Box of Spice

Indian Cooking in Holland

Snacks and Drinks

Rainbow Lassi/Smoothie

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I was told today that as much as I must look after my inner child, I was a grown up now and must therefore become an adult. Now I disagree. Who says I have to? I look at myself as just a responsible teenager! (Is there such a thing?!)

And, since I have been declared a child (I’m assuming this was meant negatively), “I” choose to see it positively.

Children are innocent, brutally honest and most importantly not burdened by what is right and wrong. I pride myself in containing at least a percent of those attributes. Or at least that’s what I think!

lassi

And, then there’s spring. Which is about colors, flowers, birds, warm weather. And, driving with your windows down with your favorite song playing its loudest.

I think I’m ok being a kid for now. 🙂

For me lassi embodies all that is spring. I didn’t want to use just one color or one flavor. So I used four and I didn’t mix them, so that with every sip, you’d get a different taste of spring.

lassi lassi

There are four flavors in this drink. Pineapple, rhubarb, kiwi and raspberries. The pineapple and rhubarb I combined because they are difficult to use just raw. If you read my last post you’d know that I had never used rhubarb before. I was feeling confident about this vegetable after my success with it some days ago. 🙂

lassi

 

Rainbow Lassi/Smoothie
 
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Ingredients
  • For the Pineapple-Rhubarb Lassi
  • 100 grams rhubarb cut crosswise in ¾ inch pieces
  • 100 grams pineapple cut into small pieces
  • 1 cardamom pod
  • 1 tbsp lemon juice
  • 2 tbsps sugar (add more if you want it sweeter)
  • ¼ cup buttermilk (you could use plain milk if you can't find any buttermilk)
  • 1 tbsp plain yoghurt

  • For the Raspberry Lassi
  • 40 grams raspberry
  • ¼ cup buttermilk (you could use plain milk if you can't find any buttermilk)
  • 1 tbsp plain yoghurt
  • 1 tbsp sugar (you could also use honey in same amount)

  • For the Kiwi Lassi
  • 40 grams kiwi
  • ¼ cup buttermilk (you could use plain milk if you can't find any buttermilk)
  • 1 tbsp plain yoghurt
  • 1 tbsp sugar (you could also use honey in same amount)
Instructions
  1. For the pineapple rhubarb lassi, in a saucepan cook pineapple, rhubarb, cardamom, sugar, lemon juice, on medium fire, till mushy. Around 15-20 minutes. Set aside to cool completely.
  2. These amounts will yield more sauce than you require and alternatively you could cook an entire pineapple and equal amounts rhubarb for eating with ice cream or on toast later!
  3. In a bowl with a hand mixer, blitz a ¼ cup of the pineapple-rhubarb sauce, buttermilk and yoghurt. Pour in glass and chill.
  4. For the raspberry lassi, in a bowl with a hand mixer, blitz the raspberries, buttermilk and yoghurt. I love the crunch of the seeds in my mouth, but if you prefer it completely smooth, strain and pour into glass and chill.
  5. For the kiwi lassi, in a bowl with a hand mixer, blitz the kiwis, buttermilk and yoghurt. Again, I love the crunch of the seeds in my mouth, but if you prefer it completely smooth, strain and pour into glass and chill.
  6. To put it together. Now its time to have some fun! This part is totally up to you! Start with any of the three colors on the bottom and carefully drop second and third lassi's in. Each time you do this and with each glass you will get a different set of formations! DON'T MIX!!! And, the best part is, that with every sip, as you gently navigate your straw around, you'll get a different burst of flavor in your mouth!
  7. Sprinkle a pinch of crushed cardamom to top it all.
  8. Now that I've exhausted my quota of exclamation marks for the day, I shall go and enjoy my piece of spring today. 🙂

 

 

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