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.

Baghara Baingan ( An opulent Hyderabadi curry )

During my years in Hyderabad, one of the curries that remained my favorite was the 'baghara baingan'. It was one of those curries that was regularly served by at the office canteen and also in the PG. Rich and spicy, it is a great side dish with some flavored rice. While I personally prefer it with some Pudina rice, many folks find it great with some Vegetable pulao or even vegetable biryani ! It can even be served as a substitute for 'mirchi ka salan'.

While the original version invariably uses peanuts, I substituted it with cashews. The resulting curry was equally rich but somewhat different in flavour and equally tasty. Since quite a few adults and especially kids are prone to peanut allergy, I can vouch that you can make this delicious curry without using peanuts in it.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 7-8 small eggplants
• 1 large onion
• 1 tsp GG paste
• 1 sprig curry leaves
• 1/2 tsp chili powder
• 1/4 tsp coriander powder
• a pinch of garam masala
• a pinch of turmeric
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• a lemon sized ball of tamarind
• salt to taste
• oil for shallow frying

For the paste -

• 2 tsp poppy seeds
• 6-7 cashews
• 2 tsp sesame seeds
• 1/2 cup freshly grated coconut
• 1 inch cinnamon
• 2-3 cloves
• 1 bay leaf
• 2 dry red chilis

Preparation - Put 3-4 slits along the length of the eggplants. Make sure that the cut is only till 3/4 of the length and not more.

Chop the onion into small pieces.

Heat 1 tsp oil in a pan. Add the cinnamon, cloves, broken red chili and bay leaf. Once it gets fragrant, add cashews and poppy seeds. Once the cashew turns golden, add the sesame seeds. Fry for 1 min.

Add the coconut to the same pan. Fry for 30 seconds and switch off.

Allow it to cool down and then grind into a coarse paste.

Soak the tamarind in 1/4 cup hot water, Squeeze the juice and discard the pulp.

Cooking - Heat sufficient oil in a pan for shallow frying.

Add the aubergines and fry on medium flame till the outer skin is completely brown. Remove from pan and keep aside.

Drain off the excess oil from the pan.

Add the mustard and cumin seeds. Let it splutter before adding the chopped onion and curry leaves.

Once onion is translucent, add GG paste. Fry for 2-3 mins before adding the paste along with 1 cup water.

Once it gets to a boil, add the turmeric, chilli powder, coriander powder and garam masala. Add salt to taste. Gently put the fried eggplants into the gravy.

Let it simmer for 5-6 mins before adding the tamarind pulp. Bring to a boil and then let it simmer for another 5-6 mins before removing from the flame.

Serve with any kind of pulav or even biryani !!

Note - This curry tastes best when warm or at room temperature.

Chuda Crumble with Frozen Yogurt

Dahi Chuda. A mass of beaten rice dunked in yogurt and sweetened with some sugar or jaggery. Like most Odia dishes it is nectar for the tongue, knosh for the stomach and nirvana for the soul. And it comes with the promise of an afterglow. Yep, just like good sex, good food is supposed to give one an afterglow. Nah, I am not referring to that halo kind of thing around your head but the deliciously luminous feeling that lights up within oneself. Medically it has got something to do with release of endorphins. Go google it up if you want to find out more on this stuff!!!

While technically the dish is just supposed to be beaten rice mixed with some curd and sugar, it gets magically metamorphosed in my MIL's hands. Freshly grated coconut, some crumbled ricotta, mashed banana and even some sweetened boondi adds enough character to this dish to give the Bollywood actors a run for their money. But sadly, it lacks the kind of visual appeal that would send one's salivary glands into an overdrive. A common malady when it comes to Odia cuisine.

Hence, I picked on this yummy breakfast favorite for my next makeover. Taking inspiration from a no-bake crumble, I deconstructed the original recipe and served it as a layered treat. The bottom layer is sliced bananas and honey with a hint of cinnamon. The middle layer is beaten rice, ricotta, freshly grated coconut and sugar blended together to give it the appearance of a crumble. And the final icing on the cake or the top layer is frozen yogurt with cardamom.

While I had intended to make it like one of those 'dessert in a jar' kind of presentation, I realized at the last moment that I has already used the jar to store some pickle that I had prepared. Had to settle for a tall glass instead.

Read on for the recipe -

Preparation Time - 10 mins ( plus 10 mins standby assuming that the frozen yogurt is readily available )

Ingredients -

• 1/2 of a ripe banana
• 1 tsp honey
• 1/2 cup beaten rice/chuda/chivda
• 2 tbsp oats
• 2 tbsp ricotta/chenna
• 2 tbsp freshly grated coconut
• 1 tsp sugar
• 1/2 cup frozen yogurt ( cardamom flavour )

Preparation - Slice the banana and layer it at the bottom of the glass/jar. Drizzle with honey and a pinch of cinnamon.

Take the beaten rice, ricotta, grated coconut and sugar in a blender. Buzz to get a mixture that has the appearance of breadcrumbs. Pour into the glass/jar over the banana slices. Pop into the fridge for about 10 -15 mins.

Finally top it up with the frozen yogurt. Serve immediately.

Note - Frozen yogurt is quite easy to prepare at home if you have access to good quality yogurt or Greek yogurt and some amount of patience. And best part is that you get it at almost 1/8th the price that you would have to pay outside. Will the sharing my gelatin free frozen yogurt recipe in a day or two.

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their money and have me running out of ideas which I generously borrow from her. At times it seems to me that she manages to concoct sweets out of thin air. And since she is hale and hearty (touch wood), she is least bothered with controlling her sugar intake and other such low priority things like counting calories and weight management that are always on top of my list. "For the current generation, everything is just about numbers ", she exclaims while dismissing my worries.

Anyways when she told me about these green papaya laddoos, I could not resist pulling her leg. "Mummy, why can't you go for cheaper options like besan and suji ? Veggies have become so costly these days !! If I start using them in desserts, what will I cook for the main course ?", I told her in jest. And pat comes the reply "But they taste so good. Why cook sabzi ? Have them with parathas or puris". Another oil/calorie guzzler is the last thing on earth that I would want to rendezvous with. So, I decided to keep my mouth shut and think of ways in which I could replicate the same but without copious amount of sugar. Will the laddoos bind correctly if I skip the sugar? I decided to increase the milk content and replace the sugar with Sugarfree Nature pellets which I always keep at hand as my MIL is a diabetic.

The recipe turned out to be just fine and the laddoos tasted delicious. Read on for this yummy recipe that will have you eating your laddoos without actually turning into one ( excuse the bad PJ ) -

Preparation Time - 45 mins

Ingredients -

• 1/2 kg green papaya
• 2 cups milk
• 1 tbsp ghee
• 15-16 sugarfree pellets
• 2 pinch saffron
• 2 pinch powdered cardamom
• 10 cashews

Preparation - Peel and grate the green papaya.

Soak the saffron in 2-3 tsp warm milk.

Cooking - Heat the ghee in a thick bottomed wok. Add the cashews and fry till they turn golden. remove from the wok and keep aside.

Add the grated papaya and fry for 8-9 mins on medium flame or till the moisture is almost gone.

Add the milk along with the sugarfree pellets. Rub the soaked saffron strands with your fingers and add it to the same wok. Cook on medium to low flame till all the moisture evaporates and the mixture starts to leaves the sides of the wok.

Add the cardamom powder and mix in.

Allow it to cool down till it is bearable to touch.

Divide into 10-12 portions. Rub ghee on palms and shape each one portion into a laddoo. Press one cashew into each one.

Allow to cool down completely before serving.

Godrej Interior Bloggers Meet @ Bengaluru (Cuisine Regale )

PRESS NOTE 

            Chef Ranveer Brar showcases food art at the launch of Cuisine Regale

A lifestyle modular kitchen gallery brand by Godrej

Melange

Bangalore, Tuesday, November 24th: Leading celebrity Chef, Ranveer Brar, was in Bangalore for
the launch of Cuisine Regale, a lifestyle modular kitchen gallery brand introduced by Godrej.
The celebrated evening, hosted by Mr. Anil Mathur, COO, Godrej Interio, witnessed architects,
interiors, food bloggers in the city come together for a confluence of food, art and interiors.

In line with the brand’s promise to create experiences that go beyond the boundaries of the
traditional kitchen space, Chef Ranveer Brar created spectacular food art that blended with the
interior themes of each kitchen configuration in this brand new gallery. A unique proposition
that stands apart from all other international and local brands in this space, Cuisine Regale is
built on anthropometric, ergonomics and our consumers cooking styles. From creating
interesting consumer touchpoints in the galleries, to expert guidance by designers to building
solutions for kitchens including appliances & accessories, as well as complete turnkey kitchen
solutions, Cuisine Regale is the destination for all who aspire to create spaces that treat family
and friends, have finer tastes, seeks products which serve multiple needs and loves to build
memories.

Spread over 2,000 sq.ft, the newly launched store in Indira Nagar will currently showcase three
range of kitchen furnishing namely, Christened Glacier, Neue and Melange — all of which will
cater to the distinct requirements of consumers making cooking more enjoyable

Celebrating this confluence of food, art and interiors, Chef Ranveer Brar said, “Feeling good is
very important in creating good food and kitchen spaces that make us feel good add to the
process of creativity and engages everyone in the home. Cuisine Regale provides the kind of
kitchen spaces that are ergonomically designed and help bring out interactivity and allows us to
de-stress in the kitchen”

NOTE - The press note and images are provided by the brand PR.

Moudardara ( The Lebanese version of Khichdi )

I love rice varieties and when I chanced upon this amazing recipe on the show Vickypedia hosted on Living Foodz channel, I knew that I just had to give it a try ! And while it took time and patience to ready this khichdi, it turned out to be one sparkler of a dish. The richness of the caramelized onions, the aroma of Basmati rice, the luxurious fragrance of saffron coupled with the nutrition from a medley of pulses make it a wholesome choice for one pot meals !

One word about the texture though. As Moudardara essentially means scattered, it is more like a biryani rather than being mushy like a khichidi. So, do not go overboard with the water and the stirring. Remember that we an always add a little bit of moisture whenever needed.

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -

• 1 1/2 cup basmati rice
• 1 1/2 cup mixed lentils ( I used kidney beans, red lentils and horsegram )
• 2 medium sized onions (sliced finely)
• 2 tsp cumin seeds
• 1/2 tsp peppercorn
• 1/2 tsp all spice powder
• 2 tbsp + 2 tsp EVOO
• salt to taste
• 1/4 cup milk
• 2 pinch saffron

Preparation - Wash and soak the lentils overnight.

Crush the cumin and peppercorn into a coarse mix. Soak the saffron in the warm milk.

Cooking - Cook the lentils in a pressure cooker for 2 whistles. They should be just cooked and firm to touch. Drain the excess water but do not throw it away.

Heat 2 tbsp oil in a pan. Add the onions and fry on low heat till they turn brown. Remove half of these onions from wok and keep aside.

Add the washed rice, cooked lentils, crushed spices, all spice and salt to the same wok. Mix together and cook for 2-3 mins till the rice grains are well coated with oil.

Add the drained water from the lentils and some more such that it just stands a few millimeters above the rice.

Bring to a boil and then let it simmer while covered till rice is almost done. Stir gently once or twice during the cooking.

Add the saffron along with the milk. Cook till the excess moisture disappears.

Mix in the remaining caramelized onions.

Serve with plain yogurt or a raita.

Amaranth Anjeer aur Khajoor ke Laddoo

After all that fasting and feasting (aka Navratri and Diwali), I was left with still unused Amaranth flour and lads of dry fruits. I was wondering what to do with all that stuff, when I chanced upon a recipe that used amaranth grains to make laddoos. I though I could replicate the same with amaranth flour. Instead of sugar or jaggery, I opted dates and dried figs as the sweetening agent. The result was a delicious and very nutritional recipe.

Read on -

Preparation Time - 30 mins

Ingredients -

• 2 cups amaranth flour (Rajgire ka atta)
• 1/2 cup chopped dates
• 1/2 cup chopped figs
• 3-4 tsp ghee
• a handful of raisins
• chopped dry fruits (optional)

Preparation - Heat a heavy bottomed wok. Add the ghee to it followed by the amaranth flour. Roast till it turns a few shades darker and the smell changes. 

Remove from wok and keep aside.

Add the dates and figs to the same wok along with a few teaspoons of water. Once it turns into a thick liquid, add the roasted amaranth flour and raisins.

Mix for 2-3 mins.

Remove and keep aside till it is tolerable to touch. 

Grease your palms. Take small portions and roll into laddoos. 

Allow to cool down completely before storing in a airtight container. Stays good for 2-3 weeks.

Note - These laddoos taste better when consumed after a day.

A Mommy's guide to Baby Skincare !

"Smooth as a baby's bottom". Most of us have heard this repeated many a times. But not all are aware of what it takes to keep it as such. Baby skin is very sensitive and delicate. It demands frequent hydration and yet too much of moisture can cause it to get irritated. Hence one needs to strike a comfortable balance to keep it at its softest best. Cleanliness is another important factor that needs to be taken care of but remember 'less is more' when using skincare products.

Image : naturalchildworld.com

Here are a few tips from a mommy's diary -

1. Bathing time - Babies are not pets and hence one does not need to spend hours to get them all squeaky clean. Too much water can actually dry out the baby's skin and so can a soap/shampoo meant for adults. Use a very gentle pH balanced cleanser for baby and never ever rub the delicate skin.

Apply baby lotion on still wet skin right after the bath and pat it dry. Dust all over with a gentle baby powder or even corn flour ( use only organic and 100 % pure ) to absorb excess moisture.

2. Clothe them right - Smooth and breathable cotton fabrics are best for the baby. But make sure that you wash and disinfect them before use. Baby clothes need to be washed separately from that of other family members and preferably using a fragrance free liquid detergent.

3. Diapers - It is the wetness from a soiled diaper that is the most frequent cause of distress to a baby. Diapers need to be of a good quality, have great absorbency and elasticity while retaining a feather soft feel that does not irritate baby skin. Gel based diapers with added features like a inner lining of baby lotion with aloe vera are the best choice.

When changing a diaper, it is best to clean the area with water and a gentle soap. Sometimes, the perfume or other additives in wipes can irritate the skin, so going natural is best. Allow for natural drying instead of rubbing the tender skin with a towel. Finally apply a layer of Vaseline or any petroleum jelly and put on a fresh diaper.

Image : makeitbliss.com

4. Say 'No' to strong scents - Babies smell great even by themselves. And scented products can actually irritate skin or aggravate dryness. Some of these products could also cause respiratory distress to the baby hence it is best to stay away from such products until the baby is about two years old.

This is especially important to follow if the parents have a history of skin diseases, allergy or asthma.

5. Sun protection - Babies love going out and exploring the world. The social stimulus actually helps to develop their brains. Once your baby takes to his knees it is good to expose him to the outer world but without exposing his skin to the harmful UV rays.

Baby sunscreens should come recommended by the pediatrician. But even when using a broad spectrum sunscreen, it is best to keep the baby out of the sun from 11 am to 3 pm.


This post is written for Pampers. 
Pampers brings you the softest ever Pampers Premium Care Pants. Its cotton-like softness is #SoftestForBabySkin and allows it to breathe, thus keeping baby’s skin soft and healthy, and your baby happy.

Empowering a Smarter India !!

If I had to explain the way smartphone technology has changed India, I would put it as 'it has done away with the digital divide', a fact endorsed by a majority of the rapidly growing e-commerce companies. While more than 50 percent of their business comes from the tier II and tier III cities, e-commerce giants like Flipkart and Amazon reportedly state that this segment is their the fastest growing customer base. As a blogger, I have noticed a huge change in the geographical distribution of my audience over the last seven years. While most of the blog traffic was from laptops and mobiles formed only a minuscule segment around 2010, now the lion's share of my blog traffic comes from handheld devices like smartphones.  Does want any more proof ?

Image : ecampusnews.com

With more and more people in the smaller cities/towns getting access to cheaper smartphones powered by Android, the league of people who prefer to shop from the comfort of their homes is swelling dramatically. But it is not just the online shopping which has revolutionized the lives of these people. Many an enterprising youngsters are honing their skills by enrolling in the online education programs. And as I found out recently, a particularly talented young lady along with a handful of good tailors has set up her own boutique and does a fantastic job of replicating Bollywood styles even as the first images are uploaded to cyberspace or the trailers are released on YouTube. Apart from ensuring a good income for herself an her motley team, she helps the young girls around her stay fashionable without spending a bomb. Thanks to entrepreneurs like her, many a Kavyas do not have to rush to Delhi to buy that exclusive wedding lehenga. If case you are confused, I am referring to this Bollywood movie with Alia Bhatt as the female lead who goes to Delhi to make some moolah for buying a Kareena Kapoor lehenga.

With octacore processors making for longer battery life, people living in the smaller towns and villages will find it convenient to surf uninterrupted for longer duration. It is also a blessing for people who commute to work or study. This time can be well utilized in catching up on work related stuff or learning some new topics. And with the availability of 4G, downloads are quick and, video chats and conferences can be carried out over real time. The boom in the number of startups, most of which are app-driven is proof enough that the younger generation is hooked on to smartphones and is out to make the most out of it.

Knowledge is empowering. And smartphones are the way to go as the youth of the nation has aptly demonstrated.

Roasted Tomato Salsa ( aka Bilati Baigana poda from Odisha )

Bah. That's too glam a name for something as rustic as the 'Bilati baigana poda' or 'Tamatar Poda'. Yup, that's what we call this dish which originated in the rural kitchens of Odisha, one of the most backward states of India. Then why on earth am I calling it a salsa ? First it shares a helluva lot of resemblance with this Mexican delight . Second, I believe in free speech . I think, Therefore I am. Get the drift.

Coming to the authentic recipe, the tomatoes are usually roasted in the dying embers of a wood fired stove or 'chulah' as we call it in India. But most of us have done away with the cumbersome (and also polluting contraception). Hence it makes sense to roast them on a gas burner using a grill or just pop them into the oven ( low heat for 10 mins and turn up to get them blackened on the outside).

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 large ripe tomato
• 1 medium sized red onion ( finely chopped )
• 3-4 garlic cloves (peeled and crushed)
• 1-2 green chilis (finely chopped)
• 1 tsp mustard oil 
• 1 tsp coarsely chopped cilantro
• salt to taste

Preparation - Roast the tomato till the outer skin is blackened. Allow it to rest for a few mins.

Peel it carefully and chop it up into chunks.

Throw into a mixing bowl and toss in the other ingredients. Mix and keep aside for a few mins.

Enjoy as a dip or with white rice.


Note - Generally all the ingredients are mashed together with bare hands. But I have used a knife and spoon for the sake of hygiene.

A Lesson Well Taught ( Amazon Card Giveaway ) !!

There is a very thin line that differentiates good from great. And one comes across such great people once or maybe twice in a lifetime. However, when we do come across them, they leave an lasting impression on us. Such was the influence of Mr J, my ex-manager on me. A leader who led by example and inspired his team to attain seemingly unattainable goals, he had a way of making each one of us feel (and also perform) like a rock-star. After all, it is tough to remain untouched by such a persona, and especially when one is closely associated with the former.

Image credits : lifecreationsofficial.wordpress.com

A simple guy at heart, who loved metal and travelling when he was not busy with his coding marathons, he believed in achieving excellence in whatever he dabbled in. Yet he remained humble and down to earth inspite all the accolades that were heaped on him. Happy to bask in the reflected glory of the team's success, he taught us the delicate art of delegation and the importance of acknowledging everyone's contribution without hogging too much of the limelight. What made him stand out was the fact that he was the very embodiment of a team player and yet much more.

Keeping the communication lines open at all times to ensure transparency, build trust and keep things on track was one of his strengths as we worked on a global delivery model. Each one of the team members was given a task suitable to our skills and realistic expectations were set that just about pushed the bar a little higher each time. This ensured that everyone remained happy and motivated. He was also ready to provide hands-on support in achieving a particularly tough target.

And somewhere in the midst of all this madness, he would make time for his family. Work life balance remained his priority and he sent a clear message to the team that one needs to draw a firm line at some point. Individuals are more than just resources on a 'HR payroll' and this is a fact that needs to be respected. Driven by dedication and conviction (and of-course backed by sheer talent), he was clearly the role model for his team and for the organization in general.

Each lesson that I learnt while observing him is something that I will be utilize at any point and in any kind of setup. Whether it be a corporate setup or a rural development program, these are lessons that can be implemented anywhere as it involves people and the values that one espouses.

That's why when I read about Tata Motors association with Lionel Messi, I could not help but compare these two individuals who are "#madeofgreat" stuff. Mr J was (and remains) the ideal brand ambassador for his organization in every sense of the word just as Messi's admirable traits make him the ideal fit for Tata Motors.




Now for the most important question that can win a Rs 750 Amazon voucher for you. "What do you think of Tata Motor's association with Lionel Messi ?" Post your comments about the global icon who blends in beautifully with the values that form the DNA of Tata Motors.

The best answer will win a Amazon voucher.


This post is written for #madeofgreat campaign by Tata Motors.