21 juin 2008

SANTIANO - Hugues Aufray

SANTIANO - Hugues Aufray
Vidéo envoyée par primaner

Santiano de Hugues Aufray

C'est un fameux trois-mâts fin comme un oiseau.
Hisse et ho, Santiano !
Dix huit nœuds, quatre cent tonneaux :
Je suis fier d'y être matelot. {Refrain:}
Tiens bon la vague tiens bon le vent. Hisse et ho, Santiano !
Si Dieu veut toujours droit devant, Nous irons jusqu'à San Francisco.
Je pars pour de longs mois en laissant Margot. Hisse et ho, Santiano !
D'y penser j'avais le cœur gros En doublant les feux de Saint-Malo. {Refrain}
On prétend que là-bas l'argent coule à flots. Hisse et ho, Santiano !
On trouve l'or au fond des ruisseaux.
J'en ramènerai plusieurs lingots. {Refrain}
Un jour, je reviendrai chargé de cadeaux. Hisse et ho, Santiano !
Au pays, j'irai voir Margot.
A son doigt, je passerai l'anneau.
Tiens bon la vague tiens bon le vent.
{Tiens bon le cap tiens bon le flot.} Hisse et ho, Santiano !
Sur la mer qui fait le gros dos, Nous irons jusqu'à San Francisco.

It's Summer- France celebrates it's 27th Music Fest.

Every year on 21st June, France celebrates "Fête de la Musique".
This Music festival was started in 1982 by Mr Jack Lang ( Minister of Culture).
There will be free concerts all over France.
It had great success in France.
Now 96 other Nations celebrates this music fest.

18 juin 2008

Egg Puffs

Egg Puffs

Ingredients
A puff pastry.
2 hard boiled eggs
For filling
1 big onion (chopped)
1 tomato (chopped) / 1 tbsp tomato sauce
1 tsp ginger/ garlic paste
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp turmeric powder
chopped coriander leaves
Salt to taste
Oil for frying

Method
Heat oil in a pan.
Add chopped onions & fry until translucent.
Add ginger & garlic paste & fry again.
Add curry powder's.
Add tomatoes & of water.
Cover & cook for 8 minuites.
Remove from fire & add eggs.
Garnish with coriander leaves. Keep aside.
***
Roll out the puff pastry.
Preheat oven to 180°C.
With a sharp knife , cut the pastry as in the photo given below.
Then spread a spoon full of  filling, an half egg & fold.
Place it on a baking tray.
Brush the surface with beaten egg.
Bake for 20/30 min -  until puffed & golden brown.
Serve hot with tea

16 juin 2008

Parc Meissonier - Poissy

Parc Meissonier

This public park is situated in Poissy - Yvelines.
It was a private property of Mr Ernest Meissonier.
After his death, it was handed over to the municipality of Poissy.

13 juin 2008

Dianthus barbatus

Œillet du poète



These brilliant flowers with fringed petals are commonly called "Sweet William".

11 juin 2008

Spicy Rice Dumplings

Spicy Kozhukatta

Ingredients
2 cups rice powder
4 tbsp dessicated coconut / freshly grated coconut
2 shallots finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin seeds
1 green chilli finely chopped
1 tsp salt
Chopped curry leaves
1 1/2 cup warm water
Method
Mix all the ingredients & keep aside for 1 hour.
Make lemon sized balls.
Grease the modak mould.
Take a dough ball, put it it mould & press.
Repeat the process with other dough balls.
Steam cook dumplings for 20-25 mn.
If you don't have modak mould, just make balls & staem.
Serve with a dipping sauce / curry

06 juin 2008

Langos - Hungarian Fried Bread

Spicy Langos

ingredients
500g wheat flour
4 medium sized potatoes(mashed)
1 tsp yeast granules
1 tsp salt
1 tsp sugar
3 shallots finely chopped
2 chillies finely chopped
Curry leaves chopped
1 tsp Fennel seeds
Oil for frying

Method
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 minuites.
Mix all the other ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take a lemon sized ball & flatten it into thick disc.
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip the disc in hot oil.
Splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with Veg / Non Veg curry .

04 juin 2008

Sweet Semolina balls / Rava Ladoo

Thari Unda



Ingredients
1 cup semolina
1 cup sugar
1 cup freshly grated coconut / dessicated coconut
1 cup luke warm milk
50 g butter / 3 tbsp ghee
1/2 tsp cardomom powder
Raisins & Cashews

Method

Heat ghee in a non stick pan .
Fry raisins & cashews & keep aside.
In the same pan add semolina & fry till light golden brown. 
Keep on low fire &  add coconut & sugar.
Remove from fire.
Add fried raisins,cashews & cardomom powder.
Mix well & let it cool.
Sprinkle milk & make small balls.

02 juin 2008

Auvers-sur-Oise, Vincent Van Gogh's town .

Chateau d'Auvers-sur-Oise

Auvers-sur-Oise is a charming tranquil village situated in the Regional Park of French Vexin.This is one of the cradles of impressionists. Famous painter Vincent Van Gogh spent his last days in this pretty village.Other notable impressionists who were inspired by this site were Cézanne, Monet  & Daubigny.This Castle is famous for its magnificent French Garden & Iris flower beds. Every year in May, Iris fest (Fête de l'iris) is held here.

28 mai 2008

Kerala Monsoon

Kerala Monsoon
Vidéo envoyée par subix_S