Tag Archives: fruit

Feb8

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers

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Usually my kids like to have creamy desserts, and also when I got to see strawberries in season with street vendor, like to curate a dessert with strawberry. This resulted in my strawberry fool, more creaminess with little crunchiness would pair well and so resulted my Cardamom Pistachios Short Bread Fingers.


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Name looks big and complicated but this dessert gets ready in 30 mins, which feels more heavenly, delicious. More over a perfect dessert for FEBRUARY – Surprise your love with this dessert. Do check out the video link for the right texture and color. Let me share the recipe…

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers


Ingredients:

  • All-Purpose flour / Maida – 1 cup
  • Butter – ¾ cup
  • Sugar – ¾ cup
  • Pistachios (finely chopped) – 12 nos
  • Cardamom powder – ¾ tsp
  • Salt – a pinch
  • Strawberry – 15 nos
  • Sugar for Strawberry fool – ¾ cup
  • Whipping cream – 1 cup
  • Lemon Juice – 1 tsp

Making of Strawberry Fool with Cardamom and Pistachios Short Bread Fingers –

Preparation:

  • Wash and chop the strawberry into pieces, pour a cup of water in a sauce pan, add the strawberries and lemon juice. Leave it to boil.
  • Blanch the pistachios and finely chop them to pieces.
  • Add sugar, give a stir when the strawberries are almost cooked.
  • Cook until it thickens and the strawberries comes to mashing consistency.
  • Beat the whipping cream until it forms soft perks, add the mashed strawberry and fold it well until it blends well.
  • Drop it to a small glass, refrigerate it for few mins.
  • Take a bowl, add the all-purpose flour/maida, butter, sugar and crumble them well with your fingers.
  • Add the blanched pistachios and cardamom powder, knead it well to a ball.
  • Wrap it in a cling film, and refrigerate for 10 to 15 mins.
  • Meanwhile preheat the microwave to 180-degree C.
  • After 10 mins, dust the working platform with all-purpose flour, take a small portion of the dough and roll it gently.
  • Cut them into rectangle (finger shape) and bake it at 180-degree C for 10 mins or until it starts turning golden brown in color.
  • Now take the refrigerated glasses, slide the shortbread fingers, sprinkle little finely chopped strawberries and pistachios.

Serve Chilled.

 

Jul15

Jack Fruit Pancake Balls

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Nowadays I feel my works getting more and more tighten, as the kids grew up with the stuffs like their home works and their naughtiness (must to mention). When both of them are back from school, these kids have a sweet tooth and want something for their snack – mainly focused on sweets or bakes.

I thought of preparing pancake with jack fruit, but my daughter asked me why don’t you prepare pancake in appe pan (kuzhipaniyaram kadai), it would be easy for me hold and eat. This resulted in the making of Jackfruit Pancake balls – an after school or back to home snack.

It was too soft and fluffy. Give a try not only for kids but also for the people from work would enjoy having this. I felt it just like munch when they move here and there all over the house. Let me share the recipe…

It’s Friday and taking it to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Eggless Jackfruit Pancake Balls
Eggless Jackfruit Pancake Balls

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 5 persons

1 cup = 160 ml

Ingredients:

  • All-purpose flour – 1 cup
  • Buttermilk – 1 cup
  • Unsalted butter – 2 tbsp + 1 tbsp
  • Jack fruit – 7 nos
  • Sugar – 3 tbsp
  • Baking powder – 1 tsp
  • Salt  – ¼ tsp
Flour along with baking powder, salt and buttermilk
With butter and jack puree
Getting mixed
Batter getting ready
Appe Pan drizzled with butter
Getting cooked
Almost done
Eggless Jackfruit Pancake Balls
Eggless Jackfruit Pancake Balls

Preparation:

  • Take the all-purpose flour, baking powder and salt in a wide mouth bowl, mix them well.
  • Bring the butter to room temperature. Deseed the jack fruits and grind them along with sugar to a fine paste with little water.
  • Make a well in the center of the flour, pour in buttermilk, jack fruit puree and 2 tbsp butter. Mix them all together with a spoon.
  • Add in little water if the batter is too thick (it should be in pancake consistency).
  • Heat the appe pan, drizzle little butter in all the holes, pour in the batter (fill the holes) and drizzle little butter, cover and cook for 2 mins.
  • Swap the sides of the pancake balls and cook for another 2 min or until it turns golden brown.
  • Remove from the kadai.

Yum

Serve hot with Maple syrup.

Jun20

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…

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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
Deseeding the fruit
With granadine
Jamun Fruit / Navvar Pazham Mocktail

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.