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Paniyaara thiruvizha
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A recent paniyaaram festival packed in the good stuff
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Photo K Ananthan
Tasty orbs In delightful colours
P
aniyaara Thiruvizha, the invite said. Whoever had heard of that! So, I jumped at the offer at once. On my way, I tried to work the permutations and combinations of 50 different paniyaarams with a myriad chutneys to go with.
Inside huge covered vessels lay the goodies for the evening. They held a wonderful suspense, for each one had you guessing what colour they would be. While pepper and sesame paniyaarams were speckled, tomato was a mango yellow.
Distinct flavour
Carrot, mint and beetroot paniyaarams came in their respective shades. Most of the rest looked a mild golden brown, but each one had a flavour. The mixed vegetable paniyaara had nuggets of beans, carrots, cauliflower and onion, while the puree of carrot, beetroot and mint, made up some others. Onion and garlic were finely chopped for making the paniyaarams. For coconut, both milk and grated flakes were used. A personal favourite was the soft beetroot paniyaaram, and the spicy pepper paniyaaram.
We learnt that the consistency of the batter, varied depending on the ingredients that went into it.
Some interesting ones included nungu, corn, apple, pineapple, mixed fruits, honey, parsley, leek, cashew, broccoli, herb, yam, spring onion and lemon. The chutneys were a colourful array: coconut, dry coriander, fresh coriander, beetroot, mint, etc.
The paniyaarams were prepared by the students of the Department of Catering of AJK Arts and Science College, as part of the Computer and Mobile Fair 2008.
W. SREELALITHA
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