So there she is on my blog... Divya just recently celebrated her first bloggoversary with homemade rose syrup, which I just loved. She has been a regular on my page and leaves her lovely comments whenever possible. Can't help it but say that I love her pictures - simple and to the point... I seriously do not have any energy to do a lot of blabbering today, I suppose!!! Let me just move on to the yummy Mushroom Peas Pulao that she so lovingly has bought along.So I will pass on the batton to Divya and see what she has to say! :)
I am Divya Shivaraman, happily Food blogging on my space Dishing. Born in Kerala, Brought up in Chennai. A big fan of street foods, die
hard fan of Pani poori. Other than cooking, my hobby list also includes
painting and photography. Blog was never an idea for me. When my best friend
and blogger Radhika Vasanth of Food For 7 Stages of Life spoke about her
blog and photography interest - That simply inspired me. I am so thankful to
her because she made me blog today.
There was a life earlier for me and my hubby - 10 hours of work, 3 hours of travel, 6 hours of sleep, 5 hours of extra extra. Then came our little bundle of joy, who turned my world upside down. it was not easy for me to take that change, but what keeps me going is the feel she gives me every time that "I am the world for someone who is calling me amma". In about 6 months after her birth we moved to the USA. Different people, culture and way of life. This was the time I started cooking.
There was a life earlier for me and my hubby - 10 hours of work, 3 hours of travel, 6 hours of sleep, 5 hours of extra extra. Then came our little bundle of joy, who turned my world upside down. it was not easy for me to take that change, but what keeps me going is the feel she gives me every time that "I am the world for someone who is calling me amma". In about 6 months after her birth we moved to the USA. Different people, culture and way of life. This was the time I started cooking.
Dishing is a food blog that features recipes after trial and error sessions in my kitchen. I started this blog with the intention of sharing the recipes with others which I tried personally. I post my recipes only if its approved by my food critic - My hubby! I love cooking
for my hubby for these reasons "he is always happy with whatever I serve,
he never insists for anything specific, never complains, never troubles".
When you have a hubby like that, you will always want to treat him with good
food :). This was how my cooking interest improved. From searching a name for my blog, design,
presentation, also selecting which recipe to post - my hubby does help me. He
is the best critic I have. His support is another strength that helps me run my
blog. I am very thankful to him.
Rafeeda - "Ummi" of two beautiful kids,
food blogger, writer and photographer of her wonderful food blog with unique
recipes from Kerala and around - juggles multiple roles easily in her life. She
also has a special way of providing comments that has made me know her more.
Whenever I read her post I always smile because she writes just the way she
is...Naturally! Very happy to guest post for the first time for one of my best
blogging buddies - Rafeeda of "The Big Sweet Tooth". I always had a
fear about guest posting, thinking it would upset host reputation but when I
saw Rafee updating guest posts I was excited and wanted to play my part. All I
did was post my interest on FB message. She popped up with double excitement
and replied me. Well when you have good support to back you up, you can put
your fears aside and get ready to rock.
Mushroom Peas Pulao
Ingredients:
Button Mushroom - 400 grams
Green peas - 2/3 cup
Basumathi rice - 1-1/2 cups
Onion - 1-1/2 cups or 1 larges sized (Finely
chopped)
Tomato - 2/3 cup or 1 medium sized (Finely Chopped)
Ginger garlic paste - 1 tablespoon
Green chillies - 2 no's
Chilli powder - 1 teaspoon
Coriander powder - 1-1/2 tablespoons
Fennel powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander leaves - Handfull chopped
Salt - as needed
Coconut milk - 1/2 cup (First milk)
Water - 1 cup
To temper:
Oil - 2 tablespoons
Cardamon - 2 no's
Clove - 2 no's
Bay leaf - 3 no's
Cinnamon stick - 1 inch small stick
Fennel seeds - 1-1/2 teaspoons
Method:
Heat oil in a pressure cooker and temper all the
ingredients given under "To temper" list. Add ginger garlic paste and
green chillies and saute until raw smell goes off. Add onions,salt and saute
until they are transparent and slightly brown.
Add tomatoes with chilli,coriander,garam
masala,fennel powder. Saute until oil oozes out. Add mushrooms and green peas
and saute until mushroom lets out water.
Add washed/cleaned rice,coriander leaves and saute
for a minute. Add coconut milk, water - check for salt and pressure cook for 1
whistle. Open once pressure is down and serve hot with raitha.
My Notes:
Mushroom oozes water, so i added water in the ratio
of 1:1(1 cup water for 1 cup rice).
Rice cooking time and water requirement depends on
the variety of rice used too.
Thank you so much Rafee...I am so glad that you
gave me a chance to be a part.
It's my pleasure having you over here, Divya... I've enjoyed coordinating with you for this guest post... Wishing all of you a very nice weekend! :)