Kugan's Kitchen Part 4

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http://forumhub.mayyam.com/hub/lyrsort.php?t=14077



Kugan's Kitchen

Part 1:
http://www.mayyam.com/hub/viewtopic....892612#1892612

Part 2:
http://www.mayyam.com/hub/viewtopic.php?t=13371&start=0

Part 3:
http://forumhub.mayyam.com/hub/viewt...=13724&start=0



[tscii]Dear friends, here is a sweet recipe to start
Kugan's Kitchen 4.
Thanks. Kugan98

SUGAR ATHIRASAM

Ingredients:
Ingredients:
400 grms raw rice soaked for 1 hour
250 grms sugar
1 tbs kas kas
½ tsp cardamom powder
Ghee

Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, and kas kas, littlt by little
and mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
The taste of sugar athirasam will differ from brown sugar athirasams.
Well with pratice only , one can make perfect athirasam.

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Great going :2thumbsup:

DEV's Corn Veg Soup Prepared by Kugan.

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DEV's Corn chat Prepared by Kugan.

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Thanks Thiru for your wishes and uploading the pictures.
Thanks again. Kugan98

K, congrats on he 3rd century!!!...:)

Corn chaat has become my family fav...:D soup superaa irukku... I usually make it a lil thinner than urs... I will try chillies in vinegar next timme...:)

K & selvi, rendu perum super cook thaan ponga... enakellam 10-15 perukku melai cook panna theriyaadhu...

Kugana,congrats for opening the 4th thread.
Great work kuganka.:clap:
My wishes for this thread4 too.

congrats kugan for opening the 4th thread. well done . good job.

kugan nga....awesome for opening the 4th part of your kai vannam!!! :thumbsup: :thumbsup:

I have never heard of this type of white athirsam....this is the first time....looks super & lipsmackingdelicious...... :mrgreen: :mrgreen:

My dear friends, I would like to thank, from the bottom of my heart, each and everyone who are involved in Kugan's Kitchen.

Again I like to stress that without all your help,
there would not be a Kugan's Kitchen.

So please congratulate yourselves in stead of me.
Take care I am sooo happy.
Kugan's Kitchen

Friends while we are celebrating the opening of the 4 th thread.
We have another good reason to celebrate.
Its our THIRUMARAN tamby's birthday today.

Come on friends, where are the Champagne bottles Shiva?
Suvai, Dev bring out the birthday cake.
Selviem and Aarthii lay the tables quickly.
Madhu, Sudha seekiram vaanga.
Namma NOV anna Thiruvai kootikitu varthukkula,
namma ellam readyaai irrukkunum.

HAPPY BIRTHDAY THIRUMARAN
May The Lord Bless You With Good Health, Wealth,
And Lots And Lots Of Happiness.
God Bless You.

From the sisters and brothers
of the Kugan's Kitchen.



HAPPY BIRTHDAY THIRUMARAN


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