KUGAN'S KITCHEN PART 3

hello everybody. Good morning.

Pl mark my presence.
BTW what is the difference between jigirthanda and falooda.

K, I saw the picture (so tempting...... :slurp: ).
Faloodavum idhu madhirithana ?

:bow: to your interest.

Suvai nga when you are in India please try the jigar thanda drink,
kambu rice and kambu kool.

Enjoy your stay. Take care.
Kugan98

Sudha, the falooda and jigar thanda are cousins :lol:
In the jigar thanda jelly is added, that makes the difference.
Also nannari syrup. try panni paarungga.

In Malaysia we have a super cooler called ice kacang.
In a bowl, they will add a tbp of cooked red beans, 1 tbp of sweet corn kernels, 1 tbp of jelly strips, boiled sago. tender coconut strips, some cendol, one tbs of roasted peanuts then they will heap up the bowl with ice shavings.
On top of that they will drizzel with evaporated milk, again they will drizzel with either rose syrup or brown sugar syrup.
The last will be a scoop of ice cream.
Appadi vairu neranjidum.

Thanks. Kugan98


Thanks to the net for the picture:

ICE KACANG:

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http://img46.imageshack.us/img46/2721/kachangice.jpg
[/html:e2724644c8]

Madhu, oats onnum recipe illain nga.

I just cook the oats with plain water, no salt as there will be wee bit salt in the oats. Then I will add little veges that I have cooked or pour in little kulambu that I have cooked , and take it for breakfast.
It will be nice to eat with puli kulambu and so on.
I take oats 3 times a week.

Madhu, every morning I will take a glass of juice, made up of green apple, capsicum, bitter gourd, celery and cucumber.

I will also swallow a tsp of cleaned fenugreek seeds with the juice.
It helps in my bowel system as well good for diabetic.

Thanks, Kugan98

Quote:

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Originally Posted by kugan98

[tscii]Dear friends, our dear friend Suvai is leaving for India on the 22nd.
She will be away for about a month. :cry2: :cry2:
I do not know if she has any access there for internet.
We will be dearly missing her lovely posts.
I normally every morning look forward for her posts.
She can really make a person relax with her nice posts.

Suvai, we all pray to God that you must have a pleasant and safe journey. Enjoy every bit of time you get.

I am posting a sweet recipe for our beloved Suvai,
as a send off present for her. Bon Voyage


GULAB JAMUN

Ingredients:

For the syrup:
2 cups of sugar
2 cups of water
¼ tsp cardamom powder
Few drops of rose essence
Few strands of saffron ( I did not use)

The Jamuns:
1 cup of dry powdered milk
4 tbs of all purpose flour
4 tbs curds (not very thick)
2 tbs melted butter
½ tsp baking soda

Oil for frying

Method:
Mix all the ingredients for the syrup in a pot.
Bring to a boil, reduce the flame very low and put it in a sim.

Sift the flour, milk powder and the baking soda 2 times.
Add them in a bowl, along with the melted butter.
Now slowly add in the curds and mix well.
Let the dough rest for few minutes.

Now use little oil on your hands and roll into balls.
Make sure they are smooth and do not have any creases.

Heat up the oil on to a low medium heat.
When you drop a ball in the oil, it should sit at the bottom
of the pan for a second before coming to the surface.

Drop few balls at a time and keep rotating them
till you get an even colour. Fry all the balls.
Bring the syrup to another quick boil.
Add in all the fried jamuns, turn off the flame.
Close and let it soak for about ½ an hour or more.
Serve cold.
The most important factor in jamun making is the temperature of the
oil.


Note: you can press the dough to form balls.

The Jammuns Before Frying:

http://img19.imageshack.us/img19/4517/img0044wj.jpg


The Jammuns In Syrup:

URL=http://img693.imageshack.us/i/gulubjamun.jpg/]http://img693.imageshack.us/img693/9827/gulubjamun.jpg[/URL]


This Is How The Cut Jammun Will Look:

URL=http://img705.imageshack.us/i/thecutgulubjamun.jpg/]http://img705.imageshack.us/img705/9...gulubjamun.jpg[/URL]

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Thanks Kugan for the lovely jamuns. Its great of you to have taken pics of it at different stages to give us a very clear view esp for those who are trying it for the first time. This is how a good cook shd do in his/her presentation - you have always proved yourself to be one ever since I know of your existence...!! :wink:

Btw...Jamuns have always been my favourite dessert.....to make it even more exciting I always top it with a scoop or two of vanila ice cream minus the syrup..... :P Saputtu parunggo....its truly heavenly coz the jamuns still has some of its juicy syrup intact.. :oops:

Quote:

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Originally Posted by kugan98

Madhu, oats onnum recipe illain nga.

I just cook the oats with plain water, no salt as there will be wee bit salt in the oats. Then I will add little veges that I have cooked or pour in little kulambu that I have cooked , and take it for breakfast.
It will be nice to eat with puli kulambu and so on.
I take oats 3 times a week.

Madhu, every morning I will take a glass of juice, made up of green apple, capsicum, bitter gourd, celery and cucumber.

I will also swallow a tsp of cleaned fenugreek seeds with the juice.
It helps in my bowel system as well good for diabetic.

Thanks, Kugan98

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I take oats with low fat milk minus sugar every morning. Kugan try blend a slice of beetroot to your juice mix. Its does a whole world of good too. Do you take your fenugreek seeds soaked in a glass of water over night? Thats wat I do.... :D

Quote:

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Originally Posted by kugan98

Sonu thanks for your tips.
You can use the fresh red chillie, if you are using the edible gum to make the chillie sauce.

If you visit a sauce making factory, you will never ever use the sauce again.

Are you celebrating ponggal?
I wish you a very happy ponggal.

Do come often to the thread. Thanks. Kugan98

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Why talk abt the chillie sauce if you see them getting the soya sauce ready apporam adha touch penna mattinga da.... :lol:

No.. I do not celebrate ponggal....my belated ponggal greetings to all my frens in here. However, I had a great time at a fren's place filling up my hungry stomach...phew!!.... :P

Pls. do not tell anyone I am so ashamed of myself for being a food lover - I can never overcome this temptation.....help me pls..!! : :cry:

Quote:

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Originally Posted by Selviem

Aarthi,

nice receipe. i will try this and let u know.

selvi

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Yes slevika.Plz do give a try and lemme know.

Slevika,I have to ask u onething,Yesterday i made milagu roti.But this time i dont know why it has become harder?It was hard as well as it doesnt fluff at all slevika.

Can u plz tell me abt where i might have went wrong.

For the first two times,wen i made it came very well.Such a nice Taste.I dunno y this time,it has not.Plz clarify me in this part.

Quote:

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Originally Posted by dev

Aarthii, easy recipe... will try it...:)

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Yes dev.It's a very easy dish to make,Plz give a try and see.As well as it is a heavy dish too.

Thanks for the radish chutney dev.

Actaully intha week vegetables vangum both radish excess-a vangittu vanthuttaru en husband.Actaully i was thinking abt how to finish it off.Already i have made Kuganka's radish leaves poriyal and kootu.

Now am going to use the rest for ur chutney.Thanks dev

Suvai, I had it in a small shop just next to venu biriyani...undergroundla irukkum... Venu biriyani is on 100ft road...the cut next to balakrshnan hospital...