Monday, November 30, 2015
Food Photography - May 2015 #foodphotography
The Month of April has been eventful and full of learning's. There was a time until last year, where I would shy away if I had to click raw ingredients , vegetables , fruits or anything, Cooked food was good anytime.. not the best. Cupcakes used to be fun and is...
But now I try to address them as a challenge and enjoy whenever I find a new Hero. Vine tomatoes are my favorite.... This month , I handpicked some Beetroot and oh what fun I had with those gorgeous beauties..
Then we had some splish splash splosh time.. There were soo many watersplash images over the web in Feb and March , that I had make an attempt.. With no strobe , no remote .. I was thinking whether can we shoot it ? Chatting with another fellow blogger - Sujatha , she casually charted out the image layout for me.. In a few days down the line, I tried my hand and finally captured one!! Here it is .. What a pleasure isn't it.. when you put down your learning's together..
That day I decided to buy myself a Remote for the camera.. And finally it arrived last week!!
Shooting top down again is something that I don't do much.. Firstly because i have to do handheld and its bound to shake with my tremble hands.. Arranging them and clicking them was all the more fun..Two backgrounds for top down - White background and Black Background. One loosely arranged and one tight packed... I personally preferred the tight packed on a black surface.. How about you??
Shall we snack some ??
Some random shots from the month of April .
I wrote a blog post last month on How to shoot on White Background - Back lighting technique? This post received some fabulous response and lot of fellow bloggers asking me to continue this series !!
Here is the link for this series. It gives me immense satisfaction, when readers write back to me saying they had something to take back from the post and they made an attempt to recreate it.
Hopefully in the following months , I will write back another post on How I make I paint my prop boards ?? How do I shoot with Side Lighting method? and more..
Aloo Tiki
As soon as Navrathri begun , we were on a No Onion No Garlic Diet . But wanted to eat something chatpata... So had made Aloo Tiki along with Jain Chole for the Aloo Tiki Chat
Will post the Aloo Tiki chat Recipe some other time along with the wonderful chutney's.
INGREDIENTS:
DIRECTIONS:
Preparation :
Method:
Will post the Aloo Tiki chat Recipe some other time along with the wonderful chutney's.
INGREDIENTS:
| Boiled Potatoes | 3 Nos |
| Freshly grated Ginger | 1 tsp |
| Coriander | 1/2 cup |
| Frozen Green Peas | 15-20 Nos |
| Crushed Green Chillies | 1-11/2 tsp |
| Freshly ground pepper | 1/2 tsp |
| Salt | To taste |
| Cumin Seeds | 1/2 tsp |
| Oil | 4-5 tsp |
| Bread Crumbs | 1 cup |
| Semolina( Rava) | 4 tsp |
| Water | Few drops |
DIRECTIONS:
- Boil & mash the potatoes & keep it aside.
- In the mean while defrost the green peas taken from the freezer.
- Using a parmesan cheese grater , grate the ginger .
- To make bread crumbs , simply cut 2-3 bread slices into big chunks and put it in your blender & blend it.
- With the semolina.. we need to make a semolina paste. Add few drops of water to semolina and mix it until it is neither too solid nor too watery.
Method:
- Heat 1 tsp of oil in a non stick pan and drop cumin seeds .Once they splutter ,add ginger,green chillies & saute it for few seconds. Add green peas & saute it for about 2 minutes. Add the remaining ingredients - Mashed Potatoes , Chopped coriander leaves, pepper powder & required salt and saute for 1 min. Keep the potato mash aside to cool down & then make small round balls.
- Taking one ball at a time , gently flatten them into 1/2-3/4 inch thickness & give them a desired shape using a cookie cutter. Rub a little of semolina paste all over the pattice & again roll them gently in the bread crumbs mix.
- Repeat the process with the rest of the potato mixture.
- Now shallow fry them in 1 tsp of oil until both the sides are crisp golden brown.
- Drain all the aloo tiki's in a paper napkin to remove any excess oil.Alternatively you can bake the aloo tiki's after giving them desired shape.
- Serve crispy aloo tiki hot with ketchup or with green chutney.
Black & White Wednesday : Allium Strings
Allium is a monocot genus of flowering plants, informally referred to as the onion genus. The generic name Allium, the Latin word for garlic, is said to come from the Greek αλεω, to avoid, because of its offensive smell. The genus, including the various edible onions, garlics, chives, scallion and leeks, has played a pivotal role in cooking worldwide, as the various parts of the plants, either raw or cooked in many ways, produce a large variety of flavors and textures.
Source - Wikipedia
Sending the pictures shot in a farm shop to Black & Wednesday event.
Bread Pinwheel with Jam / Nutella in 10 min
Sometimes ,somethings taste heaven if served fancily… Just like this pinwheel today. The jam / nutella sandwitch that we prepare for the lil ones can be made attractive with these bite sized pinwheels . They can just gobble a few running around the house ..
Why lil ones?? I found them quite attractive.. They make a lovely party starter at your lil one’s party..
Did I say 10 min to make the pinwheel ? Yes.. Infact its 3 minutes to spread & roll , 5 minutes to rest in the wrapped state and 2 min to cut the pinwheels. Get help from your lil ones to give them the pride of making their own snack..
INGREDIENTS:
Wot does this have??? Just 3 ingredients
Bread Slices – 6-8
Spreadable Butter
Mixed Fruit Jam / Nutella
What special equipment's do you need?
A Rolling Pin
Cling film
DIRECTIONS :
- Cut the edges of the bread slices and roll them thin with a rolling pin. Since I have used Danish bread ( light as a feather … lighter than the white bread) , I have joined 2 bread slices by overlapping the edges with butter between them. Spread your favourite butter or cheese followed by Jam or Nutella.
- Roll them carefully from one edge to the other and wrap them with a cling film for 5 min . Repeat the process with the rest of the slices. Gently unwrap the bread roll and cut them into bite sized pinwheels.
- Enzoy the pinwheels with your lil ones..
- For simple variations , use Green chutney or Salad Cream as a spread .If you kids like , Spread ghee and sugar and make pinwheels with them too..
Announcing Global Kadai - Indian flavoured flatbreads !
Excitement at its peak in hosting my first ever event ...Thank you Cilantro in giving me this opportunity to host Global Kadai's event this month. So wots the theme ??? Indian flavoured flatbreads....
Wot is Global Kadai?? “Global Kadai” is a food blogging event, showcasing Global Flavors in an Indian version. This event will bring the creativity of food bloggers to try different recipes from around the globe giving an Indian twist.
Wot is Global Kadai?? “Global Kadai” is a food blogging event, showcasing Global Flavors in an Indian version. This event will bring the creativity of food bloggers to try different recipes from around the globe giving an Indian twist.
GUIDELINES FOR THE EVENT :
- Use your imagination and creativity to prepare the above recipe using ingredients familiar with Indian Cuisine. Post your entries on your blog during the event duration.
- If you already have appropriate entry archived, send it along linking back to this announcement page. There is no limit to the number of entries.
- Provide a link back to this announcement page and also to Cilantro's page and feel free to use the logo.
- Email your entry to sandhyaskitchen@yahoo.com with the following details:
- Name, Recipe Name, Recipe URL, Picture Attached
- PHOTOGRAPH OF THE FINAL DISH !
- The deadline for this event is Aug 1st, 2010.
- If you don’t have a blog but wish to participate in this send your entries with a picture, your name and recipe to the above email address the deadline.
Cheers
WIP: Dwarf Longbeards #1
It is funny to be put in the situation where you feel a model has too much detail. So much in fact that you don't have room for your own creative additions like freehand details. I really felt this with the Hammerers so now as I finish assembly on the first unit of Longbeards I really want to create some space for Karak Eight Peaks iconography. I spent a rather significant amount of time over the weekend with the Dremel and hobby knife scraping off the faces but leaving the edging on the shields. Getting clean margins on the inside circle was slow going.
Showcase: 40K Scenery
More after the jump
WIP: Dark Angels Standard Bearer
Hey folks! As we head closer to the end of the year I'm still busy working away at the banner for this Dark Angel standard bearer.
I have the other arm and backpack attached now and I'm working on the banner details. I still have a way to go yet but he's getting there.
Showcase: Dark Angels Venerable Dreadnought
I've finished my Venerable Dreadnought. I'm really happy with the final result. More pictures after the jump.
More after the jumpProduct Review | teapigs #tea # chai #productreview #beverage
This has been a week dedicated to tea , I guess. Steam has been something that facinates me in pictures.. How shapeless , yet beautiful, artful and loveable. I had challenged myself to learn how to capture steam from piping hot chai ( fondly referred to as tea ) in India. When I mentioned this to H, he said what so big deal in doing it. Set it up and I shall capture it with my Iphone. He clicked and clicked and then shy - ed away from the scene ,realising it comes with some tricks and technicality.
Staring at all the lovely steamy images either from a cup of tea or a bowl of soup or some piping hot potato curry , I couldnt resist just admiring them , but to have direct hands on. Finally I did and glad I made an attempt learning to capture the beauty.
I had a parcel hammering my door and it was from the team of teapigs . Tell me all about it.. Yet another tea tasting session for teapigs. It was totally worth it.
The Cockarel mug is available to buy online. They are made with fine porcelain and I am glad it will add to my everday tea mug rack. The everday brew from tea pigs makes a gutsy tea full of flavour. Its described as malty, zesty and rich in strength. Its available to buy on their website - teapigs.co.uk ,Waitrose , Harvey Nicols,Selfridges and other key retailers across UK.
teapigs Everyday Brew is a robust,refreshing and strong flavoured tea to give a balanced, malty, zesty alliance and a perfect cuppa.
A tea brand that has been spreading the real tea message over the last 8 years in UK .Top three quality black teas - Assam,Ceylon and a lovely Rwandan goes into these flavour filled ' regular' tea that is replacing the dusty bag tea found in cupboards across UK.Real Tea gives you the best morning Cuppa.teapigs 'everyday brew' more tea and better tea!
The tea temples ( bag as they refer ) used to contain the whole tea leaves is like a Silk gauze - some very good quality.
I totally sync up to what they say with respect to flavours in the cuppa . This cup of chai is perfect for any mood and lifts the hues and makes you feel special. The reason is very simple - the tea bags do not contain dusty regular tea , instead whole leaf tea in them .
Happy Feet here !! as i capture steam while brewing my cuppa tea.
Thoroughly enjoyed my Cuppa with the everyday brew this evening. The whole process of tasting them was enjoyable , not knowing what to expect. The flavors were much more robust, earthy and refreshing when compared to the everyday day Tea found in cupboards across the shelves.
How to make the perfect Cup of Tea ??
- Only use quality real tea -a nice cuppa comes from brewing nice tea leaves.
- Only use freshly drawn water - Water straight from the tap. Leaving water in the kettle and boiling it over and over again will make the tea taste 'FLAT'. Heat the water to the correct temperature.
- Use just the right amount of water. One tea pigs tea temple have just enough tea to work with 300 ml of water.
- Brew for atleast 3 Minutes. Allow the brew to cool - Not only will the piping hot water burn your mouth, but it will also stop tasting the yummy tea flavours you have just been brewing. Put the milk and sugar , stir and remove the tea temples before enjoying the Cuppa.
All the opinions expressed here are of my own and are under no influence. With Many Thanks to teapigs and taste- PR for sending across the tea tasting kit. It was totally enjoyable..
Showcase: Eldar Wave Serpent Type II of Iybraesil
Today we have some pictures of my recently finished Wave Serpent, including type II upgrade parts from Forgeworld. Check out more pictures after the jump.
More after the jump
WIP: Dark Eldar Venom #1
As my Shadow Spectres are finished now and just need to be photographed for the blog, I thought the release of all the new Dark Eldar models would be a great occasion to add something new to my Dark Eldar collection. I managed to resist the urge to go out and buy some of the new stuff, as I still have a couple of unbuilt Dark Eldar models waiting to be painted.
So I decided to build a Venom to transport the squad of Incubi I painted earlier this year instead. As you can see I chose the trophy rack balustrade for the Venom to compliment the look of the Incubi models. I also built an Incubi gunner from Kabalite Warrior parts and a spare Incubi head. The trophy rack on the back of the gunner comes from the Wyches sprue. I feel that the three trophy racks give the Venom a really cool silhouette that looks very distinct from my first Venom. What do you think?
Showcase: Tyranid Red Terror
My Tyranid project continues today with another extensive repaint and rebase. Check out more angles after the jump as well as a comparison shot and a link to the original paint job.
More after the jumpShowcase: Plasma Obliterator
Hey all, today I thought I'd share the new Plasma Obliterator that I worked on. I have mixed feeling's about this model.
More after the jump
Tutorial: How to Paint Dark Angels Ravenwing from Dark Vengeance
In today's post I share with your a complete photo tutorial guide to paint the Ravenwing Biker from the Dark Vengeance boxed game. What are you waiting for, more after the jump!
Showcase: Mars Pattern Reaver Titan
Hi all, here is my Mars Pattern Reaver Battle Titan I painted about 3 years ago now. Its in the scheme of the Legio Astorum - The Warp Runners, who hail from the Forgeworld of Lucius.
This has seen battle about half a dozen times in that time, and has won best vehicle at a WHW campaign weekend, being compared (generously) by WHW staff as one of the best they have seen at their venue.
Showcase: Officio Assassinorum Assassins
Today is going to be a major quick post. I thought I'd show some Officio Assassinorum Assassins (quite a mouthful) I recently completed.
More after the jump
Showcase: Ultramarines Chaplain with Jump Pack
A couple of days ago, Garfy came up with a WIP shot of his Space Marines Chaplain with jump pack. I've also painted the same model for my Ultramarines years ago, and Garfy's post inspired me to bring it out and rework it. Check out more pictures and what improvements I've made over the original paint job after the jump.
More after the jump
Showcase: Adeptus Mechanicus by Banzai1000 #2
Hi all, some news from Banzai1000 upon my progress with my Mechanicum army in preparation for this year’s Army on Parade. Click and enjoy…
More after the jump
Methi Corn Pulao
One of my quicky n easy pulav recipes I often make is what I would love to share with all today. Methi Corn Pulav goes quite well with just a Raitha . I had made Kanda - Aloo (Onion - Potato) Raitha to go with it.
INGREDIENTS:
DIRECTIONS:
Lets get started with the process.
Wash the Rice and keep it aside for 30 minutes. Just as the name , the 2 major ingredients that goes in this recipe is Methi n Corn. I have used sliced onions to give us an additional flavour.
In 1 tsp of ghee , add the whole garam masala's (jeera, clove , bay leaf , cinnamon , star anise and cardamon(opional) , bada elachi. Once they get heated , add the sliced onions , crushed green chilles with a pinch of salt. This will quicken the process as the water evaporates faster.
Add the chopped methi and saute it for 2 minutes. Needless to say , wash & dry the methi, pluck the leaves and chop them .
Cheers
INGREDIENTS:
| ChoppedMethi | : 1 Cup |
| Sweet Corn | : 1 Cup |
| Sliced Onions | : 1 Cup |
| Ghee | : 2 Tsp |
| Crushed Green Chillies | : 1 Tsp |
| Salt | :To Taste |
| Whole Garam Masala | |
| Cloves | 3-4 Nos |
| Bada Elachi | 1 Nos |
| Cinnamon Stick | 1" |
| Star Anise | 1 |
| Bay Leaf | 1 |
| Jeera (Cumin Seeds) | 1/2 Tsp |
| Rice | : 2 Cup |
| Water | : 4-4.5cups |
DIRECTIONS:
Lets get started with the process.
Wash the Rice and keep it aside for 30 minutes. Just as the name , the 2 major ingredients that goes in this recipe is Methi n Corn. I have used sliced onions to give us an additional flavour.
In 1 tsp of ghee , add the whole garam masala's (jeera, clove , bay leaf , cinnamon , star anise and cardamon(opional) , bada elachi. Once they get heated , add the sliced onions , crushed green chilles with a pinch of salt. This will quicken the process as the water evaporates faster.
Add the chopped methi and saute it for 2 minutes. Needless to say , wash & dry the methi, pluck the leaves and chop them .
Add the sweet corn to this mixture and saute for another 2 minutes. I have used frozen corn here.
Add the soaked rice & required salt and fry it for 2-3 minutes.
Now add 2 wice the amount of water and allow it to boil.
Once the water is nearly evaporated , cover the pulav with a lid and cook for 5 minutes in low flame. After 5 minutes turn of the gas and keep it aside. Add a blob of ghee if you like over the top.
Serve them hot with Raitha for dinner just like I did.
Add the soaked rice & required salt and fry it for 2-3 minutes.
Now add 2 wice the amount of water and allow it to boil.
Once the water is nearly evaporated , cover the pulav with a lid and cook for 5 minutes in low flame. After 5 minutes turn of the gas and keep it aside. Add a blob of ghee if you like over the top.
Serve them hot with Raitha for dinner just like I did.
Cheers
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