Authors: Neelam Batra

1,000 Indian Recipes (328 page)

Meethi Lussi

Makes 2 servings

Always served in tall metal tumblers, this is as Indian as you can get with beverages. Offer it with a breakfast or brunch of parantha breads, by itself on a hot summer afternoon, or as a prelude to a dinner. Make it with nonfat yogurt, adding only as much sugar as necessary to barely sweeten it. Some common variations include adding a few drops of rose water or a pinch of saffron.

2 cups plain yogurt, any kind

1 to 2 cups water

¹⁄
₂cup crushed ice or ice cubes, + more for serving

¹⁄
₄cup sugar, or to taste

1 teaspoon minced fresh mint leaves

Place the yogurt, water,
¹⁄
₂cup ice, and sugar in a blender and blend until frothy. Divide into 2 glasses and serve cold over crushed ice with a sprinkling of fresh mint leaves.

Sweet Mango-Yogurt Cooler

Aam Ki Lussi

Makes 2 servings

Before my mother acquired a blender, she made this drink the authentic way—in a deep S-shaped metal pot called gadhvi (louta) using a wooden, long-handled, four-pronged churner called a madhaani.

Mango essence may sometimes be sold in Indian markets as mango-milk essence. It is very strong, so add carefully when using it. You can also make this recipe with nectarines, peaches, bananas, strawberries, and any other berries.

2 cups plain yogurt, any kind

1 cup chopped fresh ripe mango or canned mango pulp

¹⁄
₂cup crushed ice or ice cubes, + more for serving

1 tablespoon sugar

1 drop mango essence (optional)

1.
Place the yogurt, mango,
¹⁄
₂cup ice, sugar, and mango essence in a blender and blend until frothy.

2.
Divide into 2 glasses and serve cold over crushed ice.

Savory Yogurt Cooler

Patli Masala Lussi

Makes 2 servings

This chilled yogurt drink comes with a last-minute topping of sizzling cumin black pepper oil, typical of North Indian flavoring.

2 cups nonfat plain yogurt

2 cups coarsely crushed ice

1 teaspoon vegetable oil

¹⁄
₄teaspoon coarsely ground cumin seeds

¹⁄
₄teaspoon coarsely ground black pepper

¹⁄
₈teaspoon ground black salt (optional)

1.
Place the yogurt and ice in a blender and blend until frothy. Transfer to a serving jar or a punch bowl.

2.
Heat the oil in a small saucepan over medium heat and add the cumin seeds and black pepper; they should sizzle upon contact with the hot oil. Quickly add the black salt and then mix the spices into the lussi.

Variation:
Make a southern Indian version by using
¹⁄
₄teaspoon ground black mustard seeds, 1 to 2 teaspoons ground dried curry leaves, and a scant pinch of ground asafoetida in place of the cumin, black pepper, and black salt.

Spicy Yogurt Cooler

Mirchi-vaali Lussi

Makes 2 servings

You've got to try this one to believe it. It comes to me from my friend Neelam Malhotra's kitchen in Bangalore, in the southwestern state of Karnataka.

¹⁄
₄teaspoon
dry-roasted
and coarsely ground cumin seeds

2 cups plain yogurt

3 dime-size slices peeled fresh ginger

¹⁄
₂to 1 fresh green chile pepper, such as serrano, stemmed

5 small fresh mint leaves

5 small fresh curry leaves

¹⁄
₄teaspoon salt, or to taste

¹⁄
₂cup water

Crushed ice or ice cubes

1.
Prepare the cumin seeds. Then put everything (except the cumin) in a blender and blend until smooth.

2.
Divide into 2 glasses and serve cold over crushed ice with a sprinkling of roasted cumin seeds.

Buttermilk Cooler

Chaach

Makes 2 servings

Buttermilk is the liquid byproduct when cream is cultured and whipped to separate the butter solids. Buttermilk coolers are similar to yogurt-based lussi drinks in that they are both made from cultured dairy products, but buttermilk coolers are thinner. In India, buttermilk is traditionally made from scratch for this cooler, but store-bought buttermilk works just fine. Enjoy this on a sultry summer afternoon for its cooling effect.

¹⁄
₄teaspoon
dry-roasted
and coarsely ground cumin seeds

2 cups buttermilk

¹⁄
₄teaspoon salt, or to taste

¹⁄
₄teaspoon freshly ground black pepper

1 cup water

Crushed ice or ice cubes

1.
Prepare the cumin seeds. Then place the buttermilk, salt, black pepper, and water in a blender and blend until smooth and frothy.

2.
Divide into 2 glasses and serve cold over ice with a sprinkling of roasted cumin seeds.

Milk Drinks

Mango Milkshake

Aam Doodh

Makes about 2 12-ounce servings

This is one milkshake that I just cannot get enough of. Mango essence may sometimes be sold in Indian markets as mango-milk essence. It is very strong, so add carefully, if using.

1 cup fresh chopped ripe mango or canned mango pulp

1
¹⁄
₄cups milk

1 to 3 teaspoons sugar (optional, depending on the sweetness of the mango)

1 drop mango essence (optional)

Crushed ice or ice cubes

In a blender, blend together all the ingredients until frothy and serve.

Simple Ice-Blended Almond Milk

Badaam ka Thanda Doodh

Makes about 2 8-ounce servings

The enticing flavor of green cardamom seeds, along with the delicate essence of almonds, yields a cooling summer beverage—perfect first thing in the morning with breakfast or with brunch.

20
blanched
almonds (or store-bought)

1 teaspoon thinly
Slivered Blanched Almonds
, or
Dessert Masala

¹⁄
₂teaspoon ground green cardamom seeds

1
¹⁄
₂cups milk

¹⁄
₂cup crushed ice

1 tablespoon sugar

4 to 6 drops almond or vanilla extract

1.
Prepare the raw almonds and the blanched almonds or dessert masala. Then, put everything (except the blanched almonds or dessert masala) in a blender and blend until smooth.

2.
Divide into 2 glasses, garnish each with a sprinkling of slivered almonds or dessert masala, and serve immediately.

Chilled Milk with Almonds, Melon Seeds, and Saffron

Thandai

Makes 4 to 6 servings

Fragrant and sweet with an occasional bite of coarsely crushed black pepper, this chilled, nutritious drink is a true part of Indian heritage. In a country where alcohol was, until recently, almost a taboo, this was the beverage of choice at weddings and religious ceremonies.