Monday, May 31, 2010


Jigarthanda is very famous in Madurai.
It is a very nice drink to have it in summer.


Milk 3 cups
Badam pisin 2 tsp
Rose syrup 1 tsp
Sarasaparilla syrup 1 tsp
Ice cream as required


Soak Badam pisin in water for about 8 hous.
After 8 hours it will look like pieces of jelly.

Boil milk till it reduces half of the quantity and till it turns into pale yellow colour.Leave it to cool and refrigerate it for 2 hours.

Take a glass.Pour milk upto half of the glass.Then add soaked badam pisin,rose syrup and ice cream.

Tasty,healthy and cool Jigarthanda is ready.

Tuesday, May 11, 2010

Watermelon Juice


Watermelon 2 cups (chopped)
Honey 1 tblsp
Crushed ice 1 cup
Black pepper 1/2 tsp
Fresh mint few


Comibine Watermelon,honey,ice and black pepper in a blender.
Blend well until smooth.
Garnish with chopped mint.
Serve chilled.

Thursday, May 6, 2010

Strawberry Sandesh


Milk 2 litres
Powdered sugar 6 tblsp
Lemon 2
Pink colour 2 drops
Fresh Strawberries 2 cups (sliced finely)
Fresh Strawberries 10
Sugar 1 cup (to mix with strawberry)
Paneer cubes 1 cup
Silver foil as required


Take a deep bottomed vessel.Pour the milk and allow to boil.
When the milk begins to boil add the lemon juice.
The milk will curdle.
Strain and allow it to cool.
Mix the sugar and sliced strawberries.Keep it aside for 4 hours.
Mix the powdered sugar and paneer.Knead well.
Add a few drops of pink colour and mix well.
Take a flat dish of about 1 1/2" thickness and spread half the mixture on it.
Arrange the strawberries on top.
Spread the remaining mixture over it evenly.
Cover with silver foil.
Cut into squares and serve chill.

Monday, May 3, 2010

Banana Carrot Payasam


Banana 2
Carrot 2
Ghee 2 tblsp
Raisins 10
Cardamom Powder 1 tsp
Milk 3 cup
Sugar 1 1/2 cup
Almond 10


Wash,peel and grate the carrots.
Fry raisins in ghee.

Take a deep bottomed vessel.Pour milk into it.
Allow to boil until it reduces to half the original quantity.
Add carrots and fried raisins.
stir constantly until the carrot turns tender.
Switch off the flame.
Add the remaining ghee and cardamom powder.
Allow it to cool at room temperature.
Puree the banana in a blender and mix well into the payasam.
Keep it in the fridge for one hour.
Serve garnished with chopped almonds.