Masala Chaas (Spiced Buttermilk)

          This perfect yoghurt drink is very refreshing and is a must during hot summer days. It is very light on the tummy and helps in keeping you hydrated. Just adding some flavourful spices, coriander leaves and a tempering of mustard seeds, asafoetida and curry leaves takes this humble buttermilk to the next level. So you can prepare this healthy drink well in advance and refrigerate it to be enjoyed, chilled, as and when required. 

• 1 cup yoghurt
• 2 cups water
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp oil
• 1/2 tsp. mustard seeds
• pinch pf asafoetida
• 1 sprig curry leaves

          Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve them chilled in individual glasses.

Dates Lassi

           A healthy refreshing drink made of dates and yogurt is just perfect during summer. I have not added any sugar, so you may if you wish. I flavored it with cardamom powder and rose water. You may try with gulkand or any flavor of your choice. Garnish with chopped nuts and tutti frutti. Serve it chilled or with some ice cubes to beat the scorching heat. 

• 12-15 dates, deseeded & soaked for an hour 
• 1 & 1/2 cups yogurt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios
• 1 tsp. tutti frutti
• few ice cubes

          Blend the dates, yoghurt, cardamom powder and rose water into a smooth puree. Refrigerate for an hour. 

          Pour in individual glasses along with 2-3 ice cubes. Serve, garnished with chopped pistachios and tutti frutti as a refreshing summer drink. 

Cucumber Mint Cooler

       
          Cucumber along with yoghurt is extremely beneficial especially during summer. It contains antioxidants, nutrients, keeps us hydrated, prevents us from heat and flushes out toxins from our body. As cucumber also contains a fair amount of water and fibre, it is low in calories, helps in weight loss and lowers blood sugar too. 

          So how about a summer cooler with some mint leaves thrown in, for a refreshing drink? Add a pinch of pepper powder, salt and roasted cumin powder to it and you have a yummy healthy drink to be enjoyed as and when desired.

• 1 cup yogurt (serves 2)
• 1 cucumber, roughly chopped
• 8-10 mint leaves
• salt to taste
• pinch of roasted cumin powder
• pinch of pepper powder
• pinch of sugar
• few drops of lime juice (opt)

          Blend all the above ingredients to a smooth puree and refrigerate for a couple of minutes. Pour into individual glasses / small earthen pots and enjoy chilled for a refreshing drink.

Banana Stem Rasam / Soup

          Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes. 

          So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 6"-7" long banana stem, sliced & dipped in buttermilk
• 2 tomatoes, chopped
• handful of coriander stems, chopped
• 1 fresh red chili (opt)
• pinch of asafoetida
• 1 tsp. rasam powder / sambar powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. oil / ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1 tbsp. coriander leaves

          Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.

          Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.

          Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.

          After it stops spluttering, add the curry leaves. Sauté for a few seconds and switch off the flame. 

          Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. 

          Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.

                          Banana stem, sliced & dipped in buttermilk to avoid discoloration.

                                Drain & keep aside.

                           Blend banana stem, tomato, coriander stems & chili with some 
                           water into a smooth paste. 

                                After it is blended.

                          Strain it & add more water according to the consistency desired.

                                The desired consistency.

                                Transfer to a kadai / pan & add salt, turmeric powder, 

                    asafoetida & rasam powder. Bring to a boil & simmer for 2-3 minutes.

                     Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
                     the rasam & garnish with coriander leaves. Relish as a soup or with hot
                     steamed rice and some side dish or papad.

Gulkand Lassi (Rose Petals Preserve Smoothie)

          A great combination of Gulkand (rose petals preserve) and yoghurt makes for a delicious and refreshing drink. Garnish with some chopped nuts, saffron and rose petals. Serve in individual glasses and have this flavored lassi chilled or with some extra ice cubes. So check out the step by step pictorial recipe to prepare it.

• 2 cups yoghurt
• 1/2 cup water
• 2 milk pedas, crumbled / 2-3 tbsp. khoya
• 2 tbsp. Gulkand (rose petals preserve)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• sugar to taste (only if required)
• few rose petals to garnish
• pinch of saffron to garnish
• some chopped mixed nuts to garnish

          Blend together Gulkand with the rose water. In a mixi jar, add the yoghurt, Gulkand, crumbled Pedas / khoya, water and cardamom powder. Sugar can be added if required.

          Blend into a smooth puree. Pour into individual glasses and garnish with the chopped nuts, saffron and rose petals. Serve chilled and enjoy this cool, refreshing and flavored lassi.

                                 Milk pedas...

In a mixie jar, add yoghurt, gulkand, crumbled pedas, water & cardamom 

                    powder. Sugar can be added if required.

Blend into a smooth puree. 

         Pour into glasses & garnish with chopped nuts, saffron & rose petals. 

Strawberry Lassi

          This is a delicious Strawberry Lassi with a twist. As I love creating something different to the same old traditional recipes, Here is my take - I added some crumbled store bought milk pedas to give a thick and creamy texture to the finished product. It turned out simply yummy with a slight hint and flavor coming from the cardamom powder and rose water.

• 1 & 1/2 cups yoghurt
• 1 cup strawberry puree (frozen or fresh)
• 2 pedas, crumbled
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1/2 cup water (opt)
• 1/2 cup milk 
• fresh strawberries and mint leaves to garnish (opt)

          Blend together all the above mentioned ingredients (except fresh strawberries and mint) to a smooth puree. 

          Pour into glasses and serve, garnished with fresh strawberries and mint.

Mango Lassi / Yoghurt Smoothie

          A great way to beat the summer heat is to prepare this delicious Mango Lassi and enjoy it. I have used rose water and cardamom powder to flavour the drink. Be sure to prepare in large quantities and keep them refrigerated. Sugar can be adjusted according to the sweetness of the mango. Serve them chilled in individual glasses, garnished with mixed nuts, saffron and mint leaves. 

• 2 medium mango, chopped
• 1 cup yoghurt
• 1/2 cup evaporated milk
• 2 tbsp. sugar or to taste
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• few mixed nuts to garnish
• few strands of saffron to garnish
• mint leaves to garnish

          Blend together mango, yoghurt, milk, sugar, cardamom powder and rose water to a smooth puree. 

          Pour into individual glasses and refrigerate for a minimum of an hour. Serve chilled, garnished with mixed nuts, saffron and mint leaves.

                       Blend mango, yoghurt, milk, sugar, cardamom powder & rose water.