Semi Homemade - Indian Recipes

Happy Holidays to you ! Hope you have a wonderful, bright and beautiful New Year !

Being a mom of a playful 1 yr old, putting together a nice meal is all about planning well. Its only since past few months that I have really started appreciating the Semi Home Made approach to cooking. A little help from the grocery store does not hurt. Getting something premade for you, like beans that dont need to be cooked or chopped fruit and veggies, or even cake mixes , pizza doughs, etc ...etc...just make life so simpler.

So here I am, announcing the Semi Home Made recipes event. The guidelines are as follows:

Cook anything from pizza to dimsum, shawarma to soups, cookies to kababs, using Indian spices or give it an indian twist, ( for e.g. Tandoori Lasagna , Tomato Rice). You can also cook any authentic Indian recipe the semi home made way.

• Blog about it from Dec 24- Feb 24 and link back to this announcement. Using the logo below will be appreciated.

• Email me the link to your post, recipe title, blog title, your name and a picture of your dish at bloglazzat@gmail.com


• Non-bloggers may send in their entries with or without a picture to the above email id and I will include it in the roundup.


• Old/archived posts can also be sent provided they are reprinted using the logo / link to the announcement.
  
• A winner will recive a badge of honor :)


• The round up will be posted on the following weekend.

Looking forward to all your creative entries, enjoy your holidays and stay warm !

Sweet Potato Soup

Nothing is more comforting than a warm bowl of soup on a cold, snowy, wintry night. Soups are not only very quick and easy to put together, but are also very healthy and satisfying.

Ingredients:(Serves 2)

3 tbsp. olive oil,

4 tbsp. onion, chopped,

2 C sweet potatoes, peeled and cubed,

2 C vegetable stock,

1/2 tsp garlic paste,

salt and pepper, to taste.

Method:
Heat oil, add onions, let them fry for a min . Add sweet potatoes, garlic paste and saute. Season it with salt and pepper. Add vegetable stock let it all cook for a few mins. until the potatoes are tender. Remove from heat, let it cool slightly and puree it in a blender or food processor.

Serve hot or at room temperature with toasted baguette.

This is the most basic recipe, you can definitely spice it up, flavor your soup with chicken stock, beef stock, curry powder, coriander powder, roasted fennel powder, tandoori masala, possibilities are endless as this soup is very versatile. Fresh mint also adds a wonderful flavor.

I like my soups to be thick , it just makes it easy to feed my 1 yr old, but you can make it less thick by adding more broth/stock.

This soup is being sent to Monthly Mingle event hosted this month by Sunshine Mom.

Tangdi Kabab

This is one of my favourites when it comes to Chicken. For this particular recipe I always deep fry the chicken but you can choose to bake it or grill it. If you don't have Greek yogurt handy you can use plain yogurt, just make sure to drain all the excess water overnight, so its really thick n creamy. One thing I like about this recipe is , it makes a great finger food and is ideal for entertaining, coz once you marinate the chicken, all you have to do is fry it.

Ingredients:
(all measurements are approximate, please feel free to suit your taste)

6 chicken drumsticks,
1 (5.3 oz) container plain Greek yogurt, (I used Oikos)
1 tbsp.ginger paste,
1 tbsp. garlic paste,
1 tsp. chili pdr, or as per your taste,
1/4 tsp. garam masala powder,
2 tbsp. tandoori chicken masala,
salt, to taste,
few drops red food coloring,
2 tbsp. freshly squeezed lemon juice,
2-3 tbsp. cornstarch/ white corn flour.
chaat masala , for garnishing (optional)

Method:


Make a few deep slits in the chicken drumsticks and keep aside.


Its very important that the marinate is thick and not runny, so even if I use Greek yogurt I drain it for some time in a colander with paper towel. Now to the thick yogurt add ginger , garlic pastes, all the spices and lemon juice and mix well. Now add the chicken drumsticks n toss them so as to coat them with the marinate. Cover and refrigerate for at least 4-6 hrs. or overnight for best results.

Bring it to room temperature, sprinkle cornstarch, mix well before you deep fry or bake or grill them until nice and crispy. Serve with a lemon wedge. You could also garnish it with some chaat masala.



Enjoy !

Pear and Apple Kheer

We all know its not only good but important to include some fruits in our daily diet. When Yasmeen announced the Healing Foods event, I thought its was a very neat idea. Of the various healing foods, I chose to cook with Apples and Pears. Before going to the recipe lets just glance on the benefits of eating them which I came across after a bit of googling.
First up, Pears, they contain a natural dietary fibers like pectin and lignin which are effective in preventing constipation and lowering cholesterol respectively. Pectin also helps to tone the intestine and reduce the risk of colon cancer. Pears are a very good source of an important mineral called boron, which helps keep the bones and your memory strong.

Apples contain sugars, amino acids, magnesium, iron, potassium, carbohydrates, vitamins C, B and B2, phosphates, tartaric acids, pectin, and mineral salts. They are prescribed for intestinal infections, constipation, mental and physical fatigue, hypertension, rheumatism, gout, anemia, bronchitis, urine retention, hepatic disorders, gastric and kidney malfunctions, hoarseness, coughing, and excess cholesterol in the blood.
Researchers have found that compounds in apples may protect against cancer, prevent asthma and sharpen memory. Apples strengthen the whole metabolism, balance the digestion, stimulate blood production as well as the metabolism of fats, and cleanse the system. They also have diuretic, febrifugal and relaxing properties, and stimulate the appetite.
After all they don't say "An apple a day keeps the doctor away ! " for nothing :)

Ingredients:

1 apple, red delicious,

1 pear,
3 cups milk,
1/2 C sugar,

1/2 tsp cardamom pdr,

1" cinnamon,
few strands of saffron,
3-4 dried dates, soaked in hot water for few mins.

Method:
Bring milk to a boil in a thick bottom pan and simmer till it thickens.

Peel and chop apples and pears. Heat a pan ( I use non stick), add the chopped fruit and cook on medium heat. Add sugar, cinnamon and stew till sugar melts, and most of the moisture evaporates. Add this mixture to the reduced milk and cook till the kheer thickens some more. At this stage if the apples or pears are a bit sour it may seem like the milk is curdling , but don worry that's OK .

Add green cardamom powder, chopped dates , saffron and cook for few more minutes .Let it cool slightly, remove the cinnamon stick and blend it in a blender. Serve chilled garnished with almonds and pistachios.

If you wanna skip the blending process , just grate the fruits , don't chop. You can also use either of the fruits.

Tastes great with puris or by itself.

Enjoy !

Apart from the fruit, the spices, milk , dates, saffron all have significant health benefits and hey, no butter (or ghee). So this to me is a perfect healthy dessert.

To know more about the healing nature of Pears and Apples click

here and here.

Tangy Tomato Rice

There are times when you want to have a hearty meal but don't have time to put it together. At such times having some prep done before hand always helps. Or taking the semi home made approach.

The secret ingredient which gives the " tang" to my tomato rice is V8 vegetable juice . Instead of grinding the tomatoes etc etc I just fry some onions in hot oil with some curry leaves, mustard seeds and peppercorns , pour some healthy V8 vegetable juice in it let it all come to a boil, season with salt , add a pinch of turmeric, add rice and let it cook , garnish with freshly chopped cilantro . Serve with papad or pickle or both :)

Using the juice saves a LOT of time and adds a whole lot of flavor. You can also use any tomato juice as long as its not sweet .

Just thought that's an interesting tip to share ....will be back with a healthy dessert cooked using a food which is healing in nature . Have a great day !

Palak Murgh

This is another quick, simple, healthy and flavorful recipe. I usually follow the recipes I have , but this time I decided to cook it by memory and came up with my own recipe.

I am sending this to the Original recipe event created by Lore of Culinarty .

Ingredients:

2-3 tbsp. olive oil,

1 lb. boneless chicken,

1 small onion, thinly sliced,

1-2 tbsp green chili paste, to taste ,

1/4 tsp. turmeric powder,

1 tsp. coriander powder,

1 tsp ginger paste,

1 tsp garlic paste,

2 cardamoms,

1" cinnamon

nutmeg,

a pinch of cardamom powder,

salt to taste.

Grind together:

1 packet spinach, blanched,
small handful of coriander leaves,
1 small onion, roughly chopped,

Method:

Heat oil in a pan, add cinnamon stick, cardamoms, sliced onion and fry till the onions turn golden brown. Add chicken, ginger garlic, turmeric, coriander powder, season it with salt and fry for few mins. Add the ground spinach paste, green chili paste, cover and cook on low heat till the chicken is done. Sprinkle some cardamom powder and grate some nutmeg. Cover again . Serve hot or warm or cold , as you like it. Enjoy!

Nature's Pride

I recently got a chance to taste the Nature's Pride breads through the Tastemaker program offered by Foodbuzz. Once I opted in for the offer, I received these two loaves- 100% whole wheat and 12 Grain.

Years ago, I did try to switch to multi grain and whole wheat breads, but was discouraged by what I ate....I dint like them at all....in fact I found them hard to swallow ... yes, and I did get back to my favourite brand of "not so natural" white bread.

So when I received the very same varieties of Nature's Pride breads my first taste test or challenge was going to be how the bread tastes by itself. I treated each slice differently to find out what would be the best way to eat it ,so the bread got toasted, grilled , dipped, sandwiched, I also tried a slice of each of the breads by itself , and I just loved it, every time. It passed all the tests in flying colors. Of course I could not click all the images but the one you see is that of a grilled cheese sandwich, in here I used the whole wheat bread with some Manchego cheese.

There is no doubt in my mind that Nature's Pride is the next best thing to home baked breads as suggested by the blog 'my kitchen addiction '. For me this one is a keeper, healthy and tasty, and guess what ? its less expensive than some of the other brands. So next time you wanna buy a loaf , give Nature's Pride bread a try , it wont disappoint you.

Check out their website for nutritional information.

Easy Milk Burfi / Peda

If you live in cities like Chicago, New Jersey, New York , Dallas (to name a few) or places where there are a lot of Indians or Pakistanis residing like the Bay area etc. finding freshly made mithai is no big deal. Mithai, by the way, is a milk based sweet treat loaded with sugar and khoya and nuts /dry fruits. Back in India mithais are made on daily basis and are found everyday in every local mithai shops. My childhood memories bring back the aromas of freshly fried Jalebis and still warm, melt in your mouth besan laddoos, mysore paak ....yum... I remember when we had huge celebrations at home, my father would call a mithaiwala (person who makes/sells mithai ) home and get mothichoor laddoos etc. done as we kids watched over . It was fun !

In Boston, where I live (in the suburbs), we usually have to settle for the mithais we get in the frozen section of the desi store. Milk burfi also known as kalakand is one of my favourites. This recipe would be more of a burfi than a kalakand due to its texture as kalakand generally is very granular.

Its a wonderful recipe, fit for parties/crowds. It can be made ahead of time with very little effort, few ingredients, no added sugar as we use sweetened condensed milk and gives very delicious results.

Ingredients :

1 can (14 0z.) condensed milk,
15 oz. ricotta cheese,
1 C pistachios coarsely chopped,
1.5 tsp. elaichi powder, or to taste ,
ghee for greasing .

Method :

In a heavy botttom pan combine condensed milk and ricotta cheese. Cook on medium heat until the mixture thickens slightly. Remove from stove top and stir in the elaichi /cardamom powder. Grease a dish with ghee. (I used a 8" square baking dish, but you could also use a pie plate or any other size plate depending on how thick you want the slices to be.) Let the mixture cool slightly, then pour it on the greased plate sprinkle pistachios on the top and press lightly with your hands , just so the nuts stick to the mixture. Let it cool. Refrigerate for 2- 3 hours/ overnight. Cut into squares and serve.

If you want to make pedas then follow the same instructions until you pour the mixture to set. Let it set in fridge for a few hours. Using a tablespoon measure scoop out the mix and roll between palms to make pedas , roll the pedas in ground pistachios and refrigerate again for some time.

To share with this sweet treat are a lot of awards kindly passed on by a very sweet friend Sri Lekha . Thanks Sri for remembering me :)

I would further pass on these awards to 5 Star Foodie, A2Z Vegetarian, Anjum, Asha, Humaira, Jeena, Lubna, Lubna, Mansi, Mona, Pravs, Shaista and Yasmeen for inspiring many like me and being good friends, Thank you !

Chocolate Fudge

Ramadan Kareem to all !

The most anticipated month for Muslims all around the world has begun, and we have already seen the first third part of it. I usually take a break from blogging during Ramadan , but this year I thought of participating in Lubna and Yasmeen's Joy from fasting to feasting event . I love the idea of this event.

This recipe is a no brainer, chocolate+condensed milk+pistachios = yummy goodness, and that's really all it takes to make this rich and creamy chocolate fudge. Plus this recipe is so quick, you can make it ahead of time, its great for entertaining on days like Eid or otherwise.

Ingredients:

12 oz. 70 percent dark or semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios

Method:

Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces. Add the nuts to the melted chocolate and condensed milk and stir well to mix. Pour this mixture into a 9-inch square foil tray, smoothing the top. Let the fudge cool and then refrigerate until set. Cut them into small squares, once cut you can keep it in the freezer, this fudge does not need to be thawed before serving .

Click here for more quick and easy Iftaar inspirations.

Garlic Bread Two Ways

While shopping for the lasagna I had bought a nice bunch of basil , which ultimately was used up in a pesto. So I decide to make garlic bread sandwiches with pesto . On another occasion I had made a summer pudding for a friend and had some brioche left over , so I made garlic bread ....yes ....again ... a favourite snack of ours I thought I would serve with tea . Usually when I think brioche, I think desserts, but it worked well with this savoury, garlicky treat n was nice and crispy on the outside and very soft inside.

With all the gourmet options available for garlic bread, this recipe is pretty basic and simple. The garlic butter is the common ingredient in both the recipes , its just the topping that makes a huge difference .

For the garlic butter:

1 stick of butter, at room temperature,
1 - 2 tsp of garlic paste,
salt to taste
1 tsp. red pepper/chili flakes, or to taste.

Mix all the ingredients with a fork.

Basic Pesto recipe:

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 C pine nuts or 3/4 cup walnuts
1/2 C fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled

salt and pepper to taste
3/4 C extra-virgin olive oil

Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

This will yield about 2 cups of pesto, the left over stays well in an airtight container when refrigerated. Toss in some pasta or spread it on a sandwich or paratha for another quick fix meal.

To make the sandwiches, I apply the garlic butter to both sides of the bread , toast one side on medium heat, flip, cover the toasted side of bread (load it) with cheese (I usually use mozzarella or the cheese slices which I pulse in the food processor ), so the cheese melts as the other side gets toasted , remove from the pan , spread some ketchup or pesto or any favourite spread and enjoy . For the Pesto sandwiches I used the burger buns.

Simplest Mutton Fry

I mean it . This is probably the most simple (or simplest) recipe I have ever worked with, especially with meat. You don't even have to chop anything ... I mean how much simpler could it get. Well the garnish (some may say...) but that's optional , you don't "have" to do it ! So go ahead , try this recipe , I am sure you will love it.

Ingredients:

2 tbsp. Oil,
1 lb. lamb/goat/beef meat,
1 tsp. ginger paste,
1 tsp. garlic paste,
Salt, to taste
1/2 - 1 tsp. red chili powder, again depending on how spicy you want,
1/2 tsp black pepper powder,
Cilantro, for garnishing

Method:

Heat oil, add meat and fry till its no longer pink, add ginger , garlic pastes, salt, red chili powder, pepper powder and fry for few mins. Add enough water for the meat to cook. Cook on med- high heat till the meat is cooked and the water has evaporated. Garnish with cilantro and lemon wedges.

This is a perfect accompaniment for dal chawal. I don't make it too dry , I like to have some gravy so that it sticks to the meat.

This is my entry to Original recipe event hosted by Culinarty.

Tandoori Lasagna

Yes this is lasagna with a twist, a fusion of Indian and Italian cuisine.

I wanted to make a lasagna, spice it up, give it a "desi" (generally used to refer to Indian) touch, but was skeptical about the outcome. Well, the outcome was wonderful , it was a hit and liked by the ones I made it for. Though I could not take decent , "blog-worthy" pictures , the recipe was too good not to share.

Lasagna is made in stages, then assembled and baked, so the list of ingredients may seem pretty long but it actually is a very quick, easy, no-fuss preparation. Using no boil noodles also cuts on the cooking time and process.

Ingredients:

7-8 no boil lasagna noodles,
2 cups shredded mozzarella cheese,
1 cup grated Parmesan cheese,
non stick spray, (optional)

For the meat sauce:

2 - 3 tbsp. oil,
1 medium onion, chopped,
1.5 tbsp ginger paste,
1.5tbsp garlic paste,
1.5 lbs minced meat, (lamb/beef/turkey/chicken),
3 medium tomatoes, ground to paste without using water,
6 tbsp. tandoori chicken masala, (I used 2 different brands, 3 tbsp. of "Shan" and 3 tbsp. of "Badshah"),
2 tbsp. tomato ketchup,
salt, to taste,
chili powder , to taste (optional)
4 tbsp. coriander leaves, chopped
3 tbsp. mint leaves, chopped,
juice of a lemon/ lime

For the ricotta mix:

1 15oz. container of ricotta cheese
2 eggs, slightly beaten,
few mint leaves, chopped,
few coriander leaves, chopped ,
3 tbsp. Parmesan cheese,
salt and pepper to taste.

Method:

Cook the meat sauce, make the ricotta mix, assemble the noodles and bake.

To cook the meat sauce:

Heat oil , add onions and fry till translucent. Add the ginger , garlic pastes and fry for a min. Then add the minced meat and cook till its no longer pink. Add the tandoori masala, chili powder if you want it more spicy, salt , coriander and mint leaves and fry for some time. Now add tomato paste and ketchup and cook on low /med. heat until the meat is cooked. Add lemon juice and mix.

To make the ricotta mix:

Beat together all the ingredients .

To assemble and bake :

Preheat oven to 350 deg. F

Spray a 8"X 11" glass baking dish with non stick spray. This is totally optional, i like to do it to make sure the food does not stick and the slices come out easily . Pour some meat sauce and arrange the noodles. Pour some more meat sauce, then layer it with ricotta mix, sprinkle with mozzarella cheese and repeat the layer one more time starting with the noodles . Cover with foil and bake in the preheated oven for an hour or follow the baking instructions on the box of noodles. Remove from the oven and let it rest for few mins. before you serve. Enjoy !

Leftovers can be refrigerated for up to a week, it does reheat beautifully.

The tandoori chicken masala is a real saver. I suggest even the vegetarians to keep a packet of this in their pantry. It can be used to flavor paneer, roasted vegetables,potato fries, chips, burgers, soups, sauces, curries, parathas, salads, nuts, vegetable biryani, breads/ rotis etc. etc.

This is my contribution to the following events :

Presto Pasta Nights hosted by Amy originally created by Ruth
and Original recipe created by Lore of Culinarty.

I am also sending this recipe as an entree menu to Yasmeens Health Nut Challenge where she asks us to prepare a heathy three course meal . My appetizer would be the Roasted Red Pepper Hummus and for dessert its Healthy Choco Logs.

The Roundup- SOS Slow Cooker

Hi y'all , presenting the round up of the SOS Slow Cooker event. Since the time I announced the event I came across many good books featuring slow cooker reciepes and tips on how to enhance flavors and make the best use of your crockpot.

I would like to thank Yasmeen and Ivy for participating in the event and also all the fellow bloggers who were kind enough to email me and letting me know that they dont have a slow cooker so wont be participating.

Yasmeen of Health Nut shows us how to fuse health and taste with these recipes of 16 bean stew

and this mouth watering chicken shorba , dont forget to check out the dinner rolls too .

Ivy of Kopiaste.. made this yummy Pot Roast with Carrot Puree, Vegetables and Gravy



And finally my own entry - Kiwi Mutton

Hope you enjoyed your long weekend !

Sabudana Khichdi

Gone are the days when breakfast was an elaborate affair , now its anything that can be fixed in minutes. My favourite is a cold bowl of Gingersnap granola :)

I am sending this pic to Divya's "Show me your breakfast"event. For recipes click here and here and here :) Have a great weekend !

Quick Strawberry Cheesecake

This is one of those quick , no - fuss, simple recipes that never lets you down. Each spoonful of this is sheer pleasure. I think its ideal for entertaining as it can be made ahead of time and does look cute. It does not contain eggs which practically makes it a "no bake cheesecake" and who doesn't love that !

Since strawberries are in season now , do try this recipe, or substitute it with your favourite berry .



Ingredients :

6 strawberries
12 oz. softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 C sour cream
1 C confectioners'/powdered sugar
1 tsp. vanilla extract
12 individual mini gram cracker crusts.




Directions:

Hull and coarsely chop 6 medium sized berries and place in food processor. Add cream cheese, sour cream, sugar, vanilla extract and process until smooth. Refrigerate the mixture for an hour or overnight. Spoon the cheese mixture in the pie tins. Garnish cheesecakes with slices of remaining berries. Serve chilled.

I am sending this to the following events :
Lets Celeberate hosted by Ria and "Strawberry Feast " at My Kitchen Treasures.

Kiwi Mutton

During our last visit to the grocery store we brought home the toughest meat (unintentionally) , wont cook even after being pressure cooked for nearly 7-8 whistles , I had few kiwis waiting to be eaten and I came across this useful tip... so presenting Kiwi Mutton my friends. This recipe is my contribution to the SOS Slow Cooker Event Hosted by me:)

I added some olive oil, onions, 2 pods of green cardamom , 1" piece of cinnamon, the meat, ginger paste, garlic paste, red chili powder, turmeric powder, dhania powder, salt, crushed tomato, and finally a peeled n very finely chopped kiwi , all in the crock pot ,and all at room temperature and cooked it on high for 3hrs ....yep...I also sprinkled some garam masala powder and added a big hand full of fresh coriander and mint half an hour before turning the crock pot off.



It was delicious and looked cute. The black seeds from the kiwi gave it kinda like a polka dot look. I had used papaya as a tenderiser for meat before, but tried the kiwi for the first time. It works ! and just like the papaya it does not make the mutton taste sweet... Thanks for sharing the info Mona. Enjoy !

SOS Slow Cooker

Yay !!! I have officially joined the Crockpot league .....now what ??? This is exactly where I am right now :) I have my Slow cooker sitting on the counter top for quiet some time now, and as any novice would be I am clueless. Of course I turned to the most efficient and reliable source I know , my fellow bloggers and found some interesting recipes at Jeenas, Pravs and Manishas. But my concern is the dos and donts .......So , is there something you can share? your experiences , tips and tricks, biggest no nos :) best crockpot recipe? party recipes ? etc ...etc ...

Announcing the first ever event to be hosted by Lazzat... "SOS Slow Cooker" . This is how it works ...

Share your experiences , tips and tricks, biggest no nos :) best crock pot recipe, party recipes, etc ...etc ... nothing is trivial....anything related to the crock pot/slow cooker .

Archived/Old posts are welcome too, as long as they are reprinted using the logo .

You can email me at bloglazzat@gmail.com on or before June 30th with subject line SOS Slow Cooker with the following details: Your name, Name of your blog, Name of your dish, Url, Picture (Optional)

The round up will hopefully be posted by July 4th.

Non-bloggers may send in their entries with or without a picture to the above email id and I will include it in the roundup.

Please don't forget to link back to this post announcing the event.

Feel free to use the logo.

Looking forward to your contributions. Have a great weekend y'all.

Greek (Yogurt) Goodness

Few days back, Kristina from The Stonyfield farm emailed me asking if I would like to try their Greek yogurt. And since I have been using and loving their products for quiet some time now I was only happy to oblige. So they sent me this wonderful package full of coupons, info and a cute little hand bag.

Oikos Organic Greek yogurt can be used in a variety of ways while cooking – in baking, as a substitute for sour cream, and mayonnaise, to create tasty low-fat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos is organic, which means it's made without artificial colors, flavors or sweeteners, and it's made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST).


I could not wait to try it. The yogurt comes in different flavors like vanilla, blueberry and honey . The honey yogurt has a beautiful n delicate golden layer of honey at the bottom n the blueberry flavoured yogurt has kinda like a blueberry jam... so try emptying these containers upside down on a platter for a lovely presentation. I blended the vanilla with some rose syrup and sugar to make rose lassi served with some grated nutmeg, just whipped the honey yogurt and tossed in some toasted walnuts to spread on the breakfast toast , blueberry smoothie was the quickest and refreshing with a hint of mint. I also enjoyed the eating spoonfuls of the plain Greek yogurt, and used the rest to marinate chicken kebabs, the recipe I intend to post soon.


Thank You Kristina for introducing me to these delicious treats ,these will be a staple in my kitchen from now on. Meanwhile for more recipe inspirations using Greek yogurt you can check this out.