Image byFreepik
Blogging as a form of online employment and activity has long been popular and developed. People of all ages, preferences, and professions are involved in this area. It seems there is no longer a single topic that is not covered by a blog. One of the most popular and sought-after niches now is food blogging.
If earlier the topic of cuisine and constant cooking could be associated exclusively with housewives or restaurant chefs, nowadays the topics of food, the peculiarities of its preparation, and interesting presentation of dishes are a subject of interest and activity for a wide variety of people. Students are no exception.
Students and Food Blogging
Students have always been and remain people who lead an active lifestyle. It is full not only of studying and the education process but also of other various activities. Among them is food blogging. Despite this, studying remains a priority. Therefore, if a student has a question like How can I write my case study professionally , they should not neglect to get help from professional writers. The latter will provide qualified assistance, and the student blogger can continue to study well and run their favorite blog.
Any field has its directions and branches. The same is true for food blogging.
There are blogs where authors cook according to their recipes and then share their impressions of the result. There are niche ones where each new issue is dedicated to a narrow topic. For example, exclusively to dishes of a specific national cuisine or style of eating according to the Keto method or vegan food. There are also those where the blogger is focused on posting new beautiful photos of the ordered menu and creating a description with their impressions of what they have tasted.
How Your College Education Will Help Make Your Blog Interesting and Professional
No matter what kind of blog you run – video or text – you should be able to fill it with interesting competent content. Let’s take photography as an example. Thanks to new gadgets, you can apply various filters and consider the job done. However, their thoughtless use will not add weight to your material. Moreover, it can often be harmful.
Instead, if you are a student of design or photography, you can recall one of the case studies and use it. How to take a photo from the best perspective. At what angle the light should fall? What colors to use for the background depends on the dominant color of the meal you are photographing.
Remember the study cases where the key challenge was to adjust the photo to the desired parameters in a limited amount of time. This knowledge will be especially useful if the meal retains its originality for only a few seconds. For example, Chocolate Fondant (Lava Cake). You only have a second to capture the moment when the thick hot chocolate flows out of the dough base when you first stick a fork into it and separate a piece. This is where the knowledge and skills you have acquired during your responsible learning come in handy.
This is where your knowledge of text composition comes in handy. How to write an intriguing headline. How to write interestingly so the reader comes back to you again and follows the updates of your food blog.
An equally interesting case is when you make your post live. What does it mean? It has been proven that the most emotional stories are those where the author adds something about themselves. Something from their experience. Something that no one knew about before. This gives readers a sense of closeness to the author. It evokes the emotion of friendship.
Another important case is your About page. This is again for your future followers. To have them and get more of them. Any new follower should understand why they should watch and read you. After all, there are tens of thousands of different cooking blogs. So, you’ll need your creativity and previously acquired knowledge to make your About page engaging.
Afterwords
When you study hard in college, you write many different essays on a variety of topics. To ensure they are original and worthy of high grades, you do a lot of research beforehand. You learn how to structure the material, present and format it correctly, and avoid plagiarism. All these things enhance your knowledge not only in a specific subject. They develop the general skills of effective interaction with others and proper communication with the audience. You will need all these skills as a personal blog host. And a food blog is no exception.
Image byFreepik
Gloria Delgado
Essay writer on student life and its peculiarities. Food blogger and writer. Researcher of national cuisines.
Recipe for Peerkangai Nilakadalai Chutney / Ridge Gourd Peanut Chutney, a simple and tasty everyday chutney for idli and dosai. Recipe with video.
Here is a simple everyday chutney made with ridge gourd, peanuts, and spices. This goes well with idli and dosai. Can be had with rice too.
For the ridge gourd, I don’t peel the skin. I only remove the ridges with a vegetable peeler as they can be a little fibrous. If it’s a young ridge gourd, I just chop them and don’t even peel the skin. The skin tastes delicious too.
Country tomatoes are preferred for this recipe as the tangy flavour works really well in this chutney.
Adjust the green chillies according to your taste. This chutney tastes good if made on the spicier side.
Here are the things you can buy online for making this recipe Pre-Seasoned Cast Iron Skillet, 10-Inch https://amzn.to/3Z2lH4G Serrated Knife Set https://amzn.to/3HN9M3D Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of Peerkangai Nilakadalai Chutney | Ridge Gourd Peanut Chutney Recipe | Simple Chutney For Idli And Dosai
For The Chutney
3 teaspoons gingelly oil (divided) 3 tablespoons groundnut/peanuts 1 teaspoon chana dal 5 cloves garlic 4 green chillies 1/4 inch piece tamarind 1 sprig of curry leaves 1/2 cup onion, chopped 2 tomatoes, chopped 250 grams ridge gourd, lightly peeled and chopped 1/4 teaspoon turmeric powder 3/4 teaspoon salt 1/2 teaspoon jaggery 2 sprigs of coriander leaves
For Tempering The Chutney
1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
For the chutney
Take a heavy pan and add a teaspoon of oil. Add the groundnut, chana dal, garlic, green chillies, tamarind, and curry leaves. Roast on a low flame till golden. Remove the roasted ingredients from the pan and set aside on a plate to cool. In the same pan, add the rest of the oil. Add the onions, tomatoes, ridge gourd, turmeric, and salt. Mix well. Cover the pan with a lid and cook for 10 minutes till the veggies are cooked and soft. Finally, add a little jaggery and coriander leaves. Saute for a few seconds. Set aside to cool a bit. Transfer the peanut mixture to a heavy-duty blender and pulse several times to grind it to a coarse powder. Once the mixture is ground to a coarse powder, add the veggie mixture and grind again. Grind to a coarse texture. Do not grind to a fine paste.
Tempering the chutney
Heat oil in a small kadai and add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney.
Serve with idli and dosai. It tastes good with rice too.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
