Lassi Delights

Lassi is a traditional South Asian beverage originating in the Punjab region of Northern India that is made by blending yogurt with water, salt, and spices until frothy.

Yogurt sweetened with honey is used in rituals. Traditional lassi is sometimes flavored with ground roasted cumin. Sometimes a little milk is used and is topped with a thin layer of malai, a clotted cream.

A tangy sweet-sour concoction and it is drunk year round, but is most popular during the torment of summer. Lassi beverages are often served chilled during periods of hot weather.

A more recent evolution of lassi drinks is the sweet lassi. Flavored with sugar, rosewater, mango, strawberry or other fruits, sweet lassi drinks have become particularly popular in Indian cuisine restaurants throughout the world. These tasty drinks are also usually topped with chopped maraschino cherries, cashews, and fresh shredded coconut.

Here is a recipe of the Mango Lassi:

Ingredients:

# 1 cup plain yogurt
# 1/4 cup milk
# 1/4 cup water
# 1/2 cup mango pulp (fresh or canned)
# 1 cup crushed ice
# 3 table spoons sugar or honey
# 25 gm ground pistachios (optional)
# A dash of ground cardamom (optional)
# 3-4 mint leaves (optional)


Method:

1. To make the mango pulp at home select mangoes those are so ripe that the skins look a bit wrinkled. Squeeze the mango by rolling it gently but thoroughly between your hands. Cut off the tip where the fruit comes to a point. With firm and steady pressure squeeze the juice into a mixing bowl. Some juice can be extracted from the pit but do not allow any fiber.

2. In a pitcher or blender, combine the yogurt, milk, water, mango pulp, sugar and cardamom.

3. Whisk briskly until completely mixed. Serve in tall glasses that are filled with crushed or broken ice pieces.

4. Sprinkle the ground pistachios and a little cardamom over the top. Serve chilled.

Here is a recipe of the Sweet Lassi:

Ingredients:

# 1 cup of yogurt or combination of half yogurt and half buttermilk
# 1/2 a cup of water
# 1/2 cup of ice cubes
# 3-5 tsp of sugar or your choice of sweetener to taste
# Pinch of salt
# Few drops of edible rose water (optional)
# Dollop of plain yogurt for garnishing


Method:

1. Beat/churn the yogurt or buttermilk-and-yogurt mixture with the water.

2. Add the sweetener till it becomes smooth (till it is frothy).

3. Pour in tall glasses filled with crushed or broken pieces of ice. Add a few drops of optional rose water and stir before serving. Add a dollop of fresh yogurt on top. Serve chilled.

Here is a recipe of the Salty Lassi:

Ingredients:

# 1 tsp cumin powder
# 1 cup plain yogurt or combination of half yogurt and half buttermilk
# 1 cup chilled milk
# 2 tsp lemon juice
# 1/2 to 1 tsp salt
# 1/2 cup of ice cubes
# Dollop of plain yogurt for garnishing


Method:

1. Combine the yogurt or yogurt-and-buttermilk with water in the blender.

2. Add a bit of cumin powder and salt. Serve in tall glasses that are filled with crushed or broken ice pieces. Top it up with a dollop of yogurt. Serve chilled.

Lassi is an ancient drink that is quick and inexpensive. Indian summers are never complete without the regular dose of different lassis available here.

. . .

Grape Vine

With commercial grape production dating back to 1000 BC, Grape juice is considered to be the the "nectar of the gods". Hundreds of species and varieties of grapes exist with varying colour and flavour. Grapes grows on the perennial and deciduous woody vines and are eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also used in some kinds of confectionery.

The domestication of grapes originated in Central Asia.Yeast, one of the earliest domesticated micro-organisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. Ancient Egyptian hieroglyphics record the cultivation of grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing grapes for both eating and wine production. 

Here is a recipe for Grapes Cooler Punch: 

Ingredients:

# 250 gms fresh green grapes

# 250 gms purple grapes

# 3 cups cold water

# 2 cups chilled lemon-lime soda pop

# Lemon and lime slices

Method:

1. Crush the grapes in a blender. In large container, mix juice concentrates. Stir in water.

2. Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.

. . .

Green Tea

Tea consumption has its legendary origins in China of more than 4,000 years ago. Green tea originates from China and has become associated with many cultures in Asia.Green tea has been used as both a beverage and a method of traditional medicine in most of Asia, including China, Japan, Taiwan, Vietnam, Korea and Thailand, to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.

Steeping is the process of making a cup of tea; it is also referred to as brewing. Generally, two grams of tea per 100ml of water, or about one teaspoon of green tea per five-ounce cup (150ml), should be used. With very high quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations, two or three steeping typically. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste. Preferably, the container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down.

Here is a recipe for Iced Green Tea:

Ingredients:

# 2 cups boiling water

# 4 regular green tea bags / tea leaves

# 3 inches fresh ginger, peeled and thinly sliced

# 1 cup cold water

# 1 cup white grape juice (chilled)

# 2 tsp sugar / honey (optional but no-calorie artificial sweetener)

# 3 tablespoons of squeezed lime juice

# Ice Cubes

Method:

1. In a saucepan, combine water, sugar, and ginger. Bring to a boil and reduce heat. Simmer for 5 minutes and remove from heat. Then add the tea bags, let stand covered for 3 minutes. Remove the tea bags, then strain and discard the ginger.

2. Remove tea bags from water, squeezing gently.

3. Stir in 2 cups cold water, white grape juice, lime juice and sweetener, stirring until sweetener dissolves.You can also add 4 drops of peppermint oil.

4. Serve over ice or let tea come to room temperature then serve over ice. If you like garnishes, feel free to add some lime wedges to your drink.

Green tea diet beverages were formerly brewed much like traditional hot tea is used today. Sometime this brewed diet tea was served hot, while other times it was served chilled with ice.

. . .

Pineapple Express

The word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of pine cones. Besides being produced for consumption, it can be grown as an ornamental or houseplant, obtained from the crown of a supermarket fruit.

For a natural and tasty way to improve your health and boost your healing capacity, add fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant Vitamin C, both of which play a major role in the body's healing process.

When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell; let your nose help you decide.

Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration.Once home, let the pineapple sit on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.

Here is a recipe of Pineapple Juice:

Ingredients:

# 1 Whole Cleaned And Skinless Pineapple
# 2 Tbsps Sugar
# 1 Cup Of Crushed Ice (Optional Garnish)
# 1 Large Fresh Mint Sprig (Optional Garnish)
# Honey- for topping (optional)


Method:

1.  Trim the skin off of the pineapple, Cut off the head portion and sides and then proceed to remove the stem/hard core at it's center.

2. Chop the pineapple into pieces that can fit into your blender, and then turn the machine on and begin feeding each piece into it one by one. Add sugar and then blend them until smooth. No need to strain it and keep all the fiber.

3. Pure pineapple juice can be really sweet, so you may want to garnish it with a cup of crushed iced, which will dilute it's sweetness slightly.

4. Drizzle some honey on top and decorate your glass with an optional fresh mint sprig.

Pineapple juice helps uplift your mood naturally and helps the body experience pleasure.

. . .

A Kiwi Summer

The kiwi fruit, often shortened to kiwi in many parts of the world, is the edible berry. Also known as the Chinese gooseberry, the fruit was renamed in the 1950s; briefly to melonette, and then later to kiwifruit. Originally known as yang tao, it is the national fruit of China.

The fruit makes for a heavenly topping for tarts, cakes and even salads. It can tenderise other foods such as salads and meat.

Here is a recipe for the Kiwi Fruit Smoothie:

Ingredients:

# 9 kiwi fruits, peeled

# 4 cups pineapple juice

# 4 peaches, peeled and frozen

# 1 frozen banana

# 8 large strawberries

# 3 handfuls of spinach

# 8 ice cubes

# 2 cups sparkling water

# 1/4 cups powdered sugar

# 1/4 cups frozen limeade concentrate

# 1/4 teaspoons coconut extract

Method:

1. Peel the kiwis and cut into small pieces.

2. Place half in a blender with 2 cups juice and 4 ice cubes.

3. Blend until smooth. Stir in 1 cup sparkling water.

4. Repeat with the remaining kiwis, 2 cups juice, 4 ice cubes, and 1 cup sparkling water.

5. Pour into tall glasses and garnish each with a strawberry/ kiwi.

Kiwis are one of the best ways to beat the summer heat. This drink is screaming with chill and freshness, making it perfect for summer evenings or summer spring parties. The Kiwi smoothie is light and refreshing and a cool fruity mix of kiwi's, strawberries and pineapples. Added to that the refreshing hint of mint and we have a fantastic drink..

. . .

Mango Showers

It’s the season of summer, when the sweet scent of mangoes fills the air. When the first wooden crate appears in the market, each greenish yellow fruit neatly stacked amidst bundles of hay, it means only one thing. It is a love affair long before we knew what love was. They are golden, dripping with a heavenly juice, fleshy and aromatic.

Every shop is stacked with crates and crates of them, and people everywhere slice and slurp their way to mango ecstasy. Mangoes are the most consumed fresh fruit in the world! Our love for this fruit is evident in its prevalence in folklore and anecdotes. Cutting across space and time, the mango makes its presence felt with myriad names that tell juicy tales.

Known for its sweet smell, and even sweeter taste, mangoes are a perfect fruit for a romantic interlude. Its nostalgic reminiscing the good old days when kids tried to sneak in and steal the fruit and couples would romance each other under the trees.

Come summer and the beautiful mango tree is in fragrant bloom with promise of rich rewards of ripe succulent mangoes. The ‘koyal’ (cuckoo) whose summer abode is the mango tree, sings in her shrill voice everyday. The first thing which comes to everyone’s mind in this season is the mangoes, the king of fruits. Those ripe juicy mangoes in different shapes and sizes which make everyone’s mouth water.

A visit to an orchard is a magical sight for any kid. The charming flowers of mango trees are with delightful thick buds, and they are overly swilled by tipsy honeybees with slow breezes flurrying and tilting their delicate leaflets. Delightful are the branches of mango trees that are laden with bunches of coppery tender leaves, and with just flowered flowers, and with their heads a little bent down.

After some time trees and trees laden with the fruit in vibrant shades of green and yellow is a sight to behold. After a long wait (or so it seems) they would be served in all their golden glory, plump, juicy and begging to be eaten. As strong winds start blowing children would run from one mango tree to other collecting fresh mangoes that would keep falling all day. It is just like a mango shower.

Almost every child growing up remembers climbing mango trees or aiming a slingshot at a neighbour's tree laden with fruit; some even have battle scars to show, bruises received from tumbling down branches or being chased by an irate gardener.

The tantalizing fruit turned even ethical kids into mango-thieves, furtively picking up the fallen fruit. There remain only a sorry few people who haven’t managed to try to climb a mango tree to steal some fruit, or take aim with stones to knock down some mangoes from a neighbor’s tree, only to hit the neighbor’s window instead, and then make a desperate run to escape the neighbour’s wrath.

People’s mango preferences depend on mood and moment. The first batch of juicy fruit is generally eaten sliced. By the second or third week everyone begins to hanker for a change, so in comes different forms of desserts. As time progresses this mangoes are then used to make breakfast or teatime treats. When the sweetness has gotten overwhelming for even a staunch mango lover, spicy relishes would be introduced in the meals.

And there have been few other fruits that have captivated the hearts, minds and tongues of the majority of the world’s population. It has a universal appeal and grows from ground level to an altitude of 5000 feet. This fruit of the Maharajas, Badshahs, Kings and Viceroys, has always been the fruit of the common man as well.

In India, Mangoes have been cultivated in India from time immemorial and are found in plenty during the summer season with over 100 varieties of mangoes, in different sizes, shapes and colours. There must be as many types of mangoes in India as there are languages.

Each region has its own unique breed of mango, and regional pride insists that their mango is better than their neighbors’ mango. The perfumed Alphonsos, the green Dasheharis, the parrot beaked Totapuris, the orange beauty Baiganpalli, the succulent Chausas and the golden skinned Langdas, gleaming in their jewel tones - red, yellow and dark green with their own distinct aromas.

The mango is no ordinary fruit; Mangoes happen to be native to the subcontinent, and over the millennia have woven themselves intricately in to life and culture. The Mango tree plays a sacred role in India. A string of mango-leaves are tied across doorways, as an auspicious symbol on auspicious and religious occasions, and are included into many of the associated rituals. This fruit is very much a part of our festivals and the songs we sing.

Jewelers design intricate ornaments (earrings or necklaces) with mango designs. The mango leaf or fruit is a common design found on mangalsutras that wives wear. The beautiful mango is the inspiration for the ageless Indian motif, the ambi that weaves its way into sarees and other textiles. Wedding feasts aren’t complete without mango chutney or pickle. The tree and its fruit are symbols of fertility and abundance, love and devotion and some believe that the Mango tree can even grant wishes.

Mangoes are a short lived fruit. Many Indians have found a better way to taste it throughout the year. Green unripe mangoes are pickled in many different ways, to be drawn out in other months, to be relished.

To bite into a mango and get that sweet, sticky juice squirting all over your chin and clothes is to drift back into blissful childhood, into days that seemed to have no beginning and no end. Life then was in the here and now, and there was great joy in being alive in the blazing sun, in close friendships, in whiling away hours doing absolutely, gloriously, nothing.

The mango still has such a magnetic hold on today’s generation. It is so much more than a mere fruit. It represents a rite of passage, a time of giddy childhood, of endless summer days and life stretched into infinity - an unending field of gold, an abundant orchard of luscious mangoes dangling from countless shady trees…

...and to quench your mango thirst out of some juicy ripe mangoes visit here.

. . .

Melon Nights

Originally from southern Africa, Watermelons are commonly used to make a variety of salads, most notably fruit salad. In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack. No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality.

It is not known when the plant was first cultivated, but evidence of its cultivation in the Nile Valley could be found from at least as early as the second millennium B.C. in the form of characteristically large seeds in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.

Here is a recipe for the Watermelon Juice:

Ingredients:
(Servings: 1)

# 2 cups chopped seeded watermelon
# 1 cup crushed ice
# 2 tsp honey
# 1/4 teaspoon black pepper
# fresh mint (optional garnish)

Method:

1. Combine watermelon, ice, honey, and black pepper in a blender. Blend until smooth.

2. Pour the mixture in a glass. Garnish with mint. Serve chilled.

Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide.

. . .

Lychee Time

Lychee is a a tropical fruit tree native to China and now cultivated in many parts of the world. The lychee has a history of cultivation going back as far as 2000 BC according to records in China. 

There are many stories of the fruit's use as a delicacy in the Chinese Imperial Court. In the 1st century, fresh lychees were in such demand at the Imperial Court, that a special courier service with fast horses would bring the fresh fruit. It was first described and introduced to the west in 1782.

The fresh fruit has a delicate, whitish pulp with a perfume flavour that is lost in canning, so the fruit is mostly eaten fresh. Lychees are eaten in many different dessert dishes.

Here is a recipe of the Lychee Cream Puree:



Ingredients:

# 2 tsp powdered gelatin 
# 1/3 cup milk 
# 3/4 cup sugar 
# 2 cups heavy cream 
# 40 pieces fresh lychees 



Method: 


1. Mix the gelatin powder with the milk. Bring the sugar and the heavy cream to a boil, and pour over the milk mixture. Let the mixture cool.


2. Peel of the lychees and take out the hard seeds and then crush them in a blender until smooth.


3. Add the lychee purée to the milk mixture and pour into serving cups or dishes. 


4. Places the cups in the refrigerator until they have set, 3 hours or overnight. Garnish the puree with some fresh lychees; Serve 

. . .