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Lassis

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12 replies to this topic

#1 Suvir Saran

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Posted 06 May 2002 - 07:36 AM

I can live on Mango lassi.  As a drink to go with Indian food.. as a dessert at times.. or just as my substitute for a small simple meal.
I love the mango lassis made with Ratnagiri mangoes.  There is something very wonderful about the mango flavor that is in the essence of those mangoes.
Even though the pulp is from a tin.. I seem to not care.

What do others think?  DO you have a favorite Lassi?  Where do you get it?

#2 Jason Perlow

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Posted 06 May 2002 - 08:26 AM

Mango lassis are great because they really tone down the heat of a spicy meal.

Besides mango what are the other common flavors? Tamarind?
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#3 Priscilla

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Posted 06 May 2002 - 08:38 AM

Suvir, we love mango lassi at our house, as you describe, with an Indian meal or alone.  So good!

We have our to-go sources, but I wonder if you would describe how you make them at home for yourself?  Like other seemingly simple things they have to be just right!

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#4 Suvir Saran

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Posted 06 May 2002 - 09:09 AM

I use Ratna Mango Pulp you can find at most all Indian grocery stores.
Add the pulp with some yogurt and ice cubes and blend it into a lassi.  The proportions depend on how sweet you would like your lassi.
Play with it.. you will love it made at home.  Very simple, very nice.

#5 anil

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Posted 07 May 2002 - 02:45 AM

Never heard of Tamarind Lassi - In North India, there are two - Salted lassi and sweet. In south india, it is chaas.

Mixing fruits is a very recent phenomena - i.e. mango lassi, it is a transmutation of fruit shakes.
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#6 Suvir Saran

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Posted 07 May 2002 - 05:26 AM

Anil Chaas is common in the north as well. Rajasthan and Oudh both in the north have Chaas as a staple. IN fact in homes there breakfast is served with Chaas.  
It is very light, nutritive and also economical.  Since Milk is often sold by those  that have cows and water buffalos.
And yes you are dead on about fruit lassis being recent additions... how recent?  a century maybe.  Since they were served in the days of thr Raj.
But Sweet plain Lassi and Salty Lassi are the main staples.

#7 Jinmyo

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Posted 07 May 2002 - 06:11 PM

I like salty lassis or aryan or even kefir with a bit of sparkling mineral water added.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#8 Suvir Saran

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Posted 07 May 2002 - 08:47 PM

Jinmyo do you mean Ayran... Aryan are the people.... Giving you a hard time.. I know you mean Ayran... I love it too... similar to Chaas.. and is from the middle east.

#9 Jinmyo

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Posted 08 May 2002 - 02:15 AM

Jinmyo do you mean Ayran...

Ha ha. Yes, I do.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#10 Suvir Saran

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Posted 08 May 2002 - 05:42 AM

And how do you make Ayran Jinmyo?  What all would one need for it?
And Jinmyo... what do you like about Kefir... and how is it different from buttermilk or yogurt?  What do you use it for?

#11 Miss J

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Posted 10 May 2002 - 04:37 AM

Interestingly, there's a note in today's Guardian about London's ever-growing cocktail culture, and apparently the head barman at The Cinnamon Club is experimenting with a vodka-and-lassi combo.

The whole article is here.

Abomination? Inspired cross-cultural fertilisation? Has anyone ever tried anything like this?

I thought the note about aerating the cocktail to counter the heaviness of the yoghurt was interesting.

Miss J

#12 Suvir Saran

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Posted 10 May 2002 - 06:30 AM

Two years ago at our annual holiday open house in the village, we had made buckets of Lassi (mango) and it was served with dashes of Vodka, Champagne or Rum.  Depending on what one wanted.
People still remind me of that service.

I will go check out the article now.  Thanks for sharing it with us.

#13 alankar

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Posted 04 October 2013 - 01:56 AM

Hi! all.

I tried a uique way to prepare Lassi yesterday & I am gald to say over here, it becames so yummy & delicious, that I myself only can't belive it.

Firstly, I stir the ready Lassi, constantly for a few minutes, arouund 15min.

Added a few drops of Apple juice in it. After mixturing it fine, added choclate powder over it, mixed it well.

Then, mixes a mixture of dry fruits (powder) over it. Finally, I dropped a drops of Saffron water.

Freeze prepared Lassi for few minutes. See the difference, taste the difference.

Hoping, you all will sure try it..


Edited by alankar, 04 October 2013 - 01:58 AM.






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