Archive for May, 2012

{Food Photography} Coconut Barfi revisited

This summer we have been enjoying an unending supply of Coconuts from our garden. The children have been snacking on the tender coconut flesh and the sweet  coconut water as a refreshing thirst quencher.

We use coconut in very few preparations and  Coconut barfi/Kopri Mithai/Nariyal barfi/Narlachya Vadya happens to be one of them. Both the kids love it and  this time it was particularly made as part of the lad’s birthday feast.

I have blogged about the Coconut barfi recipe way back in 2007. It’s the same recipe (my Mother-in-law’s), the only thing that is different in 2012 are the photos. 🙂

My friend Aparna of My Diverse Kitchen is starting a series of photography exercises so that amateur food photographers like me can work on our photography skills. What better way to start the series than Coconut BarfiHere’s my photo to kick start this fabulous series.

Thank you Aparna for your time, effort and patience. If you would like to join us you have 4 more days to submit your photo- details here .

Equipment & photo details:

Camera : Canon EOS 60D

Lens: Canon 50mm f/1.8 lens

Aperture and Shutter speed :f 2.0 (shutter speed: 1/80s) and 5.6 (shutter speed :1/10s) for the top and bottom photos respectively.

ISO: 100

May 21, 2012 at 11:47 am 12 comments

Ambe Dal

The Mango Mania refuses to leave us. First the tangy green raw mangoes and now the luscious ripe ones. I am still hooked on to the raw mangoes and have been using them in every way I can.

Ambe Dal is a traditional Maharashtrian preparation, specially made during these hot summer days when green Mangoes are abundant. It’s super quick and easy to make (with the exception that you need to soak the dal in advance) and requires just a few easily available ingredients.

The tart raw mangoes are grated and added to coarsely ground soaked chana dal (split Bengal gram). This mixture is then flavoured with a spicy tadka (tempering) of Red chillies, curry leaves and asafoetida . I personally love the flavor of asafoetida .

This cool,tangy-spicy Ambe Dal is served on a banana leaf along with Aam Panha (recipe here)

Here’s the recipe for Ambe Dal

Ingredients

1 cup Chana dal (split Bengal gram) soaked in water for 5-6 hours

½ raw mango, peeled and grated (depending on the tartness the amount can be adjusted)

½ tsp sugar

Salt to taste

For the tadka (tempering)

3tsp oil

½ tsp mustard seeds

½ tsp cumene seeds

5-6 curry leaves

Pinch of asafoetida

1-2 dry Red chillies broken into pieces

Method

Rinse and Drain the soaked Chana dal.

Grind the dal coarsely .

Add the grated mango, salt and sugar .

In a small wok/pan heat the oil.

Add the mustard seeds and once they splutter add the cumene seeds.

Add the curry leaves, asafoetida and the red chillies.

Add this tadka over the Mango Dal mixture and mix nicely .

Cool and serve on a banana leaf along with Aam Panha. I love to ‘cool this dal in the refrigerator for half an hour and then serve.

May 9, 2012 at 12:57 pm 7 comments


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