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A home which has toddlers and grandparents, is the home which has the most varied demand for food. To cater to the unstoppable choices and requirements for food, the woman of the house needs to have a good knowledge of at least 200 dishes, various cuisines, the nutritional aspects of various ingredients and what is best and healthy for her family. It is a very difficult task to understand and learn the process of healthy and fast cooking if the woman is working. Any food item which would help her save time and is yet nutritionally good is more valuable than gold.
I recently had some of my relatives visiting and staying at my home. We are six people in my family (including my diabetic father in law). Plus the guests comprised of two kids of ages 6 and 8 respectively who were extremely choosy about their food. It was summer, and everyone wanted something cool and nice to eat and nibble all the time. So, imagine my situation when I had to cook something for 3 days which will be healthy, not very high on calorie, looks nice and also tastes good. I feel that complex software programming is easier to do.
I started searching online for good summer food options and came across Greek yogurt. This is a typical variety of curd prepared by straining the normal curd which removes its whey. This gives it a thick consistency and also reduces its sourness a bit. It’s also used in the Maharashtrian sweet dish called Shrikhand.
Greek yogurt makes a great summer food as it has cooling properties. Plus it is full of calcium and milk proteins making it a healthy food option. I did my experiments in the kitchen with this wonderful ingredient and I am sharing some of these recipes with you here:
In a bowl, add equal quantities of chopped cucumber, small orange pieces and ripe pomegranate seeds and mix well. Add 3 tablespoons of the plain variant of Nestlé a+ Grekyo, 2 teaspoons of blueberry compote and 1 teaspoon of soaked falooda seeds. This salad looks really appetizing as it is colorful. Plus the pomegranates and yogurt combination gives it a very unique texture.
Mint yogurt dip
In a bowl, take 1 cup of the plain variant of Nestlé a+ Grekyo, 1 teaspoon of roasted and crushed peanuts, 2-3 garlic cloves, 10-12 mint leaves, and some coriander leaves. Add half of lemon juice and salt to taste. Grind this is a mixer and take it out. Garnish it with a couple of mint leaves and sprinkle a little black pepper powder. This is a great dip to enjoy with any summer special dish like pakoda, cutlets, puris, nachos, etc. The coolness of mint and yogurt gives a balance to the main dish.
Tri color salad
In a bowl, take 2 tablespoons of finely square shaped chopped carrots, 2 tablespoons of finely chopped tomatoes, a little salt, black pepper powder, lemon juice and Chinese mixed herbs and mix well. In another bowl take 1 tablespoon of finely chopped capsicum, some crushed lettuce leaves, 1 tablespoon of green sprouts (moong), little salt, black pepper powder, lemon juice and Chinese mixed herbs and mix well. In a rectangular plate, arrange the carrot and tomatoes mixture on one side and arrange the capsicum and lettuce mixture on another side. In the middle of the plate, spread the plain variant of Nestlé a+ Grekyo. Take some honey in a spoon and make a round shape like a wheel while pouring it at the center of the yogurt. The yummy and appetizing tricolor salad is ready.
Mango Yogurt Mastani
In Pune, Mastani is as famous as Kerala’s banana chips. But I decided to give it a twist to suit the health constraints of the seniors of the family. So make a thick mango milk shake from fresh and good qualities mango. Pour the milkshake in a glass. Add a dash of finely chopped almonds and mix well. Take mango flavored Nestlé a+ Grekyo (freeze for 3 hours) and extract a round shaped ice cream scoop from it. Now add this scoop on top of the mango milk shake. On the scoop, pour some mango marmalade and some fresh raisins.