Lassie Recipes

LASSI RECIPE (SWEET, SALT & MINT FLAVORS)

Steps:

• Chill the curd and water in the refrigerator. If you want to use saffron, soak it in 2 tbsps hot milk and let it rest for sometime.
• Add curd to a large bowl. Whisk it well to break up lumps & make it smooth.

MANGO LASSI

Steps:

• Add ingredients to the blender: Put the mango, yogurt, milk, honey (or sugar), and cardamom into a blender and blend for 2 minutes. If you want a more milkshake-like consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
• Serve with a sprinkle of cardamom: Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours. Links: Turmeric Mango Lassi from Local Haven

MANGO LASSI

Steps:

• Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.

MANGO LASSI

Steps:

• Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.

STRAWBERRY LASSI

Steps:

• Cut 3 strawberries into small pieces and set aside. In a blender, place the remaining strawberries and sugar; blend on high speed for 30 seconds. Pour in the milk and blend another 30 seconds. Add the yogurt and blend on high speed for 1 minute.
• To serve, place 1 ice cube in each of 3 glasses and pour in the lassi. Top with the strawberry pieces and serve.

LASSIE

Steps:

• Add cream to mascarpone cheese and stir inn saffron until the texture soft and creamy.
• Peel and cut the banana into slices.
• Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender.
• Add ice cubes until they are well crushed.
• Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely!
• Fill into 4 milkshake or long drink glasses.
• Sprinkle with plain puffed rice cereal.
• Serve right away.

MOLASSES (LASSIE) BUNS

Steps:

• 1. Mix all dry ingredients. Cut in butter and mix until lumps of butter have been broken up and well-distributed. Make a well in the middle of the mixture and add the molasses. Mix well, adding the warm water as needed.
• 2. Flour a cutting board or flat countertop and roll dough out to desired thickness (I usually roll it out to about 3/8" thick.) Take a large glass and, using the rim, cut out large circles. Turn them onto a greased cookie sheet.
• 3. Bake for 15-20 minutes at 400 degrees F. (Time depends on the oven. I never go over 15 minutes and cookies remain soft). Recipe makes about 4 dozen large cookies. I generally halve all the ingredients to make a smaller batch.

INDIAN LASSI

Steps:

• In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.

MANGO LASSI

Steps:

• Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.