Happy Friday dear friends…. Are you gals ready to meet my today’s special guest and our blogger friend ?? Ok.. She is an awesome blogger n lovely mother of 2 kids. Excellent in Traditional Kongu foods and I have to mention that she is a fabulous baker too… She loves baking and you can find lots of baking goodies in her blog. she is none other than SANGEETHA PRIYA from Nitha’s Kitchen. Personally I love her baking stuffs and recipes from kongu foods… I have bookmarked one of my favourite recipe from her blog too but yet to try.. Its nothing but, her traditional kongu style arisi parupu sadam… I just loved it and really waiting for the chance to try :) Ok.. Now let’s hear from sangeetha…. Priya : Love to hear few words about you n your blog and who is your greatest support? Sangeetha : I am a full time homemaker cum busy mom for 2 kids. Before marriage like everyone says I never involved in cooking. After getting married I quit my job and was alone at home that made me to develop my cooking skills. Later I was so crazy to click step by step pictures, it’s my hobby and love to share the final outcome with my parents. It went like that for almost 2yrs with loads of recipes, one special day we invited our close friend for lunch and she suggested me of starting a blog. My Husband then helped in creating it. You know the very first day I entered almost 30 recipes and later I assorted it with different dates J…. Priya : Who is your favorite chef and what would u cook for him, if you get a chance to serve him? Sangeetha: In 2004-2005 I never miss Dr. Chef Dhamu and Mallika Badrinath cookery shows. I have few cookery books of them too…Love to serve Fish Gravy for Dr. Dhamu. Now I neither watch any shows nor spend time in exploring recipes. Whenever I get time I explore recipes related to baking as I love experimenting more in baking and so today’s post is also none other than baking J Priya : What comes to your mind when you hear the word “Banana “? Sangeetha : To be frank I hate Dole Bananas (what I get in my place) and never take it raw. I mold it with bread or muffins sometimes.But I love Indian Poovam and Rastali varieties, longing for it. Priya : What is your favorite cuisine and your favorite dish in that cuisine? Sangeetha : Offcourse I love south Indian foods and few International desserts and salads. Veg – 14 idlisambar and Masala Paal at NammaVeeduVasanthaBhavan Non Veg - Nethili and Vanjaram Fish Fries at AnjapparChettinad Restaurant North Indian varieties at Pundabidhaba,Nandanam International – 1) Tiramisu at Olive Garden Italian Restaurant 2) IHOP Pancakes Priya : What is your family members most favourite recipes of yours… Mention the link if you have posted in your blog? Sangeetha : ArisiyumParuppu (Dhal Mixed Spicy Rice), UppuParuppu (Dhal Gravy) and Potato Podimas (stir fry) are few of family favorites. The links are here 1. ArisiyumParuppuSadham Recipe 2. UppuParuppu Recipe Priya : Please share some kitchen tips of yours… Sangeetha : Jaggery can be stored in room temperature, but when not using for long time, some may refrigerate it (I used to do so) and it’s hard to crumble it…So the below tips helps you to process it easily… 1) The best instant method is grating the jaggery using the vegetable grater. 2) If the recipe calls for melted jaggery you can microwave for 30secs to 1 min with few tbsps. Of water and melt it. 3) Last but not least you can bring the jaggery to room temperature like 3-4hrs before you start with. Priya : What do you like in my blog and please share your suggestions to improve mine. Sangeetha : Priya you are one of my good friend in this blogging world. Like your approach and encouraging comments as always. You have lot of chutney/dip varieties; especially I admire your step by step Carrot chutney Recipe. Keep up this good work and am expecting more unique recipes from you in future. I actually prepared this Eggless Hidden Heart Beets Cupcake recipe last month to post it for Valentine’s day when Priya calls for guest post this month beginning I reserved it J Recipe Source : I have adapted my Eggless POM Cupcake recipe. Yields - 9 Cupcakes Ingredients : APF/Maida - 1 and 1/4 Cup Beets Puree - 3/4th Cup (How to make puree elaborated below) Unsalted Butter - 6 Tbsp (at Room temp or softened) Fat free Sweetened Condensed Milk - 1/2 Cup Vanilla Extract - 1tsp Sugar - 1/2 Cup (Increase as u need) Baking Powder - 3/4tsp Salt - 1/2tsp Method : Chop the beets roughly. Boil the beets with 1/4cup of water to 2 whistles in pressure cooker Pic 1 (see Note 1). Cool and grind the beets with the same cooked water (water should not be more than 1/4 Cup). Mix all the dry ingredients Flour, Salt and Baking powder in a separate bowl. In another bowl cream the butter and sugar. Add Vanilla extract and condensed milk (Pic 2), beat it few more minutes. Add 1/3rd of flour to it. Beat well to blend everything. Now add the beets puree (Pic 3). Add the remaining flour (Pic 4) and beat well. If needed add 1 or 2 Tbsp of milk for batter consistency as shown in Pic 5. Now place parchment paper at the bottom of the rectangle oven safe pan. Pour the batter evenly n bake in preheated oven at 350° F for 12-15mins or toothpick inserted at center comes out clean (Pic 6). Since we are going to bake this again, added parchment paper to prevent dark brown bottom n sides. Also don't bake this cake long time, just take it out from oven when toothpick comes out clean. Cool the cake completely and cut it using heart cookie cutter (pic 7) or whatever shape u like. Prepare the Vanilla/white Cupcake batter using the same above ingredients only cut short the beets puree instead add 5-6 Tbsp of Whole/Thick milk. Line the muffin pan with baking cups. Drop a spoonful of Vanilla cake batter at the bottom of each cup (Pic 8). Now place the heart cakes straight (Pic 8) and add the remaining batter (Pic 9). Keep in mind how you place the heart cakes either vertical or horizontal. So after baking this helps you to identity the hidden cakes correctly. Now Bake this again 350° F for 12-15mins or toothpick inserted at sides comes out clean (Pic 10). Allow to cool completely, now remember the correct position n cut the hidden heart. Can top with whipped cream and decorate with sprinkles as you wish. Want to see the hidden heart, here it is J Note : 1. You can microwave/cook in stove top or Oven too, make sure the beets becomes tender before blending. 2. This time my daughter decorated the cupcakes. 3. If you like to add Egg then add 2 eggs instead of ½ Cup of Condensed Milk. 4. Using leftover beets cake you can make Cake Pops. 5. Also add few drops of milk to the cake and make shapes using heart cookie cutter. 6. I did both and shown here in the final display picture. Wow !!! Looks awesome and tempting…. Perfect recipe for this month J Love the color and cute little hidden heart !!! Lovely presenation by your daughter.. Kudos to her :) Thank you so much dear for being my guest along with your speciality baking recipe. Am sure that our friends will enjoy this lovely chat with your tempting visual treat J Enjoy and Happy Weekend !! Will meet you all with another interesting blogger next week…same day !!!