Most of my followers knows very well about my new event where am introducing upcoming new budding bloggers twice a month.As i told earlier, the main motto of this event is to showcase the new food bloggers,their passions and their respective blogs.Obviously every 7th and 20th of the month, a newbie blogger will post their guest post in my space and am very happy to introduce them eventhough some of them may be very much familiar to you. However am proud and happy to invite them to my space to post their guest post and i got immense responses from each and every newbies when i send a message through a social network.Thanks guys, am really honoured and blessed to get you all around me.
Today am introducing an another incredible,young blogger who blog's at Sara's Tasty Buds,its none other than Sharanya Palanisshami,a young chef who was quite busy with her studies but still she blogs almost everyday with many different dishes. She bakes,cooks,blogs,participates in many food events and leave comments to her co-bloggers, omg dunno how she manage to do all these things.I know Sharanya since a year, but honestly she is one among the budding bloggers i love to visit often and seriously love her cooking and baking skills. Hope a day we will meet personally and get know more about her.
Shall we go to meet my today's guest Sharanya Palanisshami of Sara's Tasty Buds....
Hi friends, I am happy to write a guest post for priya akka of priya’s versatile recipes. I was a follower of her blog for a long time before I know her. We became friends from May 2012. I will be eagerly waiting to see her delicious post daily. She was excellent blogger who blogs daily with new innovative recipes. We didn’t met in person , will happen in future. When priya akka announced about the Rendez Vous With a Foodie , I immediately asked her to give a date for me and it was today…….
These are the questionnaire from priya akka to me………
Before and after blogging, tell us wat blogging changed your life?
Blogging had made many changes , I came to know about many friends , different cuisines , different cooking methods and so on..
When and what motivated you to blog about food?
Cooking was my passion from childhood. I used to collect lot of recipes. I came to know about the blogging by October of 2009 . I thought why can’t I have a digitalized version of my recipe collection and my blog baby was born.
There are tons of blogs/pages on food these days what according to you is the speciality of your blog and the food that you cook?
Yes , there are tons of blog , each will be unique. I usually blog about the day- to - day recipes which we cook in our home. I mostly post a recipe which requires the ingredients which are easily available. I also blog about traditional , Indian , International and eggless baking recipes.
Every newbie blogger faces tons of challenges when it comes to blogging,tell me about one of the challenges you faced and how did you overcome it? Please specify with facts and details.
The biggest problem for me is to gain more visitors . I didn’t realize this problem for a long time. To bring more visitors to my blog I participated in events and challenges.
What is your best recipe and your favourite recipes you have blogged till now?
I think my best recipe was my Red Velvet Cake.My favorite recipes I had posted still are Sandhavai,Pain Ulundhi Vadai and Kongu Special,Cold Pasta Salad,Dates Roll and Jangiri.
Few tips about food photography?
I was not an expert in the photography. I will be sharing few tips ……..
Always take photographs in natural light .
Use the props contrast to the food.
What is your budget for the props,do you have any or else do you manage with your household stuffs?
I mostly use the household utensils as props. I bought few which are below 100 rupees not more than that.
How do you plan your blogposts? Do you post rarely,regularly or once a week?
I post regularly for the past year. I want to post daily if time permits.
Do you have any other passions apart from food blogging or blogs you own?
I love to do hand embroidering and other handworks . I have a blog for that but I didn’t post regularly. The blog name is Saranya's Handworks.
Being from kongu region , I want to post recipes from our kongu region. Hope some know about the region and their cuisine. For those who don’t know about the cuisine , I am giving a short introduction.
Kongunadu cuisine is the cuisine of the kongu region of the Tamil nadu. Kongu region covers salem , nammakal , erode , Coimbatore , Tiruppur, pollachi and 30 more places of Tamilnadu.
In olden days , most of the people of the region are farmers . Nowadays , they are into starting many industries , textile mills , poultry , automobile industries , educational institutiona and so on.
Regarding the cuisine of the region , it is different from other regions and uses their farming products usually.
The kongu nadu cuisine is a collection of exotic recipes of the people . there are so many traditional recipes we are still following. There are many legumes and pulses are used in our daily cooking. The few recipes which I name can be arisiumparuppu sadham , opputu ( poli ) , sandhavai ( Idhiyappam ) , chola paniyaram and so on.
I am going to share three of our kongu recipes today………
Kachayam / sweet Fritters
Pachai payarru sadham / Green lentil rice
Ragi vadai / pakoda
We will start with a sweet recipe……….
Today I am sharing the recipe of the favorite sweet / snack . I won’t count how many I had eaten . everyone will like this simple sweet delicious snack.
Kachayam/Sweet Fritters:
Kachayam as we call is sweet fritters made using maida , sugar , banana and cardamom. It was a usual sweet dish made immediately when the guest arrives. As this kachayam can be made easily, in our home we makes this often when we are having more fully ripen bananas.
This is a traditional recipe of the kongunadu cuisine. Many of the people of this region makes this delicious sweet fritters.
Ingredients:
Maida / All purpose flour – 2 cup
Sugar – 1 cup
Banana – 2
Baking soda – ¼ tsp ( optional )
Cardamom powder – ½ tsp
Water
Salt – a pinch
Oil for frying
Mix the flour , salt , sugar , cardamom powder and baking soda together.
Mash the banana well and add to the flour.
Add in half cup of water and make into smooth batter.
Heat oil in a kadai , pour spoonful of batter into the hot oil and deep fry till golden brown on both sides.
Serve hot crispy kachayams.
Kachayam are ready to serve.
It tastes better next day but will be chewy .
Passipayarru Sadhdam/Green Lentils Rice:
Passipayarru sadham as we call is the rice cooked with freshly grounded masala and whole green gram lentil . This rice is unique to kongu region . Some people call this as Arisumparuppu , but we won’t call so . For us Arisumparuppu is the lentil rice – rice cooked with tuvar dhal ( Red gram dhal ). Well , this is also dhal cooked with rice.
This tastes different from the arisumparuppu , as the freshly grounded masala is added to this rice , which gives a unique flavor to it.
This was a easy to make one pot meal which can be taken in lunchbox too.
Ingredients:
Rice – 2 cup
Green gram dhal – 1 cup
Sesame oil – 1 tbs
Curry leaves – 1 sprig
Shallots – 10
Mustard seeds – ¼ tsp
Red chilli – 2
Asafoetida / Hing – a pinch
Turmeric powder – ½ tsp
Salt as required
To grind:
Cumin – 1 tsp
Pepper corns – 10
Ginger – 2 ” piece
Khuskhus / Poppy seeds – ½ tsp
Shallots – 4
Curry leaves - few
Garlic – 10 cloves
Red chilli – 4
Cinnamon – I small stick
Cloves – 2
Aniseeds / Fennel – 1 tsp
I used whole moong dhal to make this rice , split green gram can be used but make sure it has its skin intact.
Wash and soak the rice and dhal together for 20 minutes.
Grind the list of to grind ingredients to a fine paste.
Chop the shallots into small pieces.
Heat oil in a pressure cooker , add the hing and mustard seeds , let it crackle.
Add in the chopped shallots , split red chillies and sauté till onion becomes transparent.
Now , Add the grounded paste and fry it for two minutes.
Add the curry leaves , turmeric powder and soaked rice and dhal , stir well.
Add about 4 ½ cup of water and required salt, mix well.
Cover the lid and cook for two whistles.
Let the pressure subsides. Open the lid and stir gently.
Pasipayarru sadham is ready to serve.
Serve along with ghee / sesame oil or curd.
Ragi Pakoda/Finger Millet Fritters:
Ragi pakoda is one of the common snack of the kongu region. The speciality of this pakoda is we add murungaikeerai / drumstick leaves to this pakoda in our region.i like this snack a lot , It was healthy as both ragi and drumstick leaves are rich in Iron.
Ingredients:
Ragi flour – 2 cup
Onion – 1
Green chilli – 4
Drumstick leaves – a handful
Salt as required
Curry leaves
Water
Oil for frying
Chop the onion and green chillies to fine pieces.
In a bowl , add the flour , onion , green chillies , curry leaves , drumstick leaves , salt and mix well.
Sprinkle little water and mix well to make a smooth tight batter.
Heat oil in a kadai , add the small pieces of the dough and deep fry till crisp.
As the color of the ragi is brown , we can’t able to check from its color. Cook in medium flame for 10 minutes is enough.
Ragi pakodas are ready to serve.
Tastes best when warm.
Hope everyone like my simple easy to make kongu recipes...
Thank you priya akka for giving me opportunity to write on your space.
Today am introducing an another incredible,young blogger who blog's at Sara's Tasty Buds,its none other than Sharanya Palanisshami,a young chef who was quite busy with her studies but still she blogs almost everyday with many different dishes. She bakes,cooks,blogs,participates in many food events and leave comments to her co-bloggers, omg dunno how she manage to do all these things.I know Sharanya since a year, but honestly she is one among the budding bloggers i love to visit often and seriously love her cooking and baking skills. Hope a day we will meet personally and get know more about her.
Shall we go to meet my today's guest Sharanya Palanisshami of Sara's Tasty Buds....
Hi friends, I am happy to write a guest post for priya akka of priya’s versatile recipes. I was a follower of her blog for a long time before I know her. We became friends from May 2012. I will be eagerly waiting to see her delicious post daily. She was excellent blogger who blogs daily with new innovative recipes. We didn’t met in person , will happen in future. When priya akka announced about the Rendez Vous With a Foodie , I immediately asked her to give a date for me and it was today…….
These are the questionnaire from priya akka to me………
Before and after blogging, tell us wat blogging changed your life?
Blogging had made many changes , I came to know about many friends , different cuisines , different cooking methods and so on..
When and what motivated you to blog about food?
Cooking was my passion from childhood. I used to collect lot of recipes. I came to know about the blogging by October of 2009 . I thought why can’t I have a digitalized version of my recipe collection and my blog baby was born.
There are tons of blogs/pages on food these days what according to you is the speciality of your blog and the food that you cook?
Yes , there are tons of blog , each will be unique. I usually blog about the day- to - day recipes which we cook in our home. I mostly post a recipe which requires the ingredients which are easily available. I also blog about traditional , Indian , International and eggless baking recipes.
Every newbie blogger faces tons of challenges when it comes to blogging,tell me about one of the challenges you faced and how did you overcome it? Please specify with facts and details.
The biggest problem for me is to gain more visitors . I didn’t realize this problem for a long time. To bring more visitors to my blog I participated in events and challenges.
What is your best recipe and your favourite recipes you have blogged till now?
I think my best recipe was my Red Velvet Cake.My favorite recipes I had posted still are Sandhavai,Pain Ulundhi Vadai and Kongu Special,Cold Pasta Salad,Dates Roll and Jangiri.
Few tips about food photography?
I was not an expert in the photography. I will be sharing few tips ……..
Always take photographs in natural light .
Use the props contrast to the food.
What is your budget for the props,do you have any or else do you manage with your household stuffs?
I mostly use the household utensils as props. I bought few which are below 100 rupees not more than that.
How do you plan your blogposts? Do you post rarely,regularly or once a week?
I post regularly for the past year. I want to post daily if time permits.
Do you have any other passions apart from food blogging or blogs you own?
I love to do hand embroidering and other handworks . I have a blog for that but I didn’t post regularly. The blog name is Saranya's Handworks.
Being from kongu region , I want to post recipes from our kongu region. Hope some know about the region and their cuisine. For those who don’t know about the cuisine , I am giving a short introduction.
Kongunadu cuisine is the cuisine of the kongu region of the Tamil nadu. Kongu region covers salem , nammakal , erode , Coimbatore , Tiruppur, pollachi and 30 more places of Tamilnadu.
In olden days , most of the people of the region are farmers . Nowadays , they are into starting many industries , textile mills , poultry , automobile industries , educational institutiona and so on.
Regarding the cuisine of the region , it is different from other regions and uses their farming products usually.
The kongu nadu cuisine is a collection of exotic recipes of the people . there are so many traditional recipes we are still following. There are many legumes and pulses are used in our daily cooking. The few recipes which I name can be arisiumparuppu sadham , opputu ( poli ) , sandhavai ( Idhiyappam ) , chola paniyaram and so on.
I am going to share three of our kongu recipes today………
Kachayam / sweet Fritters
Pachai payarru sadham / Green lentil rice
Ragi vadai / pakoda
We will start with a sweet recipe……….
Today I am sharing the recipe of the favorite sweet / snack . I won’t count how many I had eaten . everyone will like this simple sweet delicious snack.
Kachayam/Sweet Fritters:
Kachayam as we call is sweet fritters made using maida , sugar , banana and cardamom. It was a usual sweet dish made immediately when the guest arrives. As this kachayam can be made easily, in our home we makes this often when we are having more fully ripen bananas.
This is a traditional recipe of the kongunadu cuisine. Many of the people of this region makes this delicious sweet fritters.
Ingredients:
Maida / All purpose flour – 2 cup
Sugar – 1 cup
Banana – 2
Baking soda – ¼ tsp ( optional )
Cardamom powder – ½ tsp
Water
Salt – a pinch
Oil for frying
Mix the flour , salt , sugar , cardamom powder and baking soda together.
Mash the banana well and add to the flour.
Add in half cup of water and make into smooth batter.
Heat oil in a kadai , pour spoonful of batter into the hot oil and deep fry till golden brown on both sides.
Serve hot crispy kachayams.
Kachayam are ready to serve.
It tastes better next day but will be chewy .
Passipayarru Sadhdam/Green Lentils Rice:
Passipayarru sadham as we call is the rice cooked with freshly grounded masala and whole green gram lentil . This rice is unique to kongu region . Some people call this as Arisumparuppu , but we won’t call so . For us Arisumparuppu is the lentil rice – rice cooked with tuvar dhal ( Red gram dhal ). Well , this is also dhal cooked with rice.
This tastes different from the arisumparuppu , as the freshly grounded masala is added to this rice , which gives a unique flavor to it.
This was a easy to make one pot meal which can be taken in lunchbox too.
Ingredients:
Rice – 2 cup
Green gram dhal – 1 cup
Sesame oil – 1 tbs
Curry leaves – 1 sprig
Shallots – 10
Mustard seeds – ¼ tsp
Red chilli – 2
Asafoetida / Hing – a pinch
Turmeric powder – ½ tsp
Salt as required
To grind:
Cumin – 1 tsp
Pepper corns – 10
Ginger – 2 ” piece
Khuskhus / Poppy seeds – ½ tsp
Shallots – 4
Curry leaves - few
Garlic – 10 cloves
Red chilli – 4
Cinnamon – I small stick
Cloves – 2
Aniseeds / Fennel – 1 tsp
I used whole moong dhal to make this rice , split green gram can be used but make sure it has its skin intact.
Wash and soak the rice and dhal together for 20 minutes.
Grind the list of to grind ingredients to a fine paste.
Chop the shallots into small pieces.
Heat oil in a pressure cooker , add the hing and mustard seeds , let it crackle.
Add in the chopped shallots , split red chillies and sauté till onion becomes transparent.
Now , Add the grounded paste and fry it for two minutes.
Add the curry leaves , turmeric powder and soaked rice and dhal , stir well.
Add about 4 ½ cup of water and required salt, mix well.
Cover the lid and cook for two whistles.
Let the pressure subsides. Open the lid and stir gently.
Pasipayarru sadham is ready to serve.
Serve along with ghee / sesame oil or curd.
Ragi Pakoda/Finger Millet Fritters:
Ragi pakoda is one of the common snack of the kongu region. The speciality of this pakoda is we add murungaikeerai / drumstick leaves to this pakoda in our region.i like this snack a lot , It was healthy as both ragi and drumstick leaves are rich in Iron.
Ingredients:
Ragi flour – 2 cup
Onion – 1
Green chilli – 4
Drumstick leaves – a handful
Salt as required
Curry leaves
Water
Oil for frying
Chop the onion and green chillies to fine pieces.
In a bowl , add the flour , onion , green chillies , curry leaves , drumstick leaves , salt and mix well.
Sprinkle little water and mix well to make a smooth tight batter.
Heat oil in a kadai , add the small pieces of the dough and deep fry till crisp.
As the color of the ragi is brown , we can’t able to check from its color. Cook in medium flame for 10 minutes is enough.
Ragi pakodas are ready to serve.
Tastes best when warm.
Hope everyone like my simple easy to make kongu recipes...
Thank you priya akka for giving me opportunity to write on your space.
12 comments:
All 3 recipes are nice! :)
Nice Post Sharanya.Great recipes.
Thanks for sharing Priya.
You are doing great job.
wow, what a spread,
nice words and lot to about saran and kudos to both of you akkkas
Lovely guest post...good 2 know more abt Sharanya as well... :)
nice post priya with yummy recipes...
Nice guest post aks and Sharanya... glad to know more about u... Delicious n authentic kongu recipes... Love it...
Learnt three yummy recipes...
great recipes and nice read !
traditional recipes...rocks!!!
thank you priya akka and friends for your kind words and support............
A very nice guest post it is with traditional & authentic recipes :)
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