Life keeps happening and sometimes I am a little late to catch up with the events.
Last October, I had a mail from a magazine editor from middle east to feature one of my pictures as their cover page. I was humbled, I was honored and of course, I agreed. The only drawback was that I didn’t have a high-resolution copy of the picture she wanted. It was taken in Chennai and so my hard disk back up was also there. I couldn’t get it done despite my two friends and my husband helping me with the resolution. Finally, I just gave it up and asked her to see if she can get it fixed. And I left it at that.
On a fine day a couple of months later, I sent a mail to know whether they really published the picture or not. They said they did and sent me a soft copy of the same. Another friend have picked up a copy of that issue for me now. It was a problem since I was looking for an edition 2-3 months after it was published.
Anyway long story short, I learned my lessons.
- Click high quality pictures
- Take online back ups regularly for each and every picture.
And another thing I did was to invest in some props. I had very few props with me. True, I am not earning an income from this space, but my pictures are getting published and there is a lot to be proud about that!
Coming to the pictures here, this was the first click I did with all my new set of wooden painted backgrounds and some new props. I know it doesn’t look fantastic or even meaningful (sambar and flowers?!?! Really!!??), but I am looking at it as practice sessions. And the more I use the props, the less guilty I feel. All these boards, even the bright red one below have been given more makeovers, so it doesn’t look all that bad.
Enjoy this serving of root vegetables in warm new set up and brand new props :-).
BM #61; Week 4; Theme : Root vegetables
Makes about four servings. Slice 6-7 small radishes into thin rounds and pressure cook with 1/2 cup toor or moong dal.
Add 1/4 teaspoon of turmeric powder, 2-3 green chillies, radish greens if you have them and enough water to cover it. Pressure cook for 3-4 whistles until the dal is cooked completely.
Once the dal is cooked and taken out of the cooker, add 3 cups of water to a pan. Add 4-5 curry leaves, 1 teaspoon of tamarind paste and two teaspoons of sambar powder.
Mix well and bring to a boil. Let it boil for 6-8 minutes for the tamarind to cook completely.
Add salt to taste, cooked dal and radish.
Bring to a rolling boil, add a handful of coriander leaves as well.
Prepare a tadka with a spoon of mustard seeds, few curry leaves,a good pinch of hing and 1 dry red chilli. Once the seeds splutter, add it to the prepared sambar. Mix well and serve with rice and a vegetable on the side.
Makes about four servings.
- 6-8 small radishes
- 1/2 cup toor dal or moong dal
- 2-3 green chillies (optional)
- 1/2 teaspoon turmeric powder
- 3 cups water
- 2 teaspoons sambar powder
- 1 teaspoon tamarind paste
- 4-5 curry leaves, optional
- handful of coriander leaves, optional
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 2-3 curry leaves
- good pinch hing
- 1 dry red chili
- Slice 6-7 small radishes into thin rounds and pressure cook with 1/2 cup toor or moong dal. Add 1/4 teaspoon of turmeric powder, 2-3 green chillies, radish greens if you have them and enough water to cover it. Pressure cook for 3-4 whistles until the dal is cooked completely.
- Mix well and bring to a boil. Let it boil for 6-8 minutes for the tamarind to cook completely.
- Add salt to taste, cooked dal and radish.
- Bring to a rolling boil, add a handful of coriander leaves as well.