Savory Indian Yogurt Bowl and Mango Lassi Yogurt Bowl

Ingredients

• 1 Cucumber (Large; thinly sliced)
• 0.5 Red onion (Small; thinly sliced)
• 190 g Alpro Greek Style Plain yogurt (Source gives 180–200 g; midpoint used for the single numeric quantity)
• 1 Fresh coriander (Big handful; chopped)
• 0.5 Lemon juice (Juice of ½ lemon)
• 1 Garlic (Small clove; grated)
• Salt (To taste)
• Black pepper (To taste)
• 1 tsp Olive oil (Optional)
• 1 tsp Garam masala (Source lists garam masala / paprika / cumin as alternatives; choose one)
• 1 pack Baby potatoes (Pack; squished and oven-baked until crispy; pack size not stated)
• 3 Eggs
• Curry leaves (For frying the eggs; amount not stated)
• Red chili (For garnish; amount not stated)
• Coriander (For garnish; amount not stated)
• 400 g Alpro Plain yogurt
• 1 Mango (Large, ripe; chopped for lassi base)
• 0.5 cup Frozen mango chunks
• 2.5 tbsp Alpro Greek Style Plain yogurt (Source gives 2–3 tbsp)
• 1.5 tbsp Honey (Source gives 1–2 tbsp)
• 0.25 tsp Ground cardamom
• 1 Ice cubes (A few)
• 4 tbsp Coconut milk
• Fresh mango (For topping; diced; amount not stated)
• Strawberries (For topping; sliced; amount not stated)
• Kiwi (For topping; sliced; amount not stated)
• Coconut (For topping; form and amount not stated)
• Pistachios (Chopped, for topping; amount not stated)
• Almonds (Flaked, for topping; amount not stated)
• 1 Mint leaves (A few; for the middle/top of the bowl)

Steps

1. 1

   For the savory bowl, squish the baby potatoes and roast them in the oven until crispy. The source does not state an oven temperature or roasting time.

2. 2

   Thinly slice the cucumber and red onion. Chop the fresh coriander, grate the garlic, and squeeze the lemon.

3. 3

   Add the Greek Style Plain yogurt to a bowl. Stir in the cucumber, red onion, chopped coriander, lemon juice, grated garlic, salt, black pepper, optional olive oil, and one chosen seasoning: garam masala, paprika, or cumin. The source does not specify exact mixing proportions beyond the listed ingredient amounts.

4. 4

   Fry the eggs with curry leaves. The source does not give the frying method, oil amount, heat level, or cooking time.

5. 5

   Assemble the savory bowl with the yogurt mixture, crispy baby potatoes, and curry-leaf eggs. Finish with red chili and coriander garnish.

6. 6

   For the mango lassi base, put the Alpro Plain yogurt, chopped ripe mango, frozen mango chunks, Greek Style Plain yogurt, honey, ground cardamom, ice cubes, and coconut milk in a blender. Blend until thick and creamy, as described in the transcript.

7. 7

   Chop the topping fruits and nuts: dice fresh mango, slice strawberries and kiwi, and chop pistachios. Prepare the coconut, flaked almonds, and mint leaves.

8. 8

   Pour or spoon the blended mango lassi base into a breakfast bowl. Arrange the mango, strawberries, kiwi, coconut, pistachios, and flaked almonds over it, and place a few mint leaves in the middle.

Notes

The post gives two alternative breakfast bowls rather than a single combined meal; servings are not specified and estimated. Quantities for salt, pepper, curry leaves, garnishes, and sweet-bowl toppings are unstated. The baby-potato pack size and roasting temperature/time are not provided. The transcript says the sweet bowl is blended and assembled, but does not give all detailed savory-bowl assembly instructions; those steps are conservatively connected from the listed ingredients and the described actions.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free
• savory
• sweet
• Indian-inspired
• no-fuss
• blended