Recipe - Salty Lassi

1 cup Unflavored yoghurt
1 teaspoon Salt
1 teaspoon Ground cumin
3 cup Ice water

From: dkuttner@proaxis.com (Donna Holberg Kuttner)

Date: Fri, 9 Aug 1996 13:13:49 0700
I found this in the Time Life Foods of the World Series from 1966 in the
volume on India.

Combine the yoghurt and salt in a deep bowl and beat vigorously with a
whisk or spoon until the mixture is smooth. Beating constantly, pour in the
ice water in a slow, thin stream and continue to beat until all the
ingredients are well blended. Taste for seasoning. (A quicker, though
hardly traditional, method is to combine the yoghurt, cumin, salt and ice
water in the jar on an electric blender and blend at high speed for 1
minute or until the mixture is smooth.)

Pour the lassi into a chilled pitcher and serve it from chilled tumblers.
If you like, you may prepare the drink ahead of time and keep it chilled in
the refrigerator until ready to serve.

**Now, I think I would try to reduce it to one serving and add ice cubes to
the blender instead of ice water. I think I will do that with the mango or
sweet lassi I make as soon as hubby gets home with the yogurt.

We sometimes make our own yogurt here. If anyone is interested I'll aske
the yogurt maker to type out the recipe. Donna

JEWISHFOOD digest 310

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.