Spicy Buttermilk/Lassi

aka Thaak aka Morre. Here is yet another reason why I won't survive as a vegan. If you order a thali or any meal in south India, this is the drink (spicy, I'm sure there are subtle changes) you get with your meal. In the north, you get the sweetened version which is popular in U.S.A.


Serves 2-3

Ingredients:

1 cup plain yoghurt (i used fat-free)
4-6 curry leaves
1tbspn chopped fresh cilantro/coriander
1 dried red chilli
1/2 fresh green chilli - sliced (i used serrano, if you think this is insane heat, just you about 2-3 slices)
Ginger - finely chopped or grated 1/2"
Salt to taste
Black Mustard seeds - 1 tspn
1 tspn vegetable oil
Water 1 cup or more.
Asafoetida optional a pinch

Method:

1. In a blender add the yoghurt and water and blend. Depending on how thin or thick you want your buttermilk, add more water.

2. Add the grated ginger, coriander, green chillies, salt to taste, asafoetida.

3. on the stove in a tiny pan (really tiny; or be innovative and use a regular pan, doesn't matter) add the oil and let it heat up. to this add the mustard seeds and red chilli. When the seeds start popping, add the curry leaves and stand back. after about 10 seconds, add this tempered/flavoured hot oil directly to the blended mix and stir.

Strain and serve (or not). Garnish with coriander leaves.

ps: Sorry about the crap pictures.

Cacik-Turkish Yogurt and Spinach Dip

This is kind of like Indian raita, and kind of like Greek tzatziki, but if I had to choose between the three, I like this one best. I could eat this all day - actually, that's exactly what I've been doing. --AnglophileLV

Turkish Yogurt and Spinach Dip, aka Cacik

Serves 4

1/2 bag baby spinach
1 fat clove garlic, minced fine
1 pinch salt and pepper to taste
1/2 lemon juiced
1 Tb. chopped fresh dill
1/4 cup chopped parsley
1 Tb. chopped mint
1 Tb olive oil
1 cup Greek style yogurt

1. Bring a large pot of salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10-20 seconds. Fish out the spinach with a spatula and transfer to the ice water. Cool, drain, and squeeze dry like a sponge. Chop coarsely.

2. Mince the garlic and combine with a pinch of salt. Combine with lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

3. Combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture. Add fresh ground pepper to taste, and more salt if desired. Serve with crackers, pita chips, or crudites.

*Additional note: this recipe can also include cucumbers, cabbage and beets mixed in.