3 Quick and Easy Tips to improve your photo editing / Indo- Italian fusion vegetable makhani lasagne.
Editing programmes and food presentations really have the ability of taking your photographs to the next level. Here are a few tips with my video on how to cook a fusioned lasagne.
If you are a food lover or a food blogger, then you know how important is the editing process in food photography and food plating. Pinterest is definitely the best place which makes us hungry and these photographs plays a great roll in driving traffic to your site.
There are so many free softwares you can use for photo editing. Examples Picmonkey, Pixlr,… My favorite place of editing is Adobe photoshop and Light room. I really wanted to share my tips and tricks for easily getting those beautiful food photographs with just a few simple edits.
For this tutorial to import the photography to light room, a little trick that I like to do is click the first photo of the section, hold down the shift key and click the last photo I want to use. This selects only the photos I want to use and import.
Correcting the white balance
Select the develop mode for editing. When you take the photograph it can be bit too dark or too bright. It can be corrected using the appropriate white balance if you are captured in raw file. By using the little dropper which is the white balance selector, you can choose your settings. Or with the dropper choose a white/ black or grey portion in the photograph. It automatically corrects the colours in the photo.
Correcting the exposure
Don’t get it too dark or too bright. To make colours outstanding slightly adjust the contrast.
Adjust the shadows which brings a better depth and texture to the photograph. To bring the colours outstanding, adjust the vibrance and saturation.
Take a look at the difference in photographs.
I love fusion foods!! Blending cuisines from different regions. Here we make a twist of our favourite lasagne with Indian vegetable makhani. A flavour bomb of plated de-constructed fusioned lasagne.
How to make De-constructed Fusioned vegetable lasagne.
Aubergine – 3 round slices
Mozzarella cheese – 1 slice
chopped vegetables – (1/4 cup carrots/ 1/4 cup beans/ 1/4 cup cauliflower)
Oil – 2 tsp
Ginger garlic paste – 1/2 tsp
Tomato puree – 1/2 cup (fresh or canned)
Cashew nuts – 10 nos
Bay leaf – 1 small
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
chilli powder – to taste
Kasuri methi (dried fenugreek leaves)- A pinch.
Honey – 1/2 tsp
Fresh cream – 3 spoons
Salt to taste
- Grill the aubergines and keep aside.
- Heat the oil, sauté cumin seeds, cinnamon, bay leaf, cloves, star anise & clove.
- Add half teaspoon ginger garlic paste followed by chopped onions.
- Cook onions are translucent and add turmeric powder, coriander powder and chilli powder.
- Once the aroma comes out from the spices, add 1/2 cup tomato puree.
- Add 10 cashew nuts in the gravy, cook the gravy to full. Cool and blend the gravy.
- Bring back gravy to fire and cook the chopped vegetables.
- Once the vegetables are cooked add 1/4 tsp garam masala and pinch of kasuri methi (dried fenugreek leaves) followed by butter cream and honey.
- Cook the grilled aubergines in the gravy and keep aside.
- Layer the aubergines with vegetable makhani, top with a slice of Mozzarella cheese and melt with a blow torch.
- Your de-constructed, fusioned vegetable makhani lasagne is ready to serve.