UPCOMING FESTIVALS
Winners

The Celebration:   Makar Sankranti, Lohri and Pongal
Method for Pongal:
  • Ingredients for Ven Pongal:
  • 3-4 tbsp ghee
  • 12 cashews
  • Cilantro
  • 4.5 cups water
  • 1 tsp cumin seeds
  • 1/3 cup moong daal
  • 1 cup basmati rice
  • 1/4 tsp asafoetida
  • Salt – to taste
  • 1/4 tsp peppercorns
  • 3 green chillies
  • Few strings of curry leaves
  • 1 tsp of ground pepper-cumin powder
  • 2 1″ ginger piece(roughly chopped)
Method for Ven Pongal Arancini:
  • Ingredients for Ven Pongal Arancini:
  • 1 cup flour
  • 1 egg, beaten
  • Cilantro
  • Salt, to taste
  • 4 tbsp frozen coconut
  • 2 ounces fresh mozzarella
  • Cut into 20 ½-inch dice
  • ¼ cup panko breadcrumbs
  • 1 cup oil, plus more as needed
Method Gajar Halwa:
  • Ingredients For Gajar Halwa:
  • 5 cups milk
  • 2 oz raisins
  • 1-2 tbsp sugar
  • ½ cup grated paneer
  • 2 oz cashew chopped
  • 2 oz chopped almonds
  • 2 oz pistachio, chopped
  • 1 tin condensed milk
  • 1¾ lbs carrots, grated (preferably red)
  • 3-4 pods cardamom, powdered
  • 4 tbsp ghee, clarified butter
Method Swiss Roll Sponge cake:
  • Ingredients Sponge Cake for Swiss Roll:
  • 4 eggs
  • 1 tsp cardamom powder
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 4 1/2 ounces all-purpose flour
  • 4 1/2 ounces caster sugar (superfine)
  • plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting
  • For the filling for Swiss Roll
  • 8 ounces heavy cream, whipped
  • 6 tablespoons gajar halwa