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- 1 1/2 cups diced peeled pitted mango (about 1 1/2 large)
- 1 cup plain nonfat yogurt
- 1/4 cup low-fat (1%) milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 2 mango wedges or slices (for garnish)
Combine diced mango, yogurt, 1 cup ice cubes, milk, honey, vanilla extract, ground cinnamon, and ground cardamom in blender. Puree until smooth. Pour smoothie into 2 glasses. Garnish each glass with mango wedge and serve.
Nutritional Contentcalories, 195; total fat, 1 g; saturated fat, 0; cholesterol, 4 mg; fiber, 2 gReviews Section
30 Simple Indian Vegetarian Recipes
Indian cuisine is God&rsquos gift to vegetarians. From thick and buttery stews to sweet mango chutney, here are 30 Indian vegetarian recipes just for you.
If you&rsquove decided to go meatless, Indian cuisine will be your new best friend.
While Indian food typically features lamb and chicken, there is also no shortage of vegetarian dishes this colorful cuisine has to offer.
With its abundance of aromatic spices, Indian recipes create some of, if not the most flavorful vegetarian dishes known to man.
So if your diet consists mainly of boring salads, this collection of recipes is calling your name.
Treat your taste buds to a wonderful culinary journey with these Indian vegetarian recipes!
From curry to lassi, this list has everything you&rsquoll need to create a delicious Indian feast.
Kids in the kitchen: How your kids can help you cook
Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. This mango lassi recipe is great because it is perfect for beginner cooks. And it is a great recipe for kids to experiment and become more comfortable with new flavors &ndash which means they are more likely to eat it!
- Kids aged 1-3 can help you measure the ingredients.
- Kids aged 4-6 can do everything above, plus help you add the ingredients to the food processor.
- Kids aged 7-10+ can help you do everything above, plus help you use the food processor and pour the drinks into separate glasses.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child&rsquos skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Food tastes better when its shared with the ones you love!
There&rsquos nothing I love more than seeing you make my recipes! If you make this mango lassi, don&rsquot forget to leave a comment below and rate the recipe!
And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:
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The thing that makes people so interesting are their idiosyncrasies: I recently had a mild epiphany that I like miniature things. Now me liking small stuff isn’t the idiotsyncracy, it’s the fact that it took me so long to realize it. I was in a shop on a touristy strip of Greek attractions, staring at a miniature wooden house labeled ‘The Love Shack’ and wondering why I felt the intense need to buy it. The tiny chairs on the sandy porch were adorable, yeah, and the woven bamboo used for the roof was well done. But I didn’t need a love shack. I even thought the name was kinda corny. I just liked it because it was tiny.
But this realization didn’t hit me until a few hours later. And then, like most mild epiphanies, so many things suddenly made sense. So that’s why I bought the teeny tiny tub of Vaseline lip rub when I already had a million lip balms, and why this miniature clothespin tickles the crap out of me. Anyway, it’s things like these that make people fascinating and unique. And because I need to figure out a way to segue into Mango Lassi, let’s just call it unique and leave it at that.
So what makes it unique? Well, there’s the juicy, exotic mango that everyone seems to love during summer. I know I loved it with grilled salmon. Then there’s yogurt to bind it all together and make it into a smoothie kind of thing. But what makes it different from your regular smoothies are the spices. Namely cardamom.
If you’re not familiar with cardamom, it’s part of a family of four brother spices that are commonly used in cooking with Asian meats: clove, star anise, cinnamon and cardamom. Put these together and your meats will never be the same. These aromatics are typically sautéed in oil to bring out their fragrance but are not eaten directly. Not unless you’re weird. If you’ve ever accidentally bitten into a cardamom while eating Indian briyani rice or any other food with cardamom in it, you’ll know what I mean. It’s sneaky and often results in random expletives at the dinner table before it’s fished out of someone’s mouth and banished to the side of the plate. So beware that ninja cardamom! I’m not joking. Bite into one and tell me how you feel.
So you might be wondering why the heck I’m telling you now to put it in your smoothie. We’ll be using cardamom powder here which is not as potent and it blends in smoothly, so not a biggie. So you’ll get the benefit of having a spiced drink without the agony of biting into raw cardamom. You might already know the flavor if you’ve ever had chai tea. There’s a blend of other spices in there but there’s definitely the taste of cardamom. If you have trouble finding ground cardamom, you can buy the pods and break them down yourself with a mortar and pestle or a coffee grinder. I have a coffee grinder exclusively for that. If you’re going that route, be sure to throw away the husks after the insides are all ground up.
Now I’m really not good at cutting fruit, so this recipe was a labor of love, or hate, depending on how you look at it. After I was done cutting up the mangoes, my kitchen counter looked like a fruit crime scene. It looked like I had murdered the mangoes. There was pulp everywhere, on the counters, drawers and floor. The flesh was hacked to pieces. I had mango juice dripping from my elbows. My mouth was smeared with mango juice and used skins were stacked in a mango graveyard. Maybe I’ll go frozen next time.
Mango lassi is an Indian drink and you’ll find it on the menu at most restaurants. So if you’ve ever wondered how they’re made and what makes them different, wonder no more! It’s deceptively easy to make and really yummy. I used just enough honey in this recipe to flavor it slightly while not making it overtly sweet in case anyone prefers it that way. So if you want it sweeter, just add more honey. Also, if you want it thinner, add a little bit of water or milk and stir.
Golden Milk Mango Lassi
Hot, airless days like the ones we had this week in the Bay Area find me reaching for the freezer, searching for something cold and maybe a little sweet.
Enter the lassi. According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It's popular in India at breakfast, lunch or as a snack.
Lassi has a cooling effect, not only as a respite for hot summer days but also as a counterpart to a spicy meal.
We adapted one of Jaffrey's recipes for a classic mango lassi, pairing the tart zing of yogurt and mango with the warming spices of our Golden Milk blend. Mango lassi recipes often call for a dash of cardamom. This one takes it a step further, with turmeric, cardamom, pepper, cinnamon and ginger.
This spiced concoction is perfect for a summer BBQ or as a breakfast treat. Bonus: the spices are interesting enough to please my palate and subtle enough that my kids like it too.
2 cups plain whole milk yogurt
1/2 cup water
4 teaspoons honey
1 cup fresh mango, diced
4 teaspoons Golden Milk, plus more for garnish
6 ice cubes
fresh mint leaves for garnish (optional)
Combine all ingredients in a blender and puree until smooth. Serve with a dusting of Golden Milk and a garnish of fresh mint leaves if desired. You can also serve this over a couple ice cubes if you like.
Mango Lassi Panna Cotta with Spiced Almond Florentines
I’m feeling a little guilty. Not for indulging in a rich, creamy panna cotta and more than a few crispy Florentine cookies. Oh no. I’m totally fine with that. I’m feeling guilty because, for all my preaching of using fresh, unprocessed ingredients, for this recipe I used mango “juice drink”…in a bottle…from concentrate.
I know, I know. Like I said, I’m a bit embarrassed. The fact is, though, I tried using pureed fresh mangoes for this panna cotta and it just didn’t work. Seattle isn’t the place for tropical fruit. The mangoes lacked flavor, were muted in color, and added an unwelcome pulpy texture to what should have been a creamy, smooth dessert. So I went back to square one (a.k.a the grocery store), looked for an alternative, and came home with a bottle of Looza mango juice drink. Sure, it’s from concentrate, but there was no high fructose corn syrup, no weird ingredients added…and it worked beautifully in these Mango Lassi Panna Cottas.
You might be wondering why I was trying so hard, why I cared so much about making a perfect panna cotta. I had good reason. This was my first month participating in the Daring Baker’s Blog Challenge and I wanted to make something creative and absolutely scrumptious. The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
If you’ve never tasted or never even heard of panna cotta, it’s an Italian dessert traditionally made of cream, gelatin and a flavoring of some sort. Imagine if custard and Jello had a baby, and you’ll have a pretty good idea of what we’re dealing with here. Creamy and decadent, yet jiggly and playful, it’s a very fun combination of textures.
And if you’ve never had a mango lassi, it’s an Indian smoothie-like drink of yogurt, mango and honey that’s meant to soothe the tongue while eating spicy curries. I love the exotic brightness of the mango with the floral sweetness of the honey and the tartness of the yogurt. That combination is what makes mango lassis so wonderful, and what makes this panna cotta spectacular. It’s sophisticated and refined, but you can still slurp it up through a straw like a little kid.
Mango Lassi Panna Cotta
© Copyright 2011 Carly Sullivan, Tart to Heart
- 1 cup whole milk
- 1/4 oz (1 packet) powdered gelatin
- 1 cardamom pod, split open to remove the seeds, or 12 seeds
- 2 cups mango juice
- 1/4 cup honey
- Juice of one lime
- 1/4 tsp salt
- 1 cup plain Greek Yogurt, full fat or 2% (I used Fage 2%)
- Pour the cold milk into a medium saucepan and sprinkle the gelatin over the surface. Let sit for 10 minutes for the gelatin to soften.
- Place the saucepan on the stove over medium heat, add the cardamom seeds, and heat until the milk is hot, but not boiling, whisking occasionally. Add the mango juice, lime juice, honey and salt and continue to heat, whisking occasionally, until hot but not boiling.
- Pour the mixture through a mesh sieve into a mixing bowl. Whisk in the yogurt. Divide the mixture into glasses or dishes of your choice (it’s fun to mix and match) and garnish with a straw (optional, but cute). Place in the refrigerate and allow to set 6 hours or overnight. Serve cold and enjoy!
Florentine cookies are tricky. They are a fragile, delicate creature. Luckily, they are buttery, crunchy, delicious ones as well. Don’t be discouraged if they spread into each other, crack when you pick them up or shatter completely. Just crumble them over your panna cotta for some awesome texture contrast. Besides, the panna cotta are the real star hear, in my opinion.
Spiced Almond Florentines
© Copyright 2011 Carly Sullivan, Tart to Heart
- 2/3 cup (about 11 Tbsp) unsalted butter
- 1 cup sugar
- 1 cup rolled oats
- 1 cup sliced almonds, roughly chopped
- 2/3 cup all-purpose flour
- 1/4 cup honey
- 1 tsp vanilla
- 1/4 cup milk
- 1 tsp ground cardamom
- 3/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp salt
- Preheat the oven to 350 degrees F and line several baking sheets with parchment paper or a silpat.
- Melt the butter in a medium saucepan over low heat. Once melted, remove from the heat and add the remaining ingredients, except the white chocolate, and stir thoroughly to combine.
- Use a teaspoon (yes, teaspoons, trust me) to scoop the batter and place each scoop at least two inches apart from each other on all sides (they spread a lot!).
- Bake about 6-8 minutes until golden brown all over. Let cool on the pan about 3 minutes or so, then you can lift out the whole sheet of parchment and set it on a wire rack to cool completely. Do not even try to remove the cookies before they are completely cool, or they will just fall apart.
- After the cookies are cool, melt white chocolate in a double boiler on the stove and spread a thin layer on the bottom side of each cookie. Place on parchment or wax paper and let cool until the chocolate hardens.
- Since these cookies are so delicate, I think it’s best to crumble them up over the top of your panna cotta and enjoy them that way!
I had a lot of fun with my first time participating in the Daring Baker’s challenge. Check out the website to see my fellow bloggers’ creations. I can’t wait to see what next month’s challenge will be!
Lassi Tastes – sweet, salted, savory
It is made with a mixture of dahi (yogurt), water, and salt, traditionally popular in the southern parts. Very similar to what is known as Ayran (Айран) in Turkey and Bulgaria.
It is usually spiced and flavored with black Himalayan salt, praised in Ayurveda for medical qualities, roasted cumin powder, and mint leaves.
It is mainly popular in the northern parts of India. It’s a creamy, iced blend of yogurt, water, fruit, sugar, and spices, the texture is similar to a milkshake, as it depends on the amount of water added. Very refreshing drink taken any time during the day.
Bhang Lassi – a special category
Bhang lassi is a cannabis-infused drink that contains bhang, a liquid derivative of cannabis.
Bhang is a by-product of the Hemp plant, and even the Hemp plants and marijuana plants are both the same species, their level of THC is different.
Legally hemp is defined as a cannabis plant that contains 0.3 percent or less THC, while marijuana is a cannabis plant that contains more than 0.3 percent THC 3 .
Whether or not you can drink or buy Bhang type of lassi outside of India, will depend on the local laws.
Masala^ spices mixed with yogurt. Masala describes a spice blend used in a recipe.
- 1 cup plain yogurt (use goat yogurt or non-dairy yogurt for Kapha)
- 1 cup coconut water (use water for Kapha)
- 1/4 teaspoon cinnamon*
- 1/8 teaspoon turmeric*
- 1/8 teaspoon ginger powder*
- Large pinch cardamom powder*
- 3 saffron stigmas
- 1/2 teaspoon vanilla extract
- 2 teaspoons honey (use maple syrup for Pitta)
*These spices can be replaced with 1/4 to 1/2 teaspoon of the Ayurvedic Breakfast Spices
Anyway. Yes. We love Indian food, and back in the "Before Time" - when eating IN a restaurant was still a thing - we'd frequently order Mango Lassis with our meals.
It's a rich, thick Indian drink made of mango puree and yogurt.
The fruit and creaminess work well both together, and alongside Indian foods - the fruit complements pretty much everything, and the yogurt tends to be a great contrast for the spicy foods we order.
Most of the time, it's spiced with a bit of cardamom, but some places leave that out.
Health Benefits of Aam Panna
The primary health benefit Aam Panna offers in in preventing dehydration and replenish salt lost through sweating in summer heat. It's particularly popular in the super-hot climate of Northern India.
Unripened (raw) mangos are a great source of pectin, which gradually lessens with the formation of the center stone. When mixed with honey and salt, raw mango is considered highly beneficial in treating gastro-intestinal disorders.