MANGO LASSI RECIPE
Mango lassi, a popular creamy Indian drink made with ripe sweet mangoes, yogurt, cardamoms and a sweetener. Garnished with sliced nuts and saffron, this is best served chilled.
Provided by Swasthi
Categories Beverage
Time 5m
Number Of Ingredients 8
Steps:
- Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
- To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
- Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
- Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
- Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
- Garnish with sliced pistachios or with saffron.
- Add ½ cup chilled mango pulp (or puree), ½ cup cold Greek yogurt, ¼ cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
- Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.
Nutrition Facts : Calories 196 kcal, Carbohydrate 32 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 64 mg, Fiber 1 g, Sugar 30 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
MANGO LASSI
Blitz up mangoes with yogurt, cardamom, lime and honey and you have the most delicious lassi drink - a bit like a smoothie and great for breakfast
Provided by Elena Silcock
Categories Drink
Time 10m
Number Of Ingredients 5
Steps:
- Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MANGO LASSI
Just in time for the summer! This authentic, restaurant style Mango Lassi is incredibly easy to make at home with just four ingredients.
Provided by Shweta Garg
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Add the mango pulp, yogurt, milk, sugar, and cardamom powder to a blender. Blend until smooth, about 3 minutes.
- Pour into a glass. Garnish with a few strands of saffron. Serve chilled.
Nutrition Facts : ServingSize 1 serving, Calories 207 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 83 mg, Fiber 2 g, Sugar 30 g
STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| A friend took me to a street stall to try this sticky, spicy chicken. It's her favorite street snack and I love it too. ?The chicken could be cooked in a tandoor or an oven. ?Use wings instead of drumsticks if you prefer.
Provided by Chetna Makan
Categories Chicken
Time 55m
Yield 8 drumbsticks
Number Of Ingredients 10
Steps:
- Make a couple of slashes ?on each drumstick, ready ?for marinating.
- Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 113.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 47.7, Sodium 597.8, Carbohydrate 3.7, Fiber 0.3, Sugar 2.5, Protein 13.6
HEALTHY MANGO LASSI
Make and share this Healthy Mango Lassi recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender.
- Blend and garnish with fresh mint.
- Serve chilled!
MANGO LASSI WITH COCONUT WATER
This is my variation on a classic. The coconut water is what elevates this above a basic mango lassi.
Provided by DoctorDave
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice and peel mango and toss in a blender.
- Add in coconut water (I use a single serving drink box of Zico but if I'm feeling more adventurous I will open a Thai young coconut and pour that water - one young coconut has about 300 ml in it).
- Add the yogurt (I use Fage 2%) and the coconut cream (Coconut cream is sold in cans in the grocery store for use in pina coladas).
- Blend until smooth (in my blender 20 seconds).
- Serve in a tall glass or in the empty coconut with a straw.
Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 3.4, Cholesterol 2, Sodium 18.7, Carbohydrate 19.9, Fiber 2.3, Sugar 17.2, Protein 1.6
TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Sour, spicy and slightly sweet, this easy chutney ticks all the boxes. ?It's brilliant with snacks and finger food but also great with parathas, rice, or as part of a thali. I like to make up a batch regularly and store ?it in the refrigerator for a few days, so that we always have some ?ready whenever we need to snack.
Provided by Chetna Makan
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
- Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10-12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4-5 days.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 90.3, Fat 4.9, SaturatedFat 0.7, Sodium 204.8, Carbohydrate 11.2, Fiber 2.5, Sugar 6.6, Protein 2.3
DAL CHILLA FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Chilla - light and healthy savoury pancakes - ?are a popular snack in Kolkata and many other parts ?of India. They taste wonderful with Coriander and ?Spinach Chutney (see page 228) or Chilli and Garlic Chutney (see page 229), and with dal or a potato curry. Try making them with different varieties of lentils, if you like.
Provided by Chetna Makan
Categories Lentil
Time 1h30m
Yield 15 pancakes
Number Of Ingredients 12
Steps:
- To make the batter:.
- Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
- Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
- Combine all the topping ingredients in a bowl.
- To cook the chilla:.
- Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15-cm (5-6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
- Serve hot with the chutney ?of your choice.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 77.2, Fat 0.2, Sodium 196.8, Carbohydrate 13.9, Fiber 5.5, Sugar 1.1, Protein 5
MANGO LASSI FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| I first had this delicious mango lassi in Delhi and, since then, have always made it at home during mango season. In India, lassi is considered a hot summer's drink as the ice and yogurt help you to cool down.
Provided by Chetna Makan
Categories Beverages
Time 6m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Using a pestle and mortar, grind the cardamom seeds to a powder.
- Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 143.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 13.3, Sodium 48.7, Carbohydrate 25.1, Fiber 1.7, Sugar 22.1, Protein 4.3
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