Category Archives: dessert

Exotic Wednesday – Summer Fruits Bowl with Tender Coconut Custard

Standard

Wednesday’s are Exotic with Madraasi and so this wednesday it’s going to be another Summer Coolant – “Tender Coconut (Elaneer) Custard with Summer Fruits”. Give a try and I am sure everyone of you would like this. CLICK HERE for more Exotic Recipes and subscribe with us for our youtube channel.

Summer Fruits in Tender Coconut Custard, custard, custard recipe, tender coconut custard, tender coconut recipe, recipe, recipes, food, food blogger, Indian food blogger, follow, tamil recipe, tamil dessert, tamil dessert recipes, summer recipes, beat the heat, beath the heat recipes, Indian summer, Indian summers, Indian summer recipe, elaneer, elaneer recipe, elaneer custard, elaneer custard recipe, yelaneer, yelaneer recipe, yelaneer recipe, coolant, coolant recipe

Summer Fruits in Tender Coconut Custard

Today onwards do not throw off the Tender Coconut meat after drinking the water, so that yu can prepare this yummy, delicios and summer coolant. give a try and refresh yourself with this summer and Beat the heat with this Tender coconut custard.

CLICK here for the recipe –

 

Mukkani Payasam / Tri-Fruit Kheer

Standard

Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.

Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.

Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…

Mukkani Payasam, Tri-Fruit Kheer, mukkani payasam recipe, tri-fruit payasam recipe, tamil new year special tamil new year recipe, tamil recipe, tamil food, tamil payasam, image of mukkani payasam, image of tri-fruit kheer, picture of mukkani, image of mukkani, image of tri-fruit, picture of tri-fruit, mukkani recipe, tri-fruit recipe

Mukkani Payasam / Tri-Fruit Kheer

Ingredients:

  • Mango – ½ no
  • Jack Fruit – 3 nos
  • Banana – 1 no (big)
  • Milk – ½ litre (full fat milk)
  • Raw rice – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Sugar – 3 tbsp
  • Ghee / Clarified butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Mukkani Payasam / Tri-Fruit Kheer –

Preparation:

  • Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
  • Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
  • Grind the rice to a coarse powder and keep it aside.
  • Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
  • Add the coarsely ground rice to the milk and let it boil.
  • Cook in low flame until the rice boils completely and milk reduces to half the quantity.
  • Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
  • Remove it to a bowl.
  • Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
  • Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
  • Turn of the flame, add the roasted fruits, give a stir.
  • Transfer it to a bowl.

Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.

Nungu / Ice-Apple/ Thatti Nungu Crumble (3 versions) – Exotic Recipes

Standard

Wednesday Calls for EXOTIC, last week it was Idiyappam Paya / Stringhoppers and Lamb Trotters I made for Exotic wednesday – give a try and CLICK HERE for that Link and today it’s going to be more exotic as – the recipe is a summer coolant and the main thing is my son HIRESH is preparing this dish NUNGU CRUMBLE for you.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

Idiyappam paya, idiyappam paaya, Idiyappam paya recipe, stringhoppers lamb trotters, stringhoppers, stringhoppers recipe, paya, paya recipe, lamb paya, aatu kaal, aatu kaal paya recipe, idiyappam aatu kaal paya

Idiyappam Paya / StringHoppers and Lamb Trotters

CLICK HERE for more SUMMER RECIPES.

Already I have shared Nungu / Ice-Apple Crumble with Lemon juice and sugar, this year with Palm Jaggery sryup and Nannari Syrup. Give a try guys and beat the heat with the natural products. Let me share the recipe…

Nungu, nungu crumble, nungu recipe, thatti nungu, thatti nungu recipe, thatti nungu crumble, ice-apple, ice-apple recipe, ice-apple crumble, picutre of nungu, picture of ice apple, picture of thatti nungu, image of nungu, image of ice apple, image of thatti nungu, tamil food, tamil recipe, nungu cooking video, nungu video, ice-apple video

Nungu / Ice-Apple Crumble

Ingredients:

  • Nungu / Ice-Apple – 15 nos
  • Palm Jaggery syrup – 1 tbsp
  • Nannari syrup – 1 tbsp
  • Lemon juice – 1 tbsp
  • Sugar – 1 ½ tsp

Making of Nungu / Ice-Apple Crumble with 3 versions –

Preparation:

  • Peel all the nungu together, transfer it to a bowl, crumble them well with your hands.
  • Divide them to equal proportion in 3 bowls.
  • Add palm jaggery sryup along with 2 tsp of lemon juice, mix it well and serve chilled.
  • Add nannari syrup along with a tsp of lemon juice, mix it well and serve chilled.
  • Add the leftover lemon juice and sugar, mix it well and serve chilled.