Tag Archives: summer fruits

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.

Jun18

Mango Pudding

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When there was more and more mangoes, I love to try out some delicious recipes with those. This time it was Mango pudding. Just like that whenever I get irritated with something may be people, things, so and so, I enter kitchen and try to innovative a dish which struck my mind at that time. Got to prepare this on Last Friday night, which resulted with the smell of mango all over the kitchen.

Mango Pudding was heavenly, delicious with perfect texture and flavor. It would say this would be the favorite for everyone right from kids till the elder ones. Let me share the recipe…

Taking this to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Steamed Mango Pudding
Steamed Mango Pudding

Ingredients:

  • Mangoes – 2 nos
  • Egg yolks – 3 nos
  • Sugar – 5 tbsp
  • Milk – 1 ½ cups
  • Saffron – few strands
Beaten egg yolks
With milk
Milk and egg mixture thickening – Custard
Mango puree
Mango puree with Milk mixture
All together
Finely chopped mangoes
Pouring the mango mixture
About to steam
After steaming
Steamed Mango Pudding
Steamed Mango Pudding

Preparation:

  • Peel and roughly chop the mangoes into pieces.
  • Take the egg yolks to a wide mouth bowl, beat it well.
  • Boil the milk with 4 tbsp of sugar, remove it from the fire, keep it aside and bring it to room temperature.
  • Now pour in the milk to the egg yolks and mix it well.
  • Pour it the mixture to the heavy bottomed kadai, keep in medium flame and keep on stirring until it thickens. Remove from fire, leave it aside and bring it to room temperature.
  • Blend the mangoes together to a fine paste, pour in the milk mixture to the mango paste, and stir it well. Whip it for few seconds.
  • Take 3 to 4 bowls, add in 2 strands of saffron, few pieces of finely chopped mangoes and then pour in the bowls.
  • Steam it in a steamer for almost 30 mins or until the spoon pierced in the center comes out clean.
  • Transfer it to a plate.

Serve at room temperature or refrigerate for 30 mins and serve chilled.

For other desserts – Click Here.

 

May28

Grapefruit Squash

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Grapefruit is a large orange-like fruit that belongs to the citrus family. It is also called as shaddock, as it is found as clusters on the tree, it is known as Grapefruit. The flesh of the fruit comes in white, pink or red. It tastes bitter and sour, but packed with lots of health benefits.

Health Benefits: It helps to promote digestion by increasing the flow of gastric juice, helps reduce the excessive production of cholesterol from the liver, also because of the presence of fat-burning enzyme – helps in weight-loss.

For more summer recipes, click here.

I’m in partying mood and so taking this to our own FiestaFriday #121 hosted by Angie@thenovicegarderner.

Grapefruit Squash
Grapefruit Squash

These fruits are found mostly on summers, you can prepare a squash of this Grape-Fruit and refrigerate them in sterilized bottles for months. Let me share the recipe of the Grapefruit Squash…

Ingredients:

  • Grapefruits – 2 nos
  • Sugar – 6 tbsp
  • Lemon juice – 2 tbsp.
Grapefruit
Sugar syrup getting done
With lemon juice
Separated grapefruit
Grapefruit juice
Juice getting filtered
Grapefruit juice to the sugar syrup
Getting cooked
Getting cooked
Getting thicken
Almost reaching the squash consistency
Its done to squash consistency
Grapefruit Squash
Grapefruit Squash

Preparation:

  • Halve the grapefruit, cut the skin of the grapefruit – it look like orange.
  • Take ¾ litre of water in a sauce pan, bring it to boil.
  • Add in the sugar, stir well, until it dissolves, cook in medium flame for 10 mins.
  • Pour in the lemon juice, cook in medium flame for another 10 mins.
  • Meanwhile, take out the flesh of the grapefruit (as you take out in orange).
  • Blend it with ¼ cup of water to a fine paste.
  • Strain the juice well in a bowl.
  • Pour in the grapefruit pulp to the boiling water and cook in medium flame for another 10 mins or until it reaches the squash consistency.
  • Remove from fire, keep it aside and wait until it reaches room temperature.
  • Transfer it to a sterilized bottle and refrigerate.

How to serve: You can mix Grapefruit squash with equal proportion of chilled water and serve it. Else you can substitute sparkling water (soda water) instead of water and serve chilled.

Note: You increase or decrease the quantity of sugar as per your taste buds.