Kugan's Kitchen Part 7

[Ramrish]

That's al for Deepavali. What have you planned to do?

Please drop in when ever time permits.
Thanks and take care, Kugan.[/QUOTE]

That is all?thats a loong list Kugan!
I haven't started yet,planning to start from mid next week..
This year I'm planning to make thenkuzhal,mixture,halwa,Mysore pa,peda,and jangiri..
Do you have any foolproof recipe for jangiri...I want to try it soo badly...

[NOV]

I think everyone in the kitchen are busy making Deepavali goodies...

[Madhu Sree]

Tasty Homemade Rasam powder:

Take a small cup

Dry roast 1:
Peppercorns - 1 cup
Whole Dhaniya - 1 cup
Whole Jeera - 1 cup
Toor dal - 3/4th cup


Dry roast 2:
Fenugreek seeds - 1 cup
Long dry Red chilli - Depends on your liking and taste. I added about 20 chillies
Curry leaves - a handful
Asafoetida

Method:

In a pan, Dry roast each and every item specified under 'Dry roast 1' one by one. (Remember, For pepper - when you here splutter sound that is the exact time to transfer to a bowl).
After frying the items one by one, add the items specified under(Dry roast 2) to the pan and dry roast.
Now coarsely grind all dry roasted items together in equal parts. Mix and keep it in a storage container.
You can put three spoons of this rasam powder and prepare tasty rasam .

(If you want to prepare on a daily basis then replace the cup with spoon and follow accordingly, just adjust the redchilles.)

[Madhu Sree]

madhu shree I made the kurma for lunch with Ks simple masala rice. even b4 adding coconut paste the taste was good. both turned out so good and went well. just tears with thanks to both of u. i have tasted these but not made on my own.

Wowwww super sangee, enjoyyy

[kugan98]

That's al for Deepavali. What have you planned to do?

Please drop in when ever time permits.
Thanks and take care, Kugan.

That is all?thats a loong list Kugan!
I haven't started yet,planning to start from mid next week..
This year I'm planning to make thenkuzhal,mixture,halwa,Mysore pa,peda,and jangiri..
Do you have any foolproof recipe for jangiri...I want to try it soo badly...[/QUOTE]


Thanks Ramrish, I was asked not to make too many sweet types this year.
Otherwise I always make mysore pak, coconut candy, jangiri and things like this..

I am giving you a recipe given by my in-law to me.
It has been a foolproof recipe for me.
I even have the jangiri cloth which is 50 years old which belongs to her.
Happy trying. Kugan

[kugan98]

JANGIRI


Ingredients:
1 cup whole white urad dal
1 tbs rice
1 ½ cups sugar
½ cup of water
2 tsp rose water
little kesari colour
Little saffron


Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesari colour and take out from grinder
. (To check consistency of dhal - When little paste is put in water dhal paste should float).

4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till halfstring consistency is reached
. Mix rose water, kesari colour, little crushed saffron to this.

5. Heat oil in a medium sized flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth ( a cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.

7. Turn over gently when it is cooked. (Do not fry very crisp )
Colour of jangiri should not change.
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Repeat the process of frying till all the dough is over.

[kugan98]

I think everyone in the kitchen are busy making Deepavali goodies...

NOV anneh, nice arrangement of goodies.
Please send seer to all your forum sister's houses
Take care anneh. Kugan

[kugan98]

Tasty Homemade Rasam powder:

Take a small cup

Dry roast 1:
Peppercorns - 1 cup
Whole Dhaniya - 1 cup
Whole Jeera - 1 cup
Toor dal - 3/4th cup


Dry roast 2:
Fenugreek seeds - 1 cup
Long dry Red chilli - Depends on your liking and taste. I added about 20 chillies
Curry leaves - a handful
Asafoetida

Method:

In a pan, Dry roast each and every item specified under 'Dry roast 1' one by one. (Remember, For pepper - when you here splutter sound that is the exact time to transfer to a bowl).
After frying the items one by one, add the items specified under(Dry roast 2) to the pan and dry roast.
Now coarsely grind all dry roasted items together in equal parts. Mix and keep it in a storage container.
You can put three spoons of this rasam powder and prepare tasty rasam .

(If you want to prepare on a daily basis then replace the cup with spoon and follow accordingly, just adjust the redchilles.)

Thank you Madhu Sree for the home made rasa powder.
I am sure it has an aroma of its own.
Sure to try out your style. Thanks and take care, Kugan

[Ramrish]

JANGIRI


Ingredients:
1 cup whole white urad dal
1 tbs rice
1 ½ cups sugar
½ cup of water
2 tsp rose water
little kesari colour
Little saffron


Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesari colour and take out from grinder
. (To check consistency of dhal - When little paste is put in water dhal paste should float).

4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till halfstring consistency is reached
. Mix rose water, kesari colour, little crushed saffron to this.

5. Heat oil in a medium sized flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth ( a cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.

7. Turn over gently when it is cooked. (Do not fry very crisp )
Colour of jangiri should not change.
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Repeat the process of frying till all the dough is over.

Thanx a ton Kugan!u r a darling!
Your jangiris look so perfect...what is half string consistency?approximately how many minutes will it take to achieve that?

[uwitiusoj]

thanks K for the jangari recipe, appa looks perfect. i want to try but i feel afraid abt the spin directly with cloth. one aunty here told she likes it but her consistency of batter always goes wrong. i want to make this for her. come on be brave

thanks madhushree for ur rasam powder recipe mine will be over in 2 months it will be useful at that time.

do u hav sambar powder recipe also by any chance, mine is over and adjusting with chille powder and dhania powder.

thanks rose for encouraging my post what ever i said is heart felt, K is such a genius to give so many perfect recipes for us. if i am in malaysia i wud be like a adimai for her, doing all the chores for her.

mine diwali prep also started, i also made Ks coconut ladoo as soon as i made them it was finished of by my diabetic hubby, but it was so easy to make and was so tasty.

i made muruku.

20131027_122500.jpg