This post was ready to go live last week, I took some pictures posted it on some of my forums and many of my photographer friends thought I could do a better job on the images. That was really enough to push me to restyle and reshoot. This post is really to all the amazing people out there who think that a camera in one hand and photoshop in another you can make great images. Am sorry to burst your bubble, photographers work very hard at their craft, we are constantly stretching our selves. If camera and Ps made images, I would not need to cook again and restyle and reshoot.
Phew! am glad that was easy and is off my chest now. Overconfidence and lack of confidence are both harmful for a creative person, but when good critique comes from reliable sources, it’s always wise to embrace it. That is the only way to grow, at least for me. So thank you guys! Also, kind of went overboard with my camera, picture heavy post ;)
The rejected image is after the jump break.
Before I forget two things, First, Thanks Neel for adding Turmeric and spice to the Amazing food photographers with amazing food photo list. Quite an honor to be featured with some of the major players and amazing photographers. ( doing the happy dance here).
Second, saw some of my images stolen and used without my permission. You may wonder why I do not have watermark on my images, well I do and it is embedded in my images. Wonder why people steal…. !! Well, I will keep that rant for another day.
|Ahem! the not so good image (above)|
1 cup mixed lentil
I used green lentils ( I did not use green moong, but green round lentils), French lentil, red lentil ( masoor), red lintel with skin and yellow pigeon peas ( toor daal) Mix them in any proportion. Equal worked for me.
handful red bean (rajma)
Medium size onion finely chopped
Medium size diced tomatoes
Curry powder : recipe here
1/2 tsp turmeric
1 tsp red chili powder ( for color) I used rasham patti.
1 tsp amchur or juice of half lime
4 tbsp ghee/clarified butter : recipe here
1 tsp cumin/jeera seeds
cilantro for garnish.
Pressure cooker method
Soak the red bean over night ( not the lentils) soak the lentils for 30 min and pressure cook them till done. It took me three whistles on my Indian pressure cooker.
In a pot heat ghee, add cumin and let it splatter, add onion and let it roast, add tomatoes and salt and roast well, add the curry powder and roast, add the daal, more salt if needed and water and bring to boil. Before serving heat remaining ghee, add turmeric and red chili and immediately pour it on the daal. Garnish with cilantro. Serve with hot kulchas or pilaf.
Slow cooker method.
Soak the red bean over night ( not the lentils) soak the lentils for 30 min. Add the soaked lentils and bean into the slow cooker and let it cook for an hour.
Now in a pan heat ghee, add cumin and let it splatter, add onion and let it roast, add tomatoes and salt and roast well, add the curry powder and roast, pour it into the slow cooker….yes I know the lentils are not cooked, add salt.
Now let it cook for a good three hours or more if you like it mushy.
Before you serve heat remaining ghee, add turmeric and red chili and immediately pour it on the daal. Garnish with cilantro. Serve with hot kulchas or pilaf.