Lassi
Traditional salty (namkin) lassi
4 c (1 L) yogurt
3 c (750 mL) cold water
1 c (250 mL) crushed ice
fresh green chili peppers (quantity according to taste), chopped
1 tsp cumin, roasted and ground
3 tbs lime or lemon juice
2 tsp salt
Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.
Mild salty lassi
Here is one possible recipe for a Salty Lassi:
250 mL (1 cup) full-fat yogurt
250 mL (1 cup) chilled milk
1 teaspoon (4g) cumin seeds
2 teaspoons lime or lemon juice
½ - 1 teaspoon (2-4g) salt
100 mL (½ cup) ice cubes
¼ teaspoon mint (finely crumbled, dried; optional)
small pinch of cayenne pepper (optional)
Dry-roast cumin seeds by cooking them over low heat in small pan until
you can smell the seasoning, about 2 to 3 minutes. Cool and grind. In
blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt
and ice cubes. Optionally scatter with crumbled mint, and a small pinch
of cayenne if for piquancy. Serve chilled. (4 servings)
Sweet (mithi) lassi4 c (1 L) yogurt
3 c (750 mL) cold water
1 c (250 mL) crushed ice
6 tbs sugar or honey
¼ tsp ground cardamom
few drops rosewater
Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.
Sweet mango lassi1 L (4 cups) mango nectar
500 mL (2 cups) full-fat yoghurt
500 mL (2 cups) chilled milk
250 mL (1 cup) sugar
Mix sugar with the mango nectar until dissolved. Next, gradually add the
milk to the yoghurt. Finally, mix together the two resulting mixtures.
(6 servings)
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