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
- 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
Deseeding the fruit
Jamun Fruit / Navvar Pazham Mocktail
- 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.
I use to prepare oats frequently at home for breakfast, but recently I have never tried anything new or not even a usual brekkie with oats. And so got to find it in a large quantity in stock at home, due to some health issues I want to make my move towards oats. But apart from everything thought of making something innovative, there strike my ice-cream mania. Moreover this ice cream is completely different from other ice-cream, as I have added eggs. May be we can call it a non-veg or egg dish, but I am sure, not a vegetarian ice-cream.
Oats Ice Cream is very easy, simple, healthy, heavenly dessert. Let me share the recipe…
Taking this to Fiesta Friday #123 hosted by Angie@thenovicegarderner.
Oats Ice Cream
- Oats – ¾ cup
- Brown Sugar – 1/3 cup + 4tbsp
- Full fat milk – 1 cup
- Heavy cream – 2 cups
- Egg Yolks – 3 nos
- Cinnamon powder – ¼ tsp
- Granulated sugar – ½ cup
- Vanilla extract – 1 tsp
- Salt a pinch
Oats getting dry roasted with Brown sugar
Getting caramalised (smoked)
Fresh cream beaten with brown sugar
Fresh cream mixture
Beaten egg yolks
Warm milk with egg mixture
Milk getting mixed with egg
Egg mixture getting thicken (Custard)
About to chill in refrigerator
After chilling (looks like custard)
Getting blended with some more oats crumbles
About to refrigerate
Oats Ice Cream
- For Oats Crumble – Dry roast oats in non-stick pan until it starts turning golden brown. Add in 3 tbsp of brown sugar and stir it well. Let the sugar get caramalised and get burnt. Remove it from fire, when it starts burning. Leave it aside and wait until it comes to room temperature. Take out the oats crumble in a blender and blend it well to a coarse powder. Keep it aside.
- Warm the milk in a heavy bottomed kadai, add in the sugar, and stir well until the sugar dissolves.
- Take heavy cream, brown sugar and cinnamon powder in a bowl, whisk them all together. Keep it aside.
- In a separate bowl, whisk all the egg yolks together, pour in the warm milk to the egg mixture, mix it well. Transfer this mixture to a sauce pan, keep on stirring until it thickens and the raw smell of egg goes off.
- Remove it from fire, pour in the vanilla essence and whisk gently, be sure no lumps should be formed. Keep it aside and wait until it reaches the room temperature.
- Pour the egg mixture to the milk mixture, mix it well. Add in ¾ the portion of the oats crumble and mix them well.
- Transfer it an air-tight container and chill it in refrigerator for almost 6 hrs or overnight.
- Remove the container and pour the mixture to the blender and blend it in minimum speed, sprinkle ½ the portion of the leftover oats crumble, transfer it to an air-tight container and freeze it for 6 hrs or until it freezes.
Served chilled with Oats crumble on the top.
Do check out my mint ice cream recipe and raw mango green chilli ice cream. For my other summer recipes, click here.
Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.
Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…
For other summer recipes, click here and for grapefruit squash recipe click here.
- Mangoes – 2 nos (medium size)
- Sugar – 5 tbsp
- Lemon juice – 2 tbsp.
Mango juice getting filtered
Mango juice to sugar syrup
Mango squash almost done
Mango squash with water and falooda seeds
- Peel and chop the mangoes roughly to small pieces.
- Blend them well to a fine paste with ¼ cup of water.
- Bring a litre of water to boil in a sauce pan.
- Add in the sugar, stir well until it dissolves and cook for 10 mins.
- Pour in the lemon juice and cook in medium flame for 10 mins.
- Meanwhile, filter the mango juice in a bowl.
- Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
- Remove from the fire, leave it aside and bring it to room temperature.
- Transfer the squash to a sterilized bottle and refrigerate for months.
How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.