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Fruit lassi One
Yield 1 servings
Measure Ingredient:
1 Ripe mango, banana, or
Papaya peeled and pureed
2 teaspoons Honey; to taste
¼ teaspoon Saffron threads;steeped in
2 teaspoons Hot water
1 cup Ice water
2 tablespoons Juice, lemon; to taste
1 cup Yogurt
In a blender, puree the mango or other fruit with other ingredients; chill for 2
hours before serving and stir before serving. Yield: about 2 to 3 cups
Nutritional information per serving: xx calories, xx gm protein, xxx mg
cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat,
x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Fruit lassi Two
Yield 5 Servings
Measure Ingredient:
1 Ripe mango; banana or papaya, peeled and pureed
Honey; to taste, 1 to 2 teaspoonfuls
¼ teaspoon Saffron threads; steeped in:
2 teaspoons Hot water
1 cup Ice water
Lemon juice; to taste, 2 to 3 tablespoons
1 cup Plain yogurt
In a blender, puree the mango or other fruit with other ingredients; chill for 2
hours before serving and stir before serving. Yield: about 2 to 3 cups
Lassi One
Yield 1 Servings
Measure Ingredient:
1 pint Plain yogurt
1 pint Water
2 tablespoons Honey, or to taste
1 Good squirt of good quality rose flavouring
1 pinch Crushed, dried mint (or two leaves of finely shredded and chopped fresh
mint)
Whir this up in the blender (or shaker) and pour over ice. Very good with hot,
spicey meals and East Indian foods.
Lassi Two
Yield 1 Servings
Measure Ingredient:
1 quart Milk
1 quart Yogurt (up to)
¾ cup Sugar
4 teaspoons Vanilla (up to)
8 Fresh mint leaves
Mix first 5 ingredients together. Immerse 6-8 fresh mint leaves (bruise leaves
and tie ends of stalks together) into lassi. Let stand in fridge at least 5
hours to allow mint flavor to permeate lassi. Remove mint before serving. This
cold mint beverage is a variation of a common South Asian drink, often flavored
with rose water. Similar drinks are served in the Middle East. Lassi is a nice
accompaniment to hot spicy foods. Children wll enjoy making and drinking it as a
refreshing snack.
Lassi Three
Yield 1 Servings
Measure Ingredient:
2 cups Yoghurt
Ice cubes (about 4-6)
Sugar
Limes/lemon
Salt
Blend the yoghurt and ice cubes together, until the yoghurt becomes more liquid.
add sugar to taste. the lemon/lime is optional but it gives it a slightly tart
taste. dash of salt.
Lassi Four
Yield 1 Servings
Measure Ingredient:
¾ cup Buttermilk
¼ cup Crushed ice
There is actually a much easier (and lazier) method for making lassi. Add 3/4
cup buttermilk to 1/4 cup crushed ice. Shake it up (this is the fun part!). As
any Indian can tell you, lassi can be made either sweet or sour, depending on
your taste. If you want it sweet, add sugar until it's sweet enough. If you want
it sour, add salt to your taste. Mint is optional. Shake it up again (more
fun!). An interesting variation i've had is mango lassi. This basically involves
adding some very ripe, juicy mango to the buttermilk and putting it through the
blender. Add sugar, cardomom if you want. The main problem i've had with making
lassi in the states is that the buttermilk is too thick.
Lassi Five
Yield 4 servings
Measure Ingredient:
5 cups Yogurt
5 eaches Cardamom pods
6 tablespoons Sugar
1 tablespoon Rose water
⅛ teaspoon Nutmeg
Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, cardamom
and sugar in a electric blender. Beat remaining yogurt well in a bowl. Add to
contents of blender and mix well. Add rose water to yogurt and mix well. Serve
in individual glasses and sprinkle with nutmeg.
Lassi patiala
Yield 1 servings
Measure Ingredient:
2 cups Fresh curds chilled
1 tablespoon Sugar
½ teaspoon Cardamom
8 Strands saffron; (8 to 10)
2 drops Vanilla essence
½ cup Crushed ice
1 teaspoon Hot milk
Soak saffron in 1 teaspoon and rub till dissolved. Mix sugar in curds till well
dissolved. Just before serving combine all ingredients. Whip well with a hand or
electric beater. The lassi is ready when it is light and frothy. Serve well
chilled. Making time: 10 minutes Makes:1 large glass Shelflife:best frothy fresh
Variation: Substitute the original flavour by adding rose, pista or kewra
instead of saffron and vanilla.
Lassy tart
Yield1 servings
Measure Ingredient:
1 Egg
1 cup Molasses
1 cup Bread crumbs, soft
Pastry for 8 inch lattice top pie
"Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts, pies.
dumplings, puddings. cakes and sauces have been popular for generations." Beat
egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate with pastry;
pour in molasses mixture. Arrange strips of pastry over top to create lattice
pattern. Bake in 400F oven for 20 minutes or until done. Serve hot or cold.
MAKES: 4-6 SERVINGS. SOURCE: Canadian Living magazine
Mango lassi
Yield 4 servings
Measure Ingredient:
3 cups Plain yogurt
1 cup Milk
1 cup Water
1 cup Mango pulp
½ cup Sugar
1 ounce Pistachios, ground
In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly
until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the
ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian
Restaurant, 2514 Times Blvd, Houston Texas
Mango lassi yogurt drink
Yield 2 Servings
Measure Ingredient:
½ cup Plain yogurt
½ cup Milk
½ cup Water
4.00 each Ice cubes
1.00 each Mango; pulped
2.00 tablespoon Sugar
4.00 drop Rose essence
Combine all ingredients in a blender and blend until smooth. Serve at once
Mithi lassi
Yield 1 Servings
Measure Ingredient:
4 cups (950 ml) plain yogurt or cultured buttermilk
3 cups (700 ml) ice water
6 tablespoons Sugar -or-
5 tablespoons Honey
2 teaspoons Rose-water
¼ teaspoon Ground cardamom seeds
Crushed ice (optional)
For best results, dissolve the sweetener in a small quantity of hot water before
mixing it with the other ingredients. Mix all the ingredients together with a
whisk or an electric blender until the surface of the lassi becomes frothy.
Serve chilled, either by adding crushed ice or by refrigeration. As an
alternative to rose-water and cardamom, try 3 tablespoons of lime or lemon
juice, 3 tablespoons of flavored syrup, or 1/2 cup (50 g) of crushed red
berries, ripe banana, or ripe mango.
Papita lassi papaya lassi
Yield 6 glasses
Measure Ingredient:
1 cup Papaya; ripe, diced, mashed well
1 cup Yogurt, plain Chilled water
2 tablespoons Lime juice Salt
½ teaspoon Pepper
Mint; few sprigs Ice cubes
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya
with all the seasonings. Beat or blend again. Pour in individual glasses.
Garnish with mint and serve cold. If you want to make sweet papaya lassi, then
omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose
water. MAKES: 6 glasses.
Pista lassi
Yield 1 servings
Measure Ingredient:
2 cups Fresh curds chilled
1 tablespoon Sugar
½ teaspoon Cardamom
2 Pistas; (2 to 3)
2 drops Pista essence
½ cup Crushed ice
1 teaspoon Hot milk
Make coarse powder of pista Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled. Making time: 10 minutes Makes:1 large glass.
Rose lassi
Yield 1 servings
Measure Ingredient:
2 cups Fresh curds
¼ cup Sugar
1 tablespoon Or more rose syrup
½ teaspoon Salt
½ teaspoon Cardamon powder
½ cup Water
10 Crushed ice-cubes; (10 to 12)
10 drops Vanilla essence; (10 to 12)
Put all ingredients in a blender and blend till smooth and frothy. Serve in tall
glasses, chilled. Vary the flavour by substituting rose for khus, kewra or
pineapple. Very finely chopped pieces of fruit may be added.
Salted lassi One
Yield
4 Servings
Measure Ingredient:
1.00 cup Yogurt
3.00 cup Iced water
Salt; to taste
Freshly-ground black pepper - to taste
Recipe by: Susan Feniger and Mary Sue Milliken Beat yogurt until smooth and
gradually stir in iced water. Season with This recipe yields 4 servings.
Salty lassi Two
Yield 4 Servings
Measure Ingredient:
1 cup Unflavored yoghurt
1 teaspoon Salt
1 teaspoon Ground cumin
3 cups Ice water
Combine the yoghurt and salt in a deep bowl and beat vigorously with a whisk or
spoon until the mixture is smooth. Beating constantly, pour in the ice water in
a slow, thin stream and continue to beat until all the ingredients are well
blended. Taste for seasoning. (A quicker, though hardly traditional, method is
to combine the yoghurt, cumin, salt and ice water in the jar on an electric
blender and blend at high speed for 1 minute or until the mixture is smooth.)
Pour the lassi into a chilled pitcher and serve it from chilled tumblers. If you
like, you may prepare the drink ahead of time and keep it chilled in the
refrigerator until ready to serve. **Now, I think I would try to reduce it to
one serving and add ice cubes to the blender instead of ice water.
Sweet lassi
Yield 6 Servings
Measure Ingredient:
1¾ cup Plain yogurt
4 Ice cubes
1¼ cup Ice cold water
2 teaspoons Lemon juice
2 tablespoons Sugar
Ice cubes
½ teaspoon Cumin seeds, crushed
Lemon slices
Fresh mint sprig (opt)
In a blender or food processor, blend yogurt, 4 ice cubes and ice cold water 30
seconds. Add lemon juice and sugar and blend mixture again until thoroughly
combined. Pour mixture over ice cubes in glasses and sprinkle with crsuhed cumin
seeds. Garnish with lemon slices and mint sprig, if desired.
Sweet lassi One
Yield 1 Servings
Measure Ingredient:
4 tablespoons Yoghurt
Salt and pepper to taste
Sugar to taste
1 pint Iced water
There was a request made for Sweet Lussie, an East Indian drink. I have the
recipe and the drink is wonderful! Beat the yoghurt until smooth and add 1 pint
iced water. Add salt and pepper and sugar to taste.
Sweet lassi Two
Yield 1 Servings
Measure Ingredient:
1 cup Yogurt
1 cup Water -or-
1½ cup Milk (up to)
2 tablespoons Sugar; to taste
Put all the ingredients in a blender, blend, add crushed ice and serve.
Sweet lassi Three
Yield 6 Servings
Measure Ingredient:
1¾ cup Plain yogurt
4 Ice cubes
1¼ cup Ice cold water
2 teaspoons Lemon juice
2 tablespoons Sugar
Ice cubes
½ teaspoon Cumin seeds; crushed
Lemon slices
Fresh mint sprig (opt)
In a blender or food processor, blend yogurt, 4 ice cubes and ice cold water 30
seconds. Add lemon juice and sugar and blend mixture again until thoroughly
combined. Pour mixture over ice cubes in glasses and sprinkle with crsuhed cumin
seeds. Garnish with lemon slices and mint sprig, if desired.
Sweet lassi Four
Yield 4 Servings
Measure Ingredient:
½ cup Yogurt
2½ tablespoon Sugar
2.00 cup Iced soda
1.00 cup Pureed mango
Recipe by: Susan Feniger and Mary Sue Milliken Beat yogurt with sugar until
smooth and gradually beat in iced soda and This recipe yields 4 servings.
Sweet saffron lassi
Yield 1 servings
Measure Ingredient:
500 millilitres Yoghurt
½ teaspoon Saffron threads
1 tablespoon Boiling water
250 millilitres Iced water
2 tablespoons Ground cardamom
½ teaspoon Crushed ice
Mix of sugar and salt; (coloured)
1 slice Lime
Garden mint leaves
DECORATION Mix the saffron stamens with the boiling water. Leave to stand. Whisk
together the yoghurt, iced water, sugar and cardamom in a large bowl. Stir in
the saffron and water mix and pour over crushed ice. Decorate glass with a
mixture of salt and sugar (coloured) and dip the glass rim. Add a slice of lime
and fresh garden mint.