Easy Food Art Guide To Cooking Fresh Garden Idlis And Uttapam At Home

 Easy Food Art Guide To Cooking Fresh Garden Idris And Uttapam At Home

Eat with your eyes first This means that our vision plays an important role in our understanding of the concept of food. The appearance of a dish can have a great impact on the overall dining experience. The way chefs experiment with color, presentation, presentation, and overall aesthetics of their food excites us and makes us want to taste the food.

A nice-looking food palette can increase hunger through a psychological process called the "radial phase response. This process is a series of preparatory reflexes that occur in your body when you see, smell, or think about food. It begins with the stimulation of appetite followed by the expectation of pleasure from consuming food.

Saliva is the ultimate battle. Just by looking at food that looks appetizing, our brain signals our salivary glands to produce saliva in preparation for digestion. The Art of Food Styling award goes to Delhi-based food artist Surabi Sagar, who has come up with a collection of exquisite and sensational recipes. In an exclusive interview, Segal reveals her plant-based recipe inspiration, as well as some quirky recipes you'll want to try.

I grew up in Dehradun, where fresh local produce is abundant. My dad generally grew a little kitchen garden with new spices and vegetables. Plus, my mother and grandmother were good cooks who turned all these vegetables into finger-licking delicacies. Taking cues from her family's traditional cooking, this food blogger has carved a niche for herself in her food design skills.

Reviewing @supaintsonplates, his compelling content is creative and clean, with a genius combination of hummus, soup, Idlis, and uttapam topped with fresh herbs. He continues: - Incorporating fresh ingredients into recipes is a way of life for me and it comes easily. Also, my mother is a painter and my father is a poet, so art and poetry can be seamlessly integrated into my work, which I think I have genetically.

Fresh ingredients inspire all her recipes and she hopes everyone wants to cook with more fresh ingredients. He began this journey with the desire to let people see the beauty and vitality that these ingredients bring to the table.

How therapeutic has this style of cooking been for you?

Since I work alone, I find my work very meditative. I spend hours making recipes and videos and most of the time I can't remember where that time went. When I am in a stressful or difficult situation, I find that work helps me a lot. I feel like my job is my escape and my safe place. That's why I have refused to have a team despite working hard. I wanted my content to be pure and unadulterated so that I could connect with my audience on a deeper level.

What tips do you have to share with those trying to prepare and serve food?

To anyone looking to experiment with food style, I always say that while you may be inspired by other people's work, you should work on developing your own style. An important tip that will help you create beautiful food plates is not to overcook the food. Bright food not only tastes good but also looks attractive in photos.

Use white/beige plates as a base for cooking. Don't use colorful plates with flashy designs because the food will get lost. Keep recipes simple and uncomplicated for easy cooking and styling. Use fresh local ingredients as much as possible. You can not only nourish your body but also transform your food into colorful and unique dishes.

If you want to photograph food, don't invest in an expensive camera right away. First, learn how to cook and cook, then use your high-quality cell phone to take photos of your cooking. Repeat this for a few months until you're happy with your style and are sure it's something you want to pursue seriously. Once you're confident, you can invest in gear, cameras, boards, and more.

Instant Lava Idli Recipe

Preparation time: 30 minutes

Cooking time: 20 minutes

Materials:

2 cups mule/sooji

Card 2 cups

1 glass of water

Salt to your liking

1/2 teaspoon of baking soda

1 tablespoon of oil (for greasing the idler base)

To process:

1 tablespoon bell pepper (finely chopped)

1 tablespoon red pepper (finely chopped)

1 tablespoon of yellow pepper (chopped)

1 tablespoon purple cabbage (finely chopped)

Method:

1. Stir the curd in a bowl. Add the veins and salt and mix the batter well.

2. Let the mixture sit for 30 minutes.

3. Add baking soda and mix well. The mixture should be the consistency of a pancake (not too thick, not too thin).

4. Grease the idli mold and pour the idli mixture.

5. Be creative in your design by topping with fresh vegetables.

6. Steam for 12-15 minutes or until cooked.

7. Unmold and enjoy.

How to make coconut and cucumber chutney

Preparation time: 20 minutes

Cooking time: 10 minutes

Materials:

1/2 cup fresh coconut

1/2 inch piece of ginger

1/2 seedless cucumber

Salt to your liking

2 tablespoons of fresh coriander

The right amount of green chili pepper

Roasted chana dal 1 tbsp

1/4 cup of water

1/2 lemon juice

Black pepper 5-6

Ingredients for baking:

1 tablespoon of ginger oil

Red/green pepper

1 tablespoon of mustard seeds

Cumin 1 tablespoon

5-6 curry leaves

Method:

1. Transfer all ingredients to an electric mixer. Mix until a good consistency is obtained.

2. Transfer the contents to a bowl.

3. Next, prepare for baking.

4. Add oil to the pan.

5. When hot, add mustard and cumin.

6. After the seeds crackle, add green chilies and curry leaves.

7. Stir for a few seconds and remove from the stove.

8. Cover the chutney with this batter and refrigerate until serving.

Uttapam recipe

Preparation time: 8 hours

Cooking time: 10 minutes

Materials:

Ragi 1/4 cup

1 cup of idli rice

1/4 cup of urad dal (white)

1/4 cup poha

1 teaspoon of methi

Method:

1. Wash the rice, ragi, and uradal well.

2. Transfer to a large container containing metis seeds and soak in water for 5-6 hours.

3. After 6 hours, empty the water and add the seeds along with poha and a little water to the blender to make a paste.

4. Continue adding water slowly until you get a pancake-like batter.

5. Transfer to a container, add salt, cover, and leave in a warm place overnight.

6. You can also store it in the microwave or oven.

7. After 7-8 hours, the dough is fermented and ready to prepare idlis, dosa, uttapam, etc.

8. To prepare Uttapam, grease the pan with oil and add 2 tablespoons of batter and spread it a little.

9. Cover with your favorite vegetables and cook until both sides are crispy.