Somersaults & Summer Salts

Of late, I’ve been bitten by the blogging bug. There are numerous topics to blog, but not sure whether others are interested in reading my thoughts. Jill Savage’s blog hop for summer recipes prompted me to respond as here in India, our summer is just over – well almost as its the end of June and no good rain in sight to relieve from the sweltering heat.

Living in a coastal state means coconuts are in plenty. Besides plain water, coconut water is the best drink to hydrate the body. Apart from sipping directly from a fresh tender coconut, it’s also available packaged in tetra packs and cans. Its best consumed chilled.

Here is a picture of a coconut tree taken from my kitchen window.

Yoghurt and yoghurt based drinks called ‘Lassi’ (pronounced luh-ss-ee) are also options to beat the heat.This famous drink can be made sweet or salty.

For sweet lassi, blend the following smoothly:
1. A cup of yoghurt
2. Quarter cup crushed ice
3. Quarter cup of sugar, or as per preference
4. A dollop of cream (optional).

For salted lassi, omit sugar and add quarter spoon of salt or as per choice.

Mango the national Indian fruit is available in summer. Mango is not just consumed as a fruit, but used in umpteen preparations.

Here are two recipes. ‘Mango Cream’ and ‘Mango Lassi’

Mango Cream

Ingredients –
1. One and a half cup mango pulp.
2. Three tablespoons sugar.
3. 100ml cream.
4. One table spoon gelatin.

Method - Let the gelatin stand in a small bowl with quarter cup water for 5 to 10 minutes. Melt the gelatin mixture over a double boiler on the lowest heat or in the microwave.

Blend the melted and cooled gelatin with the rest of the ingredients. Pour in the serving bowl and refrigerate for about two hours.

Mango Lassi
Ingredients –
1. Half cup each of yoghurt, Mango pulp and milk.
2. One to two table spoons sugar as per preference.
3. Quarter teaspoon cardamom powder (optional)

Blend and serve chilled.

Happy somersaulting!