Some Quick Tips For Working Individuals

Planning is very important when it comes to culinary arts in India. Plan what you are going to prepare for the next 4 or 5 days and keep everything ready. It makes the whole process much easier. Grind for idli batter every Sunday. You can make idli, dosa etc. with that batter. Add ragi flour to the dosa batter and prepare healthy ragi dosa one day. You can add chopped vegetables to the dosa batter and make vegetable uthappam. Keep brown bread and a few chutneys like tomato chutney, green chutney etc with you, which will serve as a side dish for idly, dosa, and can also be used as a spread for sandwiches and bread toast. If you run out of time or get up late in the morning, instant oats will come handy.

Oats with banana is not only filling but takes just 10 minutes to prepare and is also very healthy. You can prepare stuffing for parathas on Sundays and keep it in an air tight container. It will stay fresh for 2-3 days. You can make stuffed parathas for dinner after you return from the office. You can have curd or any chutney as side dish. You can use leftover sabjis also.

Most Punjabi gravies are onion tomato based. You can prepare onion tomato gravy and freeze it in an air tight container. When required you can take needed quantity and heat it. You can add cooked rajma or channa or even paneer to it and make a quick side dish for chapati. You can even mix rice with it and make quick tomato rice. These are some tips for making quick and easy Indian breakfast recipes or easy recipes for dinner.

How to do Food Styling efficiently

Why it is that food photos in magazines and cookery books always look so luscious? That’s because Job food stylist are hard at work behind the scene. Be it the food you see on TV, in advertising shots of kids’ food recipes or others and in magazines, they are carefully styled by specialist food stylists. Food presentation/styling is like work of an artist. When recipes from offline or online recipe book and art direction are on point, the outcome turns out best. Here are some tips on how you can improve in this front. With these food styling tips, your food will stand out with a definite signature mark-

•  Tell a story with your styling, think about what you want to convey – like metal props are more urban, copper more country.

•  You need to see all the ingredients in a dish, if the recipe says it contains chilli, for example, find a way to show it.

•  Whether you’re tossing a salad or icing a cake, think about how your ingredients will transform over the course of the cooking process and how quickly they’ll wilt, melt or dry up while waiting for their close-up.

•  Don’t over dress a salad, just a little dressing brushed on the leaves at the last minute or pooled in spaces around the plate is best.

•  Gently place your base components on a plate, then reposition any stray bits and add extra ingredients for texture or color. If you try to individually plate every strand of pasta or salad leaf, your plate will never look natural.

•  Soups and stews, have some of the ingredients on the top, i.e. not covered in soup or gravy so that you can see the textures and it looks fresher.