I feel better all day if I start off by eating healthy. Breakfast is simple: multigrain toast with natural peanut butter, oatmeal, yogurt, fruit, or healthy cereal.
I wasn’t eating the right kinds of calories. I didn’t know about healthy carbs such as brown rice and lentils. Now I eat small meals throughout the day: oatmeal with cinnamon to start, fruit and yogurt as a snack, and vegetables or with chicken or tuna, and a healthy carb, like a yam, for lunch.
yoghurt – a healthy and tasty snack NEWLY LAUNCED TODAY by @danone Danone #Snackonyoghurt – yoghurt is a cultured milk product that is soured and thickenened by the action of specific lactic acid- prducing cultures added to milk.. the lactic acid produced by the culture coagulates the milk protein , thickening the milk and adding the characteristic sour flavor.. the starter cultures (bacteria) used to make yoghurt and llactobacillus bulgaricus and streptococcus thermophilus….
yoghurt is differnt from curd or dahi.. the basic differnce lies in its method of preperation and also the beneficial bacterial strains that are used for the fermentation of milk. yoghurt is created by bacteria fermentation of milk using the above mentioned bacterial strains, while curd is processed by curdling milk with rennet or an acidic substance like vinegar or lemon juice ,…
chef . varuninamdar teached us three types of recipes by using danone products……
he talked baout the nutrilicious snack otpion….. he made us aware by advising how it helps in our day to day life.. he made it a point by saying danone yoghurt is the healthier option , yoghurts nutrient density is better than other snacks…. he made me understand the value of my health…being a mother of 28 cancer kids.. he teached us how yoghurt has a huge potential to occupy the healthy snack and dessert space in the cnahging indian diets….
thanks varun, yesterday itself i had for dinner two cups danone yoghurt,,,, i loved both the flavours….
i wont say its a bloggers meet, its a personal advice for me and he made aware how to be healthy , and energetic .
this yummy banana brulee and yoghurt snackjacks prepared by my fav chen Varun Inamdar Danone #Snacksonyoghurt ….I’m obsessed with frozen yogurt because you don’t feel totally guilty eating it. It’s not as bad as ice cream, and during the hot summer months, it’s a great way to just refresh.
240 gms danone yoghurt in a medium bowl , add seven tsp flour, one tsp baking powder , and salt… stir well… whisk 2 large eggs in a seperate bowl, dd half tsp vanilla extract to eggs and stir to combine ,, pour egg mixture into the danone yoghurt flour mixture. stir well.. heat a pan.. swirl in some butter.. once butter melts and warms up, add half cup of the batter… cook for one and half minutes, and then flip on to the other side…. cook for another 45 seconds and remove to plate…. repeat with the remaining batter. smear some chunky peanut butter,and line up sliced banans all over in a decorative pattern… sprinle castor sugar on top of the sugarand torch till the bananas caramelise… drizzle a spoonful of maple syrup on top of the sugar and torch till the banans caramelize. top with edible flowers and mint leaves ..
#Snacksonyoghurt Danone Varun Inamdar Right now I’d love to be sitting on a Greek island somewhere because of being south indian , love to go greek island by , eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest… Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt.
varun made this yummy doon chetin – a kashmiri walnut and yoghurt dip
heat one cup of water ina pan, add half cup walnuts and bring to boil.. reduce heat and cook for 5 minutes , drain and dicard the water.. refresh in ice cold water… grind the walnuts , onions, mint and chillies to a paste… transfer into a bowl… stir in one cup danone greek style yoghurt (mango) , red chilli powder one tsp or two green chillies , asafoetida a pinch and salt to taste… mix well, and allow to sit for 30 min beofre seerving for flavours to blend well..
I don’t really believe in diets. I love food… If I deprive myself, I’m going to want it more. I snack on yogurt, raw cashews and cherry tomatoes.
Varun Inamdar made this yummy instant yoghurt parfait…… it was ahaaaaa
one cup freshblueberries, half cup pomegrante seeds, one cup danone mango yoghurt , half tsp crushed pepper corns , 2 springs fresh mint leaves, give kg dry ice…
in a clean glass bown mix all , crush dry ice into powder , with a whisk mix all till the mixture gets frozen and crumble…. transfer into a martinin glass and served me by chef. varun … it was ahaaaaaaaaaaaaaaaaaa
Holi is celebrated as the festival of colours widely.
Holi, this year is on the full moon day in the month of Phalgun i.e the 13th of March. Holi heralds the arrival of spring – the season of hope and new beginnings. It is a glorious spectacle, a riot of colours – crimson, red, pink, orange, purple, yellow and green. ( Btw. Did you know that the practice of throwing coloured powder gulal or coloured water on each other is in remembrance of the celestial fun Lord Krishna have had playing hori (songs) with the gopis (female cowherds) at Gokul.? )
Another inseparable component of Holis is the Holi- special food. While the taste and culture changes from place to place, the love for food runs thick all across. Take the case of the holi-special drink Thandaai, I am sure you have had tasted it sometime already 🙂 There’s much more food-choices even beyond. For e.g. Maharashtrians prefer Puran Poli while North Indians prepare Shakarpara and gujjias – a sweet samosa filled with mava, coconut, dry fruits which is fried and dipped in a sugar syrup. Gujaratis make sweet khichidi and sweets like kheer, basundi and halva.
Let me, at this point, tell you the special way I have been celebrating Holi since years, and how love & food play all-important roles there.
So, it’s been 10 years that I have adopted 28 underprivileged kids and my Holi is all about being the entire day with them, preparing special food for them and ensuring that I truly make the day about love, bonding’s and hopefully great beginnings.
I feel playing the mother of 28 kids comes with a lot of responsibilities too. For e.g. the cleanness and rigour that I put into making the Holi-special dishes for them.
for holi i cant make sweets for them so i made two dishes to make them happy and i did a trial test today at my house by using danone products in my recipe as my cancer kids cant eat more sweets or oil… so thanks to varun who teached me … so i created on my own two innovative recipes for my kids… they all are so happy and enjoyed the food , and on holi iam planning some more yummy desserts for them…
1.5 cups of rava (semolina)
1 cup of danone mango yoghurt
1/2 tsp of black mustard seeds
1 tsp of chana dal (soaked in water for 10 mins)
1/2 tsp of urad dal (optional)
A few curry leaves
1 tbsp of oil
1.5 tsp of eno salt (plain, unflavoured)
1/2 tsp of salt or as needed
2 tsp of roasted cashew nuts (optional)
1/4 cup of peas (fresh or frozen, optional)
Heat oil and add the mustard seeds. When they pop, add the chana dal, urad dal, and curry leaves. Fry until dals turn golden.
Add the rava to this along with the peas, if using. Add salt and mix well
Now turn off the flame and add the danone mango yogurt and 1 cup water.
mix well to form a thick batter.
Get your idli moulds ready and lightly rub or spray with oil. Keep some water ready for steaming in whatever container you are using (pressure cooker, idli cooker, etc) and make sure it’s hot before proceeding with the batter.
When you are ready to steam, add the eno salt to the rava idli batter.
Mix lightly and immediately pour in the idli moulds. If you are steaming the idlis in batches, add eno only to the batch you are going to steam and then add the rest before the next batch goes on for steaming.
Steaming time will vary depending on your idli mould and size. I usually require about 10 mins. If you want, you can add a roasted cashew nut to the bottom of each idli mould dent before pouring the batter.
you can dip with danone yoghurt and eat or with with white chutney or green chutney or sambhar..
WITH A DANONE YOGHURT SHAKE FOR MY KIDS …. ONLY ADDED CHILL WATER AND WHIPPED WITH NUTS AND FRUITS .
MY SECOND RECIPE…
KARAPPU KADALAI SUNDAL- GREEK SALAD …
IN DANONE YOGHURT IT IS A NUTRIOUS FOOD THAT IS GOOD FOR PEOPLE OF ALL AGES.. ITS AN EXCELLENT SOURCE OF PROTEIN , CALCIUM AND POTASSIUM ..
A SINGLE SERVING OF DANONE YOGHURT WILL GIVE YOU A SIGNIFICANT BOOST OF PHOSPHOROUS ,POTASSIUM ,B12,RIBOFLAVIN ,ZINC, IODINE AND VITAMIN B5..
The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.
In India, people love turmeric. They make turmeric milk, and sometimes I mix it with some cream or yogurt and turn it into a scrub. You’d be amazed at what it can take off your skin.
Kala channa – 1 cup
Salt – As needed
Asafoetida – 1 pinch
Grated coconut – 1/4 cup
BOIL CHANNA AND ADD CUCUMBER, TOMATO, ONION, SALT , ASAFOETIDA, ONE TSP GRATED COCUNUT , AND ONE CUP OF GREEK STYLE BLUEBERRY YOGHURT,,, MIX ALL WELL TOGETHER AND GARNISH IWTH CORIANDER LEAVES.. YUMMY HEALTHY MEAL OR SNACK IS READY TO EAT…..
@DANONE Yogurt , as you may have noticed by now, is a regular presence in my recipes – that’s because it has the ability to round up so many flavours and textures like no other component does.