Month: April 2012

Eggless-Chocolate-Coconut-Engagement-Cakes (1)

7 Steps to Sexy Food Photography

Damn, this has been a long time coming. Before I go further, I’d like to stress that I’m not a professional photographer, nor have I had any formal training in photography (I did go on a lovely day-long workshop two weeks ago) but the fact of the matter is, I’ve still got a lot to learn. But what I do have is a huge passion for great-looking, great-tasting food. Most people with similar experiences and passion to myself started out (like me) with an ambition to make humble homecooked dishes look delicious enough to convince their readers, friends and family to have a go at cooking them aswell. Sound familiar? I know that’s exactly what most of my blogger friends and blog readers try to achieve – and they do a bloody great job of it. The main body of the article is on the Food Network UK website and as ever, I’d be incomplete if I didn’t share the food love with my wonderful K.O Rasoi buddies. I want it to be a resource …

Mango and Courgette Salad with Jaggery-Lime Dressing

Mango and Courgette Salad with Jaggery-Lime Dressing

There are some ingredients in Indian cooking which attract gasps and sighs whenever they’re mentioned. Take ghee for example; no, it’s not good for you – but is a tablespoon of ghee in a curry for four really much worse than a dollop of butter on a jacket potato for lunch, or pouring cream over a freshly-baked crumble for dessert? Taboo ingredients like ghee receive bad press even in Indian households, and with good reason. Although I do have one rule: both biryani and paratha are not complete without ghee. Just don’t eat them every day. Gettin’ jaggery with it Jaggery (gor/unrefined cane sugar) is another one of these ingredients. Just like putting too many sugars in your tea, using jaggery in everyday cooking isn’t advisable. However when those hunger pangs hit, the deep, caramel flavour of this sugar is and an exciting treat once in a while. If you can’t find jaggery in the shops, you can substitute it with palm sugar or dark brown sugar. However, if possible, try to bag yourself …