Mango Yogurt

Mango flavored frozen yogurt that is a complete replacement for ice cream and all the calories. Can be served as a dessert with some fresh fruits or any other toppings.

Ingredients

5 cups low-fat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
 ½ cup granulated sugar
 2 mangoes, peeled, pitted and roughly chopped (about ½ to 1-inch pieces) 
1 teaspoon fresh lime juice, about ½ lime 

Method

In a large mixing bowl, whisk the strained yogurt and sugar together; reserve. 
Using a blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. 
Combine with the remaining yogurt/sugar mixture.
Cover and refrigerate 1 to 2 hours, or overnight.
Pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 
The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
 Remove from freezer about 15 minutes before serving.. 
*If you do not have a cheesecloth, you can use a couple of layered paper towels.

Paneer Lababdar

Protein rich, low fat, soft and silky paneer cubes cooked in a spicy tomato and fresh cream gravy makes a delicious paneer lababdar. The butter sautéed onion and various other spices cooked in tangy tomato gravy compliments the taste of paneer and makes it one of the best curry recipes ever. Serve it with onion paratha or aloo paratha and glass of sweet lassi for complete Punjabi food experience.

Ingredients 

1 cup paneer (cottagte cheese) cubes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp roasted and crushed coriander (dhania) seeds
3 whole dry kashmiri red chillies , coarsely powdered
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 1/2 cups chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/4 tsp cornflour dissolved in 1/2 cup low-fat milk (99.7% fat-free)
1/4 tsp garam masala
salt to taste

Method

Heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in colour.
Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes.
Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste.
Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes.
Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute.
Garnish with coriander.