HCF: yogurt

Showing posts with label yogurt. Show all posts

Thursday, March 11, 2021

Easy Pretzel Bites

My kids love Pretzel bites, one like salty and one like sweet one. So was looking for it to make it at home and feed them so I don't have to spend money outside and I can control sugar and salt both.

Found this two ingredients dough recipe and things you can make with it its so awesome. Already made bagel, bread, naan and now this.

I didn't have pretzel salt so I used pink Himalayan salt but if you have it , use it by all means.

This are very easy to make and you can double the quantities as you needed. If you have self rising flour then you just need that and yogurt , if you don't have self rising flour then follow my recipe

Ingredients :

1 cup AP flour

1 cup plain yogurt

1/8 tsp salt

2 tsp baking powder

1 tbsp. Salt to sprinkle on top

1/4 cup mixture of cinnamon sugar

1/2 cup boiling water

1 tbsp. Baking soda

Method :

Put 1 cup and 2 tbsp of AP flour, salt and baking powder and yogurt in blender .

You can do it by hand also but dough will be sticky so its best to use blender.

Mix till it forms the dough , if you think its too sticky add few more tablespoon of flour.

But dont add more, keep it in fridge for half an hour and then work on it if its too sticky.

Sprinkle dry dough on kitchen counter and take the dough out.

Knead the dough few times and form into a ball.

Cut the ball into four parts.

Roll each piece of dough into a long rope and cut each one small segments. Size is your preference but don't make it too big.

By this time pre heat up the oven at 425 F.

Dissolve baking soda in boiling water.

dip the small dough segments into the baking soda mixture with the help of fork. Just make sure it cover from all side in that water and take it out, no need to keep it inside.

Place it on baking dish or parchment covered baking dish.

Bake it for 7-10 minutes or until its golden brown.

Take it out and brush bites with melted butter first and depend upon your choice of sweet or salty, sprinkle salt or roll it in cinnamon sugar mixture.

I did half and half for both.

Enjoy as it is warm.

adopted from Two Ingredient Dough Pretzel Bites - The Gunny Sack

Thursday, October 22, 2020

Kuska Biryani

I just love rice , as it is flavorful biryani or one pot khichdi. My kids also know my love for the biryani. And at home I made myself always a small pot of varieties of biryani since no one in my family likes rice, more for me, right. So when I get this recipe, I knew I have to make it and share it with you all. This is a dish comes from south India especially from Hyderabad and Tamilnadu. Its particularly prepared in south Indian Muslim community during any festival or family gatherings. In urdu kuska means plain or simple and hence as per the name its very simple preparation of rice but so flavorful . It goes with salan or Kurma or stew. when I have craving for biryani but don't have time or don't want to go the trouble for the making it, this comes very handy. I served it with spicy dahi on the side and rice papdam. I have added coconut milk in it but you can make it with yogurt too.

Ingredients :

2 tbsp. Ghee

1 bay leaf

1 inch cinnamon

2 pods cardamom

1/2 tsp fennel seeds

1 tsp cumin seeds

1 onion finely chopped

1 Tomato chopped

1/4 cup coconut milk or yogurt

1 tbsp. ginger garlic paste

1 green chili cut in few pieces

1 tbsp. turmeric powder

1 tbsp. kashmiri chili powder

1 tsp biryani masala

salt as per taste

2 tbsp. each finely chopped mint and coriander leaves

1 cup soaked basmati rice

2 cups of water

Method :

In a pressure cooker, add ghee and sauté whole spices.

Add onion and sauté till its pink, after that add ginger garlic paste and green chili and tomatoes.

Add all powder masala and mix it and add coconut milk and cook it for two minutes.

Add mint and coriander leaves and mix it.

Finally add rice and 2 cups of water and mix it and cover the pressure cook and cook it till 2 whistles on medium flame or till rice is cooked.

Open it when the pressure is down.

Serve this kuska biryani with mirchi ka salan or raita.

I had it with spicy dahi and rice papad.

Thursday, January 16, 2020

Taro Root in Curd Gravy - Arbi Masala

Some vegetables don't get the recognition which they deserve. We just stick to some vegetables and ignore some. I think Arbi which is known as Taro root in English comes in that category. People make chips of it but when it comes to making it fancier, we don't think about it. Well nothing wrong in chips also, when it comes to healthier options, Arbi chips are much better than potato chips. It has 30% less fat and more fiber than potatoes. If you have a sufficient level of fiber which taro root provides, then you can manage your GI Level and lower your chances of developing diabetes. If you have diabetes then fiber-rich foods like taro root can help prevent the spikes and plunges in blood sugar that can be so dangerous.

So let's give this vegetable some value and use in our cooking more ofter by creating this nice gravy dish.

Ingredients :

5 Arbi - Taro roots
1 Onion chopped
3 tbsp tomato puree
1 tbsp ginger garlic paste
2 tbsp Red chili powder
2 tbsp Turmeric powder
1/2 cup whisked yogurt
1 tsp Cumin - jeera
1 tsp Carom seeds - Ajwain
1 tbsp dry fenugreek -
Salt as per taste
2 tbsp Cumin-coriander powder
1 tbsp Garam masala powder
2 tbsp oil
Chopped coriander leaves to garnish

Method :

Wash and clean the arbi.

Boil the water and put the arbi in it.

Cook till its al dante. you don't have to cook all the way since it will be cooking in the gravy.

Take out the skin and cut it in big pieces.

Add one tbsp red chili powder, turmeric powder, cumin-coriander powder in those cut arbi pieces and mix it nicely.

Heat up one tbsp oil in the pan.

Add those masala coated arbi pieces in the pan and cook it till it is nice and crispy from all the sides.

Take it out.

Add one more tbsp oil in the same pan, add jeera and ajwain, when it changes the color, add onion and saute it till it becomes soft.

Add tomato puree, ginger garlic paste along with all powder masala and saute for a minute.

Add whisk yogurt and water to make it a thick gravy not runny gravy.

Add the arbi pieces in it and mix it very carefully.

Add salt and crushed kasoori methi and cover it.

Cook till you get nice thick gravy, 5-6 minutes.

Once its done, sprinkle coriander leaves on top and enjoy with rice, puri or plain rice.

Thursday, October 31, 2019

Soy Chunks Pulav with Boondi Raita

I just love one-pot meals, either is noodles, rice, and lentils, pulav , biryani. This is a very easy pulav dish, just put everything in one pot and cook it. You can put everything in the pressure cooker and cook it for one whistle too. Here I took soy chunks, which are big in shape so It gives meaty texture and chewiness. It's up to you if you want to add potatoes or not, I like potatoes with chunks either in gravy dish or in pulav. The whole dish will come together in 20 minutes. I serve it along with simple boondi raita, you can have it onion and tomato raita, cucumber raita.

You can find my other soy chunks recipes Soya Kheema Masala, Green Chickpeas, and Soya Curry, Vindaloo Pulav with Soya and Potatoes, Soya Malai Kofta Curry, Methi Aloo with Soya Granules

Ingredients :

1 cup Basmati rice
1/2 cup dried soya chunks
1 onion chopped
2-3 dry red chilies
10 Black peppercorns
Few cloves
1 tsp whole cumin (jeera)
1 Potato cut in big chunks
1 tbsp Turmeric powder
1 tbsp Cumin coriander powder
1 tbsp Biryani masala
salt as per taste
1 tbsp Red chili powder
1 tbsp ginger garlic paste
1 green chili cut in big rounds
2 tbsp oil
Boiled egg cut in half

Method:

Take one big microwave bowl and add soya chunks with water in it, fill it till all chunks are soaked.
Put it in the microwave on high for a minute, drain the water and squeeze the water out and keep it aside.

Heat up a deep pan with oil in it.

Add whole spices first then jeera.

when jeera changes the color, add onion and cook till its brown.

Add powder masala along with ginger, garlic, and chilies in it.

Saute till raw smells go from ginger-garlic.

Add potatoes, chunks, and rice and mix it.

Add enough water and salt.

After one boil, put it on medium flame and cook it till all water is gone and rice is cooked perfectly.

Don't poke too much while it's cooking. You don't want to break the rice.

When it is done, sprinkle some coriander leaves before serving.

Serve with boondi raita, mix up the yogurt, at the time of the serving, add salt and mix it, put some boondi in it, sprinkle roasted jeera powder, coriander leaves.

If you want you can top it with a boiled egg.

Friday, December 12, 2014

Chocolate Chip Yogurt Dip

Two weeks ago, I was asked by Dean from Chobani yogurt to post unique, healthy recipe using Chobani yogurt. That time I didn't had Chobani yogurt in fridge so went for grocery shopping and got it. Anyways now I like yogurt, before I can't stand eating yogurt but with the age and need for calcium, pushed to me eat yogurt once a day and with greek yogurt I am all in. Still not a big fan of flavor one, so either I buy Vanilla or Honey , this time I got Vanilla one. But to make this recipe if you have plain yogurt , still you can make this by adding vanilla extract in it. I just love it with fresh Asian Pear and Grapes, you can add in Green apples, big chunks of pineapple or even now we got chocolate chips potato chips or make it healthy try with vegetables too. I call it healthy fondue without all fuss. Feel good to be part of #madewithChobaniproject.

For more yummy recipes visit Chobani Yogurt -Recipes - Chobani Yogurt