soChef Damu’s first ever dish was S
emiya Upma. He was 10. Fast forward to running close to four decades in the kitchen — the celebrity chef has expanded his sights to culinary challenges of ‘massive’ proportions. Like a 15,000 kilo curry that he whipped up in Singapore or a crazy long 48.2 feet dosa that fed Madurai residents for hours. It’s little wonder that he has such a mass following on television or is a three-time Guiness record holder. After 26 books and over 5,000 recipes, this legend in the kitchen takes a detour from his usual traditional classics to plate up Sakkarai Pongal with a contemporary spin. Also, in case you’re wondering what giant idea he’s got brewing at the moment — try a 200 kilo idli for size.
Strawberry Chocolate Pongal
Ingredients QTY
Raw rice 300 gms
Moong dal 150 gms
Jaggery 250 gms
Ghee 50 gms
Dried grapes 150 gms
Cashew nuts 150 gms
Starwberry (fresh) 200 gms
Chocolate syrup 250 ml
Fresh cream 100 ml
Chocolate chips 100 gms
Chocolate essence few drops
Method
■ Pressure cook together with pre-soaked soaked rice and moong dal (Soaking time for both: 15 minutes)
■ Then add water (Quantity of water is 1: 3) Cook till it becomes soft
■ Allow to cook in the cooker for five whistles and then put on simmer for another five minutes
■ Release the pressure and add milk. Mix well without removing from fire. Keep the flame on simmer mode
■ Powder the jaggery and prepare a syrup blend with chocolate syrup
■ Add fresh cream and stir. Add blended strawberry and mix well
■ Add this mixture to the cooked rice and dal
■ Garnish with chocolate chips and strawberry slices
■ Place a kadai on the fire. Pour ghee and sauté the cashew nuts and dried grapes till they turn a golden brown
■ Add to the Strawberry Pongal
■ Serve hot with crispy onion vadai