Kugan's Kitchen Part 6

[kugan98]

This hot mango jam was served in the recent wedding that I attended.
It was really supper. Try it out friends. Kugan98


HOT MANGO JAM

Ingredients:

500 grms firm ripe mangoes
1 tsp ginger grated
1 pip garlic grated
2 dried red chillie cut into small pieces
¾ cup brown sugar ( more or less to your taste )
¼ cup vinegar
¾ cup water
Little salt.

Spices to be tied in a muslin cloth:
1 stick cinnamon about 2 inches
2 cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods cracked

Method:
Peel and cut the mangoes into i inch cubes.
In a pot, add in the mango pieces, water, ginger, garlic,
And the spice bundle, tied in the muslin cloth.
Cook for about 10 minutes, till the mangoes are cooked.

Now add in the vinegar, salt, dry chillies and the sugar.
Cook for about 20 minutes till the jam thickens.
Remove the bundle and squeeze out the juice, before discarding.
Cool and transfer to clean bottle. Yummy hot jam is ready.

[Aarthii]

kuganka,bread looks great !
Bread softener and Bread impover means what?
can u tell me the brand name?
Bread looks awesome !

[dev]

K, we do get both the sauces U've mentioned in the recipe... U see, these days, there is jump in the number of expats in the city and also ppl who have travelled far n wide....adhanaalayo ennavo I can see many imported stuffs...I even found japanese nori sheets(the one used to make rice rolls) in a store!!!... we also get rambutan, lychees, star fruit, dragon fruit, kiwi fruit etc... enna vilayay ketaal thaan thalaiyay suththudhu...

[dev]

Mango jam ethoda saapida nalla irukkum?... I've lost my sense of smell (not fully though...I still can smell strong stuffs) after a bout of cold, ear infection and wheezing... oru tasteum(other than salt,sweet,hot n bitter) theriya maatengudhu... so no enthu to cook or eat... any remedis pls sollunga...

[groucho070]

dev, this might be old news for you, but my mom used to make rasam, normal rasam, but with additional dry chilli (for the heat), and seeragam (I don't know, udalai seer-AkkumO?), but it sure help (vonly help, not completely wipe out) to rid of the phlegms. Recently, I noticed extremely spicy Tom Yam does the same. Take care, hope you are feeling better.

[kugan98]

Dear Aarthi, thanks for your nice post.
Bread improver and softners are ingredients to make the bread soft.
I am posting the pictures of those that I bought here.
I do not know what brand they sell there.
You can do the bread even with out those ingredients.
Only tjhing is that the bread will be a little hard.
Try it out without the ingredients.
Thanks and take care, Kugan98

[kugan98]

Dev dear your post only brought tears to my eyes
I know how difficult to be sick. You have been my great help.
What about the treatment you are taking.
Dev, I am posting something which says onions are good. Try


Dev, the hot jam was served with biryani rice in the wedding.
I think, the jam will be good with bread, chapathi and things like that.
It was a clear yellow jam with small pieces of red chillie here and there.
It was really very tasty. Try it when you are better.
Take care, Kugan98

[kugan98]

Groucho anna, how are you?
You are missing for a very long time.
Must be very busy I guess, How is Mrs. getting on?
Thanks for the tips for Dev.
Take care, Kugan98

[kugan98]

When ever I go to Thirupathi, I will not miss this gonggura thokku.
They serve in all the restaurants there. I have about 3 pots of the plants.
I do this often in my house. Very yummy. Kugan98


GONGGURA THOKKU

Ingredients:

200 grms gonggura leaves
2 green chillies, sliced
2 tsp chillie powder
Salt to taste


5 tbs of gingelly oil
¼ tsp mustard seeds
1 tsp channa dal
¼ tsp vengaya vadagam
1 tsp roasted ground funugreek seeds.

Method:
Clean and wash the leaves. Spread them on a paper and let them dry.
There should be no moisture left in them.

In a pan, heat 1 tbs og the gingelly oil.
Add in the dried leaves, and the green chillies.
Stir fry the leaves, you can see the leaves, starting to shrink and change colour.
Keep stirring till all the leaves have shrunk and changed colour.

Now cool the leaves and put the leaves in a mixie jar.
Add in the chillie powder and the salt. Grind without adding any water.
It will be a coarse paste. Remove and keep.

In a pan add in 4 tbs of gingelly oil. Add in the vadagam, mustard and channa dal.
Now add in the ground paste, and mix well.
Cook for about 5 minutes till all the oil gets absorbed.
Remove and cool. Store in a glass bottle.

Serve with steaming rice with a dollop of ghee.




My Plant:

[dev]

Groucho, thanks for the tips... tom yom sounds interesting... here we usually take chicken soup, selavu rasam, thoothuvalai-musumusukai rasam...