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Thread: Velan's Cuisine Extraordinaire

  1. #381
    Senior Member Veteran Hubber
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    Made some Gulab Jamon & Samosa today

    Gulab Jamon





    Samosa





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    Last edited by mappi; 1st June 2018 at 04:25 AM. Reason: Added Samosa pics
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  4. #382
    Administrator Platinum Hubber NOV's Avatar
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    You're so admirable mappi... you cook for how many people?

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    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  5. #383
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    Hello NOV,

    I cooked starter and dessert for 10 colleagues of mine. We are holding a barbeque today noon at a parc near our office.
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  7. #384
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    Few tips for Gulab Jamon :

    - if the sugar + water + heat consistency are not in relation with each other, the Jamon (sugar syrup) will crystallise after a while (when it gets back to normal temperature). If you are not sure how to bring/check to a one string consistency (it’s quite simple, either check for the stickiness using your fingers, or drop a lump in cold water that turns into a tiny sinking ball or verify the state of the bubbles while the solution (water + sugar) boils or see weather the drops don’t fall but make a tiny bubble while exiting the holes of the perforated skimmer (Jalli Karandi) – so if you are not able to verify whether the syrup is ready, add 1 tsp of lemon juice to the sugar syrup. It avoids the crystallisation. Normally, it should take not more than 20 to 25 minutes to get to the desired consistency.

    - the Gulab, meaning flower, should be soft as a flower. It needs minimum 3 hours to absorb the syrup. We cannot get the right texture during initial tries. We have to keep repeating by preparing Gulab Jamon several times, each time correcting the minute errors, until we get the right texture.

    The Gulab could get hard for few many reasons. It is a very sensible and delicate ingredient, just like a flower. Whether it is made using milk powder or Khoya (Pal Kova), if needed attention is not given, the Gulab will harden.

    1/ Make the dough is soft and wet but not sticky. Avoid using water, as it will create a molecular reaction. Use only milk or curd, adding them little by little.

    2/ Never press or beat the batter. Just do a gentle massage.

    3/ Do not press or flatten the batter while rolling them into tiny balls. Take your time to roll them softly between your palms.

    4/ Heat the ghee on a low flame. Cook the Gulab slowly turning them constantly. It should not get over cooked.

    5/ The syrup and the tiny balls should be warm when they are introduced to each other (meaning none should be hot, cool them down a bit).

    6/ If at all the Gulabs are hard after 3 hours, take a tooth pick and make 3 to 4 tiny holes inside them. It must do the trick, else, bring them to a boil along with the syrup after piercing them.

    Hope this helps. Try Gulab Jamon, it’s easy and quick to make.
    Any information on how to screen Indian Movies outside India, please post them here : http://www.mayyam.com/talk/showthrea...-outside-India

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