Food Directory
Food Home:- Arts: Photography: Photographers: Masters:
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- Brad Washburn Gallery
Bradford Washburn photos of Mount Washington and the White Mountains region of New Hampshire. - Bullock, Wynn Archive
Finding Aid for the Wynn Bullock Archive. The Bullock Archive located at the Center for Creative Photography, University of Arizona. PDF File. [PDF] - Caponigro, Paul
Information on galleries and exhibitions, with 10 images of his photography at Art in Context. - Coburn, Alvin Langdon
George Eastman House presents more than 130 of Coburn's images. - Disfarmer, Michael (1884-1959)
Gallery collection available for viewing with prints for purchase of rural Arkansas families from the 1940's. - Gedney, William
Documentary photographs (1950s to early 80s) of the United States, India and Europe, and writings archived at Duke University. - Giacomelli, Mario (1913-2000)
Article, with links to related sites, about this Italian photographer. - Gibson, Ralph
Site presents his work entitled "Light Years". - Haas, Ernst (1921-1986)
Official website for the color pioneer and onetime Magnum member, containing his writings, biography, print sales, and images. - Lartigue, Jacques Henri
A biography and his work. - Masters of Photography
Articles, photographs, and resources about photographic masters. - Moore, Charles
Kodak presents "Powerful Days in Black and White" of the civil rights movement. - Morath, Inge
The Estate of Inge Morath. Current and upcoming exhibitions, complete bibliography of books, biography, links. - Porter, Eliot: Collection Guide
Collection which the photography pioneer bequeathed to the Amon Carter Museum, including photographs from throughout his career, manuscripts, and biography. - Schulthess, Emil (1913-1996)
Photographs and a brief biography of the Swiss artist. Information on the archives. - Shahn, Ben
A biography, images and links to Amazon.com at Cosmopolis. - Skrebneski, Victor
A 50-year retrospective of Skrebneski's fashion photography and celebrity portraits by Kodak and PDN. - Uelsmann, Jerry
Images, a biography, essays, a gift shop, and letters from fans. - Van Vechten, Carl (1880-1964)
The collection at the Library of Congress. - Webb, Todd (1905-2000)
Images of New York, Paris, and Georgia O'Keeffe. Includes biography, portfolio, and links to authorized dealers.
Random Indian Recipes:-
- Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...