Rose Lassi

 

           A great way to beat the summer heat is to prepare this yummy salty Rose Lassi with some fresh rose petals and enjoy it. I have used rose water, saffron and cardamom powder to flavour the drink. Be sure to prepare in large quantities and keep them refrigerated. It can be had in between meals also. 

            So whip up this amazing chilled Lassi and serve them in individual glasses, garnished with mixed nuts, saffron and rose petals. Go ahead and give it a try by checking out the step by step pictorial recipe to prepare this soothing and refreshing drink.

 

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar as it is a salty version. You may add if you wish. I flavored it with cardamom powder, saffron and rose water. You may try with gulkand, rose syrup or any other flavour of your choice. Serve it chilled or with some ice cubes for a refreshing experience.

               So a great combination of some fresh rose petals and yoghurt makes for this yummy lassi. Apart from the garnishes I have used, you can add any of your choice and you are ready to savour it. 

• 1 cup yoghurt
• 1/3 cup water
• pinch of salt
• 5-6 fresh rose petals
• 1/2 tsp. rose water
• pinch of cardamom powder
• pinch of saffron
• 1 tsp. chopped mixed nuts

           Blend together yoghurt, water, rose petals, pinch of salt, cardamom powder, saffron 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 rose petals. 

                         Blend yoghurt, rose petals, pinch of salt, cardamom powder, saffron, 

                                  water and rose water to a smooth puree. 

                        Pour into individual glasses & refrigerate for a minimum of an hour. 

                            Serve chilled, garnished with mixed nuts, saffron and rose petals. 

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.

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.