"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Saturday, 25 May 2013

Mango Lassi - Flavour of the season - 2 ways!

I needn't tell you why mango? Mangoes, Mangoes, everywhere, lots of sweetness ratios, sizes and shapes. Of course as I mentioned in my earlier post. My toddler is now in no interest to drink hot milk. So I need to think of newer ways to get that milk in her :) And since its hot..hot...hot, what better way to beat the heat than think of different coolers! Made the best of the mangoes this season!

I made this Mango Lassi in one way for me and one for her. Hers had sugar and mine had none just the sweetness of the delicious mango with a tad bit of cardamom and a pinch of salt to enhance the flavour of the mango. Saffron threads can also be used. Just make sure to powder this first and blend in milk before mixing in.

You need:

  • 2 medium sized sweet, juicy mangoes, diced into medium sized pieces
  • 2 cups of homemade plain yogurt (you can used the store bought variety)
  • 1/2 cup milk (toddler variety of lassi)
  • 2 tbsp sugar (toddler variety of lassi)
  • Pinch of salt
  • Pinch of cardamom powder
  • Mint leaves (desired)
  • Ice cubes ((if desired)
  • Pinch of saffron (if desired), 1/4 cup milk

The Make:
Servings: 2 tall glasses | Preparation Time: 10 minutes

1. Cool two glasses with ice.  Alternatively chill the glasses in the freezer.

2. Powder the saffron if you are using and blend it with 1/4 cup milk, salt and cardamom powder. Set aside.

3. Blend the mangoes and yogurt. Set aside 1 glass of mango-yogurt with the saffron milk.

3. Next add in the sugar and  1/2 cup milk to the remaining mango-yogurt blend and then pour into a cooled glass, after taking out the ice and residual water from the glass if you used ice. Serve with hand picked mint leaves on top. The texture will be smooth and creamy.

4. For the saffron mix, blend once more and serve with mint leaves on top. Serve cold.

Cheers...drink up! Enjoy!

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