April 30, 2013

Multi-Seed Buttermilk Rolls

I
t’s no secret that I love to bake and think of myself more as a bread baker than any other kind even though I do bake cakes, cookies and other stuff. Baking bread gives me a satisfaction that no other kind of baking does. A lot of people like the kneading part of the process as they find it therapeutic, but I‘d rather let my food processor do that part of the job for me. But I do find the way yeast works in the dough magical and watching bread rise up while baking, and the aroma of fresh bread in the oven gives me a sense of achievement which I cannot describe.
 


I’m not an expert at baking breads, not the kind that goes into hydration percentages and the deep down science of it all. In fact, I must confess that it wasn’t all that long ago that some of the breads I made would have functioned better as door stops!
I have however, a lot of practise and collected enough wisdom to bake a decent loaf of bread. All I need is a basic recipe (yes, I still need that), and I'm adventurous enough to work it using my intuition to trun out some decent bread these days. Most of the breads I bake are not very complicated.


 
I like baking simple breads, and believe that some of these have been the best I have baked. I don’t usually bake what my family likes to call “healthy” breads for the simple reason that I’m probably the only person here who will eat them. Much as I love bread, there’s no way I can eat all I bake by myself even though I usually bake small loaves or small batch rolls. In case you were wondering, any bread in my home qualifies for “healthy” if there’s whole wheat, oats or basically anything you wouldn’t find in white bread!
Just occasionally I give into the urge to bake “healthy” bread and this time I was prompted by Cinzia’s Bread Baking Day (BBD) announcement asking for “Breads with Seeds & Flakes “. I was planning to bake some bread rolls when I saw the announcement so I worked my recipe to include seeds.


 
This recipe is on the “healthier” side as there’s whole wheat and oats in it. The grated carrots give it a nice orange flecked interior and there’s no added fat here, except from what comes from the flax seeds and the seed topping which is the good kind. Despite the use of whole wheat and oats, the buttermilk ensures that the rolls are moist and not very dense.




You can use whatever seeds you have on hand. I used what I had – watermelon seeds, sunflower seeds, black and white sesame seeds.
Serve these rolls warm with soup for a filling but light supper (or even lunch) or have them for breakfast with a nice pat of butter and some jam. 
Multi-Seed Buttermilk Rolls
 

Ingredients:

1/3 cup warm water
1 tbsp brown sugar
2 tsp instant yeast
2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup rolled oats
2 tbsp powdered flax seeds
1/3 cup grated carrots (optional)
1 tsp salt
3/4 cup buttermilk
1/3 cup mixed seeds (I used sunflower, melon and black and white sesame seeds)
 

Method:

Put the sugar and yeast in a bowl with the warm water and stir. Leave for about 10 minutes to proof (it will turn frothy).
In the meanwhile put the flours, oats, powdered flax seeds, grated carrots (if using) and the salt in the bowl of your food processor and pulse a couple of times to mix well. You can also do this by hand using a large mixing bowl and a hand whisk.
Add the yeast mixture and the buttermilk and knead until you have a pliable and smooth dough. The dough shouldn’t be too soft. Add a little extra water or flour as the case may be, if required and knead until your dough is of the necessary texture/ consistency.
Shape the dough into a smooth ball and place it in a well-oiled bowl, turning it so it is well coated. Cover and let it rise for about 1 to 1 1/2 hours.
Lightly dust your work surface with flour, and deflate the dough. Divide the dough into 6 (or 8 or 10 if you want smaller sized rolls) equal bits and shape each one into a smooth roll/ bun. Place them on a lightly greased baking sheet leaving 2 to 3 inches space between them. Cover them loosely with an oiled piece of cling wrap or plastic film and let them rise for half an hour.
Once they have risen, brush the rolls with milk (or a mixture of cream and milk) and sprinkle your choice of seeds over them.
Bake the rolls at 200C (400F) for 20 to 30 minutes (depending on the size of your rolls) until they’re golden brown and done. Cool them on a wire rack. Serve them cool or lukewarm with a generous pat of butter.
This recipe makes 6 large rolls or 8 to 10 smaller rolls.

These Multi-Seed Rolls are my contribution to one of my favourite bread baking blog events, Zorra's Bread Baking Day whose 58th edition is being hosted this month by Cinzia.

The black and white photograph goes to Susan's Black & White Wednesdays which is organised by Cinzia and hosted this week by Lynne.

These Rolls are also being YeastSpotted!
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April 27, 2013

Aamras (Creamy Puréed Mangoes) – Just The Thing For An Indian Summer & A Photography Challenge

S
ummer’s here once again, and it’s hot but time for mangoes. I don’t think there’s an Indian (not the American kind) who is passionate about mangoes. I am yet to meet one who does not like this fruit. On the other hand, almost every Indian you meet is most likely to wax lyrical about mangoes, and possibly discuss at great length which variety is the better one, with everyone having their own personal favourites.
Now the best way to eat mangoes, in my opinion, is as fresh fruit. If you have bitten into a mango and sucked out the flesh, with the juice dribbling down your chin, then you know exactly what I mean. Of course, you can always be a little less messy and cut them into pieces, eating the mango out of a bowl, but it’s not as much fun!
 
 


The next best way, especially if you want a slightly more sophisticated version of fresh mango is to have it as Aamras. Aamras literally translates as “the essence of mango” and that’s just what this is. Aamras is a preparation that is typical of the Indian states of Maharashtra, Gujarat and Rajasthan where it is popular during celebrations and festivities. It is typically serve with Puri/ Poori (adeep-fried Indian flatbread) but Aamras also makes a very light and satisfying dessert in summer.
 
At the most basic level, Aamras is nothing but puréed thick mango pulp sweetened with jaggery or sugar. Now there are many ways in which one can make Aamras. You can add a little milk for a creamier texture and flavour it with anything from cardamom, saffron to ginger and even black pepper! You could also fold in cream instead of milk into the mango pulp to keep it thick and creamier, but then this would no longer be considered Aamras but a Mango Fool.

 


Making Aamras doesn’t need a recipe really, because there’s nothing much to making it. The recipe below is just a guideline of sorts. All one needs to do is to purée mangoes, add enough jaggery/ sugar to taste and add the flavouring of choice usually cardamom.
Milk does make a difference but one needs to add just enough to make sure the Aamras stays thick enough to be eaten with a spoon and not drunk out of a glass!
Oh, and do try to get your hands on sweet pulpy mangoes that aren't fibrous, because the last thing you want is to have bits of fibre spoiling the smooth experience of a perfectly chilled Aamras!
Aamras (Creamy Puréed Mangoes)
 
Ingredients:
8 to 10 mangoes
1/2 cup powdered jaggery or sugar (more or less as required)
1 cup chilled milk
4 to 5 pods cardamom, powdered
 
Method:
Peel the mangoes and cut them into chunks. Put the mango chunks and the other ingredients in your mixer/ blender and run until you have a smooth purée. Divide equally among four or six dessert bowls or short glasses and serve cold.
This recipe serves 4 to 6.
 



And just in case, you don’t have mangoes in your part of the world, here’s another traditional Indian drink called Thandai, usually made for Holi celebrations. It’s an absolutely delicious spiced milk drink made with almonds, that’s great to beat the summer heat.


The Photography Challenge

I'm always up for a challenge when it comes to photography because it makes me think and push the boundaries when it comes to styling (my biggest challenge usually), and composing food shots. One series of challenges I like doing, when I can manage it, are Simone's food styling/ photography challenges.
 
This month she set a theme of "Spring Is In The Air". A great idea, except not so good for me because we really don't have a spring season where I live. Out here, the cool months of January and February just fade away as the sun gets hotter and what we have in April and May is a true Indian Summer - hot and humid.
But, as I mentioned earlier, we have mangoes and if there's one thing that is really shouts out "Summer!" it has to be mangoes, and that's what I'm taking over to Simone for this photography challenge.

A little bit about what I wanted to achieve with my photograph of Aamras (the first photograph in this post). Aamras is nothing but puréed mangoes and its usually served just like that, no accompaniments in the style of Western desserts. I generally prefer my food photographs to be simply styled/ minimalistic with the focus on the food.

I wanted to keep that concept in my photograph. Aamras also has no texture or anything in it in particular I could focus upon, except its creaminess. So I decided to use "repetition" in my composition with the three glasses of Aamras, which also suggests a sense of "depth". The spoons and the mint garnish add points of interest as well as contrast. The white background makes the yellow of the mango stand out.

I used a wooden board painted in white for the background. This was shot using natural light which comes from the left and reflected from the right with white foam board. The photograph was taken using the 50mm f/ 1.8 lens at aperture - f/ 4.0, shutterspeed - 1.3s and ISO - 100.
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April 24, 2013

We Knead To Bake #4 : Torcettini di Saint Vincent (Sugar Crusted Twisted Cookies from the Valle d’Aosta)

T
his group, We Knead To Bake, got together with the objective of baking a variety of yeasted breads through 2103. So this month’s choice migt come as a bit of a surprise because it is not bread! It’s a biscuit or what would be described as a cookie in the US. I had bookmarked this biscuit/ cookie called Torcettini di SaintVincent sometime back, when I first discovered on my wanderings through the internet.


 
Torcettini are made from yeasted dough and have a somewhat bread-like texture on the inside so I thought they qualified to be baked in this group. These are the first yeasted biscuits/ cookies I have ever baked and I thought it would be a nice change from bread, just this once.
Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butter which are shaped and then rolled in sugar before being baked. These biscuits/ cookies are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.


 
Torcetti/ Torcettini are believed to have descended from Grissini (breadsticks) which were made from the leftover scraps of bread dough. According to one story, a Grissini baker had some leftover butter which he needed to use up. Inspiration struck and he decided to add the butter to the last batch of his Grissini dough for the day. To be able to differentiate this lot of “breadsticks” from his Grissini, he rolled them in sugar and shaped them into loops, and the Torcetti was born. Torcetti/ Torchettini are usually flavoured with lime/ lemon zest or anise.
 


These biscuits/ cookies are crunchy on the outside with a somewhat bread-like texture on the inside. They’re not very sweet and pair very well with cold milk, hot chocolate, tea/ coffee or wine. They are delicious served warm and equally good cold, and keep very well if stored in airtight containers. Apparently, Queen Margaret, the wife of King Umberto I of Savoy loved these biscuits so much during her stay in Valle d'Aosta, that she gave her servants enough provisions to bake an abundant supply for her consumption.


 
Now I know some of you might wonder why anyone would like to make a cookie that has a “bready” interior. After all, cookies are meant to be cookies and bread should be bread. Why marry the two in one? Beats me too, but I’m not complaining in this case, because I like Torcettii. The fact that they’re not very sweet but have a caramelly crunch that gives way to a yeasted soft texture works for me.




I have adapted this recipe from the one in Nick Malgieri’s “A Baker’s Tour”. Traditionally these biscuits/ cookies are shaped by rolling out bits of dough into “ropes” and then pinching the ends together to form a “teardrop” shape. These are shaped by crossing the rope of dough near the ends to pretty looking twists.
Torcettini di Saint Vincent
 

Ingredients:

 1/2 cup warm water, about 45C (110F)
 1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
 1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp lime/ lemon zest or 1 tsp crushed anise seeds
 40gm 2 1/2 tbsp unsalted butter, cold and cut into small pieces
 about 1/3 cup granulated sugar for rolling the cookies

 

Method:

Dissolve the yeast in the warm water, in a small bowl and keep aside.
Put the flour and the salt in the food processor bowl (or a largish regular bowl if kneading by hand) and pulse a couple of times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.
Add the yeast-water mixture and pulse till it all comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit. This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours.
 
 
 
When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.
Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
Place the Torcettini on parchment lined baking sheets, leaving 1 1/2" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly. They will not “puff up” much, like bread, but the “puff” will be visible.
Bake them at 160C (325F) for about 25 minutes till they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature. Although, I found them best the day they were baked. This recipe makes 24 cookies.


Some tips that might make a difference to your Torcettini

1.       For a variation on these biscuits, you can make them chocolate flavoured.  If making chocolate Torcettini, remove 2 tbsp all-purpose flour and add 2 tbsp unsweetened cocoa powder.  Also add 2 tbsp powdered sugar and replace the lemon zest with orange zest while making the dough.

2.      Once your Torcettini have been shaped, don’t let them rise for longer than 20 minutes. If you do, your Torcettini will more bread-like on the inside due to the extra “rise”.

3.      To make sure the Torcettini dough does not rise for more than 20 minutes, it’s a good idea to work on shaping the 2nd batch while the first batch is in the oven.

4.       If you do not want to use parchment paper, you can grease you cookie sheets and place the shaped Torcettini dough on them directly. Just remember to take them off the sheets while they’re still hot. You will need a spatula to the dislodge them, and do so carefully so they don’t break. Once they’re cool, the caramelised sugar on the Torcettini make them stick to cookie sheets and they become difficult to dislodge without breaking them!

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April 19, 2013

Fruit Pachadi (Pineapple & Grapes In A Spiced Coconut and Yogurt Chutney)

I
’m going to keep this post sort and sweet, literally and figuratively. Literally, because this is a yogurt based chutney that is short (takes very little time and effort to put together) and sweet to taste. Figuratively, because my wrist is recovering from a rather painful sprain and though it feels much better, my wrist could do with the rest that comes from writing a short post.
A Pachadi is a traditional chutney of sorts from my native Palakkad cuisine. It is is lovely blend of tangy, spicy, savoury and sweet flavours. The tang or sourness in a Pachadi can come from either the use of tamarind or from yogurt. A Pachadi made with tamarind is generally called a “Puli” Pachadi (where Puli is tamarind and also means sour) while that made with yogurt is known as “Thayir” Pachadi (where Thayir is yogurt). In some parts of Kerala, a Thayir Pachadi is referred to as “Kichadi”.




In our traditional cooking/ recipes, we mostly use indigenously grown vegetables, though many of those can be and are substituted with other less traditional but commonly available vegetables. This Fruit Pachadi is pretty much like that and a new twist on the old.
We usually do not cook with fruit except perhaps mangoes, plantains and jackfruit and this particular Pachadi is perhaps the only one I know where other fruit is used and that too, fruit like pineapple and the less common grapes. While pineapple is more common in Kerala, grapes are only being seen there in the very recent past.



 
When we used to find grapes, they would be quite expensive, so it is not surprising that Fruit Pachadi is usually made only to serve during special feasts. I have never seen this Pachadi made at home and in the past, I have only seen this served only during Hindu wedding feasts and that too, not at every one. These days though, it is seen more often making an appearance during festive meals (which we call “Sadhya”) for Onam or Vishu.
You will find many variations of this Pachadi, some made with tamarind and no yogurt, others without tamarind and a little bit of yogurt and so on. This version which is mine is made with quite a bit of yogurt and uses a bit of turmeric powder, which gives it a golden yellow colour.





The slight tang in the Pachadi comes from the yogurt and the fresh pineapple whereas the sweet comes from the pineapple, grapes and jaggery. This Pachadi is mainly savoury so one needs to add enough salt to taste it. The sweet should balance out the salt with a hint of sourness and fire from the chillies.
Fruit Pachadi is served as a side dish along with rice, sambhar (a vegetable and lentil gravy dish) and stir-fried vegetables. 
Fruit Pachadi (Pineapple & Grapes In A Spiced Coconut and Yogurt Chutney)
 

Ingredients:

1 1/2 cups chopped fresh pineapple (about half a small-medium pineapple, chopped into small pieces)
1/4 tsp turmeric powder
3/4 cup black seedless whole grapes
1 cup slightly sour yogurt
1 tsp powdered jaggery (or brown sugar)
Salt to taste 

Grind to a fine paste:

1/2 cup fresh grated coconut
2 green chillies
1/2 tsp mustard seeds 

For tempering:

2 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 to 3 dry red chillies
2 sprigs curry leaves
 

Method:

First grind the coconut paste. Put all the ingredients for the paste into your mixer/ blender jar and grind it to a fine, smooth paste, using very little water. Keep aside.
Put the chopped pineapple in a pan with just enough water to cover it. Add the turmeric powder and a little salt and bring it to a boil. Turn down the heat and let it simmer until the pineapple is cooked and the water has evaporated.
Now add the coconut paste and mix well. Cook over medium heat for a minute or two, stirring a couple of times. Add the powdered jaggery and the grapes. Mix, once again and take the pan off the heat. Lightly whisk the yogurt so it is smooth, and then add it and as much more salt as required to the pan. Stir till well blended. Pour this out into a serving bowl.
In a small pan, heat the coconut oil and add the mustard seeds. When they splutter, add the remaining ingredients, stir once and take off the heat making sure the tempering doesn’t burn. Pour into the Pachadi. Mix before serving and serve at room temperature.
This recipe serves 4.

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April 10, 2013

Black And White Wednesday #78 - The Gallery!

I
t’s been a week since I announced I was hosting this week’s Black and White Wednesday, and time to present this week’s gallery of photographs devoted to black and white food photography. My thanks to all who participated by sending in their photographs.
 
 
 May I present to you the photographs that adorn this week's gallery? 
 
Lemonade by Anisha 
 
 
Apple Smoothie by Cinzy Johnson
 
 
Bread Dough by Deepali Jain
  
One Pair by Haalo
 

 
Meringue Cookies by Jasmina



 
The Street Vendor by Lata Raja



 
Apples by Meena



 
Rice by Nandita
 
 
Ms. Grindy by Priya Elias
 
 
 
Spring Radishes by Lynne Daley
 
 
 
Pantry Treasures by Rosa Mayland

 
 
 
Gnocchi by Sandra
 
 
 
Pane Cunzato by Sandra
 
 
 
Idli by Shri
 
 
 
More Idlis again by Shri 
 
 
 
 
Stacked Egg Shells by Aishwariya Bhavan

 
 
Mushrooms by Shruti
 
 
 
 
Dough Crafting by Tanushree
 
 
 
 
 
 
The Diner In The Dark by Susan Wolfe
 
 
 
Raw Almonds by Aparna
 
 
I believe I have included all the photographs I received, in this gallery. If by some chance you sent me a mail but do not see your photograph here, I might have left it out by mistake. Please let me know and I will add it here.

The next edition of Black and White Wednesdays by Shruthi of Food & Clicks. Hope to see you all there.
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April 9, 2013

Exotic Teas From Basilur : A Review And A Giveaway!

I
come from a community where people take immense pride in the coffee they drink, and they are understandably so. Anyone who has tried a steaming hot, frothy and aromatic cup of South Indian filter coffee will never forget the experience.
While filter coffee does call out to me once in a while, for some strange reason, my brew of preference is tea. And I generally  like my tea just the way most Indians like theirs - strong, somewhat milky but a little less sweet than the average Indian would like his or hers. Serve me tea with tea masala, and I like it even better. The only really sweet tea I like is Irani chai and that’s something else altogether.
You wouldn’t find me drinking the weak, mild and watery tea like Darjeeling (or D’ling as I’ve heard people call it) preferred by the English, drunk with a drop of milk. I couldn’t understand the craze for Green tea either, though I’m aware of all its excellent qualities. Give me a strong Assam style milky tea and it would be a good start to my day. There’s no other way I would drink my tea.
That was until my daughter went on a school trip to the North and came back with some tea from Kausani in the picturesque Indian state of Uttarakhand. I became a convert and a fan of the pale yellow tea sweetened with honey and some lime juice. I’m still not much of a non-traditional tea drinker but I’m definitely open to trying out new flavours of tea.
 

 
Moroccan Mint Tea


So when Basilur Tea (India) approached me to review their luxury brand of teas, I decided to give them a try. I would like to say right at the beginning here, that I don’t have a refined tea palate nor am I an authority on teas on the whole. This review is based entirely on my personal tastes.
Basilur teas are a luxury brand of 100% Pure Ceylon black & green tea blends imported from Sri Lanka, and my package contained their summer tea offerings which are Summer Tea from their Four Seasons range, Moroccan Mint and Cream Fantasy teas. All the teas are available as loose tea in zip lock foil pouches packed in beautiful metal tin caddies or cardboard packs or as teabags in small cardboard boxes.



The Summer Tea is a blend of organic Sencha green tea from Japan, and the best quality long leaf, high grown tea with a delicate flavor of fruits.
 
 
 

The Moroccan Mint Tea is an aromatic, refreshing Ceylon Green Tea combined with the goodness of crisp and sweet Moroccan spear mint.
 



The Cream Fantasy Tea is a sweet tea that blends tangy and delicate Chinese green tea with delectable sweet berries and tasty cream with a light base of flower petals.
The Moroccan Mint tea was something we liked given that we like mint and mint tea with a touch of lemon. We didn’t quite find the other two teas to our taste, though I must say the aroma of both teas could get addictive because they smelt like dessert! I must emphasize, once again, that this is probably because we’re not used to drinking fruity and flowery teas. Sri Lanka is famous for its teas, and these are definitely very good quality teas.
 

 
Cream Fantasy Tea


Having said that, I think that both the Summer Tea and the Cream Fantasy Tea would also do extremely well as a base for Fruit Punches, Sorbets, Granitas, etc. Given that we’re going to see a rather hot summer this year, I’m definitely going to be putting these teas into summer coolers.
Basilur Teas are available in most of the larger stores in various Indian cities and also online at their site.

And now for the good news – the giveaway! The people at Basilur Tea (India) have been generous to send me one box of 20 teabags in each of the above mentioned flavours (three boxes in all), to giveaway to my readers. So here’s your chance to try out Basilur tea for yourself.
So I will be giving away one box each to three lucky people who leave their comments at this post. Now I don’t usually ask people participating in my giveaways, to do anything more than leave a comment at my post. So that means no “likes” or “follows” or “subscriptions” to my blog or page or anything.
This time however, I am going to request that if you would like to be considered for this giveaway, please hop over to Facebook and “like” the Basilur Tea page there.
So please go over to the Basilur Tea page on FB and “like” it.
Then come back here and leave a comment telling me that you liked their FB page, and also which one of the three flavours of tea you would like to try out if chosen.
This giveaway is open till 25th of April,  2013 after which 3 lucky people will be randomly chosen to receive the teas.
This giveaway is open only to Indian residents or thos who have Indian mailing addresses.
 
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April 4, 2013

Announcing Black And White Wednesday #78

Y
ou might know that I love Black and White photography, and especially food photography in Black and White. So it’s not surprising that I signed up to host Susan’s event dedicated to this. Black and White Wednesdays showcases black and white food photography from food blogs, and Cinzia has now taken over the mantle of seeing this event happen every week. Last week’s gallery is on view at Haalo’s  blog, Cook Almost Anything.




 And this week, I'm very happy to be hosting Black and White Wednesday. To join in and have your black and white photograph added to this week’s gallery, these are the rules.

The Rules:

1.       Your photographs have to be of a culinary nature or show anything related to food - an ingredient, a kitchen tool, something in your kitchen or in a restaurant, anything related to food preparation, presentation or consumption.

2.      You can shoot either in Black and White mode or in colour, then process it to Black and White. You may use any effect you like but your photograph must be Monochrome/Grayscale.  Sepia and Cyanotype tones are allowed, but no colour details are allowed.

3.      Approximate sizes of your photograph should be 500px wide whether your photograph is in portrait or landscape orientation. This is because that is the size my blog can take. So please resize your photograph to 500px wide before you send it to me. No recipe or story is required to accompany your Black and White photograph on your blog post.

4.      You have to post the Black and White photograph you’re sending me from Wednesday this week (3rd April, 2013) to Tuesday in the coming week (9th April, 2013) so that I will be able to post this week’s gallery on the Wednesday which is the 10th April, 2013.
Since I will post on Wedensday evening, I will accept all entries I receive till I’m ready to post the gallery.
For those who use Twitter, Susan created a hashtag (#BWFood) to make it easier to find related conversations.
 
*****



Raw Almonds

So to participate, post a Black and White food photograph on your blog between the 3rd and 9th April, 2013. Please remember to link to this announcement, to Cinzia’s Black and White Wednesday post as well as Susan’s event page in your post.

Then send me an e-mail at aparna[AT]mydiversekitchen[DOT]com with Black and White Wednesday in the title of your e-mail.
Please also include a 500px wide copy of your photograph with title, your name, the name of your blog and the URL of the post carrying your photograph.
Black and WhiteWednesdays also has a group page on Flickr if you'd like to join and share your photographs.
Looking forward to your photographs.


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