MANGO LASSI RECIPE HOW TO

Vivek Singh, Madhur Jaffrey and Anjali Pathak all thin their yoghurt with water, with the last claiming in her book Secrets from My Indian Family Kitchen that you can use low-fat yoghurt if you prefer, a suggestion which I treat with the scepticism it deserves.

MANGO LASSI RECIPE HOW TO

Related: How to cook the perfect chicken kormaīy contrast, Meera Sodha's Made in India and Mr Todiwala's Bombay use yoghurt alone, with Sodha suggesting Greek yoghurt for those of us too lazy to make our own (ie me). The India and Pakistan volume of Charmaine Solomon's Complete Asian Cookbook supplies a recipe that is mostly soda water. Though it is always made with yoghurt, Monir Mohammed and Martin Gray's book Mother India at Home, based on recipes from the former's Glasgow restaurant, has one which is equal parts buttermilk and milk, with just a couple of spoonfuls of yoghurt. This is what makes or breaks your lassi, and there is a surprising amount of variation among recipes. This does not mean I endorse any sort of salted caramel or goji berry versions. As chef Cyrus Todiwala explains, “In summer, when the heat is intense, many Indians enjoy a good lassi instead of a meal.” The mango sort is one of my favourites, ripe mangoes being inextricably linked in my mind with India, but the recipe below is versatile enough to work with most fruits, or no fruit at all. The sweet version is often simply flavoured with sugar, which balances the natural sourness of the yoghurt, but can also be jazzed up with rose water, saffron or pureed fruit. Lassi comes in two distinct varieties: sweet and salty (also known as chaas). Second, it falls into that happy category of desserts masquerading as drinks, which means it is quite acceptable to put one away while you're waiting for your food to arrive, then demolish another one immediately afterwards, even as you wave away suggestions of pudding.

First, it is utterly delicious, as anyone who has thrown caution and official advice about only drinking sealed bottles of water to the wind will testify – creamy and sweet-sour, sometimes salty, sometimes subtly spiced and never less than utterly refreshing. The most refreshing drink on earth, or second best to a cold beer with a curry? Do you like them sweet or salty, spiced, fruity or plain, and what is the best type of yoghurt to use?This cooling yoghurt drink, popular throughout the Indian subcontinent, has a number of things to recommend it.

Mango lassi recipe