Tuesday, June 10, 2014

Briyani Cooking Lessons

As an independently employed person, constant work is my blessing It’s a blessing because I get paid to do what I adore and am passionate about and also love doing my job on a Monday morning.

Just got over a session with Nicholas Pillai from Malasyia who himself is a chef and a cooking instructor at Malaysia .http://nicholaspillai.wordpress.com/author/nicholaspillai/.

Learned and shared many cooking tips and techniques, had an awesome time teaching Appam, Iddiyappam, fish curries and Briyanis. Menna's Indian Cooking Class Bangalore

Friday, May 23, 2014

Sugar Craft Classes in Bangalore and Trivandrum

Learn the exclusive art of making beautiful real life like Flowers with Gumpaste in this hands-on workshop! 

Place a single Rose for that loved one or make a magnificent arrangement for a wedding cake! 

Flowers covered:
Stargazer Lillies

Not to mention, I will also be covering filler flowers to make a pretty bouquet!

I will be also covering air brushing, dusting and steaming of flowers.

Monday, May 19, 2014

The French who loved Indian Cooking

It was a different experience teaching Indian cooking to Four french nationals. From naan to veg kadi,.

Nicolas has an amazing travel blog http://www.cheese-naan.fr/joni-again. His Bajaj Chetak scooter is painted with typical painting seen on lorries. Besides, he has a message for us "No Horn Please".

Thursday, April 17, 2014

Pesaha Appam / Vatta Appam / Passover Bread

Maundy Thursday commemorate the last supper of Jesus Christ with his Apostles. Pesaha Appam is made by most of the Christians in Kerala

Pesaha Appam is made on Maundy Thursday and is eaten after you return attending the holy mass. It is usually cut by the eldest in the family and dipped in paal (Jaggery and coconut milk mixture) and given to all the family members.

Today being Maundy Thursday and since I am travelling to Kerala for my Easter thought of making it early morning so that we can have for our breakfast.

Those who want to try out this can check for the recipe below, mostly each household will have there own recipe, so here is the one which I have carried forward from my Mom.

Recipe for the Pesaha Appam

  1. Rice powder – 1 cup
  2. Urad dal       – 3 table spoon
  3. Coconut grated - 1 cup
  4. Garlic – 1 
  5. Small onion – 2
  6. Jeera – a pinch
  7. Water – 1 – 1½ cups

Recipe Paal

  1. Jaggery – 200gm
  2. Thick coconut milk – 4 cup

How to make Appam

  • Soak urad dal for 30 minutes and grind it into a smooth paste by adding little water. 
  • Grind coconut(don't grind the coconut to fine paste) with garlic, small onion and jeera with little water.
  • Add salt and boil water and when it starts boiling add rice powder, little at a time and mix well. 
  • Now add the dal mixture and coconut mixture and mix well. 
  • Transfer the batter to a greased pan and place a cross made with palm leaves.
  • Now steam in the steamer for 20 mts.
  • Cool it and transfer to the serving dish.

How to make Paal

  • Melt jaggery with water and strain it
  • Add the thick coconut milk and stir for few seconds, don't let it boil.
  • Take it from the stove cool it and serve cool.

Wednesday, March 12, 2014

Bread Pudding

Today (March 11th 2014) being my brothers birthday made this aged old Bread pudding. My grand mom used to make this during our childhood, she used to make this in the cooker. My bro loves this pudding.

So here we go with the recipe to make this yummy bread pudding. 

Bread Pudding

  • 8 - 10 cups of bread cubes, cut into bite sized pieces

  • 1 large peeled and cored apple, diced
  • 1 cup raisins
  • 1/2 Nuts (cashew, almonds etc)

  • 4 large eggs
  • 1 cup granulated white sugar
  • 1 1 /2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled
  • 4 cups milk


  1. Preheat oven to 150 degrees  and place rack in center of oven. 
  2. Lightly grease with butter, place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.
  3. Place the bread cubes and fruit in the baking dish.

How to prepare the Custard:
  1. In an electric mixer  beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) 
  2. Beat in the vanilla extract and ground cinnamon. 
  3. Then beat in the melted and cooled butter and milk  

How to Assemble: 
  1. Carefully pour  the prepared custard over the bread cubes until completely covered. 
  2. Press down the bread cubes so they are covered with the custard.
  3. Prepare a water bath. Carefully pour in enough hot water so that the water is halfway up sides of the baking pan. 
  4. Bake about1 hour or until toothpick inserted in the center comes out clean. 
  5. Remove the bread pudding from the water bath and cool slightly before serving.  
  6. Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
  7. Serves about 8 - 10 people


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