Living in Delhi I have 'invented' a western-Indian breakfast for myself. It's easy and quick to prepare, and filling.
I start by making myself a lassi. I had assumed lassi were made from milk (an Indian milkshake) but actually they're dahi (plain yoghurt) and water.
Dahi often comes in pouches, which makes it a bit difficult to stand up in the fridge, but otherwise is very tasty.
I have a little device for mixing the water and dahi...I push it up and down and the fan rotates - I could also use a balloon whisk. The ratio of water to dahi doesn't matter very much - just until there is a suitable consistency for drinking, about the same as a milkshake.
Once the curd and water are mixed, I either add salt and toasted ground cumin seeds, for a savoury lassi, or sugar, rosewater and flaked almonds for a sweet lassi. I prefer a savoury lassi in the morning, although a sweet one is very refreshing later in the day!
With my lassi I have toast and marmite, and often some fruit.
A friend gave me some rosewater sherbert, which I tried in a lassi instead of rosewater...it's certainly very bright, and the drink was very sweet!!
Surprisingly, it is very difficult to find edible rosewater here. Everyone seems to use it as a skin tonic, but not many people seem to expect to cook with it at home. The other thing no one eats is coconut oil; it's used as a hair tonic. I suggested using some in cooking to a friend, who looked exactly as though I'd suggested putting conditioner in the stew! I'm sticking to mustard and vegetable oils now :)
I start by making myself a lassi. I had assumed lassi were made from milk (an Indian milkshake) but actually they're dahi (plain yoghurt) and water.
Dahi often comes in pouches, which makes it a bit difficult to stand up in the fridge, but otherwise is very tasty.
| Dahi (curd) In the background you can see the bread 'toasting' |
I have a little device for mixing the water and dahi...I push it up and down and the fan rotates - I could also use a balloon whisk. The ratio of water to dahi doesn't matter very much - just until there is a suitable consistency for drinking, about the same as a milkshake.
| Lassi preparations |
Once the curd and water are mixed, I either add salt and toasted ground cumin seeds, for a savoury lassi, or sugar, rosewater and flaked almonds for a sweet lassi. I prefer a savoury lassi in the morning, although a sweet one is very refreshing later in the day!
| Whisking in ground toasted cumin seeds |
| Breakfast of champions! |
A friend gave me some rosewater sherbert, which I tried in a lassi instead of rosewater...it's certainly very bright, and the drink was very sweet!!
Surprisingly, it is very difficult to find edible rosewater here. Everyone seems to use it as a skin tonic, but not many people seem to expect to cook with it at home. The other thing no one eats is coconut oil; it's used as a hair tonic. I suggested using some in cooking to a friend, who looked exactly as though I'd suggested putting conditioner in the stew! I'm sticking to mustard and vegetable oils now :)