Wednesday, January 15, 2014

Bread and Butter Pudding

Sultanas – 50g
Bread, spread with butter – 5
Eggs – 3
Sugar – 50g
Vanilla Essence – 3 drops
Milk – ½ litre

Method of Preparation

1.     Place the sultanas in a pie dish. Remove the crusts from the bread and cut each slice into four triangles. Neatly overlap the bread pieces in the pie dish.

2.     For an egg custard – whisk the eggs, sugar and essence. Pour on the warmed milk and continue whisking. Add little grated nutmeg.

3.     Pour on to the bread, dust lightly with sugar. Cook in a oven at 160 degree C for 40 minutes – 50 minutes.

Sunday, January 12, 2014

Sodhi Pongal - Pongal recipe

A great sweetened pongal wishes to all !!!!

Pongal day Special recipe - SODHI PONGAL

Fry ½ kg of rawrice and 75g of moong dal in ghee, now add thin coconut milk which enough to cook both. Once both cooks well then add sugar and yellow kesari colour. Stir all, finish with thick coconut milk and ginger juice. Mix all around and remove from fire. Just top it up golden fry sultanas and cashewnuts. Serve hot.

Happy Pongal.... CRM

Saturday, January 11, 2014

Karumppu Pongal / Sugarcane Pongal

Sugarcane is the most honourable gentleman in Pongal Celebration; it is the symbol and joy of Pongal celebration. How shall it be good to omit this personality from cooking?, so add his flavour in your Pongal and named as "Karumbu (Sugarcane) Pongal." 

Sugarcane juice – 2 ½ litre
Peeled big chunk of sugarcane - ½
Rawrice – 500g
Moong dal – 30g
Ghee – 100ml
Cashewnuts – 30g
Cardamom Powder – 30g
Dry ginger – 1 tbsp
Raisins – 2 tbsp

Method of preparation

1.     Heat ghee in a pressure cooker, put cashewnuts, raisins, dry ginger and cardamom powder. Fry it.

2.     Add the water soaked and drained raw rice and moong dal. Fry it ghee well. Add the sugarcane juice and wait till boil. Add the sugarcane pieces, stir. Next close the cooker with lid and wait for 4 whistles.

3.     When you remove the lid, pour enough ghee and stir all around.

Thursday, January 9, 2014

Sarkarai Pongal / Makarasankarathi Pongal

Raw rice – 1 Kg
Jaggery- 2Kg
Cardamom Powder – 1 1/2  tbsp
Dry ginger – 1 tbsp
Ghee fried coconut shreds – 4 tbsp
Ghee – 200ml
Cashewnuts – 30g
Sultanas –  20g
Water – as required

Method of Preparation

1.    Heat Ghee in a pressure cooker, add cashewnuts and sultanas. Once it is golden colour, add the rinsed raw rice. Fry it in ghee.

2.   Add the water now, let it to boil well. Once the rice slightly cooks, add the broken jaggery in to it. Mix it well.

3.   Add the cardamom and dry ginger powder. Mix it then close the lid of pressure cooker and wait for four whistles.

  1. Turn off the fire and wait till the pressure of the cooker gone. After that open the lid, add ghee and ghee fried coconut shreds. Mix all well gently. Serve now.

Wednesday, January 8, 2014

Home Cooking class in Madurai for Women and Food lovers

A wonderful news for the cooking interested Madurai women / housewives and cooking lovers to join Chef.Raj Mohan’s cooking school in Madurai to learn broad cooking skills through his easy – approaching teaching methods. The Class is scheduled as batch wise for the stipulated period. The class includes the hands – on cooking training on Indian Cuisine, South Indian Cooking, Indian Sweets, Salads, Chinese Cooking, Continental Cooking, Indian Snacks, Menu planning, Recipe formulation and preparation of Healthy South Indian Food.

The interested contact immediately +91-7667828660, for more details on this cooking class programme.