March 30, 2013

Fruit on the bottom Yogurt

Of many good things I got introduced to in The Netherlands, the myriad variety of yogurts is one among the best. They are outright addictive, at least for me. My connection with it dates back to my childhood. I have been a yogurt lover ever since I was a little girl. My brother used to loathe all kinds of dairy products and hence I used to get all the cream, butter, milk, yogurt and everything of that sorts, far more than my share, to my joy. Cut the long story short, I am now in a dreamland of dairy products :) After eating loads and loads of store brought fruity-yogurts, I suddenly got inspired to make it at home, a little healthier version with more fresh fruits and lessened sweeteners. Google helped me find an awesome recipe, and here I am with my own version of healthy home made fruit-on-the-bottom-yogurt..!

More than all that, it is a pleasure to try making these simple things :)

  • Strawberries - 200g 
  • yogurt - 2 cups
  • honey - to sweeten the yogurt as much you like
  • corn starch - 1 tsp
  • cold water - 2 tsp ( to stir in corn starch)
  • salt  - a pinch

  1. Chop the fruit into small pieces. 
  2. Take a sauce pan and put the fruit, a pinch of salt, a spoon of water and heat. Let it simmer, stirring frequently.
  3. When the fruit becomes mushy, mix corn starch in cold water without lumps and add to the pan.
  4. Simmer for few minutes, stirring often, until thickened.
  5. Let this cool off completely. Meanwhile sweeten the yogurt with honey, if you prefer and keep it chilled.
  6. Spoon the fruit compote into serving bowls or cup and top it with generous amounts of yogurt. Serve chilled.

  1. Can make also with other fruits like plums or peaches or lychees or currants or other berries.
  2. Can use flavored yogurt as well.
  3. Throw in some chopped nuts for crunch and your on-the-go snack is ready.

Now, You can either daintily eat spoon after spoon or you may stir yogurt n fruit  together and dug into it. Choice is yours :-)


March 29, 2013

Pudina Pulao

This is a simple yet flavorful dish which is great to pack for lunch. I am, in fact, planning to post a series of lunch-box-recipes that I have mastered in recent times :D. Off late, almost every day I am packing lunch box for Krishna, all of them are one pot meals!
Simple. Quick. Flavorful.

Here comes the first one in the series. Pudina rice..


  • Basmati Rice - 2 cups ( wash and soak for 15 minutes)
  • Fresh Mint leaves - 1 cup (tightly packed)
  • Fresh Coconut (grated) - 3 tbsn
  • Cashew Nuts (optional) - a few
  • Green Chilies - 3 (more or less based on required spice level)
  • Onion - 1 (finely sliced length wise)
  • Ginger-Garlic paste - 2 tsp
  • Oil / Ghee
  • Salt - 1 1/2 tsp 
  • Whole spices: cloves - 3, cinnamon - 1 inch, bay leave - 1, cardamom - 1, star anise - 1, shajeera - 1/4 tsp


  1. Cook the rice and keep aside. Do not cook rice to be mushy, each grain should be separate.
  2. Take the mint leaves, green chilies and coconut in blender and make a paste.
  3. In a pan, heat oil and ghee. Do not over heat or the spices will be burnt. Add shajeera followed by all other spices. Add cashews if you like them.
  4. After a couple of minutes add the onions and saute till they turn translucent. Then add ginger-garlic paste and fry for another couple of minutes.
  5. Add the blended paste of mint-coconut-chilies, fry on medium to low flame for around 5 minutes, until the raw smell goes. Add salt to taste.
  6. Add the cooked rice to it. Combine everything well. This is the time to adjust the salt as per the taste.

Eet-smakelijk! / Bon-Appetit! / Enjoy!

March 22, 2013

Aloo Kurma

Aloo kurma is a thick gravy side dish which goes very well with vegetable pulao. It is a simple recipe with ingredients that are commonly found in every Indian kitchen. Fresh mint leaves are must, they bring out the real flavor of the dish!

potatoes - 5 (boil and keep aside)
onion - 1
tomato puree - 3tbsp
green chilies - 3
ginger-garlic paste - 1 tsp
turmeric powder - 1/2 tsp
red chili powder - 1tsp
coriander powder - 1 tsp
garam masala - 1/2 tsp
yogurt - 2 tbsp
fresh coriander leaves - a bunch
fresh mint leaves - around 15 leaves
oil - 2 tbsp

Masala paste: (grind to a thick paste)
grated coconut - 2 tsp
poppy seed(khus khus) - 4 tsp
almonds - 2
cashew - 12

1. Take a thick-bottomed pan, I used pressure pan. Add oil and heat it.
2. Add chopped onion and green chilies and fry till done.
3. Add ginger garlic paste and fry till raw smell goes. Add turmeric powder, red chili powder, coriander powder, garam masala and stir evenly. Add salt per taste.
4. Add the pureed tomatoes and mint leaves. Reduce the flame and let it cooked until oil separates.
5. Peel off the skin of boiled potatoes and cut into big cubes. Add in and stir evenly. Place the lid and leave for a couple of minutes so that the potatoes absorb the flavor.
6. Add in the beaten curd, masala paste and a little water. Stir well and place the lid. After few minutes check the consistency of gravy, if its thick enough, its done.
7. Garnish with chopped coriander leaves.