Challenge 155: A Little White Space in Lotus Art

This week challenge at I am the Diva czt calls for leaving a little white space in a zentangle tile. This is not that difficult for me since I do mostly zentangle inspired art.
A white lotus flower surrounded by greenery and watery bubbles is my take on the theme.

Below is another one.

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Valentangle My Way

This week at I am the Diva CZT, we are celebrating Valentine's day.  I enjoy lettering in a non-structured way. My tangling is also very loose and improvisational. This is my take on the theme. I like the way it has come out. I hope you do too.

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Virtual Paintout: Washington D.C.

For the month of February, 2014, we take a trip to Washington D.C. at the Virtual Paintout. It is one of my favorite cities in the world. The Mall, museums and the surrounding areas remind me of New Delhi. My favorite eating place is actually the Indian stall in the Union Station. Being a vegetarian, I have never been to Ben's Chili. But it is a big landmark, so I picked it.

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Weekly Challenge: Jailed Johnny

This week's challenge at I am the Diva czt is UMT (use my tangle) called Jailed Johnny by Sadelle. With so many Js in the name, I decided to use letter J to highlight the tangle.

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Weekly Challenge 152: Aquafleur

For this week challenge at I am the Diva CZT, I decided to include a previous challenge that I wanted to do but did not. This was challenge 150 called One Little Word. My word for this year is actually WORD, to use words carefully, to be mindful of their impact on the listeners.  The imagery of water or aqua seemed appropriate to illustrate the idea. Of course, I got a little carried away with the tangle! That was mainly because I was using this new mixed media pad and new set of Sharpie extra fine pens. The pens were gliding so smoothly over the paper and with such vibrancy that I could not stop. It is better to have unstoppable art than unstoppable tongue. Right?

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Quick and Tasty Sweet Potato Curry

Though sweet potatoes is one of my very favorite vegetables, I prepare it only one way--as a stir-fry curry. It is a quick preparation but can be made tasty with several  flavorful ingredients.

I heat it on stove top first (wrapped in aluminum foil) till it is just softened. I chop it into chunks without removing the charred skin.

For stir frying, I use walnut oil. I read somewhere that walnut oil is better than olive oil to use with sweet potatoes. (You can also use coconut oil.) To counter the sweetness, I add one or two red dried chilies. 

I finish it off with grated coconut and roasted curry leaves. 

Instructions

Ingredients

Medium sized sweet potatoes: 2

Walnut oil: 1 tablespoon

Olive oil: 1/2 teaspoon

Urad dal: 1 teaspoon ( urad dal is a hard legume and adds a nice crunchy contrast to the softness of sweet potatoes)

Dried red chillies: one or two

Salt to taste

Turmeric: 1/2 teaspoon

Dried grated coconut: I tablespoon

Curry leaves: 1 sprig

Aluminum foil

1. Wrap sweet potato in aluminum foil and cook it over low heat on stove top for about five minutes. (Cooking it longer will make it mushy. We do not want that!)

2. Remove from heat and let it cool for a few minutes. Take it out of the foil and cut into medium size chunks.

3. Heat oil in a pan and add urad dal. Lightly stir till it turns light brown. Break chilies into half and add to the urad dal. The heat of the oil will turn the chillies into deep red.

4. Add sweet potato chunks into the pan.  Add salt and turmeric.

5. Stir the vegetable with a spatula to blend in the oil, salt and turmeric.

6. Add grated coconut and blend it into the mix with the spatula.

7. Remove from heat and transfer into a serving bowl.

8. Heat olive oil in the same pan and roast the curry leaves quickly for a second or two. Remove from heat and top it over the sweet potatoes.

This curry goes well with Indian flat bread (roti) or rice.

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