Lassi flavours!

Sweet Mango Lassi


You will need:

• 2/3 cup fresh yogurt
• 1 1/2 cups pure cool water
• Flesh of one large ripe mango, diced
• 1 large pinch ground cardamom
• 1 large pinch ground fennel
• Sugar or honey to taste

Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy.

Note - If using honey, add it after you pour the lassi into a glass, and stir briskly with a spoon.

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Ginger-Black Pepper Lassi

You will need:

• 2/3 cup fresh yogurt
• 1 1/2 cups pure cool water
• 1/4 tsp minced fresh ginger
• 1/4 tsp fresh ground black pepper
• 1 curry leaf (optional)
• Rock salt to taste

Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy.

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Cilantro-Mint Lassi

You will need:

• 2/3 cup fresh yogurt
• 1 1/2 cups pure room temperature water
• 1/2 tsp fresh ginger, minced
• 1 tbsp chopped fresh cilantro
• 2 fresh mint leaves
• 1/2 tsp dry roasted cumin seeds
• Large pinch fresh-ground black pepper
• Rock salt to taste

Place all the ingredients in a blender and run on high for 2 minutes until well blended. Strain.

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Herbed Rice with potato julienne

Hi all
here's a wonderful way to spice up the plain rice we have everyday. enjoy!

Ingredients:

1 cup Basmati rice

2 medium Potatoes, peeled

1/2 tb Fresh ginger

2 ts Green chillies, minced

1/4 cup Coconut

2 tb Parsley, fresh

3 tb Ghee

6 Whole cloves

1 1/2 Inch piece cinnamon stick

1 small Bay leaf

1 1/2 ts Whole cumin seeds

1/2 cup Frozen peas, defrosted

1 t Salt

3/4 ts Turmeric

1 t Lemon juice

2 1/4 cup Water

1 t Sugar

1 tb Ghee

5 Lemon wedges to garnish



Method:

Wash the potatoes & cut them evenly into julienne
strips.

Combine the ginger root, chillies, coconut, parsley in
a bowl. Add a little water or soy milk, mix well.
Drop in potato strips. Set aside.

Heat the ghee in a heavy pot, drop in the whole
cloves, cinnamon, bay leaf. Fry till the cumin seeds
turn brown. Add the marinated potatoes; stir fry
till they are light-brown.

Add the rice, salt, turmeric, lemon juice, water &
sugar. Stir & quickly bring to a full boil.

Reduce heat to very low & cover with a tight fitting
lid. Simmer gently for 20 to 25 minutes. 5 minutes
before the finishing, add the peas.

Remove lid, turn off heat & add 1 tb ghee. Let rice
sit for 5 minutes. Fluff & garnish each portion with
lemon wedges.