Home made Frozen Yogurt

Frozen yogurt is the new ice-cream ! Sounds cliched but is true. However what I cannot understand is the fact that people are ready to shell out big bucks for a tiny tub of what is essentially some Greek yogurt dunked in a whole lot of chemicals (???).

Simply going by the definition, frozen yogurt is super cooled yogurt with fruit in it ! And it is super easy to make some at home too. Without resorting to artificial flavors, gelatin and even a ice cream maker. You will just need a regular blender or super fit biceps. Yeah, you need the latter in case you have to beat the yogurt in a big bowl with a heavy metal/wooden spoon to get that creamy consistency.

But rest assured that you will be suitably rewarded for you efforts and patience. Read on for recipe -

Preparation Time - 4-5 hours ( dont worry a lot off it is just standby time)

Ingredients -

• 2 cups hung yogurt or Greek yogurt
• 3 tsp milk
• 4-5 tsp sugar (as per taste)
• 1 cup frozen fruit of your choice

Preparation - Beat the yogurt, milk and sugar till the sugar dissolves. Pop it into the freezer in a freezer-safe bowl.

After 30 mins take it out and churn it in a blender to break the formation of crystals. Put it back into the freezer. This process needs to be repeated 6-7 times to get that creamy texture.

Just before serving, take out the frozen yogurt from the freezer and give it a good buzz with the frozen fruit.

Serve immediately or atleast within an hour ( keep refrigerated till you serve it ).

Note - Vary the sugar as per taste. Sugar free can be used as a substitute if you are ok with using gelatin. The cooled gelatin liquid needs to be stirred into the beaten yogurt.

5 Minute Caramel Popcorn (Kid's favorite recipe)

Easy to make and an instant crowd puller, this easy popcorn recipe has become my go-to dish during b'day parties and small get togethers. All it takes is a packet of instant popcorn in plain/salted flavor and some regular ingredients from the pantry.

Read on -

Preparation time - 5 mins

Ingredients -

• 1 packet of instant popcorn (Act II)
• 1/2 cup sugar
• 2 tbsp butter
• 2 tsp water
• handful of peanuts
• 1-2 drops vanilla essence / 1/2 tsp orange rind / few drops lemon juice

Cooking - Take the water, sugar and butter into a large pan and put it on medium heat.

At the same time, prepare the packet of instant popcorn in a microwave or pressure cooker,

Allow it to boil, then reduce flame just as the sugar starts caramelizing. Add peanuts and flavour of your choice. Throw in the popcorn and stir for 1 min.

Keep aside till it cools down as it will be very hot.

Serve immediately or keep in a airtight container.

Golden Fried Prawns

Among all the prawn dishes served at restaurants, the Golden fried prawns always deserves a special mention. However they vary so much in appearance, anything in the spectrum of a pale yellow ( beaten egg yolk shade ) to a robust orange red, that one could actually find fifty shades of golden fried prawns if one makes an earnest effort. Therefore one may actually be forgiven for thinking that the name is a misnomer.

Another interesting feature is the taste of the dish. The ones served at some Chinese eteries may seem like all crust and the inside flesh is just cooked but still very light pink and also a little on the bland side. However, try ordering some at a South Indian joint and you will be in for a surprise. The crust is minimal and the prawns are fried to right extent which turns them into that gorgeous orange shade without losing their juiciness. And most of it is served spicy just like the majority of Indians prefer it.

I usually take the middle path when it comes to this dish. A decent crust that has a good amount of crunch and a well seasoned flesh is what I prefer. So, try out my version and you won't regret it for sure -

Preparation Time - 15 mins

Ingredients -

FOr the marination -

• 7 nos Tiger prawns/Pink prawns
• a pinch of ground pepper 
• a few drops of soy sauce
• a few drops of vinegar
• a pinch of salt

For the crust -

• 1 tbsp all purpose flour
• 1 tsp corn flour
• 1 tbsp egg white
• 1 tsp oil
• 1/2 tsp water
• 1 garlic flake (grated)
• 1 green chili (grated)
• a pinch of baking powder
• a pinch of salt

Preparation - Wash the prawns. Remove the head and the shell while keeping the tail intact. Remove the black vein which runs along the outer side of the body. Make a light incision along the length and flatten out the flesh.

Add all the other ingredients mentioned under the marination process to the dressed prawns. Mix gently and keep aside for 15 mins.

Take all the ingredients mentioned for the crust into a mixing bowl. Whisk everything together to get a thick batter.

Cooking - Heat sufficient oil for deep frying in a wok.

Take each prawn. Dip it in the batter making sure to get an even coating. Place it the hot oil and cook for 2-3 mins on each side or till it is uniformly golden in color.

Remove from the wok and place on a paper towel to absorb excess oil.

Serve hot with tomato ketchup or even a mint chutney.

Stuffed Dahi Vada

Another Holi special recipe from my kitchen. Dahi vadas are a hit with almost everyone. From the tiny watered down version popular in Odisha to the huge ones immersed in a thick gravy of sweet and spicy yogurt, this snack has got quite a few varieties throughout India.

I have stuffed the vadas with a potato and veggie mixture to make them more filling. Serve these dahi vadas with a hidden twist to your friends/guests. Do make some extra as they will surely be asking for seconds. Read on for the recipe:

Preparation Time : 20-25 mins


Ingredients: Urad dal ( 1 cup ), green chillis (chopped), onion ( 1 small, finely chopped ), curd ( 1 1/2 cup ), cumin powder ( 1/2 tsp ), red chilli powder ( 1/2 tsp ), amchur powder ( 1/3 tsp ) , baking powder ( 1/3 tsp ), semolina ( suji , 1 tbs ), black salt( kala namak ) , salt, oil ( for frying ), coriander leaves (optional ).

For the stuffing - 1 cup boiled and mashed potato, 1 cup chopped vegetables ( corn, carrots, beans, green peas, beetroot - any 2-3 will do ), 1 small onion ( finely chopped), 1/2 tsp chilli powder, 1/4 tsp coriander powder, 1/4 tsp roasted cumin powder, salt to taste, 2 tsp oil.

Preparation: Soak urad dal for 3-4 hours. Grind into a smooth paste. Add salt and allow to stand for 5-6 hours.

Add a little portion of the curd to some warm water in a mixing bowl. Add a little salt and mix well.

Cooking: Heat 2 tsp oil in a wok. Add the onions and fry till translucent.

Add the chopped vegetables along with coriander powder and fry for 3 minutes. Add the mashed potatoes along with salt and chilli powder. Cook for 3-4 minutes, add roasted cumin powder and mix well. Remove from flame and keep aside to cool down.

Take the batter in a mixing bowl. Mix the suji and baking powder into the batter.

Take water in a deep vessel. Add 3-4 tsp curd and salt.

Heat the oil in a wok.

Put a ladle of the batter on a plastic sheet ( used milk packets are ideal ). Add a spoonful of the stuffing in the center. Fold and close the plastic sheet to bring the ends of the batter togather. Carefully slide the stuffed vada  into the oil. Fry till it turns brown . Remove the fried vadas and add to the curd water.

Allow to soak for 1-2 hours.

Beat the rest of the curd in a mixing bowl with salt, cumin powder, amchur, black salt and chilli powder. Add a little water if needed.

Remove the soaked vadas from the curd water and transfer to a plate. Add the beaten curd over it. Sprinkle the onions, green chillis, coriander leaves, cumin and chilli powder over it.

Note - You can stuff the vadas with a mix of raisins and dry fruits also if you prefer a richer (and calorie high) version of the recipe.

Red Pepper Boats

'Aloo Chop' or Bonda as it is called in the Southern parts of India, is a very popular snack in Odisha. One can easily spot a shop selling these at every nook and corner of the state. Balls of slightly spiced boiled potato dipped in a batter of Bengal gram batter and deep fried, these can hardly be considered as a gourmet's delight.

As part of my new year resolution, I intend to give a makeover to some of the most common oriya dishes. This is the first in line. Cutting out the deep frying part, I stuffed the potato filling into these lovely red bell peppers and roasted them on a non-stick pan with a only a few drops of oil. The firm (read Al dente) peppers not just make for great holders but also add a fresh flavor to a popular snack. I had originally planned to add Kaffir lime leaves to the potato mixture but could not find it anywhere in Bangalore. Read on for the recipe:

Preparation Time - 20 mins

Ingredients - 2 medium sized red bell peppers, 2-3 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, 2 tbs fried peanuts, 4 tsp oil, salt to taste.

Preparation - Wash and cut each bell pepper into two. Remove any pith/seeds from within. Brush all over (both insides and outside) with oil and a bit of salt.

Cooking: Heat 3 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.

Stuff the potato mixture into the bell peppers.

Heat a non-stick frying pan. Drizzle with remaining oil. Add the stuffed peppers and cook on each side for 3-4 mins. They should be cooked but still firm.

Serve hot as starters/snacks.

Sending this to Cook With Red Event at Shweta's blog Merry Tummy.

Dahi ke Kebabs

I caught this recipe being aired on 'Khana Khazana'. Since my Little one was hollering at the same time, I might have missed a thing or two. But nonetheless the kebabs turned out fabulous. Also, this recipe does not use any onion and garlic so it can be savored any day.

Preparation Time - 15 min

Ingredients - 200 gm hung curd, 4 tsp besan / bengal gram flour, 1 tbs chopped coriander, 1 tbs chopped ginger, 1 tbs chopped green chilli, 1 tbs coarsely ground pepper, 1 tsp powdered sugar, 2-3 tbs pomegranate seeds, salt to taste, cornflour for dusting, oil for frying.

Preparation - Take all the ingredients (except for oil and cornflour) in a mixing bowl. Mix gently into a soft dough.

Take a small potion of the dough and shape into tikkis. As the dough will be very soft, use cornflour to dust a working surface and make into tikkis.

Cooking - Heat a non-stick frying pan and drizzle with oil.

Place the tikkis on the pan and cook on both sides to a brown color.

Serve hot with pudina chutney/tomato sauce.

Badam Pakoda ( Peanut Fritters )

Peanuts, also known as ground nuts or monkey nuts are loaded with essential nutrients. They are a rich source of Vitamin E, niacin, folate, magnesium and phosphorus. With a high MUFA or 'good fat' content, zero trans-fat and zero sodium content, they are a boon for people suffering from cardiovascular problems. It's manganese content also helps regulate blood sugar levels.

Another reason to munch on peanuts ( other than being pocket-friendly ) is the presence of p-coumaric acid and resveratol, both powderful anti-oxidants that fight the aging process and the sundry aliments associated with it.

Peanut pakora is a snack that is equally loved in the North as well as South India. Here's the recipe:

Preparation Time - 15-20 mins

Ingredients - 3/4 cup raw peanuts, 2 tsp corn flour, 3 tsp besan or gram flour, 1 tsp red chilli powder, pinch of asafoetida, salt to taste, 2 pinch amchur, 1/4 tsp jeera-lanka powder or roasted cumin powder, oil for frying.

Preparation - Dry roast the peanuts for 3 minutes in a pan. Remove from pan and allow to cool down.

Take the corn flour, gram flour, 1/2 tsp red chilli powder, asafoetida and salt in a mixing bowl. Add the peanuts and mix well.

Add 1 tsp of hot oil. Sprinkle a little water at a time and try to form into a loose dough. It should be just enough to coat the peanuts and not watery.

Cooking - Heat oil for frying in a wok. Add the peanuts in small batches, while separating the peanuts with your fingers before adding to the oil.

Fry on low to medium flame till the sizzling sound dies away. (3-4 mins)

Remove from wok and keep on tissue paper to absorb excess oil. Repeat for remaining peanut dough.

Add the remaining chilli powder, jeera-lanka powder, amchur powder and pinch of salt to the roasted peanuts. Shake well to coat the peanuts.

Allow to cool down for becoming crunchy. Store in a airtight container.

Cheese Veggie Strips

Kids love all kinds of fried stuff. Though they are high on calories, i do give in at times and make something for my little one. This time i used some veggies and cheese along with a little seasoning to make these easy snacks. The strips can be made and stored in the fridge for 2-3 days .

Preparation Time - 20-25 minutes

Ingredients - 1 medium sized boiled and peeled potato, 2 tbs finely chopped carrots, 2 tbs finely chopped beans, 2 tbs sweet corn, 1/2 cup grated cheese, 1 tsp grated ginger, 1 tsp finely chopped garlic, 1/2 tsp pepper powder, 1/2 tsp red chilli powder or 1 tsp chilli sauce , salt to taste, 2 tsp finely chopped coriander.

For the outer layer - 1 cup freshly made bread crumbs, 1 tbs cornflour, little cornflour for dusting, salt to taste, oil for shallow frying.

Preparation - Take all the ingredients ( except those for the outer layer ) into a mixing bowl. Mix well and shape into long flat strips.

Take the 1 tbs cornflour and mix it with 3-4 tbs of water. Add a little salt and form a thin batter.

Take the breadcrumbs in a flat plate. ( To make fresh bread crumbs, take 2 slices of bread, cut off the sides and transfer to a food processor. Buzz for 1 second. Fresh breadcrumbs are ready. )

Cooking - Heat the oil in a wok.

Take each strip, dust it with a little cornflour, dip in the thin batter and roll in the breadcrumbs.

Dip in the hot oil and fry till light brown on both sides.

Serve with chilli & tomato sauce.

Masala Papad Cones

Cooking Time Required: 10-12 mins
Cost of preparation: 10-15 rupees

Ingredients: Boiled potato ( 1 small ), Lijjat papad ( 1 no ), chopped coriander ( 1
tbs ), chopped ripe tomato ( 2 tbs ), red chilli flakes ( 1/3 tsp ), lemon juice ( few drops ), olive oil ( 1/5 tsp ), roasted sesame seeds ( 1/2 tsp ), salt ( to taste), any vegetable oil for deep frying.

Preparation: Peel and cut the potato into very small pieces. Transfer to a mixing bowl.

Add all the ingredients except for the papad and oil . Mix well.
















Cooking: Heat sufficient amount of oil in a deep wok.

Cut the papad into 4 pieces (quarters) and roll each piece into a cone shape. Hold the shape with the help of a pair of tongs and dip into hot oil for 20-25 secs.

Remove fried papad from wok and keep on a blotting paper/paper napkin. Allow to cool
for 5 mins.
















Stuff the prepared mixture into the papad cone.

Garnish with coriander leaves and chilli flakes and serve immediately.

Note: Use fresh papads for best results. I used a packet which was opened a month back and the papads turned a little brittle.

Chicken popcorn

Cooking Time Required: 10-15 mins
Cost of Preparation: 35-40 Rupees

Ingredients:
For marinate : Bite-sized chicken pieces ( 100 gm ), beaten egg white ( 2 tsp ), cornflour ( 1 tsp ), soya sauce ( 1/2 tsp ), ajinomoto ( 1/5 tsp ), garlic flakes ( 7-8 nos ), onion paste ( 1 tsp ), pepper powder ( to taste), salt.

For deep frying : oil .

Preparation: Mix all the ingredients for marination in a large bowl. Keep aside for 1hour.

Cooking: Heat sufficient oil in wok for deep frying the chicken.

Add the chicken pieces in small batches. Lower the flame. Fry for 3-4 mins.
Remove from wok and keep aside.

Add the fried chicken to a bowl. Sprinkle coriander powder, chili powder, pepper powder and a pinch of salt. Shake it well to coat the spices all over the chicken pieces.

Serve hot as an appetizer or even a side dish.