INJI PULI (KUGAN )

INJI PULI 

Ingredients: 
2 tbs gingelly oil
1 tsp mustard seeds
200 grms young ginger cut into small pieces 
100 grms green chillies cut into small pieces 
1 sprig curry leaves cut into pieces

1 cup of tamarind extract ( fairly thick) 
1 tsp chillie powder
1/4 tsp tumeric powder
2 tbs brown or white sugar, or more to taste 

salt to taste 



METHOD: 
Heat the wok with oil. Add in the mustard seeds. Let it crackle.
Now add the ginger, green chillies, and curry leaves 
And saute for 2 minutes, till they come tender. 
Now add tamarind juice, chillie, tumeric powders and let it boil on a medium 
flame, till it is thick. You have to stir the contents occasionally,
until the raw smell goes. 
Now add the sugar, and salt, careful with the salt as tamarind has salt.
Let it cook till the oil rises to the top. 
Remove and cool. Then store it in a bottle.

GOOSEBERRY IN BRINE ( Kugan )

GOOSEBERRIES IN BRINE:

Ingredients:
1 clean glass jar with cover
20 gooseberries cleaned and dry
enough water to fill the jar
salt to taste
little vinegar
3 green chillies, slit length wise

Method:

Boil the water with salt, and let it cool a bit.
add in the gooseberries, slit green chillies, little vinegar.
taste for salt, let it cool completely.
close the lid and keep for a week.
your gooseberries are ready to use.

HOT MANGO JAM ( Kugan )

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.

ORANGE MARMALADE

ORANGE MARMALADE

Ingredients:

2 kg sweet oranges
1 cup of sugar for every cup of juice and plup
1 tsp of lemon juice
2 tsp of gelatine
3 cups of water

Method:
Clean the oranges well.
Using a potato peeler thinly peel of the outer skin.
See that there is no white skin, for it will be bitter
Cut the peel into fine strips.

Squeeze out the orange juice with the pulp.
In a small muslin bag put all the seeds ,and the
middle membrances that have been scooped out,
tie thightly and put onto the pan ( For Pectin)

Now in a pan add the sugar, juice with pulp, sliced skins,
muslin bag, lemon juice, water and gelatine.
You can add a drop of orange colour if you like.

Boil for about 20 minutes, then remove the muslin bag.
You can squeeze the bag to bring out the pectin.
Now boil again until setting point is reached.

Now slow the flame, pour a small amount of boiling jam on a cold plate.
Put it in the freezing compartment of the fridge for few minutes.
If the jam gels, its thick enough.
Cool and store it in glass jars.

KAYA ( COCONUT JAM )

This is a very famous jam in Malaysia.
Its made of thick coconut milk, eggs and sugar.
Its used on toasts, filling in buns, steamed pau
and even on steamed sticky rice.
Those who are non-vegetarians can try it out.
Thanks Kugan98.


KAYA ( COCONUT JAM )

Ingredients:
1 cup pure coconut milk from 2-3 coconuts
2 cups castor sugar
1 cup eggs lightly beaten
1 pandan leaf.


Method:

In a mixing bowl stir the lightly beaten eggs, the sugar and the coconut milk.Mix thoroughly and pour into an ovenproof dish.

Add the knotted pandan leaf.

Cover with a double thickness of greaseproof paper, and the lid.

Steam the dish for about 2 hours.

Every 1/2 an hour stir the jam.

When it has thickened, remove and let it cool.

Remove the pandan leaf.

Put it in a jar and store it in the fridge.

APPLE JAM

Here is the apple jam recipe.


APPLE JAM

Ingredients:
2 kg of mixed red and green apples
¾ cup of sugar for every cup of juice.
11/2 tsp of lemon juice
3 cups of water

Method;
Chop up the apples unpeeled including the cores.
Add the water and cook on low fire until the apples
are cooked well.
Use a potato masher to mash up the apple pieces
Then press fruit softly through a sieve or colander.

Measure the juice and pour it into a pan.
Add ¾ cup of sugar for each cup of juice.
Add in the lemon juice. Bring to a boil.
Stir until the sugar is dissolved.
Boil over high heat stirring frequently until the gelling point is reached.

Slow the flame, pour a small amount of boiling jam on a cold plate.
Put it in the freezing compartment of the fridge for few minutes.
If the jam gels, its thick enough.
Cool and store it in glass jars.


Note you can add 1/2 a tsp of gelatine if your jam does not gel well.

RIPE PLANTAIN JAM

RIPE PLANTAIN JAM

4 ripe plantains nenthra kaai (kerala banana)
4 cups brown sugar
1 cup ghee

Method:
Peel the plantains, cut them into small pieces and place them
In a heavy saucepan. Add just enough water to cover and cook
Over medium heat, stirring occasionally, so that the plantains
Do not stick to the bottom of the pan.
Cook until it is soft, stir in the brown sugar and mix well.
Mash the cooked plantains with a potato masher.
Stirring continuously add the ghee, a few tablespoons at a time.
After 10 minutes the jam will thicken and start leaving the
Sides of the pan as it is stirred. Remove it from the stove
And let it cool. This jam will keep up to 6 months in the
Refrigerator.