Saturday, 16 December 2006
A while ago Jonas and I bought a Hare Krishna vegetarian cookbook by Australian Kurma Dasa. It was Kurma’s cooking show during my very early teens that introduced me to yellow asafoetida powder (also known as hing). Kurma puts it in everything and “yellow asafoetida” became a bit of a running joke with my dad, stepmum and I.
Nonetheless, Kurma has some interesting cookbooks and Cooking with Kurma includes some very interesting desserts, drinks and chutneys.
Some of his interesting drink recipes are Sinh To Bo (Vietnamese avocado shake), Salabat (Filipino ginger tea) and Refresco de Papaya (Guatemalan papaya shake).
In his book there’s also a recipe from Nimbu Lassi, a lemon yoghurt drink styled on the versions made in India.
Recipe from 'Cooking with Kurma' by Kurma Dasa. Serves 4.
2 cups (500ml) white grape juice
1 cup plain yoghurt
½ teaspoon grated lemon zest
¼ cup freshly squeezed lemon juice
Water to taste
Sugar syrup to taste
1. Blend in blender.
2. Taste then add sugar syrup or water to reach preferred flavour and consistency.
Jonas and I tried this for breakfast one day and, although it was deliciously refreshing, we added a dash of sugar syrup since it was a touch on the sour side. We also used Muscat grape juice, which was very floral and aromatic.
Tags: morsels and musings food blog food and drink australia recipes nimbu lassi lassi lemon drinks beverages milkshakes yoghurt yogurt kurma indian recipes indian indian food kurma dasa