Spicecraft Mango Lassi Recipe

Mango Rose Lassi

Lassi is a refreshing yogurt drink popular across the Indian subcontinent, perfect for those hot summer days. This simple drink can be made sweet or savoury.
Today we'll be making a sweet mango lassi using the Spicecraft Lassi Mix which is a delicious blend of spiced cardamom sugar and organic rose dust. It is mixed with plain yogurt, water and mangoes. You can make lassi with any seasonal fruit - especially blueberries and strawberries.
Use Almond Milk for a delicious vegan alternative.
Make your own Lassi Mix with 1 tbsp caster sugar, 1 pinch cardamon powder, 1 tsp rose dust or rose petals, 1 pinch salt.
Prep Time 5 mins
Course Side Dish
Cuisine Indian
Servings 1

Equipment

  • Blender

Ingredients
  

  • 1 pack Spicecraft Lassi Mix (each pack makes 6 serves)
  • 0.5 cup Natural or Plain Greek Yogurt Use Almond Milk for a vegan version
  • 0.5 cup water
  • 0.5 cup fresh or frozen Mango (or other seasonal fruit)
  • additional sugar to taste

Instructions
 

Blend

  • Add 1 heaped tablespoon on the Spicecraft Lassi Mix to 0.5 cup yogurt, 0.5 cup water in a blender.
  • Add 0.5 cup fruit. Traditionally Lassi is made with mango, but experiment with seasonal fruits like blueberries and strawberries. You can even skip adding the fruit and it will still taste delicious.
  • Blitz for 30 seconds or until the rose petals are fully crushed
  • Mix in more sugar if you prefer it sweeter.

Serve

  • Serve chilled with ice
Keyword Lassi, Vegetarian

How to cook perfect rice

“Rice is great if you’re really hungry and want to eat two thousand of something.”

Mitch Hedberg.

Cooking perfect rice can sometimes feel like rocket science. It doesn’t have to be so long as you follow the right proportions of water and rice, and use the correct cooking pan.

This simple rice recipe is gently spiced and oh so flavourful. It pairs well with almost any meat or vegetarian curry. Try it with some Spicecraft Butter Chicken or the Cauliflower coconut curry.

You will need

1. Basmati Rice 275g

2. A pinch of good quality saffron (optional)

3. Water

Cooking instructions:

1. Rinse the rice under water until water runs clear.

2. Soak rice in water for at least 15 mins, longer if possible.

3. Mix saffron into 1 cup of warm water, steep for 15 mins longer if possible.

4. Drain all water from the rice, then place the rice into a saucepan that has a tight fitting lid.

5. Top with 1.5 cups water and 1 cup of the saffron liqueur. If not using saffron, just use 2.5 cups of water.

6. Turn to high heat and bring the rice and water to a rolling boil.

7. Now turn the heat down low and cover with a lid. Cook for 8 mins.

8. Turn off the heat, do not remove lid.

9. Allow to steam for 5-10 mins.

10. Remove lid and serve hot.     

Vegan “Butter Chicken”

A delicious version of Butter Chicken made with vegan/vegetarian ingredients. Perfect if you avoid animal products or if you are trying to get some extra veggies in.

‘Paneer Makhani’, as the traditional Indian vegetarian version is known, is almost as popular as actual Butter Chicken in the subcontinent. It is made using Indian cottage cheese called Paneer, available in the dairy section of all Australian supermarkets.

But really you can use tofu, tempeh, soy protein, chickpeas and any number of veggies. Our favourite vegan option uses roasted cauliflower. Absolutely sensational!

Spicecraft kits come with the 13 herbs and spices pre-portioned for this dish. We add in different spices at different stages of cooking to build layers of flavour.

Kits do not contain any animal products at all.

Ingredients
VEGAN
  1. Spicecraft Butter Chicken kit (makes 6 serves) – 1
  2. Tomato paste – 140g
  3. Cauliflower and/or firm tofu – 600g
  4. Light Coconut cream – 300 ml
  5. Sugar – 1 tsp
  6. Olive oil – 2 tbsp
vegetarian
  1. Spicecraft Butter Chicken kit (makes 6 serves) – 1
  2. Tomato paste – 140g
  3. Paneer – 600g
  4. Light thickened cream – 300 ml
  5. Honey – 1 tsp
  6. Yogurt – 1 tbsp
  7. Butter – 1 tbsp
Prep

First up is the marinade.

  1. Combine contents of ‘Chicken Marinade Spices’ sachet from the Spicecraft kit with 1 tbsp of oil or yogurt.
  2. Cut up your protein and veggies into 2-3 cm pieces.
  3. Mix in the marinade paste and ensure everything is evenly coated.
  4. Allow to rest for at least 15 mins or overnight in the fridge.
Cook
  1. Grill the marinated veggies and protein on the BBQ or oven until nicely charred. If using Paneer, grill on BBQ or skip this step altogether as it will release a lot of water if cooked in the oven.
  2. To make the sauce combine the contents of ‘Sauce Pack 1’ sachet from the kit with 140g tomato paste and 1.5 cups of water. Mix well.
  3. Heat 1 tbsp of olive oil or butter in a saucepan and add in the spiced tomato sauce.
  4. Bring to a boil, then gently simmer for 5 mins.
  5. Now slowly add in 300 ml light coconut cream or light thickened cream. Mix well as the colour of the sauce lightens.
  6. Stir in contents of ‘Sauce Pack 2’ sachet from the kits.
  7. Next add in 1 tbsp sugar or honey, and contents of the ‘Fenugreek leaves’ sachet from the kit. Fenugreek leaves at bitter in character and add a rounded earthiness to the flavour.
  8. Simmer for 10 mins.
  9. Add in the grilled protein – tofu/chickpeas/Paneer – and simmer until sauce thickens to a creamy consistency. Do not add the veggies at this point.
  10. Pile the grilled veggies on a plate and pour the sauce over them and mix well.
  11. Season to taste.
  12. (optional) Garnish with toasted almonds and some chopped up coriander leaves
  13. Serve hot with some rice or Naan bread.

Happy Cooking!