food photography

ORANGE SLICE, V7, EDIT B by Nawfal Johnson Nur

ORANGE SLICE, v7, Edit B by Nawfal Nur
ORANGE SLICE, v7, Edit B by Nawfal Nur

 

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SUPER RED HOT M&M!

SUPER HOT RED M&M, v1, Edit J-btl3

TITLE: “Super Red HOT M&M!”
GENRE: STUDIO STILL LIFE
CREATION DATE: 03 DEC 08
ARTIST / PHOTOGRAPHER: NAWFAL NUR
COMPANY: NAWFAL NUR PHOTOGRAPHY
OWNERSHIP: NAWFAL NUR
RIGHTS: ALL RIGHTS RESERVED

PHOTO DESCRIPTION: A single, red MINI M&M (about 50% smaller than normal M&M’s), sitting atop a tablespoon full of VERY, VERY, VERY BURNING HOT Vietnamese Chilies. You can see how small they are, but so very potent. The good thing about these chilies is that you can eat them raw like this and they don’t have very many seeds! ;^) HOWEVER, they will make your teeth melt!!! LOLOL!!! I like to put these in Nasi Goreng (Fried Rice).

TECHNICAL DETAILS:

CAMERA: CANON POWERSHOT A620.
LIGHTING: METZ 32 Z2 STROBE (HAND HELD).
DIFFUSER: TESCO (LOLOL) HUGE SALAD BOWL.
SUPPORT: bogen 3001 Professional Tripod, bogen 3025 Head, and MANFROTTO #352 Ball & Socket Head.

SOFTWARE: PHOTOIMPACT X3.

PHOTO NOTES: I wanted to create an image with extreme subjects: The chilies are SUPER HOT; and, the Single M&M is SUPER SWEET. And, I wanted to get in really close to show how small these tiny chilies are. Also, I wanted to capture a still life with complementary color matching: Shades of green and red.

Side Note: MINI M&M’s taste NO DIFFERENT than regular sized M&M’s! Hahahahahahaha!!!!

Making Thosai, v1, Edit B

 

THOSAI ON A HOT PLATE – Three Thosai being cooked on a hot grill / hot plate. A very thin, but large sized pancake of South India: Sometimes it is referred to as a ‘South Indian Pancake.” You can see how flat they are. The dough is kind of formed / spread out / poured – (not sure what the best term is for it) in a circular fashion. It is quite good, but I prefer “chapatti.”

Updated:  14 June 2008

I’ve noticed that quite a few people visit this entry in my photo-journal, so I will, when I find them, add some links to recipes I’ve noticed for Thosai – I hope this helps you find what you need to make some nice Thosai.

Thosai Recipe & How to Prepare!

Dhosai Recipe (please note:  This is where languages can sometime get tricky.  In the Malay language, the word “Dosa” means “Sin!”  However, I believe a more accurate spelling in addition to “Thosai” would be “Dhosai”, but I’m not the editor of this page for this recipe).  They have chosen to spell it “Dosa”. 

South Indian Pancake Recipe

Black Gram Thosai Recipe

Another Thosai Recipe…

Onion Chutney for Black Gram thosai Recipe

Things for Making Thosai & Other South Indian Goodies, v1, Edit B

Things for Making Thosai, v1, Edit B, originally uploaded by fine-grain.

Ingredients and Tools for Making Thosai and other South Indian “Goodies!” ‘Thosai’ is sometimes referred to as a “South Indian Pancake.” Here we have a roller, dough, flour and a big metal strainer for getting fried foods out of hot oil.

*The dough here is probably for chapatti – a very nutritious and low fat South Indian Bread – my personal favorite.  Atta flour is used for making Chapatti.

Thosai is much bigger than an ‘American-style Pancake’, but also thinner. I took this shot early this morning while photographing in Farlim, which is a planned township on Penang Island, Malaysia.

Here’s a recipe for Thosai if you are interested:

Ingredients : Makes 10-12

1 cup

1/2 cup

1 1/2 teaspoons

1/2 cup

1 teaspoon

1 1/2 teaspoons

2 teaspoons

1/4 teaspoon

1

1

Uncooked rice

Blackgram dhal (urad dhal)

Dried yeast

Warm water

Sugar

Salt

Ghee or oil

Mustard seeds

Small onion, finely chopped

Fresh green chili, finely chopped

 If you want to know how to put all these ingredients together to make Thosai, then go here – I have no clue – but maybe some day I’ll learn how!