Sprouted Green Gram and Pear salad

This is less of a recipe and more of a combination of healthful ingredients, inspired by a feta cheese and field greens salad that I ate a couple of weeks back at a friend’s wedding.
Being the cheese hater that I am (pardon me cheese lovers!), I adapted it to suit my taste by swapping cheese with my favorite sprouted green grams and including pear, the autumn fruit.

I find sprouting – every aspect of it from cleansing the seeds, to draining the excess water, to wrapping it in wet cloth, to providing the right environment, to be deeply satisfying, almost meditative.
There’s something so magical about sprouting where in we get to witness nature’s most basic visual proof of life and a symbolic of the circle of life in its simplest everyday form..
Through germination,  a dried legume acquires such superior nutritional qualities that it transforms itself into a wonder food of sorts in just a matter of couple of days.
No wonder then, sprouting increases the protein content of green grams (or pulses in general), which propels them to come very close to a complete protein as compared to what they are otherwise. It also reduces their flatulence causing properties and are better digested when compared to their raw form. Sprouts contain much chlorophyll and are best consumed fresh than cooked.
You see why sprouts would make an excellent addition to your diet?
May be this is the reason why in most parts of South India,  green gram is the legume of choice introduced as the first of solid foods in the form of cereal for babies.
One of my other favorite uses of green gram is in ground form – it is an excellent natural soap for face and body which keeps skin soft and supple without any dryness. For the same reason, it is used for bathing just born babies and yes, I have used it for my little girl too!
Spiced pecans and cranberries give this salad a much-needed twist from the usual. Tartness of the cranberries, freshness and crunch of the sprouts, spicy bite of the pecans and mellow sweetness from pear along with lemon juice and spices makes this salad quite unique. With pecans and pears, this salad screams ‘autumn’ from the rooftop.
Pomegranates  are in season, so you could experiment with the red rubies as well. Alfalfa might make a great substitute too, I’ll have to try it next time..
How do you like to eat your sprouts?

Sprouted green gram and Pear salad with spiced pecans and cranberries Recipe

Printable Recipe

Things you’ll need:
  • 1/2 cup green gram
  • 1 bartlette pear, sliced thin
  • 1 carrot, julienne grated
  • 2 tbsp pecans
  • 2 tbsp cranberries
  • extra virgin olive oil
  • juice of 1 lemon
  • ground black pepper
  • paprika
  • red chilli flakes
  • sea salt
  • cilantro
How it’s done:
Wash the green gram well and soak overnight in plenty of water. Next morning, drain the water and wrap the soaked green gram in wet paper towels or soft cotton/cheese cloth. Keep it in a big bowl, cover and let sit in a draft free area (neither chill nor hot) for a day or two until well sprouted.
To roast the pecans, microwave in 30 sec intervals for about 2 mins and let cool. Once crisp, add a drop of oil, paprika and salt to taste and toss to coat well. I prefer to crush the sea salt in a mortar and pestle as it is slightly coarse.
For the dressing, whisk in equal quantities (or to your taste) of lemon juice and EVOO along with ground black pepper and red chilli flakes.
Toss everything together with the dressing, salt, roasted spiced pecans, cranberries and serve immediately.
Note:
Sprouted green gram stays well for up to 4-5 days when refrigerated

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Swiss Chard Dal Paanch Phoron

Swiss Chard and Spinach Lentils with Indian Five Spices

There is always a first time for everything. And this time for me, it is with Swiss Chard! Good news is, what seemed like an exaggerated courageous move of buying something unknown resulted in a pleasant tasty surprise. Better news is, I am sharing it with you, so you can enjoy too..
As important vegetables were to everyday food at home, a variety of leafy greens were also a must (still is), many of whom I hardly know the English names for. So I grew up not only eating my greens but loving them too in different forms – simply sauteed, cooked with lentils, in special spice powders, chutneys, stews and what not!
Even though there are many more leafy greens to Indian cooking than the only ever popular Spinach made famous through restaurant menus blistering with a single most common side dish – Palak Paneer, sparing the Spinach, Fenugreek and Dill, an occasional Amaranth is quite a luxury too, even on the fresh produce days at an Indian or world foods market here in the US.

Notwithstanding the dearth of variety in Indian leafy greens, I had decided to seek some random solace in the locally abundant chlorophyll rich produce. Having been unfamiliar with most American leafy greens such as Kale, Collard greens or Swiss Chard, I had taken the easy route so far – simply avoiding them. Until recently neither did I really show enough interest in the equally beautiful and nutritional Swiss Chard to bring it home and explore, nor did I have the tiniest clue that they are a cousin of the colorful beet root. Their vivacious bright red stalk and broad sheeny leaves must have made the calling for me, on the day I felt compelled to buy.

{Paanch Phoron – Indian Five Spices}

Yes, I know the Chinese have their five spices too!

Paanch Phoron (pronounced as foran), which literally translates to Five Spices is a whole spice mix common in everyday eastern Indian cuisine, consisting of equal parts of Fenugreek seeds, Nigella seeds, Yellow Mustard, Fennel seeds and Cumin.

Paanch Phoron is my latest obsession and I catch myself adding it to anything and everything possible from sides to chutneys. The aroma of the spices as they pop and splutter in hot oil has such an amazing effect on the olfactory system, that craving for more is not an option, but a must!

Paanch Phoron Dal being a speciality in eastern India is the inspiration behind my version, where I include Spinach as well for known comfort. Though Swiss chard is almost invisible in the final appearance, it is much like butter that it makes its presence felt in taste, blended with the aromatic spices. Combine it with hot roti or steaming rice and a spoon of pure ghee for a comforting meal.
I always wonder why I didn’t cook with Paanch Phoron earlier. Everything has its time, I guess. If you have never tried Paanch Phoron before, take this as your calling. I bet, you’ll be mesmerized as I am..
Hats off to whoever discovered the power of seasoning whole spices in hot oil!

Swiss Chard and Spinach Lentils with Indian Five Spices Recipe

Printable Recipe
Things you’ll need:
  • 1/4 cup toor dal / pigeon peas
  • 1/8 cup split yellow lentils/ moong dal (half the quantity of toor dal)
  • 1 stalk swiss chard, chopped
  • small bunch of spinach / about 1 cup chopped ~ optional
  • 1/2 onion, finely chopped
  • 1 tomato, halved
  • 1/4 tsp turmeric
  • 1/4 tsp red chilli powder ~ optional
  • cherry sized tamarind / juice of half lemon
  • salt
For the seasoning:
  • 4 tsp peanut oil /ghee
  • 1 tbsp paanch phoron or five spices
  • 1-2 whole green chillies
  • 1/4 tsp turmeric
other kitchen equipment:
  • pressure cooker
  • whisk
How it’s done:
Soak tamarind in warm water and keep aside for about 15-30 mins, if using. Once soaked, squish tamarind into pulp.
To properly wash the leafy greens in a food-safe way to get rid of pesticides, bacteria and germs along with mud and farm residue, add some baking soda to a big bowl of water; dunk the leafy greens and give a good scrub/rinse. Rinse again or several times in clean water until visibly clean. Pat dry on a clean kitchen towel. Chop swiss chard separating the stalk from the leaf. If you do not prefer to use the stalk, refrigerate for later use in another dish. Else, finely chop the stalk into thin slices and then the leaf. Roughly chop the spinach bunch.
Cook lentilsWash toor dal and split yellow dal until water runs clear. Pressure cook the lentils with the tomato,turmeric and water enough and more to cover the lentils and tomato halves. When the cooker has cooled, whisk through the lentils and tomato to mash well for a uniform consistency. If not using a pressure cooker, cook the same in a pot stove top. Let the water come to a rolling boil and simmer partially covered until the lentils are soft and cooked or can be mashed easily.
For the seasoning heat oil or ghee in a heavy bottomed saucepan on high heat. When the oil is hot enough or shimmering, add paanch phoron, reduce heat to medium and let the whole spices splutter and crackle. Add whole green chillies, chopped onion followed by turmeric and sauté until onion turns translucent. Add chopped leafy greens and sauté until soft and cooked. Add salt, red chilli powder, tamarind pulp if using and mashed lentil mixture and simmer to a slow boil, about 10 mins. Do not bring to a rolling boil for the risk of losing the flavor of the spices. Once done, cover and set aside. If not using tamarind, squeeze lemon juice after setting aside and stir well.
Garnish with cilantro and serve hot with steamed rice and a spoon of ghee or fresh off the griddle Indian breads.
Note: Some find it very convenient to use ready made concentrated tamarind paste, use smaller quantity in that case.
Paanch Phoron is readily available in most Indian grocery stores or world food markets. If not, you could simply buy the five spices separately and mix them in equal parts. For best potency, be sure to store them in air-tight containers in a cool dark place.

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Sour Plum Pickle

Sauteed Sour Plum Pickle

Have you ever tried this? Eat an Indian gooseberry and drink water immediately thereafter? If your answer is an all-knowing yes, I guess there must also be a tiny acknowledging smile on your face as sweet as that water would taste! Sigh! the simple joys of childhood…
A nostalgic memory recall as this is all it takes to summon a craving.
Well, if you haven’t, you must have done at least this for sure – chew gum and drink water thereafter? Not the best analogy I can think of, but recognize how cool the mouth feel is? I meant to correlate that fun part. Otherwise, it is a mellow-green translucent, gently striped sour-bitter fibrous fruit with a sweet after taste, its size ranging from a marble to a walnut. There is another smaller floral shaped tart gooseberry minus the stripes too, but for now I’ll stick to the bigger one. By size, that’s how we distinguished them anyways..
As kids, we loved eating gooseberries raw, simply sprinkled with some salt and ground black pepper or red chilli powder (akin to ground cayenne pepper). As my taste buds expanded their horizon, I figured they taste even better pickled, in preserves and relishes – sweet and savory quasi-similar to other acidic fruit. I have not been quite lucky yet to find fresh Indian Gooseberries where I live in the US. The closest that money can buy are frozen, but are not best suited for pickling.

{Sour Plums on a tiny skillet}
It was the first time ever that I saw sour plums and it was at a persian/mediterranean food market. But they looked so eerily similar to Amla (Nellikai) aka Indian gooseberry, that I felt a warm fuzzy feeling in my stomach, must be the flashback of childhood memories and the promising possibility to re-create the food experience I so enjoyed during my school years. I won’t hesitate to say I wasted no time in buying them.
I knew little to nothing about them except for their uncanny resemblance to something familiar to me from childhood. Apparently, sour plums are nothing fancy but unripe plums with a palate cleansing sourness , sized tad bigger than bing cherries. To my surprise, they weren’t as sour as their look-alike, as I imagined. I did not taste before buying, I never really do.

This was my first attempt at pickling, to be very honest and I promptly borrowed my mom’s instant gooseberry pickle recipe where they are sautéed whole with the stone intact. Because this recipe is as simple as ABC, there’s not much to mess around. Only condition requires you to use dry-everything from jars to ladles to pans and spoons for the fear of spoilage otherwise. Moisture is also the number one friend of molds, you see.

Substitutes are just that substitutes, they never quite match the original. But then, cravings are stubborn things, they just don’t die without fighting hard, you know. Some cravings are easy to satisfy, as simple as go to the nearest market, get the stuff, cook, eat and be happy. But then there are others, for which even the most up-class markets can’t come to the rescue, for that matter. Not because one can’t afford to buy, but simply because one may be so far away from their homeland and foods so local, it may just be impossible to find them. Drooling for foods from childhood and waiting for the next fortunate time to satiate those tingling taste buds is all one can do.  And for those times, substitutes are the king, like Sour plums fill in for gooseberries here for an instant gratification.  In that attempt, I got to discover a new ingredient in old light, a win-win for me!
I know when I can buy a bag full of fresh and shiny gooseberries when I am in Bangalore. Till then,
Do you know of any place in the US where you have had luck with finding fresh Indian gooseberries?

Sautéed Sour Plum Pickle Recipe

Adapted from a recipe ideal for Indian Gooseberries (Amla / Nellikai).
Printable Recipe
Things you’ll need:
  • 25 Sour plums / Indian gooseberries
  • 2 tbsp red chilli powder
  • salt
For the seasoning:
  • 3-4 tbsp peanut oil
  • 1 tsp mustard
  • 1/8 tsp asafoetida / hing
  • 2-3 whole red chillies, seeded and broken into 1″ pieces
  • 3 pinches crushed fenugreek seeds / methi seeds
  • 1/4 tsp turmeric
  • pinch of ground mustard ~ optional
How it’s done:
Wash sour plums and pat completely dry on a towel. Heat oil in a heavy bottom pan or an Indian wok over high heat. When the oil is hot enough or shimmering, add mustard. When mustard begins to splutter, reduce heat to medium and add broken red chillies followed by crushed fenugreek seeds and give it a stir.
When red chillies turn dark brown (make sure the fenugreek seeds are not burnt or they’ll be very bitter), add asafoetida and turmeric and ground mustard quickly followed by the whole sour plums. Sauté on medium high heat until they become soft. Do not cover to avoid moisture from being trapped.
When the plums are soft (check with a fork or spoon), add salt and red chilli powder, give it a good stir and take it off heat. Let cool completely before transferring to a clean and dry jar. Store covered airtight in the refrigerator.
Goes very well with curd/yogurt rice. I would eat them as is any day though!

Note

This pickle belongs to the instant pickle category and tastes best when used within the first few days.

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Meyer Lemon Paanaka | Saffron and Cardamom laced Meyer Lemonade

Saffron and Cardamom infused Indian Lemonade

[Paa nuh kuh] (Sanskrit, Kannada)


How can one mention summer without lemonade in the same sentence, right? Lemonade is such a part and parcel of the season, to beat the heat and refreshingly so. Lemonade being so ubiquitous, recipes are limited only by one’s imagination. This recipe is simple yet ranks very high on looks, flavor and taste. There, you have the three musketeers of the culinary world in one tall glass of sunshine yellow lemonade!
You must be wondering where on earth did I find Meyer Lemons now! I must be misplaced talking about the Dec-April season citrus fruit in the middle of nowhere in July. Well, I could find them here in TX even till end of May or early June. Only I couldn’t get this post out much earlier.
You know why? I was indulging in a good summer break, letting my hair down and putting my feet up in Long Beach, California followed by meeting close friends in sunny San Diego after years and then a day of wonderful photography workshop by Helene of Tartelette in Salt Lake City. I have a lot more to say about that, perhaps in my next post. Now that I’ve gotten it out-of-the-way, let me get back to telling you a little about Paanaka.

Paanaka is a sanskrit word for a ‘drink’ or ‘drinkable’ usually a juice or similar. Where I am originally from, lemonade season starts as early as March, especially to mark the birth of Lord Rama, the popular Hindu deity and epitome of virtue, piety and simplicity. For those reasons, a festival by name Ramanavami is celebrated by offering Paanaka coupled with Kosambari, a kind of soaked lentils salad. Tradition aside, Paanaka is never reserved only for festivals, it is highly sought after to cool parched throats on any scorching sunny afternoon!
This recipe comes from my grand dad’s house, the way it has always been made for as long as I can remember except for the pinch of salt, which I learnt from my mom. You might think what a pinch of salt can add? World peace, may be not; taste, of course yes. However weird or counter-intuitive it sounds, salt opens up the sweetness of lemonade in its inconsequential existence. In my grand dad’s house, Paanaka would be (and still is) made in a huge steel vessel with a copper bottom, one that could hold at least 10 litres. Don’t even bother imagining leftovers. With a large joint family to cater to, a glass here and a glass there always resulted in an empty vessel before our thirsty throats realized.

{Twin Meyer Lemons}

Meyer lemons have a delicate aroma and are less pungent than their regular commercial counterparts. Their color and flavor falls in between that of lemons and tangerines with a subtle floral note. You guessed it, they are hybrids, a cross between regular lemons and oranges or tangerines. Fruitier than they are acidic or zesty lemony, they come in spherical shapes with a thin, soft and smooth aromatic rind. Hadn’t I been blogging (rather tweeting), I doubt if I would have ever discovered these lovely rich orange-yellow beauties on my own.
Never mind if you can’t find them anywhere in the farmer’s market or your favorite whole foods store now. There is always the next season.
And, if you ever get to see them anywhere, don’t shy away from buying. They are an experience in themselves. Oh, if you said you have a Meyer lemon tree in your backyard, I’d call you lucky, can’t stop wishing I had one too!

A combination of different aromatic notes of the floral Meyer lemonindescribable saffron and almost camphor cardamom make this lemonade exquisite. If you have never tasted lemonade through saffron and cardamom spectacles, this summer is the best time I’d say..
I know there must be a gazillion lemonade recipes, but which one is your favorite? And what is it that makes it special?

Panaka Recipe 

print recipe

Things you’ll need:

makes about 3 8 oz glasses

2 Meyer lemons (or regular lemon)
3-4 tbsp organic cane sugar (approx)
pinch of salt
4 cardamom pods, freshly crushed
5-6 strands saffron
2 cups (500 ml) cold water

How it’s done:

Infuse Saffron Heat or warm half a cup of water on the stove top or microwave. Crush the saffron strands between your finger tips into the hot water, cover and let infuse.
Grind Cardamom Gently pound on the cardamom pods either with a rolling-pin or with a pestle and pry open the seeds with your fingers. Either grind the seeds fine in a mortar and pestle or on the counter with the rolling-pin.
Juice lemons If the lemons are refrigerated, let them come to room temperature before juicing for maximum juice or just sit them in warm water for 10 mins.
*in case you’re using regular lemons: If you still find them hard after thawing, wrap them in a tissue or plastic bag and place on the floor. Roll them gently back and forth with your foot for about 10 secs. Why not with your palm? palm doesn’t deliver the right amount of pressure that foot does I guess. I’ve always done this way (this is how it was done at home), it makes sure all of the juice is well extracted*. Unwrap and wash lemons well. Squeeze juice using a citrus juicer or just by hand.
Paanaka Pour juice into a glass and add salt. Add enough sugar to fill the juice completely. Add saffron water, stir well or let sit for a bit until the sugar dissolves. Add some cold water and transfer to a large glass jug, pour remaining water, sprinkle ground cardamom as per your taste and stir well.
Serve Taste and adjust water, sugar and cardamom before serving chilled. Sprinkle cardamom just before serving as otherwise it loses its flavor soon.
Note:
Select lemons that have a thin, smooth skin and are bright, shiny and heavy for their size which indicates juiciness. Because it is fruity, it requires lesser sugar compared to regular lemons.
Sugar substitutes Sub honey, half and half of cane sugar and honey, brown sugar, even jaggery or sucanat for interesting tastes.
Enjoy a few other interesting coolers and beautiful photography from some of my favorite bloggers:
Spiked Blueberry Lemonade by Sala Kannan of Veggiebelly
Watermelon Cooler by Kankana of Sunshine and Smile
Honey Ginger Lemonade by Sylvie of Gourmande in the Kitchen
Grapefruit and Mint Cooler by Sukaina of Sips and Spoonfuls
Homemade Strawberry Lemonade by My Baking Addiction

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Blueberry Aamrakhand

Saffron flavored Blueberry and Mango sweetened Yogurt

[aahm ruh khand] (hindi/sanskrit)

Summer – the most awaited season of the year, to me is a season of self-pampering with fruits, be it sweet cherries or delicate berries in hues of reds, powdery blues and shining blacks. Given my self confessed love for mangoes, it is even more so, when mango season pleasantly overlaps with that of the berries. I get to have the better, if not best of both worlds. You see, best of the best Alphonso mangoes don’t come anywhere outside India!

Let me indulge you in a fruit dessert we enjoyed thoroughly licking every centimeter of the spoon last week. It is a dessert showcasing fresh fruits with zero baking and of course, minus the pile of guilt. What comes through is a perfect creamy and not so rich package to satiate a yearning sweet tooth, yet in a healthy way. Here it is:

Strained Yogurt + sweetener aka sugar + spices (saffron and cardamom) = Shrikhand

Blend in some rich pulpy flavorful mangoes into a Shrikhand and voila! you have

Aamrakhand = (Aam + Shrikhand) [ Aam – Mango]
Here’s an elaborate on from Wiki. Kitchendaily also comes very close to precise on the definition of Shrikhand.
Make your own equation by adding or subtracting the variants like sweetener, spices and fruit(s). I just took a tiny leap by introducing blueberries to the blend and dared to think I had an improvisation. You’ve got to eat to declare it “Ambrosia of the Gods” err “Greek Gods” may be!
Takeaway: Strawberries and Mangoes are not the be-all and end-all of a successful Berry-Mango relationship. Blueberries and Mangoes make just as wonderful a couple too.

We had recently gone blueberry picking at a nearby farm. After an hour of blueberry search & picking under the hot sun (albeit, it wasn’t  even 11:00 in the morning), I could gather just close to a pound.
Only after that did I fully realize why they are priced so; Blueberry picking is indeed labor intensive and a litmus test for patience and under the Texas sun, I’d say forget it!
Yeah, that the farmland area is under drought this year and there was a memorial weekend mad rush for picking must have made matters worse. But, at least you get the point.
BTW if you live around Houston, Chmielewski’s farm  is a good one to visit.

Which type of Mango works best?
Among the Indian mango cultivars, Alphonso or Badami are best suited for this recipe. In their absence, Banganpalli may be a good alternative. Even though Rasapuri and Malgova varieties are excellent in sweetness and flavor, they do not make good choices, former being too juicy and latter being overly fibrous.
For the absence of these mango variants where I live, I went with Ataulfo (Mexican) mangoes, which come closest to what I desired. They are delicately sweet, flavorful, smoothly pulpy and non fibrous with a ‘barely there’ seed that makes them ideal for such a mango preparation. Though can be very picky about the Mangoes I choose to eat, I was quite happy with this one.
tipAtaulfo mangoes are at their ripest best when they are golden-yellow and slightly wrinkled. Even if they appear a light greenish-yellow when bought, don’t worry, they’ll ripen sitting on your counter.
They are my recent discovery in Sam’s club and are sold in boxes of 15 and well priced for the count. If you are a mango epicure, I bet you won’t hesitate to buy.

Apparently Shrikhand and its many flavored and fruit based variants are more popular a dessert in cities of northern Karnataka like Belgaum, Hubli, Dharwad and those in the vicinity and not as much in southern Karnataka or other parts. I figure in hindsight, it must have been one of the many food influences from across the Maharashtra border.
I was probably a high school girl when I tasted my first serving of Shrikhand. It was on one of those summer breaks visiting my parents in a non-distinct village in North Karnataka, while my dad was posted as an engineer on his central government job. Not sure if I had completed liked it then, but Aamrakhand is hands down my cup of tea now.
Happy to be at the end of my monologue, this is the part I am most excited about. So, over to you..
Have you relished Mangoes and Blueberries coupled in any recipe? Tell me all about it..

Blueberry Aamrakhand Recipe

Printable Recipe
Things you’ll need:
  • 2 ripe mangoes (I used Ataulfo mangoes)
  • 1/2 cup plump blueberries
  • 3/4 cup 100% natural or organic non fat plain greek yogurt*
  • 1-2 tbsp non fat dry milk ~ optional
  • 1 tbsp confectioner’s sugar
  • 1 tbsp whole milk
  • 5-6 strands Saffron
For garnish
  • blueberries
  • mango diced to 1/4″ 
others
  • clean white muslin/cotton cloth or cotton tissue (like bounty)
  • grater
*FAGE (fa-yeh), OIKOS and Chobani are my preferred brands. OIKOS is organic and is obviously expensive one of the three. Both FAGE and Chobani are all natural and better priced as well. On a given day when I can’t find any of these, I would do with Brown Cow or Greek Gods.
How it’s done:

Mango puree Slice off the top stem end of the mangoes with a sharp paring knife. Slice one side of one mango, small-dice it in hedgehog style (here’s a video on how to) and set aside for folding and garnish. Don’t flinch for a second about this being messy, I promise the end result will be nothing short of mango-licious!
Peel off the skin of the remaining one and half mangoes which should not be difficult if the mango is fully ripe. Grate the mango pulp around the pit on a grater as best as you can and discard the pit. Grating the mango pulp gives a wonderful thick texture without letting the juices running. But, if you find it too clumsy a task, go ahead and pulse it in a blender anyway.
Infuse saffron Microwave milk for 30 secs and crush the saffron strands between your finger tips into the hot milk. Stir, cover and let it infuse its color and delicate flavor.
Strain yogurt Scoop out measured Greek yogurt on to a clean muslin cloth or simply a couple of layered bounty tissues, wrap and dab all around to take out as much moisture as possible. Repeat this a couple of times as necessary. I like my Aamrakhand to be thick, so I like to squeeze all the extra moisture out of the greek yogurt. If you aren’t too particular, skip this step.
Mix all Stir confectioner’s sugar, saffron infused milk and dry milk into the mango puree avoiding lumps from forming. Gently whisk double-strained greek yogurt into the mango puree until well blended. Check for sweetness and adjust sugar if required. Fold in three-quarters of the blueberries and diced mangoes until just combined.
To serve, fill it into about 6-8 oz slender juice glasses until three fourth and garnish with a few blueberries and couple of diced mango pieces and refrigerate for an hour. Best served chilled.
Dos & Don’ts
Taste the mangoes for sweetness and adjust the sugar accordingly.
I’ve used dry milk and confectioner’s sugar for the thick consistency that I love. If you aren’t too particular, skip either or both and use regular sugar.
Though store-bought sweetened mango puree seems like a super easy choice, I find it overly sweet and runny with an overwhelming remnant tinny taste. Do me a favor and refrain from it, just this once and see the difference in taste for yourself.

Did you know?
  • Blueberries do not ripen once picked? They are fully ripe and taste best (sweet) when powdery blue.
  • Before turning powdery blue, they are a shy pinkish green
  • Beehives are used for pollination on the farms
  • 6 oz (less than a cup) of plain non fat greek yogurt has at least 18g of protein – more than double of that in the same quantity of regular yogurt.
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