Mango Lassi

This is one of the most famous Indian drinks that you can find in most Indian restaurants. The Mango Lassi is a version of the traditional lassi, which is made from Yogurt mixed with sugar. The Mango Lassi is very good drink of the hot summer days.


Ingredients


1. Mango - 1 ripe sweet
2. Plain Yogurt/Vanilla Yogurt - 2 cups
3. Sugar - 1 to 2 tablespoon
4. Milk - 1/2 cup(optional)
5. Saffron - 2 strands(optional)
6. Ice cubes as required
7. almonds - a pinch(optional)
8. Cardamom powder - a pinch(optional)

Method of Preparation
Step 1. Peel the mangoes and cut it into cubes.
Step 2. Blend ingredients 1 to 6 in a blender and blend until it froths.

Step 3. Garnish with Cardamom powder or chopped almonds.

Tips:

When selecting mangoes for Lassi try to choose very ripe and less fibrous mangoes.
If you are using pulp instead of mango then try to get Alphonso mango pulp.
You can keep the consistency as you like by adding more or less ice cubes
If the yogurt you are using is sour add small amount of milk and additional sugar to correct it.
If you are using vanilla yogurt be careful with sugar as some vanilla yogurt may contain sugar.

Cook.. Season and Garnish!!

Mooru Kachiyathu / Kachiyamooru

Kachiya Moru is an easy preparation with beaten curd .It is a kind of seasoned butter milk. This is one of the item for lunch and dinner which is served with kerala rice.Its combination with some of the other dishes are mouth watering.

Ingredients

1.  Curd - 1/2 litre (beat with water and make to the consistency   you like)
2.  Ginger - 1 teaspoon chopped
3.  Garlic - 1 teaspoon chopped
4.  Pearl Onions/Kunjulli - 3 to 4 sliced OR Onion - 1 Tablespoon     chopped.
5.  Green Chillies - 2 slit 
6.  Turmeric Powder - 1/4 teaspoon
7.  Chilly Powder -  1/4 teaspoon
8.  Oil - 2 teaspoon
9.  Mustard Seeds - 1/4 teaspoon
10. Fenugreek Seeds - 1/4 teaspoon OR pinch of fenugreek powder
11. Curry Leaves - 1 sprig
12. Dried Red chillies - 2 No
13. Salt - to taste
14. Jeera Powder - Optional

Method of Preparation

Step 1. Heat oil in a pan.Splutter Mustard seeds and add dried red chillies and fenugreek seeds.(just allow the fenugreek to be light brown)


Step 2. Add ginger garlic onion curry leaves green chillies and saute till light brown.

Step 3. Reduce the flame and add turmeric powder and chilly powder.If you are using fenugreek powder then add a pinch at this time.

Step 4. Make sure the pan is not very hot and if it is so hot take couple of minutes to lower the heat and slowly add the curd (mixed with enough water) to the pan and mix well .

Step 5. Stir continuously till the mixture is heated and flame starts to come from the spoon.If the mixture is overheated or allowed to boil it will curdle.

Step 6. Let it cool and add salt to taste.

Step 7. Serve with rice.

Note : I have seen some people adding a pinch of jeerakam powder to Kachiya moru that also gives a good taste to moru curry.