Fruit And Yogurt Parfait Recipe – Parfait Recipes

Parfait Recipe – When my friend Shalini told me about this recipe,I had no clue of What is parfait,how it is made, how it tastes. Immediately I browsed for the recipe & images.I found in Wikipedia that Parfait is a type of food that is eaten as a dessert or breakfast in United States. It is a French word that means perfect.

In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear parfait glass, and topping the creation with whipped cream, fresh or canned fruit. In Canada and the United States, parfaits may also be made by using greek yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries or blueberries. 

I loved the simplicity of this recipe and tried it for our Sunday breakfast using strawberry flavored yoghurt layered with muesli & fresh fruits. It came out very colorful and we loved its taste too. So I thought of sharing this easy dessert and breakfast recipe for you to try if you are bored with our usual Cereals with milk combo. Its so healthy &a tummy filling recipe. After tasting this strawberry yogurt parfait, I wish to try all the variants of parfait recipe and taste it. Ok, Lets see how to make this easy and healthy fruit yogurt parfait recipe.

Vegans, please replace yogurt with non-dairy yogurt. Actual recipe calls for granola, but I used muesli here. It was super crunchy to taste !

Fruit yogurt parfait recipe

Fruit yogurt parfait recipe - Easy American breakfast at home !

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Granola Or Muesli - 4 tbsp Flavored yoghurt - 2 cups ( I used DANONE Strawberry yogurt – 80gms) Fresh fruits ( Blueberry , Strawberry,Apple and Cherries) - as needed

HOW TO MAKE FRUIT AND YOGURT PARFAIT - METHOD

Refrigerate or freeze the yoghurt for an hour and let it be cold and thick. I bought Danone & Nestle yogurt. But used Danone. Take all the required ingredients and keep it ready.   In a clear glass/Parfait glass, put 2 tbsp of muesli as the first layer. Then add half of the yogurt from 80gms cup. Again layer it with muesli and then add the remaining yoghurt. Lastly layer it with chopped fresh fruits. Garnish with a fresh mint leaf and serve immediately. Healthy and tasty fruit yogurt parfait is ready. Enjoy ! Doesn't it sound easy ?? ;) ( If you use greek yogurt, you can mix sugar with fresh fruits and then layer it to give a sweet taste. I used sweetened Strawberry flavored yoghurt. So I din’t use any extra sugar. For variations, you can use chopped banana pieces, cranberry, raspberry etc) If you don't have flavored yogurt in hand, just blend the strawberry adding some sugar, Mix with homemade thick curd & hang it for an hour by tieing them in a cloth or freexe it for an hour to make it thick. Excess water content would be removed. Then you can use this thick curd for making parfait !

Enjoy this quick and easy International breakfast at home !

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Jigarthanda Recipe | Madurai Jil Jil Jigarthanda Cool Drink

Jil Jil Jigarthanda recipe – I still couldn’t believe I made this world famous Madurai special cool drink at home and that too from scratch. Jigarthanda is an yummy super cool drink packed with all the benefits of badam pisin, Nannari sarbath and milk.

The term Jigarthanda refers to “a drink that cools the heart”. It is very popular among Muslim settlers in South India.  I tasted this drink very recently once in Tirunelveli and twice in Salem at Madurai Vilakuthoon Hanifa’s Jigarthanda outlets. I made an instaclick and shared a picture of it in Instagram too. 

Last year when my fellow bloggers shared Jigarthanda recipe, I got tempted to try it at home. But I was not sure about the actual ingredients used in it. After tasting it once, I was able to guess the recipe and started browsing for the same. Few weeks back I got a request from a reader to try n share this recipe in my blog. So I decided to give this a shot and found this recipe from sharmi’s blog & this video very helpful to make the authentic Madurai Jigarthanda. So I followed them & made Jigarthanda from scratch except Nannari sarbath/Sarsaparilla syrup and Kadal paasi. 

Original Jigarthanda recipe may use Kadal paasi or badam pisin. But I used badam pisin as suggested in the recipe. First I bought badam pisin/almond gum(Almond resin in English) and Nannari sarbath from Salem Nattu Marundhu kadai. Then I collected all the other ingredients and made it in my own pace. It took nearly 1.5 days for me to make Bhai ice cream, for soaking Badam pisin and to make reduced milk. So I have suggested an easy method of making Bhai ice cream using store bought vanilla ice cream. Hope it would work. 

One thing I should admit here. I was not able to bring the orange color in ice cream and reduced milk following the original recipe. But somehow I wanted to recreate the shop ones. According to me, the color of milk turns orange only when we add caramelized sugar. So I added little caramelized sugar in reduced milk and a pinch of orange food color in ice cream. I am not sure whether food color is added in the authentic recipe, but I became very happy & satisfied when my Jigarthanda looked and tasted very similar to the ones I had. What do you say friends, Isn’t it looking similar to the Madurai ones ??

Even though jigarthanda’s base ingredients takes more time to prepare, its worthy because once you keep all of them ready in hand, you can make this drink in minutes for your family members and guests. Its after all a mixing job. I am giving a glass of this coolant almost everyday for Sendhil along with his breakfast to reduce his body heat. 

Kadal paasi & nannari sarbath used in Jigarthanda is a very healthy body coolant just like sabja seeds/falooda seeds. So its a must try coolant drink in this summer season to beat the scorching heat. Friends try this recipe and enjoy with your family. Check out my Falooda recipe if you are interested ! Ok, enough of boring stories. Let me go to the making of JIL JIL Jigarthanda with pictures.



Picture of Badam pisin before & after soaking

Ingredients needed for making jigarthanda

Jil Jil Jigarthanda recipe

Madurai special cool drink for summer - Jil Jil Jigarthanda recipe from scratch

Cuisine: Indian

Category: Side dish

Serves: Serves 5-6 glass 

Prep time: 1 day

Cook time: 5 Minutes

Total time: 1Day5Minutes

INGREDIENTS

1 cup – 250 ml 

Milk - 1/2 litre Almond resin/Badam pisin - 1 tbsp ( you can get in Nattu marundhu kadai/Native stores) Bhai ice cream or vanilla ice cream - as needed ( procedure shared below) Nannari sarbath / Sarsaparilla root extract- as needed Sugar - 2 tbsp + 1/2 tbsp ( Use more if you like sweet sambar) Plain boiled milk - as needed To make ice cream Milk - 1/2 ltr ( 500 ml, I used low fat milk) Fresh cream - 1/3 cup ( I used Amul ) Unsweetened khoya - 2 tbsp ( I used milky mist khova) Sugar - 1/4 cup  Vanilla essence - few drops Orange food color-a pinch(optional)

HOW TO MAKE JIGARTHANDA - METHOD

Soak badam pisin/Almond resin in large volume of water overnight. I used 4 cups of water for just a tbsp of badam pisin. It will increase in volume hugely. Boil 1/2 liter of milk in a wide kadai till it reduces into 1/2 the volume. Keep stirring every now & then.Collect the skin that falls on sides and mix with the milk. Milk will thicken. Add 2 tbsp of sugar and let it boil.In the mean time,caramalize 1/2 tbsp of sugar in a mini kadai and add it to the boiling milk. Please click this post to know how to caramalize sugar. Mix well and switch off the flame. This is called as reduced milk which is one of the most important ingredients for making jigarthanda. Refrigerate till use. For making ice cream,boil milk in a pan and reduce it slightly. Add sugar and mix well.Let the milk come to room temperature. Add fresh cream, unsweetened khoya, food color and vanilla essence to it. Mix well without lumps and transfer it to a bowl. Freeze it for 45 minutes and remove it. Grind it smoothly in a mixie and again freeze the mixture for another 45 minutes to 1 hour.  Again remove the half set ice cream and beat it well.Repeat this procedure for 5-6 times. The more you do, the more creamy your ice cream would be. But this is really a tiresome job. I felt very bored of doing this and sometimes forgot to beat the ice cream for 4-5 hours too ;P. So develop some patience and do this activity. Don’t forget to lick the left overs in the mixie jar. It tastes yumm and you will get the interest of beating the ice cream again and again ;P. If you don’t want to go for the above process, I will suggest u an easy way. Just go and get a box of vanilla ice cream and allow it to melt completely. Add food color and khoya to it. Beat in the mixie and mix well without lumps. Freeze it for 4-5 hours. Easy Bhai ice cream is ready. Though I have not tried this method, I am confident this would work. Please let me know if you try this way. Boil some milk and let it cool. Take this milk in a bowl. Take some nannari sarbath, soaked badam pisin, reduced milk in small bowls separately. Take out the ice cream and keep aside. In a glass tumbler, take 1-2 tbsp of soaked badam pisin or kadal paasi. Add 1.5 tbsp of Nannari sarbath. Add 2 tbsp of plain milk. Above this add 2 tbsp of reduced milk. Beat them well using a spoon. Lastly add a scoop of ice cream and mix well. Now the glass would be 3/4 th filled. Top with another scoop of ice cream if desired and serve chilled. Enjoy !

Note

Never replace badam pisin with china grass/Agar agar. Taste would vary. Also never skip ice cream because you won’t get the original jigarthanda taste.  Adding food color to the ice cream and caramelized sugar to the reduced milk is purely my idea. Authentic recipe may not use this. You can adjust the quantity of nannari sarbath and badam pisin as per your liking. If you want to make this drink even more cool and healthy, add some soaked sabja seeds.

Try this recipe & enjoy Madurai special JIL JIL JIGARTHANDA sitting at your home. Homemade is always the best, Right ??

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Very Good Recipes Tags: Summer recipes , Drinks , Jigarthanda recipe , jil jil jigarthanda recipe , Madurai jigarthanda recipe , Jigarthanda recipe from scratch , jil jil jigarthanda , How to make jigarthanda , jigarthanda cool drink recipe , madurai cool drink

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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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