I’ve been smitten by her styling, the light in her photographs, the mood they suggest, the unique setting, the sense of place. Her photos are not just about the food, every picture is a food story in itself. I adore them. so much so that I can name her pictures just by looking at them and their style.
Chances are, you are very well acquainted with her photographs too. Most certainly so, if you are on Pinterest!
As bloggers, photographers (beginning, amateur, advanced, whatever the skill level may be) and even readers, I am sure each one of us has someone or many whom we look up to for inspiration and learning.
Heart to Heart as a series brings out interviews of such hugely talented, immensely creative and accomplished people. People who inspire others by being who they are, doing what they do and how they do it all. One such gifted photographers whose work I am an ardent fan of, right from the beginning of my blogging days (and I’m quite certain even you might be!) is none other than Helene Dujardin of Tartelette.
Who does not know the beauty of Helene’s photographs in the food blogging world? If you happen to be one of the few who aren’t yet acquainted, I strongly recommend that you reserve several hours, for once you start browsing through her photographs, you’ll never know how time flies!
Thank you lovely Helene for taking time out of your super busy schedule while juggling life in two cities.. I am incredibly happy that this interview is finally a reality!
In continuation with that spirit, here’s a next on the series with Veronika Studer of Veronika Studer Photography, The Spoon magazine and her blog The Kitchen Finesse which was recently featured on SAVEUR Sites We Love.
Vera’s brilliant photography, her sense of immaculate composition, lighting and styling are something I have been constantly drawn to. I’m sure most of you already are well acquainted with her work of art and adore her photography as much as I do or perhaps even more!
And the best part is, in my minimal interactions with her, she comes across as a very down to earth person, in spite of her incredible talent. That’s something to imbibe right there.
Thank you Vera for this lovely candid interview!
For the days when a long shower feels like luxury, when simplicity is indulgence,
When the mind is happy with less and the stomach doesn’t ask for more,
When all one needs is a pot full of warm sunshine comfort, yellow lentils are a must.
Moong Dal or Split Yellow lentils are one of the most frequently used lentils in our house. I like it for its lightness, faint sweetness and also its cooling properties. Because it is so non-fussy and cooks in little time, it is by default a weekday favorite too.. Combine it with any veggies and it comes out delicious in any combination. No doubt it is our favorite.
And it was also the first lentil in cooked form, my little girl was introduced to when she started taking in her first solids. It makes for such a great baby food combined with some carrots or peas.
Shahi Jeera or Royal Cumin Seeds are slightly longer, darker and a tad bit sweeter than regular cumin/jeera seeds. While it is more commonly used in Biryani and Tandoor dishes, it adds a special oomph to a simple dal such as this.
Red bell pepper flavors intensify when roasted. I’d love to try with roasted red bell peppers at another time..
Is there a lentil you call your favorite? Tell me how you like to cook it..
To pressure cook:
1/2 cup split yellow lentils or Moong dal
1/2 red bell pepper, diced
1 medium ripe tomato, quartered
1/2 red onion, diced
for the seasoning:
2-3 tsp peanut oil or ghee
1/4 tsp shahi jeera / royal cumin seeds or jeera / cumin seeds
2 stalks green garlic or spring onions, sliced thin
1/4 tsp grated fresh ginger
1/4 tsp turmeric
red chilli powder / cayenne pepper to taste
1 tsp dried mint or equivalent finely chopped fresh mint
juice of 1/2 a lemon ~ optional
sea salt
other:
Pressure cooker
How it’s done:
Wash and pressure cook lentils with diced red bell pepper, tomatoes, onion and a pinch of turmeric for 3 cooker whistles and keep aside to cool. Alternatively, cook on stove top until lentils are soft and are mashed easily.
When the cooker has cooled, whisk the cooked lentils for them to blend well.
Place oil in a medium pot over high heat. When the oil is hot enough, add shahi jeera or cumin seeds. When they start to sizzle, reduce the heat to medium-high and add sliced spring onion/green garlic followed by grated ginger and sauté until translucent or light brown.
Pour in the mashed lentils over this tempering onto the sides, carefully avoiding the sizzling oil and rising steam.
Add red chilli powder, salt and give it a good stir. Add more water if needed or if the dal is very thick. Bring it to a boil and simmer for a few mins stirring in between to avoid the lentils from burning at the bottom.
Finish by sprinkling dried or fresh mint and lemon juice.
Stir well and serve hot with brown rice or chapati/roti.
Note:
For a deeper flavor, roast the lentils before pressure cooking, either on stove top over low flame until golden brown and fragrant or microwave for 2 mins in 30 sec intervals on a microwave safe plate.
