| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3534.1 | just a thought | PENUTS::DDESMAISONS | | Tue May 19 1992 11:24 | 8 |
|
You may have already thought of this, but you might consider
posting this request in SHAWB1::CURRIES too (perhaps in
NOTE 43, specifically). It's not strictly curry recipes in
that conference.
Di
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| 3534.2 | lassi and ayran | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Tue May 19 1992 12:25 | 22 |
| We make lassi a lot in the summer. Here's the recipe (more or less):
Yogurt
Ice cubes or crushed ice
Fruit
Sugar to taste (optional)
Put everything in a blender and let 'er rip until it's as smooth as you
like it. If you don't want to use ice, add a little milk instead to
thin it, and don't blend as much.
From what I've heard, real lassi is made from liquid yogurt, which is
thinner than regular store-bought yogurt, but it just as "strong"
(meaning, the same or more yogurt culture has grown in it). You can, of
course, make it yourself from yogurt and milk.
For another treat, try the Turkish drink, ayran (pronounced eye-ron,
it's probably popular elsewhere in the middle east). This is a salty
cool liquid yogurt drink, rather than sweet. To make it, use yogurt,
ice, and salt. It's great! You'd be amazed how well it quenches your
thirst on a hot day. Goes great with a meal (lassi is better for dessert).
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| 3534.3 | | TLE::TLE::D_CARROLL | a woman full of fire | Tue May 19 1992 12:49 | 6 |
| What about salted Lassi?
The mango stuff is more like a shake, but the salted stuff has, what,
fennel in it or something?
Diana
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| 3534.4 | Taste great | BASEX::GEOFFREY | BCC = Bloody Crazy Canadians | Wed May 20 1992 12:49 | 7 |
|
I made some Mango Lassi last night and it turned out great. My wife
now wants to try other fruit varieties. I want to try the ayran.
Thanks,
Jim
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| 3534.5 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Wed May 20 1992 16:35 | 11 |
| Yeah, it's amazing how good something this simple could be.
Re .3 (using fennel), yes, I've had that somewhere, and it's real good.
There are some other herbs and flavors you can add, too. I've had
(don't remember where) a version which was made with garlic and dill
(weed, not seed), which tasted a lot like tzatziki (the greek
cucmber-yogurt relish). Be careful with the quantities when using
garlic and onion, because they don't get cooked, and raw garlic can
linger for a long time. This sounds like it might be another good
application for those nice, sweet, mild vidalia onions.
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| 3534.6 | | 16BITS::DELBALSO | I (spade) my (dog face) | Fri Jun 05 1992 18:26 | 7 |
| re: salted lassi
I believe that at the Taj in Nashua they serve it with cumin (carrot?)
seeds.
-Jack
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| 3534.7 | | PATE::MACNEAL | ruck `n' roll | Wed Jun 10 1992 12:48 | 5 |
| �I believe that at the Taj in Nashua they serve it with cumin (carrot?)
�seeds.
Cumin seeds are not carrot seeds. They are an entity of their own and
have a very distinctive flavor.
|
| 3534.8 | Mea culpa | 16BITS::DELBALSO | I (spade) my (dog face) | Fri Jun 12 1992 07:07 | 6 |
| Guess I should have quoted more directly from my dictionary -
Cumin - a low plant (Cuminum cyminum) of the carrot family, cultivated
for its seeds which are used as a spice.
-Jack
|