The eternal go-to during Indian summers. There are so many varieties and recipes, but the one you are used to is the only one that hits all the right spots !
For 2 glasses :
- 3 tbsp thick yoghurt, whizzed in a blender
- Separately, give 3 shallots, 1 green chili and some fresh coriander a quick buzz in a blender to break them up and mix them up, but not too finely
Mix the lot together. Make a jug and stick it in the fridge !
Garnish with fresh mint leaves.
Chopped green chili
Option : Add a bit of ginger and a few curry leaves while blending the shallot mixture. Or even a lemon leaf … (from your garden or Asian supermarkets).
Pix borrowed, with thanks, off the Web.
During Lent, and for those who abstain, this one was googled off the net and went down a treat.
Dinner for 10 and many refraining from alcohol, so it was chaas (spiced buttermilk) or fresh tender coconut water with chia seeds and mint or mulled apple juice.
- 1 liter apple juice
- strips of orange peel
- 1 stick cinnamon
- 3 cloves
- sugar or honey to sweeten – if required
- more orange peel to garnish
- Simmer the apple juice with orange peel, cinnamon and cloves for 5 to 10 minutes.
- Sweeten if required.
- Serve warm, garnishing individual glasses with a twist or orange peel and a stick of cinnamon.
Recipe and picture from BBC GoodFood.