Give those soufflés and chocolate lava cake a break and scoop out a cup of frozen yoghurt. The humble dahi has been given a delicious makeover in the last two years. It now comes with exotic fruits, nuts, and fancy chocolate topping, and has got a big thumbs-up from health buffs wanting some guilt-free sweet bingeing.
The Capital’s love for the probiotic loaded dessert is only seeing a new high this year, as restaurants add yoghurt-based treats to their menu. Chef Devraj Halder of The Suryaa says, “Health conscious folks are skipping ice-creams and soufflés for yoghurts.” At the hotel coffee shop, Le Café, the fastest-selling summer dessert is Yoghurtini, a yoghurt treat topped with frozen fruits, teamed with biscotti (twice baked Italian biscuits).
Yoghurt are also in demand as a breakfast item. “People are asking for large portion of yoghurt, full of fresh fruit chunks, that makes for a light yet nutritive meal,” says chef Vishal Atreya, executive sous chef, The Imperial.
Latest entrants
This year, the popularity of frozen yoghurt has got a further fillip with foreign yogurt brands entering India. While Cocoberry, that started as India’s first frozen yoghurt chain in February, 2009, is on an expansion spree with 40 outlets across the country, Yogurberry, the South Korean yoghurt brand entered the Indian market last December. The brand now has two outlets in the Capital (M-Block Market, GK I and Defence Colony Market) — is opening the third soon — and has two outlets in Mumbai. The US chain Red Mango, also launched its first store in Ambience Mall, Vasant Kunj. The brand sells frozen yoghurt by weight, priced at 99 paisa/gm, inclusive of toppings. Reportedly, other brands that could soon set up shops in Delhi are the US-based Smoothie Factory and Canadian brand Kiwi Kiss. Recently, dairy major Amul has launched Amul Flaavyo, frozen yoghurt in various flavours.
High on health
Yoghurt is packed with calcium, phosphorus, vitamin B12, zinc, potassium, and protein. The live bacteria present in yoghurt makes your immune system stronger. The healthy bacteria in it helps brings down your LDL (bad cholesterol) levels and increase your HDL (good cholesterol). When you have yoghurt after meal, it helps in burning fat faster, saving you from the risk of obesity. It also makes your bone stronger, as it contains lactoferrin, a protein that helps build up bone. Yoghurt also reduces skin blemishes and clears up pimples.
High on health
Yoghurt is packed with calcium, phosphorus, vitamin B12, zinc, potassium, and protein. The live bacteria present in yoghurt makes your immune system stronger. The healthy bacteria in it helps brings down your LDL (bad cholesterol) levels and increase your HDL (good cholesterol). When you have yoghurt after meal, it helps in burning fat faster, saving you from the risk of obesity. It also makes your bone stronger, as it contains lactoferrin, a protein that helps build up bone. Yoghurt also reduces skin blemishes and clears up pimples.
Make delicious yoghurt at home
Ingredients
200gm cream
300gm hung curd
100gm milk powder
(You can also use condensed milk in place of milk powder)
Few threads saffron
Method
Take a mixing bowl and mix together the cream, hung curd and milk powder. Leave it for
3-4 minute at room temperature. Transfer the mixture to a small oven-proof ceramic bowls. Bake in the oven at 140°C for 35-40 minutes. Leave it to cool in a chiller and serve. You can also garnish with fresh mint leaves, pistachio, etc.
NOTE: At least 700gm of curd
is required to get 300 gm of hung curd.
By chef Vishal Atreya, The Imperial
Choco yoghurt
Ingredients
3 cup whole milk yoghurt
1/2 cup sugar
1 pod Vanilla
4 nos choco chip cookies
Method
Mix yoghurt, sugar and vanilla till sugar is dissolved. Take ice in sink and prepare an ice bath. Add the crumbled chocolate chip cookies to the yoghurt mixture
Place yoghurt mixture pan in the ice bath and stir slowly till the mixture thickens. Put the mixture in the freezer for one hour. Remove and churn the mixture upside down. Refreeze again for one hour. As required scoop out and serve. Garnish with
chocolate chips and mint.
by chef Tarun Khanna, The Metropolitan
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