Anyway, here it is. I used this golden fried tofu to make an awesome dish and I will share the recipe very soon.


This dish is also known as maa ki dal, as I discovered recently. I think I can understand why. This is my least favourite dal dish to order in a restaurant. I am yet to eat a good dal makhani dish outside.Dal Makhani RecipeThis goes to My Legume Love Affair event hosted this month by Susan of The Well-Seasoned Cook.
(Serves 4)
What I Used:
1/2 cup whole ural dal (black lentils), soaked overnight
4 tbsp rajma (red kidney beans), soaked overnight with the dal
1 onion, chopped fine
1 tomato, chopped fine
2-3 cloves of garlic, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp red chilly powder
2 dried red chillies
2 tbsp milk
1 tbsp butter
1 tbsp oil
salt
How to make Dal Makhani:
1. Heat oil in a pressure cooker and saute onions till transparent. Add salt, chilly powder and the ginger-garlic pasted and fry for a minute.
2. Next, add the chopped tomatoes and cook for a few minutes so that the mixture combines well together. Add the lentils and beans, and enough water to just cover them. Pressure cook for 3-4 whistles. Remove from fire and set aside.
3. Once the pressure leaves the cooker, keep it on a low fire. Add the milk and bring to boil. Keep it on sim and let it boil while preparing to temper it.
4. Heat the butter and oil in a pan and throw in the cumin seeds. Once they start spluttering, add the chopped garlic and the red chillies each torn into 3 pieces. Fry until the garlic starts browning and smelling lovely.
5. Remove the dal from fire and add the tempered butter-oil directly to it. Follow immediately with garam masala and mix well. Adjust salt.
Serve with warm rotis, naan or pulao.
This beauty right here. I am no pumpkin lover but erissery has always held a soft spot in my heart. Mom doesn't make it that often, actually. She makes pumpkin koottu more often, with dal. But erissery is a quintessential part of the Onam Sadya and I realised I haven't even tried it myself yet. That idea and this pumpkin combined, and the rest is history ;)
I couldn't resist more pictures of the pumkin. It was bright orange-yellow and smooth spotless on the outisde. Since this was during Chinese New Year, vegetables in Singapore supermarkets were fresh and mostly from China.
PUMPKIN ERISSERY RECIPE - MATHANGA ERISSERY RECIPEIngredients(serves 4 as a side)Pumpkin / mathanga - 3 cups, peeled and cut into 1" cubesGrated coconut - 1/2 cup (fresh works best but you can use frozen too)Cumin / jeera / jeerakam - 1 tspGreen chillies - 2, or to tasteTurmeric powder - 1/4 tspFor temperingMustard seeds - 1/4 tspUrad dal - 1 tspGrated coconut - 4 tbsp
Shallots - 3, slicedRed chillies - 3Curry leaves - a fewCoconut oil - 2 tsp (or any other oil you have)How to Make Pumpkin Erissery:1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins.2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry.4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!
Here are some examples of pictures taken using these bowls. I think I've used the black one the most.
I got these in Singapore at a baking supplies store in China Town. They were about S$ 1.30 a piece and I thought that was a steal. Maybe you get them cheaper in the US, I'm not sure. 

I use these in almost all my pics but here are some example pics where I have received the most number of questions about what background I used and whether I photoshopped the colour in. Photoshop is good to have, but really not necessary, trust me!
Once I am done cooking, I open my cupboard and look at these beauties inside. In under 2 mins, I instinctively know how the final picture should look like. I see it in my head. Starting off with a small yet good collection will give you flexibility and motivation to take it another step, buy that extra bowl and notice things in others' food pictures that you may not have before. 
What I Used:
(Serves 2)
Eggs - 4
Onion - 1 small, chopped
Tomato - half of one, chopped
Mushrooms, any variety - 1/4 cup (remove hard stem and quarter the cap if using button mushrooms)
Capsicum - 1/4 of one, cubed
Curry masala / Garam masala - 1/2 tsp
Ground cumin / jeera / jeerakam - a pinch
Red chilli powder - a generous pinch (you can also use 1 sliced green chilli)
Curry leaves - a few
Oil - 2 tsp
Salt - to taste
Pepper powder - for sprinkling on top while serving
How I Made It:
1. Break the eggs into a bowl and mix well with salt. If you want to separate a couple of yolks and use only the whites, that's fine too.
2. Heat oil in a wide pan or wok and saute the onions until transparent. Throw in the mushrooms next, increase the heat and let them cook for a few seconds before tossing. Let them cook again for some time and then toss again. Do this cook-toss routine till the mushrooms start sweating and get softer. (Should take about 4 mins or so depending on the mushrooms you are using).
3. Now add the cumin powder, chilli power, and the curry masala and mix well for a minute.
4. The tomatoes go in next and you can tear the curry leaves and throw them in too. Mix around for some more time until the tomatoes get a little soft and give out the water. I chopped them fine so they pretty much broke into a mushy pulp at this stage (psst.. I don't like chunky pieces of tomatoes in my egg, quite distracting!).
5. Now our stars make the entrance. Lower heat to just over sim and add the eggs. There are two ways to mix them at this stage. If you mix vigrously and continuously, you will be left with fine pieces of scrambled eggs and if you let it cook for a while and then break it up, cook-break, cook-break, then you will get slightly bigger, softer pieces of egg. I prefer the latter method so that's what I did.
6. Once the eggs are cooked through, remove from fire, sprinkle some pepper powder on top and serve with toast, rice, or anything of your choice. I won't tell anyone if you eat it as is, if that's what you prefer to do ;)

What I Used:
(Serves 2)
Basmati rice (or any long-grained rice) - 2 cups
Green peas - 1/4 cup (optional)
Salt - to taste
For the Coriander Paste:
Fresh coriander leaves - 1 cup
Chopped onions - 1, medium
Green chillies - 2, more or less
For Tempering:
Oil - 2 tsp
Chana dal / kadala paruppu - 1 tsp
Urad dal / uzhunnu parippu - 1/2 tsp
Hing / Asafoetida - a generouns pinch
Curry leaves - a few
For Garnish:
Roasted cashewnuts - a handful
Chopped coriander leaves - 1/4 cup
How I Made It:
1. Soak the basmati rice in some water for 20 mins and cook in sufficient water until the grains are cooked, yet firm. I pressure cooked it this time for one whistle with 1:1 rice:water ratio.
2. Grind the ingredients for the coriander paste with little water.
3. Heat oil for tempering and roast the chana dal and urad dal until golden brown. Add the curry leaves and hing and mix well.
4. Now add the ground coriander paste and blend well adding enough salt. Throw in the green peas and let it simmer for 2-3 mins.
5. Switch off fire and mix in the rice while the paste is still hot.
6. Garnish with cashewnuts and chopped coriander leaves.



As I promised in the last post of the Basics of Food Photography Series, I am going to share how I edit pictures after I upload them from the camera. This is the most basic of edits and just involves a few clicks on Picasa. Its quick, easy and totally lazy-friendly.
If you don't have Google Picasa, you can download it here. Its free and quite useful!
Okay, so here is the picture we are going to use and a side-by-side comparison in case you guys want to see what I am going to talk about for the rest of the post.

Not bad, eh?
Once you have Picasa running on your computer, it will automatically sync all your pictures into the program. To edit a picture, open it in Picasa.
Let's look at the editing process step-by-step now.
This is how my picture looked SOOC - Straight Out Of Camera.

The first thing I always check is whether my picture can use with a crop. I sometimes chop off considerable amount of the picture when I feel the main stuff is not getting its due attention.
In this case, I feel there is a bit more space on the left than the right so I am going to crop off a bit of the green space on the left.
In the menu to the left, under Basic Fixes, choose 'Crop' --> Click and drag the mouse to choose the portion you want to retain in the picture --> Hit 'apply'
There you go, much better!
The next thing I want to fix is the faint line you see near the base of the bowl. I used to chart papers to form as the base and background of the picture and this is where they meet on the table. I want that line to be as invisible as possible.
To do this, choose 'Retouch' from the menu on the left --> Use the box at the bottom right of the picture to navigate to the portion of the pic you want to retouch --> Choose brush size from the left menu --> Click on the area you want to retouch while holding the left mouse button down, then click on a space in the picture that's smooth.
In this case, I slightly increased the brush size from default, hold-clicked my cursor on one end of the line on the left. Then I clicked on a smooth portion of the green background so that the line gets blurred a bit.
After working the whole line to the left of the bowl, here is how the picture looked like.
Notice the difference on the left and right of the bowl? The line is blurred and blends better with the background. If I hadn't brought your notice to it, you wouldn't have noticed it in the picture ;)
Quick tip: The retouch tool is very useful to remove blotches of curry or small shreds of vegetables that appear on the side of your bowls in pictures. Just click on the blotch, and then click outside on a smooth part of the bowl to make it disappear! Same method to remove that unwanted pimple on your profile picture in Facebook ;)
Do the same retouching on the right of the bowl as well. Here is the final retouched picture.
Now its time to move to the second tab in the left side menu in Picasa - the 'Tuning' tab - my absolute favourite.
I use the 'fill light' option if the picture looks a bit too dark. Since this one is fine in the lighting department, let's jump to the 'highlights' slider. Play around with this option until you feel your picture looks better then before. We don't want the pic to be too bright. I moved the slider about 1/4th of the way to the right to make it look like this.
See the difference? The greens are a bit brighter. Just a tad, that's all we need.
Next is the 'shadows' slider. Ooooh, I love this! It can give an instant boost to your pic. What this does is, it enhances the shadows in your picture. It brings out the colour beautifully in most cases so play around with this as well. Be careful not to be too enthusiastic because if used badly, this can make one portion of your pic really dark.
Like for my pic, the shadow is darker on the right hand side so if I go overboard with the 'shadows' slider, the right hand side will look too dark.
I brought the slider about 1/3rd of the way to the right.
Here's the result.
See how the colours are popping out? I always love the effect of 'shadows'. It works especially well if you have a black background and use a black bowl. Like in this picture.
Ok, now let's increase the colour temperature a bit. This is also to accentuate the colours in your pic a bit so increasing it a bit never does harm. I increased a bit on this pic and here's how it turned out.
You'll notice that the colours generally 'warmed' a bit, especially the yellows of the corn.
Time to click on the third tab, 'Effects', now.
This has a lot of options that you can experiment with but the one I use most is the first one, 'sharpen'. Now the tool comes with a slider so you can control the amount. I don't sharpen too much since it makes the pic look unnatural, but a little bit never hurts.
Here is the above picture, sharpened.
Ah, nice. Almost done!
Hmm.. I didn't notice that glaring patch of light on the bowl before. Do you see that? On the bowl, towards the rim on the left?
Let's try and see if we can use 'Retouch' under 'Basic Fixes' to remove that.
Ack!! Bad idea!! Good to demo that Picasa does come with limitations and you can't perform magic with it, just close to magic ;)
Thank God for the 'undo' function! Undo undo!!
Ah good. I think I am pretty happy with the pic now so all I need to do is add my watermark, the copyright info. Initially, I used to add it to one corner in the bottom of the pic but these days I add it to the center of the pic and make it blend as much as possible.
Use the 'text' tool under 'Basic Fixes' and play around with different fonts and text colours. My favourite is Bradley Hand that's subtle enough to put in the center of the pic.
There you go! Good to upload to flickr and type up a post.
I know this seems like a lot of steps but once you learn your way around Picasa you will realize how ridiculously easy it is.
Even with having to save the pics at the end of each step for this demo post, I still took under 20 minutes to do the whole thing.
Here's another look at what we just did.
Happy editing :)
Now I have a question for you all. I have three ideas for my next post in the series.
1. Blurring backgrounds using Photoshop
2. Plates and bowls, what works best and what I have
3. Shutter speed and ISO (if you choose this, I will have to teach myself what they mean, first :D)
Let me know what you would like to learn more about next.

What I Used:Recipe For Koorka Mezhukkupuratti
Par-boiled koorka - 1 cup
Grated coconut - 1/3 cup
Green chillies - 2
Shallots - 4
Cumin / jeera / jeerakam - 1/2 tsp
Turmeric powder - a pinch
Urad dal / uzhunnu parippu - 1/4 tsp (optional)
Mustard seeds - 1/4 tsp
Curry leaves - a few
Oil - 2 tsp (use coconut oil for a more authentic taste)
Salt - to taste
How I Made It:
1. Heat oil in a pan and add mustard seeds. When they pop, add the urad dal and fry until golden brown.
2. Grind together the coconut, green chillies, jeera, turmeric and shallots. Add this to the fried urad dal. Stir around for about 10 seconds.
3. Next add the boiled koorka, curry leaves and salt. Mix well and let it cook for another 2-3 mins.

What I Used:The thoran and mezhukkupuratti were incredibly easy to make and tasted so good, just like how mom makes it, that one taste of these answered my question "why on earth did I waste so much time on this stupid vegetable when I could've made maggi for lunch?!".
Par-boiled koorka - 1 cup
Dried red chillies - 2
Garlic - 3 pods
Shallots - 2 (optional)
Turmeric powder - a pinch
Oil - 1 tbsp (use coconut oil and it will be yummier)
Mustard seeds - 1/4 tsp
Curry leaves - a few
Salt - to taste
How I Made It:
1. Heat oil and add mustard seeds. Once they pop, add the koorka and stir-fry for about 3-4 mins.
2. Crush the red chillies, garlic and shallots in a pestle and mortar if you have one. Otherwise just grind them together coarsely without water. Add this to the fried koorka with the curry leaves and the turmeric powder.
3. Fry for another 2 mins. Add salt.