When you’re in India, a banana lassi is sort of like traveler’s insurance — you feel a lot better if you have it. The live bacteria can reduce the incidence of Delhi Belly, and when you get the inevitable tummy troubles, yogurt can help mitigate the symptoms and restore your normal intestinal flora.
During our trips through northeastern India in December 2007 and January 2010, Brad had one at breakfast almost every day. I usually ordered milk tea for myself, but Brad never had a lassi of which I didn’t steal at least a few sips.
Back at home, he makes one for each us nearly every afternoon, and the frothy beverage makes an even better sunset snack than a breakfast. His recipe is an adaptation from one in Julie Sahni’s Classic Indian Cooking; he heeds her exhortation that the quality of the yogurt is of prime importance.
Banana Lassi for Two
Ingredients:
2 ripe bananas
1 1/2 cups plain yogurt*
3 tablespoons cream (to match the richness of Indian yogurt)
4 tablespoons sugar
4 ice cubes
Technique:
Put the bananas, yogurt, cream, and sugar into a blender. Blend on low speed until they are fully mixed. Add ice cubes and mix until they are crushed and lassi is cold.
*If using thick Greek-style yogurt, use 1 cup yogurt and 1/2 cup milk.
During our trips through northeastern India in December 2007 and January 2010, Brad had one at breakfast almost every day. I usually ordered milk tea for myself, but Brad never had a lassi of which I didn’t steal at least a few sips.
Back at home, he makes one for each us nearly every afternoon, and the frothy beverage makes an even better sunset snack than a breakfast. His recipe is an adaptation from one in Julie Sahni’s Classic Indian Cooking; he heeds her exhortation that the quality of the yogurt is of prime importance.
Banana Lassi for Two
Ingredients:
2 ripe bananas
1 1/2 cups plain yogurt*
3 tablespoons cream (to match the richness of Indian yogurt)
4 tablespoons sugar
4 ice cubes
Technique:
Put the bananas, yogurt, cream, and sugar into a blender. Blend on low speed until they are fully mixed. Add ice cubes and mix until they are crushed and lassi is cold.
*If using thick Greek-style yogurt, use 1 cup yogurt and 1/2 cup milk.
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