Food Directory
Food Home:- Arts: Visual Arts: Sculpture: History: Sculptors:
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- Arp, Jean (1886-1996)
Biography of the modernist sculptor Jean Arp from the Guggenheim Collection. - Augustincic, Antun (1900-1979)
Biography of Croatian monumental sculptor from the Augustincic Gallery. - Barnard, George Grey (1863-1938)
Highlights the contribution to the art world of the American sculptor, exploring the people and places that influenced him. - Carrick, Alexander (1882 - 1966)
Scottish sculptor who was responsible for many Scottish war memorials and was influential as an academician of the Royal Scottish Academy. The site provides a full biography of his life and work including many photographs. - Fredericks, Marshall M. (1908-1998)
Museum housing works that span the career of the American sculptor, known for his monumental figurative work, public memorials, fountains, portraits and sculptures of animals. - Henghes, Heinz (1906-1975)
An account of the life and work of the German born artist and sculptor. - Maillol, Aristide (1861-1941)
An illustrated biography by Ryozo Himino of the French sculptor. This is an English translation by the author of a book in Japanese (Tokyo 2001). - McKenna, James (1933-2000)
Review of the achievement of Irish stone sculptor, and of his contribution to the International Hopkins Summer School in Ireland. - Polasek, Albin (1879-1965)
Museum and sculpture garden devoted to Czech-American sculptor. - Rheinhold, Hugo (1853-1900)
Axel Schmetzke provides primary and secondary sources on the life and works of the late-19th century German-Jewish sculptor, particularly his "Philosophizing Monkey" bronze. - Subirachs, Josep Maria (b.1927)
Pioneer of Avant Guard sculpture in Catalonia in the second half of the twentieth century. (Site in English, Catalan and Spanish) - Szukalski, Stanislav (1893-1987)
The official website for the Polish-American sculptor, painter and writer. Biographies, gallery, posters, and books. - Zúñiga, Francesco (1912-1998)
Eminent Mexican sculptor born in Costa Rica. Site features a small gallery of artworks and chronology as well as information on the rarely seen photography of Bernice Kolko.
Random Indian Recipes:-
- Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - 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 ... - Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - 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 ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.