PANAM NONKU SARBATH / PALM FRUIT DRINK

Now I am sharing one of my favourite summer drinks with you. I like panam nonku  (palm fruit) very much. I had tasted this first when I was stayed in a hostel at Kollam. There I had a friend  Bobby from Tamilnadu. Her mother visited her at hostel and brought panam nonku several times. Now I am residing at Trivandrum and I got nonku sarbeth from several nonku stall (KELPALM Stall) here. Now I got some palm fruit here and tried to prepare nonku sarbeth and the taste is the same as I had from the stall. So I am sharing this recipe with you all.

PANAM NONKU SARBATH

INGREDIENTS


Panam Nonku / Palm fruit pulp - 2 cup
Pine apple  pieces - 1 cup
Banana pieces - 1 cup
Cardamom - 3
Sugar - as required


PREPARATION


   Blend all of the ingredients in a blender and pour it into a serving glass. Add ice cubes if needed. Enjoy...

Please share Your Comments and Suggestions here. 

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM FALOODA / MANGO FALOODA

Today's special is a falooda recipe. During this Summer season I got a lot of ripe mango and I tried several new recipes with mango. This is also a special recipe and I served this falooda for my guests and all of them like this very much. Now I gladly sharing this recipe with you.

MANGO FALOODA

INGREDIENTS


Ripe mango - 3
Milk - 2 cup
Vermicelli - 1/2 cup
Fruits - 1 cup
Sugar - 1 cup
Vanilla Ice cream - 1 cup
Black kaskas - 2 tablespoon



METHOD


   Cut fruits into small pieces and keep refrigerating for 1 hour. Cook vermicelli with sugar and milk and keep in refrigerator to cool. Soak kaskas in water for 30 minutes. Take mango pulp and blend it with some milk, 2 scoop ice cream and sugar.


   Now set the faloodato serve. Take a long glass and put some pieces of fruits into it. Then add cooked vermicelli, then soaked kaskas and pour mango pulp over it. Finally top it up with scooped vanilla ice cream and cherries. Special Mango Falooda is ready to serve. Enjoy the authentic taste.

How is this recipe?

Please share your comments and suggestions here. 

Thank You Friends for Your Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM KESARI / MANGO KESARI / MANGO SEMOLINA PUDDING

Rava kesari is a famous South Indian sweet made for festive seasons like Diwali or Vishu, or special occasions. It is made with semolina, sugar, ghee and water. Color and flavours also added with this. But we can prepare kesari by adding no artificial color or any artificial flavours. I prepared Ripe Mango Kesari without adding any artificial color or anything.


Today I am presenting a my special recipe for you. This is Summer season and its easy to get lot of ripe mango. So try this easy recipe today itself.

RIPE MANGO KESARI

INGREDIENTS


Ripe Mango - 4
Rawa / Semolina - 2 cup
Sugar - as required
Ghee - 2 tablespoon
Cashew nuts - for garnishing
Raisins - 20
Cardamom - 3 (crushed)
Water - 3 1/2 cup

PREPARATION


 Roast semolina in a heavy bottomed pan. Turn off flame when the roasted aroma comes and keep the roasted semolina aside. Peel and cut mango into pieces and grind it to make a smooth pulp. Pour ghee to a heavy bottomed pan and roast cashew nuts and raisins. Keep it aside. Pour some water and sugar to the pan and boil it. Add one pinch salt to it. Stir well. Add mango pulp to the boiling water and stir well. Allow it to boil. When it get boiled, turn the flame low, and add the roasted semolina to it slowly and stir well. Add cashew nuts, raisins and crushed cardamom to it and stir continuously till the semolina mix get thicker. Turn off the flame and pour it to a ghee coated vessel and level the top of the mix with a laddle. Allow it to cool.

   Now tasty and mango flavoured kesari is ready.  Put the Kesari reverse to a plate. Cut it into pieces. Garnish it with cashew nuts. Serve and enjoy,,,

Friends, Like this recipe? Please share your comments and suggestions. Thank you so much.

SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com

CREAM OF CHICKEN SOUP

Friends,

   Today I am presenting  one of my favourite dish with you.  My favourite Cream of Chicken Soup. I don't know how it prepared in restaurants, but I preparing this soup as my own method. But the taste is same as the restaurant's. Ok. Look my special recipe and enjoy the delicious Cream of Chicken Soup...

Happy Cooking!

CREAM OF CHICKEN SOUP

INGREDIENTS


Chicken - 2 cup
Sweet Corn - 1 cup
Fresh Cream - 1 cup
Black Pepper powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste

METHOD


   Cut chicken into small pieces and marinate it with turmeric powder, black pepper powder and salt. After 10 minutes, cook marinated chicken with water  in a pressure cooker. Remove from stove after coming three whistles. Add sweet corn and salt to the cooked chicken and boil it. Turn off the flame. Add fresh cream and mix well. Delicious Cream of Chicken Soup is ready. Sprinkle black pepper powder over it and serve hot.

ENJOY.....

PLEASE SHARE YOUR COMMENTS AND SUGGESTION

THANK YOU FRIENDS

GOOD DAY

BINDU JAYESH

bindurohinipillai@gmail.com

SHAMAM SHAKE SMOOTHIE

How hot this summer is! Now its time to reduce solid food and use plenty of juices, ice creams and cool drinks. Today's special is a healthy and tasty summer drink, that is Shamam Smoothie... We can make this very easily. See the recipe below and quench the thirst of this hot summer.

SHAMAM SHAKE SMOOTHIE

INGREDIENTS


Shamam - 1
Milk - 2 cup
Sugar - 4 teaspoon
Ice cubes - 1 1/2 cup
Vanilla Ice cream - 2 cup



METHOD


   Remove the skin and seeds of shamam (musk melon) and cut it into pieces. Boil milk and allow it to cool. Put shamam, ice cubes, milk and sugar  together in a blender and mix well. Pour it into glasses and scoop ice cream and put it over the shamam shake and serve. I m sure that everyone should like its taste. Its a good health drink for all for this Summer season.

Like this Recipe?

Please Share Your Comments and Suggestion Here

Thank You All For Visiting My Magic Recipes

BINDU JAYESH
bindurohinipillai@gmail.com


   

CARROT SEMIYA PAYASAM / CARROT VERMICELLI KHEER

   Semiya Payasam is a Kerala kheer, which is delicious and made of vermicelli and milk and flavored with cardamom or saffron. Actually it is the easiest payasam recipe which  can make especially during festive seasons such as Onam, Vishu or birthday celebrations etc.

  Now I am making a Carrot Semiya Payasam which is delicious as well as nutritious. Carrot can be attributed to their beta carotene and fiber content. It is also a good source of antioxidant agents. Carrots are rich in vitamin A, which is amazingly help to protect from eye diseases and help for eye sight.

See the recipe below and enjoy this special carrot semiya payasam 

CARROT SEMIYA PAYASAM

INGREDIENTS

Carrot - 1/2 kg
Vermicelli  (semiya) - 200 g
Milk - 1  litre (boiled)
Sugar - 1 1/2 cup ( as required)
Kaskas (black) - 2 table spoon
Ghee - 1 teaspoon
Raisins - 20
Cashew nuts - 20
Cardamom - 4


METHOD


   Peel and cut carrot into small pieces and boil it with water and allow it to cool. Grind the boiled carrot with some milk to make a fine paste. Keep it aside. Pour ghee into a heavy bottomed pan and roast cashew nuts and raisins and keep aside. Put black kas kas in water for soaking. Roast the vermicelli  in same ghee on low flame, sauteing until it turns golden brown and it gives the marvelous aroma. Add half litre of boiled milk with water and cook the vermicelli. Stir occasionally. Add sugar to it and stir frequently to prevent sticking. Then pour the remaining milk to the payasam and cook for some time. When payasam get thick, add the carrot paste and cardamon powder to it and boil the kheer. Turn off the flame. Garnish the kheer with roasted cashew nuts and raisins. Finally add soaked kas kas and cover the kheer pan with a lid for 20 minutes. Then open the lid and enjoy the luscious and creamy Carrot Semiya Payasam.

TRY THIS RECIPE TODAY ITSELF

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS TO ME.

THANK YOU DEAR FRIENDS FOR VISITING ME

BINDU JAYESH

bindurohinipillai@gmail.com