Carrot lassi

Name: Carrot lassi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups grated carrots; 2 cups yogurt; 6 cups carrot stock; 2 inches ginger, peeled, chopped; 1 green chilli, chopped; 10 cardamom, powdered; 1 Tsp nutmeg powder; 1 tsp licorice powder; 1 tsp pepper powder

Lakshmi Sridharan Ph D @cook_19872338

USA

#WMD
Carrots are rich in flavor, potassium, vitamin A, beta carotene (hence the name carrot); Very good for the eyes; Lowers blood pressure and strengthens bones and muscles. It also has anti-cancer properties. This lassi will also add calcium as I make yogurt in low fat milk which is high in calcium; delicious, nutritious lassi, Very refreshing on dog days of Indian summer.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

4 servings

2 cupsgrated carrots
2 cupsyogurt
6 cupscarrot stock
2 inchesginger, peeled, chopped
1green chilli, chopped
10cardamom, powdered
1 Tspnutmeg powder
1 tsplicorice powder
1 tsppepper powder

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Steps

30 mins

1

Collect the necessary items. Place near the cooking areaca
2

Collect the necessary items. Place near the cooking area
3

Peel carrots, cut - about 3-4 inch pieces. Blanch. Immerse them in in 6 cups of boiling water. After 4 minutes, take the carrots out and immerse in ice water. This is what blanching is all about. Strain. Wipe the carrots dry with a paper towel or cloth. Grate AND USE 2C grated carrots for making lassi
4

The water in which the carrots were blanched is the carrot stock. Use this for making lassi
Mix the carrots, stock, yogurt, ginger, chilli and cardamom in a blender. Make a smooth creamy lassi/. Add water or ice if thick.
Using a small grater grate nutmeg, and licorice. Add this to the lassi. Pour 2 c of lassi into glass tumblers. Using a peppermill on top of the lassi grind pepper. Chill before serving. Enjoy the nutritious spicy flavorful lassi.

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Lakshmi Sridharan Ph D @cook_19872338

on June 04, 2022 18:17

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography