Art - An expression!

Hi!

Acrylics on canvas

Apart from having formal training in a prestigious art college and career accomplishments as a Graphic Designer over the past eleven years in various multinational companies, I have had wonderful opportunities for teaching, mentoring, and guiding school students from grades 01 to 10 in the field of art.

I have had the privilege to adapt various and effective designing and teaching techniques, which has allowed me to teach, share, and promote my creativity. Right now I have an opportunity in designing books for various organizations. Apart from art, like my profession, I have interests in photography and culinary art.

Some of the famous artists who inspire me and whose art I have tried are Mario Miranda, R. K. Laxman, Milind Mulick, Michelangelo, Vincent Van Gogh, etc.

I hope you enjoy my colorful journey as much as I enjoyed splashing colors :)

Cheers!

Ambat

  

What you need

1 cup Black-eyed peas [soaked overnight and pressure cooked till soft]

1 Potato [ boiled]

To grind

1 cup fresh coconut

3 - 4 red chilli [spice can be adjusted]

1 small lemon size tamarind

A small pea-sized piece of Jaggery

For seasoning

1 teaspoon Coconut oil

1 spring of Curry Leaves

1 - 2 Red Chilli

Pinch of Asafoetida

How to make

1. Mix the cooked lentil and potato with the ground paste.
2. Add in water to adjust to a curry consistency.
3. Add salt to taste and boil well.
4. Heat coconut oil and add the ingredients under ‘seasoning’
5. Serve hot with rice.

P.S: Using Coconut Oil for seasoning enhances and gives it an authentic Mangalorean taste to the gravy. Normal cooking oil can also be used in the absence of coconut oil.

Red Pasta

What you need

1 cup Pasta [Cooked]

For the Gravy

2 tablespoons Olive Oil

6 - 7 Garlic Pod [Finely Chopped]

1 Onion [Finely Chopped]

1 Carrot [Finely Chopped]

1 cup Green Peas [Blanched]

1 cup Baby Corn [ cut to pieces]

2 - 3 tablespoon of green/black olives

1 teaspoon of Red Chilli Flakes

1/2 cup Tomato Ketchup

1/2 cup Mozzarella Cheese

1/2 cup Cheddar Cheese

Salt to taste

Grated Cheese to Garnish

How to make

1. Heat Olive oil and add in chopped garlic. Cook till it turns slight brown.
2. Add chopped onions and cook till it turns slight brown.
3. Add in the chopped carrots, peas and baby corn. Cook till they turn tender.
4. Add olives, red chilli flakes, salt and tomato ketchup.
5. Toss well till the vegetables are coated well.
6. Add in Mozzarella Cheese and Cheddar Cheese. All it to melt well.
7. Toss in the cooked pasta, mix well with the rest of gravy.
8. Cover and cook in low flame for 7 - 8 minutes until the flavours are mixed well.
9. Sprinkle Grated cheese on top before serving with Garlic bread.

Hyderabadi Palak Paneer

  

What you need:

1 Bunch Spinach [Blanched]

1 cup Coriander

To Grind

1 tablespoon Oil

1 tablespoon Ghee

1 teaspoon Pepper

1 - 2 Elaichi

1 - 2 Cloves

1/2 inch Cinnamon

1 Bay leaf

5 - 6 Garlic Pods

2 - 3 Tomatoes

2 - 3 Onions

3 - 4 Green Chillies [Spice can be adjusted]

3 - 4 Dry Red Chillies [Spice can be adjusted]

1 inch Ginger

1 teaspoon Honey

1 teaspoon Jeera Powder

1 teaspoon Red Chilli Powder

Salt to taste

For the Gravy

1 teaspoon Jeera

1 teaspoon Kalonji

1 teaspoon Red Chilli Powder

1 teaspoon Jeera Powder

1 tablespoon Kasuri Methi

1 slab of Panner

2 - 3 tablespoon Cream

How to make it

To Grind

1. Blanch cleaned Spinach in hot water for 8 to 10 minutes. 
2. Add in 2 tablespoons of oil+ghee in a pan.
3. Once it’s hot, add Black pepper, Elaichi, Cloves, Cinnamon and Bay leaf.
4. Once the spices are slightly done, add Garlic Pods and Onions. Cook until the onions turn slightly brown.
5. Add tomatoes and cook until they are completely cooked.
6. Add Green Chillies, Red Chillies and Ginger. Cook for a while.
7. Add in the blanched spinach and coriander. Cook well.
8. Add Jeera Powder, Red Chilli Powder, Asafoetida, Chat Masala and Dry Mango Powder/Amchoor Powder.
9. Add in Honey. [This can be omitted if you want the gravy to be completely spicy]
10. Adjust salt to taste.
11. Bring the cooked mixture to room temperature. Grind to a fine paste or to a gravy consistency. 

For the Gravy

1. Add in 2 tablespoons of oil+ghee in a pan. 
2. Add in Jeera and kalonji.
3. Add in Red Chilli Powder and Jeera powder.
4. Add the ground paste and cook well until oil separates.
5. Add in Kasuri Methi, Paneer and Adjust salt.
6. Add in a hot water to adjust to a gravy consistency.
7. Turn off the heat, garnish with cream.
8. Serve hot with Phulka.