Since this is my first smoothie bowl, I kept it simple. It is so easy to make and so refreshingly delicious, I know I’m going to be making more than a few more of these All you need is the fruit of your choice, milk and a little yogurt. Onto the toppings. You could use your choice of cereal, granola, nuts, seeds, chocolate chips pretty much whatever you feel like.
So go ahead and give these bowls a try. They will be a hard summer option to beat. You know you’ll be seeing a few more of these. Oh, have I mentioned these just take a couple of minutes to make. Its a winner all the way.
Also, I have news. I have finally been bitten by the Instagram bug. I hope you can join me there. My Instagram username is @TheAspiringHomeCook. You can find the recipes from this blog making an appearance there at #theaspiringhomecook. Have you tried a recipe from this site. Post a picture on Instagram with #theaspiringhomecook and tag me in the picture to be featured in my feed.
Mango Smoothie Bowl
1 cup frozen mango cubes
1 banana, frozen
1 cup milk
4 tbsp Greek yogurt
For the toppings –
A few fresh blueberries
Peanut butter granola
Place the mango, banana, milk and yogurt in a blender and blitz on slow at first.
Scrape down the sides and blitz till you are left with a soft serve consistency.
Pour the smoothie into a bowl.
Top off with fresh blueberries and some granola.
The trick to a good papdi chaat is getting the right balance with the whipped yogurt. Unfortunately, there is no accurate measure here, because the tartness of the yogurt varies greatly. You could use regular pot set yogurt or greek yogurt here, either way, it has to be plain, unflavored and unsweetened yogurt. I start off with half a cup of yogurt for a single plate of chaat or 1 cup for 2 plates or portions. Trust me here, you’d rather have more of the whipped yogurt dip at hand, instead of falling short or running out of it.
So let’s get straight to it then. The list below is an approximation. You add as much or as little of each of the ingredients to suit your preferences. The quantities below make one plate or 1 portion. You can easily double or multiply the quantities to make more. Also I used chickpeas here, you could use boiled potato instead or a combination of both.
For 1 portion
6-7 puris (also called Papdi)
1/2 cup boiled / canned chickpeas, roughly mashed
1/4 onion, finely chopped
1/4 tomato, finely diced
Mint Chutney (You can find the recipe here)
Date and Tamarind Chutney (You can find the recipe here)
Fresh coriander, chopped
Some chaat masala / amchur (dried mango) powder
1/2 cup plain, unflavoured and unsweetened yogurt
A pinch of salt
Sugar, to taste (superfine sugar)
To make this chaat, start off my making the yogurt whip. The mixed yogurt needs to sit for about 5 minutes for the flavor to develop.
Place the yogurt, a scant pinch of salt and 1 tsp sugar and stir together to combine. Taste and add more sugar if you need to. You are looking for a slightly tangy, slightly sweet taste with a faint hint of saltiness as well. If your yogurt is not too tart, start with 1/2 tsp sugar and add more if needed. Set the bowl aside while you assemble the chaat.
Place your puris on your serving plate.
(These puris can be made at home. I haven’t tried making them yet. For now, I use the store bought version. I get mine in packets that look like the one below).
Over the puris, arrange the mashed chickpeas in a layer. Unfortunately I don’t have a picture of the chickpeas layer but here’s one of the boiled potato slices. The trick here too is to not overload the puris. They will get difficult to manage.
Top that with the chopped onion. Use as much or as little as you like. But make sure you use some.
Top this with some chopped tomato.
Now add your green mint chutney. I would start of with small quantities of this as this is on the spicy side.
Now you add the Date and Tamarind Chutney. This is the sweet and tangy stuff, so feel free to add some.
At this stage, add a dollop of the whipped yogurt on each puri. I like a little extra yogurt on mine, but go with what you think you’d enjoy.
The next layer uses sev. Sev is basically little fried crispy noodles made out of chickpea flour. Again, this can be made at home, but I haven’t tried that yet. I simply use a store bought packet.
Add a layer of the sev to the puris.
It’s almost done. But there are a couple of flourishes that will take this treat to a whole new level. Sprinkle the puris with a pinch of chaat masala / amchur powder. Use this sparingly as a little goes a long way. Lastly garnish with some freshly chopped coriander.
There is only one way to eat these puris. You get a whole puri with its toppings in your mouth at one go.
Her blog is chock full of gorgeous pictures and awesome recipes. I can wait to try out her Pea and Mint Soup and her homemade Nut butters. But those endeavours will have to wait till I get back home.
This months post comes to you from Mumbai. We’re visiting for a short while and are trying to cope with moving from what was a beautiful autumn to a scorching hot summer here. I needed something to cool down. So I opted for her Banana Peanut Butter Yogurt Popsicles. I loved the idea and I was very sure my mother had a set of popsicle moulds, so I went ahead and made it. As luck would have it, I couldn’t find those moulds I was so sure I knew were around, so I did the next best thing. I decided to make some mini pops 🙂 I set these in an ice cube tray and used little toothpicks for sticks. They turned out to be really cute miniature portions. Just between you and me, I tried it out as a smoothie with a splash of milk added to the blender with the rest of the mix and it was yum. You can taste the peanut butter and the banana and to me that it a wonderful pairing.
I know a lot of you are headed into summer soon, so go ahead and cool off with this lovely popsicles that could serve as a little snack too since all it has is banana, yogurt and peanut butter.
Mini Banana Peanut Butter Yogurt Popsicles
5 large bananas
2/3 cups peanut butter
1 1/4 cup Greek yogurt
Blitz all the ingredients together in a food processor and set in popsicle moulds.
If you’d like to try it out as a smoothie, add a splash of milk to loosen it to a smoothie consistency.