Fruit And Yogurt Parfait Recipe – Parfait Recipes

Parfait Recipe – When my friend Shalini told me about this recipe,I had no clue of What is parfait,how it is made, how it tastes. Immediately I browsed for the recipe & images.I found in Wikipedia that Parfait is a type of food that is eaten as a dessert or breakfast in United States. It is a French word that means perfect.

In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear parfait glass, and topping the creation with whipped cream, fresh or canned fruit. In Canada and the United States, parfaits may also be made by using greek yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries or blueberries. 

I loved the simplicity of this recipe and tried it for our Sunday breakfast using strawberry flavored yoghurt layered with muesli & fresh fruits. It came out very colorful and we loved its taste too. So I thought of sharing this easy dessert and breakfast recipe for you to try if you are bored with our usual Cereals with milk combo. Its so healthy &a tummy filling recipe. After tasting this strawberry yogurt parfait, I wish to try all the variants of parfait recipe and taste it. Ok, Lets see how to make this easy and healthy fruit yogurt parfait recipe.

Vegans, please replace yogurt with non-dairy yogurt. Actual recipe calls for granola, but I used muesli here. It was super crunchy to taste !

Fruit yogurt parfait recipe

Fruit yogurt parfait recipe - Easy American breakfast at home !

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Granola Or Muesli - 4 tbsp Flavored yoghurt - 2 cups ( I used DANONE Strawberry yogurt – 80gms) Fresh fruits ( Blueberry , Strawberry,Apple and Cherries) - as needed

HOW TO MAKE FRUIT AND YOGURT PARFAIT - METHOD

Refrigerate or freeze the yoghurt for an hour and let it be cold and thick. I bought Danone & Nestle yogurt. But used Danone. Take all the required ingredients and keep it ready.   In a clear glass/Parfait glass, put 2 tbsp of muesli as the first layer. Then add half of the yogurt from 80gms cup. Again layer it with muesli and then add the remaining yoghurt. Lastly layer it with chopped fresh fruits. Garnish with a fresh mint leaf and serve immediately. Healthy and tasty fruit yogurt parfait is ready. Enjoy ! Doesn't it sound easy ?? ;) ( If you use greek yogurt, you can mix sugar with fresh fruits and then layer it to give a sweet taste. I used sweetened Strawberry flavored yoghurt. So I din’t use any extra sugar. For variations, you can use chopped banana pieces, cranberry, raspberry etc) If you don't have flavored yogurt in hand, just blend the strawberry adding some sugar, Mix with homemade thick curd & hang it for an hour by tieing them in a cloth or freexe it for an hour to make it thick. Excess water content would be removed. Then you can use this thick curd for making parfait !

Enjoy this quick and easy International breakfast at home !

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Cup Corn Recipe - Butter Cup Corn - Easy Snacks For Kids

Masala Cup corn is one of the most popular snacks you can find in all the malls and theaters in big cities.Cup corn is nothing but boiled American sweet corn kernels mixed with plain salt & butter.It’s an easy and yummy snack to be enjoyed during this monsoon season.In most of the cup corn stall,u could find a menu showing variations in this recipe like Indian masala,Mexican,Italian,classic,salted cup corn etc.We always go for masala butter corn whereas Raksha loves plain salted ones with extra butter.Most of the time this would be our interval time snacks in theaters.If you opt for less butter,it’s a guilt free low calorie healthy snack for kids and adults.Actually I clicked a picture of the cup corn menu and wanted to share here for variations u can try.But somehow I missed that file in my mobile. I will update this post after I click again.Nowadays I make this for Raksha’s school snack box very often.Its very easy to make if you have boiled corn in hands.You can also use frozen corn.Just cook the corn adding salt ,drain the excess water and mix the spice powders.Ok,Lets see how to make this easy masala butter cup corn recipe at home ! 

List of my corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

Cup corn recipe/Butter cup corn recipe

How to make masala butter cup corn recipe for evening snacks

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

American sweet corn - 1 no ( 2 cups of corn kernels) Butter - 2 tbsp ( add more if u wish) Red chilli powder - 1 tsp ( use 1/2 tsp for less spice) Chat masala powder - 1/2 tsp ( adjust) Salt - as needed Lemon juice - few drops

METHOD

Pressure cook the sweet corn adding enough water and salt.Once it becomes warm,remove the cork kernels using a knife as shown in the picture below. Boil the kernels in hot water for few minutes to make it hot ( OR mix all these spice powders and double boil the corn kernels to keep it hot till u serve).Drain the excess water and collect the corn kernels in a bowl.Add red chilli powder,chat masala powder,salt and butter. Mix it well,check for taste and serve hot immediately. Enjoy !

Note

For plain salted ones with butter,avoid spice powders and add salt,butter alone. Adjust the quantity of chilli powder and chat masala powder as per your taste. You can skip lemon juice and add amchur powder for tangy taste You can also try adding black salt instead of plain salt.

Try this easy,healthy masala cup corn recipe for your kids and Husband.They will love it !!

Check out my other corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

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Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicy.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa

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Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season. As you all know pepper is good for sore throat & cold. It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu. Adding tomato & garlic in this rasam are purely optional. If you want to make this rasam without tomato, just follow my poondu rasam recipe and use less garlic cloves. However you make this rasam tastes great with the flavor & hotness of pepper. Lets see how to make this hot and spicy Indian pepper rasam with stepwise recipes !

Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

Milagu Rasam/Pepper Rasam

How to make pepper rasam/Milagu rasam for cold

Cuisine: Indian

Category: Rasam Recipe

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Tomato - 1 no (skip tomato & use medium gooseberry tamarind to drink as a soup for cold) Pepper corns/Milagu - 1 tsp ( Use 1.5 tsp for more spiciness) Cumin seeds/Jeeragam - 1/4 tsp Garlic cloves - 2 nos (optional) Pepper powder –1/4 tsp ( to sprinkle at the end) Turmeric powder - 1/8 tsp Hing/Asafetida – a pinch Salt & water - as needed Sugar - 1/4 tsp To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( optional) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE MILAGU RASAM - METHOD

Soak tamarind in one cup of water for 20 minutes and take extract. Wash and chop the tomato into pieces. Crush it using your hands and add to tamarind extract. Add salt, turmeric powder, hing and few curry leaves. Coarsely powder the pepper corns+Jeera+garlic cloves(with skin). Heat a kadai with ghee. Splutter mustard seeds,Cumin seeds and a pinched red chilli. Add the tamarind extract +1 cup of water and boil for few minutes. Add the ground pepper powder to the boiling rasam and add 1/4 cup of water. When the rasam comes to a roll boil, switch off the flame. Garnish with coriander leaves and sprinkle 1/4 tsp of pepper powder on top to get a nice flavor. Transfer it to a bowl and enjoy drinking hot or mix with plain rice !

Note

You can avoid tomato & garlic in the above recipe. But increase the quantity of tamarind accordingly. For this recipe, you can use medium gooseberry sized tamarind. Add more pepper corns for spicy rasam.

Make this hot and flavorful pepper rasam. Enjoy drinking as a soup or mix with plain rice & ghee !

Tastes yum!!

 

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Easy Walnut Chutney Recipe - Side dish For Idli,Dosa

Nowadays I started to look for some healthy chutney recipes other than my usual coconut chutney & onion,tomato chutney recipes.Recently I came across this walnut chutney recipe in a facebook page.Its recipe was very similar to my hotel style thick coconut chutney recipe.So this morning I tried it for our breakfast as a side dish for Samai idli/Little millet idli( Recipe yet to come).After having this chutney,Sendhil told its taste is very similar to peanut chutney.Its an easy to make,South Indian style chutney using less coconut.You can make it without coconut too.It was tasting good with Samai Idli & Dosa as well.If you don’t have walnuts in hand,you can prepare this chutney with Almonds/Badam or just with the skin of almonds.ie badam peel.It will come out well.Refer notes section for more variations.Lets see how to make Indian style,healthy walnut chutney recipe in detail !Check out my 40+ Chutney varieties HERE

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Brinjal Biryani/Kathirikai Biryani Recipe

Actually I wanted to finish my Sunday Lunch Recipes series this week by posting an interesting biryani recipe.But suddenly I changed my plan and postponed the conclusion of this series to next weekend as I came across this yummy biryani recipe using my favorite vegetable, Brinjal . I have tried brinjal gravy as a side dish for biryani but never thought of making a biryani adding whole brinjals.When Valarmathi shared this Kathirikai biryani,I was so excited & bookmarked it immediately to try this one.In Andhra,people call this as Vankaya biryani but its method & ingredients are slightly different. I made few additions to the original recipe and tried it yesterday.It came out very well.Being a big brinjal fan,I loved this rice to the core.I am so happy to add this biryani recipe in my Sunday Lunch Recipes Series and this is my 35th recipe in this series!Lets see how ro make this yummy & delicious Brinjal Biryani/Kathirikai Sadam recipe.I am dedicating this post to all brinjal lovers like me .

Brinjal Biryani Recipe

How to make birnjal biryani / Kathirikai sadam

Cuisine: Indian

Category: Biryani

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Raw Rice OR Steamed Rice - 1 cup Cooking oil or ghee -  2tbsp Small brinjals - 6 nos Big onion - 1 no Ripe tomato - 2 nos Curd – 2 tbsp Green chillies – 2-3 nos Whole Garam masala - 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf) Fennel seeds – 1/2 tsp Mint leaves – few Coriander leaves - few Water - 2.5 cups To stuff & marinate brinjals Ginger & garlic paste - 1 tbsp Red chilli powder - 1 tsp Dhania powder –1 tsp Garam masala powder - 1/2 tsp Lemon juice - as needed

METHOD

Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes. In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy. Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt. Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!

Note

Adjust the quantity of spices as per your taste. You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.

Try this easy,yummy biryani recipe if you are a brinjal fan.U will fall for its taste !

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Baby Potato Fry (Small Potato Curry) Recipe

This is my second recipe for baby potato curry.Earlier I have shared a madurai style small potato curry.After that,I din’t get a chance to make baby potato recipes other than biryani and pulao.So this time I reserved few baby potatoes to make an easy,spicy curry recipe for rice.It’s a no grinding roast recipe that takes less preparation time if you have cooked & peeled small potatoes ready in hand.This recipe is apt for Bachelors and working women who look for easy side dish for rice.Yesterday morning I tried this along with paruppu rasam for Sendhil & Raksha’s lunch box.They loved it a lot.It ‘s a good side dish for sambar rice,rasam and even curd rice.So friends,try this easy and spicy small potato curry for your lunch and share your feedback with me.

Baby potato fry recipe

Small potato curry/Baby potato fry recipe for rice

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Baby potato - 15 nos Big onion - 1 no ( finely chopped) G&G paste - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1.5 tsp ( use 1 tsp for less spice) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Lemon juice - few drops Coriander leaves – to garnish(optional) Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cumin seeds/Jeera – 1/2 tsp Curry leaves - few

METHOD

Wash and pressure cook potatoes adding 1/4 tsp of turmeric powder.Peel the skin and set aside.You can prick the potatoes with a fork if you wish. Heat oil in a kadai and splutter mustard seeds,urad dal,cumin seeds. Add finely chopped onions & curry leaves.After onion turn transparent,add the g&g paste.Saute till raw smell goes offf.Then add red chilli powder,turmeric powder,dhania powder,garam masala powder and salt.Lower the flame and saute for few seconds.Lastly add the peeled small potatoes and mix well. Saute for few minutes & after the masala is well coated over the potatoes,switch off the flame.Sprinkle some lemon juice.Garnish with coriander leaves if you wish.Serve hot with rice !

Note

Adjust the quantity of chilli powder as per your taste. For no onion no garlic version,skip onions and g&g paste.Instead add finely chopped ginger while sauting. Lemon juice can be skipped if you want the curry to be more spicy. You can also garnish it with coriander leaves after switching off the flame.

Easy,spicy baby potato curry,Paruppu rasam with banana chips was our lunch yesterday

It was yummm !! You too give a shot !

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