Tuesday, 9 October 2012

Lassi comes home


Salt, yoghurt and water -how simple is that?  Its been a while since I last saw lassi, but with the best Flor de sal in the world to hand I decided to tame my very own domesticated Algarvian Lassi.All you have to do is make the basic salt lassi and then choose from hundreds of flavours that might appeal to your palate.My choice was Portuguese mangoes which are at their best right now-their sticky syrup seeping from the core.

Salty Lassi is good for digestion and is very cooling to your body on a hot summer´s afternoon. It is also not fattening as  it does not require any sweetener such as sugar.
You can use full fat milk if you are not particular about watching your calorie intake.
You only need plain yogurt and water to make basic lassi. Add salt to make it a salt lassi.
You can use an electric blender, hand blender or a wooden or metal beater to make lassi.

Ingredients to make 2 glasses of lassi:

  • 1 cup chilled plain fresh yoghurt).
  • 1 cup cold water.
  • Flor de sal to taste.
  • Ice cubes.
Making Salt Lassi:
  1. Add yogurt, water and salt to the blender.
  2. Blend well till frothy.
  3. Pour in glasses and top with ice cubes.
Tips:You can add different flavourings to make the salty lassi spicy according to your taste. 
You can add any one or a mix of the following spices and herbs. You can add them one at a time to get a variety of salt lassi each time or you can add them together in the combination you like.
For example: I tried making it with salt ginger and cardamom powder. At other times I use rock salt only. You can make your own combinations.Curry leaves, Kaffir lime leaves,cumin, pepper.

Mango lassi with optional salt and cardamom
1 quantity(as above) basic lassi
I fresh mango pulped
1 teaspoon ground cardamom
1 teaspoon ground ginger
Put all the ingredients in a 1 litre blender jug and blitz with a stick blender until frothy.Serve with ice cubes.


Other options:
Banana lassi
Cumin and mint lassi
Chocolate mint
Fresh ginger /ground ginger
Pepper


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