This is a long form text area designed for your content that you can fill up with as many words as your heart desires. You can write articles, long mission statements, company policies, executive profiles, company awards/distinctions, office locations, shareholder reports, whitepapers, media mentions and other pieces of content that don’t fit into a shorter, more succinct space.
Articles – Good topics for articles include anything related to your company – recent changes to operations, the latest company softball game – or the industry you’re in. General business trends (think national and even international) are great article fodder, too.
Mission statements – You can tell a lot about a company by its mission statement. Don’t have one? Now might be a good time to create one and post it here. A good mission statement tells you what drives a company to do what it does.
Company policies – Are there company policies that are particularly important to your business? Perhaps your unlimited paternity/maternity leave policy has endeared you to employees across the company. This is a good place to talk about that.
Executive profiles – A company is only as strong as its executive leadership. This is a good place to show off who’s occupying the corner offices. Write a nice bio about each executive that includes what they do, how long they’ve been at it, and what got them to where they are.
This is a content preview space you can use to get your audience interested in what you have to say so they can’t wait to learn and read more. Pull out the most interesting detail that appears on the page and write it here.
Being from northern part of India, I always liked and was inclined towards the south Indian dishes like Dosa and Idli as a child but never got to travel to southern India. As I grew my love for south Indian dishes also increased and especially when I decided to be a chef my outlook towards south Indian cuisine broadened and I started researching more about this cuisine in the early days of my culinary career. That’s when I came across a dish called paniyaram and that instantly became my third favorite after Dosa and Idli. Also during my beautiful days in Qatar where there is a large south Indian population these were frequent additions to my restaurant menu and were served on special occasion in buffet too.
South India mainly comprises of four states- Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Rice is a staple in these states thus a lot of dishes revolve around rice. Also, these states have abundance of spice production which are also freely incorporated in their respective cuisines. Chettinad cuisine uses a lot of spices and I would say is the most spicy cuisine in Indian subcontinent. This dish comes from Tamil Nadu, a state in southern part of India known for its delicious signature dishes that originated in the region. It is made with a specific mold called paniyaram pan which is available in almost all supermarkets in India, middle eastern and south-east Asia region due to the large south Indian population in these foreign lands. People who like their dosa and Idli would love this dish too as the batter used to make them is very similar. The batter recipes mostly include rice and lentil fermented batter but I prefer to add chopped onions, carrots, chili, curry leaves to the batter to spice it up. It is mostly served as a breakfast dish with coconut chutney or spicy tomato chutney.
A special cooking pan or tray with several round compartments like a mini muffin tray is the traditional cookware used for making the paniyaram. The pan is made with cast iron and is very durable. The benefit of cooking in cast iron utensils is that the iron imparts a great taste to the dishes cooked in it and retains heat well and gives a nice golden-brown crust to the paniyaram. Nonstick paniyaram pans are also available but I prefer the cast iron simply for their long life and great taste they impart to dish cooked in them. At first a batter is made from combining rice and washed black lentil, known as urad dal. Fenugreek seeds and salt are used to season the batter. The batter is made by soaking the ingredients preferably overnight. Then grinding it to a paste and letting it ferment at room temperature. The grinder used to make the batter is made from a special stone which grounds the rice and lentils to desired thickness. Now a day you get a readymade batter in almost all supermarkets and thus simplifying this whole process of soaking, grinding and fermentation. You just add some additives to the batter if you wish and then cook them in paniyaram pan. Additional ingredients like carrots, ginger, green chili, black pepper, onions, curry leaves, mustard seeds can also be added to the batter to make it more flavorful. After mixing the batter is poured into the pan’s compartment and placed in an open or cooked on flame. After a while the buns must be flipped in their own shell to cook and crust them from other side too.
Idli Batter 3 cups
Onion, chopped 1 no.
Green chili, chopped 2-3 no.
Curry leaves 2-3 sprigs
Eggs 2 no.
Coriander leaves, chopped 2 tbsp.
Mustard seeds ½ tsp
Asafetida ½ tsp
Turmeric powder 1 tsp
Cumin powder 2 tsp
Red chili powder 2 tsp
Black pepper powder ½ tsp
Grated coconut ½ cup
Salt to taste
Cooking oil to cook
1. In a heavy bottom pan heat oil over medium heat, add mustard seeds and let it splutter for few seconds
2. Add onion, ginger, green chilies, asafetida and curry leaves and sauté for few seconds till the onion is translucent
3. Add turmeric powder, chili powder, cumin, red chili powder, black pepper powder and grated coconut and stir for few minutes
4. Remove from flame and keep aside
5. In a separate bowl add egg to the batter, add the prepared onion mixture and chopped cilantro leaves a and adjust the seasoning
6. Combine well to a homogeneous mixture, keep aside
7. Heat the paniyaram pan over medium heat and add ½ tsp oil in each cup
8. Drop the prepared batter using a table soon into each cup
9. Cover with the lid and cook over medium flame for 4-5 minutes, flip the cakes using a fork in their own cup and cook again covered for 5 minutes
10. Add more oil if required, you can also use a pan spray to coat the pan and prevent them sticking to the pan
11. Serve hot with coconut chutney or your choice of sauce
Having a big sale, on-site celebrity, or other event? Be sure to announce it so everybody knows and gets excited about it.
Are your customers raving about you on social media? Share their great stories to help turn potential customers into loyal ones.
Running a holiday sale or weekly special? Definitely promote it here to get customers excited about getting a sweet deal.
Have you opened a new location, redesigned your shop, or added a new product or service? Don't keep it to yourself, let folks know.
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.