Tag Archives: south Indian summer drinks

Yelaneer Payasam / Tender Coconut Kheer

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Inspite of cooking few different dishes, I love to have outside food (may be a break). In Bangalore we visit very often to Anjappar’s, Indira Nagar Branch where we get authentic tamilian food. My friend, well-wisher, cousin, classmate, many more to say…. he loves their Yelaneer Payasam / Tender Coconut Kheer. Therefore, I wish to make this payasam long back itself, but may be only today I got time to prepare this and everyone in the home loved it.

Most of us after having Tender Coconut Water, we leave the tender coconut meat if it’s hard. But now hereafter do not waste or throw the meat, since you need the hard Tender coconut meat for preparing this Yelanner Payasam / Tender Coconut Kheer.

It is nothing but the combination of Tender coconut meat, little of the tender coconut water, coconut milk, and sugar and cardamom powder. Now a new entry to my Payasam / Kheer list. Let us move on to the recipe…

Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Ingredients:

  • Tender Coconut meat – 1 ½ cups
  • Tender Coconut water – 1 cup
  • Thick Coconut milk – 1 cup
  • Milk – ½ litre
  • Sugar or Condensed milk – As per the taste
  • Cardamom powder – ½ tsp
  • Clarified Butter / Ghee – 2 tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Preparation:

  • Extract Coconut milk – Grind the coconut meat of a coconut along with a cup of water, strain it and reserve the water.
  • Boil the milk, when the milk boils pour in the condensed milk or sugar and stir it well, so that it would dissolve completely in the milk.
  • Chop the tender coconut meat into fine pieces, separate the hard and soft meat.
  • Keep the finely chopped soft tender coconut meat aside for topping.
  • Take the hard tender coconut meat in a blender along with half cup of tender coconut water and blend it to a fine paste.
  • Add in cardamom powder and keep the milk in medium flame for few mins, until it reduces to ¾ the quantity.
  • Heat ghee/clarified butter in tadka, add in the cashew nuts and raisins, and roast until they turn golden brown.
  • Take few pieces of roasted cashew nuts and raisins for topping and keep it aside.
  • Pour it to the milk and wait for three mins.
  • Remove the milk from the fire, wait until it becomes warm and now pour in the coconut milk, give a stir.
  • Pour in the grounded tender coconut mix to the milk and stir them well (without lumps).
  • Add in the finely chopped soft coconut meat to the payasam and refrigerate it.

Serve chilled. Before serving, top it with roasted cashew nuts and raisins.

Note: Be careful while adding coconut milk to milk, the milk should be warm otherwise the milk would curdle. Tender Coconut Payasam becomes thick only when you add hard tender coconut meat for grinding.

 

 

 

 

 

Orange Juice

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Oranges are one of the most familiar summer fruit and I prepare orange juice very now and then not only on summer, even in winters but with Luke warm water. Orange comes with too much of nutrition, mainly they are good in folic acid and folic acid is most important for women’s health.

Glucose plays an important role in summer. Usually glucose taste good, when combined with orange juice instead of sugar… too healthy, an apt and tasty drink for summer. Kids love this lot.

Moreover, this juice is very good for pregnant women, which helps to get rid of diabetics during pregnancy and a good source of medicine during diarrhoea. Let us move on to the recipe…

Orange Juice with Glucose

Orange Juice with Glucose

Ingredients:

  • Orange juice – ½ cup
  • Water – 3 cups
  • Glucose – 3 tbsp

Preparation:

Mix all these ingredients together, refrigerate and serve chilled.

Note: Prepare with luke warm water during winters.

 

Muskmelon Orange Mojito

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This is my second Mojito recipe – Muskmelon Orange Mojito, it’s very simple drink with too many health benefits. This Mojito is one of the wonderful refreshing, coolants apt for this summer. I have added honey for more taste and health benefits, also only this sweet version, have tried a salted version for Diabetic -Friendly especially for my hubby.

Both the versions (sweet and salted) were awesome with its very own taste, those who don’t like honey can substitute sugar instead of honey. Beat the heat with a healthy coolant, which can be prepared easily at home. Let us move on to the recipe…

Taking this to Fiesta Friday #61 hosted by Angie @ thenovicegardener.

Muskmelon Orange Mojito - Sweet version

Muskmelon Orange Mojito – Sweet version

Ingredients:

  • Muskmelon – 1 no (medium size)
  • Mint leaves – a fistful (ullangai alavu)
  • Lemon juice – 2 tbsp
  • Orange juice – ¼ cup
  • Ginger – 1 “inch stick (2 gms)
  • Salt to taste
  • Honey – 4 tbsp
  • Water – 1 litre

Preparation:

  • Peel and roughly chop the muskmelon and ginger.
  • Wash the mint leaves.
  • Take muskmelon, mint leaves, ginger, lemon juice, orange juice, a pinch of salt all together in a blender or mixie and blend it well. No lumps should be there.
  • Drain the juice and discard the flesh.
  • For sweet version: Add in honey or sugar as per your taste and stir well, till it dissolves well.
  • For salt version: Add in salt, once you drain the juice and stir it well, till it dissolves.

Serve it chilled by adding finely chopped pieces of muskmelon and a thinly sliced lemon wedge.

Note: Adjust the quantity of sweetness, salt and ginger to your taste.