Summers are approaching and we need to keep ourselves hydrated. Drink lot of water which will keep your throat moist. I decided to treat my family with delicious and refreshing Cucumber and Coriander Lassi. Hmm … could not stop at one glass and they just loved it. I love spiced Lassi compared to the sweet ones. Cucumber and yogurt act as coolents and when added to lassi ,it makes it more nutritious and delicious and Roasted Cumin adds a nice flavor too.
Lassi is a thick yogurt based drink which originated in Northern part of India.You have salt and sweet lassi. and Fruit puree is used to make sweet lassi. There are many variations of Lassi these days.I prefer salted lassi with some spices but like some selected sweet lassi.
What is the foodiemonday theme this week?
Our theme for 239th #Foodiemonday #Bloghop is #CoolLassi and this is suggested by our fellow blogger Mayuri who blogs at https://mayuris-jikoni.com/ . She has some amazing recipes on her blog. She is a pro baker. I have bookmarked a lot of recipes to try some of them are Mango Sriracha hummus,Savory Oat Pancakes, Crunchy winter salad.
Recipe for Cucumber and Coriander Lassi.
1 Whole Japanese Cucumber
3/4 Cup Fresh Coriander chopped
1/4 Cup fresh Curry leaves
2 Cups Thick Yogurt
1 Tsp Jeera / Cumin dry Roasted
5 Pepper Corns dry Roasted
Salt to Taste
1 Green Chilli (Optional)
Method to Prepare Lassi:
Wash and Chop the Japanese Cucumber.
In a blender add yogurt , chopped Cucumber, green chilli, coriander,curry leaves, roasted cumin ,roasted pepper and salt.
Now blend all the ingredients to get a smooth puree.
Delicious Lassi is now ready. Serve fresh or store in a refrigerator and serve chilled.
Use thick yogurt
Using green chilli is optional
You can use normal cucumber if you cannot find japanese cucumber.
I am just back from my India Trip. Had a wonderful time in Delhi with Colleagues and friends.Weather is getting hotter day by day.Summers are in full swing in many parts of the world.I am always looking for some healthy home made summer coolers to keep you hydrated all the time.
Today I am sharing a very simple ,easy and healthy recipe that can be had for breakfast or anytime of the day to beat the heat.It is filling and delicious.
This is my contribution for #flavorsofregionalcooking.This month we have decided to share recipes from Tamil Nadu.
Recipe for Ragi Kanji / Finger Millet Porridge:
3 Tbsp Ragi Flour
1.5 Cup Water
1.5 Cup Butter Milk
Salt to Taste
1/2 Tsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Urad Dal
1/2 Tsp Channa Dal
1 Red Chilli Broken into Pcs
A generous pinch of Hing / Asafoetida
1 Sprig Fresh Curry Leaves
Mix 3/4 cup of water and Ragi flour in a pan and ensure it is lump free.Cook on medium flame until it is cooked and thickens. Mix well and ensure it does not burn.Switch off the flame and allow it to cool completely.
Take a big bowl. Add water,buttermilk,salt and whisk well.Pour it onto the Cooled ragi and whisk again to mix well.It should be lump free.
Heat a small pan with oil. Add channa dal, urad dal ,red chilli and once it turns slightly brown add mustard seeds , curry leaves and asafoetida.Pour it on to the Ragi Mixture. Serve in small earthern pots.
Enjoy this delicious and healthy Summer Cooler!!!!!