Bakers

Modak or Kozhukattai is a sweet dumpling made of rice stuffed with a filling of  jaggery and coconut with a bit of cardamom (elaichi) powder added for flavour. It is part of the Prasad in West and South India made for the Vinayak Chathurthi festival. Ingredients 1 cup rice flour        1 tsp oil 1 cup water           Oil for greasing A pinch of salt For filling 1 cup grated fresh coconut 1 cup grated Jaggery  1/2 tsp Cardamom (Elaichi) powder Method   of preparation To prepare the filling, put grated coconut and jiggery in a non-stick pan, and cook over low flame till the jaggery melts and the mixture binds together. Add the cardamom powder and mix properly. Boil water in the non-stick pan. Add 1 teaspoon oil and a pinch of salt and stir. Reduce flame and add the rice flour stirring continuously. Make a smooth paste, cover with a lid and keep aside for about 5 minut...

A traditional dish Puliyogare is straightforward and popular recipe of Tamil Nadu and Andhra Pradesh used as Prasad in temples and festivals like Vinayaka Chathurthi. Each home has its own variation of the popular Puliyogare mix which is a combination of spices that include Coriander seeds, Channa Dal, Fenugreek seeds and Red Chillies that are roasted and ground to a fine powder. It is this magic mix along with a concoction of spices, tamarind paste, jaggery and roasted peanuts that gives this dish its distinct taste. Preparation Time: 10 minutes Cooking time: 45 minutes Serving : 6 Ingredients Raw rice – 2 cups (cook such that each grain is separate, spread to cool) Turmeric Powder – ½ tsp Tamarind – large lemon size ball (soak in ½ cup hot water and extract juice.) Jaggery Powder – ½ tbsp Roasted Peanuts – approx 1/3 cup Salt to taste For tempering Mustard seeds – ½ tsp Channa Dal – 1 tbsp (split Bengal Gram) Urad dal – 1 tbsp (split black gram) Asafoetida...

CMC (Carboxy methyl cellulose) is a food additive that is used as a thickening, emulsifying, anti-caking, and preservative agent.  CMC is used for stabilizing ice creams and is largely used in baking preparations to add "body" to the food.  For this all you have to do is mix the CMC Powder in water and then add it to the ice cream mix.  It is non toxic & therefore very suitable for use in food formulation. CMC is used in the preparation of bakery products like breads and cakes. The use of CMC gives the bread loaf a much improved quality at a reduced cost. It gives cakes good volume, make it more tender and keep their freshness longer. The optimum concentration to be used will depend on different parameters, but in most cases about 3-4% on the weight of flour is adequate. CMC is used as an emulsifier in producing high quality biscuits. Due to CMC, fat disperses uniformly in the dough and hence helps achieve well-shaped biscuits without any distorted ed...

Gobi Manchurian is a very popular Indian dish that is the result of adaptation of Chinese cooking and seasoning techniques to suit Indian palates. It is believed to have been developed by the small Chinese community that lived in Kolkata for more than a century. Gobi Manchurian has a two stage preparation. The first involves preparing a spiced corn flour batter dipping cauliflower pieces in it and deep frying it. The second stage has the fried florets being sauteed with chopped onion, capsicum and garlic in soy and chilli sauce. Some also use maida flour, spring onion ground pepper and even ajinomoto as ingredients. The taste can be made from mild to hot and spicy as per individual requirements. Some make the Manchurian dry. In such a case it is typically served as a snack or starter with tomato ketchup for dipping. It is popular among alcohol drinkers and is found in almost all bar-cum restaurants. The ones with gravy is generally served with a variety of rice dishes like ste...

Sodium Bicarbonate   or  S odium Hydrogen Carbonate is a white solid that is crystalline in nature but is also available as a fine powder. It has a slightly salty   taste and is among the food additives that is approved by the European Union, identified by the initials E 500. Since it has been long known and is widely used, over the years it has appropriated for itself such names as   Baking Soda, Bread Soda,   Cooking Soda, and   Bicarbonate of Soda. It is mainly used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, thereby causing expansion of the batter. This in turn forms the characteristic texture and patterns in pancakes, cakes, breads, and many other baked and fried foods. The carbon dioxide production starts only at temperatures above 80 °C. As the reaction does not occur at room temperature, batters can be allowed to stand without rising until they are heated in the oven. ...

Gelatin  is a semi transparent, colourless and flavourless solid obtained from collagen and which is commonly used as gelling agent in food. It is produced in the form of sheets, granules or powder.  Instant types can be added to the food as they are; others need to be soaked in water beforehand. Gelatin is found in most gummy candies as well as other products like marshmallows and some ice creams.  Gelatin is used as a stabiliser, thickener or texturiser in foods such as yogurt, cream cheese and margarine. Gelatin is also used for the clarification of juices like apple juice and of vinegar. Since Collagen is derived from animal by products Hindu and Jain customs may call for vegetarian alternatives. These include agar-agar, carrageenan(both seaweed extracts), pectin and Konjak

Ad that came in the February 12th issue of Kumudham Ad that appeared in the February 19th issue of Kumudham Ad that came in the February 26th issue of Kumudham March 12th issue ad Ad that appeared in March 19th issue. Ad that appeared in March 26th issue.

Ad which came in the second January issue of Vanitha Ad which came in the second February issue of Vanitha Ad which came in the first April issue of Vanitha.

We are conducting a Caterer's Meet Samayal Kondattam at Rathina Residency on February 22nd, Saturday.

Here are some ads of ours that have appeared recently in different publications Malayala Manorama Annual 2013 Times of India, Coimbatore Utsav, November 2013 Malayala Manorama SNDP Supplement, January 19, 2014 Priyanka, Kannada, Bangalore January Edition