Archive | vegies RSS feed for this section

Yogurt Crunch Pudding

10 Aug

To complete a lazy Sunday afternoon well spent, Seema Chandra lathers on a colorful yogurt pudding.


400 gms hung yogurt

2 Tbsp fresh rose water

1 Tbsp organic honey

1/2 cup chopped grapes

1/2 cup chopped strawberries

1/2 cup pomegranate kernels

2 Tbsp butter

A pinch of ground cinnamon

2 Tsp finely ground cane sugar

Brandy (optional)


1 cup dried breadcrumbs/crushed ragi biscuits


Put together the cane sugar, breadcrumbs and a pinch of cinnamon with butter in a bowl and rub between your fingers.

Lay out the dry mixture in a flat dish as the base of the pudding.

In a bowl mix the hung yogurt, honey, rose water, chopped strawberries, chopped grapes  and lather it on the base, topping it finally with crushed pistachios and pomegranates, and allow to set in the fridge.
Key Ingredients: Yogurt, Pomegranate, Grapes, Honey,Strawberry, Rose Water


Mango Yogurt Ice

10 Aug

Whipped curd, jaggery and mango puree combined together to make a delicious dessert. Served with flambeed mangoes and ice cream.


75 gm castor sugar

75 gm grated jaggery

1/2 mango puree

150 ml water

Pared rind of 1 sweet lime

300 ml whipped curd

For fruit:

25 gm butter

1 mango, peeled and diced

2 Tbsp grated jaggery

2 Tbsp rum

Sprigs of mint, to decorate


Dissolve the sugars in water with the rind of sweet lime.

Boil for three minutes. Cool. Strain into the puree.

Whisk in curd. Freeze, beating occasionally.

To prepare the fruit:

Melt butter over a high flame.

Add the mangoes.

Sprinkle sugar. Continue to cook until sugar begins to color.

Flambe with rum.

Serve hot fruit with ice cream, decorated with a sprig of mint.

Key Ingredients: Mango, Yogurt

Chocolate Peanut Butter Cake

10 Aug

A no sweat, egg-less treat amalgamating the nutty flavor of peanut butter with the crunch of chocolate chips.


125 gms butter

100 gm peanut butter

20 gms sugarfree/ castor sugar

125 gms flour

1 Tbsp baking powder

50 gms chocolate chunks

2-3 Tbsp icing sugar, for dusting


Whip the butter, peanut butter and caster sugar in a large bowl.

In the mixture fold in the flour, baking powder and chocolate, one after the another.

Bake at 170 C for 35 minutes and serve.

Banana Bread

10 Aug

Moist bread with the goodness of bananas. Baked to perfection with the crunchiness of walnuts, the flavor of ripe bananas, vanilla and dusted with icing sugar.


175 grams flour

1/2 tsp sodium bicarbonate

2 tsp baking powder

150 grams caster sugar

125 grams butter

2 eggs

4 ripe mashed bananas

1/2 tsp vanilla essence

50 grams chopped walnuts


In a bowl put flour, sodium bicarbonate and baking powder.

Into another bowl put caster sugar, butter and whisk until it’s light and fluffy. While whisking add 1 egg at a time.

Add the mashed bananas, vanilla essence along with the chopped walnuts and mix.

Slowly put in the flour and mix again.

Put the mixture into a loaf tin with butter paper at the bottom.

Bake in a pre-heated oven at 170 degrees for about 1 hour.

To Serve:
 Dust the bread with icing sugar and serve.

Banana Oat Bread

10 Aug

Winner of the weekly Guilt Free Contest whips up an easy to make banana oat bread made with whole wheat and oat flour. Butter has been replaced with olive oil and refined sugar with dark brown sugar.


1 1/2 cup whole wheat flour

1/2 cup oatmeal flour

3 ripe bananas

3/4 cup dark brown sugar

1/3 cup extra light virgin olive oil

1 tsp vanilla essence

1 egg

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Chopped walnuts, to garnish


Pre-heat oven to 180 degrees Celsius.

Combine all dry ingredients in a bowl (Whole wheat flour, oatmeal, baking powder, baking soda, salt,sugar).

Combine all wet ingredients in a bowl (Mashed ripe bananas, Egg, vanilla essence, olive oil).

Fold in dry ingredients into the wet ingredients.

Lightly oil a baking tin with olive oil.

Add the banana bread batter into the baking tin. Sprinkle nuts of choice. (I used roughly chopped walnuts).

Place the baking tin in the oven and let it bake for about 50-55 mins or until a pierced toothpick comes out clean.

Serve warm or cold.

Fried Milk & Toffee Chocolates

10 Aug

An inventive dessert. Chocolate bars dipped in batter, coated with crumbs and fried. This is then placed on a bed of crushed cookied and topped with honey.


2 milk & toffee chocolates (you can use any other chocolate also)

30 gm refined flour-30gms

1 egg (optional)

50 gm bread crumbs

1 pack plain cookies

50 gm icing sugar (for garnish)

20 gm honey

Oil to deep fry


Cut the chocolates in even sizes.

Make a batter with refined flour and eggs. (or flour and water)

Dip the chocolates in the batter and coat them with bread crumbs.

Deep fry in hot oil till they turn crisp from out side.

Crush cookies on a plate and place fried chocolate on top.

Pour honey on top. Sprinkle sugar and serve hot.

You can serve this with vanilla ice-cream.