Receta Recipe & Food styling | Okra in coconut milk – When life revolves around food….
“Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you’re climbing it.” ~ Andy Rooney.
It has been over a decade of my ‘food centric’ life and I am absolutely enjoying every moment of it. My food journey has been truly incredible. Though many forced long breaks from social media quite upset me at times.
I am grateful that my profession as a food stylist keeps me in constant touch with ‘food’ and gives me the privilege to work with many eminent personalities from media.
Life is moving at its own pace for me..I could finally manage to sit down and document a few food shoots that I did recently to keep a track of my work life.
SKM egg white cubes
This television commercial was done for SKM egg white cubes. The product look almost similar to paneer and all I had to do was to dig out a few paneer recipes and cook on the set for the commercial. Here is the TVC link.
SKM TV commercial with the artists on the set with Marlia Ads. TVC link
My working table for still photo shoot of Hapima mixes done in set fire studio.
Television commercial for Kwality breakfast cereal with cinematographer Prabu Tamilan.
Another day and one another working set up for television commercial of Preethi Cosmo mixer grinder. TVC link
Television commercial for GK Dairy Tamil paneer and ghee.
3 days photo-shoot for Coal Barbecue restaurant.
Television commercial for Tenali Double horse urad dal. TVC link
Still shoot for Vaya storage lunch boxes.
Television commercial for Udhaya Krishna Ghee. Check the TVC link here.
And now, some food for the blog…
Okra in coconut milk
Ingredients;
(serve 3)
200 gm okra (ladyfinger)
1 cup coconut milk
1 onion
1 tsp. ginger- green chilly paste
1/2 tsp. Chilly powder
1/4 tsp. turmeric powder
2 tbsp. cooking oil
Salt to taste
Tempering;
1/2 tsp. mustard seeds
Few Curry leaves
Method; Wash and wipe the okra and remove the top and tail part from each okra.
Slice the okra into one inch pieces. Chop onion into thin slices.
Heat oil and add mustard seeds in a kadai and let it splutter. Add sliced onion, turmeric powder, chilly powder, curry leaves, green chilly-ginger paste and sauté for 3-4 minutes.
Add okra in the kadai and let it cook for about 6-7 minutes till it becomes soft.
Pour coconut milk in the kadai, bring it to a quick boil and put off the flame.
Let the okra gravy sit in coconut gravy for 20 minutes or more before serving it with your choice of Indian flat bread or plain rice.
Notes;
I used packaged coconut milk in this recipe.
You could also saute the okra first before adding them to the coconut milk gravy.
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