“It does not matter how slowly you go as long as you do not stop.” ~ Confucius
I am not a prolific user of various social media platforms but I do appreciate the power it holds to connect with people and to grow your business.
There are times when family commitments and your work fill a large part of your life and the best you can do is to unplug from social media on a regular basis.
Last few months have been busy doing food styling for various brands and television commercials in the city and I was like a headless chicken the whole of last month.
I took a long break from social media once again to complete the work in hand. These small breaks help me focus on the work in hand and also give ample time to relax.
The lack of connectivity with friends and bloggers is quite upsetting at times, but I keep myself motivated by engrossing myself completely in the ongoing projects in hand.
So, life is moving at its own pace for me..and finally I could manage to sit down and document a few food shoots that I did recently to keep a track of my work life.
Ingredients sorted out and prepping going in full flow for television commercial for Ultra grinder at the studio..
I had a great time working for the ad agency Re-diffusion for the tvc…that’s me with my messy table..
Table is set for the final product shot..
Prepping for Vaya Tiffyn commercial at a studio..
Good to see the food cooked and styled by you in print..
And here are a few pictures from a shoot which is too dear to me, for the comfort levels and encouragement from the entire team.
Our mandatory pack-up shot for Melam spice brand with enterprising & creative Dhanya, ever enthusiastic Kunal Daswani and the very supportive team of Melam.
And here is a healthy cake recipe which I wanted to post for long..
Banana-orange Oats Cake
- 1.5 cups Oats
- 1 cup orange juice
- 1/2 cup grated jaggery
- 1 large ripe banana
- 1/4 cup vegetable oil
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1 pinch of salt
- Blueberries or raisins (optional)
Method; Grease small round baking tins and pre heat oven at 180°c for 10 minutes.
Grind oats to make fine powder.
Peel and mash banana in a large bowl.
Take orange juice in a pan and bring it to a boil and take it off the flame. Add grated jiggery in it and let it melt.
Add oil and vanilla extract in the pan and combine well.
Add salt, baking powder and baking soda to the ground oats and mix well.
Pour the liquid ingredients in the wet ingredients and fold it to combine into a batter.
Pour the batter into baking pans and bake for 20-25 minutes.
Let the cake cool before de-moulding it.
Drizzle a little maple syrup or honey and serve.
The post Recipe & Food Styling | Banana-Orange Oats Cake – It does not matter how slowly you go as long as you do not stop.. appeared first on Lite Bite.