LASSI PATIALA

Lassi originated from Punjab. It is also popular in the western parts of India.

INGREDIENTS:

Chilled fresh curd - 4 cups
Ice water - 1/2 cup
Hot milk - 1 tsp.
Sugar - 6 tsp.
Cardamom - 4
Saffron - a pinch
Rose water - 1 spoon
Vannila essence - 2 drops

METHOD:

Mix sugar and curd alongwith powdered cardamom.

Soak saffron in hot milk for five minutes.

Combine all ingredients and whip well in a mixie till frothy.

Serve chilled.

VARIATIONS:

PLAIN LASSI: Just whip curd, sugar and water and serve chilled.

MANGO LASSI: Add peeled mango pieces and prepare as said in plain lassi.

ROSE LASSI : Add a teaspoon of rosewater to plain lassi while blending and decorate with saffron.

JEERA LASSI : Add salt and cumin powder (slightly roasted) while blending. Do not use sugar for jeera lassi. Squeeze a lime and mix well. Decorate with mint leaves.

SALT LASSI: Grind together green chilli, cumin, salt and pepper add to the curd and blend in a mixie.

MINT LASSI: Grind together mint leaves, roasted cumin , salt, add to the curd and whip well till frothy.