lemon Rice Sarkarai or Vella Sadam Tamarind Rice Curd Rice More Kozhmbu UlunduVadai Semiya Payasam Thengai Thogayal Kathirikkai Thogayal Fried Vadams Pickle Karadayan Nombu Vella Adai Uppu Adai
During the KL Restaurant week, you can enjoy lots of food with an affordable price. Being that, Rama V is one of the participating restaurant where they
Ayer me llevé un chasco enorme. Me habían regalado un curso de cocina en una de las muchas escuelas que existen en Barcelona. En este caso es una escuela que lleva funcionando poco mas de un año y que, la verdad, tenía buena pinta. El curso lo podía escoger yo y como una de mis asignaturas pendientes es hacer sushi (del bueno) en casa, me apunté al de cocina japonesa, especial sushi. El anuncio hablaba de 2,5h de duración y después cena de lo cocinado con los compañeros. ¿Que esperas de un curso de sushi? Llamadme rara, pero yo espero que me enseñen a preparar el arroz, a cortar bien el pescado (fundamental para comer un buen sushi) y a preparar diferentes tipos de makis, nigiris, temakis, etc... Bien, pues aprendí a cocinar el arroz. Y ya está. Una desilusión total. Solo enrollamos tres makis (yo mas o menos sabía porque había practicado en casa) y ni rastro de pescado. Todos los ingredientes del "relleno" del sushi ya los tenían preparados y en su mayoría eran vegetales. Además el curso duró una hora y cuarto... Total, una gran desilusión. Desde luego, a mi no me vuelven a ver por allí. Da mucha rabia que pagues por algo, que además te venden super bien en su web, y que después no sea lo esperado (ni lo que anuncian) Vamos con la receta de hoy. Otra de mis incursiones en el mundo vegetariano. Es una berenjena rellena solo con verduras y espelta. Y lo de encima, no es queso en polvo, aunque lo parezca. :-) INGREDIENTES (para 4 personas) 2 berenjenas hermosas 50g de espelta 6 setas shiitake 1 zanahoria Media rama de apio 1 cebolla 1 diente de ajo 20g de harina de arroz 400ml de bebida de avena (o soja) Levadura nutricional Pimienta negra molida sal AOVE ELABORACION Empezaremos cocinando las berenjenas en el horno. Lo pre calentaremos a 180º Para ello las partimos por la mitad a lo largo, les hacemos unos cortes en la pulpa, sin llegar a cortar la piel y las regamos con un hilito de aceite de oliva virgen extra. Las cocinamos durante 30 minutos mas o menos. Las sacamos, les retiramos la carne con cuidado de no romperlas y las reservamos. Mientras se hornean las berenjenas, cocemos la espelta. Para ello la ponemos en un cazo con unos 200ml de agua y la cocemos a fuego medio durante unos 20 minutos. Reservamos. Picamos el resto de las verduras muy pequeñitas y las salteamos en una sarten con un poco de aceite de oliva virgen extra. Cuando empiecen a estar blanditas, añadimos la carne de las berenjenas bien picada y la espelta cocida. Lo salteamos todo junto. Añadimos la harina de arroz, dejamos que se tueste un par de minutos y entonces regamos con la bebida de avena (o soja). Dejamos que haga chup-chup unos 5 minutos para que espese y amalgame todo el conjunto. Rectificamos entonces de sal y añadimos un poco de pimienta negra molida al gusto. Rellenamos las berenjenas con la mezcla y espolvoreamos un poquito de levadura nutricional, que tiene un gusto riquísimo a queso. Ya podemos comer!!!
Thai Rama is a small and unique restaurant in the quaint town of Miami Springs. Offering fresh sushi and Thai food all week long in their new artistic dining room. With a menu to engage all ages Thai Rama is the place for family dinners, business lunches, romantic dinners, and more!. iBizBook Listings. Coffee, Tea and Juices.
The Taste of Kungthong Seafood is incredible, and the spicy chilli used in the right way. The Kung Thing Seafood is fresh and clean
A Malaysian Food Blog based in Kuala Lumpur that shares some of the Malaysia best restaurants and best Malaysia food to eat.
A coconut curry base gets a little zing from fish sauce and apple cider vinegar. Add greens and fluffy white rice and you’ve got our new favorite slow cooker meal.
A Malaysian Food Blog based in Kuala Lumpur that shares some of the Malaysia best restaurants and best Malaysia food to eat.
Alphonse (Alfons) Mucha (1860 – 1939) was a Czech painter and decorative artist born in 1860 born in the town of Ivančice, Moravia. He is best known for his luxurious poster and product designs, which encapsulate the Art Nouveau style. Contemporary interest in his work was revived in 1980 after an exhibition at the Grand Palais in Paris. For biographical notes on Mucha see part 1. For earlier works see parts 1 - 3 also. This is part 4 of a 12-part series on the works of Alphonse Mucha: 1899 'La Bise' 'February' Cocorico magazine © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'La Bise' photographic study © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'Soleil' photographic study © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'Soleil' ink and wash on paper 40.8 x 32 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 (Soleil) 'April' Cocorico magazine © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'The Times of the Day' posters © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 The Times of the Day poster - 'Morning Awakening' lithograph 107.7 x 39 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 The Times of the Day poster - 'Brightness of Day' lithograph 107.7 x 39 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 The Times of the Day poster - 'Evening Contemplation' lithograph 107.7 x 39 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 The Times of the Day poster - 'Night's Rest' lithograph 107.7 x 39 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Cover of 'L'Art Photogaphique' Publication Mensuelle 1900 lithograph 45.5 x 30.3 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Cover of 'L'Estampe Moderne' lithography 41.6 x 31.3 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1898 Cover of 'Le Mois' literary journal June 1899 lithography 24.1 x 16.5 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Decorative panel 'Aurore' 60 x 100 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1900 Postcard of 'Aurore' 9 x 14 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Decorative panel 'Crépuscule' 60 x 100 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1900 Postcard of 'Crépuscule' 9 x 14 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 La Chaleur ( Heat ) ink and wash on paper 40.8 x 32 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'Le Chant du Rossignol' ink and wash on paper 40.1 x 32.1 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 'Le Chant du Rossignol' June Cocorico magazine © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1906 Cover of 'Appleton's Magazine' © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Le Pater: Mucha considered Le Pater his printed masterpiece, and referred to it in the January 5, 1900 issue of The Sun Newspaper (New York) as the thing he had "put [his] soul into". Printed on December 20, 1899, Le Pater was Mucha's occult examination of the themes of The Lord's Prayer and only 510 copies were produced. © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Posters for 'Moët et Chandon' © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Moët et Chandon - Champagne White Star' lithograph 60.8 x 23 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Moet et Chandon' Crémant Imperial lithograph 60.8 x 23cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Moët et Chandon menu © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Moët et Chandon menu © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Moët et Chandon menu © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Moët et Chandon menu © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Hamlet' Sarah Bernhardt at the Theatre Sarah Bernhardt lithograph 205.7 x 76.5 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Oesterreich' World Fair Paris 1900 lithograph 98.5 x 68 cm © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Nectar Liquer Superfine' lithograph ( also in 'Documents Décoratifs' 1902 ) © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Poster for 'Sylvanis Essence Perfume' lithograph © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Primrose and Feather © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Primrose © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris 1899 Feather © Alphonse Mucha Estate-Artists Rights Society (ARS), New York-ADAGP, Paris
Your weekly take-out has gone Take-IN with this Swimming Rama Chicken! One of your Thai favorites is so easy to make at home, and cheaper too!
