Tag Archives: Low fat yoghurt

Lychee and toasted coconut frozen yoghurt with rose and cardamom

23 Apr

Lychee and toasted coconut frozen yoghurt with rose and cardamom

Lychee and toasted coconut frozen yoghurt with rose and cardamom

 

The lychee is a ‘happy fruit’ don’t you think? I mean one associated with luscious and smiling memories. Not like the banana.

When I worked in the city I harried to work much earlier (than my husband) in the morning, dashing to the train station under pressure and I returned much later than my husband, carrying the smells of the underground and compressed with the worries of the day. Each morning I would wake early to cook dinner, so that I could go to the gym after work. I would chop fast, scoop spices pensively and go through presentations in my mind whilst doing so. In my husband’s own way, he would help by popping some nuts, apricots and a banana into my bag. Maybe a packet of crisps. All the way to work I would smell that banana and I imagined it bruising and softening. I would eat it as I trawled through emails and often I had a bit of a lump in my throat. I don’t eat bananas so much now.

All the other kid’s loved thepla when I was growing up. Spicy, fenugreek chapatti that are well oiled for extra softness and my mother willed me to love them as they are convenient; they contain some nutritious fenugreek and are easy to transport. They are perfect for picnics, keep well for a couple of days and make for great packed lunches. I just didn’t take to them. I had eaten them once at my dad’s barbers shop with my brother. We sat waiting, legs swinging and bashing against peeling black, faux-leather chairs and pulling thepla out of my pink, ‘My Little Pony’ lunchbox.  We had been waiting so long for my dad’s turn and I was sure that it felt lengthier because the wide-jawed and white mopped fellow talked at length with each of his customers about their line of business, how life was much better when they lived in Africa and the price of petrol. I looked up and around the orange walls at the black and white pictures of Indian cars, Ganesh (the elephant headed God who would of course bestow prosperity to this shop), and sunny Indian plains.  I think I could taste hair in my thepla. It’s what put me off for many years. Until I was pregnant that is. From my second trimester onwards I ate thepla, yogurt and pickle for breakfast every single day.

Fresh coconut takes a long time to chew doesn’t it? It’s the fruit of religious festivities isn’t it? Please let’s not get into whether it’s a fruit or something else. When large, stainless steel bowls in the temple were used to offer coconut and nuts, I would always go for the coconut. That burst of juicy, fleshy coconut then lingered for ages and gave me a light ache on the side of my head but it was something to do whilst being jostled about by hordes of worshippers waiting in line to behold the idols of the Gods being celebrated that day, or the Prasad (blessed food offering) that day.  I grew more aggravated as I grew older. I whined to my mother about why we couldn’t just go home and eat and why people didn’t just queue in an on orderly fashion, why must they push and shove. Apparently Prasad tastes infinitely better than food cooked at home and not everyone knew what a queue is. Nonetheless, coconut IS the fruit of celebration. It formed a thick layer of freshness on my 30th birthday cake, in Mauritius. A layer of fresh cocoa, locally sourced coconut and light airy sponge made for memories that will glisten in the warm waters of my mind forever.

Of course I have been telling you about how I am taking better care of my body these days. This frozen yoghurt recipe is of course made from low fat yoghurt and it contains no sugar. I have used agave nectar to sweeten the yoghurt and it fits better with my low GI eating. Win-win.

Lychee and toasted coconut frozen yoghurt with rose and cardamom

Ingredients

750g plain natural yoghurt

2 tbsp. rose water

¾ tsp. ground cardamom

3/4 cup of desiccated coconut

125ml agave nectar

200g lychees (tinned is fine, as long as you drain the liquid)

Method

  1. Blitz the lychees until they are pulpy.
  2. Mix the lychees together with the rose water and cardamom
  3. Pour the yoghurt into the lychee mixture and then turn it into your ice cream maker. Churn the yoghurt until it reaches a creamy and smooth texture.
  4. If you do not have an ice cream maker then place the yoghurt into a plastic container and allow it to freeze. Once ice crystals appear, beat the yoghurt with a fork to remove the ice granules and freeze it again. You may have to repeat this couple of times.
  5. Whilst the yoghurt is churning or before you’ve beaten it, you will need to add the toasted coconut. To toast the coconut, use a non-stick pan. Heat the pan and then sprinkle in the coconut and toast it gently and stir intermittently. Allow it to catch a sunny and golden colour.
  6. Once the coconut has cooled and whilst the yoghurt is thick but not quite ready, add it to the ice-cream machine. If you do not have an ice cream maker then add the coconut when you are beating out the ice granules.

 

A scoop of Diwali – pineapple, cinnamon and red chilli frozen yoghurt

31 Oct
pineapple, cinnamon and red chilli frozen yoghurt

pineapple, cinnamon and red chilli frozen yoghurt

 

It’s Diwali. Flickering, gentle lights and decorated candles, bright colours and brighter smiles. Plentiful food and swelling cheer and seeing cute little kids over excited about fireworks and men displaying firework related bravado. Excitable aunties make a big deal of cleaning and men semi-snooze away. There’s always way too much sugar on display.

Impractical heels and frozen toes, pretty sari’s but now trending to flowing indian dresses. Visiting home to home of various relatives and receiving hugs and sweets. Everyone talks in raised sing-song tones, there’s something special in the air. And what about all those Diwali functions…dinner and dances and the parties? Are you going to any of those?

What’s my favourite thing about Diwali? I love that people are, even for just a couple of days, in really good spirits and that they are nice to each other. They take the time and effort to give good wishes and say positive and warm things. I also love that I get to see family members whom I don’t see on a regular basis. I love standing in a bustling and cold street filled with Asian shops and restaurants and eating steaming hot samosa or chilli chips with my friends and family. I love impromptu meals out and huge frothy ice cream milkshakes.

Although the open door policy does have its downfalls. When I was a kid one of our neighbours had become mentally very unstable. On Diwali day, our front door was flung open as aunts and uncles came in and out. I walked into the living room to find her just sitting there. She told my mum, utterly calmly that be had come to stay the night and would like her to vacate her bedroom.

Diwali is a real feast of the senses. The iced cold weather and then warming up with spices and central heating. The colours the charm, the music…and that’s what I have tried to capture in my recipe today. The icy yoghurt has a lightly sour tang, because its yoghurt. It’s sweet with pineapple and sweetener. The chilli adds a perplexing heat and I’ve added a touch of cinnamon, so the fragrance is festively sweet. Give it a go, it’s an impressive Diwali treat.

Ingredients

One medium pineapple, peeled and cut into chunks
5-6 tbsp caster sugar
3-4 tbsp agave nectar
One red chilli, finely diced or minced
1/4 tsp ground cinnamon
700ml plain natural yoghurt
300ml whole milk
2 tsp lemon juice

Method

1. Put the pineapple, chilli and sugar with the cinnamon into a non stick pan and heat on a medium flame until its pulpy. Turn it off the heat and blitz it to a grainy texture in a food processor until its cool.
2. Whisk the yoghurt, lemon juice and milk until its smooth, then add the pineapple mixture. Turn it into an ice cream maker and churn it until it looks creamy and smooth. Either serve the frozen yoghurt immediately or freeze it for later
3. If you don’t have an ice cream maker, freeze the yoghurt mixture for a couple of hours, then whisk it to break up the crystals. Do this every 2-3 hours until its frozen.

I am entering this into Made With Love Mondays hosted by Javelin Warrior

 

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