Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My youngest sister and her daughters love it after a workout at the gym.
Raspberry Lassi (Raspberry Yogurt Drink)
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.
Ingredients
- 1 cup plain yogurt (fat-free, low-fat, your choice)
- 1 cup fresh raspberries (or berries of your choice)
- 2-3 tbsp sugar (optional or sugar substitute)
- 1 cup ice or ice cubes (crushed)
Instructions
- Place all the ingredients with a ½ cup of crushed ice in a blender (or hand whisk) and blend until smooth. Taste for sugar. Save the extra ice in case you want the drink colder.
- Pour into long stemware or regular glasses. Garnish with chopped raspberries or raspberries on a cocktail stick.
Notes
You can substitute 1 cup of fresh raspberries for 1 cup of frozen raspberries.
You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.
Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My nieces love it after their band has finished playing at a summer festival.
Mango Lassi (Mango Yogurt Shake)
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.
Ingredients
- 1 cup yogurt (full cream or low fat)
- 2 mangoes (large, ripe, skin removed and diced)
- 3 tbsp sugar (less or more to taste)
- 2 tbsp lemon juice
- 1 cup crushed ice
Instructions
- Place all the ingredients in your blender (or use a hand whisk) and blend until smooth.
- Pour into long-stem glasses or regular glasses. Garnish with a wedge of mango or a few mint leaves.
Notes
When I feel lazy, but still crave a mango lassi, I buy a can of Kesar mango pulp from the Indian grocery store and use that instead of fresh mangoes, but I still prefer the taste of fresh mangoes in the lassi!
To substitute: Use 2 cups of canned mangoes for the fresh. Since it is in syrup, the pulp is quite sweet, be sure to adjust the sugar according to your taste.
You can also substitute almond or coconut yogurt for the milk yogurt. You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.
You can also substitute almond or coconut yogurt for the milk yogurt. You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.
Rotis, phulkas, chapattis—many names of the same delicious Indian flatbread!
I am a soon-to-be bride and my soon-to-be mother-in-law has taken me to visit my husband’s youngest Chachaji (Dad’s brother). It is lunchtime, and Chachiji (his wife) is making the rotis while I stand watching to see if I can help in any way. It is an art to roll the rotis and get them evenly round.
Other than taking some dough from our Cook and trying to roll it out as a kid, I never really had a chance to cook them myself, so when Chachiji hands me the rolling pin, I panic. I am on the spot!
I valiantly attempt to mimic her skills. Her two boys are laughing at my first attempt. Then strangely enough, I do the next one fairly well. By the fourth one, I am on a roll and my soon-to-be-in-laws look fairly pleased. I have saved face! I look triumphantly at my fiancé. He grins. Never mind if I am sweating profusely!!
Rotis are the ultimate comfort food for me, like rice and dal. There is nothing like the smell and taste of a hot roti straight off the tava (griddle). It is as good as a fresh-baked loaf of bread.
To fix the roti you will need a tava. Preferably, a cast-iron one, but a nonstick will do. You will also need a wooden chakla and belan (a rolling board and rolling pin). Some dry wheat flour in a flat bowl to use when rolling out the dough.
Roti (Indian Flatbread)
Rotis, phulkas, chapattis—many names of the same delicious Indian flatbread!
Ingredients
- 2 cups whole wheat flour (found at Indian grocery or health food stores))
- 1 cup water
- ghee or butter (to butter roti)
- salt (to taste)
Instructions
To Prepare the Dough
- In a large bowl or praath (round, flat Indian metal platter with a 2" rim), add 2 cups of flour.
- Heap the flour in the center and make a little hollow in the middle of it. Slowly pour in the water, gradually mixing the mixture together to form a dough ball.
- On a flat surface, roll the dough out, and knead the dough for about 8 minutes until you get a smooth and pliable dough.
- Cover with a damp cloth and let rest it least 10 minutes before you use the dough.
To Make the Rotis
- Break off a golf-sized ball of dough and shape them into rounds. You should get 10-12 dough balls for 6-8 " diameter rotis.On a rolling board, flatten out the ball of dough with your fingers, palm side down. Dip the flattened dough into some dry flour, put it in the center of the rolling board, and roll it out until it is approximately 6"-8" in diameter. If you put more pressure on one side of the rolling pin it should give you an even roundness. The roti should be ⅛ of an inch (2-3 centimeters).
- Meanwhile, heat the griddle over medium heat.
- Pat the raw roti between the palms of your hand in a flipping motion to shake off the excess flour, then carefully lay it on the hot griddle. Within a minute, you will see bubbles appear on the surface. With a spatula, turn the roti over once more. With a napkin or paper towel rolled into a ball, gently press on the edges of the roti while trying to spin the roti around on the tava. It is an art learned with practice. This should puff the roti up. Don't be disheartened if the roti doesn't puff up on your first try.
- If you have a gas burner, it is easier. Remove the roti with a pair of tongs and put it on the open flame. It should start to puff. Be quick or it can burn.
- Whichever method you use, the roti is cooked when it has some nice brown spots on it, and the edges should be cooked.
- Remove the cooked roti and spread it with ghee or butter.
- Place a napkin in a deep dish and put the roti into this. Fold the edges of the napkin over the roti to keep it warm. Most Indians use an insulated container or a tortilla warmer to keep the rotis warm.
- Continue making the rest of the rotis the same way. Sandwich them together with the ghee- or butter side, so they do not smear all over the napkin.
- Enjoy with dal, sabzi, or a meat dish.
Notes
I use salt only when I am mixing the dough for parathas, but you can add a pinch if you like.
Fall is here. The two apricot trees in my backyard have shed their leaves like a golden carpet. The market is flooded with pumpkins and conjures up images of Kaddu Sabzi Mama used to fix. Instead of trying to cut through the hard peel, the packs of washed and pre-cut pumpkin make it a quick fix. Our eldest sibling buys the whole squash and sticks it in the microwave. See notes. She knows I am fond of kaddu sabzi so will always give me some when she fixes it. Lucky me!
Kaddu Sabzi (Pumpkin)
Pumpkin sautéed in a blend of spices that fill the home with a warm, delicious aroma on a cold, Fall day.
Ingredients
- 1 lb kaddu (Peel top skin and chop into bite sized pieces or take the easy way out and buy the ready-made pre-washed and cut pack available at most grocery stores )
- 1 medium onion (finely chopped)
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ⅛ tsp fenugreek seeds
- 1 tsp (heaped) tomato paste
- 1 medium Serrano chili (or dried red chili, both optional, depending on how spicy you like your meal!)
- ½ tsp Salt (or to taste)
- 2 tbsp cooking oil
- 2 tbsp fresh cilanto (finely chopped)
- 2 tbsp cocktail peanuts (or raw peanuts (shelled and skinned) sautéed in a little oil)
Instructions
- Heat oil in a wok or deep saucepan on medium heat. When the oil is well heated, add mustard seeds. Wait until the seeds start to splutter, then, add the cumin and fenugreek seeds. About 20 seconds.
- Stir the seeds, and then add whole green chili or red chili powder (optional). If you like it chili hot, chop the green chili in half or dice them.
- Add onions and sauté till half brown, about 7-8 minutes.
- Add tomato paste, kaddu, salt and half of the cilantro. Stir till the tomato paste to coat the pumpkin evenly. Cover and cook on low until half cooked, approximated 5-7 minutes.
- Uncover and cook, stirring occasionally, until the pumpkin is tender and starts to brown a little, approximately 5-6 minutes. At this stage, slightly mash it with the back of a cooking spoon to get a chunky texture. Drizzle some oil along the edges of the sabzi. Stir a couple of times, making sure to scrape from the bottom.
- Spoon into a serving dish. Serve garnished with sautéed peanuts or cocktail peanuts and the rest of the chopped coriander.
- Goes well with roti and, of course, plain rice and dal.
Notes
Our eldest sibling buys a whole Butternut squash and preps it this way.
Wash the squash and jab a few holes all around it with a knife. Then place it in the microwave and zap it on high for approximately 8 minutes each side till half cooked. Then split it in half and scrape the seeds out. Now scoop out the remaining flesh and use that to cook.
Vegetable vendor, India – Photo by Mediocre Studio on Unsplash
I first learned to make this dish when my husband, who was in the Air Force at that time, was attending Defence Services Staff College in Wellington, India. We were about 300 couples that were 30+ years old. It was a fun time for the ladies, though the husbands were kept busy studying. With dinner parties almost every other day, there was a great exchange of recipes and competitive cooking. Thank you, Mimi, for this recipe!
This is a good rice dish when inviting guests over as it is light on the stomach and goes well with vegetarian and non-vegetarian curries, curried vegetables, and dals.
Kala Zeera Gajar Chawal (Black Cumin Carrot Pilaf)
A flavor-packed rice pilaf with spices and carrots.
Ingredients
- 2 cups basmati rice
- ½ carrot (peeled and coarsely grated)
- 2 tbsp cooking oil
- 4 cups water
- Salt to taste
Seasonings
- 2 bay leaves
- 2 small green cardamoms
- 1 large black cardamom
- 4-5 cloves
- 1 small cinnamon stick
- 1 whole green Serrano chili (optional)
Garnish
- ½ cup thinly sliced onions (sautéed golden brown)
- ¼ cup sautéed cashew nuts (optional)
- 3 hard-boiled eggs (peeled and cut in half)
Instructions
- Sort and clean rice of any grit. Place in a pot or bowl and wash 3-4 times, rubbing grains gently between your fingers. Cover with at least 2 inches of water and let soak for 15-20 minutes, then drain.
- In a large pot, heat oil on medium heat. Add cumin, cardamoms, cloves, and cinnamon at once, stir for a minute, and add drained rice. Sauté carefully for 3-4 few minutes until most of the moisture is evaporated and the rice grains start to look translucent, approx. 5 minutes. (Do not brown!)
- Add 4 cups of water and salt to taste, then cover and bring to a boil for 15 minutes.
- When the water is half evaporated and you see little pits appearing on top of the rice, add the grated carrot, stir slowly and gently, then cover and let simmer on low heat for about 10-15 minutes. Keep a careful eye on it at this stage to make sure no rice is sticking to the bottom of the pot. You can test to see if it is done by taking a cooked grain and squishing it with your finger. If it is granular, it needs to cook a little more.You can also heat the oven to 180-200°F, and once you add the grated carrot, put the pot in the oven and let it cook for another half an hour. Make sure it is a pot that can handle oven heat—you don’t want melted handles on your best non-stick!
- Serve on a rice platter or dish and garnish with boiled eggs, fried onions, and cashew nuts.
I had a Tweet request for Lamb Curry, so this one is for you, my friend!
In India, sheep and goat breeds vary from region to region depending on agro-ecological conditions. We mainly ate goat meat, but since Father was in the army and moved all over India, we would eat lamb in some areas. This recipe should be good with any variety of lamb. To me, lamb has a stronger flavor than goat. Both meats are good for stews and curries and go well with Indian spices. I like to cook the curry with a couple of marrow bones or bones as it give the curry a great taste. They are a lot smaller than beef bones. When we were growing up, the marrow bone was prized amongst us kids. Bone marrow may sound to many like a terrible thing to eat, but it has tremendous health benefits and is a popular delicacy, particularly in German cuisine. Bone marrow has made a comeback in recent years and is served at trendy restaurants.
At home, since we were a family of 9, there were only a few marrow bones in a curry, so we would take turns and share. On our “Marrow Bone Day,” our place setting would have a marrow spoon. It was a long, narrow metal scoop about 5″- 6″ long that we used to scoop the marrow out. Actually, by the time the curry was cooked the tender part of the bone was soft enough to chew, but Dad frowned on such behavior at the table! But, being kids, we’d sneak into the kitchen and try on occasion to do just that. Cook was sworn to secrecy and would keep an eye out for Father! For those who have chewed on chicken bones and ribs, you know what I mean.
Lamb Curry
A fragrant curry, simmered in spices, yogurt, tomatoes, and onions.
Ingredients
- 1 large whole black cardamom
- 2 small whole green cardamom
- 2 bay leaves
- 3 sticks (about an inch long) cinnamon
- 5 cloves
- 6 black pepper corns
- 1 medium onion (finely chopped, about 5 oz)
- 1 large potato (optional, peeled and quartered )
- 1 small Serrano green chili (optional)
- ½ tsp ground ginger
- ½ tsp ground garlic
- 2 tsp coriander powder
- ¼ tsp red chili powder (more or less to your taste)
- ½ tsp turmeric powder
- 3 tbsp fresh cilantro (finely chopped)
- 1 tsp garlic salt (or regular salt if you don't have garlic salt)
- 4 tbsp cooking oil
- 1 tsp salt (or to your taste)
- 3 cups hot water
Instructions
Helpful Hint
- To make things easier, have all the ingredients ready before you start cooking.
To Cook
- Heat oil in a 4-5 quart cooking pot over medium-high heat.
- Add bay leaves, cardamom, cinnamon cloves, peppercorn, and green serrano. Cook, stirring for about 30 seconds.
- Add the chopped onions. Sauté, stirring frequently, for about 8-10 minutes until half caramelized (brown).
- Add the garlic paste, ginger paste, as well as coriander, turmeric, and chili powders, (Alternately, you can mix the spice powders with the ginger-garlic paste and a little water before adding them to the pot). Stir for about a minute until fragrant, stirring and scraping the bottom, so it doesn't stick and burn. If it is sticking, just pour in a little hot water.
- Add the lamb stew meat, 2 tablespoons of cilantro, and garlic salt (or salt). Cook on medium-high heat for 10 minutes, stirring occasionally. Turn the heat to medium-low, cover, and let it cook in its own juice for another 5 minutes.
- Uncover and cook until the moisture evaporates and the oil starts to surface on the sides. Be sure to continue to stir occasionally so that the masala does not stick to the pot and burn.
- Now add the tomato paste and about a quarter cup of hot water. Let it cook, stirring frequently, for another 4 minutes.
- Pour the rest of the hot water and let it simmer until the meat is tender, about 25 minutes.
- If you like to add potatoes to your curry, you can add them at this point. You can add a little more hot water if you like a thinner gravy, but do not let it get too liquidy!
- Pour into a serving dish and garnish with the remaining cilantro.
- Lamb Curry pairs well with rice, rice pilaf, naans, or rotis (tortillas).