JIGARTHANDA (ஜிகர்தண்டா) - BEAT THE HEAT - SUMMER COOLANT RECIPES

Jigarthanda is a yummy drink having Milk , badam pisin  and nannari syrup as main ingredients. I have tasted murugan Idly kadai Jigarthanda few times and always a fan for that.

It is suitable for summer as it is having high cooling properties.

Please check the another version of rich jigarthanda with Video in the below link if you are interested.

• Jigarthanda (Method 2)

Please check the other summer coolents drinks given below if you are interested.

• Fenu Greek Buttermilk(Venthaya mor)
• Lemon leaves Buttermilk(Elumichai elai mor)
• Gooseberry Buttermilk(Nellikkaai mor)
• Cucumber Buttermilk(Velleri kaai mor)

Ok now coming to the recipe.

RECIPE CARD:

JIGARTHANDA (ஜிகர்தண்டா) SOAKING TIME:6 TO 7 HRS |PREPARATION TIME:5 MIN | COOKING TIME: 20 MIN AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: DRINK CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS INGREDIENTS: Badam Pisin                                       1  table spoon Milk                                                    3 cups Nannari syrup                                     2 or 3 tablespoon Sugar                                                   3 table spoon Icecream                                             1 or 2 scoops METHOD: Soak badam pisin in water overnight. On next day morning you can see its volume got increased and it will be like grainy. Boil milk till it becomes 1/2 of its volume, ie. 1 1/2 cup. Add sugar and mix well. Keep the milk inside refrigerator for minimum 1 hour or until use Take 2 table spoon badam pisin in a glass, add nannari syrup, milk and mix well. Add Milk till 3/4 of the glass, and then place a scoop of icecream on the top. Serve !!!! NOTES: Boil the milk in simmer, and then only you can get the layer on the top, just break them into small pieces using back of the ladle and mix with milk. It will give good taste and texture while drinking. Adjust the sugar as per your taste, because nannari syrup will also have sugar. Any rich ice cream you can use. Instead of badam pisin you can use agar agar also. Rose syrup also can be used instead of nannari syrup. You can also garnish with pistachios or tutti frutti. Instead of boiling and thickening the milk you can use evaporated milk also.

STEP BY STEP PHOTOS:

Soak badam pisin in water overnight. On next day morning you can see its volume got increased and it will be like grainy.

Boil milk till it becomes 1/2 of its volume, ie., 1 1/2 cup. Add sugar and mix well.

Keep the milk inside refrigerator for minimum 1 hour or until use

Take 2 table spoon badam pisin in a glass, add nannari syrup, milk and mix well. Add Milk till 3/4 of the glass, and then place a scoop of ice-cream on the top.

Serve!!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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TOMATO KURMA/THAKKAALI KURMA

This is a simple, easy recipe yet delicious side dish for idly,dhosai or idiyapam. It is definitely a different one when compared to our regular chutneys and sambhar.
I got this recipe from the supplement book comes along with aval vikatan written by Mrs Revathy shanmugam.
I am sure its taste and aroma are great.
Even after we finished it up thoroughly , the smell was there in our kitchen for many hours :).
On seeing the ingredients it may look like big process , believe me it's easy only.
Ok now coming to the recipe,

Ingredients:

• Tomato                                4 big sized
• Onion                                   2
• Turmeric                              1 teaspoon
• Salt                                       As needed

To grind (1)

• Ginger                                2 inch piece
• Garlic                                 5 cloves
• Fennel Seeds                      1 teaspoon
• Green Chillies                    7 to 8
• Coriander Leaves &           1 handful
• Pudina/ Mint leaves 
• Coriander Powder              1 teaspoon

To grind(2)

• Coconut                              1/2 cup
• Cashew nuts                       4 to 5
• Fried Gram/ Pottu kadalai  2 teaspoon

Tempering:

• Pattai/cinnamon                  1 piece
• Cloves                                  2
• Cardomom                           2(optional)
• Biriyani leaves                     1(optional)
• Curry leaves                        Few
• Oil                                       As needed

Method:
Cut onions length wise and finely chop the tomatoes.

Grind both the sets separately.

Put oil in a kadai or heavy bottomed pan put tempering items, then add onions and curry leaves and saute well.

Then add the ground masala (1) and saute well tll raw smell goes.

Add tomatoes and let it cook well. If requires add  salt and 2 cups water and let it boil till tomatoes get mashed well.

Then add the ground masala (2) and let it boil for 2 minutes.

Now kurma is ready . Garnish with coriander leaves and serve.

Notes:

• In this recipe for spiciness we have used only the green chillies, so based on your requirement add or reduce few chillies. 
• Instead of ginger and garlic you can use ginger garlic paste.
• It goes well also with chappathi but with idly dhosai, & idiyappam, it tastes best on my opinion.
• Tomato itself will ooze out water, so add water accordingly. As we have fried gram and cashew  the gravy will gets thicken after adding coconut groud masala.

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KUNAFA/KUNAFEH(A POPULAR MIDDLE EASTERN DESSERT)

KUNAFA/KUNAFEH(A POPULAR MIDDLE EASTERN DESSERT) 

Kunafa or kunafeh is a popular Middle Eastern sweet. Long thin noodle (Kataifi)threads forms the layering and for filling we can use cream or cheese as per our liking. Sugar syrup on the top gives an excellent taste to this sweet. We can pour condensed milk also. It is the dessert having very sweet creamy cheesy bomb:) in between the little crunchy mildly sweet layers. In this recipe I have used store bought kunafa dough.

As said above this recipe is having 3 steps.

• Layers
• Filling
• Pouring sugar syrup on the top.
• Toppings (optional)

Ok now coming to the recipe.

VIDEO RECIPE:

     KUNAFA/KUNAFEH

RECIPE TYPE: SWEET | CUISINE: MIDDLE EASTERN |

PREPARATION TIME: 10 MIN | COOKING TIME: 60 MIN

                                                                                             

METHOD:

First grease a cake tin with butter. Then add a pinch of color powder and spread it all over the tin and set aside.

Preheat the oven for 10 minutes at 180 ° C .

Defrost the kunafa dough and just crumble it in a large bowl. Pour the melted butter into the kunafa dough and mix it gently until it gets combined properly.

Place half of the dough in the cake tin and press it gently with hands or spatula. Keep it aside.

Now prepare the fillings.

In a small bowl mix the maida/APF and cornflour with 3 tablespoon milk.

Place a heavy bottom pan in stove and heat the milk. Once milk comes to boil add the milk& flour mixture and mix carefully. Stir continuously to avoid the lumps and burn at the bottom.

Once it becomes thick,  add sugar , cream  and cheese. Mix well.

Remove from heat once the mixture becomes thick.

Pour the thick cream mixture on the tapped kunafa base and spread evenly.

Spread the mozerella cheese on the top of the milk pudding.Then put the remaining kunafa dough  on the top and press gently. It should cover the cream mixture fully.

Bake this for 40 to 45 minutes on 180 degree Centigrade. The top should be in golden brown color.

Let it sit in the oven for 10 mins.

While baking we can prepare the sugar syrup.

Take water and sugar in a heavy bottomed pan and allow it to boil. 

Once it becomes thick, & slightly sticky (almost like gulab jamun syrup) add vanilla essence and mix.

Run over a sharp knife around the walls of the pan to take the cake easily from the tin. Then turn it upside down on a plate. 

Pour the prepared hot sugar syrup on the top evenly. Or else u can pour the syrup on the top without transferring it to the plate.

After pouring the syrup garnish the top with pistachios. Then cut and serve.

It will be good to eat as warm with the delicious creamy milk pudding in center.

NOTES:

• In this recipe I have used creamy milk pudding with cheese, if you want you can spread cheese only instead of preparing the milk pudding, but this pudding is really yummy and lip smacking.
• You can use more mozzarella cheese to get the long cheesy strings while eating.
• You can omit the color and simply grease with butter only.
• You can pour condensed milk on the top along with sugar syrup for the rich taste.
• Also you can use any other nuts for garnishing.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

Face book Page:Kuzhali's Samaiyalarai
Google +: kuzhalis samaiyalarai

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For videos please subscribe:kuzhalis samaiyalarai  

I HAVE POSTED THIS BEFORE IN MY ANOTHER BLOG KUZHALIYIN PAGIRVUGAL WITH DIFFERENT PHOTOS.

http://kuzhaliyinpagirvugal.blogspot.com/2016/07/kunafa-step-by-step-pictures.html

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