Fruity curdy smoothies

Food fix

Luscious varieties of fruits are available throughout the year. Certain fruits can be blended with curds/yoghurt, to turn out delectable, nourishing & comforting desserts/dips/scoops/smoothies (by varying consistencies). Some of them can also serve as mid-morning or brunch-time favourites.

Green Gold

Ingredients: 4 cups of well-beaten curds, 2 big deseeded & chopped guavas (just ripe), 1/2 tsp jeera powder (toasted), a few chopped coriander leaves, salt and chilli powder as per taste

Method: Mix all ingredients in a bowl. Chill and serve.

Grape Joy

Ingredients: 3 cups of well-beaten curds, 2 cups of seedless white grapes, ½ tsp mustard powder,  ½ tsp chilli powder, a few chopped mint leaves, salt and sugar as per taste
Method: Mix all ingredients and serve chilled.

Pineapple Appeal

Ingredients: 3 cups of well-beaten curds, 2 cups of finely chopped pineapple, 1 tbsp cashew paste, a few chopped coriander leaves, salt and chopped green chillies as per taste

Method: Stir in cashew paste in curds till smooth; Add the rest of the ingredients and serve chilled. Serves four.

Minty Appy

Ingredients: 4 cups of well-beaten curds, 2 cups of chopped apples, salt as per taste, a paste of mint leaves, coriander leaves, green chillies, 1 tbsp of coconut gratings, and ½ tsp of jeera powder
(optional)

For seasoning: 1 tsp oil, ⅓ tsp
mustard seeds, 2 red chillies.

Method: Add chopped apples to the curds along with ground paste and salt. Stir well. Season with the mentioned ingredients, and serve chilled.

Rosy Yoghurt

Ingredients: 4 cups of curds, 3 tbsp gulkhand, 8 chopped strawberries, a few rose petals for garnishing

Method: Mix curds and gulkhand in a blender till smooth. Add chopped strawberries. Garnish with rose petals and serve chilled.

Dry Fruit Lassi

Ingredients: 4 cups of curds, 1½ cups of mixed dry fruits, and 1 tbsp of honey
Flavouring (optional): 4 drops of vanilla/rose essence, and almond slivers
Method: Soak the dry fruits in warm water for an hour until they soften. Add to the curds and blend well in a mixer. Stir in the essence and serve garnished with a few almond slivers, in tall glasses.

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