Saltylassi
Cooling cucumbers Lassi with mintPer serving one needs 75 g of natural yoghurt, 100 ml water and 50 g of cucumber.
In addition a little fresh mint and some salt after taste
Mash the peeled cucumber cut in smaller pieces with the yoghurt and a Blat
(after taste also several sheets) mint.
Stir now the water under and salt the Lassi.
The remaining Minzblätter roughly hack and mix or lay as a decoration on the Lassi.
Instead of mint one can also use lemon balm.
Like all Lassis should be also enjoyed Gurken-Lassi very coldly.
Salty Lassi with mint
For 3 small glasses you need the following ingredients:
500 g of yoghurt
8 ice cubes
6 mints sheets
1 tablespoon of lemon juice
1 pinch of salt
Preparation:
Give the yoghurt together with the ice cubes, the lemon juice and a pinch of salt in a barman. Mix everything so long to a creamy yoghurt drink originates. Now you cut the mint in fine stripes and do not mix them with the Lassi (any more mix). Afterwards you fill the Lassi in the glasses, these decorate with lemon malices and serve it best of all immediately.
Namkin Lassi
The Namkin Lassi is a salty Lassi which is drunk mainly in Northern India.
For 3 big glasses you need the following ingredients:
500 g of yoghurt
crushed ice cubes
250ml ice water
1/2 TL cumin
1 TL lemon juice
1 pinch of salt
Preparation:
The yoghurt together with the ice water, the lemon juice, the cumin and 1 pinch of salt
(according to personal taste also more) in a bowl give and with the whisk beat to a froth. Afterwards add the crushed ice and in glasses fill. As a decoration one can strew some cumin on it.
Salty Lassi with cumin
For 2 small glasses you need the following ingredients:
250 g of yoghurt
150ml cold water
1 TL cumin
1 pinch of salt
Preparation:
The cumin without addition of fat in a coated frying pan roast quite briefly. The yoghurt and the cold water give together with the roasted cumin and 1 pinch of salt in a bowl and with a whisk beat to a froth. For the preparation you should take either really very cold water and serve the Lassi immediately, or it in the fridge put to it is really cold. However, best of all tastes it if it is freshly served.
Lassi with chilli
Ingredients for 4 glasses:
650ml cold water
350 g of yoghurt
green half a chilli (or chilli)
1 TL cumin
3 tablespoons of fresh coriander
1 painted TL salt
Preparation:
Give the water, the yoghurt, the chillis, the cumin, the coriander and the salt in a barman and mix everything during about 2 minutes. If you no barman have then hack the chillis and the coriander quite well. Afterwards you give all ingredients in a bowl and beat to a froth everything with the whisk. Now you put the ready Lassi still for about 1 hour in the fridge. To decorate the glasses nicely you take per glass of half a chilli, these part one they are on the glass edge.
Takram Lassi
The Takram Lassi promotes the digestion and should be drunk best of all after food.
Ingredients for 3 big glasses:
500ml buttermilk
250ml cold water
2 tablespoons of fresh coriander
HALF A TL ginger powder
HALF A TL ground cumin
1 pinch of black pepper
1 pinch of salt
Preparation:
Give all ingredients in a bowl and hit with the whisk so long, until the Lassi has a frothy consistency. Afterwards in glasses fill and serve.
Tridosha Lassi
Ingredients for 3 glasses:
500ml cold water
125 g of yoghurt
10 g of ginger
HALF A TL cumin
a painted TL salt
some fresh coriander sheets to garnishes
The water with the yoghurt and the spices give in a bowl and with the whisk beat to a froth or in a barman give and mix. Afterwards in the glasses fill, with the coriander to sheets garnish and immediately serve.
Lassi with radish
Ingredients for 3 big glasses:
500 g of yoghurt
200ml cold water
8 small radishes
2 tablespoons of honey
1 tablespoon of fresh horseradish
1 TL mustard
a little cress
1 pinch of cumins
a little bit cold water
Preparation:
The radishes and the horseradish wash and cut in pieces. One can also take horseradish of the glass. The yoghurt with the honey, the mustard and the cumin mix and together with the pieced together radishes and the horseradish in a barman give. Briefly mix, then give the water in addition and over again during about 2 minutes mix. Now the Lassi should be nicely frothy and can be filled in the glasses. In the end still with some cress look and can be already served.
Traditional Lassi
For 4 big glasses you need the following ingredients:
500ml yoghurt
500ml cold water
about 15 g of fresh gingers
1TL cardamom
2 pinches of saffron
1 pinch of brown sugar
Preparation:
All ingredients in a barman give and so long mix to the Lassi is nicely frothy. If one no barman has one can rub the fresh ginger well and then give with the remaining ingredients in Schussel. Afterwards mix everything with the whisk well and then beat to a froth.
Chutney Lassi
Ingredients for 3 glasses:
625 g of yoghurt
200ml cold water
12 fresh mints sheets
one quarter alliance of fresh coriander
1 piece of fresh gingers (about 1.5 cm)
1 green chilli
a half small green mango
1 pinch of salt
1 pinch of pepper
1 knife point of ground, roasted cumins
8 ice cubes
Preparation:
The mango peel, in pieces cut and together with the ginger (also peel and in pieces cut) to the fresh coriander, the mint give to sheets, the chilli, to the roasted cumin, salt and pepper in a barman. Briefly mix and then add the yoghurt, the water and the ice cubes and again mix. The Lassi in glasses fill which cut other half of the mango in discs and decorate with it the glasses. Best of all immediately serve.
Nature Lassi
Ingredients for 2 glasses:
200 g of natural yoghurt
100 ml milk
possibly HALF A TL lemon juice (just as one likes also more)
2 slices of lemon
Preparation:
The yoghurt with the milk beat to a froth (with a whisk) or in the barman mix. Afterwards with lemon juice taste and in glasses fill. The slices of lemon up to middle cut in and are as a decoration on the glass edge.
Lassi with mint and cumin
Ingredients for 4 big glasses:
400 g of yoghurt
600ml cold mineral water (medium is suited best of all)
10 fresh mints sheets
HALF A TL cumin
1 pinch of cinnamon
1 pinch of salt
Preparation:
The mint sheets cut and crush the cumin together with salt in the mortar.
The yoghurt with the cumin and 6 sheets of mint give in a barman and mix. Then give the mineral water in addition and foamily mix. The ready Lassi in glasses fill, some cinnamon about that strew, with the remaining mint to sheets garnish and immediately serve.
Avocado Lassi
Ingredients:
500 g of yoghurt
250ml milk
2 red paprikas
2 avocados
1 green chilli pod
2 garlic toes
1 pinch of salt
1 pinch of pepper
1 small pinch of sugar
some oil (mainly olive oil)
Preparation:
The red paprika wash and in thin stripes cut. The oil give in a frying pan and sear the paprika stripe with the pepper and a small pinch of salt briefly. The avocados in the middle by cut, core and from the bowl release. The garlic toes and the chilli pod completely chop and give together with the avocado in the barman. Now give the yoghurt and the milk in addition, everything mix well and then with salt and pepper taste. The slightly seared paprika stripes in the glasses give and fill shooting the Lassi.
Cress Lassi
Ingredients for 4 glasses:
600ml cold water
300 g of yoghurt
Cress refines 6 tablespoons
1 pinch of salt
1 knife point brown sugar
some cress to garnish
Preparation:
All ingredients in the barman give and so long mix to the Lassi is really frothy. Who has no barman the cress completely chops and gives them together with the other ingredients in a bowl. Takes a whisk and beats to a froth the Lassi. Afterwards in glasses fill and with a little bit fresh cress garnish.
Mango ginger Lassi
Ingredients for 4 glasses:
600 g of yoghurt
200ml cold mineral water
100 ml white wine
60 g of fresh gingers
20 g of brown sugar
1 ripe mango
3 tablespoons of lemon juice
1 TL lemon bowl
2 cardamom encases
1 pinch of salt
some cinnamon
Preparation:
The white wine together with the sugar briefly cook. The ginger peel, chop and to the white wine give. The whole on medium heat allow to cook so long, until it has decreased around half. The ginger wine cool ask and afterwards in the fridge. The seeds from the cardamom encase give and a mortar grind. Now peel the ripe mango and in pieces cut, give the cold ginger to wine, the yoghurt and the mineral water in a barman and so long mix to everything is nicely frothy. Now the spices (cardamom, salt, cinnamon) and the lemon juice add and mix over again briefly. The Lassi in glasses fill and with lemon bowl garnish.