Like Painting a picture, designing a logo, decorating a room, there are a number of basic elements to know, rules to follow and tips to use in order to achieve good food presentations.
We are surrounded by decorative ideas, pictures, images, designer cutleries, magazines and TV shows. Every time you enjoy a pattern try to imagine, how to connect your inspiration and imagination of your ingredients in your plate.
Prioritise your ingredients according to their importance. Select an angle of view corresponding to your photography or to the guest you are serving the food. Then position each ingredient from the most relevant to least important. Then decorate the supportive accompanying ingredients taking into account the colour, texture and shapes. Every thing should be well balanced. And finally a choice of graphics and drawings could finish your plating beautifully.
I have been out of blogging for a while as I have moved to my self hosted site keralaslive.com. Now I am so happy to see you all back, missed many of the posts from my blogger friends, will catch up all the missed posts from you all. If you would like to read more tips on plate presentation please visit my site keralaslive.com
Prioritising food presentation and food photography, I have created a food group in Facebook. Join us, share your recipe, explore new bloggers and their recipe. Click on the link to join us – Foodie art files
Onion and leeks Bhaji cooking instructions.
Prep Time : 10 minutes
Cook time : 15 – 20 minutes
Serve : 4
Onions sliced 4-5 medium
Leeks finely julienned ( very thinly sliced) – less than quarter of a stalk
Gram flour (besan) 3/4 cup
Salt to taste
Oil for deep-frying
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Rice flour 3 tablespoons
Chaat masala 1 teaspoon
- Blanch the juliennes of leeks strain and keep aside.
- Take sliced onions and blanched leeks in a bowl. Add salt, mix well and set aside for 10-15 minutes.
- Heat sufficient oil in a pan.
- Add chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and chopped coriander and mix well. Add gram flour and rice flour, mix well.
- Drop small portions of the onion mixture in the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
- Sprinkle chaat masala powder on bhajis.
- Your onion bhajis are ready to serve.