Palak Paneer

~ Huma ~ 26 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Do you eat non vegetarian food daily? I am always questioned. To be frank No.We in fact consume more vegetables than meat.Though many a times it is incorporated with meat .  I don’t know why people think that if you are meat eater, you cannot like vegetables. 

But when I look back at my blog, I am shocked to see more non vegetarian recipes. So in all nobody’s at fault but me giving the impression of being a  hardcore nonvegie.

So, today I am trying to change that with one of my favourite recipes Palak Paneer. Though K does’nt like paneer. He doesn’t understand the taste of paneer. Well there are many things, I don’t understand too like eating Quails. Well this is my answer to his not liking paneer.

So now to the recipe.

Serves: 2
Ingredients

I
2  bunch spinach leaves
1/2 tsp oil
1 tbsp chopped onion

II
For the masala
5 garlic cloves
1 inch ginger
3  green chillies
1 tbsp curd
1/8 tsp cumin powder

III
100 gm paneer/cottage cheese cubed
1 tbsp chopped onion
1tbsp pure ghee
3 tbsp oil
salt to taste

Method

  1. Prepare the spinach puree: Heat oil. Add in onion.When translucent, add in spinach leaves. Cook for few seconds.It will change color, wilt & release water. Remove from flame. Cool & puree.
  2. For the masala: Grind into paste all the ingredients no II
  3. Heat oil in a pan. When hot, add in chopped onion & cook till pinkish in color. Add in the grounded masala paste. Fry for few minutes till oil starts showing.
  4. Add in the spinach puree. Add salt.
  5. Prepare the paneer: Shallow fry the cubed paneer in the ghee till light brown. Add it to the spinach gravy. Cook together till desired consistency.
  6. Serve hot with Roti or Parathas.

Food Photography – Learning Through Experience

~ Huma ~ 20 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Hello friends,  
After the success of Ramadan series, we are launching a new series.”Learning Through Experiences“.So exactly what it is about ? Obviously it will be associated with food. But with the food styling tips & idea on how to take your pictures beautifully. In this series , I am inviting bloggers to share their experiences while taking pictures. When we talk about experiences it goes both ways good & bad.  There are many times when we think about how to shoot  the entire picture, ready our props , do the entire planning  but still the end result is not satisfying. So where are we going wrong. That’s what we plan to learn in these series .

 Today we have our first guest for the series Rekha Radhakrishnan from Foodilicious Pictured. Completely apt to the name, her blog features beautiful food photographs tempting you to try her recipes. I would just say, visit her space & get inspired. Today she is sharing her knowledge & experiences about the food styling & photography.Thanks Rekha for accepting & sharing your experiences.


Hello to all Gheza-E-shiriin readers,
Firstly, I would like thank Huma for asking me to do the guest post. It’s been an absolute pleasure to have connected with you here Huma. I first took notice of her blog during Ramadan where she had a event going ” Ramadam – an event to share” ever since I have been a regular at her place. 

A little of me, I am Rekha and Foodolicious pictured is my blog. A blog that was born out of my love for cooking and a passion that I wanted to record.  I am from Kerala and settled in Singapore; living with my husband and our daughter who is 5 now. A HR consultant by profession.  Cooking is something I have always loved to do but it really took off only after I moved to Singapore.  The amalgam of cuisines here inspired me into culinary world.

My excitement knew no limits when Huma asked me to do a post on food styling and photography. I immediately agreed to share my little ideas and thoughts of something I love doing the most.

“Make food look appetizing” – I came across this phrase in a food n wine magazine and something that has rubbed on to me. I try and capture food to look more appealing. I believe that food should appeal all your senses and it starts with your eyes.


I prefer to shoot in the day light and quite blessed with abundant natural light at home. For a perfect/spotless white background I shoot by the window with plenty of natural light coming in with a white board as the base. I do use the floor in the living which opens to the balcony and is showered with the morning sun light. (See the picture of Sulaimani tea).

I seldom shoot in the evenings or night. Low light photography is a challenge to work, and on those instances I rely on my tripod. Click here for an article from blogger’s buzz giving you an insight on lighting ideas and tips on food photography.  

Styling – I like to keep it simple and love working on a white background mostly. I feel it enhance the beauty of the dish. Yet, for me a lot depends on the food I shoot.


Some are best on light & some on a dark background. I like to try on with different props and backgrounds till I am pleased. Yes needs a lot of patience but trust me its fun and lot of learning in the process. Let your creativity run wild.

 Remember Props and garnishes can enhance your photo but they should not over shadow the food you are shooting.


Thank you for taking your time to read through my thoughts. Well not a professional but have shared with you all that I have learnt over this one year of my blogging and photography.  Yes every day, every photo, every recipe is learning and will be happy to hear your comments/feedbacks/suggestions. 

Thank you once again Huma for letting me do this little post on your wonderful blog.

Take care.

                                 

Read, Learn & Share – this is what this series is all about.   We will be waiting for your comments, questions and of course your feedback.

Saffron & Cardamom Bars

~ Huma ~ 38 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Like Vanilla & Cinnamon are essence of any dessert in the west ,Saffron & Cardamom are hearts of any sweets in India.
 The combination of saffron & cardamom are heavenly.


I try to incorporate these two flavors in each dessert as K loves these flavors.

This melt in mouth bars are addictive . Simple & easy to prepare & a crowd pleaser.

Serves : Approx 12 -14  Bars (depending on the size of your tray)
Ingredients

I
75 gm self raising flour
1  egg
4 tbsp sugar
3 tbsp unsalted butter
3 -4 Green Cardamom crushed ( We only want seeds)

II
210 gm Cream Cheese
2 eggs
1/2 tin Condense milk
1/2 tsp crushed saffron.

 You will need an 8 inch Baking tray.

Method

  1. To prepare the base, mix together ingredient I & spread it out evenly on a tray.
  2. Now in a separate bowl mix ingredient II.
  3. Pour over the prepared cake base.
  4. Bake at 180 degrees for 30 minutes or till the toothpick inserted comes clean.
  5. Cool completely.Cut into squares before serving
  6. Consume within 3 days.
Note: For best square bar results put it in freezer for 20 min before cutting.

Zunka Bhakar/ Besan

~ Huma ~ 17 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Zunka, or Besan. Different names of the same dish.  Eaten with paratha & three different sides, this rustic dish is delicious and wholesome to eat.
Zunka, or Besan.
After getting married, a newly wed girl has to visit her mother’s place.Called a Pag phera rasm. My journey to my hometown  in Gujarat  from my in laws place  in Maharashtra  is nearly 14 hours by train. We were given a pandora box for our journey. At lunch time I opened the pandora box. One box had Methi Keema & another box has something yellow stuff which had onions, tomato, green chilly, tumeric accompanied with plain paratha’s, onion and green chilly. Methi Keema was understandable but what was the other stuff. I just looked at  K. He said with a smile it is Zunka Bhakar/ Besan My Husband being a greatest food buff  explained to me this dish and the accompaniments.Its is special Marathi dish. Mostly eaten with Jowar Roti  with palm crushed small onions , fried green chilly  & raw mango.  But why was this  given to us for lunch?
Reason, this food can be preserved for 2 days in normal temperature. Another Very good reason. My husband is a complete gaurani ( he tells me gaurani means Complete Desi Indian guy) loves this.