Mrs.Mano's Tamilnadu Delicacies - Part 2

I WISH ALL THE HUBBERS, MR.NOV, MR.HEMANT TRIVEDI AND MR.KUGAN A VERY HAPPY AND PROSPEROUS NEW YEAR!!!

Dear Mrs.Mano, I tried ur kuzhambu milagai thool for sprouts kuzhambu & it was awesome... Thanks a lot for the recipe...

Dear Mrs.Mano, wish u & family a very happy, peaceful, prosperous 2010...:)

:ty: Mrs Mano!

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to Mrs Mano and all readers/contributors of this thread!

MRS. Mano wishing you a very happy New Year.
May you be blessed with all the happiness in this world,
and more grandchildren to play with.
Thanks. Kugan98

Dear Mrs.Mano, I tried the ulab jamun recipe will reasonable success... Though the jamuns were soft, they lost their round shape after they cooled down...it was like dented allover... also when I cooked the jamuns in the syrup, some jamuns started breakingup...so I stopped cooking after 10 mins... what could be wrong... pls let me know ur thoughts on this... here is the recipe I followed...

GULAB JAMOON:

Ingredients

Plain flour- 3 tbsp
Full cream Milk powder- 8 tbsp
Soda bi carbonate- ¼ sp
Baking powder- ¼ sp
Cardamom powder- ½ tsp
Soft butter- 1 tbsp
Water- 2 to 3 tbsp

For the syrup:

Sugar- 2 cups
Water- 3 ½ cups

Procedure:

Sieve the milk powder, plain flour, soda-bi-carbonate, baking powder and cardamom powder thrice.
Then add the soft butter to it and mix well with the fingers like breadcrumbs.
Then add the water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure when making the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
Heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.

Dear Dev!

Have you used a measuring spoon to measure the quantities of baking powder as well as soda bi carbonate? It must be leveled to quarter sp. If you have measured correctly, then you can add ¼ sp of baking powder instead of using soda bi carbonate. In this way, the jamoons will not be very soft.
But I always use these measurements since 1983 and these measurements yield very fine gulab jamoons till date.
The fire should not be low when you cook the jamoons in the syrup. If it is low, then the jamoons tend to break.

Dear Mrs.Mano, thanks a lot for the clarification. I don't have a proper measuing spoon... so used the normal spoon... I'll get a measuring spoon & try it again. I cooked the jamuns in the syrup on medium flame as mentioned in the recipe.So it must be the measurements I believe. Let me try again. Thanks again...:)

Dear mrs mano.....i tried yr keerai parupu kootu....& absolutely enjoyed it....thanks nga!
I am sure u must have tried saravana bhavan channa or chole for their batura.....athoda recipe onga kita iruntha podunga plz....& thanks nga!
Hope all is well.

Dear Suvai!

How are you? I do not know the recipe for "Saravana Bavan's channa". I only know the usual recipe.
Thanks a lot for the nice feed back on 'keerai paruppu koottu'.