Mango Yoghurt Popsicle recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Mango Yoghurt Popsicle

This Mango Yoghurt Popsicle is such an easy and tasty recipe and my whole family members loved it a lot.

The taste is a combination of both sweet and light tangy taste of the yoghurt. Also for this recipe greek yoghurt gives the best result. But we can use the home made curd too.

Also here though can use sugar or honey or even the palm sugar as per the sweetness of the mangoes. I have used honey for mangoes and sugar for the yoghurt.

You can also add some mango essence if you like. But I have not added any essence here.

This Mango Yoghurt Popsicle gives a rich taste as well as looks very colourful, so that kids can easily get attracted.

Since we do it at home, this is really a healthy recipe than buying the popsicle from outside. If you like you can add a pinch of salt to this.

If you love popsicle recipes, then do check my other popsicle recipes, like

• rose milk popsicle
• milk popsicle (paal ice)
• bread kulfi
• sweet corn popsicle
• mango jelly popsicle

You can check my full collection of ice creams below

• collection of ice creams
• collections of summer drinks

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the popsicle

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Mango Yoghurt Popsicle

Mango Yoghurt popsicle is such a tasty popsicle recipe which has a very unique taste with sweet taste of mangoes and little tangy taste of thick yoghurt.

Course Dessert

Cuisine International

Keyword mango popsicle, mango yoghurt popsicle

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 200kcal

Author Akila

Equipment

• popsicle moulds

Ingredients

• Mango – 2
• Honey – as per sweetness of the mangoes
• Yoghurt – 8 tbsp
• Sugar – 4
• Salt – 2 pinch

Instructions

Prepare the mango pulp

• Take two ripe mangoes. Cut them into half.
• Make slit as shown below and using a spoon take out the mango cubes slowly.
• Transfer them to the food processor or mixie jar.
• Add honey or sugar as per the sweetness of the mangoes.
• Grind to smooth paste. Add little eater if you need.
• Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

• Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.
• To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.
• Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.
• The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

• Now keep everything ready and fill half the popsicle mould with mango pulp.
• Fill the remaining half with yoghurt mixture.
• I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.
• Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.
• After 8 hrs, take the moulds and show them under running water for few seconds.
• Slowly remove the popsicles.
• Tasty and healthy Mango yoghurt popsicles are ready to be served.

Video

Notes

Check the below notes 

Ingredients

Mango – 2
Honey – as per sweetness of the mangoes
Yoghurt – 8 tbsp
Sugar – 4
Salt – 2 pinch

Step by step instructions for Mango Yoghurt Popsicle Recipe

Lets see the step by step instructions for making the Mango Yoghurt Popsicle.

Prepare the mango pulp

Take two ripe mangoes. Cut them into half.

Make slit as shown below and using a spoon take out the mango cubes slowly.

Transfer them to the food processor or mixie jar.

Add honey or sugar as per the sweetness of the mangoes.

Grind to smooth paste. Add little eater if you need.

Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.

To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.

Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.

The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

Now keep everything ready and fill half the popsicle mould with mango pulp.

Fill the remaining half with yoghurt mixture.

I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.

Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.

After 8 hrs, take the moulds and show them under running water for few seconds.

Slowly remove the popsicles.

Tasty and healthy Mango yoghurt popsicles are ready to be served.

Notes

• Adding salt is purely optional. But I feel it enhances the taste.
• If you like, you can add some mango essence.
• You can add either sugar or honey or palm sugar etc and adjust the sweetness as per the sweetness of the mangoes.

The post Mango Yoghurt Popsicle | Popsicle Recipes appeared first on Learning-to-cook.

Dahi bhindi | dahi wali bhindi | okra in yoghurt gravy recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Dahi Bhindi | Dahi Wali Bhindi

This Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy can be made with onion and garlic or with out them as like a saatvic dish. So today I have prepared this as a saatvic dish and have not added garlic, ginger and onion. If you want to add, you can very well add them.

Also we can make this Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy as a spicy dish or less spicy dish and alternate as per your family taste buds.

This goes very well with roti, phulka or paratha or even with plain rice or jeera pulao. In simple words we can say it is a North Indian style Vendakkai Mor kuzhambu as it tastes delicious and similar to that of our Mor kuzhambu recipe.

You can check other North Indian Recipes below

1. Mushroom pepper gravy
2. Meal maker gravy
3. Mushroom masala
4. Matar paneer

You can check some other collections below

• Collection of Tasty pulao recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make Dahi Bhindi

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Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy is a sort of gravy in which Bhindi, the so called okra or ladies finger in english, is saute in light spice mixture and cooked with yoghurt.

Course Side Dish

Cuisine North Indian

Keyword dahi bhindi, dahi wali bhindi, okra in yoghurt gravy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Fry ladies finger
• Ladies finger – 10 to 12 cut 2 inch size
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp
• Prepare Curd/Yoghurt mixture
• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup
• To prepare gravy
• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp optional
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp can increase as per your spice level
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Instructions

• check the below instructions

Video

Notes

Check the below notes 

Ingredients

Fry ladies finger

• Ladies finger – 10 to 12 (cut 2 inch size)
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp

Prepare Curd/Yoghurt mixture

• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup

To prepare gravy

• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp (optional)
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp (can increase as per your spice level)
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Step by step Instructions to make Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Now let us see the instructions

Fry the Okra

Wash the fresh okara and pat dry them and cut both ends. Cut them in about 2 inch pieces. I have used about 10 to 12 medium size ladies finger.

Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender, ie., Add required salt.

Fry until They turn to dark green in colour as shown. This should take about 7-8 minutes. Remove them and keep aside.

Prepare yoghurt gram flour mixture

In a bowl, add the yoghurt, gram flour and water.

Mix them thoroughly without any lumps. Keep aside

Prepare the gravy

In a kadai or wok, add oil and when oil is hot, add the mustard seeds, cumin, fenugreek seeds.

When they splutter, add in the fenugreek leaves and curry leaves. Adding fenugreek leaves (kasoori methi) is purely optional, but it gives a very nice taste to this gravy.

Here i have not added onion, garlic and ginger as I prepare this recipe as the no onion no garlic recipe. But if you like to add them, you can very well add them at this stage and saute them for a while or until the raw smell of ginger garlic goes off.

Now add the chilli powder, coriander powder, turmeric powder and garam masala powders.

Fry them for 30 sec in low flame

and add in the fried okra now. Again saute them for about 2 min in low to medium flame so then okra is well coated with the spice powders.

Slowly add the yoghurt gram flour mixture now and stir slowly, keeping the flame low. (Do not keep in medium or high flame, as the yoghurt may tend to curdle)

Allow this mixture to cook for about 3 to 4 min only in low flame.

Adjust the salt now if you need. Allow the gravy to to cook and it starts to thicken nicely and switch off the stove.

Garnish with coriander leaves and serve hot with roti, phulka or paratha. It tastes great even with plain rice.

Tasty Dahi Bhindi Gravy is ready.

The post Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy appeared first on Learning-to-cook.

Here goes the recipe…

Ingredients

• Thick Curd – 1 cup
• Sugar – 1/2 cup (can increase according to taste)
• Saffron – a pinch
• Milk – 2 tsp
• Pistachios – few

Method

• Filter the thick curd in a muslin cloth.

• Hung it for 3 to 4 hrs. Overnight would be better.
• Soak saffron in milk for 1/2 hour.

• Now add the hung curd and mix with sugar and grind well.
• Now add the saffron added milk, and again grind to a smooth paste.

• Transfer to a bowl and garnish with pistachios and saffron and serve. 

The post Shrikhand appeared first on Learning-to-cook.

Ingredients

• Rawa/Semolina/Sooji – 2 cups
• Curd – 1 cup
• Mustard seeds – 1/4 tsp
• Urud Dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry Leaves – 10 to 15
• Coriander Leaves – few
• Green Chilli – 2 (chopped nicely)
• Asafoetida – a pinch
• Baking Soda – a pinch
• Water – if needed
• Salt – as per taste
• Oil – 1 tsp

Method

• Fry the rawa for 2 min.
• Then mix the rawa, curd, baking soda and mix well. If needed, add little water.
• Leave it soak for 15 to 20 min.
• Meantime, in a tawa, add the oil, and when hot, add the mustard seeds.
• When it splutters, add the urud dal, channa dal, curry leaves, green chillies, asafoetida and fry for 2 min or till the dhal’s becomes slight brown colour.
• After 20 min, mix this thallipu, to the batter and add salt and mix well.
• Pour this mixture in the idli plates and steam it.
• Delicious and simple rawa idli’s are ready. 

The post Simple Rawa Idli appeared first on Learning-to-cook.

Ingredients

• Curd/Yogurt – 2 cup
• Onion – 1 (cut in lengthwise)
• Mustard seeds –  a pinch
• Urud dhall – 1/4 tsp
• Channa dhall – 1/4 tsp
• Green Chillies – 1 (chopped finely)
• Ginger – Garlic paste – 1/2 tsp
• Curry leaves – few
• Salt – as per taste
• Turmeric Powder – a pinch
• Oil – 1 tsp
• Corinader leaves for garnishing

Method

• In a pan, add oil and when it is hot, add the mustard seeds, urud dhall, channa dhall and fry for a min.
• Then add the green chillies, ginger garlic paste and curry leaves.
• Add the onion and fry it, till it becomes translucent.
• Now add in the curd/yogurt, salt and turmeric and mix for a min.
• Serve it by garnishing with coriander leaves.
• It goes well with rice as well as side dishes for roti, chappathi etc.

The post Simple Curd Gravy/ Thayir Gravy appeared first on Learning-to-cook.

Mint Coriander Yogurt Chutney / Green chutney is a tasty and tempting chutney, which can used as a dip for any spicy non vegetarian dishes like tandoori chicken, chicken tikka etc. So let us see how to prepare this yummy, spicy and tangy chutney.

How to make Mint Coriander Yogurt Chutney / Green chutney

Ingredients

• Mint – 1/2 cup
• Coriander leaves – 1/2 cup
• Yogurt – 1/4 cup
• Ginger – 1 inch (crushed nicely)
• Pepper powder – 1/8th tsp (optional)
• Green chillies – 2 (can be adjusted to taste)
• Cumin seeds – a pinch
• Lemon juice/Vinegar – 2 tsp

Method

• Grind all the ingredients to a thick paste in a food processor or a mixie.
• Goes well with Chicken Tikka, Tandoori chicken and other fried things.

This goes to Only event – Greens by Pari and Sara

The post Mint-Coriander Yogurt Chutney | Chutney Recipes | Side dish for Tandoori Chicken | Green Chutney appeared first on Learning-to-cook.

I. For paruppu urundai

• Kadalai paruppu – 1 cup
• Thuvaram paruppu – ½ cup
• Onion – 2
• Garlic – 5 cloves (cut into small pieces)
• Fennel seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 5
• Curry leaves – 5 (cut into small pieces)
• Rice flour – ½ tsp
• Dried red chilli – 2
• Salt as required

II. Morkuzhambu

• Curd/Yogurt – 2 cups
• Green chilli – 4
• Thuvar dhall – 2 tsp
• Raw rice – 2 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp
• Urud dhall -1/2 tsp
• Grated Coconut – 3 tsp
• Curry leaves – few
• Coriander leaves – few
• Salt – as per taste

Method

For making the urundai/balls

• Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
• Grind the dhalls and the other ingredients in I to a coarse paste.

• Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out)

• Steam cook the balls in a idli cooker and keep aside.

For making the morkuzhambu

• Soak the Thuvar dhall and rice for 20 mts atleast.
• Grind the thuvar dhall, rice, green chilli, cumin seeds, grated coconut to a coarse paste.
• In a kadai, add oil, urud dhall, curry leaves, coriander leaves.
• When urud dhall becomes brown, add the coarse paste to it.
• Add little amount of water, water and turmeric powder and boil it.
• While boiling add the soar curd and again bring to boil.
• Now add the steamed balls/urundai and allow to cook for another 5 to 7 minutes.
• Switch off the stove and serve hot for rice.

Pavakkai Pulikuzhambu

Paruppu Urundai Kuzhambu(Dal balls Gravy)

Manathakkali Vatha Kuzhambu(Sun dried black night shade Gravy)

The post Urundai Mor Kuzhambu appeared first on Learning-to-cook.

 

Ingredients

• Strawberries – 4 to 5
• Curd/Yogurt – 1 cup
• Sugar – 4 tsp (or according to taste)

Method

• Mix everything and blend it in the blender or mixie.
• Serve chill.

 

Sending this and the following Beverages

Maadhulai Juice

Mint Lemonade

 

Masala More

Blueberry Milkshake

to the event Virtual Party – Beverages by Aipi and Shabitha

The post Strawberry Lassi appeared first on Learning-to-cook.

Ingredients

• Curd/Yogurt – 1.5 cup
• Carrot (grated) – 1/2 cup
• Cauliflower – 1/2 cup (Finely chopped)
• Coriander – 1/4 cup(finely chopped)
• Green chilli – 3 (chopped finely)
• Salt – as needed

Method

• Mix all the above ingredients in a bowl.
• Serve it as a side dish.

This goes to the following wonderful events

My event – Celebrating Independence Day – 2010
Sanyuktha’s A Visual Treat
PJ’s Scrumptious Delights from leftovers

The post Carrot-Cauliflower-Coriander Raitha (CCC Raitha) (CCC Pachadi) appeared first on Learning-to-cook.