Nungu Paal/Ice Apple Kheer-Nungu Recipes

In Summer season,i love to enjoy few things.One among them is eating Palm fruit/Ice apple(Taati Munjalu in Telugu,Nungu(நுங்கு) in Tamil,Tale Hannu or Taati ningu in Kannada,Tari in Hindi, Taal in Bengali, Pana Nangu in Malayalam,Munjal in Urdu, Lontar in Indonesian,Ton Taan in Thai, Tadfali in Gujarati, Targula in Konkani, Tadgola in Marathi, Myanmar and sometimes Ice-apple in British English especially by the immigrants living in India.(Source:Wikipedia).I love to eat Nungu as such more than making recipes with it.But recently,when i was talking with my friend Shalini,she told me to try Nungu kheer and tender coconut pudding recipes.This morning i tried this easy,no cook nungu paal recipe for the first time and we loved it a lot.It tastes the best only when serve chilled.My dad told me another interesting Nungu Sarbath recipe which is very popular in Tamil nadu.I will try to post that recipe soon.Now lets see how to make this easy nungu recipe.Enjoy this drink and feel cool in this summer

Nungu Paal/Ice apple kheer

Easy,no cook Nungu paal recipe - One of the best coolant for summer

Cuisine: Indian

Category: Summer recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Boiled milk - 1 cup Nungu/Palm fruit - 3 nos Sugar - 1 tbsp Cardamom powder or rose essence - as needed

METHOD

Wash and peel the skin of nungu/Ice apples.Chop them into pieces.Reserve a handful of nungu pieces for garnishing. Grind the remaining to a smooth paste adding sugar. Take the boiled milk at room temperature ( Milk should not be hot).Mix the ground nungu paste with the milk,cardamom powder and check for sweetness.Add more sugar if needed. Refrigerate for an hour.Garnish with the chopped nungu pieces and serve chilled. Enjoy !

Note

You can replace nungu with tender coconut pieces. For variations,u can add rose milk essence in milk instead of cardamom powder.It will look colourful and tasty too.

Have this refreshing drink and enjoy this summer

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Maavadu Oorugai Recipe | Vadu Mangai Pickle | Baby Mango Pickle

Basically I am a big fan of pickle recipes right from my Childhood. I need to have at least one pickle variety for my curd rice.I don’t mind about the oil, salt and preservatives in it. My appa is just the same like me. He can eat even paruppu sadam, lemon rice, rasam rice and other rice recipes with pickle as side dish.

Even though we like all the pickles, Vadu manga urugai / Baby mango pickle is our family favourite. My mom doesn’t make pickles on her own getting afraid of fungus formation. So my dad used to tell a brahmin(yer)paati nearby our house to make this pickle for us. We used to store it for an year and relish it with curd rice.And now after marriage, I became very happy when I saw my MIL making pickles at home. She is an expert in making many pickle varieties like onion, garlic, Raw mango, Nellikai, Naarthangai etc etc.

This year, I bought baby mangoes in Bangalore and tried this pickle by myself following my MIL’s recipe. I was very happy and completely satisfied with the result. Thanks a ton Aunty for teaching me this easy and yummy maavadu pickle. I thank her everyday when I eat this pickle with a plateful of curd rice. Don’t hesitate to try this baby mango pickle even if you are a beginner. Just follow the recipe, you will get it right. Lets see how to make maavadu/Vadu mangai pickle at home with stepwise pictures.

Check out my other pickle recipes here

Maavadu Oorugai/Baby mango pickle

How to make Maavadu Oorugai/Baby mango pickle at home

Cuisine: Indian

Category: Pickles

Serves: 5 cups

Prep time:  10 Minutes

Cook time: 7 days

Total time: 7 days 10 min

INGREDIENTS

Baby mangoes/Vadu mangai- 5 cups ( heaped) Red chillies - 35 nos ( use 40 nos for more spice) Methi seeds - 2 tbsp Mustard seeds - 1.5 tbsp Turmeric powder - 1 tsp Hing/Asafetida - 1 tsp Rock salt/Crystal salt - as needed Castor oil – 2 tbsp To temper Gingely oil - 2 tbsp Mustard seeds - 1 tsp

HOW TO MAKE MAAVADU OORUGAI RECIPE - METHOD

Remove the stalk/Kaambu of baby mangoes if they are very big. Ignore this step if the stalk is small. Wash them well and spread it in a towel . Pat it dry.T ake the baby mangoes in a porcelain bowl (Peengaan jaadi) or glass bowl as other vessels may react. Now apply oil all over the baby mangoes. In a kadai, dry roast the methi seeds till golden brown in medium flame. In a mixie jar take the mustard seeds, roasted methi seeds, red chillies, turmeric powder, Hing and rock salt. Powder them nicely. Now add water and make a smooth paste. Add this paste to the baby mangoes and coat it well. Mix with a ladle and not with your hands. Now add water till the mangoes immerse well. Make sure water is not more. Mix well with a ladle. Check for salt and add more if needed. Cover the bowl with a cotton cloth and keep it under the sun for a day. Mix well once or twice in the middle. Remove and keep it closed over night. Repeat the same procedure for 5-7 days. Baby mangoes will start to shrink and soak well. Enjoy with curd rice. You can eat the mangoes in the second day itself. But it needs at least a week to ten days to enjoy its best flavor and taste. Enjoy !

Note

Some version calls for roasting the chillies along with methi seeds and hing. But my MIL always add it raw. So I too follow her method. Adjust the quantity of red chillies as per your taste. U can also replace red chillies with chilli powder. Use Kashmiri chilli powder for best color. Mustard seeds gives a nice flavor to this pickle. So don’t skip it. But do not add more as it may give a bitter taste.  This pickle tastes the best only after a week. So let it dry under sun. Do this patiently.

Check out my other pickle recipes here .

Try this pickle in this mango season and relish it all through the year. 

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Javvarisi Vadam-Sago Vathal Recipe-Summer Recipes

Javvarisi vadam/Sago fryums is our family favourite vathal recipe. My MIL makes it very nicely adding different colors. Every year she makes it in bulk during summer and pass it to me & my SIL.This year too, she made a batch for us. My FIL sent me a complete video of making this vadam in detail. But I couldn’t share it now as I am totally tied up with my personal works. So lets see how to make this crunchy Javvarisi Vathal recipe. Please refer my Arisi koozh vadam to get some basic idea of how to make vadam.

Javvarisi Vadam Recipe

Javvarisi vadam/Sago vathal recipe - Summer special side dish for rice varieties

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 12 Hours

Cook time: 30 Minutes

Total time: 12H30Min

INGREDIENTS

1 cup - 250ml Javvarisi/Sago - 2 cups ( Big variety) Green chillies - 5 nos Cumin seeds/Jeera -2 tbsp Lemon - 1/2  Salt - as needed( Use lesser quantity than rice vadam) Water - as needed ( 1:5 ratio of sago & water)

METHOD

Wash and soak the Javvarisi/Sago over night.The next morning sago would have soaked well. Grind green chillies adding required water and salt.Set aside. Boil water in a pressure cooker base. Use 1:5 quantity of water.  If sago is 1 cup, use 5 cups of water. When the water comes to a boil, add green chilli paste & jeera. Let it cook well in medium flame. Keep stirring. At one stage, the batter will become thick and shiny, transparent. Javvarisi would have cooked very well without any white trace. Squeeze 1/2 of a lemon and mix well. Addition of lemon juice helps to give white colored vadam as shown in the pics. Now wash a dhoti(cotton cloth) OR thick Polythene sheet. Spread it on the floor. Pour a small ladle of batter and make vadam. Let it dry under the sun during daytime and under the fan during night for one day. The next day morning, sprinkle water on the back side of the cloth and remove the vadam. If using plastic sheet, the vadam will come off easily. No need to sprinkle water. Spread the vadam in the cloth or a paper and again sun dry  in morning and put under fan for another 2-3 days till they are completely dry. Deep fry in oil and enjoy with rice. To check whether it is completely dry, deep fry in oil. The vadam should rise immediately as soon as you put in hot oil and it should not stick to the teeth while eating.

Note

For variations, you can add food color in the water during intial stage OR add color while adding lemon juice at the end for making vadam in different colors in the same batch.

Making Javvarisi vadam is easy for beginners for too.Try n enjoy with rice varieties.

I served it with tomato rice.

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Koozh Vadam/Arisi Koozh Vathal Recipe-Summer Recipes

Every year during summer, my MIL makes arisi koozh Vadam/ Koozh Vathal in large quantities and give me for the whole year’s use. So I never thought of making on my own till today. But I have the anticipation and eagerness to try on my own. Last year I successfully tried and shared mor milagai recipe with my MIL’s guidance over phone. For making koozh vadam dough, I wanted to see my MIL’s preparation in person before I attempt on my own. But every year it is not possible as she finishes all these works in the beginning of summer season as it starts to rain during mid summer in Salem.So this year,when she prepared koozh vathal , I told my in-laws to take step by step pictures for this post and for my future reference as well. I am very thankful to my FIL for taking such a detailed stepwise pictures which even I can’t do. They mailed me a video for making sago vadam/Javvarisi vadam and these stepwise pictures for arisi koozh vadam. My mom usually makes vathal with leftover rice and we call it as”killu vadam/vathal”. Today lets see how to prepare arisi koozh vathal/Rice koozh vadam recipe in detail with step by step pictures.

Arisi Koozh Vadam recipe

How to make arisi koozh vadam at home

Cuisine: Indian

Category: Snacks

Yields: 3-4 cups

Prep time: 5 Hours

Cook time: 45 Minutes

Total time: 5H45M+3days

INGREDIENTS

1 cup = 250ml

Rice – Raw rice or steamed/ parboiled rice ( Puzhungal arisi/ saapatu arisi) – 2 cups  Javvarisi/sago – 3 tbsp  Lemon – 1/2 no Green chillies – 4-6 nos ( based on size) Cumin seeds/Jeera – 1/2 tbsp Crystal Salt – as needed Water – to make dough ( we used 8 cups) For making vadam Murukku press with star mould or Ribbon pakoda mould White cloth or polythene sheet A heavy bottomed vessel for cooking the koozh dough + a ladle

METHOD

Wash and soak the rice / saapattu puzhungal arisi and javvarisi / sago ( Do not use idli rice) for 4 hours. Grind the rice adding enough water to a very smooth paste. No matter even if the batter becomes watery. Grind the green chillies along with the salt required for koozh vathal. Add water and grind it to a paste. Heat a pressure cooker base or a big heavy bottomed vessel. Add 2 cups of water to the ground koozh batter and mix it without lumps. Heat 8 cups of water to the cooker and let it boil. Add the chillies paste and cumin seeds while the water boils. When the water starts to roll boil, add the koozh batter in one hand while stirring the water in the other hand. Keep the flame high & mix well till all the water is absorbed by the dough. Check for salt and add some powdered salt if needed. Now simmer the flame and cover the cooker. Let the dough cook well for 30 minutes. Stir it in regular intervals else the dough will be burnt in the bottom. Once the dough is cooked, it will become shiny and non sticky. U should be able to roll by greasing your hands in water. But do not make the dough too hard. It should be slightly goesy and easy to press. Lastly add the lemon juice, mix well and let it rest for few minutes. ( Adding lemon juice gives a mild sour taste to vadam and makes the vadam white in color. But you should add it only at the end else the batter will taste bitter.) Now take a murukku press with star mould or ribbon pakoda mould.Ribbon pakoda mould is better to use.Take a ladleful of koozh dough and fill the murukku press when the dough is hot. If you wait for the dough to cool down, a layer may form ie rice aadai and it may block the holes of press making it hard to press. So my Mil always press the dough when it is hot. Wash and spread a white cotton cloth or polyester cloth ( helps to remove easily) or plastic sheet. Press the murukku press over the cloth vertically as shown in the picture. Allow it to sun dry for a day till the evening and dry it under the fan over night. It will be half dried. The next day morning, sprinkle water on the back side of cloth and remove the half dried vadam. Spread them well and again sun dry it for whole day. Repeat the same process till they are completely dry. It takes maximum 3-5 days based on the weather. When they turn completely dry, heat oil and check for its temperature by dropping a pinch of vadam. If it rises to the top immediately, oil temperature is right. Now fry few pieces. If it comes out crispy and big in size, it is perfect. If it tastes chewy, hard and uncooked, it has to be dried for more time. So let it dry for 2 more days. Once they are completely dry, store it in a box. Fry it whenever needed. It stays good for years when you use clean dry hands to handle. Never touch the vadam with wet hands because small insects will come over time. Enjoy with your favorite variety rice. We love to have it for tamarind rice, sambar rice and lemon rice.

Note

You can use either raw rice or steamed rice. Raw rice vadam looks white in color. But my MIL says vadam made with steamed rice tastes good. You can also add little quantity of sago/javvarisi. It gives crispy and light vathal. But it absorbs little more oil while frying. If you want to store the fried vathal, keep it in a polythene cover and close it air tight. It will stay good for a day. If the koozh vadam doesn't spread well while frying, water content in the dough is less OR its not dried properly else oil temperature for frying is less.

Try this arisi koozh vathal and enjoy with your favorite variety rice ! I had it with sambar rice

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Mango Sago Recipe(Mango Tapioca Pearls Pudding Recipe)-Mango Dessert Recipes

Mango sago / mango tapioca pearls is a refreshing Chinese (Hong kong) dessert that is usually served during summer season. For this mango with sago recipe, ripe mangoes are cut into cubes & then mixed with mango puree, milk or condensed milk, sugar along with cooked tapioca pearls/sago & coconut milk. It can be made using condensed milk, evaporated milk or just coconut milk. In my house, both Sendhil and Raksha are not big fans of Mango sago (tapioca pearls). So if I try this recipe, I would be the only person to eat it. Lazy me, never attempted this dish saying all these fake reasons.

 At last I made up my mind & tried it yesterday just for blogging purpose. It came out really well & lip-smackingly good. I finished the entire bowl in minutes. When I was googling this recipe, I came across some interesting variations like Mango sago filipano, Pomelo Mango sago, Mango sago gulaman etc. 

In all these recipes, cooking procedure is almost the same. But there are few changes in Ingredients.

In Mango sago filipano style, evaporated milk is used whereas in Mango sago pomelo pudding,a citrus based fruit-Pomelo is used for garnishing. Here I have shared a generalised Indian version of Mango sago.I used condensed milk in this recipe. I should use evaporated milk to cut down the calories and try it very soon. Whatever be the name & ingredients,the final output would be just awesome! Even a beginner can prepare this recipe easily. It never fails. You can try this dessert for small parties and gatherings. It would be a winner for sure. Lets see how to make this mango sago pudding recipe with step by step pictures.

Mango sago recipe

Mango sago-A refreshing summer pudding recipe using mango & cooked tapicoa pearls

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 250ml Fully Ripe Mango - 1 no ( Big) Big Sago/Javvarisi – 1/4 cup Condensed milk –1/4 cup Boiled milk - 1/4 cup +2 tbsp ( at room temp) Sugar – 1-2 tsp ( optional, I dint add)  Water - as needed ( to cook sago)

HOW TO MAKE MANGO SAGO - METHOD

Wash and soak the sago pearls in water for 30 minutes. Add water just to cover the sago and not more than that because sago will become mushy while cooking. Now cook the sago in 2-3 cups of water for 10-15 minutes until its cooked transparent without white dots. (To cook sago without becoming mushy, follow this tip: Cook sago until its cooked 95% with very less white dots. Switch off the stove and cover the bowl with a lid for 10 minutes. Sago will get cooked itself in the heat of water.). Drain the excess water and wash the sago in tap water. This step helps to remove the excess starch content and sago will look big & blossomed. Here I cooked sago in microwave high power (800w) for 12 minutes stirring at every 3 minute intervals . I removed the bowl when there are some white dots and kept the bowl covered for 10 minutes. It got cooked perfectly. Then I washed it under running water. Timings may vary based on the power of microwave. So keep an eye. Wash and peel the skin of mango. Cut a slice from it and chop into small pieces for garnishing. Keep aside. Take the remaining mango in a mixie jar. Add condensed milk and boiled milk at room temperature. Grind it to a smooth paste. Add this paste to the cooked sago pearls. Mix well. Check for sweetness and add sugar if needed. Mix well, cover it. Refrigerate it for sometime and serve chill. It will thicken as time proceeds. So add milk just before serving to adjust the consistency. Check for sweetness, add sugar if needed. Mix well and serve. Enjoy !

Note

Add evaporated milk in place of condensed milk. You  can also add few tbsp of thick coconut milk. Add sugar only if needed. It depends on the sweetness of mango. Alphonso mangoes taste the best. Never use hot milk. It will curdle the pudding. So milk should be cold or at room temperature. This pudding thickens as time proceeds. So add milk to adjust its consistency.

Enjoy this creamy, yummy mango sago pudding.Tastes awesomeee !!

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Aam Ka Panna Recipe-Raw Mango Drink-Summer Recipes

 

Aam Panna @Aam ka panna is one of the most popular Summer drinks of North India.It is made using the pulp of cooked Raw mangoes(Kacha Mango) blended with jaggery or sugar along with some spices.It is considered to be the best,healthy beverage/drink to beat Indian summer heat.As green mangoes are rich in source of oxalic acid,Citric acid and malic acid,it is used to treat Gastro intestinal disorders.It is also a good source of Vitamin C,B1,B2.So it is used as a tonic to increase the resistance against tuberculosis,anaemia,Cholera and dysentry.I wanted to start my summer recipes with mangoes.To begin with,i tried this drink today for the first time after referring few recipes from various websites.I came across different versions using smoked raw mangoes and steamed raw mangoes.Some recipes are with sugar & some called for Jaggery.I followed a recipe based on my convenience & family likings.Whatever be the method,making aam panna is so easy and tastes great too.I felt its taste was too close to our South Indian Panagam recipe which we make for Rama Navami.Myself and Sendhil enjoyed a glass of it and we loved it a lot.You can prepare this juice in minutes if u have the panna concentrate ready in hand.Lets see how to prepare this flavorful,popular North Indian drink-Aam Ka Panna/Raw Mango juice recipe.

Check out my other Mango recipes here!

Aam panna recipe

Aam panna recipe/Raw mango drink- Healthy North Indian beverage using raw mangoes

Cuisine: Indian

Category: Drinks

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 2 nos (small round ones, I used one long variety) Jaggery - 1 cup ( heaped) ( Pulp & jaggery ratio is 1:2) Cardamom - 2 nos Black salt - 1/2 tsp Roasted cumin powder - 1/2 tsp Pepper corns – 1/4 tsp Mint leaves – few ( to garnish)

METHOD

Method – 1 : Wash and steam cook the mangoes in a pressure cooker or idli pot.Once its cooked,peel the skin and squeeze the pulp.Take in a plate and keep aside.( I got 1/2 cup of pulp) Method – 2 :Alternatively,u can burn the mangoes over direct flame till it turns like a charcoal.Cook in medium flame and turn it every now and then.Remove when the mango is cooked completely.Discard the burnt skin and take out the pulp.Keep it ready.U can follow this method if u want smoky flavor in the drink.I followed First method as we don’t like smoky flavor in our food. After taking the pulp from the mangoes,measure it in a cup.Take grated jaggery that is twice the measure of mango pulp.In my case,i got 1/2 cup(heaped) of pulp.So i used 1 cup (heaped) of grated jaggery. In a mixie jar,take the pepper corns,roasted cumin powder,Black salt and cardamom seeds.Powder it nicely.To this powder,add jaggery and pulse it twice. Lastly add the mango pulp and grind it well to make a smooth paste.No need to add water.Aam panna concentrate is ready. Remove the paste using a clean spoon and store in a bottle. To make this drink,take 2 tbsp of concentrate and mix in a cup of water(200ml).Check the taste and add more paste or water based on your taste.Enjoy adding few ice cubes and mint leaves.

Note

Follow method 1 or 2 based on ur liking. The ratio of mango pulp and jaggery should be 1:2 You can also use sugar instead of jaggery. Black salt gives a nice flavor to this drink.so don’t skip it.

Enjoy this flavorful,refreshing drink and beat the heat !

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Very good recipes Tags: Summer recipes, Mango recipes, Easy aam ka panna, aam ka panna drinks and mocktails, aam panna recipe, aam panna concentrate, mango panna drink, green mango panna, aam panna drink, make aam panna

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