Chocolate Marbled Energy Bars

Breakfast is the most neglected meal of the day. On busy weekday mornings, most people are in a great rush to reach workplaces, schools, just about anywhere. No wonder then, that, people do not spare time for breakfast. Yet, starting a day without breakfast just works against what we set out to achieve. We are more likely to be zapped of energy and enthusiasm early into the workday. To help us perform better at our tasks, a healthy breakfast is vital. If so, would it not be wonderful if we could have breakfast on the go? Enter granola bars, energy bars, muesli bars. Call them by any name. They are just as convenient, delicious and perfect snacks or meal on the go.

Energy bars can be made ahead, store well, and can be packed as breakfast on the go, or anytime snacks, or on road trips, picnic munchies. They are great for a pre workout or a post workout snack too.

I came across these chocolate marbled energy bars first in ‘Chocolate’ by Delia Smith. The book is filled with decadent chocolate based recipes. However, these energy bars were the ones that caught my eyes first. I tweaked around the ingredients and proportions to suit my requirement. I have substituted the condensed milk with brown sugar/jaggery syrup. You could add both the condensed milk and jaggery syrup to increase the richness of the energy bar too. If using condensed milk, keep the total liquid at the same volume as mentioned in this recipes. I have added popped amaranth seeds to add a good protein to the bar. The only part I have left unchanged is the beautiful marbled chocolate topping! I had to work on the recipe a few times to get a proportion that works best. One that gave just the right hint of sweetness, and had just enough liquid to solid ratio to bake well. I also made sure that the baked energy bars could be cut into neat squares!

I am sure you are eager to get to the recipe and make some for yourself too. So here goes…

ALLERGY INFORMATION

• Has gluten from oats. NOT SUITABLE for people with gluten intolerance. Substitute oats with total 5 cups rice flakes to make it gluten free. 
• This recipe does NOT contain lactose. Suitable for people with lactose intolerance. However, adding condensed milk will bring lactose into the recipe.
• Does NOT contain corn, soya, eggs.
• Contains nuts. Omit nuts if you have nut allergy.

Preparation Time – 20 minutes, Cooking Time – 30 minutes, Makes 9 squares

YOU NEED

COOKWARE – Convection oven, 8 inch square baking tray, baking paper to line tray, deep mixing bowl, rubber spatula, sauce pan, 2 glass bowls, steel fine mesh filter, sharp knife

INGREDIENTS

1. 4 cups quick cooking oats
2. 1 cup popped amaranth seeds
3. 1 cup thin rice flakes (poha, aval, attukulu, avalakki)
4. 1 cup deseeded, chopped sweet dates
5. 1/2 cup dried cranberries/strawberries/blueberries (optional)
6. 1/4 cup chopped walnuts/almonds
7. 1 cup powdered jaggery/brown sugar
8. 1/2 cup drinking water
9. 1/2 cup dark cooking chocolate
10. 1/2 cup white cooking chocolate

METHOD

1. Bring the water to boil in a saucepan, add the jaggery, mix and let it rest for a few minutes for the jaggery to dissolve. When the jaggery has dissolved completely, strain through the mesh filter to remove impurities. Collect the jaggery solution in the deep mixing bowl.
2. To the bowl add the oats, popped amaranth, rice flakes, dates, dried berries (if using), and nuts. Mix all the ingredients together until the liquid has coated all dry ingredients.
3. Preheat oven to 180 C.
4. Line the baking tray with paper leaving an overhang.
5. Pat the mixture into the tray, pressing down firmly with a rubber spatula. Make sure there are no dry bits of ingredients on the surface. If needed, sprinkle a few drops of water on top to moisten, and pat down again.
6. Bake in preheated oven for 20-23 minutes.
7. Remove and cool the tray on a cooling rack. Do not remove granola from tray. Cool for 20-30 minutes.
8. Chop the dark and white cooking chocolate into different glass bowls. Microwave in bursts of 20-30 seconds until just beginning to melt. Do not overheat the chocolate, stop heating when there a few bits of chocolate left to melt. Keep stirring with a metal spoon, to get a smooth melted chocolate.
9. Spoon both the dark and white melted chocolate alternately in a wave pattern over the baked granola. Drag wavy lines using a fork tip or toothpick to create marbled patterns while chocolate is still wet. Tap the tray sharply on the counter top a few times for chocolate to even out.
10. Place the tray in the fridge to set quickly.
11. After half an hour, remove from fridge and set on counter top. Wait for the chocolate layer to warm up to room temperature a bit. I left it on the countertop for 10 minutes. Room temperature at my home is around 23C-25C. Cut into 9 squares with a sharp knife. If the chocolate layer seems to crack rather than cut up, wait for some more time and then cut up. The marbled energy bars are ready.
12. Store in air-tight box. Stays good for at least 1 week, maybe more. I never got a chance to find out! Pack in baking paper for road trips or any place out of home. These marbled energy bars are great for breakfast on the go, for school snack boxes, for pre or post workout snacks, as well as a healthy snack option.

Notes -

• Diabetics may/may not be able to eat these energy bars. Remember although the recipe uses jaggery, there is more sugar in the dates as well as chocolate. Omitting the chocolate could bring the sugar content of the energy bars lower.
• The energy bars cut up neatly if baked through well. Also wait patiently for the top chocolate layer to set before cutting into squares.
• Do not over heat the chocolate. Stop heating when three fourths of the chocolate is melted. Keep stirring in a circular motion, in the same direction for a smooth glossy chocolate.

Technorati Tags: Chocolate marbled energy bars,energy bars,breakfast bars,muesli bars,snack bars

Idli – The Ultimate Guide to Softest Idlis.

Idli. Enough said. That spongy, light as air, uber healthy, steamed breakfast of millions in India. It is every idli lover’s dream to make the fluffiest, softest, ‘malli poo’ idlis (as soft as jasmine flower) at home. Idli is the stuff of  culinary dreams. The perfect idli seems so much in reach and yet, so elusive. As my friend put it, “Idli is the cause and weapon of marital fights at our home.” If you want Idli to be the cause of marital harmony rather than distress, or if you are looking for a healthy breakfast recipe, read on..

Much has been written about how to grind the perfect idli batter. Family and friends who have tasted my idlis have been reminding me to document my recipe at the blog. So here I am, with my method of making idli batter. Do share what works for you as well. It would be great to hear from everyone.

The key to good food begins with good ingredients. I use Salem idli rice. I use the best quality whole white urad that I can find. In Bangalore, Salem idli rice and whole white urad can be bought at most wholesale rice and grain shops. (rice mandi) Some supermarkets like Nilgiris, Spar, Star Bazaar, Towness also carry them. “Can I use idli rava instead of the rice?” You can. But the texture of idli will be different. Don’t tell me I did not warn you.

The next step is correct technique. For fermentation, timing is key! I soak the grains overnight, grind it the next morning and leave it to ferment through the day. By evening, the batter is ready. I store the fermented batter in the fridge and use it for up to a week without any loss of flavours.

 

If you are eager to make the perfect idlis for your family, follow these steps carefully. Please read the method thoroughly before trying. As with other recipes, perfection comes with practise. If you have any doubts, write to me and I can try to sort it for you.

YOU NEED

COOKWARE – Wet grinder, big bowls, spatula, idli steamer 

INGREDIENTS

1. 4 cups Salem Idli Rice
2. 1 cup Whole white urad
3. 1 tsp Fenugreek seeds – (optional)
4. 2 tsp Salt
5. 5-7 cups chilled drinking water for grinding.

METHOD

1. Measure out rice and urad in two separate bowls. Add fenugreek seeds, if using, to rice bowl. Rinse in enough changes of water till water runs clear. Soak in fresh drinking water. Water level should be 1 inch above the grains. Soaking time can range from minimum of 4 hours to maximum of 8-9 hours. I soak overnight. (about 8 hours)
2. Measure out 2+1/2 cups of drinking water. Drain the soaking water from urad and grind in wet grinder. Keep sprinkling a quarter cup of water every 8-10 minutes. Use all of the 2 cups of water. Add as much of the 1/2 cup as needed. I grind for 40-45 minutes. Remove to a deep bowl when the batter looks doubled in volume and is silky smooth when you feel between your fingers.
3. Measure out 3+1 cups of chilled drinking water. Drain out the soaking water from rice. Grind in wet grinder with 1 cup of water to begin with. Sprinkle just enough water to keep the grinder running smoothly. Keep checking every 4-5 minutes while grinding. Add water as necessary. I grind rice for 20 minutes. I stop grinding when the rice feels a little coarse and before the rice becomes a very smooth paste. That is not to say a semolina texture. Rather, between fine semolina and paste….
4. Remove to same bowl as urad batter. Add salt and mix well with your hand. Yes, I dip most of my forearm into the batter to mix it up. This is vital to good fermentation. Have you not heard?
5. Set this covered bowl of batter to rest in a warm place. Make sure to fill you bowl only half way to give room for rising. You can divide the batter into two bowls too. At my home, the batter takes about 8 hours to ferment. If your room temperature is below 20C, set to ferment inside your cold oven. Or cover the bowl with a beach towel/blanket. And pray that the batter does not attach itself to your blanket!
6. The batter is completely fermented when it rises to double in volume, has a sour-sweet fragrance. Stir it lightly. Pour into greased idli moulds.
7. Steam for 10-12 minutes over a medium flame. The idlis are done when a knife inserted through the centre comes clean.
8. Serve hot with assorted chutneys, or molaga podi or sambar. Or all of them!

Technorati Tags: Idli,softest idli,malli poo idli,mini idli,school lunch,gluten free,best meal,lunch box menu,diabetes recipe,best idli

Watermelon Shikanjvi

In keeping with the need of the summer season, here is a winner drink recipe. Watermelon juice spiked with Indian spices. These spices were chosen not just for the flavours but also for their ability to aid digestion and add essential salts to the body.

In my earlier post, I had promised to share a drink recipe that does not include sugar. This is especially so that diabetics can also indulge in a refreshing drink. Summer need not be tiring or exhausting if we have refreshing, nourishing, hydrating drinks such as this watermelon shikanjvi in our repertoire. The ultimate thirst quencher. Rich with natural salts to rehydrate, and full of fruit vitamins and minerals. The fruit is rich in anti oxidants which helps in maintaining skin tone as well. Something we could surely use in the dry scorching months!

 

In fact, most juices and colas are not advisable for diabetics since these release a surge of sugar into the blood stream almost immediately. A spike in blood sugar is dangerous for any diabetic. As is dehydration. In diabetics, if there is excess sugar in the blood, the kidneys will try to flush out some sugar through urine. It makes this happen by drawing on body water from blood, cells, saliva. This, in turn, increases the dehydration in the body.

Without further ado, here is the recipe for a super refreshing, very low calorie, drink. For ease, I am giving measures for 2 glasses. Of course, you can make a big batch ahead (do not add the soda ahead. Mix it in just before serving) and store chilled in the fridge. When you feel like downing a glass, pour yourself half a glass of this juice mixture, top with soda and sip for instant relief from summer.

 ALLERGY INFORMATION

• Does NOT contain lactose, soya, corn, yeast, gluten.

Preparation Time – 10 minutes + chilling time, Cooking Time – nil, Serves - 2

YOU NEED -

COOKWARE - Mixer grinder, lemon squeezer, and serving glasses

INGREDIENTS -

1. 1 heaped cup chopped, deseeded watermelon chunks
2. 250 ml chilled club soda
3. Juice of 1 lemon
4. a  big pinch of cooking salt
5. pinch each of roasted jeera powder and kala namak powder
6. Ice cubes to top up and serve

METHOD -

1. Whiz the watermelon chunks in the mixer until you get a smooth puree. .
2. Add the lemon juice also to the mixer jar.
3. Add also a big pinch of salt, followed by a small pinch each of roasted jeera powder and kala namak.
4. Whiz the mixture well, and divide between 2 glasses.
5. Top with club soda, ice cubes and serve chilled!

 

Technorati Tags: summer hydration,hydrating drink,summer drink,mocktail,sports drink,low calorie drink,refreshing drink,anti oxidants

 

Nellikkai Thair Pachadi / Amla Raita

Do you know that Amla or the Indian Gooseberry has the highest Vitamin C content among all vegetables and fruits? That it has mention in ancient Sanskrit texts, is used extensively in Ayurvedic medicine, and is considered a miracle fruit. Amla can be used to treat eye disorders, increase calcium absorption in the bones, help build strong bones, cure skin ailments, strengthen and nourish hair, promote hair growth, actually just about do anything healthy and nourishing for our bodies.

The Indian Gooseberry (Amla) also has known anti oxidant properties. Amla has been found to offer a full range of benefits from free radical scavenging, anti inflammatory properties, beneficial effect on diabetes.   It is also widely used for its ability to dissolve plaques in arteries, reducing serum cholesterol levels.

Studies have also shown that even preserving in brine or pickling does not reduce the availability of vitamins, especially Vitamin C. Readers may be aware that vitamins B and C are easily destroyed when food is exposed to sunlight or heat, or excess water during cooking. So excessively cooked foods or preserved foods lose their vitamin content over time. Not so with Amla. This miracle fruit continues to dole out its health benefits even when cooked or preserved.

Despite having such a wonder fruit growing in our midst, I feel people in India do not make full use of it. We are in search of that elusive magic potion sourced from deep in the Amazon forests or some wonder drug that is shipped from a Scandinavian country. While those drugs/potions/foods may be good in them selves, I ask myself and everyone reading this – Is it wise to ignore the wealth in your backyard and seek something from far away? Are the money, effort, rising fuel costs, justified?

I, for one, am going to include more of this wonder fruit ‘Amla’ in my family’s meals. I am sure all of you have recipes from different cuisines with Amla as the main ingredient. Do share your favourite recipes with Amla in the comment section below.

Here is one simple, really quick, tongue tickling recipe with Amla. Perks up any meal and loads you up with its nutrients. Go on. Try it out.

ALLERGY INFORMATION

• Does NOT contain gluten, lactose, nuts, corn, soya.
• Suitable for people with gluten or lactose intolerance, or nut allergy.

Preparation Time – 10 minutes, Cooking Time – 5 minutes, Serves – 4-6

You Need -

Cookware – Small wok, Mixer grinder

Ingredients -

1. 4-5 Amla fruits
2. 2 tbsp fresh grated coconut
3. 3-4 green chillies
4. 1/2 cup skim milk curd
5. 1/4 tsp salt

For Seasoning -

1. 1/4 tsp oil
2. a pinch mustard seeds
3. a pinch fenugreek seeds
4. a pinch asafoetida
5. 3 curry leaves
6. 1/2 red chilli (optional)

Method -

1. Rinse the Amla well. Cut incisions along the segments. Pull out the flesh and discard the seeds.
2. Grind along with coconut, green chilli, and part of the curd to make a paste. Grind more than a coarse paste but stop short of a fine paste.  Add the rest of the measured curd and whip along with the paste.
3. Heat oil in a small wok/kadai/fry pan.
4. Add ingredients for seasoning in order. When mustard crackles, pour in the ground mixture, and add salt. Simmer until the liquid foams up.  Do not boil this mixture. Keep stirring over medium heat for it to cook lightly.
5. Remove to serving bowl and enjoy with hot phulkas,  or steamed rice, a dal and some stir fried vegetables.

 

Technorati Tags: Amla,Amla raita,Amla pachadi,Indian Gooseberry,Amla Thair PAchadi,Amla Perugu pachadi

Mysore Pepper Rasam

The nippy afternoons and cold nights are a great time to warm the innards of body and soul with steaming hot soups. A few days ago, I had two people in the family with a running nose and cough. Just the right time to stir up some peppery, tangy, rasam. Every region has its own signature soup. Rasam is ‘the go-to soup’ of most South Indians when nursing a fever or cold. It features prominently in the menu for convalescents and nursing moms too. Well, even if you do not belong to any of these categories, you can still enjoy a hot mug of this delicious ambrosia.

I learnt this recipe for Mysore Rasam from my sister in law, Geeta. She is as creative in the kitchen as with her poetry. A truly inspiring person. We had this hot rasam at their home paired with steamed rice and a runner beans stir fry. Fond memories of that meal still linger, long after. Special people and some meals have that effect on us, don’t you agree? Well, I just had to recreate this at our home. Here, I have added extra pepper to suit our requirement. Everything else remains the same as Geeta’s rasam. Balmy, soothing, tangy, fragrant, instant comforter of stuffed noses and reliever of misery. Go on, make some for yourself.

Mysore rasam is unique in that it uses dry coconut apart from regular spices. Besides, the spices are always freshly roasted and ground. The effort of roasting fresh spices, grinding them and adding that magical powder to the rasam makes the end result so worth it.

ALLERGY INFORMATION

• Does NOT contain gluten, soya, lactose, corn, nuts.

Preparation time –10 minutes, Cooking time – 35 minutes, Serves - 4-6

You Need -

Cookware - Pressure cooker of 2 or 3 litre capacity, 1 Sauce pan/stew pot/steel pot of at least 5 litre capacity, 1 smaller steel pot, mixer grinder/coffee grinder, colander, Small ‘tadka’ pan or fry pan.

Ingredients -

FOR POWDER 

1. 1 tbsp Coriander seeds (Dhania/Sabut dhania/Malli verai/Kothambri beeja)
2. 1/2 tbsp Cumin seeds (Jeera, Jeerige, Jeeragam, Jeelakara)
3. 1 tsp heaped Black Pepper
4. 1/2 tsp heaped Fenugreek seeds (Methi dana/Menthulu/Menthiam/Menthya)
5. 1/4 tsp heaped dry coconut (copra) grated
6. 5-6 Curry leaves
7. 1/4 tsp ghee (clarified butter) OR 1/4 tsp cooking oil for vegan

FOR RASAM

1. 1/4 cup Tuvar dal (split pigeon peas)
2. 2 tbsp Tamarind paste OR pulp and juice extracted* from 3 tbsp packed tamarind
3. 2 medium Roma or Vine tomatoes
4. 1/2 tsp turmeric powder
5. 1 tsp salt (more if needed)
6. 1 tsp jaggery/sugar/brown sugar (optional)
7. a pinch of asafoetida
8. 2 tbsp chopped coriander

FOR SEASONING

1. 1 tsp ghee (clarified butter) OR 1 tsp cooking oil for vegan
2. 1/4 tsp mustard seeds
3. 1/4 tsp cumin seeds
4. 1/4 tsp fenugreek seeds
5. a few curry leaves
6. a pinch asafoetida

Method

1. Rinse the tuvar dal, place in a suitable container that fits inside the pressure cooker. Top the dal with double the volume of water, and pressure cook for 4 whistles. Let the pressure release on its own. If you do not have a pressure cooker, rinse the dal, place in a saucepan with 3 times volume of water. Bring to boil and simmer for 20-25 minutes. Check if it is cooked. The grains should be mash-able between 2 fingers. Else, top up with more water as needed and cook until done.
2. * To extract tamarind water, soak 3 tbsp packed tamarind in 1 cup warm water. After 10 minutes, rub the tamarind with fingers to extract juice. Sieve the juice into another container. Repeat once or twice more with half a cup of water each time. Collect this tamarind juice and use in recipe. Discard the pulp and fibre or seeds.
3. Measure all ingredients for the Powder. Fry with the ghee over a medium to low flame. Keep stirring to avoid burning. Remove to a mixer when they are golden brown in colour and begin to smell fragrant. Powder to a fine texture.
4. Chop tomatoes. Place all the ingredients (except tuvar dal and chopped coriander) mentioned under ‘Rasam’ in a saucepan, set to boil on stove top. Once it comes to a boil, simmer for 10 minutes.
5. Mash the cooked tuvar dal well. You could use a potato masher, or electric churner for this. Mix this into the simmering rasam. Add water  to thin down if needed. We are looking for a thin soup consistency.
6. Add ghee to a small saucepan. Heat with the ingredients for ‘Seasoning’. When mustard splutters, pour over the simmering soup. Add the chopped coriander and remove from stove. Cover and set aside for the seasonings to infuse.
7. Pour into mugs and enjoy warm/hot with a piece of crusty bread. Or ladle onto steamed rice and eat with a crunchy papad or a crispy stir fried vegetable curry.

Technorati Tags: Mysore Rasam,pepper rasam,hot soup,winter special,gluten free,vegan,kids recipe,low calorie soup.

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Happy Onam with Nendra Pazham Nurukku

Wishing all Keralites across the globe a very happy Onam. The very mention of the festival sends happy shivers down the spine. The excitement of meeting relatives, the rustle of new clothes, the joy of decorating the house with flowers, fills everyone with gleeful anticipation. Cooking the special Onam Sadya, the house smelling festive with the heady combination of curry leaves, coconut milk, simmering vegetables, with the inviting aroma of Payasam, with the fragrance of Nendra Pazham that lovingly follows you to every nook of the house.
That brings me to my much loved fruit – Nendra Pazham. A variety of banana grown extensively in Kerala and Tamil Nadu, it is longer than the usual Robusta or Dole variety and has a different unique flavour. It takes pride of place in Malayalee cuisine.
Ask any one from Kerala, and Nendra Pazham will count as one of their favourite fruits. Ask anyone from outside Kerala, the answer may not be the same. it could take some time to get used to. Fortunately, everyone in my family likes this special banana.
At our home, we wait patiently for it to ripen just so. It could then get plonked into the microwave for a quick steam bath, or into the sauna of a fry pan with jaggery to sweeten the deal, or if in a ‘lavish mood’ get batter fried for that crisp outside, soft, sweet, melting inside Pazham Pori. Each of these methods of enjoying the Nendra Pazham merits its own post. For now, I’ll confine my gushing to the jaggery sweetened, gooey, syrupy golden blobs called Nendra Pazham Nurukku. This is often served as part of the festive Onam breakfast menu.
Whether you celebrate Onam or not, this is a good chance to indulge in this simple sublime dessert. It fits the bill for a quick healthy snack, a solution for any time hunger pangs as much as part of an elaborate festive meal or as dessert after a spicy meal.

Here is how I go about making it.
Allergy Information

• Does NOT contain gluten, egg, soya, corn, peanuts, tree nuts.
• Suitable for gluten intolerant or lactose intolerant people.

Preparation Time – 10 minutes, Cooking Time – 15 minutes, Serves – 5-6
You Need
Knife, Kadai / Frying pan.
Ingredients

1. 1 kg (usually 4-5 bananas) Just ripe Nendran banana
2. 1/2 cup Jaggery OR Brown Sugar. Can take 3/4 cup if you prefer more sweetness.
3. 1/4 cup water
4. 1/2 tsp ghee (clarified butter) – optional

Method

1. Rinse the bananas, peel and slice into 2 inch chunks.
2. Combine the bananas, jaggery and water together in a kadai and set it over flame.
3. Keep stirring once it comes to a boil. Lower flame if you find the corners browning.
4. The bananas are done when they get a glaze and look translucent. This should come about in 7-10 minutes depending on flame and quantity cooked.
5. Top with 1/2 tsp ghee if using, mix well and remove from fire.
6. Serve when warm.

No Guilt No Bake Mango Cheesecake

 

In an Indian summer, mangoes enter our lives in a big way. At our home, we never tire of eating mangoes, of any variety, shape or ripeness. Any mangoes that escape being devoured, find it’s way into special dishes.

If it were possible to make this fragrant fruit any more delicious, it has to be in the avatar of  this cheesecake! But wait, how about the guilt from the extra calories? The extra sugar, cream, and so on? Well, what if you could indulge in a ‘cheesecake’ without any cream or cheese or extra sugar? What if I told you this dessert is richer in protein and vitamins than fat or carbs? What if we have just discovered the best guilt-free dessert for quite some time to come? If you are interested, read on….

Without much ado, I want to share with all you lovely people, this simple, guilt free, low sugar, low fat, no bake, gelatine-free, mango cheesecake! An indulgence that is easy on your girth as well as on your wallet. Can be made with mango pulp when fresh in season or using canned mango pulp or home-frozen mango pulp when these divine fruits are not in season too. Totally invoking the spirit of summer, come and fall in love with mangoes all over again this season!

Preparation Time – 30 minutes+8 hours setting time; Cooking Time – 10 minutes; Serves – 4

Allergy Information – Does NOT contain egg, soya, peanuts, corn. Contains gluten. May have traces of lactose.

You Need

Cookware – Mixer/Food Processor, Cheese cloth, String to tie, a vessel of approx. 1 litre capacity, Shot glasses/Glass Dessert bowls – 4-5, Sauce pans –2, Heat proof strainer – 1.

Ingredients

1. Marie biscuits – 10-12
2. Melted Butter – 20 gms (And the recipe said low fat! So Butter? Do read Notes )
3. Any ripe mango – 1 large or 2 small
4. Skim milk yoghurt – 400 gms OR Skim milk Greek yoghurt – 250 gms
5. Agar Agar strands – 10 gms
6. Sugar – 2 tbsp (Optional)

To Assemble

1. Tie the cheesecloth around the mouth (use elastic band or string to secure) of the 1 litre vessel, pour the skim milk curd into the cloth, and leave the whole assembly inside the fridge* undisturbed for 4 hours. The whey water will drip from the yoghurt into the vessel, leaving thick cheesy curd in the cloth. Drink the whey water separately.
2. Crush the biscuits in a mixer to a sandy  coarse powder. Drizzle the butter in,(easier in a food processor) pulse the mixer again until you find the mixture looking like wet sand.
3. Rinse and wipe dry the shot glasses you will be using. Layer the biscuit base at the bottom  of the glass. Divide the mixture equally between the glasses and press with back of spoon to level this ‘cheesecake base’. Leave the glasses in the fridge until needed.
4. To 1/2 cup of warm water, add agar agar and leave to soak in a sauce pan.
5. Peel the mango, remove pulp and puree in the mixer. Place the pulp in a sauce pan over a medium flame, stir briskly until just hot.           
6. Return the sauce pan with soaked agar –agar to heat, keep stirring briskly over a medium flame until it is fully dissolved. Add some water, a tbsp at a time if needed to dissolve the agar-agar well. Strain this hot liquid into the simmering mango puree, combine well, and switch off the flame.
7. Mix 3/4th of the above mango liquid, with the cheesy curd and whip well in the mixer. Divide this mixture into the prepared shot glasses. Tap on countertop to level and leave in fridge to set for half an hour.
8. After half an hour, warm up the 1/4th leftover mango puree+agar-agar mixture gently to loosen it, pour over as topping over the set curd, leave to set undisturbed in the fridge for at least 4 hours. Overnight would be a better idea!
9. Enjoy chilled after a long, hot day!

Notes

• At 4-5 gms butter per serving, this dessert allows for an ‘acceptable’ fat content, within the RDA range for most people.
• Using skim milk curd in this recipe ensures you consume less than 3 gms of fat, vs 25 gms if you were to use cream cheese! ( Read 8 minutes vs 1 hour of treadmill). Now is that good or what?
• *Set the curd ‘to hang’ inside the fridge to avoid it getting sour.