South Asian Supper
Three sweet, spicy and scrumptious fusion recipes to spice up your dinner menu.
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Three sweet, spicy and scrumptious fusion recipes to spice up your dinner menu.
I’m constantly conjuring up creative approaches to introducing new veggies to young people. For this menu I decided that curry, the quintessential Indian dish, would provide a perfect medium for “sneaking” in asparagus, the scrumptious harbinger of spring. The brown rice with coconut flakes is ideal for sopping up curry sauce, and the lassi provides sweet creamy interludes in between peppery bites.
Lassi is a traditional North Indian beverage made by blending yogurt with water, spices and sometimes fruit. Before coming up with this recipe, I had only tried mango lassi, which I love. This version, combining two of my favorite ingredients (lemon and ginger), is my new favorite. Because I try to keep it light on dairy products, I use soy yogurt in my version. For the complete meal, try the Asparagus and Sweet Potato Curry and Short Grain Brown Rice with Coconut Flakes.
Recipe Card
Lemon-Ginger Sweet Lassi
- Recipe
- Ingredients
SoundtrackThe Essential Ravi Shankar, Ravi Shankar
Breathing Under Water, Anoushka Shankar and Karsh Kale
Prophesy, Nitin Sawhney
Realize, Karsh Kale
eat Konducta in India, Madlib
Yield: Serves 4
· Grate the ginger nobs (no need to peel them) on a coarse grater until you have 1/4 cup. Wash your hands well. Squeeze the ginger, extracting its juice into a small bowl, until you have 1 tablespoon plus 1 teaspoon of juice. (Don’t worry if some bits of ginger get into the juice.)
· In an upright blender, combine the ginger juice, yogurt, lemon juice, agave nectar and water. Blend for 30 seconds to mix well.
· Immediately before serving, add the ice to the blender and puree until smooth and frothy, about 1 minute.
Yield: Serves 4
· Grate the ginger nobs (no need to peel them) on a coarse grater until you have 1/4 cup. Wash your hands well. Squeeze the ginger, extracting its juice into a small bowl, until you have 1 tablespoon plus 1 teaspoon of juice. (Don’t worry if some bits of ginger get into the juice.)
· In an upright blender, combine the ginger juice, yogurt, lemon juice, agave nectar and water. Blend for 30 seconds to mix well.
· Immediately before serving, add the ice to the blender and puree until smooth and frothy, about 1 minute.
3-4 large fresh ginger nobs
3 cups (24 oz) plain yogurt
1/4 cup fresh lemon juice
1/4 cup agave nectar
3/4 cup cold water
8 medium or 4 large ice cubes
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