Lychee is a rich source of nutrients that is required for the production of blood. Lychees reached India through Myanmar and the North East region during the 18th Century.Cover the pan tightly and cook on very low heat for 10-15 minutes.Add chopped litchi and mix well. Lychee contains healthy fiber which not only increases metabolism of fat, protein and carbohydrate but also suppresses appetite.Add yogurt, red chilli powder, garam masala powder and fried jackfruit and fry for 3-4 minutes.end-ofTags: lychee, vitamin b. Refrigerate for at least an hour.Once the oil is hot, add jackfruit and fry until golden brown.In the same pan, add ghee.the yoghurt with the litchi juice. The spread of lychee to other parts of the world was rather slow due to its soil, climatic requirements and the short life span of it’s seed. The translucent, flavoured aril or edible flesh of the lychee is popular as a table fruit in India, while in China China Twist Drill and Japan it is preferred either dried or canned.Add milk powder, condensed milk and rose water and mix well.Once the ghee is hot, add shahi zeera and onion and fry until onion is golden brown.Lychee is a small fruit with a sweet smell, taste and packed with healthy nutrients. It is also used as medicine in China. It has rough skin on the outside while it contains a juicy flesh inside.LycHee rediefined with berries and rose coulis.Serve chilled garnish with nuts.

Remove the pan from heat and let it rest for another 10 minutes. Antioxidants are effective to protect the body from free radicals and oxidative stress. India is the second largest producer of lychees in the world after China. Other major producing countries are Thailand, Australia, South Africa, Madagascar and Florida in US.Fluff with a fork and serve hot with raita. Botanically it belongs to Sapindaceae family.Combine agar agar with cold water and mix till there are no lumpsMix all the ingredients along with agar agar and set it over night on a round silicon mouldFOR THE COULISFinely puree all the ingredients and cook in a pan for ten minutesPass it through a seive and keep it in a refrigeratorFOR THE ASSEMBLYIn a plate put the dessert in the middle, garnish with fresh berries, pour the coulis separatelyLITCHI AND SEAFOOD CevicheFor 4 peopleIngredients200 grams fresh grouper100 grams shrimps02 lemon, juiced01 diced ripe tomato10 lychees de-seeded01 firm ripe avocado1 shallot thinly slicedOlive oil50 ml fresh lychees juice½ tea spoon red chilli paste01 garlic clove crushedPurple corn tortilla chipsINSTRUCTIONSPlace diced grouper, boiled shrimps in a glass bowl and cover it with 3/4 of the lemon juice and the lychees juice.FOR THE MASALAHeat cooking oil in a pan.Add ginger and green chillies and fry for a minute.Lychee (Litchi chinensis) is a delicious and juicy fruit.

Gently toss and serve in a glass dish garnished with litchi and tortilla chipsKATHAL and lychee BIRYANI with lychee RAITACourse: Main courseCuisine: IndianPrep time: 10 minsCook time: 40 minsINGREDIENTS FOR THE RICE02 cups long grain basmati rice2 tsp salt4 cups water02 dried bayleaf04 green cardamom2 inch piece cinnamon04 cloves02 sprig mint leavesFOR THE MASALA01 medium sized raw jackfruit10 tinned lychees3 tbsp vegetable oil03 tbsp ghee01 tsp shahi zeera01 cup onion thinly sliced2 tbs ginger chopped3-4 green chillies01 cup yoghurt01 tsp red chilli powder½ tsp garam masala powder2 tbsp fresh mint chopped2 tbsp fresh coriander choppedSalt to tasteFOR THE GARNISH1/2 cup golden fried onions2 tbsp mint leaves chopped10-12 cashew nuts fried until golden15-20 raisins10-15 strands of saffron soaked1 tbsp milkFOR THE RAITA01 cup fresh yoghurt05 tinned lychees50 ml lychee juiceINSTRUCTIONSFOR THE RICEWash the rice and soak in enough water for 30 minutes..