NutribulletSA

Just what the weather doctor suggests for this continuous “heat wave” we experiencing around the country.

Traditional Lassi (The world’s first smoothie) was born/created/invented 1000 BC at the foothills of the Himalayas – in the state of Punjab in Northern India – the land of 5 rivers,  and India’s roti dabba (bread tin). Punjab is known for its amazing and varied types of rotis (breads) and Lassis

Lassi is a creamy blend of Indian yogurt flavoured with the richest of spices. It is well known across South Asia (and now the world over) for its amazing taste and healing Ayurvedic properties. Traditionally every glass of lassi was handmade locally using the principle of spices – and sometimes seasonal fruit. This is a tradition that dates back to the very beginnings of Indian civilization

Lassi-is a traditional, refreshing yogurt based drink from the Indian Sub-Continent that has now gained popularity the world over. Indians generally serve Lassi chilled and at the end of a main meal which generally is eaten at lunch time and this is because that is when our appetite and digestive systems are at their peak. A glass of Lassi/Chaas is traditionally served in either a stainless steel or clay cup – ensuring that it stays cool. Lassi is meant to help digestion and cool the system after a spicy meal. Add a bit of turmeric powder to your Lassi and you have a folk remedy for gastroenteritis.

• Salted Lassi is most popular in the villages of Punjab it is seasoned with salt and cumin
• Saffron Lassi is a rather rich speciality of the Sindh communities in Pakistan, Jodhpur and Rajasthan
• Sweet Lassi is flavoured with sugar, rosewater, coconut milk, palm sugar, dried or fresh fruits and this is a modern take on the Traditional Lassi that is slowly but surely gaining popularity all over the world
• Chaas is a salted drink very much like Lassi, made with yogurt however chaas has more water and therefore its consistency is not as thick as lassi – is very popular in the state of Gujarat and with the Guajarati community all over the world. It is generally served chilled with lunch and it is an excellent coolant during the scorching Indian summer months. Quiet often fresh coriander and or mint is added to chaas to enhance the flavour and make it more refreshing
• Mango Lassi has gained popularity the world over – all it is – is a mixture of yogurt blended with some mango and water and then you can add as much indulgence you want – saffron, ice cream or cream and topped with some pistachio nuts

Personally and on a regular basis I prefer a good glass of ice cold chaas and during the mango season a saffron and mango Lassi is what dreams are made of.

The above pictures have been sourced from the internet

Lassi Sweet (Serves 2)

500ml dahi (sour milk or yoghurt)

125ml cold water

20ml condense milk (added indulgence)

20ml sugar or sweetener to taste

7ml roasted and crushed cumin seeds

3ml salt

150ml ice cubes to serve

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a pinch of cumin powder and a few coloured sugar crystals before serving

Lassi Salted (Serves 2)

500ml dahi (sour milk or yoghurt)

125ml cold water

7ml roasted and crushed cumin seeds

7ml salt

150ml ice cubes to serve

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a pinch of cumin powder before serving

Mint Lassi (Serves 2)

500ml dahi (sour milk or yoghurt)

125ml cold water

20ml condense milk (added indulgence)

20ml sugar or sweetener to taste

125ml fresh mint leaves

5ml salt

150ml ice cubes to serve

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a few sprigs of mint leaves before serving

Saffron Lassi (Serves 2)

500ml dahi (sour milk or yoghurt)

125ml cold water

20ml condense milk (added indulgence)

20ml sugar or sweetener to taste

3ml saffron steeped in 5ml boiling water

25ml almond powder

3ml salt

150ml ice cubes to serve

5ml chopped almonds (garnish)

5ml chopped pistachios (garnish)

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a pinch of chopped almonds and pistachios before serving

Mango Lassi (Serves 2)

500ml dahi (sour milk or yoghurt)

125ml cold water

125ml mango puree

3ml salt

3ml dry mango powder (Amchur) or 5ml lemon juice

3ml ginger powder

150ml ice cubes to serve

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a pinch of ginger powder and a few pieces of finely chopped fresh or dry mango

Chaas (Serves 4)

250ml dahi (sour milk or yoghurt)

250ml cold water

7ml roasted and crushed cumin seeds

5ml salt

150ml ice cubes to serve

Method

1. Add all of the above ingredients (except the ice cubes) to a blender and blend for about 5minutes
2. Pour into tall glasses, add some ice cubes, garnish with a pinch of cumin powder before serving
3. Should be served before eating an Indian meal

The above pictures have been sourced from the internet

The above pictures have been sourced from the internet