French toast

             For Toast                  

2 Slice of White Bread

1 egg

2 tbsp Milk

2 tbsp Vanilla Essence

1 tsp Butter

1 tsp oil

        For Sauce              

10 Strawberries        

     2 tbsp  Icing sugar       

1 tsp   Lemon juice       

Blend all together.  

             

Beat the egg,milk and vanilla essence with fork.

Cut the bread into two and let both sides sit for 2 minutes in the mix.

In a frying pan add generous amount of butter with oil(adding oil stops burning the butter) and fry both ends until golden .

Immediately dip both side of this bread in caster sugar and serve hot with  strawberry sauce.

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Sweet Pongal

Sakkarai Pongal

Ingredients

1 cup Raw rice(jeera or basmathi rice)

½ cup Mung Dal

3 cups of water

1 cup Milk

1 cup Jaggery

4 tbsp Ghee

1 tbsp Raisins

10 Cashew nuts

1 tsp Cardamom powder

Pinch of salt

Preparation

Shred the Jaggery

Mix  the shredded Jaggery with ½ cup of water.

Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.

In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.

Method

Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).

Wash Rice and Dal together and cook with 2 ½ cups of water.

Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.

If you feel the Rice is dry add some more milk and cook the rice.

Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.

Once the Pongal comes together add the remaining 3 tbsp of ghee.

Now mix in the Raisin, Cashwenut and Cardamon Powder.

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Ven Pongal

Ingredients

1 cup Raw rice

¼  cup Moong Dal

1 cup Milk

1 tbsp Pepper corns

1 tbsp Cumin Seeds

10 Curry Leaves

2inch Ginger

10 Cashwenut

5 tbsp Ghee

Salt 

Method

Cook rice and dal in a pressure cooker adding 3 cups of water.

Remove the lid and add hot milk to the cooked rice, mix and cook further 5 minutes.

Nicely mash the rice and add curry leaves, salt, ginger and mix well.

Remove and transfer it to the serving bowl.

In a pan heat 1 tbsp ghee and fry the cashwenut, pepper and Cumin seed.

Mix this in the pongal and add the remaining 4 tbsp of ghee.

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