A cooking guide to check thread stages of sugar syrups

              

              This article will help you test the stages of sugar syrup when you are following Tamil sweets recipe.  The stages of sugar syrup are very import for the good out come of sweets.

              Before you test for thread stages the sugar has to be melted with water and cooked in medium heat. Stages progress fairly quickly after a point, so check frequently.  

             

  Below are the litmus test for stages of syrup.

One-thread consistency

To start the test dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. 

One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently. 

Two-thread consistency (soft-ball stage)

To start the test dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. 

Two-thread consistency is when two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.

Three-thread consistency (hard-ball stage) 

To start the test dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. 

Three-thread consistency is when three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard-ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.

Reference:

More stages with temperature

Preview of briyani recipes in tamil for IOS

Watch it here

Indian tamil recipes apps are available for kindle from today.

Amazon kindle users, now you can download our apps and enjoy indian tamil recipes. Recipes are in tamil and english. go here

http://www.amazon.com/s/ref=bl_sr_mobile-apps?_encoding=UTF8&field-brandtextbin=Ruby%20Software%20LLC&node=2350149011

download and start cooking.

Indian Tamil non-vegetarian fry recipes android application

                   

             Do you like Indian Tamil non-vegetarian fried food? Now you can cook them at home and enjoy. We have hundreds of recipes in our android store app (அசைவ வறுவல் சமையல் குறிப்புகள்)

Download and enjoy cooking!

https://play.google.com/store/apps/details?id=com.rubysoftwarellc.nonvegfryrecipesintamil

Top Ten Recipes

1. BBQ சிக்கன் ப்ரை
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4. ஈஸி சிக்கன் ஃப்ரை
5. ஈஸி கோழி வறுவல்
6. ஃப்ரைடு சிக்கன்
7. கறி முட்டை வறுவல்
8. ஆம்லெட் பொரியல்
9. இறால் அவரை பொரியல் (1)
10. ஈசி முட்டை ஃப்ரை

Healthy living by eating indian tamil food rasam (ரசம்)

                 

                        For optimal health you need a very good gut (intestine). Research found out if you have good Probiotics (bacteria) in your stomach you will be able to fight diseases. now a days people eat outside a lot and you don't know what ingredients they use and it promotes unhealthy gut. Have ever had stomach issue and you take pills to help with gas etc.

                      Rasam in Tamil means juice. Our ancestor had this part of their meal. Rasam has a lot of medicinal benefits especially aids in digestion and gut health. Rasam is eaten with white rice or just drink it. Rasam is easy prepare with less time. My belief is rasam promotes good gut and health.

Try out "Milagu (pepper) rasam recipe"

INGREDIENTS:
============
1. Tamarind - 1 small lemon size
2. Cumin - 1 teaspoon (tsp.)
3. Tomatoes - 2
4. black pepper - 1 teaspoon (tsp.)
5. Split black gram - 1 teaspoon (tsp.)
6. Garlic - 4 cloves
7. Mustard seeds - 1/4 teaspoon (tsp.)
8. Dry chili - 4
9. Asafoetida - a pinch
10. Curry leaves (optional) - 5
11. Coriander leaves (optional) - 5
12. Salt - to taste
13. Oil - 4 table spoon


PREPARATION:
============

1. Soak tamarind in 1 cup of water and get the juice. Cut tomatoes into fine pieces and add to the tamarind juice.

2.Crush the garlic with pestle and add to the tamarind juice.

3. Crush the split black gram, black pepper, cumin with pestle into a powder and keep it aside.

4. Heat oil in pan, add mustard seed, asafoetida, curry leaves, dry chili and cook until mustard start to splatter.

5.Now add the tamarind juice, powdered ingredients, salt to taste and bring to boil. After boiling for few minutes add the coriander leaves remove and serve.


For More recipes

1. English - http://www.indiantamilrecipe.com/vegetarian/rasam
2. In Tamil (app) - https://play.google.com/store/apps/details?id=com.rubysoftwarellc.rasamrecipesintamil

Top 10 favorite recipes in our Android App

1. அவசர ரசம்
2.. ஈஸி தக்காளி மிளகு ரசம்
3. அரைச்சு விட்ட ரசம்
4. கம கம ரசம்
5. கறி ரசம்
6. ஈஸி ரசம் (1)
7. நெஞ்செலும்பு ரசம்
8. கோழி ரசம் (1)
9. அரைச்சுவிட்ட ரசம்
10. இலங்கை ஆட்டு எலும்பு இரசம்

Vegetarian Kuzhambu Android app released!

Vegetarian Kuzhambu lovers we just released an app சைவ குழம்பு வகைகள் with more than 500 recipes. Download our app and enjoy cooking the recipes.


https://play.google.com/store/apps/details?id=com.rubysoftwarellc.vegkuzhamburecipesintamil

How to extract coconut milk?

Ingredients needed

Coconut - 1/2 
Warm water
Strainer
Blender or mixer

Method 

1. Shred the coconut.
2. In a blender add 1 cup of warm water and grind it well.  Now strain the liquid by passing the ground coconut through a strainer. Now you got the first thick milk of coconut.
3. Now add the strained coconut pulp back to the blender, add 1 cup of water grind well and extract the liquid. Now you got the second thin milk of coconut.

Some time people do it for 3rd time and add to second thin milk. 

Got domain name in facebook.com for or Tamil Recipes page

Please visit and support us in facebook.com the link is  https://www.facebook.com/indian.tamil.recipes

Check out our Chettinad cuisine recipes app for IOS and Android

Check out our Chettinad cuisine recipes app for IOS and Android

Android: https://play.google.com/store/apps/details…

IOS: https://itunes.apple.com/…/a…/chettinad-recipes/id952122595…

Try these top 10 recipes to start with. Most of our users favorite them.

இட்லி சாம்பார்
ஆட்டுக்கால் சூப்
செட்டிநாட்டு காரக்குழம்பு
செட்டிநாடு பக்கோடா
உப்புக்கறி
இறால் எண்ணெய் குழம்பு
காரைக்குடி சிக்கன் கறி
கோழி சுக்கா வறுவல்
சாம்பார்
எண்ணெய் கத்தரிக்காய் வறுவல்

Principles of Making Great Tamil Nadu Curry ( Kuzhambu - குழம்பு)

       

     
This blog is an attempt to explain the general steps for making Tamil Nadu curry (குழம்பு). You can grasp the general principle and play with your imagination cook different varieties.
       Most of the curry making can be divided into the following steps in Tamil cuisine

Tempering - Thaalithal (தாளித்தல்): 

Usually this step is performed at the beginning of the cooking or at the end of cooking. If its done at the beginning we continue cooking by adding more ingredients in the same pan. if done at the end tempering is done in a separated pan and add to the curry.
    Ingredients for tempering varies according to the choice of the recipes. The basic ingredients for tempering are some fat (oil, butter, ghee), mustard seed, split black gram, curry leaves. For non-vegetarian cooking some of the ingredients are cloves, bay leaf, cinnamon stick, fennel seeds.

        Sample Steps:

1. Heat fat (oil, butter, ghee) in a pan.
2. Now add mustard seeds, split black gram, curry leaves. Once the splattering of mustard seeds are done the process of tempering is done.

    The best way to master is to read about many recipes, ask your friends and experiment.

Sautéing (வதக்கல்):

      This step usually followed by tempering or in some cases starts by heating oil and sautéing ingredients. Basic ingredients are chopped onion, tomato, ginger paste, garlic paste, green chili, masala powders (i.e chili powder, turmeric powder, coriander powder) or wet masala which is ground into paste.  you will see many other ingredients are used.

      One important thing you have to learn and master is the order in which you sauté the ingredients. for example if you start with onion, garlic paste, ginger paste, tomato will give different taste than if you add garlic paste, ginger paste, onion, tomato you will get a different taste. Some times meat, vegetables are sautéed before they are cooked as well.

Sample Steps

1. Heat oil or after tempering. 
2. Add chopped onion or shallots and sauté until they become translucent. 
3. Now add garlic, ginger paste and sauté until the raw smell is gone.
4. Now add chopped tomato and sauté until they become mushy or oil separates.
5. Now add the masala powder (based on the recipe choice) or wet masala and sauté until the raw smell is gone or oil separates. be careful you don't want to burn the masala powders.

      In some cases, you can add meat or vegetables and sauté to release liquids. We recommend to refer to other people recipes and master this step.

Cooking (வேகவைத்தல்):

       Once the sautéing is done this step starts. Usually in this step you add water,  broth,  tamarind juice, wet masala, meat or vegetables  and cook the curry to right thickness and serve. This is pretty straight forward step.

     Some time to get thick curry you add ground coconut or flour or ground cashew paste. if you want dry curry you cook this until the oil separates and all the liquid evaporates.

    One thing to keep in mind is the liquid meat will release when adding extra water.

 

Serving (பரிமாறல்):

    This is the last and my favorite step why time to enjoy what you have cooked.  Most cases the curry are garnished with coriander leaves and served with rice, etc...

Summary:

Making curry is simple if you master the steps above. To master these steps we recommend to read as many recipes as possible and cook them. What I usually do is to break down a recipe into these steps and cook them. 

For Tamil Nadu curry loves we have apps for your reference.

Android App:  Tamil Nadu Non-Vegetarian Kuzhambu Recipes

Our top favorite recipes:

செட்டிநாடு முட்டை குழம்பு

ஆட்டு கறி குழம்பு

இஸ்லாமிய சிக்கன் குழம்பு

கிராமத்து கோழி குழம்பு

நண்டு மசாலாக் குழம்பு

ஈஸி சிக்கன் குழம்பு

காடை குழம்பு (1)

நண்டு குழம்பு (1)

மசாலா முட்டை குழம்பு

காடை குழம்பு

முட்டை குழம்பு (1)

சிறு பருப்பும் முட்டையும்

ஆந்திரா மீன் குழம்பு

முட்டை ஆம்லெட் குழம்பு

ஈஸி மீன் குழம்பு

தம் முட்டை குழம்பு

மலபார் எக் கறி

ஆட்டுக்கால் குழம்பு (1)

ஆட்டுக்கால் பாயா (1)

நண்டு குழம்பு

கிராமத்து கோழிக் குழம்பு

பூண்டு முட்டை குழம்பு

கோழி குழம்பு (1)

முட்டைக்குழம்பு

ஆட்டுக்கால் குழம்பு (2)

  Good luck with your cooking try these recipes from our app

Methods of cooking biryani

Layering method (cooking in oven or stove):

          In this method meat or vegetables  is sandwiched between layers of basmati rice and cooked on steaming over coals (dum), after sealing the vessel with dough or with a air tight lid.

    This way of cooking needs meticulous attention to time and temperature to avoid over or under-cooking the meat.

     For example Hyderabadi biryani is made this way refer to wikipedia

Mixing Method (meat and rice cooked separately):

      In this method the meat or vegetable curry (masala) is prepared separately from the rice. Then rice and curry (masala) are later mixed together and becomes biryani.

  This way of cooking need attention to the thickness of the curry or masala to the rice ratio. If you have too much curry the biryani will be soggy. if too little will not be able to coat the rice completely.

Pressure cooker method:

In this method first the ingredients (meat or vegetables + ...) are sautéed to make curry (masala) and then rice is added along with water if needed and pressure cooked and served.

     This way of cooking need attention to liquid to rice ratio for better result. Usually for cooking rice the ration is 1 cup of rice to 2 cups of water. In this case since meat has water  (liquid) you have to account for it.  If too much water then biryani will be soggy if little biryani will get burnt. 

If you come across any other method please share with us so we update and keep this post live.

We have lot of recipes for you to try it out. Please download our app or visit our site and enjoy cooking.

  IOS App: https://itunes.apple.com/us/app/tamil-nadu-biryani-recipes/id946784738?ls=1&mt=8

      Android App: 

 https://play.google.com/store/apps/detailsid=com.rubysoftwarellc.biryanirecipesintamil

       Our Website: http://www.indiantamilrecipe.com/non-vegetarian/biryani

     For initial starters here is the top 25 favorite recipes from our app users. Download our apps and try them you won't be disappointed.

ஆம்பூர் சிக்கன் பிரியாணி (1)

முட்டை பிரியாணி (1)

முட்டை பிரியாணி

ஈசி சிக்கன் பிரியாணி

முட்டை பிரியாணி (2)

ஆம்பூர் சிக்கன் பிரியாணி

இடியாப்ப பிரியாணி

கோழி பிரியாணி (2)

ஈசி வெஜ் பிரியாணி

மீன் பிரியாணி (1)

திண்டுக்கல் பிரியாணி

கோழி பிரியாணி

இறால் பிரியாணி (1)

கோழி பிரியாணி (3)

ஈஸி தக்காளி பிரியாணி

சிக்கன் பிரியாணி (1)

ஹைதராபாத் சிக்கன் பிரியாணி (1)

சிக்கன் தம் பிரியாணி

கத்தரிக்காய் பிரியாணி

தலப்பா கட்டு மட்டன் பிரியாணி

ஆம்பூர் பிரியாணி (2)

செட்டிநாடு இறால் பிரியாணி

உருளைக்கிழங்கு பிரியாணி

ஆந்திரா பிரியாணி

செட்டிநாட்டு மட்டன் பிரியாணி

Who does not love biryani? Do you?

     We  love biryani and we are sure many people love too.  My family have always dream cooking it at home the perception was that its hard to cook and expensive as the Basmati rice or Sambar rice. Eat outside was not popular during that time. Now every street corner in Chennai (Tamil Nadu) has Biryani specialty restaurants.

    My family especially my father and sister started cooking biryani by referring to a recipe book. :) neighbors won't share their recipes.

     For few initial time the biryani turned out to be not that good. Finally we mastered it. Now my family (my sister) cook biryani with pressure cooker.

     Many years later now we have many recipes in internet and many books published about Biryani. Biryani is made in many countries and made in many different way refer to wikipedia to know more.

    Out of my experience with leaning to cook biryani we learned that reading other people recipes, cooking and reading will make us expert in preparing biryani and impressing friends and family.  Out of this decided to develop IOS and Android biryani recipe apps with recipes from many people for your reference and trying our few recipes. below are the links

       IOS App: https://itunes.apple.com/us/app/tamil-nadu-biryani-recipes/id946784738?ls=1&mt=8
      Android App:  https://play.google.com/store/apps/details?id=com.rubysoftwarellc.biryanirecipesintamil

       Our Website: http://www.indiantamilrecipe.com/non-vegetarian/biryani

     For initial starters here is the top 25 favorite recipes from our app users. Download our apps and try them you won't be disappointed.

ஆம்பூர் சிக்கன் பிரியாணி (1) முட்டை பிரியாணி (1) முட்டை பிரியாணி ஈசி சிக்கன் பிரியாணி முட்டை பிரியாணி (2) ஆம்பூர் சிக்கன் பிரியாணி இடியாப்ப பிரியாணி கோழி பிரியாணி (2) ஈசி வெஜ் பிரியாணி மீன் பிரியாணி (1) திண்டுக்கல் பிரியாணி கோழி பிரியாணி இறால் பிரியாணி (1) கோழி பிரியாணி (3) ஈஸி தக்காளி பிரியாணி சிக்கன் பிரியாணி (1) ஹைதராபாத் சிக்கன் பிரியாணி (1) சிக்கன் தம் பிரியாணி கத்தரிக்காய் பிரியாணி தலப்பா கட்டு மட்டன் பிரியாணி ஆம்பூர் பிரியாணி (2) செட்டிநாடு இறால் பிரியாணி உருளைக்கிழங்கு பிரியாணி ஆந்திரா பிரியாணி செட்டிநாட்டு மட்டன் பிரியாணி

Download and enjoy our apps in IOS store.

Download and enjoy our apps in IOS store. We have apps for catholic prayers and tamil nadu recipes in english and tamil.

https://itunes.apple.com/us/artist/ruby-software-llc/id568721639

Tamil nadu recipe apps in android store.

Welcome to our blog. Visit our android store and download our free recipe apps in tamil language and share you with your friends

https://play.google.com/store/apps/developer?id=RUBY+SOFTWARE+LLC