Mango Lassi
Servings:
2
Ingredients:
1½ cups chopped ripe mango or 1 cup mango pulp
1 cup plain yogurt
½ cup milk
1½ tbsp honey
¼ tsp rose water (optional)
¼ tsp ground cardamom
¼ tsp ground cinnamon
½ tsp salt
½ cup ice
Pinch of saffron, for garnish (optional)
Directions:
Step 1
Combine all the ingredients, except saffron, in a blender and blend for 2 minutes, until smooth.
Step 2
Serve in chilled glasses. Garnish with a pinch of saffron (optional).
My granny loved being in the kitchen and she taught me more about Gujarati cooking than I could ever thank her for.
This is a very simple stir-fry recipe that can easily be doubled for a vegetarian main course.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Its subtle and sour taste will keep lingering on your palate.
Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.