Complaining about the weather!!!

Where all are talking about this sweltering summer season, Sun-tan creams, trips to freezing countries and healthy diets. Hmm... Diets!!! Let’s grab some Jamun (Black Plum) this summer...

Jambolan or Black Plum (Eugenia jambolan Linn) is a very large tropical tree that belongs to Myrtaceae family, appreciated for the colour, flavour and taste of its fruit. When sucked, it changes the colour of the tongue to purple due to its colouring properties. Besides these properties, its usefulness in treatment of diabetes is also praised by the people and health benefits of the fruit are appreciated by all. Extensive work on its pharmacological properties is being carried out in India and elsewhere.

Nutritional properties:

It is a fairly good source of mineral salts (calcium = 15 mg; potassium = 55 mg; magnesium = 35 mg; phosphorus = 15 mg; sodium = 26.2 mg/100 g fruit) and vitamin C (18 mg/100 g of fruit).

It provides 62 Kcal energy per 100 g of edible fruit

It contains fairly good amount of carotene (48 ug/100 g), folic acid (3 mg/100 g)

Jamun Mojito

Ingredients

1 lime, quartered

200 gms Jamun

12 mint leaves

1 cup of Jamun juice

1 tsp honey

1 tsp hot water

1/2 cup soda water

Crushed ice to serve

Method:

1. Peel and pit Jamun, cut into cubes
2. Mix honey with hot water to make syrup. Into a cocktail shaker squeeze and drop in lime wedges, Jamun and mint leaves. Muddle (mash) with a wooden spoon
3. Add ice, juice and honey syrup. Stir and divide the contents between two glasses
4. Add more crushed ice to the glass and top with 1/4 cup soda water each

   

Jamun aur Nariyal ki Chikki

Ingredients:

250 gms Jamun

200 gms Dry Coconut

150 gms Brown sugar

150 grams Sugar

2-3 tbsp. Ghee

Method:

1.   Take a pan and put ghee

2.   When it melts put grated coconut

3.   In another pan mix brown sugar, sugar and water and boil

4.   When the mixture becomes hard add coconut and chopped Jamun and mix

5.   Take a bit plate with high sides and apply a little oil

6.   Pour the mixture in it

7.   Cut and let it cool

Jamun Muffin

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder ½ teaspoon salt 1 egg 1 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly 1¼ cups sour cream 1½ cups Chopped jamun

Method:

1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine

3. Add the Jamuns to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the Jamuns are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature