Malaai Lassi

Makes 8 cups

This is a variation of the traditional lassi. This rich, thick and creamy, drink was a special treat. It can be mixed with a spoon for a traditional texture, or machine-blended for a smooth texture. I recommend making this a couple of hours before serving and refrigerated in serving cups.

Ingredients 

• 4 cups plain yogurt
• 2 cups fresh cream, or sweet cream
• 2 cups ice
• 4 tbspn sugar
• 1 tspn salt

For the garnishing

• 1 tspn cardamom, ground
  
• 1 tspn almonds, pistachios, finely chopped
• 1 tspn cashew, finely chopped
• 1 tspn rose petals, finely chopped - optional

Preparation (5 minutes)

1. Finely chop rose petals, cashews, almonds and pistachios. 

Instructions (2 minutes)

1. Blend the ingredients for 2 minutes.
2. Malaai lassi is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before serving.

Garnishing (optional)

1. Pour into cups and sprinkle the garnishing on each cup.

Serving

1. Goes well with Indian appetizers and meals. 
2. If the Malaai Lassi is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served. 

Chhaas

Makes 8 cups

This is traditionally served with khichadi in Gujarat, but goes well with any spicy Indian meal. It is very refreshing, especially in the Indian summer. Chhaas is a good appetizer and digestive aid. It is served best within a couple of hours of being made.

I prefer the traditional chhaas with the rough texture that comes from blending by hand, using a spoon.

Ingredients

• 4 cups plain yogurt
• 4 cups chilled water
• 2 tspn sugar
• 1 tspn salt
• 1/2 tspn jeera (cumin seeds), roasted
  
• 1/2 tspn adrak (ginger), grated 
• 1/2 tspn mirch (green peppers), finely chopped 
• a pinch of heeng (asfoetida)

For the garnishing

• 1 tspn cilantro, finely chopped - optional
  
• 1/2 tspn sanchar (black salt) - optional

Preparation (5 minutes)

1. Grate the ginger.
2. Chop the peppers, and cilantro.  
3. Roast the cumin seeds. 

Instructions (2 minutes)

1. Blend the ingredients for 1 minute.
2. Chhaas is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before adding the tempering.

Garnishing (optional)

1. Sprinkle black salt and cilantro on the chhaas.

Serving

1. Goes well with spicy foods. 
2. If the chhaas is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served. 

Masala Chhaas

Makes 8 cups

This is traditionally served with khichadi in Gujarat, but goes well with any spicy Indian meal. It is very refreshing, especially in the Indian summer. Chhaas is a good appetizer and digestive aid. It is served best within a couple of hours of being made.

I prefer the traditional chhaas with the rough texture that comes from blending by hand, using a spoon.

Ingredients

• 4 cups plain yogurt
• 4 cups chilled water
• 2 tspn sugar
• 1 tspn salt

For the tempering

• 1 tspn vegetable oil
• 1/2 tspn rai (mustard seeds)
  
• 1/2 tspn adrak (ginger), grated 
• 1/2 tspn mirch (green peppers), finely chopped  
• 3-4 curry leaves, chopped
• a pinch of heeng (asfoetida)

For the garnishing

• 1 tspn, cumin seeds, roasted and crushed - optional 
• 1 tspn cilantro, finely chopped - optional
  
• 1/2 tspn mint leaves, finely chopped - optional
• 1/2 tspn sanchar (black salt) - optional
• 1/2 tspn chaat masala - optional

Preparation (5 minutes)

1. Grate the ginger.
2. Chop the peppers, curry leaves, cilantro and mint.  
3. Roast the cumin seeds and crush them.

Instructions (5 minutes)

1. Blend the ingredients for 1 minute.
2. Chhaas is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before adding the tempering.

Tempering

1. Heat the oil.
2. Add mustard seeds.
3. When the mustard seeds pop, take off the heat.
4. Add ginger, peppers and asfoetida.
5. Add the tempering to the chhaas.

Garnishing (optional)

1. Add black salt and chaat masala to the chhaas.
2. Pour chhaas into cups and sprinkle the cilantro and mint, and crushed cumin on each cup.

Serving

1. Goes well with spicy foods. 
2. If the chhaas is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served. 

Mango Lassi

Makes 8 cups

Growing up, this used to be a summer delight. With easy access to mango puree in the stores, this is now a regular drink. It can be mixed with a spoon for a traditional texture, or machine-blended for a smooth texture. I recommend making this a couple of hours before serving and refrigerated in serving cups.

Ingredients 

• 2 cups plain yogurt
• 2 cups mango pulp
• 4 cups ice
• 4 tbspn sugar
• 1 tspn salt

For the garnishing

• 1 tspn cardamom, ground
  
• 1 tspn almonds, pistachios, finely chopped

Preparation (5 minutes)

1. Set aside pulp.
2. Finely chop almonds and pistachios. 

Instructions (5 minutes)

1. Blend the ingredients for 3 minutes.
2. Mango lassi is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before serving.

Garnishing (optional)

1. Pour into cups and sprinkle the garnishing on each cup.

Serving

1. Goes well with Indian, Asian and Western appetizers. 
2. If the Mango lassi is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served.