Yogurt Kulfi

Kulfi with greek yogurt 1

This is a healthy version as compared to the original kulfi. Won’t hurt to have an extra scoop!

Yogurt Kulfi

3 cups yogurt (or 2 cups Greek yogurt)
1 tin condensed milk (low fat)
½ tsp cardamom pwd (only seeds pwd)
2 pinch saffron
1 tbsp warm milk
4 tbsp chopped pistachio or cashewnuts

Tie yogurt in a muslin cloth and hang it so all water drains out. Preferably leave it in the refrigerator overnight.
Add saffron to warm milk and keep aside.
Place the hung yogurt in a bowl. Add condensed milk, cardamom powder and saffron and whisk well to combine.
Stir in nuts.
Pour into kulfi molds or in a freezer container and freeze till set.
Keep in room temperature for 5 mins and scoop for yummy kulfi!

Kulfi with greek yogurt


Labneh Zaatar Balls

Labneh zaatar balls

Labneh Zaatar Balls –Quick Method

1 or 2 cups of yogurt (full fat or low fat)
Salt to taste
3-4 tbsp zaatar
Olive oil

Mix yogurt and salt and place in a muslin cloth.
Tie the cloth and hang it such way that all water drips out.
Preferably leave it in the refrigerator for 8-10 hrs. (Tighten the cloth as required)
Take the labneh out of the muslin cloth and make small balls.
Roll in zaatar and serve with salads if using immediately.
For storing, put them in a clean glass jar and cover with olive oil.

Zaatar is optional.
You can mix fresh finely chopped herbs like parsley before making balls.
Use as a dip for crackers.

Oats Yogurt Raisin Bars

Oats Yogurt Bars

Oats Yogurt Raisin Bars
Recipe source: Lorie

Healthy and filling….try this!

1 cup oats (I used quick oats)
1 cup low fat yogurt
¾ cup all-purpose flour/wheat flour
1/3 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla essence
¾ tsp baking soda
½ tsp baking powder
2 eggs
½ tsp salt
½ tsp cinnamon powder
½ -1 cup raisins (or chocolate chips)

Mix oats and yogurt in a medium bowl and leave aside for half hr.
Whisk flour, baking powder, baking soda, salt and cinnamon powder in another bowl.
Lightly beat the eggs and add to oats & yogurt mixture. Stir to mix.
Add sugar, vanilla and oil and mix again.
Pour the wet ingredients into the dry and stir just to combine. Don’t overmix.
Fold in raisins.
Pour the batter into a greased pan of your choice and bake for 15-20 mins. Can be made into muffins.
Let cool and enjoy.

Welsh Cake

Welsh cakes 1

Welsh cakes originate from Wales. These easy treats are a cross between a cookie and a scone. The cakes are cooked on a griddle or in a frying pan and ready in a jiffy!

Welsh Cake

1 cup flour
2 ½ tbsp sugar
¼ cup cold butter
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon powder
1/8 tsp nutmeg grated
3 tbsp raisins/currants (I used chocolate chips)
1 small egg beaten (or half of 1 large)
2-3 tbsp milk

Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add butter to the flour and mix with your fingers till it resembles bread crumbs.
Stir in raisin or chocolate chips.
Add egg and mix. Add milk as required to form a soft dough.
Knead the dough gently on a floured surface and roll to a thickness of ¼ inch. Cut with cookie cutter or small glass into rounds of about 2 ½ inch or smaller.
Heat a griddle or heavy bottom pan and lightly butter it. (maintain medium heat).
Cook the cakes for about 3 mins each side or until they are golden brown. The center should remain soft.
Take off the pan and sprinkle granulated sugar or powdered sugar.
Serve warm or cold….yum!

Welsh cakes

Baghrir / Moroccan Pancake


Baghrir / Moroccan Pancake
Recipe source: Muna

¾ cup fine semolina
5 tbsp flour
1 tbsp sugar
1 tsp baking powder
1 ¼ tsp yeast
1 ¼ tsp warm milk
1 egg
Pinch of salt

Blend all ingredients in a blender until smooth.
Pour into a bowl and let it rest for 30 mins until its bubbly.
Heat a non-stick pan and lightly rub little oil or butter.
Pour a big ladleful of batter. Spread a little with the back of the ladle.
Cook on medium heat till holes appear all over and surface looks dry. No need to flip.
Remove from pan onto another plate. Do not stack.
Serve with honey or any other syrup or roasted bananas with brown sugar.

Baghrir 1

Quinoa Salad

Quinoa Salad

Quinoa Salad

½ cup cooked quinoa
1 small tomato deseeded and diced
1 cucumber diced
2 tbsp sliced olives
2 tbsp pomegranate seeds
Few whole olives
Few feta cheese cubes
Few walnut pieces
1 tbsp olive oil
1 tbsp lemon juice
Salt to taste

Mix all ingredients.
Add lemon juice, olive oil and salt just before serving.
Enjoy the healthy salad.

Other Quinoa recipes:

Breakfast Sweet Quinoa

Sweet Breakfast Quinoa

Quinoa Pulav

Quinoa Pulav

Fruit and Nut Bars

Fruit and Nut Bars

Fruit and Nut Bars / Tu bi’Shvat Cake

1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves

Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.

Fruit and Nut Bars 1