“Madam, would you please come and grace us by lighting lamp and inaugurating the food fest in our restaurant?”
“Errr…may I know whom I am speaking to and how did you get my…”
“I got the contact details from your editor friend of xyz magazine” The voice on the other end interrupted me and replied without pausing.
“Thanks for the invite, I will be there” I replied politely and cut the line thinking this may be another gag to get the food bloggers involved in marketing their brand. But a personal invitation from the concern person who did not know about my blog proved me wrong.
Reminiscing upon my online journey as food blogger makes me feel humble every time. And all I do is to close my eyes and count my blessings!
What with the endless opportunities that the world of food blogging has given me every now and then. From a naive mommy food blogger I kept moving on to judging food events to professionally for various brands and companies.
Facing the media….
After lighting the lamp and officially starting the food fest we were introduced to the head chef who explained each and every dish displayed in the spread.I was in for a surprise when I faced the media and had to give an impromptu speech about the food and the fest.
As published in a couple of local Dailies…
Most of the tables in restaurant were pre booked for some of the special corporate guests and privileged members of the restaurant on the day of inauguration. The spread was authentic South Indian meal from Andhra Pradesh in India.
We started our dinner with the hot and steamy drumstick soup and crispyPesarattu(lentil crepes) made to order with coloruful chutneys. Enjoyed some of the yummy Andhra delicacies,Gutti Venkaya(brinjal curry)kurawithPulihora(tamarind rice) andGongura(Sorrel greens) chutney.
Popsicle Recipes
Coming back to Popsicle recipe, I know its too late hunting for fresh mangoes in the market now. I used frozen mango puree which I prepared when the mangoes were abundant. The fact that these Popsicles have a longer shelf-life makes it a regular feature and a perfect after-dinner treat at my home.
Mango Rasliterally translates to mango juice when combined with chapattis (Indian flat breads) or plain Basmati rice is a favorite summer-time meal in many homes of Rajasthan. My hubby shudders at the thought of eating plain rice or chappatis with Mango Ras.
To each his own, I often make this for myself and indulge 🙂
Any leftover mango Rasis recycled into either Aam papad(mango fruit leather) or into these Popsicles at mom’s place. She still uses these traditional metal Kulfi molds to set her Popsicle.
These Popsicles use yogurtor thick fresh curd as the base ingredient. Low fat content in yogurt makes these Popsicles freeze harder with lots of crystals than the normal cream base Popsicles.
Kiwi Popsicle in particular sets more like sorbet but is a real guilt free healthy treat to devour. The chunks of Kiwi gives a wonderful bite after licking the yogurt from Popsicles.
Coconut milk and binder (arrowroot/cornflour) used in Mango Popsicle recipe make it slightly creamier in texture.
For best results use hung curd or drained curd in both the recipes. To make hung curd, pour fresh curd in a muslin cloth placed over a large bowl and place it in refrigerator overnight. Lesser the water content in yogurt/curd used, more creamier the Popsicle will turn out.
1. Easy Yogurt Kiwi Fruit Popsicle
Ingredients;
(make 5-6 medium sized Popsicles)
- 2 cups of fresh Yogurt/curd
- 4 ripe Kiwi fruits
- 1/2 cup granulated sugar
- 1 tsp. lemon juice
- 1/2 tsp. lemon zest
Method; Peel and roughly chop Kiwi fruits and put them in the freezer for two hours.
Blend half of the chopped Kiwi pieces, yogurt, granulated sugar in a food processor.Take out the mixture into a large bowl, add lemon juice and lemon zest in it.
Take Popsicle molds or any Kulfi mold and fill them with the Kiwi mixture.
Freeze overnight or for several hours, take outthe set popsicle and poke in a wooden stick to hold it. Run a sharp knife along the sides of the mold to take it out easily. Enjoy these treats anytime of the year.
2. Mango Froyo with Coconut Milk
Ingredients;
(make 5-6 medium sized Popsicles)
- 2 cups yogurt
- 2 cups mango puree
- 1/2 cup coconut milk
- 2 tbsp honey
- 1 tsp. Arrowroot or cornflour powder
- A few Saffron strands
- A few Pistachio nuts
Method; Peel and roughly chop about 2 large mangoes to make 2 cups of puree. I used frozen mango puree. Chop Pistachio nuts.
Use fresh and thick yogurt for the recipe. You can hang the normal yogurt or curd in a cheesecloth and place it in the refrigerator overnight. This will help in draining the curd and stopping g it to become sour.
Add arrowroot or cornflour powder in coconut milk (I used store bought coconut milk in a sachet)and bring it to boil. Take off from the heat and add saffron strands in it. Let the mixture cool completely.
Mix thickened yogurt/curd, coconut milk mixture, honey, dissolved saffron and mango pure in a large bowl.
Grease Popsicle molds or Kulfi molds and pour the mixture in each leaving an inch gap on the top and sprinkle crushed Pistachio nuts over it.
Freeze overnight or for several hours and enjoy these treat anytime of the year.Take out the set popsicles and poke in wooden stick to hold it.
Easy, light on stomach, and loaded with goodness of fruits, these yogurt Popsicles or Froyo (frozen yogurt) are a perfect way to enjoy a guilt free dessert any time of the year.
Notes;
- You can use store bought flavored yogurt to make these Popsicle.
- For best results use hung curd or drained curd in both the recipes.
- You can replace the coconut milk with fresh cream if you wish.
- Use banana, apples, strawberries or any other fruit of your choice to make these Popsicles.
- Adjust the sweetness according to your taste. I add a little extra honey or sugar for my children at times.
- Add cocoa powder or eve Nutella to make some chocolaty popsicles.
- Use normal milk cream if you don’t have coconut cream.
