- Grape Concentrate (Frozen/Undiluted) - 3 tbsp
- Vanilla Frozen Yogurt (non-fat) - 1 cup
- Water - 1/2 cup
- Low fat milk - 1 cup
- Lemon juice - 1 tsp (optional)
- Run all the ingredients in a blender or food processor until they form a nice frozen mixture. Serve immediately in glasses, topped with a scoop of frozen yogurt.
Corriander leaves with Gram flour - A different side dish!
Fresh herbs are a wonder to cook with! Nothing can beat the fresh smelling corriander leaves and their nice zingy color! Given a chance, I would add them to anything I cook. This dish is a dish that contains corriander leaves as the main vegetable iteslf! Quite an interesting recipe that I learnt from my friend, and have been a fan of this dish ever since I tasted it for the first time from her lunch box! After trying a few times I think I'm getting better in matching her taste. The key is to add the right amount of gram flour (besan). A very simple, yet tasty dish.
- Chopped corriander leaves - 2 cups
- Garlic - 2 small pods
- Chilli Powder - 1/2 tsp
- Gram Flour - 1/2 cup
- Cumin seeds - 1 tsp
- Chop the corriander leaves and garlic finely. I run both of them together in a food processor for a few mins.
- Heat oil in a pan, season with cumin seeds. Once they pop, add chilli powder and salt in the oil. After a few seconds, add the corriander leaves and garlic and mix well.
- Add salt, cover and cook for 2-3 mins. Do not add water.
- Increase the heat, and add gram flour in batches until the mixture becomes without moisture. Don't add too much flour, or it may spoil the taste. I hope the picture gives an idea on the consistency.
Serve hot with Rice / Rotis.
Sweet and Spicy Pumpkin Curry
Another of those quick and easy ones that I learnt from my same friend! Again, my first encounter with this dish was from her lunch-box and I've now made it quite a few times. I love pumpkin especially in a sweet form. This is a little different and I love the combination of Sweet and Spicy flavors.
- Pumpkin - 2 cups (cut into cubes)
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Chilli Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Jaggery - 2 tbsp
- Heat oil in a pan, season with mustard and fenugreek seeds.
- Add the pumpkin cubes, chilli powder, garam masala and salt.
- Cover and cook for 5 - 7 mins. Pumpkins usually cook faster and release lots of moisture. So, don't add water.
- Add the jaggery and cover for a couple more mins. Increase the heat and stir periodically until the water completely evaporates and pumpkins are soft and tender.
I enjoy this with Rice and Sambar.
Spicy Green Buttermilk
Its summer time and I can't ignore buttermilk! I made this over the weekend after a tiring day. If you are a spice lover, this buttermilk version is for you. Ofcourse, you can also make a less spicy version of the same recipe, by altering the spices. I enjoy it as medium spicy.
- Curd / Yogurt - 1 cup
- Water - 3 cups
- Cumin powder - 1/4 tsp
- Asafoetida - 2 pinches
- Ginger - 1 inch
- G.chillies - 2 small
- Curry leaves - 3
- Corriander leaves - 1 tbsp (chopped)
- Salt - as required.
- Grind everything together in a blender except the curd. You can add some water to make it a smooth paste.
- Then add the curd, remaining water and blend for a few mins.
- Serve chilled, garnished with curry leaves.