Thursday, March 18, 2010

Strawberry Frozen Yogurt(Froyo)....a must do seasonal dessert!!

Strawberries are one of my favorite seasonal fruits which I enjoy eating boxes and boxes of strawberries in this season.I always think of preparing something with strawberries but always end up eating them just like that before they get turned to any other form.So, this time I bought two boxes so that I will definitely use them in making this yummy dessert which I wanted to try from a long time when I saw it here and here .This is a very yummy and easy dessert which does not require any cream and is a very ideal dessert for calorie conscious people.

1 pound(240 gms) fresh strawberries

2/3 cup(130gms) Sugar

1 cup(240gms) curd/yogurt
1 tsp fresh lemon juice

  • Tie the yogurt in a muslin cloth overnight(atleast 2-3 hrs) and keep it in the refrigerator to get thick creamy and cheesy yogurt.
  • Roughly chop strawberries and toss them in sugar and keep it aside for 1/2 hr until the sugar dissolves completely and make the strawberries look still red.Toss in between a couple of times.
  • Blend the strawberry mixture and strain it in a strainer.I did not strain as I wanted to enjoy the fruit completely.So,this step of straining is optional to you if you do not like seeds in the dessert.
  • Add lemon juice and hung curd to it and blend again to a smooth mixture.Check the sweetness at this point and add extra sugar if needed according to your taste.
  • Pour the mixture in the ice cream maker and let it run in the freezer until you get thick,creamy and luscious frozen yogurt.The time taken by the ice cream maker depends completely on the brand of the maker but it helps in getting ice free frozen yogurt/ice cream.(If you do not have the ice cream maker,you freeze the strawberry mixture in a plastic box and blend it after it hardens,repeat the process 4 to 5 times until you get ice-free frozen desset.)
  • Remove it from the ice cream maker and store it in a plastic box in the freezer.
Sprinkle some pistachios/ mint leaves on top of the frozen strawberry yogurt scoops and serve it cold.

Monday, March 15, 2010

Vegetable Toast...Bangalore Iyengar Bakery style...!!!!

I got introduced to this toast only in Bangalore bakeries,especially in Iyengar bakeries which are located widely in the city.Iyengar bakeries are famous for their signature items like vegetable toasts,aloo buns,khara bun,khara bread,benne biscuits,khara biscuits,plain sponge loaf cake,fruit cake,vegetable puff's etc..etc.My visit to Bangalore will not be complete without having these bakery stuff from Iyengar bakeries.This toast is very simple and filling and is a perfect snack to have with tea in the evening or a couple of slices to have as morning breakfast and is also ideal for kid's lunch box.You can even cut those slices into long strips and serve in parties as an appetizer.

8-10 Whole wheat/White bread slices

1 medium carrot,grated
1 medium onion,finely chopped
1 small capsicum,finely chopped

1 medium ripen tomato,finely chopped

2-3 tbsp chopped coriander

2 green chillies,finely chopped

1/2 tsp red chilli powder

1/2 tsp chat masala(optional)

1/4 tsp jeera

a pinch of sugar

2 tsp tomato sauce

salt to taste

2 tsp oil

1 tbsp butter

  • Heat oil in a pan and crackle jeera and then add finely chopped onions and green chillies and fry until they are translucent.
  • Add chopped tomato and capsicum and fry them for 2 mins until they are slightly done(no need to make tomatoes mushy).
  • Add grated carrots,red chili powder,chat masala,a pinch of sugar,salt and mix well and cook for a minute.
  • Add chopped coriander and tomato ketchup and mix well.and remove from stove and keep it aside.
  • Heat a thick non stick tawa and toast bread on one side then apply this mixture on that toasted side properly and level it with a spoon and apply butter to the tawa and toast the other side until red and crisp.
Serve it hot with tomato sauce.You can even cut it into half diagonally and serve.

  • You can even cover with another slice and grill it and have like normal sandwich.
  • You can even add colored peppers and grated paneer to the above vegetable mixture for yummy toast.
  • Avoid butter in the recipe for a Vegan version

Monday, March 8, 2010

Mixed Vegetable Kurma

Its been a long time I posted any recipe,Though I was on a blogging break for sometime it did not restrict me to do little blog hopping to some of my favorite blogs and enjoying reading their recipes.I should say Blogging is a kind of addiction for me.I still need sometime to drop in comments at your spaces,so gals please bear with me till then.
And coming to today's recipe,Mixed vegetable kurma is a multi purpose curry which goes well either with poori, chapathy, parotta or any pulao variety.This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.I made low calorie flaky whole wheat parotta's to enjoy with this kurma which is even ideal for lunch box.

1 Carrot,peeled and cubed

1 large Potato,peeled and cubed
10-12 French beans,cut into 1/2" pieces

8-10 small cauliflower florets
1 small capsicum,seeded and cubed

1/4 cup fresh/frozen peas

2 tsp fresh/frozen corn(optional)
1 big Onion,sliced

1 tomato,chopped
2 tsp
Ginger-Garlic paste
1 tbsp tamarind pulp
1 tsp jaggery(optional)

a sprig of curry leaves
1 tsp jeera
2 tbsp oil

salt to taste

To roast:

4 cloves
1" cinnamon

2-3 elaichi
1 black cardamom

1 tsp jeera

2 tsp coriander seeds

1/4 tsp black pepper
3-4 red chillies

To grind:
1/3 cup grated fresh coconut

2 tsp khus khus

roasted masala's

  • Dry roast the masala's given under 'To roast' section until the aroma starts and cool it.
  • Grind the roasted masala ingredients along with grated fresh coconut and khus khus to a very fine paste.
  • Heat oil in a pressure cooker and crackle cumin seeds.Add curry leaves,ginger-garlic paste and fry well.
  • Add sliced onions and fry until translucent and add chopped tomato and fry until it becomes mushy.
  • Add all the chopped vegetables and peas and fry well until they are well coated with oil and become tender.
  • Add the ground masala paste and fry well until the raw smell disappears and the oil leaves from the edges.
  • Add salt to the mixture and 1 and 1/2 cups of water and close it with a lid and pressure cook for 1 whistle.
  • After it cools open the lid add tamarind pulp and jaggery and let it boil for some time.
  • Add chopped coriander to it at the end and mix well.
Serve it hot with Poori/Parotta's/Fried rice/Ghee rice/Chapathy's.

Avoid tamarind pulp and jaggery adding at the end to the gravy,instead add 1/2 cup of beaten curd to it at the end and boil it for few minutes.This definitely gives a different flavor to the curry.

I am sending this Parotta - Mixed vegetable curry combo to Pari's 'The Combo' event.

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