#masala toast

[divya1671]

TAWA SPOT IDLY/ FERMENTED BATTER SPOT IDLY

TAWA SPOT IDLY/ FERMENTED BATTER SPOT IDLY

View On WordPress

#chats #Hyderabad #hyderabadi special #IDLY #masala toast #spot idly #street food #tawa spot idly

[nunchinilonka]

তাওয়া স্যান্ডুইচ|| Tawa Sandwich|| ক্রিস্পি স্যান্ডুইচ|| Crispy Sandwich with veggie and cheese

তাওয়া স্যান্ডুইচ|| Tawa Sandwich|| ক্রিস্পি স্যান্ডুইচ|| Crispy Sandwich with veggie and cheese

■ Ingredients :- – bread slice – 4 pcs – carrot – ½ cup – cabbage – ½ cup – onion/ onion leaf sliced – 1 tbs– green capsicum – 1 tbs – red capsicum – 1 tbs – chaat masala – ½ tsp – pepper powder – ¼ tsp – salt – oregano – ¼ tsp – mayonnaise – 1 tbs – cheese – butter You can visit my social site too:- Facebook: https://www.facebook.com/nunchinilonka Twitter: https://twitter.com/nunchinilonka…

View On WordPress

#aloo sandwich recipe #bombay masala toast #Bread #cheese #cheesy veg sandwich #club sandwich recipe #How To cook #instant sandwich recipe #masala sandwich recipe #masala toast #Pizza Sandwich Recipe #quick recipe #sandwich #sandwich recipe #sandwich recipe in hindi #sandwich recipe indian style #sandwich recipes #schezwan sandwich #street style cheese sandwich #tawa sandwich recipe #veg cheese grilled sandwich #veg sandwich #veg sandwich recipe #veg sandwich with mayonnaise

[morethansalad]

Aloo Tikki Chaat Toast (Vegan)

#vegan #breakfast #snacks #toast #indian cuisine #bread #aloo tikki #potato #green peas #vegan yogurt #chutney #cilantro #mint #ginger #chili #cashews #lime #cumin #amchur #chaat masala #garam masala #sev #sea salt #💚

[isefoodsindia]

Masala Cheese French Toast is filled with lots of flavours and an appetizing recipe and requires just 10 minutes to make. Click here for more details about this recipes.

#egg recipes #masala cheese toast #masala french toast #egg dishes #japanese eggs #eggs

[longreads]

Meals for One

Preparing food is an act of care for oneself and others. For Longreads, Sharanya Deepak writes about the joys of learning to cook for herself:

“Now, when I cook, it is after I have read Rebecca May Johnson’s Small Fires, which teaches me to focus on my gestures. I avoid the need to text her every time I am moved by how she recalls action. Instead, I slice a malta orange. I watch my hand dip into the cut-glass box with chaat masala I stole from my mother and watch the masala emerge, tucked into a small steel spoon. I watch myself take the cluster off a head of garlic, I watch myself heat butter and mix honey in with it to put on toast. I watch myself. 

In these gestures, a new person emerges, a person that understands sensory preferences, who can witness herself move. I have never known this person. I like her. I tell her about how I always thought that pleasure belonged to someone else.” 

Read Meals for One by Sharanya Deepak

#food #cooking #love #friendship #nourishment

[marauderswolf22]

Half indian james teaching sirius how to make a tikka masala chicken and naan bread in 76' but sirius never made even a toast headcanon

#marauders #wolfstar #sirius black #dead gay wizards #marauders headcanon #sirius being sirius #padfoot #james potter #james fleamont potter #james being james #prongs #moony wormtail padfoot prongs #moony wormtail padfoot and prongs #james & peter & remus & sirius #the mpww #the marauders era #the marauders #marauders era #jily #jegulus #james x regulus #regulus x james #james loves lily #james loves regulus #lily x james #james x lily #moony x padfoot #padfoot x moony #sirius x remus #remus x sirius

[invisible-goats]

Hello! I hear you're vibrating with barely contained positivity so I'd appreciate it if you could weigh in on what I should make for dinner. Last night we had roast cauliflower and black bean tacos with chipotle crema and a sort of curtido style slaw, so I want to do something different tonight. Maybe Indian? Or Thai? Any ideas?

ok what you're gonna do is put your protein of choice in a bowl with some natural yoghurt, turmeric, garlic, ginger, chili powder and ground coriander seed and leave that in the fridge for at least half an hour

then you're gonna toast some cardamom, cinnamon, and garam masala in a pan, then chuck in some chopped onion, garlic, and ginger, and a whole chili until the whole thing's fragrant af

then you're gonna pour in some almond milk, plus some red wine if you feel fancy, simmer it for a bit, and blend the shit out of it

brown off your protein *in the same pan*, add your protein back in, and simmer some more

then you're gonna stir in some cream and serve over rice, and add some flaked almonds if you're feeling *extra* fancy

(it's pasanda it's my fav curry by a country mile)

#ask #food

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

#recipe #vegan recipe #cooking #vegan cooking #TVP #Nepali #dumplings #momos #green onions

[whentherewerebicycles]

hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏

hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.

shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)

thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)

ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)

creamy corn pasta (my beloved)

spaghetti with onion-"bacon", corn, and basil

roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)

potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)

migas breakfast tacos

tortellini with pesto and roasted veggies

caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)

pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)

easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)

roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)

easy chana masala

nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)

avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)

#jes cooks

[thatonedeadboi]

Okay, okay, because you like the curry and just in case anyone wants to know, here's the recipe I have for it!

✨Garam masala curry✨

Produce/goodies

2 Carrots, peeled and chopped to liking (save the peels for later!)

2 stalks of celery, chopped to liking

1 yellow onion, diced

Meat/protein of choice (I used a mix of tofu and chicken!)

Canned bamboo shoots, drained (I used half the can)

Canned water chestnut also drained

3 cloves garlic, peeled and minced

Any other add ins of choice!

Rice of choosing (please prep this beforehand! I used a mix of jasmine and white rice in mine)

Spices!

Garam masala spice mix (can get it at any Asian store, or the Asian section at your local grocery!)

Coconut milk (scrape the cream off the top, have a little! Super yummy! Save it for later in the dish! Also, you can find it in the same general area as the Garam masala mix!)

stock of choosing, 1 cup (can be any, really, this is super versatile!)

Lil bit of lil of choice, to fry everything up

A lil bit of water (so you can deglaze a bit!)

1/2 can Diced tomatoes, please do not drain!

Tomato paste (jus a lil bit, maybe a teaspoon)

1 tsp curry powder

Onto the final act!

Okay, make sure to mis en plas everything!

Wash your rice, then cook it in a rice cooker, insta pot, or on the stove. Remember, traditionally, the way you make rice is for every cup of rice, Its 2 cups of liquid! Unless you use a insta pot, then it's 1-1.

To a large pan on medium heat, add oil of choice, onions, carrots, garlic, and celery. Please saute until the onions are clear, then start adding your broth, tomatoes, tomato paste, and a lil of your coconut milk. Add in the coconut cream you collected earlier to make it nice and yummy!

Let simmer.

Add in protein, bamboo shoots, water chestnut, and veggies of choice, then stir so everything is nice and even! Add the Garam masala mix, please, and stir. Let simmer for a bit, and go check on everything, if you have a pet, go check on it and give it some loves!

When the curry is nice and thick and creamy, give it another stir and lower the heat. Add a bit of water to deglaze a little, stir, then let simmer for a bit once more. After, grab that rice you prepped, put it in a bowl, and portion out the curry goodness over it.

Garnish with a little toasted sesame seed, and enjoy!

I like to make a bunch of this and share it with loved ones.

Also, it freezes super well!!

You are a godsend. I will be making this asap. 🙏🏻

[morethansalad]

Savory Indian French Toast / Pudla Sandwich (Vegan)

#vegan #breakfast #brunch #snacks #street food #indian cuisine #french toast #pudla #bread #chickpea flour #carrots #beets #bell peppers #corn #onion #vegan cheese #garam masala #paprika #cumin #coriander #cilantro #lemon #black pepper #sea salt #turmeric #ginger #garlic

[srk-bugboy]

Pierogi & Kielbasa Curry

This is a Polish-Indian fusion dish that is one of my favorite meals to make. The Gujarati spice base with Polish staples makes for a very tasty and hearty stew-like curry. Enjoy :)

NB: If an ingredient doesn't have an amount next to it, it is intended to be eyeballed to the maker's preference. Additionally, be sure to check the footnotes at the bottom before asking any questions. My inbox is always open.

Ingredients

Vaghar Vegetable Oil 1 Cinnamon stick 5-10 Cloves Cumin seeds Black mustard seeds Fenugreek seeds 1 Dash of hing (asafoetida) (1)

Contents 1 Onion Garlic (2) 12 Potato & Farmer's Cheese Pierogi (3) 1 Kielbasa (14 oz.) (4) 2 Tomatos Water ~1 tsp. Tomato paste

Spices and Thickeners Cumin powder Coriander powder Paprika Garam masala (5) Chili powder (6) ~1 cup Sour cream (7) Potato Flakes

Instructions

Start by mincing the garlic and dicing the onions and tomatos. Then Put them to the side. To make the vaghar, put the vegetable oil in a large pot over medium heat. After about a minute of letting it heat up, add all of the whole spices to the pot (cinnamon, cloves, cumin seeds, mustard seeds, and fenugreek seeds). Stir the spices a little to make sure they are coated in the oil. Once the cumin seeds begin to toast and change color, add the hing and stir again. The goal here is to infuse the oil with the flavor of the spices, so once you feel that has been accomplished(8), add the garlic and onions and begin sauteing(9).

Once the onions start to brown, add the kielbasa and all of the pierogi. Be sure to stir carefully so as to not poke holes in the pierogi, and make sure there is enough oil to prevent the pierogi from sticking and tearing open. If you notice things starting to stick, add more vegetable oil. Ultimately, the goal at this stage is to fry the pierogi skins to prevent them from becoming soggy after you add the water and infuse the pierogi and kielbasa with the flavor of the spices. Once you feel that is done, add the diced tomatos (juice and all) to the pot, and fill with water until everything is covered. add the tomato paste and stir.

Add all of the ground spices (cumin, coriander, paprika, and garam masala, and chili powder(10)) and stir. Turn the stove up to high, and stir. Continue to stir carefully so as to avoid tearing pierogi, and try diligently to keep things off the bottom of the pot because they will stick easily. Once the curry starts to boil, turn the heat down to low/simmer and add the sour cream. Once you are happy with the amount of sour cream you have added, thicken the curry the rest of the way to your preference with the potato flakes.

Footnotes

Ingredients (1) If you cannot obtain the hing or garam masala, don't sweat it. They are not integral parts of the recipe. (2) Feel free to economize anything in this recipe. I frequently use garlic powder instead of garlic and canned diced tomatos when I am busy. The recipe above in its current form is intended to represent the freshest possible version of it. Do not drive yourself crazy trying to make it perfect. (3) Be careful with pierogi that simply call themselves "potato and cheese." I know at least in the United States a lot of the potato and cheese pierogi use cheddar, which would not work for this recipe. Alternatively, you could use plain potato pierogi and make the farmer's cheese yourself (to my knowledge all you have to do is boil milk, add sour cream till it curdles, and strain the curds) and add it seperately to the curry. (4) Preferably, use turkey or chicken kielbasa to avoid accidentally committing a heresy against one of the two cultures this dish is from. (5) Generally, its highly unusual for turmeric to be lacking from the list of spices in a curry like this, but in my earliest attempts with this recipe, I noticed it was clashing with the spices usually found in kielbasa. If you want to try adding it anyways, be my guest. (6) I actually usually don't add chili powder since this curry is already naturally so mild I most often make it for spice-averse audiences, but hypothetically just chili powder shouldn't really increase the heat much because of all the dairy. Therefore, if you're interested in making this recipe with all the heat of a traditional indian curry, I recommend adding a few whole, dried red chilis to the vaghar as well as a tablespoon of chili garlic sauce when you start cooking the onions. (7) 1 cup is what i most commonly add, but really how much you want to add is entirely dependent on how much you like sour cream. You could easily put in 2 cups as well. You could also put in 1/2 a cup and and have sour cream available for people to add to their individual bowls. Instructions (8) the other goal here is to not burn the spices. It can be a fine line trying to infuse as much of their flavor as possible into the oil without overheating them. All you can do is try to gauge if its infused by smell. Ultimately, if the scent of the vaghar becomes smoky, just add the onions immediately to prevent any further burning. (9) I also like to add a small amount of all the ground spices (cumin, coriander, paprika, and garam masala) or a teaspoon of curry paste to the onions here as well. This helps give the onions, kielbasa and pierogi more of that flavor, but it also absorbs oil and makes things easier to stick the bottom of the pot, so judge for yourself whether its worth it. (10) see 6. It is not necessary to add the chili powder unless you like heat.

#Polish #Gujarati #Recipe #Food #polish cuisine

[newtonsheffield]

Molly I would like to humbly thank you for writing Mary Sharma (in general) but especially as a good cook . I was inspired to try Indian cuisine for the first time and I have honestly seen the light

I have to say, I see Mary Sharma as the most Mum™️.

And her love of cooking comes from my Mum who is always desperately trying to feed people. She invites my friends round for brunch. At 10am she turns to you and says

“Do you want a toasted sandwich? I’ll make you a toasted sandwich.”

That toasted sandwich will have 4 varieties of cheese on it.

Mary is just a nurturer. And Anthony has to stop himself from showing up at his future mother in law’s house pretending to be weak with hunger so she’ll make him some Chana Masala. He’s a hungry boy, and he can’t stop thinking about how he rejected taking home the left over two nights ago.

But also imagine Kate being like “I can make that for you.”

And Anthony just sits there like “No offense, you’re an amazing cook, but um- your Mum’s is just-”

“You’re sleeping on the sofa tonight!”

“Don’t be mad! She’s had longer to work on her recipe!” Calling after Kate as she walks away “Kate! Do you think Mary still has the left overs?!”

#kathony #anthony x kate #kate sharma #kate sheffield #anthony bridgerton #molly’s asks and answers

[queer-adhd]

Since its beans on toast time im going to share my favourite beans hack: just buy curry spices yo. Esp @ white people who might not know all the tricks: DONT buy anything in your normal supermarket spice bottles that shit is overpriced. Go to poc run stores, Indian and Chinese stores especially, go buy bags of spices and herbs and other stuff for pennies that will last you forever, no really its so cheap. Chuck it in anything cheap, boom, now its tasty. Instead of beans on toast now you got passable curry on toast. Garam masala fucks.

God I feel u. Like we gotta buy gluten free spice mixes always and aside from mixing my own spices (tiring, I am also disabled even if it's less than rouke) the international stores always have my back.

Sidenote: add a little soy and garlic to garam masala mixes, a lil cumin if u have it. Makes the mix pop imho.

[devoraqs]

Dr Alexander MacRionnag

Basic Info:

Pronouns: He/him Birthday: 1st February Star Sign: Aquarius Age: 32-34 Height: 5′10-and-a-bit Scowl: Semi-permanent  Favourite Food: Goat’s cheese on brown toast Favourite Drink: Masala chai or dry stout Patron Major Arcana: 0 - The Fool Patron Minor Arcana: The King of Swords Main Magic Specialisation: Alchemy, sometimes astronomically charged, and pyromancy Familiar: Lughnasa, a female eurasian magpie Birthplace: Neuadd y Frenhines, Cumbric, Isles of Prydain Family: Meirneal MacRionnag (father), Morgaine Shonan MacRionnag (stepmother), Princess Gwenhwyfar Pendragon (eldest half sister), Princess Yvaine Pendragon (middle half sister), Princess Mared Pendragon (youngest half sister), Queen Nimue Pendragon (mother), Prince Uthyr Pendragon (step-father)

Face Cast: Paul McGann (ish) Theme Songs: Steer Your Way by Leonard Cohen, Halfway from Amélie the Musical

Links:

apprentice alexander - main tag for art and fics lughnasa - featuring the Best Birb

Ships:

Canon LIs: Ascha (Alexander x Asra), Ilyacha (Alexander x Julian), Alexander x Portia (ship name tbc), Sachasrian (Alexander x Julian x Asra) 

OC x OC Ships: Vissacha (Alexander x Vissenta @vissentasenadz), Visachra (Vissenta x Alexander x Asra), Jinacha (Alexander x Jinana @the-iron-orchid), Alchemy and Chill (Jinana x Vissenta x Alexander), Alexander x Amaryllis (@nvvermore)

Extra Fun Facts under the cut

Random fun facts:

plays the knee harp and fife, and can sing

incredibly bisexual

his fashion sense is ‘les mis and poldark reject meets eighth doctor chic’ with an added splash of Gender Roles Are Fake

earned his doctorate at age 21

not too shabby with a sword, preferring an épée or a bastard sword but capable of using a two-handed longsword

has several tattoos:

a blue triskelion on his left wrist

a blue and white aquarius over his heart

magpie wings and antlers crowning a sword on his back

and several piercings:

two lobes and two helixes on each ear

septum

nose

both nipples

prince albert

tongue

he has a large burn on his left shoulder/upper arm from an alchemy accident

when he overuses magic his body temperature drops, and his hands are nearly always cold to the touch

speaks several languages

cumbran

nalbe

vesuvian

zadithi

nevivic

old vesuvian

passable prakran and minor langue venterraise

his middle name is Medryd

his laughter sounds like a magpie caw

#apprentice alexander #the arcana #fan apprentice #oc bio #to be added to as time goes on

[winguontheweb]

I guess I'm really taking a stance lately as an American that making fun of british people isn't inherently funny, and a lot of the "haha british" jokes people make aren't.............. funny OR accurate

like no, beans on toast is not a dish anyone in the UK thinks is fine cuisine or a national dish. never heard of a full english breakfast or bangers and mash or shepherd's pie or chicken tikka masala? toast sandwiches were like, a wartime rationing food that existed it and isn't actually actively eaten anywhere.