Recipe: Mango Lassi

Whenever we frequent an Indian restaurant, mango lassi is a must-order for us. Mango lassi is a popular yogurt-based drink, originating from India. The traditional lassi is usually savoury and flavoured with spices, whereas sweet lassi contains sugar or fruits, similar to a smoothie.

Mango Lassi

It is mango season now in Malaysia, so perfect for getting your hands on some beautiful fresh mangoes. Mango lassi is made by blending milk, yogurt and mangoes, and since the mangoes that we bought were really fragrant and sweet, we did not have to add any sugar making this a healthy drink as well. Plus it is so much cheaper to make your own - a single serving of mango lassi in the restaurant can set you back at least RM7 whereas I made a serving for 4 for that price at home.

A nice, cooling and refreshing drink to enjoy with a spicy Indian curry. The kids absolutely loved it!

Mango lassi
Recipe by Baby Sumo, adapted from Much Depends on Dinner
Preparation time: 10 minutes
Serves 4

Ingredients
1 cup whole milk
1/2 cup natural yogurt
2 mangoes, sliced (approx. 500g)
10-12 ice cubes

To serve
A few sprigs of fresh mint

1. Put all ingredients into a blender and whizz until foamy. If the lassi is very thick, you can add more water or milk. Pour into glasses and refridgerate before serving.

Note: This recipe is from a famous Pakistani restaurant in London called Lahore, shared in the cookbook. If you find that the lassi is not sweet enough, then add a couple of tablespoons of sugar to your liking.

I am linking this to "Cook-Your-Books #12" hosted by Joyce, to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier and to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House.


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*This recipe was featured on Asian Food Channel's FB page on 22 May 2014.

Recipe: Bangers & Mash with Onion Gravy and Peas

Bangers and mash is a traditional British dish, comprising of sausages and mashed potatoes and is usually served with an onion gravy, and peas. The term "bangers" is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode with a "bang" under high heat if not cooked carefully.

This classic British dish kick-started our British-themed dinner, with sausages from Wales, onion gravy made using a recipe from an English chef, and cooked by my superstar Scotsman Hubby. This is quick and easy to make, with extremely satisfying results. The Cumberland sausages were nicely spiced and meaty, complimented by the smooth mash and thick, delicious onion gravy.  A lovely comforting dish, which went down a treat with the whole family :)

We then finished off our meal nicely with a Melton Mowbray Pork Pie and a hot cuppa English tea. :)

Bangers & Mash with Onion Gravy and Peas
Recipe by Baby Sumo, adapted from here
Preparation time: 15-20 minutes

Cooking time: 35-40 minutes

Serves 4

Ingredients

For the sausages and onion gravy

8-12 good quality sausages, preferably Cumberland

2 large onions, sliced

1/2 tsp dried thyme

1/2 tsp English mustard
600ml beef stock

Salt and freshly ground black pepper

2 tsp butter, softened 

2 tsp plain flour

For the mash

4 Russet potatoes, peeled and cut into thick chunks
3-4 tbsp of butter
1 tbsp milk
Salt and white pepper

To serve

Fresh thyme, for garnish

200g frozen peas


1. Preheat the oven to 200°C. 

2. Place the sausages into a roasting tin and cook in the preheated oven for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.

3. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through. Season to taste with salt and pepper.

4. For the mash, boil the potatoes in a pan of boiling water, about 12-15 minutes until tender. Drain and mash with a potato press and mix the butter and milk in until smooth. Season with salt and pepper.

5. Cook the peas in a saucepan of boiling water for 1-2  minutes. Drain and set aside.

6. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mix and whisk until combined. Stir over a medium-high heat for 2-3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.

7. Place mash on plate, then top with the sausages with the onion gravy spooned over and peas on the side. Garnish with a sprig of fresh thyme.

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Bangers and mash recipe  Bangers and mash recipe Bangers and mash recipe Bangers and mash recipe 

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