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chapati vegetarian recipes
New Vegetable Kathi Roll - Frankie
November 18 2019 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/4 cup carrots shredded 1/2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.
These simple, traditional East African flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. The post Chapati appeared first on VegKitchen.
Lauki Vadi Ki Sabji
(adsbygoogle = window.adsbygoogle || []).push({}); Lauki Vadi Ki Sabji Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis. - 4 cup laucki (bottle gourd, peeled and cut into byte size cubes) - 1/3 cup moong dal vadi (broken into small pieces) - 3/4 cup tomato puree - 1 tsp ginger paste - 2 tbsp oil - 1 tsp cumin seeds (jeera) - 1/8 tsp asafetida (hing) - 1 tbsp coriander powder (dhania) - 1/4 tsp turmeric (haldi) - 1/2 tsp red chili powder - 1 tsp salt - 1/4 tsp garam masala - 1/2 cup water - I am using instant pot; I am using the instant pot instead of pressure-cooker. Not for saving time but ease of use. - Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1 minute. take out the vadies from instant pot. - Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil. - Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.) - Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala. I like to serve this with roti or rice. This makes a very satisfying meal. Enjoy! Thank you The post Lauki Vadi Ki Sabji appeared first on Manjula's Kitchen.
Make Perfect Chapati, Roti
February 21 2019 Manjula's kitchen
Make Perfect Chapati I have been making cooking videos for 12 years, and I feel that it is finally time to answer some of the most commonly asked questions about the most staple item to almost every Indian meal - Chapati, (Chapati is also known Roti or phulka). There are so many questions including why Chapatis become dry or hard, why they are not easy to roll, why the dough is sticking to rolling pin or rolling surface. So here are some tips to make the perfect Chapati. This dough is perfect for making whole wheat Chapati, or Parathas. For Chapati, the most important part is the making of the dough. Note: usually approximately 1 cup of whole wheat flour will be needed and 1/2 cup of water (use the water as needed). Add water so that the dough is soft but not sticking to your fingers. If the dough is right, it makes rolling the Chapati easy and makes it so that they will be soft. Dough should be well kneaded for about 2 minutes. After that, let it rest for 10 minutes and knead the dough again before making the Chapati. Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesnt happen, it means that the dough is too hard, and it can cause the Chapati to be dry. Another important part is the skillet. This is a factor that is often overlooked since we dont check the temperature of the skillet the same way that we do for baking. The best way to check if the skillet is ready is to drizzle a few drops of water on the skillet. If it sizzles, you are ready to make your Chapatis. Along with that, a heavy skillet works better. If done right, the chapati puffs up like a balloon. Dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough in should be spacious and should be covered tightly. These are all the tips that you need to make the perfect roti. They are super easy to make and will become second nature with just a little bit of practice! The post Make Perfect Chapati, Roti appeared first on Manjula's Kitchen.
Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)
July 22 2018 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Aloo Palak Paratha (Bread with Potato and Spinach Stuffing) Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney. For Dough - 1 cup whole wheat flour (Chapati ka atta) - 2 tsp oil (canola oil or vegetable oil) - 1/4 tsp salt - 1/3 cup water (use as needed) Filling - 1 cup mashed potatoes (boiled peeled and roughly mashed ) - 1 cup spinach finely chopped - 1/2 tsp cumin seeds (jeera) - 1/2 tsp mango powder (aamchoor) - 1/4 tsp salt - 1/2 tsp chili flakes - 1/4 tsp garam masala Also Need - 1/4 cup whole wheat flour for rolling the paratha - 2 Tbsp oil for cooking the paratha Tips - Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll. - Before chopping the spinach remove all the stems wash and pat dry. - If filling is too moist mix 1-2 tablespoons besan. Making Dough - Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes. Making Filling - Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste. Making Paratha Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls. - Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes. Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. - Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. - After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. - Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. The post Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) appeared first on Manjula's Kitchen.
Gatte Ki Sabji (Rajasthani Cuisine)
August 1 2017 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Gatte Ki Sabji Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free. For Gatte - 2 cups besan (gram flour) - 4 Tbsp oil (canola or vegetable oil) - 1 tsp salt - 1 tsp red chili powder (adjust to taste) - 1/8 tsp asafetida (hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.) For Gravy - 3 Tbsp oil - 1/8 tsp asafetida (hing) - 1 tsp fennel seeds (saunf) - 2 bay leaves (tejpat) - 2 dry red chilies - 1/2 tsp red chili powder - 1/2 tsp turmeric (haldi) - 1 tablespoon coriander powder (dhania) - 1 tsp salt - 1 Tbsp Kasuri Methi - 1 tsp mango powder (amchoor) - 1/2 tsp garam masala - Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick. - Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes gate should be floating on the top and will have bubbles all around. - Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices. - Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown. - Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes. - Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick. - Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve. The post Gatte Ki Sabji (Rajasthani Cuisine) appeared first on Manjula's Kitchen.
chapati roll recipe | chapati pinwheel sandwich | left over chapati recipes
chapati roll recipe | chapati pinwheel sandwich | left over chapati recipes with step by step photo and video. the chapati rolls can be prepared with any left over curries too. but in this recipe, carrot and cucumber spread is used which is mixed with finely chopped capsicum and carrots. later it is spread to left over chapathi and rolled and sliced to pinwheel sandwich. Continue reading chapati roll recipe | chapati pinwheel sandwich | left over chapati recipes at Hebbar's Kitchen.
mango chutney recipe | green mango chutney | mango chutney sauce
mango chutney recipe | green mango chutney | mango chutney sauce with step by step photo and video recipe. basically a tangy and spicy dip which is popularly prepared during summer season or mango season. green mango chutney or even referred as mango sauce or pickle has a very good shelf life and can be eaten with hot steamed rice and also with roti and chapati. Continue reading mango chutney recipe | green mango chutney | mango chutney sauce at Hebbar's Kitchen.
Masala Arbi (Sautéed Taro Root)
December 7 2016 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Masala Arbi – Sautéed Taro Root Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with roti, paratha or puri. - 7-8 medium sized taro root (boiled, arbi) - 3 Tbsp oil - 1/2 tsp carom seeds (ajwain) - 1/4 tsp cumin seeds (jeera) - 1/8 tsp asafetida (hing) - 1 Tbsp coriander powder (dhania) - 1/4 tsp turmeric (haldi) - 1/2 tsp red chilli powder - 2 green chilies (sliced) - 1 tsp salt - 1/2 tsp mango powder (amchoor) - Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless. - Peel the skin and slice them into about 1/8 thick rounds. Set aside. - In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside. - Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away). - Add carom seeds, and cumin seeds as cumin seeds crack add asafetida, - Stir and add spice paste stir for about 30 seconds till oil start separating from oil. - Add green chili stir for few seconds. - Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other. - Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes . The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.
Urad Dal Tadka
(adsbygoogle = window.adsbygoogle || []).push({}); Tadka urad dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals. This recipe will serve 4. Preparation time 10 minutes Cooking time 15 minutes Ingredients: - 1 cup wash urad dal - 1teaspoon salt - 1/4 teaspoon turmeric - 1 tablespoon finely chopped ginger - 2 cups water - 1/4 teaspoon garam masala - 1/2 teaspoon of mango powder (amchoor) Seasoning - 3 tablespoons clarified butter or ghee - 1/2 teaspoon cumin seeds (jeera) - 1/8 teaspoon asafetida (hing) - 1 green chili sliced - 1 tablespoon ginger thinly sliced - 1/2 teaspoon red pepper adjust to taste - 4 pieces of lemon for garnishing Method - Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water. - Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat. - When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes. - Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be. - Add garam masala, and mango powder mix it well. Seasoning Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving. Tadka urad dal is ready serve with roti or paratha, or with plain rice. Enjoy! The post Urad Dal Tadka appeared first on Manjula's Kitchen.
Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free
Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip. These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/roti dough of choice. These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha. Do you like stuffed flatbreads? What is favorite stuffing? Continue reading: Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-freeThe post Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free appeared first on Vegan Richa.
Spinach Kofta Curry
September 30 2015 Manjula's kitchen
Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone. This recipe will serve 4. Ingredients: For Kofta - 2 cups spinach finely chopped - 1-1/2 cups potatoes boiled, peeled and mash - 1/2 teaspoon cumin seed (jeera) - 1/2 teaspoon salt For Batter - 1/4 cup besan (gram flour) - About 1/4 cup water Also needed Oil to fry Gravy - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/8 teaspoon asafetida (hing) - 2 teaspoon coriander powder (dhania) - 1/2 teaspoon turmeric (haldi) - 3 tablespoons cashew powder - About 2 cups tomatoes cut into small pieces - 1 tablespoon chopped ginger - 1 green chili chopped - 1 teaspoons salt - 1 teaspoon sugar - 1/4 cup cream - 1/4 teaspoon garam masala - About 1-1/2 cups of water Method Koftas (dumpling): - Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy. - With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls. - Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency. - Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle. - Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes. Making Gravy: - Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending. - Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes. - Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute. - Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes. - Note: adjust the thickness of the gravy to your taste by adjusting the water. - Add the prepared koftas and let it simmer for 1-2 minutes. - Turn of the heat and add the garam masala and cover the pot. The post Spinach Kofta Curry appeared first on Manjula's Kitchen.
Masala Bell Pepper (Capsicum)
Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice. This recipe will serve 4. Ingredients: - 3 medium Green bell pepper seeded and cubed in 1/2 pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch) - 2 tablespoons oil - 1/2 teaspoon cumin seeds (jeera) - 1/8 teaspoon asafetida (hing) - 1-1/2 tablespoon coconut powder (gola) - 1-1/2 tablespoon sesame Seed powder (til) - 2 teaspoons coriander powder (dhania) - 2 teaspoon fennel seeds powder (saunf) - 1/2 teaspoon Red Chili Powder (lal mirch) - 1/4 teaspoon Turmeric Powder (haldi) - 3/4 teaspoon salt - 1 teaspoon sugar - 1/2 teaspoon mango powder (amchoor) - 1 teaspoon Lemon Juice Method - In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside. - In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes. - Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp. - Turn off the heat, add the mango powder and lemon juice mix well. - Masala bell pepper is ready. - Enjoy! The post Masala Bell Pepper (Capsicum) appeared first on Manjula's Kitchen.
Mushroom Tikka Masala
September 1 2014 Meatless Monday
Tikka masala is a dish made with a spicy yogurt sauce and most often served with chunks of chicken and vegetables, but this version is all veg, all the time. Grilling the vegetables gives the dish a char traditionally achieved in a tandoor oven. This recipe comes to us from Sonal of SimplyVegetarian777 and appears in The Mushroom Channel's new free meatless e-cookbook. Serves 4 - 20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel - 20 pieces of onion, same size as mushrooms - 20 pieces of green bell pepper, same size as mushrooms - 20 pieces of tomato without pulp, same size as mushrooms - 1 cup of plain yogurt (Greek or thick) - 1 tbsp of ginger, freshly grated - 1 tbsp of garlic, freshly grated - 1 tbsp, of fresh lemon juice - 1 1/2 tbsp of chickpea flour/Besan - 1 tbsp or to taste of Garam Masala - 3/4 tsp of salt - 1 tsp of paprika (non-spicy) or Kashmiri red pepper powder for color - 1 tbsp of oil to brush the skewers while grilling - For side: lemon slices, julienned onions and tomatoes slices - Bamboo skewers Soak bamboo skewers in water for 2 hours. Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready. Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours. Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables. Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially. Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve. Serving suggestions: -You may enjoy them as is. -Stuff your pita bread, flat bread, big sandwich bread/roll, thin naan, chapati/roti, with mushroom tikka masala and add some shredded cabbage, onions, cucumber and tomato slices, a dash of lemon and tzatziki. -Serve them over a bed of any kind of pilaf or rice. -You may serve these as main course or grill them in smaller cocktail skewers and serve as appetizers. The post Mushroom Tikka Masala appeared first on Meatless Monday.
Masala Lauki Ki Sabji
August 19 2018 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Masala Lauki Ki Sabji Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor. - 1 medium size lauki peeled and cut into bite-sized pieces (will make about 4 cups) - 2 medium size tomatoes (finely chopped – will make about 1 cup) - 2 Tbsp oil (canola or vegetable) - 1 tsp cumin seeds (jeera) - 1/8 tsp asafetida (hing) - 2 Tbsp besan (gram flour) - 1/8 tsp fenugreek seeds (methi) - 2 tsp coriander powder (dhania) - 1/2 tsp red chili powder - 1/2 tsp turmeric (haldi) - 1 tsp shredded ginger (adrak) - 1 Tbsp finely chopped green chili - 1 tsp salt - 2 Tbsp finely chopped cilantro (hara dhania) - Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute. - Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes. Notes: lauki can take longer in cooking and more water depends how tender the lauki. Serving suggestion: Masala Lauki can be served with Roti or paratha, or dal paratha The post Masala Lauki Ki Sabji appeared first on Manjula's Kitchen.
Spicy Potato Curry
November 23 2017 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Potato Curry Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious. - 2 Cup potatoes (boiled and roughly mashed) - 2 Tbsp oil (canola or vegetable) - 1 tsp ginger paste - 1 Tbsp coarsely ground coriander (dhania) - 2 tsp coarsely ground fennel seeds (saunf) - 1/2 tsp red chili powder - 1-1/2 tsp salt - 1 tsp mango powder (amchoor) - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chili (thinly sliced into rounds) - Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute - Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally. - Add about 1-1/2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes. - Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Turn off the heat and add sliced ginger and green chilies and cover the pan. Serving Suggestions Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick. The post Spicy Potato Curry appeared first on Manjula's Kitchen.
jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe
jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe with step by step photo and video recipe. cumin based potato curry is usually consumed with rotis and chapatis, however it also tastes great as side dish to puri and also rasam rice and sambar rice. unlike other curries, it does not involve onions or garlic, hence it is also consumed during fasting and termed as vrat recipes. traditionally the recipe is spiced only with jeera powder, but other spices can also be added. Continue reading jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe at Hebbar's Kitchen.
Rotimatic – Roti (Indian flatbread) Automated
This post is sponsored by Rotimatic. Rotis are an important part of an Indian home cooked meal in many regions in India. Freshly made flatbread served with the dals, veggie sides, and curries. Rotis are the carrier of all the amazing food. Rotis, also called Chapati, phulka, rotli, vary in terms of thickness and some additions to the dough. In general, the flatbreads served are made of whole wheat dough (called atta), they are rolled out into thin flatbreads that are cooked on a hot griddle or tava and puffed either on the tava or on the flame. Often the rotis will puff up fully to make a balloon filled with hot air. Back home in India, Mom has her Roti making oiled out and scheduled perfectly so there were always fresh rotis during meals. She also had helpers to roll them out, cook and serve on occasion. In my house here, we generally end up eating premade rotis from the Indian store. The whole process of making a smooth dough, rolling the dough out and standing for the half hour to make them on a hot tava used to be just about achievable on some days before I had balance issues, and then it just wasn't possible. Rotimatic is a robot that kneads, rolls out, cooks and serves fresh rotis, Its a neat white box where you fill up the flour, water and oil containers and press a few buttons. A few minutes later, you get hot roti flatbreads! And it obviously became a sensation when the prototype rolled out a few years back. Everyone wanted this machine to reduce the hours and effort spent everyday to make rotis. Continue reading: Rotimatic – Roti (Indian flatbread) AutomatedThe post Rotimatic – Roti (Indian flatbread) Automated appeared first on Vegan Richa.
bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe
April 17 2017 hebbar's kitchen
bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe with step by step photo and video recipe. okra fry recipe is a popular north indian sabzi which is famous for its nutritious value and of course for its amazing taste. ladies finger masala dry is an ideal accompaniment with chapati as a form of sabzi and also can be heaven with steamed rice, dal and ghee. Continue reading bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe at Hebbar's Kitchen.
Whole Wheat Dosa - Atta Ka Cheela
November 12 2016 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Whole Wheat Dosa is a super quick and easy recipe. It is another version of the South Indian dosa. This recipe is a special one as it was my mother's favorite, although this was known as Atta Ka Cheela in my home. Whole wheat dosa is tasty with the perfect amount of crispy deliciousness! You can serve this as my mother did, as Roti. She liked to pair it with her favorite side dishes of mint chutney, and Laucki Chana Dal. This recipe will make 8 dosa and will serve 4. Preparation Time: 4 minutes Cooking time: 15 minutes Ingredients: - 1 cup whole wheat flour, atta - 2 tablespoons sooji fine, semolina - 1/2 teaspoon salt - 1 teaspoon sugar - 1 tablespoon oil (canola or vegetable oil) - 1/4 teaspoon black pepper - 1/2 teaspoon, carom seeds, ajwain - 1/2 teaspoon baking soda - 1-1/4 cups water - 4 tablespoons oil for cooking (canola or vegetable oil) Method - Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency. - Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel. - Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7 inches in diameter thin circle. - When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown. - Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa. Whole wheat dosa looking nice and crisp. You can use whole wheat dosa as eggless crape. The post Whole Wheat Dosa – Atta Ka Cheela appeared first on Manjula's Kitchen.
Papad Ki Subji (Rajasthani Dish)
(adsbygoogle = window.adsbygoogle || []).push({}); Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make. Serve this hot with roti, paratha or plain rice. Preparation time: 5 min Cooking time: 22 min Serves: 3 Ingredients: - 4 plain papad I am using plain urad dal 8 diameter - 2 tablespoons oil - 1 teaspoon cumin seeds – jeera - 1/8 teaspoon asafetida - hing - 2 whole red chili dried - 2 cups of plain yogurt, sour yogurt works better - curd, dahi - 2 teaspoons finely shredded ginger - 1 teaspoon red chili powder - lal mirch - 1/2 teaspoon turmeric – haldi - 2 teaspoons coriander powder - dhania - 1/2 teaspoon fenugreek seeds - mathi dana - 1 teaspoon salt - 2 tablespoons finely chopped cilantro - hara dhania Method - Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside. - Break the papad in small pieces. Set aside. - In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well. - Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat. - Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil. - Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve. The post Papad Ki Subji (Rajasthani Dish) appeared first on Manjula's Kitchen.
Dal Dhokli (Gujarati One Dish Meal)
January 28 2016 Manjula's kitchen
Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one dish meal. Preparation Time: 15 minutes Cooking Time: 25 minutes This recipe will serve 2 Ingredients: For dal - 1/2 cup Toor dal (Pigeon peas) - 1 teaspoon salt - 1/4 teaspoon turmeric (haldi) - 2 tablespoons peanuts - 1/2 teaspoon Red chili powder - 1/2 cup tomato chopped - 1 teaspoon ginger paste - 1 tablespoon Jaggery, gur - 3 cups of water For Seasoning (Tadka) - 2 tablespoons oil - 1/4 teaspoon mustard seeds (rai) - 1/4 teaspoon cumin seeds (jeera) - 1/8 teaspoon asafetida (hing) - 2 whole red chilies For garnishing - 2 tablespoons cilantro finely chopped For Dhokli - 1/2 cup whole wheat flour (Chapati atta) - 1 tablespoon besan (gram flour) - 1/4 teaspoon Turmeric (haldi) - 1 tablespoon finely chopped green chili - 1/8 teaspoon asafetida (hing) - 1/8 teaspoon Carom seed (Ajwain) - 1/2 teaspoon Salt - 1 tablespoon Oil - 1/4 cup water Method For the dhoklis - Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about 1/4 cup of water. - Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling. - Cut each roti into about 1-1/2 inch squares and set aside. For the dal - Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat. - When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes. - Turn off the heat and allow the steam to escape before opening the lid. - Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter. - Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally. - Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack. - Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally. - Add cilantro and cook for another 2 minutes on low medium heat. Dal will get thicker as it cools. Serving suggestions Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli. Dal dhokli should be served hot. You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf The post Dal Dhokli (Gujarati One Dish Meal) appeared first on Manjula's Kitchen.
Paneer Bhurji
July 14 2015 Manjula's kitchen
Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls. Recipe will serve 2. Ingredients: - 1 cup paneer cut in small pieces - 1 cup tomatoes chopped - 1/2 cup green peas, I am using frozen green peas - 2 tablespoons oil - 1/2 tsp cumin seeds (jeera) - 2 bay leaves - 1 tablespoon finely chopped green chilies - 2 teaspoon coriander powder (dhania) - 1/2 tsp chili powder - 1 teaspoon salt - 1/2 teaspoon sugar - 1/4 teaspoon garam masala - 2 tablespoons finely chopped coriander (dhania) Method - Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside. - Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds. - After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft. - Add paneer stir and cook for 1-2 minutes. Dont cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix. - Serve paneer bhurji with rotis, plain parathas or with a toast. Notes, if you are using the paneer bhurji for stuffing then dont the water, bhurji should be dry in texture. The post Paneer Bhurji appeared first on Manjula's Kitchen.
Dahi Baingan sautéed Eggplant with Yogurt
March 4 2015 Manjula's kitchen
Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn't like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti. This recipe will serve 4. Preparation time 10 minutes Cooking time 15 minutes Ingredients: - 1 eggplant cut into 1/4 inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals) - 3 tablespoons oil - 1/2 teaspoon cumin seeds (jeera) - 1/8 teaspoon asafetida (hing) - 1 teaspoon ginger thinly sliced - 1 teaspoon salt adjust to taste - 1 cup yogurt - 2 teaspoons gram flour (besan) - 2 teaspoons coriander powder (dhania) - 1 teaspoon fennel seeds crushed (saunf) - 1 teaspoon red chili powder, adjust to taste - 1/8 teaspoon turmeric (haldi) - About 1/4 cup cilantro chopped Method - Whisk the yogurt besan, and cilantro together keep aside. - Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute. - Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes. - Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes. - Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes. Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy. Today I will be serving dahi baingan with plain paratha. The post Dahi Baingan sautéed Eggplant with Yogurt appeared first on Manjula's Kitchen.
Menu Suggestions for Lunch/Dinner
July 15 2013 Manjula's kitchen
What's for lunch/dinner? This is a question most of us struggle with on a daily basis. When I ask my husband Alex what I should cook for our meals, his answer has been the same for the past 45 years! It's that I should give him some choices and he will then select his preference. So I have decided to come up with some great, easy, and healthy choices for lunch and dinner. It's a long time overdue and no more excuses! I would love to get your thoughts on these suggestions and if you find them helpful. Check out the below menu for one week's worth of lunches/dinners. I have also provided some tips and suggestions to make it easy. It may be helpful to read the entire menu before and make a shopping list for the ingredients you need. Plan to do your shopping the day before you cook. Lunch Menu: These are great at home or pack in a lunchbox for the office. - Chickpea Pulav with yogurt - Yogurt Rice (this recipe is also good using leftover white rice) - Vegetable Frankie (you may use the ready made tortillas and they taste good warm or cold.) - Carrot Moong Dal Salad and Tomato Soup - Quinoa Vegetable Pilaf For an informal lunch with friends: - Aloo Paratha, Tomato Chutney, Matar Paneer, and Yogurt (it is easy to use the store bought paneer) - You can also serve a simple salad sliced tomatoes and cucumber sprinkle with salt, black pepper, and lemon juice - Lemonade will be great for summer Dinner: These are great everyday options for home. - Vegetable Curry with plain rice and or Roti - Spinach Pasta and Vegetable Soup - Mixed Dal, Gajar Mattar, or Aloo Methi, Plain rice and Roti or Paratha - Rajma and plain rice. - Besan Puda (This is a super simple recipe that is good for breakfast, lunch or dinner) For a special get together, try the below: - Appetizer: Papdi Chaat (You can make the Papdi in advance and it lasts for weeks, or you can fry uncooked tortillas cut in the Papdi shape. Remember, chutneys and yogurt should be always in fridge!) - Masala Papad (You can grill the papads in advance and keep them in air tight container.) - Drink: Mango Lassi - Main Meal: Cabbage Kofta, Green Beans and Peas, Spinach Raita, rice, roti or Paratha (Kofta can be made in advance as they freeze well and can be stored for about a month. When you are ready to cook them, make the gravy, defrost the kofta and prepare like the recipe suggest.) (You can make extra Green Beans and peas as they make great sandwiches and Wrap with the leftovers) - Dessert: Refreshing Fruit Cream is great for a summer dessert. Finish up with a hot cup of Chai Masala Tea. Additional Suggestions - If you have chutneys ready in fridge, it is easy to plan some of the appetizers. I always have Tamarind and Hari Cilantro Chutneys in my fridge. - I also have some condiments on hand to spice up my meals. Check out the list under chutneys / pickles as they have a longer shelf life and are easy to make. - Plain Yogurt - It is helpful to have some frozen vegetables in your freezer such as green peas, green beans, chopped spinach. I also freeze small cut pieces of paneer. Before using, put them in hot water. - I like to have canned chickpeas and kidney beans on hand or you can boil a big batch of them and freeze them in small portions.


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"They all predicted, you know, the poor Statue of Liberty was going to drown within 100 years, and the polar bears, and all…that alarmist kind of stuff."
Climate change hysteria is the height of modern faux-intellectual douchebaggery– a belief system that mocks skeptics as simpletons, but which cannot withstand the slightest intellectual scrutiny.
1) The Earth is 4.5 billion years old. For most of that time, the Earth has been either covered in ice or rivers of molten lava.
Therefore, we can conclude with absolute certainty that climate change occurs naturally.
2) The extent to which anthropogenic pollution contributes to climate change is estimated at between fractions of degrees to several degrees per century.
To fear man-caused climate change, one must believe:
A) That the average temperature of Earth in 2014 is objectively "better" or "worse" than the average temperature of Earth in 10, 20, or 30 thousand years ago.
B) That the fractional increase (or decrease) in temperature over the course of centuries would be far more destructive than the massive economic, political, and social upheaval needed to significantly reduce carbon emissions.
Both of which are preposterous.

subset: commoncrawl


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With its 360-degree hinge, the ThinkPad X1 Yoga moves with you. The phenomenal HDR display option delivers 100% color gamut for vivid and true-to-life visuals. The integrated ThinkPad Pen provides the perfect outlet for your creativity. And FIDO authentication capabilities enable on device security so you can stay focused on the business at hand.


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Five Star Inspections is your trusted inspection company. Certified and highly experienced, Five Star Inspections provides thorough inspections from the ground up for buyers and sellers in the area for there septic and well systems.
Call 262-224-8998 to schedule your inspection or fill out the form below to receive a free estimate today!


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Inside EOS
Have you ever wondered what goes on inside your EOS camera? You press the shutter button and, hey presto, the image appears on the LCD monitor.
At EOS magazine we believe that knowing how your camera works helps you improve your photography – by eliminating user error. Here's a short guide to some of the parts that make the magic happen.
The digital sensor inside your EOS camera is a marvel of miniaturisation. The 22.2 x 14.8mm sensor of the EOS 1000D (right), for example, contains millions of tiny photodiodes – 10.1 million, to be precise – lined up in 2598 rows with 3888 photodiodes in each row. The photodiodes are often called pixels – an abbreviation of 'picture elements'.
The sensor unit is positioned behind low-pass filters. These are necessary because they help to prevent moiré patterns – the wavy lines that can appear across an image when newsprint or woven cloth is being photographed. The patterns appear when the distance between lines in the subject match the pixel pitch of the sensor. The low-pass filter reduces the risk of moiré patterns by spreading the light before it reaches the sensor. This creates the soft appearance of a digital image. Separate low-pass filters are needed for spreading the light horizontally and vertically. An infrared filter suppresses red fringing.
Nowadays sensors in EOS cameras are self-cleaning. A piezoelectric element creates a high-frequency vibration when the camera is switched on or off. This shakes off any dust which might have settled on the front filter of the unit. The dust is caught by a sticky band around the edges of the sensor.
DIGIC processor
The odd thing about digital sensors is that they are not digital. Each pixel is a photosensitive cell which responds to light by generating a small electrical current – the brighter the light, the stronger the current. This is an analogue process. The camera contains an image processor (above) made up of millions of tiny transistors etched into silicon board. These convert the analogue signals into digital data. Canon's name for this processor is DIGIC. The processor has evolved over the years and the latest EOS models launched since 2017 use DIGIC 7.
AF unit
The autofocus sensors are in the base of the camera. The main mirror, which reflects light up to the focusing screen, is actually translucent. Some of the light passes through to a secondary mirror where it is reflected down to the autofocus (AF) unit. This unit contains prisms which split the light and direct it to different parts of an AF sensor. The two images are analysed and the phase difference tells the camera how much the image is out-of-focus and the direction the lens needs to move to make the image sharp. If Live View is used, both mirrors swing up to lie flat under the focusing screen. This allows uninterrupted light to reach the sensor, but means that no light reaches the AF unit. Focus is achieved by contrast detection of the image on the sensor. This is usually slower than phase detection.
Focal plane shutter
EOS cameras feature a focal plane shutter. The sensor is set at the focal plane, marked on the exterior of some camera bodies with the symbol O . This is where rays of light from the lens come to a focus. The focal plane shutter is positioned immediately in front of the sensor. The shutter has two opaque metal blinds set across the width of an opening. Before an exposure, the first blind covers the opening, stopping any light from reaching the sensor. The second blind is above the opening. (Each blind is actually a series of metal blades which can overlap to occupy less space than the extended blind.) The two blinds are controlled by a unit which is part-mechanical, part-electronic. When the shutter button is pressed the first curtain opens, exposing the sensor. The second curtain follows to terminate the exposure. The shutter speed is determined by the time between the movement of the first and second curtains. The shutter-cocking system then resets the curtains to their original positions.
Mirror system
Single-lens reflex cameras have a mirror which reflects rays of light from the lens up to the focusing screen. This mirror is hinged so that it can swing out of the way during an exposure. The mirror drive mechanism (right) is quite complex. The mirror swings up to cover the focusing screen, which gives the temporary viewfinder blackout. The mirror must not be allowed to bounce at the end of its movement as this can cause vibrations in the camera during the exposure.
The above parts are small but significant parts of your EOS camera, but by no means all that it takes to make up your EOS. Think too of the eight-sided pentaprism (or pentamirror in entry level cameras), the metering sensor which sits between the pentaprism and the eyepiece lens, then the focusing screen which sits beneath the pentaprism. So too the exploded diagrams shown above illustrate just how many parts there are to your camera.
Take a thought then the next time you press the shutter button of the marvel of innvoation and technology that's contained in that little black box you're holding.
Learn how to get the most out of your Canon EOS camera with EOS magazine. We'll show you how your camera works, how to utilise the powerful feature set and how to get your images right in-camera.
We promise never to share your information
ABOVE Digital sensor
BELOW Sensor unit, plus exploded view
ABOVE DIGIC processor unit
ABOVE LEFT AF unit, with main mirror (top left) and secondary mirror (top right), and AF unit underneath.
ABOVE RIGHT Focal plane shutter unit
BELOW Mirror drive mechanism


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SHARE GLOBAL –our mission: Towards a civilization of solidarity and love. Inspired by the gospel, encouraged by the faith of our founders and the hopes of people living in poverty, we vouch for their dignity and a better life. We promote charity and justice throughout the world.
Salvatorian presence and work has spread throughout many decades. Today there are 1,045 Salvatorian Sisters living and working on four continents and in about 30 countries worldwide.
Our Sisters are rooted in the tradition of the countries where they were born. They know the fears, concerns and hopes of the local people. Their option is to have a simple lifestyle in an authentic way and a feeling of solidarity with the people according to the times and the culture. By living among the people, their reliable presence creates trust.
The global network of the Congregation sustains (as far as possible) many initiatives, programs and institutions. This network is connected with the respective local church and local partners. Individual donors, groups and international partner organizations promote the network in order to continue existing projects and to welcome new challenges.
With clear and efficient ways of communication and direct cooperation with responsible people, the Sisters and collaborators on site bring about reliable, highly qualitative and transparent projects that are implemented.
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Unless we're eating Pizza. Then it seems that nobody is happy.
Top Ender and Big Boy like Pizza to have pineapple on. As far as I'm concerned Pineapple has no place on a pizza. The children like Ham and Sausage and tonnes of Cheese. I like Mushrooms, Sweetcorn and maybe some Chicken. The Children like a deep pan, where as in my old age I've started to like a thin crust.
So when we heard about the rather cool Domino's "Create Your Pizza Legend" option where you can create a pizza and share it with others the Children were really excited and wanted to create a pizza that they thought everyone would love because they loved it.
They created the AMR Kid's Decide Classic, which you can order if you like and get 30% off if you enter the code. I sneaked one piece from their pizza they ordered and it was okay, if you like Pineapple on a Pizza...
I do have to assume that the Children loved the Pizza because they did eat the whole thing (bar the slice I ate) and have requested that we order it again, although I'm quite tempted to do as someone on my Facebook suggested and order a Vegetarian Pizza with extra Meat next time!


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A judge has agreed to allow a class-action lawsuit to proceed against New York City alleging a systemic failure in addressing the needs of the disabled population in planning for emergencies and disasters.
The lawsuit was filed last year after Tropical Storm Irene; the lawyers have contended that there were significant gaps in the city's plans to accommodate people with disabilities at city shelters or to evacuate them from high rises, among other claims.
Judge Jesse M. Furman of Federal District Court in Manhattan cited Hurricane Sandy's impact in support of granting class-action status to the plaintiffs: the city's estimated disabled population of about 900,000 people.
The judge wrote that it was impossible to know "if or when disaster will strike the city, but — as the tragic events of the past few weeks make abundantly clear — it is beyond 'mere conjecture' that another disaster, whether natural or man-made, will occur and that it will seriously affect members of the proposed class."
The judge did not rule on the merits of the lawsuit. The city has said the plaintiffs' claims are "patently false." Martha Calhoun, a senior city lawyer, said the city's emergency plans had been "carefully developed in order to effectively serve the needs of all New Yorkers, including individuals with disabilities." She said the city would "vigorously defend" the case at trial.
The suit seeks an order that the city devise programs to address the issue. Julia M. Pinover, a lawyer with Disability Rights Advocates, which represents the plaintiffs, said Hurricane Sandy was "proof" the city's "plans are faulty."Continue reading the main story


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Independence Day, also referred to as the Fourth of July or July Fourth, is a federal holiday in the United States commemorating the adoption of the Declaration of Independence 241 years ago on July 4, 1776. The Continental Congress declared that the thirteen American colonies regarded themselves as a new nation, the United States of America, and were no longer part of the British Empire. The Congress actually voted to declare independence two days earlier, on July 2.
Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating the history, government, and traditions of the United States. Independence Day is the National Day of the United States.
Courtesy of Wikipedia.com
Don't forget to check out my Amazon Influencer Page, where you can see many of my favorite Trader Joe's items available on Amazon. Just click here!


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Blues harmonica virtuoso, Sugar Blue (born James Whiting, December 16, 1949, Harlem, NYC), received the 1985 Grammy Award for his work on the Atlantic album, Blues Explosion, recorded live at the Montreux Jazz Festival. He recorded on Willie Dixon's Grammy-winning Hidden Charms album in 1989, and has performed on festival stages with classic artists like Muddy Waters, B.B. King, Art Blakey and Lionel Hampton.
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Mary & Archie West Didsbury to Close in July
One of our favourite West Didsbury venues Mary & Archie will be closing at the end of July.
Mary & Archie first opened on Burton Road 7 years ago and have been a local favourite for food, drinks and entertainment ever since.
The final day will be 30th July and to go out with a bang there is a Farewell Party weekend Friday 27th to 29th July. More details on Facebook.
The recently opened Chorlton Mary & Archie will continue to go from strength to strength and we wish them all the best in the future.


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When you see Hipster Life Crew Socks, what is the first thought that comes your mind? For us, imaginative, creative, and reasonably priced are what we get.
Inventory Last Updated: Dec 14, 2019
Inventory Last Updated: Dec 14, 2019
Made of: Combed Cotton, Spandex, Polyester
Size: European Sock/Shoe Size -- 36-40
U.S. Sock Size -- 9-11
U.S. Men's Shoe Size -- 4½-7½
U.S. Women's Shoe Size -- 5½-9½
U.K. Men's Shoe Shoe Size --4-7
U.K. Women's Shoe Size -- 3.5-6.5


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(third-person singular simple present upsamples, present participle upsampling, simple past and past participle upsampled)
MLA Style
APA Style
upsample - Computer Definition
(1) To make a digital audio signal higher quality by increasing the sample rate, for example, from 44.1 kHz to 88.2 kHz, and interjecting new samples in between existing samples. The sample size (word size) is also increased for finer granularity. The objective is to have a smoother digital wave going into the digital-to-analog converter (see DAC). Contrast with downsample. See sampling, oversampling and high-resolution audio.
(2) To increase the color depth of a digital image, for example, from 16 bits per pixel to 24 bits per pixel. See color depth, pixel and upscale.
MLA Style
APA Style


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FASET Safety Net UV Testing
Because safety netting is required to withstand the impact of a falling body, it is essential that these products adhere to the strict industry standards for testing and repairing provided by FASET.
Safety nets are generally composed of polypropylene which can be negatively affected by ultra violet light. Over time, these safety nets can succumb to UV degradation or other types of damage such as abrasion, cutting or weaknesses due to contact from hot materials.
Pro Net GB Ltd provide a safety net repairs service covering all damage from UV degradation, hot materials, or abrasion to the repair of knotless safety nets, which may be repaired for further use, according to the FASET regulations.
Safety net repairs services offered for knotless safety nets include permanent laced patch or single strand repairs, border rope repairs, C-ring repairs or temporary on-site repair support. The customer's safety is paramount and Pro Net GB Ltd are committed to ensuring that nets are repaired to an exceptionally high standard in the event of any damage occurring. For testing or net repairs contact Scott Perry 01405 817557 Ext 1
All Products must comply with BS EN 1263-1 which means:
- Minimum strength of rope edge – 30kN
- Mesh size – 45mm, 60mm or 100mm
- Minimum energy absorption – 4.14kj
A detailed inspection is carried out on each net before and after each use and any safety net repairs carried out are logged. The status of any net on contract can be provided instantly to the hirer. Details include:
- Certificate of Conformity
- Date of Manufacture
- Annual Test Results
- Summary damage repairs carried out
- Historical hire data for each net
We also cover the Following:
Safety Nets
Pro Net GB Ltd specialise in fall arrest netting and other products designed for safety within the work place, including building site safety netting and…
Temporary Edge Protection
Temporary Edge Protection for industrial steel frame buildings, farm, commercial etc.


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THE Philippine Deposit Insurance Corp. (PDIC) announced that it started mailing postal money orders (PMOs) to all depositors eligible for outright payment who maintained deposits with the closed The Palawan Bank (Palawan Development Bank) Inc. on May 27, 2019, 15 working days after the bank's takeover on May 6.
Eligible for outright payment of deposit insurance are individual depositors with valid deposit balances of P100,000 and below, who have no outstanding loans with the closed bank, and have complete mailing address in the bank records or updated this information through the PDIC mailing address update form (MAUF).
PMOs amounting to P15,000 and below may be encashed either with the local post office or with the nearest branch of the Land Bank of the Philippines.
Meanwhile, PMOs above P15,000 may be deposited to the depositor's account in any local bank.
The Palawan Bank was ordered closed by the Monetary Board through Resolution 660-A dated May 2. It is a 10-unit thrift bank with head office located at Unit 1 Goldraz Properties Bldg., Malvar St., Brgy. San Miguel, Puerto Princesa City, Palawan. It has nine branches: five are located in Palawan (Brooke's Point, Narra, Quezon, Roxas, and Taytay) and four are located in Cebu (Carcar City, Liloan, Minglanilla, and City of Naga).
Depositors who have not received their checks after two weeks are advised to contact the PDIC Public Assistance Department.
All other depositors, regardless of the type of their account or account balance, have to file deposit insurance claims. All valid claims will be paid.
Deposit insurance claims of depositors will be served starting June 7, 8 a.m. to 5 p.m. at designated payout sites.
PDIC will serve on June 10 and 11, the claims of depositors of the Carcar City, Minglanilla and City of Naga branches at the bank's branch in Barangay Poblacion Ward III, Minglanilla. Claims of depositors of the Liloan Branch will be served on June 7, at the bank premises along the National Highway, Brgy. Poblacion, Liloan, Cebu.
When filing claims for deposit insurance, depositors have to personally present their savings passbook, certificate of time deposit or other evidence of deposit and one valid photo-bearing ID with their signature. It is recommended, however, that they bring at least two valid IDs in case of discrepancy in signature. (PR)
SunStar website welcomes friendly debate, but comments posted on this site do not necessarily reflect the views of the SunStar management and its affiliates. SunStar reserves the right to delete, reproduce or modify comments posted here without notice. Posts that are inappropriate will automatically be deleted.
Do not use obscenity. Some words have been banned. Stick to the topic. Do not veer away from the discussion. Be coherent. Do not shout or use CAPITAL LETTERS!


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Animal enrichment is the way in which animal caregivers keep animals happy and healthy.
Animals need ways to act like they could in the wild. Animal enrichment considers the behaviors that animals need to do on instinct- like dig, burrow, or hunt.
Knowing information about your animal can help you decide what it needs


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A Riemannian Geometry in the q-Exponential Banach Manifold induced by q-Divergences.
Quiceno, H. R.
Loaiza, Gabriel
MetadataShow full item record
For the family of non-parametric q-exponential statistical models, in a former paper, written by the same authors, a differentiable Banach manifold modelled on Lebesgue spaces of real random variables has been built. In this paper, the geometry induced on this manifold is characterized by q-divergence functionals. This geometry turns out to be a generalization of the geometry given by Fisher information metric and Levi-Civita connections. Moreover, the classical Amari's α-connections appears as special case of the q −connections ∇ (q). The main result is the expected one, namely the zero curvature of the manifold.


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Name: Elynor Monks / Age: 33 / Location: Wilmington, NC / Education: Bachelors from SMU: Major: Advertising and Minor: Studio Art / Current Title: Owner & Creative Director of Elynor & Co.
On Her Journey
"I started my career at Brand Strategy & Consumer Insights firm where we specialized in consumer research and how to make those findings actionable for big businesses across the world. But we were producing bland pitch decks and discombobulated reports with little regard to design strategy, visual engagement or brand narrative. I asked if I could change my role to "design strategist" (focusing solely on powerpoint and infographic work) and it took off.
Our client base grew and we began producing work that truly inspired our clients to action. It was a dream job, but after I had my first baby I knew I wanted to be able to work from home. So I started my own business, focusing solely on presentation design and pptx-made infographics.
I had no idea how successful I would become given the need for this type of work. I mean, every big business uses PowerPoint! And they are sick of the doldrum templates! Word of mouth travels fast when you treat each project and client with real care and attention to detail. I truly don't believe powerpoint is given the love it deserves from a visual perspective. It can be custom, editorial and beautiful if you nix everything you've been taught about powerpoint.
I now do branding, websites and almost all other graphic design projects through my incredible team of remote female powerhouses who have also taken the leap to start their own business from home. I wouldn't be where I am today without their dedication to their craft! I hope one day soon we can all get together and learn from each other in a real community setting. Stay tuned for that!"
On inspiration
"TV, magazines, print ads, billboards, company logos, Instagram is a big one these days. Pinterest, Behance, Envato. Even image searches in Shutterstock get me thinking on my computer. But I also really admire editorial design so magazines really help me appreciate layout design and how to strategically pack in a bunch of information into a small space while still having it engage an audience visually."
On Her Typical Week
"It's a lot of sweatpants and high buns, running kids to school and working as best I can from 9 – 5 pm. Admittedly, I have been working a lot of nights (after dinner, baths and baby bedtimes) to finish it all in time. But that's because I have been pretty dedicated to growing Elynor & Co this year and that takes time; more time than I thought!"
"Notice what your strengths are. Notice what people compliment you on. Notice WHY you like the cover of a magazine. Notice how others are succeeding in a space similar to where you want to be."
On Tools
- iCal sharing keeps our family to-dos in order.
- Instagram for modest in-house marketing, research, potential designers to subcontract for me, inspiration.
- Shutterstock for vector images and photos
- Unsplash for the really beautiful real-life photos
- Envato for awesome fonts, patterns, template ideas and graphics
- Asana for teamwork and asset sharing
- DropBox for client content sharing
- PPTX & Illustrator are really the two programs I work in – and Illustrator is only for those vector files I want to customize for client needs.
- Squarespace is my go-to website platform – both my business and my client websites
- Quickbooks has been a life saver for all invoicing and money management!
- Color Story is great for mobile photo editing
- Unfold & Canva are great for stories and Instagram posts
- Later is my go-to social planner.
On Accomplishments
"I think just being able to make a living from my bedroom and supporting my family of 5 with an incredible stay at home hubby is the most I could ever dream of. I truly believe anyone can achieve a solid work/life balance if you are organized, smart, dedicated to your craft and passionate about each and every project. The mission of my company internally is to support women all over the country/world to find this balance. I am working towards that more and more after 5 years on my own. It will take some time to get there and grow, but the need is so big, and there is so much talent out there!"
On Finding Balance
"As an entrepreneur, it is hard to find balance. When you're running the show, there are endless possibilities and opportunities to grow and improve. I could work all day every day, and sometimes I have to do that. But I am learning that time management and compartmentalizing time is super important, and setting expectations with clients and subcontractors is a part of that.
For now, I just do my best to keep a 9 – 5 day on the weekdays and "gear up" for a couple hours on Sunday to feel prepared for the week ahead. For me, it's all about quality. Enjoying each moment you get with your family and dedicating yourself whole-heartedly to your client's success. Caring. You have to care and be in each moment and gobble it up with a real hunger to enjoy all life throws at you!"
"It's funny when you have kids how much everything changes. Their happiness is your happiness and everything I do is for them. Even if that means working long hours and not seeing them as much as I want to sometimes, I know they are proud of me for working hard to build a life we love by the beach."
On Finding Your Passion
"Notice more! Notice what your strengths are. Notice what people compliment you on. Notice WHY you like the cover of a magazine. Notice how others are succeeding in a space similar to where you want to be. When you take account of all these things with eyes wide open, you'll find your niche. But talent means always being open to learning more and evolving so keeping your ear to the ground will get you further than touting your own successes."
On Culture
"I am finding it harder and harder to find good within the US this year. I am kind of devastated by our country politically, economically and socially. The divide is really apparent here in the bible belt, but you can always find good. The most positive cultural shifts I have been able to be a part of include branding a food pantry for free and creating engaging designs for a project dedicated to childhood empathy and service. These projects mean the world to me and I am so fulfilled knowing I had a small part in growing a community food pantry and teaching little ones what a refugee really is, and what they can do to help them."
On Vacation
"Honestly? Disney World was a wild experience. I still can't believe I am old enough to take my own kids there when I remember like it was yesterday being the kid!! But watching their little eyes light up at every turn made my heart burst. It's funny when you have kids how much everything changes. Their happiness is your happiness and everything I do is for them. Even if that means working long hours and not seeing them as much as I want to sometimes, I know they are proud of me for working hard to build a life we love by the beach. At least I hope they are!"
"Talent means always being open to learning more and evolving so keeping your ear to the ground will get you further than touting your own successes."
On Being a Business Owner
"[My favorite part is] the flexibility of it all. Sleeping in if I need to, pausing to make grilled cheeses for the kids at lunch, taking a hair appointment in the middle of a weekday and of course, not commuting! [My least favorite part is] the constant awareness that you could be doing more. It can be daunting to have big dreams."
See more career profiles here. Photo by S O C I A L . C U T on Unsplash


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MAT 2018 Preparation Tips – The MAT exam takes place four times a year. So, whichever session you have applied for, do not take stress, you must have done enough MAT preparation till now. For the few days left for MAT, you can brush up the concepts and formulas of related topics. Continue giving the mock test and keep reading the articles or blogs. Revise important words meanings and grammar rules. As long as you maintain the habit, you will not have any problem on the exam day. To know what more can help you on the exam day, read below.
First of all, let's focus on the things necessary for the overall exam. Then we will discuss useful tips to crack the exam.
What to do before MAT 2018
It is necessary that you keep calm before the exam. Don't take the stress and give your 100% in the test. Moreover, manage your time judiciously during the test.
Practice Don't give up taking the mock tests. Since the exam is coming near, taking two mock tests a day are enough. Importantly, revise and analyze the test carefully. See the solutions and check where you were wrong while attempting the question. Whether it is the formula or the concept. If it is a formula then keep revising them until the exam and for concepts brush it up once again. Remember do not pick new topics to learn before the D-day.
Do not take stress See stress is the most harmful thing which can surely spoil your exam. As you must be preparing for the last few months, you will definitely do well. On the examination day, do not think too much and attempt the question you are confident about. As in the exam, your accuracy will matter the most. So keep your motivational level up as any dip in the confidence can turn the tables against you.
Speed and accuracy It is important you maintain your speed during the exam. Solving in less time will give you the advantage to attempt more question. But in the process, try to maintain accuracy. Don't blindly mark the answer. It is the accuracy which will matter the most. If you attempt 120 questions, give 100 correct, then you will score 95 marks. In the scenario, if you made 35 wrong attempts then scores will dip to 76.25. See it will make a huge difference in your ranking.
Do not stick to one section Don't stick to one question for than two to four minutes. Skip it for a while and come back later when you are done with most of the questions. Do not take it to your ego, you can solve any questions but sometimes we miss identifying the important information even in simplest of the question. Ensure you complete the exam in 150 minutes. You will enough time to revise or to look at the question again.
Carry all the important documents Apart from all the worries, you must remember to carry the admit card and writing material like HB pencil, eraser, sharpener etc. It is also necessary you know the exam instructions well. For detailed information regarding MAT guidelines, Click Here.
Last minute preparation tips for MAT
Solving the question smartly is the utmost thing that any management aptitude wants from the candidate. Of course, you can sole via any method but the time management should not be compromised. So, you can refer to the tricks mentioned below.
Which section to attempt first?
Scan the question paper once, attempt the section you think is wise to start. You can analyze it through question length, language difficulty and the information present in the question. You can start with the Verbal ability section, as this section can be completed in few minutes. Then you can move to reading comprehension part. After that, you can follow logical reasoning, quant, and data interpretation.
Within a section, try to solve questions which can be solved directly via formulas like averages, Trigonometry, SI & CI etc. In DI section solve the set which has less complicated data. You can start with graphs and pie charts as they are easy to comprehend.
Is question lengthy and complicated?
If you thinking that question is taking too much time then try the reverse engineering. Solve the question by putting the options. You will see most of the questions like profit and loss, Number system can be solved via this method. Take the intermediate options for example if question has value 60,80,70,100. Then try with 70 and 80 in the starting. Moreover, look for an attractive option first.
If your calculation is weak, then you can leave that question for a while and attempt it at the end. You can also opt for the elimination method, this method is very useful in solving the RC question and Data interpretation questions. In percentage questions, you can mentally note down that 1/3 is 33.33% instead of doing it in the paper.
What are key areas to focus on?
See the questions can trick you in many ways. Ther are many such questions in logical reasoning and reading comprehension. So, focus on words like "all", "none", "some", "if", "if and only if" especially negative words like "non", "un", "dis" etc, while solving the conclusion based questions.
While solving the conclusion based questions, read the information carefully, do not assume anything by yourself. If you are confused between two options then you can take your chances and choose the most attractive option.
Last but not the Least
- Just chill one day before the exam. Calmly revise what you have done.
- Think positively, if you crack the exams then you can admission to one of the best B-schools in India.
- Reach the examination center in time with all the important documents.
- Do not panic after receiving the paper, start with your most favorite section.
If you need any assistance, you can ask in the comments below.


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24/7 Crisis Line
(800) 432-8781
For more information
or to schedule an appointment, please call 320-235-4613
Depression Management
Training Time
Mondays in Willmar
1 p.m. to 3 p.m.
Thursdays in Litchfield
10 a.m. to 12 p.m.
Groups meet weekly at the Woodland Centers offices in Willmar or Litchfield. Each Module takes 4 meetings, so completion of all four modules takes about 4 months.
To participate in the training, you do not have to be involved with individual therapy or be taking medication but it is all right if you are.
What is depression?
Depression is a condition that affects your thinking, emotions, and physical health.
Symptoms of depression include:
Depression Management Training
Depression Management is available in the following county:
Other Adult Services


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The Oconaluftee Indian Village is a living history museum that portrays a 1760s Cherokee village. This is the place to learn about their culture and traditions. Take a guided tour and interact with villagers as they hull canoes, make pottery and masks, weave baskets and beadwork, and participate in their daily activities. Plus, learn some of their dances!
2019 Dates: April 16-November 9
The outdoor walking tour meanders through authentic reconstructions of Cherokee buildings, including houses constructed of woven saplings plastered with mud, early log cabins and brush arbors. Go inside a council house and dance grounds, where guides lecture on Cherokee history, culture, language, government and dance. Don't miss the blowgun demonstration! You can also visit an original nineteenth-century cabin and Cherokee garden.
It's a must-stop for an authentic Cherokee experience. It's located adjacent to Unto These Hills outdoor drama and near the Museum of the Cherokee.
The Cherokee did not live in teepees! Friendly guides are delighted to answer your questions as you tour the buildings after your guided tour. Buy local crafts in their shop. Also, walk the nearby half-mile trail to the Botanical Gardens with a historic cabin. No ticket needed for that.
July 4th Weekend: Attend the Cherokee Pow Wow.
October: Go to the Cherokee Indian Fair.
Hours & Admission
Admission is $20/adult, $12/children. 30-minute guided tours start every 15 minutes, except 11:30-12:30. No reservations needed. Save with a combo ticket that includes Unto These Hills and the Museum of the Cherokee.
- April 16-27, 2019: Open Tuesday-Saturday, 10 AM-4 PM, last tour 3 PM
- April 29-October 19, 2019: Open Monday-Saturday, 9:30 AM-5 PM, last tour 4 PM
- October 22-November 9, 2019: Open Tuesdays-Saturdays, 10 AM-4 PM, last tour 3 PM
- Watch a traditional dance show or a Time of War re-enactment scene in the squaregrounds at 12 Noon and 3 PM
- Closed all Sundays
Driving Directions
Cherokee is just 50 miles from Asheville via I-40 West to Exit 27, then U.S. 19 to U.S. 441 in Cherokee (one hour drive). Street address: 218 Drama Road, Cherokee.
Watch our Video from Oconaluftee Indian Village
Join the Cherokee Friendship Dance!


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Save a doctor and build your
medical team Doctor is saved to your
medical team Saving a doctor is currently down.
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medical team Doctor is saved to your
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Dr. Douglas Woodburn, MD
General Surgery
2929 Loma Vista Rd Ste C Ventura , CA 93003
Get to Know Dr. Douglas Woodburn, MD
Accepting Patients
36 Years
- Los Angeles County - U S C Medical Center 1988
- New York Medical College 1983
Insurances Carriers Accepted
Always check with your healthcare provider for most up to date information
- Aetna
- Blue Cross Blue Shield
- Blue Cross Blue Shield of California
- Cigna
- MultiPlan
Dr. Douglas Woodburn, MD's Experience
General Surgery
Board Certifications
- General Surgery American Board of Medical Specialties
Procedures Performed
- Abscess or Cyst Drainage or Aspiration
- Abscess or Fluid Incision and Drainage
- Appendectomy, Laparoscopic
- Appendectomy, Open
- Axillary Lymph Node Dissection
- Bile Duct Procedure
- Biopsy of Breast
- Bladder Surgery
- Bone Marrow Biopsy
- Breast Reconstruction
- Breast Reduction
- Breast Surgical Procedure
- Colectomy
- Colectomy and Sigmoidectomy With Robotic Assistance
- Colon and Rectal Surgery
- Cystotomy
- Destruction of Anal Tumor
- Dressing and-or Debridement of Wound, Infection, or Burn (incl. Negative Pressure Wound Therapy)
- Enterostomy (Laparoscopic or Open)
- Esophageal Surgery
- Excision of Breast Tumor
- Excision of Rectal Tumor
- Excision of Skin Lesion
- Excision, Shaving, or Destruction of Skin and Subcutaneous Tissue (incl. Mohs Micrographic Surgery), Tissue Transfer
- Femoral Hernia Repair, Open
- Fistulectomy or Fistulotomy, Anal
- Gallbladder Removal
- Gallbladder Removal (Cholecystectomy), Laparoscopic
- Gallbladder Removal (Cholecystectomy), Open
- Gastroenterology Procedures
- Head and Neck Surgery
- Heart Surgery
- Hemorrhoidectomy or Excision of Anal Tags
- Hernia Repair
- Inguinal Hernia Repair, Open
- Intestinal Transplant (incl. Enterectomy)
- Laparoscopic Sigmoidectomy With Robotic Assistance
- Laparoscopic Surgical Procedure
- Laparotomy
- Lung Surgery
- Lymph Node Biopsy or Excision
- Mastectomy
- Open Incisional and-or Ventral Hernia Repair
- Orchiectomy
- Paracentesis
- Parathyroidectomy
- Port Placements or Replacements
- Proctectomy, Open or Laparoscopic (incl. Swenson and Duhamel Procedures)
- Removal of Reproductive Organs (Hysterectomy, Oophorectomy, Salpingectomy, Salpingo-Oophorectomy, Resection of Peritoneal Malignancy)
- Removal or Destruction of Rectal or Intestinal Tumor (incl. Colonoscopy, Proctosigmoidoscopy, Sigmoidoscopy and Control of Hemorrhage)
- Splenectomy
- Splenectomy and Splenorrhaphy
- Stomach Surgery
- Thoracentesis
- Thyroid Lobectomy
- Thyroidectomy or Thyroid Lobectomy
- Trigger Point Injection
- Vaginal Surgery
- Vagotomy
- Wound Repair
Conditions Treated
- Abdominal Disorders
- Abdominal Pain
- Abscess
- Anal and Rectal Cancer
- Anal Disorders
- Anal Fissure
- Anal or Rectal Pain
- Anal Prolapse
- Aneurysm
- Anorectal Abscess
- Appendicitis
- Benign Tumor
- Biliary Atresia
- Breast Cancer
- Breast Diseases
- Breast Lump
- Cancer
- Cholecystitis and Gallstones
- Cholelithiasis
- Colorectal Cancer
- Constipation
- Crohn's Disease
- Diaphragmatic and-or Hiatal Hernia
- Esophageal Diseases
- Fracture
- Gastrointestinal Diseases
- Gynecologic Cancer
- Head and Neck Cancer
- Hemorrhoids
- Hernia
- Hyperparathyroidism
- Incisional Hernia
- Inflammatory Bowel Disease
- Inguinal Hernia
- Intestinal Abscess
- Intestinal Obstruction
- Lipomas
- Liver Cancer
- Lung Cancer
- Meckel's Diverticulum
- Neuroendocrine Tumors
- Pancreatic Cancer
- Parathyroid (Gland) Tumor: Other than Malignant
- Partial Lung Collapse
- Peripheral Vascular Disease (PAD, PVD)
- Phlebitis and Thrombophlebitis
- Pleural Effusion
- Pulmonary Disease
- Pyloric Stenosis
- Secondary Malignancies
- Small Intestine Cancer
- Soft Tissue Sarcoma
- Stomach and Small Intestine Cancer
- Stomach Cancer
- Stomach Diseases
- Thrombosis
- Ulcer
- Umbilical Hernia
- Varicose Veins
- Vascular Disease
- Ventral Hernia
Awards and Recognitions
- Recognized Doctor
Dr. Douglas Woodburn, MD's Locations
Accepting New Patients
2929 Loma Vista Rd Ste C, Ventura, CA 93003
(805) 641-0222 Fax: (805) 641-0272
Affiliated Hospitals
St. John's Pleasant Valley Hospital
2309 Antonio Ave, Camarillo, CA 93010
St. John's Regional Medical Center
1600 N Rose Ave, Oxnard, CA 93030
Notice: "Find a Doctor" is provided by Dignity Health as a convenience to you. The information on each participating doctor is submitted to Dignity Health by each doctor and is not independently verified by Dignity Health. Each doctor is solely responsible for the completeness and accuracy of the information listed about him or her. Dignity Health is not responsible for any loss or damages caused by your reliance on the doctor information contained on Find a Doctor. You should telephone the doctor's office in advance to verify the accuracy of the information.


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Black Floral Organza Aline Mini Dress with Short Sleeves MN47
Black mini dress fabricated from floral patterned organza, featuring aline silhouette and short sleeves.
Standard length is approximately 37". Click Here for Size Guide.
We offer Customization Service for this product. Learn More Here.
Please check out the Dispatching & Shipping Standards for this product to make sure we can meet your needs.


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How To Keep Your Head In The GamePosted on
It's no secret that massage in general is an important part of a preventive health regimen. By increasing circulation and decreasing muscle tension with massage, your body will perform better and your mind will stay sharp. But there's one type of massage in particular that doesn't often get the recognition it deserves. Scalp massages are often relegated to that few minutes at the hair salon when you're getting your hair washed, but they could be oh-so-much more.
As with most forms of massage therapy, scalp massages offer benefits on any number of levels. Just like their cousins' scalp massages encourage the release of serotonin, the feel-good chemical that your body naturally produces. It's involved not only in regulating your mood but also in promoting healthy sleep patterns and pro-social behavior, too.
Scalp massages also promote circulation in the scalp as well as in the neck and shoulder regions. This increases the supply of oxygen to skin and muscle cells, helps with lymphatic drainage as well as with the removal of waste products from those cells. This will help your skin stay soft and supple and improve your overall health as well.
The increased supply of oxygen has an added benefit during a scalp massage – it promotes healthy hair growth. You can't have great hair if your scalp isn't healthy. The increased flow of blood to your scalp's skin cells means that your hair follicles are also benefitting from it. And that in turn promotes healthy hair. Plus, scalp massages can help people who suffer from conditions such as dandruff, seborrheic dermatitis and psoriasis by exfoliating the unhealthy skin cells and letting fresh, new ones come to the surface.
Here at DuBunné Spa Club and Massage Centre, we offer a Moroccan Oil Scalp Massage that combines the benefits of a scalp massage with the added effects of aromatherapy. Using an oil blend that includes ginger, lavender, and geranium essential oils, the treatment not only relieves stress but helps keep both your hair and your scalp healthy, too. The massage includes head, neck and shoulders for a completely relaxing service.
Get your head back in the game with our signature scalp massage. You can find us at 23725 Arlington Avenue in Torrance, or give us a call on 310.326.9062. Prefer to instantly schedule your own perfect appointment? Simply download our free mobile app from iTunes, Google Play or Amazon.