Kugan's Kitchen Part 7

[madhu]

vathyarayya..

ippadi nalla healthy recipe kodukkura Kuganjikku more than 100 years without any health problems irukka kadavuL paarthuppaaru.

neengaLum andha healthy food saaptu ( aunty-oda samayal pathi thaniya sollanuma enna ? ) healthy-a irukkavum avarE thuNai

naam ellorumE aarogyamaaga vaazha indha maadhiri items ellaam nichayam help seyyum.

[Thirumaran]

Do you all want me to stop or continue

Smoking stop pannunga. Cooking continue pannunga

[dev]

avLOthaanaa ? jilebi means minimum should be 10.
That 5-6 is only for jaangiris

madhu anna, jilebi/jangiriku enakku diff theriyaadhu... enga ooril jilebinu thaan solluvaanga... naan solradhu made from urad dhal I believe..palm sizela softa orange colorla irukume adhu.... not that hot , thin,crispy jilebis... adhu one gola 4-5 saapidalaam... my prob is I eat sweets everyday...after almost every meal...and as a filler too attimes(ie when I have my fav sweets)... aprom eppadi weight yeraama irukkum...

[madhu]

Dev... jilebi, jangiri difference

jangiri is made with ulundu maavu while jilebi is from maida.

[kugan98]

Kuganji..

"Stop"-nu yaarachum sonna



neenga continue-nga

Thanks Madhu aanna, I have many recipes with oats and kambu.
All recipes by my aunt, who is about 85 years old.
I will post them one by one.
Take care, Kugan

[kugan98]

Kuganka,can you please give those ghee biscuits measurements in cups,I want to try that ka.
Do you have bread rolls recipe kuganka?

Thanks Aarthii for your nice post.
Yes, I do have recipe for bread rolls. Will post soon for you.

As for the ghee cookies, here is the cup measurements.


1 1/2 cups of all purpose flour
1/2 cup of caster sugar
1/2 cup of ghee
1/2 tsp rose essence
a pinch of salt.


Aarthii, the method is the same as I have done.
Nothing hard with this cookies, if you find the dough very dry, just add in little ghee.
If your dough is very soft, just add in little more flour.
You must be able to roll it into balls.
Actually after baking the cookies will look white.
In my picture it looks a bit yellow due to light when I took the picture.
It will be a little crunchy after it cools well.
Thanks and take care, Kugan

[kugan98]

kambu roti is a must must must try K...no stopping u... continue maadi...

K, my diet is usually to cut the junks I eat(I eat way too much sweets ...u give me jilebis,I can eat atleast 5-6 a day... ). Otherwise it's the normal food but qty will be limited... aprom lots of vegs n fruits... nightku chapathis or bread n soup... lunch will be rice,dhal,rasam,vegs,curd... BF usual idli,dosai,pongal stuffs... I'll even eat poori once in 2 weeks during my diet... Added to it will be a brisk walk for 45 mins-1 hr... Now that I have a gym very close to my house, I can do some cycling n walking...

Dear Dev, your diet sounds very super.
I need not starve myself. Nalla magaraja maathiri saapidalaam pola
Walking cycling thaan konjam
Anyway you start and let me know, I will follow.
Thanks, Kugan

[kugan98]

kugan: You can not stop until I taste all of your kambu/kezhvaragu/koLLu dishes! But, your health comes first.

Thank you Rajraj uncle for your concern.
I will be good with all your blessings.
I will continue my journey woth oats and kambu
Thanks and take care, Kugan

[kugan98]

Smoking stop pannunga. Cooking continue pannunga

Thiru Tamby,

[kugan98]

Dear Dev, please read this:

Most people have heard of jalebi – this ancient Persian sweet is popular at celebrations and street corners all over India. But jangiri is a little more obscure. I thought it was a sweet special to South India, but I have come to learn that it also has a presence in North India – called imarti. Jalebi and jangiri both look like sugar-coated orange funnel cakes.

What is the difference you say? First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.

Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).


I like Jelabi more than Jangiri, it will be crunchy, little sour with the syrup in the swirls, apapa



Picture of Jelabi




Picture of Jangiri