Food Photography: Great Tips from a Pro put to Use

Over the past month, I have been obsessing over the decision to buy a DSLR that I've had my eye on for a while. It's the Nikon D5100. Every few days I trundle over to the Nikon India website and wonder what is the one thing that will push me to place the order for one. And a couple of lenses while am at, I mean why not, right? Okay, the lens I start with will actually be the kit lens, but no harm in a little daydreaming...

It's not that I cannot afford to buy the camera, I have been saving up money for one. But something is just holding me back from making the commitment. Somebody (my rational voice) is whispering in my ears, what if am just another one of the many untalented enthusiasts toting a fancy piece of equipment? I have looked at some perfect, yet uninspiring stills clicked with high-end cameras and been really, really worried that I may be on the same path myself.

As always, common sense dawned upon me a little later, and I realised that I just had to believe I could get to a place where I could be good at photography. I may be far away from that benchmark yet, but I would never get there unless I tried. I have decided to take baby steps, instead of rushing head-on (which I was running away from doing anyway).

Now, I have decided to learn as much as I can both theoretically and practically. Am going to stick with my point-and-shoot Sony Cybershot for the time being. Am going to explore the several buttons, knobs and settings to see what all this little miracle can pull off. At the same time, I have begun to read up, watch videos, look at great photography and dig for pearls of wisdom from the pros.

A few days back I came across this excellent collection of tips from Penny De Los Santos on the National Geographic website - an eternal fount of inspiration. Head over here now if you'd like to learn a few interesting details about how you can bring a plate of food to life. I simply love how every picture tells a story and gives you a glimpse into a new culture. Penny has shared her inspirations and how she feels about her work giving impetus to my desire to fiddle around.

This evening, I baked a batch of banana muffins using a recipe by Kanan from her blog Spice up the Curry. My friend Bhakti who blogs at Lifestylerr.com, recommended this recipe a couple of weeks ago and I was waiting to give them a go. The only change I made to the original recipe is that used the natural sweetness of the bananas and didn't add any sugar to sweeten up the batter. My muffins came out just like freshly baked muffins should...fluffy, fragrant and divine!

Have I told you how, whenever I cook something new, I have to click pictures of it before I even try it? It is a just-in-case measure. If the dish turns out great and share-worthy, I want to share it with all of you. Must spread the love. Always.

So armed with my newly learned theory about great food photography, I got going and clicked until the sun went down. Here are the results for you to see. And judge. I'd love to know what you think.

Broken Wheat Salad Recipe

Every once in a while, N and I go on this mad salads and soup spree. Usually it's triggered by an extended period of carefree indulgence, which bites us in the bum eventually. I love a salad meal, not only is it light, fresh, nutritious but also super easy to whip up in no time. It also means loads of experimentation, since it's unlikely that you will go terribly wrong with a salad.

I came across the idea of using broken wheat (dalia) in a salad on some food site, which I have lost track of. So, unfortunately, I can't give any links to the original recipe. I've adapted and experimented with the ingredients for this one several times, and now it has taken on a new avataar.

This salad is a quick and easy summer-time meal when chilled and a winter one when slightly warm. The broken wheat and vegetables give you a range of flavours and textures, so even a non-lover of broken wheat will be happy to sit down to this meal. I know this because N, who is a fussy eater, loves this salad every single time I've made it. In fact, it was a big hit at a dinner party we hosted for 15 carnivores. The bowl was empty and the recipe was shared with several enthusiasts.

Here's how you can make this lovely salad as a meal or as a first course.

Serves Two | Prep Time: 20 minutes | Cooking time: 2 minutes | Cooling time: 5 minutes

Ingredients

1 cup broken wheat (Dalia), preferably the coarse variety
3/4 cup sliced cherry tomatoes
1 medium green capsicum, chopped. You may use any other peppers that you may have on hand
1 onion sliced into half moons
1/2 cup roughly chopped coriander leaves
2 tablespoons honey mustard salad dressing
1 green chilly, finely chopped
Salt to taste
2 cups of boiling hot water
1/2 tablespoon olive oil
2 tablespoons of grated cheese of your choice

Method

Pour your broken wheat into a salad bowl. Sprinkle the salt and pour the hot water over this until the grains are fully submerged. Cover with a lid and leave aside for 20 minutes.

Soak the sliced onion in ice-cold water for 10 minutes. This will get rid of any pungency the onion may have. Keep all chopped ingredients in the fridge until the broken wheat is soaked, so they remain crisp and fresh.

After the grains have fluffed up a bit, drain the remaining water from the bowl. Don't worry if a little water stays back in the bowl, we intend to cook that out. Now heat a non-stick pan, drizzle some golden olive oil into it and swirl around to cover the surface of the pan. Once the oil is hot, tip in the drained grains and stir gently. It's easier if you fold the grains in rather than stir vigourously. Over handling the grains will release the gluten and make them sticky. So just toss about gently, for approximately two minutes or until you feel them puffing up a bit.

Turn off the heat, transfer contents onto a metal tray and chill in the fridge if it's summer. In winter, just bring it down to a cozy warm temperature. Tip the cooled broken wheat back into the now-wiped salad bowl, drizzle the honey mustard dressing and mix gently. Add the vegetables and toss everything together.

Adjust the seasoning and serve with a generous sprinkling of cheese. For honey mustard lovers like myself, add an extra drizzle on the plate!

Humble Beginnings: A new Store

Hullo everyone. Hope you've had a super weekend. The rains have arrived here with some serious gusto and they have kept me indoors all through it, but I've been busy.

I've just set up shop at Society6, a wonderful place for creative people to collaborate, showcase and sell their art. When I first discovered it through a friend (thank you S), I was blown away by the great art that was so affordable. In the early days, I only ogled and spent several hours just browsing through the eclectic collection. Somewhere along the way, I plucked up just enough courage to think of actually creating something and putting it up there.

When I read this article on The NY Times website last week, it really inspired me, and I wanted to spread the message. So, I made this art print that captures Michael Pollen's word of advice and it became the first art print to go on sale!

I silenced all my inner fears and took the plunge, and can now fancy myself a legitimate artiste, once someone actually buys a piece. I've been so excitable that I simply couldn't sit still, and tapped away at my keyboard until the wee hours to share this news with you.

I hope you take the time to head over to my store and check out all the art prints and other goodies. You can find me at Society6.com/PriyankaNayar.

I've also added a new link in the right hand side column that proudly proclaims 'My Shop' ( I just couldn't resist it). There, you will be able to buy copies of pictures I click and add a bit of Sunny Nomad to your life too.

Gleefully signing off, and wishing you all a wonderful week ahead! xo.

Infectious Creativity: Pinterest Delights

If you're new to Pinterest, then let me shine the spotlight on this wonderful social sharing platform. It has tons of inspiration in the form of pictures and videos, all put up by people like you and me. You can create your own moodboards and go nuts (like I have done).

In all fairness, there is a bit of trend spotting on the agenda for about 20 of my Pinterest boards. Some of us at work thought, ooh, how do we make all this pinning of beautiful stuff legit. Bam. Our Signbanking boards were born.

But getting back to my original point, this is the place to go completely loony about everything your eyes desire. If you're a closet hoarder, you can come out to the world here. After all, you're only spreading some joy. It's easy to sign up using your Facebook profile,Twitter handle or email id. Be sure to add the 'pinmarklet' button to your browser, so you can pin all the lovable things you see from any page online.

There is some gorgeous edible art that I have been pinning onto my Tuck Box board and thought it would be wonderful to give you a peek at it. Just looking at these creations makes me pine for delicious treats.

1. Roasted Beet Salad with Goat Cheese Mousse from The New York Times via Chloé Douglas
2. Mr. Egg from a bit of pilli pilli via Anne Louise
3. Van Gogh Cupcakes from Kate's Cupkery via Akanksha Khatri
4. Dragonfly Cupcakes from Disney family.com via Brenda McGuire

If you'd like to see the rest of the drool worthy stuff I've been pinning, just head over to my Pinterest profile.

Weekend Cooking: Bengali Style Prawns in Mustard Sauce

Hello, am back after a long break. Travel and work has kept me away from sharing more Sunny Nomad stories with you (one can flatter oneself that she's been missed). But I plan to make up for it with almost incessant chatter.

Last month, I made a short trip back home to Mumbai. Meeting friends and family was just what I needed after living in a small hotel room for almost two months! Going to my workplace and absorbing the gentle hum of advertising infused a new energy in me. Working from home can sometimes make you feel like you're bubble wrapped. So I made the most of my trip, soaking in the sights, going back to old haunts, indulging in retail therapy.

And getting the chance to cook made me as happy as a clam.

While I was there, my mother took me along to a fresh seafood market on a Sunday morning. On our way back home, I offered to cook a lovely Bengali recipe a friend had shared with me. It's her mum's take on the traditional one and a complete winner. I was a little apprehensive though, my mother is a skilled cook and not very open to new flavours. She prefers her rustic preparations, but thankfully everyone, including her was thrilled with this treat.

Thanks Mou, for sharing the  recipe, you've brought much joy to fellow foodies. The beautiful mustard sauce, the sweet prawns, the tangy tamarind and the bite of the green chilly make this a mellow, soul nourishing dish.

Here's the real quick and simple recipe, in case you'd like to give it a try.

Serves Four | Prep time: 20 minutes | Cooking time: 15 mins

Ingredients
15-20 (depending on size) Prawns - shelled and de-veined
1/3 cup of Mustard seeds - soaked for about 4-6 hours
3-4 Green Chillies
2 tablespoons Tamarind pulp
2 tablespoons Mustard oil or any cooking oil
1 1/2 teaspoon Turmeric powder
1 Potato peeled and chopped into wedges - This isn't a part of the original recipe, but I love the buttery soft texture of potato wedges with the mustard sauce. You can choose to skip the potato.
Salt to taste
Water

Preparation
Sprinkle some salt and 1/2 a teaspoon of Turmeric on the cleaned prawns and set aside for 20 minutes.

Grind the soaked mustard seeds adding a little water as you go to make a smooth paste.

Tip: If you don't have the time to pre-soak the mustard seeds, don't worry, you can still whip up this meal in 15 minutes. Just grind the dry mustard seeds to a powder in a spice or coffee grinder and add water later to make a paste.

Make tiny slits on the chillies and keep aside.

Heat the oil in a deep pan or wok. If you're using mustard oil, be sure to let it smoke so that it loses its pungency and gives a more well-rounded flavour to the dish. Once the oil has smoked, reduce the heat to a medium, carefully add the green chillies and let them splutter in the oil for a few seconds. Follow this with the mustard paste and saute this for a couple of minutes. Now pour in about two cups of water and bring the sauce to a boil.

Slide the potatoes into the gravy and cook until potatoes are almost done before you tip in the prawns. Prawns cook very quickly, so adding them later ensures they don't get overdone. Finally, add the tamarind paste, adjust the quantity of water and sprinkle salt to taste. Bring the sauce up to an even simmer, and take the pan off the heat once the sauce thickens.

Serve with hot rice while the aroma is still wafting through your kitchen. Be sure to share how it turned out. After all, sharing is caring.

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P.S.  If you're vegetarian, you can substitute the prawns with paneer (Indian cottage cheese) or mushrooms. I haven't tried it myself, but if you do, drop me a line and let me know if it worked.

A Little Relish Magazine: Recipes, Restaurants, Cafes

A Little Relish Issue Two is something I just have to share with all of you. If you haven't seen it already, I suggest you do it as soon as you've had a bite to eat, because this gorgeous magazine is a treat for the eyes but punishment for your tummy! The second issue covers quaint cafes and fresh food markets in Montreal alongwith a bunch of delectable recipes that are easy to whip up.

Created by Chantelle Grady, the magazine gives you an interesting peek at the life and culture of Montreal. I have spent a couple of magical afternoons just flipping through the pages covered with beautiful shots of food, bicycles, people, buildings and boulangeries. Montreal is now on my list of places to go to before I kick the bucket.

Just go here to find something to drool over! Don't miss the recipes for a day-long binge in the morning, noon and night section.