Tag Archives: summer fruit 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.

 

 

Summer Fruit Trifle

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Trifle is a rich dessert layered with fruits, cream and cake or biscuits. I thought of creating a fruit trifle with summer fruits in Indian style and so named it as Summer Fruit Trifle. 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/

Summer Fruit Trifle

Summer Fruit Trifle

Ingredients:

  • Apple – ½  no
  • Black plum – 1 no
  • Custard – 5 tbsp
  • Banana – 1 nos
  • Ginger cookies – 4 nos
  • Pomegranate – ¼ cup
  • Custard powder – 2 tbsp.
  • Milk – 3 cups

Preparation:

  • Wash the fruits and drain the water.
  • Deseed apple and plums, chop them into small pieces (cubes).
  • Preparing custard: Mix custard powder in a cup of milk (room temperature), after completely it gets dissolved, pour it to the hot milk, mix it continuously by cooking low flame (so lumps should be formed). Transfer it to a bowl, once the custard thickens.
  • Crush the ginger cookies and keep it aside.
  • Take a glass, add in the crushed cookies, layer them with banana pieces, again layer them with black plum pieces.
  • Pour in 2 tbsp of custard and then layer with apple pieces, then again layer them with pomegranate.
  • Pour in 2 tbsp of custard, spread it evenly.
  • Top with very pieces of banana, black plum, banana and pomegranate all together.
  • Refrigerate for 30 mins.

Serve chilled.

 

Jack Fruit Idly

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Jack fruit is one among the special fruits of summer. I use to have jack fruit, not to very often or I am not a fan of Jack fruit. But my daughter likes to the core, when she finds Jack fruit in the market, she urges to get it. Yesterday as of my daughter’s wanting and for a ritual as offering my hubby got Jack fruit. He got more the quantity of Jack Fruit, she had little and I kept the other in refrigerator.

Today morning when I saw the Jack Fruit, I thought of trying some recipe with Jack fruit and had a chat with my friend about this, she told me that her aunty prepares Jack Fruit Idly which would be yummy and also she guaranteed that not only kids even we would finish it in minutes. So I wanted to try it immediately.

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner.

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

A very easy, simple, no fermentation and ready in minutes, finger licking Idlies – JACK FRUIT IDLY. A perfect time to give a try, never miss it else you need to wait till the next summer.

As of vacation, my hall will be filled with kids (my kids friends) most of the time, these girls came to kitchen screaming Aunty what are you making, as a food blogger, I requested them to wait for few minutes until my photo shoot is over 😛

Also I made few quantity of Idly using the mini idly mould and the rest in regular idly mould. These girls had those mini idlies and told me awesome and a completely different idly. I was happy, what would a mother need than this and now my kids want to have JACK FRUIT Idly atleast once in a week for breakfast and snack time 🙂 . Let me share the recipe…

Do check out my other Breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and snacks recipe in this link: https://madraasi.com/recipes/snacks/ and summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Preparation Time – 30 mins

Cooking Time – 20 mins

Yields – 15 regular Idlies and 30 mini Idlies

1 cup = 160 ml (rice cooker cup)

Ingredients:

  • Jack Fruit – 7 nos
  • Rava / Semolina – 1 cup
  • Palm jaggery (crushed) – 3 tbsp
  • Coconut (pieces or shredded) – a handful
  • Cardamom powder – ½ tsp
  • Salt to taste

Preparation:

  • Take rava/semolina in a kadai, add dry roast them until it start turning golden brown in color.
  • Remove the roasted rava/semolina to a plate, keep it aside.
  • Take the coconut pieces or shredded ones in a blender and blend them well.
  • Deseed the jack fruit and add in the jack fruit along with the grounded coconut, Blend them again.
  • Add in 3 tbsp of palm jaggery and blend them all together to a fine paste or coarse paste as you desire.
  • Add in the grounded mixture to the rava along with the required amount of salt and cardamom powder.
  • Mix them well, it with a spoon (no lumps should be formed).
  • Add in ½ cup of water, mix it well and rest for 20 mins.
  • Now grease the idly mould with oil or ghee and spoon in the batter.
  • Gently place it in the idly steamer and cook in medium flame for 20 mins.
  • Remove the idly mould from the steamer and remove the idly to the plate.

Platting:  Deseed a jack fruit and finely chop them into tiny pieces, sprinkle those pieces over the idlies along with powdered palm jaggery.

Serve hot.