Tag Archives: chill chill cool cool recipe

Black Jamun Mocktail / Navaar Palam Mocktail

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Black jamun known as Navvar pazham or Navaapazham in tamil is a seasonal fruit packed with loads of health benefits. These are good source for diabetic patients, relieves stomach pain, diarrhea, good for digestion, and controls menustral disorder for women.

Recently we have been to Jungle Retreat, Masinagudi and there was a big jamun with loads of jamuns, thought of collecting it on the day we were about to leave, but unfortunately a bear ate most of the jamun which are easy to reach and the next morning I got to collect only the leftovers.

As it was farm fresh, it tastes divine to eat. But apart from eating stored few of them for developing recipes, and here comes my Black Jamun / Indian Blackplum / Navvar Pazham Mocktail. Let me share the recipe…

For more juice, mocktail, lemonade recipes, Click here.

Jamun Fruit / Navvar Pazham Mocktail

Jamun Fruit / Navvar Pazham Mocktail

Ingredients:

  • Black Jamun – ½ kg
  • Granadine – 3 tbsp
  • Lemon juice – 1 tbsp
  • Castor Sugar – 4 tsbp
  • Black salt – ¼ tsp
  • Salt – a pinch
  • Mint leaves – 2 sprigs

Preparation:

  • Wash and deseed the jamun fruit.
  • Take out the flesh and skin of the jamun, blend them well by adding little water.
  • Strain the juice, add in 2 tbsp of strained flesh to the juice.
  • Pour in the lemon juice, granadine and mix well.
  • Add in the castor sugar, black salt and salt, mix well.
  • Crush 3 to 4 mint leaves, add it to the juice.

Refrigerate and served chilled, by topping it with a small mint sprig.

Note: Granadine available in stores, will soon update the recipe, it’s nothing but similar to Pomegranate Squash.

 

 

Paan Kulfi

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Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi

Ingredients:

  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)

Preparation:

  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.

Watermelon Juice

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Getting the name watermelon juice, what everyone would expect is the usual watermelon juice. But recently I had a little spicy and sweet version of watermelon in a restaurant. Also I want to try it at home, gave a try and the juice was fabulous.

I have induced little black pepper powder and salt to enhance more flavor to the juice. A perfect coolant which helps a lot in digestion. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/ and check out this link for other beverage recipes: https://madraasi.com/recipes/beverages/

Watermelon Juice

Watermelon Juice

Ingredients:

  • Watermelon – 2 cups
  • Black pepper powder – ¼ tsp
  • Salt – a pinch
  • Sugar – as needed

Preparation:

  • Take the roughly chopped watermelons, deseed them and blend them well to a fine juice.
  • Sprinkle a pinch of salt, 3 tsp of sugar and ¼ tsp of black pepper powder and again blend them well.
  • Refrigerate for 30 mins.

Serve chilled.