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Athidhi Dhevo Bhava! Today’s chit chat with Divya Prakash

November 5, 2012 by Siri


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Today’s guest is none other than Divya Prakash from Divyas Culinary Journey..Divya is a beautiful mom of two kids..I was really very happy when she said she was very eager to participate in my Guest Post series..I am particularly stuck at her posts on Cake decorating classes.I used to follow all her posts on cake decorating and felt like as if I was part of it…I was amazed at the energy levels of her..with two kids running around,she could mange to go for classes and learn a new skill..True..there is no age for learning..
I always dream of learning violin..but will never take a step forward to acheive it..Ok its a different story now..

In Divya’s space,yu can find out traditionaly south indian dishes as well as international cuisine..Land on her space and am sure you would follow the journey for sure..Siris Food Flavours had a heartful chat with Divya and that is for you now…


Siri: When did you start blogging and what made you to start it?

Divya : I used to post the pictures of my dishes I make in Facebook. One day I thought what if I had a blog so that I can post recipes with the pictures, started blogging on 30 January 2012. 
Siri : Tell us about your family and how you manage your time to blog?
Divya: My husband and the two kids are the motivation behind my cooking. They love to eat and I love to cook for them. Usually blogging time is after the kids go to bed in the night.  
Siri : Whats your favourite cuisine?
Divya: Indian and Italian
Siri : Share some tips to reduce the cooking time
Divya: Here are some tips. plan the menu ahead. Chop the onions and store them. Whenever you are free, chop the vegetables, so when it is time to cook the veggies are ready before hand.  
Siri : What type of camera you use and share some tips on food photography..Btw your pics looks amazing and lively..
 I use Nikon D5100 . Thanks Siri. I am still a novice photographer. Here are few tips from what I have learnt. 1) Lighting is very important for a good picture. 2) Do some food styling to make the dish look attractive like adding the some chopped cilantro, etc,  3)  Experiment. Take a lot of pictures in different angles.
Siri : Share some tips on making the blog  more readable..
Divya :  These are some tips from me 1) Engaging introduction about the recipes. 2. Eye pleasing colors and readable font. 3. Simple and easy language.
Siri : How is my blog useful and give me one tip on how can I improve the look..
Divy: I really love that you have step wise pictures for each recipe. It is very helpful. Also the blog has a neat layout.  The only thing I would suggest is use captions with the images.
Siri : Your blog looks amazing and especially the pics are my favourites..Do you mind if I give you a small suggestion?
Divya: Thank you, Siri. I would be happy to receive any suggestion.
Siri : As a reader,I felt like your blog background  is distracting my concentration from reading the recipe..Hope you take this as my friendly feedback… Of course fans words matter..right?? πŸ™‚
Also I expect more cakes recipes from you πŸ™‚


Over to Divya now:

When Siri asked me to do a guest post for her space, I immediately agreed to it.  I was breaking my head a lot to zero down on the recipe. When asked for preference, Siri said though she is open to anything, she  meal in just fraction of seconds (am a picky eater as a kid, you see). Sometimes with curd rice, I like to have the chickpeas from the gravy as side. Even while writing about it, makes my mouth water. Coming to the recipe

What are the ingredients needed?

Black Chickpeas, 1 cup
Shredded Coconut, 1/3 cup
Cumin seeds, 1 tsp
Onion(large), 1 no.
Oil, 2 – 3 teaspoons
Mustard Seeds, 1/4 teaspoon
Fenugreek seeds, 1/2 teaspoon
Asafoetida, a pinch
Garlic, 4-5 cloves
Curry leaves, a sprig
Turmeric powder, 1/4 teaspoon
Coriander powder, 3 teaspoon
Chilli powder, 1 teaspoon,
Tamarind, a lemon ball size
Salt to taste
Water, as needed

Directions:
  1. Soak chick peas for atleast 3-4 hours, preferably over night.
  2. Soak tamarind in warm water, extract the pulp and set it aside.
  3. Pressure cook the chick peas till they are cooked, take care not to over cook it. 
  4. First grind coconut and cumin seeds into a fine paste.
  5. Heat oil in a pan, add mustard seeds and fenugreek seeds, then add the garlic and curry leaves and fry for a minute or two till the garlic turns lightly golden brown in color.
  6. Then add the asafoetida, turmeric powder, coriander powder, chilli powder and ground onion paste and cook till the raw smell is gone. 
  7. By the mean time, grind the coconut into a fine paste. 
  8. Add the coconut paste to the pan along with the cooked chickpeas, tamarind extract and mix well. 
  9. Add salt to taste, adjust the consistency by adding water and simmer for 10-12 minutes in low flame till the oil gets seperated. 

Serve with plain rice and appalam.. Enjoy!!

Notes
If you don’t prefer, black channa, you can use kabuli channa instead.

So hope you guys enjoyed this guets post thoroughly and got some good tips..See you soon..with another expert!

Siri…

MORE FROM SIRISFOOD

No related posts.

Filed Under: Side Dish Tagged With: Channa, Guest Post

About Siri

Siri is a full time IT professional interested in cooking,travelling and photography .She believes in eating freshly cooked meals that are simple and easy to prepare.She aims to present such simple recipes with detailed instructions for you! Thanks for visiting!

« Home Made Gulab Jamun | Festive Sweets Recipes
Green Apple Halwa | Apple Halwa | Festive Sweets Recipes »

Comments

  1. Kitchen Queen says

    November 5, 2012 at 11:24 PM

    I prefer black over kabuli. nicely done Divya.
    http://realhomecookedfood.blogspot.com

  2. Suja Manoj says

    November 5, 2012 at 11:30 PM

    Love to know more about you Divya,beautiful post..congrats to both

  3. divya says

    November 6, 2012 at 12:44 AM

    delicious recipe…looks very tempting..;)

  4. Sravs says

    November 6, 2012 at 12:58 AM

    Super delicious and inviting black channa curry !!

  5. Akila says

    November 6, 2012 at 3:17 AM

    Omg…. I am drooling over here and a nice conversation

    Event: Dish name starts with P

  6. Swathi Iyer says

    November 6, 2012 at 3:42 AM

    Love to know more about Divya. Thanks sri for the guest post.

  7. Roha says

    November 6, 2012 at 6:32 AM

    Interesting recipe never tried would love to..looks temping and beautiful πŸ™‚

  8. Divya Pramil says

    November 6, 2012 at 7:51 AM

    Nice kulambu Divya very authentic one πŸ™‚ btw read all the questions and answers and really loved to know more about you, btw a kind suggestion dear never chop onions and refrigerate or store for future use it will get poisoned and will lead to food poisoning. Just a small advice dear πŸ™‚ Good to know more about you πŸ™‚ Good work Sireesha πŸ™‚

    SNC – 1 Results

  9. Priya says

    November 6, 2012 at 8:16 AM

    Never thought she is a mon of two kids,wonderful to know more about her. Inviting nutritious kuzhambu.Beautiful guest post.

  10. Meena B says

    November 6, 2012 at 9:10 AM

    i have made black chickpeas gravy bt this is differnt
    wondeful dish and what a convo
    glad to knw u more divya

    adirasam– a sweet

  11. Vidya says

    November 6, 2012 at 11:48 AM

    Delicious and inviting divya.

  12. Swasthi says

    November 6, 2012 at 2:25 PM

    Nice chit chat Siri and Divya, good clicks and recipe.

  13. Julie says

    November 6, 2012 at 4:29 PM

    Lovely tips,Divya.. & yumm guest post too,Siri:)
    Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya’s Culinary Journey

  14. Reshmi Mahesh says

    November 7, 2012 at 4:35 AM

    Loely post Divya…Great effort siri…

  15. Love to Experiment says

    November 8, 2012 at 4:06 AM

    Beautifully done Divya..

    And wonderful idea of doing guest posts.

    Join my guest host event SYF & HWS – Sesame Seeds

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