MANGO LASSI
As promised last week I will be putting a lot of mango based recipes over the next weeks as it is currently in season and therefore the mangoes we are getting now are fantastic. My friend Ange introduced me to the lassi (She probably doesn’t know this but she did) we once had dinner at an Indian restaurant I think and she decided to carry some home and so did I (peer pressure:-) but I loved it. Over the years I started making some my self. Most of the recipes online say you should use natural yogurt, but I always felt like they used Mala (fermented milk) in the Indian restaurants. If you do not have Mala available you could always use natural yogurt the taste is almost identical although the fermented taste is stronger with the Mala. Enjoy
Ingredients
- 500 ml of Maziwa Mala or Natural yogurt( chilled)
- 4 fresh mangoes stoned and sliced and preferably frozen
- 4-8 teaspoons sugar, to taste (depends on your preference
Instructions
Put all the ingredients into a blender and blitz for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.
Do not freeze the mango whole. I learned this the hard way I peeled my mango and froze it without first slicing it, it was hell trying to slice a frozen mango
· Try strawberries, banana or guavas. Turns out good as well
· You can add a few seeds of cardamom, about 4 for a added flavor, or a dash of the ground cardamom.
PENNE with GARLIC, OLIVE OIL and MUSHROOMS
I tend to have a love hate relationship with pasta. I never liked it much but with time I have come to realize that I did not like it because of how it was prepared. I saw this recipe a few years ago in a cookbook called “the best ever 20 minute cookbook”. I thought the title was interesting because hey, who doesn’t want a tasty meal in less than 20 minutes? The original recipe did not have mushrooms and used parsley instead of coriander (dhania) but I can’t really stand the taste of parsley, dhania is my favorite herb and at the time I was just discovering mushrooms. This dish takes about a max of 12 minutes to prepare. It looks great if you use red dried chilli which I did not have. I used oyster mushrooms but I’m sure it can work with any mushroom. HAPPY COOKING!!
Ingredients
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
Serve immediately
https://www.themothershipvillage.com/penne-with-garlic-olive-oil-and-mushrooms/HANGOVER BLASTER STEAK SANDWICH
I discovered this recipe during my student days as I walked around my home area looking for something to eat. I was too hangovered to go look for a proper fast food and WAY too lazy to cook, so I entered a fish and chips shop and looked for the unhealthiest looking food. I ended up with this steak sandwich, over the years I started making my own the morning after a big night when I’m too lazy to go to go look for food. People always love it. I think the unhealthiness (bad English I know) of it all makes the hangover seem like its going away. My friend Mona thinks that fruit should never be cooked but I love the contrast of the sweetness of the pineapple and the hotness of the cayenne pepper. Enjoy.
Ingredients
- 2 pieces of fillet steak (about 150gms each)
- Bunch of coriander/ dhania
- ½ teaspoon of cayenne pepper
- 1 teaspoon of ground garlic
- Salt and pepper to taste
- 4 slices of bread
- Butter or margarine
- 2 slices of pineapple
- 4 rashers of bacon
- 2 slices of cheese
- Mushrooms
- Onions
- 2 eggs
- 3 tablespoons of oil.
Instructions
Mix the oil, garlic, cayenne pepper, half of the dhania, salt and pepper in a bowl. Put the meat in and mix well
Butter the bread on both sides and toast it in a pan. Once one side is browned turn it and place the slice of cheese on the browned so that it can melt. Once all the bread is browned place aside on a plate.
Place the steak on the pan and cook to you liking, about 2 mins on each side of medium done. As this is cooking, place the onions on one side of the same pan, and the mushrooms on another when they start to soften add the rest of the dhania and add a little salt, pepper and cayenne pepper to taste.
Once the steak is cooked to you liking remove from the pan and place on the already toasted bread on the side that has the cheese. Place the bacon on the pan.
By now the onions and mushrooms are ready so take them out and place on top of the steak. Put the slices of pineapple on the pan and grill till it turns slightly brownish. Remove the bacon place on top of the onions and mushroom then top with the pineapple then the bread.
Pour a LARGE glass of cold juice and enjoy.
Most of these ingredients depend on your taste. If you like onions puts as much as you like if not leave it out, same as all the other ingredients. I did not make mine with the egg as I am not a fun. But it’s great with the egg as well.
* If you do not have fillet steak you can use a normal cut of meat but pound it down with a meat hummer, pestle or rolling pin.
