Mango Lassi

Decided to do another simple & refreshing drink today using the fresh mangoes in season. Not only does it taste delicious from the sweetness of the mango and the tart flavor from the yoghurt, but its also healthy. It would be great for breakfast and also during Ramadan which is just coming up in a few days. 

Mango Lassi
Serves 2 - 3 people

Ingredients
2 mangoes (about 1.5 cups), peeled and coarsely chopped
1 cup thick yogurt
1/4 cup milk
1 tablespoon sugar, to taste (sugar is not necessary, and honey can be substituted to make the drink more healthy)
Ice-cubes - 4 to 5 cubes
Pinch of salt
Freshly ground elaichi/cardamom (optional) - 1/8 tsp and a pinch for garnish

Directions:
1. Blend together the mango, yogurt, milk, sugar,salt, elaichi (if using) and ice-cubes until smooth. Taste, and adjust with extra sugar or salt. Garnish with a pinch of ground elaichi.

Optional Flavorings for Playing Around in Future -This recipe is like a smoothie and you can add/adjust flavors based on your personal preferences - giving a few ideas for experimentation :)

1.Saffron - 1/4 tsp dissolved in a little bit of milk; saffron's quite a strong taste, but for those who like it, this goes really well with mango and tastes delicous.
2.Pistachoes - Roughly crushed pistachoes added in the Lassi or sprinkled as garnish 
3. Toasted Coconut 

Pina Colada

Another quick and refreshing drink for the summer. It's my favourite drink to order when eating out as I love the combination of pineapple & coconut and its an absolute breeze to make at home.

Pina Colada 
Ingredients
1 can of pineapple chunks - the 500 - 550 grams can size available in the market (depending on brand)
Santan Coconut Milk Powder - 50 gram (1 Sachet)
Sugar - 2 tablespoon
Ice - 1 cup (crushed)
Lemon Juice (1/2 teaspoon) - optional

Method
Add ice, pineapple chunks, sugar, lemon juice (if using), coconut milk powder and about 3/4th of the pineapple juice from the can. Blend together well. Taste and adjust by adding the rest of the pineapple juice.
Note: I usually use the entire quantity, but I just reserve some of the coconut powder and pineapple juice so I can adjust if required.

Shikanjabeen - Mint & Lemon Slush

Summers have arrived with a bang in Karachi, and in this hot & humid weather just calls for a cool and refreshing drink to provide some comfort from the heat. One of my favorite beverages to drink from outside is Shikanjabeen, and my absolute favourite version of it is from Koel Cafe where its made in a slush form with mint & lemon and a little bit of black salt on top. Since I can't go there all the time, I decided to try making it at home and the recipe turned out excellent - just the right amount of mint in an icy-cool slush format. Definitely something I will be making over the summers on a regular basis.

Shikanjabeen - Mint & Lemon Slush

Sugar Syrup - Boil 1 cup water with about 1/2 cup sugar till it dissolves, then let it cool
Ice-Cubes - 2 cups (crushed)
Cold Water - 1/2 cup
I put them in a clean plastic bag, and crush with a big spoon;
Lemon Juice - 3 big lemons or 4 small lemons
Mint - 1 bunch (about 8 to 10)
Salt - 1/4 tsp (or to taste)

Add ice-cubes, water, sugar syrup, lemon juice & salt in a blender. Blitz for a minute till the sugar is crushed and it becomes drink form. Add mint leaves and pulse it for a few seconds. Make sure that you pulse it so that the ice becomes slushy but don't blitz it too much otherwise it will turn watery and the slush effect will disappear. Taste and adjust if required. I like it more minty and less sugary, so I add a few more mint leaves, but you can reduce based on personal preferences and also add a little bit more sugar.
For garnish, you can add a bit of mint leaves, or crushed black pepper or black salt.