Bands of Friendship

Photography by Peacock Feather

Red Roses

Photography by Peacock Feather

Birthday Gift from my Favorite Fashion Store

Photography by Peacock Feather

Je déteste pourpre!!!

Photography by Peacock Feather

The BESTest bank in the world

..... on my desk ;)

Photography by Peacock Feather

Miss World 1994

Aishwarya Rai - a beauty from Venus, born on planet Earth....

Drawing by Peacock Feather

Carrot cooked in Chicken Stock

with :

• 250gms of Carrot (thickly sliced)
• 3-4 Chicken thighs
• 2- 3 Mexican chilies (roasted)
• 4-5 Green chilies (slightly split)
• 2 Big onions (1 half chopped and the rest thickly sliced)
• 1 tsp Parsley (chopped)
• 2 Tomatoes (diced)
• ½ tbsp Soya Sauce
• 2 -3 tbsp of Olive oil
• 15 – 20 Black Peppercorn
• Salt – to taste
• Black Pepper powder – to taste

Firstly make chicken stock : Place cut chicken thighs in a pot, add salt, pepper corn, chopped onions, parsley, tomatoes, salt and add water to cover the chicken and bring to boil. Reduce heat and simmer for about an hour to make it concentrated. Remove the chicken and strain the stock.

Heat olive oil in a pan, sauté carrots, green chilies, sliced onions, boiled chicken thighs. Add soya sauce, salt, pepper powder and pour the chicken stock over it. Cook for 10 minutes and add roasted Mexican chilies and cook for another 5 minutes, until the grave is absorbed and carrot is soft.

Enjoy !

Photography and recipe by Peacock Feather

The Man who Inspired me to use a Camera - Mahesh Kularatne

He's a ‘man of many words’... I mean literary, a man of many words. He talks, talks, talks and talks, talks, talks, until someone has to tell him to ‘Shut up!!!!’. He fails to understand indirect implications to shut up viz., looking at the watch, seeming to be busy with other things, etc. Despite all this, he (on his own) has mastered the fine art of capturing real-life and still-life objects through a camera – also known as ‘Photography’.

One would see him taking pictures with his Sony Ericsson p1i , at the most random moments, while working on his Best Selling Products report, while starting his Scooty Pep or even while hanging from a cliff! I’m sure someone who doesn’t know him, can think he is crazy!

You will find his phonecam journal and his photostream on the web. You’ll see something unique in every picture. Personally, I like his phonecam journal .

King Khan

The second love of my life in pencil....

Drawing by Peacock Feather

A Simple Salad Dressing - Olive Oil and Sugar

Photography by: Peacock Feather

Ingredients and Method:

• juice of one lime
• 1 tsp sugar
• 1 tsp olive oil
• salt to taste

Mix all ingredients, pour over cut vegetables and toss until the vegetables are coated with the dressing.

Tamarind Chicken in White Curry Sauce

Made with:

• Half of a red capsicum – cubed
• 2 mexico green chilies – slightly roasted on direct fire
• 4-5 green chilies – partitioned
• 1 tsp pepper powder – cayenne
• 3-4 tbs tamarind pulp
• 15 – 20 small onions (shallots) chopped
• 2 cloves garlic – ground
• equal amount of garlic – ground
• 3 tbs olive oil
• 5 – 6 chicken thighs
• 1 ½ cup coconut milk

Soak tamarind in little water and squeeze the juice out from the fruit and keep juice throw away pulp.

Heat oil in a pan and sauté capsicum, garlic, ginger, small onions, green chilies, mexican green chilies, salt, pepper powder and mix well. Then add chicken , mix well and coconut milk and simmer for 30 minutes. Stir occasionally. Then add tamarind juice and simmer for another 5 minutes.

Photography by: Peacock Feather

Yellow Rice (Kaha bath)

Made with:

• 2 cups- Basmathi rice washed and drained
• 3-4 tbs of ghee
• 2 medium onions chopped
• 5 cloves
• 10-15 black pepper seeds
• 10 cardamom pods
• 1 tsp ground turmeric
• Salt
• 4-5 cups of coconut milk
• Rampe leaf

And this is what I did, and you should do too:

Heat ghee in non-stick pan; add onions and sauté till brown, add cloves, cardamoms, pepper, salt, rampe and turmeric. Add rice and mix well so that the rice gets coated with turmeric. Add coconut milk and bring to boil.

Then reduce heat and let the rice cook on its own by keeping the pan covered for about 30 minutes [If the rice isn't soft even after 30 minutes, add more coconut milk and cook for few more minutes]. Remove spices that would have surfaced to the top, after cooking.

Yummy picture for you below :

Photography by: Peacock Feather

'Reds' in my possession...

my favorite colour not just because its associated with love & affection, also because its eye catching and makes the wearer stand out from the rest :)

Photography by Peacock Feather

Potato & Egg Salad

with....

• 750 gms boiled and peeled potatoes
• 2 hard boiled eggs
• 1/2 red pepper
• 1/2 a big onion
• Few strands of green onions
• Lettuce leaves to decorate
• Parsley to decorate
• 3 - 4 tbspoons of mayonnaise
• 1/2 teaspoon mustard powder
• Salt to taste
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon red chili powder
• 1 teaspoon olive oil

Here's what I did:

Cut the potatoes to cubes of equal size. Removed the yolks from the white and mash the two separately. Chopped green onion, red pepper and big onion to equal-sized little cubes. Separately mixed mayonnaise, mustard powder, pepper powder, chili powder, olive oil and salt in another bowl. Poured in the on potatoes, mixed(/tossed) slightly and finally mix in the egg white, green onion, red pepper and big onion. In a flat curry dish or plat, arranged lettuce around the plate and add the mixed contents in the middle area of the plate. Garnished the top with more red pepper, mashed yolks and parsley – looked lovely. Here are some pictures for you:

Personal Comment(s) :
1. Everyone liked it :)
2. I would suggest that the ingredients be mixed with the mayonnaise 1 hour prior to eating so that it doesn't become watery.