lunaticsinge.com - Indian Cuisine Drinks & Desserts

Mint Lassi - (Serves 2)

Ingredients:

Seeds from 5 small yellow cardamom pods

2 tablespoons mint leaves, plus leaves for garnish

2 cups chilled thick plain yogurt

4 tablespoons sugar

Pinch kosher salt

1 1/2 to 2 cups chilled water or milk

6 ice cubes (optional)

1. Grind the cardamom seeds to a fine powder in a mortar and pestle or spice grinder, then add the mint leaves and grind as fine as possible.

2. Place the yogurt in a large mixing bowl. Using a whisk or an electric beater on low speed, beat the yogurt until it is completely smooth. Add the cardamom seed-mint mixture, sugar, and salt; blend well.

3. Add the chilled water or milk (more or less depending on how thick you like your lassi), and keep beating until the consistency is smooth and a frothy layer forms on top.

4. Put the ice cubes (if using), in tall serving glasses and pour the lassi over the ice. Garnish with mint leaves and serve immediately.

Roasted Mango Cooler - (Serves 5 to 6)

Ingredients:

2 medium green, firm mangoes (unripe)

1/2 cup sugar, divided, or more depending on the tartness of the fruit.

1/2 teaspoon black or rock salt

1 teaspoon roasted cumin powder

4 to 5 cups cold water

1. Using a form, pierce the skin of the mangoes all over several times. Place the mangoes on a gas burner and turn the heat to medium. Turn the mangoes from time to time to ensure even blackening of the skin. This will take 15 to 20 minutes, depending on their size. Alternatively, to roast them in the oven, preheat to 400 degrees F, wrap the mangoes in aluminum foil, and cook for 25 to 30 minutes, depending on size.

2. Allow the mangoes to cool completely and then gently peel away the charred skin. The flesh inside should be warm and cooked through. Scrape all the pulp into a bowl and discard the seeds. If any of the mango flesh looks uncooked, discard it.

3. In a blender, combine the pulp, half the sugar, the salt, and the cumin powder; blend until smooth. With the motor still going, stream in the water and blend until fully incorporated. Taste and add all or part of the remaining sugar until you reach your desired sweetness. Blend until smooth. Serve.

Masala Chai - (Serves 2)

Chai Masala Ingredients:

1 teaspoon peppercorns (optional)

8 (1-inch) cinnamon sticks or pieces of cassia bark

5 whole cloves

2 tablespoons whole green cardamom pods

2 tablespoons fennel seeds

2 tablespoons ground ginger

1 teaspoon nutmeg, grated (optional)

1/4 cup lemon grass, dried & chopped (optional)

1/4 cup dried rose petals (optional)

Tea Ingredients:

2 1/2 cups milk

4 teaspoons black tea leaves

Sugar

Make the Chai Masala:

1. Heat a cast-iron skillet over medium-high heat. when hot, add the peppercorns (if using), cinnamon, cloves, and cardamom. Dry roast, stirring constantly, until the spices become aromatic, about 5 minutes. Take care not to burn the spices; turn the heat to low if you're concerned. Transfer to a plate and allow to cool completely.

2. In a spice grinder or mortar and pestle, add the roasted ingredients, fennel seeds, ground ginger, and any of the optional spices you are using. Grind together until they are a fine powder.

3. Store in an airtight container in the refrigerator or a cool, dark place.

Make the Tea:

1. In a saucepan, bring the milk to a simmer. Add the tea leaves and simmer. When the color of the milk changes, add the sugar and chai masala (about 1/2 tablespoon per cup of tea).

2. Simmer for 1 minute, turn off the heat, and let the tea steep for about 1 minute.

3. Strain the teas into ups and adjust the sugar to your taste.

Mizoram Banana Fritters - (Serves 2)

Ingredients:

3/4 cup powdered jaggery or sugar

1/4 to 1/2 cup water

2 medium ripe or over-ripe bananas, mashed

3/4 cup rice flour

Vegetable oil for deep frying

1. In a saucepan over medium heat, melt the jaggery with the water until it forms a thick syrup. Strain this through a sieve into a large bowl to remove any scum that may rise to the top.

2. Add the mashed bananas and the rice flour to the bowl and mix well until it is well mixed and thick.

3. In a deep saucepan, heat w inches of oil over medium-high heat until it begins to shimmer. Turn the heat to medium-low. Working in batches, drop tablespoons of the batter into the hot oil and fry them until golden brown, 7 to 10 minutes. Using a slotted spoon, transfer the cooked fritters to a paper towel-lined plate; serve warm.

Coconut Ladoo - (Makes 10 to 12 ladoos)

Ingredients:

2 teaspoons of clarified butter

1 1/3 cups fresh or frozen and thawed , grated coconut, divided

1 (14 oz.) sweetened condensed milk

5 cardamom pods, seeded & crushed

1 tablespoon slivered nuts (almonds, pistachios, or cashews)

1. In a small saucepan, melt the clarified butter over medium heat. Add 1 cup of coconut and stir for three minutes to remove some moisture, but be careful not to brown the coconut.

2. In a medium saucepan over low heat, mix the condensed milk and cardamom seeds. Keep stirring to prevent sticking. When the mixture thickens and starts to pull away from the sides of the pan, after 10 to 12 minutes, transfer to a bowl and cool.

3. When the mixture has cooled, pinch a small to medium ball and roll it on your palm. It helps if your palm is slightly wet with water. Spread the remaining 1/3 cup of coconut onto a plate. Roll the ball in the coconut until it's nicely coated. Repeat until you have used up all the batter.

4. Press a couple of slivered nuts (if using) onto each ladoo as a kind of jewel garnish. Serve immediately or store refrigerated for up to 4 days.